There’s a lot to love about the crisp, clean air of fall in Central Oregon. But the slow demise of the brightly colored plants and flowers in decorative pots can sting a bit. Instead of dwelling on the loss, rejoice in the changing season and replant those big pots and containers with something seasonally appropriate.
Pick a container: Select a container to reflect or complement your design aesthetic.
The orange, green and brown colors of pumpkins and squash are synonymous with fall, so you can incorporate those colors with seasonal plant selections. For starters, there’s the tried-and-true potted mum. This will add a burst of fall color, and the hardy plant blooms throughout the fall in Central Oregon. Or fill a pot with ornamental cabbage, kale or ornamental grasses. These pretty plants add a pop of deep purple and dark green and can typically survive the high desert’s cool fall days.
TIP: Move plants away from wind to protect them from drying out. | Photo of Schilling’s Garden Market
If you’re looking to step away from planting this fall, access your artistic side by collecting found objects from the garden or hiking trail and arranging them in your pots—whether curly willow branches, moss-covered sticks, dried flowers, lavender or the corn stalks that didn’t thrive in this year’s garden. Whatever you choose, embracing the changing of the seasons will give a fresh look to your front porch or entryway.
Dive into an innovative flavor adventure that celebrates the bounty of the land while nourishing body, soul and planet. From organic salads and sustainable steak to vegetarian immunity boosters and a vegan version of a Vietnamese classic, the intersection of culinary creativity and rebellion against the ordinary lies just outside your doorstep.
(Photo of this dish shown above, by Tina Paymaster) It’s worth knowing exactly who Mama Sandy’s Mediterranean Bowl is named for. It’s C.R.A.V.E. co-owner Sandy Egge, who has an extensive background in naturopathic nutrition. The dish, with lemon grilled chicken, house-made, creamy, roasted pine nut hummus, feta-tomato-cucumber salad, arugula and quinoa, exemplifies a menu devoted to terrific taste and great health. People don’t realize how good the dish is for them, said Egge. “It is packed with fresh oregano and thyme, things that are good for your immune system and gut health. Our focus here is, how can we bring forward really good quality food—quality vegetables, quality proteins—in a way that’s different, tasty and delicious.”
Think of the umami and crunchiness of a Bahn Mi sandwich, except it’s vegan—and in a bowl. General Manager Abi Adams created this top-selling dish with roasted cauliflower, spicy sesame sauce, spinach, house-made sriracha-cashew vegan mayo, brown rice, pickled vegetables, daikon radish, cucumber, cilantro, purple kohlrabi and avocado. “Our food is not complicated. We use simple, fresh ingredients, and we try to present them in a beautiful way,” said co-owner Leila Carter. “You eat with your eyes first.” The focus is on healthy locally grown, organic ingredients and house-made sauces and components, such as cashew ricotta pesto and nut butters. “Every time you’re eating vegan, you are helping the planet,” said Carter.
The health mantra “eat the rainbow” is so easy here, just order it! Salud’s Rainbow Salad is a color-packed celebration of organic goodness. Fresh greens, bell pepper, cabbage, cucumber, carrot, tomato, beets and sunflower and sesame seeds are crowned with tender microgreens from Deschutes Produce of Tumalo. The crowd-pleaser has been on the menu since Salud opened in 2013. “It’s huge, it’s just got all the goods on it, and it is probably the most beautiful,” said owner Corrine Coxey. “When I put that down in front of someone, it does look like a rainbow—it’s really amazing.” Delicious dressings range from lemon garlic tahini to garlicky vegan Caesar. The vegan, gluten-free and organic menu includes veggie-packed nori seaweed rolls with ingredients such as basil almond paté, maple-miso-chili dipping sauce and walnut-based “tuna” and cashew cream.
Terrebonne terroir comes into focus with Brand 44’s roasted beet salad, starring vegetables locally grown at Naturally Elevated Farm, a boutique regenerative, organic grower. Arugula, spinach, goat cheese, heirloom tomatoes, pepitas, croutons and basil-lemon vinaigrette complete the dish. “It’s the perfect meal for the patio in summertime,” said restaurant co-owner Danielle Fuller, “and definitely one of our top sellers.” The balance of the menu ranges from egg dishes, house-made pastries and vegan and gluten-free items to the mimosa tower, a 100-ounce decanter of sparkling wine with a spout and glasses filled with gummy bears. “It makes you feel like a kid again, but with a mimosa,” Fuller said.
The Wholesome Bowl here is aptly named, given the satisfying ingredients: organic brown rice, organic black and red beans, cheddar cheese, green cabbage, salsa, avocado, cilantro, seasoning, topped with Active Culture’s OG Sauce. Short for Organic Goodness, the ingredients of this flavorful sauce remain a secret, but its impact is anything but. This protein-packed signature dish is gluten-free, vegetarian, tasty and a best seller. “It’s the bowl we suggest to all our meat-eating skeptics—[to show] that vegetarian food can taste good and leave you feeling full and nourished,” said co-owner Faye Wickland. The eatery makes all of its sauces and dressings daily. Don’t miss its seasonally inspired shake specials, acai bowls and happy hour every Friday.
Every crunchy bite of Jackson’s Blue organic salad not only imparts fantastic flavors, it’s healthy for you and the planet. The freshness of Pacific Northwest apples combines with the richness of candied walnuts, Rogue Creamery blue cheese, a tart-sweet blue cheese vinaigrette and the umami of soy-glazed steak from the ranch, 2T Sustainable of Sisters. The ranchers are on horseback with the cattle daily, guiding their grazing in a way that regenerates and nurtures the land. Chris Hall, who co-owns Jackson’s Corner with his wife, Anna, said it’s always fun to see customers’ surprised looks when the cowboys come in to deliver the beef. Less surprising is how delicious it is elsewhere on the menu, including the steak sandwich, gemelli pasta with Sunday gravy, the ribeye and kids’ meatball skewers.
Peak-bagging? Don’t forget the Grand Tetons—the salad, that is. Approach the bed of guacamole, make your way through black beans, cilantro, cashew cream, nacho sauce, taco-seasoned almond crumble, cherry tomatoes and green onion, then attack the “summit” made of house-made flax-carrot-chive crackers. “They’re really delicious and hearty with our nacho sauce—a spicy cashew sauce,” said manager Lila Klemroth. “They’re fun, deconstructed nachos.” Everything here is vegan, organic and gluten-free, not to mention soy-free, and decadent, too. For instance, the Big Bear gluten-free waffle is topped with whipped almond butter, whipped coconut cream, syrup, banana and candied coconut. “It’s delicious and creamy, but without any of the dairy,” she explained.
Deena Kamm Strikes a Chord to Amplify Voices of the Community
Entering the doors of westside Bend’s Broken Top Bottle Shop & Ale Cafe on the first Monday of each month is akin to stepping into a rock n’ roll show. The drummer and bassist keep the driving beat, while a guitarist and keyboard player offer solid rhythm and familiar leads. However, the 50 or so lead singers of the Public Rock Choir (PRC) joyfully belting out Jon Batiste’s popular song “Freedom” remind you that you are closer to home. The lyrics say, “I hear a song that takes me back and I let go with so much freedom.”
The Public Rock Choir has been meeting regularly at Broken Top Bottle Shop since 2016, though their voices have been heard in downtown Bend’s Drake Park, on a float during the Bend Christmas Parade and singing “The Star-Spangled Banner” at sporting events.
“No one has to sing alone, and everyone gets to tap into their inner rockstar and let it rip,” explained Vocal Coach and PRC Founder Deena Kamm. “It’s meant to be fun, loud and a place where you can come and sing your face off.”
About Deena Kamm
Kamm, who has been a professional singer most of her life, started vocal coaching roughly a decade ago. After being consistently asked for lessons by audience members at her performances, she began taking on child and adult students. Her career evolved to into executive voice coaching, though she still works with singers as well. Her focus in coaching is to find a client’s true voice and help unleash what is already inside of them. While working with many of her students, she realized they had nowhere to sing in public; and the idea for the choir was born.
Bend’s Jim Brown started taking vocal lessons from Kamm a few years ago and attended the Public Rock Choir shortly after that. He likes the live band and being able to sing with a crowd.
“Over time it has become a fun community of people,” said Brown. “There are regulars who have become friends and it’s a nice once-a-month get together.”
Experience Bend’s Public Choir
Uriel Fox decided to join the choir in 2017 after realizing she would have to pitch her startup company at entrepreneurial events. She ran across an ad for PRC that touted, “If you can talk, you can sing! No experience necessary.”
“The experience has helped me develop smooth, cool voice control through proper breath control,” explained Fox.
Kamm organizes the choir to be beneficial for everyone. She makes sure the musicians–made up mostly of former students and high schoolers–are paid and experience what it’s like being in a working band. Her only rule for the singers is that everybody has to be nice to everyone else.
Historically, group singing has been around as long as time immemorial. Scientifically, singing creates physical happiness as the body releases serotonin, oxytocin, dopamine and endorphins. The energy in a room also begins to change as the resonance of notes from group singing syncs up the frequency of the singers.
Choosing songs can be the most challenging part. A typical evening with the Public Rock Choir finds the singers and band covering everything from “Uptown Funk” by Mark Ronson and Bruno Mars, to “When Will I Be Loved” by Linda Rondstadt or “Sympathy for the Devil” by The Rolling Stones. It’s most important that the songs are fun for the choir to sing and to create a gospel for believers and non-believers alike. The Public Rock Choir inspires others to believe in community.
“I have been a professional singer my whole life,” said Kamm. “I’ve done it all—from albums to tours. This has been the most satisfying thing in my life. Watching people experience music without inhibitions is so liberating.” See singbend.com.
Enjoy Tacos, Margaritas and More at El Sancho in Bend
Savoring loaded tacos and refreshing margarita pitchers on the porch of El Sancho has become a rite of passage in Central Oregon. With locations on both the east and west sides of Bend, El Sancho began as a food cart in 2010 before transitioning to a brick-and-mortar eatery. The menu offers Mexican street food that prioritizes sustainability and affordability, ensuring the community can continue to enjoy its mouthwatering cuisine for years to come.
Expect Laidback, Casual Dining at El Sancho
Stepping onto the porch of either El Sancho location, patrons are immediately greeted with a laid-back, vibrant atmosphere. Both spaces are awash with cheerful colors and offer ample outdoor and indoor seating. They’re hubs of activity, always abuzz with the chatter of diners eagerly awaiting the authentic Mexican street food.
Food Menu at El Sancho
El Sancho’s menu is a treasure trove of tasty treats that cater to both meat lovers and vegetarians alike. For those craving animal protein, indulge in the barbacoa tacos with shredded beef and guajillo salsa or the shrimp tacos piled with fried shrimp, cilantro, cabbage, crema and avocado salsa.
For those with a plant-focused palate, opt for an order of the potato and poblano rajas tacos featuring crispy fried potatoes, roasted poblano and onion topped with salsa verde, or the earthy mushroom tacos with a blend of wild mushrooms, onion, cabbage, tomatillo, chili paste and guajillo salsa.
While tacos may be what put El Sancho on the map, the menu offers much more. From the crispy perfection of its fried plantains with a serrano aioli to the warm flavors of chilaquiles, there are plenty more dishes showcasing fresh ingredients.
El Sancho Margaritas
Is any Mexican feast complete without a refreshing margarita? El Sancho’s margarita pitchers are colorful creations made in-house with freshly squeezed citrus. Try the passion fruit margarita, a flavorful combination of tequila, triple sec, house mix and passion fruit purée with a sugar rim. Or opt for the mango margarita with tequila, triple sec, lime juice, mango purée and a tajin rim, plus an option to make it spicy.
If these flavors don’t pique your taste buds, there arepical flavors to choose from. Service at El Sancho is prompt and friendly. With a casual counter-service approach, diners can place their orders, find a cozy spot, and bask in the Central Oregon sunshine while their feast is prepared with care. The whole experience is easy and casual, and the result are dishes that never disappoint.
The first thing that grabs you is the case of beef—behind the glass, rows of thick, marbled scarlet-and-white cuts lie waiting. A few steps beyond, a phalanx of cooks efficiently introduce these cuts to flame, with Chef John Gorham, who at 6-foot-3, stands head and shoulders above his team. Beyond that, his wife and business partner, Renee Gorham, orchestrates a swirl of cocktails, music and conviviality, the recipe behind Rancher Butcher Chef’s success.
Achievements are nothing new for Gorham, a six-time James Beard Award-nominated chef whose string of Portland restaurants drew wide acclaim, including Toro Bravo, Tasty n Alder, Tasty n Sons, Plaza Del Toro, Mediterranean Exploration Company and Shalom Y’all. That chapter is behind the Gorhams, since they moved to Redmond in 2020 and launched their ranch-to-table dining experience in NorthWest Crossing in August 2022 with partner manager Garrett Peck and Will von Schlegell, whose family owns 7-Mile Creek Ranch in Fort Klamath. The restaurant’s beef comes from von Schlegell’s ranch and others in the Country Natural Beef Cooperative, an organization that focuses on regenerative practices and natural cattle grazing.
All that care, from the raising of happy, healthy cows across millions of acres, to Gorham’s diverse culinary inspiration anchored in Spain, is tangible in each dish. The quality and flavor extend into the very marrow of the beef bones that Gorham serves, split lengthwise and grilled—6-inch troughs of unctuous goodness served with onion marmalade, salsa verde and foie gras toast. Gorham shows that the beef is so good, sometimes it’s best not to cook it at all, but instead chop it by hand for tartare, topped with a raw egg yolk and served with crunchy, grilled miche bread.
A Spanish and ranching theme extends to its cocktails, too. The Prescribed Burn is a concoction of Bulleit bourbon, amaro, smoked Cinzano vermouth and bitters. The La Vida Verde blends Vida mezcal, Lillet Blanc, and an herbal liqueur with fennel, lime and soda.
The next project for the team behind Rancher Butcher Chef is a tapas-inspired Bar RBC, slated to open this spring, in the former Dogwood Cocktail Cabin on downtown Bend’s Minnesota Avenue. The new endeavor will draw on Gorham’s love affair with Spanish cuisine, the driving force behind the former Toro Bravo, combined with some of the signature dishes of Rancher Butcher Chef. Two of the dishes from the restaurant will appear at Bar RBC: the txuleton, an enormous, 64-ounce porterhouse steak—all tenderness on a T-shaped bone, and potatoes bravas, with their crispy, fried edges that cling to a viscous sauce of onion, garlic, chili, tomato and white wine.
“A dish that I love that we had at Toro—it was part of another dish, but I’m going to serve it by itself — is pisto Manchego, which is Spain’s ratatouille, and Gildas, which is a big deal in Spain. It’s a skewer with anchovies, olives and pipparas (spicy-sweet Basque) peppers,” said John Gorham.
The wines will all be from Spain, along with a large list of sherries, vermouths and sherry-driven cocktails.
Gorham first fell for Spanish cuisine on a trip to Barcelona nearly two decades ago. He returns to Spain every year as a guest chef on intimate, off-the-beaten-path food tours, from farms and ranches to wineries, festivals and more.
“We’ve harvested mussels, oysters, clams and grapes,” he said. “We went to the rice paddies of Valencia Bomba rice (known as the finest rice for paella), into little villages and had three-star Michelin chefs come out and cook different paellas for us.”
During one of the tours, he swam with bluefin tuna, Renee Gorham added, and although he lost his wedding ring in the process, it was a fantastic experience for him. Each visit serves to inspire him further, she said. He dreams of living in Spain one day, but until then, he’s excited to see the growth and evolution of Bend’s culinary scene.
“Bend is very similar to what I saw in Portland in ‘07, being ripe to be a food town,” he said. “I think that Bend is going to become that, I think that it’s going to become a food city.”
Maya Moon Bauer, maker of hand-crafted leather handbags coveted as wearable works of art, has been on a lifelong odyssey of self discovery and experimentation that continues today. After 20 years of crafting and selling custom leather goods in Central Oregon, online and in boutiques around the country, Maya Moon bags are easily spotted for their unique style, sophistication and a touch of whimsy.
From a tender age, Bauer’s family played an instrumental role in shaping her creativity and artistic ventures. Her artist parents enveloped her in the bohemian community of West Marin, California, where she went to high school. Growing up with a limited budget for school clothes, she improvised, finding and altering pieces found at thrift stores. “I was always playing around to mix things up and make them my own. I even used safety pins as a decorative way to taper my jeans,” she said, laughing at the memory.
“Maya was always chasing something outside the box,” recalled Katherine, “Kat” Doelger, a childhood friend. “She was always on the edge of what we were headed toward, trending wise.”
As a teen, Bauer was disenchanted with mainstream education and graduated high school through independent study. “I was anxious to have a job, make money and get out of West Marin,” she said. During the next 10 years, she explored a variety of jobs from making ceramic jewelry in Marin, working for a publishing company in Santa Barbara, to marketing for an import company in Richmond, California. In 1998, after a three-month European hiatus, she returned to Northern California and landed a job for a dot-com company where she met her future husband, Brian Buch.
“I wasn’t passionate about the work I was doing, ” she said. “I needed to do something different.” On her 28th birthday, Buch bought her a Viking sewing machine. “He understood I was going crazy and needed a creative outlet.”
Wearable Works of Art
On a work trip to New York, Bauer bought a snake-embossed turquoise leather tote that sparked her imagination. Unaware that her machine wasn’t designed for sewing leather and armed with limited knowledge, she persevered in crafting a pink faux crocodile tote that she took to work. Coworkers loved it, even starting a bidding war and sparking demand for more bags. “In a company of 80 people, I sold 80 bags.”
That early tote bore the hallmarks of a unique style that would become Maya Moon Designs: Leather hides sourced from around the world, contrasting piping, zippered pockets, panels from Pendleton blankets or furry pelts, metal studs and shotgun shells, and most iconic of all, the folkloric and Asian-themed fabric lining that provides “an element of surprise in every bag,” she said.
A Family Affair
In 2002, the couple wed and relocated to Bend. As a wedding gift, Bauer’s godparents gifted her an industrial Juki sewing machine. Working from a home studio, sales were from friends of friends, trunk shows, house parties and local boutiques. As time went on, her bags were in shops in Oregon, California, Utah, Ohio and Texas to name a few. As demand grew, no longer able to keep up, she outsourced production and hired a sales rep in LA. When the first shipment arrived, a box of identical bags, she knew it was a mistake. In pursuit of carving out a niche as an artist who handcrafts each piece, those “homogenized bags represented the polar opposite of Maya’s lifelong identity,” her friend, Doelger said.
In the end, it was her family who enabled her to build the business–her own way. Now the mother of two boys, Dean and Kaden, Bauer recruited her mother-in-law. Michele, to help with the boys while Brian traveled for work. Brian’s step mom, Nancy, sewed bags and Brian’s dad, Jan, set rivets and fashioned the shotgun shells used for tassels. As her sons grew, she would even recruit them to put rivets in straps when big orders came in.
By 2021, Maya Moon Designs transitioned from retail stores to a more one-on-one, personal shopping model to build her business. Today, with a studio in NorthWest Crossing, she works directly with clients by appointment to create custom handbags while also maintaining an inventory of both bags and accessories ranging in price from $20 to $496.
“With support from family, friends and clients, I’ve created a job that I’m passionate about that enables us to live in this beautiful community and constantly challenges me to come up with new designs. I can’t imagine doing anything else.” Whether it’s the personal touch or the affordability of her craftsmanship, Maya Moon Designs are from the spirit of an artist who continues to evolve and inspire. Learn more about Maya Moon Designs here.
Tucked into the historic Bakery Building on the bustling Galveston Avenue in Bend, Oregon, find BOSA Food & Drink. Inaugurated in 2021, BOSA has captivated the community with its menu of Italian and French cuisines. A reservation can be hard to snag, but for good reason. BOSA consistently delights patrons with its superb dishes, exceptional service and inviting ambiance.
The design is simple, bright and beautiful. Velvet bar seats, snug booths, tasteful blue accents and playful tile elements collectively contribute to an upscale yet inviting neighborhood bistro vibe. Whether you opt to belly up to the bar or settle into one of the cozy booths, get ready for an evening of dining you won’t soon forget.
Service at BOSA exceeds expectations. The kind and attentive waitstaff adds a personal touch to your evening, attending to your needs and offering knowledgeable recommendations with a genuine desire to enhance your evening. If you make BOSA a habit, you’re sure to become familiar with the staff members who are always delighted to welcome you back.
The Menu at BOSA Food & Drink
As you peruse the menu, it’s difficult to make a wrong choice, but there are some standout dishes that should be on everyone’s tab. One is the housemade focaccia, a divine creation with a perfectly crisp exterior and a fluffy interior, served with whipped butter and herbs. The Gem Lettuce salad, featuring Caesar dressing, savory herb croutons and Parmigiano, offers a simple, light and refreshing starter.
For the main course, indulge in handmade pasta crafted daily. The Bigoli, BOSA’s rendition of the classic Cacio e Pepe, is a mouthwatering dish of bucatini pasta, beurre monté, cracked black pepper, Parmigiano and pecorino, all topped with toasted breadcrumbs and parsley. Alternatively, savor the Fusilli pasta with housemade fennel sausage, rapini, kale and pecorino sardo.
If you crave something besides pasta, explore the diverse menu, ranging from meatballs and Tuscan chickpea stew to bone-in ribeye steak or branzino. Also, be sure to take a peek at the specials menu for a taste of something novel.
To complement your feast, the bar offers a selection of house cocktails, such as “This Paloma Hits The Marche,” featuring Espolòn Reposado, grapefruit, Meletti Amaro, lime and grapefruit bitters. Alternatively, seek a wine recommendation from your server to perfectly pair with your meal. Conclude your night with a sweet finale, choosing from options such as mousse au chocolat or Basque-style ricotta cheesecake.
A European-Inspired Neighborhood Bistro
With its inviting atmosphere, top-notch service and delicious dishes, BOSA Food & Drink is a standout choice. BOSA’s palpable commitment to ensuring each guest experience is a memorable one is evident whether you’re a regular or a newcomer. Buon appetito!
It’s been nearly two years since chefs Nate King and Bill Dockter announced the launch of their new Italian eatery, BOSA Food and Drink, just outside of downtown Bend. The fact that the doors finally opened just this past summer says it all—the road to opening BOSA was far from smooth.
King and Dockter first met in Aspen, Colorado, at Cache Cache restaurant. King spent 17 years in various positions at the classical French cuisine restaurant, while Dockter worked as their sous chef. Over the past six years, the two discussed the idea of operating an Italian restaurant together. In 2019, the pair reconnected in Bend, resurrecting their collective dream of opening their own eatery.
Nate King (left) and Bill Dockter (right)
King and Dockter were relishing in excitement after signing the lease for a vacant space on Galveston Avenue, next door to Sunriver Brewing’s pub, in February of 2020—only to face an array of challenges just weeks later. The two chefs had to make a choice; move forward and open their dream restaurant during uncertain times or take the offer to withdraw from their commercial lease. Lucky for Central Oregon, the two chose the former. “We definitely went through a roller coaster of emotions and had to dig deep into whether to stick it out,” said Jenny King, BOSA’s manager and wife of Nate King. “Our landlord gave us the option to walk away from the lease, but after discussing how much we wanted to make the BOSA concept a reality, we also knew that we wanted it to be in that location as well.”
After endless delays and many pivots, the King and Dockter families opened the doors to their own restaurant in July of 2021. The restaurant’s namesake, a town in the Sardinia region of Italy, bears a striking resemblance to Bend. “We came up with the name Bosa first and then found that the town of Bosa in Sardinia had such a great comparison to Bend, with the river bending through the town and the colors of the architecture resembling the colors of the Bend trees in autumn,” King reflected. “Though the name comes from a town in Sardinia, the menu itself isn’t based on Sardinian cuisine, but more on the regions of Italy as a whole.” On a mostly Italian-inspired menu, diners also find many influences from France and the Mediterranean.
BOSA’s menu follows the trajectory of a traditional Italian dinner. All of BOSA’s plates are served family-style and intended to be shared. Starters include a variety of seasonal “cold” and “hot” appetizers; burrata is a permanent staple on the antipasti menu, served with focaccia croutons and heirloom tomatoes. Patrons who enjoy a shared plate of calamari will love BOSA’s grilled calamari spiedini. Tubes of calamari are slightly charred and skewered and served over a potato-olive-tomato salad, which is dressed in a garlic cream and warm sherry vinaigrette.
The Pasta at BOSA
Per the recommendations of the chefs and Italian tradition, pasta is served as a shared dish between the antipasti and main courses. A popular and comforting course during the cooler season is their tagliatelle pasta, hand-made fresh every day and cooked al dente. It’s tossed in a rich beef and pork ragù and dusted with parmesan cheese, chili flakes, and parsley. BOSA’s tagliatelle is so perfectly prepared that it maintains its texture and consistency from the first bite to the last. Shared main courses include a half-rotisserie chicken, pork Milanese and a hearty bone-in ribeye steak. All courses and side dishes are offered a la carte, which allows guests to choose from whipped potatoes, creamed corn and pommes frites—to name a few—to pair with the meal.
While the menus will change with the seasons, there’s one thing that will stay the same: BOSA’s commitment to sourcing its ingredients both locally and seasonally. “We currently work with many local companies, including getting produce directly from farms like Windflower [Farm], Boundless [Farmstead] and Sungrounded [Farm], to name a few. We always love when new farms or artisans reach out to discuss working together,” King said. “We also love to represent Bontà for our gelato and sorbet, Metolius Teas, Lone Pine Coffee and Village Baker for some of our artisan bread.”
Along with a full bar, BOSA offers a diverse wine list that’s likely to rotate throughout the year. “In addition, we also have great personal relationships with wineries in Oregon, California and Italy,” King shared. “We love to keep the wine list super fun and represent some of these great producers and the fruits of their hard work.” And, of course, the wine list will always feature Oregon-grown Pinot Noir to sip alongside your pasta of choice.
Kristine Ambrose shares her passion for blending natural perfumes.
The parts of the human brain that process emotions and memory are also responsible for the sense of smell, so it’s no wonder that scents such as soup bubbling on a stovetop or a fresh-cut rose can instantly conjure vivid memories. For Bend-based perfumer Kristine Ambrose, the power of scent has been life-altering.
Five years ago, Ambrose was living in Los Angeles when she entered a deep depression, something she soon realized had been impacting her throughout her life. She had recently begun gardening as a hobby, and a friend suggested she take a class on natural perfumes. Ambrose recalled how the friend suggested taking the herbs from her garden and turning them into something therapeutic so the coping skills for dealing with depression would be with her every step of the way. “It helped,” said Ambrose.
Ambrose began to understand the healing power of nature. She and her husband made a move to Bend three years ago, where she knew easy access to hiking and paddle boarding on the river would be beneficial. What had been just a hobby began to flourish into something more.
“Here was this whole new world of herbs and flowers and trees that I could work with: pine needles, Russian sage and lavender,” Ambrose said about Bend’s natural surroundings.
A year after moving to Bend, she established her natural perfume company Hikishémé, a new word she coined by blending the Japanese and French languages, representing two cultures she reveres. To her it means “inspiration of cultures.” She began selling her perfumes, such as Amber Rose and Woodland, on her website and at local farmers markets, then expanded her business with a perfume lab
in 2022.
Hīkishémé Perfume Lab
In the home studio in her garage, Ambrose welcomes guests by appointment to make perfumes and shop. She also hosts natural perfume workshops, including perfume blending and hand-rolling incense cones. The space, inspired by the bohemian vibe of Venice, California 30 years ago, can be described as “modern photography studio meets apothecary,” and is adorned with vintage lamps and rugs. An artist at heart, Ambrose said blending scent notes together is an art form and she likens it to making fine wine. Her workshops bring together groups looking for a sense of community, and the methodical process allows people to be in the moment.
The Art of Scent
To make a natural scent, perfumers typically blend essential oils and dilute them with alcohol. Ambrose takes this a step further, creating her own tinctures by soaking herbs and flowers in grain alcohol and continually adding new ones to the tincture for up to a year and a half. “I’ve learned the more you go into the process, the more of an artist you become. I know I’m doing art when my mind is free of thought,” Ambrose said. Before using the oils, she burns off the last remnants of the alcohol in a reduction process similar to reducing balsamic vinegar. The scents become intensely aromatic and layered. “The lavender tincture smells like a deep dark lavender cotton candy,” she explained.
These tinctures, which Ambrose calls “vintages,” date back to 2019 and include jasmine, mint, oregano, citrus, anise, lavender, pine needle, sage and more. They serve as the base of Ambrose’s perfumes which are then blended with high-quality essential oils that are diluted so they don’t burn the skin. In her workshops, guests craft luxurious, custom blends that could never be mass-produced. “They are truly made right from the garden, right from my trees, just for you,” Ambrose shared.
Her favorite scent, white jasmine, blooms in Southern California in the spring and reminds her of how far she has come. She sees it as her mission to share the mental health benefits of natural scents with a wider audience. “These coping skills are right at the tips of our fingers,” Ambrose said. “Open the door, walk outside and get into nature; take a deep breath, smell something different.” See hikisheme.com.
Just as a good book can take a reader to another place and time, a fabulous meal can transport a diner to another world. Enter Trattoria Sbandati of Bend where guests are transported to the world of peace, love and porchetta.
“I think of my restaurant as an act of love. I can say that we still passionately and stubbornly love what we do,” Chef Juri Sbandati said of his restaurant tucked into an unassuming small business strip on Bend’s west side. “It is a way to celebrate life, family and, of course, the motherland Italia.”
Sbandati’s, as locals refer to the eatery, has been welcoming guests and treating them like family since 2009. That’s when Sbandati opened the doors, uplifting the local culinary scene with foods inspired by his native Tuscany. Sbandati’s cuisine tells a story, a tale of another land–the homeland of Sbandati–the capital of Italy’s Tuscany region and birthplace of the Renaissance–Firenze, also known as Florence. The restaurant’s emblem is the symbol of Firenze, the Florentine red iris.
Dining at Sbandati’s is a joyful trip to the Old Country where artisanship is at the heart of the culture, where creating food with two hands in the pursuit of beauty is still honored and revered. The chef’s craft shines through in his menu, and the food itself comforts and nourishes; simple ingredients meld together in perfection for bites that satisfy the soul. “The core of our menu is a tribute to my family origins. And we have curated an all Italian wine list,” Sbandati said.
On the Menu at Trattoria Sbandati
In classic Italian style, the trattoria’s menu begins with antipasti. Those starters naturally include bruschetta, cured meats and the piatto di formaggi misti which is a selection of imported Denominazione d’Origine Protetta Italian cheeses served with organic Italian fig jam, walnuts, pine cone syrup, sliced pears and aged balsamic from Modena. The combination is simple perfection and just enough to stimulate the appetite for more.
The primi (first course) selections range from soups of the day to pastas. The trattoria regularly has seven different kinds of handmade pasta on the menu, made only with 100% Italian flour and Sicilian sea salt. One of the customer favorites, according to Sbandati, is the pasta dedicated to his wife, the Rebecca Special. The handmade saffron pasta is tossed in a sauce of olive oil, garlic, black olives, oil-soaked sundried tomatoes, cayenne pepper and soft burrata.There’s also the penne pasta tossed in spicy tomato sauce, a hand-cut spaghetti and pappardelle alla Chiantigana. This house made pappardelle is served with a traditional sauce from the Chianti region made with Italian sausage, fennel, tomato, leeks and Chianti wine topped with Parmigiano Reggiano.
Sumptuous secondi courses (main courses) include the restaurant’s well-known polpette, a must-have featuring chef’s family recipe of tender ground beef meatballs cooked and served in tomato sauce with melted mozzarella on top and a delicious side of sauteed spinach. Tuscany is also famous for its beef. The seasonal special Tagliata di Lombatello con Cavolo Verzotto e Acciuga, hanger steak with sauteed savoy cabbage, does not disappoint. Not only are the dishes beautifully plated, the flavors are amazing, transporting the eater with every bite to a place of love and connection.
The final dessert course or dolci, must not be skipped but rather savored and lingered over. The tiramisu, based on a Sbandati family recipe, is made with mascarpone cream, ladyfingers dipped in coffee and a chocolate finish. A sweet cream panna cotta with fresh berry sauce also graces the dolci menu,as well as a bongo, the Florentine version of a profiterole—an éclair stuffed with cream and topped with melted dark chocolate and powdered sugar. Buon appetito!
Five Fusion Offers an Elevated Sushi Experience in Downtown Bend
Nestled in the heart of downtown Bend on Wall Street, Five Fusion & Sushi Bar’s exceptional sushi and culinary artistry has firmly established itself as a beloved community cornerstone since 2010. Renowned Chef Sascha Lyon, with a background in esteemed kitchens in New York and Los Angeles, continues to deliver excellence by seamlessly blending traditional Japanese dishes with a touch of French influence.
A Fine-Dining Atmosphere
Upon entering, guests are welcomed into its sleek and sophisticated atmosphere. The interior, characterized by its harmonious blend of wood and glass elements, exudes an air of refinement, creating an ideal setting for a fine dining experience. The seating options range from a well-appointed bar to comfortable booths and tables, with additional outdoor seating available for those who prefer an al fresco experience, weather permitting.
During a recent Wednesday evening visit, commendable service was evident, with Chef Lyon personally extending a warm welcome to patrons, setting the stage for a personalized dining experience. The attentive wait staff provided insightful recommendations, ensuring the timely arrival of dishes. Due to the restaurant’s popularity, particularly on weekends, reservations are highly recommended.
Starters and Sushi Menu
Five Fusion’s offerings strike a balance between creativity and approachability. Its menu is not overwhelming, yet it provides enough variety to captivate taste buds. The selection includes an array of cold and hot appetizers, as well as plentiful sashimi and sushi rolls.
To commence the meal, miso soup, with its comforting warmth, and garlic-spiced edamame, a delightful fusion of savory and garlicky notes, make excellent choices. Another course from the starter menu are Korean Short Ribs, marinated in a lovely blend of sweet tamari and garlic. The result is a harmonious blend of savory richness and subtle sweetness paired with flavorful Kimchi Slaw.
The sushi selection is inventive and fulfilling, with a roll that caters to every taste. Standout rolls include the Geisha roll—an explosion of spicy tuna, salmon, mango, and yuzu tobiko—and the Yasai roll, with avocado, cucumber, carrots, asparagus and micro-greens.
Libations at Five Fusion
Complementing the food at Five Fusion is a variety of libations. The impressive beverage menu boasts a wide array of wine, sake, cocktails and more. Notable choices include The Botanist, featuring Hendrick’s gin, lime juice and a serrano-ginger-cilantro infusion for a refreshing and slightly spicy kick. Alternatively, the Browned Butter Old Fashioned, with infused Bulleit bourbon and Aztec chocolate bitters, offers a rich and indulgent pairing.
Consistently impressive with its refined ambiance, excellent service, and, above all, outstanding sushi, Five Fusion & Sushi Bar is a fantastic night out when cravings for high-quality sushi hit.
Luckey’s Woodsman became the latest food truck success story in Central Oregon, welcoming patrons into its new brick-and-mortar location in Sisters this past July. The truck, known for its outdoor-inspired cuisine, initially opened its windows for service in December 2020, setting up shop at the Mt. Bachelor parking lot, then at the Brown Owl and at GoodLife Brewing before embarking on this new venture.
Oregon Roots and Family Ties
Jackson Higdon, the owner and head chef of Luckey’s Woodsman, draws inspiration from his deep ties to Oregon, shaped by his upbringing in Bend and culinary experiences in local restaurants and breweries. Notably, he served as Executive Chef at Crux Fermentation Project for six years. After exploring various culinary roles, the pandemic presented an opportunity to establish Luckey’s Woodsman, a venture rooted in a rich history.
Founded in 1956 by Higdon’s grandparents, Curtis Luckey and Jeanne Solberg, the original Luckey’s Woodsman aimed to provide specialty foods at affordable prices, fostering a loyal following with six locations across Oregon and the West Coast. Economic challenges in the early 1970s led to closures, so Higdon resurrected the name in honor of his grandparents’ legacy, bringing Luckey’s Woodsman into the 21st century.
What’s on the Menu?
The menu draws inspiration from the farm-to-table movement but with its own twist on the trend. Embracing a “forage-to-fork” ethos, Luckey’s Woodsman’s motto embodies Higdon’s mission to craft dishes influenced by the season’s bounty of locally sourced and foraged ingredients. The goal is to offer convenient, healthy, fresh and wild cuisine that nourishes the Central Oregon community. Whether guests order a hearty rice bowl, nachos or a juicy burger, one thing is sure the impeccable quality of ingredients can be tasted in each and every dish.
The Forager Hot Kit is a warm and nutritious meal bursting with fresh flavors. The dish starts with a bed of black (forbidden) rice, offering a nutty base for the creation. Shaved carrots add color and natural sweetness, while wild mushrooms provide an earthy richness. Roasted sunflower seeds give a satisfying crunch, complemented by creamy goat cheese. Mixed in are arugula, shaved radish and a drizzle of balsamic vinaigrette. Diners can choose from various protein options, from tender pork carnitas to blackened tempeh, catering to multiple preferences.
Those craving something a little heartier may want to order one of the Luckey’s Woodsman burgers. The Home Grown features a juicy, pasture-raised, grass-fed burger patty from Splitting Aces Ranch in Prineville. Nestled between a warm brioche bun, the burger is topped with whiskey-caramelized onions, creamy white cheddar, living butter lettuce and fresh tomato, all drizzled with a house-made ranch dressing. The result is a combination of simple, straightforward ingredients that pack a punch of flavor and satisfaction.
A delightful variety of sides are available, featuring options such as salty truffle fries, loaded poutine, indulgent nachos, warm homemade pretzels, creamy mac and cheese, and much more. As for desserts, the sweet conclusion to your meal includes the comforting Luckey’s homemade pies and an ever-changing seasonal selection of delectable specials.
A Welcome Addition to Sisters
Luckey’s Woodsman weaves tradition and innovation into its narrative, honoring a legacy that prioritizes quality in a warm and welcoming setting. For those seeking sustenance during their outdoor adventures, Luckey’s Woodsman provides camper kits to take on the go, and catering options are available for groups craving a nutritious meal. With its nod to family history, friendly hospitality, and ample indoor and outdoor seating, Luckey’s Woodsman is a delightful addition to the growing food scene in Sisters’ vibrant downtown.
Once a month, Rose Archer’s cozy house on Bend’s east side is magically transformed into an intimate restaurant. Over three evenings, she welcomes 60 strangers into her home for a dinner party. It’s a dream come true for the professional chef who took an 11-year break from the food business. “I wanted to be in food again. I wanted it to be a part of my life, and I wanted to throw the most amazing dinner parties ever once a month,” Archer stated emphatically before hosting one of her dinners.
Rose Archer of Luscious Supper Club
After years of dreaming about it, Chef Archer’s Luscious Supper Club was born in December 2022. From that very first dinner party of 14 hand-selected guests, the club has expanded to three gatherings of 20 people each over one weekend a month–with a waitlist of more than 1,100.
Archer and her small team work hard to create an “energetic feeling that’s different from going to a restaurant.” Before anyone arrives for what’s typically a seven- or eight-course supper club meal, the chef and her crew, who’ve been prepping for days beforehand, huddle together and set their intention. “We are here to make each night special and magical. I want people to feel so lit up when they leave that they bring that light back to their own dinner tables, to their own communities, to their own neighbors and that ripples out,” Archer said. That connection starts in Archer’s kitchen where she’s focused on creating something as good for the staff as for the customer. “There’s no front of the house, no back of the house, we’re one team who puts love and energy and light into the food.” In her words, “It’s fun, fine dining.”
She strives for a direct connection with each person attending. Everyone is greeted at the door. If it’s wintertime, they’re shown to the dining room area for welcome drinks and a half hour of socializing. If it’s warmer weather, the happy half-hour takes place in Archer’s beautiful outdoor garden area.
Being invited into someone’s personal space, amongst their plants and books and belongings, has a tendency to open people up. It’s not long before lively conversation ensues and soon, everyone is beckoned indoors to take their seats at two impeccably set long tables. With gorgeous fresh flowers as centerpieces, just-right mood music and ambient lighting, guests are drawn in, getting their first glimpse at the evening’s menu. That’s right, supper club tickets are bought without even knowing what food will be served.
Archer doesn’t divulge the menu until the night of the dinner because she might not decide on what to cook until a few days beforehand, depending on what’s in season or what she finds at the market. “I am inspired by what’s freshest and most amazing right now in this moment.” No matter what month it is, the entire menu screams the season, thanks in part to time spent cooking in Paris, Italy and the Bavarian Alps. Archer explains her style as “very seasonal with a Western European aesthetic, featuring lots of herbs and lots of fresh.”
Whether it’s heirloom tomato gazpacho and salmon tartare in the summer, or hot baby rose potato filled with gruyere puree in the fall, each seasonal offering and each plate invites a collective gasp of awe. With the effusive chef making timely appearances tableside to gush over ingredients or relate an engaging, personal story, guests get to know her and each other over the likes of savory blue cheese tart with golden raisin verjus or perhaps butter-poached spot prawn with Sungold tomatoes. The conversation is lively, engaging, relaxed and connected.
Guests can see Archer and her team at work in the nearby kitchen to appreciate the attention to every detail. Most don’t want the night to end. It’s not unusual for Luscious guests to bond over the delicious meal and end up exchanging numbers and getting together post-Luscious. That is the connection that Chef Rose Archer was hoping for all along.See eatluscious.com.
First image: Tangy and sweet Limoncello Profiteroles complete a meal.
“A space unlike anything else in town.” That’s how Executive Chef and Proprietor John Gurnee described Lady Bird Cultural Society, the new restaurant founded and created by Gurnee and his wife and business partner Amanda. John has an extensive, impressive culinary background including a stint as chef de cuisine at the acclaimed Wayfare Tavern in San Francisco. He moved to Central Oregon in 2014 and was executive chef at Drake for more than eight years and led the opening at Washington Dining & Cocktails in NorthWest Crossing. Lady Bird is the couple’s first venture together.
Small plates include a Tuna Crudo over an herbaceous chimichurri sauce.
“Going back since we first met, over twenty years ago, we’ve been dreaming up restaurant concepts, and they’ve all had a bird theme or name. I grew up an avid bird hunter. I refer to my lovely ladies, my wife and two daughters, as my flock,” explained Chef Gurnee. “Part of what sucked me into the restaurant business in the first place was the familial aspect and now Lady Bird is something that can grow a new work family and add to our flock.”
About the Restaurant
Recently opened in The Old Mill District in Bend, the Gurnee’s Lady Bird is beautiful and extraordinary, simultaneously elegant and flamboyant—think 1920s vintage art and throwback pieces with modern twists. Imagine black and white tile with splashes of hot pink as well as a private VIP dining room wallpapered with dancing cranes. Feel the welcoming ambience aglow in golden light cast from chandeliers as you walk through the doors. Hear music of a bygone era. Then get ready to eat and drink.
Amanda and Chef John Gurnee, founders of Lady Bird Cultural Society.
Perhaps you’ll want to first get comfy in the posh lounge and enjoy a prohibition-era style cocktail or a distinctive wine. There are classic martinis and negronis, house-made cocktails and non-alcoholic beverages that are all very ingredient driven. “We built a bar that I would be proud to work at myself,” Gurnee said. This entire venture is like a Broadway show he explained, “I feel a bit like an entertainer. We’ve designed the set, created the score, set the scene and built the cast of characters to execute our vision.” Gurnee likes to see people have a good time but his favorite part is challenging himself to create new things, prepare food he hasn’t prepared before and see guests delight in that food.
Words from Chef Gurnee
Here’s how Chef Gurnee described the menu at Lady Bird: “Simple, approachable dishes that let the ingredients shine.” He recalled the first time he walked into the building down in The Old Mill, “There was the wood-fired oven. It took me back to working with a wood-fired grill and oven years ago. I’ve always wanted to get back to a place where I was cooking with live fire.” He’s cooking a myriad of things in that oven now, “kissed by the flames to impart the flavors.” Wood-fired oysters, wood oven-roasted mussels and artisan pizzas are examples.
Seasonal and local ingredients abound in house-made pastas such as Rigatoni à la Vodka and Duck Egg Mafaldine with mushrooms and mascarpone. The visually impressive Balsamic Beef Short Rib over soft polenta is sure to become a favorite. Other standouts include house-aged meats and game, caviar and classic French-based desserts. The Limoncello Profiteroles featuring choux au craquelin, limoncello curd and white chocolate anglaise, pair perfectly with after dinner drinks and coffees.
Music is another reason the Gurnees are excited about Lady Bird’s location. They’re both avid music fans, and they’re excited to be able to open their doors in the summertime and hear the sounds emanating from the nearby venue. Amanda smiled as she described her husband as someone who “puts his heart and soul into whatever he does.” Twenty years in the making, Lady Bird is a place the Gurnees have built, and it’s something special: a place with beautiful food and a magical ambience located on the river where the birds abound and the music dances across the water.
When Bend resident Pema Sherpa went home to Nepal during the pandemic, she was once again exposed to the difficult realities that are a part of being from a developing nation struggling with poverty. Nepal is home to about 126 ethnic groups, each with their own languages, and each with a ranking as part of the country’s Hindu caste system. While Sherpa such as Pema and her partner Nurbu are in a minority-ranked ethnic group, Sherpas have benefited financially from tourism in the northern Buddhist Himalayan area. Some other tribes are viewed as outcasts, and are shunned and suffer significantly from poverty. On Pema’s last trip to Nepal, she learned about an ethnic group in southern Nepal whose people were working fourteen-hour days, surviving off eating field mice and unable to afford things such as clothing or being able to send their children to school. She was motivated to do something.
In summer 2022, the couple opened High Camp Taphouse in Sisters, a taproom and Himalayan restaurant that sends proceeds to Nepal to help the struggling Nepali people she learned about back home. “We weren’t really planning to open a brick and mortar restaurant before this,” Pema said. Pema and Nurbu had previously operated Bend’s Himalayan Bites food cart, which they opened in 2016 and gave to relatives from Nepal to operate during the pandemic. Pema knew it would take something more significant than a food cart to generate the type of income to make a difference for the people back in Nepal.
High Camp Taphouse took over a location on the south end of Sisters previously occupied by pizza and beer stop Hop & Brew. Nurbu led the way on updates for the space, including removing the drop ceiling, tearing out a hallway that divided the interior and adding a roll up, glass garage door for seasonal access to the patio and fresh air when needed. Outside, there is space in the parking lot for High Camp to house a few food trucks in the summers.
Pema and Nurbu Sherpa
With remodeling underway, the couple got to work crafting a menu of Himalayan recipes, drawing from their mutual love of cooking and feeding others. Pema said that her mother had owned a restaurant in Nepal for a time, and was a good chef who shared her knowledge with Pema. “I got to work with her in her restaurant and learn all the tricks,” she said.
On a visit to High Camp Taphouse, Nurbu was eager to cook and serve a sampling of dishes from the restaurant’s simple but mighty menu. A highlight among starters is the vegetable samosa, a warm pastry filled with spiced potato and vegetables, served with mint chutney. A popular entree is the chau chau noodle dish, which is a mix of udon noodles, fresh vegetables, chicken and savory spices. One of Pema’s favorites is momo, a dish of Sherpa dumplings stuffed with ground beef and pork, vegetables and spices and served with a tomato-based sauce. Pema explained that in Nepal, the cooking of momo often happens for a special occasion, and several people will come together to make it, each taking on a specific task such as forming or rolling dough or making the sauce.
Sabzi Bhat (coconut curry)
All of the dishes on the High Camp Taphouse menu are packed with traditional spices used in Nepal, some of which are hard to come by in Central Oregon. Pema said she makes regular trips to Portland to get the freshest versions of some spices, and she also brings back suitcases full of ingredients when traveling. The well-spiced, warming meals pair well with High Camp’s twenty taps, which include local beers, ciders and seltzers.
In addition to helping the people in Nepal, Pema sees the restaurant as a way to nourish and connect with people in Central Oregon through the food, which is made with care and love. “My main goal is to make our food just like it is at home. In Nepal, we heal with food,” Pema said. “And the flavor of our food comes from our thoughts. Which is why we cook with gratitude, joy and love.”
High Camp Taphouse | 523 E Highway 20, Sisters | (541) 904-4694 | highcamptaphouse.com
Ski days aren’t just incredibly fun, they’re also taxing. A lot of physical work goes into a good day on the mountain—around 400 calories are burned in one hour of downhill skiing. Carbs and proteins are required to make the most out of every run. With Bend just a short drive from the mountain, and plenty of fantastic food (aka mountain fuel) options at Mt. Bachelor, a little planning will ensure you stay fueled for the deepest of powder days from start to finish. Then, add libations to cap off the day and, well, that’s just carrying out the apres-ski European tradition.
Powder panic—the anxiety of getting to the mountain after fresh snowfall for an untouched line of snow—is real. Don’t make the mistake of skipping the most important meal of the day. Bend Breakfast Burrito gives mountain-goers every opportunity to get a filling breakfast without slowing the momentum of getting a spot at their Mt. Bachelor lot of choice.
Bend Breakfast Burrito began serving up burritos in 2021 from a prep kitchen and a homemade food cart now located within Boss Rambler Beer Club off Galveston Avenue. If there’s snow in the forecast, plan ahead by pre-ordering their Ski Package by 7 p.m. online the night before and picking it up starting at 7 a.m. The package includes two breakfast burritos and two sides. Choose from vegan, chorizo, or the original bacon burrito. Sides include banana bread muffins, churro Chex mix, or more protein-filled “slope snacks” including trail mix breakfast cookies and homemade granola bars. “A lot of people like to snack on the sides on the chair lift between runs,” said Valerie Hilton, owner. Recently rebranded as Boss Coffee, Bendites enjoy the coffee previously known as Megaphone Coffee that was located at Boss Rambler. For a drive up the hill, grab a drip coffee, a whipped coffee meringue or a staple, the G.O.A.T.—their greatest coffee of all time. Don’t forget to pick up a six-pack of Stokes Light Lager or Ski Day IPA for tailgating in the lot later in the day. See bendbreakfastburrito.comand bossrambler.com.
1 p.m.On the Hill
Mt. Bachelor Dining
When it’s time to refuel and rehydrate to make the most of afternoon laps, a brown-bag lunch doesn’t always cut it. At the West Village Lodge, find a hearty meal at Cocoa’s Cafe, snacks at the Subie Shack, or take in a plate of nachos at Clearing Rock Bar. Mid-mountain, enjoy Mediterranean and Italian fare with sit-down service and a view at Scapolo’s Bistro within Pine Marten Lodge. While at the Sunrise base, fill up on a burger at Sunrise Grill, or stop at the 360 Food Truck for a menu featuring menu features tasty, easy-to-share dishes like hot fries and flatbread pizzas, convenient to grab-and- wings, truffle go. Seemtbachelor.com.
A pit stop at LOGE includes s’mores, craft beer, music on vinyl, plus a hot wax happy hour. | Photo by Tambi Lane
4 p.m. Apres Ski
LOGE
Skiing may be over for the day but keep the fun going. Conveniently located off Cascade Lakes Highway on the way back into town, the ’70s ranch-style architecture of LOGE, modernized with an alpine mid-century modern style, provides a space to unwind after an adrenaline-filled ski day. Cozy up at their hot wax happy hour from 3 p.m. to 6 p.m. every day where your gear is prepared for the next adventure on the mountain, all while you relax, listen to tunes and grab a local draft beer to drink while you wait. A record player is available for people to pick vinyl of their choice, said Tom Wells, LOGE’s general manager. The records are a collection Wells built by visiting local stashes around town and includes classics such as The Who’s Kids are Alright and Steve Miller Band’s Fly Like an Eagle. Play a board game or head out to the fire pit to roast marshmallows. Watch for LOGE’s Puffy Jacket Concert series held one evening each month, Live Outside movies featuring Northwest filmmakers at 7 p.m. each Friday, and featured photography classes throughout the winter. See logecamps.com/bend-or.
Clothing, left, courtesy of Powder House Ski & Snowboard | Photo by Tambi Lane
6 p.m. A Strong Finish
Mountain Burger
Enjoying a hearty meal with friends is second only to taking your ski boots off for the day. After building up an appetite, Mountain Burger, located in NorthWest Crossing and run by the team behind Drake and Washington Kitchen + Cocktails, offers the hungry a modern spin on the iconic American burger joint and a meal to look forward to. Classic orders have been thoughtfully crafted; the burgers are ground three times in-house with chuck and brisket and each milkshake is made to order. Executive chef Brian Walczyk puts a flair on classic dishes such as the Okonoko mountain fries, a Japanese pancake-inspired dish with sesame miso aioli, furikake, pickled ginger, bonito and scallion.
Serving a diverse range of diets, expect the same dining experience whether digging into the most popular double mountain cheeseburger or into the vegan in-house Manzanita burger. Sit by the firepits with a handcrafted cocktail, before heading inside for a Cliffhanger Caesar, one of many items named after iconic Mt. Bachelor runs, and Swampy Lakes mountain fries, this one topped with Mountainwich chili, dill pickles and burger sauce. Finish up with a boozy milkshake like Summit, a delicious strawberry and white chocolate reward after Summit laps all day, or the Big Butte cookie. Mountain Burger’s sustainability mission is to have net zero carbon emissions by 2025. One particular perk of the sustainability model is the local ingredients used throughout the menu, such as Big Ed’s potato buns, North 44 Farm meats and Bontà Gelato. So, after a day of activities Mother Nature provided, feel good about where you’re eating. An epic mountain day is officially complete! See mountainburgerbend.com.
They say variety is the spice of life, but what happens when you have a variety of spices? You get introduced to a world of flavor, from smokey and sweet to tangy, peppery, floral and every flavor in between. Some innovative Central Oregon businesses are creating unique spice mixes locally, sometimes even featuring ingredients grown on farms just outside of Bend. Read on to learn about five unique spice mixes and how to incorporate them into your cooking.
Smoked Nasturtium Salt from Sakari Farms
Sakari Farms is known for growing Indigenous produce from ancestral seeds that have been passed down for generations, exempt from commercial genetic modification. One of their crops is the nasturtium flower, an edible flower used on salads that produces a floral, spiced and peppery flavor. In the Smoked Nasturtium Salt, the flower is dried before being mixed with a high-quality smoked sea salt. The resulting salt mix can be used in baked goods, savory dishes, ice cream, brines, meat dishes and cheeses.
Bake it: Bake a whole wheel of brie in the oven at 375 degrees for 10 to 15 minutes. Remove from the oven and top with about a tablespoon of blueberry jam, fresh nasturtium petals and a sprinkle of the Smoked Nasturtium Salt to taste. Serve with crackers.
Brush olive oil and sprinkle Park Hill Maple & Spice on to a salmon filet for a delicious, simple meal.
Mt. Baker Chai Seasoning from Savory Spice
Savory Spice is a spice shop located in Bend’s Old Mill District with a huge selection of spice mixes featuring global flavors and ingredients. The Mt. Baker Chai Seasoning is named after Mt. Baker in Washington; a tourist attraction that has a wide appeal, like this spice. This mix is a sweet, earthy and spiced mix that relies on cinnamon as a core ingredient, along with ginger, cardamom, allspice and more. Add to your next baked good for a complex and satisfying flavor.
Mix it: Chai Apple Butter
Peel, chop and core ten large apples. Add half a cup of brown sugar, a squeeze of lemon juice, one teaspoon of vanilla paste, a half teaspoon of salt and five teaspoons of the Mt. Baker Chai Seasoning to a slow cooker with the apples, and cook on high for five to six hours, stirring occasionally. Mash and blend the resulting mix and store your apple butter for up to two weeks in the refrigerator.
Park Hill Maple & Spice from Savory Spice
Also found at Savory Spice in the Old Mill, the Park Hill Maple & Spice mix is a dried maple sugar based mix featuring sweet and peppery notes. This mix is named after the beautiful tree-lined streets of Denver’s Park Hill, which are reminiscent of neighborhoods of old. The core ingredient of this mix, pure maple syrup, is as old-school as its name. This mix is perfect for adding some sweet spice to savory dishes like pork chops and salmon, or for making a sweet glaze for grilling meats.
Glaze it: Mix three tablespoons of your Park Hill Maple & Spice mix with three tablespoons of balsamic vinegar, two tablespoons of whole grain dijon and two teaspoons of olive oil. Mix until the ingredients are fully combined and serve anywhere you’d like. This goes great on chicken, ham, potatoes, roasted veggies, any sort of caprese dish and even as a finisher on pizza.
Founder and Owner of Bend Sauce, Craig Reinhart, came up with the idea for a dry-version of Bend Sauce when he noticed how much chipotle byproduct the sauce was creating. “The sauce is made from whole chipotle, but we strain out the pulp, seeds and skins to keep the product smooth,” Reinhart said. “We knew these parts of the chipotle pepper had tons of flavor, so we began experimenting by dehydrating these byproducts of the sauce.”
Those dehydrated byproducts were turned into a flavorful powder. Twenty-five percent of Cinder Dust is made from that powder, while the other 75 percent is made from the same ingredients as Bend Sauce, just their dry counterparts; vinegar was replaced with vinegar powder, for example.
Cinder Dust is a very versatile addition to any kitchen. Its smokey, sweet and spicy flavor lends well towards Mexican dishes, but can really be used as a meat rub and seasoning on anything; try sprinkling it on popcorn, or using it as a cocktail rimmer.
Sprinkle it:Sauté ground pork, finely diced sweet onion and garlic over medium-high heat with olive oil until the meat is browned, breaking up any chunks you see. As you are cooking the pork, sprinkle in a generous portion of Cinder Dust along with salt. Mix about a cup of sour cream into a bowl with a squeeze of lime juice, some freshly chopped cilantro and Cinder Dust to taste. Add a teaspoon of water at a time to the bowl and mix thoroughly each time until the chipotle crema has reached an ideal consistency. Warm up your corn tortillas, fill them with the sautéed pork, sprinkle on some queso fresco (or any cheese you prefer) and top with a drizzle of your chipotle crema.
Original Bend’s Best BBQ Seasoning & Rub from Cody’s Country Catering
After three generations of barbecuing, a move to Oregon, a rebranding and years of serving up supremely good food, Cody’s Country Catering still uses the same seasoning and rub that they started with. In 2013, Cody’s Country Catering started to sell its spice mix, and it has been very popular ever since. “We were using it on our own food and constantly had people asking us about it, so we said ‘why not?’” said Cody Serbus, the current owner.
The mix itself is a blend of eight spices, but the exact measurements of the ingredients are kept a family secret. Paprika, salt, onion, garlic and parsley all play a role, and the final mix is a sweet and savory,
all-purpose seasoning and rub that goes perfect on tri tip, the restaurant’s staple.
Grill it: Rub your roast head-to-toe in Bend’s Best BBQ Seasoning & Rub one to three days prior to cooking. Prepare your grill for hot direct heat on one side, and indirect heat on the other. Sear the roast for 3-4 minutes per side in direct heat. After searing each side, move the roast to the side without direct heat, fat-side up, maintaining a grill temperature of between 250 and 300 degrees. Cover the grill and cook until the internal temperature reaches between 120 and 140 degrees, depending on preferred doneness. This should take anywhere from twenty to forty minutes. Once the roast reaches the preferred temperature, remove from heat and rest for fifteen minutes. Slice thinly against the grain and enjoy.
Cody’s Country Catering | 900 SE Wilson Ave. #B, Bend | bendcatering.com
Trevor Mayfield wanted to try something new. The owner and distiller of Badlands Distillery considered opening up a brewery before landing on a distillery, and considered Bend before choosing La Pine. The result is a restaurant, whiskey bar and food truck combo, based around a “non-typical distillery” that began with a commitment to high-quality distilling and an emphasis on using real ingredients that push boundaries while never cutting corners.
“I saw that Bend was already full of breweries, but I thought that we were lacking in quality local distilleries,” said Mayfield. “That realization plus the greater regulations and red tape you have to cut through to make a business in Bend pushed us out towards La Pine, where they were lacking the entire brewing, distilling and food truck scene.”
Located just off the main highway that cuts through La Pine just thirty minutes south of Bend, Badlands Distillery recently unveiled a new tasting room, restaurant and retail space that includes plenty of patio space for summer drinks, room for kids to run around and even a stage on which local musicians can perform. The building was originally a Mexican restaurant that had packed the interior with as many tables and booths as possible. Part of the renovations included a new black and grey color scheme for the entire building, as well as efforts to clear up the interior to add more space. Many touches add a rustic feel, like cow skulls on the wall, black metal accents, and tabletops made from cross sections of large trees.
While Badlands is officially a restaurant, bar and retailer, Mayfield sticks to his roots as a former Bendistillery employee and lifelong homebrewer, and maintains that the distillery is still his top priority. “When it comes down to it, we make some of the highest quality liquor around. Some people ask us why we only produce four liquors while some Bend distilleries have twenty or thirty to try,” Mayfield said. “Then I just ask back ‘well, did you like any of them?’ and the answer is almost always a hesitant ‘kind of.’”
Badlands’ bagel sandwich paired with a whiskey cocktail
While Badlands currently only distills four liquors–cucumber gin, plum & sloe berry vodka, wine cask vodka and double-barrel rye whiskey–Mayfield prides himself on only producing at a very high quality with fresh, local ingredients.
“Some other distilleries will make one vodka, and then just add some artificial flavor or concentrate to create different varieties, and we don’t do that here. The cucumber gin uses only peeled and natural cucumbers to achieve that flavor. The plum vodka uses tons of real plums, nothing fake, ever,” Mayfield said. “People who are really into tasting these liquors will always tell the difference.” From the commitment to never adding sugar, artificial flavor or color, to the use of high quality water from the Newberry Caldera Springs, every step of Mayfield’s distilling process is drenched in quality and attention to detail.
Junior’s Grill mac and cheese
While distilling is number one, Badlands has brought to La Pine a trend often seen in Bend: a central location serving food and drinks that hosts both food trucks and musicians. On the menus, Badlands offers standard fare from coffee and warm bagels to sandwiches and salads. Looking for something else? Check out Junior’s Grill, a mac and cheese focused food truck that has BBQ inspirations, parked just outside. In collaboration with Badlands, the BBQ sauce they use on their pulled pork is made with their double-barrel rye whiskey.
“We saw how successful and fun the food truck pods in Bend were, and wanted to bring that to La Pine. In the summer this place is amazing. You see people getting lunch, grabbing a cocktail made with our liquor and heading out to the patio to enjoy some live music and let the kids run around. We want this to be a place for everyone,” Mayfield said.
Vowing to never cut corners, Mayfield has plans to expand the distilling operation into the future to accommodate growing sales and the potential for new liquors to be added to the menu. As an added bonus, Badlands Distillery is working on getting new food trucks to park at their lot. When the weather warms up, expect to see a full lineup of local musicians playing on the patio.
Badlands Artisan Distillery & Bistro | 51500 US-97, La Pine | badistillery.com
Maple bars oozing with custard. Pink glazed rings with sprinkles, Homer Simpson style. Cinnamon twists and rolls heavy with frosting. Got your mouth watering yet? Donuts are a classic comfort treat, but they’re not just for breakfast anymore. A fresh batch of Central Oregon bakers are taking donuts to the next level of dessert decadence, just right for special events or for everyday indulgence.
Sweetheart Donuts of Bend’s famous ring donuts with sprinkles.
Celebrating with Donuts
When Shelbi Bloc added a breakfast pastry to her menu at Too Sweet Cakes, her boutique bakery in Bend, she knew no ordinary donut would fit. She developed her own croissant donut, a tall, flaky, melt-in-your-mouth ring dusted with sugar and dripping with glaze. The buttery dough is folded 100 times, to create steamy pockets that keep the layers airy and light.
It’s no wonder her creation transcended the breakfast crowd and landed in special occasions. “Donuts are so popular for weddings and events because these days people seek the familiar. Donuts remind us of home and of childhood—and they’re even better when they are really special,” said Bloc.
Lavender almond, vanilla sprinkle, cherry chip, maple, and chocolate croissant donuts at Too Sweet Cakes.
Since launching Too Sweet Cakes in 2018, Bloc has opened locations in Lake Oswego, Oregon, and Scottsdale, Arizona. Black Rock Coffee shops throughout Oregon also carry her pastries.
Gourmet Flavors
From top to bottom: birthday cake: vanilla cake with vanilla glaze and sprinkles; Aztec: chocolate cake with spiced chocolate glaze and sugar; churro: vanilla cake with cinnamon and sugar; Elvis: banana cake with peanut butter glaze, strawberry jam and bacon crumbles.
At Chalk to Flour, a cottage bakery in Bend, owner Kristina Serhan agrees that the gourmet donuts trend stems from cravings for comfort food, beautifully crafted. Serhan began with a high-protein donut that reflected her passion for CrossFit training. Currently she focuses on mini- and full-size cake donuts that are baked, not fried. “The minis are just right for baby showers or any event needing a little delicious treat,” said Serhan.
Serhan bakes desserts to order, and sometimes the requested flavors are surprising. She recently created an Elvis-themed donut modeled after his favorite sandwich: banana and bacon, with peanut butter and jelly. And her own current favorite? “Definitely the Aztec chocolate donut—the spice glaze has cinnamon, chipotle and cayenne. Just enough kick to complement the sweet,” she said.
Twists on the Classics
Traditional donuts range from glossy, yeast-leavened pillows of dough to dense cake donuts covered in sprinkles to fritters cobbled together with fruit. At The Dough Nut, a Bend take-out donut shop with midtown and westside locations, owners Kirk and Sidonie Heppler offer all the classics, plus add a few unique twists. “We have fun with toppings and seasonal flavors, like pumpkin chai in winter and strawberry shortcake in summer, but we make our signature donuts year-round,” said Heppler.
Clockwise: cake with chocolate sprinkles, Oreo, cake with peanut topping, cake with colored sprinkles, salted caramel, blueberry sprinkle.
Heppler’s favorite is their PB&J donut, jam-filled and topped with peanut butter frosting. Another signature combo is the French toast donut: a raised donut drenched in an egg wash, grilled, and drizzled with maple glaze. For a more substantial snack, they slice the French toast donut, add ham and swiss, and grill it again for a Monte Cristo sandwich.
Occasionally, the Hepplers team up with other Bend establishments. Their donuts are the foundation for J-Dub’s breakfast sandwiches, and they’ve collaborated with a local brewery on stout-infused donut holes. Homespun recipes mean the donuts are made from scratch with no trans-fats or corn syrup.
A Wickiup Junction apple fritter for two, but we won’t tell if you don’t share.
Extra-Large
At Wickiup Junction in LaPine, roadtrippers stop to fuel their vehicles while filling their bellies with supersized handmade donuts. Sarah Maurer, the pastry baker, arrives at 2:30 each morning to begin the lengthy proofing process.
She keeps an eye on the weather—humidity and temperatures impact how yeast behaves, and she’s looking for maximum rise. By 6 a.m. she begins frying what she describes as “all-day donuts, meant for sharing.”
The display case soon fills with apple fritters and cinnamon rolls the size of dinner plates, bear claws and donut rings big enough for two…and then come the bacon maple bars. Maurer drops hot grilled bacon bits into the maple glaze, melting into the topping. “My favorite part is hearing people’s reactions when I bring out a full tray of these bars,” said Maurer.
Just a Nibble
For donut lovers who crave just a bite, Grandma B’s Mini-treats in Redmond fills a unique niche. Emily Brattan, owner and baker, uses her own recipes to re-create pastries she loved as a child, such as powdered mini-donuts, whoopie pies and Pop-Tarts. “A mini-treat is a small commitment—it’s just enough to feel good about,” said Bratton.
Grandma B’s mini-donuts in powdered sugar, vanilla with lemon glaze, cinnamon and sugar, and vanilla with chocolate glaze flavors.
Her version of the Pop-Tart folds a crunchy buttermilk crust around traditional fillings like strawberry, brown sugar, and s’mores. Grandma B’s Mini-treats are available at the Honey & Pine Coffee kiosk in Redmond, or by special custom order.
Donuts for the People
Donut fans in Bend never need to travel far to get their fix. On the north end of town, in the Bend River Promenade, Delish Donuts stands out for their generous donut toppings and their old-fashioned buttermilk bar, shaped to dunk in coffee (see on page 130). And at Sweetheart Donuts, an easy stop centrally located on Business 97, every box
of donuts should include a Big Foot, their Bismarck-style donut shaped like a Sasquatch footprint.
Old fashioned, cruller, donut holes and the cherry tiger tail twist from Richard’s Donuts.
Fan Fave
Ask any long-time Bendite where to find great donuts, and they’ll surely mention Richard’s Donuts Bend’s longest-running donut shop. “We’re pretty traditional with our donuts and how we make them,” said Joy Khamphanh. Her parents, Thong and Kham Khamphanh, own and operate the business, and Joy manages the shop. It’s no surprise the shop has thrived for more than two decades: the atmosphere is inviting, the donuts are consistently delicious (Khamphanh’s favorite is the cherry tiger-tail twist) and the owners love their customers. “Making the donuts is fun, but for my mom it’s all about the customers. She knows all the families who come in, and has watched kids grow up. This community means a lot to her,” said Khamphanh.
Because bringing a little sweetness into customers’ lives is what the donut business is all about.
There is no denying that the street taco craze has hit Central Oregon. All across the region, chefs can be found serving up tacos, often adding personal touches such as lightly crisping the shell, incorporating cheese or a slaw of some sort, and using meats and salsas more familiar to the American palate. However, when someone wants to find an authentic taco, where can they go? And what exactly makes a taco authentic or not? Read on to learn about three Mexican eateries that keep old traditions alive, and discover what makes authentic Mexican food, authentic.
The Basics
The word “taco” comes from the old Nahuatl word tlahco which means “half or in the middle,’’ referring to the way Aztecs wrapped veggies, meats and spices in tortillas. It is believed that these early tacos actually evolved from the diet of the Olmec, also known as La Cultura Madre. This society created many practices still found in Mexico today, including the creation of masa for tortillas.
“The most authentic piece of a taco is a handmade tortilla,” said Hansel Chavez, who co-owns the El Taquero food truck with his fiance, Hanna Cain. “That’s the base it’s all built on. It’s a key piece of our tacos that we can’t do without.” This sentiment is shared by the owners of the other two authentic eateries featured here, Omar Florez and Crystal Jimenez of the Alebrije Oaxaca food truck and Rosalba Villicana of La Frontera.
Each also said this: an authentic and traditional taco has a handmade tortilla (corn, not flour), meat, freshly chopped onion and cilantro, a squeeze of lime and a dash of a hot, homemade salsa.
What is the final word on authenticity? Consumer response. Each owner said that when a customer comes from Mexico, whether they lived there or just traveled there, and reports that one of these restaurant’s tacos tastes exactly like the ones served in Mexico, the chef knows she or he has done it right.
Carnitas at La Frontera
Rosalba Villicana prepares the masa and salsas fresh daily. “I was born in Michoacán. When you’re little in Mexico, they teach you how to cook, and I always loved it,” said Villicana, who was taught to cook by her aunt and her mother, although most of the recipes served at La Frontera are her own creation.
Villicana said that carnitas are a staple dish in Michoacán, and her recipe remains extremely similar to the carnitas tacos that she ate growing up. Similar to American pulled pork, carnitas start with a fatty pork shoulder slow-cooked for a minimum of two hours, usually longer. The pork fat slowly cooks out into a liquid that helps the meat fry, and adds a deeply rich and savory flavor to the meat, which ends up being incredibly juicy, while still being crispy.
Sticking to her roots, Villicana portions the carnitas onto a handmade tortilla and tops them with onion, cilantro, lime and some of her supremely spicy salsas. “Salsa needs to be spicy, very spicy,” she remarked, with a laugh.
La Frontera | 2330 South Highway 97, #8873, Redmond
Quesotacos at El Taquero
The quesotaco proves that authenticity is a tough thing to define. The quesotaco proves that authenticity is a tough thing to define. “It’s not what most people consider authentic, but it was also created in Tijuana using authentic ingredients,” said Chavez. “A lot of our older Mexican clientele don’t see that as a real taco at first because of the cheese, but when they try it and recognize the authentic flavors in the meat, salsas and tortilla, they usually change their minds.”
Making the quesotaco begins early in the morning to prepare the birria. The recipe belongs to Chavez’s mother, who always makes the stew by heart with no steps or measurements written down. Twelve different spices, peppers and veggies are blended together to create the consomé broth that the diezmillo or chuck steak cooks in for a minimum of four hours.
The resulting meat is incredibly tender, and is removed from the stew to be placed in a handmade tortilla with Oaxacan cheese, onions and cilantro. The taco is then grilled on a flat top with a bit of the consomé to aid in the frying process. The end product is a crispy shell filled with cheese and meat that seem to melt together and encapsulate the onion and cilantro. Try them with a cup of consomé for dipping and some of Chavez’s mother’s salsa for a kick.
Serving cuisine specifically from the state of Oaxaca in Mexico, Alebrije Oaxaca specializes in dishes like mole enchiladas, memelitas and of course, tacos. One of the owners, Omar Florez, was born and raised in Oaxaca and strives to bring to Central Oregon the same flavors he grew up with by using recipes that come straight from Oaxaca.
Adobada translates to “marinated” in English, but pork adobada typically follows a loose recipe. Cuts of pork shoulder are left to marinate in a red chile sauce with notes of citrus and vinegar for hours, before the meat is dropped onto a searingly hot grill and quickly cooked to a crisp. The resulting meat is crispy on the outside with a tender and juicy interior with just enough fat to add a rich flavor, like bacon. You can probably guess what goes on this authentic taco: cilantro, onion and lime with a splash of hot salsa, all held together on a handmade tortilla.
A common theme found in these authentic Mexican tacos is this: instead of trying to add new touches to each dish, Mexican food strives to take simple ingredients, as fresh and as high quality as possible, and make the most out of them by sticking with traditional cooking methods and recipes that have been passed down for generations.
Chavez said, “It is important to us to keep these traditions alive, because not too many people do that anymore.”
‘Tis the season to dust off those hand-written recipe cards and recreate the aromas and flavors of fond holiday memories. At the end of a long day serving up dishes to paying customers, local chefs unbutton their coats and hang up their aprons for some well-deserved time with family. As quickly as they’re home, their toque is back on to whip up dishes for a new set of clientele—those who may be more apt to give critique, but also help out a little, in the kitchen. Local Bend chefs shared some of their favorite holiday meals with us—dishes they make at home, and if we’re lucky, may share at their restaurants this festive season.
Considerate Dining
A quick note before continuing on to four amazing dishes from some of our favorite local chefs. The last year-plus has been an unprecedented time for restaurants, during which understaffing and long lines have become daily occurrences. When we reached out to local chefs and owners this season for holiday dish recommendations, many were busy hurdling labor shortages and managing shifting COVID-19 guidelines. Let’s all do our best at being gracious, patient guests. Kindness and generosity should be our go-to approach when dining out this season—and every season.
Strata
Brian Walczyk, Chef at Washington
On Christmas morning as a kid, Brian Walczyk’s mom would make strata, a baked casserole made with bread, eggs, cheese, and any other ingredients you may have on hand. “Christmas day for me was always the most anticipated day of the year so I’ve always associated strata with family being together and winter break,” said Brian Walczyk.
Now, Walczyk makes strata for his son and continues to instill the importance of enjoying the fun of a free day spent with family. “Growing up, my mom would make one with bacon and one with just cheese because my sister didn’t eat meat,” said Walczyk. “What I make now is with lacinato kale, Italian sausage, reggiano, mozzarella, and jack cheese.”
This dish is ideal for the relentless pace of the holidays as you can use leftover bread and have the meal prepped the night before while still wowing your guests with gourmet breakfast. Keep a lookout for Washington’s brunch menu around the holidays, as this Walczyk tradition is sure to make an appearance.
Eggnog
Cliff Eslinger, Executive Chef of 900 Wall
Cliff Eslinger knows the start of the holiday season has arrived when the leaves begin to change, the town quiets down, and he and his wife, Sara, make the first batch of eggnog in October. “Eggnog ties to the downshift of summer and the start of the best months to live in Central Oregon,” said Eslinger.
The recipe is simple: mix egg yolks and sugar, whisk in the milk and cream and finish by adding brandy and dark rum. Eslinger recommends leaving the ingredients in a glass receptacle and letting them sit in a cooler for at least a week and up to a month, shaking every other day. Time removes the harsh mouthfeel taste, leaving only the sweet cream flavor with a hint of spice. Finish this holiday classic with freshly grated nutmeg and a small spoonful of whipped cream. Find eggnog along with other seasonal dishes at 900 Wall this holiday season.
Lamb Osso Bucco
Thad Lodge, Owner of Marcello’s Cucina Italiana
When Marcello’s Cucina Italiana closes for the day during the busy holiday season, owner Thad Lodge enjoys sharing the afternoon with his family. He slow roasts and braises lamb for the traditional northern Italian dish lamb osso bucco. “The hours of slow roasting and braising the lamb offers a great opportunity to sip on wine and spend time enjoying company,” said Lodge.
Lodge’s version of the dish is made with root vegetable stew, red wine, garlic, carrots, celery and mushrooms. He typically serves the dish with local chanterelles but recommends simply finding the best in-season mushrooms. “Another part you can get creative with is, traditionally you do the dish over polenta, but it’s also fantastic over any type of pasta or even mashed potatoes,” said Lodge. “It’s fun to play with.”
Lamb osso bucco will be served at Marcello’s Cucina Italiana in Sunriver this holiday season.
Stuffed Baby Pumpkin
Jamar Adams, Chef at Solomon’s at Tetherow
Jamar Adams has created a beautiful and delicious fall dish with a baby stuffed pumpkin. Adams roasts the baby pumpkin then stuffs it with festive flavors of hazelnut and cranberries and trumpet mushrooms to create vegetarian “meatiness.” The dish is topped with chimichurri and lemon tahini.
The plate is a creative twist on the flavors of his grandma’s holiday cooking, which Adams ate growing up, along with a twist on a long-time friend’s acorn squash dish. “My grandma used to always do a pumpkin stuffing that had a lot of similar ingredients so that’s where the stuffing part of the pumpkin comes from,” said Adams. “The similar flavors remind me of that.”
The dish is always an option for a special meal through the fall and is a great vegetarian option to serve for holiday festivities. Solomon’s will be hosting a four-course pre-set Thanksgiving dinner on November 25 with the stuffed baby pumpkin as a vegan main course.
It was September 2014 when a UPS truck arrived at Sunriver Brewing Company with 200 pounds of fresh Mosaic hops from the Yakima Valley in Washington. The shipment took Brett Thomas, then one of Sunriver’s two brewers, by surprise; he’d been expecting the hops, but not for at least another day or two. Thomas wasn’t sure whether the delivery was due to a miscommunication, missed phone call, or lost voicemail—but when the shipment arrived at the brewhouse, he knew he needed to do something with the hops—and fast. Thomas immediately ruled out storing the hops overnight in the brewery’s cooler, lest they wilt and degrade. Setting them aside in the humid brewhouse seemed just as fraught. “It’s like, ‘Crap, what do we do?’” Thomas, now Sunriver’s director of brewery operations, recalls thinking. “I had to start making some decisions at that point.”
Brett Thomas, Sunriver’s director of brewing operations
Locked in a race against time, Thomas had his fellow brewer transfer another beer-in-progress to a different tank a day early, freeing it up to make use of the freshly delivered hops. From there, he cleaned the tank, started brewing, tossed in the hops, mainlined cups of coffee and—at age 40—pulled an all-nighter like an overworked college student. Thomas didn’t head home until 10 a.m. the following morning. “That was the longest day of my brewing career,” he said. “It was about a twenty-seven-hour day for me. It was exhausting but invigorating; I was going to make that beer regardless of what it took.”
The race to do it, and do it right, was partly because Thomas wasn’t just brewing any ordinary beer; he was brewing a fresh-hop beer—a style which, in recent years, has become the heartbeat of regional festivals, a mainstay at bars and breweries alike, and one of the most fun, if challenging, styles for brewers to craft. So as summer turns to fall in Central Oregon, here’s what the fuss is about—and why anyone would work all night to make such a beer—along with background on the phenomenon and how to enjoy the once-a-year fun that is fresh-hop season.
Fresh-Hop Beers, Explained
Most of the beers you’ve ever enjoyed—from Natural Lights in college-town dive bars to high-end sour ales and hazy IPAs from Central Oregon’s best breweries—have used dried hops as one of their main ingredients. The plant, with a cone-shaped flower, acts as a preservative that keeps beer fresh longer—and gives beer its aromas and flavors. So, if you’ve ever enjoyed a vanilla-tinged porter or picked out the pineapple flavor in your favorite IPA, you have the humble hop plant to thank.
Josh Yoker, one of Sunriver Brewing’s talented production brewers
These hops, actually a cousin of the cannabis plant, are generally picked and processed on farms, turned into small pellets (resembling rabbit food), placed into vacuum-sealed bags and stored for weeks or months in refrigerators. Hop farms can be found all over the United States, but the vast majority are in Washington, Idaho and Oregon—where hops have grown in the Willamette Valley for more than 150 years.
But when hops for fresh-hop beers are picked between mid-August and mid-September, they aren’t pelletized and stored for later use. Rather, the freshly picked hops are cleaned and immediately sent to craft breweries for inclusion in a brewing batch over the following 24 hours or so—a tight timeframe that ensures the hops retain their freshness and distinct flavor profiles before degrading over the following days.
The resulting beers boast intense flavors and stark aromas made possible by the specific hop variety used in that beer; maybe it’s a juiciness that lingers on the palate, hard-hitting notes of citrus or pine, or lasting resinous flavors that stand out. “The essence of the hop ends up in the beer,” explained Wade Underwood, co-founder and general manager of Three Creeks Brewing in Sisters. “They’re really unique in that we can only make them a few days each year when they’re physically harvested, and they make incredible beers with more delicate notes than most bigger IPAs.”
The beers generally start showing up around Oregon in early September, a few weeks after their hops are picked from the bine (not vine!), and can remain relevant well into October. And while IPAs and pale ales account for most fresh-hop beer styles, several breweries routinely churn out fresh-hop lagers, most commonly Oktoberfest-style beers, as the season unfolds.
The first fresh-hop beers showed up in the Pacific Northwest in the early 2000s and have been growing in popularity over the past decade. Early on, brewers saw it as a fun and pressure-packed challenge, along with a way to show off the fresh flavors of the hop. Our region’s collective love of hoppy IPAs made it easy for those brewers to find a receptive audience, and fresh-hop beers have become seasonal mainstays ever since.
Today, fresh-hop beers are ubiquitous at breweries, taprooms, and festivals around the Pacific Northwest. Thomas says Sunriver expects to brew seven or eight fresh-hop beers in 2021, for instance, and Bend’s Deschutes Brewery routinely churns out upwards of a dozen or more fresh-hop beers each year. But just why are fresh-hop beers the most sought-after seasonal release each fall?
Central Oregon hop growers and brewers alike teased out a few common themes in trying to explain the allure of the beers. First, there is the one-and-done nature of fresh-hop season, which is matched by the style’s short shelf life. These beers begin to lose their pungent, fresh flavors soon after getting brewed. Most beers rely on ingredients that aren’t nearly as fresh, but fresh-hop beers degrade a lot quicker once they get brewed and into kegs/cans. All of this, along with regional IPA-lust, increases the urgency to sample these unique ales and lagers.
Trever Hawman, Bridge 99 Brewing owner and managing member
But for many, the appeal gets beyond those explanations—and into what they say about our region’s roots in agriculture. “As an agricultural product, hops are so ingrained into Oregon’s culture,” Thomas said. “It is something that brewers specifically come to Oregon for. People come to Oregon for craft beer, and a lot of it is the connection to hops and that agricultural component.”
As a brewer, Bridge 99 Brewery owner and managing member Trever Hawman enjoys the season for the rare opportunities it provides—and the self-imposed pressure to get a beer right. After all, most brewers must wait a whole year for a second chance if their first fresh-hop beer misses the mark. “You’re using a whole bunch more hops than usual, and then you’re like, ‘I hope this works, that’s a lot of hops going in there,’” Hawman said. “That makes it a little more scary and a little more sketchy, but it’s super gratifying when it comes out, and it’s good.”
Fresh-Hop Close to Home
The Willamette Valley may produce the vast majority of Oregon’s hops each year, but Central Oregon is no stranger to fresh-hop season. At least one local farm produces hops for a Bend-based brewery, and several breweries throughout the region have put their own stamp on the style in recent years.
Tumalo Hops Company, for instance, was launched in 2006 and has been growing four varieties of hops just outside the community of Tumalo ever since. Husband-and-wife team Gary and Sue Wyatt run the small farm and process each year’s yield for local homebrewers, along with the Bend-based Bridge 99 Brewery.
For several years, the Wyatts have supplied Hawman with 100 pounds of hops for Bridge 99’s annual fresh-hop beer. Whenever the hops reach peak ripeness each September, after four to five months of steady growth, the Wyatts generally wake up around 4 a.m. to pick fifty bines and bring them into their shed for processing; by 8 a.m., the duo generally has 100 pounds of fresh hops sorted and ready for Hawman.
Gary Wyatt, Tumalo Hops Company
Meanwhile, Hawman and his crew start their fresh-hop brew day as early as 7 or 8 a.m. so they can be ready when the Wyatts arrive with the hops roughly three hours later. Most years, Gary Wyatt said the hops are poured into Hawman’s tanks just twenty minutes after they leave his farm. In a state beloved for its farm-to-table ethos, it doesn’t get much fresher.
Farther west, Underwood and his team at Three Creeks Brewing have earned acclaim in recent years for their annual Conelick’r Fresh Hop IPA. The beer earned a bronze medal for fresh-hop pale ales and IPAs at the 2021 Oregon Beer Awards—as well as a gold medal for fresh-hop beers at the 2020 Great American Beer Festival (the country’s largest beer festival). Fans will be able to pick up four-packs of the beer beginning in mid-September—and can likely try it at the tenth annual Sisters Fresh Hop Festival, returning on September 25, 2021, after a COVID-19-induced hiatus in 2020.
As for Thomas and that beer he stayed up all night to brew in 2014? That became D’Kine, Sunriver Brewing’s original fresh-hop IPA and, today, one of its best-loved releases every fall. The beer uses Mosaic hops from Coleman Agriculture in the Willamette Valley, giving it flavors of mango, blueberry, citrus and pine. Nearly a decade later, D’Kine remains a signature beer that invigorates Thomas each year—especially now that he’s not working overnight to make it happen. “Fresh-hop beers are a labor of love,” he said. “The entire process, from the guys picking the hops all the way to the brewers pulling the hops out of the [container], it’s a very labor-intensive style of brewing—but we wouldn’t have it any other way.”
With fresh-hop season upon us, the sheer volume of beers can feel overwhelming—so here’s what to know about the style, what to watch for and how to enjoy the beers all season long.
Your Guide to Fresh-Hop Season in Central Oregon
The Season Itself
The region’s first hops are generally harvested in mid-August, and the first fresh-hop beers begin showing up on store shelves, as well as in brewpubs and taprooms, by early September. Different hop varieties are harvested at different times through mid-September, however, so you might see fresh-hop beers on tap around Central Oregon well into October.
Not Just for Hop Heads
Even if you don’t love IPAs, you’ll find plenty to love about fresh-hop season. The bitterness most commonly associated with IPAs tends to get distilled in fresh-hop offerings, with those sharp notes replaced by a wide range of easier-drinking flavors. Brewers have also taken to brewing fresh-hop lagers, as well, that boast milder, more well-rounded flavors.
Where to Enjoy Fresh-Hop Beers
Most Central Oregon breweries either source fresh hops from local farmers or make the marathon trip to the Willamette Valley each fall to source their hops—so you’ll find fresh-hop beers at breweries and taprooms all over the region. For a sample of the season, though, the Sisters Fresh Hop Festival (in late September every year: sistersfreshhopfest.com) brings together roughly twenty-five breweries pouring their own fresh-hop creations.
Editors Note: This article was originally published July, 2021
You’ve been skiing, hiking, rowing on the river or strolling through Drake Park when it’s time for a food break. Only, the meal you packed isn’t exactly exciting. A plain protein bar. A half-smashed sandwich. A browning banana. The food is bland, the texture is off or it’s just not enough calories. It’s tough finding food that checks all the boxes and adds to your enjoyment of the outdoors. A few local companies are working to change that, by creating enticing food options that offer flavor, fuel and a break from prep work.
Luckey’s Woodsman
Jackson Higdon
Jackson Higdon opened Luckey’s Woodsman, his new food truck offering “elevated backcountry cuisine,” on Mount Bachelor in December. Post-ski season, Higdon moved his truck to the new food truck lot at Silver Moon Brewing that he helped launch.
Luckey’s Woodsman was Higdon’s “pandemic lemonade.” In March 2020 he was laid off as chef and general manager at Riff Taproom. Higdon was sad to leave, but understood the company’s need for a new direction. He spent the summer backpacking, reflecting and scrambling to cook outdoors. As a chef, even Higdon has a love-hate relationship with cooking while camping. “I hate it, I make a big mess, it takes me a long time,” Higdon said. But he doesn’t believe he or anyone else should compromise good food to get outside. The basis for Luckey’s Woodsman was born.
“I talked to forest rangers, retirees doing big bike races, firefighters,” Higdon said. Many of them were cooking good food outdoors, but it took hours of planning and preparation. He found others running around last minute, overspending, and once outdoors, spending more time cleaning up longer than they had enjoying the food.
At the truck, Higdon offers dishes like the Italian Stallion sandwich to be savored onsite, meals to grab and go for the day and camper kits, available
as cold boxes or hot kits, like his mac and cheese with cured smoked salmon. “It’s the way to say yes to a weekend trip, it’s the way to have a better lunch when you’re doing a day trip,” Higdon said. If you’ve been designated as the trip chef but you’re not the most confident cook, consider giving Luckey’s Woodsman a go.
Tiffany Caston hopes to help people enjoy dining outdoors with less stress. Bend Agave is a pop-up picnic company, offering a service that sets up and breaks down luxury picnics. Book a session with Bend Agave, and Caston will plan, set up and clean up a chic picnic experience for you and your crew at your location of choice around Bend. Though the pop-up picnic experience is new to Bend, companies like Bend Agave have already blown up in popularity in California and Florida.
Caston’s pop-up picnics are what glamping is to camping, with plush seat pillows around a low-set table, real dishware, cozy blankets and aesthetic touches like pampas grass and candles.
Caston after experiencing a pop-up picnic herself on a beach in Florida and Failla by following a creative spark to turn her love for food creation into a full-time career. Pop-up picnics and charcuterie boards are the perfect way for people from all walks of life, outdoorsy or not, to enjoy time outside in Bend, whether that’s in Drake Park or your own backyard.
Every year when Central Oregon’s weather finally turns to warm temperatures full-time, taking in a refreshing beer and a mouthwatering meal feels as right as shrugging off your puffy coat in the sunshine. So many different combinations of flavors and aromas say summer. Maybe you’re looking to refuel in a big way after a day of hiking, or you’re simply craving something fresh and seasonal. Here, local chefs from breweries in Redmond, Sisters and Bend share dishes with a well-paired beer, to elevate your meal from tasty to memorable.
As owner of the new food truck Luckey’s Woodsman, Jackson Higdon has happily been juggling running his truck on Mount Bachelor while serving food in town at Silver Moon Brewing. Forged in the pandemic, the partnership made sense for both Higdon and Silver Moon.
Higdon calls his food elevated backcountry cuisine. In the lumberjack bowl, he combines “midnight brisket,” 14-hour smoked Cedar River Farms organic grain-fed steer, with forbidden rice, arugula pesto, cotija cheese, chipotle aioli, and charred Brussels sprouts and radishes.
Silver Moon’s Mango Daze, a “super sociable malty, not-so-bitter, easy-drinking pale ale,” as Higdon describes it, complements the “roastiness” of the brisket. Brewed with real mangoes and fruity Northwest hops, the beer comes in at 6 percent ABV and 25 IBU.
Initiative Brewing’s head chef Matt Anderson has creatively infused Asian, South American and European flavors into pub favorites at the Redmond brewery. One of his classics with a twist? The Hawaiian burger, a seven-ounce grass-fed beef patty from southeastern Oregon’s Roaring Springs Ranch, teriyaki ham, Tillamook swiss, lettuce, tomato and finished with a house-made pineapple jam and ginger aioli, served with salad, house-cut fries or Asian coleslaw.
Anderson and Chris Brumley, Initiative’s co-owner and brewmaster, said their Northwest style house IPA Hoppy Habits, at 7 percent ABV and 53 IBUs, is the ideal pairing, offering a tropical fruit and citrus hop profile. “It has a nice wheat and salty flavor, which the aioli kind of smooths over,” Anderson said.
At Three Creeks Brewing where Mark Perry is manager and head chef, he encourages a team atmosphere. So when kitchen staffer Sal whipped up carnitas tacos for himself, Perry ran with it.
For Sal’s carnitas tacos, pork is braised in a light beer until it’s fall-apart tender, then finished with fresh lime juice, cilantro and extra seasoning in a white corn tortilla. Cilantro rice and black beans are served on the side.
The tacos go best with Tres Arroyos Mexican lager, a seasonal beer so popular, they transitioned it to year-round. A batch of the lager takes about two months to make, Perry said, describing it as light, crisp and refreshing and coming in at an ABV of 4.5 percent.
Lots of textures and color. That’s what Worthy Brewing’s executive chef and food and beverage director Monica Kline likes on her menu, balancing pub staples with equally delicious healthy dishes. Inspired to pair Worthy’s new low-calorie Easy Day Hazy IPA series at 3.4 percent ABV, Kline used the grapefruit Easy Day to create a hazy avocado poppy seed vinaigrette for salad and bowl options (more flavors are expected to join the grapefruit and tangerine in the IPA series this summer).
The summer citrus salad tosses spring mix, grapefruit segments, quinoa, red onion and salty cheese in the dressing. For the bowl, ancient grains are warmed in the vinaigrette, then topped with carrot, avocado, cucumber, watermelon radish and yellow sweet drop peppers. Add grilled chicken, steak or steelhead to either.
Head chef Justin Goin is somewhat bashful about his name gracing Sunriver Brewing’s Goin beef enchiladas, but he’s proud to have recreated a dish he grew up eating in El Paso, Texas, and Tucson, Arizona. It’s not uncommon for visitors from Texas, Arizona and New Mexico to ask to meet the chef.
Goin takes New Mexico Guajillo dry chile pods, rehydrating them, mincing and grinding them for the sauce. The enchiladas are then layered similar to lasagna, with aged white cheddar, the guajillo sauce, beef and lettuce, with a fried egg placed on top. Sunriver’s Deseo Mexican lager at 5 percent ABV is the right pairing for the spicy dish, Goin explained, as the beer helps clean the palate between each rich bite.
Monkless Belgian Ales owner Robin Clement calls their European-influenced Belgo burger a “fork and knife burger.” Executive chef Stacie Cruikshank intended it that way. “You’re going to need napkins,” Cruikshank said. “It’s decadent, fatty and delicious.”
Layered with Oregon ground chuck, butter leaf lettuce, dill pickle, a pile of caramelized onions and Muenster cheese on a buttery grilled Big Ed’s Kaiser bun, the burger is sauced with dijonnaise, which, Cruikshank said, they “do not go shy on.”
To complement the burger Cruikshank recommends their Samaritans Saison at 6.2 percent ABV, or alcohol by volume. A Belgian farmhouse style, the beer is a bit tangy, pairing well with the rich burger’s natural fats. Diners can choose frites or salad for their side.
For fans of Italian cuisine, biting into a forkful of pasta cooked, sauced and paired to perfection is one of life’s simple joys.
Bend and Central Oregon are spoiled for choice when it comes to downright delicious pasta dishes by local restaurateurs. Winter is the perfect time to indulge in a plate of pasta cooked by the experts when you need a break after a week of cooking or to make your date night that much more special. Local chefs and restaurant owners show off their favorites here—dishes that entice newcomers and keep locals coming back again and again for more. Dine in or take out—it’s noodle time!
Trattoria Sbandati
Asked to choose a favorite dish to share, Trattoria Sbandati’s chef Juri Sbandati said the decision would come down to “sharing the memory of a landscape or the memory of a person, both nostalgic and intimate.” Sbandati chose pappardelle alla chiantigiana, highlighting the memory of the Tuscan landscape.
“I close my eyes and I see happy pigs roaming in the Tuscan countryside, rolling hills, red wine flowing through a land that was made what it is today by the hard work of stubborn people,” said Sbandati, who was born in Florence, Italy.
To make the dish a “small, humble tribute to that land, terra,” and his fellow Tuscans, Sbandati said, the pappardelle, a wide, ribbon-like pasta, must be made by hand. To start, Sbandati stir fries together extra virgin olive oil and chopped leeks, then adds sausage from Primal Cuts Market, fennel and plenty of Chianti wine. In the end, paired with the pappardelle, the result is a spicy, shiny tomato sauce with pieces of sausage, topped with parmigiano reggiano cheese.
Brickhouse
As executive chef at Brickhouse’s locations in both Bend and Redmond, Sharon Fabiana has honed the restaurant’s seafood pasta featuring an alfredo sauce over years’ time. The fettuccine dish includes jumbo prawns, fresh sea scallops, Alaskan-caught salmon and halibut when it’s in season (from about the middle or end of February all the way to around the second week of November), sourcing West Coast seafood whenever possible. Serving fresh seafood with cheese isn’t classic in Italian cuisine, Fabiana explained, but because of just the right balance of cheese used in the dish—it includes an eight-month aged parmigiano reggiano—it’s been a hit at Brickhouse.
“I wanted to do something a little different. I thought something more rich and powerful would work well,” Fabiana said. “Sometimes I like to step outside the box. That’s what makes a chef a chef—anyone can probably make a recipe, it’s about choosing to infuse flavors.”
The pasta is highly popular and often requested on what are Brickhouse’s busiest nights of the year: New Year’s Eve and Valentine’s Day.
Marcello’s Cucina Italiana
Though the kitchen’s recipe has surely been tweaked over time, linguini puttanesca has been served at Marcello’s Cucina Italiana in Sunriver since it opened forty years ago, according to Thad Lodge, owner, who has been part of the ownership for the past fifteen years. When guests order the savory seafood dish, they may ask after the flavors it features or which wine it pairs best with. The interesting bit that doesn’t always come up? The origins of the dish’s name.
“Puttanesca” in Italian is said to roughly translate to “lady of the night”—or what we might more bluntly call “prostitute.” Lodge tells it like this: “at the establishments where men would frequent in the past, they would often have a seafood stew cooking.” Over time, the stew and the term for the ladies who often served it became one in the same.
In most cases, puttanesca dishes use a red sauce, often with anchovy, but at Marcello’s it’s a little different, as they’ve added their own spin to the Italian classic, Lodge said. They toss linguini in a light basil pesto white wine sauce with jumbo prawns, sea scallops, wild salmon, artichoke, mushrooms, capers and diced tomatoes.
Stuffed Baby Pumpkin
