One of the neat things about raising some of the healthiest, and tastiest chickens this side of the Mississippi is that people devour them. Whether it is you and your family pushing our chicken past your palates, or local restaurants offering the highest quality products to their customers, our chickens have found their way all around town. Because of the kind of reception we have experienced from many of the best restaurants in Eugene, we wanted to take a moment to recognize them for their commitment to supporting local farmers, and offering their customers (perhaps even you) “the good stuff”. If you dine out in the Eugene area, please find your way to one of these great eateries.
Heidi Tunnell is doing exciting things at the Heidi Tunnell Catering Company just a hop, skip and a jump down I-5 in Creswell, Oregon. Our Family Farm came across the HTCC in the Eugene Magazine. After a short phone call, Heidi was more than on board with Our Family Farm chickens, and has become an outspoken advocate of our birds, and what we are doing. The Eugene Register Guard’s Dash Magazine says of Heidi, “Passion for food took this Creswell native on a journey to the Culinary Institute of America and beyond before she made her way home.” Make your way to Creswell for Heidi’s Tuesday lunches (deliveries to Eugene), and stay tuned for the upcoming 2011 Summer Barn Dinner series.
Adam’s Sustainable Table is one of just 23 3-star certified restaurants in the U.S. to receive the top ranking for sustainable practices from the national nonprofit Green Restaurant Association (GRA). Adam and the crew work extremely hard to bring you a menu that captures ingredients within a 100 mile radius of Eugene, and a menu that is heavily influenced by the season’s provision.
Chef D’ Cuisine Melissa Williams of Adam’s Sustainable Table uses Our Family Farm chicken to kick up their signature Chicken Piccata, an offering on their newest menu, “from the beginning of the beginning.
The Rabbit Bistro is Chef D’ Cuisine, Gabriel Gil’s baby. As the newest recipient to be awarded the Bite of Oregon’s coveted “Iron Chef Oregon” title, Chef Gabe uses some of the less traditional bits of Our Family Farm chickens (hearts, livers, feet, and all) to create some of the tastiest and most clever French dishes you may ever have the opportunity to experience.
June, the newest venture of Katie Marcus-Brown and Sara Willis is a delicious dining adventure smack dab in the middle of town. “You’re not going to come in here and find 20 things on the menu. The dinner menu might have 10,” Willis says. One dish worthy of note is Chef Steve Eproson’s Chicken Marbella: 1/2 deboned (Our Family Farm during the warmer months) chicken marinated with dried plumes, green olives, capers, garlic and white wine. It is awesome!
It has been said that the altitude of Ibrahim Hamide’s flames are limited only by his nerve and the height of the ceiling at his Cafe Soriah. Consistently voted as one of the best restaurants in Eugene, Jon Boyd of the Register Guard says, “Hamide says he’s a romantic trying to keep a romantic tradition alive. What could be more romantic for a couple than to have a personal chef prepare dinner?” When you are finished with dinner, make sure you save room for the wonderful things Ibrahim will do to bananas, macadamia nuts, and ice cream!
The Oregon Electric Station is famous for its service, atmosphere, prime rib, the very freshest seafood…and now, chicken. Executive Chef, Tom Smith and his team work hard to delight the palate; whether it is providing plates full of crab cakes to the post 9-5 crowd, hand fire-roasting jalepenos to infuse the perfect hint of smokiness, or satisfying the stomach with their classic buttermilk chicken. The Oregon Electric Station is a staple in Eugene, built upon old, beautifully restored railroad cars. If you have enjoyed the stuff coming from their kitchen, you understand one of our reasons for partnering with them. If you haven’t, this winter is a good time to pay Chef a visit.
The Eugene Country Club is where Our Family Farm got it’s start in the restaurant market. Thank you Chef Lee, and rising star, Jason Albright for the confidence in our chickens, and the support throughout the summer by filling your member’s plates with the best darned chicken around! If you are a member at the Country Club, please thank Chef Lee while you savor the wonderful things he does to our birds.