Crepes and Peruvian food spice up FG food scene

Locals are getting more lunch, dinner options

Sweet and savory crepes have joined the Forest Grove food scene and Peruvian food is on its way.

Kelly and Joe Piscitelli opened AUGGIES CREPE CART a month ago, serving hot and fresh crepes in a cart next to Vivis Vietnamese sandwich shop and Pizzutis wood fired pizza cart in the parking lot on the corner of Elm Street and 19th Avenue.

Theyre offering a variety of savory and sweet crepes. Kelly Piscitellis favorites include the banana bacon smash  peanut butter, honey, bananas and bacon  and the chicken margherita, a savory crepe inspired by her Italian heritage. It combines chicken, mozzarella, tomato, basil and pesto.

The Piscitellis, who live 10 miles outside Forest Grove, wanted to add to the citys food diversity, Kelly said.

The first crepe she ever made included honey and pears. After that, she continued experimenting with ingredients and flavors. Her first food truck gig was at a pumpkin festival in Lafayette, where her husband owned a pizza place. It was such a hit, she decided to set up at a more permanent location.

Im pretty crafty and creative, Kelly said. I like to take food and experiment.

Auggies winter hours are Wednesday through Saturday from 11 a.m. to 6 p.m. and Sunday 11 a.m. to 4 p.m. In the summer, theyll be open later  ideally with an outdoor seating area, a string of white lights and even live music the three carts will share.

THE YELLOW LLAMA plans to open on Main Street by January, said owner Kellie Lemings. She and her husband, Wilson Urteaga, will be serving up Peruvian favorites such as fresh fish with sauces made from special Peruvian peppers and lomo saltado, a beef stir-fry topped with French fries.

Theyll start out with a small menu and add as they go, Lemings said, offering everything from the simple to the exotic.

The Salem couple plans to move to the area soon. After months of browsing real estate listings and Craigslist ads for the perfect spot to open a restaurant, they stumbled upon the space that used to house Izgara and the Great Northwest Grill.

Lemings and Urteaga met while working at the same restaurant in Chicago, where they worked in nearly every position, from bartending to managing.

Urteaga grew up in Peru, where his father was a high-ranking military official and the family employed a cook  the same cook who will be cooking at the Yellow Llama, said Urteaga, who has kept in touch with the man who created the delicious meals of his childhood.

Most people are unfamiliar with Peruvian food, said Lemings, who describes it as a fusion of Asian, Spanish, Italian and South American cuisine, often with a light, fresh, citrusy taste.

Peru has become a top destination for foodies and was named the best culinary destination in 2014 by the World Travel Awards.

Theyll start out opening for lunch or dinner from 11 a.m. to 8 p.m. on weekdays and will likely stay open until midnight on weekends. The couple

plans to feature unique, fun cocktails.

Urteaga was a competitive bartender and has won many awards, Lemings said, and plans to put his skills to use.