The Suttle Lodge's Guest Chef Series Goes International | The Source Weekly - Bend, Oregon
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The Suttle Lodge's Guest Chef Series Goes International 

The lineup for 2020 includes eight renowned chefs hailing from far-flung locations

It's already known for pulling in some top regional talent for its chef series, but this year, The Suttle Lodge and Boathouse is casting an even wider net. The lineup for 2020 includes eight renowned chefs hailing from far-flung locations such as New Orleans, Washington, D.C., and even Newfoundland, Canada.

The series involves the chefs cooking up meals that suit their fancy, served family style in the main dining room. Here's what to look for this year:

A spread from the recent Alpine dinner at 
The Suttle Lodge. - NANCY PATTERSON, EAT DRINK BEND
  • Nancy Patterson, Eat Drink Bend
  • A spread from the recent Alpine dinner at The Suttle Lodge.

-Sat., Jan. 11. James Beard-nominated Ben Sukle of Birch and Oberlin—a seafood-heavy Italian restaurant named one of Bon Appetit's Hot 10 best new restaurants in America.

-Sat., Jan 25. Jeremy Charles of Raymonds in Newfoundland, who will feature Newfoundland, Labrador and indigenous ingredients.

-Sat., Feb. 29. Four-time Beard nominee Philip Krajeck of Rolf & Daughters in Nashville is known for his pasta and seasonal fare.

-Sat., Mar. 14. James Beard winner Tom Cunanan of Bad Saint in Washington, D.C., is known for his Filipino cuisine.

-Sat., Apr 4. Beard semifinalist Joe Kindred of Kindred in Davidson, North Carolina, is known for its "lake vibes" and its Southern-style fish-camp cooking.

-Sat., Apr. 25. Beard semifinalist Elliott Moss of Buxton Hall in Asheville, North Carolina is known for his South Carolina low-country barbecue.

NANCY PATTERSON, EAT DRINK BEND
  • Nancy Patterson, Eat Drink Bend

-Sat., May 30. Nite Yun of Nyum Bai in Oakland has earned accolades from nearly every foodie magazine for her Cambodian street food cuisine.

-Sat., June 6. Mason Hereford of Turkey and the Wolf of New Orleans won restaurant of the year in Food & Wine... for a sandwich shop. Yum!

The Suttle Lodge Chef Series
Book at thesuttlelodge.com/happenings
$95/person


About The Author

Nicole Vulcan

Nicole Vulcan has been editor of the Source since 2016. While the pandemic reduced "hobbies" to "aspirations," you can mostly find her raising chickens, walking dogs, riding all the bikes and attempting to turn a high desert scrap of land into a permaculture oasis. (Progress: slow.)
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