February 2024
Winter Produce
Sunday Afternoon Cafes
A business publication of Emerald Media Group.
Paper Plate BBQ
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Letter from the Editor February is here and it feels like spring is around the corner!
The days are finally getting longer, so now we all have a little extra time to get out and try something new. The winter can be hard. I was inspired to find some great restaurants, cafes, and recipes to help lighten your mood. Winter produce is like a breath of fresh air. In season fruits and vegetables are great to incorporate into any meal plan. If you are like me, you might be feeling a little cabin fever. Check out some of the fantastic food carts we featured, like Paper Plate BBQ or Slingin’ Weiner. Maybe winter term is keeping you busy. Check out some of Eugene’s cozy cafes! Above all, get some rest and relaxation by having a night in. There are some delicious recipes to host an easy night at home.
Isabella Albin Special Sections Editor
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Chews & Brews is published by Emerald Media Group, Inc., the independent nonprofit media company at the University of Oregon. Formerly the Oregon Daily Emerald; the news organization was founded in 1900.
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PAPER PLATE BBQ Written by John Ofstedal | Photographed by Alex Hernandez | Designed by Abigail Raike
On a Sunday night in late January, customers and their dogs were filling up on barbeque under a picturesque sunset at the Paper Plate BBQ food truck. Smiles came onto the customers’ faces as they took their brisket tacos from the window of the smoker-equipped mobile kitchen. “It’s the only barbeque in town - fortunately for us, unfortunately for the city of Eugene,” said Sebastian Price, who was working that night. The lack of competition, as Price sees it, does not stop him from putting all his chops into each cut of meat served when he’s working the truck. The menu offers a little bit of everything a carnivore might crave: pulled pork sandwiches, cheesesteaks, and chicken marinated in Coldfire IPA just to name a few options. All dishes are offered as pound or halfpound size options, allowing customers to choose just how much protein will suit their needs.
Price served up a delicious brisket coated with a peppery rub that kept my mouth watering between every bite. I could taste each minute spent in the smoker in its marbled core. Each bite brought pure delight, with the smoky seasoning of the bark tantalizing my tastebuds with each bite. The tangy house BBQ sauce slathered over my brisket whet my palate as it saturated each bite with flavor. Once you start eating, you will not want to stop. The pickled red onions and house-made pickle chips carry a palate-cleansing crunch, offering sweet relief when your taste buds are soaked in the rich succulence of fatty brisket. The acidic garnishes amplify all types of dishes, from their tasty tacos to their brisket Philly cheesesteak, providing a delightful contrast that cuts through the entree. The creamy Mac & Cheese was the perfect foil to the smoked meats and pickled garnishes, soothing my tongue with each scoop. A must-have side dish for any barbecue meal which drowns out the
flavor overload of a rich sauce with a simple, and perfectly numbing creaminess. The Mac was quintessential to striking the balance of the perfect plate, offering a calming reprieve from the otherwise boisterous offerings. All this is without mentioning the Coldfire Brewery itself. With dozens of options from the lightest pilsner to the hoppiest IPAs on tap, you’ll always be able to find the perfect pairing for your barbeque feast. Paper Plate has been a mainstay of the back patio of Coldfire for a couple of years now. Of the 5 food trucks parked at Coldfire, Paper Plate is open the most often serving 5 days a week. According to their Instagram account, Paper Plate served 11,350 pounds of brisket in 2023. After only 3 years in the business, they’re moving almost 6 times the amount of total food the average American eats in a year. The volume of meat being moved out of the petite kitchen is a testament to the quality the community has recognized in their offerings. Price grew up on a cattle ranch in Texas and started his own barbecue joint in Ashland, Oregon. He has only worked at the truck for a couple of weeks now, but his experience in barbequing was passed down from his grandfather, and, he says, from even his most distant ancestors. “It’s the smoke, it’s this primal thing, right? We’ve cooked by fire for how many thousands of years? It’s embedded in our DNA. Anything that has a smoky flavor to it, it just brings out this primal thing in humans,” he said. According to historical accounts of Spanish explorers, the art of barbeque has a much longer history in the Americas than you’d think. Barbacoa was a term used in the West Indies to describe meat slow cooked over an open flame. The Spanish took culinary inspiration from the indigenous peoples of the Caribbean, and by the 1900s the invention of the modern grill cemented American barbecue as the latest in a centuries-long tradition of slow-cooked meats. Paper Plate’s style of Barbeque takes cues from all over, but it is mostly in line with Central Texas’ signature slow-cooked, nofrills salt and pepper rubbed briskets. The pickled red onion that amplifies many of their dishes indicates southern Texas and Mexican influence on their recipes. The sweet sauces of Memphis barbecue will not be seen here, though the house sauce is an excellent addition should you choose to partake. Customers online have raved about their jalapeno cheddar hush puppies though they were all out by the time I got there. Your tastebuds will thank you for following their social media where they often announce experimental limited-run menu items. A couple of items from the past few months include “the mib-rib,” an obvious nod to another famously rare fast food item, a teriyaki smoked sausage, and a brisket tostada. Price is well aware of the greater importance of enjoying fine barbeque. “It brings us together,” he said, “to quote Anthony Bourdain: Barbeque might not be the road to world peace, but it’s certainly a start.” You can start down your own journey to a barbeque feast by heading over to Paper Plate any day of the week to pig out.
Designed by Julia Faria Written by Georgia Tucker | Photographed by Rachel Kesich For the past three years, I’ve been discovering Eugene, any breakfast or lunch item on the quaint college town I call home. The heart of any town the menu until the dinner rush, Written by Georgia | Photographed by Rachel is their local businesses andTucker restaurants. Locally owned startingKesich at 5 P.M. | Designed by Juliaare Faria businesses what makes our town so special. If you’re looking for a new favorite spot to eat or shop, here are a few Gotcha Burger: of Eugene’s finest gems. Gotcha is the perfect mix of quick and delicious! They are located in Agate Alley Bistro: West Eugene on 1702 W 7th Ave, Agate Alley Bistro is a small but timeless restaurant, located and are owned by a lifelong resident on 1461 E 19th Ave, Agate Alley, just a couple blocks from of Eugene. They serve a classic burger campus. It gives off a very warm and inviting appearance, menu, with side of fries, onion rings, and with seating both indoor and outdoor. On the inside the delicious shakes at an amazing price. They are walls are lined with artwork and vintage wall lamps. Its a local favorite for grab and go grub. Because appearance changes from day to night with a dimming of the kitchen and counter are confined to an area the lights and tea light candles at each table. In one corner that is about the size of a small food truck, they there is a bar with shelves full of beautiful glass bottles offer a seating area that is separate from the cart. In perched above a row of taps. The menu offers everything the eating area you will find old arcade games that you can from brunch and lunch to dinner and desert. Agate Alley check out while you wait. is truly a perfect spot for a night out on the town.
Mandy’s Family Restaurant:
Mandy’s is a family friendly diner, located on 1491 Willamette St. From the outside looking in, it gives off a very traditional diner vibe. The cheerful color scheme is a deep blue and fire truck red with white trim. Along the side of the building, dancing ice cream cones, burgers and shakes are painted in eye-catching colors. Mandy’s even has an ice cream walk up window, where you can order a sweet treat to go. On the inside of the restaurant, there are many tables and booths to choose from. Mandy’s menu offers a very wide selection of American dishes. They have every breakfast and lunch food you could imagine, along with a dinner and dessert menu. You can mix and match
BNF Kombucha:
BNF is a tap room that serves all things kombucha, located on 2495 Prairie Rd unit A. They offer a wide variety of fun and fruity flavors, handcrafted in Eugene by their crew. In the tap room you will find 14 different taps that rotate seasonally, some are even limited edition. They are known for their high quality and local ingredients that are implemented into each brew. When you visit you can either sit and enjoy a glass of your choice, or take a jug of your favorite brew to-go. They are open from 11am-6pm Monday through Friday, as well as 11 am-2:30 pm and 3-6pm on Saturdays. The company radiates good vibes and healthy living as soon as you walk into the door. Next time you are wanting to try something new, I hope you consider this short list of hidden gems! There are so many wonderful local businesses in Eugene that we have yet to explore.
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Written by Sam Sobel Photographed by Alex Hernandez Designed by Lindsay Rogers
Sling-in Wieners is a mobile hot dog cart frequently spotted outside the Duck Store on 13th and Kincaid. Serving Eugene since 2018, this local business survived the pandemic and continues bringing its vibrancy to the community every day. Family owned by Misty and Rev, Sling-in Wieners has quickly become a staple of Eugene and an important part of campus culture. This family-owned business brings personality to the streets of Eugene while serving some of the best hotdogs in town. From the business’s witty name to their “just the tip” jar, Misty and Rev love to make their customers smile. They’re so confident in their dogs, they guarantee every customer will leave happy
and full. The self-contained New York-style push-cart provides a friendly and welcoming environment for the whole community to enjoy. Sling-in Wieners isn’t your basic hot dog stand. They steam every wiener before putting them on the grill to maintain the classic flavor of the meat. Known for its vast menu, Sling-in Wieners finds a way to include everyone, providing many plantbased alternatives and versatile combinations that turn your everyday hot dog into a one-of-a-kind experience. They serve classic American hotdogs, vegan hotdogs, chili cheese dogs, bratwurst hotdogs, smoked sausages, and
nachos. Their step-by-step menu walks you through picking a protein, choosing the style of your hotdog, and adding your favorite toppings. They have Chicago, Seattle, and Los Angeles-styled dogs if you’re craving a nostalgic bite. With their classic wiener starting at only $4, it’s a cheap and convenient pick-me-up before your afternoon classes.
Misty and Rev had previous experience working in the food and hospitality industry, but found they “were not very satisfied with the work that we [they] were doing for other people and wanted to branch out into something we [they] were going to enjoy.” Rev came up with the humorous name for their business, which is a play on words on street vendors being referred to as “slingers”. Misty’s favorite part of working the stand is when “a little kid is like ‘this is the best hotdog I’ve ever had in my life.’” She always appreciates their genuine excitement for the food. Sling-in Wieners started setting up near campus in the fall of 2022 and is already widely known around UO. Tuesday through Thursday you can find them in front of the Duck Store between 11 a.m. and 4 p.m., as long as the sun is shining. On Friday and Saturday nights, they set up downtown in Kesey Square with the other food trucks. They frequently cater for karaoke nights at The Big Dirty, a popular club downtown as well. For the last four years, their favorite event has been Eugene Pride in the Park. They love it so much that they decided to start serving every year at Salem Pride as well. While Eugene is its primary base, Sling-in Wieners goes out of their way to make an impact in other parts of Oregon too. Both Misti and Rev savor the satisfaction their food brings to their customers and you can taste it in every dog. If you’re going to go out of your way to support any local business, Sling-in Wieners is the perfect place to start. With 4.9/5 stars on Google and twenty-two reviews by happy customers, it’s safe to say that Sling-in Wieners quickly earned their reputation around town. With great customer service, speedy cooking, and authentic dogs, people are frequently checking their location to find their dogs. It’s clear the owners are active in constantly improving their facilities and menu, coming up with new combinations every couple of months. They even like and comment on the majority of the online reviews, making sure to stay positively active in the community. They are preparing to open a brick-and-mortar within the next few months in downtown Eugene at 930 Olive Street for consistent daytime services. To stay updated on business hours and their new location, follow them @slinginwiners on Facebook and Instagram.
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Produce for a
CHILLY SEASON
Written by Lizzy Lee | Designed & Illustrated by Liz Blodgett
Winter is known as Mother Nature’s break, but that doesn’t mean you can’t still get your fill of fruits and vegetables. While a lot of produce is available year round, eating seasonal produce carries many benefits. Seasonal eating dates way back to before food preservation was common, and exports weren’t such an established process. By switching up the food you eat by season, you are able to get a wide variety of flavors. Varying your diet doesn’t just benefit your health, but also the environment and the economy. Buying fresh, seasonal produce from farmers markets is one of the most effective and fun ways to support your local community. Buying locally reduces carbon gas emissions used for exports. If you are hooked on buying in season produce, here are some fruits and vegetables you can buy for the winter season.
VEGETABLES When I think about winter vegetables, I picture stews and soups. I think about hot dinners on cozy nights while talking with friends and family. Some winter vegetables that can bring your hot winter meals to life are turnips, broccoli, cauliflower and carrots. They pair nicely with vegetables that are in season all year long like mushrooms, garlic, onions and potatoes. There are plenty of options on how to incorporate these vegetables into your diet. Of course, you can pile them into a soup which would be delicious. There are also so many recipe variations of oven roasted meals or stir fries.
Fruits We often think about watermelon and other summer-y snacks as the only way to enjoy fruits, but there are plenty of in-season options in the winter. Some fruits to look for this winter season include apples, pears, oranges, pomegranates and grapefruit. You can eat these raw, cooked or baked into your favorite sweets. Some dishes that come to mind are good old fashioned apple pies or orange bread puddings. Eating citrus fruits will also boost your mood and immune system so you don’t fall victim to seasonal depression. Some people may have the misconception that produce cannot grow in the winter, but with a little bit of digging, you will find that there are plenty of options for any produce lover. Winter doesn’t have to be a dreadful, carb loaded season. Fill your plate with vegetables and fruits. Stay on that healthy mindset that you added to your New Year’s resolutions way back. If you are new to Oregon, don’t worry because there are plenty of ways to get your hands on these winter foods. Check out your local farmer’s market or even search up nearby farms. Anyone living in Eugene can visit the Lane County farmers market. Buying local food helps support your health and the community.
Rainy Sunday Cafes Written by Bailey Meyers | Designed and Illustrated by Lindsay Rogers
One of the defining features of winter term at the University of Oregon is an overabundance of rain. Although some may enjoy the outside air during heavy rainfall, my ideal rainy day is in a cozy cafe. While there is no shortage of coffee shops in Eugene, I have compiled my four favorite spots to be on a gloomy, rainy Sunday. With friends or solo, I can spend time at these cafes for hours reading, doing homework or simply enjoying the ambiance.
Barry’s Espresso Bakery and Deli:
Located near 28th St and Willamette, this New York and Jewish-inspired bakery and deli is the perfect spot for fresh baked goods and sandwiches. Paninis, breakfast sandwiches, soups and a variety of pastries make it easy for everyone to find something at Barry’s. On a rainy day, a bowl of creamy tomato soup with a side of homemade challah bread is the perfect lunch option. With its quaint atmosphere and simple yet delicious food options, Barry’s is a great option for those looking for a spot beyond a basic coffee cafe.
Community Cup Coffee:
With long walls adorned with local art and the smell of fresh coffee brewing, Community Cup is the perfect spot to spend a rainy Sunday. Located on Pearl St near downtown Eugene, Community Cup resides in the old Eugene Hotel, giving it a cozy vintage vibe. Community Cup prides itself on offering exclusively local options. Pastries from local bakeries and coffee from local roasters guarantee a delicious rainy-day snack. Whether you’re digging into your homework at a table or sitting and chatting on a couch, you’ll feel right at home at Community Cup.
Meraki Coffee Co:
Located about one mile away from campus, Meraki Coffee is a great spot for a quick bite and some unique drinks. Serving more than just your average latte or cappuccino, Meraki offers infused Red Bulls, turmeric lattes, and a Spanish latte sweetened with condensed milk, cinnamon and affogato, a delicious dessert coffee. Alongside a variety of drink options, Meraki offers bagels, a variety of avocado toasts and locally-made pastries. Although the space is small, there are several seating options including tables and couches. Watch the rain pour with a perfectly spiced housemade chai latte on a gloomy Sunday afternoon at Meraki.
Farmers Union Coffee Roasters:
If you’re looking for a spot a little farther away from campus, Farmers Union Coffee Roasters offers a local, unique vibe near 5th Street Market with delicious house-roasted coffee and pastries. By roasting its coffee in-house, Farmers Union differentiates itself from other Eugene cafes and supports local farmers from all over the world. Farmers Union also offers several breakfast and lunch options. The veggie frittata and avocado toast are great options for any time of day. There are several tables and other options for seating inside the cafe, making it a great location for a study session or brunch with a friend. If you’re looking for something to do the next rainy weekend in Eugene, consider supporting one of these local spots for delicious coffee and food.
THE EASIEST WAY TO GET
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COFFEE?
From wines, hard ciders, beers and more; for every preference and palate; there’s a myriad of choices just steps away from campus. Check out our selection, available exclusively at the Flagship Campus Duck Store. *Must be 21 or older. Please enjoy responsibly.
Store k c u D s u amp * C p i h s g a l t the F a ear! y g a d i k r c F u y r D e ee ev your er Friday. ff r o a c e p i r w d y o u e p e r c us to m e r p FREE n e h w y of fe onl e f re e c * Limit
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Three Simple Snacks for Your Next Night-In
Written by Abby Rea Designed & Ilustrated by Ryan Ehrhart
Winter is the perfect time for a weekend night-in. Having all your friends over for some drinks and snacks is the perfect way to escape the rain. All of these recipes are for a group of 4-6 but are easy to modify if you’re just having a few friends over. The mini ham and cheese croissants are my go-to whenever I have people over. At the end of the night, the plate is empty. Sangria is always a good option for a beverage when having a lot of people over. You won’t have to spend half your night mixing up cocktails for all your guests; just dump everything together and leave it in the fridge for your guests to enjoy. Last, but obviously not least, the sweet and salty snack plate is perfect for getting rid of all those bags of chips, pretzels, or popcorn you have sitting around in your pantry. ust coat them in chocolate and I promise your guests will love it. Hosting can be stressful, but these recipes will be quick and delicious additions to the perfect night in.
RECIPE 1: MINI HAM AND CHEESE CROISSANTS
1 tube of Crescent Rolls ½ pound of sliced ham ½ pound of cheddar cheese slices Optional Garlic Butter: 4 Tablespoons of butter 1 garlic clove • Preheat the oven to 350° and line a baking sheet with parchment paper. • Unroll the tube of crescent rolls and separate the triangles on the perforated lines. Cut each triangle in half, long ways. Lay a slice of ham, followed by a slice of cheese on each triangle (fitting them to the shape of the dough) • Roll each triangle from the thicker end to the thinner end, forming a croissant shape. Place each croissant on the lined baking sheet and place in the oven for about 10-15 minutes, or until golden brown.
Optional: While the croissants are in the oven, chop up your garlic, and melt the butter. Add the chopped garlic to the pan of melted butter and let cook over low heat until fragrant. • Once the croissants are out of the oven, top with optional garlic butter and enjoy!
RECIPE 2: CHOCOLATE-DIPPED SNACK PLATE ½ cup chocolate chips 1 tablespoon butter 1 cup of plain potato chips (I like kettlecooked) ½ cup pretzels 1 cup popcorn • Add the chocolate chips to a bowl and microwave until melted, using 30-second intervals. Once the chocolate is all melted, add in the butter. • Lay your salty snacks on a baking sheet covered in parchment or wax paper. • For the chocolate, you can either dip or drizzle it over the different snacks.
DRINK RECIPE: CITRUS SANGRIA
1 bottle of red wine 3 navel oranges 3 blood oranges 1 grapefruit 1 lemon 2 fuji apples ½ cup of sugar ½ cup of rum (can be swapped for brandy or whiskey)
• Juice all your lemons and grapefruit. , Combine the citrus juices, wine, rum, and sugar in a large pitcher, and be sure to stir well. • Slice the apples and oranges. Add to the pitcher and let chill in the fridge for at least 2 hours (overnight is best)
While hosting can be stressful, these recipes are guaranteed to please a crowd without adding too much to your plate. These recipes should encourage you to invite some friends and wow them with your hosting skills!