tag:blogger.com,1999:blog-75372574061496825962024-03-18T19:44:29.755-07:00Restaurant EugeneRestaurant Eugenehttp://www.blogger.com/profile/05403357940174471622noreply@blogger.comBlogger55125tag:blogger.com,1999:blog-7537257406149682596.post-19917319219454879402012-07-24T07:32:00.002-07:002012-07-24T07:32:29.429-07:00Ethiopian Injera Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu9jxEeHbFck0RlOFcZKovkFq3KminiMGsSWA5Z5lCLNaPlKNj9fjWOs0KCJ9yhpRjWJZBmAqVgfrHfg_cZXC1jODNKXIIGBXW_F5xM8ls3SvJFaYw89oALj9iz1Vkg-BHkTX0f7g4xxLO/s1600/Injera+Bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu9jxEeHbFck0RlOFcZKovkFq3KminiMGsSWA5Z5lCLNaPlKNj9fjWOs0KCJ9yhpRjWJZBmAqVgfrHfg_cZXC1jODNKXIIGBXW_F5xM8ls3SvJFaYw89oALj9iz1Vkg-BHkTX0f7g4xxLO/s320/Injera+Bread.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Ethiopian Injera Bread from last nights Author Dinner at Restaurant Eugene with Marcus Samuelsson. </span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"><div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-family: Georgia;">Injera is not only a kind of bread, it is also used as an eating utensil. It has a spongy texture that makes it perfect for scooping up meat and vegetable stews.</span></div>
</span><div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Injera bread is made with teff, a small, round grain that is grown in Ethiopia. Teff is very nutritious and contains very little gluten. It has an airy, bubbly texture with a slightly sour taste.</span></div>
<br />Restaurant Eugenehttp://www.blogger.com/profile/05403357940174471622noreply@blogger.com99tag:blogger.com,1999:blog-7537257406149682596.post-54992052869143798032012-07-18T08:36:00.000-07:002012-07-18T08:36:04.304-07:00Fish Fumet<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR4Xn0LELaMiZXBXzThmTMKUiN7sF-ivBf4Bm4ZfPRfpExkAduwFdi4U2dN5_C1OLXSZgLOgx_9RlRiDC7LpcjdA8fv0hDyGBT0COMUlzCbJ59RmK7MMT9h5Gsv9oj5mEmSGH1pHxJHwP-/s1600/Fish+Fumet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR4Xn0LELaMiZXBXzThmTMKUiN7sF-ivBf4Bm4ZfPRfpExkAduwFdi4U2dN5_C1OLXSZgLOgx_9RlRiDC7LpcjdA8fv0hDyGBT0COMUlzCbJ59RmK7MMT9h5Gsv9oj5mEmSGH1pHxJHwP-/s320/Fish+Fumet.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="font-family: Georgia, "Times New Roman", serif;">Fish Fumet cooking in the r|e kitchen.</span></div>Restaurant Eugenehttp://www.blogger.com/profile/05403357940174471622noreply@blogger.com2tag:blogger.com,1999:blog-7537257406149682596.post-15537460652318561712012-07-11T14:53:00.002-07:002012-07-11T14:53:58.847-07:00<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_SGS7KMHwfO0kM7cQmDqEas_BwRA4I3pViyde4S3C0YNmLMc3DBdMRqPu-m9LO21EyLtGbL_5h2_29P1nX3zaYJCszFIyjuy2ofReLUNUaBUCL6o6mTW0G9FJTkQ0zhH_WywcFZOiSnFu/s1600/Fresh+Florals+from+Le+Jardin+Francais.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_SGS7KMHwfO0kM7cQmDqEas_BwRA4I3pViyde4S3C0YNmLMc3DBdMRqPu-m9LO21EyLtGbL_5h2_29P1nX3zaYJCszFIyjuy2ofReLUNUaBUCL6o6mTW0G9FJTkQ0zhH_WywcFZOiSnFu/s320/Fresh+Florals+from+Le+Jardin+Francais.jpg" width="320" /></a></div>
<br />
<div style="text-align: center;">
<span style="font-family: Georgia, "Times New Roman", serif;">Gorgeous fresh flowers going down the hallway at r|e - Courtesy of Le Jardin Francais</span></div>Restaurant Eugenehttp://www.blogger.com/profile/05403357940174471622noreply@blogger.com11tag:blogger.com,1999:blog-7537257406149682596.post-28192506669363377092012-06-08T15:45:00.002-07:002012-06-08T15:45:14.088-07:00Recipes from a Farm ShareChef Hopkins is no stranger to lending a hand to his community. He has a firm belief that supporting your community is your civic duty. He demonstrates this belief through purchasing from farmers. There are ingredients from hundreds of farms and farmers on the menus at Restaurant Eugene and Holeman and Finch Public House. Every Saturday, post morning market at 2277 Peachtree, is like a miniature farmers market, with farmers from all over the state bringing their extras to the back door. Additionally Chef and his family are personal CSA subscribers (<a href="http://www.georgiaorganics.org/newscenter/DirtSpring2010/spring2010csa.aspx" target="_blank">Community Supported Agriculture</a>) and they founded their neighborhood farmers market, the Peachtree Road Farmers Market. The Hopkins also regularly support food and hunger related charitable organizations including Wholesome Wave Georgia (which wife Gina founded), Share Our Strengths, Southern Foodways Alliance, Slow Food Atlanta and Georgia Organics.<br />
<br />
<div>
Recently, Chef taught a cooking class that was the perfect marriage of his
passion for food and farming with his commitment to food and
hunger related causes. The class, which took place at the Brookhaven Cook's
Warehouse, benefited the Atlanta Community Food Bank. The menu and items of
instruction were based on Chef's personal CSA subscription and consisted of
three courses worth of food, straight from a farm share.</div>
Because the class sold out so quickly and the topic is near and dear to his heart, Chef Hopkins would like to share the recipes from the class here. <br />
<br />
Enjoy and remember to regularly visit your local Farmer's Market or support a small farm by signing up for a <a href="http://www.georgiaorganics.org/home.aspx" target="_blank">CSA</a> share.<br />
<br />
<div style="text-align: center;">
<strong>Squash Gratin</strong></div>
<div style="text-align: center;">
Serves 8</div>
<br />
4 Tbl Whole Butter<br />
3 lbs. Yellow Squash, Zucchini or both<br />
2 ea. Vidalia Onion, sliced thinly<br />
3 c. Heavy Cream<br />
1 c. Fresh Bread Crumbs<br />
1 c. Parmesan<br />
Salt & Black Pepper<br />
Nutmeg<br />
<ul>
<li>In large skillet melt butter over medium heat, add shallot and onion/leek and saute until tender and sweet</li>
<li>Remove from heat</li>
<li>Thinly slice squash and zucchini crosswise</li>
<li>Place cooked onions in bottom of casserole, layer sliced of squash over the top, add just enough cream to cover each layer</li>
<li>It is very important to push the layers down to submerge them in cream</li>
<li>Layer until casserole dish is full</li>
<li>Cover with foil and bake for 30 minutes at 350</li>
<li>Remove foil, top with bread crumbs and cheese</li>
<li>Continue baking for 10 mimintes until golden brown</li>
</ul>
<br />
<div style="text-align: center;">
<strong>Buttermilk Dressing</strong></div>
<div style="text-align: center;">
Serves 8</div>
<br />
4 Tbl Mayonnaise<br />
4 Tbl Clabber Cream or Sour Cream<br />
2 Tbl Buttermilk<br />
1 Tbl Minced fresh chive<br />
1 Tble Minced fresh parsley<br />
1 Tsp Apple Cider Vinegar<br />
Kosher Salt <br />
Fresh Cracked Pepper<br />
<br />
Combine all, making sure to mix well. If too thick add a little more buttermilk; if too thin then add more mayonnaise.<br />
<br />
Also used as a good base for blue cheese dressing.<br />
<br />
<br />
<div style="text-align: center;">
<strong>Skillet Greens</strong></div>
<div style="text-align: center;">
Serves 8</div>
<br />
Apple Cider Gastrique<br />
<br />
4oz. High quality apple cider vinegar (the kind that smells like fresh apples)<br />
1/4 c. Sorghum<br />
1 Tbl Dried chili flakes<br />
<ul>
<li>Melt Sugar in thick bottomed pot over medium heat</li>
<li>Add chili flakes and continue to cook until the sugar becomes slightly browned</li>
<li>Add vinegar, be careful of spattering.</li>
<li>Stir until well combined and reserve.</li>
<li>This will keep for months</li>
</ul>
Greens<br />
<br />
2 lbs Mixed Winter Baby Braising Greens, cleaned and destemmed<br />
(Collards, kale, chard, turnip, beet and mustard are good varieties to start with. I will sometimes add arugula if I don't have mustard greens. I like the baby varieties because of the way they break down quickly in a hot skillet)<br />
1 tbl Peanut Oil (the old southern kind)<br />
2 Tbl Bacon grease (should come from a can next to your stove)<br />
Kosher Salt<br />
Fresh Cracked Pepper<br />
<ul>
<li>Cut greens into 1/2 inch strips</li>
<li>Heat oil and bacon grease in large iron skillet</li>
<li>Add greens, season and toss till wilted and glazed with fat</li>
<li>Should be done in batches in order to keep heat of pan</li>
<li>Remove to plate and drizzle with Gastrique</li>
</ul>
Chef leaves the Gastrique on table for guests to add as much as they want.<br />
<br />
<br />Restaurant Eugenehttp://www.blogger.com/profile/05403357940174471622noreply@blogger.com0tag:blogger.com,1999:blog-7537257406149682596.post-49631348469716981502012-05-29T13:11:00.001-07:002012-05-29T13:11:10.537-07:00Composing a Salad as Glorious as Spring ItselfSpring is a time of renewal, rebirth and regrowth. It is also a very good time for buying and using fresh, local ingredients that you find at your local farmers market. One of the many items you will find in abundance right now at farmers markets is a variety of greens. Restaurant Eugene is fortunate to have formed special relationships with many farmers around Atlanta. Through the nourishment of these relationships, Chef Hopkins has created a salad that encapsulates the taste of Spring. <br />
<br />
This salad is certainly not your typical salad. It is void of neither innovation nor creativity, consisting of 25 different wild edible greens from Indian Ridge Farms. It is comprised of no less than 20 steps from concept to completion. Each salad that makes it way from the garde manger of Restaurant Eugene to a guest's table has been made using the same precise steps in the same order every single time.<br />
<br />
Here are the steps to building the spring salad, in order:<br />
<br />
A swish of Blueberry Jam<br />
A dollop of Mushy Pea<br />
A swish of Sunchoke Puree<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOT04eDq3JcpJFkgvsiYDmmeFTReWXrH0iufAeZAwUg69EZNluuVXtbBZXrm14s-o3EjRS5D-BxrAaDu6x9LWKjhcbQSvX1uTfDfHol_dTHAtfru2m69uVvgRw5Ghmf_ATSCVrKpgt1UVB/s1600/photo+(3).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOT04eDq3JcpJFkgvsiYDmmeFTReWXrH0iufAeZAwUg69EZNluuVXtbBZXrm14s-o3EjRS5D-BxrAaDu6x9LWKjhcbQSvX1uTfDfHol_dTHAtfru2m69uVvgRw5Ghmf_ATSCVrKpgt1UVB/s1600/photo+(3).JPG" /></a></div>
<br />
A spot of Claypot Pear Puree<br />
A sprinkling of Brandied Peaches<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9qki0p9BSUBO-AiXz0xPE48yOkyKy4e8vltj-9LRaGxEOiHs2Zb3CZ7Z49H5rvP_2kgOT8vk8xkh-5q0L-9bRAaJwxLyFZU59mECMbJ-2wUzIlEHZaTVj6nY4gofk0R3d0wP3B465Alez/s1600/photo+(5).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9qki0p9BSUBO-AiXz0xPE48yOkyKy4e8vltj-9LRaGxEOiHs2Zb3CZ7Z49H5rvP_2kgOT8vk8xkh-5q0L-9bRAaJwxLyFZU59mECMbJ-2wUzIlEHZaTVj6nY4gofk0R3d0wP3B465Alez/s1600/photo+(5).JPG" /></a></div>
<br />
Slivers of Pickled Beets<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn0S0KHygZZI9IOObS36w-3wG0jX03S1pdhE44McrRGcfO3LoZGyUIJ8WCxpemWJjp27b2CrJGvQSoZ44ILCY2ak-yB2YGx1frT3K09c2oU1s0gfi6SsUVwryNaOEUXkuu6CbGhMcuzHNI/s1600/photo+(7).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn0S0KHygZZI9IOObS36w-3wG0jX03S1pdhE44McrRGcfO3LoZGyUIJ8WCxpemWJjp27b2CrJGvQSoZ44ILCY2ak-yB2YGx1frT3K09c2oU1s0gfi6SsUVwryNaOEUXkuu6CbGhMcuzHNI/s1600/photo+(7).JPG" /></a></div>
<br />
A dappling of Herb Pistou<br />
A dusting of Mushroom Pan au Levain Soil<br />
A hint of Peanut Powder<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh29-ghDZzWNe50lTf-QcFLO_D2itNRkLSkVYWB2RI0GvIfTv7Eq8uL5trh0VjtUnfak-SLBtPh8IbamcoViy5fa-3w4xVeDEqfTI_cX8AtJVah7qkLfxLik9-zEcVJat_QjcWZ-qA2xH-l/s1600/photo+(8).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh29-ghDZzWNe50lTf-QcFLO_D2itNRkLSkVYWB2RI0GvIfTv7Eq8uL5trh0VjtUnfak-SLBtPh8IbamcoViy5fa-3w4xVeDEqfTI_cX8AtJVah7qkLfxLik9-zEcVJat_QjcWZ-qA2xH-l/s1600/photo+(8).JPG" /></a></div>
<br />
Shaved Radishes<br />
A touch of Grated Spiced Pecans<br />
Tuile Crouton (made from H&F Bread Co. Pan au Levain)<br />
Hearts of Baby Lettuce<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLpKGwbvgxqzhO4bNqHHMeffcE_NDeVn889Pqn88E2RrtRcHY9HL8uaeZ74MSS-BeFTTmfbJoaCb52IQ9uH0ISv8zzYYzjLdDHqZJ7Gg2MSTyfK5RV2pFg67T_8JpU5FUBJqn7loJj4TZ8/s1600/photo+(12).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLpKGwbvgxqzhO4bNqHHMeffcE_NDeVn889Pqn88E2RrtRcHY9HL8uaeZ74MSS-BeFTTmfbJoaCb52IQ9uH0ISv8zzYYzjLdDHqZJ7Gg2MSTyfK5RV2pFg67T_8JpU5FUBJqn7loJj4TZ8/s1600/photo+(12).JPG" /></a></div>
<br />
Wild Edible Greens<br />
A shower of Sunchoke Chips<br />
Fleur de sel<br />
Pepper<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8mvQZuWEf_GgmNhI_XsEdn2JwsJI0qjCKoTQD3AMvCdOtnQkx0NjUVoMMQKE2s5MwUzwJ7UF3Wq6vQT_lnRofKB5ezUS7j6YhHJaKtOoFu4tDsbMNLqR2niC8dhq8iInRZKlaqDarUEvJ/s1600/photo+(15).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8mvQZuWEf_GgmNhI_XsEdn2JwsJI0qjCKoTQD3AMvCdOtnQkx0NjUVoMMQKE2s5MwUzwJ7UF3Wq6vQT_lnRofKB5ezUS7j6YhHJaKtOoFu4tDsbMNLqR2niC8dhq8iInRZKlaqDarUEvJ/s1600/photo+(15).JPG" /></a></div>
<br />
Champagne Vinegar<br />
Champagne<br />
Georgia Olive Oil<br />
Fried Kale<br />
<br />
<br /><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: left;">
Here is a <a href="http://www.georgiaorganics.org/Calendars/harvestcalendar.pdf" target="_blank">calendar</a> that can help you eat local!</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: left;">
</div>Restaurant Eugenehttp://www.blogger.com/profile/05403357940174471622noreply@blogger.com0tag:blogger.com,1999:blog-7537257406149682596.post-21030237579857205412012-04-09T09:08:00.000-07:002012-04-09T09:08:04.941-07:00Intoducing Gabe Bowen, Bar Manager<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
<div style="text-align: center;">
</div>
<div dir="ltr" style="margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<div class="separator" style="clear: both; text-align: center;">
</div>
<span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">We approach the bar with the same commitment to integrity, purpose and taste that you'll find on your plate at Restaurant Eugene. The potent potables which fill our glasses are born from thoughtful passion beginning with the producers. Like the farmers who grow our vegetables, the spirit makers we support behind the bar are just another part of our family. Serving up these potions of perfection is Bar Manager Gabe Bowen. He's worn many hats at Restaurant Eugene and a few across the way at Holeman and Finch Public House but his role as Bar Manager fits him like a waistcoat. What started out as a flight of fancy for Gabe, has turned into a passion and a career. He spends his nights inspiring and delighting guests with hand-crafted cocktails. During the day he can be found concocting house made liqueurs, including the coffee liqueur Chef Hopkins uses to put the shine on our our lacquered duck. He also has a passion for homemade bitters, which he considers the salt and pepper of his craft. His hand crafted palliatives help bring uniqueness and seasonality to our cocktail menu. Take this week's strawberry liqueur, for example. Making their debut on our upcoming spring cocktail menu is a trio of bitters he has developed using the finest of the season: whiskey-lavender, rhubarb and his tribute to forgotten southern favorites, ‘original bitters no. 44’. His allegiance to his art has garnered him a trip to New York to represent Atlanta at The Manhattan Cocktail Classic. He took home the win here at home with his ‘Dear Francesca’, a Campari and Scotch cocktail that whimsically represents the </span><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><a href="http://www.amazon.co.uk/Dear-Francesca-Italian-Journey-Recounted/dp/product-description/009189235X/ref=dp_proddesc_0?ie=UTF8&n=266239&s=books" target="_blank">book</a> of the same name. </span></span></div>
<div dir="ltr" style="margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; color: black; font-family: inherit; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">While dinner at Restaurant Eugene is always cause for celebration, stopping by the bar makes every night an impromptu special occasion. Here you can enjoy a sip or dine from our full menu and you’ll see Gabe at his best, playing matchmaker to Chef’s masterfully planned bites and the intricate nuances of a well balanced cocktail. If you are looking for a new scotch to fall in love with or really want to experience all the joys of gin, he can put a flight together for you, accompanied with tasting notes. </span></div>
<div dir="ltr" style="margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXii1UiadyEe-JmVJvU1lfoc-eIPSwqn5MDLumu9lDFSIBe_I3pspmNP7YIvkegTNEk2FW0k4t1uHL3t4wvfjAumwI2lfDaapmIZeachMRVWIYv3tIWYj3LAqr-Aww9Sj1zNs8GXD4Scht/s1600/BandT_20080111_0521.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXii1UiadyEe-JmVJvU1lfoc-eIPSwqn5MDLumu9lDFSIBe_I3pspmNP7YIvkegTNEk2FW0k4t1uHL3t4wvfjAumwI2lfDaapmIZeachMRVWIYv3tIWYj3LAqr-Aww9Sj1zNs8GXD4Scht/s320/BandT_20080111_0521.jpg" width="213" /></a></div>
<br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-family: inherit;">His commitment to providing guests with a tasteful experience and just a </span></span></span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-family: inherit;">splash of education are some of the reasons we are proud to have Gabe on our team.</span> </span></span></div>
<br /></div>
<br />
<br />Restaurant Eugenehttp://www.blogger.com/profile/05403357940174471622noreply@blogger.com0tag:blogger.com,1999:blog-7537257406149682596.post-7036260624640718952011-12-22T11:15:00.000-08:002011-12-22T11:15:57.260-08:00Warm Wishes for a Sweet Holiday<div class="separator" style="clear: both; text-align: center;">
<a href="http://campaign.r20.constantcontact.com/render?llr=e8fxmqbab&v=001Mo1LsqllbCD2C687i8c0OhhSz_BDIJbALopZkPfU7CGEh8M-WtiNLemyjrc5zpCKDEXMdiOnlr8EqKMmmLhyq42IRcU8aLVTUDPi5OfRpOkU3n4yl-YxMw%3D%3D" target="_blank"><img border="0" height="640" src="http://3.bp.blogspot.com/-rlDM5oEiX6I/TvN__VPK-oI/AAAAAAAAASA/DdApivbNMQ8/s640/12_2011_xmas-card_sorghum_3.jpg" width="249" /></a></div>
<br />Restaurant Eugenehttp://www.blogger.com/profile/05403357940174471622noreply@blogger.com0tag:blogger.com,1999:blog-7537257406149682596.post-43480769199107895102011-12-15T09:32:00.000-08:002011-12-15T09:32:40.258-08:00December Newsletter - Keeping up with the H&F Family<div class="separator" style="clear: both; text-align: center;">
<a href="http://myemail.constantcontact.com/What-s-New--Keeping-Up-with-the-H-F-Family.html?soid=1101135583076&aid=WrIX2_qYhjU#fblike" target="_blank"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbz7nLWUS7N55IjYZik5hfy_3lsS8WKHVEy1YwiqJ3ur_HKMr21ypgyoJEQCUIhqzInTgifc6PBuL_EiOzkznkITCw-uKUzboaC85Q-Uf2liF3IMK6xSxI3pMuifhq0tdNylQlv1YjsIMT/s400/12_2011_CompanyWide_email02.jpg" width="125" /></a></div>
<br />Restaurant Eugenehttp://www.blogger.com/profile/05403357940174471622noreply@blogger.com0tag:blogger.com,1999:blog-7537257406149682596.post-69337763284375847562011-12-05T12:40:00.001-08:002011-12-20T15:12:22.793-08:00Rattle & HumWhere does a good drink come from? An obvious answer would consist merely of a list of ingredients. While we take pleasure and pride in sourcing small-batch liquors and local fruit to create our cocktails at Restaurant Eugene, each drink is equally a mix of ideas, themes, and sensuous evocations as it is well-stirred potables. Just as Proust’s madeleine can hardly be reduced to flour and sugar, the cocktails that find their way on to our list spring from the memories and imaginations of our barkeeps.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTiqOnICoQVz1r4nXJeieBPqM7Joce_o12pRw8Ir3_Fzi_Wfnj2O8Bpq_F3VO3XJZUPCpaZvjaB2sRN1scIskpkoP-ew7p-vEypW-eaDwM_UnafzCXApiIiVRvr-pnPwJvi808_0_Y5sGf/s1600/BandT_20080111_0508.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTiqOnICoQVz1r4nXJeieBPqM7Joce_o12pRw8Ir3_Fzi_Wfnj2O8Bpq_F3VO3XJZUPCpaZvjaB2sRN1scIskpkoP-ew7p-vEypW-eaDwM_UnafzCXApiIiVRvr-pnPwJvi808_0_Y5sGf/s320/BandT_20080111_0508.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bartenders Gabe Bowen and Michael Searles at Restaurant Eugene Bar.</td></tr>
</tbody></table>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
In that enchanted and pensive time between late autumn and winter, rainy skies and frosty nights conjure desires for spice and warmth. Those were the elements that bar manager Michael Searles had in mind when he began to compose the Resurrection Fern. This homage to the hot toddy calls forth a scene Searles describes as those precious walks through the woods just before it’s too cold for a stroll, when fungal, ginger aromas hang in the air.<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7ivc3fVlEV_W6oBBjtlavNyZ1iysW87_hXwxX3QZUWNXBqJxJMZtSS0SaKUvnVF1Q4aeCt_E0g3Ora-kkABXOpaRqe0oHzzc_9CpWcOuQCXERmxXbgobz6qJWP0VICkFcd2Jo_sNK101I/s1600/205.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7ivc3fVlEV_W6oBBjtlavNyZ1iysW87_hXwxX3QZUWNXBqJxJMZtSS0SaKUvnVF1Q4aeCt_E0g3Ora-kkABXOpaRqe0oHzzc_9CpWcOuQCXERmxXbgobz6qJWP0VICkFcd2Jo_sNK101I/s200/205.JPG" width="150" /></a>The drink begins with hum, a botanical rhum that will make you sing. The creation of renowned mixologists Adam Seger and Joe McCanta, this inspired spirit contains fair-trade hibiscus, ginger root, green cardamom, and kaffir lime. Using hum as his base, Searles riffs on Georgia's mountains and forest with Applejack, Ellijay Galas, a pinch of wood fennel, and brewed English Breakfast. To allay any concern that the tea might tip the drink on the scale of tannins, he decided to add a little butter – fans of hot buttered rum will approve of this move. Once all of these elements are stirred and smooth, he garnishes with a swath of lemon peel, a tiny bouquet of wood sorrel tucked in the middle. On these long cold nights ahead, let us keep you warm – we promise to revive your mind, body and soul with the Resurrection Fern.Restaurant Eugenehttp://www.blogger.com/profile/05403357940174471622noreply@blogger.com0tag:blogger.com,1999:blog-7537257406149682596.post-2995320696441098872011-12-05T11:54:00.001-08:002011-12-13T08:10:18.490-08:00Beets Me<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4zxd3b0tBMXtW7a7IS59z3z4EAbmDiBHUZ4lMyELWdlf1MA27sOVTdIwb5A4uT_e8pfd-nLm3tnOk3UarROBlsa_xTWzn0bduYW7SmiBNFedbh6DYtiMxL0fMdhzJwP8KF10MyNFltbWo/s1600/Old%252BPostcard%252C%252BLe%252BDance%252C%252BBeets%252B%2526%252BCarrots%252Bdoing%252Bthe%252BJitterbug%252BPerfume.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4zxd3b0tBMXtW7a7IS59z3z4EAbmDiBHUZ4lMyELWdlf1MA27sOVTdIwb5A4uT_e8pfd-nLm3tnOk3UarROBlsa_xTWzn0bduYW7SmiBNFedbh6DYtiMxL0fMdhzJwP8KF10MyNFltbWo/s400/Old%252BPostcard%252C%252BLe%252BDance%252C%252BBeets%252B%2526%252BCarrots%252Bdoing%252Bthe%252BJitterbug%252BPerfume.jpg" width="400" /></a></div>
<br />
It was only a matter of time before the Restaurant Eugene barkeeps would shake up a liquid allusion to Tom Robbins’ classic novel, <i>Jitterbug Perfume</i>. In the book, the protagonists travel through time and space in a quest for immortality and the perfect fragrance. Said fragrance is designed to mask the musk of a stinky goat, the demi-god, Pan. Restaurant Eugene's <b>K23</b> – the technical name of the book's perfume – vies for olfactory attention with goat <i>cheese</i>.<br />
<br />
<br />
Like a good jazz combo that flies on brass and anchors on bass, good perfumes consist equally of bright floral notes and warm earth tones. If this also sounds like the mix of a distinctive, delightful drink, that’s exactly what Gabe Bowen was thinking when he developed the K23. He knew he wanted to make a beet cocktail, so the challenge became figuring out what other elements would be necessary for an alluring potion, especially one that has to stand up to pungent cheese. <br />
<br />
<br />
Roasted, muddled beets take a dip in an ounce of Bulleit bourbon; a splash of orange juice lends acidity and evokes orange-glazed beets; a dash of smoked-onion sorghum gives piquant sweetness; Strega, a classic Italian liqeur, hints at caraway and toasted fennel. All are shaken and strained into a flute with an orange peel, then topped with prosecco. Voila! This is the K23, a drink that’ll make you want to dance the jitterbug. Stop by Restaurant Eugene soon to try the K23 with some of our favorite goat cheeses from around the southeast, including Atlanta's own <a href="http://home.comcast.net/%7Eedwardrigdon/index.html" target="_blank">Decimal Place Farm</a>.Restaurant Eugenehttp://www.blogger.com/profile/05403357940174471622noreply@blogger.com0tag:blogger.com,1999:blog-7537257406149682596.post-35648128216957985842011-11-26T01:00:00.000-08:002011-11-26T10:20:00.561-08:00Heirloom With a View<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">How do we pass on a legacy? </span><br />
<br />
<span style="font-family: Calibri;">When most people hear the word ‘hierloom,’ they probably think of their grandmother’s pearls or their grandfather’s watch. For some, the word might conjure images of bulging tomatoes or unique breeds of turkey. We believe all of these are important things to preserve. Just as Wendell Berry declared eating to be an agricultural act, we think that what we eat says something about our values, and what we want to hand down from generation to generation. This is why we’re so excited to announce a new heirloom wheat bread from <a href="http://www.hfbreadco.com/" target="_blank">H&F Bread Co</a>.: the Red Fife Wheat Bread.</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Friends of local farmers markets and farm-to-table restaurants will recognize Anson Mills as our purveyor of delicious grits and other high-quality, hand-milled products. It’s an honor to use one of their heirloom varieties of wheat in this new bread.</span><br />
<br />
<span style="font-family: Calibri;">Our friend <a href="http://bigthink.com/ideas/20431" target="_blank">Glenn Roberts</a>, the founder of Anson Mills, has an adventurous spirit that is carefully juxtaposed with a reverence for tradition. In 1998, Roberts walked away from a 30-year career as a historic restoration consultant and restaurant and hotel designer, bought four native granite mills and 40 chest freezers, and began operations in a big metal warehouse behind a car wash in Columbia, South Carolina. He trekked back roads in search of lost or all-but-lost varieties of corn, wheat and rice. </span><span style="font-family: Calibri;">One
of Roberts’ first discoveries was a single-family hand-select corn
varietal known as “Carolina Gourdseed White” that dates back to the late
1600s. Thanks to his diligence and dedication, dishes that might have
been lost forever are now restored to pantries and kitchens throughout
the southeast and across the country. </span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">As our head baker Rob Alexander says, baking bread is about “preserving traditions,” which is particularly resonant with this new bread, a batard made from Red Fife wheat. This grain, offered by Anson Mills, originates in the mid 19<sup><span style="font-size: x-small;">th</span></sup> century. The wheat is first found in Saskatchewan in the late 1840s, although some historians believe that a Scottish nobleman discovered it as early as 1732. By 1870, it was commonly grown in the Canadian prairie, in New England and throughout Appalachia. During this time, Red Fife wheat also became a staple in the states of Kansas and Texas as well. </span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Red Fife is grown as a spring wheat in areas where the winters are harsh, but does quite well as a winter wheat in the southern U.S., due to the mild autumn and winter seasons that the region is typically known for, according to Roberts. Roberts finds the wheat is much less bitter than the flour used to make bread found in most grocery stores—the taste, he says, is very similar to honey. Red Fife bran also has a thinner consistency than most conventional varieties of wheat, and a naturally higher mineral content . Mr. Roberts recommends eating a slice of Red Fife wheat bread with pure buckwheat honey and quality butter. </span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">The expertly baked Red Fife wheat bread also is a perfect accompaniment to holiday meals, the ideal vessel for a turkey sandwich, and a great way to start your day. You can find a loaf (or baker’s dozen) of this baked treasure at the many farmers markets where H&F Bread co. sells every week or you can place a special order at our shop today by calling 404.350.8877.</span><br />
<br />
<br />
<span style="font-family: Calibri;">Beyond
the value that Mr. Roberts' efforts have for horticulturists, farmers and gourmands around the world—no small company, to be sure—Anson Mills’
vigilance is a boon to families and eaters everywhere. We show our love
and live our values through what we share, and there are few better
things to share than good food (nothing against pearls or pocket
watches). How do we pass on legacies? At the table, or course, with friends and family over good food. The Red Fife Wheat is no exception. You have to eat it to save it.</span></div>Restaurant Eugenehttp://www.blogger.com/profile/05403357940174471622noreply@blogger.com0tag:blogger.com,1999:blog-7537257406149682596.post-37703067235710407322011-11-23T07:34:00.000-08:002011-11-23T07:40:56.220-08:00November Newsletter - Keeping Up with the H&F Family<div class="separator" style="clear: both; text-align: center;">
<a href="http://myemail.constantcontact.com/Keeping-Up-with-the-H-F-Family---November-2011.html?soid=1101135583076&aid=sqTYcOUYpVQ" target="_blank"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY9l_9kwnEPyRRrfmU91z2CDItoHX-EmXg2mKSU4hUPj_V0DtDmdP0B0ueNBFUnxfx1kMkqApZBbPOxb_VDTPQwC6v7S009TAruBYWuLNcMTy_eQbO2mATrjQeTTQmarlUq9eyR7R2rZl0/s640/11_2011_CompanyWide_email03.jpg" width="185" /></a></div>
<br />Restaurant Eugenehttp://www.blogger.com/profile/05403357940174471622noreply@blogger.com0tag:blogger.com,1999:blog-7537257406149682596.post-63680011577883781532011-11-21T12:56:00.001-08:002011-11-23T07:51:22.675-08:00This Side(s) of ParadiseThere are certain truths about Thanksgiving that are, shall we say, self-evident: that all Rieslings were created to make time with family more enjoyable, and that certain side dishes are as important, if not more so, than whatever bird, Turducken, or Tofurkey graces the center of the table. Year-round at Restaurant Eugene we are as meticulous and impassioned about the background singers that support Ribeye rock stars and Sea Bass divas, so it should be no surprise that composing the perfect potato dish or dinner roll brings Chef Hopkins as much excitement as getting the turkey to that quintessence of golden brown. <br />
<br />
Some of you might be surprised to learn that one of Chef’s favorite Thanksgiving sides features canned soup as one of its key ingredients. While most of the cooking at Restaurant Eugene is a symphony of time-intensive preparation that brings together notes from a slower South with the finesse of classical French cuisine, it is important to remember that one of the first, chief champions of French-American cooking, Julia Child, loved the convenience offered by canned cream of mushroom soup. Child was a tremendous influence on Chef Hopkins and his mother, and the question What Would Julia Do (WWJD?) continues to guide imaginations in kitchens everywhere. Thus, his recipe for Wild Rice Casserole With Mushrooms (which you can also find in the current issue of <a href="http://gardenandgun.com/wild-rice-casserole-mushrooms" target="_blank">Garden & Gun</a> is one part delicious nostalgia to two parts inventive seasonality. <br />
<br />
Having grown up in Atlanta, Chef has had a long relationship with Coca-Cola, that heavenly addition to cakes and cocktails. It lends a little fun to that old stand-by, cranberry chutney. Turkey without cranberry chutney would be like Marvin without Tammi, and Chef’s chutney without Coca-Cola would be an aria without a soprano – that fizzy sugar is what makes the dish sing.<br />
<br />
Wherever you spend your Thanksgiving, whatever sides you prepare, we hope you have time to savor the things that bring you joy. We are thankful for you, and offer a few of Chef Hopkin's recipes as a token of our gratitude.<br />
<br />
We look forward to seeing you soon. <br />
<br />
<b><u>Wild Rice Casserole with Mushrooms</u></b><br />
<br />
1 cup wild rice, cooked according to package directions <br />
3 tbsp. unsalted butter<br />
4 tbsp. minced onion<br />
2 tbsp. minced green pepper<br />
8 oz. white mushrooms, trimmed and sliced<br />
1 can condensed cream of mushroom soup<br />
1 cup heavy cream<br />
¼ tsp. dried basil <br />
¼ tsp. dried tarragon<br />
½ tsp. curry powder<br />
Coarse salt and ground black pepper to taste<br />
<br />
Preheat oven to 350˚F.<br />
<br />
In a heavy-bottomed ovenproof pot over moderate heat, melt butter until foamy and sauté onion, pepper, and mushrooms until softened and aromatic, about 8 to 10 minutes. Stir in soup, cream, and spices. Add cooked rice, stirring to combine, and transfer to preheated oven. Bake until soup and cream are absorbed and the rice thickens, about 40 to 50 minutes. Season with salt and pepper.<br />
<br />
<b><u>Cranberry Coca-Cola Chutney</u></b><br />
(Serves 8)<br />
<br />
6 oz. fresh cranberries<br />
6 oz. dried cranberries<br />
2 Tbsp. red wine vinegar<br />
1 cup Coca-Cola<br />
1 pinch kosher salt<br />
½ cup granulated sugar<br />
1 Tbsp. grated fresh ginger<br />
½ cup fresh squeezed orange juice<br />
<br />
Combine all ingredients and bring to a boil, reduce heat and simmer, stirring often until berries <br />
have burst and mixture has thickened, about 15 minutes.<br />
<br />
Will keep in refrigerator for 3 weeks, serve slightly cool.<br />
<br />Restaurant Eugenehttp://www.blogger.com/profile/05403357940174471622noreply@blogger.com0tag:blogger.com,1999:blog-7537257406149682596.post-74170073562074313092011-11-18T12:14:00.001-08:002011-12-16T13:49:19.697-08:00Herbin' Outfitters<div style="font-family: Georgia,"Times New Roman",serif;">
<b style="mso-bidi-font-weight: normal;">Herbin’ Outfitters<o:p></o:p></b></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; margin: 0in 0in 0pt;">
Have you ever had more herbs than you’ve known what to do
with? At Restaurant Eugene, we welcome such an embarrassment of riches as it poses an exciting challenge. The other week Rashid Nuri delivered a delightful bevy of
herbs from Truly Living Well Farms on Auburn Avenue. Rather than throwing out bunches and
bunches of marvels from the herb garden, our chefs decided to enhance our
pantry with house-dried basil, marjoram, oregano, and sage. What didn’t become chiffonade
was hung from a shelf to wear the wondrous dress of time. After a week or so,
what had been supple, soft green leaves were transmuted to brittle paper ---
crinkles of deliciousness.</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; margin: 0in 0in 0pt;">
Just as our overall enterprise strives to preserve
southern food traditions with more than a dash of innovation, this dynamic deployment
of herbs demonstrates Chef Hopkins's steadfast dedication to being good stewards of what we have.
Norman Wirzba, a professor at Duke Divinity School who writes about food and
faith, says “When our eating is mindful, we celebrate the goodness of fields,
gardens, forests and watersheds, and the skill of those who can nurture
seed…into delicious food.” So let’s celebrate!</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; margin: 0in 0in 0pt;">
Here is just one dish yielded from our new herb pantry – we
hope you’ll stop in soon to try it, and also encourage you to cook and eat with your friends and family
home. And stay tuned – next week we will take a further look at Truly Living
Well Farms, the source of these herbs and many other items regularly found on
our menus.</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; margin: 0in 0in 0pt;">
<b>Rutabaga and Celery Root Gratin<o:p></o:p></b></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; margin: 0in 0in 0pt;">
1 lb. rutabaga or purple-top turnip</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
1 lb. celery root</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
2 cups cream</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
1 lb. Gruyere</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
1 bunch thyme</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
1 bunch sage</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
1 bay leaf</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
2 tbsp. salt</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
1 tbsp. butter</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
2 tsp. black pepper</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
1)<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>Peel rutabaga and celery root and shave on mandolin to 1/8<sup>th</sup>
inch thickness.</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
2)<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>Simmer cream with herbs, salt, and pepper.</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
3)<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>Shingle alternating rutabaga and celery root in a buttered
casserole dish. Ladle some of the herb-infused cream onto each layer, just
enough to coat. This should make about 5 layers. Grate gruyere on top to cover.</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
4)<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>Bake at 350 degrees for 20 minutes, until cheese is golden tan
and layers are tender throughout.</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>Restaurant Eugenehttp://www.blogger.com/profile/05403357940174471622noreply@blogger.com0tag:blogger.com,1999:blog-7537257406149682596.post-25994307269948637572011-11-14T09:01:00.000-08:002011-11-16T09:27:52.892-08:00Let Them Eat Cake (But Not That Often)<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpyPQf_az9byMTVu7ReorXi4d1BLGasz4g9eDt675VUVHzIAyNBbydJm8ntMN3ygzARAON5ujVvwOzkBuBVJ9WXi5nsexv_Y1bwpAJH5NYMpMd6pPuWY_D75w8RRg8VX7Y-TDsSUrA3UQT/s1600/122582803.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpyPQf_az9byMTVu7ReorXi4d1BLGasz4g9eDt675VUVHzIAyNBbydJm8ntMN3ygzARAON5ujVvwOzkBuBVJ9WXi5nsexv_Y1bwpAJH5NYMpMd6pPuWY_D75w8RRg8VX7Y-TDsSUrA3UQT/s1600/122582803.JPG" /></a></div>
<br />
<span style="font-family: Arial;">When Chef Hopkins isn’t busy blazing trails on the Atlanta food scene, fighting for our good food culture, or planting a school garden, you might find him in the aisles of a farmer’s market or grocery store with his family. Chef is as dedicated to making sure his family eats well as he is to pleasing the palettes of diners at Restaurant Eugene and Holeman & Finch Public House. You can read a little more about his passion for serving good food at home in Fanae Aaron’s new book, <i style="mso-bidi-font-style: normal;">What Chefs Feed Their Kids</i>.</span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Arial;">In these pages, readers will find a number of delicious dishes to prepare for themselves and their children, as well as the guiding philosophies employed by some of the country’s best chefs as they make decisions for their restaurants and their families. </span></div>
<br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Arial;">“Food is family,” Chef Hopkins declares. Just as his own sense of what’s delicious and fitting for the table was cultivated by his mother, Priscilla Holeman Hopkins and grandfather, Eugene Holeman - names that may seem familiar – Chef Hopkins hopes to pass food values along to his children. One way he accomplishes this by giving the children input into family meals. “When we go to the farmer’s market…we’ll give them some money and they’ll pick some things.” </span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Arial;">Preparing a meal together – from the sourcing of ingredients to setting the table to cleaning up afterward – is an educational tool and a way to bond. Living a diverse food life is what Chef suggests to build a child’s palette and celebrate both cooking and eating. His methods appear to be wearing off. His youngest has already created something called a Cobbydo sauce, a combination of soy and Worcestershire sauces with mustard mayonnaise added for a bit of spice.</span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Arial;">Here is just one of Chef’s family friendly recipes to be found in the book:</span></div>
<br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial;">Savory Waffles<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Arial;">2 cups waffle and pancake mix (Chef Linton makes his from scratch, but you can use your favorite brand)</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Arial;">2 eggs</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Arial;">2 cups milk</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Arial;">2 tablespoons vegetable oil</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Arial;">Salt and pepper</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Arial;">¾ cup grated Parmesan cheese</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Arial;">½ cup grated Gruyere or similar cheese</span></div>
<br />
<div class="MsoListParagraphCxSpFirst" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<span style="font-family: Arial;">1.</span><span style="font: 7pt "Times New Roman";"> </span><span style="font-family: Arial;">Preheat oven to 200 </span><span style="font-family: "Calibri","sans-serif";">degrees Farenheit and place a waiting plate to warm inside. Heat a waffle maker until a flick of water beads and bounces around on the device's surface.</span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<span style="font-family: Arial;">2.</span><span style="font: 7pt "Times New Roman";"> </span><span style="font-family: "Calibri","sans-serif";">Prepare the waffle mix, adding eggs, milk, oil, salt, and pepper, and mix until just combined, adding more milk if the mix is too thick. It should be the consistency of pudding. Then fold in the cheeses.</span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<span style="font-family: Arial;">3.</span><span style="font: 7pt "Times New Roman";"> </span><span style="font-family: "Calibri","sans-serif";">Lightly butter the waffle maker and spoon judicious dollops of the mix onto the center of the hot waffle iron and spread just a bit. The mix will spread when the lid closes and expand as it cooks, so adding too much will be a bit messy as it bubbles out the sides.</span></div>
<br />
<div class="MsoListParagraphCxSpLast" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<span style="font-family: Arial;">4.</span><span style="font: 7pt "Times New Roman";"> </span><span style="font-family: "Calibri","sans-serif";">As the waffles finish, use a fork to lift them off and put them in the oven to stay warm while the rest are made. Waffles are best served warm. Freeze any leftover waffles to enjoy later.</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;">
<span style="font-family: "Calibri","sans-serif";">Chef also recommends modifying the batter to incorporate seasonal herbs and spices, and folding in your favorite local meats and vegetables to make something of a waffle sandwich. </span><span style="font-family: Arial;"> </span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Arial;">Look for a copy of the book at A Capella, our bookselling partner in Little Five Points (www.acapellabooks.com).</span><a href="http://www.blogger.com/blogger.g?blogID=7537257406149682596" name="_GoBack"></a></div>Restaurant Eugenehttp://www.blogger.com/profile/05403357940174471622noreply@blogger.com0tag:blogger.com,1999:blog-7537257406149682596.post-74248206973338620902011-11-08T09:33:00.000-08:002011-11-11T15:23:49.219-08:00Dinner with Dave Miner - Monday, November 14th<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjey12FLODGTATaFGX3kB3TdiwEFOnwpA3CQGsYh7UoygU_h-8nX6lmCfTPdH34JeAUdSW9FsxXuS8MufCaD3RTzNp7mnCCdtq0JWvvR1iVWz8hDKEZn-3FiPQ1GrqkpBDpM7gFbEvrHry1/s1600/47866_1533570693402_1058826018_1521625_6181981_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjey12FLODGTATaFGX3kB3TdiwEFOnwpA3CQGsYh7UoygU_h-8nX6lmCfTPdH34JeAUdSW9FsxXuS8MufCaD3RTzNp7mnCCdtq0JWvvR1iVWz8hDKEZn-3FiPQ1GrqkpBDpM7gFbEvrHry1/s320/47866_1533570693402_1058826018_1521625_6181981_n.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stagecoach Vineyard, Napa Valley</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5uTe9GOLrL6_I2AM-7jksItZf7cjfMtGxUYaPndW0yb95Yx9sSzba5yC7kMl2XbNiinL85O4TkX_MWdpsqSHn4eC4WN7rQFPktmEmlL2QoDAmvjDTiWAybsuIFon-Ef6Efn-RA5hKiId2/s1600/11_2011_wine_graphic_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
<div class="separator" style="clear: both; text-align: justify;">
At Restaurant Eugene, we are lucky enough to meet many wine makers in the course of daily business. Dave Miner is one with whom we have developed a close friendship. We feel very proud to introduce our guests to Mr. Miner and his celebrated wines.</div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
Established in 1998 in the Oakville appellation, the Miners have quickly developed a stellar reputation for producing wines of character and depth in a number of varietals. The hard work and intelligent winemaking of Dave Miner and his family have produced several world renowned wines.</div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
We are pleased to be hosting Dave for a winemaker dinner on Monday, November 14th. Guests will no doubt enjoy the opportunity to meet our good friend Dave and discuss his vineyard and methods for producing such joyous wines, while tasting them and enjoying a four course dinner prepared by Chef Hopkins. We begin at 6:30 with a reception and passed hors d' oeuvres. We dine at 7.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
passed</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<i>2009 Viognier, Simpson Vineyard</i></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
terrine of foie gras, luxardo gelee and pain au levain</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
spicy cole slaw </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
georgia 'caviar' with cornmeal blini and clabber</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
1st</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<i>2009 Chardonnay, Napa Valley</i></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
wild shrimp, sapelo clams, apalachicola oysters and crab sunchoke barigoule</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
2nd</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
2009 Pinot Noir, Rosella's Vineyard, Santa Lucia Highlands</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
aromatic poached carolina pigeon, cornbread-buttermilk puree, strawberry glazed beets & giblet gravy</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
3rd</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<i>2007 La Diligence Syrah, Stagecoach Vineyard, Napa Valley</i></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
roast pork with crackling, sea island red peas, winter greens and red eyed sorghum pork jus</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
dessert</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<i>2007 Merlot, Stagecoach Vineyard, Napa Valley</i></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
acorn-sweet potato-coffee streusel & milk with ganache</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
Reservations Required. Limited Seating.</div>
<div class="separator" style="clear: both; text-align: center;">
Please call 404.355.0321</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>Restaurant Eugenehttp://www.blogger.com/profile/05403357940174471622noreply@blogger.com0tag:blogger.com,1999:blog-7537257406149682596.post-91910423742289423332011-10-14T16:47:00.000-07:002011-10-15T09:37:52.821-07:00Ode To Butter<div class="MsoNormal" style="margin: 0in 0in 10pt;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLAVF4cDWzvpgwJLPPzq7fBWh_qarFlh-4ENS4xCfRlPyUr967WtDa7wU7H4NY0QzC1xnJO-Amy2xHr9l_ABF_Zgou0lZwE3PANxHWNj5HE73DGuglF0AytcprOVbb2Rgd3cEc00DJX6P3/s1600/butter+blog+photo1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLAVF4cDWzvpgwJLPPzq7fBWh_qarFlh-4ENS4xCfRlPyUr967WtDa7wU7H4NY0QzC1xnJO-Amy2xHr9l_ABF_Zgou0lZwE3PANxHWNj5HE73DGuglF0AytcprOVbb2Rgd3cEc00DJX6P3/s320/butter+blog+photo1.JPG" width="320" /></a><span style="font-family: Calibri;"><span style="font-family: Verdana, sans-serif;"> </span></span><br />
<div style="font-family: Verdana, sans-serif;"><span style="font-size: small;">It makes savory dishes pleasing to the palette, and adds an inimitable richness to desserts. Whether cold, hot, or somewhere in between, butter has transformative power. Perhaps it's because butter itself is the result of something more like transmutation --- white liquid milk into golden, creamy heaven.</span></div></div><div class="separator" style="clear: both; font-family: Verdana, sans-serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLAVF4cDWzvpgwJLPPzq7fBWh_qarFlh-4ENS4xCfRlPyUr967WtDa7wU7H4NY0QzC1xnJO-Amy2xHr9l_ABF_Zgou0lZwE3PANxHWNj5HE73DGuglF0AytcprOVbb2Rgd3cEc00DJX6P3/s1600/butter+blog+photo1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></span></div><span style="font-family: Calibri; font-size: small;">We love butter so much at Restaurant Eugene that we've started churning our own, and serving butter </span><span style="font-family: Verdana, sans-serif; font-size: small;"><span style="font-family: Verdana, sans-serif;">courses every night to accompany our various breads. But that's not all. The contemplation of perfecting house-made butter actually led Chef Hopkins to write this ode. In the style of Keats, it's Chef's attempt to capture in words everything Vollon did with paint, and what we all feel with that first bite of the sweet, creamy, salty wonder that is butter.</span></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ36DtsPTA-Fc0JtthFUpj7-FRyXQdghVvZM7JDsOp3dQUbQmhmMneQwXtnYHtNPbrMEsDwF2pOAYXmaJ6IIEiNtgvcFNTT44RH6qelcrm31R1D2hVYXt-8PkHQfZKVU9Jt0bJHra_IFcy/s1600/AntoineVollon%2525E2%252580%252599slush%2525E2%252580%25259CMoundofButter%2525E2%252580%25259Dfrom1875-85-1.jpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ36DtsPTA-Fc0JtthFUpj7-FRyXQdghVvZM7JDsOp3dQUbQmhmMneQwXtnYHtNPbrMEsDwF2pOAYXmaJ6IIEiNtgvcFNTT44RH6qelcrm31R1D2hVYXt-8PkHQfZKVU9Jt0bJHra_IFcy/s320/AntoineVollon%2525E2%252580%252599slush%2525E2%252580%25259CMoundofButter%2525E2%252580%25259Dfrom1875-85-1.jpg.jpg" width="320" /></a></div><br />
<span style="font-family: Calibri;"><b>Ode to Butter</b></span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><br />
<div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">Thou still unravished bride of promises</span></div></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">a child of art and craft</span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">fixed with many suitors eyes</span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">born of Thracia from capra and aries</span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">reaching perfection with the cow</span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;"><br />
</span></div><div class="Body1" style="font-family: "Trebuchet MS", sans-serif; margin: 0in 0in 0pt;"><span style="font-size: small;">bursting from chicken kiev</span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">laced with chive</span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">my first experience</span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">a joy I still recall</span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;"><br />
</span></div><div class="Body1" style="font-family: "Trebuchet MS", sans-serif; margin: 0in 0in 0pt;"><span style="font-size: small;">Vollon, still life's master</span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">Conjured you in 1875</span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">Escoffier's contemporary, he knew who you were:</span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">a foundation.</span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;"><br />
</span></div><div class="Body1" style="font-family: "Trebuchet MS", sans-serif; margin: 0in 0in 0pt;"><span style="font-size: small;">In ancient India you were clarified into one of their most elemental of foods.</span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">GHEE, sanskrit for "bright"</span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">you are an ancient offering to the gods and burned in holy lamps and funeral pyres</span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">eternal</span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;"><br />
</span></div><div class="Body1" style="font-family: "Trebuchet MS", sans-serif; margin: 0in 0in 0pt;"><span style="font-size: small;">beaten out of cream</span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">kneaded and shaped</span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">salted to preserve</span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">fresh, room temp-there is no need to refrigerate you</span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;"><br />
</span></div><div class="Body1" style="font-family: "Trebuchet MS", sans-serif; margin: 0in 0in 0pt;"><span style="font-size: small;">as the poet Seamus said</span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">you are "coagulated sunlight"</span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;"><br />
</span></div><div class="Body1" style="font-family: "Trebuchet MS", sans-serif; margin: 0in 0in 0pt;"><span style="font-size: small;">sunlight transformed by the cow </span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">from the seasonal hue</span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">cool and spreadable I taste your season, </span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">bright, fat and herbal in spring and summer when</span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">fed on clover and fresh grass</span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">in the winter you taste of hay and grain</span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;"><br />
</span></div><div class="Body1" style="font-family: "Trebuchet MS", sans-serif; margin: 0in 0in 0pt;"><span style="font-size: small;"></span><span style="font-size: small;">ulia became Julia when met with your aroma</span><br />
J<br />
</div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">commingling in a pan with shallots</span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">many people don't know that you actually lighten a dish</span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">small knobs stirred into reduced stock</span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">mouthfeel, richness</span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">the dish which is missing something</span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">is quickly set right</span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;"><br />
</span></div><div class="Body1" style="font-family: "Trebuchet MS", sans-serif; margin: 0in 0in 0pt;"><span style="font-size: small;">Would French cuisine exist without you?</span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">Chef Point in '37, manned the stoves at La Pyramide writing</span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">"Butter! Give me Butter! Always Butter!</span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;"><br />
</span></div><div class="Body1" style="font-family: "Trebuchet MS", sans-serif; margin: 0in 0in 0pt;"><span style="font-size: small;">So versatile are you</span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">clarified to remove the milk </span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">you saute at high heat</span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">whole at low flame you perform a feat of magic:</span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">you emulsify with yourself</span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;"><br />
</span></div><div class="Body1" style="font-family: "Trebuchet MS", sans-serif; margin: 0in 0in 0pt;"><span style="font-size: small;">the water, milk solids and fat, </span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">a whisk, some coaxing </span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">a smooth warm sauce is born, beurre monte</span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">a little wine vinegar and shallot ... beurre blanc</span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;"><br />
</span></div><div class="Body1" style="font-family: "Trebuchet MS", sans-serif; margin: 0in 0in 0pt;"><span style="font-size: small;">toasted till hazelnut brown; noisette</span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">darkened to almost burnt dark black; noir</span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">worked into eggs: hollandaise and bernaise</span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;"><br />
</span></div><div class="Body1" style="font-family: "Trebuchet MS", sans-serif; margin: 0in 0in 0pt;"><span style="font-size: small;">asparagus, broccoli, and legumes</span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">they all cry out for you</span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;"><br />
</span></div><div class="Body1" style="font-family: "Trebuchet MS", sans-serif; margin: 0in 0in 0pt;"><span style="font-size: small;">Pastry without you is unimaginable</span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">your melting between the million layers is the puff</span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">pate brisee, pate sucree,</span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">cookies and cakes all begin with creaming </span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">you and sugar</span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;"><br />
</span></div><div class="Body1" style="font-family: "Trebuchet MS", sans-serif; margin: 0in 0in 0pt;"><span style="font-size: small;">the South?</span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">fresh churned from cream with a second gift; buttermilk</span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">whose quality is determined by how many of your children float across the surface</span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">spread on warm biscuits with sorghum</span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">a small knob in a bowl of grits </span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">steaming hot sweet potatoes with you on top</span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">bread & butter pickles tell us how they should be eaten</span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">sweet, sour and unctuous</span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">butterbeans are named in your honor</span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">creamy like you when cooked right</span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">glazed with you and black pepper</span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">memories.</span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;"><br />
</span></div><div class="Body1" style="font-family: "Trebuchet MS", sans-serif; margin: 0in 0in 0pt;"><span style="font-size: small;">Who has not thought of you when you are not around?</span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">hungry and romantic</span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">blamed for a multitude of sins</span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">doctors who decry you are often found at your back door</span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;"><br />
</span></div><div class="Body1" style="font-family: "Trebuchet MS", sans-serif; margin: 0in 0in 0pt;"><span style="font-size: small;">new science has shown;</span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">you ain't all that bad.</span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">in fact, your very nature may be good for the fabric of our brain</span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;"><br />
</span></div><div class="Body1" style="font-family: "Trebuchet MS", sans-serif; margin: 0in 0in 0pt;"><span style="font-size: small;">I knew that already</span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;"><br />
</span></div><div class="Body1" style="font-family: "Trebuchet MS", sans-serif; margin: 0in 0in 0pt;"><span style="font-size: small;">Think not of others. </span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">Margarine, unworthy imitation, it has no song</span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">Lard, Schmaltz Oil.</span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">they are not so universal</span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">nor so simple and complex</span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;"><br />
</span></div><div class="Body1" style="font-family: "Trebuchet MS", sans-serif; margin: 0in 0in 0pt;"><span style="font-size: small;">an infinite story</span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;"><br />
</span></div><div class="Body1" style="font-family: "Trebuchet MS", sans-serif; margin: 0in 0in 0pt;"><span style="font-size: small;">I place you in an ancestral cast iron pan--</span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">my grandfather's</span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">watch you glaze across the black surface</span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">when the bubbles foam and begin to subside</span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">it is an invitation </span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;"><br />
</span></div><div class="Body1" style="font-family: "Trebuchet MS", sans-serif; margin: 0in 0in 0pt;"><span style="font-size: small;">add the minced onions and sweat</span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">the beginning of so many journeys</span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">from gumbo to perloo</span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">I always begin with you</span></div><div style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;"><br />
</span></div><div class="Body1" style="font-family: "Trebuchet MS", sans-serif; margin: 0in 0in 0pt;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; font-family: "Trebuchet MS", sans-serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgukmAghUEo1J2zlvzmEn1dcEOjqqQAoFBk3Zzu82xKyGKOPt2kiUJJ_H8AMV2HPmXYmY1UC3agUnlWT02S2aqlW_dpXMwXTINd5Q0rBcT1H06fHdX70Ncod9QcgJFCSvYJN7ZqAvh1x75j/s1600/butter+blog+photo4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgukmAghUEo1J2zlvzmEn1dcEOjqqQAoFBk3Zzu82xKyGKOPt2kiUJJ_H8AMV2HPmXYmY1UC3agUnlWT02S2aqlW_dpXMwXTINd5Q0rBcT1H06fHdX70Ncod9QcgJFCSvYJN7ZqAvh1x75j/s320/butter+blog+photo4.JPG" width="320" /></a></span></div><br />
<div class="Body1" style="margin: 0in 0in 0pt;"><span style="font-family: Verdana, sans-serif; font-size: small;">Come try Chef's house-churned butter at Restaurant Eugene soon.</span></div></div>Restaurant Eugenehttp://www.blogger.com/profile/05403357940174471622noreply@blogger.com2tag:blogger.com,1999:blog-7537257406149682596.post-65878812945743303062011-09-07T15:10:00.000-07:002011-09-07T15:10:56.299-07:00Old World Tools in a New (Old) World Kitchen<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCo9Q5MgDLUm89VGAk5t1Mnd9NdbuTZPXMdJCp28jzkx1AhptE9m02IH6e6zvrilY01No7zP8x8jIfHlN-4OJQ7fwIK5R4eezEor-A-MfK6QKohxiFee99R9PDMQrEbSxc_Bt5BgbzEGDb/s1600/tomatomill2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCo9Q5MgDLUm89VGAk5t1Mnd9NdbuTZPXMdJCp28jzkx1AhptE9m02IH6e6zvrilY01No7zP8x8jIfHlN-4OJQ7fwIK5R4eezEor-A-MfK6QKohxiFee99R9PDMQrEbSxc_Bt5BgbzEGDb/s320/tomatomill2.jpg" width="320" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Step into the kitchen of Restaurant Eugene or Holeman & Finch Public House, and you’ll find any number of interesting tools --- old world and new --- all equally essential to the craft.<span> </span>One of Chef Hopkins’s latest is the Fabio Leonardi MR9 1 HP Tomato Milling Machine from Bologna Italy. <span> </span>Fabio Leonardi made the first tomato crusher in 1917, the same year Fabio Leonardi Bologna was founded.<span> </span>Many familiar staples on grocery shelves and dinner tables, from tomato sauce to ketchup, would be unimaginable without the advent of Fabio Leonardi products.<span> </span>It’s a tool custom made specifically for turning raw tomatoes into a crush of juicy pulp.<span> </span>A visit to the Leonardi website is truly a new old world experience.<span> </span>When was the last time you saw navigation links like “meat grinder” “sausage stuffer” and “tomato grinder?”<span> </span> </div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUvB4n28cyidLNYvKfkudSJp6ir9IGx1HuwQ6F114DCbpt0GpBjNzX_SYUd3VWkgTaBL8ZWZSoodB1wSO5b4fRHTIwuR_3psR0Jnbpz5YTZztweU8BCsxdsRnsD9uyz9WMlqrsfVcPibGv/s1600/tomatomill3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUvB4n28cyidLNYvKfkudSJp6ir9IGx1HuwQ6F114DCbpt0GpBjNzX_SYUd3VWkgTaBL8ZWZSoodB1wSO5b4fRHTIwuR_3psR0Jnbpz5YTZztweU8BCsxdsRnsD9uyz9WMlqrsfVcPibGv/s320/tomatomill3.jpg" width="320" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">At Restaurant Eugene we believe everything should contemplate tradition, knowing that at its' core, tradition is a means to pass the best in life from one generation to the next.<span> </span>We also have top of mind, that everything can be improved upon --- even, and especially ketchup and those other grocery shelf staples.<span> </span>It is precisely for this reason that we have the Fabio Leonardi MR9 1:<span> </span>so that we can provide the best of old and new to our guests.</div><div class="MsoNormal"><span> </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Perhaps you enjoy spending five minutes trying to get ketchup to come out of a bottle.<span> </span>We mean no disrespect to your tradition, but we think ours tastes better. The Fabio Leonardi is here to help us make more (and better) ketchup as well as Bloody Mary mix and other tomato sauces. <span> </span>Other mills handle 5 pounds a minute. <span> </span>The Fabio Leonardi churns through 20 pounds a minute. This might not help you get a 10 o’clock burger at the Public House, but it does guarantee you’ll find plenty of home-made tomato-based goodness while Restaurant Eugene or H&F way. <span> </span>You can now pick up our Bloody Mary mix at the<a href="http://www.hfbottleshop.com/"> H&F Bottle Shop</a>.<span> </span><span> </span>Meanwhile, come check out our milled makings, and other delectables old and new at the restaurant soon.</div>Restaurant Eugenehttp://www.blogger.com/profile/05403357940174471622noreply@blogger.com6tag:blogger.com,1999:blog-7537257406149682596.post-43634244407768893492011-08-29T15:19:00.000-07:002011-08-31T16:26:57.642-07:00Cooking Up Good Vibrations<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3IV7VaVjCe0FQwdhze2YCB5aOM5rqLmDBaHG-iVaDNjz2l5ocJhoAreAUgi1Es0xq45QNi4tjkoKfDQAovhJGm5ACAnhPQfQ7x2HEUtO_PJUjyjHlMFTBl5S_pK2aQ77hy524hojTTaSk/s1600/.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3IV7VaVjCe0FQwdhze2YCB5aOM5rqLmDBaHG-iVaDNjz2l5ocJhoAreAUgi1Es0xq45QNi4tjkoKfDQAovhJGm5ACAnhPQfQ7x2HEUtO_PJUjyjHlMFTBl5S_pK2aQ77hy524hojTTaSk/s1600/.jpg" /></a></div><div class="MsoNormal" style="text-align: left; text-indent: 0.5in;">The name Vertamae Smart-Grosvenor conjures smiles in culinary and literary circles alike. On Tuesday, August 23<sup>rd</sup>, those two circles formed a veritable venn diagram at Restaurant Eugene, as Chef Linton Hopkins, an avid reader, hosted Smart-Grosvenor – she insists everyone call her Vertamae – for the latest dinner in our “Eugene Author Dinner Series.”</div><div class="MsoNormal" style="text-align: left; text-indent: 0.5in;"><br />
</div><div class="MsoNormal" style="text-align: left; text-indent: 0.5in;">Vertamae is best known as the author of <i>Vibration Cooking: or, The Travel Notes of a Geechee Girl</i>, recently reissued by The University of Georgia Press with a new foreword by Psyche Williams-Forson. Referring to the book, Williams-Forson concludes, “Each time I read it now, I put it down with a sigh and think to myself, Ah done growed ten feet higher jus’ readin’ ‘bout you…Vertamae.” Guests<sup></sup>, including poet and Emory professor and archivist Kevin Young, Joe Dabney, author of <i><span style="color: black;">The Food, Folklore, and Art of Lowcountry Cooking</span></i><span style="color: black;">, and Atlanta-based singer Virginia Schenk, got high on stories Smart-Grosvenor shared from her travels, her stint as a “Space Goddess” in the Sun Ra Arkestra, and her childhood in South Carolina.</span></div><div class="MsoNormal" style="text-align: left; text-indent: 0.5in;"><br />
</div><div class="MsoNormal" style="text-align: left; text-indent: 0.5in;"><span style="color: black;"> </span><span style="color: black;">Recollections of her mother, who worked as a domestic, formed the basis of her book <i>Thursday’s and Every Other Sunday Off: A Domestic Rap</i>. Long before <i>The Help</i> captured the imaginations of readers and moviegoers, Vertamae was telling it like it was. A poet and frequent contributor to PBS and NPR, she is equally captivating whether she’s discussing a poem by Baraka, the best way to cook greens, or American politics. She once wrote a letter to Time magazine after it ran a piece that dismissed soul food as tasteless and ‘a fad.’ She ardently defended “the short-lived fad that brought my ancestors through four hundred years of oppression.” Elsewhere she insists, “Cooking is a creative thing. Cooking is one of the highest of all the arts. It can make or break life."</span></div><div class="MsoNormal" style="text-align: left; text-indent: 0.5in;"><br />
</div><div class="MsoNormal" style="text-align: left; text-indent: 0.5in;"><span style="color: black;"> As Williams-Forson notes, “Vertamae… is herself regardless of time and place. Rather than limit herself to being a writer, commentator, performer, mother, culinary artist, or friend – she is all of these things at once and in contradiction.” John T. Edge, director of the Southern Foodways Alliance, has acknowledged that Vertamae is ‘very important.’ </span></div><div class="MsoNormal" style="text-align: left; text-indent: 0.5in;"><br />
</div><div></div><div class="MsoNormal" style="text-align: left; text-indent: 0.5in;"><span style="color: black;">In the acknowledgements to <i>Vibration Cooking</i>, Vertamae thanks several musicians, including “John Coltrane and Miss Billie Holliday for singing and playing everyday as I sat in my corner in the kitchen, trying to get my thing together.” Chef Hopkins got his thing together over some hush puppies, souse with hot sauce, and champagne compressed watermelon. The puppies were paired with a low country punch consisting of Myers rum, Coca Cola reduction and fresh lemon. Dopff & Irion’s gorgeous Gris complimented Jamaican style fish escaviach over a bed of red rice with garlic. This was followed by another low-country favorite, crab cakes with late summer succotash. The main course was steak with beautiful black sauce, onion pie & greens a la shepp. For dessert, palettes were pleased with coconut custard pie, sassed up by Marchesi di Gresy’s marvelous Moscato.</span></div><div class="MsoNormal" style="text-align: left; text-indent: 0.5in;"><br />
</div><div style="text-align: left;"></div><div class="MsoNormal" style="text-align: left; text-indent: 0.5in;"><span style="color: black;">The title of Vertamae’s underground classic comes from her philosophy, in life and in the kitchen. “When I cook,” she writes, “I never measure or weigh anything. I cook by vibration.” If you’re looking for good vibrations, pick up a copy of this indispensable work of literature, and head for the bar at Restaurant Eugene. Vertamae (the Latin root words that give us ‘Vert’ mean both green and truth) will delight your soul, and our chefs and servers aim to do the same.</span></div>Restaurant Eugenehttp://www.blogger.com/profile/05403357940174471622noreply@blogger.com1tag:blogger.com,1999:blog-7537257406149682596.post-67427599548320942922011-07-22T17:36:00.000-07:002011-07-22T18:11:12.958-07:00Foie Gras - Our Story<div class="MsoNormal" style="font-family: Verdana,sans-serif; text-align: left;"><span style="font-size: small;"><span style="line-height: 115%;">Over the past five month's Restaurant Eugene and Holeman and Finch Public House's Chef Linton Hopkins has been targeted for harassment and protest by the Animal Protection and Rescue League because of our choice to include foie gras on our menus. The first complaint from Rebecca Weston came in March and stated that if we did not immediately remove foie gras from our menu we would be subject to protest, but that if we did remove it, positive reviews of our restaurant would be posted on Yelp. This felt a little coercive, but nonetheless, prompted us to do some soul searching. Sourcing and ingredients are very serious matters here. Chef Hopkins is steadfastly opposed to the industrialized farming of animals, as well as vegetables for that matter. </span></span><br />
<br />
<span style="font-size: small;"><span style="line-height: 115%;">We had multiple conversations with our foie gras farmer, Guillermo Gonzalez, to be sure we felt comfortable with his animal husbandry and other practices. Chef revisited his culinary school field trip to Hudson Valley Foie Gras. We conducted thorough research into the issue, invited our guests and staff to give their input, read the book <i>The Foie Gras Wars, </i>and reached out to our chef and restaurant friends to see how they felt about foie gras and the APRL accusations that it is inhumane. We reviewed the APRL literature, including their video. We spoke to experts around the country about foie gras, and the APRL. </span></span><br />
<span style="font-size: small;"><span style="line-height: 115%;"><br />
</span></span><br />
<span style="font-size: small;"><span style="line-height: 115%;">Here is some of the information we received from Guillermo:</span></span><br />
<div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="line-height: 115%;"></span></span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="line-height: 115%;"><br />
</span></span></div><div class="MsoNormal" style="background: none repeat scroll 0% 0% white; font-family: Verdana,sans-serif; line-height: 20.4pt; margin-bottom: 4pt;"><span style="font-size: small;"><b><span style="color: #333333;">A Day in the Life</span></b><span style="color: #333333;"></span></span></div><div class="MsoNormal" style="background: none repeat scroll 0% 0% white; font-family: Verdana,sans-serif; line-height: 20.4pt; margin-bottom: 4pt;"><span style="font-size: small;"><span style="color: #333333;">Sonoma-Artisan <span class="il">Foie</span> <span class="il">Gras</span> is committed to the highest standards of animal welfare, and utilizes humane techniques in the raising and feeding of ducks. Ducks are never individually caged and are allowed to roam free range.</span></span></div><div class="MsoNormal" style="background: none repeat scroll 0% 0% white; font-family: Verdana,sans-serif; line-height: 20.4pt; margin-bottom: 4pt;"><span style="font-size: small;"><span style="color: #333333;">The ducklings are received when they are one day old. They spend the first 5 - 8 weeks in a barn, under heat lamps and on bedding of wood shavings while they develop their feathers. They walk about, flap their wings freely, and have access to all natural feed and water. Once they have enough feathering, they are brought out to the walnut orchards, where they continue to roam free range for about two months. Here again, they have access to all natural feed (no hormones or antibiotics), water and shade.</span></span></div><div class="MsoNormal" style="background: none repeat scroll 0% 0% white; font-family: Verdana,sans-serif; line-height: 20.4pt; margin-bottom: 4pt;"><span style="font-size: small;"><span style="color: #333333;">During the final two weeks, they are housed in temperature-controlled barns, where they are kept in groups of about 12 ducks per pen measuring about 33 square feet. They are fed twice per day by the same feeder, using a pre-measured quantity of feed.</span></span></div><div class="MsoNormal" style="background: none repeat scroll 0% 0% white; font-family: Verdana,sans-serif; line-height: 20.4pt; margin-bottom: 4pt;"><span style="font-size: small;"><b><span style="color: #333333;">Natural Capacity</span></b><span style="color: #333333;"></span></span></div><div class="MsoNormal" style="background: none repeat scroll 0% 0% white; font-family: Verdana,sans-serif; line-height: 20.4pt; margin-bottom: 4pt;"><span style="font-size: small;"><span style="color: #333333;">The first evidence of <span class="il">foie</span> <span class="il">gras</span> is found in ancient Egyptian history, some 45 centuries ago. In the wild, ducks and geese gorge themselves prior to migration in order to temporarily store fat in their liver and skin, which they use for energy during migration. The managed feeding in <span class="il">foie</span> <span class="il">gras</span> production utilizes the duck’s physiological capacity to transform the excess feed into fat and store it in the liver and skin.</span></span></div><div class="MsoNormal" style="background: none repeat scroll 0% 0% white; font-family: Verdana,sans-serif; line-height: 20.4pt; margin-bottom: 4pt;"><span style="font-size: small;"><span style="color: #333333;">Each feeding takes only a few seconds and the pressure applied has been studied to be non-injurious to the duck. A funnel is inserted down the duck’s esophagus, which deposits food as it is drawn out of the esophagus. Ducks do not have a gag reflex, throat or stomach, and the esophagus serves as a holding area for the feed while it is digested. The duck’s esophagus, as with any waterfowl such as <a href="http://stock.tobinphoto.com/heron-eating-a-fish-pictures-533.htm">the blue heron</a>, which is able to swallow large, live fish, is expandable and pliable. For these reasons, the feeding is not harmful to the animal, as proven by scientific studies.</span></span><span style="font-family: Verdana,sans-serif; font-size: small;"><span style="color: #333333;"> Since the process of producing <span class="il">foie</span> <span class="il">gras</span> is physiological rather than pathological, the fattened liver, or <span class="il">foie</span> <span class="il">gras</span>, created by managed feeding, would return to its normal size if the process stopped.</span></span></div><div class="MsoNormal" style="background: none repeat scroll 0% 0% white; font-family: Verdana,sans-serif; line-height: 20.4pt; margin-bottom: 4pt;"><span style="font-family: Verdana,sans-serif; font-size: small;"><span style="color: #333333;"><a href="http://www.artisanfoiegras.com/articles/DrSmith.pdf">Here is a letter Guillermo's veterinarian wrote to the US Senate</a>.</span></span></div></div><div class="MsoNormal" style="font-family: Verdana,sans-serif; text-align: left;"></div><div class="MsoNormal" style="font-family: Verdana,sans-serif; text-align: left;"><span style="font-size: small;"><span style="color: #333333;">Here are some photos of the Sonoma-Artisan Foie Gras Geese.</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR_MRMiyT9I7hBZDIel6r9kvFkAKNQmeDRl25GSdK9I-xqa4CKC97DxJXREohuuCSCR9juQuUCOW64ISyq8ZR8DOvCI02V6vSEFu73czH5SIo7d5pCyknTv1G0tSwvR7XD7yNd452gnr8G/s1600/Free+Range+Ducks.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR_MRMiyT9I7hBZDIel6r9kvFkAKNQmeDRl25GSdK9I-xqa4CKC97DxJXREohuuCSCR9juQuUCOW64ISyq8ZR8DOvCI02V6vSEFu73czH5SIo7d5pCyknTv1G0tSwvR7XD7yNd452gnr8G/s400/Free+Range+Ducks.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwgXWxX4vuDcPww4G97SIJFn-7Gkeyn9ytz6U9WB_RUH2yM469TeMhGwmwjEZ2pESLBimPvuFYZvhj7GDdKiQsIPTNw4k5y2-oal4xDcTqiPn8Z9psW1ykDgrQUxkLF2coe8ZiKTgklVQw/s1600/Ducks+in+Barn.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwgXWxX4vuDcPww4G97SIJFn-7Gkeyn9ytz6U9WB_RUH2yM469TeMhGwmwjEZ2pESLBimPvuFYZvhj7GDdKiQsIPTNw4k5y2-oal4xDcTqiPn8Z9psW1ykDgrQUxkLF2coe8ZiKTgklVQw/s400/Ducks+in+Barn.jpg" width="400" /></a></div><div class="MsoNormal" style="font-family: Verdana,sans-serif; text-align: left;"><span style="font-size: small;"><span style="color: #333333;"> </span></span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif; text-align: left;"></div><div class="MsoNormal" style="font-family: Verdana,sans-serif; text-align: left;"></div><div class="MsoNormal" style="font-family: Verdana,sans-serif; text-align: left;"></div><div class="MsoNormal" style="font-family: Verdana,sans-serif; text-align: left;"></div><div class="MsoNormal" style="font-family: Verdana,sans-serif; text-align: left;"></div><div class="MsoNormal" style="font-family: Verdana,sans-serif; text-align: left;"></div><div class="MsoNormal" style="font-family: Verdana,sans-serif; text-align: left;"></div><div class="MsoNormal" style="font-family: Verdana,sans-serif; text-align: left;"></div><div class="MsoNormal" style="font-family: Verdana,sans-serif; text-align: left;"></div><div class="MsoNormal" style="font-family: Verdana,sans-serif; text-align: left;"></div><div class="MsoNormal" style="font-family: Verdana,sans-serif; text-align: left;"></div><div class="MsoNormal" style="font-family: Verdana,sans-serif; text-align: left;"></div><div class="MsoNormal" style="font-family: Verdana,sans-serif; text-align: left;"></div><div class="MsoNormal" style="font-family: Verdana,sans-serif; text-align: left;"><br />
<br />
<span style="font-size: small;"><span style="line-height: 115%;">After all this soul searching, we decided that we felt ok about farmer Guillermo Gonzalez and his Sonoma-Artisan Foie Gras, and we wanted to dialog with the APRL to explain our position. We scheduled a meeting with some APRL representatives in Atlanta, including Rebecca Weston. Several people attended. Chef Hopkins had ordered a copy of <a href="http://www.cafothebook.org/">Dan Imhoff's coffee table book on CAFO's</a> (a book we give to all of our young cooks) for each person and explained that he too felt strongly about animal welfare and good animal husbandry, and that as a result he refused to purchase any meat that was raised inhumanely, and that from his perspective the real battle was against industrial farms. Chef Hopkins's explained the painstaking level of attention to detail that goes into all the sourcing at Restaurant Eugene and Holeman and Finch Public House. He pointed out that many of the photos in the APRL literature also appear in the CAFO book and are attributed to industrial foie gras farms in Israel and France. He also verified that each of the APRL representatives at the table was a vegan who didn't believe in eating meat of any sort. Our hope was to excite this group into real action on a real issue.</span> We invited them to be a part of summit on good meat and share their perspectives with a wider audience. We felt the meeting went well and our mutual points of sympathy were understood.</span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif; text-align: left;"><span style="font-size: small;"><span style="color: #333333;"></span></span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif; text-align: left;"><span style="font-size: small;"><span style="color: #333333;"></span></span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif; text-align: left;"><span style="font-size: small;"><span style="color: #333333;"></span></span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif; text-align: left;"><span style="font-size: small;"><span style="color: #333333;"></span></span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif; text-align: left;"><span style="font-size: small;"><span style="color: #333333;"></span></span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif; text-align: left;"><span style="font-size: small;"><span style="color: #333333;"><br />
</span></span><span style="font-size: small;"><span style="line-height: 115%;"></span></span><br />
<span style="font-size: small;"><span style="line-height: 115%;">Unfortunately, this group would not be reasoned with and has taken a bafflingly myopic view of animal welfare. When we reached out to them to discuss plans for the good meat summit, they questioned whether or not we were still serving foie gras. Soon after, they showed up at Restaurant Eugene and Holeman & Finch Public House to protest foie gras. Their posters and placards had the same photos of the Israeli and French industrial farms that appeared in the CAFO book. They also had signs that read "Linton Hopkins is a hypocrite," "Restaurant Eugene is not green," and "Honk if you love animals."</span></span><br />
<span style="font-size: small;"><span style="line-height: 115%;"> </span></span><br />
<span style="font-size: small;"><span style="line-height: 115%;">In the end, it is a personal decision for everyone whether they choose to eat foie gras, oysters, bacon, broccoli, cheese, or peaches. We are here to give you that choice every night, and to instill in you the confidence that we wouldn't serve it if we didn't believe in it. We care deeply. We try hard, and we are always examining our practices in order to improve them. We thank our friends and guests for their patronage and support, and we thank <a href="mailto:rebecca@aprl.org">Rebecca Weston</a> and the APRL for the opportunity to have a public discourse on foie gras. We won't be bullied into making the choice someone else wants us to make, but we will always do our best to make careful, informed decisions.</span></span><br />
<span style="font-size: small;"><span style="line-height: 115%;"> </span></span><span style="font-size: small;"><span style="line-height: 115%;"> </span></span><br />
<br />
<span style="font-size: small;"><span style="line-height: 115%;">Here is our public statement about the issue.</span></span></div><div align="center" class="MsoNormal" style="font-family: Verdana,sans-serif; text-align: center;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"> </span></div><div class="MsoListParagraphCxSpFirst" style="font-family: Verdana,sans-serif; margin-left: 0.25in; text-indent: -0.25in;"><span style="font-size: small;"><span style="line-height: 115%;">·<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><b>Everyone at Restaurant Eugene and Holeman & Finch Public House cares deeply about all of the food we serve at our restaurants</b>, <b>especially the quality of life and welfare of the animals which provide the meat for our menus</b>. We are vehemently opposed to concentrated animal feeding operations and only buy from farmers whose animal husbandry practices and ethics we know to be of the highest quality.</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"> </span></div><div class="MsoListParagraphCxSpMiddle" style="font-family: Verdana,sans-serif; margin-left: 0.25in; text-indent: -0.25in;"><span style="font-size: small;"><br />
</span></div><div class="MsoListParagraphCxSpMiddle" style="font-family: Verdana,sans-serif; margin-left: 0.25in; text-indent: -0.25in;"><span style="font-size: small;"><span style="line-height: 115%;">·<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span>We recognize that an animal sacrifices its life in order for us to eat it, which is why our kitchens are dedicated to using every possible part of the animal so that nothing goes to waste. In fact, at the Public House, an entire section of our menu is dedicated to “parts,” because we believe that the needless waste of animal life is profane.</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"> </span></div><div class="MsoListParagraphCxSpMiddle" style="font-family: Verdana,sans-serif; margin-left: 0.25in; text-indent: -0.25in;"><span style="font-size: small;"><br />
</span></div><div class="MsoListParagraphCxSpMiddle" style="font-family: Verdana,sans-serif; margin-left: 0.25in; text-indent: -0.25in;"><span style="font-size: small;"><span style="line-height: 115%;">·<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span>We also recognize that eating meat is a choice that not everyone makes, which is why we devote entire sections of our menus to vegetables.</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"> </span></div><div class="MsoListParagraphCxSpMiddle" style="font-family: Verdana,sans-serif; margin-left: 0.25in; text-indent: -0.25in;"><span style="font-size: small;"><br />
</span></div><div class="MsoListParagraphCxSpMiddle" style="font-family: Verdana,sans-serif; margin-left: 0.25in; text-indent: -0.25in;"><span style="font-size: small;"><span style="line-height: 115%;">·<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span>We believe in the rights of animals to have a healthy and humane life and death.</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"> </span></div><div class="MsoListParagraphCxSpMiddle" style="font-family: Verdana,sans-serif; margin-left: 0.25in; text-indent: -0.25in;"><span style="font-size: small;"><br />
</span></div><div class="MsoListParagraphCxSpMiddle" style="font-family: Verdana,sans-serif; margin-left: 0.25in; text-indent: -0.25in;"><span style="font-size: small;"><span style="line-height: 115%;">·<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span>We also believe in the rights of people to choose to eat what they want.</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"> </span></div><div class="MsoListParagraphCxSpMiddle" style="font-family: Verdana,sans-serif; margin-left: 0.25in; text-indent: -0.25in;"><span style="font-size: small;"><br />
</span></div><div class="MsoListParagraphCxSpMiddle" style="font-family: Verdana,sans-serif; margin-left: 0.25in; text-indent: -0.25in;"><span style="font-size: small;"><span style="line-height: 115%;">·<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span>We will not be bullied or coerced into making menu choices based on anyone’s extremist beliefs. </span></div><div class="MsoListParagraphCxSpMiddle" style="font-family: Verdana,sans-serif; margin-left: 0.25in; text-indent: -0.25in;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"> </span></div><div class="MsoListParagraphCxSpMiddle" style="font-family: Verdana,sans-serif; margin-left: 0.25in; text-indent: -0.25in;"><span style="font-size: small;"><span style="line-height: 115%;">·<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span>Producing foie gras is legal and based on a 5000 year old tradition.</span></div><div class="MsoListParagraphCxSpMiddle" style="font-family: Verdana,sans-serif; margin-left: 0.25in; text-indent: -0.25in;"><span style="font-size: small;"><br />
</span></div><div class="MsoListParagraphCxSpMiddle" style="font-family: Verdana,sans-serif; margin-left: 0.25in; text-indent: -0.25in;"><span style="font-size: small;"><span style="line-height: 115%;">·<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span>We have confidence in the practices of the American foie gras producers from whom we purchase our foie gras, namely <a href="http://www.artisanfoiegras.com/">Sonoma Artisan Foie Gras</a>. </span></div><div class="MsoListParagraphCxSpMiddle" style="font-family: Verdana,sans-serif; margin-left: 0.25in; text-indent: -0.25in;"><span style="font-size: small;"><br />
</span></div><div class="MsoListParagraphCxSpLast" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;"><span style="font-family: Verdana,sans-serif; font-size: small;"><span style="line-height: 115%;">·<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span>We have met with the APRL and believe that they are misinformed about foie gras production in the United States. </span><br />
<br />
<span style="font-family: Verdana,sans-serif; font-size: small;">Thank you for reading this. We hope to see you for dinner soon. </span></div>Restaurant Eugenehttp://www.blogger.com/profile/05403357940174471622noreply@blogger.com26tag:blogger.com,1999:blog-7537257406149682596.post-42708594802110263242011-07-02T15:04:00.000-07:002011-07-02T15:04:15.267-07:00A Summertime Standard - Soft Shell Crab<!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:TrackMoves/> <w:TrackFormatting/> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:DoNotPromoteQF/> <w:LidThemeOther>EN-US</w:LidThemeOther> <w:LidThemeAsian>ZH-CN</w:LidThemeAsian> <w:LidThemeComplexScript>AR-SA</w:LidThemeComplexScript> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> <w:SplitPgBreakAndParaMark/> <w:EnableOpenTypeKerning/> <w:DontFlipMirrorIndents/> <w:OverrideTableStyleHps/> <w:UseFELayout/> </w:Compatibility> <m:mathPr> <m:mathFont m:val="Cambria Math"/> <m:brkBin m:val="before"/> <m:brkBinSub m:val="--"/> <m:smallFrac m:val="off"/> <m:dispDef/> <m:lMargin m:val="0"/> <m:rMargin m:val="0"/> <m:defJc m:val="centerGroup"/> <m:wrapIndent m:val="1440"/> <m:intLim m:val="subSup"/> <m:naryLim m:val="undOvr"/> </m:mathPr></w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" DefUnhideWhenUsed="true"
DefSemiHidden="true" DefQFormat="false" DefPriority="99"
LatentStyleCount="267"> <w:LsdException Locked="false" Priority="0" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Normal"/> <w:LsdException Locked="false" Priority="9" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="heading 1"/> <w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 2"/> <w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 3"/> <w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 4"/> <w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 5"/> <w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 6"/> <w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 7"/> <w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 8"/> <w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 9"/> <w:LsdException Locked="false" Priority="39" Name="toc 1"/> <w:LsdException Locked="false" Priority="39" Name="toc 2"/> <w:LsdException Locked="false" Priority="39" Name="toc 3"/> <w:LsdException Locked="false" Priority="39" Name="toc 4"/> <w:LsdException Locked="false" Priority="39" Name="toc 5"/> <w:LsdException Locked="false" Priority="39" Name="toc 6"/> <w:LsdException Locked="false" Priority="39" Name="toc 7"/> <w:LsdException Locked="false" Priority="39" Name="toc 8"/> <w:LsdException Locked="false" Priority="39" Name="toc 9"/> <w:LsdException Locked="false" Priority="35" QFormat="true" Name="caption"/> <w:LsdException Locked="false" Priority="10" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Title"/> <w:LsdException Locked="false" Priority="1" Name="Default Paragraph Font"/> <w:LsdException Locked="false" Priority="11" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Subtitle"/> <w:LsdException Locked="false" Priority="22" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Strong"/> <w:LsdException Locked="false" Priority="20" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Emphasis"/> <w:LsdException Locked="false" Priority="59" SemiHidden="false"
UnhideWhenUsed="false" Name="Table Grid"/> <w:LsdException Locked="false" UnhideWhenUsed="false" Name="Placeholder Text"/> <w:LsdException Locked="false" Priority="1" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="No Spacing"/> <w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading"/> <w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List"/> <w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid"/> <w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1"/> <w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2"/> <w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1"/> <w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2"/> <w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1"/> <w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2"/> <w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3"/> <w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List"/> <w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading"/> <w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List"/> <w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid"/> <w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 1"/> <w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 1"/> <w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 1"/> <w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 1"/> <w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 1"/> <w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 1"/> <w:LsdException Locked="false" UnhideWhenUsed="false" Name="Revision"/> <w:LsdException Locked="false" Priority="34" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="List Paragraph"/> <w:LsdException Locked="false" Priority="29" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Quote"/> <w:LsdException Locked="false" Priority="30" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Intense Quote"/> <w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 1"/> <w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 1"/> <w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 1"/> <w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 1"/> <w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 1"/> <w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 1"/> <w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 1"/> <w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 1"/> <w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 2"/> <w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 2"/> <w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 2"/> <w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 2"/> <w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 2"/> <w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 2"/> <w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 2"/> <w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 2"/> <w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 2"/> <w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 2"/> <w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 2"/> <w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 2"/> <w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 2"/> <w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 2"/> <w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 3"/> <w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 3"/> <w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 3"/> <w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 3"/> <w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 3"/> <w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 3"/> <w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 3"/> <w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 3"/> <w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 3"/> <w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 3"/> <w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 3"/> <w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 3"/> <w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 3"/> <w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 3"/> <w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 4"/> <w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 4"/> <w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 4"/> <w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 4"/> <w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 4"/> <w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 4"/> <w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 4"/> <w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 4"/> <w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 4"/> <w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 4"/> <w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 4"/> <w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 4"/> <w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 4"/> <w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 4"/> <w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 5"/> <w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 5"/> <w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 5"/> <w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 5"/> <w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 5"/> <w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 5"/> <w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 5"/> <w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 5"/> <w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 5"/> <w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 5"/> <w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 5"/> <w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 5"/> <w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 5"/> <w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 5"/> <w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 6"/> <w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 6"/> <w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 6"/> <w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 6"/> <w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 6"/> <w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 6"/> <w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 6"/> <w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 6"/> <w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 6"/> <w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 6"/> <w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 6"/> <w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 6"/> <w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 6"/> <w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 6"/> <w:LsdException Locked="false" Priority="19" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Subtle Emphasis"/> <w:LsdException Locked="false" Priority="21" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Intense Emphasis"/> <w:LsdException Locked="false" Priority="31" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Subtle Reference"/> <w:LsdException Locked="false" Priority="32" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Intense Reference"/> <w:LsdException Locked="false" Priority="33" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Book Title"/> <w:LsdException Locked="false" Priority="37" Name="Bibliography"/> <w:LsdException Locked="false" Priority="39" QFormat="true" Name="TOC Heading"/> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style>
/* Style Definitions */
table.MsoNormalTable
{mso-style-name:"Table Normal";
mso-tstyle-rowband-size:0;
mso-tstyle-colband-size:0;
mso-style-noshow:yes;
mso-style-priority:99;
mso-style-parent:"";
mso-padding-alt:0in 5.4pt 0in 5.4pt;
mso-para-margin-top:0in;
mso-para-margin-right:0in;
mso-para-margin-bottom:10.0pt;
mso-para-margin-left:0in;
line-height:115%;
mso-pagination:widow-orphan;
font-size:11.0pt;
font-family:"Calibri","sans-serif";
mso-ascii-font-family:Calibri;
mso-ascii-theme-font:minor-latin;
mso-hansi-font-family:Calibri;
mso-hansi-theme-font:minor-latin;
mso-bidi-font-family:Arial;
mso-bidi-theme-font:minor-bidi;
mso-fareast-language:ZH-CN;}
</style> <![endif]--> <br />
<div class="MsoNormal">A few years ago, Chef Hopkins considered the "Tower of Crab" to be one of his signature dishes. Guests raved about it, and we toy with the idea of bringing it back every now and then. Whether or not in tower formation, you can bet that when the season is right and the fishmongers can deliver incredibly fresh soft shell crab, it will on our menu. We thought guests might like to know a bit more about what a soft shell crab actually is...seriously, haven’t you ever wondered why their shells are soft? </div><div class="MsoNormal"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAiDB0cSwRdkmitb_0NPZrn_2fszEVl_qVYkdgL3cVUPfBRpEtG_ku6mHC3zKfkeA35vuyHVVt2SEgDn1q-h_QP-xNCWcVuMETFElE-DnBrruptMa12MK0-0Kbbu0OSPPtFGZ4gPNJugnM/s1600/crab.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAiDB0cSwRdkmitb_0NPZrn_2fszEVl_qVYkdgL3cVUPfBRpEtG_ku6mHC3zKfkeA35vuyHVVt2SEgDn1q-h_QP-xNCWcVuMETFElE-DnBrruptMa12MK0-0Kbbu0OSPPtFGZ4gPNJugnM/s200/crab.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"></td></tr>
</tbody></table><div class="MsoNormal"></div><div class="MsoNormal"></div><div class="MsoNormal">Actually, the term “soft-shell” refers to crabs that have recently molted their exoskeleton, and are therefore still soft. Most soft-shell crabs in the US are of the blue crab species and at their freshest from April to September. Folklore, says that the soft-shell crab season begins with the first full moon in May, which is when the blue crab fattens up and begins molting to accommodate its summer growth. This is how soft-shell crabs have become so closely associated with summer: it's the season in which they are the freshest and the largest. The extra fat makes soft-shell crabs particularly flavorful. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">The actual shedding of the shell can take anywhere from one to three hours. Once the shell is shed completely the crab must immediately be removed from the water or else its new shell will begin to harden again due to chemical reactions with the sea water. Virginia and Maryland crabbers have a trick to telling when these crabs are about to molt: a pink dot, which is the new shell just barely peeking through the old one, appears on the crab’s back fin about one week before they “bust,” or shed. There are five different sizes of soft-shell crab, determined by the width of their shell. They are whales, jumbo, primes, hotels and mediums.</div><div class="MsoNormal"> </div><div class="MsoNormal">The blue crab’s scientific name, <i>Callinectes sapidus, </i>means beautiful savory swimming. We agree. They are beautiful, and are known to have be sweet and tender, yet with a mildly tangy flavor. We have just received a delightful shipment of jumbo soft-shell crabs from the Chesapeake Bay area, which will be fried in cornmeal and served with a cold cucumber cream soup poured tableside. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Come enjoy a dressed-up summertime favorite.</div>Restaurant Eugenehttp://www.blogger.com/profile/05403357940174471622noreply@blogger.com1tag:blogger.com,1999:blog-7537257406149682596.post-49664693450803444252011-06-24T17:18:00.000-07:002011-06-27T12:16:24.382-07:00Desserts are Serious Business at Restaurant Eugene<div class="MsoNormal">Some restaurants treat dessert like an afterthought. Not here. Chef Linton Hopkins works closely with Pastry Chef Aaron Russell to ensure that just as much attention is given to the meal's finish, as to every other part.</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoGW5ws1Vs5zZUnDO_v1NqUOUSotbmPvN9Gof60a-lFUzOi8g7RKAGnlTEJW0eXJZUvr2pddgGYPuVTGP7AhOKkIXyT4_YXfz9N-N8FpVCi5_fRNmGeXUa1xyTJvRUvhVqB2FlZjV9Wpk8/s1600/BandT_20101206_6434.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoGW5ws1Vs5zZUnDO_v1NqUOUSotbmPvN9Gof60a-lFUzOi8g7RKAGnlTEJW0eXJZUvr2pddgGYPuVTGP7AhOKkIXyT4_YXfz9N-N8FpVCi5_fRNmGeXUa1xyTJvRUvhVqB2FlZjV9Wpk8/s320/BandT_20101206_6434.jpg" width="228" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pastry Chef Aaron Russell delivers three and five course dessert tasting menu's every night at Restaurant Eugene.</td></tr>
</tbody></table><div class="MsoNormal"></div><div class="MsoNormal"></div><div class="MsoNormal">As always, a fine dish begins with fine ingredients. “My favorite is cooking with fresh fruits, fresh vegetables, fresh herbs,” says Russell, as he brings a blowtorch to a Ras el hanout (a Moroccan spice blend infused) crème brûlée, just one of the dishes on his dessert tasting menu. His love for seasonal fruits and ingredients follows the philosophy of the restaurant; his menu is constantly changing depending on what is freshest and best. Currently on the menu: a lavender lemonade soda, peach-chardonnay sherbet, and a phenomenal citrus shortbread, all made with fresh, in-season ingredients straight from farms throughout the Southeast.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaCLKy9bpRZOwHSrYKfRnMX1cOHzzpk4-1s8L1khLx8e_WsDT7UcwTFcE8iDXvdTqHomqub9iXwJ_nShjTPqUCY81oay27SWYBiKwbTjpnXWJJB6qkNaJVMFB67VcIOl3lkRjdSHs9KKdi/s1600/BandT_20101206_6343.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaCLKy9bpRZOwHSrYKfRnMX1cOHzzpk4-1s8L1khLx8e_WsDT7UcwTFcE8iDXvdTqHomqub9iXwJ_nShjTPqUCY81oay27SWYBiKwbTjpnXWJJB6qkNaJVMFB67VcIOl3lkRjdSHs9KKdi/s320/BandT_20101206_6343.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Caramel Ganache at Restaurant Eugene.</td></tr>
</tbody></table>In addition to freshness and seasonality, Russell's desserts bring tremendous sophistication. There are things on the tasting menu that you will not see in other places. The kabocha mousse is made with a Japanese squash that many liken to pumpkin, but that is freshest in the summer, and his crème brûlée is laced with Ras el hanout, a Moroccan spice blend popular across Northern Africa. “Ras el hanout” translates from Arabic to “top of the shop,” a term the refers to its use of top shelf spices.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Recently, Restaurant Eugene and Chef Russell have introduced both three- and five-course dessert tasting menus. They are available every night of the week, and come with optional pairings. The intention of the tasting menus is to show dessert’s versatility, as well as to elevate dessert to the same highly regarded level as the rest of the restaurant's offerings. Says Chef Russell, “it is not often that a restaurant’s owner regards its dessert service as seriously as the rest of the dining experience. Chef Hopkins’ energetic pursuit of excellence in every facet of this business is manifest in these tasting menus.” </div><div class="MsoNormal"><br />
</div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTzSGK6loGZ9cVpqp0O01thx8Xko2D0234l1MpGQCVVxmlH_DeQWM3Cf2R_duwjt7GGy_EA2B7dhX5ujAdKzFgws_KH792-MHMPQ28gWV2qQcPWVtwNYQLDSgm16svHCQVEzS1ktQOpq79/s1600/BandT_20101206_6353.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTzSGK6loGZ9cVpqp0O01thx8Xko2D0234l1MpGQCVVxmlH_DeQWM3Cf2R_duwjt7GGy_EA2B7dhX5ujAdKzFgws_KH792-MHMPQ28gWV2qQcPWVtwNYQLDSgm16svHCQVEzS1ktQOpq79/s320/BandT_20101206_6353.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Green Apple Sorbet with Buckweat Strussel.</td></tr>
</tbody></table><div class="MsoNormal">Dessert Tasting Menu's are available every night. Stop by to try them by themselves or as the sweet finish to a divine dinner. </div>Restaurant Eugenehttp://www.blogger.com/profile/05403357940174471622noreply@blogger.com2tag:blogger.com,1999:blog-7537257406149682596.post-2419266865705880692011-06-02T09:58:00.000-07:002011-06-02T10:01:25.192-07:00Author Dinner, Volume Eight: John T. Edge<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgER6JMXebfJrP6EHz1mKRO0ehLh-uQN2iEaHKRBUgBkelP3ZzOpb2DqDyE9thc_aLC_i3AxoxKmsDsm1JVPpSRBda39Am0bt6v_hYUfo-vnJGfI_Lgvt3k-8gMGz5fmWu1X0WnxUGF5-lT/s1600/cornbread.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br />
</a></div>Last night, Restaurant Eugene, was positively pleased to host Southern Foodways Alliance Executive Director, John T. Edge for our Eighth Author Dinner. The series, which has featured authors as diverse as Mark Kurlansky, Rajat Parr, Gabrielle Hamilton and Bill Shore, is an expression of Chef Linton Hopkins love of books, learning and, of course, food. With the Author Dinner Series, Chef Hopkins aims to clearly demonstrate the relationship between fine dining and the cultural life of a city. To have a strong sense of identity, a city needs fine restaurants, as it needs fine art, music and literature. Restaurant Eugene Author Dinners are the synthesis of this idea.<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-kC6A9q_PxVv1Toy4NEryti-bBy2Mn_uV9xJ5svQSbUA_Uxc2fv6SUghK1p_aWrf8jLviA38GI_CCmREo8NuexEQq8voekVZ-aGH0H9TGUqNTFRZ8CVrE9c3hUrpAO0pjcalFa8WY7gCq/s1600/blairhobbscheeseboxes.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="146" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-kC6A9q_PxVv1Toy4NEryti-bBy2Mn_uV9xJ5svQSbUA_Uxc2fv6SUghK1p_aWrf8jLviA38GI_CCmREo8NuexEQq8voekVZ-aGH0H9TGUqNTFRZ8CVrE9c3hUrpAO0pjcalFa8WY7gCq/s320/blairhobbscheeseboxes.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Blair Hobbs' Cheese Boxes</td></tr>
</tbody></table><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRSPyV9pPgQFf8qXo8oFTzgkIPUCASMwnlizXu72wOqyoeSajJYaoSPQxPlODqaeoGmtu0Hs7na_qUmXcZh0usmNr4GYl1q2XkrFMHeo8VhNZPcLyoTwK0TxqnJ_UVJnla3bxQHn2Nb6mu/s1600/cheesestraws.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRSPyV9pPgQFf8qXo8oFTzgkIPUCASMwnlizXu72wOqyoeSajJYaoSPQxPlODqaeoGmtu0Hs7na_qUmXcZh0usmNr4GYl1q2XkrFMHeo8VhNZPcLyoTwK0TxqnJ_UVJnla3bxQHn2Nb6mu/s1600/cheesestraws.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>Author Dinners, limited to about sixty people, begin with a reception. In this case, since the book was the <a href="http://www.southernfoodways.com/cookbook/sfa_cookbook.html">Southern Foodways Alliance Community Cookbook</a>, we served Blair Hobbs' cheese boxes, Ari Weinzeig's benedictine spread and Jared Richardson's fried chicken livers with Brian Caswell's Sriracha and citrus remoulade --- all from the book, and paired with our own Coca-Cola cocktails. Chef Hopkins noted with delight that one of the things that makes this particular community cookbook so special is that the recipes really work. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRSPyV9pPgQFf8qXo8oFTzgkIPUCASMwnlizXu72wOqyoeSajJYaoSPQxPlODqaeoGmtu0Hs7na_qUmXcZh0usmNr4GYl1q2XkrFMHeo8VhNZPcLyoTwK0TxqnJ_UVJnla3bxQHn2Nb6mu/s1600/cheesestraws.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRSPyV9pPgQFf8qXo8oFTzgkIPUCASMwnlizXu72wOqyoeSajJYaoSPQxPlODqaeoGmtu0Hs7na_qUmXcZh0usmNr4GYl1q2XkrFMHeo8VhNZPcLyoTwK0TxqnJ_UVJnla3bxQHn2Nb6mu/s320/cheesestraws.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Linton Hopkins Cheese Straws on the line.</td></tr>
</tbody></table>Guests mingle and chat with Author and Chef until being seated, communally in the elegant dining room, where they are greeted with a little bite of something delicious. Last night, Linton Hopkins' spiced pecans and cheese straws, David Sweeney's spicy fermented cabbage and Eugene Holeman's beaten biscuits with Allan Benton's country ham and sorghum.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_EtwU0ACAgTLcmVXzpSLdYZaD9_IGJg9LplKzWafS4FroL7OVWIuNywuaemAxxdoILdpnQlY-4ZdHHL4RsJwdQps9l6RV11OWprzCf2GMGMrvMuKmRWqSs4j3Hjwp-KJiwW34N7Ijp-XS/s1600/billyreidstomatopie.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_EtwU0ACAgTLcmVXzpSLdYZaD9_IGJg9LplKzWafS4FroL7OVWIuNywuaemAxxdoILdpnQlY-4ZdHHL4RsJwdQps9l6RV11OWprzCf2GMGMrvMuKmRWqSs4j3Hjwp-KJiwW34N7Ijp-XS/s320/billyreidstomatopie.jpg" width="218" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oven-bound Billy Reid's Tomato Pies.</td></tr>
</tbody></table><br />
The room had the feel of a family reunion of sorts as the author and chef shared a few words about the menu and the theme of the night. Then dinner proper begins: Billy Reid's tomato pie; Greg Sonnier's bbq shrimp and Tankie's cornbread, <a href="http://www.gourmet.com/magazine/2000s/2002/10/creolecomet">Austin Leslie's fried chicken</a> with Madge Castle's killed lettuce. Each course brilliantly paired by our Director of Wine & Spirits.<br />
<br />
After the main course, there is pause for a few more words from John T. He read from a piece he'd written for Gourmet Magazine on Austin Leslie, whose creole fried chicken had just been savored. (See above link or the article.) Then, one final bite: Dana Logsdon's banana pudding. Guests depart with a signed copy of the book in hand, glowing a bit, and certainly enriched from an evening of delicious discussion.<br />
<br />
<br />
We hope you will join us for our next Author Dinner, August 23 with the legendary <a href="http://www.pbs.org/now/commentary/grosvenor.html">Vertamae Smart Grosvenor.</a>Restaurant Eugenehttp://www.blogger.com/profile/05403357940174471622noreply@blogger.com0tag:blogger.com,1999:blog-7537257406149682596.post-71348553183929974612011-05-16T16:59:00.000-07:002011-05-16T16:59:51.319-07:00Mt. Valley Spring WaterAt Restaurant Eugene, we pay extraordinary attention to our source ingredients. From the pantry items, most all of which are homemade, to the vegetables, the grains, the seafood and meats. Right down to the water we pour table-side. We want to showcase the absolute best of everything the south has to offer.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9x8hSZkruRheNB5lOgk-wDtNtSJxuPmUS6i_tdARlGJNNuPQRfHS08dftXQ-MkA-dXflC2Gw172syoyoi4Fj59xwLU6mGwREZGyCRkKzbCU1rjRv_KcEt-jOJjN8yHy4JquCezxKg0Rhm/s1600/water-quality.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9x8hSZkruRheNB5lOgk-wDtNtSJxuPmUS6i_tdARlGJNNuPQRfHS08dftXQ-MkA-dXflC2Gw172syoyoi4Fj59xwLU6mGwREZGyCRkKzbCU1rjRv_KcEt-jOJjN8yHy4JquCezxKg0Rhm/s320/water-quality.jpg" width="320" /></a></div><br />
<br />
Mt. Valley Spring Water was first bottled in 1871. Chef Linton Hopkins remembers drinking this Arkansas quencher as a young boy on hot days touring farms with his grandfather, Eugene Holeman, the restaurant's eponym. But nostalgia alone wouldn't place it on the menu at Restaurant Eugene. The product has long been appreciated and even celebrated for its good taste. It has twice won the title of “Best Tasting Non-Carbonated Bottled Water in the World” at the prestigious Berkley Springs International Water Tasting Competition. <br />
<br />
Bottled at the source near Hot Springs, where it is scrutinized and tested daily, the water is guarded like a museum-quality antiquity. The spring site and the 2000 acres surrounding it have been carefully protected for over 140 years. It really is a precious, ancient thing. Geologists have determined that the cycle beginning with rain water falling on and filtering through the rocks and soil of Cedar Mountain into a deep subterranean aquifer and up again into the spring takes 3,500 years. Along the way, the water collects minerals and special qualities. Some believe it has healing properties. It's relatively low in sodium. High in calcium and magnesium, and even naturally contains fluoride. <a href="http://www.mountainvalleyspring.com/Press/Mountain-Valley-Mineral-Analysis-2010.pdf">See for yourself.</a> Perhaps what's most outstanding about this water is that it has a naturally high pH. The alkalinity gives it a wonderful mouth feel and is a great compliment to food and wine which are typically more acidic.<br />
<br />
Mt. Valley Spring Water has been served in the United States Senate and enjoyed by multiple U.S. presidents. Calvin Coolidge was the first American president to serve Mountain Valley Spring Water in the White House. Following a heart attack in 1955, President Dwight Eisenhower drank the water on the advice of his physician. Bill Clinton enjoyed the water, and even spoke at the re-dedication of historic company headquarters and visitor center. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_25ahetJ7Td_yBAJ0xTeGzy-5Zn-f8ica6mKu6Rs2fe9WNZ1M191FMfhgG_CYW8og1jPmeUwFMrrabcf4qGcvvUS22UdmxkJy-2-UJz14bRoUDKDvyQwO_fgMWVyFiE2OwtcbNiqeyw_c/s1600/visitor-center-exterior-front.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_25ahetJ7Td_yBAJ0xTeGzy-5Zn-f8ica6mKu6Rs2fe9WNZ1M191FMfhgG_CYW8og1jPmeUwFMrrabcf4qGcvvUS22UdmxkJy-2-UJz14bRoUDKDvyQwO_fgMWVyFiE2OwtcbNiqeyw_c/s1600/visitor-center-exterior-front.jpg" /></a></div><br />
<br />
<br />
Other notable connoisseurs of the water included Elvis Presley and boxing champions Joe Louis, Gene Tunney, and Sugar Ray Robinson. Rodney Dangerfield even sang it's praises on Larry King Live. Consumption of the water has not been limited to humans: thoroughbreds such as Secretariat, Nashua, Kelso, Bold Ruler, and Sunday Silence were trained on this famous spring water. <br />
<br />
Most importantly, this water really is a southern treasure --- a taste of the place and the land, which is the most compelling reason of all to include it on the list of fine products we serve to our guests.Restaurant Eugenehttp://www.blogger.com/profile/05403357940174471622noreply@blogger.com0tag:blogger.com,1999:blog-7537257406149682596.post-15884719750074176502011-04-22T18:11:00.000-07:002011-04-22T18:11:52.139-07:00Madame PresidentWhen you care about good food, and you're Gina Hopkins, you want everyone to have good food --- from the children in the elementary school down the street, where you not only deliver five hundred servings of fresh, seasonal, local food every month for the "Celebrity Fruit and Vegetable of the Month", but also help to found a culinary garden in the school's courtyard and additionally sponsor a kid's culinary club to teach children how to prepare fresh healthy food for their families at home --- to the families who now have more access to good food at the farmers markets through the <a href="http://www.wholesomewavegeorgia.org/">Wholesome Wave of Georgia</a>, a program Ms. Hopkins founded --- to, of course, the guests and patrons of her restaurants and businesses: Eugene and Holeman and Finch Public House, H&F Bread Co. and H&F Bottle Shop.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhK8mROnDBA-tAPuXDNjskKITGDIRlmnn-fCkfNmGd6pdrtNSNmeXbBcexirWEW9JB_o-nkHv97jntOIG4eRmxYFL-HlK69OYXoUg6lSOBd0yc_ZmxkzdbwGcr0yqN5Ulk8KmZplfTA_WY/s1600/gbhoutdoor.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhK8mROnDBA-tAPuXDNjskKITGDIRlmnn-fCkfNmGd6pdrtNSNmeXbBcexirWEW9JB_o-nkHv97jntOIG4eRmxYFL-HlK69OYXoUg6lSOBd0yc_ZmxkzdbwGcr0yqN5Ulk8KmZplfTA_WY/s320/gbhoutdoor.jpg" width="212" /></a></div><br />
<br />
For the last three years, Ms. Hopkins has also contributed her time to the good food movement by serving on the board of Georgia Organics, a statewide organization working to integrate healthy, sustainable and locally grown food into the lives of all Georgians. Georgia Organics asserts that food "should be community-based, not commodity based," and believes that there should be good food for all. The work with Georgia Organics is so important to Ms. Hopkins that she upped the ante on the commitment and is now serving as President of the Board. May there truly be <a href="http://www.georgiaorganics.org/Home.aspx">Good Food For All</a>. <br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3eCgOTjVLo249O8F51yQPeMbWppSfJ_RzVJu1MDNd0LXasIxfu17uerSCNz78txdgXmfa9ZQe6ByA8VtYjWV74H4S0cTBI2Q_ap9oBu4HOfn8hLQLx8xr8tNB7F9ujXOSBhROa2PVUE8f/s1600/btn-logo.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3eCgOTjVLo249O8F51yQPeMbWppSfJ_RzVJu1MDNd0LXasIxfu17uerSCNz78txdgXmfa9ZQe6ByA8VtYjWV74H4S0cTBI2Q_ap9oBu4HOfn8hLQLx8xr8tNB7F9ujXOSBhROa2PVUE8f/s1600/btn-logo.gif" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;">We salute you, Madame, President! </span></div>Restaurant Eugenehttp://www.blogger.com/profile/05403357940174471622noreply@blogger.com0