Introduction by Maisie Smith | Beer review by Jon Abernathy
Bend summers have a way of unfolding like an oddly specific playlist that Spotify got exactly right. River currents humming in the background, grills sizzling on patios and the satisfying pffft of cold cans cracking open in unison. Beer shows up like an old friend, slightly sweaty and ready to roll. It’s the unassuming ringleader of summer life, turning loose plans into real hangs and open space into someplace. Lawns become living rooms. Mid-hike is the new happy hour. And somehow, dusty camp chairs feel like a front row seat to everything that matters.
This is how Central Oregon gathers, casually, instinctively, and with something cold in hand. It’s a subtle kind of magic that’s equal parts sunshine and good timing. And beer is the common denominator of these beautiful, ordinary moments. The kind of moments that come from being in the right place, with the right people, tapping cans while the sun takes its sweet time saying goodnight.
Bend Beer Knows How to Hang
It’s peak beer thirty, and local breweries have stocked the high desert with brews ready for their moment in the sun: drink-me-now pilsners with personality, hazy IPAs that lean lush and citrusy or Kölsch with a snap that lands crisp and balanced. Radlers and hard seltzers slide into the cooler like the fun cousins everyone can’t help but love. The mood is bright and the flavors follow suit, citrus peel, stone fruit, melon, with the odd botanical cameo just to keep things interesting.
This is what summer gets right. The ease. The light. The people who show up. And beer, just hanging around like it has nothing to prove. From lighter lagers to flavorful hoppy ales and fun alternatives, here are some suggestions from Jon Abernathy, founder of The Brew Site (since 2004), for the best and brightest brews to drink this summer:
Deschutes Brewery: Boggs Lager
4.2% ABV, 18 IBUs: Longtime pub brewer Robin Johnson created this light American lager in honor of his fly-fishing friend, Niall Boggs. The recipe starts with clean, crisp pilsner malt and adds flaked corn for a touch of sweet character and smooth mouthfeel. Saaz hops, grown in the United States, round out the flavor with a mildly spicy, herbal note with a citrus flourish for a mellow and flavorful easy drinker.
Sunriver Brewing: Roller XPA
5% ABV, 38 IBUs:XPA stands for “Extra Pale Ale” and represents a hop-forward style from Australia that’s been growing in popularity in recent years. The style is well represented in this latest release in Sunriver’s quarterly Rotator series. Roller XPA is a light-bodied ale featuring a blend of American and New Zealand hops, which give it notes of pineapple, tangerine, white wine and exotic berries. Think summer fruit salad!
GoodLife Brewing: Blackberry Lime Hard Seltzer
5% ABV: This year, GoodLife entered the hard seltzer market with Strawberry, Blackberry Lime, Tropical and White Peach Lemonade versions. While the brewery is best known for its crushable, award-winning Sweet As! Pacific Ale, these seltzers offer a crisp, easy-drinking alternative to the usual blast of malt and hops. Blackberry Lime is light and refreshing, with a subtle sweet berry note and pop of lime that’s great for a day at the lake.
Crux Fermentation Project: NØ MØ River Refresher IPA
<0.5% ABV, 40 IBUs: When it comes to nonalcoholic beer, Crux is one of the breweries at the forefront with its NØ MØ series of NA IPAs, all with less than 0.5% alcohol by volume. River Refresher is a summertime quencher with tropical and citrus flavors that will leave you feeling fresh, clear-headed and ready for adventure.
Cascade Lakes Brewing: Muy Chido Mexican-Style Lager
5.1% ABV, 19 IBUs: When it comes to hot-weather beer styles, Mexican-style lagers first come to mind, and they fall into two camps: lighter versions brewed with corn (think Corona and Pacifico) and versions inspired by darker Vienna lager (Dos Equis, Negra Modelo). Muy Chido embraces the darker tradition with an amber-brown hue and rich, nutty flavors that will have you reaching for another.
UPP Liquids: 300 Days of Sunshine
4.5% ABV: On the lighter side, it’s hard to beat the influence of Baja, where we get the tradition of adding lime and salt to lagers, and newcomer UPP brewed this specialty with this in mind. 300 Days of Sunshine starts with a crisp and dry rice lager and layers in calamansi lime and pink sea salt to elevate it to a perfectly crushable summer quaffer.
Bevel Craft Brewing: First Run IPA
6.8% ABV:This favorite was the first batch brewed at Bevel and has been a mainstay ever since. This is a solid, dialed-in IPA featuring Simcoe hops, which bring pine, citrus and a bit of dank diesel to the aroma, and a firm bitterness featuring tree bark, citrus pith and zest, and dandelion greens to the flavor party. It’s clean and crisp, and while it may be the first run, it won’t be the last.
Van Henion Brewing: Kölsch
5% ABV, 22 IBUs:Van Henion excels in brewing two types of beers in particular, IPAs and German-style lagers, with a lineup full of palate pleasers. It’s German Kölsch-style ale, while technically not a lager, is brewed to tradition while being a crisp and flavorful modern interpretation—not to mention it has garnered multiple accolades from the North American Beer Awards, Best of Craft Beer and Oregon Beer Awards as a refreshing ale perfect for summer.
Terranaut Beer: Goat Beer
4.7% ABV, 30 IBUs:A relative newcomer, Terranaut has made a splash in the industry in its first year, thanks in part to beers like its cocktail-inspired Goat Beer, brewed in collaboration with San Simón, the bohemian bar tucked into Tin Pan Alley. Racking up awards from Best of Craft Beer and Sip Magazine, this sour-adjacent ale brewed with lime and bitters is sure to keep you refreshed all season long.
Wild Ride Brewing: Tarty to the Party Marionberry Sour Ale
5.6% ABV, 10 IBUs:How could you not like a beer with a name like this? Wild Ride repeatedly wins awards for this rotating, fruited sour beer series, most recently with a silver medal at this year’s Oregon Beer Awards for Marionberry Sour Ale. The award is for good reason: It strikes a balance between acidity, the fruit and a light, sweet creaminess, which you’ll enjoy, as the brewery says, “from tart to finish.”
Bend Brewing: 30th Anniversary IPA
7% ABV, 60 IBUs: Thirty years ago, Bend Brewing Company opened its doors in downtown Bend to become the city’s second brewery. To celebrate three decades, BBC released 30th Anniversary IPA, a milestone beer redolent with notes of candied citrus, mango, grilled pineapple and a summertime evergreen forest. The flavor hits just right with piney, fruity hops leading the way buoyed by a light, creamy malt body. It might just be the perfect IPA for summer.
Some chefs decorate plates. Others compose them. The standouts walk the line between precision and poetry, knowing exactly when to push and when to pull back. It’s the difference between a solid dish and one that lingers in the mind for weeks. Hanging out at the intersection of style and substance, these four chef-driven kitchens are bringing depth, bite and soul to the plate.
Dungeness Crab, BOSA | Photo by Benjamin Edwards
Bosa Food & Drink
At Bosa Food & Drink, simplicity is the point. But don’t mistake that for basic. Chefs and co-owners Bill Dockter and Nate King serve up rustic European fare with the kind of focused cooking that comes from trusting ingredients over trends. “We’re a tweezer-free kitchen,” Dockter laughed. That’s the Bosa way, unfussy, hyper-fresh, and grounded in good taste.
It’s a philosophy that’s easy to spot on the plate, especially in the Oregon Dungeness Crab that tastes like equal parts Pacific tide pool and Sardinian breeze. Sweet crab from Newport, Oregon, meets creamy avocado mousse, juicy cantaloupe, and fresh cilantro, all brightened by a brown butter vinaigrette. “We let the butter separate and caramelize, then hit it with lemon and some herby Sicilian olive oil,” said King. Every element shows up. There’s acid, richness, herb and that salt-snap of brine. In between bites, a dry German Riesling or a melon-forward Albana does what good wine should, it listens, then answers.
Scallops at BOSA | Photo by Benjamin Edwards
Bosa’s Campanelle Verdi doubles down on the “simple done well” ethos. It’s a pasta dish that reads like a field guide to peas. English peas, shucked. Sugar snaps, sliced. Pea pods reduced to a stock. Some pureed, some left whole. All tossed into hand-rolled campanelle dyed a vibrant green with spinach water. Finished with grape tomatoes, a snowfall of ricotta salata, and a drizzle of truffle essence (with the option to add a dreamy summer truffle conserva), it’s spring and summer holding hands. The pasta’s ridges catch the sauce, the peas find a place to hide and every bite holds a little of everything. King, who also heads up Bosa’s wine program, suggests pairing the Campanelle Verdi with Ligurian Vermentino, known for its coastal salinity and faint edge of hillside and herbs.
Chefs and co-owners Nate King and Bill Dockter, BOSA | Photo by Benjamin Edwards
Bosa is named after a picturesque town in Sardinia, Italy, where the Temo River winds through pastel buildings and into the sea. It reminded the chefs of the Deschutes River cutting through Bend. “This town needed something that felt both familiar and a little off the map,” said Dockter. But Bosa isn’t chasing nostalgia. It isn’t chasing anything. It’s just two chefs letting simple, good ingredients drive their dishes. “The community love and support has been unreal,” King added. “From day one, people understood what we were doing and they keep coming back. We’re so grateful.” Learn more about BOSA Food & Drink with our first article about them or see their sample menu here.
Flights Wine Bar
The menu at Flights Wine Bar doesn’t follow a straight line, and that’s the point. Shaped around the concept of “American eclectic,” it jumps from Pan-Asian to Paris to Midwestern memory without losing its footing, thanks to Chef Brad Phillips’ obsession with dialing in flavors that feel both familiar and new. Born and raised in Michigan, Phillips didn’t grow up making soufflés in elementary school or cooking next to a doting Nonna. “I didn’t even know asparagus could taste good until I was an adult,” he laughed. The education came later, through world-traveling friends, culinary school in Colorado, and a decade in Maui that introduced him to the melting-pot flavors of the Pacific Rim.
Chef Brad Phillips at Flights Wine Bar | Photo by Tina Paymaster
That worldly curiosity shows up in dishes like the Furikake Seared Ahi, where pristine tuna is crusted in an umami-rich furikake seasoning and seared in a sizzling hot pan. It’s served with an edamame-wasabi purée that sidesteps the expected punch of heat in favor of creamy depth, plus a tamari chili glaze that Phillips describes as a “kind of a teriyaki-chili-crunch thing.” Ginger-pickled cucumber namasu and housemade lotus root chips finish the dish with a flash of tang and texture. Flights owner Kelsey Daniels suggests pairing the seared ahi with something sturdy and bright. “A Chenin Blanc or an Albariño with a little salinity works beautifully.”
Furikake Seared Ahi at Flights Wine Bar | Photo by Tina Paymaster
New to the menu, the Juniper Sage Duck Breast finally lets this wildly good sleeper protein strut. “Duck is like a flying steak,” said Phillips. “Flavorful, earthy. It’s got presence.” The breast is dry-rubbed with a blend of Chinese 5-spice, juniper, and sage for a distinctively high desert flavor. It’s slowly cooked until the fat renders, then seared and finished to a tender medium-rare. A truffled parsnip purée anchors the plate, flanked by local rainbow carrots browned in duck fat and drizzled with cherry gastrique. “There are so many wonderful pinot noirs from the Willamette Valley that really complement this dish,” said Daniels.
Juniper Sage Duck Breast at Flights Wine Bar | Photo by Tina Paymaster
Almost everything at Flights is made in-house, including the fresh fettuccine for their Lemon Pesto Shrimp dish. It’s pasta that hits the comfort zone without tipping into food coma territory. The pesto is bright and balanced. Toasted pine nuts add crunch, and a squeeze of lemon keeps it lifted. “Pesto’s one of my favorite ways to enjoy pasta,” said Phillips. “So I just try to make it the best version of itself.” Nothing overly showy. Just dialed in. “We fast-blanch the fresh basil in boiling salted water with a bit of baking soda, then quickly shock it in ice water to keep the color vibrant green,” he continued. The shrimp are lightly sautéed with garlic, tomatoes, and spinach and served with a scatter of pine nuts, shaved parmesan, and a squeeze of lemon. For wine pairings, Daniels suggests Italian summer whites such as Vermentino, Grillo or Soave.
Lemon Pesto Shrimp at Flights Wine Bar | Photo by Tina Paymaster
Flights isn’t out to shock the palate. It’s here to wake it up. Every dish has a memory tucked inside. Every wine helps it linger. “I shape the wine list and chime in with pairing ideas,” Daniels noted. “Then I get out of Brad’s way so he can work his magic.” Learn more about Flights Wine Bar or see their sample menu here.
The Lodge Restaurant at Black Butte Ranch
Nobody skips dessert at The Lodge Restaurant. Not with Executive Pastry Chef Sharon Espinoza running the show. Her work spans all Black Butte Ranch’s restaurants, weddings, and special events, but it’s at The Lodge where her pastry brain runs wild. Every plate reflects her roots, her rigor, and her rule: dessert should tell a story.
Pastry Chef Sharon Espinoza | Photo by Tambi Lane
Espinoza’s style holds space for both precision and play. Raised in a large Mexican-American family and obsessed with the kitchen since age 4, she talks about food with the energy of someone who never considered doing anything else. “I knew I wanted to cook before I even knew how to read,” Espinoza said. “Baking is my love language.”
13-Layer Ricotta Crepe Torte | Photo by Tambi Lane
Her flavor fluency finds its sweet spot in the Sourdough Chocolate Mousse Cake. A long-time favorite on The Lodge Restaurant menu, Espinoza reimagined it as a chocolate chiffon base made with Gus, the beloved sourdough starter that lives in The Lodge kitchen. A dome of Jivara chocolate mousse adds height and is smothered in a dark chocolate mirror glaze. A crunchy ring of toasted hazelnuts and feuilletine, a caramelized crepe crumble, form the base. Gold-dusted brown butter tuile crowns the dome. “Because I like everything a little extra,” confessed Espinoza. Marigold petals finish things off. “It’s the unofficial flower of Mexico,” she continued, “and I like to add a bit of my heritage to everything I make.”
Sourdough Chocolate Mousse Cake | Photo by Tambi Lane
The Fraisier, a modern riff on strawberry shortcake, was part of The Lodge’s spring menu and was inspired by Sharon’s father. “His favorite thing in the world, besides his family, was strawberry shortcake,” she said. A vanilla bean chiffon base holds layers of strawberry mousse and toasted marshmallow-sweet meringue, with a buttery, delicate milk crumble standing in for the shortbread. Juicy strawberry sauce adds depth, dried berries bring crunch and height, and vanilla gelato ties it all back to something familiar. “Dad passed away in 2015,” she said. “This dessert is my way of keeping him at the table.”
The Fraisier | Photo by Tambi Lane
Thirteen layers of lemon, ricotta and whipped cream are carefully stacked in Espinoza’s gravity-defying 13-Layer Ricotta Crepe Torte. The dessert takes a full day to set before slicing, but the payoff is visual and structural, the kind of cross-section that stops forks mid-air. Deep velvet marionberry sauce cascades down the sides, while crispy feuilletine at the base and a sprinkle of candied pistachios add crunch. A perfect single scoop of gelato perches on top like a cloud that knew exactly where to land.
Flavors may shift with the seasons, but Espinoza’s process stays the same: remember, then reimagine. Every dessert is a kind of remix. A little nostalgic, a little wild. And entirely her own. See a sample menu at The Lodge at Black Butte Ranch.
Bos Taurus
At Bos Taurus, exquisite cuts of beef anchor the menu from ribeye, strip, or Wagyu in all its forms. Still, there’s always something unexpected lurking between the bone marrow and the dry-aged swagger. A cone, for example. Made with beet-cured salmon, fermented lemon gel, poppyseed cream cheese, and a dollop of briny ikura, it disappears in two unapologetic bites. Over too soon, like most good surprises.
Foie Gras Floret, F%#K’n Cone and Cotton Candy | Photo by Benjamin Edwards
“Everyone loves the cones,” said Culinary Director Hector Sanchez. The savory wonders became known as “F%#K’n cones” in the kitchen, and the name stuck. “It made people laugh,” he continued. “Now it’s part of the experience.” As soon as the cone is devoured, Bos Taurus servers encourage diners to send silent messages to the chefs: thumbs up, peace signs, heart hands, or the occasional cheeky middle finger. “It breaks the wall,” said Sanchez. “Most kitchens feel closed off. We want the connection.” That moment of interaction, equal parts irreverence and invitation, is a window into what makes Bos Taurus tick.
The same playfulness shows up in other surprising ways. Cotton Candy isn’t on the menu but has a habit of landing on the table at the most unassuming moment. Foie gras terrine is coated in crushed corn nuts, wrapped in cherry blossom cotton candy and finished with a dusting of dried raspberries. Tucked into a vase of cotton branches, it dissolves on the tongue in a savory-sweet poof of flavor.
With its flower-like shape and layered detail, the Foie Gras Floret feels part fairytale, part fine dining. The design nods to the intricate pastries of La Mancha, Spain. A crisp, golden base is filled with rich foie gras, Granny Smith apple pudding, pickled Honeycrisp apple bites, and seasonal wildflowers. Sweet, sharp and savory meet somewhere in the middle, walking along the edges of indulgence but never tripping over each other.
Close up of the Foie Gras Floret at Bos Taurus | Photo by Benjamin Edwards
Like the dishes he creates, Hector Sanchez’s path to Bos Taurus didn’t follow a straight line. Raised in Spain, he was on track to become a doctor when a summer job at a restaurant changed everything. Culinary school followed, then kitchens in the United Kingdom, Germany, France, and Kenya. When his wife’s work brought her to Oregon, Sanchez tagged along. He fell hard for Bend. “I wanted to see New York and San Francisco,” he said. “But I landed here and didn’t want to leave.”
Now, Sanchez leads a team that knows its beef, and is always ready to riff. At Bos Taurus, dishes come to the table plated like small works of art, layered with bold flavors that steer clear of predictability. See the current menu at Bos Taurus.
Storytelling on a Beautiful Plate
What’s on the plate matters, but so does how it arrives. At these restaurants, presentation isn’t just about aesthetics. It’s the kind of storytelling where every flourish reflects the chef’s perspective. What they value. What they notice. What they want people to feel, if only for a moment. If we’re lucky, we taste a little of that story in every bite. Continue reading from our FOOD & DRINK articles.
Barbecue is a craft. A ritual. It’s a long game that involves smoke, patience and likely a folding chair. Rooted in region, culture and community, each style of preparation carries its own flavor, technique and friendly rivalries. Call it barbecue, barbeque, BBQ or just ‘cue. It all counts, as long as it’s smoked. Not grilled, not rushed, and definitely not the kind of backyard affair where the smoke comes from lighter fluid and someone’s forgotten the buns. [Photo above courtesy of Flosa’s Barbecue, by Cyr Beckley]
Two main styles dominate the smokers in Central Oregon: the stripped-down steeze of Texas, and the saucy, soul-fed traditions of the South. Sure, sauce always plays a role, but it’s never the whole story. Each style has been honored and reimagined by seasoned pitmasters with something to say, preferably from behind a smoker the size of a small boat.
Photo courtesy of Flosa’s Barbecue, by Cyr Beckley
Texas BBQ: Meat, Salt, Smoke, Done
If barbecue had swagger and a pair of cowboy boots, it’d be Texas-style. The approach is bold, straightforward and obsessed with beef—especially brisket. Sliced thick, seasoned with little more than salt and defiance, it’s coaxed over smoke until it yields like butter. Sauce is an afterthought, the meat is meant to hold its own.
That philosophy anchors Flosa’s Barbecue, a roving operation from chef-owners Jordan Grosser and Mark Goodger which treats Central Texas barbecue as a blueprint and a springboard. “We want to be playful all the time,” said Grosser. A permanent home is on the way, but for now, Flosa’s is popping up across Central Oregon with smoke, soul and a few clever surprises. The brisket is textbook perfection, smoked over Oregon oak in a 24-foot Moberg offset smoker until the bark crackles and the inside is so tender a fork feels like overkill. Beef cheeks get a 10-hour smoke-and-bathe treatment in tallow, while pork belly burnt ends are served with a whisper of Szechuan spice. The sweet potato salad isn’t afraid to wander from its picnic-table roots. And the pudding is so satisfying that it earned the nickname “Banana Crack.”
Photo of Pop’s Southern BBQ by Trey Mullen, One Reel Media House
Pop’s Southern BBQ might nod to the South in name, but this Ponch’s Place food truck brings pure Texas style. Pop (real name John) seasons, smokes and serves with quiet authority. He can allegedly lift a brisket and know, by weight alone, how much time it has left, down to the minute. Ribs, chili and hearty grits round out a menu where tradition runs deep. Tucked inside Cross-Eyed Cricket, Hattie’s BBQ keeps things Central Texas pure: smoke in the air, salt on the fingers and meat that barely needs a blade. The team grinds its own sausage, makes its own sauces and rotates fun specials like smoked Loco Moco or adobo ribeye tacos. Prineville’s Renegades BBQ is literally throwing logs on the fire. They use local juniper wood to smoke their meat, turning out brisket, tri-tip and ribs with an unmistakable high desert twang.
Southern BBQ: Low, Slow, Sauce, Soul
Southern barbecue is a patchwork of traditions pulled from porches, pit shacks and Sunday suppers. Pork usually takes the lead, supported by beef, chicken and ribs. If Texas BBQ is the strong, silent type, Southern-style hums a tune while stirring the pot.
Photo of the Owners of Craft Kitchen and Brewery, by Tambi Lane
At Craft Kitchen and Brewery, the smoke rises early and stays late. Co-owners Courtney and Mark Stevens built the place piece by piece, fueled by beer and smoke-thick hours. Courtney grew up in Atlanta, where barbecue wasn’t just something you ate, it was something you lived.
“Football, tailgating and barbecue were the holy trinity,” she said. That same spirit is woven through Craft Kitchen’s menu, where standout ingredients do most of the preaching. “Start with the best stuff and let the smoke do its work,” Courtney continued.
The Southern Pride smoker, packed with orchard wood, hums nearly around the clock. Pulled pork is almost a two-day process. Brisket is seasoned with salt and pepper only. Burnt ends, carved from the crusty, fatty point of the brisket, are fall-apart succulent and gone in the blink of an eye. The vibe leans cozy and communal, with housemade sauces on every table and cold beer, such as Craft’s Driftwood Lager, to complement the ‘cue.
Photo of Craft Kitchen and Brewery by Tambi Lane
Baldy’s Barbeque, a longtime local favorite, turns out slow-smoked classics across three locations in Central Oregon. Baby Back Ribs are a fall-off-the-bone specialty, spice rubbed and basted in Baldy’s award-winning sauce. The BBQ Sundae, a layered bowl of mashed potatoes, baked beans, pulled pork, slaw and a drizzle of sauce, is pure comfort food chaos. Curbbq keeps the rules loose, blending barbecue traditions from everywhere worth tasting. Then there’s West Coast BBQ. No strict lanes, just whatever tastes good over smoke. Its brisket grilled cheese is legendary: melted cheese on crunchy sourdough and dipped in a secret-recipe chipotle BBQ sauce.
Barbecue isn’t just a meal. It’s a fire-lit, slow-built, deeply human kind of alchemy. Gone in a few grateful bites and totally worth it. As for picking a side, Texas swagger or saucy Southern soul, let’s just say it’s a delicious problem to have.
El Sancho is back with a fresh new look and the same killer tacos. Part taco stand, part neighborhood living room, El Sancho has always felt effortlessly hardwired for joy, held together with hot sauce and scrappy, low-key magic that somehow works. So when a fire rolled through the eastside location last June, it felt like someone pulled a chair out from under the city.
The building may have burned, but El Sancho’s spirit never flinched. The crew regrouped, rallied its crowd and cranked out an insane amount of tacos at the Galveston location during the eastside rebuild. It turns out that good people, and good tacos, don’t mind getting a little messy.
Different Walls, Same Sancho Vibes
“We built the original restaurant with whatever we could scrounge up,” said co-owner Joel Cordes. “The rebuild allowed us to create the space we always dreamed of—even though the path wasn’t ideal.” Almost a year after the fire, El Sancho East is back with a fresh new look. The sprawling outdoor patio is once again pulling in Bend’s taco faithful. A line occasionally snakes through the parking lot, but nobody cares because the air smells like grilled meat, citrus and everything else good in the world. The dining room got a major glow-up, less squeeze, more ease, with joyful colors and funky artwork that crank up the energy without sanding down the charm. Cordes calls it “a slightly more grown-up El Sancho.” Everyone’s still wearing flip-flops, but the tables no longer wobble.
El Sancho’s food remains as unfussy and glorious as ever. Just real-deal Mexican street food best eaten near a pile of napkins. Fried plantains, served with a tongue-tingling dollop of serrano aioli, are the perfect little snack. And the tacos still crush it, carnitas dripping with salsa verde, barbacoa buried under a pile of Cotija cheese and grilled mahi-mahi fresh enough to summon a sea breeze.
Of course, it wouldn’t be El Sancho without margaritas. Every drink begins with fresh juice, squeezed daily by an actual human. Pineapple Serrano, the margarita darling of the seven-flavor lineup, continues to seduce guests with its slow, welcome burn. “And when you just want a great margarita, go for the El Camino,” Cordes advised. Cointreau steps in for Triple Sec, tequila gets upgraded, and a splash of fresh lime juice brings the zing.
Yep, Central Oregon is undeniably landlocked. There are no docks, no tides, no anglers staring pensively out to sea. And yet, defying all expectations, sushi is flourishing in the high desert thanks to a motley crew of fish whisperers and flavor explorers who refuse to let geography define greatness.
Before we start, let’s clear up some confusion about sushi: It’s not simply raw fish. Sushi begins where plain rice ends—with vinegar and precision—whether shaped into hand-pressed nigiri, wrapped around fillings in a roll or anchoring a chef’s wildest ideas. Technically, those beautiful slices of raw seafood known as sashimi aren’t sushi at all (there’s no rice in sight), but that doesn’t stop us from giving it the love it deserves.
Sebastian’s Seafood & Specialty Market
The Catch is In at Sebastian’s
Athena and Sebastian Galletti, Sebastian’s Seafood & Specialty Market
The most crucial ingredient in sushi isn’t fish—it’s trust. You have to know that everything you’re eating has been handled with care, precision and zero shortcuts. Founded in 2021 by Sebastian Galletti, Sebastian’s Seafood & Specialty Market at The Grove in NorthWest Crossing sources fish directly from his family’s seafood distribution business in California, ensuring Central Oregon gets nothing but the best.
The Sebastian’s seafood case brims with fresh catches, including buttery salmon and ruby-hued yellowfin plus rotating stars such as Chilean sea bass and Hawaiian bigeye tuna. While availability shifts with the tides, every fish is handpicked by people who take seafood personally. Ambitious home sushi enthusiasts can even snag a perfectly rectangular saku block of tuna, ensuring beautifully geometric slices land on the plate. Friendly fishmongers are also happy to answer questions or track down special requests.
While seafood is the showstopper, Sebastian’s shelves are packed with must-haves for a proper sushi night: nori sheets, sushi rice, premium soy sauces, togarashi spice blends and chili crunch oil for an extra kick. As Galletti joked, “The only thing missing is the rice maker.”
Raw Talent at Kusshi & Kanpai
Sashimi may not check the official sushi box, but Kusshi is far too busy crafting beautiful plates to argue semantics. In Japanese, the word kusshi translates to “precious,” a deliberate nod to the deep respect chefs Ian Skomski and Marcus Mitchell have for the ocean’s bounty. Their evolving menu at its location tucked off of Century Drive, confidently explores Nikkei cuisine and its inspired union of Japanese precision and punchy Peruvian flavors. “Our dishes feel accessible even if you’re new to sashimi,” Skomski explained. “It’s not just a slab of raw fish—we surround it with bright sauces and exciting flavors that didn’t exist in Bend until now.”
Kusshi
Take the Tuna Tiradito, with delicate slices of Hawaiian tuna swimming in a fruity-spicy aji amarillo sauce that practically begs diners to consider drinking directly from the bowl. Or the Causa Limeña that reimagines Peru’s mashed potato dish as a neatly stacked one-bite wonder topped with tuna, avocado purée and a salty hit of tobiko (flying fish roe). Even Hokkaido scallops get special treatment with delightfully acidic Leche de Tigre sauce and Peruvian salsa.
Longtime locals know Kanpai as the place that started Bend’s love affair with sushi. Its standout nigiri—hand-pressed mounds of rice topped with a perfect slice of fresh fish—features classics such as maguro (bluefin tuna) and uni (sea urchin), as well as inventive specialties like Sunrise, featuring tuna crowned with tobiko and luxurious quail egg yolk. See our original article on Chef Ian Skomski from 2017.
Ryoshi Sushi & Izakaya
At Ryoshi Sushi & Izakaya, the izakaya part is less about late-night revelry and more about the joyful chaos of passing plates, swapping stories and not caring about who double-dipped. It’s the kind of place where local chefs gather after their shifts to sip sake and share fresh-off-the-blade sashimi.
Here, rice is treated with reverence, crafted exclusively by the sushi chef to achieve a perfect texture and balance, subtly vinegared, slightly sweet, structured yet soft enough to hold everything together. Great rice may not win awards, but it’s the quiet hero of every great sushi roll.
The daily specials at Ryoshi showcase seasonal fish flown in from Japan. Those seeking adventure can opt for omakase—a multicourse meal left entirely to the sushi chef’s imagination. There are also dependable sides like garlic edamame, tangy seaweed salad and comforting miso soup to round things out.
Ryoshi Sushi & Izakaya
But it’s the rolls that bring everyone to the table.
Sushi rolls come in two main varieties: maki (seaweed wrapped neatly on the outside) and uramaki (an inside-out approach that hides the seaweed beneath perfectly sticky rice). Within these humble parameters lies limitless creative potential. Ryoshi’s signature roll exemplifies controlled elegance with salmon, avocado, tiny beads of masago (capelin fish roe) and rice neatly pressed into a compact and deceptively simple rectangle. A thin slice of torched salmon and a sliver of jalapeño take it from subtle to sublime.
While the Ryoshi Roll plays with form, the Sunset Roll plays with crunch. Sushi rice is fried into crispy, golden slabs and piled high with spicy tuna, creamy avocado, tempura flakes and masago. The aptly named Dynamite Roll dares to combine tempura shrimp, smoky grilled eel and…yes… melted cheese. “People see cheese on a sushi roll and hesitate,” said manager Yuki Li. “But one bite, and they get it.”
Grab Ingredients & Go Fishin’ at Home
Ginger 101: Not a garnish or topping—just a reset button for your palate.
Hands vs. Chopsticks: Nigiri gets a pass, rolls get the sticks—but it’s always your call.
One and Done: Sushi is designed for one perfect bite. Don’t overthink it.
Soy Sauce Strategy: A quick dip, fish-side first. No dunking, no drowning.
There’s something about an Aperol Spritz that suggests a person has absolutely nowhere to be. That they’ve made peace with the afternoon and ordered another round just to prove it. First poured in Italy in 1919, the cocktail is a low-proof blend of prosecco, soda water and Aperol—a bitter orange aperitivo with a fiercely guarded recipe and a neon-orange hue that glows with main-character energy. It’s long been a symbol of the good kind of lazy, a refreshing salute to effortless leisure.
Beyond the Vine in Redmond captures that same unhurried spirit. The wine bar and bottle shop, opened by Lydia DeRoss in November 2023, is more about vibe than vocabulary. With a soft spot for European varietals and a distaste for pretension, DeRoss turned her wine curiosity into a business model. “Redmond was hungry for the things I was excited about,” she said. While the wine list runs deep, it’s the seasonal spritzes that turn sipping into lingering. Especially one. “The Venetian holds the heartstrings around here,” shared DeRoss.
A riff on the Aperol Spritz, the Venetian swaps prosecco for drier Cava, and Aperol for Cappelletti—a wine-based Italian bitter that keeps its sweetness tucked just beneath the surface. Topped with fragrant desert herbs snipped on-site and a lush slice of blood orange, the spritz is the color of a sunset in full sprawl—fiery, layered and electric. DeRoss affectionately dubs it “summer water,” although locals are determined to sip the Venetian year-round.
There’s no wrong seat at Beyond the Vine, but the patio has its own thing going on—there’s sun above, shade where it counts and planters full of things that smell good in the breeze. A dog’s asleep under the table. Glasses clink, conversations drift and no one seems to care what time it is. That’s kind of the point. Learn more about Beyond the Vine here.
Comfort food is more than what’s on the plate—it’s an open door, a shared table, the sense of being welcomed and well-fed. A little messy, never too serious. In Bend, a few new spots are spinning this familiar joy into the kind of food that scoots out a chair, sets down a plate and says, “Stay a while.”
‘Wich Doctor Sandwich Co.: All the Good Stuff in One Bite
For Cody and Brenda Gimbel, making a sandwich is more like casting a spell. Cody, a seasoned chef obsessed with flavor fusion, is always chasing the challenge of “How can I turn this into a sandwich?” The result is a menu that feels like a greatest-hits playlist of comfort food. This food truck-turned-sandwich lab on Bend’s west side churns out bold bites such as The Linda, a riff on the Cubano that throws tradition out the window, swapping out the usual pork and ham for applewood-smoked chicken and chili-citrus braised thighs, all slathered in lime aioli, then piled with pickled peppers and Swiss cheese. The wildly popular Cedar Street is inspired by the British cheese-and-pickle classic—only at ‘Wich Doctor, it’s roasted tri-tip, homemade shallot jam, Irish cheddar and a punch of arugula, piled on crusty ciabatta from M’s Bakery.
While ‘Wich Doctor’s foundation menu stays mostly the same, winter brings new warmth to the mix with heartier sides such as poutine and specials like the Black Sheep, featuring tangy black vinegar-braised lamb and local greens. Every sandwich feels like a childhood memory—familiar but full of surprises. “If it doesn’t bring comfort and joy in equal measure, it’s not going on the menu,” said Brenda.
Hasta Que Olvidemos: Bringing Wine and Oysters Down From Their Pedestals
At Hasta Que Olvidemos (“Until We Forget”), co-owners Brian and Ashley Trottier have made it clear: Wine should be for everyone. “It’s supposed to be a drink of the people, not a luxury,” Brian said, and their Napa wines and vermouths—crafted by longtime friend Tim Colla—are served from taps without a single Wine Spectator score in sight. Here, labels don’t matter, but flavor does. It’s wine without the fuss, served up in a space that’s more old-soul hideaway than wine bar—soft candlelight, ‘60s Samba spinning in the background and just enough room to get lost in conversation (and a bit of oyster brine).
Photo by Tambi Lane
The menu takes food from a fancy realm and brings it back down to earth. Fresh Pacific oysters are hand-shucked until closing, mingling on the menu with simple bites like caviar, sardines and olives. Ashley’s spontaneous daily specials, whipped up whenever inspiration strikes, are a lucky find for anyone who happens to wander in. From oysters and champagne to chips, dip and a glass of vermouth, Olvidemos on Bend’s lively Galveston Avenue, is an invitation to come as you are and happily lose track of time.
Photo by Tambi Lane
Americana Burgers: For When You Just Really Want a Burger
At Americana Burgers in Bend’s Podski food truck pod, Joseph and Olivia Franco keep it simple and satisfying. “Food should be affordable for families, not $100 for a meal,” insists Olivia. Their OG burger—two patties smashed into a smoking-hot grill, seared to crispy perfection on one side while the other side stays juicy under a blanket of melty American cheese—is piled with shredded lettuce, caramelized onions and a swipe of secret sauce on a toasted brioche bun. Americana’s fries are already the stuff of legend, often referred to as the best in town. Cooked in lard, they’re served golden and hot for that seductive combo of sizzle and salt.
Photo by Tambi Lane
Americana isn’t a food truck with fancy frills—the food speaks for itself. A burger is just a burger, and that’s the best part. Fans will soon be able to sink their teeth into a perfectly smashed burger at Americana’s new downtown brick-and-mortar location. The restaurant will offer its beloved classics—The OG, The Popper and The BBQ—plus a winter-ready tomato soup that pairs perfectly with a gooey twice-grilled cheese sandwich.
Sip Different: Raising a Glass To Zero-Proof Drinks
Central Oregon loves a good shake-up, and what’s in the cocktail glass is no exception. Zero-proof drinks are no longer the wallflowers of the menu. They’re unapologetically bold, with flavor that doesn’t just show up—it owns the room. These drinks aren’t about what’s missing, they’re about what’s possible. Crafted to celebrate connection and creativity, they ensure no one misses out on life’s moments or wakes up Googling “how to cure a hangover in five minutes.”
High Desert Hideaway: The Dez
By day, Palate coffee fuels Bend’s caffeine faithful. But when the clock strikes five, the space transforms into The Dez, a low-lit, zero-proof cocktail lounge that’s part eclectic hangout, part global escape, part your best friend’s living room. Think candles, world beats and cozy corners. The “Dez Den,” a velvet-draped nook, is perfect for intimate gatherings, while Foxtail Bakery desserts and local charcuterie add a bit of indulgence to the experience.
Mocktails at The Dez, Dessert by Foxtail Bakeshop
Owner Corrine Coxey’s vision started years ago as she filled notebooks with recipes, ideas and dreams that reimagined what “going out for a drink” could mean. At The Dez, there’s no FOMO. Every drink and detail is designed for connection, reminding folks that what matters most isn’t what’s missing — it’s what’s shared. The crowd-favorite Blue Guava Kava Colada is a burst of tropical joy. This mocktail is complete with coconut cream and vibrant blue spirulina, while the Lively Lavender serves sophistication in a coupe with Pentire Coastal Spritz, delicate herbs and a citrus twist. Served hot, the Elderberry Elixir is made from wild-foraged elderberries, ginger and other herbs and spices, and a dusting of cinnamon on the rim.
“We aren’t a sober bar,” Coxey said. “We’ve created a space where meaningful connections thrive — that just happens to not serve alcohol.”
Cool Grandma Energy: Gigi’s
Walking into Gigi’s feels like stepping into a grandma’s house — if she were impossibly cool and swapped the candy dish for Ayurvedic elixirs.
“We wanted to design a space where people feel cared for, where every drink has a story and a purpose,” said owner Emma Thompson, an Ayurvedic practitioner and the creative mind behind Gigi’s.
Tucked inside the Pantry in Bend, this weekend bar is cozy and warm, much like its muse, Thompson’s mother-in-law “Gigi,” whose joyful wisdom inspired the space’s name and energy.
At its heart, Gigi’s is a love letter to Ayurveda, an ancient Indian medical system that balances the body through a deeper understanding of the five elements—earth, fire, water, air and space. Each drink is crafted with these elements in mind, landing somewhere on a spectrum of cooling to heating, grounding to uplifting. The Blushing Babushka, a rosy twist on a White Russian, calms the nerves with vitality-boosting collagen, cardamom, and activated charcoal. With saffron honey, citrus bitters and a subtle hint of Palo Santo, the Oh Beehave delivers all the flavor of a bourbon sour—minus the booze. For something more cozy, the Gam Gam reimagines the Painkiller with housemade chai syrup, coconut milk, pineapple and Anima Mundi Cerebrum, a memory-enhancing herbal tonic. “Our drinks are meant to be a meaningful experience in themselves and are served with a poem to share their origin story,” Thompson reflected.
“Chill” as a Secret Ingredient: Hosmer Bar
Hosmer Bar, located in Bend’s Waypoint Hotel, brings zero-proof drinks to the forefront in a reimagined, inclusive hotel bar experience. Owner Mike Aldridge saw a glaring lack of effort and creativity in alcohol-free options and decided to change the narrative: Every drink at Hosmer Bar begins as zero-proof, with the option to add booze. A subtle flip of the script places nondrinkers at the center, offering cocktails crafted with the same care as their boozy counterparts. “It’s not about what’s left out,” said Aldridge. “A great zero-proof cocktail is all about what you put in.”
Fresh-squeezed juices, housemade syrups and a rotating menu of specials highlight Hosmer Bar’s creativity and bold experimentation. The Cultus Lake Caipirinha is a bright, refreshing mix of strawberry, balsamic reduction, basil and sparkling water, and the Green Lakes Jalapeño Margarita cranks up the heat with muddled jalapeños and zero-proof tequila. For something different (that also feels familiar), the Smoky Old Fashioned features woodchip-smoked zero-proof whiskey with a depth that rivals the real thing.
Hosmer’s centerpiece — a stunning 16-foot epoxy and maple wood bar shaped like its namesake lake — is designed for gathering and connection. The vibe is no fuss, all chill — think lingering with friends, not rushing for last call. Pair a spicy margarita with a Deluxe Boi burger from the MidCity SmashedBurger truck parked outside, and the night feels complete.
More Sip-Worthy Spots
Restaurants and bars across Central Oregon are reimagining what a drink can be. At Lady Bird Cultural Society, prohibition-era cocktails get a zero-proof glow-up with creations like the Never Been to Spain. This mocktail is crafted with alcohol-free gin, cucumber, citrus and DRAM adaptogenic soda, and the Milan Darling, a sparkling blend of Wilderton aperitivo, roasted pineapple, lime and a splash of NA prosecco. Redmond’s Terra Kitchen brings the flair with drinks like the Neruda. It’s a tangy-sweet mix of fresh lime, house grenadine, cinnamon syrup and bubbles. For beer lovers, Crux Fermentation Project’s hop-forward NØ MØ beer lineup includes the River Refresher IPA and Sunset Summit Hazy IPA. Spork spins global inspiration into sippable art with original cocktails like the Thai Kondo. This is a zesty mix of cucumber, lemongrass and mint, and the Spice Queen, made with strong black tea, lemon, Morita chili and other tongue-tingling spices—a punchy reminder that zero-proof is anything but zero flavor.
Never Been to Spain Mocktail at Lady Bird Cultural Society in the Old Mill District
Few foods inspire devotion quite like cheese. We coax people to smile at the mere mention of it. Our refrigerators have a drawer dedicated to it. There’s even scientific proof that eating it lights up the brain’s dopamine centers. So really, when that third helping of mac and cheese is calling, it’s not lack of willpower—it’s basic biology. The line between ‘too much cheese’ and ‘not enough’ is blurry at best. But really, who’s trying to find it? In Central Oregon, our love for cheese is here to stay.
Wild Petals Provisions | Photo by Tina Paymaster
Cheese Heaven, Right This Way
Cheese cases should come with a warning: “Highly addictive.” At Wild Petals Provisions on Brooks Alley in downtown Bend, owner Nancy Chapluk Zadoff has curated a treasure trove of cheeses so tempting that “just one wedge” quickly turns into a full-blown cheese haul. Urdina Blue from the Basque Country, Bio Truffle Gouda from the Netherlands and rosemary-matured Pasamonte Romero from Spain are just a few crowd favorites. But really, the magic lies in that moment when a customer stumbles upon a rare cheese and realizes, “I need this in my life.” A few blocks away, San Simón offers a different kind of cheese experience. Guests build their own charcuterie boards, mixing and matching cheeses, meats and pickled delights. One might find Mitica Manchego from Spain paired with a soppressata from Wisconsin’s Underground Meats or Novak 7 Year Sharp Cheddar cozied up next to San Simón’s famous Castelvetrano olives. It’s a choose-your-own-adventure board for those who believe cheese is the answer, regardless of the question.
Grilled Cheese, But Make It Fancy
Grilled cheese is the ultimate comfort food—warm, gooey and capable of turning any bad day around. This legendary sandwich reaches its full, melty potential at Farmer’s Deli. Chef Justin Halvorsen uses thick-cut Pullman sourdough from Sparrow Bakery and grills it in butter to crispy, golden perfection. Tillamook medium and extra-sharp white cheddar melt into a molten mess, what Halvorson describes as the ultimate “CHZY experience.” The Washington, a crowd favorite stacked with cheddar, smoked bacon, caramelized Walla Walla onions and crisp Washington apples, is like a cozy blanket in sandwich form. “Cooking for others is all about love. You know what else is love? Cheese,” said Halvorsen.
For those seeking Pacific Northwest flair, The Lake House at Caldera Springs in Sunriver offers a wild mushroom and fontina grilled cheese with truffled peppercorn aioli. Big Ed’s sourdough lays the foundation for this savory masterpiece. Throw in a view of Mount Bachelor, and it’s grilled cheese living its best life.
Wild mushroom and fontina grilled cheese | Lake House
Bar RBC takes grilled cheese international at its downtown Bend locale with Chef John Gorham’s Basque-inspired talo—grilled corn flatbread topped with smoky Idiazabal cheese and spicy Chistorra sausage. It’s a simple yet bold almost-a-sandwich Gorham fell in love with at a harvest festival in Rioja. Melted cheese oozes into the sausage, packing every bite with savory depth and a kick that keeps things interesting.
Grilled corn flatbread topped with smoky Idiazabal cheese and spicy Chistorra sausage, RBC downtown Bend | Photo by Tambi Lane
At The Row at Tetherow, grilled cheese takes on a sultry vibe with the aptly named Fromage à Trois. Asiago-crusted sourdough hugs layers of Tillamook cheddar and honey-glazed ham. Butter, the unsung hero of any good grilled cheese, is applied generously for the ultimate crunch factor. And, of course, the Fromage à Trois is served with fire-roasted tomato soup. Because grilled cheese is made for dunking.
When in Doubt, Add More Cheese
There’s no resisting the gravitational pull of a good mac and cheese. At Junior’s Grill on Bend’s southside, the magic is in the mix-and-match madness. Its build-your-own bowl starts with macaroni drenched in creamy cheddar and Monterey Jack sauce, setting the stage for endless flavor experimentation. Customers can go wild with add-ons, such as crispy fried onions, house-smoked pulled pork and cowboy candy (for those who like a little snap with their mac).
Just off SE 9th Street in Bend, Little Red Kitchen takes comfort food to new heights with its cavatappi mac and cheese, available as a side or a full-blown cheesy feast. The rich, creamy sauce clings to the corkscrew-shaped pasta like it’s got nowhere else to be. Add in tender pulled pork and collard greens, and suddenly this dish feels like a warm hug with a dash of Southern charm.
At Brother Jon’s Alehouse in the heart of downtown Bend, mac and cheese comes in three equally irresistible forms. The classic creamy mac is a purist’s dream, while the spicy chicken mac—loaded with grilled chicken, bacon, blue cheese and Frank’s Spicy Buffalo sauce—brings the heat. For those craving something garden-fresh, the pesto mac with grilled chicken, bacon, tomato and Parmesan, adds an herby twist. There’s something for everyone—or, let’s be honest, the perfect excuse to order a mac and cheese flight for one.
Brother Jon’s Alehouse | Photo by Arian Stevens
Because You Didn’t Come This Far to Skip Dessert
No cheese journey is truly complete without a sugary sendoff, and Little Slice of Hell dishes out cheesecake that’s equal parts creamy and unforgettable. Its food trucks have become delicious detours at the Podski lot and Century Commons Taps & Trucks in Sunriver. Originally known as Little Slice of Heaven, the brand got a cheeky makeover after owner Julie Higgins emerged from a battle that reshaped her world. And the cheesecake is still every bit as divine. Crowd favorites such as Marbled Marionberry and Creamy Dreamy Peanut Butter vanish fast. Even the vegan slices have a loyal following, proving that cheesecake can do whatever it wants. As Higgins likes to say, “It’s heavenly—or hellishly—delicious, depending on your perspective.”
Little Slice of Hell Cheesecake | Photo by Tambi Lane
A full day in Central Oregon is best measured in bites, not hours. It’s not about rushing from meal to meal, but letting each dish (and maybe a cocktail or two) set the pace. Breakfast can roll into an afternoon hang, and dinner might need an extra napkin (or three). Wherever the day begins or ends, these locales make every bite count.
Sintra Cafe, downtown Bend | Photo by Arian Stevens
Rise and Dine
Mornings in Central Oregon are best with something fresh, and Haven Bagel and Coffee Co. on Bend’s southeast side is the go-to for pillowy perfection. Its Morning Classic stacks local bacon, egg and organic cheese on a cheddar scallion bagel. The sweeter side belongs to the Sunday Roll, with a burst of orange zest and a swirl of crème fraîche. Pair either with a piping hot cup of Backporch coffee and call it a win for the morning.
Haven Bagel and Coffee Co. on Bend’s southeast side
For homestyle vibes in downtown Bend, Cafe Sintra’s Portuguese Benedict never disappoints with spicy linguiça sausage and chipotle Hollandaise, served with ridiculously crispy-but-also-fluffy potatoes. Chase a French toast high with a stack of thick golden sourdough slices dipped in vanilla custard that practically float off the plate, or dive into a Mediterranean omelette stuffed with feta, linguiça and sweet peppers.
Bend Breakfast Burrito serves up a double-fisted grab-and-go breakfast at two westside locations with its Original burrito, crammed with morning must-haves: eggs, potatoes, bacon, cheese and that magical mix of tomato, onion and cilantro. Three sauce options crank things up a notch. And don’t miss the famous banana bread muffins, baked fresh daily.
Cafe Sintra’s Portuguese Benedict | Photo by Arian Stevens
Brunch With Benefits
At Roam, brunch charts its own course in the heart of downtown Bend. The Lemon Poppyseed Pancakes are smothered in lemon curd and cream cheese frosting while the Elk Morning Hash—a mix of savory potatoes, elk sausage, eggs and pickled Fresno peppers—is both down-to-earth and just a little bit fancy. For cocktail lovers, the Forager (Sun Ranch gin, Lillet Blanc, lime, eucalyptus and cucumber bitters) is pure wanderlust in a glass.
Brunch goes all out at westside Bend’s Victorian Café with an Earth Harvest Benedict piled high with roasted sweet potatoes, shiitake mushrooms, kale and asparagus. But the Victorian’s graham cracker-crusted Caramel Apple French Toast is the kind of decadence that deserves a slow clap. Choices, choices. Round out the meal with the notorious Proud Mary—a 24-ounce glass of sass that’s more feast than cocktail.
Caramel Apple French Toast, Victorian Cafe | Photo by Tambi Lane
At The Lemon Tree, brunch brings global flavors to the table in a sunny downtown Bend space. The Turkish Eggs showcases Middle Eastern flair with its roasted eggplant, tomatoes, olives and a chickpea melange sprawled out on a swoosh of labneh. The signature Crab Cake Benedict is a crowd favorite, featuring chunky East Coast crab atop a toasted English muffin, crowned with a rich butter Hollandaise. Add a full espresso bar and bottomless coffee and you’re in brunch paradise.
Crab Cake Benedict, The Lemon Tree | Photo by Tina Paymaster
Long Live Lunch
At Ryoshi Sushi & Izakaya on Bend’s southside, lunchtime finds its groove with fresh fish flown in from around the world. The Sunset Roll, a fusion of spicy tuna, avocado and crispy rice, is a sushi lover’s dream, and the Salmon Tower Roll is a stacked masterpiece of salmon, tobiko, crab, cucumber and a drizzle of miso magic. True to its izakaya roots, Ryoshi’s small plates—such as garlicky edamame and buttery-fresh nigiri—have a way of turning lunch into a “Where did the time go?” afternoon.
The Bread and Bunny food truck at the Midtown Yacht Club in Bend piles on the flavor without holding back. Its Where Reuben All My Life sandwich is aptly named, a knife-and-fork affair piled with Wagyu pastrami, melty Swiss and tangy kraut on toasted rye. For a different kind of bite, the Jack Talk Thai salad is a medley of yakisoba noodles, farm fresh greens, chicken thigh and a peanut dressing that adds some punch but keeps the focus on the crunch.
Campfire Lunch at Luckey’s Woodsman, Sisters | Photo by Arian Stevens
In Sisters, Luckey’s Woodsman brings a campfire to the table with fresh, hearty fare. The Lumber Jack plate—midnight brisket, forbidden rice and woodsman beans topped with cotija, chipotle aioli and charred sprouts—is nature’s goodness defined. Equally tempting is the Backpacker’s Delight ranch burger, with pasture-fed beef, huckleberry compote, gorgonzola, bacon and pesto aioli smashed between a brioche bun.
Dinner is Served
As the day winds down, Central Oregon’s dinner scene turns up. At Spork, it’s all about globally inspired comfort food in this popular westside Bend spot. The Lomo Saltado—a savory stir-fry of juicy steak, pan-kissed potatoes and grilled veggies—layers smoky flavors with the tangy heat of aji amarillo and the familiar comfort of a fried egg. Spork’s Goodbye Punch, a lively mix of rum, apricot liqueur, Avena, black tea and cinnamon, wraps up the flavor-packed journey.
Spork | Photo by Arian Stevens
Dear Mom Cafe off Bend’s SW Century Drive takes taste buds on a direct flight to Thailand. Grandma’s Pad Thai, with chewy rice noodles, fork-tender chicken and the magical combo of bean sprouts, shallots and peanuts, brings soul-deep flavors perfected over time. Midnight Chicken Wings, lacquered in caramelized fish sauce, play it cool but pack a sticky, sweet, savory punch with a slow burn that insists on being remembered.
BOSA | Photo by Tambi Lane
On the thriving NW Galveston Avenue, BOSA Food & Drink blends Old World Italian recipes with seasonal Pacific Northwest flair, complete with fresh pasta made daily in its dedicated “pasta room.” Start with the warm homemade focaccia served with whipped butter. The Gnocchetti alla Norcina—tossed with black pearl mushrooms and mascarpone-truffle cream—is always a crowd-pleaser, while the shareable bone-in ribeye satisfies heartier appetites. A curated wine list spanning the Pacific Northwest, Italy and France ensures the perfect pour for every dish—a fitting end to a day that didn’t waste a bite.
Out in the wild, culinary disasters can strike as surely as rain: with sandwiches soggy enough to double as sponges, mediocre meals that taste suspiciously like yesterday’s hotdogs and blame flung as freely as snack wrappers. Such gastronomic misadventures are legendary among those who venture into nature. Fortunately, the era of cooler chaos and frayed nerves is giving way to a revolution among the pines as innovative chefs transform Central Oregon’s great outdoors into a grand dining hall. Humble campfire fare can be elevated to sublime feasts, proving that the best tables in town are under a vast sky in the middle of nowhere.
Chef Jackson Higdon of Luckey’s Woodsman Off-Grid Provisions prepares dinner outdoors | Photo by Arian Stevens
Elevated Eats Made Easy by Pacaya
Once upon a smoky campfire, Jason Eckhoff and Chris Arathoon found themselves lamenting the culinary woes of camping with kids—from hastily grabbed convenience food on the way out of town to lackluster meals that sparked more groans than glee. “What if outdoor food was actually good?” they wondered. Not just passable, but mouthwateringly spectacular. From the ashes of mealtime misfires, their company Pacaya was born.
Named for a Guatemalan volcano and just as fiery in its ambitions, Pacaya is redefining what it means to eat well in the wild. No more last-minute dashes to the grocery store or the dreaded realization that the butter sits forgotten on the kitchen counter. Pacaya’s meal kits are the antithesis of traditional camp food. They are meticulously planned and locally sourced, with a dash of international flair. Offerings include flavor-packed hits such as Pork Carnitas Tacos with Guatemalan refried beans or Flatiron Steak paired with Chimichurri sauce. This isn’t roughing it; it’s dining out—way out.
The genius of Pacaya lies in its simplicity and attention to detail. Each meal kit is portioned and packed in a pre-chilled Yeti cooler and weather-proof dry box, turning the wilderness into a makeshift gourmet kitchen. Every component is labeled, organized and accompanied by easy-to-follow instructions, reducing both waste and the common campsite squabbling over who forgot to pack what. Even the culinary novice can prepare a feast under the stars in 20 minutes or less using one pot and one pan.
Pacaya Camp Meals Made Easy | Photo by Alyson Brown
From their famous Easy Clean-up Western Omelette, made with pasture-raised eggs that slide out of the bag perfectly, leaving nothing to clean, to the Walking Tamale that promises mid-day mobility and flavor in every bite, Pacaya has simplified the outdoor dining experience without compromising on taste. “We want you to have fun in the woods instead of stressing over shopping, prepping and cleaning,” said Eckhoff. “Get outside, have an adventure, and leave the meal planning to us.”
Luckey’s Woodsman plating dinner | Photo by Arian Stevens
Taste the Wild with Luckey’s Woodsman
At Luckey’s Woodsman Off-Grid Provisions in Sisters, Jackson Higdon draws on his heritage and love for the outdoors to deliver a menu that bridges Old-World techniques with modern culinary trends. Inspired by his grandparents’ original establishment, Luckey’s Woodsman celebrates the wild abundance of Central Oregon in several aways. He has a brick-and mortar-shop, food truck and hosts events, such as a forager’s dinner where diners gather raw foods he prepares for a feast in the forest.
Luckey’s menu features hearty but healthy dishes that reflect the untamed spirit of the forest. The Lumberjack—a guest favorite—features a 14-hour smoked brisket paired with local greens and woodsman beans, drizzled with pesto and chipotle aioli. Each dish celebrates the region’s natural bounty, crafted from fresh, locally sourced ingredients.
Salmon Dinner Luckey’s Woodsman | Photo by Arian Stevens
For adventurers on the go, Luckey’s offers Camper Kits—conveniently prepared meals just a phone call or email away. Hot kits are designed to be warmed on a stove or over a campfire. Cold boxes are packed with items such as the Wanderlust Wrap, guaranteed to withstand the day’s journey without turning soggy.
Seated Forager’s Dinner in the Woods by Luckey’s Woodsman | Photo by Arian Stevens
As a purveyor of outdoor-inspired cuisine, Higdon insists, “The forest shares its bounty generously; we must honor it.” Deeply ingrained into every slice and simmer, this ethos is a nod to promise that was printed on his grandparents’ original menu over 60 years ago of The Woodsman Way: “To honor all who stand in awe and appreciation of the great outdoors.”
Luckey’s Woodsman dessert | Photo by Arian Stevens
Al Fresco Dining with AlpenGlow Adventure Catering
Dining under a starlit sky, accompanied only by the rustle of leaves and clink of cutlery, is not the stuff of dreams but a daily reality for Robert Dudzik and Erin DeJarnette. The brains behind AlpenGlow Adventure Catering, the duo blends extensive culinary expertise with outdoor logistics prowess, showing Central Oregon that gourmet meals genuinely belong in the wild.
AlpenGlow’s custom cook trailer transports a complete gourmet kitchen into the heart of the wilderness—whether for a romantic dinner for two by a secluded lake or a lavish meal for 60 people in the Alvord Desert. Every meal, prepared over an open flame, is infused with a smokey richness that enhances each bite.
Guests are not just diners but participants in an immersive event that blends gourmet cooking with the rugged charm of Central Oregon. “Our meals are a testament to the beauty and abundance surrounding us,” said Dudzik. “We’re giving people a true taste of the land.” Dining with AlpenGlow might include a Cowboy Cookout with smoke-tinged slow-roasted brisket and Dutch oven delights or an exquisite nine-course affair with fire-roasted duck and an arugula salad with a burnt-orange gastrique. Every meal celebrates flavors sourced directly from more than 30 local farms and ranches. AlpenGlow’s commitment to the “Leave No Trace” philosophy means that the only things they leave behind are satisfied smiles and perhaps a craving for seconds.
Aerial shot of dining table at Luckey’s Woodsman Seated Forager’s Dinner | Photo by Arian Stevens
Bend got a little spicier when JIĀ Asian Street Kitchen opened its doors in September 2023. Founded by Cynthia Linh, JIĀ marks her bold transition from a social media buzzmaker to a gutsy restaurateur bringing Asian street food culture to Central Oregon. Beckoning locals and wanderers off the well-trodden foodie path, JIĀ is a heartfelt nod to Linh’s Asian heritage and upbringing in San Jose’s Vietnam Town, where family-style meals were a cherished tradition. “I wanted to bring something exciting and different to Bend,” she mused, “where every bite and every sip feels like coming home.”
Dive Into Delight
Walking through JIĀ’s doors is like falling into a neon dream, where anime characters cavort in lush jungles and bustling night markets. Brought to life by Linh’s husband, Craig Cole, this mesmerizing wonderworld weaves a tangible aura of mystery and delight. “We’re here to shake things up,” said Linh. “JIĀ is something you’ll definitely remember.” Here, the essence of communal dining is reimagined, inviting guests to share not just meals, but unforgettable moments under an Asian art-inspired sky.
JIĀ’s menu is an ode to elevated street food, spanning the vibrant regions of China, Vietnam and Thailand.
“We try to stay authentic to the culture with each dish,” said Linh. “It’s food that’s meant to be shared.”
The star of the show is the Bone-in Beef Noodle Soup—a succulent short rib cradled by a tangle of udon noodles and green vegetables, all swimming in a colossal bowl of rich, spicy broth. “I love hearing the collective gasp of delight every time it’s brought out,” she said with a laugh.
Saigon Bowl
A Saigon Bowl takes the essence of Vietnamese cuisine—the aromatic dance, the unapologetic boldness, the chaotic joy—and crams it into a single place. Brimming with rice vermicelli noodles, fresh herbs, zesty pickled vegetables and the irresistible crunch of JIĀ’s handmade crispy rolls, it’s a dish that manages to push every flavor button. The restaurant is also kicking things up a notch with an original and unexpected weekend brunch menu, swapping more commonly found standards such as chicken and waffles for Asian-inspired honey toast and chicken wings. It’s a continuation of JIĀ’s commitment to creative twists, bold flavors and an experience that goes beyond the plate.
Kids also have a place at the table with menu items that tempt even the pickiest eaters, such as veggie Pho or chicken with rice. On Mondays, JIĀ goes a step farther, offering parents a fun night out as their children engage in creative play at the adjacent art studio in Brookswood Plaza.
Cynthia Linh, JIĀ’s founder
Shaken, Stirred and Spectacular
JIĀ’s cocktail program, masterminded by Tou Meechukant, is as inventive as the cuisine. A talented mixologist enticed from the bustling bars of San Francisco to Bend’s culinary frontier, Meechukant brings an unparalleled flair to the restaurant, ensuring every cocktail stands on its own as a memorable experience.
Among JIĀ’s standout creations is the Whiskey Samurai, a concoction that clinched the top spot in the Crater Lake Spirits’ 2024 Barrel Brawl whiskey competition. A blend of high-rye whiskey, soothing almond liqueur, fresh orange juice and grapefruit bitters, the drink comes alive with flaming cinnamon sticks. Another sought-after cocktail, The Mother of Dragons, breathes fire into the soul with a fearless fusion of passion fruit, hatch green-chili-infused vodka, lemon, orange bitters and chili threads. Non-alcoholic options, such as the beloved Tiki Panda, ensure everyone can enjoy the imaginative drink menu. A punchy mix of pomegranate, pineapple and lemon juice served in a panda-shaped tiki glass, it’s one of the many mocktails that showcase JIĀ’s creativity and palate inclusivity.
Whiskey Samurai cocktail at JIĀ
“JIĀ’s about family—the one we’re born into and the people we gather along the way,” said Linh. “It’s more than just a place to eat, it’s a home where everyone belongs.”
JIĀ Asian Street Kitchen | 19570 Amber Meadow Drive #100, Bend | (541) 241-7172 | jiastreetkitchen.com
Editor’s Note: We first visited JIĀ Asian Street Kitchen in September 2023, and this article shares our experience then. |Written by Chloe Green
Everyone’s talking about JIĀ Asian Street Kitchen, the newly opened eatery tucked into Bend’s eastside. After experiencing its beautiful interior, the kind, attentive hospitality and its mouth-watering cuisine, Bend Magazine understands the hype.
JIA, which translates to ‘family’ in Mandarin, lives up to its name by doing things family-style, serving up hearty plates of flavorful cuisine inspired by Asian street food culture. Founder Cynthia Linh spent the past seven years globetrotting, helping create restaurant brands and cultivating a significant online following. Her worldwide travels significantly influence the culinary creations on JIA’s menu. Pulling inspiration from the flavors and dishes found in Vietnam, China and Thailand, Minh presents a menu that pays homage to the diverse dishes found throughout Asia.
Located in Brookswood Plaza, the interior of JIA Asian Street Kitchen is a sensory delight. With darker mood lighting perfectly contrasted with pops of vibrant colors, the dreamy decor and atmosphere immediately transport you far, far away from Central Oregon. Booth, table and bar seating arrangements are available, each comfortable and inviting.
The range of dishes satisfies diners with impeccable flavors, generous portion sizes and artful presentation. A perfect start to the meal, the crispy rolls boast a tasty filling of mung bean noodles, wood ear mushrooms, carrots and cabbage, paired with a sweet and sour dipping sauce. The green beans, smothered in spicy house XO sauce, a spicy seafood sauce from Hong Kong, and fried garlic, offer a mouthwatering kick of heat and umami.
Photo courtesy of JIA Asian Street Kitchen
The five-spiced pork belly in the Pork Belly Baos is paired with cucumber, purple cabbage, pickled carrot and cilantro, creating a wonderfully balanced array of textures and flavors with crispy garlic, onion and house chili oil topping adding a nice crunch. If you’re a fan of heat, the spicy egg noodle dish with minced pork, peanuts, sesame and green onions won’t disappoint. It definitely packs a spicy punch.
The Saigon Bowl, featuring Vietnamese rice vermicelli noodles, fresh herbs, bean sprouts, pickled carrot and daikon, lettuce, basil and crispy rolls, all topped with peanuts, garlic chili oil and crispy shallot, is the ultimate sharing option. Delivered in a large bowl, the dish is accompanied by a choice of tofu, grilled barbeque pork, chicken or shrimp.
Photo courtesy of JIA | By Tina Paymaster Photography
While JIA Asian Street Kitchen doesn’t currently serve alcoholic beverages, a cocktail list is in the works. Based on the current mocktail offerings, their cocktails are sure to impress. The Ube Lavender Sparkler, Watermelon Cooler, and Berry Pina Colada mocktails are refreshingly inventive and pair wonderfully with the flavorful cuisine.
The combination of its vibrant atmosphere, inviting staff and eclectic menu makes JIA Asian Street Kitchen earn the Bend Magazine stamp of approval. If you’re looking for a cozy place to enjoy Asian-inspired cuisine with fresh, creative mocktails, JIA is a must-visit. Stay tuned for their upcoming cocktail creations!
Sip, Savor, Repeat: A Journey Through Four Wines and Four Courses
In Bend’s culinary playground, chefs and sommeliers weave their expertise into unforgettable experiences. Vibrant artistry meets vinous poetry, and every sip and morsel tells a tale of passion and creativity. Within the doors of four distinguished venues, flavors, textures and terroir come alive.
First Course: Caviar and Champagne
In the cozy, chic realm of Viaggio Wine Merchant, every guest is both a student and a connoisseur. Owner and Advanced Sommelier Benjamin Richardson is building a community around wine with a simple yet profound philosophy—make the exceptional accessible. “Wine is more than an afterthought,” he asserts. “It elevates any dining experience.” At Viaggio, champagne isn’t just a drink, it’s an articulation of joy. And caviar, far from being merely an indulgence, becomes a bridge to new culinary territories.
Richardson’s approach to this dynamic duo is refreshingly unfussy. Caviar’s creamy, briny richness finds its perfect counterpart in Champagne’s bright citrus notes and crisp minerality. It’s a gastronomic flirtation where the pop of each bubble meets the delicate burst of the egg. Viaggio Wine Merchant’s rotating champagne selection complements two caviar choices: the approachable white sturgeon from the West Coast and the more luxurious, complex Carolina Osetra from the East. Served unconventionally with crunchy potato chips and crème fraiche, this pairing is less about the destination and more about the journey.
Second Course: Seared Scallops and Chardonnay
Nestled in downtown Bend’s historic 1917 Spheir building, Domaine Serene Wine Lounge merges French bistro elegance with Pacific Northwest flair. Known for its exquisite pinot noir and chardonnay wines, Domaine Serene boasts seven Oregon estate vineyards and a robust portfolio of Burgundy wines. Since December 2021, the lounge has become a testament to balance, refinement and approachability. “There’s a Domaine Serene wine for everyone,” said General Manager Christina LaRue, underlining their commitment to enhancing Bend’s wine landscape.
Their Seared Day Boat Scallops paired with Etoile Vineyard Chardonnay is a masterclass in the subtle interplay between sea and vineyard. Chef Adrian Carpenter, in collaboration with Executive Chef and Consultant George Morris, skillfully pairs seared scallops, boasting caramelized exteriors and succulent interiors, with a delectable mix of Yakima corn, heirloom tomatoes and fine herbs. A fresh pour of buttered popcorn velouté with hints of lemon adds a nutty nuance.
The Etoile Vineyard Chardonnay, hailing from the sun-kissed Dundee Hills, complements this ensemble with its hovering citrus undertones and lively finish. Made from grapes grown in ancient volcanic soil, it gracefully sidesteps oaky heaviness for a crisp, fruit-forward character that enhances the scallop’s rich, buttery quality and echoes the lemon notes in the sauce. Reflecting the essence of Oregon’s terroir, the pairing thoughtfully demonstrates how the right wine can turn a meal into an exquisite experience.
Third Course: Cedar Plank Salmon and Pinot Noir
Founded in 1983 by wine trailblazer Jim Bernau, Willamette Valley Vineyards has long embraced stewardship of the land as a core value. Continuing this tradition, their Bend restaurant and bottle shop, which recently opened its doors on Wall Street in December 2023, offers PNW-inspired food pairings infused with seasonal flair, maintaining a deep connection to the region’s expressive terroir.
Their “what grows together, goes together” story deepens with cedar plank salmon paired with a 2021 Bernau Block Pinot Noir. This course is an ode to the local rivers and forests. The salmon, infused with the savory essence of cedar and a touch of tarragon, speaks of the land’s generosity and the chef’s creativity. Served with Brussels sprouts, house-cured garlic and jalapeño bacon lardons, foraged mushrooms and a yellow sweet corn cream sauce, it’s a dish that wears its origins proudly—a smoky and herby whisper from the wild.
The pinot noir’s bright acidity and layered complexity weaves together a tapestry of bramble fruit, herbs and a hint of graphite, reminiscent of the lush Salem Hills where its journey began. It elegantly cuts through the salmon’s rich, smoky flavors, allowing sweet, savory and umami flavors to converge. It’s a pairing that speaks of Oregon’s wild heart—where the wine’s lush, spicy character meets the salmon’s bold, earthy notes.
Executive Winery Chef DJ MacIntyre designed the pairing with a Cascadian culinary viewpoint and an understanding of the intricate balance between the robust and the refined. “It’s both grounded and adventurous,” he said, echoing the vineyard’s mission to tell the story of Oregon in every glass and on every plate.
Fourth Course: Crème Brûlée and Botrytis Wine
At Flights Wine Bar, a striking wall of wine welcomes guests, hinting at the vinous adventures that await within. Since opening in November 2021, owner Kelsey Daniels has curated an experience where boutique wines become beloved and familiar friends. “Wine and food make each other better,” she said, a belief deeply rooted in Flight’s upscale, scratch-made comfort food designed to accentuate refreshingly different wines from all corners of the planet.
A sweet finale at Flights Wine Bar is the Strawberry Cheesecake Crème Brûlée, an inventive twist on a beloved dessert created by Head Chef Brad Phillips, who blends the familiar allure of cheesecake with the caramelized charm of crème brûlée and tops it off with a graham cracker tuile spire. This playful treat finds its soulmate in a glass of Botrytis wine, an exquisite rarity born from a fortuitous brush with noble rot. The wine’s bright acidity, concentrated sweetness, and intricate layers weave notes of honey, dried fruit and a whisper of mushroom—a testament to nature’s unpredictable artistry. Together, they form a pairing that’s both a conversation and a celebration, as the creamy richness of the brûlée tangos with the wine’s luxurious depth.
Wine and food together is a curious journey, a lesson in culinary chemistry, and an ever-evolving love story deeply experienced beyond taste. “Wine brings people together over food,” reflected Daniels, “and that’s a beautiful thing. But above all, pairing the two should be fun. Go have an adventure.”
Raised in the Yakima Valley among farmers and foodies, Smith was introduced to impossibly fresh food and culinary improvisation by her mother and grandmother. “Those early memories of food and family
laid the groundwork for this book,” she mused. Studying abroad in Florence, Italy, broadened her culinary horizons, immersing her in a culture where food was a bridge for connection and celebration. Smith’s path was also profoundly influenced by Julia Child, who transformed cooking from a mundane chore into a joyous adventure.
Since making Bend their home in 1970, Trish Smith and her late-husband, Bill, were central to the community’s growth and transformation. Their collaborative efforts turned a sleepy mill town into a vibrant destination. Smith’s dedication to civic initiatives, her passion for teaching and her legendary dinner parties significantly shaped Bend’s culinary culture.
A LOVE LETTER TO FOOD, FAMILY AND FRIENDSHIP
As much a personal memoir as it is a cookbook, Feeding My Friends charts the journey of the community’s transformation, intertwining Smith’s own adventures with those of the people and places she’s encountered along the way. A feast of stories traverses Bend’s gastronomic landscape, highlighting iconic landmarks such as the Pine Tavern and emphasizing the significant influence of Central Oregon Community College’s Culinary Institute on the local food scene.
Feeding My Friends presents a curated collection of more than 200 beloved recipes, each reverse-engineered from memory and meticulously adapted for the home chef. Smith’s culinary philosophy is a lively dance of creativity, tradition and inevitable kitchen chaos. It invites readers into a world where every meal becomes an opportunity to share a piece of their journey with others.
FROM FIRST SIPS TO LAST CRUMBS
Smith’s recipes extend across the culinary day, from dawn’s first light to the night’s last bite. The winding journey through meals and flavors is punctuated by family favorites, such as the Lamborghini lamb patties, inspired by a sun-drenched patio in Northern California, and the irresistible Lemon Pudding Cake, a dessert so delightful it won the heart of Gordy, the family’s discerning dog.
Feeding My Friends celebrates the tactile, often chaotic joy of cooking. Smith elevates the cookbook beyond simple sustenance, peppering the pages with lagniappes—charming tidbits that merge insight with levity, highlighted by revelations such as GRITS, used as an acronym for “Girls Raised in the South.” She encourages even the most hesitant cooks to dive in to recipes with the reassurance that culinary excellence isn’t about perfection. Instead, it’s a joyful journey into the heart of community and connection. Find your copy at Kara’s Kitchenware and the Ticket Mill in the Old Mill District.
PORCHETTA RECIPE
Ingredients
1 ½ pounds pork loin
4 cloves fresh garlic, finely chopped
2 heads of garlic, halved crosswise
1 tablespoon coarsely chopped fresh rosemary, plus 4 sprigs
1 tablespoon fennel seeds
1 teaspoon fennel pollen (optional)
Red pepper flakes to taste
2 tablespoons olive oil, divided
1 lemon, zested
Kosher salt to taste
Black pepper, coarsely ground to taste
4 slices bacon
Instructions:
Toss the chopped garlic, rosemary, fennel seeds, fennel pollen, red pepper flakes and lemon zest together in a bowl and stir to combine with one tablespoon olive oil, plus kosher salt and black pepper to taste. Rub seasonings over the pork loin and let marinate in the refrigerator until ready to cook.
Heat oven to 425 degrees. While the oven warms, scatter the rosemary sprigs in a large baking dish. Wrap the bacon around the tenderloin, tucking the ends underneath so they stay put, and place the tenderloin on top. Nestle the garlic halves around the meat, and drizzle everything with the remaining olive oil.
Roast meat for about 40 to 45 minutes until it reaches a 145 degree internal temperature. Let rest for 10 minutes before slicing.
BEET, ORANGE AND GOAT CHEESE SALAD RECIPE
Ingredients
3-4 beets, red, golden or striped
2 navel oranges
2 Cara Cara oranges (for its red-colored flesh)
3-4 ounces high-quality goat cheese
Fresh baby arugula
4 tablespoons extra virgin olive oil
2 tablespoons fresh orange juice
1 tablespoon Champagne vinegar
1-2 tablespoons local honey
1 tablespoon shallot, finely diced
¼ teaspoon Dijon mustard
Kosher salt to taste
Black pepper, coarsely ground to taste
Lemon juice or vinegar to prepare beets
Instructions
Trim beets and boil in a large pot of water with two tablespoons of vinegar or lemon juice for about 45 minutes to an hour until knife-tender. Drain into a colander, running cold water over them to cool. Once cooled, cut the top and bottoms off. The skin should slide off easily under running water. Dice beets by slicing them horizontally into ½ inch slices, then cutting in opposite directions to form cubes. Set aside.
Slice off both ends of the oranges. Use a sharp knife to remove the skin and white pith, moving from top to bottom and working your way around the orange. Either section the oranges or slice them into bite-sized pieces. Set aside.
For the dressing, combine olive oil, orange juice, Champagne vinegar, honey, shallot and mustard, and whisk to emulsify. Assemble the salad in rows, lengthwise, starting with the orange-colored beets, then red beets, goat cheese, arugula, navel oranges and Cara Cara oranges. Lightly salt and pepper the entire salad. Drizzle dressing over the top of each row. Serve cold. (NOTE: This versatile salad can be made with other ingredients tailored to a diner’s preferences and/or allergies. Toasted pine nuts or sunflower seeds are an optional topping.)
SALTED CARAMEL & APPLE TARTE TATIN
Ingredients
1 Pillsbury pie crust, thawed
6 tablespoons unsalted butter
¾ cup sugar
6-7 crisp red apples (such as Gala or Honeycrisp), peeled, cored and quartered
1-2 teaspoons large-grain sea salt
1 egg beaten with 1 tablespoon water for an egg wash
For serving: French vanilla ice cream or crème fraîche
Instructions
Heat oven to 400 degrees. Roll out pie crust on a board dusted with flour until crust is thin.
In a 10-inch nonstick, oven-proof frying pan, melt the butter. Add the sugar and stir to combine, about two minutes until it’s just starting to brown and is a bit lumpy. Arrange apple quarters—round sides down—at the bottom of the pan until they fit snugly in a single layer. Generously sprinkle with large-grain sea salt. Reduce heat and cook until the caramel is brown but not burned. Transfer the pan to the oven and bake for another five minutes. Remove from the oven and let cool for 10 minutes. Raise oven temperature to 450 degrees.
Carefully fit pie crust over the cooked apples, using fingers or a small knife to tuck the excess pastry inside the rim of the pan. Make the egg wash by briskly stirring in one tablespoon of cold water until combined. Using a pastry brush, gently paint the crust without leaving puddles on top. Bake until crisp and golden brown, about 20 minutes. Carefully remove from the oven. Run a knife around the edge of the pan to loosen the tarte. Place a 12-inch serving platter upside down over the pan. Wearing oven mitts, quickly invert the pan and platter together. Be careful of the hot pan and juices. Lift off the pan and voila! Cut tarte tatin into wedges and serve with ice cream.
There are few things in life better than a delicious sandwich. Naps and dogs come to mind. But perhaps Liz Lemon said it best, “All of humankind has one thing in common: the sandwich. I believe that all anyone wants in life is to sit in peace and eat a sandwich.”
It’s a seemingly simple concept. Put some stuff between two pieces of bread. Shove it into your mouth hole. Enjoy the bliss.
Not all sandwiches are created equal, however. Anyone who’s ever opened a rusty-hinged Care Bears lunchbox to discover a soggy, squishy tuna fish sandwich would agree. A sandwich should be a work of art. A truly excellent sandwich is about finding that perfect balance of textures and flavors.
SUNRISE SANDWICH VIBES
At breakfast, anything goes. An oozing sauce. A satisfying crunch. A savory filling. No spoon or plate. Just a hearty two-fisted affair to point your day in the right direction.
What do you get when you cross grilled cheese with French toast? A Monte Cristo. Café Sintra in downtown Bend has perfected this indulgent sandwich. Scrambled eggs, grilled ham, Havarti cheese, “dijonnaise” and a dusting of powdered sugar make the Monte Cristo the
best of all worlds—salty, sweet and insanely cheesy.
Valentine’s Deli | Photo by Ely Roberts
KEEP IT CLASSIC
Infinitely customizable and perfected over the years, a classic sandwich is all about the bread—not too soft, nor too hard. Yet it’s the ratio of ingredients that makes the experience.
Valentine’s Deli in the Box Factory always stacks their sammies high with the ideal balance of veggies to meat. The Simple Tom—juicy turkey, provolone, shredded lettuce, dill pickles, red onions and tomatoes on a Sparrow Bakery hoagie—is an absolute gem. Classics are classics for a reason. Why mess with perfection?
For the most mouthwatering mashup, try the Meatball Parm from Planker Sandwiches in downtown Bend. Spicy meatballs and crushed tomato sauce add a kick of heat while melty mozzarella blisters in all the right places. Served on a perfectly toasted sourdough roll, this unpretentious sammie feels like a hug from your Italian nonna.
Dagwood, Josie K’s | Photo by Ely Roberts
Remember Dagwood Bumstead from the comic strip Blondie? He was constantly careening around the room with an enormous, towering sandwich. Channel your inner Dagwood with a sky-high sandwich from Josie K’s Deli and Kitchen in Sunriver (shown here). The aptly-named Dagwood is made with thinly sliced turkey, ham, and salami with provolone cheese, mayo, mustard, lettuce, onion, dill pickle, tomato, pepperoncini and Josie K’s special dressing served up on a Big Ed’s hoagie roll.
“You can do whatever you want with a sandwich.” -Kellen S., 14-year-old sandwich savant
FLAVORS OF THE WORLD
Sandwiches are loved by people all over the world. No matter what small corner of the globe we live in, eating a sandwich is all about enjoying the moment.
Carnitas Sando, Spork | Photo by Ely Roberts
Please put your hands together for Spork’s Carnitas Sando (shown here), a delicious fusion of carnitas, morita chili sauce, cotija cheese, onion, fried egg, cabbage, radish, cilantro, yuca chips and chili mayo served up on a toasted Big Ed’s roll. The flavors are complex, the amount of spice is just right, and the pork—which is roasted for hours—is the perfect combination of a crispy outside with a tender, melt-in-your-mouth center. Dine like a local and enjoy dinner at Spork too.
“There’s a sandwich out there for everyone.” -Lucas N., rock climber and sandwich egalitarian
MEAT YOUR MATCH
The average American eats close to 200 sandwiches per year. We are a nation full of mad scientists experimenting with new combinations in the quest for the perfect flavor delivery system.
Nashville Hot Chicken Sandwich, Tin Pig | Photo by Ely Roberts
There’s nothing wrong with a little spice at The Tin Pig, a Southern cuisine food truck currently parked at Crux Fermentation Project. Their Nashville Hot Chicken Sandwich (shown here) is over ½ lb. of hand-breaded, hormone-free fried chicken topped with dill pickles. But the real kicker is the slathering of spicy hot paste and extra spices—Nashville style—that creates an intoxicating explosion of heat and flavor.
Nashville Hot Chicken Sandwich, Tin Pig | Photo by Ely Roberts
If gooey and outrageously cheesy is more your thing, try the Croque Monsieur from Sparrow Bakery in NorthWest Crossing. A “grown-up grilled cheese and ham sandwich with more oooh-la-la,” as described by the folks at Sparrow, the Croque Monsieur is a real knife-and-fork sandwich. This savory delight is made with ham and Gruyere cheese on brioche bread, and doused with a shallot-infused bechamel sauce that totally steals the show.
Prost’s Schnitzel Sandwich is a simple yet satisfying meal that’s become a crowd favorite. A Carlton Farms pork loin is pounded until thin and then breaded and fried. Schnitzel relies on bold toppings, and this sando rises to the task with tangy sauerkraut, house mustard, aioli and German Gruyère cheese.
“My superpower is making sandwiches disappear.” -Ezzy the Dog, a good girl easily distracted by sandwiches (and squirrels)
Is there a sandwich we missed and need to try? Let us know by email so we can get it added to the list. Head over to our FOOD & DRINK section for more articles on the Central Oregon restaurant scene, or visit our DINING GUIDE to plan your next dining adventure.
In a city that never hits the snooze button on breakfast, Bend emerges with a morning ritual that goes beyond mere sustenance. Here, breakfast isn’t just a meal; it’s a reboot, a delicious pact, a love language spoken through the dialect of food. And it’s totally worth getting up for. Eat some breakfast, and then change the world.
As Bend rises and shines, so does its breakfast scene, offering everything from good-for-you fuel-ups to indulgent delights and homestyle comforts.
Nourishing Nosh
Seize the day—and the spoon—with Fix & Repeat’s Acai Smoothie Bowl. This Maui-meets-Bend plant-powered energy boost is a symphony of superfoods conspiring for morning domination: sustainably sourced acai, almond milk, tart marionberries, banana, house made peanut butter and vanilla protein topped with goji granola, even more banana, berries, cacao nibs and coconut. “Fueled food heals your body faster so you can go out and repeat your life the next day,” said co-owner Leila Carter. “For us, it doesn’t get much better than knowing we’re providing something nutritious and good for people.”
Acai Bowl at Fix and Repeat
Dive into the Riverside Bowl at Active Culture for a gluten- and dairy-free ode to plant-forward nourishment. A blend of organic quinoa and housemade almond milk is topped with organic granola, walnuts, banana, blueberries, local honey and a sprinkle of cinnamon. Fresh, locally sourced ingredients take center stage in this cozy riverside hangout, where breakfast lasts all day.
Tucked away in downtown Bend, Salud is an oasis for delicious, nutritious and creative offerings. Toast isn’t just toast here; it’s a canvas. Using real, raw ingredients, Salud is the Michelangelo of gluten-free gastronomy. Whether adorned with sweet toppings such as peanut butter and fresh fruit or stacked high with savory delights like avocado, microgreens and garlicky vegan Caesar dressing, each creation promises a mouthwatering experience.
Delicious Decadence
Embark on a delectable journey at The Lemon Tree with its signature Jumbo Lump Crab Cake Benedict. This iconic dish features chunky East Coast crab mixed with herbs and finely diced vegetables from the restaurant’s small organic garden in Tumalo. Lightly seared for sublime caramelization, the crab cake rests atop a crisp toasted English muffin. Every ingredient reveals a world of flavor, from the perfectly grilled and seasoned tomato and microgreens to the creamy brown butter-infused Hollandaise sauce that adds depth and a subtle nuttiness to every sumptuous bite. The Lemon Tree’s commitment to fresh, locally sourced ingredients, coupled with the passion and professionalism of an eager staff, is a true celebration of hospitality. “This is a happy, nurturing place,” co-owner and chef Betsy McDonald emphasized. “Everything is made with love.”
Jumbo Lump Crab Cake Benedict at Lemon Tree
Blissful Spoon’s French Connection Waffle is the ticket for those craving a rendezvous with their indulgent side. Served with fresh sous-vide poached eggs, jambon de Paris (French ham), buttery rich manchego cheese and organic maple syrup, it’s a breakfast affair that oozes European sophistication, minus the pretentious vibes.
Nestled in a white picket-fenced cottage in downtown Sisters, Cottonwood Cafe serves up a PNW twist on traditional breakfast with the famous Blackstone Benny. Fresh cornmeal-crusted tomatoes, sauteed spinach, smoked bacon, poached eggs and a luscious béarnaise sauce create an elevated eating experience, Central Oregon style—where indulgence comes with a side of laid-back vibes.
Heartfelt Homestyle
Enjoy the timeless charm of McKay Cottage’s classic, love-infused twist on traditional French toast. Using locally sourced cinnamon swirl bread from Big Ed’s, the magic of Mama’s Cinnamon Toast lies in the batter—a blend of brown sugar, real vanilla bean paste and warming spices. Topped with strawberries, bananas or berries and served with fresh butter and a petite pot of real maple syrup, every bite becomes a nostalgic journey to grandma’s cozy kitchen. Don’t miss McKay’s homemade scones, a beloved breakfast staple boasting a light and flaky texture thanks to the yogurt-infused recipe. Favorite flavors include marionberry and seasonal options such as cranberry orange.
French Toast at McKay’s Cottage
Sunriver’s Cafe Sintra pays homage to its Portuguese roots with the French Toast Trio. Chase that French toast high through soft, luscious layers of Portuguese sweet bread delicately dusted with powdered sugar. Inspired by the enchanting Portuguese town of Sintra, the menu offers fresh, homemade offerings that evoke the flavors of Europe at its downtown Bend location, too.
In the heart of Redmond, One Street Down beckons pancake enthusiasts with its love-at-first-bite Buttermilk Pancakes. This charming cottage cafe, celebrated for its artisan coffee, scratch-cooked meals and all-day breakfast menu, offers ample portions and impeccable service.
Sunrise Sips
Say “hey” to the start of a busy day with NW Raw’s Summit green smoothie—an invigorating tropical fusion of pineapple, banana, spinach, kale and coconut milk. The organic juice bar and restaurant passionately champions nutrient-rich, plant-based ingredients for a wildly delicious body and mind reset.
Enjoy sunshine in a glass with refreshing cold-pressed orange juice (representing up to 15 pieces of citrus) from Mother’s Juice Cafe. The cafe has been juicing to order for more than 20 years, offering customizable fresh-pressed blends with fruits and veggies representing the best from local farms.
Drinks at the Victorian Cafe, including the Proud Mary cocktail
For a sip with some zip, the Victorian Cafe’s Proud Mary is a legendary 24-ounce Bloody Mary cocktail and a breakfast adventure in itself. With a charbroiled smokey prawn, housemade andouille sausage, a cube of pepper jack cheese and other zesty fixings, it’s a bold answer to the question, “What about a second breakfast?”
Brunch at a brewery? Absolutely! Sunriver Brewing Company’s Eastside spot is now offering a delightful morning experience. Drop by the Eastside Coffee Bar on weekdays from 8 a.m. to 11 a.m. for a taste of Still Vibrato Coffee. On weekends, indulge in a full-service brunch from 9 a.m. to 2 p.m., featuring classics like chicken and waffles, biscuits and gravy, and other breakfast favorites. Don’t overlook the impressive beverage selection, including beer and spirits perfectly paired with your morning coffee and eggs.
While most 13 year olds were doodling in their Lisa Frank notebooks, a young Nickol Hayden-Cady, founder of Foxtail Bakeshop, was elbow deep in a junior high cooking program that would change her life. Beyond the sounds of ingredients bubbling in pots or sizzling in pans, the idea that food could be something truly special is what captivated her.
“My dad often whisked me away to high-end restaurants, introducing me to famous chefs,” she reflected. “Their culinary creations completely shattered my beliefs about food and revealed a level of artistry I didn’t know existed. However, it was my Portuguese grandmother who instilled in me a deep reverence for the food ecosystem and the value of nurturing what sustains us.”
Hayden-Cady’s culinary journey began at a renowned Southern California catering company, where she was eventually handed the role of pastry chef at just 16 years old. Her training at The Culinary Institute of America, Hyde Park, New York, further honed her skills, allowing her to work alongside some of the world’s best chefs.
“I don’t chase culinary fame,” she said. “What matters most is that people cook with intention, in a way that feels good.” She launched Foxtail Bakeshop in 2013 as a whimsical place for people to slow down and enjoy small-batch, from-scratch food. Despite the physical location closing in 2022, Hayden-Cady’s dedication to reimagining how we eat—in a way that’s both magical and nourishing—endures.
The Future of Foxtail Bakeshop
“Moving forward, I want to do something wildly different,” Hayden-Cady said. “It’s time to reclaim the ancestral legacy of nourishing ourselves. No one sits and savors anymore. We’re not enjoying our food or honoring the journey from farm to table.”
Over the past year, Foxtail Bakeshop has shifted from a brick-and-mortar establishment to a welcoming online hub for culinary connection and education, starting with the basics. “Without cooking skills, people become shackled to processed convenience foods,” she emphasized. Foxtail’s new digital space–affectionately called “The Den,” offers inspiration, recipes, forums, tutorials and online classes designed to equip people with a “kitchen of knowledge.”
Eventually, Hayden-Cady hopes to create a gathering space in Central Oregon that harmonizes food, nature and art. She envisions it as a community haven with room to roam, a farm store with locally sourced products as well as in-person cooking classes which celebrate the bounty of the earth. Seasonal communal dinners will allow guests to gather around long tables to savor a wholesome meal. “Hyper-local is the future,” she said.
Treats From the Den
For the past two years, Hayden-Cady has been creating a cookbook that transcends culinary norms. “Initially meant to be a heartfelt goodbye,” she said, “this book revealed my desire to evolve, not exit the industry.” Treats from the Den—available online and in local bookstores—boasts more than 175 treasured Foxtail recipes spanning brunch, baked goods, desserts and cocktails.
“This cookbook captures the essence of who I am and what I believe food can be,” Hayden-Cady said. An interactive journey for the willing and curious, the elevated recipes are meant to push people beyond their culinary comfort zones. “Take risks, expand your palate and make each recipe your own,” she encouraged.
Recipes from Foxtail Bakeshop
Editors note: In her kitchen, Nickol recommends using the metric system for accuracy. Here, find her recipes along with Bend Magazine‘s volume conversions.
Rabbit Confit
Yields six servings
INGREDIENTS
6 rabbit legs from Steady Home Farm
2 tablespoons kosher salt
1 tablespoon black pepper, ground
1 tablespoon juniper berries, ground
½ tablespoon brown sugar
1 tablespoon juniper berries, whole
4 ½ cups duck fat or chicken fat (1,000 ml)
4 ¼ cups olive oil (1,000 ml)
1 head garlic, halved crosswise
2 shallots, quartered lengthwise
3 sprigs thyme
METHOD
Heat oven to 260°. Combine salt, pepper, ground juniper berries and brown sugar in a small bowl. Place rabbit legs in a large baking dish and season on both sides with the juniper mixture. Let sit for at least three hours, but not more than 24 hours.
Drain any liquid that’s come off the cured rabbit legs and pat dry. Scatter garlic, shallots, juniper berries and thyme around the rabbit, and cover with duck fat and olive oil. Season again with salt and pepper and cover with foil.
Roast for three hours. Remove foil, baste some of the fat on the exposed parts of the rabbit and bake for five more minutes. Remove from the oven and let cool slightly. To serve, heat a neutral oil to 360°. Fry for four to six minutes until crispy. Plate immediately.
Shiitake Mushroom Velouté
INGREDIENTS
2 tablespoons dried mushrooms of any kind (25 g) 1 ¾ cups fresh shiitake mushrooms, chopped (325 g)
1 tablespoon olive oil 2 shallots, roughly diced
3 garlic cloves, minced
½ teaspoon tomato paste
¾ cup dry white wine (200 ml)
1 teaspoon brown miso paste
1 teaspoon sherry vinegar
¼ cup heavy cream (75 ml)
METHOD
Place dried mushrooms in a bowl and pour 1 ¼ cups of boiling water over them. Set aside for 15 minutes to rehydrate.
Meanwhile, add one tablespoon of oil to a frying pan over medium heat. Add the shiitake mushrooms and cook, stirring occasionally, until they release their juices and turn golden brown, about 15 minutes. Add the shallots, garlic, and tomato paste and continue to cook until softened and just beginning to caramelize, about five minutes. Pour in the white wine and cook until almost all the liquid has evaporated.
Add the rehydrated mushrooms and the soaking liquid and bring to a boil, then transfer the contents of the pan to a high-powered blender. Blend until completely smooth, then return the mixture to the pan. Reduce it to a creamy consistency, then add the miso paste, cream, and sherry. Season to taste and keep warm.
Smoky Potato Mashers
INGREDIENTS
1 ½ pounds petite golden potatoes (700 g)
2 tablespoons unsalted butter
1 onion, thinly sliced
4 garlic cloves, thinly sliced
½ bunch chives, finely shredded
½ bunch parsley, finely shredded
2 tablespoons aioli or mayo
½ teaspoon Dijon mustard
2 teaspoons smoked paprika
1 teaspoon flake salt
⅛ teaspoon sherry vinegar
METHOD
In a heavy saucepot, add butter and heat on medium until foamy. Add onions and cook for five minutes, stirring occasionally to sweat and reduce the liquid. Add garlic and cook on very low for 1 ½ hours stirring occasionally to caramelize. Once onion and garlic mix is caramelized, remove from heat and let cool for 10 minutes, then chop and set aside.
Heat oven to 350°. Place potatoes on a sheet pan lined with parchment paper. Bake for 30 minutes or until the potatoes are fork-tender and soft enough to smash (versus mash). To smash, press on each one with the bottom of a glass. Try to keep some shape to them. Let cool for 15 minutes.
Fill a large heavy bottom pot with two to three inches of neutral oil. Bring temperature to between 355° and 360°. Add smashed potatoes and fry for four to six minutes until golden brown. Drain and set aside for up to 30 minutes ahead of plating; keep warm at 200° in the oven.
In a large bowl, add chopped caramelized onion and garlic mix, chiffonade herbs, aioli, Dijon, paprika, salt and sherry vinegar. Whisk well to make a paste. Fold in the smashed potatoes and mix well, dressing every potato. Finish plating with salt, pepper and chopped herbs.
BUILD THE DISH
Heat mushroom velouté and place a dollop about 1/4 cup size in the middle of the plate and spread about two inches around the middle of the plate. Place smoky smashed potatoes on one side of the mushroom sauce, about four to five potatoes. On the other side of the mushroom sauce, place the rabbit leg vertically. If necessary, place one potato behind the rabbit to help stand it up. Garnish the dish with microgreens, Urfa chili, herbed oil and smoked flake salt.
Yam Croquettes
Yields 30 croquettes
BINDER SAUCE INGREDIENTS
⅔ cup olive oil (100 g) 2 cups medium yellow onion, chopped (300 g) ⅛ cup cane sugar (30 g) ½ tablespoon kosher salt (10 g) black pepper, ground (5 g) ¼ jalapeño chili, minced 1 teaspoon caraway seeds, toasted, ground 1 teaspoon sweet paprika ⅔ cup vegetable stock (150 ml)
METHOD
In a heavy saucepot, toast the caraway seeds, then remove from heat and grind. Add toasted ground caraway back into the heavy saucepot with olive oil on very low heat. Add onions, sugar, jalapeño, salt and pepper and sauté until soft but not brown. Stir in sweet paprika and vegetable stock, then reduce for 15 minutes on medium heat. Remove from heat and place in blender on high until mixture is smooth, then pass through a fine strainer. Set aside to cool and save for the croquette recipe. TIP: This can be made a day ahead and reheated.
Heat oven to 400°. Prick russet potato multiple times with a fork. Place the potato directly on an oven rack. Bake for 50 to 75 minutes, rotating halfway through until the potato gives slightly when squeezed. Do not overbake as it will change the texture into dense versus fluffy croquettes. While still hot, carefully peel the potato and discard skin. Grate and set aside.
Start this next step 25 minutes after the russet potato goes into the oven:Cut washed and peeled yams into small cubes and rinse to remove excess starch. Place yams in a bowl with a half cup of water, cover with plastic wrap, and steam for 10 to 15 minutes on high. Place warm cooked yams into a bowl and mash until soft. It’s important to mash yams while still warm. Gradually work in the strained binder sauce with the mashed yams, grated russet potato, minced garlic, grated cheddar, egg yolk and olive oil until thoroughly and evenly mixed to the consistency of wet dough. Use a spoon to scoop and create individual balls of about 1 ½ inches. Place balls on baking sheet, cover with plastic and chill for two to four hours. After chilling, remove plastic and smooth the balls with lightly moistened hands to prevent the dough from sticking.
BREADING & FRYING INGREDIENTS
¾ cup all-purpose flour (100 g) 1 ¾ cups panko breadcrumbs (200 g) ¾ cup eggs, beaten (200 g) 4 ¼ cups rice bran oil or neutral oil (1,000 ml)
METHOD
Prepare three separate bowls. In one bowl, add flour; in the second bowl add panko; and in the third bowl add the beaten eggs. Line a sheet pan or plate with paper towels. Heat oil in a deep, wide saucepan to 350°; oil should be about 2 ½ inches from the sides of the pot. Dip the balls in this order: flour, egg wash and panko breadcrumbs until coated lightly but evenly. Cook the croquettes for two to three minutes, or until golden brown and warmed through. Transfer to a platter and sprinkle with flaked salt. Serve immediately.
Dandelion Arugula Green Sauce
INGREDIENTS
½ bunch dandelion greens, bottom stems removed ½ bunch arugula ½ bunch cilantro 3 ½ tablespoons soy sauce (50 ml) ¼ teaspoon coriander, toasted and ground ½ teaspoon caraway seeds, toasted and ground ½ teaspoon kosher salt
METHOD
Toast coriander and caraway seeds in a hot sauté pan on medium heat for one to two minutes until golden and aromatic. Make sure not to burn. Process in a spice grinder and set aside. Make a bowl with ice water and set aside. Bring a large pot of salted water to a boil. Toss in dandelion greens only and blanch for one minute. Remove and plunge into an ice bath for five minutes; drain onto a paper towel. In a high-powered blender, combine the blanched dandelion greens, arugula, cilantro, soy sauce, ground coriander, ground caraway seeds and salt, and puree until smooth, about one minute, scraping down in between. Do not over mix as this may lead to a brown sauce. It is ready to serve and best to eat the day it is made. Chill until ready to serve.
Labneh Kefir Sauce
1 cup “Karoun” labneh kefir cheese (240 ml) ½ teaspoon raw honey 1 teaspoon kosher salt ¼ teaspoon pink peppercorn, ground
METHOD
In a small glass bowl, combine the labneh kefir cheese, honey, salt and peppercorn and mix well. This can be made a day ahead and stored in the refrigerator.
BUILD THE PLATE
1 container of pea tendril microgreens
Add the kefir sauce to a plate. Lightly swirl the dandelion green sauce without incorporating it fully. Transfer three to four croquettes to the middle of the plate on top of the sauce. Finish the plate with microgreens or pea tendrils and flake salt. Enjoy!
Buckwheat Crepe Dessert
INGREDIENTS
1 ¼ cup buckwheat flour (164 g)
1 ¼ cup all-purpose flour (150 g)
1 ½ teaspoon kosher salt
2 tablespoons cane sugar
8 eggs
4 ¼ cups whole milk (1,000 ml)
1 ½ cup unsalted butter, melted (370 g)
METHOD
Melt butter in a sauce pot and keep warm. In a high-speed blender, add flour, buckwheat flour, sugar, salt and eggs. Blend on medium until smooth. Slowly pour in melted butter and blend for one minute. Pour into a large jar, cover, and refrigerate for at least eight hours to create a thinner, more pliable crepe.
Heat an eight-inch nonstick pan on medium heat. Add a thin layer of butter to the pan (or use a pan spray of your choice). Pour about ⅓ cup of batter into the hot pan, working quickly to swirl the batter around creating a round shape that fills the pan. Cook for 45 seconds to one minute for golden crispy edges. Carefully flip the crepe over with a small offset spatula or butter knife to avoid tearing. Cook for 20 seconds on the bottom side and move it to a parchment-lined sheet pan to cool. Repeat the process until there are 24 usable crepes. Stack crepes on top of each other as they will not stick. These can be made three days ahead of time or frozen for up to a month.
Blood Orange Hazelnut Streusel Topping
INGREDIENTS
¼ cup cane sugar (50 g) ¼ cup pastry flour or all-purpose flour (50 g) ½ teaspoon kosher salt ½ cup hazelnut flour or almond flour (50 g) ¼ cup unsalted butter, cold (50 g) 1 blood orange zested 5-6 Speculoos Cookies from Trader Joe’s
METHOD
Cut cold butter into cubes. Place Speculoos Cookies in a plastic bag, pound out to a fine crumble and set aside. In a food processor, add all ingredients except the butter and the Speculoos Cookies. Pulse for one minute and add in butter. Pulse until a sandy texture and dough starts to come together. Scrape dough onto a parchment paper-lined sheet pan and place in the freezer for 15 minutes. Heat oven to 325° and when ready, place the sheet in the oven. Bake streusel for 15 minutes or until lightly golden brown. Remove from oven and mix in the Speculoos Cookie crumble and combine while hot. Let cool.
Confit of Citrus Slices
INGREDIENTS
1 cup water (239 g) 1 cup sugar (206 g) ⅜ cup glucose syrup (85 g) 1 blood orange or 10 kumquats
METHOD
Wash citrus. Cut off and discard ends of the blood orange, then cut into ¼ inch slices. If using kumquats, cut in half or leave whole. Put citrus in a four-quart heavy bottom saucepan and cover with cold water. Bring to a boil, remove from heat and drain. Repeat this process three more times using fresh cold water every time. Strain and set aside.
In the four-quart heavy bottom saucepan, combine sugar, one cup of water and glucose syrup, and bring to a simmer. Add the blanched citrus, cover with a lid and return to a low simmer. Simmer citrus for 90 minutes, stirring occasionally without smashing the citrus. Remove from heat and allow to cool to room temperature in the syrup. Store in a sealed container.
Cookie Butter Whipped Ganache
INGREDIENTS
½ cup Speculoos Cookie Butter, Trader Joe’s (107 g) 1 cup Valrhona milk chocolate (169 g) 1 cup heavy cream (225 g) 1 ¼ tablespoon raw honey (28 g) 1 ¼ tablespoon glucose syrup (25 g) 1 ¼ cup heavy cream, cold (325 g)
METHOD
Melt chocolate to 110° over a double boiler. Bring the heavy cream, honey and glucose syrup to 120°. Pour the cream mixture into melted chocolate and emulsify with an immersion blender (hand wand). Add the cookie butter and blend for one minute. Add heavy cream in a very slow and steady stream, then blend. A slow pace will prevent the emulsion from breaking up. Transfer to a container and put plastic wrap directly on the surface of the mixture to prevent a skin; chill overnight to mature. Whip the ganache mixture to medium-stiff peaks when ready to use. Keep for up to one week.
BUILD THE DESSERT
Heat oven to 325°. Cut all crepes into an even circle. Warm the crepes in the oven for six to 10 minutes. Let cool and prepare fillings. Whip cookie butter ganache to medium peaks. Warm the cookie butter in microwave to make it smooth and spreadable. On a serving platter, place the first crepe. Spread a thin layer of cookie butter on top. Place another crepe on top of that, then add two heaping spoonfuls of whipped cookie butter ganache; spread evenly. Place another crepe on top and repeat with every other layer of cookie butter spread and cookie butter whipped ganache. Top and finish with a thin layer of cookie butter leaving two inches of crepe around the side. Place the streusel in the middle covering the cookie butter. Finish with powdered sugar and some confit blood orange slices. Chill until ready to serve.
‘Tis the season for all things magical, when hearts of all ages beat a little faster in anticipation of sugary wonders. Why do we go utterly bonkers over cookies during the most wonderful time of the year? It’s simple—cookies are a buttery hug, a burst of sweet nostalgia, and a speedy path to straight-up joy. In Bend, the holiday cookie scene is nothing short of spectacular.
Macarons by Too Sweet Cakes
Indulge in French Flair
Amidst the holiday frenzy, macarons emerge as festive jewels. And Too Sweet Cakes, the delectable brainchild of Shelbi Geyer, is a rendezvous point for these exquisite French delights. “They’re one of my favorite things to make,” said Shelbi. “Details matter, and not everyone can master the macaron.”
Too Sweet’s macarons are a labor of love, crafted using the Italian method of blending hot sugar syrup with egg whites and almond flour to achieve that coveted shine. The true marvel is what’s inside—a luscious buttercream filling with evocative holiday flavors such as peppermint, gingerbread, and eggnog. These dainty delights—perfect for parties, gatherings, or a secret stash—are tiny works of art that add a touch of French elegance to the season.
Pressed Flour Cookies by The Flourist
The Craft of Botanical Baking
Step into a realm where holiday cookies take a surprising turn thanks to the enchanting creations of Andy Andreu, also known as The Flourist. With a culinary background and boundless curiosity, Andy ventured into botanical baking during the pandemic. She has been forever pondering “What if?” as she experimented with edible flowers.
The Flourist’s pressed flower cookies bring a botanical twist to holiday treats. Made from shortbread dough, these crunchy, perfectly buttery delights are adorned with dried organic flowers and herbs that change with the seasons. Holiday flavors include cozy combinations like Turkish coffee spice and tahini chocolate.
Andy has also perfected the madeleine, a cake-like cookie French mothers used to whip up as an afternoon treat for their children. Crispy on the outside and spongy on the inside, madeleines are perfect for dunking in tea, coffee, or a steaming mug of hot cocoa. Andy cranks up the creativity by dipping half of the madeleine in velvety chocolate and sprinkling it with a blend of pistachio nuts and rose petals for a floral holiday indulgence.
Sweet Sugar Cookies at Sparrow Bakery
Your Classic Sweet Treat
Sugar cookies are timeless treats brimming with creative potential. When it comes to mastering this festive craft, the folks at Sparrow Bakery shine bright. Owners Whitney and Jessica Keatman have always held authenticity close to their hearts, striving to craft meaningful experiences for everyone who walks through their doors. What started as a scrappy word-of-mouth endeavor in 2006 has evolved into the bakery equivalent of Santa’s workshop.
Sparrow’s “Cookie Team” elevates creativity to the level of sugarplum dreams by plucking design inspiration from real life. Instead of following trends, they create cookie collections from holiday shapes and colors that tell a whimsical story—bewhiskered elves and furry friends in a frosty forest or a crackling fireplace surrounded by the family’s stockings. The buttery shortbread crumble is lip-smacking, but the real magic is found in the joy their cookies give—like a long hug from a beloved Nonna. With meticulous icing and attention to detail that would make Santa’s elves proud, each Sparrow cookie is almost too delightful to devour.
How to Bake the Best Holiday Cookies in Central Oregon
Here are some tips and tricks from Bend’s best bakers to ensure your cookies are as magical as a snowman at a penguin parade:
Before baking, chill cookie dough until it’s as cold as a winter night in Bend.
Home ovens are consistently inconsistent. Use a separate thermometer and keep a watchful eye.
Cool baking sheets with cold water between batches to ensure even baking.
Elevate creativity by using a vibrant palette of food dye colors for icing. Instead of piping bags, consider using convenient squeeze bottles for precise icing control.
For perfectly smooth icing, try “flooding.” First, outline the area with icing that has a soft-peak consistency. Then, steadily and quickly fill the outlined area (or flood) with slightly thinner icing. Use a toothpick to smooth air bubbles, and gently tap the cookie on the workspace to level the icing. Allow flooded cookies to dry for several hours before adding more decorations.
Don’t skimp on quality. Opt for premium organic flour and regularly replace older baking powders and sodas lurking in dark corners of the pantry.
Remember, the magic of cookies is found by spreading the love. Bake with joy and share those delicious creations with others. Looking for dessert while dining out, click here to read about a few of our favorites in Bend. Have a dessert you want to share with us, email us!
