Food & Drink

A glimpse of the New Look Blacksmith.After a total remodel in which a new illuminated alabaster bar greets
diners, Executive Chef and co-owner Gavin McMichael has updated the
Blacksmith’s menu, honed the service and revamped the interior to bring
a fresh mix of modern and rustic touches to the Blacksmith’s solid “new
ranch comfort food” foundation.

The menu is a bevy of seemingly
lowbrow dishes like cheese steak, pot pie, corn dogs and meatloaf. Once
the dishes arrive it is evident that the play on words is the only
lowbrow thing about this meal. The Blacksmith Cheese Steak is a
melt-in-your-mouth combination of beef tenderloin strips on a crispy
crostini, caramelized pearl onions, wild mushrooms, leeks and a creamy
potato sauce infused with truffle essence all topped with shaved Tumalo
Farms Pond Hopper cheese – not exactly the greasy deli sandwich popular
on the other coast.

A Clif Bar and a Camelbak might be all you need to survive a Nordic ski trip to a local shelter, but why stop there? As long as you're carrying a pack, you might as well fill it with something delicious to beat the bonk. Since local ski shelters have woodstoves, creating a gourmet feast in the forest is actually quite simple.
Start a fire: The ski shelters are stocked with split firewood, but you still need kindling. Before you leave the house, wrap a small bundle of sticks in a section of newspaper. (I'd be honored if you used this page, in fact.)
Take along a thermos: Or two, if you've got 'em. Fill the first Thermos with homemade hot cocoa, or pick up a chocolate & peanut butter latte (my favorite) on the way up the hill.

A Clif Bar and a Camelbak might be all you need to survive a Nordic ski trip to a local shelter, but why stop there? As long as you’re carrying a pack, you might as well fill it with something delicious to beat the bonk. Since local ski shelters have woodstoves, creating a gourmet feast in the forest is actually quite simple.
Start a fire: The ski shelters are stocked with split firewood, but you still need kindling. Before you leave the house, wrap a small bundle of sticks in a section of newspaper. (I’d be honored if you used this page, in fact.)
Take along a thermos: Or two, if you’ve got ’em. Fill the first Thermos with homemade hot cocoa, or pick up a chocolate & peanut butter latte (my favorite) on the way up the hill.

Sushi with miso soup at DeepSince Deep opened I have heard everything from rave reviews to bitter complaints about the downtown restaurant. Rarely were the complaints about the food or the atmosphere, but rather the price and the service. It was time I quit dabbling in the occasional appetizer and mixed drink and took the plunge - go hungry, thirsty and with time there's money to spare.
When we arrived, our reserved table was ready for us and artfully set with chopsticks resting on shiny stone pillows next to frosted glass soy dishes and crisp white napkins.
We started with some edamame, which was stir-fried with garlic and togarashi clinging to the warm, velvety skins; the flavors were salty, spicy and nutty. We ordered five more things off every part of the menu to start our meal. That sounds like a lot of food, but all the orders at Deep, regardless of price, are small and meant to be only part of a meal.

Sushi with miso soup at DeepSince Deep opened I have heard everything from rave reviews to bitter complaints about the downtown restaurant. Rarely were the complaints about the food or the atmosphere, but rather the price and the service. It was time I quit dabbling in the occasional appetizer and mixed drink and took the plunge – go hungry, thirsty and with time there’s money to spare.
When we arrived, our reserved table was ready for us and artfully set with chopsticks resting on shiny stone pillows next to frosted glass soy dishes and crisp white napkins.
We started with some edamame, which was stir-fried with garlic and togarashi clinging to the warm, velvety skins; the flavors were salty, spicy and nutty. We ordered five more things off every part of the menu to start our meal. That sounds like a lot of food, but all the orders at Deep, regardless of price, are small and meant to be only part of a meal.

I have always loved airports. Even now, when the experience means throwing away expensive perfume and padding through security barefoot, airports still represent the possibilities of distant locales and reunions with loved ones. It is the hope of travel, whether near or far, big plane or small, that evokes a palpable human electricity in all airports. From the tactile experience of walking across the tarmac at Redmond to the sci-fi glass tubes of Charles De Gaulle, airports are about adventure.
For some of us, air travel for business is a must - and anticipated with dread. But for those of us that may want to travel a bit more, or just miss those vagabond days of hopping on a plane once a year to spend all our minimum-wage earnings on sojourns in far-off lands, we welcome any opportunity to have a pleasant airport experience.

I have always loved airports. Even now, when the experience means throwing away expensive perfume and padding through security barefoot, airports still represent the possibilities of distant locales and reunions with loved ones. It is the hope of travel, whether near or far, big plane or small, that evokes a palpable human electricity in all airports. From the tactile experience of walking across the tarmac at Redmond to the sci-fi glass tubes of Charles De Gaulle, airports are about adventure.
For some of us, air travel for business is a must – and anticipated with dread. But for those of us that may want to travel a bit more, or just miss those vagabond days of hopping on a plane once a year to spend all our minimum-wage earnings on sojourns in far-off lands, we welcome any opportunity to have a pleasant airport experience.

The Special Bowl of rice noodles, clam, pork belly and scallions in a chili-soy broth at Marz Bistro. Years ago, three perennially hip couples who had been working in
restaurants most of their adult lives decided to give Bend what it
really needed - an urban-feeling oasis of world cuisine, moderate
prices and a creative list of wines priced at half the normal
restaurant mark-up.

Bright colors and wavy booths, salt shakers that
look like squeezy baby toys and a mirror ball helped the atmosphere
attain something that had never been attempted in Bend. The food was
lauded as wonderfully different, a great value and served up from a
down-to-earth, fashion-minded staff.

The Special Bowl of rice noodles, clam, pork belly and scallions in a chili-soy broth at Marz Bistro. Years ago, three perennially hip couples who had been working in
restaurants most of their adult lives decided to give Bend what it
really needed – an urban-feeling oasis of world cuisine, moderate
prices and a creative list of wines priced at half the normal
restaurant mark-up.

Bright colors and wavy booths, salt shakers that
look like squeezy baby toys and a mirror ball helped the atmosphere
attain something that had never been attempted in Bend. The food was
lauded as wonderfully different, a great value and served up from a
down-to-earth, fashion-minded staff.

A spot of milk with your tea at Townshend’s, Bend’s new downtown teahouse.As the menu at Townshend's Tea Company states, tea has been relegated
second-class status in the States. Ever since rogue colonists tossed
their British rulers' supply overboard into Boston harbor, tea has
taken a back seat to the more pungent, and stimulating, coffee bean.
The new downtown teashop, Townshend's, embraces that underdog
reputation, offering an unabashed sanctuary for tea leaves and tea
lovers.
The location that housed Pfundementals for as many years as I
can remember has been cleaned up, buffed out and infused with a
tea-worthy atmosphere. Retro, antique and modern furniture blend with
the polished concrete floors, pillowed benches and brick walls to lend
a tranquil, but energetic, climate that is imbued with alternative
atmospheric music. The menu is extensive and slightly intimidating for
the tea neophyte. To alleviate some of the possible stress of deciding
from more than 100 teas and infusions, owner Matt Thomas has divided
the selections into types of teas such as white, rooibos and oolong;
rare and top-grade teas like matcha, bao zhong and pu-erh wang; as well
as separating out the infusions which are listed under "Apothecary".