Image provided by: University of Oregon Libraries; Eugene, OR
About What's happening. (Eugene, OR) 1982-1993 | View Entire Issue (June 13, 1985)
"COUPONP FREE DELIVERY and Store Take-Out Coupon * A /A NEW YORK 7 Order any size regular or extra- thick crust or deep-dish Sicilian pizza and receive... 2 free toppings plus 2 free large drinks SY’S PIZZA ; 1211 Alder on campus 686-9598 "In our area I •m • mm • m • • • M • • • a a an am M • • • • COUPON I fl &NEWMAIN‘S wibo 180000102% Perfect for a Barbeque Fresh Halibut & Chinook Salmon Purveyors of fine fish, seafoods, imported cheeses and specialty foods 1545 Willamette St. 1647 Coburg Rd. 344-2371 683-7386 GELATO! MARCO’S 0 Qalo d X 2495 Hilyard407 _) 683-1417 " BRING SOMEONE YOU LOVE TOMAZZI'S AA ••) /aze/S ITALIAN FOOD 3377 E. AMAZON 687-2252 Announcing the or80ns 7en of the Red Barn Meat Dept. During the week of June 9-16.. • we ill offer a ‘“oy h wn of X with every $25.00 purchase of meat! • Hormone-free Chicken • Nitrate-free Low-Salt Bacon • Homemade Sausage • Oregon Pacific Fish I • Rabbit i Locally raised, grass-fed Pork & Beef & Lamb No hormones, growth stimulants or harmful antibiotics Meat shop open daily 11-7 4th & Blair • 342-7503 EAT BEAT o by Martha Wagner In attempting to provide readers with tasty tid bits about local food products and locally-grown produce, local restaurants and new cookbooks, I nave not, I confess, made a point of keeping you posted on food trends beyond the Willamette Val ley. Trend-conscious food lovers, I figure, are edu cating themselves with their monthly subscrip tions to Bon Appetit, Gourmet and Cook's Magazine. Big-city food trends usually take a cou ple of years to make it to Eugene (witness the cur rent popularity of fresh pasta and pesto—now passe with the trendiest chefs and food critics). Meanwhile, however, we are blessed with won derful local foods of timeles appeal—Oregon sea food, cultivated and wild berries, wild mush rooms, a wide variety of fresh vegetables and more. Nationally, food has become a question of fashion. What's "in" and what's "out" may not matter much to us at home, but when travelling who wants to risk embarrassment or rejection in the company of raddiccio (exotic salad greens) and chevre (French goat cheese) eaters? Karen Brooks, food editor at Portland's Willamette Weekly newspaper, recently enlightened Port landers with the lastest list of food fashions, deter mined yearly in New York by food writers and restauranteurs. For what it's worth, here is some of that list: IN frajitas Mexican food tapas apple and cherry wood for grilling boutique beer peasant breads gelato shops OUT tostadas Japanese food sushi mesquite national-brand beer baguettes cookie shops tugene, we re in the running!) pansotti chicken potpie Napa Valley (CA) goat's milk yogurt fennel smoked fish lemon grass tortellini chicken McNuggets South of France cow's milk yogurt arugula smoked turkey ginger Johan's Bakery, purveyors of both French ■ baguettes (currently "out") and Poppi's Greek Peasant Bread (currently "in"), is now easing out of the wholesale bread business after six years. Owners Johan and Kay Mathiesen decided that they really couldn't compete with the big com panies like Orowheat and Williams. Instead, they plan to expand on the concept of the neighbor hood bakery, which has been part of their busi ness at their Fourth and Blair location for the past three years. A recent survey of their retail store customers showed that 20 percent live in the Whiteaker neighborhood, although the bakery draws cus tomers from most other parts of town as well. "We want to focus on what we like best—per sonal contact with our customers," says Kay. 'We decided bigger [bread sales] is not necessarily bet ter." Johan's will continue to supply bread to its local restaurant accounts (Poppi's, Jo Federigo's, Greek Isle and Bayou Kitchen) and a handful of retail stores willing to pick up orders, but changes are coming: more retail baked goods and a new cafe business. Outdoor seating and new landscaping are plan ned this summer. In the fall, half of the bakery's office space will be converted into indoor seating. The bakery will expand its current line of break fast pastries, cookies and cakes to include more lunch items, such as pizza. The Monster Cookie Company, catering to local sweet tooth needs for eight years, has opened a small ice cream parlor in the front of its retail shop at Fifth and Willamette, across from the downtown Post Office. The menu features Sweet Surrender ice creams, soda fountain drinks, espresso and other coffee drinks. Also available are the cookie company's many sweet treats—brownies, snickerdoodles, date nut muffins, oatmeal date bars, shortbread and the popular monster cookies—plus bagels and croissants. The bakery-ice cream parlor is open from 7:30 am-9 pm weekdays; 10 am-9 pm Saturday and noon-5 pm Sunday. Everyone who enjoys cooking doubtlessly won ders from time to time about some of the great mysteries of the kitchen—why onions make you cry, why beans cause that gassy feeling, why egg whites must be so carefully separated from the yolks, how puffed cereals get puffed, and the like. A new book reveals the answers to many of these great mysteries. On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee (Charles Scribner's Sons, 1984) provides 680 illus trated pages of culinary lore and scientific ex planation. Chemistry and biology figure promi nently, but McGree’s book is far from dry and stuffy. The author's love of food and sense of humor about it are evident throughout. He offers wonderful tidbits about the history of food, the evolution of the human diet, the etymology of food terms and much more. In the chapter on Sugars, Chocolate and Con fectionaery, McGee notes that the cocoa tree was named Theobroma cacao, after the Greek word theobroma, meaning "food of the gods." Although Spanish explorers brought the cocoa bean back from South America in the early six teenth century, chocolate was used only as a bev erage until 1828, when Conrad van Houten developed a process to make cocoa powder. Chocolate candies became popular around 1880, but chocolate bars were not developed in this country until 1910. The bar candy got its biggest boost during World War II when issued to Ameri can soldiers. To explain the limited quantities of chocolate in the stores, Nestle's ran a full-page magazine ad showing Ernie Pyle typing this news story: "When our infantry goes into a big push each man gets three bars of D-ration chocolate, enough to last one day. He takes no other food. ..." The ad continued: "Yes, chocolate is a fighting food. It supplies the greatest amount of nourish ment in the smallest possible bulk." McGee's book is the kind you can pick up and begin reading on any page, although you can also find a particular topic through the detailed index. The book costs a steep $29.95, more than many cookbooks, but less, indeed, than a fancy dinner for two. There are cookbooks for everyone today—peo ple who hate to cook, people who want a gourmet dinner in 60 minutes, people who love ground beef or chicken or bagels and want to know 50 ways to fix them, people following dozens of special diets. . . . One of the best new specialty cookbooks is The Allergy Self-Help Cookbook (Rodale Press, 1984) by Marjorie Hurt Jones, R.N. Allergy cookbooks are not a new item. Many of them, however, use highly-processed foods and pay scant attention to good nutrition. Some of these books assume that a reader has only one food allergy when, in fact, the reader may have several and thus cannot use some of the recipes provided. Jones avoids these problems in her cookbook. She also manages to make an allergy diet interesting and varied. The 325 recipes offer many favorite foods that are often off-limits to allergy sufferers: pizza, pasta, breads, cakes and sauces. Like other Rodale cook books, Hurt's recipes are designed with good nu trition in mind. One chapter explains how to plan a Diversified Rotary Diet, a special diet which can minimize allergic reactions by rotating foods. Other chapters offer tips for dining out and pack ed lunches, plus a list of mail order food suppliers. Featuring: Over 50 Sandwich Selections, Orders to Go Welcomed. O sen 7 di Fifth & Pearl Eugene 484-0686
