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Off the Beaten Path O C TO B E R 2 02 6

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The Art of Food and Community With the arrival of Fall, things start to feel cozy inside. The air is crisp outside, the leaves begin to turn, and the kitchen—whether indoor or outdoor—once again becomes the heart of the home. It’s the perfect time to celebrate the people who make food and gathering such a special part of our community in Bend. In this issue, we spotlight two dining experiences that are slightly off the beaten path, and well worth the trip. We talked with Cecilia Barrenechea, owner of Hot Lava Bakery in Sunriver. The bakery has been part of the Sunriver community for over 30 years, primarily known as a donut shop. When she purchased the business five years ago, she expanded to include South American-inspired desserts, dulce de leche creations, French-style pastries, croissants, artisan desserts, custom wedding cakes and catering services. Head up there for breakfast or check out their empanada food truck at Silver Moon Brewing in Bend for a tasty treat. We also spotlight The Open Door, inside Rickards Gallery, a family legacy in downtown Sisters. This is a dining experience where food and art truly converge, as guests are surrounded by gallery art displays inside as they dine. Outside, the beautiful courtyard is a perfect gathering space for great food, wine and lively conversation. Dining truly becomes an artful experience here! This issue also talks about the lost art of setting the table. A ritual that is too often lost in the shuffle of our busy lives, taking time to intentionally create a table setting invites us to pause and be intentional. And finally, be sure to check out our recipes for a backyard pizza oven gathering. Here’s to many meaningful gatherings centered around food with friends and family this fall!

October 2026 PUBLISHER

Jane Rial | jane.rial@citylifestyle.com E D I TO R

Lynette Confer | lynette.confer@citylifestyle.com CONTRIBUTING WRITERS

Sue Baldani, Lynette Confer, Julie E. Furnas C O N T R I B U T I N G P H OTO G R AP H E R S

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JANE RIAL, PUBLISHER @BEND.LIFESTYLE Learn how to start your own publication at citylifestyle.com//franchise. Proverbs 3:5-6 Bend Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Bend area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions.

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inside the issue OC TOB E R 2 02 6 | FOOD & D R I N K

20 Featured

20 24

Print Prestige Meets Digital Power.

WHY CHOOSE BETWEEN PRESTIGE AND PLACEMENT?

Departments

Make Room

The Lost Art of Setting the Table— the Ritual We All Need

The Family Table

Sisters Family Creates Legacy Blending Food, Art, Wine and Community

Lifestyle Letter

City Scene

Business Monthly

How To HOME + DESIGN

Must See ARTS + CULTURE

Chef ’s Selection LIFE + CULTURE

Culinary Creations LIFE + CULTURE

Events

Baked with Heart

Hot Lava Bakery Blends Sunriver Tradition with South-American Inspired Treats

On the Cover (l to r) Hot Lava Bakery in Sunriver staff Kara and Stefana, along with owner Cecilia Barrenechea. Photography: Maile Mason Photography

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1: On August 4, Hearts Unknown Education (HUE) hosted a fundraising event to celebrate the release of their feature story in Bend Lifestyle. 2: HUE youth performed and displayed artwork during the event held at HUE’s location on Franklin Ave. 3: A huge thanks to Sacha and Margarita at Five Fusion, Phoebe and Doug at Dogwood and Deschutes Brewery. 4: (l to r) HUE Executive Director Nicola Carpinelli and Medical Director Dr. Maya Heck. 5: (l to r) Lynette Confer, Bend Lifestyle editor, and Dr. Maya Heck at the HUE event. 6: Savonna Brandly from Jersey Mikes, a supporter of HUE, receives an appreciation painting from HUE youth. 7: HUE volunteer Mary Fay speaks at the event which raised over $3,000 for HUE’s free creative wellness programming for local youth.

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OCTOBER 2026

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Big Brothers Big Sisters Central Oregon Needs Mentors As students across Central Oregon head back to school, Big Brothers Big Sisters of Central Oregon (BBBSCO), a program of J Bar J Youth Services, is calling on community members to consider becoming a mentor. Currently, 78 local youth are waiting for a caring adult to step forward and become their Big. BBBSCO creates one-to-one mentoring relationships, requiring only a few days a month. These connections help youth build confidence, develop resilience, and envision what is possible for their future. BBBSCO.org

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Help The Bend Food Project Fight Hunger in Central Oregon The Bend Food Project (BFP), now part of The Giving Plate, began in October 2015 when a small group of local residents came together with a simple idea: neighbors helping neighbors fight hunger. Today, donors fill provided green BFP bags with food and leave them at their front doors for collection on the second and third Saturdays of even-numbered months. Neighborhood Coordinators gather the donations and deliver them to local food partners, helping strengthen community connections while reducing food insecurity. TheGivingPlate.org

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MAKE ROOM ARTICLE BY LYNETTE CONFER

THE LOST ART OF SETTING THE TABLE— THE RITUAL WE ALL NEED

H OW TO | HO ME + DES I GN

Setting a table says “this meal matters, this moment matters, you matter.” Food is more than physical nourishment. It feeds something deeper—the soul, the spirit, our need to connect. Around a table, we share more than a meal. We share stories, laughter, silence, celebrations and the ordinary details of our extraordinary lives. We pause to notice what is right in front of us, and who is beside us. Yet it is increasingly easy to eat without really eating: breakfast in the car, lunch at a desk, dinner standing at the kitchen counter or balancing a plate on our lap while scrolling on our phones. Meals can become something we simply get through, rather than experience. In the rush of modern life, nourishment can become survival instead of ritual. Setting a table—even for one—is a small step towards reclaiming that ritual. It creates a physical invitation to pause. A place to sit, breathe, look up and be present.

Table-setting traditions and etiquette have evolved over centuries, particularly through European dining customs, where the arrangement of plates, utensils, glasses and napkins communicated practicality and social convention. But you don’t need a formal dining room, or a rulebook, to bring the spirit of those traditions home. A place setting can be as simple as a plate, fork, spoon and napkin. A placemat isn’t required. Neither is fine china, polished silver or a perfectly matched collection. In fact, some of the most inviting tables are the ones that feel mismatched and collected rather than perfectly coordinated. A thrift-store tablecloth, a stack of mismatched plates found at a yard sale, colorful glasses, vintage silverware or a handful of flowers clipped from the garden can add personality, whimsy and even become conversation starters. A weathered wooden table can be as beautiful as a formal dining set. Takeout can be served on real plates. A bowl of soup deserves a napkin. The point is not perfection, it’s intention. Setting a table says “this meal matters, this moment matters, you matter.” And perhaps that is the part of the tradition worth preserving—not rigid rules about which fork goes where, but simply acknowledging that gathering around food deserves a little ceremony. Society encourages us to hurry, multitask and consume on the go. Creating a place to eat can be an invitation to slow down, to savor the moment and the meal. So set the table. Light a candle. Fold the napkin. Put away the phone. Whether feeding a crowd or dining alone, give yourself a place to pause—and let the meal begin. CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / BE N D

FIVE SIMPLE STEPS TO SETTING THE TABLE

01/

Start with a clean, welcoming surface. A tablecloth or placemat is optional. Let the table itself be part of the beauty. Add texture with linen, wood, woven fibers or a simple runner, keeping enough open space for food and conversation together.

02/

Place the dinner plate in front of each seat, centered about an inch from the table’s edge. If serving soup or salad, layer the appropriate plate or bowl on top. Choose pieces that feel truly collected, useful, personal, and warm and inviting.

03/

Set the fork to the left of the plate and the knife to the right, blade facing inward. Place the spoon beside the knife when needed for soup. Arrange utensils in the order they’ll be used, working outward from the plate.

04/

Place the napkin wherever feels natural: beside the fork, beneath the utensils, or on the plate. Add a water glass just above the knife. Then thoughtfully bring in something organic—a sprig, flower, fruit or candle—to add warmth without overwhelming the table.

05/

Finish by making the table feel ready, not perfect. Pull out each chair, light the candles, serve the food and invite everyone warmly to sit. Good table etiquette is ultimately hospitality: make people comfortable, encourage conversation and enjoy the meal together.

H OW TO | HO ME + DES I GN

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TABLE

THE FAMILY

S I S T E R S F A M I LY C R E AT E S L E G A C Y B L E N D I N G F O O D, A R T, W I N E A N D C O M M U N I T Y

ARTICLE BY SUE BALDANI PHOTOGRAPHY BY NATALIE STEPHENSON

M UST SE E | ARTS + C ULT U RE

(l to r) Julia Rickards, Dan Rickards and daughter Emily Luz.

(l to r) The Open Door Lead Chef Pherry Luz and Kitchen Manager Seth Likens.

“WE HAVE HAD THE PRIVILEGE OF SUPPORTING ARTISTS, MENTORING YOUNG PEOPLE, EMPLOYING GENERATIONS OF FAMILIES, GIVING BACK TO OUR COMMUNITY, AND SHARING COUNTLESS MEALS AROUND THE SAME TABLES,” — JULIA RICKARDS, CO-OWNER OF THE OPEN DOOR

In 2000, a family legacy was born, evolving into a beloved Sisters restaurant and gallery rooted in a passion for food and art. “I started off wanting to be an architect,” says artist Dan Rickards. “I always enjoyed the design aspect, and I could draw. I hadn’t painted before, but I knew that I could do some form of art.”

Bear Camp was a huge, very detailed painting that took about six weeks to finish. One passerby who had watched the progression told a local gallery owner about it. Soon after, the owner knocked on the family’s front door and asked Dan if he would be open to bringing it down for First Friday. It sold soon after.”

THE ART

In 2000, the couple founded an art gallery. “Over the years, the Rickards Gallery [formerly the Clearwater Gallery] became a place where artists and collectors could know one another, where stories could be told, and where art could become part of people’s homes and lives,” says Julia. She, on the other hand, performed her art in the kitchen, developing recipes and creating delicious dishes for family and friends. “She will always humble herself and say, ‘I don’t know why anyone would say I’m a chef. I’m just a mom in the kitchen,’” says daughter Emily Luz. “But she is an amazing researcher and dives deep into books. She loves getting inspired. It’s a different art form than my dad’s, but in the same vein.” CONTINUED >

It wasn’t until he met his wife, Julia, 38 years ago, that he decided to take his talent to the next level. “For us, it was always a pass/fail thing, meaning we were either going to make this work to feed our family, or not,” he says. He went all in, attending shows in San Francisco, Sacramento, Seattle, Denver, and Salt Lake City. His third painting, Bear Camp, was his entry into success. “We lived in this very old house in downtown Bend,” says Julia. “There was this huge picture window, and he would paint with the painting facing the window, so people could walk by and watch his painting progress.”

THE GALLERY

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / BE N D

AN ARTISTIC SYNTHESIS

In 2000, The Rickards Gallery was first opened in Sisters. Twelve years later, art and food would be paired with superb wines when The Open Door, a gathering space for great food, art, lively conversation, friendship, celebration, and community, came to fruition. Today, diners enjoy feasting on curated dishes while viewing ever-changing art displays. “It began with art—with a belief that beauty matters, that creativity has the power to move people, and that the work of an artist becomes even more meaningful when it is shared,” says Julia. While some of Dan’s paintings hang on the restaurant’s walls, many other artists, mostly from Central Oregon, are represented as well. These include well-known and a few up-and-coming artists, and just like a regular gallery, all the art is for sale.

It’s a unique experience for guests who might not even be in the market for art or who may feel a little intimidated walking into an art gallery. At The Open Door, they can eat and just enjoy it. While each artist has their own style, the works come together to create a pleasing, homey, and cohesive feel.

M UST SE E | ARTS + C ULT U RE

“We’ve had couples come in for an anniversary dinner, and then the husband will come back and say, ‘My wife and I were sitting at this table, and she couldn’t take her eyes off of this, so I wanted to come back and get it for her,’” Julia remarks.

THE FOOD

In the kitchen, the chefs are as creative as the artists. Seth Likens, who is also the kitchen manager, partners with lead chef, Pherry Luz, to develop an ever-changing menu of culinary delights. “We do weekly specials of our soups, fish sauces, and pasta sauces,” says Seth. “We collaborate, so I’ll base my polenta on his scallop sauce, for example.” Adds Pherry, who joined the restaurant in 2020, “It’s a whole lot of creative freedom, and one thing that Emily, Julia, and Dan have always been great about is that they never tell us exactly how to make something. They’ll give us the freedom to put our own personal twist or spin on it.” The family deeply respects the chefs’ respectful approach in the kitchen, their mentorship of younger workers, and their strong ties to the community. The kitchen is a happy place that reflects the family’s business philosophy. “We have had the privilege of supporting artists, mentoring young people, employing generations of families, giving back to our community, and sharing countless meals around the same tables,” says Julia. She also loves to share family recipes. “Everything that Julia has taught me has been in all of our event dinners, such as Meet the Makers and Paint the Palate,” notes Seth. “For those, we come up with a new menu, and we’ll make the beef ragu how her Nonna used to make it.”

THE WINE

For Emily, pairing the chefs’ creations with wine is a fun part of her job. “It’s a beautiful thing to be able to see the menus that are created and then think of what wines to put with them and what people would like. I spent some time in France, and I really developed a love for wine, food, and agriculture.” While the wine list isn’t huge, she built it to have tasting notes. “The reason I felt that was such an important part was to engage people in the experience and not make them feel belittled if they didn’t understand something. They should drink what they like.”

FAMILY TIES

For Emily, joining the family business meant carrying on a legacy. “At the time when The Open Door started, I was in college in Seattle. I needed that big city experience, but I always felt this pull to come back.”

After earning a degree in international business and French, she returned to the restaurant and worked as a server. Today, she is the general manager and a partner in the business. “For me, carrying on something that has so much beauty has honestly been the biggest part of my heartstrings,” says Emily. “I’m able to build relationships every day, create connections and community, and now raise my kids to do the same. I’m continuing a legacy that feels rich and viable.” Adds Julia, “For our family, these years have never simply been about selling paintings or serving meals. They have been about creating a place of belonging. We have watched children grow up here. We have celebrated birthdays, anniversaries, engagements, friendships and milestones. We have welcomed visitors who became regulars, regulars who became friends, and employees who became part of our extended family.” After 26 years of art and 14 years around the table, the family hopes its legacy is one of creativity, hospitality, generosity and connection. “We are deeply grateful for what our family has been allowed to create—and even more grateful for every person who has helped make it what it is,” says Julia. “The door has always been open. There has always been another place at the table. And we hope that spirit will remain long after us.” OpenDoorWineBar.com OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / BE N D

BAKED ARTICLE BY JULIE E. FURNAS PHOTOGRAPHY BY MAILE MASON

with

HEART

Hot Lava Bakery Blends Sunriver Tradition with South-American Inspired Treats Morning strolls through The Village at Sunriver offer up familiar aromas of cinnamon, coffee and warm pastries luring tourists and locals alike to Hot Lava Bakery, a Central Oregon staple serving up delicious breakfast, baked goods and specialty coffees. The wait in line passes quickly as eager customers feast their eyes on beautiful custom creations, from pastries and breakfast sandwiches to desserts and wedding cakes, another specialty of the 30-year-old business. Bend Lifestyle magazine caught up with Hot Lava Bakery owner and operator, Cecilia Barrenechea, to talk about her life’s work and extension food truck in Bend.

TELL US ABOUT YOURSELF AND HOW YOU GOT TO CENTRAL OREGON. I’m a pastry chef originally from Uruguay. Baking has been my passion since I was a little girl. I studied pastry and Business Management, but my career didn’t begin in a bakery. I spent ten years working for a software company before deciding it was time to follow my dream. Before moving to the United States, I owned two coffee shops in Uruguay for about two years while we prepared for our move. We came to the U.S. because of my husband’s job and after visiting Bend, we completely fell in love with the area. We knew that if we were going to build a new life in the United States, Central Oregon was where we wanted to call home.

C HE F ’S SE LE CT ION | L I F E + CU LT U RE

HOW DID HOT LAVA START IN SUNRIVER?

Hot Lava has been a beloved part of the Sunriver community for more than 30 years. We purchased the business in January 2021. At the time, it was known primarily as a donut shop, and while we’ve introduced many new products, we wanted to preserve the tradition and history that people already loved. Today, we have a team of about 30 incredible employees, including bakers, baristas, decorators and production staff. They are truly the heart of our business, and everything we’ve accomplished is because of their dedication and care. Since taking over, we’ve expanded our menu with South American-inspired desserts, plenty of dulce de leche creations, French-style pastries, croissants, artisan desserts, custom wedding cakes and catering services. Our goal has never been to be the biggest bakery, we simply want to make food we’re proud to serve to our own family, using real ingredients, made from scratch, bringing together the traditions of South America with classic European pastry.

WHAT HAS BEEN THE BEST THING ABOUT HAVING A SMALL BUSINESS IN SUNRIVER? One of the things I love most about Sunriver is its rhythm. Summer is incredibly busy, and I genuinely enjoy the excitement and energy that comes with it. The quieter months allow us to slow down a little, develop new recipes, improve our products and spend more time with the local community that supports us throughout

the entire year. People here have been incredibly welcoming, and we’ve built relationships with customers who have become friends.

WHAT IS THE BIGGEST SELLING ITEM AT THE BAKERY? Our cinnamon rolls are definitely our best-selling item. Right behind them is our Mt. Bachelor breakfast sandwich, made with bacon, egg and avocado on a croissant, followed by our lemon blueberry scones.

WHAT DO YOUR BUSY SEASONS LOOK LIKE?

We create cakes, desserts and cater for around 20 events each year, as well as bake specialty cakes for hundreds of events ranging from weddings to birthdays, corporate events and private celebrations. Wedding season is certainly our busiest, especially with events at Sunriver Resort and the Great Hall.

(l to r) Hot Lava Bakery team members Kara, Nate, Skyla, Stefana and owner and operator Cecilia Barrenechea.

“Hot Lava Bakery has been a beloved part of the Sunriver community for more than 30 years.” — Cecilia Barrenechea, Hot Lava Bakery owner and operator

WHAT IS YOUR FAVORITE THING ABOUT LIVING AND WORKING IN CENTRAL OREGON? Living in Central Oregon has been everything we hoped it would be. We love the mountains, the forests, the changing seasons and all the outdoor activities. The biggest impression on us is the kindness of the people. We live in Sunriver, just minutes from the bakery and being part of this community has been incredibly rewarding. Owning a business in a seasonal destination certainly has its challenges, yet every season brings something different, and we’ve learned to appreciate each one. We’re grateful to call Central Oregon home and excited to continue growing here for many years to come.

CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / BE N D

“Every pastry, loaf of bread, cake and empanada is made by hand HOW DID THE CONCEPT OF THE EMPANADA FOOD TRUCK START AND HOW IS BUSINESS DOING? In July 2025, we opened our empanada food truck in Bend, bringing authentic South American flavors to a whole new audience. Along with our empanadas, we serve favorites like flan, alfajores, brownies with dulce de leche and meringue, and other traditional desserts. Empanadas are one of the most iconic foods in South America, especially in Uruguay and Argentina. They’re baked, filled with high-quality ingredients and are something I grew up eating. When we started thinking about expanding into Bend, a food truck felt like the perfect first step. It allowed us to introduce people to our culture and our food without immediately opening another brick-andmortar location. Authenticity is incredibly important to us. We import several key ingredients directly from Argentina, including our empanada dough, dulce de leche, quince paste and churros, so we can offer the most authentic experience possible. Our location at Silver Moon Brewing has been wonderful. The response has been overwhelmingly positive, and it’s incredibly rewarding to see people discovering empanadas for the first time or telling us they remind them of home. The food truck is just the beginning. We have bigger plans for Bend, and our goal is to eventually open a brick-and-mortar location there as well.

WHAT WOULD YOU LIKE READERS TO KNOW ABOUT YOUR BUSINESSES?

More than anything, I want people to know that we’re incredibly grateful for the support we’ve received from our community. Every pastry, loaf of bread, cake and empanada is made by hand by an amazing team that genuinely cares about what we do. Whether someone stops in for a morning coffee, picks up breakfast for their family, orders a wedding cake or visits our food truck, we hope they leave feeling welcomed and cared for. Creating those experiences is what makes all the hard work worthwhile. We’re excited to continue growing our catering business and expanding our wholesale partnerships so that more people throughout Bend can enjoy our products. HotLavaBakery.com

C HE F ’S SE LE CT ION | L I F E + CU LT U RE

by an amazing team that genuinely cares about what we do.” — Hot Lava Bakery owner and operator, Cecilia Barrenechea

Hot Lava Bakery's most popular and best-selling item is their cinnamon rolls, with several varieties baked daily, including seasonal twists.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / BE N D

THE BACKYARD Not long ago, an outdoor pizza oven in someone’s backyard was rare, and the kind of purchase that hinted at a serious devotion to entertaining. What was once a niche indulgence has become a fixture on patios and terraces across the country, and the appeal is easy to understand once you’ve stood next to one. These ovens climb past 900 degrees, hot enough to turn out a proper Neapolitan crust in under two minutes, with the same char and blistered edge you’d find at a well-regarded pizzeria. What’s driven the shift is accessibility without any real compromise on quality. The newer generation of countertop ovens, running on gas or wood pellets, has made that level of heat achievable without a masonry install or a small fortune. The result is

a dinner party that essentially hosts itself: guests gather around the oven the way they once gathered around a fire pit, the dough gets stretched and topped in full view, and the meal becomes entertainment rather than a meal quietly assembled in a kitchen. Part of the appeal of a pizza oven is how quickly it rewards experimentation. With a cook time measured in minutes rather than hours, there’s little downside to trying an unexpected topping or a pairing you wouldn’t normally think to combine. Fig and prosciutto, hot honey and pepperoni, nothing is really off limits once the oven is hot. That said, it helps to start from a solid foundation. Below are tried and true recipes that are guaranteed to be crowd pleasers no matter who’s on the guest list.

PIZZA OVEN

OBSESSION 28

C ULIN A RY C R E AT ION S | LIF E + CU LT U RE

CLASSIC MARGHERITA Serves 2 to 3 | Makes one 12-inch pizza INGREDIENTS • • 1 ball pizza dough, • room temperature • 3 tablespoons tomato sauce • • • 4 to 5 ounces fresh

1 cup cherry tomatoes, halved A handful of fresh basil leaves Olive oil Flaky salt

mozzarella, torn into pieces INSTRUCTIONS 1. Stretch the dough into a round. 2. Spread the tomato sauce over the top, leaving the edge bare. 3. Scatter the cherry tomatoes over the sauce, then add the mozzarella in a few big clusters. 4. Bake until the crust is puffed and golden with dark spots. In an outdoor oven this takes about 90 seconds. In a home oven, bake at 500 degrees on a hot pizza stone for 8 to 10 minutes. 5. Top with fresh basil, a drizzle of olive oil, and a pinch of flaky salt.

INGREDIENTS • 1 ball pizza dough, • room temperature • • 1 large yellow onion, thinly sliced • • 1 tablespoon butter • • 1 teaspoon sugar • 1/2 pound Italian sausage, casing removed

3 tablespoons tomato sauce 1 cup shredded mozzarella Fresh parsley, chopped Salt, pepper, and a pinch of dried oregano

INSTRUCTIONS 1. Cook the onion low and slow in butter with the sugar and a pinch of salt for 30 to 40 minutes, until soft and deep golden. Set aside. 2. Brown the sausage in a skillet, breaking it into small pieces, then drain. 3. Stretch the dough, spread the sauce, then top with mozzarella, sausage, and the caramelized onion. 4. Bake until the crust is golden and the cheese is bubbling. 5. Finish with parsley and a light dusting of oregano.

SAUSAGE AND CARAMELIZED ONION Serves 2 to 3 | Makes one 12-inch pizza CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / BE N D

CHICKEN PESTO WITH SUN-DRIED TOMATO Serves 2 to 3 | Makes one 12-inch pizza INGREDIENTS • 1 ball pizza dough, room temperature • 1/3 cup basil pesto, plus extra for serving • 1 cup shredded mozzarella • 1 cup cooked chicken breast, diced

• 1/3 cup sun-dried tomatoes, chopped • Fresh parsley, chopped • Salt and pepper

INSTRUCTIONS 1. Stretch the dough and spread the pesto over the top in place of tomato sauce. 2. Top with mozzarella, chicken, and sun-dried tomatoes. 3. Bake until the cheese is melted and the crust is charred in spots. This one cooks a little faster since there’s no wet sauce, so keep an eye on it. 4. Top with parsley and serve with extra pesto on the side for dipping.

INGREDIENTS • 1 ball pizza dough, room temperature • 3 tablespoons tomato sauce • 3/4 cup shredded mozzarella • 1/2 red bell pepper, sliced into rings • 1/2 cup mushrooms, sliced

• • • • • •

1/4 red onion, thinly sliced A handful of baby spinach 1/2 cup cherry tomatoes, halved 2 tablespoons chopped olives Shaved parmesan Olive oil, salt, and pepper

INSTRUCTIONS 1. Stretch the dough and spread the sauce, leaving the edge bare. 2. Add the mozzarella, then top with the mushrooms, onion, and bell pepper. 3. Toss the spinach with a little olive oil, then scatter it on with the tomatoes and olives. 4. Bake until the crust is golden and the vegetables have softened. 5. Finish with shaved parmesan

LOADED VEGGIE Serves 2 to 3 | Makes one 12-inch pizza Whichever you make first, go easy on the toppings. A hot pizza oven cooks a pie in under two minutes, and a heavy pie won’t cook through in time. Keep it light and let the oven do the work.

C ULIN A RY C R E AT ION S | LIF E + CU LT U RE

YOU CAN’T CONTROL THE WEATHER, BUT WE’LL HELP YOU WEATHER THE STORMS. We offer resources and cash incentives to reduce your energy costs and make your home more resilient. Learn more at energytrust.org.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / BE N D

OCTOBER 2026

events A SELECTION OF UPCOMING LO C A L E V E N T S OCTOBER 2ND

Art in the West Closing Party High Desert Museum | 6:00 PM Enjoy in an evening celebration of the closing of the 2026 Art in the West exhibition from 6-8 p.m. Mingle with participating artists, watch live demonstrations, and enjoy delicious food and libations. The exhibit and auction close at 7:00 p.m. Auction winners who are present can take home their pieces starting at 8:00 p.m.Tickets free; registration required. HighDesertMuseum.org

Experience the W difference Everything under one roof on Bend's west side - injectables, lasers, peptides, and corrective skincare. One team, one plan. Care here is delivered under the medical direction of a board-certified physician, by a team chosen for judgment as much as technique. The standard belongs to the practice. 20% off any service that's new to you. *

OCTOBER 2ND-4 TH

Bend Fall Festival 2026 Downtown Bend, Wall Street | 11:00 AM Ember Saunas presents the Bend Fall Festival where "Fall comes to life!" Celebrate fall fun for all ages including browsing over 80 artisan booths, crafts for kids, music, food and beverages and family fun activities. New this year: Harvest Bake Off. This annual festival brings the best of the PNW culture right to the heart of downtown Bend. BendFallFestival.com OCTOBER 7TH-11TH

23rd Annual Bend Film Festival

Book by October 31 and mention Bend Lifestyle.

Various locations around Bend 2:00 PM

Call or text: 541-225-4835

On the second weekend of October, Bend is transformed from a recreational haven into a small town possessed by the film industry’s soul. The 23rd Annual Bend Film Festival is a celebration of independent filmmaking, a chance for film lovers to immerse themselves in storytelling, and an opportunity for folks to discover their inner cinephile. Various locations around Bend. BendFilm.org

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CONTINUED >

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / BE N D

events OCTOBER 17TH

Fall Forage to Table: Guided Foraging & Four-Course Dinner Wanderlust Tours, 61535 S. Hwy 97 Ste. 13 | 2:30 PM Wanderlust Tours partners with Luckey's Woodsman, experts in backcountry cooking techniques, to teach guests about foraging techniques, identification of flora and fauna, and how simple ingredients that can be found all around us in mother nature can be used to make and accentuate stunningly delicious dishes. Adventure takes place in the forests of the Cascades. WanderlustTours.com OCTOBER 23 R D

Ballet Bend Presents Tentacle Tribe Tower Theatre, Downtown Bend 7:30 PM

When You Smile, it's Sunshine! Kind and compassionate dental services including: Family Dentistry • Restorative • Cosmetic • Emergency No Insurance? We’ve Got You Covered— Join Our Membership Plan and SAVE TODAY! 299 New Uninsured Patient Package includes: Comprehensive Exam • Periodontal Charting Any Necessary X-Rays (a $600 value)

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EVE N TS

In Ballet Bend’s fall program, we step into the next dimension of dance with Montreal’s genre-defying Tentacle Tribe. Heralded by critics worldwide, Tentacle Tribe boasts a one-of-a-kind brand of dance fusion with influences ranging from contemporary, break, modern, hip hop, and popping. This experience treats audiences to an experience that represents a new wave of artists reimagining what dance can be. TowerTheatre.org OCTOBER 3 1ST

Witches Paddle Riverbend Park, 799 Columbia St., Bend | 4:00 PM Calling all witches and warlocks! Grab your costume, paddle board and broom and meet at Riverbend Park for a fun filled night on the river. Donations are not required, but encouraged. Diapers, wipes, books, toys and non-perishable foods, along with cash donations, will be accepted at the event table. All donations benefit MountainStar Family Relief Nursery work in our community to prevent child abuse and neglect. MtStar.org

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