Chews & Brews | February 2022

FEBRUARY 2022

CHEWS BREWS &

MAGAZINE

Date Night Done Right

FOOD

TRUCK FAVORITES

Outdoor Seating

Guide

Keeping things

fresh in the kitchen CHEWS & BREWS 2022

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Letter from the Editor As we reach the climax of winter term, nothing helps get me through the seasonal stress like comfort food and a good drink with friends, so we decided to embody that energy with Chews and Brews. Get out of the house and into a new culture with Eugene’s diverse food truck scene, highlighted by EMG staff favorites, or take it easy and follow a one-pot meal recipe for a simple and delicious dinner with minimal cleanup.

Hangover breakfasts, COVID-friendly seating rosters and more awaits inside this edition, so let’s dig in.

Warning: You’ll get hungry, but don’t worry -- we’ve got a brew for that.

Chews & Brews, the Emerald’s foodie section, is published by Emerald Media Group Inc., the independent nonprofit news company at the University of Oregon founded in 1900.

STAFF LIST Editor-in-Chief Skyla Patton

Student Sales Manager Patrick McCumber

President and Publisher Bill Kunerth x317

Writers Lizzy Lee Bethany Osborn Siena Dorman Zachary Jones Neuray Kelsie Heffernan Hevenn Vanhelsdingen Sienna Riley

Creative Director Sam Rudkin x327

VP of Operations Kathy Carbone x302

Designers Zoe Hardister Emily Fox Maegan McCoy Ben Jensen Giullian Galindo Maya Merrill Layna Beale Makenna Lloyd

Director of Sales & Digital Marketing Shelly Rondestvedt x303

Photographers Sam Rudkin Lizzy Lee

Account Executives Amy Mendez Riley Valle Kevin Sullivan Keaton Roberts Melanie Lopez

Emerald Media Group 1395 University St., #302, Eugene OR. 97403 541.346.5511 | dailyemerald.com on the cover: Photograph taken by Sam Rudkin

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CHEWS & BREWS 2022

FOOD

TRUCK FAVORITES

Written by Lizzy Lee Photographed by Lizzy Lee and Emily Fox There is such a big food truck scene to explore in Eugene that it can be overwhelming to choose, with lots of options for dietary restrictions and diverse cuisines. Many food trucks are also locally owned businesses as an added bonus. So here are a few to check out and support!

Kaazam Food Cart Kaazam is located at 150 E 18th Ave. Its menu consists of burgers, kabobs, fries, and more. The truck has affordable prices for big portions and it’s open late at night.

“It has great prices and offers a selection of burgers, Indian food and fruit drinks. It has some of the best burgers I’ve had in Eugene – for the best price I’ve had anywhere in a long time.” - Zachary Neuray-Jones

Viva Vegetarian Viva Vegetarian is located at 1171 Willamette St, in front of 13th and Olive. This is a vegan friendly food truck and has a range of different foods, including homemade vegan soft serve. It’s better to go for lunch or early dinner since it closes at 5 p.m. It also comes with a covered outside seating area.

“Their veggie hot dogs are soooo good. Perfect for a lunch date with their mini ice cream shakes!” - Skyla Patton

TeaBaby TeaBaby is located at 37 W 13th Ave, along with Za Cart and Cashew Gai. This truck is all milk tea and boba. The drinks are made to order and there are options for those who are lactose intolerant or vegan. It serves both hot and cold drinks for the cool or warm weather.

“I’m biased because my friend works there but the milk tea is really great and refreshing—even in the cold weather. I recommend the honey lavender!”

- Lizzy Lee

CHEWS & BREWS 2022

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Curing Hangovers Joy

With a Little Bit of

Written by Bethany Osborn

J

oy Knudtson blends into her diner as she sits among customers at the low-top counter across from the entrance of Brail’s Restaurant on Willamette street. She sits still only long enough to eat a few bites from her plate before she is summoned by one of her employees.

“Oma,” Forrest Rasmussen shouted the Korean word for mom in her direction, nodding toward a group of customers who had just entered.

Knudtson leaps from her seat with a big smile causing her red mask to slip briefly from her nose and skates across the tile floor.

“The big one in the corner is for you,” said Knudtson, while seamlessly grabbing menus and placing them in front of each customer.

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CHEWS & BREWS 2022

If Knudtson’s ecstatic greeting is preserved only for familiar faces and long-time customers, one would have to assume each and every person who enters the diner must be an old friend.

She is instantly recognizable, not only by her thick-rimmed glasses and black hair, but how she whirls around her restaurant like a tornado. Refilling coffee mugs, delivering orders and checking on customers as they scarf down diner favorites like the hangover special, a hefty serving of biscuits and gravy, or two fried eggs and crispy hash browns that take up the entire half of an 8x8 square takeout container.

Knudtson first started working at Brail’s almost 30 years ago when her sister owned it.

“I was looking for a job to survive,” said Knudtson, who immigrated to the United States from Korea.

Knudtson has worked at her restaurant nearly every day since taking over in 1999, even during the early months of the pandemic.

“She sent everyone home, she was the only one here,” said Rassmussen, who has worked for Knudtson since he was 15 and is now a manager.

Despite only making $100 in takeout orders one day in March 2020, Brail’s never closed. Knudtson said she lost money by staying open but eventually, $100 days turned into $500 days to $1000 and business started to pick up again.

“I never gave up,” said Knudtson.

She also never laid anyone off, using money from the federal government’s Payment Protection Program to pay her employees to stay home.

Rassmussen, who has worked at Brails for 14 years, isn’t even the restaurant’s longestserving

“I never gave up.”

employee. Frankie Gibson, who Knudtson said she stole from IHOP, has worked at Brails for 20 years.

“I’m still training,” Gibson quips and Knudtson erupts with laughter.

“People stay for the community,” said Rasmussen. “It’s a good place to be. It’s comfortable, it’s fun, it’s rewarding. It gets tough sometimes, but it’s extremely rewarding work.”

Knudtson jokes that she alone does the work of four people, but her employees agree that whether it’s bussing a table or cracking an egg, there’s no job at Brail’s that Knudtson isn’t the best at.

“Joy taught me how to be a good worker and to have a good work ethic no matter what you’re doing, whether you’re washing dishes, cooking or waiting tables,” said Rassmussen.

“This is a home for everyone.”

“People ask me what I did to have a successful business, I did nothing,” Knudtston said. “I just did the work, I had the senses and the personality to get close with people.”

Still, each Saturday morning, Knundtston prefers to sit among her customers, chat with U of O football players and offer ibuprofen to the college-aged diners who can’t seem to keep their heads off the table.

“When I come here, to Brail’s, it makes me happy,” said Knudtson. “This is a home for everyone.”

“She wants you to be the best you can be and there’s no room for anything else.”

Knudtson’s expectations of her employees exemplify why she prefers they call her Oma. But the title is not reserved just for her employees, it’s used by countless community members, University of Oregon students and alumni and even NFL quarterbacks.

“Marcus Mariota calls me Oma,” said Knudtson. It’s clear that she is proud of the home she’s built for her community.

At 65, Knudtson has finally decided to cut back on her 16-hour days at Brail’s. Over the last two years, she has taken up golfing, and said she’s slowly learning how to have fun outside of her restaurant.

Photograph by Sam Rudkin CHEWS & BREWS 2022

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Beer and Burgers:

The Classic Combo Redefined Written by Siena Dorman

B

urgers and beer: it’s a classic American pairing that is just inherently balanced. But, Eugene’s unmistakably brilliant and unique beer and cuisine will reintroduce you to what this classic combo can really feel like.

Check out these combinations that make Eugene so special.

The Beer Stein Three’s a party at The Beer Stein. Try out Coldfire’s Pale Ale, Stars to Fill My Dreams that has notes of melon, lemon, cucumber and orange peel. This Pale Ale is balanced with a trinity of hops: Cashmere, Comet, and Citra. Which means it would only be right to pair this combination with The Beer Steins dynamic trio of beef and pork sliders, topped with house-made stout pickled onions garlic aioli.

Killer Burger Bacon, peanut butter sauce and pickles. This burger is what makes Killer Burger, killer. Fortunately, Killer Burger won’t make you find the perfect pairing for this wild burger on your own; they made a beer to cleanse your palate while digging into this bold burger creation: I present the Killer Buoy IPA. These Oregon-native companies have married to contrast the IPA’s citrus, tropical and piney flavors with the boldness and crispness of the burger.

Claim 52 Ready to get fruity? Claim 52’ Chevre Bacon Jam Burger will rock your world, served on a delicate brioche bun. And I suggest you go all in with the vibrant 7% ABV Weekend Whip White Gummi sour. This pairing is about as vibrant as it gets – and it’s pretty awesome.

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CHEWS & BREWS 2022

McMenamins on East 19th There are plenty of Mcmeny’s to choose from in Eugene, but nothing beats a burger and beer combo paired with East 19th’s pool, shuffleboard and jukebox amenities. I suggest the Communication Breakdown burger. It’s a subtly elevated cheeseburger that adds grilled mushrooms, onion and bell peppers. The acidity of the bell peppers is just begging to be enjoyed with The 5th Floor IPA. The citrus, earthy and spice notes mirror the subtle yet mystic qualities of the burger. This combo will have you feeling ready to feed the jukebox and chalk up your cue.

Elk Horn Champions deserve better. The World Beer Cup winning Baywatch Hefe at Elk horn is crisp and serves as the perfect counterpart to the delicacy of the Elkaholic Elk Burger, prepared with Elk Horn’s house-ground Elk burger. Treat yourself to this elegant duo.

The Pub at Laurelwood The Pub is located at one of the most underrated beauties of South Eugene: Laurelwood golf course. Not only does this pub offer amazing views overlooking the 9-hole golf course, but it also serves up some of the best food and drinks I’ve encountered in Eugene. All things considered, I’m going to bend the rules a bit on my final suggestion. The Backyard Burger will have you questioning how to embark on your first bite (probably fork and knife) with its towering layers of patty, bbq shredded pork, bacon, overhanging toasted cheddar and more. And because this burger is so extravagant, I have a more broad suggestion: check out the tap list. Their chalkboard is regularly updated.

Believe me, nothing won’t pair with this view and burger.

BOOK PHOTOBOOTH FOR YOUR EVENT TODAY! email srondestvedt@dailyemerald.com

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beer hall whiskey lab 6 food vendors 418 a street, springfield. publichousehub.com

CHEWS & BREWS 2022

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Date Night Done Right Written by Zachary Jones Neuray

I

n the midst of midterms and winter weather still looming above us, finding time to organize and enjoy a date night in Eugene can seem a burden for many. Luckily, this guide will serve as an inspiration to those who aspire to get a bite out with their significant other or a first-time date. Since Eugene boasts a diverse and unique array of restaurants and romantic activities, all within a walkable distance, these inspirations can be mixed and matched to fit your particular schedule.

With Valentine’s day still fresh in our minds, I’ll categorize the activities and locations with a variety of outdoor and indoor adventures that are perfect for an evening stroll all while discovering new dining options and Eugene’s unique neighborhoods.

BREWS 2022 8 CHEWS Photography

by Anna& Tarazevich Pizza pasta vector created by macrovector - www.freepik.com

On the subject of evening promenades, take a Hendricks Park stroll with dinner…

Just a couple blocks away from campus is the quaint juncture of 18th and Agate.

The nostalgic intersection is surrounded by a myriad of restaurants and nearby parks. My recommendation: get there before “dark” (depending on the season, this varies from 4:30 pm to 7:45 pm) and order pizzas to-go from Hey Neighbor Pizza, one of Eugene’s finest Neo-Neapolitan options. After that, walk less than a block and enjoy a picnic on the top of Hendricks Park, looking over a classic Eugene sunset. Since the pizzas are lighter than the average American slice, you can walk back and get ice cream from Prince Pucklers, a staple in the Eugene dessert community, serving smooth ice cream for 40 years that was immortalized when the Obamas made an unannounced visit to the ice cream parlor in 2008.

5th Street Market: For special occasions, you can have a more romantic and formal date night at Marché inside of the 5th Street Market, which is beautiful to visit during all seasons. It is a french restaurant with a great menu including cocktails, oysters, steak tartare and mussels. Also a wide range of vegetarian options - wild mushroom pizzas, olives, roasted beets and orange salad, olive platters, etc.

Cheap during the Week: For those looking for takeout comfort food for a chill night in, pick up some warm calzones from Dough Co. on Hilyard Street, neighboring Dairy Queen. The iconic Ducks calzone spot offers an affordable and diverse menu with late open hours to cater to the student lifestyle. Not to mention it’s weekly specials like the Tasty Tuesday’s 2 Calzones for $13 deal (with a choice of four huge cookies, freshly made from scratch).

beverages and food. If your date gets hungry before the showtime, grab dinner beforehand at Sizzle Pie just across the street. After movies, get a sweet treat to end the night at Voodoo Donuts.

If you want a quick and casual but fun dinner date, check out Mucho Gusto!

It is a build-your-own Mexican dish— anything from tacos to burritos to bowls with the ingredients of your choice, not to mention a huge roster of margarita flavors and classic chips and guac.

Sitting in the restaurant itself is a fun experience, with nice staff and colorful decor paired with super fun vibes.

Entertainment If you’re looking to catch a movie, then head downtown to the Broadway Metro on Willamette Street. The retro and independent cinema showcases foreign and independent films and offers a concession stand with alcoholic

Photographed by Andrea Secchi

Keeping Things

Fresh in the Kitchen

Written by Sienna Riley and Photographed by Viktoria Slowikowska

S

o, you’re finally off to college, most likely away from home for the first time, and if you’re living off campus, this could be your first time living in your own apartment. That means it’s time to learn how to cook for yourself.

If you’re anything like me, then you may not be the most experienced cook out there. And by not the most experienced, I mean not experienced at all. I’m talking just-learned-how-to-fry-an-egg-last-year-and-still-notgreat-at-it inexperienced. That means you may not have access to a bunch of staple recipes, and any sort of creativity in the kitchen is out of the question for fear you might actually burn down your apartment in a gastronomic disaster.

One solution for you may be to go the old frozen meal route, but in my experience, there are far more misses than hits on that front.

Another solution: a meal kit subscription service.

When I moved into my apartment in fall term, I was fortunate enough to get a coupon for HelloFresh in the mail to try out the service.

Being an inept cook myself, I figured I should give it a shot and see how my fortunes would favor.

HelloFresh is a weekly subscription meal kit service that sends you a box of fresh, pre-portioned ingredients for a few meals to make throughout the week. They pride themselves on delivering you ingredients that are “as environmentally friendly, sustainable and delicious as possible.” You can choose from over 25 seasonal recipes to add to your box and have it delivered right to your door, complete with easy step-bystep instructions so you’re not flying blind in the kitchen.

You can also customize your portion sizing to send you meals with enough servings for either two or four people, depending on how many people you’re cooking for. I went for the two serving option since I only ever cook for myself, and that way I could ensure I had leftovers for the next day.

You can choose how many meals you want each week, with as little as two meals a week and as many as six. Like I just mentioned, there’s always the option of leftovers if you cook only for yourself, so I would recommend three meals a week just to make sure you’re able to make each one before your ingredients expire.

Additionally, you always have the option to skip a week in

between boxes in case you’re out of town for the week or you just feel like skipping a week in general.

The best part about this service is the ability to personalize your weekly recipe preferences based on your dietary needs. Maybe you’re a vegetarian and only want meals with proteins that don’t include meat. Or, maybe you’re pescatarian and want meals with fish as a protein option. Maybe you’d like recipes that are quick and easy to make, as well as being fit and wholesome. All of those options are available, and you can select as many of those that apply to your dietary needs.

The thing I loved most about using HelloFresh was not having to shop for any of the ingredients needed in the recipes I made. Granted, there were some instances where recipes would call for things like salt, pepper, cooking oil or sugar that suggested you have those ingredients on hand, but the key ingredients I needed were always pre-portioned and ready to use in each recipe kit. When I say pre-portioned, I mean ingredients that are exactly measured out to be just enough to make each recipe.

Cooking with HelloFresh, I appreciated the flexibility and how easy it was to whip up a quality dinner for myself. It allowed me to try out new recipes I never would have thought to cook for myself, expanding my palate and my cooking abilities beyond what I thought I could as a single college student.

On the flip side, it can definitely get to be pricey if you’re getting a box every week. Luckily, you’re able to adjust how many meals you want per week and whether or not you want to skip a box if money gets tight. However, like any subscription service, I’d advise you to keep an eye on auto renewals to make sure you don’t go above your budget. We are but broke college students, after all.

My final verdict: the meal kit is the way to go for any college student in need of an extra boost in the kitchen, whether you’re a pro or a noob like me. As Chef Gusteau from Ratatouille once said, “Anyone can cook.”

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NEW LOCATION 2568 Willamette

3 One-Pot Wonders Written by Kelsie Heffernan photos by Ben Jensen

F

inding new things to make for dinner can be a hassle, especially when you have to juggle it with classes, jobs and homework.

That’s not even mentioning all the dishes that can accrue! This story includes three one-pot meals with minimal ingredients that won’t break the bank.

One Pot Tofu Stir Fry-vegan and gluten free Tofu is a great way for vegans and vegetarians to get protein, and for meat-eaters to switch it up. If you’ve never cooked with tofu before, it can be intimidating, but the key to cooking with tofu is getting as much water out as possible. This is accomplished by pressing it, which is done with a tofu press or by wrapping the tofu in a towel and pressing it between two plates with something heavy on top. Cornstarch makes the tofu crispy on the outside, which creates the perfect texture.

Ingredients: 2 tbsp sunflower oil (or cooking oil of choice) 1 block extra firm tofu, pressed 1-2 tbsp cornstarch 1 cup green beans, halved 1 cup bell peppers, sliced 1 tbsp sesame oil 2 tbsp soy sauce 1 tbsp sweet chile sauce To make: Heat pan on medium-high heat and add 1 tbsp oil.

Chop tofu into cubes and toss with cornstarch.

Add to the pan and fry until golden colored (add more oil if needed).

Add sliced bell peppers and green

beans to the pan along with the other tbsp oil.

While the vegetables cook, whisk the sesame oil, soy sauce, and chile sauce in a small bowl.

Once the vegetables are slightly browned and a fork can easily slide through them, bring the heat to low.

Add the sauce to the pan and stir. Serve hot and enjoy!

One Pot Fried Rice-gluten free and dairy free

One Pot Chicken Red Curry-gluten free and dairy free

Ingredients: 1-2 tbsp sunflower oil 1 cup leftover rice 2 eggs, whisked ½ cup bell peppers ½ cup diced carrots 1/3 cup frozen peas 1 tbsp sesame oil 1-2 tbsp soy sauce Sriracha to taste Optional: meat of choice

When looking for curry recipes, you’ll often find that they are lengthy and time consuming and require multiple pans, cooking it in the oven, and a long list of ingredients. If you have the time, those curries are definitely worth it, but sometimes just using some curry paste is the best way to go; it’s still delicious, and a lot easier.

Ingredients: 2 tbsp sunflower oil 2 chicken breasts (quartered) 2 cups frozen mixed vegetables 1-2 cups diced potatoes.

2-4 tbsp red curry paste ½ can coconut milk (and more as needed) To make: Heat pan on medium high heat and add 1 tbsp oil.

Add chicken breasts and cook until internal temperature reaches 165℉ (add more oil as needed).

Once chicken is cooked, add the rest of the ingredients and stir until veggies defrost and potatoes soften and serve hot.

A great time to cook fried rice is if you’ve veaten out the night before and have a lot of extra rice, or if you’ve recently cooked rice and need something to do with the extras. Fried rice is the ultimate cost-friendly college meal, and rice and eggs are kitchen staples!

To make: Heat pan on medium high and add 1 tbsp oil.

If adding meat, cook first in the pan.

Fry vegetables until soft.

Push vegetables to one side of the pan and add eggs.

Scramble the eggs and combine with vegetables.

Add 1 tbsp oil and all the rice and cook for five minutes.

Add sesame oil and soy sauce and serve.

CHEWS & BREWS 2022

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Outdoor Seating

Guide Written by Hevenn Vanhelsdingen Photography by Sam Rudkin

Public House

Public house offers 100% contactless ordering of various food vendors—from poke bowls to scoops of edible cookie dough. Inside is a bar that serves beer, cider, kombucha and more.

Towards the back and down an accessibility ramp is a dog-friendly, tented, outdoor seating arrangement. Public House is the family friendly spot to grab a pint and try something new to eat.

Sky Bar

Located on the fifth floor of the Hyatt hotel, Sky Bar is Eugene’s only rooftop bar. Sky Bar utilizes a parking garage and elevators for easy accessibility. Grab a craft cocktail or some Starbucks, depending on your vibe, and enjoy the best outdoor seating view in Eugene. Feel free to get cozy next to the heaters or fire pit and order bar favorites–like chicken wings, mac and cheese or even flatbread.

Max’s Tavern

“The Heart Of West Campus'' is the perfect downtown spot to grab a drink and some food. This spot has its roots in Eugene, supposedly serving as the inspiration for “Moe’s” in The Simpsons. Max’s has cozy booth seating indoors and outdoor seating with fun lighting and heaters to enjoy. This is your go-to spot to grab a drink and enjoy the outdoors any night of the week.

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CHEWS & BREWS 2022

Beergarden

Beergarden is the most eclectic outdoor spot in Eugene. Inside, you can choose from 42 different taps or hundreds of bottled beer, cider, and kombucha options. The outdoor seating is occupied by multiple food carts to try and on evenings and weekends you can even catch some live music. This spot is tented with heaters that keep the whole space cozy, even on a cold night.

McMenamins North Bank

Whether you’re seated outside or not, every table enjoys a scenic view of the Willamette River.

Though the patio might not be the best for a drizzly day, this spot has Kapu Hut, a tiki bar with fire to cozy up next to while you enjoy your Lilliputian cocktail. This is also a good spot to grab a Northwest style dinner and enjoy the sun set over the river.

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