Whether you lack the motivation to spend the time cooking a meal or don’t want to obtain the supplies needed to execute the challenge, sometimes it’s better to find a quick fix to your food woes.  Often a quick fix means a trip in the car, ordering through a box and paying an ambitious high schooler for your freshly microwaved supper. Fortunately, we live in the United States–home of options.

So, with an aching stomach, a burning aversion that takes cooking out of the picture, and a lack of desire for fast food, what’s a person to do?

Well, one new and local business in Eugene is trying to quell you of your hunger problems.

A booth for HungryDucks on the UO campus. (HungryDucks)

Darren Rabie, owner of HungryDucks.com, originally became interested in the area of Eugene when he was touring campuses to decide where he would attend graduate school after receiving his undergraduate degree at the University of Colorado. Immediately becoming infatuated with what the area had to offer after touring the University of Oregon and its surrounding region, Rabie postponed his graduate studies to try and bring a successful business he had once worked for in Colorado, to Eugene.

Part of the larger franchise OrderUp, HungryBuffs.com was started seven years ago by a friend of Rabie’s who saw a college market and the opportunity to capitalize on a new online ordering market. Beginning work for the company in 2010, Rabie quickly learned the tools of the trade and what it would take to continue to make the business profitable.

In his final year at HungryBuffs.com, Rabie mentioned that the company was able to achieve almost $3.5 million in online sales.

Now equipped with the knowledge of what it takes to operate this kind of business and seeing a niche in Eugene ready for it, Rabie made his move. In October 2012, HungryDucks officially went live. But, like most new businesses, the new online ordering company has been building from the ground up and taking steps towards become a success.

“The first few months were quite difficult,” stated Rabie about what it’s been like to have this company in Eugene. “Most of the time was spent laying the foundation, signing up our initial restaurants, and working out the kinks of the site.

Rabie also recognizes that , after around five months of operations, HungryDucks is still new to the area of Eugene and they will continue to be build, though it does have plenty of groundwork laid for it.

Services are not just limited to University of Oregon students. (HungryDucks)

In fact, besides its affiliation with OrderUp, HungryDucks also partners with Pony Express Restaurant Delivery. Now having operated in Eugene for some time, Pony Express has already established them as a viable delivery service should a restaurant not deliver and you either do not want to, or are unable to, drive to the restaurant for pick-up.

This does not mean, however, that HungryDucks and Pony Express are one and the same.

“[HungryDucks] does not handle delivery for any of our restaurants,” said Rabie about the difference between his business and Pony Express.

“This has been a hurdle for us, and has always caused confusion amongst our customers. We actually work with Pony Express and offer online ordering for all their restaurants they deliver for…we have a great relationship with Pony Express because we bring them more business.”

The distinguishing factor between HungryDucks and Pony Express is the simple fact that HungryDucks also takes online orders for individuals who wish to do takeout instead of delivery while also taking orders for restaurants that have their own delivery service (i.e. Pita Pit, Pizza Pipeline).

Utilizing a conglomeration of ways to get you your food, HungryDucks has already enlisted 55 local restaurants to its services and brings customers to their online service by providing them with plenty of incentives.

“One of the biggest draws to the website is our exclusive online specials,” explained Rabie as to what attracts individuals to his site. “Each restaurant gives us a special deal that customers receive for placing their order through us.”

Besides giving users access to restaurant specials through the site, HungryDucks also has a convenient interface that allows you to sort restaurants by type of food. The site displays each restaurant’s hours, menu, Google Maps location, most popular orders as well as what restaurants can deliver to your location.

The Oregon Ducks and HungryDucks working together. (HungryDucks)

The combination of all of the services listed above has led Rabie to describe HungryDucks in a very unique fashion.

“I like to describe HungryDucks as an online food court,” explained Rabie of his business. Customers who come to our website are hungry and looking for delivery or takeout. They are able to browse different restaurants, cuisines, prices, specials, and make a decision based upon all the available information. HungryDucks is truly a one stop shop for all the delivery and takeout restaurants in the area.”

Using his experience in years past as well as a Eugene market that could be ideal for a business such as this, Rabie also believes there is nowhere to go but up for HungryDucks.

“It will take a lot of hard work, but I strongly believe Eugene is the perfect market for a site like HungryDucks to thrive,” said Rabie of his future goals and aspirations. “The size of the town, the amount of college students, and even the high amount of rainy days all combine for a strong market.”

One of my favorite wineries in the southern Willamette Valley is Domaine Meriwether. Owner, Buzz Kawders, is not only one of the funnest people to be around, but he’s got a heart of gold and has an affinity for life unlike most. He has a great thing going: a state of the art winery that’s just outside of Oregon’s second largest city, Eugene, located on a beautiful piece of property with views of the nearby Coastal Range, and a stellar winemaker named Ray Walsh, who is well known for his success in crafting outstanding sparkling and still wines.

So, when I was asked to attend their inaugural Fine Dining in the Cellar event, it was marked on my calendar before I could say, “count me in.”

From start to finish, this Valentine’s Day themed cellar dinner at Domaine Meriwether blew me away.The food, wine, service and conversation were truly incredible – there was even a Conversation course offered after a five course meal and appetizers, it was an amazing evening.

Tasting room manager, Jennifer Sennett-Franklin has more events planned for 2013, and food and wine enthusiasts should be keeping an eye out for what’s to come at Domaine Meriwether.

Follow me over to my award-winning wine website, WineJulia.com to read the full story on this spectacular evening.

One winery, however, focuses on robust Italian varietals that don’t resemble a Pinot Noir whatsoever: Remy Wines. Remy Drabkin, owner and winmaker of Remy wines, is dedicated to, and passionate about, varietals like Barbera, Sangiovese, Lagrein and Dolcetto. Located in the heart of McMinnville’s historic Granary District, Remy has successfully tapped a niche for robust red wine lovers in an area that is all about the Pinot.

I recently had the opportunity to sit down for a tasting and lunch with Remy, where we broke bread, ate heartily, and enjoyed her 2009 Illahe Vineyard Oregon Lagrein and 2009 Rosebud Vineyard Washington Barbera. Surprisingly young, Remy has lead a full and interesting life of being in and around the wine industry – starting her first real wine job during harvest when she was just thirteen years old.

Growing up in the heart of Oregon’s wine country, surrounded by the pioneers of the Oregon wine industry, Remy knew she wanted to be a winemaker when she was just eight years old. Making her dreams come true, she now owns and runs her own winery and wine bar in McMinnville, where she creates wines that have exceptional depth of character and great complexity – wines that should not be missed.

Most local wine shops carry Remy Wines, and on January 23, 2013, Remy will be pouring her wines at The Broadway at Oakway Center for a special Remy Wines Dinner. The cost is just $35 dollars per person. Call 541-685-0790 and sign up before it’s fully booked. Without a doubt, this will be a fabulous event.

To read the full story about Remy’s interesting life and how she came to make Italian varietals in the heart of Pinot Noir country, including reviews of the Barbera and Lagrein, follow me over to my award-winning website, WineJulia.com.

Set in the center of a 9,500 square foot eclectic vintage and antique’s store off of Mohawk Boulevard in Springfield, the eatery and espresso lounge, Back Yard Bistro, was bustling with lunch goers surrounded by everything from beautiful antique cabinets, dressers and dining sets to clothing, shoes and jewelry. Some of the tables set within the Bistro had gorgeously enormous crystal chandeliers hanging above them, while all had lit candles and eye catching centerpieces. Completed and mismatched dining sets, both new and vintage, created a welcoming, fun and casual environment.

The menu was more extensive than one would think for an eatery inside an antique’s store: Soups, salads, sandwiches, paninis, quiches and desserts. Beverages included sodas, teas, espressos, mochas and lattes, and wine and beer – local wine to boot, which always adds a cool point in my book.

Knowing that each of us were starting diets in less than two days, indulging was a part of the plan. We started out with Berry Mimosa’s: dark red in color, packed full of flavor, fizzy and downright delicious. Jennifer ordered the Bradley’s French Dip and added a side salad, Maria ordered The Famous Cobb Salad, and I ordered a bowl of New England Clam Chowder served with two large planks of grilled cheesy garlic bread. Aside from the quiche, pizza, hot dog, sides and beverages, everything on the menu was $9.

This was our first outing since my birthday, back in November, when we ordered from Pony Express for a home delivery of Chao Praya. It’s amazing how time flies. This was when we realized how many Thai restaurants there are in our rather small city of Eugene – we thought of at least fourteen. The idea of having a Thai Taste-Off to discover Eugene’s best Pad Thai was born, which we still have in the works. This is open to the public, who can bring their favorite Pad Thai to be tasted and voted on. We’re still looking for the perfect spot and will be sure to announce the date and place once we have everything confirmed. For more details and to sign up, read the Chao Praya article here.

Anyway, we were glad to be able to finally get together to enjoy some gal pal time over food and wine. The main topic of our conversation was our upcoming diets. Jennifer has now started the HCG diet, under a physician’s care. Maria is conquering the Paleo diet, and I am living the low-carb lifestyle. Have no fear, our diets will not hold us back from meeting for lunch and having fun. In fact, it’s motivated us to find restaurants in Eugene that can accommodate our dieting society! The Gals love a mission, and we’ll be sharing our finds with our readers.

My soup was hearty, warm and delicious. The two planks of bread were covered in melted cheese, and a secret dressing between the cheese and the bread added a nice texture that was packed full of flavors. Maria’s salad was stacked-high and was topped with crispy bacon and hard-boiled eggs. Jennifer’s French Dip had tasty tender roasted beef on a grilled hoagie, and it was mouthwatering dipped in the Au Jus.

Co-owner, Montana, is one of four partners who own Indulge!. As she told us about some of the approximately 50 vendors within the 9,500 square foot building, she exuded happiness and pride – they’ve definitely got a good thing going. She says being surrounded by loving people, including her parents, sister and co-owner husband who run the bistro with her, the business has been a huge success. In fact, as stated on their menu and website, “It is a good idea to call ahead, even for 2 or more, we will reserve you a wonderful table. If you forget or just show up, no worries, we are very good at improvising, we will set you up!”

For dessert, as stuffed as we were, we could not resist one last indulgence after seeing a tray full of goodies from Sweet Life Patisserie. Both Maria and Jennifer ordered a Turtle – decadent chocolate with caramel and almonds, and I ordered a Pumpkin Cookie. Everything was savory, delightful and truly a great way to indulge before dieting.

Before departing, and after browsing the 9,500 square feet of treasures, we picked up a flyer about an interesting upcoming event that Indulge! will be hosting May 4 & 5, 2013: Barn & Field Festival. On ten acres out in Marcola, over 200 antique, primitive and artisan vendors will be showing off their collections; in addition to, food, wine and beer vendors. There will be live music and overnight camping is available. Campers are encouraged to bring their own items to sell at their camp sites. For details and to reserve your spot, visit: www.indulge1461.com.

Indulge! gets the Local Lunch Gals Recommended Eats seal of approval- we highly recommend it and will most certainly return. Light bulb! Maybe we’ll have some Local Lunch Gals Recommended Eats stickers made for restaurants that we recommend.

Indulge! 1461 Mohawk Blvd., Springfield, 97477

While this does give the opportunity for people to voice their own opinions on local food, it also leads to unnecessary criticism that may be fueled by an already present dislike before entering the restaurant. In fact, some restaurants who can afford it will pay consumers to write scathing reviews competing businesses.

For Sol Picante, a local Mexican restaurant that prides itself on providing fresh-mex food, more than a few reviews went against their business practices and ideals. And, when you’re not affiliated with any national chain or brand, those type of reviews can sometimes be demoralizing.

One person who identifies themselves through the Yelp service as Jim M. went so far as to write, “How many more days can this microwaved slop house stay open.” He had also previously criticized the business over a year prior to his latest review on November 15, 2012.

Luis (Center) and Serafin (Right) ensure the quality of their food day-in and day-out. Photo by Chris Anderson

While Jim was not alone in his criticisms of the restaurant, many more users defended Sol Picante for the way the food tasted, the atmosphere of the restaurant, and the service received while dining.

Luis Rodriguez, one of the two owners of Sol Picante, addressed the reviews.

“The first time I was frustrated,” said Rodriguez of his first time reading the reviews. “That happened around 8 months ago.”

The claims of Sol Picante’s product coming straight from packaging and onto the dinner tables ignited a passion inside both of the owners to try and expel the rumors that went against everything they want to stand for in a restaurant.

Serafin Mora, who has been a partial owner of the restaurant since he came to Sol Picante two months ago, wants to bring quality to the table before anything else.

“I like using fresh food. I try not to use any cans and use just fresh (ingredients), like fresh-mex (dining). I try to keep my customers happy by giving them good quality, good food, and good service. It’s healthy for the people. It was my dream, growing up, to provide fresh food.”

Quality and good service seem to be a staple at Sol Picante, who recently earned extremely high marks in a food and restaurant inspection. As was shown and described by Mora and Luis Rodriguez, this local Mexican restaurant preps their food on a daily basis in order to ensure the customer is receiving fresh food that does not have most of its life contained in a can. The passion for quality and fresh food stems from both of the owners’ experience in

Feeling hungry? Sol Picante has an appetizer platter that has everything from jalapeno poppers to flautas. Photo by Chris Anderson

past restaurants.

“I was working in other Mexican restaurants for 14 years,” explained Rodriguez. “From Pendleton (Oregon) I moved to Eugene (and opened Sol Picante). I have lots of experience with Mexican restaurants.”

The experience that both owners obtained at past restaurants led both of them to want to incorporate more of a fresh flavor to Mexican food in Eugene. Opening two years ago, Sol Picante was built in a leased building that was once completely bare.

“We did everything you see here,” said Rodriguez of the interior of the restaurant. “The whole entire space was empty before we came here.”

Starting from bare walls, Sol Picante has surely come a long way without sacrificing its initial goal of providing fresh products despite the reviews of multiple dissenters. In fact, if you open the refrigerator at Sol Picante,you’ll find that it is relatively bare when compared to other restaurants; the explanation for this being the need to consistently rotate fresh materials into and out of the restaurant. While this may not be the most economical option, the owners at Sol Picante know that it is for the better of their customers.

“We are proud of our produce we serve every single day,” mentioned Rodriguez. “It is all fresh.”

While there will always be dissenters who may mock a business or company, Sol Picante has moved past their negative and inaccurate reviews while producing quality food for their customers every day.

As for those people who still doubt Sol Picante?

“I invite all my customers to my kitchen to see how we cook,” explained Mora. “I invite them back so they can see how we prepare their food and the quality of it. My kitchen is always open.”

Delicious cocktails at Lava Lounge

Local Lunch Gal Jennifer just had a birthday. Although I won’t disclose her age, I will tell you all about our lunch at the restaurant that she chose for her birthday celebration: Ring of Fire.

Located on the northeast corner of Chambers Street and West Eleventh Avenue, Ring of Fire takes up the entire corner of a small strip mall. With three distinctly different dining areas and each boasting it’s own name, Ring of Fire is the main dining area, The Lava Lounge is the bar area and the Orchid Room is a room used for private events.

We decided to eat in the bar area since we knew we’d be ordering some of their much-talked-about cocktails. Set inside a rectangular shaped room, a bar with stools sits along one side towards the back of the room. In the front, adding an interesting flair to the decor, outdoor tables with open umbrellas offer booth-style seating with cushions and pillows.There are several regular four top and two top tables in addition to the outdoor tables. Since I’m the Lunch Gal that thinks ambiance is a really important quality to giving a restaurant a good rating, I always take note of the decor and feel of a restaurant. I really liked the ambiance – it’s modern, yet very comfortable and inviting with a unique twist.

The Gin Garden

We were there after the lunch rush on a Friday afternoon, so we were able to choose any table we wanted. We sat at one of the umbrella tables, and immediately started looking over the cocktail menu. Ring of Fire, or should I say the Lava Lounge, is known for having excellent cocktails, so although we usually order wine, today we were each going to try a cocktail.

I looked over the wine list too, of course, and I’m happy to report that Ring of Fire offers an outstanding selection of Oregon wine: Brandborg, Sweet Cheeks, King Estate, Rex Hill and Anne Amie to name a few. Having a great Oregon wine selection is of the utmost importance to me. What’s my number one, all time pet peeve? Wine lists at any Oregon restaurant, specifically Eugene, that do not offer Oregon wine. We are in the heart of world-class wine country, and there’s simply no excuse for any local restaurant to not support our local vintners. Enough said.

Jumbo Prawn Spring Rolls

Deciding on a cocktail was not an easy task, however. Some of the drinks that caught my attention were the Banana Attack Daiquiri, Fresh Fruit Infused Kamikaze, Oregon Peach and Gin Garden. Feeling in the mood for something really refreshing, I went with the Gin Garden: Fresh muddled cucumber, Hendrick’s gin, lemon and hints of basil. Maria also ordered the Gin Garden, but Jennifer went with the Fresh Fruit Infused Kamikaze. When our drinks arrived, we oohed and ahhed – they were definitely pretty, but best of all, they were really, really delicious. The Gin Garden was super refreshing, and the basil really stood out – both Maria and I loved it. Jennifer’s drink was delicious and refreshing too, with excellent pronounced berry flavors.

Once the waiter told us the specials, Maria and I didn’t even look at our menus, we both went with a special that sounded too good to pass up: Jumbo Prawn Spring Rolls with glass noodles, fresh basil and mint, lettuce and carrots, served with a chili peanut sauce. Jennifer went with her favorite dish, which is why she chose to eat at Ring of Fire for her birthday, the Phad Thai – stir fried rice noodles, egg, beansprouts and chicken, garnished with crushed roasted peanuts, green onions and lime.

Phad Thai

Before we were even half way through savoring our tantalizing cocktails, the food arrived – their food service is very quick, so this would be a great place for those in a time crunch.The Spring Rolls were not what I had imagined – they were made using rice paper wrappers, which are not my favorite due to the fact that they boast zero flavor; albeit, they are indeed much healthier than the fried version. Fortunately, what was inside the wrappers was very fresh and full of delectable flavors, so the the no-taste wrappers served their purpose of simply holding the goodies inside. Maria and I both thought they were very good, and it was certainly a guilt-free meal. I just had to try some of Jennifer’s delicious-looking Phad Thai, and I immediately realized why Jennifer had ordered it. The noodles were cooked to perfection and all the expected, ambrosial Phad Thai flavors were there. The roasted peanuts added a perfect crunch, and the lime cut through some of the sweeter flavors, creating a well balanced, and delicious meal.

Chili Margarita

After we were done eating, Jennifer had to try another cocktail that had caught her eye: The Chili Margarita. The Chili Margarita is their Scratch Margarita (house made) with pineapple and jalapeno infused Sauza Gold tequila. This cocktail is not for the faint of heart, it is super, duper spicy, but Jennifer absolutely loved it, even as her eyes watered. Luckily, Maria had brought a special birthday Champagne Cupcake from Sweet Life, so the sweetness was able to tone down the spiciness of the drink – just a tad.

Considering this was Jennifer’s birthday lunch, the Lunch Gals were pretty mellow, and I’m surprised we didn’t start out with the Lava Lounge Volcano Bowl – a hand-thrown ceramic bowl filled with rums and tropical juices for 2-4 people. And, we didn’t head down the street with our wine glasses looking for wine, like we did when we had lunch at Burgers on the Run. Regardless, it was a great time for us gal pals to unwind and enjoy good drinks, food and company, and we definitely recommend Ring of Fire’s Lava Lounge.

Sweet Life Champagne Cupcake

Ladies and gentlemen, it is Halloween! A very merry Halloween to all of you. Halloween means many things to many people — to children, it is a yearly opportunity to binge on candy with parental approval; for dentists, it really is the nightmare before Christmas; for young adults, it is an excuse to add “sexy” as a prefix to any inanimate or animate object in the universe and thereby make it a costume; and for older adults, it is either a time to fork out money for candy for other people or a time to go out and party.

I decided to create a beverage for the 21+ crowd. Whether you choose to stay home and give candy to kids or have a drink at home before you go out and get crazy, this beverage is for you. It is a blood-red concoction that is strong, sweet, and sure to please you and your fellow party-goers. It makes for a mighty fine martini, tastes smooth on the rocks, or can be pumped up with a lemon-lime soda to make a big bowl of punch.

And did I mention it is blood-red? Dexter would be proud.

Ingredients

100% de agave tequila (I chose Luna Azul Blanco)

Red Apple Schnapps (DeKuyper makes a good one; you can also use Sour Apple Pucker if you cannot find Red Apple)

Sparkling lime water (Or lemon, or a non-fruit sparkling water is fine)

Cinnamon

Sugar

Lime wedge

Ice

Tools You Will Need

Shaker

Pint glass

Shot glass or instrument for measuring

Cutting knife

Cutting board

Glass(es) to pour beverage in

Halloween garnish(es), like eyeballs, fingers, or squid tentacles

Directions

1. Start off with a 100% de agave tequila. This is important: If a tequila does not explicitly state on the bottle that it is 100% de agave, this means the tequila has been cut with inferior ingredients. A pure tequila is made with agave juicies, but often times manufacturers will add other glucose or fructose sugars to keep costs down. A “mixed” tequila, referred to by tequila producers and aficionados as “mixto,” can contain up to 49% of sugars not from agave plants. Compared to mixto tequilas, 100% de agave tequilas have a more complex, refined taste and will taste infinitely better in the following cocktail.

You do not have to buy an expensive tequila. As long as it is 100% de agave, it will suffice. (100% de agave does not mean, though, that it is an amazing tequila. But it will be more amazing than, say, Tortilla Gold, which is a “tequila-flavored” grain alcohol.) I bought Luna Azul Blanco Tequila, which goes for about $20 at Northwest Liquor on Coburg Road.

2. Measure 1 part tequila in the shaker. By “1 part” I mean whatever form of measurement you are going to use. If you are making one drink, 1 part would likely equal 1 shot, or 1.5 ounces. If you are making a bowl of punch, 1 part might equal 1 or 2 cups, depending on how big your bowl is. (And if you are making more than one or two drinks, you obviously would not use a shaker. Maybe mix everything in a pitcher or the punch bowl itself.)

3. Measure 2 parts of the Red Apple Schnapps into the shaker. (So if you used 1, 1.5 ounce shot of tequila, you would use 2 shots of Red Apple Schnapps.)

4. Add ice to the shaker, enough to match the liquids. If making drink in a punch bowl, skip Steps Four and Five.

5. Place the pint glass over the shaker. Ensure that the two are securely attached. Shake the shaker vigorously until the liquors are mixed and ice-cold.

6. Now you need to prepare the glass(es) you will be using. In a plastic bag, combine cinnamon and sugar (use a little more sugar than cinnamon). Then pour the cinnamon-sugar mixture onto a plate.

7. Carefully cut the lime into wedges on the cutting board.

8. Make a slit in the middle of a lime wedge. Then run the lime along the rim(s) of the glass(es).

9. Turn the glass over and place the rim(s) of the glass(es) onto the plate of the cinnamon-sugar mixture.

10. Make sure it looks both beautiful and delicious.

11. Now that the glassware is ready, remove the pint glass from the shaker. Then measure 2 parts of sparkling lime water into shaker or punch bowl.

12. Pour the contents of shaker carefully into glassware, ensuring that cinnamon-sugar rim stays intact. If you are making this drink in a punch bowl, at this point you would carefully stir everything and then add enough ice to keep the drink cold.

13. Variations for personal taste: I made this cocktail to be both strong and sweet. Feel free to vary the amount of each ingredient to fit your taste preferences. If you want the drink less strong, you can add more soda water or use less tequila. If you want the drink less sweet, you should simply use less Red Apple Schnapps, the source of the sweetness. If you don’t like bubbles in your drink, omit the sparkling water and consider straining the cocktail into a chilled martini glass for a slow-sipping experience. If you are making punch for a big group, instead of sparkling water use 7-Up or some other lemon-lime soda and use a lot of it to stretch out the drink’s longevity while still maintaining adequate flavor and strength.

14. Add Halloween garnishes. Go to a nearby party store and get plastic eyeballs and severed fingers to spruce up the cocktail. Or you can do what I did: I went to Hiron’s and got a squid tentacle. (Squids are my favorite sea monster.)

15. Happy Halloween! And remember to drink responsibly!

Back in May, we spotted Burgers on the Run and snapped this photo

Now that school is back in session and summer has nearly turned to fall, the Local Lunch Gals, Maria, Jennifer and I, were finally able to get together for a much needed lunch outing.

With the ideal late summer weather we’re having here in the Willamette Valley, we decided we would meet somewhere with outdoor seating so we could eat while enjoying the warm sunshine and cool breezes.

We met in the eclectic Whiteaker Neighborhood at Burgers on the Run, an eye-catching burger joint that we had spotted months ago while visiting the nearby Wandering Goat. Reminiscent of 50′s style diners, Burgers on the Run is housed inside an all-chrome mobile street kitchen complete with witty signs, a working stoplight, Old Glory and a University of Oregon flag. In front of the food cart, a meticulously landscaped area with picnic tables and Adirondack chairs offers an inviting place for diners to relax and enjoy while noshing on their burgers, sandwiches and fries.

Maria and Jennifer placing their orders

Starting at just $2.75 for a single burger, add-on options include American, Swiss, Pepperjack and Cream cheeses. Gourmet toppings like fire roasted jalapenos, organic fried egg and fresh ripe avocado, to name a few, can be added to each burger and sandwich. Every sandwich and burger automatically comes with the mayo-based 27 spice Signature sauce, lettuce, tomato, pickles and onions, and can be made into a combo meal with fries and a soda.

I ordered the Single Burger combo with American cheese and added fresh ripe avocado. Maria ordered the Fairway Grilled Chicken sandwich combo with mayo and no onions, and Jennifer, who is currently on the HCG diet, ordered the 100 percent Turkey Burger, no bun.

Italian Alto Adige Lagrein – great with a burger

If you’ve read any of our past Local Lunch Gals reviews, you know we usually choose places to eat that offer beer and wine, and knowing that food carts in Eugene are not allowed to sell any type of alcohol, I came prepared. In my purse, I had a bottle of wine, a bottle opener and a wine glass. Since Maria had been at work prior to our lunch meeting, she didn’t have a wine glass with her, but Jennifer brought a plastic wine glass from home. While we waited for our food to be prepared, we opened up the bottle of wine: a Lagrein from the Alto Adige region of Italy – a bold Italian red wine that pairs well with red meat.

I poured some into Maria’s paper cup (sorry Maria), some into Jennifer’s plastic wine glass and some into my wine glass, and we cheered to our first Local Lunch Gals outing in what seemed to be way too long.

Single Burger combo meal with a side of fresh avocado

When our food was ready for pick-up, I was happy to see my favorite kind of French fries, shoestrings, alongside a mouthwatering juicy burger. I asked for the avocado on the side, and I loved that it was a generous helping of thick, very fresh slices. At first bite, I could taste the many flavors of the 27 spice Signature sauce, which definitely made this burger stand out from others – it was delicious.

Jennifer and Maria really enjoyed their meals too; however, I’m sure Jennifer’s mouth was watering for some fries and a burger, though she did eat every last bite of her no-bun turkey burger which she cut up with the lettuce and tomato to make a salad. Maria’s chicken was juicy and packed full of the flavors it had been marinated in, and as you can tell in the photo, she was diggin’ it.

Maria clearly enjoying the Fairway Chicken sandwich – I hope we’ll still be friends after she sees this!

The Italian Lagrein I brought was a prefect match with the juicy, flavorful burger; in fact, we all loved the wine so much that it dissipated rather quickly. What do wine gals do who are not ready to be done with sipping good wine while spending time with good friends? We find a solution. First we attempted to have someone deliver us a bottle of wine through a pleading post on Facebook. No luck. We did have other options: Red Barn Grocery was only a couple blocks away and a small market was right around the corner; however, Eugene Wine Cellars was in plain view from where we sat.

Thank you Eugene Wine Cellars!

Since the gracious owner of Burgers on the Run didn’t mind that we were sticking around after we had finished our meals, we opted to head over to Eugene Wine Cellars to see if we were lucky enough to score a bottle of wine from an urban winery that does not have a tasting room or a retail outlet [at this location]. After attempting a few knocks on the locked door, we thought we may need to head over to Red Barn Grocery after all. But, as luck would have it, a forklift operator was hard at work lifting pallets of cases of wine just outside the winery. We waved him down and asked if we could purchase just one bottle of wine. At first, he looked at us like we were crazy wino women (perhaps we were), but once he realized we were serious, he made a quick call to the owner who agreed to sell us a bottle of B2 2009 Pinot Noir. Mission accomplished.

The three chairs we claimed for the afternoon

We headed back to Burgers on the Run, pulled the Adirondack chairs into the grass between the street and the food cart, and made ourselves comfortable while we relished in a glass of great local wine and marvelous conversation. The owner of Burgers on the Run mentioned that we had broken a record for being the longest staying customers he had ever had, and we really appreciated his hospitality.

We will, for sure, be returning to Burgers on the Run. Overall, the prices were exceptional, the food was outstanding, and the owner is approachable, accommodating and amicable. We highly recommend this one-of-a-kind food cart.

Burgers on the Run

Burgers on the Run is located in the parking lot of Builder’s Electric at 195 Madison, diagonally across the street from The Wandering Goat and just two buildings away from Eugene Wine Cellars.  The empty building that now sits in between Builder’s Electric and Eugene Wine Cellars is the future home of Oakshire Brewing. Just around the corner from Burgers on the Run is the future home of Hop Valley. I’m pretty sure owner, Steve O’Brien, found the perfect spot for his All-American burger joint.

Special thanks to Burgers on the Run, Steve O’Brien, for his hospitality and great conversation with the Local Lunch Gals. Not only was O’Brien gracious and hospitable, but he gives back to the community that surrounds him with kindness and generosity; in addition to, donating to both Food For Lane County and St. Vincent de Paul’s.

For a full review of the Italian Lagrein and the B2 Pinot Noir, follow me over to WineJulia.com. B2 wine is produced by Eugene wine Cellars and their tasting room is in the B2 Wine Bar located in Crescent Village at 2794 Shadow View, Eugene.

The blue skies and 84 degree temperatures on Friday, the 13th of July, had the Local Lunch Gals outdoors for the entire day. Maria and Jennifer, along with a high school friend visiting from Idaho, had a fabulous lunch on the patio at Oregon Electric Station. I wasn’t able to join them, but later in the afternoon, a friend and I went to Sweet Cheeks Winery to take in the view of the valley while chilling out with a glass of Sweet Cheeks Pinot Gris and indulging in a delectable meal.

Although I’ll soon be writing all about Lunch Gal Maria and Lunch Gal Jennifer’s good time at Oregon Electric Station, for now I’m excited to write about Delacata, a local food cart that just happened to be set up at Sweet Cheeks Winery on Friday. Delacata serves up authentic and absolutely savory soul food.

When we arrived at Sweet Cheeks around 5 pm, there were only a couple patio tables left in addition to some picnic tables that were set out in front of the Delacata food cart. With our bottle of Sweet Cheeks Pinot Gris and a galvanized bucket of ice to keep it chilled, we sat down and each poured a glass of wine. With the Delacata cart in full view from where we sat, and no one in line, we decided that it was the perfect time to check out their menu. Our timing couldn’t have been more perfect – as we were ordering, a long line started to form behind us.

Listed on their chalkboard menu for Friday was:

• Catfish & Fixin’s – cornmeal breaded catfish, fried, served with jalapeno cheddar hush puppies, cilantro-lime coleslaw, and dill aioli sauce.
• Bayou Shrimp PoBoy – Cajun shrimp piled on a buttered PoBoy, organic lettuce and tomato and homemade remoulade.
• Cajun Chick’ N’ Wich – chicken breast breaded in Cajun flour, fried, served with lettuce and tomato on the bread of the day and with sauce of the day. Served with your choice of fries
• Slug Burger and Fries – Angus beef mixed with spices and potato flour, fried, served on a buttered bun with ketchup, mustard, pickle and cheese. Served with your choice of fries.
• Jalapeno Cheddar Hushpuppies
• Crackin’ Grattons
• Your choice of Fries (rosemary-sea salt, cajun, curry, Greek)
• Deep Fried Pickle Chips
• Cane Sugga Sweet Tea or Blu-Raz Lemonade

Everything listed on the menu sounded divine, so making a decision was tough. We settled on sharing both the Cajun Chick’ N’ Wich and the Shrimp PoBoy, along with two sides of fries: rosemary-sea salt and Greek.

In spite of the crowd that was quickly forming around Delacata, our food was ready rather promptly. We were called by name when our order was up, and we eagerly grabbed our plates. From their line-up of assorted hot sauces, we poured a couple different flavors into small cups for to try as french-fry-dipping sauces, and we sat down with our scrumptious looking meals.

Chick’ N’ Wich

I tried the french fries first. Perfectly fried to a crispy golden brown, both the Greek and rosemary-sea salt were topped with their appropriate seasonings and each was packed full of flavor. The Chick’ N’ Wich sandwich had two healthy-sized boneless chicken tenders that were crunchy on the outside and super juicy on the inside, a tomato, some lettuce and a tasty sauce that we thought resembled a lightly seasoned remoulade with flavors similar to thousand island dressing – all stacked inside a soft bun. It was deliciously outstanding – there was not even a single crumb left when we were through.

The Shrimp PoBoy was really delicious too. The shrimp was plentiful and fried to perfection using a flavorful light batter. Piled high inside a hoagie roll with lettuce and tomato slices, the delectable remoulade pulled all the flavors together very nicely. As messy as it was to eat (this  PoBoy required a fork), there wasn’t a single crumb left – just like the Cajun Chick’ N’ Wich. We enjoyed the food so much that we forgot to leave room for the warm bread pudding with Sweet Cheeks Vintage Riesling, but Delacata will be at Sweet Cheeks again, and we’ll be sure to save room for dessert next time.

Each of these two entrees, both the chicken and the shrimp, paired perfectly with the Sweet Cheeks Pinot Gris. With our stomachs and glasses full, we kicked back and relaxed while looking out over the vineyard and valley. More than once, we said, “Life is good.”

Delacata’s slogan is: devoted to the pursuit of fine southern cuisine. They have certainly accomplished their pursuit: Delacata’s southern cuisine is positively fine cuisine. The Lunch Gals will be enjoying Delacata as often as possible, and we’ll be bringing our friends and families.

Find Delacata Tuesday through Friday, 11 am – 2:30 pm, at the corner of Olive and 8th. Friday nights, Delacata can be found at either Sweet Cheeks Winery or LaVelle Vineyards, and on Saturdays from 12-5 pm, they set up at Oakshire Brewing Company. For details and specials, visit their Facebook page, Delacata.

photo credit | wanderinggoat.com

The Local Lunch Gals ended up having lunch at the fairly new Rye restaurant on Friday, but it wasn’t part of our original plan.

Around noon, the three lunch gals met in the offbeat Whitaker neighborhood with plans to have lunch at the Wandering Goat. Jennifer arrived before Maria and I, and one look inside the Goat revealed a full house: all tables and chairs, both inside and outside, were taken. So, when Maria and I arrived, Jennifer was waiting for us at a picnic table in front of Eugene Wine Cellars, which is located across the street from the Wandering Goat. If Eugene Wine Cellars had been open, we probably would have been happy just taking up residence at the picnic table with a bottle of wine and some food to go from the Wandering Goat, but it wasn’t, so we decided to cruise the neighborhood in search of another eatery.

We drove by Izakaya Meiji and Sam Bond’s, but neither were open. We passed Ninkasi and saw the popular Betty Rocker’s Street Kitchen. Although we’ve all been wanting to try Betty Rocker’s, we were really wanting wine with lunch, so that’s when Jennifer suggested we try Rye.

the outdoor patio at Rye

Rye is located at 444 East Third Avenue in downtown Eugene, where the Bridge Bar & Grill used to be. As soon as we pulled into our parking spot next to the outdoor patio area, I knew I was going to like the ambiance. Picnic tables were each adorned with baskets and vases of fresh herbs, flowers and plants. A large garage-style door, which was up and open, allowed the indoor seating to have a feeling of being outdoors.

The inside was very inviting. Stand-alone tables, booths, and a bar with stools were seating options, in addition to bench seating along the walls which included pillows and velvety-soft cushions. The color scheme was earthy, with sage colored walls, brown furniture and fabrics to match. Old whiskey bottles that were recycled and used for water bottles adorned the tables, and a large rock fireplace was at the opposite end of the restaurant from the large garage-style door. We all commented on how we loved the feel and decor.

inviting ambiance at Rye

Although the skies were blue last Friday, it was incredibly muggy, so we opted to sit inside at a table with a nice view of the patio. Each of us ordered a glass of wine. Jennifer ordered the Capitello Willamette Valley Pinot Gris, Maria ordered Matchbook Chardonnnay out of California, and I ordered the Foris Rogue Valley Pinot Blanc.

We looked over the lunch menu while sipping our chilled whites. One of the things we’ve noticed lately while visiting so many restaurants is that unique food options are popping up on menus more often than not. If you read our review of Falling Sky Brewing, you’ll know that Maria substituted Fried Pig Ears for plain old chicken on the salad she ordered, and we both opted out of ordering their Beef Tongue.

At Rye, under Starters & Salads, their Poutine is Fries with Cheese, Duck Confit and Duck Gravy. Composed Salad is a mixture of Green Beans, Saffron Roasted Fingerling Potatoes, Roasted Shallots, Grilled Chicken and Hard Boiled Duck Egg with a Shallot-Sherry Vinaigrette on house greens. Some of the other starters included Chevre Frites, Warm Goat Cheese Salad, and Mussels steamed with Vermouth and Fennel. Mains & Sandwiches were more traditional and included an Italian Meatball Sandwich, Grilled Portabella Sandwich, Chicken Paillared Sandwich, Open-Faced Sausage Sandwich and a Pasta and Catch of the Day.

Jennifer and I both ordered the Chicken Paillared Sandwich – chicken breast pounded flat, grilled and served on grilled Ciabatta bread with sauteed onions and aioli. Maria ordered the Pasta of the Day: Wild Caught Sauteed Salmon Belly Fettuccine with butter, white wine marinara and seasonal vegetables. Menu Modifier Maria did, however, substitute the butter for olive oil.

The Chicken Paillared Sandwich was exactly as described except for the Ciabatta bread didn’t seem to have been grilled; however, it was fresh and good. The onions had hints of rosemary flavoring and the aioli reminded me a little bit of thousand island dressing without the sweetness. It was a very tasty aioli, so I ordered a side of it to dip my sandwich into, which really helped the flavors of the sandwich come to life. Maria’s pasta special was down-right delicious. The fresh sauteed vegetables and creamy white wine marinara sauce melded together beautifully with the sweetness of the perfectly cooked salmon belly.

When our server mentioned there was an in-house Chocolatier, we decided to order some chocolates from the dessert menu: the Peanut Cluster and the Peanut Butter Cup. Not being able to resist the Creme Caramel, we added that to our dessert order too.

The Peanut Cluster was made up of Salted Blister Peanuts and Himalayan Sea Salt dipped in organic 70 percent dark chocolate, and it was sweet meets salty perfection. The Peanut Butter Cup looked much like a Reese’s Peanut Butter Cup, but it sure didn’t taste like one. It was made with spicy salted peanut butter in organic milk chocolate and topped with chipotle salt. All three of the dessert items were delicious.

The three of us really enjoyed lunch at Rye. Maria was happy that the chef was able to modify her pasta, Jennifer was happy with our accommodating and attentive server, and I loved the ambiance; in addition to a wine list that included local wine. Next time we go, we’re going to try out something from their Classic Drink menu, which included pre-Prohibition drinks, like the Aviation, circa 1916 invented by Hugo Ensslin, gin, lemon, creme de violet and maraschino.