Coast brews surf in for dinner.Byline: Appetizers by The Register-Guard Seafood and brew will be served Friday during the second in a summer series of specialty dinners on the deck of SweetWaters Restaurant at the Valley River Inn. The five-course menu by executive chef Michael Thieme features Lobster Wonton served open with ruby grapefruit mignonette mignonette (mĭn'yənĕt`), common name for some members of the Resedaceae, a small family of herbs and a few shrubs inhabiting arid regions. and Kiwanda Cream Ale; Broiled Yellowtail, crisp Thai Eggplant and Sweet and Sour sweet and sour adj → agridulce Plum Coulis cou·lis n. A thick sauce made of puréed fruit or vegetables: raspberry coulis. [French, strained liquid, from Old French couleis, from Vulgar Latin served with Surfer's Summer Ale; Pan Seared Scallops, Asian Basil Pesto and sweet rice served with India Pelican Ale; Bean Salad and Roasted Tomato Curry vinaigrette served with Dorymans Dark Ale; and Bittersweet Coconut Bombe bombe n. A dessert consisting of two or more layers of variously flavored ice cream frozen in a round or melon-shaped mold. [French (from its shape); see bomb.] and dark caramel sauce served with Tsunami Stout. Darron Welch, brewmaster brew·mas·ter n. A brewer, especially the head brewer at a microbrewery. of the Pelican Brewery in Pacific City, will speak about the featured brews at the dinner. The dinner begins at 7 p.m. and the cost is $45, not including gratuity Money, also known as a tip, given to one who provides services and added to the cost of the service provided, generally as a reward for the service provided and as a supplement to the service provider's income. . For reservations, call 687-0123. A gourmet dinner and music with a "Caribbean Calypso" theme will be featured Sunday during the 2002 Rural Art Center fund-raiser at Chateau Lorane Vineyard. The menu includes Grilled Jerk Chicken, Caribbean black beans and rice, sauteed plantains, green salad with citrus, gingered muffins, coconut cake with fruit, iced tea and lemonade. A no-host bar will serve Chateau Lorane wines. Entertainment includes the Lorane Kids' Choir with Chico Schwall, the retro rock band Papa Oom, and the Island Jammin' Steel Drum and Marimba Band. The event will be held from 5 p.m. to 9 p.m. Tickets are $25 in advance (942-2219) or $28 at the door. Children ages 4 to 12 are $12.50 and children younger than 4 will be admitted free. Proceeds will help the nonprofit Rural Art Center support classes, performances and artist-in-residence programs in the Crow-Lorane area. Chef Maurizio Paparo of the Excelsior Inn Ristorante Italiano will prepare a four-course dinner July 25 in the candlelit cellar room at Eugene Wine Cellars, 255 Madison St. The menu includes melon wrapped with prosciutto pro·sciut·to n. pl. pro·sciut·ti or pro·sciut·tos An aged, dry-cured, spiced Italian ham that is usually sliced thin and served without cooking. ; mussels, clams, octopus and shrimp marinated and tossed with peppers and served on a bed of baby field greens; lightly smoked beef tenderloin with an Oregon blueberry blueberry, plant of the large genus Vaccinium, widely distributed shrubs (occasionally small trees) of the family Ericaceae (heath family), usually found on acid soil. They are often confused with the related huckleberry. sauce; and a summer berry tart. Eugene Wine Cellars melon, pinot gris, pinot noir and syrah will accompany the courses. Cost is $40 per person, of which $20 can be applied toward a purchase of $100 or more at the end of the evening. The dinner begins at 6 p.m. For reservations, call 342-2600. 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 it to: Appetizers, The Register-Guard, P.O. Box 10188, Eugene, OR 97440; fax it to 338-2813; or e-mail it to jboyd@guardnet.com. |
|
|||||||||||||||||||
Printer friendly
Cite/link
Email
Feedback
Reader Opinion