El Sancho is back with a fresh new look and the same killer tacos. Part taco stand, part neighborhood living room, El Sancho has always felt effortlessly hardwired for joy, held together with hot sauce and scrappy, low-key magic that somehow works. So when a fire rolled through the eastside location last June, it felt like someone pulled a chair out from under the city.
The building may have burned, but El Sancho’s spirit never flinched. The crew regrouped, rallied its crowd and cranked out an insane amount of tacos at the Galveston location during the eastside rebuild. It turns out that good people, and good tacos, don’t mind getting a little messy.
Different Walls, Same Sancho Vibes
“We built the original restaurant with whatever we could scrounge up,” said co-owner Joel Cordes. “The rebuild allowed us to create the space we always dreamed of—even though the path wasn’t ideal.” Almost a year after the fire, El Sancho East is back with a fresh new look. The sprawling outdoor patio is once again pulling in Bend’s taco faithful. A line occasionally snakes through the parking lot, but nobody cares because the air smells like grilled meat, citrus and everything else good in the world. The dining room got a major glow-up, less squeeze, more ease, with joyful colors and funky artwork that crank up the energy without sanding down the charm. Cordes calls it “a slightly more grown-up El Sancho.” Everyone’s still wearing flip-flops, but the tables no longer wobble.
El Sancho’s food remains as unfussy and glorious as ever. Just real-deal Mexican street food best eaten near a pile of napkins. Fried plantains, served with a tongue-tingling dollop of serrano aioli, are the perfect little snack. And the tacos still crush it, carnitas dripping with salsa verde, barbacoa buried under a pile of Cotija cheese and grilled mahi-mahi fresh enough to summon a sea breeze.
Of course, it wouldn’t be El Sancho without margaritas. Every drink begins with fresh juice, squeezed daily by an actual human. Pineapple Serrano, the margarita darling of the seven-flavor lineup, continues to seduce guests with its slow, welcome burn. “And when you just want a great margarita, go for the El Camino,” Cordes advised. Cointreau steps in for Triple Sec, tequila gets upgraded, and a splash of fresh lime juice brings the zing.
Yep, Central Oregon is undeniably landlocked. There are no docks, no tides, no anglers staring pensively out to sea. And yet, defying all expectations, sushi is flourishing in the high desert thanks to a motley crew of fish whisperers and flavor explorers who refuse to let geography define greatness.
Before we start, let’s clear up some confusion about sushi: It’s not simply raw fish. Sushi begins where plain rice ends—with vinegar and precision—whether shaped into hand-pressed nigiri, wrapped around fillings in a roll or anchoring a chef’s wildest ideas. Technically, those beautiful slices of raw seafood known as sashimi aren’t sushi at all (there’s no rice in sight), but that doesn’t stop us from giving it the love it deserves.
Sebastian’s Seafood & Specialty Market
The Catch is In at Sebastian’s
Athena and Sebastian Galletti, Sebastian’s Seafood & Specialty Market
The most crucial ingredient in sushi isn’t fish—it’s trust. You have to know that everything you’re eating has been handled with care, precision and zero shortcuts. Founded in 2021 by Sebastian Galletti, Sebastian’s Seafood & Specialty Market at The Grove in NorthWest Crossing sources fish directly from his family’s seafood distribution business in California, ensuring Central Oregon gets nothing but the best.
The Sebastian’s seafood case brims with fresh catches, including buttery salmon and ruby-hued yellowfin plus rotating stars such as Chilean sea bass and Hawaiian bigeye tuna. While availability shifts with the tides, every fish is handpicked by people who take seafood personally. Ambitious home sushi enthusiasts can even snag a perfectly rectangular saku block of tuna, ensuring beautifully geometric slices land on the plate. Friendly fishmongers are also happy to answer questions or track down special requests.
While seafood is the showstopper, Sebastian’s shelves are packed with must-haves for a proper sushi night: nori sheets, sushi rice, premium soy sauces, togarashi spice blends and chili crunch oil for an extra kick. As Galletti joked, “The only thing missing is the rice maker.”
Raw Talent at Kusshi & Kanpai
Sashimi may not check the official sushi box, but Kusshi is far too busy crafting beautiful plates to argue semantics. In Japanese, the word kusshi translates to “precious,” a deliberate nod to the deep respect chefs Ian Skomski and Marcus Mitchell have for the ocean’s bounty. Their evolving menu at its location tucked off of Century Drive, confidently explores Nikkei cuisine and its inspired union of Japanese precision and punchy Peruvian flavors. “Our dishes feel accessible even if you’re new to sashimi,” Skomski explained. “It’s not just a slab of raw fish—we surround it with bright sauces and exciting flavors that didn’t exist in Bend until now.”
Kusshi
Take the Tuna Tiradito, with delicate slices of Hawaiian tuna swimming in a fruity-spicy aji amarillo sauce that practically begs diners to consider drinking directly from the bowl. Or the Causa Limeña that reimagines Peru’s mashed potato dish as a neatly stacked one-bite wonder topped with tuna, avocado purée and a salty hit of tobiko (flying fish roe). Even Hokkaido scallops get special treatment with delightfully acidic Leche de Tigre sauce and Peruvian salsa.
Longtime locals know Kanpai as the place that started Bend’s love affair with sushi. Its standout nigiri—hand-pressed mounds of rice topped with a perfect slice of fresh fish—features classics such as maguro (bluefin tuna) and uni (sea urchin), as well as inventive specialties like Sunrise, featuring tuna crowned with tobiko and luxurious quail egg yolk. See our original article on Chef Ian Skomski from 2017.
Ryoshi Sushi & Izakaya
At Ryoshi Sushi & Izakaya, the izakaya part is less about late-night revelry and more about the joyful chaos of passing plates, swapping stories and not caring about who double-dipped. It’s the kind of place where local chefs gather after their shifts to sip sake and share fresh-off-the-blade sashimi.
Here, rice is treated with reverence, crafted exclusively by the sushi chef to achieve a perfect texture and balance, subtly vinegared, slightly sweet, structured yet soft enough to hold everything together. Great rice may not win awards, but it’s the quiet hero of every great sushi roll.
The daily specials at Ryoshi showcase seasonal fish flown in from Japan. Those seeking adventure can opt for omakase—a multicourse meal left entirely to the sushi chef’s imagination. There are also dependable sides like garlic edamame, tangy seaweed salad and comforting miso soup to round things out.
Ryoshi Sushi & Izakaya
But it’s the rolls that bring everyone to the table.
Sushi rolls come in two main varieties: maki (seaweed wrapped neatly on the outside) and uramaki (an inside-out approach that hides the seaweed beneath perfectly sticky rice). Within these humble parameters lies limitless creative potential. Ryoshi’s signature roll exemplifies controlled elegance with salmon, avocado, tiny beads of masago (capelin fish roe) and rice neatly pressed into a compact and deceptively simple rectangle. A thin slice of torched salmon and a sliver of jalapeño take it from subtle to sublime.
While the Ryoshi Roll plays with form, the Sunset Roll plays with crunch. Sushi rice is fried into crispy, golden slabs and piled high with spicy tuna, creamy avocado, tempura flakes and masago. The aptly named Dynamite Roll dares to combine tempura shrimp, smoky grilled eel and…yes… melted cheese. “People see cheese on a sushi roll and hesitate,” said manager Yuki Li. “But one bite, and they get it.”
Grab Ingredients & Go Fishin’ at Home
Ginger 101: Not a garnish or topping—just a reset button for your palate.
Hands vs. Chopsticks: Nigiri gets a pass, rolls get the sticks—but it’s always your call.
One and Done: Sushi is designed for one perfect bite. Don’t overthink it.
Soy Sauce Strategy: A quick dip, fish-side first. No dunking, no drowning.
Bend’s Indian eateries will take you on a culinary journey through the subcontinent, from the expansive plains of the North to the sunny tropics of South India. Without leaving Central Oregon, you can try rich curries, hearty flatbreads, fragrant rice dishes and sweet desserts. With a new Indian market in town—the first of its kind in the region—you can even experiment with the rich and varied tastes of India from the comfort of your own kitchen. And contrary to popular belief, Indian food doesn’t have to be spicy. Just ask for the level of heat that suits your palate and dig in.
Papdi Chaat, Anitas Kitchen
Anita’s Kitchen
Located in the parking lot of SE 3rd Street’s Cascade Lodge, Anita’s Kitchen is proof that great things can come in small packages. The food truck opened in July 2021 and quickly gained popularity thanks to a solid menu of rich North Indian homestyle dishes, prepared with love by owner Anita Chopra. Chopra hails from the Punjab region of India—an area known for its rich culinary traditions—and has been passionate about cooking since she was 10 years old. This passion, and her love for feeding others, led Chopra to open the food truck. “It’s the easiest way to connect with customers and give them a taste of my culture,” she said.
The menu at Anita’s features rich North Indian favorites, including dal makhani (black lentils cooked with plenty of butter), palak paneer (spinach and cheese curry) and butter chicken (chicken cooked in a buttery gravy). Chopra also offers a special dish that’s hard to come by outside of India: bhalla papdi chaat. This popular roadside treat—chaat refers to street food snacks in India—features a mélange of spongy lentil fritters and crunchy, cumin-infused crisps doused with slightly sweet plain yogurt and topped with a tangy tamarind sauce. The result is a taste-it-to-believe-it mix of textures and flavors that collectively create an adventure in every bite. See anitaskitchenbend.com.
Masala Dosa, Taj Palace
Taj Palace
If you’ve had Indian food in Bend during the past two decades, the chances are high it came from Taj Palace, the longest-running Indian restaurant in town. Originally located downtown, the local favorite beckoned hungry guests with its sumptuous buffet. In 2022, Taj Palace moved into a larger space on South Highway 97, and the food remains as flavorful as ever.
Most Indian restaurants in the United States—including Taj Palace—serve plenty of North Indian classics such as dal (lentils) and chicken curry. However, Taj Palace also offers South Indian dishes, an homage to owners Nagendramm and Pullareddy “Reddy” Lakireddy’s southern home state of Andhra Pradesh. Must-try South Indian dishes include idlis—fluffy, spongy rice-and-lentil cakes—and masala dosas‚ ultrathin crepes made of lightly fermented rice-and-flour dough and stuffed with a warming—but not too spicy—mashup of fragranced potatoes and onions.
Both idlis and masala dosas are traditionally served with coconut chutney and sambar, a light vegetable and lentil soup. If it’s your first time trying South Indian food, order the Taj Combo and get one masala dosa and two idlis. To sample a little bit of everything, make a beeline to the buffet, which features a changing selection of vegetarian and meat-based curries plus pakoras, rice, naan and sweet treats. See tajpalacebend.us.
Biriyani, Real Taste of India
Real Taste of India
Meet the city’s newest Indian restaurant: Real Taste of India. This gem is tucked into what may seem to be an unlikely location within the Shilo Inn on Bend’s north side. Owners Raja Ram Pundir and Sam Saurabh are cousins from the North Indian state of Haryana who bring years of experience with them, having operated Real Taste of India branches in Roseburg, Medford and Klamath Falls before moving to Bend. Since opening their restaurant in January 2024, they’ve gained a steady customer base, in part because of their massive menu. It features a variety of dishes ranging from shrimp vindaloo to nine types of biriyani, an aromatic rice dish cooked with meat, vegetable or both. However, the hospitality of the owners shines through.
“My father taught us that we’re running this restaurant as a family, so it’s important to treat our customers as family,” said Saurabh.
Real Taste of India isn’t just a restaurant, either. In November 2024, the pair opened Central Oregon’s first Indian market. Although it occupies one corner of the restaurant, the shop stocks a serious collection of Indian goodies, including hard-to-find spice mixes. They have plenty of Indian treats, too, including Parle-G cookies, perfect for dunking in tea, and namkeen, a collective term for savory, crunchy snacks made from dried beans, lentils or peas, and flour. Don’t see what you’re after? There’s plenty more inventory in the back, and Saurabh makes weekly trips to Seattle for stock, so just ask. See realtasteofindiabend.com.
Chaat, Anita’s Kitchen in Bend
On the Side
Add an extra zing to your meal with these tasty additions
Samosa
A quintessential on-the-go snack, and a popular appetizer at Indian restaurants around the world, samosas are triangular savory pastries that are usually stuffed with a mix of peas and potatoes and then deep fried to crisp-on-the-outside, soft-on-the-inside perfection.
Pakora
If you’re a fan of French fries or onion rings, you’re sure to love pakoras, crisp deep-fried fritters breaded with chickpea flour. Spinach, cauliflower and onion pakoras are all popular options—they’re best enjoyed with a piping-hot cup of milky masala chai.
Lassi
India’s answer to the milkshake, a lassi is a rich, yogurt-based drink that makes a great accompaniment to spicy dishes—the cooling effect of the yogurt balances out fiery flavors. Try a mango lassi, flavored with India’s national fruit.
For those craving a grab-and-go sandwich of a different ilk, James Gage, owner of Kita Café, creates authentic Japanese sandwiches that are a welcome surprise in a lineup of takeaway fare. These sandwiches are built around shokupan — Japanese milk bread. Shokupan isn’t your typical sandwich bread. Each loaf has a golden crust with a snow-white interior, yielding a pillowy yet sturdy texture and hint of sweetness.
It’s this special bread that forms the foundation of Kita Café’s wholesale business, where Gage has mastered the notoriously demanding dough through countless iterations.
“That’s one of our biggest selling points, the fact that we make our own bread,” Gage said, noting how he now mixes the dough by feel rather than using precise measurements.
The visual appeal of Kita Café’s fruit sandwiches is bold and immediate—the precisely cut sandwiches reveal cross-sections of fresh fruit, such as strawberries or mandarin oranges, nestled in a sweet cream and arranged as edible art between slices of the cloudlike shokupan. The bread’s tender composition and sweetness create the perfect canvas for both sweet and savory fillings.
Each sandwich requires complete attention, from hand-selecting and washing individual strawberries to cutting slices of bread by hand. This careful preparation shows in the final sandwiches, whether it’s different varieties of fruit sandwiches, egg salad or chicken katsu resting between two slices of shokupan. Beyond sandwiches, Kita Café’s pick up and go offerings include other Japanese classics such as onigiri (rice balls), chilled somen noodles and castella cake, all made fresh by Gage. These and other seasonal offerings are available at six specialty markets around Bend.
While Gage looks forward to introducing a brick-and-mortar cafe in the future, his current wholesale model has found success in bringing these Japanese tastes to customers on the go, offering a taste of Japan and creating meals that are as beautiful as they are delicious.
A Celebration of Culinary Artistry in Central Oregon
Yellowfin Tuna au Poivre
A palate of hues, yellowfin tuna and its crushed fennel seed and peppercorn crust find elegance alongside potato pavé, local huckleberries and brandy-peppercorn sauce.
Chef John Gurnee | Lady Bird Cultural Society Lady Bird Cultural Society is a stylish Prohibition-era dining room serving wood-fired fare and stunning libations.
Oli
Cooked to perfection, seared duck breast finds its complement in colorful mung bean puree, beet puree, quince and sunchoke.
Smoked trout roe-vermouth cream creates a bed for regional rainbow trout topped with gold potato salad and fresh herbs.
Chefs Andres and Ariana Fernandez | Ariana Restaurant Ariana is an intimate fine dining restaurant serving seasonal chef’s tasting menus, featuring locally sourced ingredients in a sophisticated atmosphere.
Citrus, Burrata & Prosciutto Salad
Blood and Cara Cara oranges inspire with layers of burrata, prosciutto, fennel, mint, pomegranate vinaigrette and toasted pistachios.
Tucked into the unassuming Brooks Alley of downtown Bend, Dear Irene elevates a dining experience, quite literally. Three steps up off the alley, an unexpected surprise awaits those who enter its front door. Inside, an expansive bar hums, guests sip on inventive cocktails and savor beautifully plated dishes, surrounded by daring design and statement artwork. The space feels intimate yet alive, a testament to Jonny and Irene Becklund’s vision. “We didn’t move to Bend to blend in,” Jonny said. With Dear Irene, they’ve delivered a sophisticated culinary addition to Bend’s dining scene.
For all its polish, Dear Irene is anything but pretentious. There are no white tablecloths, dress code, or stiff formalities. You could just as easily stroll in after a day on the river, and no one would blink an eye. The Becklunds aren’t interested in the rigidity of fine dining. Instead, they’ve coined their approach as “New American modern dining”—a philosophy that lets Jonny and his team play with global flavors, fueling a fiery, unpredictable menu.
When the couple moved to Bend four years ago, they took their time. Instead of rushing to open, they spent two years getting to know the town and its hospitality scene, figuring out what was missing. “We wanted to share with the Bend community an elevated hospitality experience that’s memorable for all aspects,” shared Jonny. For the Becklunds, that experience begins the moment you walk through the door. The scene is designed to make you feel intrigued right from the start.
The space—formerly the Wall Street Bar—was completely redesigned by the Becklunds who worked with Inspired Spaces and Celeste McGowen with Iron Roots Design. “We intentionally built out the space to feel intimate, vibrant and timelessly elegant,” Jonny said. The result is a rich, indulgent dining room with bold, eye-catching art, leather chairs you can sink into and chandeliers casting a moody light that makes everyone look just a little more interesting. The 14-seat bar is the place to be, whether you’re grabbing an after-work cocktail or settling in for an evening to soak up the scene.
The space comes alive when the restaurant is full, buzzing with what the Becklunds call “the magic moment.” “There’s a mix of guest laughter and lively conversation, upbeat music, the sound of cocktails being shaken at the bar and the clatter of beautiful plates being delivered,” Jonny described. At that moment, Dear Irene feels less like a restaurant and more like a living, breathing entity—pulsing with the joyful energy of people savoring their evening.
And what they’re savoring is anything but ordinary. While Bend’s dining scene is evolving, it still leans on comfort food framed in familiar ways.Dear Irene offers something novel. Jonny’s culinary roots are grounded in his Sicilian grandmother’s kitchen, but his global travels are what have informed his approach. “As I got older, I was lucky enough to travel a lot and meet different chefs who grew up cooking with different flavor profiles than mine,” Jonny said. His style is a fusion of these international techniques and flavors adapted to the seasonal, local ingredients available to him.
Take the whole Greek tai snapper: Vietnamese glaze, crispy shallots, Thai basil, Fresno chili, lemongrass and ginger combine for a dish that feels fresh, bold and international. The Oregon Dungeness crab arancini, is on the other hand. It strikes the perfect balance of familiar comfort with an unexpected twist—delicate crab blended with Arborio rice, Calabrian chili lemon aioli and Parmesan. It’s comfort food at its finest. These creative, boundary-pushing menu items offer something unexpected without going too far. Guests craving simple, local ingredients will also leave satisfied.
And then there’s the bar. In some restaurants, the bar is where you wait until your table is ready. Not here. At Dear Irene, the bar is the centerpiece. “We want to be known not only for our delicious food but also for our carefully curated drinks list.” Jonny shared. And it shows. The house martini, with botanicals and brine, is reason enough to visit, while the smoky, sweet Al Pastor Mezcalita makes you want the night to linger just a little longer.
Along with the beautiful bar comes the bold 21-and-over policy. In a town full of family-friendly eateries, Dear Irene made a deliberate choice to create a refined, adult-centric atmosphere. This is a place designed for conversation, slow meals and cocktails that invite you to stay.
That same intentionality extends to the entire team the Becklunds have assembled. Warm, professional and attentive without being overbearing, the staff embodies the restaurant’s balance of refined yet welcoming service. “We’re not formal or stuffy, but upscale and personable,” Jonny explained. This isn’t a place where you feel rushed or overlooked—regulars return because they know the service will always be just right, the atmosphere always lively and there’s always a new, mouthwatering menu item to try.
As Bend grows and evolves, Dear Irene feels like a reflection of the town’s future. It expands on Bend’s laid-back, casual vibe by offering something more polished. You can dress up, try something new, and still feel at home if you walk in covered in trail dust. So while Dear Irene might carry a hint of cosmopolitan flair, its adventurous spirit is perfectly in step with Bend.
No passport is required to discover the sweet, rich world of Mexican desserts
Everyone knows Mexico’s savory dishes. Tacos, guacamole, burritos, enchiladas and others are firmly entrenched in the American culinary lexicon. Mexican cakes and pastries, however, remain lesser known, left to discover. Fortunately, Central Oregon’s Mexican bakeries are full of crunchy, flaky, creamy and sweet postres — desserts that transport your palate to a delicious place south of the border. At each of these bakeries, display cases teem with treats — rich, caramel custard and chocolate flan; elaborately decorated cakes, rows of cookies covered in sprinkles or colored pink-and-green to resemble watermelon slices and more. Embark on a sweet journey in Bend’s backyard. No suitcase or plane ticket needed.
Milhojas Thousand-Layer Cake
Colima Market, Bend & Chavez Market, Redmond
Defined by its countless paper-thin layers of flaky pastry with a creamy filling, at Colima Market, milhojas is made with a lemon cream-cheese filling, topped with whipped cream and adorned with intricate flower-shaped mosaics of sliced strawberries, blueberries, kiwi and other fruit. The pastry, with its satisfying crunch and rich cream, is an irresistible combination of flavor and texture, said Yamely Chávez Kennedy, CEO of the family-run market and bakery.
Popular for birthdays and other celebrations in Hispanic communities, the delectable pastry—not unlike a mille-feuille or Napoleon—is one that many Americans likely haven’t tasted, Chavez Kennedy said. It’s sold by the slice, which makes it easy to try, or order a full, rectangular sheet cake, decorated for birthdays or other celebrations.
During the Christmas holiday, tradition reigns with treats such as Rosca de Reyes, or three king’s bread, which celebrates the biblical story of the three kings who followed a star to find the newborn Jesus and bring him gifts. Baked within the sweet, wreath-shaped bread is a little plastic baby figurine symbolizing the Messiah. The desserts are made in the Colima Market bakery and are sold there and at their second location, Chavez Market, Redmond.
Colima Market
228 NW Greenwood Ave., Bend
Chavez Market
2498 S Hwy 97, Redmond
Tres Leches Cake
Panadería y Pastelería El Moy, Bend
This light and airy sponge cake is moist and delicious because it’s soaked overnight in a combination of three milks, or tres leches: evaporated milk, condensed milk and whole milk. It’s topped with piped rows of sweet whipped cream, drizzled with chocolate sauce and crowned with a cherry. Baking it, allowing it to cool, adding the combined milks and decorating it is a 12-hour process, said Alejandra Reyes, co-owner of Panadería y Pastelería El Moy. The result is dessert that will captivate even those who don’t typically indulge in sweets.
As if this tempting confection couldn’t get any better, they make a mocha version too.
Tres leches cake helped Reyes and co-owner Moyses Maldonado start the Bend business, which had its grand opening in August. Reyes had been going door-to-door, selling the cakes and brought a tray of them to the restaurant Hola! The meeting led to inclusion in the first Central Oregon Taco Fest in May, which drew attention to the new endeavor, Reyes said. Stop in for an individual portion or order a full cake to be enjoyed tres times more than expected.
Panadería y Pastelería El Moy
1375 NE 2nd St., Bend
Conchas
La Frontera Bakery, Redmond
This colorful, soft and brioche-like sweet bread is made by scoring the top of the dough so that when baked, it opens into a seashell-shaped creation, hence the name. Concha means shell. At La Frontera Bakery, owner Andoreni Luna Hernandez offers pink, yellow, white and brown versions, perfect with coffee for breakfast or alongside hot chocolate after a day outside in the snow.
At the family-run La Frontera, as well as at each of these bakeries, conchas are sold alongside Mexican cookies and pastries adorned with colorful sprinkles, or puffy, softball-size pillows of brioche rolled in sugar and filled with luscious, fluffy whipped Bavarian cream.
Can summer be put in a bottle? Royal Juice Company hopes so. Local proprietor Samantha Royal makes beneficial, thirst-quenching juice concoctions an essential part of a healthy summer. Royal Juice is now offering turmeric shots and blends of cleansing vegetable, fruit and herbal-infused juices at their new downtown Bend location.
Royal goes beyond the tried-and-true green blends to mix varietal seasonal veggies and tropical fruits with elixirs of herbs, mushrooms, squash, plant extracts and spices. A longtime avid juicer, she simplifies what can be a complicated nutritional science of organic, raw, vegan, herbal mixology by offering convenient modes for imbibing them. Several factors converged in the creation of Royal Juice Company. Royal brought experience combining flavors and “adjusting the palate” from being a sommelier and bartender. She has a naturopathic background as a yoga teacher, mother, doula, a student of alternative medicine, and as a chef with her own cleansing and fasting program.
Try Royal’s dynamic Lemon Basil Hawaiian Juice for an herbal, earthy splash of summer, with its blend of lemon, ginger, basil, pineapple, poppy seed and botanically infused reishi extract. Like all the Royal Juice offerings, the Hawaiian is bold and refreshing botany in a bottle.
Nearly 80% of Royal Juice is made from local produce and 100% of production takes place on a Bend farm, with hydroponics allowing greens to grow through the winter. Embrace those greens with the Get Yo Greens, a blend of cucumber, mint, parsley, cilantro, zucchini, broccoli, lemon, pear, spinach, kale, chard and a bit of peppermint oil. Or for a sweet treat, Strawberry Mint refreshes with strawberry, mint, lime, apple, botanically infused with schisandra berry extract. Nutrition is served.
It was 2 a.m. and Kate Bhatia was mopping her kitchen floor, a sticky mess after an evening of making batch after batch of ice cream, while her 2-year-old, Teddy, and 13-week-old, Eleanor, slept. This was all after a day of working remotely for a tech startup. It was at that moment in the summer of 2022 when Bhatia realized she couldn’t do it all, nor did she want to.
Her path was clear, although she’d never thought that being an artisan ice cream entrepreneur would be the career step after being a venture-backed tech product manager. She’d loved it, but her heart wasn’t in software anymore. Bhatia had moved to Bend from Chicago at the end of 2020 with her partner, Dr. Amit Bhatia, a psychiatrist. After their daughter was born, she turned to churning the sweet, creamy comfort food of her childhood years growing up in Rochester, Minnesota.
“Making ice cream was like a moment of desperation, really,” said the 31-year-old. “It was a little bit of homesickness, a little bit of postpartum hormones. I was just trying to recreate some of our favorite flavors, and it sort of just organically grew.” She’d make a few pints of ice cream and share it with friends and neighbors. Soon, people were asking for more.
Grey Duck Ice Cream, named for Duck, Duck Grey Duck, a Minnesota version of the game Duck, Duck Goose, was born in 2022, just two weeks after her daughter’s birth. By the time Bhatia’s maternity leave ended, she was making up to 100 pints of ice cream a week at home. She’d post the flavors on Instagram—from chocolate mixed with Tony’s Chocolonely dark and milk chocolate to cream cheese ice cream with farmers’ market blackberries and a butter-toffee-coconut graham-cracker crust. They’d be snapped up in five or 10 minutes. At 7 p.m., cars would be lined up around the block to pick up the creamy pints from Bhatia’s house.
She moved on to pedaling ice cream at farmers’ markets and parks from a custom-designed bicycle. Dropping single-serving cups of her creations from footbridges to people floating the Deschutes River below, she forged new, devoted customers. Production moved to Bend’s Central District, part of the city’s Core Area Project. Allison Platt, manager of the project, said,
“Grey Duck Ice Cream is an example of a locally and woman-owned business.”
Last December, Bhatia opened a scoop shop at The Pantry, releasing two new flavors every week. Think goat cheese ice cream with a ripple of fig jam and cinnamon streusel bits or summer flavors celebrating local seasonal ingredients such as rhubarb and sweet corn ice cream.
“We’ve always wanted a small business, and that was part of the reason we moved to Bend,”
she said. “We wanted to have a place where we could be involved and could plug into community and invest ourselves. [We] didn’t expect it to happen that quickly, and we didn’t necessarily think it was going to be ice cream.”
A sign in the production facility tells the full story. It reads, “It’s not about the ice cream.” The luscious treat is a means to an end. “The end is connection, joy and real change,” Bhatia said. “That, for us, is the crux of it.”
COOKIE SAMMIES RECIPE
Makes six cookie sandwiches
Ingredients
1 dozen cookies, store-bought or homemade (3-inch diameter works best)
2 pints ice cream
Instructions
Remove a pint of ice cream from the freezer, leaving the lid on. Use a tape measure or ruler and sharpie to make two marks on the outside of the pint–the first at one inch from the top and the second mark at 2 ½ inches from the top. Use a bread knife to cut through the outside of the pint at the two marks to create three sections of ice cream. Remove paper from each section. Place the ice cream on a cookie, then top that with a second cookie, forming a sandwich. Place each on a tray in the freezer.
For the third sandwich, the bottom section of the ice cream needs to be flattened to fit the cookies. Place the ice cream between two pieces of parchment paper, pressing it flatter with the warmth of your hand. Once at the desired width, pop it onto a cookie, top it with the second cookie and place in the freezer. Repeat with the second pint of ice cream.
Note: If baking cookies from scratch, make sure they’re completely cool. Play around with different combinations of cookies and ice cream. Chocolate chip cookies with vanilla bean ice cream make the classic sandwich, but snickerdoodles and Earl Grey ice cream or Funfetti cookies with coffee ice cream are the next-level delicious.
MATCHA AFFOGATO RECIPE
Ingredients
½ teaspoon matcha tea
¼ cup hot water
1 scoop ice cream
Instructions
Heat water to just before boiling. Sift matcha powder into a small, shallow bowl. Add water and whisk the matcha in with the water until frothy, about 45 seconds. Scoop the ice cream into a small cup and pour the matcha mixture on top.
Note: This recipe swaps out classic espresso for matcha tea. Mild-flavored ice creams, such as vanilla, work best. Don’t be afraid to use an ice cream with ribbons or chunks—it will mix easily with the matcha.
ICE CREAM BONBONS RECIPE
Ingredients
1 cup white chocolate (substitutions: milk or dark chocolate)
½ cup freeze-dried fruit, such as strawberries or blueberries
1 pint ice cream (any flavor)
Instructions
To form ice cream balls, set ice cream on the counter to soften for five minutes. Use a melon baller or teaspoon to scoop marble-size balls of ice cream onto a parchment-lined tray. Work quickly to prevent melting. Place the tray in the freezer for two to three hours until the ice cream is solid.
To prepare the coating, place freeze-dried fruit in a blender or food processor on high for one to two minutes, or until the fruit turns to powder. Put white chocolate in a tall, narrow, microwave-safe glass and heat on high for 15-second intervals, stirring between intervals. Once the chocolate is melted, add fruit powder one teaspoon at a time, mixing well. Add enough to satisfy your color and taste desires.
Prepare a second parchment-lined tray. Remove about five balls from the freezer at a time. Using a skewer, toothpick or small fork, lift and quickly dip the ball into melted chocolate, letting the excess drip off and back into the glass. Place the coated bonbons on the tray and move back into the freezer as quickly as possible. Once completely frozen, consolidate into an airtight container. These little bites are a satisfying treat when your sweet tooth strikes.
Note: Try different combinations of ice cream and coatings, such as strawberry ice cream with a chocolate coating or coffee ice cream with a cinnamon white chocolate coating.
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.
Bend got a little spicier when JIĀ Asian Street Kitchen opened its doors in September 2023. Founded by Cynthia Linh, JIĀ marks her bold transition from a social media buzzmaker to a gutsy restaurateur bringing Asian street food culture to Central Oregon. Beckoning locals and wanderers off the well-trodden foodie path, JIĀ is a heartfelt nod to Linh’s Asian heritage and upbringing in San Jose’s Vietnam Town, where family-style meals were a cherished tradition. “I wanted to bring something exciting and different to Bend,” she mused, “where every bite and every sip feels like coming home.”
Dive Into Delight
Walking through JIĀ’s doors is like falling into a neon dream, where anime characters cavort in lush jungles and bustling night markets. Brought to life by Linh’s husband, Craig Cole, this mesmerizing wonderworld weaves a tangible aura of mystery and delight. “We’re here to shake things up,” said Linh. “JIĀ is something you’ll definitely remember.” Here, the essence of communal dining is reimagined, inviting guests to share not just meals, but unforgettable moments under an Asian art-inspired sky.
JIĀ’s menu is an ode to elevated street food, spanning the vibrant regions of China, Vietnam and Thailand.
“We try to stay authentic to the culture with each dish,” said Linh. “It’s food that’s meant to be shared.”
The star of the show is the Bone-in Beef Noodle Soup—a succulent short rib cradled by a tangle of udon noodles and green vegetables, all swimming in a colossal bowl of rich, spicy broth. “I love hearing the collective gasp of delight every time it’s brought out,” she said with a laugh.
Saigon Bowl
A Saigon Bowl takes the essence of Vietnamese cuisine—the aromatic dance, the unapologetic boldness, the chaotic joy—and crams it into a single place. Brimming with rice vermicelli noodles, fresh herbs, zesty pickled vegetables and the irresistible crunch of JIĀ’s handmade crispy rolls, it’s a dish that manages to push every flavor button. The restaurant is also kicking things up a notch with an original and unexpected weekend brunch menu, swapping more commonly found standards such as chicken and waffles for Asian-inspired honey toast and chicken wings. It’s a continuation of JIĀ’s commitment to creative twists, bold flavors and an experience that goes beyond the plate.
Kids also have a place at the table with menu items that tempt even the pickiest eaters, such as veggie Pho or chicken with rice. On Mondays, JIĀ goes a step farther, offering parents a fun night out as their children engage in creative play at the adjacent art studio in Brookswood Plaza.
Cynthia Linh, JIĀ’s founder
Shaken, Stirred and Spectacular
JIĀ’s cocktail program, masterminded by Tou Meechukant, is as inventive as the cuisine. A talented mixologist enticed from the bustling bars of San Francisco to Bend’s culinary frontier, Meechukant brings an unparalleled flair to the restaurant, ensuring every cocktail stands on its own as a memorable experience.
Among JIĀ’s standout creations is the Whiskey Samurai, a concoction that clinched the top spot in the Crater Lake Spirits’ 2024 Barrel Brawl whiskey competition. A blend of high-rye whiskey, soothing almond liqueur, fresh orange juice and grapefruit bitters, the drink comes alive with flaming cinnamon sticks. Another sought-after cocktail, The Mother of Dragons, breathes fire into the soul with a fearless fusion of passion fruit, hatch green-chili-infused vodka, lemon, orange bitters and chili threads. Non-alcoholic options, such as the beloved Tiki Panda, ensure everyone can enjoy the imaginative drink menu. A punchy mix of pomegranate, pineapple and lemon juice served in a panda-shaped tiki glass, it’s one of the many mocktails that showcase JIĀ’s creativity and palate inclusivity.
Whiskey Samurai cocktail at JIĀ
“JIĀ’s about family—the one we’re born into and the people we gather along the way,” said Linh. “It’s more than just a place to eat, it’s a home where everyone belongs.”
JIĀ Asian Street Kitchen | 19570 Amber Meadow Drive #100, Bend | (541) 241-7172 | jiastreetkitchen.com
Editor’s Note: We first visited JIĀ Asian Street Kitchen in September 2023, and this article shares our experience then. |Written by Chloe Green
Everyone’s talking about JIĀ Asian Street Kitchen, the newly opened eatery tucked into Bend’s eastside. After experiencing its beautiful interior, the kind, attentive hospitality and its mouth-watering cuisine, Bend Magazine understands the hype.
JIA, which translates to ‘family’ in Mandarin, lives up to its name by doing things family-style, serving up hearty plates of flavorful cuisine inspired by Asian street food culture. Founder Cynthia Linh spent the past seven years globetrotting, helping create restaurant brands and cultivating a significant online following. Her worldwide travels significantly influence the culinary creations on JIA’s menu. Pulling inspiration from the flavors and dishes found in Vietnam, China and Thailand, Minh presents a menu that pays homage to the diverse dishes found throughout Asia.
Located in Brookswood Plaza, the interior of JIA Asian Street Kitchen is a sensory delight. With darker mood lighting perfectly contrasted with pops of vibrant colors, the dreamy decor and atmosphere immediately transport you far, far away from Central Oregon. Booth, table and bar seating arrangements are available, each comfortable and inviting.
The range of dishes satisfies diners with impeccable flavors, generous portion sizes and artful presentation. A perfect start to the meal, the crispy rolls boast a tasty filling of mung bean noodles, wood ear mushrooms, carrots and cabbage, paired with a sweet and sour dipping sauce. The green beans, smothered in spicy house XO sauce, a spicy seafood sauce from Hong Kong, and fried garlic, offer a mouthwatering kick of heat and umami.
Photo courtesy of JIA Asian Street Kitchen
The five-spiced pork belly in the Pork Belly Baos is paired with cucumber, purple cabbage, pickled carrot and cilantro, creating a wonderfully balanced array of textures and flavors with crispy garlic, onion and house chili oil topping adding a nice crunch. If you’re a fan of heat, the spicy egg noodle dish with minced pork, peanuts, sesame and green onions won’t disappoint. It definitely packs a spicy punch.
The Saigon Bowl, featuring Vietnamese rice vermicelli noodles, fresh herbs, bean sprouts, pickled carrot and daikon, lettuce, basil and crispy rolls, all topped with peanuts, garlic chili oil and crispy shallot, is the ultimate sharing option. Delivered in a large bowl, the dish is accompanied by a choice of tofu, grilled barbeque pork, chicken or shrimp.
Photo courtesy of JIA | By Tina Paymaster Photography
While JIA Asian Street Kitchen doesn’t currently serve alcoholic beverages, a cocktail list is in the works. Based on the current mocktail offerings, their cocktails are sure to impress. The Ube Lavender Sparkler, Watermelon Cooler, and Berry Pina Colada mocktails are refreshingly inventive and pair wonderfully with the flavorful cuisine.
The combination of its vibrant atmosphere, inviting staff and eclectic menu makes JIA Asian Street Kitchen earn the Bend Magazine stamp of approval. If you’re looking for a cozy place to enjoy Asian-inspired cuisine with fresh, creative mocktails, JIA is a must-visit. Stay tuned for their upcoming cocktail creations!
Sip, Savor, Repeat: A Journey Through Four Wines and Four Courses
In Bend’s culinary playground, chefs and sommeliers weave their expertise into unforgettable experiences. Vibrant artistry meets vinous poetry, and every sip and morsel tells a tale of passion and creativity. Within the doors of four distinguished venues, flavors, textures and terroir come alive.
First Course: Caviar and Champagne
In the cozy, chic realm of Viaggio Wine Merchant, every guest is both a student and a connoisseur. Owner and Advanced Sommelier Benjamin Richardson is building a community around wine with a simple yet profound philosophy—make the exceptional accessible. “Wine is more than an afterthought,” he asserts. “It elevates any dining experience.” At Viaggio, champagne isn’t just a drink, it’s an articulation of joy. And caviar, far from being merely an indulgence, becomes a bridge to new culinary territories.
Richardson’s approach to this dynamic duo is refreshingly unfussy. Caviar’s creamy, briny richness finds its perfect counterpart in Champagne’s bright citrus notes and crisp minerality. It’s a gastronomic flirtation where the pop of each bubble meets the delicate burst of the egg. Viaggio Wine Merchant’s rotating champagne selection complements two caviar choices: the approachable white sturgeon from the West Coast and the more luxurious, complex Carolina Osetra from the East. Served unconventionally with crunchy potato chips and crème fraiche, this pairing is less about the destination and more about the journey.
Second Course: Seared Scallops and Chardonnay
Nestled in downtown Bend’s historic 1917 Spheir building, Domaine Serene Wine Lounge merges French bistro elegance with Pacific Northwest flair. Known for its exquisite pinot noir and chardonnay wines, Domaine Serene boasts seven Oregon estate vineyards and a robust portfolio of Burgundy wines. Since December 2021, the lounge has become a testament to balance, refinement and approachability. “There’s a Domaine Serene wine for everyone,” said General Manager Christina LaRue, underlining their commitment to enhancing Bend’s wine landscape.
Their Seared Day Boat Scallops paired with Etoile Vineyard Chardonnay is a masterclass in the subtle interplay between sea and vineyard. Chef Adrian Carpenter, in collaboration with Executive Chef and Consultant George Morris, skillfully pairs seared scallops, boasting caramelized exteriors and succulent interiors, with a delectable mix of Yakima corn, heirloom tomatoes and fine herbs. A fresh pour of buttered popcorn velouté with hints of lemon adds a nutty nuance.
The Etoile Vineyard Chardonnay, hailing from the sun-kissed Dundee Hills, complements this ensemble with its hovering citrus undertones and lively finish. Made from grapes grown in ancient volcanic soil, it gracefully sidesteps oaky heaviness for a crisp, fruit-forward character that enhances the scallop’s rich, buttery quality and echoes the lemon notes in the sauce. Reflecting the essence of Oregon’s terroir, the pairing thoughtfully demonstrates how the right wine can turn a meal into an exquisite experience.
Third Course: Cedar Plank Salmon and Pinot Noir
Founded in 1983 by wine trailblazer Jim Bernau, Willamette Valley Vineyards has long embraced stewardship of the land as a core value. Continuing this tradition, their Bend restaurant and bottle shop, which recently opened its doors on Wall Street in December 2023, offers PNW-inspired food pairings infused with seasonal flair, maintaining a deep connection to the region’s expressive terroir.
Their “what grows together, goes together” story deepens with cedar plank salmon paired with a 2021 Bernau Block Pinot Noir. This course is an ode to the local rivers and forests. The salmon, infused with the savory essence of cedar and a touch of tarragon, speaks of the land’s generosity and the chef’s creativity. Served with Brussels sprouts, house-cured garlic and jalapeño bacon lardons, foraged mushrooms and a yellow sweet corn cream sauce, it’s a dish that wears its origins proudly—a smoky and herby whisper from the wild.
The pinot noir’s bright acidity and layered complexity weaves together a tapestry of bramble fruit, herbs and a hint of graphite, reminiscent of the lush Salem Hills where its journey began. It elegantly cuts through the salmon’s rich, smoky flavors, allowing sweet, savory and umami flavors to converge. It’s a pairing that speaks of Oregon’s wild heart—where the wine’s lush, spicy character meets the salmon’s bold, earthy notes.
Executive Winery Chef DJ MacIntyre designed the pairing with a Cascadian culinary viewpoint and an understanding of the intricate balance between the robust and the refined. “It’s both grounded and adventurous,” he said, echoing the vineyard’s mission to tell the story of Oregon in every glass and on every plate.
Fourth Course: Crème Brûlée and Botrytis Wine
At Flights Wine Bar, a striking wall of wine welcomes guests, hinting at the vinous adventures that await within. Since opening in November 2021, owner Kelsey Daniels has curated an experience where boutique wines become beloved and familiar friends. “Wine and food make each other better,” she said, a belief deeply rooted in Flight’s upscale, scratch-made comfort food designed to accentuate refreshingly different wines from all corners of the planet.
A sweet finale at Flights Wine Bar is the Strawberry Cheesecake Crème Brûlée, an inventive twist on a beloved dessert created by Head Chef Brad Phillips, who blends the familiar allure of cheesecake with the caramelized charm of crème brûlée and tops it off with a graham cracker tuile spire. This playful treat finds its soulmate in a glass of Botrytis wine, an exquisite rarity born from a fortuitous brush with noble rot. The wine’s bright acidity, concentrated sweetness, and intricate layers weave notes of honey, dried fruit and a whisper of mushroom—a testament to nature’s unpredictable artistry. Together, they form a pairing that’s both a conversation and a celebration, as the creamy richness of the brûlée tangos with the wine’s luxurious depth.
Wine and food together is a curious journey, a lesson in culinary chemistry, and an ever-evolving love story deeply experienced beyond taste. “Wine brings people together over food,” reflected Daniels, “and that’s a beautiful thing. But above all, pairing the two should be fun. Go have an adventure.”
Raised in the Yakima Valley among farmers and foodies, Smith was introduced to impossibly fresh food and culinary improvisation by her mother and grandmother. “Those early memories of food and family
laid the groundwork for this book,” she mused. Studying abroad in Florence, Italy, broadened her culinary horizons, immersing her in a culture where food was a bridge for connection and celebration. Smith’s path was also profoundly influenced by Julia Child, who transformed cooking from a mundane chore into a joyous adventure.
Since making Bend their home in 1970, Trish Smith and her late-husband, Bill, were central to the community’s growth and transformation. Their collaborative efforts turned a sleepy mill town into a vibrant destination. Smith’s dedication to civic initiatives, her passion for teaching and her legendary dinner parties significantly shaped Bend’s culinary culture.
A LOVE LETTER TO FOOD, FAMILY AND FRIENDSHIP
As much a personal memoir as it is a cookbook, Feeding My Friends charts the journey of the community’s transformation, intertwining Smith’s own adventures with those of the people and places she’s encountered along the way. A feast of stories traverses Bend’s gastronomic landscape, highlighting iconic landmarks such as the Pine Tavern and emphasizing the significant influence of Central Oregon Community College’s Culinary Institute on the local food scene.
Feeding My Friends presents a curated collection of more than 200 beloved recipes, each reverse-engineered from memory and meticulously adapted for the home chef. Smith’s culinary philosophy is a lively dance of creativity, tradition and inevitable kitchen chaos. It invites readers into a world where every meal becomes an opportunity to share a piece of their journey with others.
FROM FIRST SIPS TO LAST CRUMBS
Smith’s recipes extend across the culinary day, from dawn’s first light to the night’s last bite. The winding journey through meals and flavors is punctuated by family favorites, such as the Lamborghini lamb patties, inspired by a sun-drenched patio in Northern California, and the irresistible Lemon Pudding Cake, a dessert so delightful it won the heart of Gordy, the family’s discerning dog.
Feeding My Friends celebrates the tactile, often chaotic joy of cooking. Smith elevates the cookbook beyond simple sustenance, peppering the pages with lagniappes—charming tidbits that merge insight with levity, highlighted by revelations such as GRITS, used as an acronym for “Girls Raised in the South.” She encourages even the most hesitant cooks to dive in to recipes with the reassurance that culinary excellence isn’t about perfection. Instead, it’s a joyful journey into the heart of community and connection. Find your copy at Kara’s Kitchenware and the Ticket Mill in the Old Mill District.
PORCHETTA RECIPE
Ingredients
1 ½ pounds pork loin
4 cloves fresh garlic, finely chopped
2 heads of garlic, halved crosswise
1 tablespoon coarsely chopped fresh rosemary, plus 4 sprigs
1 tablespoon fennel seeds
1 teaspoon fennel pollen (optional)
Red pepper flakes to taste
2 tablespoons olive oil, divided
1 lemon, zested
Kosher salt to taste
Black pepper, coarsely ground to taste
4 slices bacon
Instructions:
Toss the chopped garlic, rosemary, fennel seeds, fennel pollen, red pepper flakes and lemon zest together in a bowl and stir to combine with one tablespoon olive oil, plus kosher salt and black pepper to taste. Rub seasonings over the pork loin and let marinate in the refrigerator until ready to cook.
Heat oven to 425 degrees. While the oven warms, scatter the rosemary sprigs in a large baking dish. Wrap the bacon around the tenderloin, tucking the ends underneath so they stay put, and place the tenderloin on top. Nestle the garlic halves around the meat, and drizzle everything with the remaining olive oil.
Roast meat for about 40 to 45 minutes until it reaches a 145 degree internal temperature. Let rest for 10 minutes before slicing.
BEET, ORANGE AND GOAT CHEESE SALAD RECIPE
Ingredients
3-4 beets, red, golden or striped
2 navel oranges
2 Cara Cara oranges (for its red-colored flesh)
3-4 ounces high-quality goat cheese
Fresh baby arugula
4 tablespoons extra virgin olive oil
2 tablespoons fresh orange juice
1 tablespoon Champagne vinegar
1-2 tablespoons local honey
1 tablespoon shallot, finely diced
¼ teaspoon Dijon mustard
Kosher salt to taste
Black pepper, coarsely ground to taste
Lemon juice or vinegar to prepare beets
Instructions
Trim beets and boil in a large pot of water with two tablespoons of vinegar or lemon juice for about 45 minutes to an hour until knife-tender. Drain into a colander, running cold water over them to cool. Once cooled, cut the top and bottoms off. The skin should slide off easily under running water. Dice beets by slicing them horizontally into ½ inch slices, then cutting in opposite directions to form cubes. Set aside.
Slice off both ends of the oranges. Use a sharp knife to remove the skin and white pith, moving from top to bottom and working your way around the orange. Either section the oranges or slice them into bite-sized pieces. Set aside.
For the dressing, combine olive oil, orange juice, Champagne vinegar, honey, shallot and mustard, and whisk to emulsify. Assemble the salad in rows, lengthwise, starting with the orange-colored beets, then red beets, goat cheese, arugula, navel oranges and Cara Cara oranges. Lightly salt and pepper the entire salad. Drizzle dressing over the top of each row. Serve cold. (NOTE: This versatile salad can be made with other ingredients tailored to a diner’s preferences and/or allergies. Toasted pine nuts or sunflower seeds are an optional topping.)
SALTED CARAMEL & APPLE TARTE TATIN
Ingredients
1 Pillsbury pie crust, thawed
6 tablespoons unsalted butter
¾ cup sugar
6-7 crisp red apples (such as Gala or Honeycrisp), peeled, cored and quartered
1-2 teaspoons large-grain sea salt
1 egg beaten with 1 tablespoon water for an egg wash
For serving: French vanilla ice cream or crème fraîche
Instructions
Heat oven to 400 degrees. Roll out pie crust on a board dusted with flour until crust is thin.
In a 10-inch nonstick, oven-proof frying pan, melt the butter. Add the sugar and stir to combine, about two minutes until it’s just starting to brown and is a bit lumpy. Arrange apple quarters—round sides down—at the bottom of the pan until they fit snugly in a single layer. Generously sprinkle with large-grain sea salt. Reduce heat and cook until the caramel is brown but not burned. Transfer the pan to the oven and bake for another five minutes. Remove from the oven and let cool for 10 minutes. Raise oven temperature to 450 degrees.
Carefully fit pie crust over the cooked apples, using fingers or a small knife to tuck the excess pastry inside the rim of the pan. Make the egg wash by briskly stirring in one tablespoon of cold water until combined. Using a pastry brush, gently paint the crust without leaving puddles on top. Bake until crisp and golden brown, about 20 minutes. Carefully remove from the oven. Run a knife around the edge of the pan to loosen the tarte. Place a 12-inch serving platter upside down over the pan. Wearing oven mitts, quickly invert the pan and platter together. Be careful of the hot pan and juices. Lift off the pan and voila! Cut tarte tatin into wedges and serve with ice cream.
In a city that never hits the snooze button on breakfast, Bend emerges with a morning ritual that goes beyond mere sustenance. Here, breakfast isn’t just a meal; it’s a reboot, a delicious pact, a love language spoken through the dialect of food. And it’s totally worth getting up for. Eat some breakfast, and then change the world.
As Bend rises and shines, so does its breakfast scene, offering everything from good-for-you fuel-ups to indulgent delights and homestyle comforts.
Nourishing Nosh
Seize the day—and the spoon—with Fix & Repeat’s Acai Smoothie Bowl. This Maui-meets-Bend plant-powered energy boost is a symphony of superfoods conspiring for morning domination: sustainably sourced acai, almond milk, tart marionberries, banana, house made peanut butter and vanilla protein topped with goji granola, even more banana, berries, cacao nibs and coconut. “Fueled food heals your body faster so you can go out and repeat your life the next day,” said co-owner Leila Carter. “For us, it doesn’t get much better than knowing we’re providing something nutritious and good for people.”
Acai Bowl at Fix and Repeat
Dive into the Riverside Bowl at Active Culture for a gluten- and dairy-free ode to plant-forward nourishment. A blend of organic quinoa and housemade almond milk is topped with organic granola, walnuts, banana, blueberries, local honey and a sprinkle of cinnamon. Fresh, locally sourced ingredients take center stage in this cozy riverside hangout, where breakfast lasts all day.
Tucked away in downtown Bend, Salud is an oasis for delicious, nutritious and creative offerings. Toast isn’t just toast here; it’s a canvas. Using real, raw ingredients, Salud is the Michelangelo of gluten-free gastronomy. Whether adorned with sweet toppings such as peanut butter and fresh fruit or stacked high with savory delights like avocado, microgreens and garlicky vegan Caesar dressing, each creation promises a mouthwatering experience.
Delicious Decadence
Embark on a delectable journey at The Lemon Tree with its signature Jumbo Lump Crab Cake Benedict. This iconic dish features chunky East Coast crab mixed with herbs and finely diced vegetables from the restaurant’s small organic garden in Tumalo. Lightly seared for sublime caramelization, the crab cake rests atop a crisp toasted English muffin. Every ingredient reveals a world of flavor, from the perfectly grilled and seasoned tomato and microgreens to the creamy brown butter-infused Hollandaise sauce that adds depth and a subtle nuttiness to every sumptuous bite. The Lemon Tree’s commitment to fresh, locally sourced ingredients, coupled with the passion and professionalism of an eager staff, is a true celebration of hospitality. “This is a happy, nurturing place,” co-owner and chef Betsy McDonald emphasized. “Everything is made with love.”
Jumbo Lump Crab Cake Benedict at Lemon Tree
Blissful Spoon’s French Connection Waffle is the ticket for those craving a rendezvous with their indulgent side. Served with fresh sous-vide poached eggs, jambon de Paris (French ham), buttery rich manchego cheese and organic maple syrup, it’s a breakfast affair that oozes European sophistication, minus the pretentious vibes.
Nestled in a white picket-fenced cottage in downtown Sisters, Cottonwood Cafe serves up a PNW twist on traditional breakfast with the famous Blackstone Benny. Fresh cornmeal-crusted tomatoes, sauteed spinach, smoked bacon, poached eggs and a luscious béarnaise sauce create an elevated eating experience, Central Oregon style—where indulgence comes with a side of laid-back vibes.
Heartfelt Homestyle
Enjoy the timeless charm of McKay Cottage’s classic, love-infused twist on traditional French toast. Using locally sourced cinnamon swirl bread from Big Ed’s, the magic of Mama’s Cinnamon Toast lies in the batter—a blend of brown sugar, real vanilla bean paste and warming spices. Topped with strawberries, bananas or berries and served with fresh butter and a petite pot of real maple syrup, every bite becomes a nostalgic journey to grandma’s cozy kitchen. Don’t miss McKay’s homemade scones, a beloved breakfast staple boasting a light and flaky texture thanks to the yogurt-infused recipe. Favorite flavors include marionberry and seasonal options such as cranberry orange.
French Toast at McKay’s Cottage
Sunriver’s Cafe Sintra pays homage to its Portuguese roots with the French Toast Trio. Chase that French toast high through soft, luscious layers of Portuguese sweet bread delicately dusted with powdered sugar. Inspired by the enchanting Portuguese town of Sintra, the menu offers fresh, homemade offerings that evoke the flavors of Europe at its downtown Bend location, too.
In the heart of Redmond, One Street Down beckons pancake enthusiasts with its love-at-first-bite Buttermilk Pancakes. This charming cottage cafe, celebrated for its artisan coffee, scratch-cooked meals and all-day breakfast menu, offers ample portions and impeccable service.
Sunrise Sips
Say “hey” to the start of a busy day with NW Raw’s Summit green smoothie—an invigorating tropical fusion of pineapple, banana, spinach, kale and coconut milk. The organic juice bar and restaurant passionately champions nutrient-rich, plant-based ingredients for a wildly delicious body and mind reset.
Enjoy sunshine in a glass with refreshing cold-pressed orange juice (representing up to 15 pieces of citrus) from Mother’s Juice Cafe. The cafe has been juicing to order for more than 20 years, offering customizable fresh-pressed blends with fruits and veggies representing the best from local farms.
Drinks at the Victorian Cafe, including the Proud Mary cocktail
For a sip with some zip, the Victorian Cafe’s Proud Mary is a legendary 24-ounce Bloody Mary cocktail and a breakfast adventure in itself. With a charbroiled smokey prawn, housemade andouille sausage, a cube of pepper jack cheese and other zesty fixings, it’s a bold answer to the question, “What about a second breakfast?”
Brunch at a brewery? Absolutely! Sunriver Brewing Company’s Eastside spot is now offering a delightful morning experience. Drop by the Eastside Coffee Bar on weekdays from 8 a.m. to 11 a.m. for a taste of Still Vibrato Coffee. On weekends, indulge in a full-service brunch from 9 a.m. to 2 p.m., featuring classics like chicken and waffles, biscuits and gravy, and other breakfast favorites. Don’t overlook the impressive beverage selection, including beer and spirits perfectly paired with your morning coffee and eggs.
While most 13 year olds were doodling in their Lisa Frank notebooks, a young Nickol Hayden-Cady, founder of Foxtail Bakeshop, was elbow deep in a junior high cooking program that would change her life. Beyond the sounds of ingredients bubbling in pots or sizzling in pans, the idea that food could be something truly special is what captivated her.
“My dad often whisked me away to high-end restaurants, introducing me to famous chefs,” she reflected. “Their culinary creations completely shattered my beliefs about food and revealed a level of artistry I didn’t know existed. However, it was my Portuguese grandmother who instilled in me a deep reverence for the food ecosystem and the value of nurturing what sustains us.”
Hayden-Cady’s culinary journey began at a renowned Southern California catering company, where she was eventually handed the role of pastry chef at just 16 years old. Her training at The Culinary Institute of America, Hyde Park, New York, further honed her skills, allowing her to work alongside some of the world’s best chefs.
“I don’t chase culinary fame,” she said. “What matters most is that people cook with intention, in a way that feels good.” She launched Foxtail Bakeshop in 2013 as a whimsical place for people to slow down and enjoy small-batch, from-scratch food. Despite the physical location closing in 2022, Hayden-Cady’s dedication to reimagining how we eat—in a way that’s both magical and nourishing—endures.
The Future of Foxtail Bakeshop
“Moving forward, I want to do something wildly different,” Hayden-Cady said. “It’s time to reclaim the ancestral legacy of nourishing ourselves. No one sits and savors anymore. We’re not enjoying our food or honoring the journey from farm to table.”
Over the past year, Foxtail Bakeshop has shifted from a brick-and-mortar establishment to a welcoming online hub for culinary connection and education, starting with the basics. “Without cooking skills, people become shackled to processed convenience foods,” she emphasized. Foxtail’s new digital space–affectionately called “The Den,” offers inspiration, recipes, forums, tutorials and online classes designed to equip people with a “kitchen of knowledge.”
Eventually, Hayden-Cady hopes to create a gathering space in Central Oregon that harmonizes food, nature and art. She envisions it as a community haven with room to roam, a farm store with locally sourced products as well as in-person cooking classes which celebrate the bounty of the earth. Seasonal communal dinners will allow guests to gather around long tables to savor a wholesome meal. “Hyper-local is the future,” she said.
Treats From the Den
For the past two years, Hayden-Cady has been creating a cookbook that transcends culinary norms. “Initially meant to be a heartfelt goodbye,” she said, “this book revealed my desire to evolve, not exit the industry.” Treats from the Den—available online and in local bookstores—boasts more than 175 treasured Foxtail recipes spanning brunch, baked goods, desserts and cocktails.
“This cookbook captures the essence of who I am and what I believe food can be,” Hayden-Cady said. An interactive journey for the willing and curious, the elevated recipes are meant to push people beyond their culinary comfort zones. “Take risks, expand your palate and make each recipe your own,” she encouraged.
Recipes from Foxtail Bakeshop
Editors note: In her kitchen, Nickol recommends using the metric system for accuracy. Here, find her recipes along with Bend Magazine‘s volume conversions.
Rabbit Confit
Yields six servings
INGREDIENTS
6 rabbit legs from Steady Home Farm
2 tablespoons kosher salt
1 tablespoon black pepper, ground
1 tablespoon juniper berries, ground
½ tablespoon brown sugar
1 tablespoon juniper berries, whole
4 ½ cups duck fat or chicken fat (1,000 ml)
4 ¼ cups olive oil (1,000 ml)
1 head garlic, halved crosswise
2 shallots, quartered lengthwise
3 sprigs thyme
METHOD
Heat oven to 260°. Combine salt, pepper, ground juniper berries and brown sugar in a small bowl. Place rabbit legs in a large baking dish and season on both sides with the juniper mixture. Let sit for at least three hours, but not more than 24 hours.
Drain any liquid that’s come off the cured rabbit legs and pat dry. Scatter garlic, shallots, juniper berries and thyme around the rabbit, and cover with duck fat and olive oil. Season again with salt and pepper and cover with foil.
Roast for three hours. Remove foil, baste some of the fat on the exposed parts of the rabbit and bake for five more minutes. Remove from the oven and let cool slightly. To serve, heat a neutral oil to 360°. Fry for four to six minutes until crispy. Plate immediately.
Shiitake Mushroom Velouté
INGREDIENTS
2 tablespoons dried mushrooms of any kind (25 g) 1 ¾ cups fresh shiitake mushrooms, chopped (325 g)
1 tablespoon olive oil 2 shallots, roughly diced
3 garlic cloves, minced
½ teaspoon tomato paste
¾ cup dry white wine (200 ml)
1 teaspoon brown miso paste
1 teaspoon sherry vinegar
¼ cup heavy cream (75 ml)
METHOD
Place dried mushrooms in a bowl and pour 1 ¼ cups of boiling water over them. Set aside for 15 minutes to rehydrate.
Meanwhile, add one tablespoon of oil to a frying pan over medium heat. Add the shiitake mushrooms and cook, stirring occasionally, until they release their juices and turn golden brown, about 15 minutes. Add the shallots, garlic, and tomato paste and continue to cook until softened and just beginning to caramelize, about five minutes. Pour in the white wine and cook until almost all the liquid has evaporated.
Add the rehydrated mushrooms and the soaking liquid and bring to a boil, then transfer the contents of the pan to a high-powered blender. Blend until completely smooth, then return the mixture to the pan. Reduce it to a creamy consistency, then add the miso paste, cream, and sherry. Season to taste and keep warm.
Smoky Potato Mashers
INGREDIENTS
1 ½ pounds petite golden potatoes (700 g)
2 tablespoons unsalted butter
1 onion, thinly sliced
4 garlic cloves, thinly sliced
½ bunch chives, finely shredded
½ bunch parsley, finely shredded
2 tablespoons aioli or mayo
½ teaspoon Dijon mustard
2 teaspoons smoked paprika
1 teaspoon flake salt
⅛ teaspoon sherry vinegar
METHOD
In a heavy saucepot, add butter and heat on medium until foamy. Add onions and cook for five minutes, stirring occasionally to sweat and reduce the liquid. Add garlic and cook on very low for 1 ½ hours stirring occasionally to caramelize. Once onion and garlic mix is caramelized, remove from heat and let cool for 10 minutes, then chop and set aside.
Heat oven to 350°. Place potatoes on a sheet pan lined with parchment paper. Bake for 30 minutes or until the potatoes are fork-tender and soft enough to smash (versus mash). To smash, press on each one with the bottom of a glass. Try to keep some shape to them. Let cool for 15 minutes.
Fill a large heavy bottom pot with two to three inches of neutral oil. Bring temperature to between 355° and 360°. Add smashed potatoes and fry for four to six minutes until golden brown. Drain and set aside for up to 30 minutes ahead of plating; keep warm at 200° in the oven.
In a large bowl, add chopped caramelized onion and garlic mix, chiffonade herbs, aioli, Dijon, paprika, salt and sherry vinegar. Whisk well to make a paste. Fold in the smashed potatoes and mix well, dressing every potato. Finish plating with salt, pepper and chopped herbs.
BUILD THE DISH
Heat mushroom velouté and place a dollop about 1/4 cup size in the middle of the plate and spread about two inches around the middle of the plate. Place smoky smashed potatoes on one side of the mushroom sauce, about four to five potatoes. On the other side of the mushroom sauce, place the rabbit leg vertically. If necessary, place one potato behind the rabbit to help stand it up. Garnish the dish with microgreens, Urfa chili, herbed oil and smoked flake salt.
Yam Croquettes
Yields 30 croquettes
BINDER SAUCE INGREDIENTS
⅔ cup olive oil (100 g) 2 cups medium yellow onion, chopped (300 g) ⅛ cup cane sugar (30 g) ½ tablespoon kosher salt (10 g) black pepper, ground (5 g) ¼ jalapeño chili, minced 1 teaspoon caraway seeds, toasted, ground 1 teaspoon sweet paprika ⅔ cup vegetable stock (150 ml)
METHOD
In a heavy saucepot, toast the caraway seeds, then remove from heat and grind. Add toasted ground caraway back into the heavy saucepot with olive oil on very low heat. Add onions, sugar, jalapeño, salt and pepper and sauté until soft but not brown. Stir in sweet paprika and vegetable stock, then reduce for 15 minutes on medium heat. Remove from heat and place in blender on high until mixture is smooth, then pass through a fine strainer. Set aside to cool and save for the croquette recipe. TIP: This can be made a day ahead and reheated.
Heat oven to 400°. Prick russet potato multiple times with a fork. Place the potato directly on an oven rack. Bake for 50 to 75 minutes, rotating halfway through until the potato gives slightly when squeezed. Do not overbake as it will change the texture into dense versus fluffy croquettes. While still hot, carefully peel the potato and discard skin. Grate and set aside.
Start this next step 25 minutes after the russet potato goes into the oven:Cut washed and peeled yams into small cubes and rinse to remove excess starch. Place yams in a bowl with a half cup of water, cover with plastic wrap, and steam for 10 to 15 minutes on high. Place warm cooked yams into a bowl and mash until soft. It’s important to mash yams while still warm. Gradually work in the strained binder sauce with the mashed yams, grated russet potato, minced garlic, grated cheddar, egg yolk and olive oil until thoroughly and evenly mixed to the consistency of wet dough. Use a spoon to scoop and create individual balls of about 1 ½ inches. Place balls on baking sheet, cover with plastic and chill for two to four hours. After chilling, remove plastic and smooth the balls with lightly moistened hands to prevent the dough from sticking.
BREADING & FRYING INGREDIENTS
¾ cup all-purpose flour (100 g) 1 ¾ cups panko breadcrumbs (200 g) ¾ cup eggs, beaten (200 g) 4 ¼ cups rice bran oil or neutral oil (1,000 ml)
METHOD
Prepare three separate bowls. In one bowl, add flour; in the second bowl add panko; and in the third bowl add the beaten eggs. Line a sheet pan or plate with paper towels. Heat oil in a deep, wide saucepan to 350°; oil should be about 2 ½ inches from the sides of the pot. Dip the balls in this order: flour, egg wash and panko breadcrumbs until coated lightly but evenly. Cook the croquettes for two to three minutes, or until golden brown and warmed through. Transfer to a platter and sprinkle with flaked salt. Serve immediately.
Dandelion Arugula Green Sauce
INGREDIENTS
½ bunch dandelion greens, bottom stems removed ½ bunch arugula ½ bunch cilantro 3 ½ tablespoons soy sauce (50 ml) ¼ teaspoon coriander, toasted and ground ½ teaspoon caraway seeds, toasted and ground ½ teaspoon kosher salt
METHOD
Toast coriander and caraway seeds in a hot sauté pan on medium heat for one to two minutes until golden and aromatic. Make sure not to burn. Process in a spice grinder and set aside. Make a bowl with ice water and set aside. Bring a large pot of salted water to a boil. Toss in dandelion greens only and blanch for one minute. Remove and plunge into an ice bath for five minutes; drain onto a paper towel. In a high-powered blender, combine the blanched dandelion greens, arugula, cilantro, soy sauce, ground coriander, ground caraway seeds and salt, and puree until smooth, about one minute, scraping down in between. Do not over mix as this may lead to a brown sauce. It is ready to serve and best to eat the day it is made. Chill until ready to serve.
Labneh Kefir Sauce
1 cup “Karoun” labneh kefir cheese (240 ml) ½ teaspoon raw honey 1 teaspoon kosher salt ¼ teaspoon pink peppercorn, ground
METHOD
In a small glass bowl, combine the labneh kefir cheese, honey, salt and peppercorn and mix well. This can be made a day ahead and stored in the refrigerator.
BUILD THE PLATE
1 container of pea tendril microgreens
Add the kefir sauce to a plate. Lightly swirl the dandelion green sauce without incorporating it fully. Transfer three to four croquettes to the middle of the plate on top of the sauce. Finish the plate with microgreens or pea tendrils and flake salt. Enjoy!
Buckwheat Crepe Dessert
INGREDIENTS
1 ¼ cup buckwheat flour (164 g)
1 ¼ cup all-purpose flour (150 g)
1 ½ teaspoon kosher salt
2 tablespoons cane sugar
8 eggs
4 ¼ cups whole milk (1,000 ml)
1 ½ cup unsalted butter, melted (370 g)
METHOD
Melt butter in a sauce pot and keep warm. In a high-speed blender, add flour, buckwheat flour, sugar, salt and eggs. Blend on medium until smooth. Slowly pour in melted butter and blend for one minute. Pour into a large jar, cover, and refrigerate for at least eight hours to create a thinner, more pliable crepe.
Heat an eight-inch nonstick pan on medium heat. Add a thin layer of butter to the pan (or use a pan spray of your choice). Pour about ⅓ cup of batter into the hot pan, working quickly to swirl the batter around creating a round shape that fills the pan. Cook for 45 seconds to one minute for golden crispy edges. Carefully flip the crepe over with a small offset spatula or butter knife to avoid tearing. Cook for 20 seconds on the bottom side and move it to a parchment-lined sheet pan to cool. Repeat the process until there are 24 usable crepes. Stack crepes on top of each other as they will not stick. These can be made three days ahead of time or frozen for up to a month.
Blood Orange Hazelnut Streusel Topping
INGREDIENTS
¼ cup cane sugar (50 g) ¼ cup pastry flour or all-purpose flour (50 g) ½ teaspoon kosher salt ½ cup hazelnut flour or almond flour (50 g) ¼ cup unsalted butter, cold (50 g) 1 blood orange zested 5-6 Speculoos Cookies from Trader Joe’s
METHOD
Cut cold butter into cubes. Place Speculoos Cookies in a plastic bag, pound out to a fine crumble and set aside. In a food processor, add all ingredients except the butter and the Speculoos Cookies. Pulse for one minute and add in butter. Pulse until a sandy texture and dough starts to come together. Scrape dough onto a parchment paper-lined sheet pan and place in the freezer for 15 minutes. Heat oven to 325° and when ready, place the sheet in the oven. Bake streusel for 15 minutes or until lightly golden brown. Remove from oven and mix in the Speculoos Cookie crumble and combine while hot. Let cool.
Confit of Citrus Slices
INGREDIENTS
1 cup water (239 g) 1 cup sugar (206 g) ⅜ cup glucose syrup (85 g) 1 blood orange or 10 kumquats
METHOD
Wash citrus. Cut off and discard ends of the blood orange, then cut into ¼ inch slices. If using kumquats, cut in half or leave whole. Put citrus in a four-quart heavy bottom saucepan and cover with cold water. Bring to a boil, remove from heat and drain. Repeat this process three more times using fresh cold water every time. Strain and set aside.
In the four-quart heavy bottom saucepan, combine sugar, one cup of water and glucose syrup, and bring to a simmer. Add the blanched citrus, cover with a lid and return to a low simmer. Simmer citrus for 90 minutes, stirring occasionally without smashing the citrus. Remove from heat and allow to cool to room temperature in the syrup. Store in a sealed container.
Cookie Butter Whipped Ganache
INGREDIENTS
½ cup Speculoos Cookie Butter, Trader Joe’s (107 g) 1 cup Valrhona milk chocolate (169 g) 1 cup heavy cream (225 g) 1 ¼ tablespoon raw honey (28 g) 1 ¼ tablespoon glucose syrup (25 g) 1 ¼ cup heavy cream, cold (325 g)
METHOD
Melt chocolate to 110° over a double boiler. Bring the heavy cream, honey and glucose syrup to 120°. Pour the cream mixture into melted chocolate and emulsify with an immersion blender (hand wand). Add the cookie butter and blend for one minute. Add heavy cream in a very slow and steady stream, then blend. A slow pace will prevent the emulsion from breaking up. Transfer to a container and put plastic wrap directly on the surface of the mixture to prevent a skin; chill overnight to mature. Whip the ganache mixture to medium-stiff peaks when ready to use. Keep for up to one week.
BUILD THE DESSERT
Heat oven to 325°. Cut all crepes into an even circle. Warm the crepes in the oven for six to 10 minutes. Let cool and prepare fillings. Whip cookie butter ganache to medium peaks. Warm the cookie butter in microwave to make it smooth and spreadable. On a serving platter, place the first crepe. Spread a thin layer of cookie butter on top. Place another crepe on top of that, then add two heaping spoonfuls of whipped cookie butter ganache; spread evenly. Place another crepe on top and repeat with every other layer of cookie butter spread and cookie butter whipped ganache. Top and finish with a thin layer of cookie butter leaving two inches of crepe around the side. Place the streusel in the middle covering the cookie butter. Finish with powdered sugar and some confit blood orange slices. Chill until ready to serve.
