Yumm! Sauce™ is now available for shipping by unrefrigerated ground transportation! We have confirmed that unopened Yumm! Sauce™ can travel safely unrefrigerated from us to you. Once you receive your order simply store in the refrigerator.

Yumm! Sauce™

• Minimum order is one case of six 8 oz. jars
• Flavors: Original, Chipotle, Roasted Garlic
• Mixed flavored cases are available
• Price per case is $25.80 (which is $4.30 per jar)
• Handling fee is $5.00 plus shipping charges to your location

To Order

• Call (541) 683-9866 if within Eugene/Springfield area
• Call Toll Free (877) FOR –YUMM (367-9866) if outside Eugene/Springfield area
• Ask for Yumm! Sauce™ Sales
• Orders placed by Thursday will ship on the next Monday

Shipping

• All orders will ship UPS Ground
• West Coast orders are 2 – 3 day ground delivery
• Mid-West orders are 2 – 4 day ground delivery
• East Coast orders are 3 – 5 day ground delivery
• Shipping prices will vary by region

Payment

We accept Visa, MasterCard, Discover, and American Express

Please do not email credit card information. At this time, we will only take this information over the phone.

To learn more about products Café Yumm!® has to offer, please visit cafeyumm.com/shop

At Café Yumm! we can customize your Yumm! Bowl to fit your life, your body and the way that you eat. Our new nutrition calculator reflects that. To start, you’ll find all the options for our bowls, the most popular items on our menu.

• Choose your size: small, medium or large.
• Choose your ingredients: an Original Yumm! Bowl comes with 10 different ingredients. You can substitute, replace, add to, and modify to your taste & nutrition needs. Vegan? Substitute the shredded cabbage and carrots for the dairy (cheese and sour cream). For a different flavor, try Toasted Black Sesame or Sweet Ginger Miso in place of Yumm! Sauce. You can also add nori or substitute one of our soups for beans (we call this a Souper Yumm!™). The choices are limitless.
• Choose your experience: dine in our restaurants, take your Yumm! Bowl home or have an event catered with a Yumm! Casserole.

At Café Yumm!, we believe that eating whole foods provides not only the most nutritional value, but also nourishes the soul. Food is life, and life is beautifully complex.

Enjoy discovering all the options with our nutrition calculator. As always, we would love to hear your feedback.

As humans, we aren’t such big fans of change. Change means altering learned behaviors and habits, thereby creating new patterns and new ways of thinking. (Ouch, that’s hard to do!)

On our seemingly perpetual quest to find the right path to a sense of well-being, we can be overwhelmed by the many challenges that change presents. Even knowing what step to take first can be a deterrent.

“A journey of a thousand miles begins with a single step.” Lao-tzu

Many teachers, authors, and my own life experience, have taught me some effective methods to make changes in my own life. I hope you’ll find these ideas helpful, too.

My first and best advice for making a lasting change is to decide upon a goal that will motivate you, something you really want to accomplish, something you are passionate about. The goal that you decide upon is not the change you want to make. Rather, it will be the result of the changes you will be making.

For example,

“I want to lose 10 pounds.” I don’t think anyone ever got passionate about this. The reason is because this is a change not a goal.

“I want to lose 10 pounds because my doctor told me to.” I still don’t feel the passion. Besides, it’s almost impossible to change when the goal comes from someone else.

“I want to lose 10 pounds so I will look awesome in my new bathing suit when I go to Hawaii next month.” This change has a stated goal with a bit more passion behind it, but what happens to the commitment after the Hawaii trip?

How about this?: “I want to be able to play with my new grandchild without getting tired, and walk with my friends in the morning, and go on hikes with my husband like we used to without my knee hurting, and, I want to look awesome in my bathing suit when I go to Hawaii next month.” That’s a well thought out goal, but what change will need to take place to help accomplish the goal? “I will need to lose 10 pounds.” This change has behind it goals which are deeply felt with a greater sense of commitment and passion. This kind of goal has what it takes to motivate someone to achieve a lasting change.

It is the larger goal, and the passion you feel, that will give you the strength and motivation to successfully change a habit pattern. You must be committed to the goal. With passion, comes purpose. With passion, comes a mental and emotional investment that must come first. Once you have crafted your passionate purpose, use these tips to implement your change. It’s your life; it’s worth your time and best effort!

• Get advice. Find someone who is successful in the area in which you wish to make a change. Have a friend who has lost weight or lives a healthy lifestyle you want to emulate? Ask how he started. Know someone who lives sustainably or in an “eco-friendly” way that you admire? Where did she begin?
• Create a plan. A goal without a plan is just a wish, and you can put that on your wish list. But if you have a plan, you have a roadmap to success and you know what it will take to get there.
  • Life coach Martha Beck’s approach will take you deeper into finding out what it is you really want.
  • Chris Guillebeau has an interesting approach with his “annual review” process. It’s quite a process, but may give you a place to get started.
  • For something simpler, try MindTools’ tips.
  • The minimalists among us will no doubt enjoy ZenHabits’ “The Best Goal is no Goal.”
  • Just make sure that planning doesn’t interfere with accomplishing your goal.
• Start small. Break up the steps in your plan into easily achievable tasks and build from there. Let’s say you want to be more physically fit – a very common goal. If you’re not currently very active, start by walking around the block or simply stretching for 10 minutes every day.
• Evaluate what works and what doesn’t. Maybe walking around the block is not your thing. That’s ok! Try something else. Evaluate whether a particular approach fits your life. If it doesn’t, it’s not failure, just an opportunity try a different path.
• Keep moving! With each small success, you build toward achieving the greater goal. And with each small failure, you learn how to adjust and build flexibility into your plan. The important part is to keep moving.

Continual improvement is one of our core beliefs at Café Yumm!.  We push just a little further than is comfortable and strive to be innovative and creative, always with our company mission and values in mind.

We know we can continually improve our commitment to sustainability: more local, more organic, better energy use. For example, we recently announced that we will be serving Oregon-grown Organic Black Turtle Beans and we’re on the lookout for new ways to build relationships with local farmers.

This change means that we have to adjust our processes, our expectations and our systems. To get there, we’re taking it one step at a time, evaluating what works, what doesn’t work and we keep moving forward.

For me, personally, I’m focusing on balancing the business and personal aspects of my life, which have a great deal of overlap. I take the continual improvement mantra to heart and this year I will do so with this idea of “balance,” and creating more of it.

This is our first blog post in some time. We’re looking forward to a challenging and successful year. We’re planning on more regular posts in 2011, and yes, we have a plan to achieve this goal! So please share topics you’d like to see us talk about on the blog, too. We’d also like to hear about your goals for 2011.

People often want to know – how did Cafe Yumm! start?  Did I plan a menu for a new café concept, or did I have a favorite recipe that friends and family loved and encouraged me to offer publicly?  I think we’ve all tasted something a friend or family member made and were sure it would be an instant hit with everyone.

The fact is, the latter – but I didn’t believe this odd, sort of “health foodie” sauce would go over well with the majority of those who sampled it.  I combined so many ingredients I liked, in such a complicated way, that I felt the sauce would remain just that – a family favorite destined to go no further than my house and the little jars I doled out during the holiday season.

I had no dream or expectation that this sauce would lead into a new life, café, retail production of the “family sauce”, and then subsequent franchising of that little café.  I never imagined that the taste of this sauce would be not only be “well-received” but actually become “addictive” (in the words of my customers). Obviously, destiny engineers its own plans and we, in enthusiastic obeisance, become the operators.

Indeed, there was a plan, but it was not our plan.  It’s what Mark calls an “organic” process – no specific intention, just life finding its way and creating one thing after another.  It actually started from a different concept and developed synchronistically, with input from our supportive and enthusiastic customers, and solving problems as our business developed.

Café Yumm! has been and still is a wonderful journey we have undertaken with our customers, friends, and family.  I would like to share our story with you here in these pages.  It’s several chapters in the making and the first chapter was Wild Rose Café & Deli.

I was born in Tokyo, Japan in 1950 to my American Army sergeant father and my Japanese mother.  I spent several of my early childhood years living in a neighborhood in Verona, Italy.  Mediterranean and Asian cuisine were a natural fusion for me.  In addition to the unusual combination of Southern American and Japanese food served in our house every day, I learned to cook, blend and eat flavors from all over the world, due in part to the different ethnic groups we were always surrounded by within the military family.  Whether it was Greek, East Indian, Hispanic, or Filipino, fusing flavors and exploring food was a big part of my life, from a very early age.

In my twenties, with Mark’s influence, I became intrigued with the rising vegetarian movement and began to study vegetarian cuisine, embracing the challenge of creating flavorful recipes that would appeal to the mainstream American palate.  For years I contemplated starting my own restaurant, but I didn’t really know where to begin. So, instead, I worked in many restaurants and cooked for family and friends, learning new techniques and exploring new cuisine.

In April 1991, the owner of Friendly Street Market offered me the opportunity to run my own small café in this neighborhood grocery store located in south Eugene.  He had heard good things about my cooking from his customers and approached me regarding operating this charming, completely furnished and equipped café.

I had only to quit my job as one of the cooks at Oasis Fine Foods (now Capella Market), a local grocery store and deli, and make the commitment.  I was very flattered but nervous at the prospect of running my own small restaurant.  Mark, as usual, was my cheerleader.  I remember him saying, “If you don’t do this, you will probably regret it.” And he would have been right.

My fear turned into enthusiasm, I signed a one-year lease and we started planning.  After much discussion, we finally decided on Wild Rose Café & Deli as the name.  It seemed natural, simple and beautiful to me; with a touch of the exotic, which was exactly what I wanted to serve to my customers.

The menu offered typical neighborhood café items such as soups, salads, sandwiches, tacos, casseroles, pasta salads, breakfast pastries, tea and coffee drinks, and a full breakfast menu on the weekends.  It was a very popular neighborhood location, open daily (as in, no days off for me).

I did all the cooking. Mark’s 67 year old mother and our 12 year old daughter, Jessica, served customers and washed dishes. Mark kept the books, processed the payroll, designed the menus, and handled many other business matters for the café while still being employed in his own career. This was truly a family affair.

It was in this setting that the first Yumm! Bowl was created.

When I was growing up, my mother would always have rice cooking at home and would make me bowls of rice with various toppings.  I have always liked eating my meals from a bowl – breakfast, lunch or dinner.  The layers stay intact, and can be mixed, if desired, with little or no spilling.  For me, a bowl is also a symbol of nourishment, comfort and giving.

Every day at that small café on Friendly Street, I would cook the soups and make the pasta salads.  Foregoing recipes, I had to taste my creations to know when they were exactly right.  When I was ready for lunch, after tasting soups, salads, dressings, baked goods and other items all morning, I was more than ready for something fresh and simple, nourishing and delicious… and something different than the food I had been tasting all morning.

So, I’d grab a bowl, put in some rice, layer on some of my homemade sauce and add some toppings, such as, cooked beans, diced tomatoes, sunflower seeds, cottage cheese, salsa, sprouts, or even some soup.  Voila! Texture and color – edible art!  I did this nearly every day and it was never the same bowl twice.

My customers would see this beautiful bowl of food and ask, “What are you having?”   (They wanted what the cook was making for herself).  “Just some things I threw together,” I’d say.  “Would you make me one of those?” they would ask.  This caused me a bit of angst because what I was making for myself was not on the menu and I had no idea what to charge them.  They would tell me to charge them “whatever, it’ll be fine.”

So, being always passionate about making something my friends and customers enjoy, I would make them a bowl, like the one I had made for myself, and serve it to them.  Almost without exception, they’d take a bite, roll their eyes heavenward, do a little knee dip, and exclaim, “Yummmm! What is this?!!”

This happened more and more often with more and more customers.  Then, regulars began bringing in friends and asking me to make them both a bowl.  The challenge, of course, was that I always made something different.  Two ingredients were always consistent, however; rice and the sauce I made at home.  (I didn’t serve the sauce at my café because it was kind of unusual and I thought people probably wouldn’t care for it.)  So, I’d put something together and watch the friend go through the take a bite, eye roll, knee dip process.

Looking back this seems rather endearing, but at the time it was kind of weird and I wasn’t sure what to do about it.  The most popular item requested wasn’t even on the menu, had no set list of ingredients, and included a sauce that I made at home just for my family.  Did other restaurant owners go through this?  I had no idea.  What was obvious was that I needed to add this to our menu… whatever it was.

Near the end of our two years there, we simplified the bowl down to brown rice, “the sauce” (that’s what our customers called it in 1992), black beans, and salsa – that was all.  I could not believe people wanted the simplest thing I made, over and over, often on a daily basis.

We operated the café at Friendly Street Market for two years before relocating to the Fifth Street Public Market in downtown Eugene in May of 1993 as Wild Rose Food Company.  That part of the story is the next chapter.

Do you have memories of Wild Rose Café & Deli at Friendly Street Market?  If you do, we’d love to hear them.

I did not realize how important the reusable aspect of the jars was to so many of our restaurant guests for use as containers for storing buttons, screws, herbs, jams, and so on. I also came to realize that changing the shape of the package meant that I changed the “social life” of the sauce – it no longer fit in the door of the refrigerator and got lost on the shelves.

I want to thank all of you who expressed your thoughts and suggestions by comment card, email, our web site blog, and our web site comment form. Your ideas and viewpoints are very important to me. I also want to thank you for your patience for the time it took to bring the jars back.

Beginning this week, Yumm! Sauce will once again be available in the 8.2 oz. glass jars. Initially, the jars will be available at the four Eugene Café Yumm! restaurant locations. In order to assess customer response and preference, the 6 oz. plastic tubs will also be available at the restaurant locations. The next step will be to roll out the jars to all Café Yumm! restaurant locations statewide in the coming weeks. The 6 oz. plastic tubs will continue to be available at selected grocery stores throughout Oregon and western Washington.

As you can see in the picture, the jars have a new look with redesigned labels! (Mary Ann says, “They’re gorgeous!”) We hope you like the new look.

As always, we’d love to hear what you think.

- Mark Beauchamp, President and Co-Founder

Ingredients

• 6 oz. Original Yumm! Sauce
• 1 tsp. Curry Powder
  Tip: Our favorite is Sun Brand Madras Curry Powder, or try Frontier Curry Powder
• 1 lb. Raw, Large Shrimp (appx. 20)
• 1 -2 Tbl. Fresh Parsley, minced.
  Tip: Parsley is used for color, texture, flavor, and nutrition. If you prefer a different fresh herb feel free to use it (no strict rules here – you could even add a sprinkle of some cayenne powder for Hot Curry Yumm! Shrimp).

Directions

1. Mix Original Yumm! Sauce and Curry Powder together thoroughly.
   Tip: Let the sauce and curry powder “marry” overnight if possible. Overnighting is not necessary, although flavor and color will develop much better.
   

   Original Yumm! Sauce and Curry Powder Mixed Together

2. Place oven rack on second shelf from top.
3. Turn on broiler.
4. Peel and devein shrimp
   Tip: Leave tails on for a nice look and ease of serving.
5. Meanwhile, lay peeled shrimp in single layer on baking sheet.
6. Place about ½ tsp. of the Curry Yumm! Sauce mixture at the top of each shrimp and pat gently down toward tail, trying to keep sauce on top of shrimp. Stop before reaching each tail shell.



7. Check to see if broiler and oven has heated up.
8. Place the baking sheet with prepared Curry Yumm! Shrimp into oven under broiler and close the oven door.
   Tip: Keep a close watch! The next step goes very quickly depending on your broiler and how close to broiler you have placed shrimp.
9. After approximately 2 minutes, when shrimp is browned, remove baking pan from oven and gently turn over each shrimp.
10. Repeat sauce instructions on the uncooked side (see item 6).
11. Place baking sheet back under broiler and cook for 1 – 2 minutes, watch carefully!
12. When the shrimp is a light golden brown, remove the baking sheet immediately and let it rest on the stove top for several minutes.
13. Sprinkle with minced parsley (or your herb of choice).
    

    Curry Yumm! Shrimp with Fresh Parsley

14. Serve immediately.

Serving Suggestions
Curry Yumm! Shrimp may be served hot as an appetizer, entrée, or on top of a salad. It’s also delicious chilled and served on a salad the next day.

The first 50 people at each location to tell Martiza you heard about the sampling event on this blog will also get a coupon for a free small Yumm! Bowl at our Beaverton restaurant. (map)

Try some Yumm! and get some Yumm! What could be better than that?

Thursday, July 30

New Seasons, Orenco Station
4 pm – 7 pm
map

Friday, July 31

Whole Foods, Tanasbourne
11 am – 2 pm
map

New Seasons, Cedar Hills Crossing
4 pm – 7 pm
map

Please also join Cafe Yumm! on Facebook and Twitter for all the latest Yumm! news.

*Just one coupon per person.

Warning: this video will cause serious Yumm! cravings. If you’re not near a Cafe Yumm! or don’t have some Yumm! Sauce in your refrigerator, this might be difficult to watch.

Enjoy!

For us it also means supporting local non-profits focused on feeding Lane County’s hungry.

Many in our community are in crisis. Many other organizations are seeing an increase in demand for their services as Lane County’s unemployment rates rises above 12 percent. To meet the needs in our community takes each of us doing our part.

We’ve donated time, money and supplies to FOOD for Lane County (FFLC) for more than a decade. 2009 was the sixth year that we’ve supported FOOD for Lane County’s Empty Bowls fundraiser by providing coupons for a free bowl of soup at our local restaurants.

We look for significant and meaningful ways to support the work of this important organization. For example, Mary Ann serves on the Harvest Dinner planning committee, which we attend each year.  We also make contributions to FOOD for Lane County’s annual fundraising campaign, provide food for special events and donate food from our warehouse for food boxes. In short, when we see a need that Cafe Yumm! can help fill, we find a way to do it.

We’re committed to FOOD for Lane County’s success and helping achieve its mission to eliminate hunger. We hope you’ll join us.

For more info about FOOD for Lane County, visit www.foodforlanecounty.org.

Oregon Tilth

We work with Oregon Tilth each year to ensure our roasted coffee beans meet the high standards set out by the US Department of Agriculture’s National Organic Program.

Our coffee has always been certified 100% organic. It’s a custom blend exclusive to Cafe Yumm! You can buy our coffee by the pound. Just call your local Cafe Yumm! and order over the phone for pick-up at your convenience. Of course you can stop by and grab a cup anytime.