Pono Farm Ribeye Meets the Grill | Bent | Bend | The Source Weekly - Bend, Oregon
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Pono Farm Ribeye Meets the Grill 

To celebrate the recent start of my food blog, CulinarilyMinded.com, my family and I decided to eat especially well. The menu for the occasion came mostly from the grill and focused on what’s local. Our centerpiece, and showstopper, was a six and a half pound ribeye roast from Pono Farm. Accompanying this majestic piece cut of beef, was grilled garlic shoots, fennel, and scallions from the valley, Good Earth Farm kale with Pono Farm hog jowl bacon, and salad with Good Earth Farms lettuce and carrots (and their greens! Yes, I eat carrot tops.) which was dressed with Navidi’s olive oil and balsamic.

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