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
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