Join us to create a beautiful living fall centerpiece that can be planted as the succulents root!!!
Harvest is done and Fall is definitely here! Come join us for a fun Succulent Pumpkin Workshop!
The workshop will walk you through the process of selecting your succulents, and how to place and secure them into your pumpkin. Your final pumpkin will be a beautiful gift or centerpiece for your Fall table setting. After the pumpkin is ready to compost, you will pull your succulents and place them into your indoor or outdoor garden to continue growing and multiplying.
Bring your girl friends or neighbors that love to craft and/or garden and enjoy this special event, $65 Per Person.
Our Award-Winning Wine, Sangria beer and soft drinks are available for purchase. You may also want to enjoy one of our amazing wood-fired pizzas, Caesar salad, pub-style pretzels, charcuterie board, or dessert! Advance Ticket Purchase Required. – Please note there are no refunds for this event.
On a warm evening, the patio at Rosemary and Fox hummed with conversation at tables covered with white linens and set among colorful flowers, greenery and twinkling lights. Diners spread baked, triple-cream brie with roasted orange and cranberry-cognac compote on grilled crostini with sea-salt honey and enjoyed dishes such as duck confit with garlic-roasted potatoes, sautéed leeks and a Bordeaux cherry demi-glace. In the kitchen, chef Josh Podwils was exactly where he always imagined he’d be. “I just really love Bend,” he said, “I ski, snowboard and hike. I just never wanted to leave.”
Chef Josh Podwils
Bend Chef Josh Podwils Brings New Life to the Former Jackalope Grill
Longtime Bend diners will recognize the restaurant as the former Jackalope Grill, where Podwils served as executive chef for three years before seizing the opportunity to purchase it in 2026. Rosemary and Fox is less a fresh start than the culmination of a career spent in Bend’s kitchens. A Bend native, Podwils attended Mountain View High School and Cascade Culinary Institute before working in local restaurants. At the Italian restaurant Ernesto’s, Podwils worked his way from bar back to lead line cook. After that, he worked at The Victorian Café, where the owner, John Nolan, became a mentor. “You find people you connect with and take bits and pieces from how they run businesses and kitchens,” said Podwils. Among his other Bend culinary experiences were stints at Brother Jon’s Alehouse and operating a pop-up dinner series called Loyaute.
Seasonal, French-Inspired Dining at Rosemary and Fox in Bend
French technique forms the foundation of the menu at Rosemary and Fox, but seasonality and responsible sourcing drive every dish. It’s an approach rooted in exceptional ingredients rather than unnecessary embellishment. “We’re looking for good products that make good food,” Podwils said. “It’s about letting the food shine.”
Pacific Northwest farms and ranches provide much of the meat on the menu, but Podwils sources duck legs from American Humane Certified Culver Duck Farm in Indiana and wild boar from Texas. While the menu changes seasonally, diners might expect to find dishes like a tender smoked Pendleton Ranch filet mignon with creamy wild mushroom and thyme risotto, rich, roasted marrow butter and decadent caviar, and a burger with melty Tillamook white cheddar along with bacon, arugula, pickled red onion and roasted garlic mayo on a Big Ed’s brioche bun. “We’re not a typical steakhouse or chop house. We have our own niche,” said Podwils.
Signature Dishes at Rosemary and Fox: Scallops, Steak and More
Podwils promises one popular item, the restaurant’s signature seared scallops, will always have a place on the menu. A must-try first course, the applewood-smoked bivalves sit atop a sweet roasted corn sauce with fire-roasted poblano coulis and a drizzle of red pepper oil. It’s fresh and sweet with a hint of heat.
Wine and Craft Cocktails at Rosemary and Fox
The wine program is thoughtful but not overwhelming, with a range of Pacific Northwest and French wines that pair well with the cuisine, such as Simonnet-Febvre Chablis from Burgundy and organic Hedges Family Estate Bio Syrah from Washington State. Cocktails including the Dark Horse Espresso Martini and the Foxtail—a refreshing concoction of tequila, carrot, pineapple and ginger—are familiar yet creative.
Chef Josh Podwils Takes Ownership of Rosemary and Fox
Ask Podwils what he does, and he’ll likely answer, “I’m a cook.” But now, as a restaurant owner, Podwils finds himself balancing two demanding jobs. He still spends his days on the line rather than behind a desk, though ownership also means spreadsheets, food costs and pricing. “Of course I enjoy cooking more than I enjoy doing numbers,” he said. “But when you have to, you dive into it.”
After 25 years in Bend’s kitchens, Podwils finally has a place that reflects both his cooking and his hometown: honest, simple and, above all, approachable.
A dinner shaped by the wild. Join chef and forager Karl Holl of Wild Rye for an intimate culinary experience inspired by Central Oregon’s High Desert and the ingredients found within it. Across four courses, Chef Karl brings the landscape to the table through wild-foraged mushrooms, seasonal ingredients, and unexpected flavors—each dish reflecting what nature offers in that moment.
From German lagers to Thai tea and vermouth, local flights reward curiosity one sip at a time.
When people see a wall of taps, a deep wine list or a menu of unfamiliar teas, a feeling of panic may set in. Many fall back on ordering the usual, but what if imbibers saw this more as an opportunity to explore? A growing number of Bend’s breweries, wine bars and restaurants are encouraging experimentation through beverage flights. Our senses of taste and smell are powerful ways to experience the world around us. Sampling beverages side by side isn’t an indulgence—it sharpens the palate and helps people understand what they like. Curated tastings of multiple beverages make exploration approachable, whether you’re new to craft beer or a seasoned wine enthusiast.
Photo by Arian Stevens
Try German Beer Flights at Van Henion Brewing
Since opening in 2021, Van Henion Brewing(opens in new tab) has built its reputation around traditional German beer styles. Offerings such as an IPA and a Pilsner might feel familiar, while Weissbier (an often unfiltered German-style ale), Schwarzbier (German for black beer), and Altbier (a cold-fermented amber beer with malty notes) are less understood. Van Henion’s choose-your-own flight of four beers makes it easy for visitors to get outside their comfort zone. “Flights are a very important thing for any brewery to have in order to offer the customer a full experience of what we do,” said founding brewer Mark Henion.
In the tasting room with velvet wallpaper, leather chairs and cuckoo clocks, visitors might sample the light-blond and refreshing German Kölsch-Style Ale next to a bright, medium-bodied Helles Lager to discover the nuances.
FERM & Fare | Photo by Ely Roberts
Learn About Wine and Vermouth at FERM & Fare
Every flight is designed as both a tasting and a lesson at downtown Bend’s FERM & fare. “Flights create a rapid learning environment that can leave the guest with confidence when approaching a foreign wine list at a restaurant or while perusing the shelves at their local boutique wine shop,” said owner and Advanced Sommelier Dave Bodi. The bar offers preset flights, typically three 2.5-ounce pours, based on special bottles Bodi wants to share, but most flights are built by talking with the guest about what they like. That could mean a flight of bubbles, different rosés or pinot noir, or a flight that includes one of each. “The guest is growing their palate, and they get to talk about the wines as well,” said Bodi. “If you enjoy it, that’s what matters.”
Even tasting similar wines from different producers can help drinkers understand terroir and the differences between producers. As Bodi explained, they share a through line, but the variations create different experiences. A guest might taste a Sancerre, a sauvignon blanc from a region in France, alongside a New Zealand sauvignon blanc from Marlborough, discovering how the former emphasizes crisp green apple and lime while the latter leans into tropical fruit.
Bodi has also introduced vermouth flights. Essentially fortified wine infused with herbs and botanicals, it’s often enjoyed in martinis and Manhattans, but it’s beloved as an aperitif in its own right in countries like Italy and Spain. “It’s sweet and bitter and so interesting,” said Bodi, who hopes all guests leave feeling inspired to try new flavors.
Photo by Tina Paymaster
Sample a Non-Alcoholic Thai Tea Flight at Sen Thai Noodles & Hot Pot
On the Deschutes River downtown, Sen Thai [read more about their Sen Thai Brunch too] shows tasting flights without alcohol can be educational and enjoyable too. The restaurant’s Thai Tea Flight includes four tea variations: creamy Thai tea with milk, tea with a lime juice twist, a tea flavored with bright green matcha, and another with ube, a bright yam native to the Philippines that is often used in desserts. While the teas could be ordered individually, a flight is a low-stakes way to move past indecision without remorse, says Sen co-owner Bua Karoon. “For someone who doesn’t know much about Thai tea, the flight removes a lot of the guesswork,” said Karoon. “Our tea flights are really for anyone who is curious.”
Why Tasting Flights Can Help Broaden Your Palate
A drink can simply be just that, a drink, or it can be something that provokes deeper thought. When people taste beverages side by side, they begin to understand nuance and preference, which gives imbibers more control. “A flight gives guests the opportunity to discover those differences for themselves and find something they truly enjoy,” said Karoon. For anyone looking to broaden their palate, a tasting flight may be the easiest ticket to exploring the world without ever leaving the barstool.
