Rollin Sandwiches
291 Grandview Ave., Scotts Mills
Hours: Wednesdays – Sundays,
11 a.m. – 7 p.m.
Starting September: 12 – 6 p.m.
503-400-4827
By Nancy Jennings
Scotts Mills may have a small population of only 355, but it’s home to Rollin Sandwiches, a family-run eatery with
big flavor.
Owner D.Anne Evans, along with her husband, Jim, have been serving up homemade hot and cold sandwiches and other treats since July 2015. Operating from inside of their 1969 seven-foot-wide, 18-foot long Prowler trailer, the Evans love serving their community. Since May 5, a new adjoining indoor seating area opened up – thanks to repurposing the former Scotts Mills City Hall building, which was being used for storage. D.Anne quickly sprang into action and approached the city council in January and got the ball rolling. The close-knit community banded together and the necessary building repairs commenced. In all, the project “took four and a half weeks. They just slammed it out. Everybody was so gracious,” she said.
Married for 28 years, D.Anne, 47, and Jim, 58, have two sons, Jubal, 27, and Ethan, 18. Jubal is married and has a three-year-old son. Ethan graduated from Silverton High School last month.
D.Anne’s given first and middle name is Dorothy Antonell, but she shortened it and uses a period instead of an accent. She and her family also chose a creative, and symbolic, name for their business.
“We were kicking around names and Ethan said ‘Well, we’re on wheels so we should just call it Rollin Sandwiches without the g,’” D.Anne explained. She went on to say that after they agreed upon the name and had it officially registered, “it was funny because my husband and his brothers owned a painting company for years and they were always ‘rollin’ walls’ as they would always say. It just fit so perfectly.”
Taught to cook by her mother starting at the tender age of four, D.Anne has honed her culinary skills well. She and Scotts Mills Mayor Paul Brakeman worked together for a while at the Glockenspiel Restaurant in Mount Angel. He trained her as his sous chef for 2 1/2 years. It is no surprise that Hell’s Kitchen is one of her favorite TV shows.
When the couple have time off together, they enjoy training and riding their horses, gardening, hiking and reading. Because owning their own business takes up so much energy, even on days off D.Anne admits it’s a challenge to totally relax. They are always thinking ahead.
Future plans include seating on the back deck area, growing their own fruit and vegetable garden onsite and updating their menu to welcome the new seasons. Savory soups will be added to their Fall offerings.
D.Anne hopes to eventually provide all-inclusive weekend dinner specials including an entrée, soup, salad and a beverage. She’s thinking about making “comfort foods” like macaroni and cheese, and meatloaf with mashed potatoes and gravy. She’s envisioning “made from scratch desserts” too.
