Blogalope | A Blog for The Jackalope Grill | Restaurant | Bend, Oregon

Short Rib Recipe for Winter Braising

Jackalope Grill — Sat, 28 Jan 2012 02:19:35 +0000

Here is a link to one of my favorite rib recipes. The flavors meld together in totally unexpected ways.

3 Courses $30: Tuesday Jan 31st Customer Appreciation Dinner

Chef Tim — Sat, 28 Jan 2012 01:48:42 +0000

We will open the meal with a bowl of my hearty winter vegetable soup Next we will serve the classic Veal Saltimbocca with creamy polenta and wilted greens. Saltimbocca is made by securing a slice of procuitto and a fresh sage leaf to the top of a veal cutlet. It is quickly sauteed and served with a quick pan sauce. To finish the meal, our dessert is a wine poached pear served warm with mascarpone cream and marzipan.

Customer Appreciation Dinner Wednesday, November 9

Chef Tim — Fri, 04 Nov 2011 18:19:52 +0000

Here is something to get you out of the house without breaking the bank. How about a three course dinner for $30? I’m planning to start with a seasonal cabbage and apple salad followed by a grilled Carlton Farms bone-in pork chop on creamy sun-dried tomato polenta with sauce chasseur and wilted spinach and finally Kathy’s apple spice cake with ice cream for dessert. We’ll have some specially priced wines available to complete the meal. You can’t beat the value!

Sunday, September 18: An evening with St. Innocent

Chef Tim — Tue, 06 Sep 2011 19:16:15 +0000

Mark Vlossak, the idiosyncratic partner and winemaker at St. Innocent Winery, is coming to Bend for another winemaker dinner at the Jackalope Grill. If you know what is going on in the winery this time of year, you’ll know that it is an honor for Mark to give us his time for our Wine Maker’s Dinner. St. Innocent produces small lots of handmade, vineyard-designated wine from some of the best sites in the Willamette Valley. Year after year, St. Innocent Winery has received recognition from throughout the country and around the world for its outstanding Pinot noir, beautifully crafted white wines, and fair pricing. Mark says, “My goal is to produce wines that are balanced, complex, and age worthy that reflect the nuances of their terroir.” Quoting Jay Miller in the Wine Advocate: “Mark Vlossak continues to turn out some of Wilamette Valley’s finest wines in his new digs in the Eola-Amity Hills AVA. I have been working with Mark on the menu. If you remember the 2009 dinner, this again will be an event not to be missed.

We Won! “Top Chef” Title Belongs to the Jackalope Grill

Chef Tim — Tue, 28 Jun 2011 19:27:29 +0000

The Jackalope Grill competed in Bend’s “A Bite of Bend Top Chef Competition” on Saturday and Sunday (June 25 and 26). Sous-chef Ryley and I were very happy to win this event. We competed against a strong field of Bend’s best restaurants and, as a result, had to bring our “A game.” In the three matches we used three ingredients: sea scallops, pork shoulder and albacore tuna. In 45 minutes we created 8 plates– 4 appetizers and 4 entrees for each match. Of course, we had to win all three matches to win the title. It was quite a challenge and I was quite fatigued at the end of it. We want to thank the Bite of Bend organizers, the judges who donated their time and to all of the restaurant’s fans who turned out in person to cheer us on– it definitely helped!

Thursday, July 7: An Evening with Chehalem Winery

Chef Tim — Tue, 28 Jun 2011 18:50:05 +0000

We are very happy and excited to present a winemaker dinner with one of the top wineries in Oregon. Chehalem traces its history back to vineyard operations started by Harry Peterson-Nedry in 1980 at Ridgecrest Vineyards, the pioneering wine operation on Ribbon Ridge, northwest of Newberg, Oregon. Bill and Cathy Stoller joined Harry in the winery in 1993 and subsequently began Stoller Vineyards—a densely planted, 125 acres on Stoller family farmlands at the southern tip of the Dundee Hills. Corral Creek Vineyards, adjacent to the winery facility, is Chehalem’s third estate vineyard.

There is a constant stream of praising reviews for their both their Pinot Noirs and their white wines coming from national and regional press and it is easy to see why. They are not followers of today’s fads but in their words: “we think our objective is not to follow today’s trends, but is to lead to a novel future that is stimulating, exciting and beautiful…” We have a menu for this event that, we believe, showcases fully their wines.

Wynne Peterson-Nedry (daughter of one of the legends of Oregon Pinot Noir production) is coming to supply narrative and answer any questions you may have. Wynne has been at Chehalem from the beginning, being a 6-month old in arms as they signed on the original property that would become Ridgecrest Vineyards, personally labeling by hand most of the first release 1990 Ridgecrest Vineyards Pinot Noir, working part of harvest twice despite high school (as part of a chemistry project) and college (break) rigors, and working summers for several years. Now, with a Masters degree from UC Davis’ Viticulture & Enology, she is the assistant winemaker.

An Evening with Forgeron Cellars: Monday, June 13

Chef Tim — Thu, 02 Jun 2011 19:45:28 +0000

On Monday, June 13 Tim’s Supper Club is presenting a wine maker dinner with Forgeron Cellars. Forgeron is the French word for blacksmith as their winery/tasting room was the former site of a blacksmith shop. The word “Forgeron” also has a slightly different meaning in French, referring to artisans who build with their hands combining experience with an extensive knowledge of their trade. Founded in 2001 by a group of investors, mostly from the Walla Walla Valley, who have been involved in the wine industry since 1989. Forgeron Cellars is one of Washington’s finest wineries and has one of its finest winemakers. The wines produced by Forgeron appear on our wine list and we are very excited to pair their wine with our food for a wonderful insightful dinner for you. Anne Hull, assistant wine maker, will be here that evening to provide narrative and answer any questions you may have. See the menu here.

Can You Believe Yelp’s Online Reviews?

Chef Tim — Sat, 28 May 2011 18:56:07 +0000

The New York Times recently published a very illuminating article entitled “A Rave, a Pan, or Just a Fake?” I don’t know why but I was shocked to find out that many of Yelp’s reviews are actually written in India! Here is an excerpt: “As a consumer review Web site, Yelp is so big and influential that it has given rise to a small, semi-underground group of entrepreneurs who, for a fee, will post a rave about your company. Others will post a negative review about your rivals.” …” Among them is Fiverr.com, where people advertise tasks they are willing to perform for five bucks. A recent ad posted by “Katmoney” — many job seekers use pseudonyms — offered to write convincing negative reviews posted to a Yelp page of your choosing.” After just a few minutes I found this example– its not just Yelp but Trip Adviser and others! Who knew? Like everything else, let the buyer beware!

Elk Medallions on Sale this Weekend

Chef Tim — Fri, 27 May 2011 22:21:37 +0000

Special pricing on one of our most popular and highly regarded plates. Tonight it is served with truffled mashed potatoes, fresh vegetables and red wine jus. View all of this weekend’s specials here.

Why Does USA Lead the World in Per Capita Cancer?

Chef Tim — Sat, 21 May 2011 22:13:16 +0000

This is a must watch. Its a short video highlighting what has gone wrong with factory food. You can’t help but be moved.