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• 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
It’s dawn at Buoy 10 on the Columbia River, and some of an estimated 1.5 million fall Chinook salmon are swimming through the mouth of the river heading home to their spawning grounds. The silvery speckled fish, like their fellow coho, steelhead and sockeye, face a gauntlet of challenges as they swim upriver to spawn and die — if they are not caught and eaten first by humans or other predators. Continue reading
Daniel Borson has known that Bulbus Slimebledore was the stuff of queens since 2009. He was taken by the idea of a slug wizard, but allowed it to take backseat to some other magnetic personalities he’s pulled out for SLUG (Society for the Legitimization of the Ubiquitous Gastropod) queen competitions over the years. Continue reading
This coming weekend will be a time to celebrate Eugene even if some of the names, venues and entertainment are not quite what we have been accustomed to in past decades. But Eugeneans are flexible, right? Familiar will be the Eugene Celebration Parade and Pet Parade Saturday, Aug. 23, followed by something new, a gathering outside Civic Stadium at the end of the parade for a rally. And Festival of Eugene is still happening as we go to press despite some moments of uncertainty as the new festival came together. Here’s what we know to help you plan your weekend: Continue reading
We’re getting hot. Summer swelter bears down on us. Gone are those sweetly cooling mists and marine-effect clouds and those lovely air-washing rains. I mean really hot, gasping, throat-drying hot — and just about the same time as our local growers are filling our markets with eye-popping piles of fresh produce. Continue reading