Eugene Weekly

If you read our Spring 2011 Chow and want to share recipes or tips for finding ingredients for local baking, add them in the comments. Here are a few recipes we tried out, adapted for local ingredients: English-ish Muffins makes 10 big muffins Continue reading →

Hot on the heels of last weekend’s Bite of Eugene — at which we hear Rabbit Bistro chef Gabriel Gil won the Iron Chef competition — comes a smaller but still charming way to try a variety of Eugene eats: Ninkasi’s Carts & Cold One Cookoff. Continue reading →

Just look at that burger. Just look at it. Do you want to eat it yet? It’s vegetarian. But don’t let that stop you. Continue reading →

When I last lucked into tickets to the Oregon Truffle Festival’s Grand Truffle Dinner, the event was still held at LCC. The dinner’s current location at the Valley River Inn is a better-lit, more comfortable space that manages, despite its cavernousness, to feel a little more intimate. Continue reading →

In this week’s issue of Chow! there are a few little “Word Is” tidbits – news we didn’t have time or space to cover in depth. One of them was meant to tell you that The Divine Cupcake, Eugene’s vegan cupcake company, is opening a retail location (on West 11th across from Ring of Fire) quite soon. March, we hear. It’ll be Eugene’s first dedicated cupcakery. And these are some tasty cupcakes. But the placeholder ran instead. That would be the little box of text that tells you that I hoped to have details soon. Continue reading →

In a few months, Eugeneans will have a new Italian food option. Come spring, Rocky Maselli, the executive chef at Marché, is opening Sfizio in Oakway Center. Like Marché, Sfizio will use local producers “for almost everything,” says the press release, which describes the restaurant as follows: Continue reading →

Be patient just a little bit longer, Zenon fans. We learned — just a little too late to squeeze it into this week’s paper — that the new Café Zenon will open next Friday, May 22 (not May 15, as was previously their hope). Owner Ibrahim Hamide says he and his staff “would have been panting and sweating” if they opened May 15. “We didn’t want to present the first impression that way,” he says. Continue reading →