Chow: Page 28

Duck, Duck, Dinner

ChowNews
Tiffany Norton

Duck confit, duck charcuterie, duck-fat ice cream … sometimes you have to break a few duck eggs and eat a few fowl in order to protect ducks and their habitat. On Dec. 11, local restaurant Party Downtown is teaming up with conservation group McKenzie River Trust (MRT) for an evening of duck feasting and river saving, along with celebrity hunter, gardener and cook Hank Shaw. Shaw is on tour promoting his new book, Duck, Duck, Goose: The Ultimate Guide to Cooking Waterfowl, Both Farmed and Wild. Continue reading →

Ark Of Taste Celebrates Squash

ChowNews

Turkey may be November’s big flavor, but the slow food movement hopes Eugeneans find another flavor to relish: the Lower Salmon River squash. On Terra Madre Day Dec. 10, Slow Food Eugene and Open Oak Farm will celebrate the Northwest cultivar and learn about the Ark of Taste, a global project dedicated to saving some of the thousands of heritage foods that globalization and monoculture crops are endangering. The 6:30 pm potluck will be held at the Eugene Garden Club, 1645 High St. Continue reading →

Cuckoo for Cocoa

It’s cold, it’s rainy, so give me a cuppa

Chow
Vero’s cocoa uses My Chai syrup. Photo Athena Delene.

A few years ago some friends and I were driving around on a cold wintry day and stopped by a popular place for hot cocoa, just for fun. The waiter, with great aplomb, opened a pack of Swiss Miss into a paper cup! We were astonished, and not just because of the flair with which he tore the paper packet, but because my friend spoke at length on the drive about how great the cocoa at this particular place was. How could she have been so wrong?  Continue reading →

Grit is Elegant in the Whit

Chow

There’s a new kid on the block in Whiteaker’s culinary community. Grit is dignified but rough around the edges. And in keeping with Eugene’s passion for the slow food movement, Grit will offer an entirely farm-to-table menu that will change weekly if not nightly. Continue reading →

Brunch and Seafood, Oh My!

Chow

“No foams, no gels,” says Sara Ellis, self-proclaimed “serial entrepreneur” and owner of the soon-to-open Carmelita Spats. Although the name invokes Mexican seafood (Carmelita is the name of her Chihuahua, and spats refers to mollusks) this is not really representative of the direction of the restaurant. It is more representative of the unique style of this restaurant. Continue reading →

Seoul Food

Chow

The biggest mistake one could make when eating at downtown Eugene’s Noodle Bowl is to order a noodle bowl. It’s a delicious dish but a safe Americanized choice as EW’s Best of Eugene Korean gem. “When the people come, if they want to try Korean food, I want them to ask the servers and get a recommendation rather than just getting a noodle bowl,” says Jae Lee, server and son of owner Sue Lee.  Continue reading →

Reuben off!

Chow

There are a lot of businesses around Eugene that claim to have “The Best Reuben in Town.” The sandwich itself is iconic across the country: Rye bread loaded with either pastrami or corned beef, topped with sauerkraut and either Thousand Island dressing or Russian dressing. We decided that it would be fitting to find out who, if anyone, deserved the title for “the best.” Many Reubens were eaten. Lengthy discussions were held. Criteria changed and evolved to account for creativity and tradition. Continue reading →

U-Pick the Berry Best

Chow

Summer is shining ahead of us, and one of its brightest parts is plodding through the dirt to gather Oregon berries in the morning sun. Fortunately, u-pick farms surround Eugene, making the experience easily accessible. Check out these farms (and there are many more!) for their u-pick options; we’ve organized them by distance from the Park Blocks that host the Lane County Farmers Market. Many of these farms are augmented with other fresh produce, flowers and baked goods you can pick up, plus it’s a great way to wear out kids if you’ve got ‘em. Continue reading →