This week’s Yes, Chef interview was with Eric Dodds, head chef of Bar Purlieu. Bar Purlieu is a French-inspired farm to table restaurant, located here in Eugene. Once you step into the space, you can feel a sense of warmth radiating from the friendly staff, the charming wallpaper, and the low hum of conversations happening around you. Bar Purlieu is known for their innovative cocktails as well as their seasonal tasting menu that offers beautifully curated food made with fresh, local ingredients.
Eric’s love for cooking was cultivated at a young age while spending time with his Norwegian grandma whom he called ‘Mormor’. His Norwegian background has a strong influence on his cuisine, and he is determined to pay homage to his culture through every flavorful bite. Norwegian cuisine normally consists of lots of fish, venison, other game meats, and steamed vegetables that will require you to add your own butter and salt. Eric puts his own spin on it by making the most simple recipes into palpable dishes that people will remember. Although he never went to culinary school, he was able to work his way up the ladder in kitchens, working for talented chefs all over the Pacific Northwest. When he moved to Eugene four years ago, he was blown away by two things: 1) the tight-knit community that is fostered here 2) the Lane County Farmers Market.
“Community means a lot, especially right now. To know that the market is there all the time (except when LCFM is on break) is a comfort,” he says.
Some of his favorite things to do at the market are visiting Kait Crowley at PK Pastures where Bar Purlieu sources their chicken and grabbing a hot dog at Moondog Farm. To stay inspired in making recipes when the market is not in season, Eric steadfastly opens and reads all of his cookbooks. He recommends that every cook should own Cooking with the Seasons, which will guide you in using local, fresh ingredients from your geographical area in every season.
Currently, Eric is really excited about rutabaga, a cool-weather root vegetable that is harvested in the winter-time and is often used in Norwegian cuisine. One classic dish he uses this crop for is rutabaga purée with a seared lambchop dressed in lingonberry sauce that is made with chambord, vinegar, and shallots.
Since moving to Eugene and shopping at our farmers market, Eric feels closer to food than ever before. What started as an adventure in exploring his passion for cooking, metamorphosed into him finding his special home.
Come check out Bar Purlieu at 1530 Willamette St from Monday to Saturday (4 – 10 pm). The cozy ambience is perfect for a date night, an intimate gathering, or a solo meal at the bar.