Caesar Salad 9.00
Housemade caesar dressing, shaved parmesan, warm croutons.

Thai-Style Green Lip Mussels 14.00
Steamed in coconut milk with Kaffir lime leaves, lemongrass, cilantro and lime juice.

Grilled “Wild-Caught” Columbia River King Salmon 25.00
Fresh King Salmon served with rice pilaf and mango salsa.

Hasenfeffer 22.00
A German classic. Rabbit braised in pinot noir, lemon, juniper and red currants. Served with spaetzle and natural sauce.

Pan Roasted Chicken Breast 18.00
Stuffed with three cheese filling and served with rice pilaf and shitake pan gravy.

House-Made Sweet Italian Style Sausage Pasta 17.00
Crumbled sweet Italian style sausage in a cream sauce with penne pasta.

July 13, 2009

Soupe de Melon Glacée
chilled melon soup, lime granita

Cuisses de Grenouille Croquantes
crispy frog’s legs, mâche, sauce gribiche

Salade d’Epinards aux Lardons
spinach salad with a julienne of bacon, toasted walnuts and bacon vinaigrette

Filet Marchand de Vin
grilled petite filet, sauce marchand de vin, petite pois, and roast garlic mashed potatoes.

Plateau de Fromages
assorted cheeses and seasonal fruit

Women Tasting Wine: “Wines for Your Barbecue”
Monday, July 20, 4-6pm
From WTW: “Our July 20 tasting will take advantage of the summer outdoor cooking season and will feature wines to complement your barbecue creations. The wines we will be pouring are fruit-forward yet hearty enough to stand up to barbecue fare. We will be pouring three flights of two wines each: a California Roussanne/Marsanne/Viognier blend with a French Rose, a Dry Creek Zinfandel with an Italian Barbera, and a Chilean Carmenere with a French Cotes du Rhone. These are wines that are meant to be enjoyed now and are easy on the budget.”

Dennis Sienko of Bend Wine Cellar will guide participants through the wines, and Chef Tim will create some delectable complementary dishes.

WTW meets on Monday, July 20, from 4:00-6:00 pm, at Jackalope Grill. Please arrive 15 minutes early for Women Tasting Wine. Cost is $45. For reservations, please contact Diane Sienko at Bend Wine Cellars (388-7564), or go to the Women Tasting Wine website.

Click for menus from past Women Tasting Wine seminars.

Kaleidoscope of Homes: Kitchen Kaleidoscope
Assistance League of Bend is sponsoring a tour of homes on Saturday, June 20, 10am to 3pm, at Broken Top. Come support the cause and taste Tim’s “home cooking.” More info>

Bastille Day Dinner, Monday, July 13
Join us for a special French dinner in honor of Bastille Day. Though Tim is a wonderful chef in all genres, he is especially talented in the style of French cuisine. Call for reservations and details: 541-318-8435.

Ajo Blanco (Chilled Almond Soup)

Serves 6-8

Ingredients
• 6 ounces (1 small to medium loaf) of day-old good quality French or Italian bread
crust removed and pulled apart and shredded by hand into small (no larger than
one inch) pieces
• 1 c whole blanched almonds
• 4 crushed garlic cloves
• 1/2 c of Spanish (preferably) extra-virgin olive oil + 2 Tbsp
• 1/3 c sherry vinegar
• 1 1/2c good quality chicken stock
• 1 c seedless green grapes
• 1 cup of French or Italian bread crust removed and cut into 1 inch cubes

Directions
1. Soak 6 oz. of bread in cold water for 5 minutes, and squeeze to remove excess
moisture.
2. Blanch the almonds by dropping them into boiling water for 30 seconds or until
the skins feel loose. Remove the skins by pinching the almonds.
3. Put almonds and garlic in a food processor and process until well ground.
4. With the motor running, add the 1/2 c of olive oil in a smooth slow steady stream.
5. Slowly add the sherry vinegar and the stock.
6. Add the bread a bit at a time and continue to process until the mix has reached the
desired consistency.
7. Blend for 1 minute.
8. Place in the refrigerator for 2 hours. The soup thickens a bit while refrigerated.
Add more stock or water to get the right consistency.
9. Meanwhile make the croutons: heat the other 2 Tbsp of oil in a large pan and toss
the 1 cup of bread over medium heat until evenly golden brown.
10. Place the croutons on paper towels to absorb excess oil.
11. Serve the soup cold, garnished with the croutons, grapes and (perhaps) a small
splash of aged sherry vinegar.
Based on a recipe I found in The Foods of Spain by Vicky Harris et al.

St. Innocent Winery was founded in the mid-Willamette Valley near Salem, Oregon, at the southeast corner of the Eola Hills, in 1988 by Mark Vlossak. Both its wine and winemaker are now considered to be among the best of Oregon. Wine Advocate named Vlossak one of its 2004 “Wine Personalities of the Year,” writing that “Mark Vlossak continues to grace consumers with the finest Pinot noirs Oregon has fashioned to date . . . . Vlossak’s dedication to quality and his commitment to delivering value to his customers is exemplary.”

Dinner With St. Innocent Wines Menu
Grilled Wild Caught Gulf Prawns - Israeli couscous, citrus beurre blanc - 2007 St. Innocent Freedom Hill Vineyard Pinot Blanc

Thai Style Mussels - jasmine rice, coconut milk, lemon grass, chilies and cilantro - 2007 St. Innocent Freedom Hill Vineyard Chardonnay

Pan-Seared Duck Breast - parmesan risotto, roast beets, fresh blueberry sauce - 2007 St. Innocent Villages Cuvee Pinot Noir & 2006 St Innocent Momtazi Vineyard Pinot Noir

Cheese Course - a selection of cheeses and a bit of dark chocolate - Cellar Selection (St. Innocent Winery)

For more information about St. Innocent Wines and our presenter, Mark Vlossak, visit stinnocentwine.com.
Cost is $65 per person. Call for reservations 318-8435. Visit jackalopgrill.com for info. The Jackalope Grill is located at 1245 SE Third St. in Bend, Oregon.

April Women Tasting Wine features Southern Rhone Wines, presented by John Aylward of Vin de Garde Wines and Columbia Selections Distributors. John is an excellent presenter, who guided WTW through Syrahs in October and Cabernet Sauvignon wines in January.

Here’s WTW’s wrap-up of last month’s event: “Their 2006 Dijon Clones Chardonnay oozed lemon zest, minerality and a rich viscosity and paired perfectly with Chef Tim’s Grilled Shrimp and Seafood Risotto.  Each of the three 2006 Pinot Noirs - the Dijon Clones, Amalie’s Cuvee and the Estate - were filled with layers of rich fruit and were enhanced by the Roasted Mushrooms and Brie Toasts. The 2006 Syrah was perfectly complemented by Chef Tim’s exquisite Syrah Braised Boneless Beef Short Ribs.”

Please arrive 15 minutes early for Women Tasting Wine. Cost is $45. For reservations, please contact Diane Sienko at Bend Wine Cellars (388-7564), or go to the Women Tasting Wine website.

Click here to see the March menu.

3 lbs. boneless short ribs
2 T. vegetable oil
1 carrot, diced
1 onion, diced
1 stalk celery, diced
1 T. tomato paste
2 c. red wine
2 c. beef broth
1 piece star anise
3 strips orange zest
2 bay leaves
salt and pepper

Method:
Season the short ribs with salt and pepper. In a wide, heavy bottom stainless steel
saucepan, brown short ribs over medium high heat with vegetable oil, until brown on all
sides. Remove from the pan; add the vegetables and sauté for 5 minutes to caramelize.
Stir in the tomato paste. Deglaze with the red wine and reduce by half. Add the beef
broth, star anise, orange zest and bay leaves. Return the short ribs to the pan, lower the
heat to a simmer, cover and place in the middle of the oven. Cook for 3 hours or until
beef is fork tender. Remove beef and strain broth into a
saucepan. Skim the top of broth of fat and reduce to a light sauce consistency. Pour the
sauce back over the short ribs and serve with potato puree, noodles or your favorite
accompaniment.

Chefs notes: Recipe from Cakebread Cellars

April Cooking Class
Monday, April 6
Chef Timothy Garling will be teaching a cooking class on “Butchering: Stretch your dollar by learning how to cut your own meats.” Space is limited, so reserve your spot now.

The Jackalope Grill will be open on Easter
Sunday, April 12, 4pm - 8pm
(The Jackalope is the Easter Bunny’s cousin.)

For reservations and info, call 541-318-8435, or visit jackalopegrill.com.