Source: The Register-Guard, Eugene, Ore.迷利倉Jan. 04--Two seasoned chefs who left established careers in Los Angeles to be closer to family in Eugene have opened a restaurant in the Fifth Street Public Market in downtown Eugene.The husband-and-wife team of Scott and Nicole Garrett recently opened Baker Butcher, an Italian restaurant, in the market's international food court.The Garretts moved to Oregon, where Nicole grew up, after Nicole's brother and sister-in-law, Drew and Michelle Wattier, were seriously injured in a hit-and-run accident in November 2012. The Wattiers were struck while walking outside the resort where they were staying in Los Cabos, Mexico."Nicole tended to her brother, and I took a job working for Oakway Catering and eventually took over the catering department," Scott Garrett said. Nicole eventually went to work for Oakway Catering, too, making cakes and specialty desserts.Scott, 39, previously had been executive chef for the Blue Plate Restaurant Group, which has three restaurants in Santa Monica, Calif. Nicole, 37, had been former executive head baker for SusieCakes, which has four locations in Los Angeles and four in San Francisco.When a restaurant space opened at Fifth Street market, the Garretts partnered with Borzi Marashi, owner of Oakway Catering, to open Baker Butcher.The restaurant is open 11 a.m. to 7 p.m. Monday to Thursday; 9 a.m. to 8 p.m. Friday and Saturday; and 9 a.m. to 5 p.m. on Sunday.In addition to the Garretts, the business has four other employees, including head chef Garrett Kirsch, who previously worked for b2 Wine Bar in Eugene.Baker Butcher serves a variety of soups, salads, sandwiches, and entrees daily, plus breakfast on weekends, with an emphasis on fresh, local ingredients. Popular dishes include specials featuring the gnocchi Scott Garrett makes by hand on Saturdays; orecchiette pasta with sausage, kale, peas and dates for $13; and a meatball "pub sub" sandwich for $11, they said. Breakfast fare on Saturday and Sunday mornings includes four varieties of frittatas for $5 to $7; rosemary polenta with grilled prosciutto and two eggs over easy for $7; and the Garretts' own version of French toast, with eggs and grilled sausage, $8.Both were working full time as they raced to get the restaurant open. They said they would get up at 5 a.m., go to their jobs at the c迷你倉tering company, then work on the Baker Butcher space from 5 or 6 p.m. until 9:30 p.m."We did that every day for three weeks," Scott Garrett said.The Garretts looked at various spaces around town for their restaurant but were drawn to the food court at Fifth Street market."Every (city) has a location like the Fifth Street market," Garrett said. "In San Francisco, it's the Ferry Building. There's so much diversity and culture and things to do and try. That's what drew us to the Fifth Street market, families and people getting together and enjoying each other's company, and trying new things."What I love to see is when families of five come in and everyone gets food from (a different restaurant)," he said."Just as much as I want to succeed, I want the Fifth Street market to succeed," Garrett said. "It's such a beautiful historic building."Next year, Baker Butcher wants to add after-hours activities, such as cooking and baking classes; oyster and champagne events; and summertime farmer's market dinners.After their high-powered careers in Southern California, moving to Eugene isn't a step down, Garrett said, "It's just different.""There's something to be said of having a smaller community," he said. "You get to know each other more easily. Friendships are formed. You're constantly educating yourself."Garrett said that when he first moved to Eugene, "I didn't have any ideas where I could fit in in the culinary community. I decided that if we wanted to get something going and do what we needed to do, we needed to do it ourselves."My wife and I both spent years upon years making other people successful," he said. "What we want to do is to just not have to do it for anyone anymore."He said he's not exactly sure how to measure the success of their venture, but he knows it's not just about money."I think it's about keeping people happy and offering different things and keeping people coming down here and learning and trying new things," he said.Garrett also is happy to report that a year after their accident and extensive medical treatments, Drew and Michelle Wattier are back at home together."They're both helping each other get rehabilitated," he said.Copyright: ___ (c)2014 The Register-Guard (Eugene, Ore.) Visit The Register-Guard (Eugene, Ore.) at .registerguard.com Distributed by MCT Information Services自存倉
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