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About The Siuslaw news. (Florence, Lane County, Or.) 1960-current | View Entire Issue (Dec. 7, 2016)
8 A SIUSLAW NEWS ❚ WEDNESDAY, DECEMBER 7, 2016 Want W ant to Give ve the PERFECT PERF Gift? Gif f t? Sur u r ur Host a delicious holiday brunch nge n ng g e ge Gift Cards are Here! FREE $10 Gift Card With the p purchase o $100 in gift cards of Call TODAY! 541-997-8263 Offer expires 12/21/16 w ww www.Driftwoodshores.com w.Driftw w o oo o odshore r e s. re s com Where good friends & great food come together! Wednesday dinner special: 10 oz. Prime Rib and Salad, with your choice of Pasta or Potatoes! Great Food Happy Hour • Monday-Friday 3:00pm to 5:00pm Enjoy discount food and drink specials at the bar! 1285 Bay Street in Old Town Florence • (541) 902-8338 Handcrafted Sandwiches created to mouthwatering perfection! All of our fresh menu items are made to order, so exactly what you want is exactly what you get. Open Daily for Lunch menu offered from 11-6pm Happy Hour menu daily from 3-6pm Beer, Wine, Cocktails Daily Happy Hour 3-6pm The Grill & Lounge at Sandpines 1201 35th Street at Kingwood, Florence Highway 101 & 35 St. 541-997-4623 Many people host friends and family during the holiday season. Holiday dinners may garner the bulk of hosts’ attention, but overnight guests need to eat breakfast and lunch as well. Brunch can save hosts some work and give families a great opportunity to break bread without some of the formalities that may accompany holiday dinners. Th is holiday season, consider serving this ideal brunch recipe for “Farfalle with Crabmeat, Asparagus, Scrambled Eggs, Garlic, and Herbs” from Norman Kolpas’ “Buongiorno! Breakfast and Brunch, Italian Style” (Contemporary Books). trimmed and sliced diagonally, 1⁄4-inch thick 10 extra-large eggs 4 tablespoons unsalted butter 1 garlic clove, minced 1⁄4 cup freshly grated Parmesan cheese, plus more for serving 2 tablespoons heavy cream 1⁄2 pound cooked lump crabmeat, picked over to remove any bits of shell or cartilage 1⁄4 cup fi nely chopped fresh chives 2 tablespoons fi nely chopped fresh Italian parsley Freshly ground black pepper Farfalle with Crabmeat, Asparagus, Scrambled Eggs, Garlic, and Herbs Makes 4 to 6 servings 1 1⁄2 pound farfalle pound asparagus, YOU CAN EAT ll A EVERY THURSDAY 5-8PM Enjoy all the hand-battered, golden fried cod you can eat! Served with seasoned french fries, tangy coleslaw and delicious tartar sauce. COD FISH & CHIPS ONLY $12 Bring a large pot of water to a boil. Add the farfalle and cook until al dente, following the manufacturer’s suggested cooking time. About 2 minutes before the pasta is done, add the asparagus. Meanwhile, in a mixing bowl, beat the eggs with a ® fork or whisk until slightly frothy. Set aside. When the pasta and ~ FEATURED LOW-CARB SELECTIONS ~ GRILLED OR Poached, BLACKENED asparagus are done, drain SALMON: Grilled, or Blackened CHICKEN BREAST: Boneless, Skinless Breast of Chicken and set aside. Immediately FISH TACOS $12.95 SHRIMP SKEWERS: 2 Grilled Shrimp Skewers melt the butter in a large All of the above are served with skillet over medium heat. and for Veggies dessert... Green Beans or Mixed Steamed and a Shrimp Dinner Salad Add the garlic and sauté SNICKER OR PEANUT BUTTER PIE FOR $5.95 NEW ITEMS until fragrant, about 1 Every Month Mo's has brought in special "Motivation for Kids" Baby Back Pork Ribs with the BBQ PORK RIBS: tables which raise money for local charities that are devoted to minute. Add the pasta and helping the wellbeing of local children. month James Gang BBQ This Sauce Siuslaw STEAM Camp is the local charity being honored. asparagus and toss briefl y BLACKENED SALMON CEASAR SALAD Mo’s Old Town, Florence • Daily 11 am - 8 pm to coat them with the Mo’s Town, Florence • Daily 11 am - 8 pm Serving Old Bowls of comfort for Over 50 Years butter mixture. Pour in the Serving Bowls of comfort for Over 50 Years • 541-997-2185 eggs, add 1⁄4 cup Parmesan and the cream, and stir and toss the mixture until the www.bayviewfl orence.com eggs just have begun to 85625 Hwy 101 form moist curds, about 2 @ Best Western Pier Point Inn minutes. Add the crabmeat, 541. 590.3000 • 7 Days - 4-9. chives and parsley and continue cooking and tossing until the eggs have formed more solid curds that cling to the farfalle, 1 to 2 minutes more. Serve immediately, passing Local, fresh and savory dining with a view. freshly grated Parmesan Introducing and black pepper for guests PRIME RIB SATURDAY to add to taste. Hi, Welcome Restaurant to Mo’s ® 1297 Bay Street Florence • 541-997-1133 www.bridgewaterfi shhouse.com Local Dining Slow Roasted/Hand Carved
