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Let’s get real: The spirit of giving is great and all, as are the domestic tranquilities such as a warm house and the joy of reuniting with family and friends, but when it comes to the holidays, nothing beats feasting —especially on sweets. Continue reading
Whether it’s tamales, suet pudding or even lutefisk, many Eugene families keep memories alive by preparing their favorite holiday foods. “We eat mushroom soup every Christmas Eve, in keeping with the Polish tradition of my husband’s family,” says Leigh Christiansen, who co-owns Eugene-based Calypso Fly Fishing Guide Service with her husband, Barrett Christiansen. “We gather chanterelles in the fall, and dry sauté and freeze them for our soup. This ritual is very dear to us.” 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
As of last week, Eugene staple McMenamins North Bank opened its renovated bar under a new name: the Kapu Hut. Don't fret — only the bar has changed, the rest of the pub (including outdoor seating) remains the same. A press release describes the new "South Seas" venture: Continue reading
• Laurelwood Golf Course opened its new restaurant, Laurelwood Bar and Grill, earlier this summer, and now it’s serving up cocktails, thanks to its newly acquired liquor license. The open-to-the-public restaurant is decked out with six new big-screen televisions in preparation for the upcoming football season, and it’s also home to the iconic tables and chairs that once bedecked the old Oregon Electric Station, repurposed to fit Laurelwood’s antique-chic look. Continue reading
For folks who relish both the stewy, fruity tang of the tropics and the spicy stuff that’s served with rice and beans south of the Rio Grande, the cuisine of Costa Rica presents a savory medium. A Central American country bordered by Nicaragua to the north and Panama to the south, Costa Rica touches the Pacific Ocean on one side and the Caribbean on the other, and is therefore uniquely positioned to receive two different but complimentary cultural and culinary influences. Continue reading
The Oregon Electric Station, one of Eugene’s bastions of fine dining since 1977, reopened Aug. 9 under new ownership, and people have taken notice. “We expected to be busy,” General Manager Paolo Ruffi says, “but we have been beyond busy. We’ve been overwhelmed by the reaction of the people.” Continue reading
It’s hard calling to mind the mouth-watering taste of smoked salmon when staring at a scaly, pungent, eyeballs-and-everything fish. But don’t be intimidated — with the help of a smoker, some brine and a little insider information, you can transform your fishy friend into a Northwest delicacy. Continue reading
Like it or not, football season is upon us like a fullback in tight pants. For many, football means parties and parties mean food. If you need a fresh catering option for your next tailgate (or couch-gate), consider the meanest-named new restaurant in Eugene: Toxic Wings and Fries on River Road. Continue reading
Tam Howitt and her husband Heath Howitt say that to understand Vietnamese cuisine, you have to understand fish sauce. The pair recently opened Tam’s Place Vietnamese Cuisine, a food truck located on 29th and Friendly in Eugene. Fish sauce is made with fermented fish extract and sea salt. Different people use different ingredients to taste — for example, peppers to add a little heat. The Howitts add lime, giving their sauce a tangy bite. Continue reading