CHEWS & BREWS EAT. emerald essentials
The Hottest
Thai Food in Eugene THE
ORIGINAL PANCAKE HOUSE Alesong Brewmasters
ALL THINGS
CHOCOLATE a taste of spring at BEERGARDEN
Winter 2017 Editor S IER RA PEDRO
Photo Editor TREVOR MEYER
Art Director CHRISTINA COMMONS
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Copy Editor DELANEY REA
Writers ANYA CARO NICOLE SCOPELLITI SAM STYLES
Photographers
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MATTHEW MAITZ BENJI ROTHENBERG
President & Publisher CHARLIE WEAVER
Director of Advertising & Marketing LINDSEY SMITH
Creative Director NICOLE PETROCCIONE
Professional Account Executive GREG BUTLER
Director of Brand Management HUNTER SHANNON
Student Ad Manager TAYLOR BRADBURY
Student Account Executives CARSON BIERAUGEL KYLE BESA RUBEN ESTRADA
Contents 05
Beergarden - A Taste of Spring The Hottest Thai Food in Eugene
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The Original Pancake House - A Family Kitchen
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All Things Chocolate
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Alesong Brewing
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@EMGESSENTIALS @EMGESSENTIALS WWW.FACEBOOK.COM/EMGESSENTIALS
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Beergarden A Taste Of Spring
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S T O R Y: D E L A N E Y R E A PHOTOS: BENJI ROTHENBERG
Outside dining is a staple of the Oregon experience.
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Outside dining is a staple of the Oregon experience.There’s something about the communal atmosphere that’s found on a warm outdoor evening on the patio of your favorite restaurant or nestled in the heart of a food truck neighborhood. Enjoying food and drink epitomizes the feel of Northwest cuisine in a way no other dining experience really can, so it’s no wonder this style of eating out is so popular.Yet in Eugene during the winter, the dream of summer evenings like these is but a faint memory in the presence of a sub-freezing deluge of rain and gloomy vibes. The idea of eating outside right now seems downright abysmal. Despite the grim weather forecast, Beergarden offers a chance to enjoy the benefits of outside dining in rain, shine, snow, sleet, hurricane (maybe not), personal identity crisis - whatever the season, this is the perfect place to find communal outdoor eating and quality brews. The moment you step foot into the building, the mood is tangibly
welcoming. Over 90% of the interior is retrofitted with vintage wooden art and carvings. On tap, a wide variety of beer, wine, ciders and more are sourced both locally and internationally. The rear patio provides heat lamps for warm winter dining, and food carts on location offer Hawaiian grinds, Southern barbecue and multiple options of foodfusion wizardry. With over 40 brews on tap and four diverse food cart options, Beergarden has enough combinations of food and drink to satisfy endless visits. Still, not all beverage-food combinations are created equal. With the help of the resident bartender and food truck vendors, here are some of the best pairings offered at Beergarden.
ALL ABOARD BBQ’S PULLED PORK SANDWICH & LAGUNITAS BROWN SHUGGA ALE ( P I C T U R E D )
THE ZINGARO’S N.Y. PASTRAMI RUBEN BASKET & HOP VALLEY PAUNCHY PORTER
Served with sides of rustic baked beans and Washington apple coleslaw, All Aboard BBQ’s Pulled Pork Sandwich is a mouthwatering taste of classic southern-style barbecue. The pork is a slow-smoked shoulder, made with All Aboard’s signature rub and Black Butte Porter BBQ sauce. Pairing well with the dish is the Lagunitas Brown Shugga Ale, a drink the truck actually uses in some of their recipes. Hailing from Lagunitas Brewing in California, the ale boasts a potently sweet flavor with a brown sugar twist.
At the Zingaro, the food is their passion. The care they put into developing their original menu is especially evident in their N.Y. Pastrami Ruben Basket. This house-smoked pastrami sandwich is put together Irishstyle, layering the pastrami, sauerkraut and swiss cheese together in healthy amounts on marble rye bread. The cart recommends Hop Valley’s Paunchy Porter, a brew straight out of Eugene, alongside the sandwich. The two are enjoyable together, rather than the Porter being too strong and overpowering the meal.
LANI MOKU GRILL’S GARLIC CHICKEN & COLDFIRE FIRE FLY IPA One of Beergarden’s longest-standing partners, Lani Moku Grill has a variety of Hawaiian dishes that are among the best taste of the islands that Eugene has to offer. One of their most popular options is their Garlic Chicken dish. Lightly coated in batter and deep fried to perfection, the chicken is then tossed in house-made garlic sauce and green onions.To pair the dish with a local brew, the Fire Fly IPA from Eugene’s own Coldfire Brewing will do the trick. Coldfire combines traditional brewing techniques with tastes unique to the Northwest, giving this IPA a familiar yet unique punch.
The Hottest
Thai Food in Eugene S T O R Y: A N YA C A R O PHOTOS: TREVOR MEYER
Growing up, I hated spicy food. I honestly could not handle it, and avoided it at all costs. The smallest amount of spice created a flaming heat in my mouth that often led to a tearful return to bland mashed potatoes or pasta. However, I have recently opened my mind and turned a new leaf with spicy food. To be brutally honest, I mainly changed my tastes to compromise with my boyfriend, since he
primarily eats spicy food. The only way I would be able to steal his food was if I conformed to the world of spice. As luck would have it, it worked. I started slow and steady; to this day, I can only handle a moderate amount of spice comfortably. With a sniffly nose and watery eyes, I can take on the spice. With this new adventurous spirit, I was prepared for Eugene’s cuisine. This town is home to a lot of Thai places, all of which have varying levels of spice. Thai food’s best feature is the option to crank the spice levels all the way up. Now, that’s not to say that I can handle the ultimate level of spice, but I’m certain most of you can. Or you can at least try.
Tasty Thai brings the heat with their Spicy Chicken Basil ($9.95). One of their signature dishes, it serves up stir fried chicken, complemented with chili Thai herbs, garlic, bell peppers, basil and onions. Tasty Thai really fires it up with this particular dish, but in typical Thai fashion, you can level the spice to your liking. Still, if you want the hottest dish, this is the one to go for.
SWEET BASIL EXPRESS
1219 Alder Street, Eugene Monday - Friday: 11:00am - 9:00pm Saturday: 11:30am - 9:00pm Sweet Basil Express is conveniently located between the University of Oregon and Northwest Christian University campuses, making the restaurant a favorite amongst busy college students. Along with their green and yellow curry, Sweet Basil Express offers Tom Yum Kung soup, made with shrimp, lemongrass kaffir leaves, green onion, onions, mushrooms and cilantro for only $4-5 depending on if you decide to dine during lunch or dinner hours.
MANOLA’S THAI CUISINE TA RA RIN
1200 Oak Street, Eugene Mon–Fri: 11:00am–3:00pm; 4:30pm–10:00pm Sat–Sun: 12:00pm–10pm
Ta Ra Rin is a local favorite of Thai cuisine. They provide a welcoming atmosphere, adding to the comfort already provided by the food. A popular favorite is the Curry Noodle with tempeh ($15), which can be so hot, you just might melt. With your choice of protein, a Red Curry sauce covers a pitch-perfect mix of basil, cabbage, mushrooms, carrots and broccoli on a bed of rice noodles.
652 E. Broadway, Eugene Sunday 12:00pm - 09:00pm Tuesday thru Thursday 11:00am - 09:00pn Friday 11:00am - 09:30pm Saturday 12:00pm - 09:30pm
Manola’s Thai is a locally owned restaurant that also delivers, spreading spice all over the Eugene and Springfield area. If you’re looking for the spiciest there is, Pad Ped Siam ($15.95) is what you want. This dish is made with stir fried chicken, pork or beef, with Thai hot peppers, onions, sweet soy sauce, green onion, fresh basil and roasted garlic. A complement of jasmine rice is served on the side.
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80 E. 29th Ave, Eugene Mon - Sat: 11:00am - 9:30pm Sunday: 9:30am - 9:30pm
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TASTY THAI
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The Original Pancake House Come for the Food, Stay for the Community S T O R Y: N I C O L E S C O P E L L I T I PHOTOS: SIERRA PEDRO
It’s clear that the staff is committed to crafting the perfect dining experience for their customers by creating dishes that are not only big in size but big in flavor as well. The owner, Daryle Taylor, exemplifies the Original Pancake House’s commitment to the customer experience. Daryle has been working at the establishment for over 45 years. He began working at the restaurant as a dishwasher, while he was also enrolled as a student, and held multiple other jobs simultaneously. Daryle jokes about his earlier years at the Original Pancake House, “Here I got paid,
plus I got to eat, so it wasn’t so bad.” It’s clear that Daryle stuck around for more than just the delicious food, as he has now been the owner of Eugene’s Original Pancake House for over 10 years. His twin brother, his two sons and his daughter work at the restaurant as well, emphasizing how family-oriented the Original Pancake House experience truly is. Daryle also emphasized the Original Pancake House’s proximity to the University of Oregon and how parents who attended UO themselves are eager to return to the breakfast spot, sharing with their college-bound kids a Eugene tradition. The restaurant’s atmosphere exudes a love and passion for the university, specifically in the realm of collegiate sports. Inside, you’ll find an impressive collection of University of Oregon sports memorabilia. In fact, it is one of Eugene’s most expansive collections.
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The Original Pancake House has been serving the Eugene community since 1965, and it continues to be the go-to place for families and students who are looking for a piping hot stack of pancakes and a cozy place to unwind, recharge and stay a while.
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Heaping portions of home fries, colossal omelettes and sky-high stacks of pancakes float around the room, and the aroma of freshly brewed coffee covers the restaurant like a warm blanket. The diners are smiling, the atmosphere is vibrant and for the short time you’re there, you feel right at home. The employees speak to you as if you’re an old friend, whether you’ve been visiting the restaurant for five minutes or five years.
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What sets the Original Pancake House apart from other pancake joints is not only the genuinely welcoming atmosphere, but the inclusion of natural, local ingredients as well. Daryle noted how important it is to cook with high quality ingredients in order to produce great breakfast dishes. He added, “We’ve always tried to use good ingredients. We cook with clarified butter, and we make our own syrup. A lot of our ingredients are from scratch.” When you dine at the Original Pancake House, you can be assured that you’re receiving a meal that’s locally-sourced and crafted with intention and impeccable attention to quality and detail. I recommend the Apple Pancake, which is a specialty of the house. Expect an exceptionally large pancake topped with oven baked Granny Smith apples and pure cinnamon glaze. If you’re looking for something savory, I recommend trying the Ham and Cheese Omelette, a delicious classic that is sure to please even the pickiest of eaters.
The Original Pancake House is now offering delivery through Hungry Ducks, which means that you can get your pancake fix without ever having to lift a spatula or venture out of the comforts of your own home. Additionally, the restaurant has recently expanded their hours to 6 a.m. to 8 p.m. Wednesday through Sunday. The restaurant is open from 6 a.m. to 3 p.m. on Monday and Tuesday. You can find the Original Pancake House at 782 E. Broadway, conveniently located near campus and right across the street from The Hub.
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We’ve always tried to use good ingredients. We cook with clarified butter, and we make our own syrup. A lot of our ingredients are from scratch.
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ALL THINGS
Chocolate
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S T O R Y: A N YA C A R O PHOTOS: TREVOR MEYER
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“This is too much chocolate.” When has anyone ever said this? Here’s the answer: never. Chocolate is the classic year-round treat that can satisfy everyone. Luckily for Eugenians, there is an abundance of local chocolate shops to provide that decadent sweetness we all crave. These local shops provide an array of selections including gluten-free, vegan, chocolate apples and even fauxchocolate dipped dog treats. At some point during winter term, you’re going to need that sweet escape that can only be provided by chocolate itself. Not only will you be providing yourself with a superior treat, but you can start preparing your Valentine’s Day’s gifts! Chocolate hearts never go out of style to show your special someone that they have yours.
C H O C O L AT E D E C A D E N C E
EUPHORIA CHOCOLATE COMPANY 4090 Stewart Rd, Eugene, OR Oakway Center, 21 Oakway Rd, Eugene, OR 946 Willamette St, Eugene, OR
Euphoria Chocolate Company has locations all over Eugene providing convenience to wherever you may be. They have various truffle assortments, dipped nuts or fruits and bulk chocolate. Fan favorites include the stout beer truffle, which are small milk or dark chocolate infused with stout espresso beer, guaranteed to strike anyone’s fancy. The Mayan truffle also holds its own with its dark chocolate covering a vanilla and cinnamon ganache to create a lightly spiced and sweet truffle.
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ROCKY MOUNTAIN CHOCOLATE
Valley River Center, Eugene, OR
Rocky Mountain Chocolate is a local family-owned and operated chocolate shop that uses local products. They provide a variety of truffles, chocolate dipped treats and candied apples. Popular truffles include their champagne, raspberry and hazelnut flavors. For kids, chocolate dipped marshmallows with sprinkles reign as a supreme treat. What better for the winter season than their fresh dipped candied apples? Whether dipped in caramel or chocolate, they are a hit for anyone! Their fan favorite is the Papa Bear Candy Apple, with a fresh Granny Smith apple dipped in freshly made caramel and rolled in roasted pecans, then drizzled generously in milk and dark chocolate and topped off with a confection drizzle.
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Chocolate Decadence is based right out of Eugene, with a huge selection of organic, gluten-free and vegan chocolate. All Chocolate Decadence chocolate is made with soy, creating as many of their products with vegan-based ingredients, including all their truffles, caramels, and coconut balls. One of their popular items are chocolate-covered pretzels and pretzel bars. Chocolate Decadence also has creative chocolate items for those of all ages. For example, they offer chocolate letters you can use to spell out a cute message for your special someone.
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Suite A1, 1050 Bethel Dr, Eugene, OR
Alesong Brewing:
Fresh, Local Faces of Barrel-Aged Brews S T O R Y: N I C O L E S C O P E L L I T I PHOTOS: TREVOR MEYER
In an industry dominated by large-scale breweries and lackluster IPAs, it can be difficult to stand out as a local, independent brewing company. In an industry dominated by large-scale breweries and lackluster IPAs, it can be difficult to stand out as a local, independent brewing company. Alesong Brewing & Blending is challenging these preconceived notions by creating topnotch products using innovative brewing techniques in Eugene, Oregon. At Alesong, the two formerly distinct worlds of brewing beer and making wine are blurred and orchestrated, creating a unique, rich symbiosis of flavor profiles. Founded in 2015, Brian (pictured left) and Doug Coombs (center) and Matt Van Wyk (right) have presented the brewing world with unprecedented approaches to crafting the perfect brew. Brian, a trained chemist, brings a vast array of knowledge to the table, as well as a passion for barrel-aged brewing. His brother, Doug, also shares the same passion for craft brewing and has spent time near the Sonoma winemaking region, where his interest in beer and wine comingled, inspiring the techniques and aspirations of Alesong today. Formerly a brewmaster at Oakshire Brewing, Matt brings 15 years of brewing experience to the group. Although their talents are diverse, one common goal brings these three together: to “approach brewing like a musician composing a song.�
Q & A:
Doug Coombs on Alesong Brewing Practices and Pairings
Doug:
“A lot of what we are doing is actually inspired by some of the oldest practices in brewing: traditions and techniques employed by French and Belgian farmhouse breweries for centuries, maturing their beer over months or years in wooden barrels with a whole host of wild yeast and bacteria, and then blending together different barrels to create beers with great complexity and depth. We add to that by incorporating freshly harvested local fruit and other ingredients when possible, allowing for a wide range of flavors that could only be produced here in the Willamette Valley. As compared to the vast majority of craft beer available for purchase today, what we’re doing with barrel aging and wild fermentation is unique in that it departs from the totally controlled environment where fermentation occurs only in temperature stabilized, sterile, stainless steel tanks over the course of a couple weeks and beers can be replicated identically batch
Nicole:
“What are some of your favorite beers, and what do they pair best with?”
Doug:
“This is a tough question because it really depends on the mood I’m in, but I’m really excited right now about a couple of the beers we released in November: Saison du Vin, which is a farmhouse ale fermented with Brettanomyces and aged in retired Pinot Noir and Chardonnay barrels and then conditioned with freshly pressed Muscat grape juice. The inspiration was a “champagne-like” experience - and we love it with roasted rosemary chicken or baked brie. I’ve also been drinking a lot of Rhino Suit, which is an imperial milk stout aged in Heaven Hill bourbon barrels - it’s a perfect beer for these wintry days and goes great with braised lamb shank or a rich chocolate cake.”`
To learn more about what Alesong Brewing & Blending creates, visit their website at AlesongBrewing.com. You can also join their mailing list for free, which allows you to reserve some of their limited quantities of products. Alesong formally distributes bottles from their warehouse four times per year, holding a release party each quarter. Dock sales of any remaining inventory not sold to customers on the mailing list occur on Thursdays from 4-6 pm at their current location, 1000 Conger St., Unit C. With new products crafted and launched each quarter, you can expect to bring home beer that is distinct in taste and creativity, as well as representative of the fresh flavors of the Willamette Valley.
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“How has Alesong challenged traditional ideas and practices of craft brewing?”
after batch. It might add some additional work and uncertainty to the process, but we love the creativity and the excitement of seeing the beer evolve over time in the barrels!”
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Nicole:
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Evergreen
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Open 6 days a week Lunch: 11:30 - 2:30 Dinner: 5 p.m. - 9:30 p.m. Lunch Buffet • Lunch boxes to go. (Closed Tuesday)
“Best All You Can Eat Buffet” by Eugene Weekly “Best Indian Restaurant” by Register Guard
1525 Franklin Boulevard Eugene, Oregon 97403 Call: 541-343-7944 • Fax: 541-343-7866 www.evergreenindianrestaurant.com
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Oregon’s Largest Wine Selection
open daily until 7 PM
Over 500 Oregon Pinot Noirs
We Fill Growlers! Free Weekly Hosted Tastings Fridays and Saturdays 5pm-7pm
2441 Hilyard Street www.orwines.com 541.687.9463
An awesome salad bar, grab and go sandwiches, snacks and coffee, a hidden gem smack dab in the heart of campus! 8:30-4 MON-FRI • 11-4 WEEKENDS
FOR A LIMITED TIME:
Buy biscuits & gravy, get a FREE hash brown or strip of bacon! January 16 – 31, 2017 .
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Do not operate vehicle or machinery under the influence of this drug. For use by adults 21 years of age or older. Keep out of reach of children.
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