Rooted in Our Community: Meet Theron Mayeux of Right Bayou
If you’ve been lucky enough to visit Portland Cider during one of Right Bayou’s pop-ups, you might understand why we love it so much. Turns out, authentic Cajun recipes made with Northwest ingredients is one of the world’s best combos! Po Boy sandwiches, jambalaya, pulled pork and gumbo…We’ve been fortunate enough not only to enjoy the food, but to get to know the man behind the magic, Theron Mayeux.
An uncle to one of our Portland Cider Crew members, Theron has become like family to everyone here at Portland Cider Co. Theron is New Orleans born and raised, and food has always been a big part of his family traditions. He was inspired by his dad’s cooking to go to culinary school, which gave him a good foundation of techniques and skills that he used to shape his own special recipes. He’s a big fan of shrimp with okra and Creole tomatoes—which is what they call heirloom tomatoes when they’re in season in Louisiana.
Theron has been living in Portland for 19 years now, and he’s drawn to the rivers and mountains of the Northwest. “It’s better than swamps and deadly animals,” he says. (He’s also figured out all the best riverbanks for finding huge agates!) But around Mardi Gras each year, he gets a little nostalgic for the New Orleans way of celebrating.
“Mardi Gras is more family-friendly than people realize,” Theron says. “Kids get the week off school so they can party with the adults, and you don’t realize as a kid that people don’t celebrate it the same way in other places.”
The week of Mardi Gras is filled with the aromas of delicious, rich Cajun food cooking all over town, and people share freely and generously, caught up in the spirit of the holiday and the irresistible foods. It’s a city-wide celebration of community, tradition and abundance, with plenty to eat and drink. Red beans and rice is a must-have Mardi Gras dish for Theron—and it’s something you’re likely to find at Right Bayou!
If you’re looking for a Cajun food fix, you’ll definitely want to track down Theron’s truck. Check out his Instagram for Right Bayou’s latest pop-ups and events, especially during the summer months, when he’ll be at Come Thru Market, the Old Time Faire in West Linn, and of course, at the Portland Cider Co. Pub in Clackamas!
MARDI GRAS CIDER MOJITO
Prep Time: 15 minutes | Serves 8 drinks
Laissez les bons temps rouler!
INGREDIENTS:
1 lb of strawberries washed and stems removed
½ cup fresh lime juice from 4-5 limes
1 cup sugar cane juice guarapo – or ½ cup simple syrup, adjust to taste
4 to 8 ounces of mint leaves with stems depending on how minty you want your mojitos
~2 cups of Pineapple Rosé adjust more or less based on your preference
1 to 1 ½ cups of rum (your choice), adjust to taste
Ice
Garnishes:
Strawberry slices
Lime slices
Mint leaves
Sugar to decorate rims, optional
INSTRUCTIONS (For a full Pitcher)
Place the strawberries, fresh lime juice, sugar cane juice (or simple syrup/other sweetener), and a few mint leaves in a blender or food processor. Blend until you have a smooth puree. You should have about 3 ½ to 4 cups of this pureed strawberry mix.
Muddle most of the remaining mint stems/leaves (save a few for garnishing), then add the strawberry puree and the rum. TIP: start with a lower amount and then adjusting as you taste the final drink.
Next add ice and Pineapple Rosé, mix well. Taste and add more rum – or cider/simple syrup.
Garnish with the rest of the mint leaves, strawberry slices, and lime slices.
Serve in individual glasses and enjoy!
