Duane Sorenson, founder of company Stumptown Coffee, recently adopted a plant-based diet. In line with his new lifestyle, the entrepreneur is in the process of re-launching his Portland-based restaurant Roman Candle—which was known for its pizzas and meat-centric sandwiches—as a mostly plant-based, gluten-free eatery he plans to rebrand as Holiday. “I’ve never felt better, and I can’t stop talking about it,” Sorenson told local media outlet Portland Monthly about his new lifestyle. “I’m high by drinking juice. I kind of went down the rabbit hole.” Holiday will serve mostly dishes such as sweet potato hash, Buddha bowls with pea-based tempeh, and smashed avocado toast topped with shaved vegetables. Holiday will also feature an extensive juice menu, and the restaurant will employ an in-house mushroom forager. Sorenson plans to challenge guest chefs such as Danny Bowien of Mission Chinese, Andy Ricker of Pok Pok, and Michelin-starred chef Matt Lightner to create plant-based dishes for Holiday. The restaurant still serves Stumptown Coffee and Sorenson can be found working behind the counter. “I’m working three days a week,” Sorenson said. “I’m on the schedule. I’m the lead barista.”
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