Leading Story

Gustie Awards

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.

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  • News and Events

    November at The Jackalope

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

  • Recipes

    Creamy Italian Dressing

    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.

  • Jackalope Musings

    So You Want to Own a Restaurant?

    Even though it should be evident that many of Bend’s restaurants are struggling, there never seems to be a shortage of entrepeneurs ready to jump into the fray.

November at The Jackalope

Posted on November 4, 2008 by Dirty Martini

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

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.

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Menus: Women Tasting Wine

Posted on November 4, 2008 by Dirty Martini

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

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Creamy Italian Dressing

Posted on October 28, 2008 by Dirty Martini

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!

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