Eugene foodies were out in full force Sunday, Jan. 18, as patrons gathered to enjoy “Oaxaca,” the third collaboration dinner put on by Party Downtown and Belly. Upwards of 80 local folks attended this celebration of Mexican culture and cuisine, the brainchild of two of this town’s finest chefs, Belly’s Brendon Mahaney and Party’s Mark Kosmicki, both of whom put their considerable talents to task decking the tables with a delicious variety of authentic dishes inspired by the southern Mexican state known for, among other things, its mezcal and mole. The evening kicked off at Party Downtown with appetizers, Oaxacan-inspired cocktails and hot chocolate, after which a mariachi band led the parade of diners to Belly, where they were feted with yet more food and a tasty dessert. Viva la comida!
Photos by Trask Bedortha:
Sardine-filled empanadas with roasted tomatillo and serrano salsa at party downtown
Sopes served at belly
Mariachi los patos led the parade of diners between restaurants
Fresh-made mexican hot chocolate at Party Downtown
Spiced horchata cocktails served at party downtown
Mole coloradito salted chicharrón appetizers at party downtown
Belly’s tamarind ice cream served with flaming mango
Braised baby-back ribs, chicken and pork shoulder in a manchamanteles mole served with handmade tortillas at belly
