Posts Tagged ‘Bend restuarants’

March Events

Posted on 2010 03, 10 by Chef Tim

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.

Recipe: Smokey Bacon and Corn Chowder

Posted on 2010 02, 26 by Chef Tim

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

Turkey Rillettes

Posted on 2009 11, 22 by Chef Tim

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.


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