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Dining Out Briefly.

Byline: The Register-Guard

SweetWaters has brunch

designed just for dads

If you're thinking of taking Dad to brunch on Father's Day (June 15), check out what Executive Chef Michael Thieme is planning for SweetWaters Restaurant at the Valley River Inn.

The special menu will feature roast round of buffalo, house-smoked salmon, prawns Vindaloo (a curry from South India), barbecued pork ribs, iced crab and a display of desserts.

The brunch also will feature a glass of microbrewed beer to toast Dad on his special day.

The cost is $17.75 per person, $9.50 for children ages 6 through 12, and free for children 5 and younger.

For a reservation or more information, call 687-0123.

Marie Callender's spices

up items on its menu

Marie Callender's is now offering a twist on traditional favorites with the debut this month of an updated menu.

The new menu offers guests a wide variety of classic American foods updated with today's flavors.

"We've introduced a number of new ingredients on the menu that really ramp up the flavor of our food, such as Gorgonzola and Asiago cheese, sun-dried tomatoes, smoked applewood bacon and ginger," said Armando Veliz, vice president of food and concept development for Marie Callender's.

A few of the signature items include:

Fresh Salmon and Asparagus Cavatappi: Curly cavatappi pasta with lemon-pepper marinated salmon. The fish is sauteed with with mushrooms and sun-dried tomatoes and finished with a chardonnay-Asiago cream sauce.

Louisiana Jambalaya: Sauteed shrimp and chicken served with a spicy-hot, Creole-style, tomato-seafood sauce with sauteed onions and pepper on a bed of rice;

Gorgonzola, Pecan and Field Greens: A crisp salad featuring mixed baby greens, fresh apples, candied pecans, dried cranberries and Gorgonzola cheese, served with a balsamic viniagrette dressing.
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Title Annotation:Sideshow; Food
Publication:The Register-Guard (Eugene, OR)
Date:May 30, 2003
Words:289
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