Savvy360 Bend - Winter/Spring 2023

BEND

Local Vibe

Discover the high desert ... spot a Great Blue Heron ... explore the craft brew scene ... hunt for snowbrush ... wear a puffer ... fish for trout.

Local Faves

Resident Natasha Henderson shares her local insight and treasures around Bend.

Lay of the Land

Getting familiar with Central Oregon.

Art in the Round

Bend’s not just a mecca for outdoor recreation, it’s a world-class art gallery.

PHOTO COURTESY: TAMBI LANE

4,323 acres of skiable terrain and 56 km of groomed Nordic trails. Season passes and day tickets available now.

Natural Retreat

Crafted Slopeside

Barley Beef

Dream Teams

The Hot Spot

What We Love Now

Winter Warmers

Oregon

PHOTO COURTESY: (LEFT) JAY MATHER; (TOP) TAMBI LANE

SISTERS AREA CHAMBER OF COMMERCE

LOCAL VIBE

MOUNTAIN HEMLOCK

When you’re navigating the Cascades in the snow, if you’re someone who skis the trees rather than the groomers, especially at Mt. Bachelor, you’re probably pow slashing through mountain hemlock. Named after German botanist, Franz Karl Mertens, these bluish-green conifers prefer cold, high elevation, snowy, subalpine environments. Here they mature very slowly, often attaining 800 years in age, though the oldest is rumored to be 1400 years old. During summer months they display a springy trunk and branches with a signature droopy leader up top and cones three to four times larger than its western counterpart (Tsuga heterophylla). In winter, mountain hemlock is accustomed to snow cover. It responds by forming beautiful archways that resemble the hook of a candy cane and even visibly retains its droopy top trademark identifier. With layered episodes of storm cycle ice, naturally flocked, white mountain hemlock shapes transform and en masse, with some imagination, form a giant frozen coral reef with imbricated wind direction. This is most spectacular when viewed overhead from the lift. When winter wanes and the snow melts, the mountain hemlock’s springy bows perk back up and re-capture their expected shape for downhill mountain bike season.

Three ways to buy the world’s finest clubs

Whether you hit the links weekly or a few times a year, a PXG club fitting will help you capitalize on every single shot. Engineered for golfers from beginner to tour level, each PXG club incorporates the world’s finest materials and manufacturing processes and is professionally fitted to your unique swing, with a build quality, fit and finish that are second to none.

PXG offers three custom-fitting options that make it easy to get a personalized PXG fitting experience and take your performance to the next level:

ONLINE Already know your handicap and club specs? Build and order your customized set at PXG.com in just a few clicks.

OVER THE PHONE Need help choosing the right clubs? Call 844.PLAY.PXG and a highly trained PXG Fitting Expert will walk you through our proprietary fitting algorithm to select the best clubs to suit your skill level.

IN PERSON For the most immersive and comprehensive fitting experience, book time with a PXG Master Fitter at a PXG Store or PXG Fitting Studio near you. We’ll work with one-on-one to evaluate your current setup and optimize your new PXG clubs to deliver maximum performance. Also available at Club Champion and other high-end club fitters.

FIND A FITTER NEAR YOU

LOCAL VIBE

PRAY FOR SNOW

During the fall season, Central Oregon powder hounds start to get antsy and hopeful predictions about winter snowpack start flying. Whether on the Mt. Bachelor Conditions Facebook forum, in the letters to the editor, or just at your local watering hole, everyone is praying for snow. Conversations comparing La Niña predictions from the National Oceanic Atmospheric Administration abound, recounting massive snowpacks from seasons of yore and speculations about the promise of warmer Octobers leading to early snow in the forecast. Coincidence or firm fact, each snow enthusiast has their own concocted formula for assessing the forthcoming season’s potential for snow. Bend’s collective bloodlust for precipitation manifests in events dubbed “pray for snow” parties put on by Mt. Bachelor, 10 Barrel Brewery and many other local businesses. The Gear Fix, a popular secondhand boutique sports equipment closet, even announced a snow dance contest this year. To be relevant, use this phrase and use it often. Don’t get left out in the cold. Start preparing your argument now for why it will snow a heap this winter and talk about it incessantly.

“My goal is to create a homebuying experience that ensures you are comfortable, happy and hopeful the moment you decide to move to Bend.”

LOCAL VIBE

FOOD PODS

Scattered about the urban landscape like oasis islands of micro-brewed beers and assortments of top-notch chef creations, food cart pods are all the rage in Bend. Fashioned around a central, permanent tap house, a food pod is also a mother ship for hosting several unique and independently themed food trucks. The main tap space is often built of rustic wood and resembles an enormous homey, built-out patio bar with picnic tables. Some are fully enclosed, or have open walls covered in the winter with two- or three-walled with canvas or plastic, while others have heated concrete seating or open fires. They often serve a variety of bevvies like wine, cider, kombucha and nitro coffee, and host local bands or other entertaining activities like open mic and trivia. Food trucks are typically entrepreneurial endeavors for talented owner/operator chefs. Locals like to support the entrepreneurial efforts of these chefs by dining for less and getting the highest quality meal. North, south, east or west — if you travel in any high desert direction, you’ll eventually happen upon a food pod — Bend’s modern method for circling the chuck wagons after an adventure in the mountains.

PHOTO COURTESY: TAMBI LANE

LOCAL VIBE

LAVA LANDS

Have you ever walked on the moon? In the mid-1960s Apollo 11 astronauts, including Neil Armstrong and Buzz Aldrin, came to Central Oregon to practice doing just that before their 1969 moon landing. Not knowing what to expect of the moon’s surface, they came to Oregon to train on the lava fields that are made of basalt. So, what’s the origin of Oregon’s flood basalt high lands? 19 million years of thinning in the continental crust and upwelling of dense, mafic liquid rock from the mantle. The basalt that underlies Bend and traces the path of the Deschutes River originates from vents associated with what was Newberry Volcano and is now the collapsed Newberry Caldera. The lava from Newberry has created many awe-inspiring outcrops and rock formations, networks of subsurface lava tubes, fields of sharp ‘a‘ā (pronounced “ah ah”), massive rock faces of pāhoehoe (pronounced “paw hoey hoey”) ropy lava, towering basalt columns also referred to as organ pipes, and frozen casts of volcanic necks. Perhaps most unique of all, Lava Cast Forest, a lava field entombing a forest engulfed by lava which hardened so quickly the lava holds molds of the ghost trees once present. Though lava lands can appear harsh and post-apocalyptic, for wildflowers, pikas (a small rodent-like mammal related to rabbits), astronauts training to land on the moon and a well-filtered watershed, basalt is a favorite substrate.

LOCAL VIBE

APR È S SKI

Embodying a throw-back to simpler times, après ski is a French term from the 1950s literally translating to “after ski.” It conjures images of pleasant outdoor beer gardens adjacent to groomers in the alps. Modern definitions say it marks the shift from leg-burning ski runs to one-too-many drinks with friends which you may have just met on the slopes that day. In Bend, it’s a concept for concert series, happy hours, events and a long-standing post-mountain discounted drink and a slice at Pizza Mondo in downtown Bend. At après ski it's appropriate to wear your relaxed ski attire from earlier in the day. The messier the hair the better. Hide it under a stocking hat or put it in a top knot. Think of it as a chance to show off the labels on your base layers as indoor après ski events get pretty steamy. For locals, shredding up the powder from 9 a.m. to 5 p.m. is only half of the requisite commitment for being a true powder hound or ski bum. The other mandatory commitment is heading to post-mountain engagements. In Bend, rumor has it that River Pig, Washington Dining and Cocktails, Cascada at Juniper Preserve, Mount Bachelor’s Clearing Rock Bar and 10 Barrel Brewery offer some of the best options. Cheers!

LOCAL VIBE

CLARK'S NUTCRACKER

The king of mutualism in the winter pine forests of Central Oregon, you’ll find this friendly bird near humans in the backcountry. When you’re snowshoeing, cross country skiing, sledding or in the parking lot at Mt. Bachelor, Clark’s nutcracker will be inquisitively flying by checking out the action. Named after Captain William Clark of the Lewis and Clark expedition, and originally thought to be a woodpecker based on bill stature, Clark’s nutcracker is in the jay and crow family and uses its bill to release seeds from tightly locked pinecones. In fact, the White Pine solely depends on this bird to deploy its seeds and procreate. Also called Clark’s crow or woodpecker crow, winter passersby are tempted to feed this gray and black feathered jay as they will perform antics and tricks, even landing on your hand for a meal. However, it’s best to follow Leave No Trace ethics and refrain from feeding the wildlife. Hiding pine nuts in the ground during the summer and retrieving them by memory in the winter, Clark’s nutcracker is adept and well fed without human treats.

LOCAL FAVES

Favorite drive?

I love Fall in Bend! There are so many places where you can just drive through town and see the leaves changing colors and the mountains.

Favorite hangout?

Hola! Restaurant is my place! I love that I can always count on Marcos and his team to take care of my friends and me. And who doesn't love a Margarita?!

Favorite place to catch a sunset? Broken Top Country Club after a round of 18!

Favorite place to hike in Bend? Any course with 18 holes!

Favorite discovery?

The hike to Salt Creek Falls is a personal favorite. If you do the entire hike, you can go behind the waterfall! It's always a treat.

Favorite place to splurge?

Saxon's Fine Jewelers of course! (wink) Because everyone needs a little sparkle in their lives!

Lucky you live in Central Oregon because…

MY BEND

NATASHA HENDERSON

Occupation

Saxon's Fine Jewelers, Buyer/Manager

How long you have lived in Bend? 40 years

I love that I live in a place where I can hit the mountain in the morning for sledding with my daughter and then golf in the afternoon. I have traveled lots of places, but I just can't imagine living anywhere else.

If you were a visitor, you would want to know… With all the new people that visit and move to our beautiful area, I feel so strongly it is our job to be good stewards of this community. So, my advice would be to reach out and get connected and involved. We have some of the best people, places and biggest hearts.

SALT CREEK FALLS

HOLA!

BROKEN TOP COUNTRY CLUB

OPENING DAY SUNRISE

Image by Pete Alport

LAY OF THE LAND

Thrill seekers can zip line off Mt Bachelor, crawl through underground lava caves, or rock climb at Smith Rock State Park. Those preferring to keep their feet on solid ground have hundreds of trails, parks, and nature preserves to choose from. Water lovers find plenty of river and lake access for floating, fishing, and swimming. If this all sounds too outdoorsy for you, no problem. Central Oregon is home to wineries and distilleries, luxury resort spas, community theaters, art fairs, and incredible museums like the High Desert Museum and the Deschutes Historical Museum. No matter what activity you choose, you’ll likely want to finish the day with a tasty drink, satisfying meal, and an unparalleled view of seven incredible mountains.

BRIEF HISTORY

Before European exploration and the incorporation of the Oregon Territory and the establishment of Oregon as a state in 1859, eight Indigenous Nations—each with their own customs, movements, and traditions—first claimed this land. These include the Wascoes, Warm Springs, Northern Paiutes, and the Columbia River Tribes: Wasco (Chinookan), Tenino, Tygh, Wyam, and John Day (Sahaptin). This place, where high desert meets evergreen forests nestled in the rain shadow of the Cascade Mountain Range, has been hugely significant to humans for thousands of years. In fact, archeological evidence shows Indigenous peoples have been living in Central Oregon since at least 13,000 years ago.

When Euro-American’s began colonizing this area in earnest in the early 1800s, they forever changed the relationships between land, people and animals. Since then, Bend has morphed from a pre-colonial landscape to a single “Farewell Bend” Ranch to a robust logging town to a bustling outdoor adventure destination. With the arrival of two colleges (Oregon State University Cascades and Central Oregon Community College),

Bend continues to emerge as one of the most attractive places to live and visit—with unique intersections of culture, activity, and industry.

BEND

Whether it’s activity, food, or entertainment you’re after, Bend (aka Beer City, USA) offers it all. With a dreamy concoction of restaurants, outdoor activity, and art, it’s no wonder Bend has been one of the fastest growing towns in recent decades. With over 75 city parks, more than 20 breweries, and more food trucks than one can count, Bend is one of the most vibrant and progressive towns in Central Oregon. With cultural highlights like the High Desert Museum, headliner bands playing at Hayden Homes Amphitheater, performing arts at Tower Theatre and Cascades Theatrical Company, shopping at the Old Mill District, and a bustling downtown filled with boutique shops, restaurants, and style, Bend is home to myriad yearround events that means anytime is a great time to visit.

SISTERS

This sleepy town at the base of the Three Sisters Mountains entices visitors like a step back in time. Its 1880s, western-style buildings, wooden sidewalks, and tight-knit storefronts house local artists, the famed Sisters Coffee Co. and Sisters Bakery, and a noticeably friendly atmosphere. From this Gateway to the Cascades, take a short drive to Suttle Lake, or drive or cycle the 82-mile McKenzie Pass-Santiam Pass Scenic Byway through old-growth forests or the 37-mile Sisters to Smith Rock Scenic Bikeway through sagebrush and juniper canyons. Don’t miss the annual Sister’s Rodeo (June), internationally recognized Sisters Outdoor Quilt Show (July), Annual Country Fair (September), and plenty of community races, music shows, street festivals and more throughout the year.

SUNRISE AT DRAKE PARK

Image by Pete Alport

NORTHERN LIGHTS AT SMITH ROCK

Image by Pete Alport

LAY OF THE LAND

REDMOND

You really can tell a lot about a town by checking their events calendar. For Redmond, this includes an annual rodeo, brew festivals, BMX Nationals, summer concert series, art shows, and more than one car show on the books. No matter your interests, the “Hub of Central Oregon” offers something for everyone. Whether you’re here to golf, climb, hike, shop, relax, or all the above, Redmond is the place to be. With locally-owned shops, a vibrant yet historic downtown, parks, public art, and several outstanding breweries, wineries, and distilleries, Redmond ensures your dance cards are full. With the Redmond Caves to explore, walking tours, fishing guides, treasure hunting at antique shops, disc golfing, tennis and cycling at Dry Canyon Park, this small yet happening town is giving Bend a run for its money.

TERREBONNE

Not only is Terrebonne known as horse country, it’s also the location for the world-famous Smith Rock State Park. Located a short 6-mile distance north of Redmond, Terrebonne (“good earth”) exemplifies the outdoor lifestyle with its abundant opportunities for hiking, mountain climbing, horseback riding, fishing and even activities like bungee jumping, hot-air balloon

excursions and golf at Crooked River Ranch GC. After your outdoor adventures, visit some of Central Oregon’s best-known wineries or take a self-guided tour at a working alpaca petting farm.

SUNRIVER

If the bustle of Bend is too much and the open vistas of Redmond don’t entice, then consider Sunriver where the Deschutes River meanders through lowlands, houses are tucked between ponderosa pines, and the mountain views are breathtaking. Nearby exploration sites include Newberry National Volcanic Monument, the Lava Cast Forest, and the underground trail at Lava River Cave. Local resorts and shops offer year-round activities like horseback riding, bike rentals, crosscountry skiing, golfing, and events, making Sunriver cute and casual.

No matter where you find yourself in Central Oregon, you’re likely in the right place. That is to say, you can’t go wrong here. So, relax, enjoy 300 days of sunshine, smile whenever you glimpse so many astounding mountain peaks, and know that you’re welcome in Central Oregon anytime because this small-town feel has big-town dreams.

No matter where you find yourself in Central Oregon, you’re likely in the right place.

ART IN THE ROUND

Bend’s not just a mecca for outdoor recreation, it’s a world-class art gallery.

words MEGHAN ROBINS

At 42 roundabouts and counting, Bend has more traffic circles than any other city in the state of Oregon. Proudly, there’s not a single signal light west of the Deschutes River and over a dozen more roundabouts are slated to go in over the next 10 years.

When the first roundabout was constructed in 1999, residents were in an uproar. Chaos would ensue. Nobody would understand. How would anyone turn left? What happens if you miss your exit!? But the city was growing. Change was coming and developer Mike Hollern had recently been to Europe.

He’d seen how well traffic moved through roundabouts in European cities, so he proposed an alternate solution to the traffic signals or three-way stops city planners were proposing. His idea also saved some beautifully mature Ponderosa Pines from being cut down. Hollern owned property nearby and knew a roundabout would improve access to his property. So with permission from the city and Oregon Department of Transportation (ODOT), his company Brooks Resources Corporation advocated for and funded Bend’s first roundabout.

And the city has never been the same. Within five years, a dozen more roundabouts were built and soon people began to wonder what do to with all the empty space in the middle. In 2001, the first roundabout art piece was installed at Mt. Washington and NW Crossing Drive called “Sunrise Spirit Column” by the late David Govedare. A few years later, “Redsides” by Miles Addison Pepper went in at Simpson and Colorado beside Deschutes Brewery. Today, the City of Bend doesn’t just offer beautiful mountains, rivers and forests, it’s an outdoor gallery of world-class proportions.

The art is largely funded by Art in Public Places (AiPP), a nonprofit started in 1973 “to provide free access to worldclass art and to create an impactful and art-centric way of navigating the city.” Bend Foundation, a nonprofit funded by Brooks Resources Corporation, and other community donations are also major contributors.

This approach to beautifying outdoor public spaces–including public parks, city benches and even sides of businesses–has attracted national attention. In 2005, Bend was acclaimed as having “among the most innovative approaches to public art in the country” by Americans for the Arts. In 2014, Brooks Resources Corporation was awarded the BCA 10: Best Business Partnering with the Arts in America award for their “exceptional commitment to the arts,” placing Bend on the map alongside national names like John Deere, Edward Jones and Hallmark.

As the City of Bend grows and more roundabouts are slated to be installed, Art in Public Places continues to put out calls to artists, specifically to professionals living in the western and southern United States. Almost every year, new installations are being chosen by committee with opportunity for public comment. AiPP and city representatives narrow submissions to three options based on “level of artistic excellence, interactivity, innovative qualities, originality, durability, and ability to enhance a particular landscape or enliven a specific public space.” Then community members of all ages are invited to review and comment on digital renderings. The selected artists work with the city to construct and install their pieces. The resulting collection of artwork is owned by the City of Bend.

In 2011, Bend Visitor Center officially launched the Roundabout Art Tour that includes a self-guided map and prizes for anyone who answers enough trivia questions correctly (more info at visitbend.com). To get you started, here are a few roundabout highlights.

SUNRISE SPIRIT COLUMN

The very first roundabout artwork installed in 2001 is “Sunrise Spirit Column” by the late David Govedare, located at Mt. Washington Drive and NW Crossing Drive. Stacked rocks slightly askew combine natural elements of basalt, granite, copper and steel, some of which was donated onsite by Brooks Resource Corporation. The metal work on top suggests a sunrise with carved metal feathers dangling in the wind. If you look closely, modern-day pictographs of an airplane, TV, soaring eagle, skier and more decorate the columnar basalt. Govedare, who resided in Northeastern Washington, believed the location of his art is just as significant as the art itself, and more of his expansive collection of large-scale art pieces can be found throughout the Pacific Northwest.

REDSIDES

A school of carved metallic fish shine in unison inside the roundabout at Colorado and Simpson Avenue thanks to the kinetic art installation created by Miles Addison Pepper. Installed in 2003, each fish displays crosshatched red sides made of steal and wire, representing the local Deschutes River’s rainbow trout colloquially known as “redsides.” A signature aspect of Pepper’s sculptures is the interactive display, or kinetic movement his pieces often include, and this school of “redsides” can be seen swimming in whatever direction the wind blows. A resident of Pullman, Washington, Pepper has been using his background in metal work, engineering and architecture to inspire movement within public art since 1995.

CENTENNIAL LOGGER

The "Centennial Logger" on SW Reed Market Road was created and installed in 2004 by the late Jerry Werner, a renowned Central Oregon sculptor whose bronze designs often started out in clay. As a commemoration of Bend’s 100-year anniversary as an incorporated town (voted on by the people in 1904), the “Centennial Logger” represents a time when Bend’s main industry was logging. The bronzed man stands with one boot on a stump, a single-blade ax over his shoulder, trim waste and protective hardhat. He faces west toward the town’s namesake river bend, Farewell Bend Park, and the Old Mill District shopping center where major timbering operations were located. His counterpart, the “Centennial Planter” also created by Jerry Werner in 2004, kneels in an adjacent roundabout, forever planting saplings to replenish the depletion that took place during more than 50 years of logging.

Centennial Logger

Sunrise Spirit Column Redsides

GRIZZLY

Sitting on its haunches and sniffing east, the bronze sculpture “Grizzly” lives on Franklin Ave and NE 8th Street. Created in 2001 by prolific Montana-based artist Sherry Sander who is known for capturing animals' unique features and gestures, “Grizzly” represents a time when large predators roamed Oregon freely. “Grizzly’s” location near Bend Senior High (Bend’s oldest high school opened in 1904) is also a subtle nod to their mascot the Lava Bear, a mythical creature first believed to be a unique species stunted by malnutrition due to their rough lava bed habitat but later revealed to be dwarf black bears found primarily in Central Oregon. They’ve since disappeared—the last one reportedly seen in the 1930s.

GILDED RIVER

More than 500 golden leaves flutter in the wind, adorning five metallic trees in southwest Bend at the Murphy Road and 3rd Street roundabout. This twenty-five-foot-tall kinetic sculpture called “Gilded River” was designed, fabricated and installed by

Idaho-based artist team Ken McCall, Mark Baltes and Leslie Dixon in 2017. It’s a celebration of nature’s beauty and humans' relationship to it specifically in the Pacific Northwest. Each gilded leaf casts playful shadows across the street, cars and roundabout while also catching the sunlight and shadows that creates depth, texture and an interactive sculpted environment … all inside a traffic circle.

WILSON & 9TH ST. ROUNDABOUT

While there’s no centerpiece artwork yet, the roundabout at Wilson and NE 9th Street still deserves special recognition. Completed in 2022, Wilson and 9th is Oregon’s first bike-friendly roundabout with three separate lanes for vehicles, bicycles and pedestrians respectively. While cyclists entering roundabouts always maintain the right to enter traffic circles as a vehicle in the vehicle lane, they now also have the choice to ride in the bright green dedicated bike lane, separated from both pedestrians and cars. Regional artists should be on the lookout for a call-to-artists for this and many of Bend’s future roundabouts.

Gilded River

MOVING FORWARD … CIRCULARLY

Knowing that each intersection has unique challenges, the City of Bend has adopted a “roundabout first” mentality because the safety benefits are clear: Roundabouts ensure less vehicles idling, reduces pollution, creates more continuous movement, and results in fewer head-on collisions and fewer accidents in general. The natural trafficslowing nature of roundabouts means that no matter what, drivers need to slow down to enter a traffic circle (versus speeding up to sneak through that shifting yellow light). You’ll also never see cars needlessly waiting to enter a roundabout when no other cars are at the intersection, reducing driver frustration and the running of red lights. First time roundabout drivers and cyclists have a lot to learn, however. Driving and cycling through roundabouts can feel a bit disorientating, especially in Bend where arterial roads curve with the Deschutes River, neighborhood grids subtly shift into spirals, and there are at least a few roundabouts between you and wherever you’re going. Luckily, there’s world-class art to calm you in these traffic calming circles. If you’ve been in Bend for a couple of days, or even hours, you’re most likely well on your way to earning the Roundabout Art Tour prize.

TIPS FOR SAFE ROUNDABOUT TRAVEL

• Your turn to enter is only when a safe gap appears in traffic.

• Already in the roundabout? Congrats, you have the right of way.

• Once you’re in the roundabout, do not stop to let anyone in.

• Yield to pedestrians and never block crosswalks.

• Never change lanes or pass within a roundabout; get in the correct lane before entering.

• Always exit based on your lane.

• Always use your blinker or right hand to signal when you’re exiting (It’s Oregon law).

• The apron (raised inner circle) is for semi-trucks and emergency vehicles only.

• Cyclists are considered vehicles when in a roundabout; they have the same rights and responsibilities as vehicles.

• The speed limit is 15 to 20 mph.

• Glance at the artwork but keep traffic moving! (For safety’s sake, don’t try to approach artwork on foot.)

• Like at all intersections, slow down, be aware and practice defensive driving.

Wilson & 9th Street

NATURAL RETREAT

A 20-year-old nature preserve provides a great winter playground for self-guided cross-country skiing and snowshoeing

images JAY MATHER

words MEGHAN ROBINS

Winter is an especially magical time to ski or snowshoe in Central Oregon where undulating landscapes reveal glimpses of the Cascade Mountains and peaceful meanderings take you through coniferous forests. One particular favorite winter retreat is the 1,240-acre Metolius Preserve, located 10 miles northwest of Sisters near Camp Sherman, an hour drive north of Bend.

Not to be confused with the Metolius River Preserve (a 30-acre preserve located roughly 10 miles farther north and not generally open to the public), the Metolius Preserve is open yearround during daylight hours and offers abundant opportunities for year-round recreation including hiking and biking in summer and over 10 miles of snowshoeing and cross-country ski trails in the winter.

Beneath towering ponderosa pines, you’ll smell that wintery aroma of Douglas firs and wonder about

the uniquely deciduous conifer, the western larch. In fall, soft green western larch needles turn yellow then fall, covering the ground in a bright golden carpet. The trunks and branches grow narrow and self-limb to spend winters not dead but dormant. These fire-resistant ancestors can be up to 900 years old and are known for their straight-grained quality softwood, medicinal sap, healing bark gum and a variety of other properties.

Three branches of Lake Creek run through the Metolius Preserve, flowing out of Suttle Lake as one before splitting into three (North, Middle and South Forks) and converging into the Metolius River. The Metolius River, a nearby and unique feature of this landscape, begins just north of Black Butte as a cool mountain spring bubbling straight out of the ground, forming a full-fledged river. The Metolius River then flows 29 miles, fed by many smaller tributaries, to its endpoint at Lake Billy Chinook.

Together these rivers create a complex watershed providing critical, and now protected, habitat for hundreds of species of fish, large and small mammals, reptiles, insects and plant species. Thanks to the committed efforts by the Confederated Tribes of Warm Springs and Portland General Electric, native fish populations are being reintroduced by way of Lake Creek and the Metolius River back into the upper Deschutes Basin. Every year redband trout spawn in Lake Creek, spring Chinook salmon thrive in these waters, and sockeye salmon migrate upriver to Suttle Lake. Additionally, over 80 species of birds are known to live or migrate through the Metolius Preserve. Deschutes Land Trust is always looking for community volunteers to help with bird surveys, population monitoring and field notes to better understand the impacts their restoration projects are having (visit DeschutesLandTrust.org for more details).

Deschutes Land Trust is a nonprofit whose mission is “to conserve and care for the lands and waters that sustain Central Oregon, so local communities and the natural world can flourish together for generations to come.” They purchased the 1,240-acre Metolius Preserve in 2003 with the goal of shifting the property’s ecological fate and preserving nature for plants, animals and human enjoyment.

For thousands of years, the area now called Central Oregon has been the traditional lands of the Wasco

(Wasq’u) and Warm Springs (Tana’ma) peoples, with crossover from many neighboring nations, including the Wasco (Chinookan), Klamath, Molalla, Tenino, Tygh, Wyam, John Day (Sahaptin) and Northern Paiute (Numu) peoples who travel into the area for trade, harvesting seasons and when following game. Today, members of the Confederated Tribes of Warm Springs maintain their rights to fish, hunt and harvest at traditional locations like Metolius Preserve, and Deschutes Land Trust considers them critical partners in the continual management and restoration of nature preserves throughout Central Oregon.

Archeologists have found evidence of Indigenous Peoples living in Central Oregon since at least 13,000 years ago. Thousands of years later in the early 1800s, Euro-American trappers, missionaries, gold-seekers and government-funded cartographers traveled through and settled in Indigenous Nations’ territories throughout the American West.

As the U.S. Army-led Pacific Railroad Survey team searched for possible Transcontinental Railroad connector routes, the Oregon Territory superintendent negotiated with members of the Wasco and Warm Springs Nations to cede nearly ten million acres to the United States government under the Treaty of 1855. In return, they were allotted 640,000 acres on what is now called the Warm Springs Reservation.

Deschutes Land Trust relies on community volunteers, donors and professional experts to manage and protect this beautiful section of forest.

Before the treaty ink was dry, free land was offered by the U.S. government to any white person willing to work it. Between the 1830s and 1870s nearly half a million squatters descended upon Wasco and Warm Springs territories via the Oregon Trail. Then in 1879, thirty-eight members of the Paiute nation who fought against the U.S. Army alongside the Bannock People were forced off the Yakama Reservation and moved to the Warm Springs Reservation. Eventually, the Paiute people became a permanent addition. Today, these three nations—the Wasco, Warm Springs and Paiute Nations—each with their diverse languages, customs, histories and traditions, are collectively known as the Confederated Tribes of Warm Springs.

By the 1860s, many Euro-American immigrants were building homesteads in Central Oregon and in 1865 the completion of the Santiam Wagon Road established frequent traffic flow of goldseekers, capitalists, ranchers and homesteaders between the Willamette Valley and Central Oregon. Landownership records of the acres comprising Metolius Preserve include big names like BrooksScanlon, one of Bend’s earliest and largest timber companies, who owned the property from 1920 to 1978. In 1978, they sold it to Diamond International Corporation, later purchased by Cavenham Forest Industries in 1980, who sold it to Crown Pacific in 1988, who sold it to Willamette Industries, who was

forcibly taken over by Weyerhaeuser in 2002.

Just as Weyerhaeuser’s heated acquisition of Willamette Industries was taking place, Deschutes Land Trust, with impressive community support, raised the needed 2.6 million dollars to purchase the land and establish the Metolius Preserve. Today, Deschutes Land Trust relies on community volunteers, donors and professional experts to manage and protect this beautiful section of forest.

Every year, various forest and stream restoration projects are completed, and invasive weeds must be continually managed. According to their website “If [weeds] are not actively managed, they compromise healthy native plant communities.”

It’s a subtle nod to a time before landownership and business acquisitions when people lived with the land; maintained areas through generational ecological knowledge; and managed meadows, rivers and forests for thousands of years with human connection.

Today, you can experience this place too. Come to Metolius Preserve or any of Deschutes Land Trust’s properties that are open to the public (during daylight hours only). Check for weather conditions, parking directions and property rules including if dogs are allowed. Come stand under towering pines, learn about the trees and ancestors of this place, and enjoy a slice of natural preservation.

CRAFTED

words K.M. COLLINS

Have you ever dreamed of building

your own skis or snowboard tailored to the conditions on your favorite ski hill, your body type or skill level? Or maybe want to try out a funky design or fresh graphic? The opportunity to customize and build personal snow hard goods completely from scratch has arrived to Central Oregon.

With a reputation for attracting and welcoming all those with a shared love to recreate in the snow, it’s no wonder Hoodoo Ski Area is also the headquarters and birthplace of Santiam Snolab. Named for the indigenous people who originally inhabited the Northern Plateau region, the makers’ workspace was erected for designing, creating and then shredding a custom set of skis or a snowboard tailored to an individual’s needs and their unique specifications.

Hoodoo General Manager, Matthew McFarland, made skis in an informal ski factory in his garage for years before the idea of Snolab came to him. The ski-centric makers workshop crystallized after McFarland met someone that had fabricated a mobile ski-making facility — ultimately leading to a permanent facility situated near Hoodoo’s lifts. Santiam Snolab was born.

Hank Gulledge, Director of the Snolab, says the facility has been turning out skis and boards, year-round, for almost three years. “I came on board before Santiam Snolab was named or the facility was completely finished.”

As a lifelong surfer and a snowboarder, shaping and boutique manufacturing skis and boards slope side is a dream come true for Gulledge. After retiring from a career as a public school teacher, including decades of instruction in the woodworking department, Gulledge says very little of what he does now is the same as what he was taught by his first ski building instructors. “Although I’ve only been making skis and snowboards for a few years, our process is constantly evolving. We try to maintain a humble, open-minded approach to our workshop processes. In a nutshell, every time we help someone make a set of skis or a snowboard, we try to make the very best version we’ve ever made,” Gulledge earnestly reflects.

When asked asked what the best part of his job may be, Gulledge shares, “Well, I mean ... c’mon! What’s not to like?!? The view ... we’ve got the best office view in the world nestled next to ski patrol right in front of Hoodoo’s main lift. Also, watching the satisfaction of students of all ages in awe that they built a set of skis or a snowboard with their own hands. We usually start out relationships with our clients as strangers. After the process is over, more often than not, we are friends.”

Reminiscing about the most inspiring projects he’s ushered, Gulledge notes, “I like working with younger people, especially those who are new to snow sports or those who don’t necessarily have the economic means to get started in the hobby. Seeing kids’ eyes light up when they realize that if they work hard, they can create anything is a special moment.

As a former schoolteacher, I also love showing all the practical applications for the math required, like using equations they may have thought they’d never need in real life. Clients have ranged in age from 8 to 80.

Here’s how it works. A client spends a few weeks working with Snolabs (usually remotely) as they

define a solid performance and aesthetic design which they mutually agree on. After solidifying what will be built and what it’s going to look like, typically a single day is scheduled for the client to come in and physically build their skis or snowboard by hand, while the building team is present to assist in all the parts of the processes.

“A typical workshop takes the better part of a full day,” explains Gulledge, “and during that time, the client will personally build about 80% of their project with their own hands. Because epoxy has a cure time, and we also apply a clear coat for a UV protectant, we typically try to have our clients receive their completed project a week or so after the workshop date.”

Some of the more technical designs Snolab has been styling out include ultra-light touring skis, multi-point serration edge profiles for snowboards, bullet proof polycarbonate under boot base stock for park skis, and deep “V” swallow tails for deep powder and high-speed carving performance.

Of course, they also take on projects outside that fall outside the box. “Keeping an open mind,” Gulledge says, “is the name of the game. Recently,

we had a client bring in a tired old monoski that he purchased decades ago. This client couldn’t find anyone selling monoskis so he came to us with his old one and his unusual request. Immediately, we began to think about how to use our existing tooling to create such an unusual shape. In the end, we got it done and the client was totally stoked.”

Santiam Snolab is a department of Hoodoo Ski Area, in a similar fashion to the Autobahn tube hill, food services, or the ski rental department. McFarland conceived Snolab as an inspiration to provide a location for families and individuals to discover the art and science of custom ski and snowboard making. “As a general rule,” notes Gulledge, “most people take for granted what goes into making what they strap to their feet to go have fun in the snow. People who come through the Snolab make more than skis or snowboards — they have a unique experience that forever changes the way they think about snow sports and create lifelong memories,

whether they have a solo workshop or come in with friends or family.”

What’s in the forecast for Snolabs' future? Catch the crew representing at Warren Miller movie events in Bend and Portland, answering questions and displaying examples of skis and snowboards that have been made in their workshop. “We will also be collaborating with The Brown Owl for nine consecutive Tuesday evenings starting on November 29th. Snolab will be there to raise awareness about our unique facility, collaborate with an educational foundation to raise money to create scholarships for students to participate in their own ski/ snowboarding workshops, and give away some cool stuff!” said Gulledge.

Gulledge also hints that including split boards in workshop offerings could be coming soon. Fingers crossed.

Santiam Snolab is located at Hoodoo Ski Area, 27400 Big Lake Road, Sisters. Visit them at santiamsnolab.com or call (541) 822-3799.

BARLEY BEEF

words MEGHAN ROBINS images TAMBI LANE

Every morning Rob Rastovich steps outside his Central Oregon ranch home and looks west to the mountains. He’s studying the snowpack on the Cascades and checking the wind. He’s trying to determine how much longer water will be flowing down rivers, down streams, and into irrigation canals that feed his fields, which feed his cows. If the wind is blowing from the north, it usually brings dry and brutal weather. Wind blowing from the south means rain may be coming. Storms don’t always reach his 200-acre ranch located 10 miles east of Bend, but it may reach the mountains and eventually flow to where he needs it.

Daily observations of weather, snowpack, wind, animals, and plant life help Rastovich determine what steps to take next. And he’s always thinking ahead. “Any farmer or rancher who isn’t thinking ten months to two years ahead is already out of the game,” Rastovich says. “Right now, we’re all talking about how plentiful the juniper berries look and we’re excited. A lot of berries are a sign there may be a good winter.”

Rastovich Family Farms specializes in a marbled delicacy they’ve coined “Barley Beef,” the result of stress-free, freerange cattle being fed a combination of grass fertilized by “beer water” and leftover beer mash, both rich in nitrogen and nutrients. Cuts of beef are graded by the amount of fat content or marbling (think New York steak, ribeye, tenderloin, brisket, etc.). Purely grass- and forage-fed animals and game are typically less marbled and leaner because their diets are lower in calories and energy. Barley Beef gets the best of both worlds: grass and beer.

“This idea isn’t new,” says Rastovich. “My grandparents started this farm in 1919, which was also the year Prohibition started. But my grandpa liked beer, so he brewed a little and hid it. Then he fed the mash to the cows. We didn’t invent

the idea. We just started telling people about it.” And with Bend quickly becoming the beer capital of the world, this idea is solving multiple community problems.

Breweries produce tens of thousands of gallons of wastewater high in nitrogen and other minerals, which can’t be dumped into city wastewater pipes. Instead, a company called Agri-Cycle picks it up directly from breweries and upcycles it by watering various farmers’ fields. Rastovich Family Farms, also known as Barley Beef, collects the still nutrient-rich spent grains (mash or hops) from four local breweries and feed it to their cattle. At the end of the day, at least one brewery, Bend Brewing Company, serves Barley Beef at their restaurant, fully completing the cycle.

The beer making process extracts flavor, proteins and a lot of sugars to make each specific type of brew. Or as Rastovich explains, “Imagine making a cup of drip coffee, where you pour water over grounds through a filter. That first cup has all the flavor, the caffeine, the nutrients. If you pour water over the same grounds again, the second cup is not as rich but still has some flavor, proteins, starches and nutrients. The second cup is what we feed the cattle.”

The symbiotic relationship between breweries and Barley Beef not only produces less waste and reduces expenses for both companies, the result is beautifully marbled beef. Rastovich’s cows graze freely in open-air pastures with epic views of the Cascade Mountain Range. Their grass is grown onsite with nutrient-rich “beer water” as fertilizer and mountain water directly from the Cascades. Their diet is supplemented by nourishing spent grains, never artificial growth substances or hormones. And their caretakers are third-and fourth generation ranchers passionate about supporting local businesses and reducing their impact in creative ways.

100-Year History

This rare Century Farm (as awarded by the Oregon Farm Bureau and Oregon Agricultural Education Foundation) started back in 1919 when two Yugoslavian immigrants George and Anna Rastovich moved to Central Oregon, benefiting from the 1862 Homestead Act, which offered free land to interested Euro-Americans. They and other family members were given 40-acres each by the U.S. government on the traditional lands of the Wasco (Wasq’u), Warm Springs (Tana’nma), and Northern Paiute (Numu) peoples.

In the 1950s, their youngest of seven children took over the farm, married and raised two kids including today’s chief staff leader Rob Rastovich who, in 2006, left his full-time computer programming job in the San Francisco Bay area to return to his family’s farm. His daughter Emily Rastovich (one of Rastovich’s five children) recently took over the day-to-day operations while Rob remains the big picture guy. Over the last 100 years, life on the farm hasn’t changed much except for some noteworthy innovations cleverly combining the tech world with ranching.

“It’s actually a great balance,” says Rastovich, who still runs his “internet of things” company called ThingLogix. “Tech informs ranching and ranching informs tech. I’ll be working at my computer all morning, then head out to feed the cows. I typically figure out whatever tech problem I was working on while outside tending the ranch.” Combining his unique backgrounds in ranching and computer programming has led Rastovich to prototype many innovations at his family ranch. For example, they’re working on how to build a smart coral system by adding RFID tags to each animal’s ear. When cows move around the ranch, certain gates will automatically open or close, reducing the need

“One thing you’ll find on any ranch is that necessity really is the mother of invention.”

for stressful roundups by cowboys that puts toughtasting stress hormones in the beef. Less stressed cows mean more succulent beef.

Other innovations ThingLogix has made for clients include smart irrigation systems that monitor soil dampness and nutritional needs, automatically watering and adding certain nutrients to specific areas as needed by the plants; robotic pickers that travel between rows searching for and plucking out unwanted weeds; and cold chain food storage monitors to make sure customers are notified if freezers dip below or above required temperatures, potentially saving thousands of dollars in perishable goods. Rastovich and his ThingLogix team are computer programmers who study an organization’s problems, work together to find solutions, and write computer programs that the customer can then attach to hardware they purchase from a third party or design themselves.

“One thing you’ll find on any ranch is that necessity really is the mother of invention,” Rastovich says. “Go to any farm and you’ll find inventions big and small. They have a need and then create something to make their work easier, something that improves their quality of life and products. Really, ranching and tech have a ton of cross over.”

But Rob doesn’t just look for solutions within the ranching and farming industries. He really is a big picture guy. “It’s about taking a step back,” he says, “and looking at the whole picture, across time. Especially with farming, there is a cycle happening that cannot be undone. Every morning, I walk out and look out at the mountains, because I need to know how much snow is up there. I need to think about what’s coming next.”

Seeking solutions is in Rastovich’s nature. Things he thinks about daily are water, soil, and distribution solutions. Once upon a time, his farm and others had irrigation available seven months a year from April through October. Now that window has narrowed to four months, April to July.

Conversations about water are vitally important to farmers, ranchers, recreationalists, business

owners, and homeowners. Which is why Rastovich is on the Arnold Irrigation District Board of Directors, working with others in Deschutes Basin to find solutions for how ground and surface water could be managed together. Currently in Deschutes Basin, surface water (rivers, streams, irrigation canals) is allocated to farmers and rangers while ground water (caverns, springs, aquifers) are allocated to other users. According to Rastovich, “If we can manage surface and ground water together, the future looks bright. But this is a political and legal issue we need to come together on. If we can’t come together, my bet is we won’t have farming in Central Oregon within three years.” But Rastovich feels optimistic. These conversations are taking place. Certain companies are working with Deschutes County to do a proof of concept with public meetings that gather community ideas and input.

Meanwhile, Rastovich is focusing on amending the soil on his farm in these ways: adding beer water to input nutrients, rotating crops, growing plants like hemp to extract crud from the soil, planting plants that require less water, and strategically timing their irrigation schedule.

Making Direct-to-Consumer More Convenient

One gap in the system Rastovich thinks about is distribution. Barley Beef produces roughly 20,000 quarter-pound burgers weekly. The problem is getting that much beef directly to consumers. Instead, they send roughly 35 cows to Klamath Falls every week for processing into approximately 15,000 pounds of ground beef and other cuts. That meat is repackaged for major wholesalers like Sysco (rebranded as Grass Valley Beef), shipped to a distribution center in Portland, then redistributed to grocery stores like Whole Foods in Bend. At 5pm, customers go shopping for dinner and buy local beef that’s already traveled 600 miles.

“If we could truly buy local, we would eliminate cold storage and so much fuel costs. There is a solution,” Rastovich says. “We just need to take a step back to find it. Come out to the ranch and meet us and

have an experience. The more we can connect with one another, sell at farmers markets, and connect consumers with ranchers, the better.”

One way Rastovich Family Farms is bridging the distribution gap is by offering real-time deliveries via Uber Eats and Door Dash, so consumers can order local meat more conveniently and immediately. Barley Beef also sells directly to consumers with bulk orders ranging from a sampler pack to a full butchered cow that fills an entire chest freezer and can feed a family of six with two or three meals per week for one year. Bend also has a year-round, indoor farmers’ market called Locavore that sells meats, vegetables, fruits, jams, honey, breads, and more that are grown and sourced from local farms and ranches.

If we learned anything from the pandemic, it’s that America’s food and product supply chains are fragile. Reducing the need to ship cattle from Bend to Klamath Falls to Portland back to Bend would reduce fuel, refrigeration and labor costs. And this is not just a Central Oregon issue. The same thing is happening across the country. Finding new solutions to decentralize federally approved meat processing plants would allow more localized butchering and increase food security in regions where cattle and other livestock are raised.

To buy locally, consumers usually need to think

a little further ahead, to already have purchased Barley Beef and put it in their freezer. But that’s not always reality. Meanwhile, farmers and ranchers are growing and processing food every day. And they can’t slow down nature. Each week, they need to make sure their meats are processed and sold.

But Rastovich is an inspiring guy. He knows there are answers. It’s just a matter of thinking bigger, talking to people, and floating ideas until solutions start to form.

On the back of Barley Beef trucks there’s a recycling symbol with these words at each corner of the triangle: Beef, Beer, Bend. For nearly 15 years, the century-old Rastovich Family Farms has been nurturing symbiotic relationships that keep supply chains local, help solve community waste and resource problems, and produce delicious tasting beef. They’ve done such a great job that other ranchers in Central Oregon are starting to follow suit. Luckily, there are plenty of breweries to go around.

Currently, Barley Beef collects mash from these local companies: Bend Brewing Company, 10-Barrel, Sunriver Brewing, and Oregon Distilleries. Bend Brewing Company is serving Barley Beef in their downtown restaurant as well. Taste the full circle for yourself and see what inspirations come your way!

If we learned anything from the pandemic, it's that America's food and supply chains are fragile.

DREAM TEAMS

Married

to

success words DONNA BRITT images TAMBI LANE

You’ve heard that absence makes the heart grow fonder. And for some couples, the proverb is true; but for others, there is no such thing as spending too much time together. Especially if they share a mutual dream, and their time is spent living their dream. Being in a happy marriage takes work. Running any kind of restaurant—big or small, successful or not—requires a whole lot more work. The idea of having your life partner as your business partner might make some (or most) shudder at the thought of the constant collaboration, but not these four couples—they wouldn’t have it any other way. Each husband/wife team owns and operates a popular, successful restaurant. Each have the unfailing support of the other. Each would say their staff is an extension of their family and their restaurant a second home. Though there are similarities, each couple has a unique story and each are inspiring.

Becerra’s on 6th Bistro

Working with your spouse means more time in each other’s company and that works well for Sheila and Moises Becerra. You can tell the moment you meet the couple that they enjoy being in each other’s presence and that working together is a natural extension of their relationship.

The Becerras could have retired instead of opening a restaurant, but that wasn’t in their cards or in their nature. Moises, a veteran who decided to tackle culinary school upon his retirement and Sheila, whose varied work background includes being a farmer, decided to pursue another dream together instead of resting on their laurels. They’re both passionate about good food and good customer service. That passion led them down the path of restaurant ownership.

“We love going out for dinner and enjoying a nice ambience, great food, and great customer service. We decided to create a place that had those components that we appreciate every time we go out,” explains Moises. Sheila reiterates that they have always loved entertaining and hosting dinner parties. Of course, running a restaurant is on another level than hosting the occasional dinner party. The food business can be challenging, but as Sheila puts it, “We just went for it. It was and is a challenge—but a wonderful challenge. We are thrilled. We really are.”

It was several years back that the Becerras found the building that would ultimately be home to their bistro dream—an old 1920s hotel building in downtown Redmond that was in dire need of renovation and restoration. They bought the property and went to work. While the building was being transformed into the elegant, well-appointed restaurant it is now, Chef Moises was designing, testing, and planning the menu.

From freshly baked baguettes to classic French offerings like Beef Wellington, Duck Cassoulet, and Coq au Vin, the carefully curated menu is an immersion of

CHEF MOISES BECERRA & SHEILA BECERRA

French-inspired American cuisine featuring fresh seasonal ingredients and high quality meats and seafood. A standout among standouts is the White Corn Agnolotti with Truffle with handmade pasta, corn puree, spring vegetable nage, mascarpone, mushrooms sautee, finished with shaved truffle.

Becerra’s is fine dining at its absolute finest with impeccable service, delicious food, warm staff, and inviting ambiance—everything Sheila and Moises ever wanted in a place of their own so others can truly enjoy an evening dining out.

This highly lauded bistro also features an extensive wine list with a variety of wines from the Pacific Northwest, California, and other regions around the world, plus a nice selection of handcrafted cocktails and mocktails.

While Chef Moises leads the back of house and oversees each plate of food before it’s served, Sheila runs the front of the house, greeting each party as they arrive. Both ensure each guest is treated like VIP royalty. “Our vision is exactly the same, and we support each other every day,” they say. But they give all the credit to their staff, “We strongly believe that the most important asset we have is our employees and everything we accomplish is a result of team effort.”

That staff includes Chef de Cuisine Tim Pirisky and Sous-Chef Blake Foster who work in tandem with Chef Moises to deliver traditional bistro

favorites along with daily specials, prepared to perfection. Servers Brian Golly and Scott Tracht deliver exemplary service with attention to every detail.

The Becerras originally opened their bistro in September 2019. In March 2020 they were mandated to close due to the COVID-19 pandemic. Their dream was put on hold, but somehow the couple clung together and held strong for almost 18 months before re-opening in November 2021.

“It’s been a labor of love and we are very happy to share it with our guests once again,” beamed the couple upon celebrating their anniversary in November 2022. Guests are embraced by the warmth and beauty of Becerra’s immediately upon arrival. While the space is modern and updated, it still retains some historical elements and is reminiscent of a French brasserie with belle epoque and art deco design elements.

The Becerras are an exceptional example of a husband/wife team owning and operating a successful restaurant focused on impeccable service, welcoming ambiance, and elevated food.

Becerra’s on 6th Bistro is located at 646 SW 6th Street in Redmond, OR. Open for dinner Wednesday thru Saturday. Call (541) 527-4336 for reservations or visit becerrason6thbistro.com

“We love going out for dinner and enjoying a nice ambience and great food and great customer service. We decided to create a place that had those components that we appreciate every time we go out.”

Fine Northwestern cuisine with a Southern twist. That’s how Zydeco Kitchen & Cocktails, famous for their Barbecue Shrimp & Southern Grit Cake appetizer, among other signature dishes, describes their menu. Husband and wife partners Steve and Cheri Helt opened the restaurant together in 2004, and have since garnered local awards, national recognition, and many loyal customers.

It was a dream they never imagined coming true. The couple contributes their success to luck, guidance, follow-through, and love, which is how it all began. When they met in high school, she liked his smile and energy, so she asked him to the Sadie Hawkins dance. That was 35 years ago. They recently celebrated 30 years of marriage in October 2022.

It was Steve’s energy that propelled him up the corporate ladder to the position of VP for a large midwestern steakhouse. He and Cheri followed that huge corporation for years, living in 10 big cities in 11 years. Once their children came along, they both decided they wanted to slow down somewhat and figure out a different direction.

They had never anticipated living in Bend—much less owning their own restaurant—until they flew into Portland, took a hike on Mt. Hood, and ventured

over the pass to Central Oregon. Like so many other Central Oregonian transplants, they fell in love with the area and decided to put down roots. “We bought a really cheap house; cheap enough that we could work wherever if the restaurant didn’t pan out and still afford to live there,” Steve recalls.

“Owning a restaurant always seemed out of reach. So, when we had the opportunity to open our very own restaurant, we seized the moment,” Cheri remembers. “We felt like we would be able to prioritize family and serve Steve’s food at the same time.”

What’s it like working side-by-side with your spouse day in, day out? “We’re both there to do whatever needs to be done, and we both know what’s going on. Either one of us can do it, and the same thing comes out of both of our mouths.” That’s the upside of working with your spouse according to Chef Steve.

Cheri shares, “The restaurant business is always in flux and inventory and labor are expensive entities. There’s pressure in managing those difficult entities on a daily basis, and having your partner in life be your partner in that endeavor is awesome. You need a rock that’s solid, that you can depend on, and working with your spouse provides that solid dependability.”

While restaurateurs always do a lot of balancing to

CHEF STEVE HELT & CHERI HELT Zydeco Kitchen & Cocktails

keep their businesses thriving, the Helts say it was Olympic-sized balancing that had to be done during the COVID-19 pandemic. “The only reason we made it through was because we prioritized our co-workers,” they both agree. Co-workers is how the Helts refer to their employees. Cheri goes on to say, “Our family and our work family have been our commitment always, and what really matters is that commitment and what we do to keep that commitment.”

The Zydeco mission, even during the worst of the pandemic, was to keep employees employed and keep the restaurant putting out great food. “We wanted to keep the business alive while taking care of as many employees as we possibly could and be a pillar in the community at the same time,” Steve explains. It took creative, out-of-the-box thinking to figure out how to make it work.

Their Our Kitchen, Your Table meal donation program created during the height of the pandemic shutdown offered meals to dozens of underserved communities. In the process of creating the program, they saved some of their employees’ jobs and transformed federal assistance they were granted through the Paycheck Protection Program into a valuable community service.

And then, right before Father’s Day weekend 2021, while COVID restrictions were still intact, the Helts got a call from a production company working with Food Network’s Guy Fieri. Fieri wanted to feature the restaurant on his popular, long-running program Diners, Drive-ins and Dives. “It was one of the hardest times in general to shut down the restaurant to accommodate the filming, but it was such an honor to be on the show and it was fun. We are so glad we did it,” says Steve.

While a strong couple can move mountains it seems, they give credit for their continued success to their “village.” “It takes a village to run a restaurant, and we are blessed with staff and camaraderie. They’re doing a great job helping us run our business

we are nothing without our staff, our team, and our family. It takes all of us to run our organization

make it happen.”

Zydeco Kitchen & Cocktails is located at 919 Bond Street in downtown Bend, OR. They are open for lunch and dinner. Takout is also available. Call (541) 3122899 for reservations or visit zydecokitchen.com.

and

and

“The restaurant business is always in flux and inventory and labor are expensive entities. There’s pressure in managing those difficult entities daily and having your partner in life be your partner in that endeavor is awesome. You need a rock that’s solid that you can depend on and working with your spouse provides that solid dependability.”

JOE KIM & LAURA KIM

Weathering the pandemic storm at a large downtown restaurant was part of the incentive for Joe and Laura Kim opening their own smaller restaurant. “We just kept talking about doing something smaller that didn’t require a big staff that could just be done with a couple of employees and us. We’ve never been afraid of doing the work ourselves,” Chef Joe Kim explains.

Chef Joe and his wife Laura met about 10 years ago while both were working at 5 Fusion & Sushi Bar in downtown Bend. Joe was the acclaimed chef at 5 Fusion for a dozen years, accumulating three James Beard nominations for Best Chef NW during his tenure. He also gained priceless skills and experience in notable, award-winning restaurants like The French Laundry, Masa and Eleven Madison Park to name a few. Laura was the front of house manager at the restaurant. The two worked well together and that led to dating, which led to marriage, and ultimately led to the couple opening their first restaurant together, Yoli.

Yoli opened in downtown Bend at the corner of Wall Street and Newport Avenue in June 2022. It’s Central Oregon’s only Korean restaurant, but it’s Korean with a twist, apropos for Chef Kim’s creative inclinations. Yoli, which means cuisine in Korean, honors the historic flavors of Korea intertwined with Kim’s modern, unique style. Although the pair weren’t

necessarily thinking of Korean when they were trying to decide what kind of place to open, thoughts of their family came into play.

“It came about because our daughter Elise was getting older and about to start school. You always hear stories from Asian chefs about how they ate weird foods growing up and kids would make fun of them, and we didn’t want that to happen to our children. So, it occurred to us to bring this food of my heritage (Kim is Korean American) to the community so they could get more used to it and that would benefit our kids, especially our youngest daughter who just started kindergarten,” Chef elaborates.

The Kims have two older children, Hannah and Lucas, who also spend a lot of time with their parents at the restaurant. Joe wanted his kids to feel at home in the new place. “I grew up in my dad’s restaurant. I didn’t like it and went away from it for years before eventually coming back to it.” He and Laura wanted to create an inviting space to make the entire family feel at home and make them smile since they knew they would be spending a lot of time at work—their home away from home.

Laura and Hannah chose most of the décor and did the decorating themselves, with Chef’s input of course. “There were lots of compromises. For example, I wanted a yellow circle on the walls. Joe wanted a fuzzy wall. Enter the fuzzy yellow circles,”

CHEF

Yoli

says Laura as she points to the big fuzzy yellow circles on two of the walls inside Yoli. The restaurant is small, with only 10 tables, but the bright pop of color mingled with natural wood and rice paper window coverings make for a very eclectic, inviting vibe.

And the compromising extends beyond the decorating scheme according to Laura, who is at the front of house again in their new endeavor. “While we do well working together, as I think he understands me pretty well and I understand him pretty well, there are times we don’t necessarily agree. At those points, we ask ourselves what the customer is going to want the most and that guides us to solutions should we not agree.”

Chef is grateful that it’s his wife giving him feedback at the end of the day. “I’m typically hiding in the kitchen cooking, so I don’t see customers’ reactions. If I don’t get feedback or good dialogue from her, I might keep making something customers don’t like, or quit making something that I don’t like making, but it’s what the customers love. So I appreciate that honest

dialogue I get from my partner.”

That feedback seems to be working well for the Kims. “We hope it continues like it has been so far,” Joe says. “It’s been going great, and people have been very accepting of the food whether they’ve had it before or not. Customers have been really happy about it, and my hope is that people will continue to try it. Our goal is to continue to make the food accessible and unintimidating.”

When the entire family is involved in a business, everybody has everything at stake and the Kims enjoy being in it together, as a couple—and as a family. “I enjoy it,” Laura admits. “Honestly, I wouldn’t see him otherwise if I weren’t here working alongside him. And I eat well. I like food and my husband keeps me very well fed. That’s definitely a bonus,” she laughs.

Yoli is located at 1133 NW Wall St., Suite 100 in Bend, OR. Open for lunch and dinner Sunday through Friday. Visit yolibend.com or call (541) 323-0480 for reservations and more information.

“While we do well working together, as I think he understands me pretty well and I understand him pretty well, there are times we don’t necessarily agree. At those points, we ask ourselves what the customer is going to want the most and that guides us to solutions should we not agree.”

FERNANDEZ Ariana

It’s a family affair at Ariana restaurant in Bend’s Westside. While it may be more common for married partners to split the duties between front of house and back of house in a restaurant, at Ariana’s, both Ariana and Andres Fernandez are chefs. Ariana’s mother Susan Asti is the general manager, while her father Glenn Asti is the beverage manager. The cheffing couple’s daughters Gabriella and Isabel have been raised in the restaurant—and according to Andres and Ariana, “have taught us how to prioritize our lives. Our family is always our focus.”

It all started back in 2002, when Ariana and Andres met while working alongside at a restaurant in downtown Bend. The young chefs quickly developed a mutual respect for each other’s cooking skills and work ethics and started spending time together outside of work, becoming best friends. Then they started dating and ultimately fell in love. By December 2004, they had opened Ariana, thanks to help from Ariana’s parents.

“We could never have done it without Ariana’s parents, Susan and Glenn,” declares Andres. “We had talked about our future in the industry and had dreams about one day having a restaurant of our own. Ariana’s parents believed in us and what we could do, so they offered their retirement savings to provide the capital to start Ariana.” Two months after opening the restaurant, the couple got engaged.

The Fernandezes still love working together and consider themselves an unbeatable team. “We are truly best friends, and we love working together,” Ariana states when asked what it’s like to work with her husband. “We share the burden of work, and we understand what the other is going through. We can depend on each other to pick up the slack if one of us is not 100 percent. We also share the joy of a job well done and celebrate achieving our goals and dreams together.”

Located in a charming craftsman bungalow on

Galveston Avenue, the restaurant has become famous for the dynamic duo’s fresh perspectives on classic dishes. The two work together to utilize a bounty of local and Pacific Northwest products to create extraordinary dishes. Along with a daily six-course chef’s tasting menu, there are also seasonal à la carte offerings, a vast and carefully selected wine list, and distinctive cocktails.

Despite their popularity, like other dining establishments, the Fernandezes have weathered their share of storms over the years including economic recession and the COVID-19 pandemic. They survived and are thankful. Ariana emphasized that gratitude with a powerful statement, “We will never take for granted the guests who love what we do and allow us to keep living our dream. We are committed to doing our very best to bring our guests an incredible experience every time they visit us.”

They are also grateful for their staff. “We continue to push and refine in every possible way. We’ve been able to do these things thanks to the hard work and dedication of an amazing team. The people who work or have worked with us are our family, and they bring this restaurant to life.”

When reflecting on all the years of working together, Ariana and Andres talk about the quiet mornings drinking coffee together, the time when it’s just the two them, chatting about the menu and the ideas they have, discussing what mushrooms are starting to come out, brainstorming a new flavor combination or cooking technique they want to try. “We are still working on our dreams and goals for our future and that’s beautiful,” Ariana says with a smile.

Ariana restaurant is located at 1304 NW Galveston Avenue in Bend, OR. Open at 5 pm for dinner, Wednesday thru Saturday. Call (541) 330-5539 or visit arianarestaurantbend.com for reservations and more information.

PHOTO COURTESY: TALIA JEAN GALVIN / ARIANA

CHEF ANDRES FERNANDEZ AND CHEF ARIANA

“We share the burden of work, and we understand what the other is going through. We can depend on each other to pick up the slack if one of us is not 100 percent. We also share the joy of a job well done and celebrate achieving our goals and dreams together.”

THE HOT SPOT

THE FLAMINGO ROOM

words DONNA BRITT images TAMBI LANE

One of the first things you’re likely to notice as you enter the ornately designed doors of The Flamingo Room is the plants. There are over 300 of them, and they’re everywhere! “I like the energy of plant stores [and] browsing in plant stores. It occurred to me ‘why couldn’t we have that same environment in a bar’,” explains co-owner Brian Trottier. They’re the backdrop and forefront among rusty, mismatched metal chairs and other rusty treasures that Trottier is proud to say he recycled from a junkyard in Powell Butte. “It’s an authentic, tropical vibe without being a Jimmy Buffett show. It’s more like a developing nation or a Florida bar after the apocalypse or after a horrible hurricane,” says Trottier. “Vaguely Equatorial” is another descriptor used by the owners (Trottier co-owns the bar with his wife Ashley) and staff.

The Trottiers also own San Simón, an intimate cocktail lounge with a romantic, bohemian vibe located in downtown Bend’s Tin Pan Alley. Trottier explains that opening a second bar is like deciding to have another child. All you remember is how much fun you had with the first one and how cute it was (at least in the beginning), forgetting all about the long, sleepless nights and dirty diapers. He says opening San Simón was way more fun to open than he had anticipated, so when he got another bar concept in his head, he felt compelled to do it again.

A relative newcomer to Bend’s long list of bars and cocktail lounges, The Flamingo Room’s discreet location in an unassuming business plaza off Century Drive on Bend’s west side has not kept people away. Trottier says it’s the locals that are responsible for the positive reception. “I go in there and recognize 75 per cent of the people in the place. People in Bend really support us, which is great because we thought it would be cool to open something more for the local crowd, something off the beaten path.”

Besides all the greenery and the funky mismatched décor, there’s the music which also lends to the eclectic vibe. Trottier makes the playlists himself, blending familiar songs with unfamiliar selections. His aim is huge diversity, playing everything from African music and Japanese garage rock to Cuban music and 1960s French pop along with Prince and Dr. Dre. That mix creates a “worldly” atmosphere, according to Trottier, and he says it works because of the way he weaves in the unfamiliar with the familiar.

Then there are the drinks. The cocktails at The Flamingo Room run the gamut and are largely inspired by the staff’s travels to areas around the equator. Rum and mezcal — warm weather spirits as Trottier describes them — are staples in the Flamingo’s cocktail repertoire. “We pride ourselves in using spirits that people think they don’t like and changing their minds about it. For example

the Jazz Daq #2 turns around what you think it’s going to be,” Trottier boasts. It’s made with rum, passionfruit, Cocchi Americano (an Italian aperitif wine) and fresh lime juice, and it’s already a Flamingo favorite. Another choice, among many, is the Contemplative and Brooding with mescal, pear brandy, fresh lime, and grapefruit. There’s also wine, beer, and mocktails. Trottier is proud of their curated liquor selection explaining that they’re not trying to have the biggest selection of any one thing but rather a well-rounded selection with some unconventional gins, mezcals, and Japanese liquors. Happy Hour happens every day from 4 pm to 6 pm with $8 well spirits and housemade tonic plus a house old fashioned and a red and white wine option.

There’s also the food: a creatively curated assortment of bites and bits which are delicious and satisfying. Similar to San Simón, guests get a small clipboard with a checklist menu attached to choose what they want. Dips & Nosh items include things such as Cucumber Salad, Onion Cashew Dip, and Fig & Olive Tapenade. Nibbles are things like pickled carrots, spicy pickled asparagus, seasoned pistachios, fresh snap peas, and bread with butter.

Conservas are Sardines in Vinegar, Line Caught Tuna in Olive Oil, Squid in Ink, mussels and cod. There are also Masa Empanadas, a simple green salad, and handmade chocolate bars by the local Fawkes Confectionery. All snack trays come with kettle or plantain chips as well.

“Our food is thought out. It’s not an apology. It’s not an accident. We wanted a more healthy feeling and even though we don’t advertise it, our food is predominantly vegan and vegetarian. It’s rare that you find a bar with those attributes, but why can’t the food make you feel better?” beams Trottier.

So if delicious drinks, tasty bites, fun décor, and mood-enhancing music mixes weren’t enough, Trottier says the thing he’s most proud of, the thing that gets overlooked too often, is the exceptional staff. As he puts it, “They’re just the nicest, most generous and gracious people, and that’s really the big thing that makes it all work — the dynamite staff!”

The Flamingo Room is located at 70 SW Century Dr., #130 in Bend. Visit theflamingoroombend.com for more information or call (541) 323-0472. Open every day 4 p.m. - late.

WHAT WE LOVE NOW

FLIGHTS & BITES

Opened in November 2021 on Bend’s west side, Flights Wine Bar goes all-out when it comes to wine, food, and ambiance. Owners Kelsey and Kent Daniels set out to create a place without attitude where people could learn about wine, relax, and enjoy a meal.

Kelsey, a Certified Sommelier, Certified Specialist of Wine and WSET Level 3, presents wine tasting in a unique format, making it easy to try new things. Flights feature all styles of wines from all corners of the world. Four flights are featured regularly and one of them changes each week. There’s the Light Side with white wines, the Dark Side with reds, the Localish flight with wines from Oregon and Washington, and the Wanderlust flight featuring a wine region with varietals from different parts of the world.

“Food and wine just make each other better,” says Daniels. “If you’re trying three different wines for example, you can also try three different food items that pair well with each of those wines and have fun and feel satisfied.” The new fall/winter menu, created to pair perfectly with their wine selections, features shareable plates and seasonal entrees along with charcuterie, soups, salads, and desserts. There’s a delightful Autumn Salad with local chicories, delicata squash, persimmons, and pomegranate vinaigrette. Other highlights include Saffron Shrimp with fennel tomato compote, Smoked Yellow Tail with everything spice, and Pork Loin with cranberry beurre rouge, glazed apples, and parsnips. Visit the Flights website to find out more about special wine events, winemaker dinners, live music and weekly trivia. -Donna Britt

Flights Wine Bar is located at 1444 NW College Way, Suite 1 in Bend. Visit flightswinebend.com for more information, or call (541) 728-0753.

PHOTO COURTESY: TAMBI LANE

WHAT WE LOVE NOW

EMPANADAS

Masa Empanadas is a Bend story, a pandemic story, and an evolving story. After owner Emanuel Columbo left his native Argentina to become a professional dancer, the COVID-19 pandemic put Columbo’s illustrious dance career on hold and gave him and his husband, professional photographer Roland Bello, time to consider their subsequent move. The couple visited friends in Bend and as often happens, fell in love with the area and started looking for houses. Once settled, Columbo decided to pursue another passion: food, specifically empanadas, which he learned to make when growing up in Argentina. For the empanada neophytes, empanadas are crescent-shaped, savory, typically hand-held pies filled with meat, veggies, spices, or cheese.

Developing his own vegetarian twist on his family’s traditional recipe, Columbo started out offering two vegetarian choices and accepted orders online. Masa now has a food truck at Spoken Moto with ready-to-eat empanadas and sides such as Cuban-style black beans and rice and homemade sauces such as chimichurri and mango chutney. Masa Empanadas are handmade from scratch with favorite fillings such as oyster mushrooms and goat cheese, curried potato, and spinach, ricotta, and walnut. “Our mission is to bring quality, authentic, and culturally diverse food to Bend,” says Bello. If you’re in the mood for breakfast, their first vegan breakfast empanada was recently released.

Frozen empanadas are still available to order online, and you’ll also find Masa Empanadas on the menu at the Flamingo Room. Watch for them at big area events and consider contacting them for private catering. -Donna Britt

Find the Masa Empanadas truck at Spoken Moto at 310 SW Industrial Way in Bend. Also on the menu at The Flamingo Room at 70 SW Century Drive in Bend. Visit empanadasmasa.com or call (510) 219-3635.

PHOTO COURTESY: ROLANDO BELLO

BRUNCH

Loved by all who partake, The Victorian Café, affectionately known as The Vic, has been voted one of the best brunch and breakfast places numerous times in Central Oregon publications over the past couple of decades. Established in 1983, The Victorian Pantry was one of Bend’s original local breakfast diners. Current proprietor John Nolan purchased the restaurant in 2002 with the goal of rebranding the establishment with a fresh look and attitude and taking the menu up a creative notch or two. The Victorian Café was born, and the mission has been accomplished.

From the gigantic Proud Mary Bloody and 16-ounce Man-mosa to the daily selection of over nine Eggs Benedict specialties, breakfast, lunch, or brunch at The Vic is an experience not to be missed. The Vic serves breakfast and brunch foods reimagined, fusing the classics with creative and decadent combinations. Examples include The Green Hornet omelet with fresh spinach, asparagus, jalapeños, scallions and Gruyere; the Caramel Apple French Toast topped with homemade caramel sauce, Granny Smith apples and freshly whipped cream; and the Big Easy Benedict with prawns and housemade andouille sausage.

If you have to wait for a table, and you likely will, there is comfortable, heated outdoor seating near gas fire pits and an outside bar available with spiked hot chocolate and those famous Proud Mary bloody marys. -Donna Britt

The Victorian Café is located at 1404 NW Galveston Ave. in Bend. Visit victoriancafebend.com or call (541) 382-6411. Open daily from 7 a.m. to 2 p.m.

PHOTO COURTESY: TAMBI LANE

WHAT WE LOVE NOW

COFFEE & COMMUNITY

Home to numerous food, drink, and music establishments — including the High Desert Music Hall at the south end and Otto’s Landing on the north end — the 7th street corridor in Redmond is an evolving, vibrant scene. Here, in the circa 1940s Patrick Building, also home to Redmond's original hospital, resides a roastery and social club known as Junction. Owner/Operators Mitch Thisius and Bo Olson were inspired by the pandemic to provide a place where folks could come back together and socialize over a sip and a bite. The renovated space is open, spacious, and well-appointed, big enough to host a special event or party, and cozy enough for a coffee date.

Committed to simplicity, quality, and community, Junction sources the best local products and ingredients available, serving them without ego while promoting genuine interaction. The daily menu features coffees and espresso favorites you would expect — macchiatos, cortados, cappuccinos — alongside homemade bakery goods such as coffee cake, croissants and banana chocolate nut bread. You can also grab a tasty breakfast sandwich or choose from a selection of scones, both savory and sweet. The Junction is open daily from 7 a.m. to 4 p.m. -Donna Britt

Junction Roastery Social Club is located at 708 SW Deschutes Ave. in Redmond. Visit junctionroastery.com for more information.

PHOTO COURTESY: TAMBI LANE

WINTER WARMERS

From artistic inspiration to OG classics, be sure to seek out these seasonal sippers

words K.M. COLLINS

What’s a winter warmer you ask? Oregon beer snobs know it as a seasonal limited release specialty brew that’s only available during the coldest months of the year. These sudsy unicorns are highly sought after because they often hold themes reminiscent of the snowy mountains we love.

In fact, the very powder we pray for every winter, after shredded and carved by the edge of our boards and skis, melts in the spring and makes its way to town through a circuitous basalt watershed. Some say it takes upwards of 20 years for a melted drop of snow to arrive in Bend’s cache of pristine drinking water. Though timing is fuzzy, what is known is that the very water where baby brews are incepted has its origin in the same snowpack we worship.

So, while you’re tearing it up out there in the powder on the flanks of Mount Bachelor this winter, remember, the storm cycle that’s giving you free refills today, might just be foaming up your cup for a second round in a couple decades. If that doesn’t winter warm your heart, I don’t know what will.

ONE-OF-A-KIND: THE WINTER WARMER THAT STARTED IT ALL

Way back in 1988 when Deschutes Brewery first opened its doors, Jubelale, a toffee and dusted cocoa flavored seasonal (this first of its kind around these parts) was the first beer ever bottled on-site. And forget the growlers, this rich and spicy beer was hand bottled in wine bottles straight from the taps in Bend’s original downtown public house especially for the holidays. Later Jubelale became Deschutes’ winter seasonal, now known as the popularized “winter warmer” style. An ABV of 6.7% makes it perfect for those chilly days in Bend. Although flavors change slightly each year due to

Mother Nature’s impact on the ingredients, the recipe has remained the same over all these years.

Erin Rankin, Corporate Communications Manager explains, “Jubelale has a special place in our hearts internally and each year we’re so excited for its release the joke among our team is always “it’s the best Jubel yet!”

As a fun annual holiday twist, for nearly three decades Jubelale’s labels have featured original artwork from locally commissioned artists. Rotating both artist and artwork each year, Rankin shares, “[This] brings something unique to this brand. Each year we host the artist at the pub during the release of Jubelale and they sign posters of their artwork for fans. Attending has become an annual tradition for many locals. This year’s distinctive design for the 2022 release was created by Francisco Morales, a freelance Latinx illustrator and designer based in Portland, Oregon.”

In Morales’ far out design, an ethereal depiction of a winter landscape was conjured from his first winter in the Pacific Northwest. “This is inspired by my first experience of snow and winter in Oregon. I am a child of the Coachella Valley desert where rain and moisture are a rare occurrence. I’ll never forget my first trip to the Pacific Northwest, and nothing would prepare me for the winter and snowfall where the sound dampens and light changes, as if you are on another planet,” describes Morales. “As a collaborator for this year’s Jubelale design, this piece attempts to capture the emotions of that extraterrestrial feeling.” Morales’ work can be found at @laylowcreative. Rankin notes the call for artists just opened for artists outside of Oregon and across the U.S for 2023 packaging.

PHOTO COURTESY: (OPPOSITE) TAMBI LANE

Seasonal Six-Pack of Winter Warmers

RED CHAIR NORTHWEST PALE ALE Deschutes Brewing Company

Malt: Pale, Crystal, Munich, Carapils, Pilsner Hops: Cascade, Centennial Alc/Vol: 6.2%

IBUs: 60

Only available when the skiing and riding is best in Central Oregon, Red Chair is named for an OG, slow-as, local favorite lift at Mount Bachelor. Like its namesake, Red Chair three-seater is worth one slightly slower than average spin just for the history. Manifested as a beer, Red Chair is a citrus punch of big IPA flavors minus the expected, one-dimensional, hop sledgehammer. Carefully selected specialty malts round out the edges of Red Chair for a complex flavor profile and a copper-colored brew. Red Chair has been described as walking into a hop cooler filled with fresh pine needles. Grab yourself a six-pack of this well balanced, drinkable, pale ale before it’s gone for the season—like fleeting fresh powder. Red Chair will only be here as long as the snow lasts. For a bonus round, check out the aforementioned Jubelale, also by Deschutes Brewing.

POWDER KEG Worthy Brewing

Malt: Crystal Hops: Centennial/Chinook and Cascade/Columbus Alc/Vol: 7.1%

IBUs: 65

Aggressive and balanced like the best winter snowstorms, Powder Keg delivers a cold weather punch. This red-hued festive IPA is loaded with hop flavor and aroma from the double dry hopping brew process and a generous dose of crystalizing malts. Like the north wind blowing a gale through Central Oregon and kicking up scents of the high desert alpine landscape, pine and citrus dominate the aroma and flavor of this winter warmer. When you’re ready to light a late-night fire during the long dark evenings this winter, Powder Keg will give you all the fuel and heat you need until dawn. If you’re having a taster at Worthy Brewing, check out the celestial bodies in the winter sky via their Hopservetory, which features a telescope and expert astronomers on any given night.

MOUNTAIN RESCUE DRY HOP PALE ALE GoodLife Brewing

Malt: A slight malt backbone Hops: NW hops Alc/Vol: 5.5% IBUs: 40

Created in recognition of the volunteer and career folks who keep us safe in alpine environments day in and day out, Mountain Rescue is a longstanding local’s favorite winter warmer staple. As clean and crisp (with hints of citrus and pine) as the slopeside avalanche terrain ski patrol navigates and dynamites, post storm cycle, Mountain Rescue is there, waiting in the wings to quench that emergency thirst. Brewers say it’s an invitingly clear and golden colored pale ale with aroma that balances floral notes with a slight malt backbone. A 2011 Bend Brewfest People’s Choice Award winner, 2014 Bronze Medal winner at the Best Of Craft Beer Awards and a 2017 Bronze Medal winner at the Tastings World Beer Championships, Mountain Rescue will pull you back to stable ground when you’re slipping over the edge this winter.

SNO’D IN WINTER IPA Bend Brewing Company

Malt: 2-row, light carastan, rye and Golden Promise Hops: Comet, Chinook, Amarillo and Ekuanot Alc/Vol: 6% IBUs: 45

Thought of locally as the most sensible winter warmer IPA, Sno’d In goes down with a balance of piney and orange rind flavor. A collaboration with Central Oregon snowboard company SnoPlanks, the two companies are kindred spirits with a shared dedication to handcrafted quality and love of the outdoors. After all, hand crafting local beer is not unlike hand forging locally built snowboards. After a day of shoveling waist deep powder off your front porch, or into a kicker in the backcountry, enjoy this microbrew at Bend Brewing Company’s landmark, waterfront, downtown brewery. Or take a six-pack to-go and cozy up in front of the fire at home— Sno’d In style.

SKUNK APE RED IPA Boneyard Beer

Malt: A gnarly malt backbone

Hops: Cascade, Simcoe, Centennial, Chinook, Galaxy, CTZ, Cryo Lotus, Ekuanot Oil and Citra Oil Alc/Vol: 6%

IBUs: 40

An original collaboration with LibTech Snowboards, this dank, hop-forward India Red Ale will thrill tastebuds from the bunny slopes to the cornice. Raw and built for champagne powder days, legend has it this frothy titillator was forged from primeval snowboard culture. Its namesake harkens to the rarity of brewing the perfect IRA (red IPA), a holy-grail, difficult to pull off beer style full of mouthfeel and caramel malt notes. This, juxtaposed with Lib Tech’s rare Skunk Ape style, wide and floaty pow board. Both IRAs and Skunk Ape boards are few and far between gems inspired by and for powder days. Signature floral and earthy vibes in the brew fit the bill as homage to the quality snowboard gear LibTech has produced since the beginning of the sport. Throw back a Skunk Ape—a powder-centric beer built to quench the deep thirst that can only come from a day of powder slashes and shredding.

KRIS KRINGLE McMenamins Old St. Francis School

Malt: Northwest Pale, Munich, Wheat, Caramel Steam, Crystal 150, Baird’s Chocolate Hops: Simcoe, Mosaic Alc/Vol: 6.85% IBUs: 69

In the spirit of the original jolly old elf and his nocturnal ramblings, McMenamins' brewers have created a Santa themed namesake beer, Kris Kringle. The toasty caramel and fig flavors will evoke delightful remembrances of holiday cheer, while two hop varieties, Simcoe and Mosaic, added in multiple stages deliver the gift of intense flavor and aroma. Available on tap or in cans on location at Old St. Francis School, or an alternate McMenamins brick and mortar which are scattered across the Pacific Northwest, Kris Kringle boasts mouthwatering yuletide notes. And when consumed against the colorful and quirky backdrop of McMenamins' rebooted hotels, cinemas, schools and bathhouses, it only enhances the mystery and flavors of the season. If you’re at Old St. Francis School enjoying a Kris Kringle, be sure to ask around about the secret rooms and Broom Closet.

HOW THIS GUIDE WORKS

DOWNLOAD THE SAVVY360 APP

SEE + DO

BONFIRE SNOWSHOE TOUR snowshoeing tour

MT. BACHELOR ski resort

SOAR WITH THE WARBIRDS air tour

HOODOO SKI AREA ski resort

BEND WHITEWATER PARK water activity

SKATE THE PAVILION ice skating

DESCHUTES HISTORICAL MUSEUM museum

HIGH DESERT MUSEUM museum

RILEY RANCH NATURE PRESERVE hiking & park

DESCHUTES RIVER TRAIL - OLD MILL REACH hiking

PILOT BUTTE STATE SCENIC LOOKOUT sightseeing & hiking

PINE NURSERY PARK & TRAIL park & hiking

DRAKE PARK & MIRROR POND park

SHEVLIN PARK park

SHEVLIN LOOP TRAIL hiking

LARKSPUR TRAIL hiking

SMITH ROCK STATE PARK sightseeing & hiking

TUMALO FALLS sightseeing & hiking

BOYD CAVE sightseeing & hiking

Snapping the QR code on any guide page will take you there in the Savvy360 app.

Bonfire Snowshoe Tour

Wanderlust Tours, an award-winning outdoor recreation company specializing in naturalist-guided tours in Bend, Sunriver and Sisters, invented this one-of-akind snowshoe tour experienced under the light of our twinkling solar system. Cruising on snowshoes, you will meander through the snow-filled old growth forest of the Cascade Mountains. The destination, hidden among the snowdraped fir and mountain hemlock, is a hand-carved snow amphitheater where a crackling bonfire awaits you. As you near the destination, the smell of hot cocoa and delectable desserts will hit your nostrils, guiding you the rest of the way. Their naturalist guides will point out planets, stars, and constellations as you relax in the glow of the fire and the hushed ambience of the forest stirs your soul. The magic of this wholly unique experience will remain instilled within you forever!

Wanderlust Tours (541) 389-8359 • wanderlusttours.com 61535 S. Hwy. 97 Suite 13, Bend (Map A, PG 148, #6)

Experience world-class skiing, snowboarding, mountain biking, dining, and more at Mt. Bachelor—Bend, Oregon's premier ski resort. Explore the 6th largest mountain in north America with 4,323 acres of skiable terrain served by a network of twelve lifts, offering terrain for all levels of skiers from never-ever groomers to gentle family-friendly glades, to hard charging Summit runs. Mt. Bachelor is also renowned for having the only 360-degree summit experience in the Northwest as well as one of the longest ski seasons in North America thanks to a substantial 462-inches of annual snowfall, allowing for turns well into spring. The resort is the ultimate winter playground offering a completely unique and memorable skiing and snowboarding experience for locals and visitors alike.

Mt. Bachelor (541) 382-1709 • mtbachelor.com

Mt. Bachelor

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CHECK THEIR WEBSITE FOR CONDITIONS

Soar with the Warbirds

Fasten your seatbelt, stow your bags, lock your tray table in the upright position and prepare yourself for an astonishing collection of vintage aircraft. Just outside Madras, north of Bend in Jefferson County, the Erickson Aircraft Collection houses examples of early aeronautics and aviation history and offers a living history flight experience. Explore the sky and high desert landscape from above with the “Soaring with the Warbirds'' program. Take a ride in a real, working World War II aircraft. Do a fly-by over Lake Billy Chinook, Mount Jefferson, Haystack Reservoir, Lake Simtustus, Smith Rock or anywhere within a 20-minute radius. After an inspiring flight, discover up close planes with names like P-47D Thunderbolt, T-6 Texan, FM-2 Wildcat, Skyraider, P-40E Kittyhawk, and F6F Hellcat.

Erickson Aircraft Collection (541) 460-5065 • warbirdflights.online 2408 NW Berg Drive, Madras (Map A, PG 148, #7)

FLIGHT

Perched atop the summit of Oregon’s Santiam Pass, Hoodoo is Oregon’s most centrally located destination for winter sports enthusiasts. Just 44 miles west of Bend, 85 miles east of Eugene and 130 miles southeast of Portland, Hoodoo Ski Area offers more than 800 acres of terrain, 34 runs, five lifts and one of the largest tubing parks in the West. Founded in 1938, Hoodoo is Central Oregon’s original ski area and family-friendly destination! The ski slopes are situated on a big, rounded butte, with lots of wide-open terrain. So, whether you prefer the deep and challenging powder of Hoodoo’s backside or the finely groomed runs of the front side, the majesty of Hoodoo’s location and unique experience of Hoodoo’s night skiing will bring you back again and again.

Hoodoo Ski Area (541) 822-3799 • skihoodoo.com

Hoodoo Ski Area

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DECEMBER

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Bend Whitewater Park

Located on the Deschutes River near the Old Mill District, the Bend Whitewater Park entertains whitewater users and river surfers with manmade waves, while giving river floaters, kayakers, and paddle boarders a mild whitewater thrill. Owned and operated by the Bend Park and Recreation District, this river recreation park was created in partnership between Bend Park and Recreation District and the Bend Paddle Trail Alliance in 2007. Popular activities include river bodyboarding, river floating, river surfing, whitewater kayaking, and whitewater paddling. Depending on your experience and comfort level there are two channels to access the water: the Fish Ladder is perfect for those who want to experience mild rapids while floating. For the experienced kayakers, paddleboarders and surfers the Whitewater Channel has four wave features to test your expertise and sense of adventure.

Bend Park & Recreation District (541) 317-9407 • bendwhitewaterpark.com

166 SW Shevlin Hixon Dr., Bend (Map B, #2, PG 149)

Skate The Pavilion

Outdoors and covered, The Pavilion in southwest Bend is Central Oregon’s only NHL-sized ice rink and features ice skating and ice sports from late October through early April. In addition, spectators are welcome for free at The Pavilion’s hockey and curling games, featuring a local brewery on site. The Pavilion also hosts skating lessons and hockey and curling workshops. Public skating sessions include Open Skate: Recreational skating for all ages and abilities; Family Skate: Open skate just for families — only $6 with skates; Cheap Skate: Tuesday night open skate at just $6 including skates; Parent-Tot Skate: Open skate for those with toddler/preschool-age children — only $6 with skates; Holiday & No-School Day Skate: Celebrate the holidays with extended open skate sessions.

Bend Park & Recreation District (541) 389-7588 • thepavilioninbend.com

1001 SW Bradbury Way, Bend (Map B, #1, PG 149)

Deschutes Historical Museum

Located south of historic downtown Bend between Wall and Bond Streets, the Deschutes Historical Museum is home to the Deschutes County Historical Society. Inside the hundred-year-old Reid School building, exhibits celebrate the stories of life in the high desert country—the traditional homelands of the Molalla, Warm Springs, Wasco, Paiute, and Klamath peoples. From the early attraction of outdoor recreation and roadside tourism to a time when irrigation, the railroad, and lumber mills created new cities and towns during the early 20th century, visitors to the museum will discover the rich and unique history of this area—a living legacy that grows with each new generation. Put some history in your future.

Deschutes Historical Museum (541) 389-1813 • deschuteshistory.org 129 NW Idaho Ave., Bend (Map C, PG 150, #3)

High Desert Museum

Explore the wonder of the High Desert! The High Desert Museum is consistently voted the number one thing to do in Bend on TripAdvisor. Nestled on 135 wooded acres just south of Bend, the museum features indoor and outdoor exhibits and engages visitors of all ages with the art, cultures, wildlife and history of this vast region. Learn more about the region’s people as you wander through the dynamic, permanent exhibits, and check out up to nine changing exhibits each year. Enjoy the antics of river otters Pitch and Brook, experience the speed of nature’s spectacular predators during the summertime Raptors of the Desert Sky freeflight program, and drop by for an array of daily talks. There’s always something new at the museum!

High Desert Museum (541) 382-4754 • highdesertmuseum.org 59800 South Highway 97, Bend (Map A, PG 148, #1)

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MUSEUM in BEND

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Riley Ranch Nature Reserve

NO DOGS OR BIKES ALLOWED

DAILY

Running alongside the Deschutes River on the northwest edge of Bend, the 184acre Riley Ranch Nature Reserve features miles of trails through open grasslands, juniper and pine forests, lava flows, and riparian habitats. Even though Riley Ranch is within the Bend city limits, you’ll feel like you’re miles away in God’s country, surrounded by nature with dramatic views of the river canyon, distant Cascade Mountain Range, and an abundance of wildlife. There is a figure eight loop trail that features 1.57 miles of gravel and soft surface above the canyon and a more rugged trail on 1.25-mile-long Canyon Loop. The figure eight loop is made up of two smaller loops: Juniper loop and Sage Flats Loop. Both loops are under one mile. The trail that heads down the canyon rim is called Robin’s Run and links to the Canyon Loop.

Bend Park & Recreation District (541) 388-5435 • bendparksandrec.org

HIKING

Deschutes River Trail - Old Mill Reach

This easy, level, off-street loop trail along the Deschutes River is very popular for walking, trail running, dog walking (on leash), skateboarding, and bike riding. Part of the Deschutes River Trail (DRT), Old Mill Reach is located from Farewell Bend Park to McKay Park and the Bend Whitewater Park and meanders through the Old Mill District, which was once the home of two large lumber mills, and now boasts some of the best shops, restaurants, parks, and trails in Central Oregon. Open year-round, the scenic stretch of paved and unpaved trail running parallel to the river is dotted with residences, businesses, wildlife habitats, and forests. Some sections of the trail are on private property, so stay on the designated trail. Parks and trails are open 5 a.m. to 10 p.m. daily. Dog “rest stops” provide disposable bags and trash cans.

Bend Park & Recreation District (541) 389-7275 • bendparksandrec.org

1000 SW Reed Market Rd., Bend (Map C, PG 150, #4)

HIKING in BEND

› EASY ACCESS FROM FAREWELL BEND PARK, RIVERBEND PARK, BEND WHITEWATER PARK & OLD MILL DISTRICT

Pilot Butte State Scenic Lookout

Pilot Butte is a popular hiking spot for locals and encompasses the Pilot Butte State Scenic Viewpoint, and Nature and Base Trails. A lava dome created from an extinct volcano and rising about 450 feet in Bend, it offers spectacular views of the snowcapped Cascade Mountains and high desert landscape. Hike up to the viewpoint on one of three trails that wind past Juniper trees and sagebrush. The paved summit road for driving access is seasonal and in the winter from November 10 - April 10. But there is year-round access from the east side parking lot via all the trails. Whether you drive, ride a bike, or hike to the summit, once you make it to the viewpoint, you’re rewarded with breathtaking views, as well as informational signs that highlight the region. Amenities include benches and restrooms.

Located near downtown Bend (541) 388-6055

NE Greenway Ave./Hwy. 20 just east of downtown (Map B, PG 149, #4)

Pine Nursery Park & Trail

Pine Nursery Park and Trail is an easy, paved 1.25-mile loop trail in northeast Bend. Located in Nursery Park, this trail is a quick walk, averaging about 30 minutes to complete, and great for walking, running, and biking. Most of the trail is flat with a gentle slope in areas, and navigable for wheelchairs and strollers. Incredible vistas abound along this trail: Pilot Butte, Mt. Bachelor, and the Three Sisters can all be seen as you follow the trail. The community park is a large 159-acres and open year-round, with beautiful expansive green space, 4.5 miles of paved trails, fishing pond, a disc golf course, off-leash dog park, athletic fields, pickleball courts, and sand volleyball courts. Picnic tables are along the trail and throughout the park, and seasonal amenities include portable toilets and drinking fountains.

Bend Park & Recreation District (541) 389-7275 • bendparksandrec.org

3750 NE Purcell Blvd., Bend (Map B, PG 149, #6)

SIGHTSEEING & HIKING in BEND

HIKING & PARK in BEND

Drake Park & Mirror Pond

One of Bend’s best-known parks with locals and visitors, this popular, downtown community recreation area features open lawns, public restrooms, bike racks, picnic tables, and viewing areas. Fronting the Deschutes River at Mirror Pond, Drake Park is serene and idyllic, with its majestic ponderosa pines and deciduous hardwood trees scattered across its thirteen acres. The outdoor stage and acres of open lawns are usually bustling with community events throughout the spring, summer, and fall, including walks/runs, Munch and Music, and the Bend Park and Recreation 4th of July celebration. Popular summer activities also include fishing and cooling off by floating the river. It’s within easy walking distance to restaurants, shopping and other businesses in beautiful downtown Bend, and street and paid parking are available.

Bend Park & Recreation District (541) 389-7275 • bendparksandrec.org

777 NW Riverside Blvd., Bend (Map C, PG 150, #5)

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Shevlin Park

Shevlin Loop Trail

Shevlin Park is a 981-acre park of old-growth forest and high desert sage-covered land located about three miles from Bend and includes three trails: Tumalo Creek Trail, Loop Trail, and Mountain Bike Trail. Popular activities are running, hiking, biking, and dog walking; and during the winter months, locals take out the snowshoes and cross-country skis. The Tumalo Creek Trail is 2.5 miles and follows the creek upstream, joining the Deschutes National Forest trail system. The 6-mile Loop Trail follows the canyon rim and crosses Tumalo Creek twice. A preferred route for bikers is the Mountain Bike Trail, which follows the canyon and connects with the Forest Service Mrazek Trail. The park is also the site of Aspen Hall (an event venue), Aspen Meadow picnic shelter, and Fremont Meadow (reached via the Tumalo Creek Trail).

Bend Park & Recreation District (541) 389-7275 • bendparksandrec.org 18920 NW Shevlin Park Rd., Bend (Map B, PG 149, #7)

Shevlin Loop Trail is in Shevlin Park, which is only four miles west of downtown Bend, and offers a mostly easy trail that is peaceful and often populated with bikers, runners, and dog walkers. At nearly 1,000 acres, Shevlin Park’s trail system connects to other paths and lies along the Tumalo Creek. The 4.75-mile Shevlin Loop Trail follows the canyon rim, has 240 feet of elevation change, winding through tall ponderosa pine forest, sagebrush, rabbitbrush and manzanita, and crosses Tumalo Creek twice, one crossing being a charming old railroad bridge. The trail is level at first, and arterial connections to other trails are well marked, so follow the signs to continue around the loop. As you make your way along the loop hike, enjoy some of the best views over Tumalo Creek and the forest below.

Bend Park & Recreation District (541) 389-7275 • bendparksandrec.org 18920 NW Shevlin Park Rd., Bend (Map B, PG 149, #7)

PARK in BEND

HIKING in BEND

Larkspur Trail is in the heart of East Bend and runs four miles north and south, connecting the Central Oregon Historic Canal Trail, Larkspur Park, Pilot Butte Neighborhood Park, and Pilot Butte State Park. South of the park, the trail loops around Pilot Butte Scenic Viewpoint, which is an additional one mile to the summit of Pilot Butte. North of Larkspur Park, the trail leads to the Pinewood Natural area, where you can take in views of the local wildlife, ponderosa pines, and juniper trees. Amenities on the northern portion of the trail beginning at Stover Park include a picnic shelter, playground, restrooms, baseball field and drinking fountain. The Coyner Trail is also nearby and connects to Ponderosa Park and Juniper Park.

Bend Park & Recreation District (541) 389-7275 • bendparksandrec.org

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Smith Rock State Park

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The famous Smith Rock State Park is twenty-six miles northeast of Bend in the small town of Terrebonne. Known for its various outdoor activity opportunities — hiking, rock climbing, mountain biking, trail running, camping, horseback riding — the park covers over 650 acres with Smith Rock hovering around 3,000 feet in elevation. Famous for sport climbing, the park attracts climbers from all over the world who are looking to challenge themselves on the hundreds of climbing routes. With miles of hiking and mountain biking trails, there is no shortage of opportunities for scenic views of deep river canyons and wildlife such as beaver, river otter, golden and bald eagles, and mule deer. Fishing is also a popular activity, with fishermen flocking to the upper areas of the Crooked River for some of the best fly fishing in Central Oregon.

SIGHTSEEING & HIKING in TERREBONNE

Located within the Deschutes National Forest, about ten miles west of Bend, the Tumalo Falls area has several stunning waterfalls and scenic trails to explore. The 4.1-mile round trip hike with 550-feet of elevation change is a popular hiking area and includes a scenic overlook. The first waterfall is the tallest at 97 feet, while the second, Double Falls, drops thirty feet and then twenty feet with additional falls upstream along Tumalo Creek and its tributary, Bridge Creek. The best times to visit are May through October, and dogs are welcome but must be on a leash. In the winter months, the trailhead is blocked to vehicles. Trails that connect from this site are North Fork Trail (which passes Tumalo Falls), Bridge Creek Trail, Tumalo Creek Trail, and Farewell Trail.

Located in the Deschutes National Forest From Bend, take Skyliner's Rd. west for about 11 miles, then go west on Forest Road 4603 for about 2.5 miles (Map A, PG 148, #3)

Tumalo

Boyd Cave

Boyd Cave is a natural lava tube within Deschutes National Forest on the northern flank of Newberry volcano. Located approximately twelve miles southeast of Bend, Boyd Cave is an 1880-foot-long lava tube with well-preserved basalt formations and is reached by a short 0.8-mile out-and-back trail. As you descend into the cave via a metal staircase that goes down into the cave about twenty feet, you will be completely immersed in darkness, so make sure to bring a flashlight or headlamp. The chilly cave is at a constant temperature just below 50 degrees Fahrenheit, so be prepared with a sweater or jacket. Because of animal-borne pathogens and diseases affecting the bat population found in this cave, dogs are not allowed inside Boyd Cave as well as surrounding caves. This is a popular destination for locals and visitors alike and is open year-round.

Located near Bend

Take Arnold Ice Cave Rd. from US-97 for about 15 miles (Map A, PG 148, #4)

SIGHTSEEING & HIKING in BEND

GOLF

Parscription Golf

Since opening in 2006, Parscription Golf is Central Oregon’s only complete golf store, offering the largest selection of name-brand golf equipment and apparel for men and women, full-service golf club repair by certified technicians, custom club fitting, and personalized instruction for beginners to experienced players from PGA professional and owner Andy Heinly and assistants. Voted Bend’s #1 golf shop, their goal is to ensure all customers have a great shopping experience with their demo clubs available to demo, indoor state-of-the-art golf simulator, and expert service. Gift certificates are available. Parscription Golf is conveniently located in Bend River Plaza next to WinCo Foods, close to Highway 97. Call to book appointments for custom club fittings and individual lessons.

Located in Bend River Plaza (541) 593-4653 • parxgolfbend.com 100 NE Bend River Mall Dr #102, Bend (Map B, PG 149, #9)

As undeniably one of the most beautiful and enjoyable courses in the Pacific Northwest, don't let the panoramic mountain views distract you from the course itself, where the fairways are pristine, and the greens are fast. Privacy, views, and lightning fast greens are just a few of the recurring accolades. It's also great for all levels of players with five sets of tees, and yardages stretching from 4,722 yards to 7,295 yards from the tips. Brasada Canyons also boasts a 5-acre practice facility featuring a two-tiered driving range, all-new Golf Shed with a state-of-the-art Foresight Golf Simulator, and heated hitting bays to accommodate practice in all weather conditions. Play at Brasada Canyons Golf Course is reserved for members, member guests, and resort guests.

Located at Brasada Ranch (541) 526-6380 • brasada.com

Brasada Canyons

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STATE-OF-THE-ART PRACTICE FACILITIES

GOLF COURSE in POWELL BUTTE

Crosswater Club

Honored by Golf Digest as one of "America's 100 Greatest Courses," Crosswater was designed by award-winning architect Bob Cupp. Situated on 600 magnificently scenic acres of woodlands and carefully preserved wetlands, Crosswater is threaded by the gently flowing Deschutes and Little Deschutes Rivers. In fact, depending on tee selection the rivers can come into play as often as seven times in a round. The design is traditional heathland style, and the golf course features five tee placements for each hole as well as bent grass fairways and greens. Tee times are reserved for members and resort guests only, and can be booked through the Crosswater Golf Shop.

Located in Sunriver Resort (541) 593-3428 • crosswater.com 17600 Canoe Camp Dr., Sunriver (Map F, PG 153, #8)

Meadows Golf Course

Meadows is acclaimed architect John Fought's latest creation. The course features tremendous variety within its 18 holes, seven of which border the meandering Sun River. Fought's design pays tribute to the great American golf courses from the 1920s and 30s with its aesthetic grace, while its dramatic use of directional and fore-bunkers serve up ample challenges for golfers of all skill levels. The Meadows Golf Course near Bend, Oregon has played host to numerous USGA and NCAA golf championships, including the NCAA Men's Division I championship tournament. Named one of the Top 10 Destinations for Family Golf by Golf Digest, January 2016. Ranked #15 in Golf Advisor's Golfers' Choice Award: Best of Oregon Golf Courses 2019.

Located in Sunriver Resort (541) 593-4402 • sunriverresort.com

17600 Center Dr, Sunriver (Map F, PG 153, #9)

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GOLF COURSE in SUNRIVER

Crooked River Ranch GC

Not far off the beaten path in the heart of Central Oregon, nestled between the Deschutes and Crooked River canyons that formed over thousands of years, is a warm and friendly community called Crooked River Ranch. Crooked River Ranch GC is home to one of the most spectacular holes in golf, the No. 5 Canyon hole. Here you will catch a view of the beautiful Crooked River Canyon and the river from hundreds of feet above. The ultimate challenge is to hit the tee shot across the corner of the canyon wall to the green. At a mere 220 yards to cut the corner, it is just the fear of losing a ball and strokes to par that makes it tough. This is just one of the many fabulous sights you will experience as you make your way around the golf course.

Located near Terrebonne (541) 923-6343 • crookedriverranchgc.com 5195 SW Clubhouse Rd., Terrebonne (Map A, PG 148, #8)

GOLF

Eagle Crest - Ridge Course

Eagle Crest features all the elements that have made Central Oregon a golf mecca. With almost 300 days of sunshine per year and nearly year-round golf, Eagle Crest offers a longer booking window and flexibility for travelers. Featuring some of the finest golf in the Northwest, Eagle Crest’s three courses are carved out of an ancient juniper forest nestled at the foot of the majestic Cascades and perched on the rim of the Deschutes River. The Ridge Course will host the 2023 Oregon Open for the second time (previously 2006) and has hosted two Northwest Opens. The Ridge Course measures 6,927 yards and is known as a “drivers dream” with ample landing areas for those who like to hit the long ball. The premium for accuracy still abounds over a stellar collection of risk-reward holes, and the player that handles the subtle nuances on these large undulating greens will fare the best.

Located west of Redmond (541) 923-5002 • eagle-crest.com

1522 Cline Falls Rd., Redmond (Map A, PG 148, #9)

GOLF COURSE in REDMOND

EAT + DRINK

BRICKHOUSE STEAKHOUSE steak & seafood SALUTÉ italian cuisine

THE HIDEAWAY TAVERN sports bar & grill

THE VICTORIAN CAFÉ brunch

PASTINI italian cuisine 900 WALL modern american cuisine

HOLA! mexican-peruvian cuisine

RANCH HOUSE farm-to-table cuisine

RANGE RESTAURANT & BAR regional cuisine

XALISCO mexican & latin cuisine

LOS JALAPEÑOS mexican cuisine

SUNRIVER COUNTRY STORE grocery & market

NEWPORT AVE. MARKET grocery & specialty market

ON TAP food cart pod

MIDTOWN YACHT CLUB food cart pod

CROSSCUT WARMING HUT NO. 5 food cart pod

Brickhouse Steakhouse

Brickhouse Steakhouse is a fixture of Central Oregon’s dining scene and for good reason. Located in the Historic Firehall Building in Downtown Bend, Brickhouse offers a modern take on the classic steakhouse with its friendly, professional service, comfortable booth seating, very well stocked bar, and a wine list winner of Wine Spectator’s “Best of Award of Excellence.” Along with the original location in the heart of downtown Redmond, Brickhouse features USDA Prime Steaks, American Kobe, and Japanese A5 Wagyu Beef and specializes in prime, fresh, and wild-caught seafood. Their fresh fish is flown in daily from around the Northwest, Alaska, and Hawai‘i. Enjoy daily specials from their culinary team led by Executive Chef Sharon Fabiana and Head Chef Keoki McKee. USDA Prime is the highest grade of beef produced in the U.S., with less than 2% graded with that distinction.

Located in downtown Bend brickhousesteakhouse.com (541) 728-0334 • 5 NW Minnesota Ave., Bend (Map C, PG 150, #15) (541) 526-1782 • 412 SW Sixth St., Redmond (Map E, PG 152, #1)

STEAKHOUSE in BEND

Saluté Ristorante Italiano

Salute’ Ristorante Italiano serves house-made, delicious, reasonably priced, highquality Italian food with a modern flair. This Downtown Bend Italian eatery is a more contemporary iteration of the quintessential Italian restaurant and serves decadent Italian fare made with local, seasonal flavors, classic cocktails and a carefully selected award-winning wine list in an intimate, unpretentious, romantic space. The diminutive but out of this world delicious menu has classic favorites like handmade Ravioli and authentic Carbonara created by Executive Chef Josh Habenicht. Chef’s seasonal menus always keep it fresh and exciting. Start your evening with Prawns Amaretto, Beef Carpaccio, or pan-fried Brussels sprouts. Delve into their indulgent house specialties like Lamb Osso Bucco, Seafood Pesto, and Beef Tenderloin Gorgonzola. Of course, don’t forget to leave room for dessert, especially for their Cannoli and Tiramisu.

Located in downtown Bend (541) 323-0279 • salutebend.com

1045 NW Bond St., Bend (Map C, PG 150, #16)

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The Hideaway Tavern

GREAT BEER

SELECTION

GAME

With its sports bar vibe, delicious food, substantial beer selection, and one of the best Bloody Marys like its sister restaurant, "The Vic,” The Hideaway Tavern is the quintessential neighborhood bar. Whether it’s sipping artfully created cocktails or knocking back one of the rotating 18 beer varieties on tap while cheering on your favorite sports team, this hidden gem is a great place for laid-back indoor and outdoor dining all sports season long! Hang out on comfortable leather couches and watch games on the big screen TVs adorning the walls, while chomping down on some progressive dishes like Tempura Fried Mushrooms, Stromboli, Buffalo Cauliflower, or their famous half-pound burgers and hand-cut fries. Whether you are looking for a local sports bar filled with like-minded sports fans, searching for an inspired menu, or simply desire a dining destination with a casual, kid-friendly ambiance, the Hideaway Tavern checks all these boxes.

SPORTS BAR & GRILL in BEND & REDMOND

The Victorian Café

An award-winning Bend stalwart all-day breakfast, brunch and lunch dining institution, The Victorian Café serves traditional food fare with a modern spin. Voted #1 breakfast in Bend 15 times and known as “The Vic,” their menu blends classic breakfast dishes like ten different kinds of eggs Benedict, omelets, French toast, and pancakes. Weekly specials include three versions of eggs Benedict as well as other unique dishes with creative recipe twists that will surprise your taste buds into an unforgettable experience. Their indulgent breakfast options are just the beginning: lunch options include sandwiches, burgers, salads, and bowls, with vegetarian and vegan options that break free of the diner stereotype. Enjoy a true Central Oregon brunch experience with their full bar that has been serving up award-winning Bloody Marys (The “Proud Mary” 23-oz. libation) and the legendary (and tasty!) “ManMosa” — a 16 oz. mimosa crafted with their private label champagne.

Located on the west side of Bend (541) 382-6411 • victoriancafebend.com

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Pastini

VEGETARIAN DISHES

TAKEOUT + DELIVERY

Inspired by the farms, vineyards and waters of the Pacific Northwest, Pastini in the Old Mill District is dedicated to serving up two of life’s greatest pleasures — pasta and wine. This local Italian bistro chain specializes in classic and contemporary made-from-scratch pasta dishes that are seasoned with laughter and great wine! Overlooking the Deschutes River with a beautiful patio, Pastini truly has something for every pasta aficionado: from classics like Fettuccini Alfredo with Chicken and savory Five Cheese Lasagna in Meat Sauce, to specialties Tortellini Gorgonzola and Linguini Misto Mare. Complementing their pastas are antipasti, crisp salads, rustic sandwiches, and handcrafted tiramisu. Enjoy Italian and Northwest wines from their well-curated list or try a craft cocktail or local microbrew. At Pastini, each entrée is handcrafted to order using fresh, local ingredients.

Located in the Old Mill District (541) 749-1060 • pastini.com

ITALIAN

For more than a decade, 900 Wall has been serving modern American cuisine that extends into Italian and French influences. Named for where it stands on the corner of NW Wall Street and NW Minnesota Avenue in the heart of downtown, the airy eatery upholds the principal that great dishes begin with fresh, highquality ingredients, where seasonally inspired menus highlight responsibly sourced ingredients. Equal parts cocktail bar and restaurant, 900 Wall is unique in location and atmosphere: the two-story brick building was built in 1920 and has a distinct character that blends historical charm with industrial-chic design and an intimate, romantic vibe. Their wine program features a selection of more than 200 labels, and their liquor selection is equally as extensive and diverse and includes one of the best whiskey menus in Bend.

Located in downtown Bend (541) 323-6295 • 900wall.com

900 NW Wall St, Bend (Map C, PG 150, #26)

Hola!

Incorporating traditional Mexican and Peruvian cooking techniques and ingredients into their culinary philosophy, the chefs at Hola! draw on traditions to create delectable dishes with a tangible sense of time and place with a twist of fun. Their ode to Mexican favorites includes dishes like the Mole Poblano, made from a 75-year-old family recipe, and probably the best reminder of their reverence to historical cooking methods, and their Carne Azada, which you can’t go wrong with, especially when combined with chimichurri sauce and fresh tortillas. Their traditional Peruvian dish Ceviche Traditional is one of several mouth-watering seafood dishes that must be tried.

holabend.com (541) 389-4652 • 2670 US-20 #710, Bend(Map B, PG 149, #18) (541) 647-2711 • 3680 SW Powerhouse Dr., Bend (Map C, PG 150, #18) (541) 728-0069 • 920 NW Bond St. # 105, Bend (Map C, PG 150, #17) (541) 923-7290 • 514 NW Greenwood Ave., Redmond (Map E, PG 152, #3) (541) 593-8880 • 17430 Deschutes Rd., Sunriver (Map F, PG 153, #11) (541) 595-6420 • 25545 SW FS Rd. #1419, Camp Sherman (Map A, PG 148, #11)

MEXICAN-PERUVIAN CUISINE in BEND

Ranch House

If you're looking for a casual, warm, family-friendly space that serves up ranchto-table dining alongside handcrafted drinks, signature s'mores by the outdoor firepit, and stunning views of the Cascade Mountains, Ranch House at Brasada Ranch definitely checks all the boxes. Open daily for dinner and weekdays for breakfast and lunch service, Ranch House also offers a weekend brunch on Saturdays and Sundays from 7:30 a.m. - 3:30 p.m. With excellent comfort food options, a great selection of wines and micro-brews, the culinary experience is framed with amazing views of the Cascade peaks and high desert from the restaurant's wrap-around deck. An evening at Ranch House is never complete without enjoying their famous signature s'mores around the cozy firepit. Dinner reservations are recommended.

Located at Brasada Ranch (541) 526-6870 • brasadaranch.com 16986 SW Brasada Ranch Rd., Bend / Powell Butte (Map A, PG 148, #12)

Range Restaurant & Bar

The food at Range Restaurant and Bar is as extraordinary as the views. From the expansive windows, guests take in panoramic views of the Cascade Peaks while enjoying dishes inspired by local farmers and purveyors. Nightly sunsets are just the beginning of the show, better enjoyed roasting housemade s'mores over the outdoor firepit. Range Restaurant and Bar proudly showcases the bounty of Oregon—from their many partner farms, ranches, orchards, creameries, and wineries. The menu emphasizes this long-term commitment to the seasonal, organic, sustainable practices of farmers throughout Central Oregon and the state. Rather than a specific cuisine, Range is passionate about creating a living, breathing menu that focuses on seasonality and preparing dishes that bring out the local, true flavors from the weekly bounty. Open for dinner Friday-Monday.

Located at Brasada Ranch (541) 526-6862 • brasadaranch.com

16986 SW Brasada Ranch Rd., Bend / Powell Butte (Map A, PG 148, #12)

REGIONAL CUISINE in BEND

› ROAST S'MORES OR GRAB A COCKTAIL BY THE OUTDOOR FIRE PITS & TAKE IN THE PANORAMIC VIEWS OF THE CASCADES

Xalisco Latin Cuisine

Spice up your life at Xalisco Latin Cuisine in Redmond. Located in a small shopping center near the airport as you exit Highway 97, Xalisco is a relatively new addition to Redmond’s culinary scene, having opened in May 2021. Not your typical taqueria or sauce-doused-burrito eatery, Executive Chef Buenrostro Medina taps into the rich tapestry of Guadalajara food culture here. The welcoming vibe and homemade tortillas and salsas that your taste buds will thank you for are just the beginning of your dining experience. Standout plates include the appetizers Pulpo a las Brasas (grilled octopus) and the decadent Queso Fundido Al Tequila (your choice of freshly made tortillas or chips), street tacos served with homemade corn tortillas, Arrachera (skirt steak), and Carnitas de Puerco (pork carnitas). If you are looking for a culinary treat of Latin food, you’ll find it at Xalisco.

Located in Redmond (541) 923-3943 • facebook.com/Xaliscolc 3835 SW 21st St. #105, Redmond (Map E, PG 152, #2)

Since opening in 1994, Los Jalapeños has been beloved by Bendites and considered one of the best Mexican restaurants in the area. Paying homage to his roots in Tlaxcala, east of Mexico City, Owner-chef Gonzalo Morales prepares dynamic, fresh, and authentic dishes for every meal of the day. Made from fresh, local ingredients, Morales has cultivated an authentic and diverse menu, with something for everyone. The breakfast, lunch and dinner menus feature traditional savory options as well as several gluten-free, vegan, and vegetarian dishes. In addition to indoor seating, meals and drinks can be enjoyed outside on the bricked patio in the shade of an umbrella. Los Jalapeños is located north of Juniper Swim and Fitness Center on Greenwood Avenue. Happy eating!

Located just northeast of downtown Bend (541) 383-1402 • losjalapenosbend.com

601 NE Greenwood, Bend (Map B, PG 149, #12)

Sunriver Country Store

The family owned and operated Sunriver Country Store is conveniently located in The Village at Sunriver and carries about anything you may need or want while on holiday in one of Central Oregon’s most popular resort communities. The sister store, Sunriver Marketplace on Cottonwood Rd., is located on the north end of Sunriver. These thoughtfully run, full-service grocery stores offer organic meats, seafood, fresh produce, hot and cold delicatessens including some seriously delicious BBQ, gluten-free selections, locally sourced dairy products, a broad selection of CBD products, and liquor, including one of Oregon’s finest wine selections. The onsite service centers at both stores include lottery sales, faxing, photocopying, Sno-Park and trail parking permits, 1-day fishing licenses, ATM and WiFi. In addition, the Marketplace offers a Shell gas station, propane tank exchange or purchase, and a post office.

Two locations in Sunriver sunrivergrocerystores.com (541) 593-8113 • 57100 Beaver Dr., Sunriver (Map F, PG 153, #12) (541) 593-8166 • 18160 Cottonwood Rd., Sunriver (Map F, PG 153, #13)

Among the grocery stores in Bend, Oregon, there is only one that is a genuine original. Newport Ave. Market is an independent market where employee-owner food experts offer an experience that’s fun, fresh, and totally delish. Not only do they bring you the best quality ingredients, but they are also your personal food concierges, with the answers to anything, from cooking tips, recipes, and side dishes to freshly baked desserts and wine and beer pairings. A 22-time winner of “Best Grocery Store” in Central Oregon in The Source Weekly’s annual community poll, they offer an expansive selection of high-quality, classic, and trending food and beverages. We dare you to enter and not leave having discovered something delightful, unexpected, and wonderful. Life is short. Eat good food. ™

Located in River West in Bend (541) 382-3940 • newportavemarket.com

1121 NW Newport Ave., Bend (Map B, PG 149, #16)

On Tap

Midtown Yacht Club

Conveniently located near the St. Charles Complex, On Tap offers a spacious covered patio with heaters, bar seating, and TVs. The patio is complemented by fire pits and a lawn with a stage for live music events. The venue provides plenty of space for kids and families to play, and offers a wide selection of craft beverages on tap, including beer, cider, wine, and kombucha. Try some latininspired cuisine at the Barrio food cart, or get your fix of American classics at The Bleu Rooster, where they serve up burgers, wraps, seafood and pasta. For a killer cheesesteak, try out Philly Style, with options of ribeye, chicken or plant-based alternatives. You can really please everyone's appetite here, with barbeque at CURBBQ, pizza from Rush's Squares and even food inspired by the mountain tops of Nepal, Tibet and Bhutan at Himalayan Bites.

Located on the Eastside ontapbend.com 1424 NE Cushing Dr., Bend (Map B, PG 149, #14)

Midtown Yacht Club is a great addition to the city’s sprawling collection of food cart pods. It features indoor and outdoor seating, a tap house, and seven food cart spaces — all amidst an eastside restaurant desert. Barrio serves up its Latin-inspired favorites like tacos and enchiladas, while Alley Dogz provides a hot dog fix alongside 12-inch pretzels, grilled cheese and vegetarian options. The variety continues with NorthFresh Sushi delivering high-end fish through its poke, maki and sushi offerings. Meanwhile, P!ZZA creates delicious Neopolitan pies and fresh farm-to-table dishes, and TOTS serves hand-scooped potato balls of deliciousness with toppings like bacon, truffle, peppers, cheese, scrumptious sauces, and more. You can even try some Israeli street food at Shimson and some vegan comfort food at Lively Up Yourself. Basically, your whole crew has delicious options here at Midtown Yacht Club.

Located on the Eastside midtownyachtclub.com 1661 NE 4th St., Bend (Map B, PG 149, #15)

FOOD POD in BEND

FOOD POD in BEND

Crosscut Warming

One of the newer additions to the food cart pod scene in Bend is Crosscut Warming Hut No. 5. Located in the Old Mill District, Crosscut provides a cozy cabin-like fireside space during Bend’s snowy winter. Enjoy their sunny patio in the summer. With 36 constantly rotating taps featuring the Pacific Northwest’s (and beyond) finest craft beers, cider, wine, kombucha and nitro coffee, you’ll never go thirsty at Crosscut. A few solid food options at Crosscut start with Abe Capanna’s, serving up old school pizzeria-style Italian food. Another popular cart is Bluma’s Chicken & Waffles, featuring southern-inspired cuisine such as fried chicken, burgers, delicious appetizers, and of course, waffles. For a gyro fix, Gyro Power delivers tasty Mediterranean-style street food. Try their house-made falafel, hummus, and tzatziki.

Located in the Old Mill District (541) 550-1446 • crosscutbeer.com

566 SW Mill View Way, Bend (Map C, PG 150, #20)

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SHOP + STYLE

CASCADE VILLAGE SHOPPING CENTER shopping center

SAXON'S FINE JEWELERS jewelry

PETERSON CONTEMPORARY ART art gallery

MOCKINGBIRD GALLERY art gallery

FAVEUR BOUTIQUE boutique

JOHN PAUL DESIGNS jewelry

Cascade Village Shopping Center

Cascade Village Shopping Center is situated on thirty-four acres on the north side of Bend between Highways 97 and 20 with beautiful views of the Cascade Mountains and offers an environment that has an Oregon chalet-inspired, craftsman architecture. Owned by SIMA Corporation, the property was purchased in 1998 and renovations completed in 2005. The shopping center’s open-air environment boasts pedestrian-friendly sidewalks, elaborate landscaping design, a Village Plaza area with a water and fire feature and an outdoor dining area in the Village Courtyard. SIMA has carefully created an assembly of tenants to create a diverse shopping environment to fit every need — from World Market, Dick’s Sporting Goods, PetSmart and Trader Joes to many more, not to mention a vast selection of dining such as Moose Sisters, El Rancho Grande, Shinsei Sushi and treats from See’s Candies.

Located in Bend (541) 388-1495 • shopcascadevillage.com 63455 N Hwy 97, Bend (Map B, PG 149, #11)

Saxon's Fine Jewelry

As a trusted Bend jeweler since 1983, Saxon’s Fine Jewelers has been serving Central Oregon with stylish and sophisticated designer jewelry, featuring some of the most unique and intricately designed jewelry lines in the world from Roberto Coin, William Henry, Raymond Weil, Hearts on Fire, and more. Priding itself on ensuring a memorable experience every time you walk through their doors, here you'll interact with sales professionals and jewelers that are amongst the best in their fields. Every piece of jewelry has a story to tell, and by traveling the world to purchase directly from the source, Saxon's ensures only the finest quality gems are made into jewelry and available as collection pieces. By working with exclusive designers, their jewelry designs won't be found in any other Central Oregon jewelry store. For exceptional quality jewelry and personalized service, visit Saxon’s Fine Jewelers to find the perfect piece, or shop online.

Located in the Old Mill District (541) 389-6655 • saxonsfinejewelry.com

360 Powerhouse Dr. #110, Bend (Map C, PG 150, #9)

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JEWELRY in BEND

Peterson Contemporary Art

Peterson Contemporary Art Gallery is the foremost contemporary art gallery located in the heart of downtown Bend. They strive to cultivate a welcoming environment and connect artists with the public. The gallery is a modern dream, encouraging the creative development of artists through different mediums and influences. There are sculptures in several mediums, including glass, wood, and steel, as well as paintings in watercolor, oil, encaustic and pastels, and even handmade jewelry that are sure to captivate the viewer and art lover. They currently have thirty-three artists located locally, all over the United States, and even Japan and Italy to help them achieve their goal of creative cohesiveness. A walk through the gallery is a pleasurable experience that immerses the observer in the lushness of color and texture that fills the soul with pure elation.

Located in downtown Bend (541) 633-7148 • pcagallery.com 550 NW Franklin Ave., Ste. 178, Bend (Map C, PG 150, #7)

ART GALLERY in BEND

Mockingbird Gallery

Mockingbird Gallery has served the art community as the premier source for fine art in the Pacific Northwest for over thirty years. Centrally located in the heart of beautiful downtown Bend, they specialize in the representation of the established careers of almost fifty regionally and nationally collected artists. Celebrating 32 years in 2022, they endeavor to provide collectors with quality, variety, and an excellent value for the finest art that the Pacific Northwest has to offer. As you peruse the gallery you will be drawn into captivating landscapes, be astounded by breathtaking still-life, and amazed with the beauty of the bronze sculptures. There will surely be something your heart and soul will fall in love with as you enjoy Mockingbird Gallery.

Located in downtown Bend (541) 388-2107 • mockingbird-gallery.com

869 NW Wall St., Ste 100, Bend (Map C, PG 150, #8)

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ART GALLERY in BEND

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Faveur Boutique

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Discover why discerning women of all ages and shapes love shopping at Faveur Eclectic Unique Boutique. With two convenient locations in downtown Bend and Sisters, the timeless style of clothing, scarves, hats, shoes, handbags, and jewelry are combined with exceptional service and affordability in this lifestyle boutique. Choose from modern twists on romantic, bohemian, vintage, European, and eclectic styles, all hand-picked by the owner. Helping women see their beauty and walk in confidence is what Faveur is all about, as well as imparting a positive, full sensory experience while shopping. For the dog moms, Faveur is dog friendly. If you’re looking for great style at fantastic prices and friendly service, Faveur invites you to discover why they are one of Central Oregon’s favorite fashion boutiques.

John Paul Designs has been adorning people with one-of-a-kind, handcrafted, heirloom-quality jewelry for over 25 years. Crafting and creating from a deep connection with the origins and ways of metalsmithing sets his work apart from many in his field. Known for designing pieces with substance and ingenuity, John Paul’s signature style is organic, weathered, edgy and industrial, which reveals textures that only come from hand forging metals into perfect imperfection. His custom wedding rings and Signature Series are made with hammer and anvil, file and saw, like artisans of old, often revitalizing heirloom gemstones and grandma’s jewelry into something entirely new with your style in mind. Find them in the heart of downtown Bend. They’d love to meet you and hear your story.

Located in downtown Bend (541) 318-5645 • johnpauldesigns.com

John

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Koa Settees

OWN A PIECE OF HISTORY

This pair of Koa wood settees are exact replicas of the first Clef benches (1836 ~ 1912) made by Henry Weeks, Jr., one of the most distinguished native Hawaiian wood craftsmen in late 19th century Hawai`i. Of three pairs Weeks made for the Wall family’s Kona Inn, just one set remains in family hands. This matched set, replicated in the early 1970s from that original pair, was crafted by Robert Shepherd, a well-known craftsman and furniture maker living and working in Kamuela, Hawaii. Submitted to the first state-wide woodwork competition on Oahu, they garnered all three top awards: Best of Show, Exhibitors’ Choice, and Peoples’ Choice. They’re unique for their honeyhued coloration and notable markings: the chatoyance, or wood iridescence, of the wonderfully matched “clef” backboards and the much rarer bird’s eye speckling on their full round façade and armrests. Honey-toned Koa occurs in less than 10% of all Koa cut, but only 10% of that Koa has the so highly prized rippled, curly markings. As for bird’s eye, just one in a thousand trees has this unusual characteristic! When all three factors combine (i.e., 1 in 10, 10% and 1 in a thousand), the wood used to (re-)create these settees makes them extraordinary, rare, and desirable.

Price available to interested qualified parties. Email koabench@gmail.com.

HIGH DESERT LIVING

BRASADA RANCH resort living & real estate JUNIPER PRESERVE resort living & real estate HOLLY PERZYNSKI realtor + relocation specialist

Brasada Ranch

Amid the sweeping mountain vistas and rugged terrain of Central Oregon, discover a sanctuary crafted with unparalleled tranquility and adventure in mind. Brasada Ranch connects you and yours to panoramic living and memorable experiences year-round. Find your inspiration among The Ranch’s wide open spaces. Reconnect to what matters most. Attend one of many curated events. Indulge in deluxe resort amenities. All while enjoying the vibrant spirit and natural setting of the region. With over 1,800 acres to explore, each day at Brasada Ranch is primed for discovery. Follow your adventurous spirit to thrilling outdoor excursions, award-winning golf, and seasonal experiences that evoke a wild sense of wonder. Find your sanctuary within a range of thoughtfully designed homes, ready for rental, vacationing, or full-time living.

Brasada Ranch Real Estate (541) 526-6807 • brasada.com 16986 SW Brasada Ranch Rd., Powell Butte (Map A, PG 148, #16)

RESORT LIVING in POWELL BUTTE

Juniper Preserve

Juniper Preserve is the pinnacle of perfection for luxury living in beautiful Bend, Oregon. An oasis among the ancient Juniper forest, the resort offers the perfect balance of a peaceful retreat and community while enjoying all that Central Oregon has to offer. Find your next home along one of the 18-hole golf courses, the coveted Tom Fazio or Jack Nicklaus signature courses. You can also customize the perfect getaway for your second home or primary residence on available homesites. Enjoy Cascade Mountain view sunsets, sunrises over Powell Butte, privacy of public lands, or even waterfront! Juniper Preserve Realty is a boutique brokerage specializing in resort communities, second homes, and helping those seeking their next chapter of life here in Central Oregon. Please stop by the realty office and visit with Erika Elmer, Principal Broker.

Juniper Preserve Realty (541) 693-5400 • juniperpreserveliving.com 65600 Pronghorn Club Drive, Bend (Map A, PG 148, #15)

Holly’s passion for helping her clients purchase a home in Central Oregon stems from her personal experience relocating to Bend and navigating the nuanced and challenging home buying process. As a dedicated real estate professional and Principal Broker, Holly understands the dynamics of the local real estate market and will help find a home that balances your lifestyle, your budget, and your home ownership goals. Everyone deserves to have a knowledgeable, trustworthy, and genuinely supportive advocate in the process of relocating — one that helps to make the complex transition easier. Holly truly cares about the people involved and wants to listen, connect, and solve. She offers a holistic partnership-based concierge approach that takes clients beyond the transactional steps of buying and selling, making the process smooth, transparent, and effective. She looks forward to connecting with you.

Holly Perzynski - Bend's Relocation Specialist

(541) 241-4393 • bendrelocation.com

2900 NW Clearwater Drive, Suite 320, Bend (Map B, PG 149, #19)

High Desert Museum

Smith Rock State Park

Tumalo Falls

Boyd Cave

Hoodoo Ski Area

Mt. Bachelor Ski Area

Erickson Aircraft Collection

Crooked River Ranch GC

Eagle Crest Golf Resort

Brasada Canyons

Hola! - Camp Sherman

Range Restaurant & Bar Ranch House

Maragas Winery Cascada Juniper Preserve

Brasada Ranch

Black Butte Ranch Sunriver Resort

The Pavilion

Bend Whitewater Park

K1 Speed Kart Racing

Pilot Butte State Scenic Lookout

Riley Ranch Nature Reserve

Pine Nursery Park & Trail

Shevlin Park

Shevlin Loop Trail

Larkspur Trail

Parscription Golf

Tetherow Golf Club

Cascade Village Shopping Center

Los Jalapeños

The Victorian Cafe On Tap

Midtown Yacht Club

Newport Ave. Market

Hideaway Tavern Hola!

Holly Perzynski

Tetherow Riverhouse on the Deschutes

Bend Whitewater Park

Float the Deschutes River

Deschutes Historical Museum

Deschutes River Trail - Old Mill Reach

Drake Park & Mirror Pond

Old Mill District

Peterson Contemporary Art

Mockingbird Gallery

Saxon's Fine Jewelers

Faveur Boutique

John Paul Designs

REI

The Box Factory

Lulu's Boutique

Brickhouse Steakhouse

Salute' Ristorante Italiano Hola! (Downtown) Hola! (Old Mill)

Pastini

Crosscut Warming Hut #5

Crater Lake Spirits Bos Taurus

Dogwood Cocktail Cabin Roam

Thump Coffee

Boxwood Kitchen

900 Wall Zydeco City Home Oxford Hotel

Residence Inn by Marriott Hilton Garden Inn Hampton Inn & Suites

SpringHill Suites

Element by Westin My Place Hotel

Sisters Movie House

Sisters Coffee Co.

The Open Door Wine Bar

Sisters Meat and Smokehouse

Sisters Saloon & Ranch Grill

Boone Dog Pizza

Sisters Bakery

The Cottonwood Café

R Spot Takeout & Eatery

Rancho Viejo

Angeline's Bakery & Café

The SweetEasy Co.

Chops Bistro

Cascade Street Distillery

Faveur Boutique

Five Pine Lodge & Spa

Ski Inn Tap House Hotel

Brickhouse Steakhouse

Xalisco Latin Cuisine

Hola!

Diego's Spirited Kitchen Wild Ride Brewing Co.

One Street Down Cafe

Hideaway Tavern

Carnaval Mexican Grill Initiative Brewing

Rimrock Taphouse Porter Brewing Willow Wild Forever Sunshine SCP Redmond Hotel

Sunriver Trail Ride

Lava Run Experience SHARC

Sage Springs Spa

The Cove Bike Barn

Sunriver Resort Marina Crosswater Club

Meadows Golf Course Woodlands Golf Course Hola!

Sunriver Country Store Sunriver Marketplace Lodge Kitchen

Owl's Nest

The Backyard Café & Bar

Sunriver Brewing Co.

Goody’s Chocolate

Crosswater The Grille

Marcello’s Cucina Italiana

The Village at Sunriver

Sunriver Lodge

TRAVELOGUE

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