CENTRAL OREGON RESTAURANTS SHINE DURING COOLER MONTHS
You can’t go wrong with the dining options in Bend during the fall.
Prime rib at Greg’s Grill, beef bourguignon at Boxwood Kitchen, a caramelized onion and fennel sausage pizza from Flatbread Neapolitan Pizzeria. There’s nothing better than a delicious warm meal with friends and family just as the chill of an autumn evening is about to set in.
Central Oregon also boasts some amazing kitchen stores and spice shops that are invaluable for anyone looking to take their home cooking to the next level. Ginger’s Kitchenware and Savory Spice will not only help you get creative in the kitchen, they also are a tremendous resource for new and innovative recipes.
So get eating, get cooking and enjoy the best Bend has to offer during the fabulous fall season!
SUSHI FOR THE SMALL ONES
TIPS FOR INTRODUCING KIDS TO THE WONDERFUL WORLD OF SUSHI FROM MIO SUSHI
We love Mio Sushi here in the Old Mill District for a million different culinary reasons, but what really sets them apart from other sushi restaurants is their family-friendly staff and menu. Mio is the perfect place to introduce sushi novices to the joy of nigiri and sushi rolls with their variety of traditional and experimental rolls.
Here’s some fantastic tips from Mio Sushi assistant manager Alice Nguyen:
1 – For kids that are completely new to sushi, start them off with one of Mio’s nine different veggie rolls. It’s a familiar taste – avocado, cucumber, and asparagus, for example – presented in a new package.
2 – Once your kids realize this whole sushi thing has potential, upgrade them to a California roll – krab, avocado and cucumbers – or one of Mio’s cooked sushi rolls that includes oven-baked or deep-fried fish. The Johnson roll is deep-fried goodness that includes krab, avocado and a spicy creamy sauce, among other ingredients. The Mt. Rainier with krab, salmon, green onion, and more is oven-baked and awesome.
3 – When your little one’s ready to make the plunge into a traditional raw sushi roll, don’t get too exotic early on. Start on some of Mio’s classic rolls that feature tuna or salmon and branch off from there. And don’t let them drown out the taste of the rolls with too much soy sauce or wasabi!
Most importantly, have fun experimenting and give your kids plenty of time to develop their own sushi crush!
ANTHONY’S WELCOMES NEW HEAD CHEF
IAN JENSEN’S BACKGROUND INCLUDES RESTAURANT STINTS IN HAWAII AND THROUGHOUT THE PACIFIC NORTHWEST
Anthony’s Restaurants is very excited to introduce Ian Jensen as the new head chef for Anthony’s at the Old Mill District.
Jensen’s professional venture into restaurants began at the age of 18 when he was hired as an entry level cook at the Mauna Kea Beach Hotel in Hawaii. He was simultaneously studying the culinary arts program at Hawaii Community College at the University of Hawaii where he eventually earned his degree.
Jensen remained at Mauna Kea Resort until 2016 when he and his family relocated to Seattle. He held a Lead Line Chef position at the W Hotel, a Sous Chef position at Emory’s on Silver Lake, was the Executive Chef at Sansei Seafood Restaurant and Sushi Bar and Chef De Cuisine at Angel of the Winds Casino before joining the Anthony’s team in 2020.
“I’m very excited about being in Bend,” Jensen says. “My family and I traveled to Bend for vacation in 2018 and I’d been wanting to be a part of this community ever since. I love that I’ve found a position here where I can put my best talents forward to serve locals and visitors of the area. I am also a huge seafood fan and I love that Anthony’s has such a deep focus on serving local seafood and produce.”
“We’re all so thrilled to have Ian on board to lead our team in Bend,” says Herb Gould, CEO of Anthony’s. “His passion and expertise are incredible additions to our company’s leadership team, and we can’t wait to see all of the wonderful things he’s going to accomplish at the Anthony’s in Bend.”
Anthony’s at the Old Mill District is located at 475 SW Powerhouse Drive Bend, OR 97702. The restaurant’s current hours of operation are 3 to 9 p.m., every day. Reservations are recommended either by phone (541) 389-8998 or via OpenTable
CHOCOLATE OLD FASHIONED RECIPE
A CHOCOLATE TWIST ON THE MOST CLASSIC OF COCKTAILS
As we’ve all gotten a little more experimental with our in-home cocktail game in 2020, this little mashup combines our love of chocolate and the world’s greatest drink, the Old-Fashioned. Thank you Savory Spice for the recipe!
- 1 to 2 tsp. Black Onyx Chocolate Sugar *AVAILABLE AT SAVORY SPICE
- 2 to 3 splashes Angostura bitters
- 2 brandied or Maraschino cherries
- 1/2 oz. fresh-squeezed orange juice
- 2 oz. whiskey (preferably rye)
- Ice cubes
- Orange twist
BLACK GARLIC BUTTERNUT GRATIN
SWEET BUTTERNUT SQUASH SOFTENED IN A CREAMY SAUCE MAKES FOR A DELICIOUS FALL TREAT
Ideal for those crisp fall evenings when you’re looking for a dish that uses fresh squash. This is one of our favorite side dishes for big Sunday dinners or as a snacking dip during football season. Thanks to Matt at Savory Spice for turning us onto this dish.
- 2 cups heavy cream
- 1 tbsp. Black Garlic Salt, plus more to sprinkle *AVAILABLE AT SAVORY SPICE
- 1 tbsp. cornstarch
- 1 small butternut squash, peeled, halved, and sliced thin
- 1 red onion, halved and sliced thin
- 5 oz. baby spinach
- 2 cups shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
Preheat your oven to 350 degrees. In a medium bowl, stir together heavy cream, Black Garlic Salt, and cornstarch. In a 9 x 13 baking dish, pour in just enough cream mixture to cover bottom of dish. Reserving half of each ingredient for a second layer, layer butternut squash slices, slightly overlapping each piece, in the bottom of the dish, followed by a layer of red onion, a layer of spinach, a layer of mozzarella, and a layer of cream mixture. Repeat all layers with remaining ingredients. Top with Parmesan cheese and bake for 40 to 45 minutes, or until butternut squash is fork-tender, top is lightly browned, and sides are bubbling. Sprinkle with Black Garlic Salt to taste. Serve warm and enjoy!
*Available at Savory Spice
FRENCH ONION SOUP RECIPE
GOLDEN, CHEESY DELICIOUSNESS AWAITS WITH THIS CLASSIC FALL SOUP
Topped with a thick slice of toasted baguette and melted Gruyere cheese, this classic French onion soup recipe has a depth of flavor that is hard to match. Courtesy of Jaime and Ginger from Ginger’s Kitchenware.
Prep Time: 15 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 45 minutes
Yield: Serves 4-6
- ¼ cup Tuscan Herb Olive Oil *AVAILABLE AT GINGER’S KITCHENWARE
- 4 large onions, thinly sliced
- 2 tbsp. flour
- 1 cup red wine
- 8 cups beef broth
- 2 tbsp. Dark Balsamic Vinegar of Modena*
- 2 tsp. Sel Gris French Grey Sea Salt*
- 1 tsp. pepper
- 1 baguette, sliced
- ¼ cup Parmesan
- ¾ cup Gruyere, plus more to finish
*Available at Ginger’s Kitchenware
First, heat the olive oil in an 8-quart stockpot on medium-low heat. Add the onions and cook until tender and translucent without letting the onions brown, for about 45 minutes.
Next, add flour and let it cook for about 5 minutes, or until the flour flavor comes out. Deglaze the pan by adding the cold red wine. Scrape up any stuck, brown bits.
Now add the beef broth and dark balsamic vinegar. Season with salt and pepper, and let it simmer for 30 minutes.
Turn broiler on low and ladle soup into individual oven-safe ramekins or bowls. Top the bowls with one slice of baguette and evenly divide cheese among them. Place the bowls on a cookie sheet and broil in the preheated oven until the cheese bubbles and browns slightly, for about 5 to 6 minutes total. Serve and enjoy!
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