Food & Drink

The dog days are here and with the prevalence of new eateries in Central Oregon there are bound to be a few that succumb to the heat of competition. Ernesto's is calling it quits after a decade of serving big portions of traditional Americanized Italian fare. The building that once housed a church and then Le Bistro (the popular French restaurant owned by Chef Axel Hoch) will hopefully be put to good use as another restaurant. On its second go around, Makahna's is reportedly going under and has closed the doors on its recently opened location on Galveston. Makahna's originally opened on Greenwood in the space currently occupied by Super Burrito.
 
Over on Newport, Kebaba has launched a line of Middle-Eastern food that will be appearing in the deli sections of local grocery stores. A traditional hummous, harrissa-spiced red pepper hummous, babaganouj (eggplant spread), and green salsa/hot sauce will be available at Newport Market, Riley's Market (in NW Crossing), Produce Patch, Whole Foods, Jackson's Corner (formerly Delaware Market) and Nature's. Kebaba has also added a rotating tap at the restaurant location that will feature seasonal and rare beers - Saisson du Pont will debut on July 15th and is perfect sipping while enjoying the new air conditioning.

The dog days are here and with the prevalence of new eateries in Central Oregon there are bound to be a few that succumb to the heat of competition. Ernesto’s is calling it quits after a decade of serving big portions of traditional Americanized Italian fare. The building that once housed a church and then Le Bistro (the popular French restaurant owned by Chef Axel Hoch) will hopefully be put to good use as another restaurant. On its second go around, Makahna’s is reportedly going under and has closed the doors on its recently opened location on Galveston. Makahna’s originally opened on Greenwood in the space currently occupied by Super Burrito.

Over on Newport, Kebaba has launched a line of Middle-Eastern food that will be appearing in the deli sections of local grocery stores. A traditional hummous, harrissa-spiced red pepper hummous, babaganouj (eggplant spread), and green salsa/hot sauce will be available at Newport Market, Riley’s Market (in NW Crossing), Produce Patch, Whole Foods, Jackson’s Corner (formerly Delaware Market) and Nature’s. Kebaba has also added a rotating tap at the restaurant location that will feature seasonal and rare beers – Saisson du Pont will debut on July 15th and is perfect sipping while enjoying the new air conditioning.

Wrap it up to go. Le Cakery has one of the best enticements a retail spot could ask for: The luscious, sugary aromas of baking cakes. Upon entering the parking lot off of Galveston Avenue, you are struck by the warm, comforting smell that takes you by the nose and leads you to a little pink sliver of a shop staffed by two high-energy ladies cooking, decorating, selling and storing all their goods in about 400 square feet of space.
 
Ida Green Gurule and Karin Denman met in a Jazzercise class and started brainstorming about opening a specialty bakery. While living in Tacoma, Gurule owned a wholesale bakery specializing in cookies and challah. But this time she wanted to do something a bit different and, at the suggestion of Denman, decided on decorative Bundt cakes and cupcakes, as well as cookies, bars and challah.
Once they returned from a research trip to California, they started testing recipes using their fellow Jazzercise students as guinea pigs. "We would do blind tastings of cupcakes and samples of different cakes to find out what people liked," explains Gurule.

Wrap it up to go. Le Cakery has one of the best enticements a retail spot could ask for: The luscious, sugary aromas of baking cakes. Upon entering the parking lot off of Galveston Avenue, you are struck by the warm, comforting smell that takes you by the nose and leads you to a little pink sliver of a shop staffed by two high-energy ladies cooking, decorating, selling and storing all their goods in about 400 square feet of space.

Ida Green Gurule and Karin Denman met in a Jazzercise class and started brainstorming about opening a specialty bakery. While living in Tacoma, Gurule owned a wholesale bakery specializing in cookies and challah. But this time she wanted to do something a bit different and, at the suggestion of Denman, decided on decorative Bundt cakes and cupcakes, as well as cookies, bars and challah.
Once they returned from a research trip to California, they started testing recipes using their fellow Jazzercise students as guinea pigs. “We would do blind tastings of cupcakes and samples of different cakes to find out what people liked,” explains Gurule.

When talking to Lisa Glickman about her new endeavor, she draws a distinct line between her work and that of a personal chef. Personal chefs, she says, are geared toward daily food preparation or small family events. She also says she isn't a caterer, as she does not have specific menus items to choose from and doesn't do events for over 20 people. But Glickman is all about events - anywhere from 10-20 people - combining cheffing with party planning and decorating.

When talking to Lisa Glickman about her new endeavor, she draws a distinct line between her work and that of a personal chef. Personal chefs, she says, are geared toward daily food preparation or small family events. She also says she isn’t a caterer, as she does not have specific menus items to choose from and doesn’t do events for over 20 people. But Glickman is all about events – anywhere from 10-20 people – combining cheffing with party planning and decorating.

BALDY'S BARBEQUE
Who knew some of the best BBQ to be had was in Central Oregon? Check out the great a la carte lunch deals, including the beef brisket sandwich for $6.25, add fries or mashers and slaw or beans for an extra $1.50 and make it a platter. Baldy's relatively inexpensive, unpretentious, powerfully flavorful 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. And don't forget the award-winning sauce. 235 SW Century Dr. 385-7427.
 
BEND BREWING COMPANY 
The BBC brews up expertly crafted micro-brews and tasty pub food at its Mirror Pond location. Check out Local's Night on Tuesdays starting at 4 p.m. when the pints are $2.25. Make sure to try some of the seasonal ales like the Nitro Nut Brown - yummmm. We love the atmosphere, the fries, and did we mention the beer yet? 1019 NW Brooks St. 383-1599

BALDY’S BARBEQUE
Who knew some of the best BBQ to be had was in Central Oregon? Check out the great a la carte lunch deals, including the beef brisket sandwich for $6.25, add fries or mashers and slaw or beans for an extra $1.50 and make it a platter. Baldy’s relatively inexpensive, unpretentious, powerfully flavorful 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. And don’t forget the award-winning sauce. 235 SW Century Dr. 385-7427.

BEND BREWING COMPANY
The BBC brews up expertly crafted micro-brews and tasty pub food at its Mirror Pond location. Check out Local’s Night on Tuesdays starting at 4 p.m. when the pints are $2.25. Make sure to try some of the seasonal ales like the Nitro Nut Brown – yummmm. We love the atmosphere, the fries, and did we mention the beer yet? 1019 NW Brooks St. 383-1599

When Source publisher Aaron Switzer asked me to be a judge in the Iron Chef competition at the Bite of Bend last weekend, I thought, "How hard could it be?"
 
Because I don't watch television, I had never seen the show. But thanks to the pervasiveness of pop culture, I knew there would be two chefs competing head-to-head, a secret ingredient, and some creative dishes. My only hope was that I wouldn't have to eat anything disgusting, like shrimp or scallops, oysters or organs.
The first competition on Saturday was a breeze, at least for me. Two chefs faced off over game hen. Both appetizers and entrees were exquisitely presented and delicious. There was shrimp involved, but not too much. There was wine and sunshine. Life was good.
Blue Olive at Brasada Ranch and Jackalope Grill went head to head in the second round, but I remember the secret ingredient the most: pork belly. Basically, this is a fresh slab of bacon. Anyone who knows me knows I love bacon. In my world, the food pyramid is wrapped in bacon. I host an annual Pork of July party. When emcee Sandy Henderson of BendFilm asked the judges how we felt about pork belly, I gushed that I was in hog heaven.

When Source publisher Aaron Switzer asked me to be a judge in the Iron Chef competition at the Bite of Bend last weekend, I thought, “How hard could it be?”

Because I don’t watch television, I had never seen the show. But thanks to the pervasiveness of pop culture, I knew there would be two chefs competing head-to-head, a secret ingredient, and some creative dishes. My only hope was that I wouldn’t have to eat anything disgusting, like shrimp or scallops, oysters or organs.
The first competition on Saturday was a breeze, at least for me. Two chefs faced off over game hen. Both appetizers and entrees were exquisitely presented and delicious. There was shrimp involved, but not too much. There was wine and sunshine. Life was good.
Blue Olive at Brasada Ranch and Jackalope Grill went head to head in the second round, but I remember the secret ingredient the most: pork belly. Basically, this is a fresh slab of bacon. Anyone who knows me knows I love bacon. In my world, the food pyramid is wrapped in bacon. I host an annual Pork of July party. When emcee Sandy Henderson of BendFilm asked the judges how we felt about pork belly, I gushed that I was in hog heaven.