Lucky Seven!

Restaurant Eugene celebrates its seven year anniversary April 2nd.  The restaurant exists due to the vision and leadership of Linton and Gina Hopkins.  As a young couple, the Hopkins hatched a dream to open and run one of the finest restaurants in the United States --- one that would honor the traditional foodways of the southeastern United States, while celebrating everything  urbane and creative of the capital of the south; one that would deeply communicate a sense of place and reflect the values and ethics of the owners.   Amazing things happen when you pour your passion and belief into a project.  Since opening seven years ago, Restaurant Eugene has received numerous accolades.  Most recently, Chef Linton Hopkins was nominated (for the fourth year in a row) to receive the James Beard Award for Best Chef Southeast.

Everyone in the organization is extremely proud to see Chef Hopkins on such an esteemed list, which includes colleagues Hugh Acheson of the Five and Ten in Athens, GA; Craig Deihl from Cypress in

Charleston, SC; John Fleer, Canyon Kitchen at Lonesome Valley, Cashiers, NC;  Edward Lee, 610 Magnolia, Louisville, KY; and Andrea Reusing, Lantern, Chapel Hill, NC. 

Congratulations to all Chefs, and to our chef, Happy Anniversary!

Who is Rajat Parr?

That's what we wanted to know!  Our friend, the delightful Harry Root from Grassroots Wine called to ask us to host Mr. Parr for a dinner at Restaurant Eugene.  Harry was arranging a tour for Raj (as he's know to his friends) to explore the southern food scene, and Restaurant Eugene, Harry said, was the perfect destination point between Birmingham and Charleston.

Our curiosity piqued, we began an earnest Internet inquiry and discovered someone who we are only too thrilled to get to know more.  Rajat Parr is a sommelier and wine director for Mina Group and its' some eighteen restaurants, including RN74 and Michael Mina.  Originally from Calcutta, Parr's story is based on a magical mix of luck, talent and hard work.  Parr knew from a young age that he loved food and wanted to work with it.  An opportunity to study at the Culinary Institute of America in Hyde Park was the lucky part.  Parr's passion took it from there.  At the CIA, Parr developed a serious interest in wine, and knew it was his calling.  After graduation, he found that his culinary training limited him to food (not wine) positions, so he accepted a job as a food runner at San Francisco's Rubicon, where he helped the sommelier staff whenever possible.  Parr quickly worked his way up to assistant sommelier, apprenticing under Master Sommelier Larry Stone.  Since then, Parr has been featured in wine geek publications as well as more mainstream media, including the New York Times and Food & Wine Magazine.  In fact, Parr was Food & Wine's Sommelier of the Year 2009.

When he's not managing the 2500 deep list for the Mina Group, or making wine for his own label, Parr Selection, Rajat Parr writes and educates about wine.  Says our friend Harry, "Raj is amazing.  People feel like they've always known what he's just told them.  He is one of the greatest."  Parr will be at Restaurant Eugene on March 22nd for a wine and author dinner.  Oh yeah, he's just published a book: The Secrets of the Sommeliers.  We are pleased to introduce him to you and grateful to Harry Root for our own introduction.

Call the restaurant for details.  404.355.0321

Let's Hear it for Team Eugene

We are so proud of the team we have in place at Restaurant Eugene. As the saying goes, a chain is only as strong as it's weakest link, and right now, we feel like our chain is titanium.  We're not trying to be boastful at all, but we do want to take a moment to acknowledge some of the extraordinary people who bring their hearts, minds and dedication to the job every day, starting with Rob Ochotnicky.

Rob has been with the team for a year.  Starting with us as server, he then moved Assistant Maitre d', and most recently serves as our Guest Services & Event Coordinator.  Rob is the man you want to talk to if you plan to bring a large group (more than 8) to dine at Restaurant Eugene or if you'd like to bring Restaurant Eugene's celebrated food and hospitality to your next party or event.  Yes, by the way, Catering Eugene is back.  Rob is a natural hospitalitarian, a hard worker, a stickler for details and one of our many valued team members, so we wanted to give him a little shout-out here and let you know who to reach out to regarding large party and catering request.

Look for more team member profiles here soon.

Satsuma Season - Abundance and Good Fortune

In the winter months, we give thanks for citrus.  We like to think that the fabled "Orange Blossom Special" isn't just a passenger train delivering sun-sick snowbirds to Florida, but also the freight train that brings fruit starved citizens of northern climes a little taste of the tropics (or at least the sub-tropics).  So, in winter, we also give thanks for our Floridian neighbors to the south and their latest delivery of vitamin C infused deliciousness: Satsumas.

The Satsuma mandarin is many things:  an oblate spheroid (flat & round, as opposed to prolate, like an egg); an easy-to-peel, sweet, seedless variety of orange; a cold-tolerant citrus crop important to growers in Florida, Alabama, Louisiana and Texas (in each of which state, incidentally, you'll find the  homonymous town).   In the late 19th century the Satsuma was first brought to Florida from Japan where it had been cultivated for some half a millennium.  It is in season now throughout the sub-tropics, which is probably why it's a customary gift for the lunar (aka Chinese) new year, thought to symbolize abundance and good fortune.  We are so grateful for the good fortune of having them in abundance right now, and as per usual, we're putting some up for that inevitable day, when Satsumas are no longer abundant and we find ourselves craving one last sweet, aromatic, sunshiney bite with some shrimp or lettuces.  Look for the beautiful golden jars at the top of the bar while they last.

A Toast to 2011

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

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

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

You get the idea...

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

Cheers, indeed.  Happy New Year!

Bourbon and Bon Bons --- Comfort and Joy!

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

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

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

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

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

Comfort and joy abound at Restaurant Eugene.

Calling all Vegetable Lovers

Chefs Hopkins and Sweeney checking in the daily harvest.

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

RESTAURANT  | EUGENE

Vegetable

5 Course

December, 2010

____________________

shaved radish salad

buttermilk, orange, caraway

_______________________

gougere

holeman and finch, pink pisoni, santa lucia highlands 2008

_______________________

tasting of beets

glazed, pickled, pureed and sorbet

domaine chêne colombe, macon villages 2008

_______________________

crisp kale & skillet peppers

broccoli puree, pecans and vermouth onions

macrostie, sonoma coast 2008

_______________________

mushrooms & farro

mustard greens, turnips, horseradish broth

domaine d’ andezon, côtes de rhône  2008

_______________________

le cabrie

montchever-betin / wisconsin

luli, pinot noir, santa lucia highlgands 2009

 _______________________

grapefruit sorbet

champagne gelée, almond-buckwheat crumble

zefiro, prosecco, veneto, nv

RESTAURANT  | EUGENE

Vegetable

7 course

December, 2010

_______________________

shaved radish salad

buttermilk, orange, caraway

holeman and finch, pink pisoni, santa lucia highlands 2008

____________________

 

gougere

hughes beaulieu, picpoul de pinet,

coteaux du languedoc 2009

_______________________

tasting of beets

glazed, pickled, pureed and sorbet

hughes beaulieu, picpoul de pinet,

coteaux du languedoc 2009

_______________________

white truffles & grits

soft butter, black pepper

domaine chêne colombe, macon villages 2008

_____________________

crisp kale & skillet peppers

broccoli puree, pecans and vermouth onions

macrostie, sonoma coast 2008

_______________________

toasted farro

turnips, mustard greens, pickled peaches

drew, gatekeepers, anderson valley 2008

_______________________

roasted wild mushrooms

rutabaga-apple gratin, skillet greens

domaine d’ andezon, côtes de rhône  2008

_______________________

le cabrie

montchever-betin / wisconsin

luli, pinot noir, santa lucia highlgands 2009  

_______________________

grapefruit sorbet

champagne gelée, almond-buckwheat crumble

zefiro, prosecco, veneto, nv