Stuffed!

There are two things we love above all else: Christmas and pork products. It seems that we’re not the only ones.

We just received a call from the folks over at the Decoy. Apparently, the Decoy is changing it’s name to Bond Street Grill, changing its menu and reopening on Monday under the same ownership.

We just got a press release from Spork – the restaurant in an airstream that travels around Bend, serving amazing street food. Well, it looks like Spork isn’t exactly closing for the winter like we thought – instead, they’re starting a series of pop-up restaurant nights.

This Wednesday, Sara Miles will be speaking at Common Table during a $50/seat fundraiser. This is kind of a big deal.

Recently, we’ve been contemplating how not to light our house on fire this Thanksgiving. Luckily, Good Morning America decided to start a grease fire and demonstrate how to put it out properly.

Since it is negative 50 degrees today (well, almost), I needed a soup and sandwich fix. The Downtowner at The Summit Saloon is my go-to for soup, and today didn’t disappoint – the chicken and dumplings soup tasted like hugs and rainbows.

Sometimes, genius happens where you least expect it. Yesterday, it was on foodnetwork.

As much as I try to have my finger on the pulse of the food scene here in Bend, I have to admit I haven’t been that aware of vegan offerings. Honestly, it wasn’t until I talked to the folks from VegNet (vegnetbend.

I just talked to Tom Rice, a local former chef and author of a new book (only available online for now at eatefficiently.com) called The I'd-Rather-Not Cook Book: Bachelor(ette) Culinary Science.

Marz Bistro, which was bought by the Blacksmith’s chef Gavin McMichael a couple of months ago, has been open for a few weeks now. I went in for lunch today and was stoked to see, among other lunch menu items, the elusive, beautiful creation known as Pho.