O VER 80
OREGON WINES
• F RESH , L OCAL , O RGANIC , G OOD -F OR -YOU!
WINE
TASTING
Every Friday
5-7 pm, South Store
Enjoy light appetizers, music
& good company!
South Store: 541-753-3115
1007 SE 3rd • Corvallis
Open 9-9 daily
North Store: 541-452-3115
NW 29th & Grant • Corvallis
Open 7-9 daily
www.firstalt.coop
open daily for lunch, dinner and
weekend brunch
hours
Sunday 11:30 am to 9:00 pm
Brunch Saturday and Sunday 11:30 am to 3:00 pm
2864 Willamette/next to market of choice
phone 541.343.8226
e
n
french onion soup
u
6
butter lettuce salad with grapefruit and white port
6
asparagus salad with poached egg, hen of the woods mushrooms and cinnamon
beef tongue salad with frisee and mustard
10
8
squid salad with black olives, white wine and rocket
8
niçoise salad with seared albacore tuna, egg, green beans, fingerling potatoes and olives
cheese plate: livarot, pont l’eveque, fourme d’ambert and seasonal fruit
mussels with bacon and green beans
9
chicken liver cromesquis with verjus
6
pheasant ballotine with prunes, pistachios and ninkasi IPA
burger and fries: add cheddar, gruyere or blue cheese
grilled cheese with fries
11
11
10
pig trotter with black trumpet mushrooms and savoy cabbage
8
10/11
7
open faced potted pork sandwich with fries
As a person totally susceptible to the “small
things = cute” rule of thumb, I admit to a bit of
oohing and aahing at the arrival of Tiny Bubbles :
Fizzy Cocktails for Every Occasion, Using Champagne,
Prosecco, and Other Sparkling Wines (Chronicle
Books, 2008, $14.95). The subtitle is far from small,
but the book itself is a petite, lovely thing, its barely
100 pages full of tempting recipes for classic and
“new classic” sparkling cocktails, a few mocktails
and even a few snacks that incorporate one kind
of bubbles of another into their making. The book’s
author, Kate Simon, is a Portlander and an editor at
Imbibe magazine; the drinks she includes range from
those fi rst made in the 1920s to those whipped up
by bartenders in New York and Seattle to one she
created for Imbibe’s fi rst birthday. Simon begins with
the Champagne cocktail, a simple mix of bitters, sugar, Champagne and a twist of lemon,
and ends the alcoholic section with a punch made with sparkling sake, melon balls and
lychee (among other ingredients). For a person with a small, spare home bar, many of
the drinks will require a quick trip to the store (liquor or otherwise) though those with
more elaborate home stashes can probably jump right in. Simon’s accompanying appetizer
recipes are largely full of fresh, bright fl avors; the photo of an avocado, roasted beet
and grapefruit salad is enough to start my mouth watering on its own. As Simon notes,
opening a bottle of Champagne can turn any gathering into a celebration. Combining
Tiny Bubbles with that popping cork might just make it into a surprise, too: Champagne
cocktails aren’t in everyone’s drink repertoire yet, but with inspiration as pretty as this,
they may be there soon. — Molly Templeton
HOMEGROWN VOYAGES
modern french food, local and organic ingredients, and scratch
cocktails .
m
PRETTY PAGES,
PRETTIER DRINKS
Sultry and subtle, bold and dark, spicy and aromatic
— for centuries, pinot noir has teased, allured and
tempted drinkers and winemakers alike. Its rich fl avors
and complexities have inspired sane men to seek out
remote corners of mountain tops, plant roots in rare
soil and wager their livelihoods and reputations in the
quest to produce the perfect pinot harvest. It’s well
known as the most fi ckle and fi nicky grape to produce;
chance, risk and skill play all play equal roles in the
fi nal product’s failures and triumphs. The winemaker
must have intimate knowledge and control of every
step and condition of its journey from vine to bottle.
Truly, no other wine has induced quite as passionate
a love affair.
As pinot afi cionados no doubt know, Oregon, and the Willamette Valley in particular,
produces some of the world’s best pinot noirs, and in Passion for Pinot : A Journey
Through America’s Pinot Noir Country (Ten Speed Press, 2009, $30), Jordan Mackay
gives us a wonderfully guided tour of the Valley’s most unique and distinguished pinot-
producing vineyards. From the Dundee Hills and McMinnville regions to closer to home
pinot hot spots like King Estate and Willamette Valley Vineyards, Mackay reveals the
history, character, charm and quality of the Oregon (and California) wine scenes.
While pinot is a relative newcomer to Oregon, it’s enjoyed incredible successes — it now
makes up 75 percent of the state’s wine industry. Vineyards dotting Valley hillsides are
not an unusual sight, and Mackay gives the casual or serious wine enthusiast a veritable
checklist of must-visit sites, all within a few hours driving distance of Eugene.
Set against gorgeous, full spread photographs by Andrea Johnson and Robert Holmes,
Mackay’s casual style informs and engages the reader in Pinot 101. If by the end you
don’t want to invest in your own estate, or at the very least pop open a bottle of red, you
haven’t been paying attention. — Katie Kalk
10
open faced smoked trout rillette sandwich with fries
9
Take in a Flight:
leg of lamb with fennel, cauliflower, white beans and olive oil sabayon
gnoki with oxtail, carrots and spinach
14
hanger steak and fries with merchand de vin and frisee
Biodynamic Bruisers, Austrian Alchemy, Persuasive Pinots
and three more!
17
free range chicken breast with fingerling potatoes and brussels sprouts
braised wild boar stew with green olives, potato puree and sweet peppers
pork loin, belly and cheek with almond, swiss chard and milk
trout with peas and brown butter
14
Th ere are 80-100 Bottles to drink at Uva for under $50
a wine bar
14
15
14
dourade royale with oyster mushrooms, parsnips, manila clams and sauce americanne
6 Eugene Weekly's Uncorked
Th ree 2.5oz glasses of themed wines
15
15
27 Oakway Center
(541) 683-6438
Exciting Global Flights | Over 30 Glass Pours
Small Plates Menu | Intimate Atmosphere | Wi-fi
Mon-Th urs 4-10pm • Fri-Sat 2-11pm • Sun 4-9pm
www.eugeneweekly.com