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.
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CLOSED December 26 January 1
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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.
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
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.