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Newport invites YOU to celebrate your love for food!
Come enjoy 3-course prix-fixé meals at your favorite Newport restaurants during Newport's 1st Annual Restaurant Week
March 27th-April 2nd, 2009.
From fast food to fine dining, you will have the opportunity to sample new restaurants you haven't
yet experienced, and explore exciting new dishes at your old favorites.
- Choose from lunch and dinner prix-fixé meals.
- Each meal includes 3 courses – salad or appetizer, entree and dessert.
- Gratuity and beverages are not included.
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Explore the participating Restaurants and Menus below!
Announcing.... Chef's Corner
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The Greater Newport Chamber of Commerce is showcasing one local chef each month on this
website and in our Communiqué newsletter. Learn more about each chef, including their favorite recipes.
If you are a local Chef and want to participate, please fill out the Chef's Corner form and return it to Sunny at the Chamber Office, 541-265-8801.
Featuring . . . Chef Eric McElroy
Restaurant: Shilo Restaurant
Length of time there: One year
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When did you know you wanted to be a Chef? How did you become a Chef?
I decided to work at becoming a Chef at the age of 18. I started as a line cook in Memphis, Tennessee in one of
the top fine dining restaurants in the city doing prep work. By the age of 22, I had worked my way up to sous chef
and worked under the city's top chefs. I became an executive chef at the age of 24 and was given a chance
to run my own fine dining restaurant. From that point on, I have done pretty much everything from a food
and beverage director at Hilton Hotels to a research and development chef and restaurant consultant for
national accounts.
Please share any helpful tricks or techniques you use in your kitchen.
I would have to say as far as tricks and techniques...I don't really have any. I just always try to think outside
the box on how to prepare a better dish.
What is your favorite dish to make at home?
At home, I would have to say without a doubt is "smoking" anything. There is just something about the
flavor that slow smoking does for seafood and meat.
Any interesting things about yourself you would like to share?
I think the best or most interesting part about myself is I like to have fun while I work. I don't
understand some chefs nowadays who think you have to have an attitude with everyone while
you work. Respect your staff and treat them as they were your best friend, and you will
get the same in return.
What is your secret ingredient?
Well, as always, say....It's a secret!!
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Chef Eric McElroy
[Click image for larger view] |
Here is One of Chef Eric's Favorite Recipes . . .
| Coconut-Mango Crab Sauce |
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3 cups Coconut Milk
1/2 cup Mango Chutney
1/2 cup Orange Juice
1/4 cup Honey
1/2 Tbl Chili Paste
1/2 Tbl Chili Flakes
1 tsp Saffron
1/2 cup Dungeness Crab Meat
Salt and Pepper to Taste
In a Sauce Pan heat the Coconut Milk and Mango Chutney to a simmer.
Add the Orange Juice, Honey, Chili Paste, Chili Flakes, and Saffron.
Bring to a Low Boil and Reduce until the sauce will coat the back of a Spoon.
Add the Crab Meat and season with Salt and Pepper.
This Sauce will go great with most Local Seafood. Serve as a Sauce or, if Grilling, use as a glaze on Fish.
Great with Halibut and Prawns!!!
If it is Steak you desire, Leave out the Dungeness Crab and use as a glaze. Then top the Steak with the Crab!!
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Newport, Oregon
The coast you remember.
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