Food & Drink

Baldy's Barbeque
$$ 235 SW Century Dr. 541-385-7427. Who knew some of the best barbecue to be had was in Central Oregon? Baldy's unpretentious, powerfully flavorful, award-winning approach to down-home dining is pretty much unparalleled in these parts. Whether it's hickory-smoked beef brisket, chicken, pulled pork or baby back ribs that tickle your fancy, you're bound to be satisfied. Fiscally minded diners know to check out great weekly specials. The Dish: Patio seating. Lunch and dinner daily.
www.baldysbbq.com
Bottoms Up
$ 57100 Beaver Dr. Bldg. #4. 541-593-3133. When it seems the dining options in Sunriver are dwindling, Bottoms Up debuts its new menu, which has a variety of affordable options. The space, which formerly housed the Aloha Café, offers indoor and outdoor seating and nothing on the menu is more than $8.50. From typical pub grub like burgers and appetizers like nachos and hot wings, to salads, tacos, and BBQ, Bottoms Up has a little something for everyone. Try their pulled pork, Cajun pulled chicken or beef brisket with two sides or in a sandwich with chips.
The Dish: Outdoor dining, lunch and dinner daily.
www.bottomsupbend.com
Country Catering
$$ 900 SE Wilson Ave. 541-383-5014. This eastside catering business opens its deli door to patrons for daily lunch specials and early dinners best enjoyed on CC's patio on a warm summer afternoon. Drop in for lunch to sample Country Catering's generously portioned sandwiches, including the original tri-tip sandwich and the corned beef reuben. This summer Country Catering offers up all you can eat BBQ for $9.95 during their Party on the Patio every Friday night through July. In addition to tasty BBQ, the Party of the Patio features live music. See our online calendar for the full schedule. The Dish: Patio seating; breakfast, lunch and dinner, closed Sun.
www.bendcatering.com

While Bend is famous for its vast numbers of coffee roasters and coffee shops, dunk-worthy pastries are often harder to find. But when found, that perfectly moist muffin, that flaky-buttery croissant, or that corn-crusted caraway rye loaf tastes as if it must have been sent from above. What's really going on? Hard working pastry chefs and bakers, are working early mornings and sometimes into the evenings (but we'll get to that later) to provide Bend with wholesome, fresh baked breads. Between bites of herb-and-oil bread from Bend's newest bakery, Baked, I've compiled a short list of some of our favorite Bend bakeries.

While Bend is famous for its vast numbers of coffee roasters and coffee shops, dunk-worthy pastries are often harder to find. But when found, that perfectly moist muffin, that flaky-buttery croissant, or that corn-crusted caraway rye loaf tastes as if it must have been sent from above.

A recent surge in gourmet street food vendors has added welcomed diversity to Bend's vibrant casual dining scene. Local food vendors include former chefs who have tired of the restaurant scene, but can't give up their love affair with good food. For others, a food cart is a means to start a small business and grow a base of regular customers before opening a full-scale restaurant or moving into wholesale markets.

A recent surge in gourmet street food vendors has added welcomed diversity to Bend's vibrant casual dining scene. Local food vendors include former chefs who have tired of the restaurant scene, but can't give up their love affair with good food. For others, a food cart is a means to start a small business and grow a base of regular customers before opening a full-scale restaurant or moving into wholesale markets.

Lets face it – almost anyone can grill a burger. You need only marginally better grilling skills to grill chicken (even less if you plan to eat all that blackened chicken skin), but to create a great rack of ribs is a culinary challenge. It takes time and patience to prepare this tricky cut of meat in order to render all of its delicious, tender love. For the home cook without a giant smoker, use a flavorful spice rub, a long slow roast, and a final trip to the grill to add a flavorful glaze and a crisp exterior that will leave you with sticky fingers and the satisfied feeling that all that patience was totally worth it. It takes hours to make a great rack of ribs, so plan ahead and take your time.
I had the pleasure of visiting with Brian Dioguardi, chef and owner of Baldy's BBQ on Century Drive, and he was happy to share his rib-making secrets. Dioguardi hails from Chicago, a city that is no stranger to great food and great BBQ, and started his culinary career at the tender age (no pun intended) of 15 working in a friend's barbecue restaurant. Soon he was traveling on the competitive barbecue circuit where he spent the next 15 years. He eventually bought the restaurant where he worked and gave up competing, but never lost his true passion to make “something really good.”