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.

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.

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

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.

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.