Eat, drink, eat more
Culinary Week

Eat, drink, eat more

The E; Jan. 16-23, 2014

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Local restaurants show off their finest for the sixth annual Corvallis Culinary Week

The dawn of Corvallis Culinary Week is upon us, as chefs around town carefully prepare their specialty plates while their restaurant patrons prepare their waistlines. Each year the food-filled week gives Corvallis chefs a week to display even more of their talents, and Corvallisites and outside guests a chance to eat them without emptying the pocketbook.

According to Visit Corvallis’ website, this is the event’s sixth year, and eight of the city’s top restaurants have thrown their toques into the ring.

Corvallis Culinary Week runs from Sunday, Jan. 19, through Saturday, Jan. 25. For more information, see visitcorvallis.com/culinary_week.

Here is a peek at what the eight participating restaurants have to offer:

• 101 Eat & Drink/Big River

Like most of the participating restaurants, Big River and 101 Eat & Drink have been participants since the beginning Culinary Week’s beginning.

Chef Kim Yabut planned the specialty plates for both. At Big River, he said the restaurant will be taking conventional pizza — one of their restaurant favorites — and putting a twist on it: pizza bianca (white pizza), a housemade focaccia-like flat bread topped with herb garlic oil; mozzarella, pecorino and romano cheeses; and either spinach or house-cured pancetta. He said the pizza will also include winter mushrooms if available.

As for 101 Eats & Drinks, Yabut said he pulled inspiration from something he’s eaten before: his wife’s mother’s and grandmother’s homemade galushki. Yabut’s version of galushki is vinegar-braised sausage-stuffed cabbage on top of celeriac root and spaetzle.

101 Eat & Drink and Big River are located at 101 N.W. Jackson Ave. For more information, see 101atbigriver.com or www.bigriverrest.com.

• Aqua Seafood Restaurant & Bar

At Aqua Seafood Restaurant & Bar, chef Jason Biga is offering a miso broiled black cod with mango rice, seaweed salad and crispy noodles; a Morrocan lamb sausage Wellington with lamb, spinach, marsala, mushrooms, brussel sprouts and pine nuts; and Dungeness crab crepes.

Aqua Seafood is located at 151 N.W. Monroe Avenue. For more information, see www.aquacorvallis.com.

• CLOUD & KELLY'S PUBLIC HOUSE

Cloud & Kelly’s — formerly Cloud 9 — on First Street has participated in Corvallis Culinary Week since the event’s inception.

This year, owner Cloud Davidson said the pub’s special plate will be a free-range lamb chop with sauteed kale and butternut squash, with a brown butter demi and a red wine gastrique.

In 2012, Cloud 9 became Cloud & Kelly’s Public House, and since then the pub has been serving Irish-themed fare.

“Lamb is a big part of Irish pubs, so it definitely fits our theme,” Davidson said. “Plus it’s local with all winter veggies. It’s a nice little seasonal dish as well as local.”

Cloud & Kelly’s is located at 126 S.W. First St. For more information, see cloudandkellys.com.

• DEL ALMA

According to the restaurant’s website, del Alma, owned and operated by Kinn Edwards and Carolyn Krueger, is “a New Latin restaurant inspired by the flavors and cuisines of Latin America, the Caribbean and Spain.” In keeping with the restaurant’s flavors, for Culinary Week the chef has created chicken mole tacos with guacamole, radish, cilantro, cotija cheese and a mojo-napa slaw; pork stewed with onions, peppers, tomatoes and chorizo, and served over polenta and sauteed chard; and vegetarian potato taquitos.

del Alma is located at 136 S.W. Washington Ave. For more information, see delalmarestaurant.com.

• FIREWORKS RESTAURANT & BAR

Fireworks Restaurant & Bar adds some heat to Corvallis Culinary Week with four fire-baked dishes: a lamb shepards pie; chicken coq au vin; sausage or vegetarian penne pasta; and a wood-fired pizzette (choice of meat lovers or mushroom).

Fireworks Restaurant is located at 1115 S.E. Third St. For more information, see www.fireworkscorvallis.com.

• LUC

Luc also returns to Culinary Week this year, with chefs Brian Parks and Charlie Say offering a plate of Carlton farms oxtail stewed in roasted tomatoes and white wine, and served in broth with root vegetables; and a vegan option of steamed winter squash in a tomato coconut curry.

Luc is located at 134 S.W. Fourth St. For more information, see www.facebook.com/WeLoveLuc.

• MAGENTA

Magenta’s owner and restauranteur, Kimber Hoang, said Magenta has participated in Culinary Week every year.

“It’s become the Corvallis event for us,” she said.

This year the restaurant will be serving a variety of its usual dim sum items, but with a twist. Not only will it offer 3 items for $10 isntead of the usual $12, but Hoang said they will be changing the items themselves, to show that they can do other foods as well.

Hoang said she was excited about the event, and her patrons’ responses to her food. “I really like hearing what poeple say when they leave the restaurant and say it was amazing or delicious,” she said. “My favorite is when they say it was really special.”

Magenta Restaurant is located at 137 S.W. Second St. For more information, see www.magentarestaurant.com.

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