Thursday, August 20, 2009

The Beginning.

Here she is: the Devour van. We will be healing and transforming this baby into the very heart of Devour. Stay tuned for updates!


Friday, August 14, 2009

A Sample Menu

Sweet Chili Chicken Salad: Sweet and kinda hot chili mayo folded with roasted chicken thighs and grilled with dill havarti

Vietnamese Sandwich Devour style: Seared tofu, pickled carrot and radish, spicy aioli, and grilled with cilantro

Italian Mother in Law: Focaccia hot pressed with hot coppa, hot pesto, hot dried tomatoes and warm muenster cheese

Salads of the day: German potato salad, sesame noodles, avocado with greens, and oven-roasted tomato dressing

Beverages: the usual sodas, the Devour Limeade, a selection o’ root beers from the cellar

And . . . .

Daily sweet baked goodness from home.


Thursday, August 13, 2009


You made it and thank you! 

Devour has a little ways to go before hitting the streets but it shouldn't be long now. Acquisition is under way on our Devour deliciousness transport and the paperwork is going through the gears. Here at Devour HQ, we are very excited about seeing you all on the sidewalks and parking lots of Eugene and Springfield with the devoured remnants of our sandwiches, sides, and Mom-baked goodies.

Thank you,



Monday, August 3, 2009

About Me


My mom's a great cook. My dad's a great cook. I'm a great eater. That's where it all started.

In high school, I got a fry job on a PM line. I was burned, smelled like old grease, and worked 'till the wee hours. I loved it.

Culinary schoolin' while working at a fancy hotel in downtown Seattle. I flipped eggs on room-service duty and peeled carrot after carrot after carrot...

Then I was in Boston prepping away at the most delicious restaurants in town. Tales and teachings only the Atlantic side could serve.

Back in the Northwest and heading up the smallest kitchens ever! Slicing cases of mushrooms, degreasing my tiny convection oven, blanching spaetzle, whisking fondue and then to the butcher shop to crack bones, learn the way of the butcher, and study the food business.

Then one night something snaps. Ideas go from my ‘dream’ lobe to my ‘do’ lobe. They touch the mental pedal. I awake and fears sizzle away.

I know what I need to do.
I know how to do it.
And I call it DEVOUR!

Contact me:
____twitter: devoureugene
____facebook: DEVOUR
____or call: 541-556-0829