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About Eugene weekly. (Eugene, Oregon) 1993-current | View Entire Issue (Jan. 29, 2015)
Party On, Eugene PARTY DOWNTOWN CHEFS TIFFANY NORTON AND MARK KOSMICKI DISH ON LIFE IN EUGENE By Vanessa Salvia T realized it actually could be easier if we had a bigger space and had help,” Norton says. “We iffany Norton, 33, and Mark Kosmicki, 37, the chefs and owners of Party wanted to keep changing the menu and have interesting food.” Downtown, have a hard time settling on a favorite dish. That they do. Party Downtown opened nearly two years ago. “I really like the lamb bacon,” Kosmicki says. “But The pair enjoys a following from the cart days and new that’s fleeting,” Norton adds. “We only had customers who discover what Kosmicki calls their four bellies.” “quality, organic, tasty food in a situation where you “I love this Brussels sprouts dish,” Norton don’t have to spend your whole paycheck.” says, pointing to a side dish of roasted Brussels Growing along with their appreciation sprouts, beer jam and fried garlic. of food was awareness of the social Kosmicki suggests the meatballs with and environmental impact of food pumpkin marina and hazelnut parsley production. Both befriended farmers sauce before tossing out, “It’s hard to and farm workers. They also began to have favorites when we’re trying to appreciate high-quality produce and put our heart and our intelligence how other restaurants were using it. into everything.” The pair seriously considered Norton and Kosmicki moving to the Bay Area or seem to be the ideal couple Portland before opening their to turn their love of food cart, but they sensed that Eugene into restaurant ownership. was on the upswing. Norton They’ve been together nine says they decided to build years and gave up bickering something here rather than take long ago. As in the best their skills and leave. “We were partnerships, both have like, ‘Let’s stay in Eugene and developed personally and let’s be part of it.'” professionally since making The couple strongly believes in each other’s acquaintance. supporting local farms. “We really “I was a super picky believe in using local products eater until the time I was 20,” and supporting the community, not Norton says, “a vegetarian who just by having, ideally, a successful didn’t eat vegetables.” She began business but by having deep roots in working in restaurant kitchens, the community,” she says. “We’re friends eventually realizing how good food with every farmer that we buy from. We could be. She was traveling through don’t need to and we don’t care about getting Eugene on her way to culinary school rich off of this restaurant. We want to survive in California when she and Kosmicki, and thrive but we want everyone involved to thrive originally from Omaha, Nebraska, met during also.” his second summer here. Their commitment to local extends to their sustainable, Kosmicki worked in restaurants, starting with biodynamic beer and wine list that is sourced entirely from Hardee’s at age 15 and most recently Lucky Noodle for Oregon and Washington. four years. He also toiled at Creative Growers, a farm in Noti Party Downtown is not an everyday dinner destination for most people, that sells only to restaurants. Still, he considered it simply work. “I with entrees that range from $12 (for organic beef burger) to $30 (for the multi- never took pleasure in cooking, I guess, until I met Tiffany and started paying SON-IN-LAW EGG (DEEP-FRIED, course Kitchen’s Choice), and Norton says if people have to make economic attention to it more.” HARD-BOILED choices she would rather they go to the farmers market and buy local produce Before opening the cart, Norton worked part-time in a catering kitchen and EGG, CILANTRO, before eating at her restaurant. at the Groundwork Organics farmers market booth. She was Belly’s pastry chef CARROT CARAMEL AND FRIED “Our goal is to operate in a respectful way for the future of the planet and for and worked at several other restaurants, including Jo Fed’s and Bel Ami. SHALLOTS) our local community,” Kosmicki says. “People don’t think of their food choices Nearly five years ago, teaming up with Red Wagon Creamery, they opened PHOTOS BY as something that affects everyone, but it really does.” ■ Party Cart. Unlike many cart owners, they did not want a restaurant. “Then we TRASK BEDORTHA EUGENE’S ONLY VEGETARIAN BUFFET GLUTEN & DAIRY FREE BUY 1 GET 1 1/2 PRICE with this ad • expires 3/31/15 Lunch 11:30AM-2:00PM • Dinner 5:00PM-7:30PM Weekly Specials • Taco Tuesday • Burger & Brew Wednesday Thrift y Thursday • Weekend Specials & Sunday Brunch CLOSED SATURDAY & SUNDAY Hours: Weekdays 11-Close Sunday 10-2 1030 River Rd, Eugene 541-461-0093 GovindasBuffet.com 294 Laurel in Florence’s historic Old Town | 541-997-4886 homegrownpub.com EUGENEWEEKLY.COM/CHOW CHOW WINTER 2015 5
