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.”
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.
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
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!