Food & Drink

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.

Piling it High at Volo.Ah, downtown Bend, the heart of Central Oregon. Its quaint small town look mixes with urban sidewalk urban appeal;. There are even “lofts” (note: not apartments) to promote downtown luxury living, which is a far cry from the days in which the only folks who lived downtown were those who needed to be in walking distance of the nearest bar.

Volo is the new and hip thing (albeit lesser known) and its opening carried almost as much hype as the opening of Deep. Dressed in black, grey and white the interior of Volo is a combo of modern and ’80s retro, recalling a time when stark color contrasts were a la mode.
The room is artfully carved into three sections by grand metal sculptures. The bar, which has the most jubilant atmosphere of the restaurant, is staffed with ridiculously good-looking people attentively serving house drinks like the Purple Haze, Glacier Ice Cosmo and Roses are Red to well-heeled clientele soaking up the see-and-be-seen ambiance.

Piling it High at Volo.Ah, downtown Bend, the heart of Central Oregon. Its quaint small town look mixes with urban sidewalk urban appeal;. There are even "lofts" (note: not apartments) to promote downtown luxury living, which is a far cry from the days in which the only folks who lived downtown were those who needed to be in walking distance of the nearest bar.
 
Volo is the new and hip thing (albeit lesser known) and its opening carried almost as much hype as the opening of Deep. Dressed in black, grey and white the interior of Volo is a combo of modern and '80s retro, recalling a time when stark color contrasts were a la mode.
The room is artfully carved into three sections by grand metal sculptures. The bar, which has the most jubilant atmosphere of the restaurant, is staffed with ridiculously good-looking people attentively serving house drinks like the Purple Haze, Glacier Ice Cosmo and Roses are Red to well-heeled clientele soaking up the see-and-be-seen ambiance.

It took some time to arrive but it seems that summer has finally settled into Central Oregon. Now that it’s here, it’s time to take stock of some of the new outdoor dining options around town, as well as some of the standbys.
ANTHONY’S HOMEPORT
475 SW Powerhouse Dr., Shops at the Old Mill District. 389-8998. Anthony’s is part of a small Seattle-based chain that has found a niche here in Bend’s Old Mill. Best known for its excellent summertime patio dining when patrons can watch the river roll by, and, on occasion, eavesdrop on a Les Schwab Amphitheater headliner, Anthony’s specializes in seafood, but offers a diverse menu. (Try the halibut tacos for lunch.) A sleek open kitchen offers diners a distinctly modern experience without the froufrou dishes.
BEND BREWING COMPANY
1019 NW Brooks St. 383-1599 Size isn’t everything when it comes to patio dining, and, ahem, other stuff too. Case in point, the BBC’s backyard patio where patrons can sip down a local micro while watching the Deschutes River roll by. A special thanks to the real estate slowdown on this one, as the patio would have been boxed in by adjacent development before the slump pulled the rug out from the project. Oh well, guess we’ll just have to cry in our beer. BBC’s atmosphere, food and locally crafted beers have earned it a large and loyal clientele in Bend’s crowded brewpub market. Check out Local’s Night on Tuesdays starting at 4 p.m. when the pints are $2.25.