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| 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
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