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The Pioneer Log FEATURES

February 24, 2012

ILLUSTRATION BY SAMANTHA SARVET

CLYDE COMMON
BY DARYA WATNICK
Editor-in-Chief

Tucked in next to the Ace Hotel, one block from Powells, Clyde Common is a luxurious restaurant and bar. With its hip atmosphere, it is often hard to distinguish the wait sta from the patrons, as they all have a prevalence of tattoos, piercings and plaid. We arrived after 5 p.m. on a Friday expecting a large crowd, but we were seated almost immediately in the restaurants upper level. For a while we were the only customers upstairs, so we took our time looking over

the happy hour menu. is upscale European style tavern has happy hour Monday through Friday from 3 p.m. to 6 p.m. Normally, entrees run $20 and appetizers and sides upwards of $6. During happy hour, however, the food runs from $2 for their daily cookie to a delicious $6 burger. e cocktails and featured wine are a college budget-friendly $5 and draft beer is $3.50. Happy hour is the perfect time to get a taste of this gourmet fare. e French fries are thin and cooked to perfection. Clyde Common pairs them with a mouth-watering

harissa sauce, which is a slightly spicy cilantro dip, and aioli. My favorite happy hour dish was the toasted baguette slices that came with Nutella, jam and hazelnuts. is is only on the happy hour menu at Clyde Common, and it is a real treat. It was a gooey, tasty mess to eat. e warm bread melted the Nutella and the orange marmalade made with fresh slices of fruit paired surprisingly well with the chocolate spread. Both the marmalade and the chocolate spread tasted homemade. One Clyde Common specialty is the punch of the day. It is a seemingly random

PHOTOS BY DARYA WATNICK

combination of juices, liqueurs and alcohol. e day we went it was very pink and very strong, and our waitress mentioned that it wasnt her favorite punch the bartenders have made. Our favorite drink from the evening was the non-alcoholic lavender lemonade. It was the perfect balance of sweet and tart with a hint of lavender that lent the drink a light, exotic avor. Overall, I highly recommend the happy hour at Clyde Common. e prices are low enough that youll have some money left over to grab a book at Powells on your way home.

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Demystifying that weird white sauce

BY KEVIN RYAN
Staff Writer

ALL ABOUT AIOLI

PLU
ILLUSTRATION BY SAMANTHA SARVET

Master of Science in Finance

Industry relevant Cross-disciplinary Globally aware Ethically grounded

e Bon has been serving aioli at almost every meal now, and I keep hearing people ask what it is. An excellent question! Aioli is an important sauce for everyone to know, as it is possibly the most delicious condiment if done properly. is sauce was born in the Provence region of France and is used as a simple condiment for many grilled vegetables and meats. Usually when the French do anything, it is highly complex and hard to replicate, but since aioli is from a traditionally poorer, rural region of France, its quite simple and easy for anyone to make. e process is similar to making mayonnaise, just with some garlic paste added for extra avor. e oil is emulsi ed (which just means that the oil is suspended in waterBY STEPHANIE TSINGOS
Guest Writer

Weekly CAB update

soluble compounds) with the help of egg yolk, lemon juice and garlic. Dijon mustard also works as a great emulsi er. Here is a recipe for a classic aioli: Finely mince one large clove of garlic. Sprinkle with a generous pinch of coarse salt, then mash and spread the garlic against the cutting board with the at of your knife until it becomes a paste. Place the paste in a bowl with a raw egg yolk and a teaspoon of lemon juice. Whisk together. Roll up a towel to make a circle and rest the bowl in it to stop it from slipping. Add 1/2 cup of oil, very slowly at rst until it is well combined, then at a slow, steady drizzle until it is all combined, stirring constantly. You can add herbs or Dijon mustard to give it more avor, but I like mine plain, on a sandwich or with some veggies.

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Curriculum aligned with the CFA 10 month Masters degree Full time No work experience required Monthly information sessions

Are you looking for a way to spice up your life on campus? Maybe youre looking for a study break, a way to meet new people, or just a way to channel your general enthusiasm? Youve come to the right place! Welcome to the new Campus Activities Board column! Every week well be writing a bit about upcoming events on campus. First, were showing the movie e Immortals in Council Chamber tonight at 8pm. Its about sweaty

Ancient Greek men, so itll de nitely be a good time. On Monday Feb. 27, you can stroll on over to Stamm for some casual Laser Tag, co-hosted by Unisex. e event begins at 7 pm. but sign-ups start at 5 outside the Bon. e event goes until 10 p.m. so theres plenty of fun to be had! And dont forget about the Wednesday Night Concert Series, every Wednesday in Maggies. is week, Sauvie Island will be strumming their stylish tunes for you at 10 pm. See you there!

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30th Public Interest Environmental Law Conference

Frontier : T he New Po

rossroads of lC Ou ca r ti E li

ntal Futur nme e iro nv

Pacific Lutheran University School of Business | Tacoma, WA 98447 (253) 535-7330 | msf@plu.edu | choose.plu.edu/msf

University of Oregon March 1-4, 2012

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www.pielc.org