By: Marilee Reyes | October 21 2010
Posted in Eugene - Find It - Eugene

Photo by Marilee Reyes

Sustainability isn’t always the easiest premise upon which to base a business, but for some people it’s the only one. Executive chef and restaurateur Adam Bernstein is one of those people. Just in case he needed confirmation, his restaurant, Adam’s Sustainable Table in Eugene’s Broadway-Pearl District, has just added another laurel to a long list of Bernstein’s awards: The Three-Star Certified Green Restaurant Distinction.

The Oregon Organic Coalition noted that Bernstein, a third generation restaurateur, was chosen for his avid support of local producers, one of only 25 restaurants to receive the award.

In referencing his appreciation for the honor on the company website, Bernstein showed his sense of humor with his comment, “I am gratified to be recognized . . . and really like their sustainable bamboo plaque.”

Several other local businesses honored were: Springfield Creamery, King Estate Winery and Hummingbird Wholesale.

Bernstein, who also owns Eugene’s Café Maroc, has a simple philosophy: Buy as local as possible. Nearly everything in the menu comes from no more than 25 miles away from Sustainable Table's door. 

His concerns include dairy, beef and poultry that are humanely raised and are antibiotic and hormone free. Since 1999, seafood items have also been selected on the basis of the Monterey Aquarium’s Seafood Watch list.

Bernstein notes on the company website, “Our steroid and antibiotic free beef currently comes from a very local (7 miles from the restaurant) small production herd fed spent beer grain, resulting in well conformed and marbled steaks and super low carbon foot print. Our steroid and antibiotic free pasture raised chickens come from a small production facility on the Oregon coast. Our dairy products come from Lochmead Farms, a third generation dairy that has never believed in steroids or hormones of any kind.”

As such, their philosophy of sustainability also “includes using produce in season,” according to Adam’s Chef D’ Cuisine Melissa Williams. With the Fall harvest, look for one of Adam's new pear dishes on the menu. “In the past, during pear season we’ve served pears with Rogue Creamery bleu cheese and caramelized pears with organic hazelnuts. They’ve been very popular.”

< Prev		Next >