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The Jackalope Grill Blog

• January 27, 2012
• 18:19

  Short Rib Recipe for Winter Braising

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  Here is a link to one of my favorite rib recipes.  The flavors meld together in totally unexpected ways.

  
• 17:48

  3 Courses $30: Tuesday Jan 31st Customer Appreciation Dinner

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  We will open the meal with a bowl of my hearty winter vegetable soup  Next we will serve the classic Veal Saltimbocca with creamy polenta and wilted greens. Saltimbocca is made by securing a slice of procuitto and a fresh sage leaf to the top of a veal cutlet.  It is quickly sauteed and served with a quick pan sauce. To finish the meal, our dessert is a wine poached pear served warm with mascarpone cream and marzipan.

  
• November 04, 2011
• 11:19

  Customer Appreciation Dinner Wednesday, November 9

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  Here is something to get you out of the house without breaking the bank. How about a three course dinner for $30?  I’m planning to start with a seasonal cabbage and apple salad followed by a grilled Carlton Farms bone-in pork chop on creamy sun-dried tomato polenta with sauce chasseur and wilted spinach and finally Kathy’s apple spice cake with ice cream for dessert.  We’ll have some specially priced wines available to complete the meal. You can’t beat the value!

  
• September 06, 2011
• 12:16

  Sunday, September 18: An evening with St. Innocent

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  Mark Vlossak, the idiosyncratic partner and winemaker at St. Innocent Winery, is coming to Bend for another winemaker dinner at the Jackalope Grill.  If you know what is going on in the winery this time of year, you’ll know that it is an honor for Mark to give us his time for our Wine Maker’s Dinner. St. Innocent produces small lots of handmade, vineyard-designated wine from some of the best sites in the Willamette Valley. Year after year, St. Innocent Winery has received recognition from throughout the country and around the world for its outstanding Pinot noir, beautifully crafted white wines, and fair pricing. Mark says, “My goal is to produce wines that are balanced, complex, and age worthy that reflect the nuances of their terroir.” Quoting Jay Miller in the Wine Advocate: “Mark Vlossak continues to turn out some of Wilamette Valley’s finest wines in his new digs in the Eola-Amity Hills AVA. I have been working with Mark on the menu. If you remember the 2009 dinner, this again will be an event not to be missed.

  
• June 28, 2011
• 12:27

  We Won! “Top Chef” Title Belongs to the Jackalope Grill

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  The Jackalope Grill competed in Bend’s “A Bite of Bend Top Chef Competition”  on Saturday and Sunday (June 25 and 26).   Sous-chef Ryley and I were very happy to win this event.  We competed against a strong field of Bend’s best restaurants and, as a result, had to bring our “A  game.”  In  the three matches we used three ingredients:  sea scallops, pork shoulder and albacore tuna.  In 45 minutes we created 8 plates– 4 appetizers and 4 entrees for each match.  Of course, we had to win all three matches to win the title.  It was quite a challenge and I was quite fatigued at the end of it.  We want to thank the Bite of Bend organizers, the judges who donated their time and to all of the restaurant’s fans who turned out in person to cheer us on– it definitely helped!

  
• 11:50

  Thursday, July 7: An Evening with Chehalem Winery

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  We are very happy and excited to present a winemaker dinner with one of the top wineries in Oregon.  Chehalem traces its history back to vineyard operations started by Harry Peterson-Nedry in 1980 at Ridgecrest Vineyards, the pioneering wine operation on Ribbon Ridge, northwest of Newberg, Oregon.   Bill and Cathy Stoller joined Harry in the winery in 1993 and subsequently began Stoller Vineyards—a densely planted, 125 acres on Stoller family farmlands at the southern tip of the Dundee Hills.  Corral Creek Vineyards, adjacent to the winery facility, is Chehalem’s third estate vineyard.

  There is a constant stream of praising reviews for their both their Pinot Noirs and their white wines  coming from national and regional press and it is easy to see why.  They are not followers of today’s fads but in their words: “we think our objective is not to follow today’s trends, but is to lead to a novel future that is stimulating, exciting and beautiful…”  We have a menu for this event that, we believe, showcases fully their wines.

  Wynne Peterson-Nedry (daughter of one of the legends of Oregon Pinot Noir production) is coming to supply narrative and answer any questions you may have. Wynne has been at Chehalem from the beginning, being a 6-month old in arms as they signed on the original property that would become Ridgecrest Vineyards, personally labeling by hand most of the first release 1990 Ridgecrest Vineyards Pinot Noir, working part of harvest twice despite high school (as part of a chemistry project) and college (break) rigors, and working summers for several years.  Now, with a Masters degree from UC Davis’ Viticulture & Enology, she is the assistant winemaker.

  
• June 02, 2011
• 12:45

  An Evening with Forgeron Cellars: Monday, June 13

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  On Monday, June 13 Tim’s Supper Club is presenting a wine maker dinner with Forgeron Cellars. Forgeron is the French word for blacksmith as their winery/tasting room was the former site of a blacksmith shop. The word “Forgeron” also has a slightly different meaning in French, referring to artisans who build with their hands combining experience with an extensive knowledge of their trade.  Founded in 2001 by a group of investors, mostly from the Walla Walla Valley, who have been involved in the wine industry since 1989.   Forgeron Cellars is one of Washington’s finest wineries and has one of its finest winemakers.  The wines produced by Forgeron appear on our wine list and we are very excited to pair their wine with our food for a wonderful insightful dinner for you.  Anne Hull, assistant wine maker, will be here that evening to provide narrative and answer any questions you may have.  See the menu here.

  
• May 28, 2011
• 11:56

  Can You Believe Yelp’s Online Reviews?

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  The New York Times recently published a very illuminating  article entitled “A Rave, a Pan, or Just a Fake?”  I don’t know why but I was shocked to find out that many of Yelp’s reviews are actually written in India!  Here is an excerpt: “As a consumer review Web site, Yelp is so big and influential that it has given rise to a small, semi-underground group of entrepreneurs who, for a fee, will post a rave about your company.  Others will post a negative review about your rivals.” …” Among them is Fiverr.com, where people advertise tasks they are willing to perform for five bucks. A recent ad posted by “Katmoney” — many job seekers use pseudonyms — offered to write convincing negative reviews posted to a Yelp page of your choosing.”  After just a few minutes I found this example– its not just Yelp but Trip Adviser and others! Who knew?  Like everything else, let the buyer beware!

  
• May 27, 2011
• 15:21

  Elk Medallions on Sale this Weekend

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  Special pricing on one of our most popular and highly regarded plates.  Tonight it is served with truffled mashed potatoes, fresh vegetables and red wine jus.  View all of this weekend’s specials here.

  
• May 21, 2011
• 15:13

  Why Does USA Lead the World in Per Capita Cancer?

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  This is a must watch.  Its a short video highlighting what has gone wrong with factory food.  You can’t help but be moved.

  
• May 19, 2011
• 14:04

  Pan-Roasted Petite Tender Only $25 This Weekend

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  We are continuing with our special pricing on Columbia River King Salmon.  New this weekend is our pan-roasted petite tender with balsamic caramelized onions and blue cheese crumbles and served with roasted garlic mashed potatoes.  Click here to see this weekend specials.

  
• May 13, 2011
• 13:50

  Weekend Specials for Friday and Saturday (5/13 & 5/14)

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  You can view our specials menu for this weekend here.

  
• April 28, 2011
• 13:48

  Swiped: Banks, Merchants And Why Washington Doesn’t Work For You

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  Interchange fees on credit cards are one of our largest expenses.  This article details the little known effects on both small businesses such as ours as well as the costs to our customers.  Even more interesting, this debate is a metaphor for the way business is done in D.C.

  “The swipe fee debate, as mundane as it may appear, is emblematic of how Washington works today — and helps explain why Congress hasn’t passed an appropriations bill in years, can’t write an annual budget, is flirting with defaulting on the country’s debt and effectively gave up on job-creation efforts in the midst of a brutal economic downturn. There are, to be sure, a variety of reasons that Congress is zombified, but one of the least understood explanations is also one of the simplest: The city is too busy refereeing disputes between major corporate interest groups.”

  
• April 25, 2011
• 11:36

  Mother’s Day Sunday May 8, Jackalope Open

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  We will be open on Mother’s Day, Sunday, May 8. 

  
• April 12, 2011
• 12:41

  Cooking Central Oregon Style: Molten Chocolate Cupcakes

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  Here is a link to the molten chocolate cupcake recipe that I demonstrated in the last episode of Cooking Central Oregon Style.

  
• 11:39

  Chateau de Montfaucon Winemaker Dinner Sunday, April 17

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  The dinner menu features foods from this area in France.  The wines will be presented by M. Rodolphede Pins, the winemaker of his family’s estate, Chateau de Montfaucon. The chateau, which is the oldest occupied castle in France at about nine hundred years old, sits across the Rhône River from Châteauneuf-du-Pape. M. de Pins is a graduate of the UC Davis school of Oenology and Viticulture and has made wine in Australia and in Chateauneuf-du-Pape at Vieux Telegraphe, one of the most prestigious wineries in Châteauneuf-du-Pape. This will be a unique opportunity to taste the complex and elegant Rhône wines produced by Chateau du Montfaucon and to learn about them from the winemaker in person. How often do we have the opportunity to hear from a winemaker from France in Bend?

  
• March 21, 2011
• 11:56

  Patricia Green Winemaker Dinner on Wednesday, March 30.

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  Wednesday, March 30, 2011, Willamette Valley star winemaker Patricia Green co-owner and winemaker for Patricia Green Cellars will be pouring current releases as well as library selections (some from magnums) at a five-course dinner prepared by Chef Timothy Garling.  Most people familiar with Patty Green wines say they are accessible when young, and age well in the cellar. At this dinner you will get chance to test this statement as she has included selections from the 2000, 2003, 2007 and 2009 vintages.

  As Ken Wright said, “She so obviously loves what she is doing and she wears that enjoyment. She loves it right down to her soul.”  The cost for this special event is $90.  Reservations are required. For more information call the restaurant (541.318.8435) or e-mail the Jackalope Grill

  
• February 09, 2011
• 14:59

  The Time Has Come

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  Whenever I think about oysters, I cannot help but think of the Lewis Carrolls’s  walrus and the carpenter’s walk along the briny beach.  On March 1, we will present our second annual All-Oyster Dinner.  Here is a link to the menu. The price for this memorable 6 course dinner is $42.  We are working on wine pairings for the dinner and we promise some exciting finds.  The supplement for the 6 glasses of wine is $20.  Contact the restaurant at 541.318.8435 or email us at info@jackalopegrill.com for reservations or additional information.

  
• February 08, 2011
• 12:40

  February 8 Bend Bulletin Article Features Recipe for Orange and Ginger Braised Short Ribs

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  The story is about using citrus in foods.  Here is a link to this interesting story which contains the recipe.

  
• February 07, 2011
• 13:15

  A Food Manifesto for the Future

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  Mark Bittman is one of my favorite food writers.  The “Minimalist” column ran for years in the NY Times.  When he writes that we should “Encourage and subsidize home cooking. (Someday soon, I’ll write about my idea for a new Civilian Cooking Corps.) When people cook their own food, they make better choices. When families eat together, they’re more stable. We should provide food education for children (a new form of home ec, anyone?), cooking classes for anyone who wants them and even cooking assistance for those unable to cook for themselves”  I pay attention because this mirrors my own thinking.

  
• 13:01

  WTW February 21st Seminar “Patricia Green Cellars” Presented by Patty Green

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  Patricia Green Cellars is located in the Ribbon Ridge district of Yamhill County.  The winery, owned by Patty and partner Jim Anderson, produces Pinot Noirs that show the distinction of the far flung vineyards with which they work.  Most people familiar with Patty Green wines say they are accessible from the moment the cork pops and they age well in the cellar.  Oregon has shown itself to be one of the few truly great wine growing regions in the world, and Patty Green wines prove this to be true as her wines are well balanced and great with food.

  
• November 26, 2010
• 10:00

  12/20 WOMEN TASTING WINE: Sparkling Wines

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  WOMEN TASTING WINE: Sparkling Wines
  Monday, December 20

  From WTW: “In view of the approaching holidays, the December Women Tasting Wine Seminar will feature Sparkling Wines, with sparklers aimed at every price range and occasion. Dennis Sienko of Bend Wine Cellar will guide us through these wines, and Chef Tim will create some delectable dishes to pair with them. This is a chance for you to dress a little “sparkly” yourself and enjoy the festivity of the occasion.”??We will meet on Monday, December 20, from 4:00-6:00, at Jackalope Grill. The cost is $45. Seats for this seminar will go quickly, so make your reservation as soon as possible: contact Diane Sienko at Bend Wine Cellars (388-7564), or go to the Women Tasting Wine website.

  Please arrive 15 minutes early for Women Tasting Wine.

  Click for menus from past Women Tasting Wine seminars.

  
• November 24, 2010
• 15:55

  Chef Timothy Garling Guest On KTVZ’s “The Chef’s Table”

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  In case you missed it, Tim appeared three times on “The Chef’s Table,” where he demonstrated his Pan Seared Beef Filet with Brandied Green Peppercorn Sauce, ( Click here for the video and the recipe.), Green-lip mussels in Thai Style Curried Coconut Sauce as well as Bananas Foster.

  
• 15:49

  November & December Events & Special Hours

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  November & December Events & Special Hours

  Closed Tuesday November 23rd
  In preparation of Thanksgiving.
  ~

  Open Wednesday November 24th  5:00 to close.
  ~

  OPEN
  Thanksgiving, Thursday,
  November 25
  4:00-7:00pm
  Enjoy Thanksgiving Dinner at The Jackalope Grill!
  ~

  Friday and Saturday November 26th and 27th
  5:00 to close.
  ~

  CLOSED
  Friday,
  December 3
  Private function.
  ~

  OPEN
  Monday,
  December 6
  Regular dinner service.
  ~

  Women
  Tasting Wine
  Monday, December 20, 4:00-6:00pm
  Sparkling Wines is the theme.
  Cost is $45. For reservations, please contact Diane Sienko at Bend Wine Cellars, 541-388-7564.
  ~

  OPEN
  Friday,
  December, 24
  Christmas Eve Regular dinner service.
  ~

  CLOSED
  Saturday,
  December 25
  Merry Christmas!
  ~

  OPEN
  Monday through Thursday December 27th through the 30th.
  Regular dinner service.
  ~

  OPEN
  Friday,
  December 31
  New Year’s Eve!
  Regular dinner service.
  ~

  CLOSED
  Saturday,
  January 1
  New Year’s Day Happy 2011!
  ~

  Tim’s Supper Club
  NONE IN DECEMBER
  Resumes in January.
  ~

  Our private dining room is perfect for your meeting or holiday party.
  Let us prepare a special menu just for you.
  ~

  Reservations: 541-318-8435

  
• September 03, 2010
• 16:21

  9/28 Tim’s Supper Club “Alsace”

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  Tim’s Supper Club At the Jackalope Grill

  Tuesday, September 28. Door opens at 5:00 pm.
  Cost is $39. Wines paired for this dinner available for a $20 Supplement.  In addition, we have waived our corkage fee for this event. Suggested Wine pairings are available on our blog.

  Menu

  Salade Vigneronne
  salad of seasonal greens with Gewurtztraminer dressing

  Choucroute Garnie a l’Alsacienne
  Carlton Farms smoked bacon, artisan sausages, braised sauerkraut

  Flammekueche
  puff pastry, fromage blanc, sliced onion, bacon

  Demi Coquelet au Riesling ”Wantzenau”
  roasted half Cornish game hen, spaetzles, Riesling sauce

  Strudel aux Pommes– Apfelstrudel
  apples, cinnamon, raisins & rum baked in pastry

  Tim’s Supper Club September Menu- printable PDF

  
• August 04, 2010
• 16:08

  Tim’s Supper Club, Foods of Provence – Wed., 8/18

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  This month’s Supper Club will explore the foods of Provence. Some of the dished included in this event will be soup, salad, Moules Provençale, roast lamb and, of course, dessert. The cost for this feast will be $42.00. Corkage fee waived for this event. Wine pairings will be available for an additional $17.00.

  
• 15:43

  10% Off Dinner With Innovation Theatre Works Ticket

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  Our neighbors at Innovation Theatre Works will be performing their first show in their brand new home at the Bend Performing Arts Center! “Bonnie & Clyde, The Musical” opens next Friday, August 13. Bring your ticket to the Jackalope Grill for 10% off the price of your dinner. What a wonderful way to spend an evening! For tickets and info, visit Innovation Theatre Works.

  
• 15:38

  Jackalope Grill Offering Outdoor Seating

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  Staring August 10, we will be offering outside seating. Come by and enjoy the beautiful summer evening weather! Seating available on a first come, first served basis.

  
• 15:24

  Visit Bend Staff Reviews Jackalope Grill

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  We were honored recently to have Visit Bend at The Jackalope, and we are delighted to read these comments from Visit Bend’s staff and volunteers:

  “Jackalope Grill will be on my special places list!”

  “Everything was excellent!”

  “A real hidden gem.”

  “The next great place to take your special date.”

  “Fresh, delicious cuisine around the corner from The Old Mill.”

  “It’s hard to pick a favorite entrée. I’ll recommend it highly!”

  “Order anything – you can’t go wrong!”

  Read the entire review here.

  
• 13:46

  Jackalope Grill Open Mondays In September

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  During the month of September, we will be open on Mondays, with the exception of September 20, which is set aside for Women Tasting Wine.

  
• August 03, 2010
• 17:27

  Women Tasting Wine, Forgeron Cellars – Monday, August 16

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  Marie-Eve Gilla, part owner and winemaker at Forgeron Cellars, received her Master’s in enology/viticulture at the University of Dijon and has been making premium wines in the Northwest for more than 10 years. The August WTW seminar will feature Ms. Gilla and some of her truly remarkable wines, accompanied by Chef Tim’s complementary food pairings.

  “Forgeron” is French for blacksmith, as this winery/ tasting room was the former site of a blacksmith shop. The word “forgeron” also has a slightly different meaning in French, referring to artisans who build with their hands, combining experience with an extensive knowledge of their trade.

  This is the vision that Marie-Eve Gilla, part owner and winemaker, brings to the winery each day, crafting complex, food-friendly wines from vineyards chosen for maturity and flavor profile.

  WTW will meet on Monday, August 16, from 4:00-6:00, at Jackalope Grill. Cost is $45, and your payment is your reservation. For reservations and details, go to Women Tasting Wine.

  
• July 05, 2010
• 17:55

  Women Tasting Wine, “Summer Wines” – Monday, July 19

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  From WTW: With apologies to George Gershwin, it’s “Summertime… and the drinkin’ is easy.” Now that summer is finally here, it’s time to think about those light, fun wines to sip out on the patio or to complement your light summer fare or barbecues. To that end, at the July 19 WTW Seminar Dennis Sienko of Bend Wine Cellar will guide us through seven wines meant to enhance those lazy, hazy days of summer. We will focus on whites, Rosés, and even some summer friendly red wines.

  Come and join us in tasting some lovely wines, paired with Chef Tim’s delicious food. WTW meets on Monday, May 19, from 4:00-6:00 pm, at the Jackalope Grill. Please arrive 15 minutes early for Women Tasting Wine. Cost is $45. For reservations, please contact Diane Sienko at Bend Wine Cellars (388-7564), or go to the Women Tasting Wine website.

  Click for menus from past Women Tasting Wine seminars.

  
• 17:51

  Bastille Day Dinner, Wednesday, July 14

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  Tim’s Supper Club
  Wednesday, July 14
  Bastille Day Dinner
  Cost is $39.00, and corkage fee will be waived.
  Click here for the Bastille Day Dinner menu at The Jackalope Grill.
  ~

  
• June 23, 2010
• 11:45

  10 Commandments of Ethical Eating

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  Alan Richman, GQ’s Food and Travel writer spent 30 days trying to dine ethically.  An article in the July GQ titled “Eat No Evil,” describes his quest.  I think that my favorite is “If you have to eat in airports, don’t.”  Another is “Transform your front lawn into a garden (be prepared for neighbors to consider you a fruitcake– or worse, a European).” (Ooops, here is a photo of our front lawn garden.) The article is not online but he has distilled some of his conclusions down to these ten commandments.

  
• May 14, 2010
• 13:01

  Why is a Salad More Expensive than a Big Mac?

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  I found this remarkable info-graphic yesterday. How much more clear can you make this issue?

  
• April 23, 2010
• 12:02

  Thai Style Vegetable Soup

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  Here is the most requested recipe from the Amalie Robert Estate tasting held at the Jackalope Grill on April 19.  This recipe is interesting because one can take a vegetable soup recipe and easily re-spice it to give your soups a whole new look.  This one is “fusion cuisine” that works.

  
• April 09, 2010
• 11:38

  April & May Events at The Jackalope Grill

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  Sunday, May 30, Memorial Day Weekend
  We will be open at 5:00 for regular dinner service.
  

  Monday, June 7, Tim’s Supper Club
  In this dinner we will be exploring the foods from the Loire Valley in France.  The best pork in France is grown here.  Culinary inventions from this area include the beurre blanc sauce and the Tarte Tatin.  Check out the menu here.  The wine pairings are listed here.

  
• April 02, 2010
• 18:05

  Share Your Favorite Cookbook

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  What’s Your Favorite Cookbook?

  We found the results interesting when a group of local friends and food lovers submitted their Favorite Cookbook recommendations. Of the 87 cookbooks, these are the recipients of more than one vote. Please take the time to leave a reply with your favorites and as a reward we will email you the list of the most popular cookbooks.  The Jame Beard Foundation recently published a list of “The Baker’s Dozen,” a list of the thirteen best baking cookbooks of all time.  You can examine that list here.

  4 Votes: “Silver Palate Cookbook” by Rosso and Lukins
  3 Votes: “The Best Recipe and The New Best Recipe” by Cook’s Illustrated
  3 Votes: “Joy of Cooking” by Rombauer
  2 Votes: “Molto Italiano” by Batali
  2 Votes: “The Better Homes and Garden Cookbook” by BH&G
  2 Votes: “Mastering the Art of French Cooking” by Child
  2 Votes: “The Way to Cook” by Child
  2 Votes: “Crème de Colorado” by Junior League
  2 Votes: “Emeril 20-40-60 Cookbook” by Lagasse
  2 Votes: “Favorite Recipes of American Home Economics Teachers” by Stovall, Carlson et al.
  Tim’s Submission: “The Art of Eating Well” by Artusi

  What’s your Favorite Cookbook? Post a Comment with your picks!

  Click the Comments link below to submit.

  
• March 22, 2010
• 15:14

  Looking Ahead to April

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  We will be open Easter Sunday April, 4 serving dinner from 3 until 7 pm.

  
• 15:02

  Thai Shrimp in Curried Coconut Sauce

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  Here is the most requested recipe from the last  Women Tasting Wine seminar presented by Sineann Winery.

  
• 12:27

  Classic Ragu Bolognaise Recipe

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  Here is the Marcella Hazan recipe from the last Women Tasting Wine seminar that I promised to post.

  
• March 10, 2010
• 12:22

  Looking Ahead to April

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  We will be open on Easter Sunday, April 4

  Serving dinner from 3:00 to 7:00.

  
• 12:09

  March Events

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  Tim’s Supper Club, March 17: Join us for a St. Patrick’s Day Feast.  We are offering our Dublin salad, braised beef brisket and Grandma Collins Chocolate Cake with fresh berries and clotted cream for $22.00. Corkage fee for this event will be waived.

  Women Tasting Wine, “The Wines of Sineann Winery,”  February 15, 4:00-6:00pm. The cost is $45. Your payment is your reservation.

  
• 11:56

  St. Patrick’s Day Feast Wednesday, March 17

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  Come join us for a Saint Patrick’s Day Feast!  Everybody’s Irish on St Paddy’s Day!

  Menu

  Dublin Salad

  Corned Beef, Champ (mashed potatoes with creamed spring onions) and Buttered Cabbage

  Grandma Collins’ Chocolate Cake with Fresh Strawberries and Clotted Cream.

  We will also have a wonderful selection of Irish beers and whiskeys.

  Corkage fee will be waived for this event.

  $22.00 per person.

  We open at 5:00

  
• February 26, 2010
• 12:53

  Recipe: Smokey Bacon and Corn Chowder

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  By popular demand, this is the most requested recipe from the last Women Tasting Wine Seminar.

  
• February 18, 2010
• 12:05

  February Events

   » ‎ The Jackalope Grill Blog

  Tags:    [edit]

  Tim’s Supper Club, February 9: For the first dinner we are offering our house dinner salad, salmon raifort and a selection of desserts for $26.00. Corkage fee for this event will be waived.

  Women Tasting Wine “The Many Faces of Chardonnay,” February 15, 4:00-6:00pm. The cost is $45. Your payment is your reservation.

  Looking Ahead: MARCH

  Chef Tim’s Cooking Class, March 1, “Do it yourself guide to the $6.00 Filet.” Space is limited, so sign up now!

  Saint Patrick’s Day Supper Club, March 17. Menu TBA. Three courses, $26.00. No corkage fee.

  
• 11:59

  3/1 Chef Tim’s Cooking Class “Do it yourself guide to the $6.00 Filet”

   » ‎ The Jackalope Grill Blog

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  Monday March 1: “Do it yourself guide to the $6.00 Filet”

  Chef Tim’s first cooking class of the new year will focus on how to trim your budget when purchasing and prepping filet mignon.

  You will be shown the proper way to successfully trim and portion out a filet mignon which in turn will help save you lots when serving this wonderful meat. Tim will also teach you how to prepare three delicious sauces to accompany your filet. Following the cooking class will be dinner.

  Cost is $50.00 per person.

  To sign up for this class, please contact Kathy at 541-318-8435.

  Happy Cooking!
  Kathy,Tim and the Jackalope Staff

  
• January 05, 2010
• 19:41

  Michael Pollan: Health-Care Reform Will Change Our Diets

   » ‎ The Jackalope Grill Blog

  Tags:    [edit]

  “Right now, the food industry creates patients for the health-care industry,” Michael Pollan told Jon Stewart last night on The Daily Show. Pollan was ostensibly there to plug his new book, Food Rules, but also got into a discussion about how health-care reform could change the food industry. If everyone must have access to health care, the insurance industry could take a bigger interest in how we care for ourselves and, namely, what we eat. Watch the interview to hear Pollan say “the worst sentence” Jon Stewart has ever heard.

  try { _uacct = "UA-504941-6"; urchinTracker(); } catch(err) {}
  // --> Read more: Grub Street: New York Magazine’s Food and Restaurant Blog [newyork.grubstreet.com]

• 15:15

  January Events

   » ‎ The Jackalope Grill Blog

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  Martin Luther King Weekend, open Sunday, January 17

  Women Tasting Wine “Wines from the Loire Valley,” January 18, 4:00 to 6:00.

  On January 18 we will explore Wines from the Loire Valley. The Loire is the longest river in France and flows through France’s longest and most diverse wine region. John Aylward, of Vin De Garde Wines, will guide us through a balanced sampling of wines from the Loire Valley, and Chef Tim, professionally trained in France, will surprise us with delicious food pairings.

  We will meet on Monday, January 18, from 4:00-6:00, at The Jackalope Grill. The cost is $45. Your payment is your reservation. For reservations, please contact Diane Sienko at Bend Wine Cellars (388-7564), or go to the Women Tasting Wine website.

  Click for menus from past Women Tasting Wine seminars.

  
• December 01, 2009
• 17:32

  December Events

   » ‎ The Jackalope Grill Blog

  Tags:    [edit]

  • Sunday, December 13, open
  • Sunday December 20, open
  • Women Tasting Wine “Sparkling Wines,” December 21, 4:00 to 6:00pm
  • Christmas Eve, Thursday, December 24, open
  • Christmas Day, Friday, December 25, closed
  • Sunday, December 27, open
  • New Year’s Eve, Thursday, December 31, open
  • New Year’s Day, Friday, January 1, closed

  
• November 28, 2009
• 12:43

  Open Monday November 30

   » ‎ The Jackalope Grill Blog

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  We will be open this Monday, November 30.  Tired of left-overs?  Friends in town?  For any reason we will be open Monday 5pm to closing.  We hope to see you.

  
• November 22, 2009
• 12:30

  Turkey Rillettes

   » ‎ The Jackalope Grill Blog

  Tags:    [edit]

  Here is the most requested recipe from the last Women Tasting Wine seminar.

  Traditionally, rillettes are made from a confit that has been pounded in a mortar to a smooth paste.  Confit is one of the oldest methods of preserving meats, fish and poultry.  First the meat is cured with salt and then slow cooked in fat or oil.  Finally it is packed in a crock and sealed from the air with a layer of fat.  If you are uncomfortable using this quantity of duck fat, olive oil may be substituted though the results won’t be exactly the same.

  
• November 19, 2009
• 13:53

  We Are Open Sunday 11/22

   » ‎ The Jackalope Grill Blog

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  This Sunday November 22, we will be open and serving dinner beginning at 5:00. Hope to see you then!

  
• November 17, 2009
• 10:52

  Open for Thanksgiving!

   » ‎ The Jackalope Grill Blog

  Tags:    [edit]

  Please join us for Thanksgiving Dinner, Thursday, November 26. Seating is 1:00 to 5:00 pm. Traditional fare, as well as selected menu items, will be offered. Relax and leave the cooking and cleaning to the Jackalope Grill this year!

  
• October 09, 2009
• 14:06

  Reminder: Open Sunday, October 11 for Columbus Day Weekend

   » ‎ The Jackalope Grill Blog

  Tags:    [edit]

  Since Monday is a holiday, we’ll be open for regular dinner hours on Sunday, October 11. Come enjoy Sunday dinner at the Jackalope!

  
• 14:05

  10/25: An All Oyster Dinner at The Jackalope Grill

   » ‎ The Jackalope Grill Blog

  Tags:    [edit]

  Some say oysters are an aphrodisiac, and while we invite you to decide for yourselves the myth’s veracity, we know for a fact that they are delicious and lend themselves to a variety of presentations and preparations. After much thought and reflection on this princely mollusk, Chef Tim has developed another inspired menu for your enjoyment!

  An All Oyster Dinner October 25, 2009 ~ Menu ~

  Kumamoto Oyster
  cava gelée, cava mignonette sauce paired with Louis Perdrier, Sparkling Rosé, Côte d’Or, France NV
  Oysters on the Half-Shell
  an assortment including Chincoteague Bay, Calm Cove, Pickering Point and Barron Point paired with Joseph Drouhin, Rully, Côte Chalonnaise, France 2005; Foris Cabernet Franc, Rogue Valley, Oregon 2005
  Oyster Chowder
  paired with Kim Crawford Pinot Grigio, New Zealand 2008
  Harry Hamblet’s Oyster Sauté
  James Beard’s recipe, cole slaw paired with Hanna Sauvignon Blanc, Russian River Valley 2008
  Sake Poached Oyster
  cucumber salad, sake-ginger dressing paired with Eiko Fuji, Ban Ryo, Japan NV
  Oysters Rockefeller
  traditional preparationpaired with Weingut von Hovel Riesling, Qualitätswein Saar, Germany  2007
  Oyster Dessert
  paired with Hardy’s, Whiskers Blake, Tawny Port, SE Australia  NV

  

  Chef Tim in search of the perfect pairing.

  Please call soon to reserve one of the remaining places available for this special night of delicacies from the sea, paired with outstanding wines. Cost is $80 (including wines and gratuity), and we request payment in advance so the evening is more relaxed and enjoyable for all. Dinner starts at 6pm.

  Asanté,
  Kathy & Tim

  
• October 01, 2009
• 21:58

  Traditional Oktoberfest German Fare Returns!

   » ‎ The Jackalope Grill Blog

  Tags:    [edit]

  My plants have frozen, and I was forced to close the windows at night. This can only mean that summer is over and it’s time to pull out my sweaters and long pants. At the restaurant, it means it’s time for Tim to start cooking his wonderful German fare through the next month. From housemade sausages to rouladens, suaerbraten to schweinhaxe, Tim will be putting his own signature on traditional Oktoberfest favorites.

  
• 21:50

  Jackalope Grill October & November Events

   » ‎ The Jackalope Grill Blog

  Tags:    [edit]

  For the Columbus Day holiday long weekend, we will be open Sunday, October 11.

  On Monday, October 19, the monthly Women Tasting Wine Seminar will focus on wines of Spain. This should be a great seminar, as Spanish wines deliver some of the best values on the market today. Last month’s seminar was the largest to-date, and the food was fantastic.

  Sunday, October 25, we will serve the All Oysters Dinner. I have been nagging Tim about the menu for the last few weeks, and as he politely reminded me this menu, as all of his menu, are like little pieces of poetry that manifest themselves in their own time – and not mine. Needless to say, the menu will be fantastic, pairing wines with a multi-course celebration of the fresh oyster. Our friend Joe Julian from Columbia Distributing will be pairing the wines for this event.

  The Jackalope Grill also will be open on Thanksgiving, Thursday, November 26, so if you don’t feel like cooking and cleaning let us do it for you.

  
• 21:32

  Mahogany Chicken Wings

   » ‎ The Jackalope Grill Blog

  Tags:    [edit]

  Mahogany Chicken Wings
  Yield: about 6 servings
  Oven 375 deg

  Ingredients –
  3 pounds whole chicken wings, wing tips removed wings cut at joint (reserve the tips for another use or simply buy chicken wing “drumettes”)
  1/2 cup honey
  1/4 cup molasses
  2 tablespoons (or to taste) Srichacha Chili Sauce
  1 teaspoon ground ginger
  2 cloves garlic, finely minced

  Method:
  1. If you are using frozen chicken wings first drain them of any excess liquid. Then place
  the chicken in stainless, glass or ceramic bowl.
  2. Combine honey, molasses, chili sauce, ginger, and garlic.
  3. Pour sauce over wings, cover and refrigerate at least one hour.
  4. Preheat oven to 375 F.
  5. Remove chicken from marinade; reserve marinade.
  6. Spread chicken wings evenly on well oiled broiler pan.
  7. Bake wings 25 minutes. Brush occasionally with marinade. Turn wings.
  8. Bake additional 25 minutes.
  9. Discard marinade.

  Chef’s Notes: I found that the marinade became too watery during the marinade process so I put the reserved marinade into a sauce pan and reduced it by about one third.  Be careful doing this as it can easily burn if left unattended.  The chicken wings should caramelize very nicely after 50 minutes in the oven– but if they have not then turn the oven up to 400 deg and toss them in the sauce. Again, be careful not to burn them.
  Remove them from the oven when they are dark mahogany color.  His recipe can be scaled up proportionally but be careful with the srichacha chili sauce.

  Recipe adapted from:  “Chicken Wing Recipes”
  [www.chickenwingrecipes.net]

  
• September 22, 2009
• 15:09

  September Women Tasting Wine Menu

   » ‎ The Jackalope Grill Blog

  Tags:    [edit]

  Women Tasting Wine September 21, 2009

  

  Mahogany Chicken Wings
  Chicken wings, fresh corn salsa, molasses- lime vinaigrette
  2007 Penner-Ash Riesling, Willamette Valley
  2008 Lumos Gewurztraminer, Temperance Hill Vineyard

  Butternut Squash Soup
  
  Rutabega, pepitas
  2007 Elk Grove Vineyards, Pinot Blanc
  2007 St. Innocent Pinot Gris, Vitae Springs Vineyard

  Chicken Paillard
  Arugula salad, heirloom tomatoes
  2007 Bergstrom Chardonnay, Old Stones
  2007 St. Innocent Chardonnay, Freedom Hill Vineyard

  
• September 14, 2009
• 10:21

  September at The Jackalope Grill

   » ‎ The Jackalope Grill Blog

  Tags:    [edit]

  2007 Oregon White Wines

  Monday, September 21, 4-6pm

  This month’s Women Tasting Wine seminar features 2007 Oregon White Wines. Here’s what WTW organizer Diane Sienko says about the event:

  “Since 2007 was such an incredible year for white varietals, the September 21 WTW Seminar will feature 2007 Oregon White Wines from Penner-Ash, Lumos, St. Innocent, Elk Cove and Bergstrom Wineries. The weather is still warm enough to enjoy a selection of white wines, so we’re taking advantage of these lovely 2007 releases.”

  As always, Chef Tim will create some delicious complementary dishes to pair with these outstanding Oregon wines.

  WTW meets on Monday, September 21, at the Jackalope Grill. Please arrive 15 minutes early for Women Tasting Wine. Cost is $45. For reservations, please contact Diane Sienko at Bend Wine Cellars (388-7564), or go to the Women Tasting Wine website.

  All Oysters Dinner

  RESCHEDULED: Sunday, October 25

  Conventional wisdom tells us to avoid oysters during months that do not end in “R.” Come celebrate the arrival of September, the first month of the year ending in “R,” with our special All Oyster Dinner, consisting of delectable shellfish creations . . . some even paired with red wine. That’s right! It really can be done!

  Call for reservations: 541-318-8435.

  
• August 05, 2009
• 6:32

  Muhammara Sauce

   » ‎ The Jackalope Grill Blog

  Tags:    [edit]

  Yield: 6-8 servings
  

  Ingredients:
  3 large red bell peppers, roasted, peeled and seeded
  ¼ t red pepper flakes (or to taste)
  1 cup toasted walnuts
  2 T pomegranate molasses (or to taste)
  ½ t ground cumin
  2 T olive oil
  Pinch of sugar
  Salt to taste
  Lemon juice

  Procedure:
  Place the peppers, red pepper flakes, walnuts, pomegranate molasses, and cumin in a food processer and run until you have a smooth paste. With the motor running drizzle in the olive oil, sugar and salt, then add lemon juice to taste.

  Chef’s Notes:
  This sauce is similar to the classic Spanish Romesco sauce. Romesco is generally made with roasted tomatoes, roasted red bell peppers, and garlic and then thickened with ground almonds or hazelnuts. Since tomatoes came on the European scene rather late, I would bet that they share the same Moorish roots.
  My preference with this easy to make sauce is add a bit more molasses and red pepper flakes than are called for. In a pinch, roasted red bells in a tin or jar can be used but will not have the same intense smoky flavor of the fresh roasted. This sauce can be used in much the same way as the Romesco (with salmon, seafood, grilled meats and vegetables or even on a sandwich) and it is different enough to be noticed. Enjoy!

  
• July 29, 2009
• 10:20

  July 28-30 Mid-Week Menu at The Jackalope Grill

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  Tags:    [edit]

  Mid-Week Menu

  Warmed Brie 10.00
  Warmed brie served with proscuitto wrapped melon, champagne grapes and baguette toasts.

  Grilled Wild-Caught Columbia River King Salmon 25.00
  Fresh salmon served with tabouli, tomato confit, and marinated English cucumbers.
  

  Pan Roasted Free-Range “Airline” Chicken Breast 19.00
  Served with roast garlic mashed potatoes and champagne grapes warmed in a beurre blanc sauce.

  Lapin a la Dijonnaise 21.00
  Dijon-style rabbit braised in white wine and fresh herbs, Served with spaetzle and natural sauce.

  House-Made Sweet Italian Style Sausage Pasta 18.00
  Crumbled sweet Italian style sausage in a cream sauce with penne pasta.

  Pan Roasted Medallions of Elk 33.00
  Served with zinfandel-thyme jus, fresh berries and truffled mashed potatoes.

  
• June 30, 2009
• 20:58

  Mid-Week Menu at The Jackalope Grill

   » ‎ The Jackalope Grill Blog

  Tags:    [edit]

  Mid-Week Menu

  Caesar Salad 9.00
  Housemade caesar dressing, shaved parmesan, warm croutons.
  
  Thai-Style Green Lip Mussels 14.00
  Steamed in coconut milk with Kaffir lime leaves, lemongrass, cilantro and lime juice.
  
  Grilled “Wild-Caught” Columbia River King Salmon 25.00
  Fresh King Salmon served with rice pilaf and mango salsa.
  
  Hasenfeffer 22.00
  A German classic. Rabbit braised in pinot noir, lemon, juniper and red currants. Served with spaetzle and natural sauce.
  
  Pan Roasted Chicken Breast 18.00
  Stuffed with three cheese filling and served with rice pilaf and s**take pan gravy.
  
  House-Made Sweet Italian Style Sausage Pasta 17.00
  Crumbled sweet Italian style sausage in a cream sauce with penne pasta.

  
• 20:53

  Bastille Day Dinner, July 13 2009 at The Jackalope Grill

   » ‎ The Jackalope Grill Blog

  Tags:    [edit]

  Menu

  July 13, 2009

  Soupe de Melon Glacée
  chilled melon soup, lime granita

  Cuisses de Grenouille Croquantes
  crispy frog’s legs, mâche, sauce gribiche

  Salade d’Epinards aux Lardons
  spinach salad with a julienne of bacon, toasted walnuts and bacon vinaigrette

  Filet Marchand de Vin
  grilled petite filet, sauce marchand de vin, petite pois, and roast garlic mashed potatoes.

  Plateau de Fromages
  assorted cheeses and seasonal fruit

  
• 20:46

  July Events Update

   » ‎ The Jackalope Grill Blog

  Tags:    [edit]

  Bastille Day Dinner, Monday, July 13
  Join us for a special French dinner in honor of Bastille Day. Though Tim is a wonderful chef in all genres, he is especially talented in the style of French cuisine. Call for reservations and details: 541-318-8435. Bastille Day Dinner Menu.

  Women Tasting Wine: “Wines for Your Barbecue”
  Monday, July 20, 4-6pm
  From WTW: “Our July 20 tasting will take advantage of the summer outdoor cooking season and will feature wines to complement your barbecue creations. The wines we will be pouring are fruit-forward yet hearty enough to stand up to barbecue fare. We will be pouring three flights of two wines each: a California Roussanne/Marsanne/Viognier blend with a French Rose, a Dry Creek Zinfandel with an Italian Barbera, and a Chilean Carmenere with a French Cotes du Rhone. These are wines that are meant to be enjoyed now and are easy on the budget.”

  Dennis Sienko of Bend Wine Cellar will guide participants through the wines, and Chef Tim will create some delectable complementary dishes.

  WTW meets on Monday, July 20, from 4:00-6:00 pm, at Jackalope Grill. Please arrive 15 minutes early for Women Tasting Wine. Cost is $45. For reservations, please contact Diane Sienko at Bend Wine Cellars (388-7564), or go to the Women Tasting Wine website.

  Click for menus from past Women Tasting Wine seminars.

  
• June 03, 2009
• 10:59

  June & July Events

   » ‎ The Jackalope Grill Blog

  Tags:    [edit]

  Women Tasting Wine: “A Trip to German and Austrian Wine Regions”
  Monday, June 15, 4-6pm

  Kaleidoscope of Homes: Kitchen Kaleidoscope
  Assistance League of Bend is sponsoring a tour of homes on Saturday, June 20, 10am to 3pm, at Broken Top. Come support the cause and taste Tim’s “home cooking.” More info>

  Bastille Day Dinner, Monday, July 13
  Join us for a special French dinner in honor of Bastille Day. Though Tim is a wonderful chef in all genres, he is especially talented in the style of French cuisine. Call for reservations and details: 541-318-8435.

  
• May 21, 2009
• 12:01

  As I promised from the “Wines of ...

   » ‎ The Jackalope Grill Blog

  Tags:    [edit]

  As I promised from the “Wines of Spain” edition of Women Tasting Wine, here is a pdf of the recipe so many of us enjoyed.

  Ajo Blanco (Chilled Almond Soup)

  Serves 6-8

  Ingredients
  • 6 ounces (1 small to medium loaf) of day-old good quality French or Italian bread
  crust removed and pulled apart and shredded by hand into small (no larger than
  one inch) pieces
  • 1 c whole blanched almonds
  • 4 crushed garlic cloves
  • 1/2 c of Spanish (preferably) extra-virgin olive oil + 2 Tbsp
  • 1/3 c sherry vinegar
  • 1 1/2c good quality chicken stock
  • 1 c seedless green grapes
  • 1 cup of French or Italian bread crust removed and cut into 1 inch cubes

  Directions
  1. Soak 6 oz. of bread in cold water for 5 minutes, and squeeze to remove excess
  moisture.
  2. Blanch the almonds by dropping them into boiling water for 30 seconds or until
  the skins feel loose. Remove the skins by pinching the almonds.
  3. Put almonds and garlic in a food processor and process until well ground.
  4. With the motor running, add the 1/2 c of olive oil in a smooth slow steady stream.
  5. Slowly add the sherry vinegar and the stock.
  6. Add the bread a bit at a time and continue to process until the mix has reached the
  desired consistency.
  7. Blend for 1 minute.
  8. Place in the refrigerator for 2 hours. The soup thickens a bit while refrigerated.
  Add more stock or water to get the right consistency.
  9. Meanwhile make the croutons: heat the other 2 Tbsp of oil in a large pan and toss
  the 1 cup of bread over medium heat until evenly golden brown.
  10. Place the croutons on paper towels to absorb excess oil.
  11. Serve the soup cold, garnished with the croutons, grapes and (perhaps) a small
  splash of aged sherry vinegar.
  Based on a recipe I found in The Foods of Spain by Vicky Harris et al.

  
• April 20, 2009
• 13:55

  Jackalope Grill Dinner With St. Innocent Wines

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  Tags:    [edit]

  Monday, April 27, 6:00pm, with St. Innocent Winemaker Mark Vlossak

  St. Innocent Winery was founded in the mid-Willamette Valley near Salem, Oregon, at the southeast corner of the Eola Hills, in 1988 by Mark Vlossak. Both its wine and winemaker are now considered to be among the best of Oregon. Wine Advocate named Vlossak one of its 2004 “Wine Personalities of the Year,” writing that “Mark Vlossak continues to grace consumers with the finest Pinot noirs Oregon has fashioned to date . . . . Vlossak’s dedication to quality and his commitment to delivering value to his customers is exemplary.”

  Dinner With St. Innocent Wines Menu
  Grilled Wild Caught Gulf Prawns – Israeli couscous, citrus beurre blanc – 2007 St. Innocent Freedom Hill Vineyard Pinot Blanc

  Thai Style Mussels – jasmine rice, coconut milk, lemon grass, chilies and cilantro – 2007 St. Innocent Freedom Hill Vineyard Chardonnay

  Pan-Seared Duck Breast – parmesan risotto, roast beets, fresh blueberry sauce – 2007 St. Innocent Villages Cuvee Pinot Noir & 2006 St Innocent Momtazi Vineyard Pinot Noir

  Cheese Course – a selection of cheeses and a bit of dark chocolate – Cellar Selection (St. Innocent Winery)

  For more information about St. Innocent Wines and our presenter, Mark Vlossak, visit stinnocentwine.com.
  Cost is $65 per person. Call for reservations 318-8435. Visit jackalopgrill.com for info. The Jackalope Grill is located at 1245 SE Third St. in Bend, Oregon.

  
• April 15, 2009
• 17:17

  April Women Tasting Wine

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  Tags:    [edit]

  Mon., April 20, 4-6pm

  April Women Tasting Wine features Southern Rhone Wines, presented by John Aylward of Vin de Garde Wines and Columbia Selections Distributors. John is an excellent presenter, who guided WTW through Syrahs in October and Cabernet Sauvignon wines in January.

  Here’s WTW’s wrap-up of last month’s event: “Their 2006 Dijon Clones Chardonnay oozed lemon zest, minerality and a rich viscosity and paired perfectly with Chef Tim’s Grilled Shrimp and Seafood Risotto.  Each of the three 2006 Pinot Noirs – the Dijon Clones, Amalie’s Cuvee and the Estate – were filled with layers of rich fruit and were enhanced by the Roasted Mushrooms and Brie Toasts. The 2006 Syrah was perfectly complemented by Chef Tim’s exquisite Syrah Braised Boneless Beef Short Ribs.”

  Please arrive 15 minutes early for Women Tasting Wine. Cost is $45. For reservations, please contact Diane Sienko at Bend Wine Cellars (388-7564), or go to the Women Tasting Wine website.

  Click here to see the March menu.

  
• April 02, 2009
• 15:32

  Braised Short Ribs with Star Anise, Bay Leaf and Orange Zest

   » ‎ The Jackalope Grill Blog

  Tags:    [edit]

  Yield: about 6 servings
  Oven: 350 deg

  3 lbs. boneless short ribs
  2 T. vegetable oil
  1 carrot, diced
  1 onion, diced
  1 stalk celery, diced
  1 T. tomato paste
  2 c. red wine
  2 c. beef broth
  1 piece star anise
  3 strips orange zest
  2 bay leaves
  salt and pepper

  Method:
  Season the short ribs with salt and pepper. In a wide, heavy bottom stainless steel
  saucepan, brown short ribs over medium high heat with vegetable oil, until brown on all
  sides. Remove from the pan; add the vegetables and sauté for 5 minutes to caramelize.
  Stir in the tomato paste. Deglaze with the red wine and reduce by half. Add the beef
  broth, star anise, orange zest and bay leaves. Return the short ribs to the pan, lower the
  heat to a simmer, cover and place in the middle of the oven. Cook for 3 hours or until
  beef is fork tender. Remove beef and strain broth into a
  saucepan. Skim the top of broth of fat and reduce to a light sauce consistency. Pour the
  sauce back over the short ribs and serve with potato puree, noodles or your favorite
  accompaniment.

  Chefs notes: Recipe from Cakebread Cellars

  
• March 27, 2009
• 12:17

  I recently came across an article about ...

   » ‎ The Jackalope Grill Blog

  Tags:    [edit]

  I recently came across an article about raising ducks for foie gras in New York’s Village Voice newspaper.  If you have only considered one side of the story, here is the farmer’s version of this controversy.   The article is a bit long but makes for good reading.   “If I had seen with my own eyes that Hudson Valley produced foie gras by abusing ducks, this article would have turned out very differently.  But that just wasn’t the case.”

  
• March 12, 2009
• 17:38

  Jackalope Grill: March + April Events

   » ‎ The Jackalope Grill Blog

  Tags:    [edit]

  Women Tasting Wine
  Monday, March 16, 4pm -6pm
  The March Women Tasting Wine event (typically the third Monday of every month) will feature wines from Amalie Robert Estate in Dallas, Oregon.

  April Cooking Class
  Monday, April 6
  Chef Timothy Garling will be teaching a cooking class on “Butchering: Stretch your dollar by learning how to cut your own meats.” Space is limited, so reserve your spot now.

  The Jackalope Grill will be open on Easter
  Sunday, April 12, 4pm - 8pm
  (The Jackalope is the Easter Bunny’s cousin.)

  For reservations and info, call 541-318-8435, or visit jackalopegrill.com.

  
• March 05, 2009
• 0:53

  On the Jackalope Trail – March 2009

   » ‎ The Jackalope Grill Blog

  Tags:    [edit]

  Wow is February already over? I realize it is a short month, but it flew by much too fast! I decided to treat myself to the mountain the other day, and I was so thankful I did. There is nothing that truly clears your head like being in nature. If you are not a skier you still may want to consider driving up to Mt. Bachelor. Not only is the drive spectacular the mountain itself has an almost ethereal quality about it; it certainly soothes the soul.

  The March cooking class is full. However, the April class will be a great one. Tim will be showing how to properly butcher meat. Though this doesn’t sound too glamorous, in most kitchens this is where a tremendous amount waste occurs. One thing that Tim is magically able to do is to make a silk purse out of a sow’s ear.

  I can clearly remember our bicycling honeymoon in France. We based ourselves in Avignon, a beautiful village south of Paris. It was there we discovered the most amazing olives. They quickly became a daily staple along with bread, cheese and wine. We were in heaven. When the time came to leave, Tim gently wrapped the oil from these wonderful olives and gingerly carried it back to his parent’s home in Port Angeles, WA where he created a magical dinner for all.

  The past couple of weeks we have been asked repeatedly if we are moving to downtown. I am here to tell you that, no, the Jackalope is staying exactly where we are. We discovered the mystery to the all the questions yesterday. Sadly, Jason Logan, an incredibly talented chef, has decided to close Bistro Corlise. This is a bummer for all of us, as his thoughtfully creative approach to food has been a refreshing change from the norm. This will be a difficult void to fill.
  The next wrinkle in the mystery is that the previous owners of the Jackalope Grill, Ramsey and Juli Hamden, are moving into the space and plan to serve Lebanese cuisine. We wish them the very best of luck!

  You’re always welcome here,
  Tim, Kathy and the entire Jackalope Staff

  March Events

  April Cooking Class
  Tim’s cooking class on March 2, “Soups, Stews & Braising,” sold out.
  Contact us to reserve your spot in the April “Butchering” class now (date TBD)!

  Women Tasting Wine: Amalie Robert Estate
  Mon., March 16, 4-6pm

  The March Women Tasting Wine event (typically the third Monday of every month) will feature wines from Amalie Robert Estate in Dallas, Oregon (amalierobert.com).

  Please join us for Women Tasting Wine this month. Cost is $45. For reservations, please contact Diane Sienko at Bend Wine Cellars (388-7564), or go to the Women Tasting Wine website.

  Click here to see the February menu.

  Northwest Foodservice Show Chef’s Demonstration
  Tim presents “A Twist on a Classic Recipe”

  Sunday, March 29, 2:00-2:45pm, Oregon Convention Center, Portland

  From The Northwest Foodservice Show:

  Join Master of Ceremonies Joe Gonzalez of Western Culinary Institute and some of the most innovative and talented chefs in the Pacific Northwest live on the Chef Demonstration Stage. Stick around after each segment to sample, ask questions, and have a hands-on try at techniques for yourself at the demonstration table.

  A Twist on a Classic Recipe
  Chef: Tim Garling, Executive Chef and Owner, Jackalope Grill, Bend, OR
  Demo Description: Watch how Chef Garling transforms this Denver leg of Elk* into succulent medallions with a cabernet and fresh rosemary sauce. We might even be surprised with a side dish made from fresh Oregon Truffles.
  *Elk leg provided by Nicky USA.

  About the Chef: Chef Garling has been creating succulent dishes at the Jackalope Grill since 2005. He holds a degree in chemistry from the University of Washington and has traveled extensively in Europe and the Middle East, including having attended cooking school at La Varenne in Paris for two years.

  Every Hour is Happy Hour Here
  The Jackalope Grill is one of only a handful of Bend restaurants to have its wine list recognized with the 2008 Wine Spectator “Award of Excellence”. And among Bend recipients, the Jackalope is the only restaurant rated as “Inexpensive,” meaning they offer many bottles for less than $50, while also applying a below-normal markup.

  Every day is Happy Hour at the Jackalope!

  
• February 24, 2009
• 12:31

  12 Food Phrases Explained I came across ...

   » ‎ The Jackalope Grill Blog

  Tags:    [edit]

  12 Food Phrases Explained

  I came across this at neatorama.com. - tg

  I’d better make a quick disclaimer on this one: sometimes there are many theories as to how a phrase came about. These 12 explanations are just some of the possible origins. We’ve been using some of these phrases for so long that we’ve lost the original meanings, so our explanation of them is based on the the best guesses of linguists and historians. Take the explanations with a grain of salt (haha).

  1. “Not worth his salt.” In Roman times, salt was a highly valued commodity used for trading. To say a soldier was not worth his salt was the same as saying he wasn’t worth his salary; he was absolutely worthless. Photo from What’s Cooking America.

  2. “Pie in the sky” is actually only half of the phrase - the whole thing is “there’ll be pie in the sky when you die,” and it’s a sarcastic remark that means heaven is a silly notion.

  3. Money is sometimes called “dough” or “bread” because money is what puts the bread on the table. By that logic, the two are basically interchangeable.

  4. “Egg on your face” may come from the times of Victorian live theater. While we’re most familiar with the fall guy getting a pie in his face, Victorian theater had the embarrassed party getting raw eggs cracked over his head. However, another explanation suggests that people who eat eggs often get yolk all over their faces, which is embarrassing. Photo from DippingEgg.com.

  5. “Won’t amount to a hill of beans” (or the like) comes from the practice of planting bean seeds in clumps in a mound of soil (the hill). This is a very small hill indeed, so saying you won’t amount to a hill of beans is pretty insulting.

  6. “Apple of my eye” is thought to have originated from an old English idea that the pupil of the eye was solid, like an apple. So the “apple of my eye” is the pupil of my eye. I guess that sort of poetically means what catches my attention most.

  7. “Cool as a cucumber” exists because the high water content of a cucumber keeps them pretty cold. Lettuce and celery both have high water contents as well, but I guess “cool as lettuce” doesn’t have the same ring to it. Photo from FoodMomiac.

  8. “Cream of the crop” is because if you have a pail of freshly-squeezed milk, the cream will rise to the top of the pail because of the high fat content. Since cream is so rich and delicious, it’s considered the best - so if you’re the cream of the crop, you’re obviously the best!

  9. “Top banana” and “Second banana” probably come from the same place. The term comes from the early 1900s vaudeville days, and may have come from comedian Frank Lebowitz, who used bananas in his act.

  10. “The greatest thing since sliced bread” is pretty self-explanatory - how great is it to just pull out a couple of pieces of bread and not have to be bothered with getting out a knife and trying to cut even slices without hacking up the loaf? It’s hard to believe, but pre-sliced bread actually wasn’t really a practice until 1928 and wasn’t marketed until 1930 by Wonder Bread.

  11. “Cut the mustard” has always seemed pretty strange to me, but it actually makes sense: it means to be up to a challenge. And if you think about it, cutting mustard? Pretty difficult. Photo from English Shop.

  12. “Dollars to doughnuts” means “most assuredly,” which I explain because I’m not sure how common it is. I use it, but I don’t know if it’s weird midwest slang or what. An example would be, “Dollars to doughnuts, Heath Ledger is going to win the Best Supporting Actor Oscar.” Anyway, it comes from the fact that if you’re willing to bet dollars to something that’s essentially worthless (although Homer Simpson would probably argue with you), you must be pretty sure that you’re right. Variations include dollars to buttons, cobwebs and dumplings.

  
• February 21, 2009
• 9:02

  Molten Chocolate Cupcakes

   » ‎ The Jackalope Grill Blog

  Tags:    [edit]

  Yield: About 12 cupcakes
  Oven: 350 deg.

  ¾ cup (12 oz. or 1 ½sticks) unsalted butter
  8 oz. 70% cocoa (or higher) chocolate
  3 large eggs plus 3 large egg yolks
  1/3 cup of granulated sugar
  3 T flour
  Pinch of salt

  Method:
  In the top of a double boiler set over simmering water melt the butter and the chocolate. After they have
  melted, gently mix the butter and chocolate until well combined.

  Meanwhile in a medium mixing bowl blend together the eggs, yolks, sugar, flour and the pinch of salt. Add
  the butter and chocolate mixture to the bowl.

  Spray the cupcake tin (see note below) with cooking oil and fill each cup about half full with the egg and
  chocolate mixture. Bake for about 10 to 15 minutes. The edges should be cooked but the center of each
  cupcake should be smooth and shiny. Let the cupcakes cool for about 10 minutes then using a small knife,
  cut around the each. Place a greased cookie sheet over the cupcake tin and invert. With any luck, the
  cupcakes will fall out onto the cookie sheet. If not, they can be coaxed out with the small knife.

  Chef’s notes:
  The cupcake tin I use for this recipe has cups that measure about 2 ¾ inches in diameter at the top and a
  depth of about 1 1/8 inches deep. The volume of each cup is about 2 2/3 fl. oz.

  To finish the dish, I like to put each cupcake in the middle of a small plate and garnish with chocolate syrup
  (or ganache), fresh raspberries and some cocoa powder. Enjoy!

  
• February 02, 2009
• 13:36

  Lentil Soup with Bacon and Elk

   » ‎ The Jackalope Grill Blog

  Tags:    [edit]

  

  Yield: About 4 qt

  2 pounds of elk meat such as round steak or “stew meat”
  1 pound lentils
  1 large bay leaf
  12 oz. of smoked bacon
  1 medium onion
  2 medium carrots, minced
  4 small celery ribs, minced
  3 cloves garlic, minced
  3 qt. beef stock
  2 large red bell peppers
  2 T rubbed sage
  2T Sherry vinegar
  1T New Mexico chili powder
  1 cup dry red wine
  2t crushed black pepper and Kosher salt

  Method:
  Pick through the lentils removing any small stones or other contaminants.
  Put the lentils in a large soup pot add 1 ½ qt of water, 1 ½ qt of beef stock, sage and the bay leaf then bring to a boil. Reduce the heat to a slow simmer until the lentils are soft.
  In a large pan sauté the bacon until well browned then remove the bacon from the pan leaving behind the fat.
  In the reserved fat sauté the vegetables until soft (about five minutes over medium heat) then add the veggies to the lentils and stock
  Add enough additional stock to cover.
  Cut the elk into ½ inch cubes, season well with salt and pepper and sauté until brown then add to the soup pot. Deglaze the sauté pan with the red wine, boil for a minute or two and add to the pot.
  Flame roast the red peppers, peel, deseed, cut into ¼ in dice, and then add to the pot.
  Thin the soup to the desired consistency with additional beef stock.
  Season with the vinegar, black pepper and the New Mexico chili powder.
  Add salt to taste.
  

  Chef’s notes:
  The better bacon you use, the better the end product will be. Nueskes’ apple wood smoked bacon is a great choice. Beef or pork can be substituted for the elk and though the soup will not be the same, it will still be quite good.
  I like to add a small amount (1t) of ground chipotle chili powder. In this soup I’m looking for a smoky and just a little bit a spice. The chipotle is a dried and smoked jalapeno but is quite fiery so use caution with this. Sherry vinegar adds interest and nuance to the soup. Enjoy!

  
• January 30, 2009
• 15:49

  Jackalope Grill Cooking Classes: February = Great Grains, March = Soups, Stews, Braising

   » ‎ The Jackalope Grill Blog

  Tags:    [edit]

  EVENT DATES:
  Monday, February 2, 6:00 pm
  Monday, March 2, 6:00 pm

  Jackalope Grill Cooking Classes: February = Great Grains, March = Soups, Stews, Braising

  (Bend, OR) Join The Jackalope Grill’s Chef Timothy Garling for upcoming cooking classes, this Monday, February 2 and Monday, March 2.  These evenings are filled with great food, wine and cooking tips and secrets. The February class covers “Great Grains,” including risotto, barley risotto, quinoa, farro and amaranth. In March, “Soups, Stews & Braising” is the topic. Cooking classes include wine and hors d’oeuvres, demonstration and hands-on preparation in the kitchen, handouts with recipes and techniques and sampling of menu dishes paired with wine and/or beer.

  The Source Weekly writes: “Speaking of branching out, Chef Timothy Garling has been doing a bit of that lately with his popular cooking classes at Jackalope Grill. Because of the strong interest in the classes, which feature cooking tutorials capped off by wine and food, Garling has been adding additional slots.”

  Class starts at 6:00 pm at The Jackalope Grill and space is limited (these classes sell out quickly). Cost is $50. For reservations, call The Jackalope Grill at 541-318-8435. For location and info, go to the Jackalope Grill website.

  
• January 27, 2009
• 12:27

  Restaurant Apocalypse 2009!!!

   » ‎ The Jackalope Grill Blog

  Tags:    [edit]

  Recently posted on the site “Portland Food and Drink,” this article is a well written exploration of today’s scene in Stumptown.  Much of this applies also to the restaurant business climate here in the Bend area.

  Here in Bend, particularly interesting is the rumor that some those formerly employed by Jody Denton will be taking over the old Merenda space. They hope to reopen by mid-March.  There is also a rumor that McCormick & Schmick’s will open in the old that space.  I hope that downtown will not become dominated by the chains.  The first McCormick & Schmick’s started in Portland in 1979 and now have over 80 locations nationwide.
  

  
• January 02, 2009
• 10:42

  January at the Jackalope

   » ‎ The Jackalope Grill Blog

  Tags:    [edit]

  The New Year is a wonderful time to reflect on some of the occasions that have taken place here at the Jackalope Grill over the last year. There have been couples who have met and fallen in love and married, some already have children. Christmas Day a 65th wedding anniversary was celebrated at the Jackalope - 65 years is an entire lifetime! We also had the opportunity to host a birthday party for a woman who celebrated her 90th birthday, and her 93-year-old husband was by her side. The day after Christmas was a surprise 80th birthday for the most charming man, and we pulled it off!!

  These are but a microcosmic few events we have been privileged to be a part of. There are also people who have passed away this year that will be fondly thought of in the coming months. Ask me about my single widow gals that I am still trying to line up dates for: no one under the age of 65 need apply. All of these experiences and these people and YOU are what make what the Jackalope a special place and from the bottom of our hearts, we hope we give the same back.

  Have a Wonderful, Safe and Happy New Year!

  Martin Luther King Day

  Sunday January 18
  The Jackalope Grill will be open on Sunday January 18, Martin Luther King Day.

  Women Tasting Wine

  Monday January 19, 4-6pm
  Seminar

  From Bend Wine Cellars’ most recent newsletter:

  Host Kathy Garling and chef Timothy Garling have created one of Bend’s finest dining venues at the Jackalope Grill. Tim and Kathy came to Bend from Alta, Utah. where they took over an ailing restaurant and turned it into a nationally-known fine-dining restaurant. Kathy has over 25 years experience in the dining room, and chef Timothy, professionally trained in France, has over twenty years of experience in the kitchen.

  Tim grew up in the Pacific Northwest not far from Seattle. After a spell teaching high school in Alaska, he attended culinary school in Paris, France. Much time was spent traveling the French countryside studying the culture and the food from the vantage point of his touring bicycle. “Culinary school gives every student the same training but I have used mine to give form to the memories of my Grandmother’s kitchen, the smells of the French country villages on Sunday morning, as well as memories of meals in some of the finest restaurants in France.”

  This intimate sixty-five-seat restaurant is the perfect place to enjoy the warmth of good company. The exterior of the restaurant belies the interior. Once you find the Jackalope Grill, you’ll see that it has particularly easy access for those in Bend’s Southwestern neighborhoods and diners coming from areas south of Bend such as Sunriver.

  The Jackalope Grill offers a Northwest menu of wild game, fresh seafood, pasta, poultry, and Oregon beef served in a comfortable setting. Fresh, local, and organic products are featured whenever possible. The Jackalope Grill has taken special care in assembling an award winning assortment of fine wines, spirits, and beers guaranteed to please the discriminating patron.

  If you have not dined at the Jackalope Grill lately, you are in for a real surprise and treat when you go there.

  Please join us for Women Tasting Wine. Cost is $45. For reservations, please contact Diane Sienko at Bend Wine Cellars (388-7564), or go to the Women Tasting Wine website.

  Cooking Classes

  Tim will be teaching cooking classes in February and March, his first cooking class will be held February 2. Space is limited, so reserve your spot now!

  
• December 31, 2008
• 12:27

  Dungeness Crab Stuffed Mushrooms

   » ‎ The Jackalope Grill Blog

  Tags:    [edit]

  Yield: 4 servings
  Oven: 375 deg.

  Ingredients:
  15 medium mushrooms about 2 inches in diameter
  ½ C fresh Oregon Dungeness Crab
  2 T olive oil plus extra for drizzling
  2 scallions, including 2 inches of the green top, minced
  1 large clove of garlic, minced
  2 ½ T chopped parsley, flat leaf preferred
  3T grated Italian Parmesan cheese
  ¼ c good quality mayonnaise
  salt and pepper
  Tabasco
  1T dry white wine
  bread crumbs

  Procedure:
  1. Remove the stems from the mushrooms discarding the very bottom, and then mince the stems along with three of the mushrooms.
  2. In a sauté pan over medium heat, warm the olive oil. Add the minced mushroom, scallion, garlic and parsley. Sauté gently until soft, about 5 minutes.
  3. Add the crab, Parmesan cheese, Tabasco, mayonnaise, and the salt and pepper to taste. If the mixture seems too damp add a few bread crumbs.
  4. Fill each mushroom cap with the stuffing using your hand to form a nice even mound.
  5. Place the filled mushrooms on a baking sheet, the drizzle with a little olive oil and a little white wine.
  6. Bake until the mushrooms are soft and golden brown. Serve immediately. Enjoy!

  Chef’s Notes: This is the recipe for The Jackalope Grill’s stuffed mushroom appetizer.

  
• December 04, 2008
• 21:52

  December at The Jackalope

   » ‎ The Jackalope Grill Blog

  Tags:    [edit]

  Tim & Kathy Garling Celebrate Three Years of Jackalope Grill

  December 1 was our third anniversary. On that day in 2005, Tim and I purchased the Jackalope, and like any great birth this was not an easy one! We signed papers for the restaurant at the restaurant and started prepping for the evening minutes later. That evening at 5 o’clock the restaurant opened for business as usual. It was a funny and surreal experience.

  I can clearly remember the servers and kitchen staff looking at us and you could almost see them wondering, “who on earth are these people and what are they doing here?” I have to admit somewhere in the back of our minds we were wondering the same thing too. After leaving the safe, small and familiar surroundings of Alta, Utah for 16 years we were now in Bend.

  Thankfully, not only was it the scariest decision we ever had to make, but it was also the wisest. We have been met with such warmth and been truly embraced by this community. Words cannot express our gratitude.

  Here’s to more great years to come!

  Join us for Christmas

  We will be open Christmas Day, December 25, serving dinner from 4-7pm.

  Leave the cooking - and cleaning - to us and enjoy a real holiday break.

  ~
  CLOSED December 26 January 1
  ~

  The Party’s at The Jackalope

  There’s still time to reserve our private dining room - or the whole restaurant - for your holiday party. Get more details here, or call Kathy at 318-8435.

  2009 Cooking Classes

  Tim will be teaching cooking classes in January, February and March. Space is limited, so reserve your spot now!

  Women Tasting Wine

  Sparkling Wines
  Mon., Dec. 15, 4-6pm

  From Diane Sienko and Mary Robertson:

  “November’s seminar certainly put us in a Thanksgiving mood! Chef Tim’s upscale Thanksgiving menu was paired nicely with wines selected by Byron Scott of Cathedral Ridge Winery in Hood River, Oregon.

  With the holidays fast approaching, December’s seminar will feature “Sparkling Wines”. Dennis Sienko of Bend Wine Cellar will guide us through sparkling wines aimed at every price range and every occasion.”

  Cost is $45. For reservations, please contact Diane Sienko at Bend Wine Cellars (388-7564), or go to the Women Tasting Wine website.

  See last month’s menu.

  
• December 03, 2008
• 17:17

  Kathy’s Sticky Toffee Pudding

   » ‎ The Jackalope Grill Blog

  Tags:    [edit]

  When preparing this dish remember to make sure you are happy. I am a firm believer that your goodwill is passed on through your cooking. If it is before 5 o’clock, feel free to pour yourself a little glass of champagne or a tonic of some sort. If you are preparing this wonderful dessert after the 5 o’clock hour, please help yourself to a glass of wine or maybe even a martini.

  Finely chop 8 oz. of dates. Make sure the dates are pitted so the chopping will be easy. Bring 1/2 cup of water and 1/2 cup of Kahlua to a slight boil then add to the dates and let sit to cool.

  In a mixing bowl add one stick of room temperature butter and 1 cup packed brown sugar. Beat until creamy. Add 4 room temperature eggs one at a time to mixture. Incorporate 1-3/4 cups self-rising flour, 1 tsp. baking powder and 1 Tbs. instant coffee crystals into mixture — do not over mix.

  Put chopped dates put into food processor and puree the heck out of them. While you are doing this make sure not to stick your fingers into the processor — it could be very painful, and you may have to start again once you have returned from the hospital. Add date to flour mixture and mix until smooth.

  Pour into a 9-inch round or square baking dish and bake at 350° for approximately 45 minutes. The cake should be golden brown and spongy. Let sit to cool off.

  After preparing the cake and enjoying a short nap, now you’re ready to prepare the toffee sauce.

  In a sauce pan mix:
  ¾ cup butter
  1 ½ cup packed brown sugar
  1 cup heavy whipping cream
  ½ tsp. vanilla

  Heat until nice and warm — the sauce should start to thicken. Add some scotch to the mixture. The amount will depend on how much fun you wish to have. Do not use your finest 15-year barrel-aged scotch — this will ruin the sauce with the taste of peat. In other words, pour the good stuff into a glass with 3 cubes of ice, and dump the cheap stuff into the sauce.

  Enjoy with friends!

  -Kathy

  
• November 24, 2008
• 14:46

  Creamy Italian Antipasto Salad

   » ‎ The Jackalope Grill Blog

  Tags:    [edit]

  Preparation time: 20 minutes
  Yields: 4 Servings

  2 cups Creamy Italian Dressing
  1 lb. Tortellini pesto pasta, pre-cooked al dente
  6 oz. hard sausage, chopped into ½” cubes
  6 oz. smoked Gouda cheese, cut into ½” cubes
  8 oz. whole baby corn, canned, drained
  8 oz. Artichoke hearts, marinated drained
  ½ cup whole pitted Kalamata olives
  To taste:  Salt and Pepper

  Procedure:
  1. In a large bowl, combine sausage, Gouda, baby corn, artichoke hearts and olives; mix gently.
  2. Add the al dente tortellini to the other ingredients, pour 1 cup of the dressing over the ingredients and mix gently.
  3. Let stand one hour to blend flavors. Enjoy!

  Chef’s Notes: My recipe for Creamy Italian Dressing has previously been published.  I particularly like the dry pasta available at Trader Joes. It comes in a one-pound package and although it says to cook for 12-14 min., I had good luck cooking it only about 9-10 minutes. Try substituting other hard cheeses for the Gouda—interesting choices would include smoked cheddar, asiago, farmhouse English cheddar, and imported Provolone.  Other pitted olives such as Picholine or Nyons could be substituted.  Try adding marinated mushrooms. Finally, let your imagination be your guide.

  
• November 04, 2008
• 16:06

  November at The Jackalope

   » ‎ The Jackalope Grill Blog

  Tags:    [edit]

  Join us for Thanksgiving
  We will be open for Thanksgiving! Leave the cooking to us, and enjoy a real holiday break.

  In addition to our regular menu, we will be serving:

  - Main Course -
  Roast Turkey
  Orange and apple cider brined, house-made chorizo & cornbread stuffing, poultry gravy, roast cranberries, candied yams
  Baked Ham
  Mashed potatoes, mandarin orange & honey glaze, roast cranberries, vegetable du jour

  - Dessert -
  Pumpkin Cheesecake
  Kahlua-Pecan Tarte

  Holiday Reminder
  Now’s the time to reserve our private dining room - or the whole restaurant - for your holiday party. For more details call Kathy at 318-8435.

  Women Tasting Wine, Mon., Nov. 17, 4pm
  Following a theme of  “Our Favorite Holiday Wines,” Women Tasting Wine pairs selections to match Chef Tim Garling’s menu this month. Cost is $45. Please contact Diane Sienko at Bend Wine Cellars (388-7564), or go to the Women Tasting Wine website.

  
• 0:14

  Menus: Events, Season Specials & More

   » ‎ The Jackalope Grill Blog

  Tags:    [edit]

  Women Tasting Wine: November 2008
  

  Women Tasting Wine: October 2008

  Women Tasting Wine: September 2008

  Women Tasting Wine: August 2008

  Women Tasting Wine: July 2008

  Women Tasting Wine: June 2008

  
• October 28, 2008
• 18:21

  Creamy Italian Dressing

   » ‎ The Jackalope Grill Blog

  Tags:    [edit]

  For a Party of Six to Eight

  1 or 2 garlic cloves, sliced
  Kosher salt
  ¼ c heavy cream
  ¼ c Best Foods mayonnaise
  3 tablespoons white wine vinegar
  2 teaspoons Dijon mustard (use the real stuff)
  1/3-cup extra virgin olive oil
  1 tablespoon finely chopped parsley
  2 teaspoons finely chopped fresh oregano
  Salt
  Freshly ground black pepper

  Using a mortar and pestle (or the flat side of a chef’s knife) crush the garlic and a large pinch of kosher salt into a paste.  Transfer the paste to a medium mixing bowl and whisk in the cream, mayonnaise, vinegar, and mustard until well blended.  Slowly add the olive oil while whisking. Add the parsley and oregano, mix well and then season to taste with salt and freshly ground black pepper.  Enjoy!

  
• October 26, 2008
• 22:33

  Banana’s Foster

   » ‎ The Jackalope Grill Blog

  Tags:    [edit]

  Bananas Foster for Four

  ¼ C (1/2 stick) butter
  1C brown sugar
  ½ t cinnamon
  ¼ C banana liqueur
  4 bananas cut in half lengthwise, then halved
  ¼ C rum
  4 scoops of vanilla ice cream

  1. Combine the butter, sugar, and cinnamon in a sauté pan. Place the pan over medium heat and cook until the sugar dissolves.
  2. Carefully add the banana liqueur and the rum then place the bananas in the pan.
  3. After the flames subside and the sauce has started to caramelize, lift the bananas out of the pan and place four pieces over each portion of ice cream. Generously spoon warm sauce over the top of the ice cream and serve immediately.

  
• October 13, 2008
• 15:45

  Test

   » ‎ The Jackalope Grill Blog

  Tags:    [edit]

  Test

  
• October 02, 2008
• 18:38

  Oktober at The Jackalope Grill

   » ‎ The Jackalope Grill Blog

  Tags:    [edit]

  No, we won’t be wearing lederhosen and Tyrolian hats. October is going to be an expression of the food and drink of Germany. We will be serving traditional German fare with our own unique twist and have brought in some wonderful German wine and German style wines to accompany these dishes.

  Throughout autumn, we will offer an ever-changing assortment of German-style soups, entrees and desserts. Entree possibilities include jaegerschnitzel, rouladen, house-made wurst and sauerbraten.

  Jackalope Grill Oktoberfest Prix Fixe Menu
  Three-course menu selections change daily $30 (German and German-style wine and beer pairings alos available).

  · Soup du Jour
  · Seasonal German Specialities
  · Dessert
  Women Tasting Wine: Mon., Oct. 20, 4pm

  Join Women Tasting Wine and Chef Tim Garling for an educational and delicious afternoon of wines and food pairings. Cost is $45. Please contact Diane Sienko at Bend Wine Cellars (388-7564), or go to the Women Tasting Wine website.

  
• 12:13

  Tim Garling’s* Sauerbraten

   » ‎ The Jackalope Grill Blog

  Tags:    [edit]

  (*See name @ bottom of recipe….everyone shares!)

  2 cups water
  1 cup cider vinegar
  1 cup red wine vinegar
  1 medium onion, chopped
  1 large carrot, chopped
  1 tablespoon plus 1 teaspoon kosher salt,
  additional for seasoning meat 1/2 teaspoon freshly ground black pepper
  2 bay leaves
  6 whole cloves
  12 juniper berries
  1 teaspoon mustard seeds
  1 (3 1/2 to 4-pound) bottom round
  1 tablespoon vegetable oil
  1/3 cup sugar 18 dark old-fashioned gingersnaps (about 5 ounces), crushed
  1/2 cup seedless raisins, optional

  In a large saucepan over high heat combine the water, cider vinegar, red wine vinegar, onion, carrot, salt, pepper, bay leaves, cloves, juniper, and mustard seeds. Cover and bring this to a boil, then lower the heat and simmer for 10 minutes. Set aside to cool.

  Pat the bottom round dry and rub with vegetable oil and salt on all sides. Heat a large saute pan over high heat; add the meat and brown on all sides, approximately 2 to 3 minutes per side. When the marinade has cooled to a point where you can stick your finger in it and not be burned, place the meat in a non-reactive vessel and pour over the marinade. Place into the refrigerator for 3 days. If the meat is not completely submerged in the liquid, turn it over once a day.

  After 3 days of marinating, preheat the oven to 325 degrees F.

  Add the sugar to the meat and marinade, cover and place on the middle rack of the oven and cook until tender, approximately 4 hours.

  Remove the meat from the vessel and keep warm. Strain the liquid to remove the solids. Return the liquid to the pan and place over medium-high heat. Whisk in the gingersnaps and cook until thickened, stirring occasionally. Strain the sauce through a fine mesh sieve to remove any lumps. Add the raisins if desired. Slice the meat and serve with the sauce.

  * special thanks to Alton Brown, 2005

  
• September 10, 2008
• 9:26

  September Happenings

   » ‎ The Jackalope Grill Blog

  Tags:    [edit]

  Women Tasting Wine at The Jackalope

  Reserve your spot now for Wine Women Tasting Wine at The Jackalope Grill on Monday, September 15 at 4pm. Cost is $45. Please contact Diane Sienko at Bend Wine Cellars (388-7564), or go to the  Women Tasting Wine website.

  The Jackalope Grill will be closed Tuesday September 23 for a private party.

  Saviah Cellars Winemakers Dinner
  Mon., Sept. 29: Saviah Cellars Winemakers Dinner - limited seating, call for reservations 541-318-8435.

  
• August 27, 2008
• 11:50

  So You Want to Own a Restaurant?

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  Even though it should be evident that many of Bend’s restaurants are struggling, there never seems to be a shortage of entrepreneurs ready to jump into the fray.  Today I read a very good article in the New York Times that should be required reading.

  
• August 11, 2008
• 11:45

  Heavy Drinkers in Oregon

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  A Deschutes Brew I'm Sure

  The most recent issue of Forbes magazine has ranked American cities on how much their citizens drink and how often they drink. The West Coast was well represented with San Francisco in second place (Austin, Texas got first), Seattle tied for eighth, and Portland in the thirteenth spot. Portland has more microbreweries per capita than anyplace else in the USA, or so I’m told. With the addition of the fine wines now being produced in Oregon, the ranking of Portland in the Nation’s top 15 is probably well deserved.

  On a related note, I ran across a blog “Beer for Chicks,” written by Christina Perozzi. Christina Perozzi is considered by many to be one of the top female beer experts on the West Coast. She is also an industry consultant and beer sommelier. When asked what her favorite alcoholic beverage was, she replied, “I always answer the question, but I always preface it with what I’m about to say to you now: I refuse to be bound by this choice, and I reserve the right to change or modify this favorite beer choice at any point in the future, including five minutes from now. That being said, my favorite beer right now is Deschutes Black Butte Porter from Bend, Ore.” Score one for the home team!

  
• August 06, 2008
• 14:52

  Advice for Would-Be Chefs

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  Every so often, someone will say the have a son, daughter, or acquaintance who is interested in a job in the culinary field. Often the advice I give is very simple. “Do they like long hours and hard work?” But recently I came a cross a good article in the New York Daily News. I particlarly liked Marcus Samuelsson’s comment: “In the beginning, it’s as simple as life skills: Showing up on time or early, making sure you dress properly, addressing people that you work for properly. You’re an assistant in that kitchen, so really what matters is for you to have a great attitude. Somebody’s going to take notice of that and give you a chance.” Read more here.

  
• 12:51

  Cold Watermelon Soup

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  This is a wonderful soup for outside dining in this hot weather. It uses two ingredients that are at the peak of their season: seedless watermelons and Walla Walla sweet onions. At the restaurant, customers have been curious about it and it has been very well received. I admit that the idea for this combination is not mine (I have to thank Donna Waskom for that) but I took her salad, deconstructed it and then reassembled it into this. You should be able to produce this soup in short order. I have divided this into three parts: the soup and a two-part garnish. You’ll find a hand blender very useful here.

  Ingredients:

  Soup

  1 5lb seedless watermelon

  1/3 cup of red wine vinegar

  Pinch of salt

  Sweet Onion Garnish

  1 medium Walla Walla sweet onion sliced into rings

  1 Tablespn mint ciffonade

  1/4-cup grape seed oil

  2 Tablespoons rice wine vinegar

  Pinch of salt

  Final Touch

  Crumbled feta cheese

  Procedure

  Soup: Cut the watermelon into workable sized pieces and then cut away the rind placing the red flesh of the melon in a suitable bowl. Puree it until it is smooth with the hand blender (or use a food processor). Add the red wine vinegar and a pinch of salt. (It is interesting to take a bowl of the soup and try adding more salt or more vinegar as the taste changes in unexpected ways.)

  Sweet onion garnish: Peel the onion and slice it into thin rounds. Make a vinaigrette by whisking together the rice wine vinegar, grape seed oil, mint, and the salt. Pour the vinaigrette over the onion slices and let it sit for a few minutes.

  To assemble the soup: Ladle a suitable amount of soup into a bowl, make a 2 inch raft of the sweet onion and mint in the middle and then top it all with a teaspoon or so of the crumbled feta cheese. Enjoy!

  
• August 01, 2008
• 20:26

  Truffle (oil) For All

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  Daniel Patterson writes about the magical truffle and it’s oily little secret. Read here.

  
• 16:22

  Gustie Awards

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  A special thank you goes out to all of you that voted the Jackalope Grill Central Oregon’s Best Fine Dining and Best Northwest Cuisine. We appreciate your patronage and we’ll see you through the summer months. Thanks, Tim, Kathy and the Jackalope Grill Staff. For more on Gusto click here.

  
• 15:57

  2008 Wine Spectator “Award of Excellence”

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  Although our many years have taught us that the only opinion that really matters is yours - our customers’ - it’s always nice to get a pat on the back like this.

  Thanks to Kathy’s careful attention, the Jackalope Grill is one of only a handful of Bend restaurants to have its wine list recognized by Wine Spectator. Among Bend recipients, the Jackalope is the only restaurant rated as “Inexpensive,” meaning we offer many bottles for less than $50, while also applying a below-normal markup.

  

  Wine Spectator Award of Excellence

  According to the magazine, “Wine Spectator’s Restaurant Awards recognize restaurants whose wine lists offer interesting selections, are appropriate to their cuisine and appeal to a wide range of wine lovers.”

  A complete list of 2008 Restaurant Award winners is published in the August issue of Wine Spectator, and the magazine’s website lists all the Bend winners.

  Here’s our overview page, where you can add your own review.

  
• 0:42

  August Happenings

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  Chef Tim on Julia Gray’s “Cooking With Gusto!”

  Tune into “Cooking With Gusto!” on KBND (AM 1110) at 9:00 am on Saturday, August 9 to hear Tim dish about food with host Julia Gray

  Women Tasting Wine

  Reserve your spot now for Wine Women Tasting Wine at The Jackalope on Monday, August 25 at 4pm. Cost is $45. Please contact Diane Sienko at Bend Wine Cellars (388-7564), or go to the Women Tasting Wine website.

  Ghost Tree Invitational - Dinner on the Range: Sat., Sept. 6

  This year at the Ghost Tree Invitational Dinner on the Range, Chef Tim will apply his magic to Elk Sliders with homemade condiments.

  Dinner on the Range begins at 4pm, and food and beverage service will begin at 5pm. Get the details here.

  
• July 30, 2008
• 9:34

  Four Cheese Stuffed Chicken Breast with Sautéed Red Grapes in Chardonnay Beurre Blanc Sauce

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  At the restaurant, we use a free-range “airline” (has the wing attached) chicken breast and serve this over hazelnut orzo accompanied by haricots vertes in a brown butter sauce. The stuffing can be varied using other cheeses to suite your taste but should be quite thick at room temperature. I like the sauce because, after you get the hang of it, it is very easy to make and very tasty.

  Yield: 6 servings
  Oven: 350 deg. F.

  Ingredients:
  For the stuffing:
  • ¼ c soft cream cheese
  • 1 T blue cheese crumbles
  • 1 T grated good quality parmesan cheese
  • 1 T grated jack cheese
  • 1 T minced shallots
  • Salt and pepper to taste

  For the chicken breasts:
  • 6 7-8 oz. boneless chicken breasts halves skin left intact, rinsed and patted dry
  • Salt and freshly ground black pepper
  • Flour
  • Canola or olive oil

  For the sauce:
  • 1 cup red grapes cut in half
  • 1/3 cup chardonnay
  • 1 T fresh lemon juice
  • 2 tsp honey
  • 1 T unsalted butter (optional)

  

  To make the stuffing - Combine the first five ingredients. Adjust the seasoning with salt and pepper to taste.

  To make the chicken – Salt and pepper the skin side of the chicken breast, dredge with flour and sauté both sides until golden brown. Cut a pocket in each breast: Lay the breast skin side up on a cutting board. Hold a 5- or 6-inch sharp, thin-bladed knife with its flat side parallel to the cutting board. About half way up and midway along the thicker side of the breast, carefully make an incision that goes deep into the breast but doesn’t break through the opposite side. Place a tablespoon or so of the stuffing into the pocket. Put the chicken on a baking sheet and place in the preheated oven. Bake until just cooked (about 10- 15 minutes).
  To make the sauce – Place the first four ingredients in a medium sauté pan over medium heat. After the sauce thickens drop in the chilled butter. Swirl until the butter melts. With the chicken on a plate, spoon the sauce over the breasts. Serve immediately. Enjoy!