There are still a couple of spots left in Chef Tim's cooking class this Monday! -hoc
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EVENT DATES:
Monday, February 2, 6:00 pm
Monday, March 2, 6:00 pm
Jackalope Grill Cooking Classes: February = Great Grains, March = Soups, Stews, Braising
(Bend, OR) Join The Jackalope Grill's Chef Timothy Garling for upcoming cooking classes, this Monday, February 2 and Monday, March 2. These evenings are filled with great food, wine and cooking tips and secrets. The February class covers “Great Grains,” including risotto, barley risotto, quinoa, farro and amaranth. In March, “Soups, Stews & Braising” is the topic. Cooking classes include wine and hors d’oeuvres, demonstration and hands-on preparation in the kitchen, handouts with recipes and techniques and sampling of menu dishes paired with wine and/or beer.
Class starts at 6:00 pm at The Jackalope Grill and space is limited (these classes sell out quickly). Cost is $50. For reservations, call The Jackalope Grill at 541-318-8435. For location and info, go to www.JackalopeGrill.com .
Friday, January 30, 2009
Jackalope Grill Cooking Classes: February = Great Grains, March = Soups, Stews, Braising
Wednesday, June 11, 2008
Jackalope Grill: June Wine Dinner, Cooking Class, Women Tasting Wine, Bite of Bend Iron Chef
Domaine de la Terre Rouge/Easton Wine Dinner
EVENT DATE: Tuesday, June 24
Easton produces Rhone varietals under the Domaine de la Terre Rouge label, and his other wines (Sauvignon Blanc, Cabernet Sauvignon, Zinfandel) are bottled with the Easton Wines mark. He is a leader in the California Rhone varietals movement, which includes Rousanne, Viognier, Gernache, Syrah and Mourvdre varietals.
:: Menu for Summer Dinner with Easton & Terra Rouge Wines
Melon Soup
honeydew melon, Oregon Bay shrimp, jicima slaw
2006 Terra Rouge Voigner
Pan-Seared Escolar
tomato coulis, parsley oil, Israeli couscous
2006 Terra Rouge Enigma
Gathered Greens
orange segments, citrus vinaigrette
2006 Terra Rouge Enigma
Venison Daube de Provence
hand-made fresh pasta
2003 Sentinal Oak Syrah
2006 Terra Rouge
Chocolate Pots de Creme
Belgian bittersweet chocolate
2004 Easton Zinfandel “Late Harvest”
Cost is $90 per person, including gratuity. Seating is limited and reservations are required, please call 541-318-8435, or visit www.jackalopegrill.com.
Cooking Class: Allyson's Kitchen "Foods of the Season"
EVENT DATE: Sunday, June 22
Cooks of all abilities are invited to learn how to take best advantage of summer's fresh bounty with Chef Timothy Garling's "Foods of the Seaon" cooking class at the Bend location of Allyson's Kitchen on Sunday, June 22.
The Jackalope Grill's Chef Tim will demonstrate Smoked Salmon Rilletes with Dilled Yogurt and Pork Skewers with Avocado Tzatziki, Creamy Fettuccine with Sausage, Olives and Broccoli Rabe. For the main course, the class will prepare Lamb Chops with Asparagus and Feta Salsa Verde and an easy-to-make side dish of Orzo with Asiago Cheese. And for dessert, students will learn how to make a Chocolate Budino, a moist almost gooey, chocolate cake, served with Banana Chocolate Chunk Ice Cream.
Cost is $65, and payment is due upon registration. Space is limited. For registration and details, call Allyson's Kitchen at 541-749-9974, or visit www.allysonskitchen.com.
Chef Tim Throws Down for Bite of Bend Iron Chef Competition!
EVENT DATES: Saturday, June 21; Sunday, June 22
Here's the first-round roster:
1st round Saturday 12:00pm
Terri Gilmore (Fireside Red) vs. David Berger (Pleidies at Five Pine)
2nd round Saturday 1:30pm
Tim Garling (Jackalope Grill) vs. John Nelson (Brasada Ranch Blue Olive)
3rd round Saturday 3:00
Victor Sommo (Volo) vs. Jeff Hunt & Rich Hall (Marz Bistro)
4th round Saturday 5:00
Johnathan Bohn (Decoy Bar and Grill) vs. David Touvell (Chow)
For Bite of Bend details, go to thebiteofbend.com.
Women Tasting Wine
EVENT DATE: Monday, June 23
:: Menu
Shrimp Tostada
Oregon bay shrimp, cantaloupe, English cucumber
2006 Terra Rouge Enigma
2006 Terra Rouge Rousanne
Sherry Braised Kurobuta Pork Cheek
roast garlic potato puree, haricot verte
2006 Terra Rouge Noir
2006 Terra Rouge Cote de L’Oest
Pan Perdue
pound cake, fresh seasonal berries
2006 Terra Rouge Muscat
The Jackalope Grill is located at 1245 SE Third St. (S. Hwy 97 Business) in Bend, Oregon. For reservations, call 541-318-8435 or visit www.jackalopegrill.com.
Monday, May 5, 2008
may @ thump coffee
May newsletter from Thump Coffee
contents: Shelby Leigh photos; thumpology: Processing Coffee; Closed for PPP; coffee cupping; meet our thumpistas; featured coffee; yummy new treats; Buffalo's Column
We will be closed on Saturday, May 17 while Team Thumpista poles, pedals and paddles its way to the finish. Come cheer us on!
See you soon,
Kent, Hazel & Finley
ART: Shelby Leigh Photography (throughout May)
According to photographer Shelby Leigh, her work is an extension of sometimes-quiet observations and how she sees tiny moments in time. In her travels near and far - the exhibit includes photos from Oregon, Morocco and Chile - she likes to "notice the little things and bring them to others so that they too can see the beauty and intricacies that this world has to offer." Though she says her stories are infused in each image, she invites you to "let your imagination take you on your own journey to find peace, simplicity and wonder."
Recently making the transition from film cameras to fully digital photography, Leigh explains that her newer images were shot with a Nikon D70 camera and digitally printed from an Epson 2200 printer, while most of her photos have been taken with many different traditional film SLR cameras, scanned, then printed from the Epson 2200.
ART: Avis Lofts by Robert Johans (through Spring)
ART: "Wishes" (semi-permanent installation)
Grab a plank and let everybody know your heart's fondest desires. From the absurd to the profound, the Wishes reveal the full range of human concerns and humor. Artist Mark Bernahl will continue rotating newly minted wishes into the existing installation.
LITERATURE: Buffalo's Column
Our own writer-in-residence, Buffalo Folsom contributes "Buffalo's Column," which you'll find in the shop printed on laminated strips of paper that hangs from hooks on a board, one for each day of the week.
MEET BUFFALO
Here's the intro from his website: "My name is Christopher "Buffalo" Folsom. Most people call me Buffalo. The monicker was formed during my work as an archaeologist in the State of Utah. A couple of Native Americans I was working with started calling me Tatanka, the Sioux word for the American Bison. Over time, it evolved to "Buffalo".
If you have ever seen a Buffalo, you understand the incredible size and power that they posses. If I apply this analogy to my sculptures, it would reflect my passion for life, beauty and accomplishing what might seem impossible. One of the best compliments I have received was the loss of a commission as the client felt my work "brought out too much emotion". My belief is that there can never be too much emotion.
Several pieces I have created involve the use of recycled materials. I have been refered to as a junk artist, a genius and everything in between. As you view this site, you be the judge. Enjoy!"
http://www.artbybuffalo.com
featured coffee: Costa Rica Montes de Oro - Washed Processed
From Kent: This is the same bean we were serving a few months ago, however the current lot has been processed differently. The fully washed process produces a cleaner, brighter, and slightly sweeter flavor. Where the previous lot exhibited flavors of grape, cherry and milk chocolate; the current lot shows lemon, dark chocolate, and brown sugar. I love the way this bean illustrates the importance of the processing method on the final cup quality (see Thumpology below).
(photo by Erika Schultz)
CUPPING: Sunday, May 25 1:30pm-2:30pm
Can you taste the difference between a washed process and dry process coffee? Join our public coffee cuppings and taste coffees side-by-side. Discover personal preferences, likes and dislikes, and begin to taste and describe your personal and subjective sensory experience. You'll appreciate how many variables and steps along the coffee's path to us can influence how it tastes in the cup (see this month's Thumpology).
Cuppings are usually the third Sunday of the month at 1:30pm - get details at our website and by subscribing to our newsletter.
EVENT: Saturday, May 17 - Team Thumpista Rocks PPP (we're closed for race day)
meet our thumpistas: Amy
A coffee industry veteran, Amy was a long-time manager at Starbucks back in the days before they adopted fully automatic espresso machines. You'll find Amy here on weekends. During the week, she helps manage a world-class outrigger and surf paddle company, Kialoa Paddles. She spends off time hiking with her doggies Scout and Timber, playing soccer, or training with the Bend Oregon Outrigger Canoe Club (BOO). In the photo above, she and her BOO mixed crew receive a 1st place trophy for an 18-mile race at Howe Sound, British Columbia. Amy has raced with BOO up and down the West Coast - and in Bora Bora! For a good story, ask her about her epic race at Pacific City, Oregon with crashing waves and broken boats!
thumpology: Processing Coffee - From Fresh Cherry to Dried Green Bean
In previous Thumpology articles we've discussed how the roast can affect a coffee's flavor. How it is processed after harvest can have an even more significant influence on its ultimate flavor.
Not to be confused with processing food, which might involve removing nutrients, adding artificial stabilizers, flavors, preservatives, etc., processing coffee is an all-natural sequence of steps taken after picking the coffee to prepare it for market.
Coffees are harvested when the fruit surrounding the bean, known as the cherry, is ripe. The cherry holds necessary sugars and desirable flavors that need to be infused into the coffee bean. Farmers use two primary processing methods to release these flavors from the cherry: the dry process and the wet process.
Dry Process (aka Natural Process): The cherry is left on the bean and dried naturally in the open air by sunlight on large patios, where the coffee is continually raked for even drying and mildew prevention. Once properly dried, the cherry is removed from the bean. The dry process method can be hard to control due to the coffee's vulnerability to environmental elements (rain, humidity, sun) while drying. The end result can be mixed and unpredictable. A dry processed coffee may be heavy bodied, sweet, smooth and complex.
Washed Process (aka Wet Process): The cherry is removed from the bean, but a thin, sweet, slimy layer, called mucilage, remains. The beans are placed in fermentation tanks for 12 -36 hours for flavor development, then they undergo extensive washing to remove remaining mucilage and fermentation residue. This is a more controlled method with more consistent results. A washed process coffee may taste cleaner, brighter, and fruitier.
The washed process is water intensive and is more likely to be used in growing regions with easy access to water - and by farmers with the money to build the infrastructure needed for processing. Whereas the dry process is likely to be used in growing regions with lower humidity and reliably dry, sunny periods to prevent the cherries from mildewing while drying.
Our May featured coffee is Costa Rica Montes de Oro - Washed Processed. Previously, we carried the natural processed Montes de Oro, which was heavier, even thick in body and very citrusy. By contrast the washed version is very clean, smooth with very balanced citrus notes. The same bean, processed differently has yielded extremely different results. Which is better? That's up to you to decide!
Warm Your Soul: New Baked Goods
Muffins!
Carrot Crumble w/ pineapple & coconut
Blueberry Sourdough - the classic muffin
Marionberry - a huge plump berry muffin
Chewy Toffeenut Bars Wonderful butterscotch flavor blended with crushed toffeenut & pecans.
7-Layer Coconut Bars
Layers of rich chocolate, butterscotch, pecans & coconut on a graham cracker crust.
New Panini* & Salads
Assortment of
Mixed Greens Salads
Loads of healthy greens, a freshly baked roll & dressing
Chicken Pesto Panini
Freshly roasted chicken breast, pesto, tomatoes, spinach, sundried tomatoes, on hand shaped focaccia.
Veggie Panini
Fresh basil, roasted red peppers, goat cheese, artichoke hearts, balsamic vinegrette, on hand shaped focaccia.
Ham & Cheese Panini
Hand sliced ham, garlic aoli, swiss cheese on hand shaped focaccia.
* Did ya know that a single panini is a panino?
Thump Coffee is located in downtown Bend at 25 NW Minnesota Ave. For details, visit www.ThumpCoffee.com or call 541-388-0226.
Saturday, April 26, 2008
5/4: Chef Tim Teaches “Classic Sauces” at Allyson’s Kitchen
EVENT DATE: Sun., May 4, 2-5 pm
Jackalope Grill’s Chef Timothy Garling Teaches “Classic Sauces” at Allyson’s Kitchen
(BEND, OR) Cooks who missed Chef Timothy Garling’s sold-out “Classic Sauces” cooking class at The Jackalope Grill get a second chance at the Bend location of Allyson’s Kitchen this Sunday, May 4, from 2:00-5:00 pm.
Chef Tim will demonstrate preparation of chicken and brown stock, the classic French “mother sauces,” including white sauces (Béchamel and Veloute), egg yolk-based and other types of emulsion sauces (Hollandaise, Aioli and Vinaigrettes), tomato sauce, brown sauces and compound butters. Students will also learn tips and techniques to flavor stocks and sauces, with an emphasis on which seasonings work best for which dishes.
Cost is $65, and payment is due upon registration. Space is limited (fewer than than 10 spots left), and sign-ups are accepted on a first-come, first-served basis. For registration and details, call Allyson's Kitchen at 749-9974, visit the store in the Old Mill District (375 SW Powerhouse Drive), or go to www.allysonskitchen.com.
Monday, November 5, 2007
Kids Cooking Class Highlights Holiday Candy Making
EVENT DATE: Monday, Nov. 19
Entrees Made Easy Invites Kids Ages 8-14 to Make A Mess In Their Kitchen
(BEND, OR) Kids can live out their Willy Wonka candy-making fantasies in Entrees Made Easy’s upcoming Kids Cooking Class. On Monday, November 19, from 12:00 to 2:00 p.m., aspiring chefs ages 8-14 are invited to make a mess in the Entrees Made Easy kitchen (while secretly learning real cooking and nutrition skills).
Each young chef will assemble three ready-to-cook entrees to take home and share with their families. Kids can choose meals from Entrees Made Easy’s regular menu or from a selection of special Thanksgiving side dishes. Lunch will also be served, so parents can take a break to start holiday shopping or simply go out to lunch and relax.
Then comes the candy making. An assortment of holiday chocolates will be explored and enjoyed, including pecan turtles, decorated chocolate-covered Oreo "pops" and other surprises.
The only cost to participate is the purchase of the dinners: $58 for three half entrees (each serves 2-3 adults) or $88 for three full entrees (each serves 4-6 adults). To sign up, go to www.EntreesMadeEasy.com and select the Bend location.
:: MORE ABOUT KIDS COOKING CLASSES
Kids love to cook. Especially when it’s a fun, interactive experience — and parents aren’t standing over their shoulders complaining about the mess. Kids Cooking Classes provide the opportunity for kids to expand their food preparation skills well beyond cold cereal and microwave popcorn. They learn all the steps of preparing healthy, fresh meals, and then they can proudly share their work by feeding the entire family.
This fun and unique learning experience teaches kids:
• Healthy Eating Guidelines
• Kitchen Safety
• How to Follow Recipes
• Basic Food & Meal Preparation
• Table Manners
For more information, call 317-4159.
11/12 Jackalope Grill Cooking Class: "Hosting a Party and Enjoying It Too."
Monday, November 12, 6:00 pm
(NOTE: Only six spaces available, reservations required - these classes sell out quickly.)
Join The Jackalope Grill's Chef Timothy Garling for an evening of great food, wine and secrets for "Hosting a Party and Enjoying It Too." The class includes wine and hors d’oeuvres, demonstration and hands-on preparation in the kitchen, handouts with recipes and techniques and sampling of menu dishes paired with wine and/or beer.
Class starts at 6:00 pm at The Jackalope Grill and are limited to just six participants. Cost is $50 for an individual or $75 for two. To reserve a space, call The Jackalope Grill at 541-318-8435. For locations and info, go to: JackalopeGrill.com