APPETIZERS.Byline: The Register-Guard Seafood, wine festival scheduled this weekend The 27th annual Newport Seafood & Wine Festival this weekend in the coastal city of Newport offers attendees a taste of some of the area's best seafood, wines and beers. Coordinated by the Greater Newport Chamber of Commerce, the festival will be held in the Newport Marina Exhibit Hall, 2320 OSU (Open Source UNIX) Refers to the Unix variants that are maintained as open source, which were primarily BSD Unix and Linux until Sun made its Solaris operating system open source in 2005. Drive, on the south end of the Yaquina Bay Bridge The Yaquina Bay Bridge is an arch bridge that spans Yaquina Bay south of Newport, Oregon. It is one of the most recognizable of the U.S. Route 101 bridges designed by Conde McCullough.[1] The bridge opened on September 6, 1936, at a cost of $1,301,016. . Hours are 2 p.m. to 8 p.m. Friday, 10 a.m. to 5 p.m. Saturday and 10 a.m. to 4 p.m. Sunday. Admission is $6 on Friday and Sunday, $9 on Saturday. Attendees must be 21 or older. Parking at the site is $3. Free shuttle buses will run on a regular schedule from downtown Newport and major hotels. Two workshops focus on diet of raw plant foods A diet of raw plant foods will be the focus of two events in Eugene during the next several days. On Saturday, Rob and Anna Ruth Miller of Eugene will conduct a raw foods workshop from 11 a.m. to 3:30 p.m. at Shining Sun Restaurant, 1436 Willamette St. The fee, which includes lunch, is $25 if paid by Thursday or $45 at the door. To register, call 683-1883 or stop by Shining Sun. The Eugene Living Foods Community will conduct a free class on raw plant foods at 6 p.m. Tuesday in the upper level of the Red Barn The Red Barn was a fast-food restaurant chain founded in the early-1960s in Dayton, Ohio by Harry Barmier. Red Barn restaurants were in the shape of barns with a glass front and limited seating. at the corner of Fourth Avenue and Blair Boulevard. Call Phyllis Linn linn n. Scots 1. A waterfall. 2. A steep ravine. [Scottish Gaelic linne, pool, waterfall.] at 463-0800 to pre-register (the space is limited). Food of Savoie, Alpes on Marche menu tonight The food of Savoie and the Alpes will be featured tonight during the monthly French regional dinner at Marche restaurant in the Fifth Street Public Market. The cost is $35, not including tip or wines. For a reservation, call 342-3612. The dinner will start with an amuse bouche An amuse-bouche, also called an amuse-gueule, is a tiny bite-sized morsel served before the hors d'œuvre or first course of a meal. These, often accompanied by a proper complementing wine, are served as an excitement of taste buds to both prepare the guest for the meal of pork pate followed by courses of wild mushroom soup and asparagus vinaigrette. The main course is a choice of wood oven roasted quail quail, common name for a variety of small game birds related to the partridge, pheasant, and more distantly to the grouse. There are three subfamilies in the quail family: the New World quails; the Old World quails and partridges; and the true pheasants and seafowls. or pan fried trout. A cheese course and a serving of pistachio pistachio (pĭstăsh`ēō, pĭstä`shēō), tree or shrub (of the genus Pistacia) of the family Anacardiaceae (sumac family). The species that yields the pistachio nut of commerce is P. and almond cake for dessert will complete the meal. To be listed in Appetizers on Wednesday, notices of food- or wine-related events must reach The Register-Guard by Tuesday of the week preceding publication. Mail to Appetizers, The Register-Guard, P.O. Box 10188, Eugene, OR 97440; fax 338-2813 or e-mail jboyd@guardnet.com. |
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