Eugene Weekly

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. Continue reading →

A seafood stew, cioppino or bouillabaisse can be an expensive and labor-intensive undertaking to put together, but with my recipe I present a different version of this extraordinary holiday entrée.   I wanted to make this easily accessible to a new cook but also offer an affordable dish (just under $30) and wrap it up in about an hour. I’m calling it Goldfish Stew. Continue reading →

Some things come standard with a McMenamins dining experience — craft brews, tater tots, exposed wood beams — but Dan McMenamin, a second generation co-owner of the business, says individualism is key to the success of his family’s empire. “We try to let each location have its own story, its own identity,” McMenamin says. The 50-plus restaurants themselves, he says, “can lead you down the path to what they want to be.” Evidently, what McMenamins North Bank wants to be is something exotic and a bit tongue-in-cheek: a tiki bar. Continue reading →