Chef: Oct. 2020
Currently, your culinary team is brainstorming ideas for fall/winter both in menu application and also as specials. This season the
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Chef: Sept. 2020
This summer, your culinary team has been having a lot of fun preparing some new specials to entertain all of
Read moreChef: August 2020
Reservations You may or may not ask yourself, why are reservations important? With COVID-19 running rampant in our lives, you
Read moreChef: July 2020
Last month I saw some sharp increases mostly in the beef department. Our top sirloin steaks jumped up 85% from
Read moreChef: June 2020
Every other day it seems the news and social media are saturated with stories about another meat plant outbreak, etc.
Read moreChef: May 2020
I just wanted to reach out to our membership and thanks for your continued support with the take out business
Read moreChef: January 2020
The plant-based Impossible burger on the menu is going to be replaced with the Beyond plant-based burger. I have tried
Read moreChef’s Tidbits: December 2019
Here is a very similar preparation of the brie that is on our menu currently. Hazelnut Baked Brie with Tart
Read moreChef’s Tidbits: November 2019
Wednesdays throughout the winter we are offering a great special: A burger and a beverage. Enjoy Central Oregon grass-fed beef
Read moreChef: October 2019
Just recently, I and Denver, our acting sous chef, attended Pacific Seafood’s food show. It really broadened the seafood spectrum
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