Chefs’ Night Out: A culinary tradition supporting Food For Lane County

Chefs’ Night Out began 35 years ago with a vision from local restaurateur Mike West. 

What started as a single dinner at now defunct Cafe Zenon, where West was a co-owner, evolved into one of the area’s premier food events.

“Mike wanted to do something to benefit the food bank,” said Dawn Marie Woodward, Food for Lane County’s event and media relations coordinator. “He did a dinner at his restaurant (Cafe Zenon) and charged people for a set menu. It was successful, and other restaurants wanted to get involved.”

In its second year, the event expanded to a progressive dinner format, with participants enjoying different courses at various restaurants around town. By the third year, it officially became Chefs’ Night Out and moved to the Hult Center, where it remained until 2019.

After a two-year hiatus during the COVID pandemic in 2020 and 2021, the event returned in 2022 at the Lane Event Center, allowing for more space and improved accessibility.

‘300,000 meals into our community’

Chefs’ Night Out raises about $150,000 each year. 

“That provides 300,000 meals into our community,” Woodward said.

These funds go directly into Food For Lane County’s general operating budget, giving the organization flexibility to direct resources where they’re most needed.

Despite the significant commitment of time, resources, and ingredients, the event continues to attract strong participation, with nearly 60 exhibitors — up from 55 last year.

“The chefs that participate really believe that they can help,” Woodward said. “They see the need out there. I have found the restaurant community to be very generous, even at times when it’s hard for them, but they believe in what we are doing and want to help.”

The event also provides valuable exposure for participating restaurants. 

“It gives them great visibility to audiences that love food,” Woodward said. “The chefs create dishes that really showcase their talents and what their restaurants stand for.”

For attendees, Chefs’ Night Out offers a unique opportunity to sample cuisine from restaurants they might not otherwise try. 

Facing potential federal funding challenges

While Chefs’ Night Out provides substantial support, Food For Lane County may face challenges due to federal budget cuts. Approximately 19% of the organization’s budget has ties to the federal government.

“The current trajectory of federal cuts will impact Food For Lane County’s food supply,” said Carolyn Stein, executive director of Food For Lane County, in an email. “Over the past few years, we have experienced a high level of demand for food due to a prolonged period of inflation. These conditions coupled with recent cuts to the Emergency Food Assistance Program (TEFAP) will most certainly impact our ability to meet the already high demand for nutrition assistance.”

Stein said the organization is concerned and are reaching out to their donors and grantors, speaking to elected officials, and asking the community for support. 

“People can help by donating food or by making a donation to the food bank,” Stein said. “Food For Lane County will spend over $1 million to purchase food this year and we have significant pricing power to buy in bulk. Every dollar donated to the FFLC can purchase two meals for someone in need.”

Investing in the future

Beyond supporting immediate hunger relief, Chefs’ Night Out invests in culinary education. For the past decade, the event has showcased “Chefs of the Future” from Lane Community College’s baking and culinary arts program and the Network Charter School’s culinary arts program.

“The [student] chefs get to try their skills out in front of an audience, get immediate feedback, and they get to network with chefs,” Woodward said. “They can figure out where they might get into the food community when they graduate.”

This focus on mentorship is part of Mike West’s enduring legacy. Though West died in 2011, his influence remains strong in Eugene’s restaurant community. “You see Mike’s fingerprints all over the community,” Woodward said. The restaurant community continues to support his vision through the “Best Bite” awards, ensuring his legacy lives on. Read the list of 2025 Best Bite winners below:

Chefs’ Night Out 2025 Award Winners
Presentation & Hospitality:

• Award Winner – Elegant Elephant (hibiscus mint tea cakes; Earl Grey and orange scone)
• Honorable Mention – Jazzy Ladies (tuna poke bite; Planteray rum punch)

Vegetarian Bite:

• Award Winner – Sheild Catering (romesco chickpea fritter; French onion gougere)
• Honorable Mention – Sunriver Brewing (nachos)

Sweet Bite:

• Award Winner – LCC Baking (pistachio cake with a saffron, turmeric, and orange blossom cream filling and orange zest, whipped cream with toasted coconut and pistachios) 
• Honorable Mention – Sweet Life (Dubai chocolate–inspired bite featuring a French brownie layered with pistachios, Viennese buttercream, milk chocolate ganache with toasted phyllo)

Savory Bite:

• Award Winner – North Fork Tavern (chicken saltimbocca coin with prosciutto, hazelnut, pickled asparagus gremolata, red wine demi glace)
• Honorable Mention – Falling Sky (pupusas with carnitas, white cheddar, fermented cabbage topping, fermented hot sauce)

People’s Choice:

• Award Winner – Moi Poki (pork belly, shoyu, and pineapple compote; lobster roll with truffle lemon butter; cauliflower leek soup)
• Honorable Mention – Falling Sky (pupusas with carnitas, white cheddar, fermented cabbage topping, fermented hot sauce)

Mike West Overall Best Bite:

• Award Winner – Moi Poki & Elegant Elephant (tie) 
• Honorable Mention (tie) – Falling Sky & Sheild Catering