When it comes to breakfast in this town I prefer the comforts of a dark seedy joint and an excess of heavy sauces, gravy and greasy meats. Breakfast is an occasion for over-consumption and gluttony so that eating is not a concern again till nightfall. But, hell, for the sake of the greater good, I decided this time to go undercover and underground, get a taste of the way the other half lives – the half with economic stability and a proclivity for all things fine – and try breakfast at The Oxford Hotel's 10 Below.
Circle through a revolving door into the hotel lobby, and down to the basement via elevator. Welcome to what the 1970s thought the future would look like. A black, lime green and white color scheme plays out in various patterns of geometric shapes, a busy carpet, tubular shapes, light fixtures of porcelain antlers and branches. There is a balance between the real and artificial that leaves one questioning the authenticity of the bright-green flower on the table, the rounded cross-sections of wood on the wall.
Food & Drink
Let There Be Sixers!
If you didn't pick up last week's paper, you missed our story about the growing fresh-hop craze among local brewers who went hop wild earlier this fall, picking hundreds of pounds of hops that flavored more than a dozen different seasonal brews. If you haven't had a chance to taste any of these concoctions, you should hurry because they won't be around much longer.
Food Chain Links: The New Cascade Culinary Institute and Central Oregon Food Policy Council
Entering the new Cascade Culinary Institute (CCI) building is like walking onto the set of a TV cooking show. As CCI instructor and chef Thor Erickson is preparing lamb in one of the brand new kitchens, close-up footage appears on a large flat screen TV above, creating a complete sensory experience for viewers as the smells waft through the theater-like classroom.
Silver and Gold
Props to Silver Moon for taking down Oregon's lone gold medal at the recent Great American Beer Festival in Denver. Silver Moon nabbed top honors for its Dark Side Stout in the Foreign-Style Stout Category, beating out 23 other entries for the top honor.
Billed as North America's largest beer festival, GABF drew more than many 3,900 entries this year, up from 3,500 last year.
Social Entrepreneurship in the 21st Century: Common Table’s struggle to maintain its mission prompts restructuring
Nate Bettger bounced and patted his newborn son on his chest as he relayed the story of his involvement with Common Table. The familiar tale of idealism put into action, the hope of building community, took a sudden twist when Bettger and the entire paid staff of the one-year-old social enterprise venture were laid off with six days' notice late this summer.
Whether this is a story of broken dreams or growing pains for a nonprofit in its infancy, is yet to be determined. In an 11th hour move to keep their doors open, the steering committee and an interim executive director are restructuring Common Table, which has among other services, offered vouchers for free meals to those in need, shifting to a model that relies more heavily on volunteers and simplifying their menu.
Little Bites: Loving a Meat Eater: What to do when your better half isn’t a vegetarian like you
Zac is my boyfriend. I love him. And he
loves meat.
And – although I'm a committed vegetarian – I sometimes cook it for him.
I know. It makes me feel weird, too. But love makes us do crazy things.
For the seven of you who have enjoyed my column up to this point, this article probably comes as a surprise, and may even be upsetting. In fact, some of you are probably composing a strongly worded letter to the editor right now about what a terrible mistake it was to hire me. But, I think there are probably more of you out there who actually find yourself in a similar situation, and may even want to keep reading.
Little Bites: Industry Roundup: More beer and gourmet gets closer
This summer Central Oregon welcomed a new brewery into the fold. That makes, um, let's see, if you carry the two … a lot of breweries in our region.
Located in downtown Prineville, Solstice Brewing Company opened its doors in late July and is hosting a large-scale grand opening on Oct. 1.
Owner and operator Joseph Barker is a long-time home brewer who was looking to do more than keep his friends good and drunk. When the Oregon native finished his studies in Portland he went on the hunt for a business opportunity, preferably one that would allow him to play with malts, barleys and hops.
Striking Yukon Gold: Terrebonne's DD Ranch is the answer to football fatigue
My boyfriend and I participate in a CSA program – a weekly delivery of fresh produce from Mt. Angel farm.
Bend’s Beer Renaissance: The Brew Shop goes big with their move to 3rd Street
Bend beer aficionados now have yet another place to call home. This place, however, is like no other. The Bend Brew Shop has moved their Division Street store to that stubbornly antiquated former church building on the 3rd Street strip, affording them enough space to have a pub.
The Brew Shop is upstairs, meeting all your home brewing equipment and supplies needs in addition to offering over 500 bottled beers organized by state and country of origin. A side entrance with an awning leads you down a set of stairs into the Platypus Pub where you will find a carefully chosen selection of 15 beers on tap along with standard pub fare.
A group of friends and I eagerly visited the Platypus on their opening day last Monday. The pub is nice and cavernous, but with a somewhat stale feel; maybe it's the antiseptic green color of the walls, bare, with sparsely placed framed beer posters. The bar itself is slight, but the room offers ample seating for groups and pairs, a couple of dart boards at one end and the seemingly mandatory flat screen TV with a black leather couch at the other end. At this pub, the selection of beer trumps atmosphere.
The Power Hour
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