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Some food carts create a specific type of cuisine: Mexican, pizza, Southern food, vegetarian. GastroNomad owner Ben Maude reinvents his menu on the regular not by picking a genre, but by running his food truck as some sort of delicious pop quiz. Continue reading
Sampler plate with chicken Casablanca, stuffed grape leaves and mafghusa. Photo by Todd Cooper. Continue reading
Sometimes a hot dog is just a hot dog, but sometimes it’s made of fish. Wild Grill Foods, a Eugene-based company specializing in seafood products, is now distributing its salmon dogs in local stores. Continue reading
Local niche catering business Ivy’s Cookin’ is celebrating 20 years in business. Check out Ivy’s vegetarian menu, designed as a convenient alternative to eating out, at ivyscookin.com Pizza Research Institute is moving just a little farther down Blair, from 530 to 325 Blair Blvd. They’ll still be open until moving day in late April. Continue reading
Jerry Smith’s quiet corner of the universe lies down Willamette Street between Cappella Market and Tsunami Books. Like many Eugene hippie-folk, Smith is a private man; he doesn’t reveal much and, until now, has never granted an interview. Even now he tells me he’s been having second thoughts about this. Continue reading
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