CULINARY CULINARY CALENDAR
Tara Cederquist and April Ramos are adding more healthy choices to the menu in Joe’s.
New Leadership Takes the Helm at Joe’s
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AC’s culinary team recently promoted two longtime employees to leadership positions at Joe’s, with Tara Cederquist taking over as manager and April Ramos as sous chef. Cederquist is an Oregon native and has worked in the restaurant business since she was 15. She has worked nearly every position in restaurants, ranging from small family to fine dining. Cederquist’s passion has always been cooking, and her drive to develop in the culinary world led her to Chef Philippe Boulot and MAC. She originally was hired as a line cook at the club. Within a few years, she was promoted to manager of Joe’s. Ramos is of Chinese-Filipino heritage and was raised in the Philippines. She moved to the Bay Area 11 years ago, and to Portland a year later. While attending the Western Culinary Institute, she found a part-time prep cook job at MAC. Ten years later, she has worked in every kitchen position in the club and is now Joe’s sous chef. Joe’s is a family place we all know and love. Here, friends and family gather to eat, chat, relax or do homework. The restaurant is also a go-to for athletes of all ages to fuel their workout. With this in mind, Cederquist and Ramos have a vision for Joe’s to highlight menu items that are organic, sustainable and seasonal. They want to provide food choices that support members’ well-being. The Joe’s team is always striving to help support athletes and fitness buffs with their active lifestyles, while satisfying members with fresh out-of-the oven favorites and sweet treats prepared by our in-house pastry team. WM
Crab Feed MAC’s popular Crab Feed returns twice this winter, from Tuesday, Jan. 24, through Saturday, Jan. 28, and from Tuesday, Feb. 21, through Saturday, Feb. 25, from 5-9 p.m. in 1891. Executive Chef Philippe Boulot sources the best Dungeness crab available. The culinary team serves crab in a wide variety of dishes, from all-you-can-crack-and-eat, to pastas and much more. The cost of the Crab Feed is $49.56, inclusive. To make a reservation, call 503-517-6630.
Worthy Beer Dinner
One Sweet Cooking Class
$18.91 Menu Specials
Enjoy a tap takeover with Bend’s Worthy Brewing Company during the next beer dinner in the Sports Pub on Thursday, Jan. 19. Pub chefs take over the menu and prepare a special a la carte menu to pair with Worthy beers. The beer tasting menu is available from 5-9 p.m. No reservations required. Free child care is available.
Executive Chef Philippe Boulot and Sous Chef Dax Erickson demonstrate how to make a romantic Valentine’s Day meal to share at 6 p.m. Monday, Feb. 13. Recipes and samples are provided. The cost is $100 per couple and includes demonstration, ingredients for the meal, light appetizers and wine.
To celebrate the opening of 1891, Executive Chef Philippe Boulot and Executive Sous Chef Philip Oswalt create delicious menu offerings for $18.91, during the month of January. Look for old classics like prime rib and razor clams at this special pricing.
Reserve child care at 503-517-7215.
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JANUARY 2017
To make a reservation, call 503-517-6630.
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