Eoghain O'Neill
Contributed photo

COOS BAY — Mark your calendars for Saturday, Oct. 7, from 5- 8 p.m. when Coos Art Museum will be hosting its 2017 Fall Fling for the Arts Fundraiser and the food will be provided by chef Eoghain O’Neill. Chef O’Neill will soon be opening his new restaurant - Restaurant O - in the space formerly occupied by Benetti’s Italian Restaurant. This event will be a wonderful opportunity to preview the food of Coos Bay’s newest master chef Eoghain O’Neill.

O'Neill was born in his father's home in Ballinasloe, Ireland, later attended primary school in his mother's hometown in San Fernando, Trinidad and Tobago then moved to Dover, England. He pursued a degree in culinary arts in Canterbury, graduating summa cum laude. He then started his adventure in various kitchens in Germany, London, Switzerland, Paris, St. Vincent and the Grenadines and Sardinia, Italy.

With O’Neill’s extensive international experience, Restaurant O will offer a fresh take on comfort food and transport the astute diner to worldly culinary journeys. In addition to the buffet dinner a no-host wine service will be offered.

All art lovers and museum supporters are cordially invited to attend this annual autumn fundraiser at the museum. The evening will be a grand experience, blending delightful socializing, scrumptious gourmet eating and wonderful art. A highlight of the night’s festivities takes place on the museum’s main floor in the Maggie Karl Gallery where a silent auction of fine art will take place. A wide variety of other quality goods and services donated by generous individuals and local businesses and will also be available for bid.

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All are invited to come, enjoy and help support the efforts of Coos Art Museum. This cornerstone of visual arts is the only art museum on the Oregon coast and a destination for visitors from near and far. Event tickets are $60 or $55 for museum members. For ticket information, call 541-267-3901, or online at www.coosart.org. Advance ticket purchases are strongly encouraged, please RSVP by Oct. 3.

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