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About Oregon daily emerald. (Eugene, Or.) 1920-2012 | View Entire Issue (May 10, 1985)
Remember MOM tins Mother's I)uv \\ ith balloons from Ft 11 OF HOT AIR 273 ('ohurjj Kd. 342-1104 Mot Ini s I >.t\ i> *>«; » Mat I 2 ★ 4th ANNIVERSARY! EVERYTHING IN OUR STORE IS: W.M9* NOTHIN’ OVER $19.99! •EUGENE, 339 E. 11th • VALLEY RIVER ANNEX, (Near BI-MART) • SPRINGFIELD MALL The Native American Student Union of the University of Oregon presents the 17th ANNUAL POW-WOW In recognition of all Indian elders May 10, 11, 12th, 1985 Mac Court, University of Oregon Eugene, Oregon Friday, May 10th (jrand Entry 8 p.m. Inter-tribal and Competitive Dancing Saturday, May 11th Inter-tribal and Competitive Dancing 12 noon Grand Entry 8 p.m. Inter-tribal and Competitive Dancing Sunday, May 12th bay’s Activities — To be announced. Limited housing available Arts & Crafts table reservations accepted Handmade Indian items only For more information call the NASD office (503) 686-3723 PUBLIC INVITED - NO ADMISSION CHARGE NASU not responsible for accidents, theft or injury (No drugs or alcohol permitted) RECORDS 258 E 13th 342-7975 Imports hew and Used SlIIIIIIIIIIIIIIIHIIIIIIIIIIMIIIIIIlllililiiiliiilliiiiiiiliilliiiiiiiiiiiiiiiiiiiiiiiiiiiifi have your bicycle in shape for spring" -Newly Opened CAMPUS -CYCLE SHOP— Specializing in Collision Repair & Frame Painting. SPRING SPECIAL $12 Tune-up no shed) 1 reg. $17 f *Quality Repairs *Low Rates *One Day Service *Convenient Campus = Location Open 10-4:30 M-F 11-3 Sat. 1128 Alder St. 345-7389 1 iO% DISCOUNT To U. of O. Students, Faculty and Staff On Service and Repairs • No matter where you bought your cor, we'd be happy to do your warranty work or other customer service work. • Lowest hourly labor rote of any authorized Volkswagen dealer in Western Oregon. • Largest parts inventory south of Portland. • Service Department is open six full days every week, Mon.-Fri.i 7:30-5!30, Sot.: 8:00-5:00. /IEGRI/T nUtSHGEN 1570 South A, Springfield 746-8241 jsumesrfe^umesreijurngsrgsumearesurTTg'ijiijijumrjijiL^LimtjijresijrTi 3irtess cardsbusiness cardsbusiness cardsbusiness cardsbusir erheadsletterheadsletterheadsletterheadsletterheadsletterheac /icesgraphic servicesgraphic servicesgraphic servicesqraphic ser tnu3QQ emuSOO emuSno emu300 emn300 emu300 -- Page 4B, The Friday Edition Rooster (left) and Ray from KLCC*radio’s Blues Power fame, serve up Southern cookin’ at the Bayou Kitchen in Old Taylor’s Pub. By Cynthia Whitfield The Rooster Man (Gavin Fox) deftly taps an enormous slab of iced shrimp against the kit chen counter in a little back room in Old Taylor’s Tavern. He’s preparing to cook up another batch of authentic shrimp creole — a rare treat in this part of the country. Rooster’s working in his new eatery, the Bayou Kit chen, which is housed in a tavern alternately described as quiet, rowdy, down-to-earth or just plain funky. But Rooster is no newcomer to this place. In fact, he says, the restaurant is a natural outgrowth of his eight-year-long in volvement with bringing the music and culture of the Loui siana bayou country to Eugene. The tall, blond, ‘‘cocky’’ native Californian had already been ‘‘tied up with Taylor’s” because of its Blues Jam. The jam, a free evening of blues that’s provided by area-musicians, is organized by Rooster and Ray Varner, who are also partners in restaurant. ‘‘The blues jam has to be a free event,” Rooster says, aware of the fact that the jam is Taylor’s biggest night for beer sales. But requests to move the jam to a weekend night will not be considered. “The whole idea is based around the concept of Blue Monday,” he explains. “This was a business idea of both Ray’s and mine. We’ve been talking about it for years. We're both into all aspects of that (black) music and culture,” Rooster says. So the restuarant came, well, naturally. ‘Wokmn* fa*, & W* fit* 9*t *#*» Photo by lint Marks Rooster says ho would like people in Eugene to “get together with the music, culture and food” of Louisiana’s bayou country. He, along with Ray Varner, coordinates the weekly Blues Jam at Old Taylor’s. “After noticing the kitchen was free, I approached owner Dave Dingman with the idea (for the restaurant) and he was hot for it. It’s the right food for the right place,” Rooster says. “A restaurant like this is unusual in the West. But in Louisiana, all the bars and joints have a basic kitchen with soul food. I’d say red beans and rice is the potato salad of the South," he says. / slide into a Taylor's bench with a friend. The menu is delivered and I decide immediately on shrimp creole — rice covered with a tangy red sauce, and loaded with small shrimp and two jumbo shrimp. I can 7 resist a couple of barbecue ribs to go along with it. My companion, however, is intent on trying the red beans and rice. He orders that and more ribs. Rooster appears from the kitchen. He waves at us and delivers an order of hot sausage sandwiches and red beans and rice to a couple at a nearby table. “Are you the Rooster and Ray from Blues Power?" so meone asks him in a tone of voice that approachs awe. "Sure am baby, ” he replies, flashes a smile, and whizzes back to the kitchen. The food is delivered. 1 bite into the shrimp creole, and bite again. It’s delicious, rich and tangy — and, to me, hot! I gulp beer for relief, and enthusiatically dig in again. I wonder how other people react to the spice. "My feeling about the food and climate there (Louisiana) is that it’s all spicy and hot," Rooster says. According to Varner, the two received a number of cooking pointers from the widely-known Zydeco music ar tist Clifton Chenier — by way of his cook, Arthur Arceneaux. Chenier would travel with his cook and share meals with Rooster and Ray when the two were in the Photo by Dean Guernsey business of bringing big-name black artists to town. "He helped us with our gumbo, red beans and all kinds of things,” Rooster says. "The red beans was gleaned from a recipe book by Louis Armstrong’s wife. We also threw in some tidbits passed down from a friend who got information from Fats Domino’s cook,” Varner says. Other recipes were picked up by both men’s experience living in the area, and meeting other people. The menu at the Bayou Kitchen includes ribs, and chicken in Louisiana barbecue sauce, Shrimp Creole, Red Beans and Rice, Hot sausages, cole slaw and varying com binations of the above. Specials include gumbo, boiled crawfish and other dishes. The prices range from 75 cents a rib, to $4.50 for a half-chicken with red beans and rice, col eslaw and French bread. (Business hours are 11 a.m. to 9 p.m. every day except Sunday and Thursday.) If there’s a problem in the Bayou Kitchen, it’s figuring how to spice the food for Northwest palates — “They’re not peppered,’’ Rooster says. However, evaluations have ranged from “too hot” to “not hot enough.” My friend can't believe I've downed a glass of water and a beer to cool off my palate. “The food is spicy, but it's not hot at all. ” he tells me with amusement, digging into his even hotter red beans and rice. “Our idea is that the music and food are intergrated. In Louisiana, for instance, the people have big street parties with lots of food, drink and music. The major tourist attrac tion to the area is the food and music,” Rooster explains. “That's the thing — in other places, the blues is still a happening thing. New Orleans is real proud of their musical legacy. In the West, the music, like the food, has been defused,” he says. Saturdays, to expose the blues to an even wider au dience, either Rooster or Ray exchange knives and forks for microphones and LP’s to air KLCC’s Blues Power, from 3 p.m. to 6 p.m. Other people in the area promoting black music, in cluding rhythm & blues and gospel, are Bill Rhodes of Bill Rhodes Blues Deluxe, John Cooney of KLCC, and Johnny Ethridge of KRVM. "We'd like to bring more exposure to people of a culture they haven’t been much in touch with, so that we can all find some common ground and aren’t afraid of each other. I’d like people to be able to get together with the music, culture and food,” he says. PITCHER OF HENRY'S FOR ONLY $105 YES! Anytime you buy a sandwich you can get a cool, refreshing pitcher of Henry's for only $1.05. Come in and try our food and enjoy a pitcher of Henry's. And after 3:30 you can buy pitchers for only $1.25. $125 PITCHERS After 3:30, until closing, you can enjoy pitchers of Henry's for only $1.25. Still only $1.05 when you buy any of our delicious sandwiches. Good Food Good Prices v PIZAN’S 1225 Alder 343-9661 J HAPPY HOUR 5pm-Cl08ing 7 D&ysi 860 E. I 3th 344-7894 Frifiav. Mav 1(1 BMBM I PMUM CHINESE RESTAURANT Oriental Buffet Lunch Downstairs C Try Our Dinner Upstairs Hours: Downstairs M Th I 1:00 7:00; F Sa I 1:00 Closed Sundays Hours: Upstairs Su Th 4:30 10:00 F Sa 5:00 10:30 1275 Alder Street • 683-8886 4.3C l*_...u Come Support U of O at the PACIFIC NORTHWEST ROWING CHAMPIONSHIP FERNRIDGE RESERVOIR * ORCHARD POINT May 11th and 12th 50 TEAMS FROM CANADA TO CALIFORNIA Sponsored by EMU & U of O Club Sports Loving thoughts for Mother’s Day Mother’s Day is the perfect time to let her know how much her love has meant to you. Share your loving thoughts with a Hallmark Mother’s Day card. Sunday,. May 12 is just around the corner, so stop in today. MOTHER’S DAY MAY 12 I '3th 6 Kmca»d I If 1 M F 7 30 5 30 sat 1000300 BOOKSTORE Supplies 666 4331 —UO Bookstore^ •§!• Recycle This Paper fg,