A Toast to 2011

We are busily planning and preparing for our New Year's Eve celebration at Restaurant Eugene.  For this first time ever, we've teamed up with our colleagues at Holeman & Finch Public House to deliver an incredibly thoughtful and memorable evening, full of intrigue and style, 007: The Cocktail & Dinner Event. 

Guests will begin their evening with cocktails and a spin of the roulette wheel at the Public House, which we are transforming into a casino, then proceed to Restaurant Eugene for a dinner fit for an international man of mystery.  In fact, every course will be taken from foods Bond enjoyed in Ian Flemming's novels.

Casino Royal - Caviar &; Toast
Dr. No. - Conch Fritters
You Only Live Twice - Tsukiji Market Hamachi
Goldfinger - Stone Crab Claws with Pink Champagne
Diamonds are Forever - Pheasant Roulade
Moonraker - Road Prime Rib, Yorkshire Pudding and Marrow
From Russia with Love - Macerated Figs, Sweet Yogurt and Crunchy Almond

You get the idea...

Of course, there is only one thing with which someone as debonnaire as Bond would toast the new year:
a recoltant manipulant (grower producer) champagne --- in this case, a  Jeroboam of Vilmart & Cie Cuvee Grand Cellier.

Cheers, indeed.  Happy New Year!

Bourbon and Bon Bons --- Comfort and Joy!

It's a very happy day at Restaurant Eugene.  The Pappy Van Winkle has just arrived --- a case each of the 12, 20 and 23 year aged bourbons.

A tricky thing that bourbon.  America's native spirit is named after the French royal house which held territory in Kentucky before it was Kentucky.  There's a county in Kentucky named Bourbon which doesn't actually produce any of the stuff.  Though 99% of the Bourbon in the world does come from the state of Kentucky, the 1964 law that codified the elements of bourbon does not dictate the origin.

It does specify the mash: at least 51% corn base; the aging: at least two years in charred new oak; and the distillation; under 160 proof. 

If you love bourbon and have never had a sip of Pappy, you should avail yourself of one soon.  If you don't think you like bourbon, you should try the Pappy.  Pappy is some of the finest there is, and no drink is more perfect this time of year. 

And what could be better with your bourbon than a bon bon or two.  Pastry Chef Aaron Russell makes a new bon bon flavor almost daily.  Tonight we have sorghum walnut praline and egg nog.  Both are creamy smooth chocolate truffle perfection and truly live up to their name --- "good good!"

Comfort and joy abound at Restaurant Eugene.

Calling all Vegetable Lovers

Chefs Hopkins and Sweeney checking in the daily harvest.

It’s been said before, but we’ll say it again.  Chef Linton Hopkins loves vegetables --- eating them, as well as cooking and serving them.  Chef Hopkins is not the only cook in our kitchen with a deep appreciation of the earth’s edible flora.  Chef David Sweeney recently joined our team.  As the Chef de Jardin, Sweeney is directly responsible for working with our farmers as they deliver their harvest daily, and processing the vegetables as they arrive.  As a result of his fine work, we are announcing a nightly five and seven course vegetable tasting every night at Restaurant Eugene.  Here’s a preview of a recent menu:

RESTAURANT  | EUGENE

Vegetable

5 Course

December, 2010

____________________

shaved radish salad

buttermilk, orange, caraway

_______________________

gougere

holeman and finch, pink pisoni, santa lucia highlands 2008

_______________________

tasting of beets

glazed, pickled, pureed and sorbet

domaine chêne colombe, macon villages 2008

_______________________

crisp kale & skillet peppers

broccoli puree, pecans and vermouth onions

macrostie, sonoma coast 2008

_______________________

mushrooms & farro

mustard greens, turnips, horseradish broth

domaine d’ andezon, côtes de rhône  2008

_______________________

le cabrie

montchever-betin / wisconsin

luli, pinot noir, santa lucia highlgands 2009

 _______________________

grapefruit sorbet

champagne gelée, almond-buckwheat crumble

zefiro, prosecco, veneto, nv

RESTAURANT  | EUGENE

Vegetable

7 course

December, 2010

_______________________

shaved radish salad

buttermilk, orange, caraway

holeman and finch, pink pisoni, santa lucia highlands 2008

____________________

 

gougere

hughes beaulieu, picpoul de pinet,

coteaux du languedoc 2009

_______________________

tasting of beets

glazed, pickled, pureed and sorbet

hughes beaulieu, picpoul de pinet,

coteaux du languedoc 2009

_______________________

white truffles & grits

soft butter, black pepper

domaine chêne colombe, macon villages 2008

_____________________

crisp kale & skillet peppers

broccoli puree, pecans and vermouth onions

macrostie, sonoma coast 2008

_______________________

toasted farro

turnips, mustard greens, pickled peaches

drew, gatekeepers, anderson valley 2008

_______________________

roasted wild mushrooms

rutabaga-apple gratin, skillet greens

domaine d’ andezon, côtes de rhône  2008

_______________________

le cabrie

montchever-betin / wisconsin

luli, pinot noir, santa lucia highlgands 2009  

_______________________

grapefruit sorbet

champagne gelée, almond-buckwheat crumble

zefiro, prosecco, veneto, nv