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When Chef Walid “Willie” Saleeby makes traditional Lebanese food, he’s replicating the dishes his mother and grandmother made for him in Lebanon when he was a boy. It’s not about working off a recipe, he says, but remembering all those tastes and textures — that’s what makes the best traditional meals. Continue reading
Eating healthy as a taste snob can be a chore. But not at Tru Veg. Crystal DuBoyce and Brian Igarta, and their 12-year-old daughter Skye, serve up plant-based foods packed with both flavor and nutrition from a tiny white trailer in the parking lot of an automotive business on Chambers Street. They’ve divided the menu at Tru Veg in two: cooked vegan food and raw, or living, food. Continue reading
Mitchel Hescheles’ grandfather woke every morning at 2:30, tending his farm before heading to work at a factory. After retiring, he refused to get out of bed before 11:11 am. Hescheles is unclear why his granddad picked such an arbitrary time, but he decided to pay homage to his hardworking grandpa when opening Chow, his new restaurant on South A Street in downtown Springfield. Continue reading
Securing a seat at certain times was nearly a sport at chef Gabriel Gil and restaurateur Cory Stamp’s first restaurant incarnation in Eugene, the Rabbit Bistro and Bar. The space was tiny and Chef Gil’s creativity was staunched by a lack of storage space, famously leading to a “no substitutions” clause on the menu. And that “no ketchup” thing? “That truly was because I forgot to order ketchup,” Gil says, laughing. Continue reading
If you are wondering why all Chinese restaurants in Oregon don’t serve an eclectic menu ranging from eggplant to frog, it’s because there’s only one Tony Luo. Kung Fu Bistro’s chef sticks to his roots and stays away from Americanized fare. Continue reading
While Kopi-O is the first restaurant that Azam Ismail has ever owned, chances are that you have enjoyed some of his creations before. “My dad was a chef at Ring of Fire, Adam’s Sustainable Table and Lucky Noodle,” his son Aaron Ismail says. “This is a dream he has always had, and we’ve always wanted to make it happen for him.” Continue reading
A new food cart has opened up in Veneta, off Hwy. 126 on the way to the coast (and the Oregon Country Fair). Johnny Riv’s Steakshack serves tri-tip, ribeye and “steak shack sliders” to those craving meat on weekend jaunts. Check out the Facebook page at http://wkly.ws/1ht. Townshend’s Tea Co.’s new Eugene shop is now open at 41 W. Broadway, and those chairs and couches look darned comfy. Look for news at their Facebook page: http://wkly.ws/1hu. Continue reading
Memorial Day has passed, so it’s OK to drink white. But, “The first duty of a wine is to be red.” That quip has been attributed to various wags, most enduringly to Alec Waugh, English novelist, who added, “the second is to be a Burgundy,” by which he meant pinot noir (not an unreasonable amendment, according to pinotphiles). Wine scholars have argued that Waugh was merely repeating an eno-adage that originated in the Middle Ages, or maybe with the antique Greeks. Whatever the actual source, a lot of bad attitudes about white wine have ensued. Continue reading
This time of year, an abundance of annual vines suddenly appears in garden stores. Annual vines are inexpensive to grow and fun to play with, and have the added virtue that they are at their best in August and September, when flower gardens can be in need of a lift. Plant them in the ground or in containers, and try something different every year. Vines are wonderful for softening blank house walls, concealing unsightly fences and adding instant height in young or temporary gardens. Continue reading
After an opening win against the Bend Timbers at home, the EMFC Azul head onto the road for a collection of games head coach Jürgen Ruckaberle isn’t taking lightly. The team faced Bend on Tuesday, June 11. Azul won 2-1, and a few changes were in store. Italian midfielder Eleonora Petralia made her debut in return from injury, as did UO’s Achijah Berry. Continue reading