Central Oregon Living by Western Communications, Inc.

Chefs On Tour A tasty look at the COBA Tour Of Homes Wilson Ranch Retreat Barbecues and Beyond

A DVE RTISING SUPPLEM EN T

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Central Oregon Living

FEATURES

SUMMER 2015

HIGH DESERT LIFESTYLES

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editor’s note chefs on tour tour kitchens, chefs & menus energy challenge outdoor kitchens barbeques & smokers pizza on the grill

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Wilson Ranch inspiring outdoors

Rhythm of life from the saddle

Easy Edibles

2015 Chefs on Tour

IN THE GARDEN 36 38

easy edibles garden calendar

To subscribe or to learn more about Central Oregon Living, The Bulletin and Western Communications, including advertising and commercial print opportunities, please call 541-633-2193 or visit www.bendbulletin.com.

Central Oregon Living Summer 2015 is a product of The Bulletin’s Special Projects Division, 1777 SW Chandler Ave., Bend OR 97702. All content is the property of The Bulletin/Western Communications Inc., and may not be reproduced without written consent.

Printed by The Bulletin Western Communications Commercial Print Division. Story ideas may be submitted to editor Kari Mauser for consideration. Contact her at 541-383-0379 or kmauser@bendbulletin.com.

Staff members for The Bulletin’s special projects division include: Martha Rogers, Special Projects Manager; Stacie Oberson, Special Projects coordinator; Kari Mauser, Special Projects Managing Editor; Kevin Prieto, Special Projects Graphic Designer and Photographer; Clint Nye, Special Projects Graphic Designer.

Published Saturday, June 27, 2015

Cover Photo of

2014 Chefs on Tour winner, James Ludwicki Photo by Kevin Prieto

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EDITOR’S

note

Creative Aspirations When it comes to cooking, I am not a very creative person. It seems rather odd, really, when I think about all the parts of my life where creativity is strong. I’m a writer, and I’m a story teller. My kids often bypass their book shelves and beg me to make up stories for them instead of reading. I come up with some pretty creative arts and crafts, and my kids’ birthday parties are chock full of creative decorations and games. Even the birthday cakes are fun, imaginative creations. But when it comes to breakfast, lunch and dinner it’s quite rare that anyone in my house asks, “Oh, what’s this?” It isn’t that I don’t appreciate food. In fact I’ve always been in awe of chefs, and having worked in restaurants since I was a teenager I’ve been around more than my share of artists in the kitchen. My awe of them started early on when I would watch the owner in the little diner where I worked pick all the right toppings to make a chicken sandwich

into something you just couldn’t wait to get ahold of, and has carried through to most recently while working at a resort restaurant and I would marvel at the exquisite blends of flavors and textures the chefs put together to make unique appetizers and entrees. I love the sensation of tasting something wonderful, and I love it when I cook something someone else thinks is wonderful, even if it lacks much creativity or came pre-marinated and all I did was apply heat. But some might say that I’m selling myself short on that note because the very act of cooking can truly make or break a meal. And that is why, even without being a chef, even without being creative in the kitchen, the kitchen is all important. There are the basic elements of a great kitchen, of course. A working

triangle, for example, makes the space usable. But today, architects and builders are recognizing that the kitchen is truly the heart of the home and are putting more thought than ever into creating and building a space that reflects that. Because the truth is, no matter how nice a home is, it’s the kitchen that we most need to connect with. It’s the space where our children will come with smiles on their faces asking for something to eat. It’s where parents will pass down secret family recipes. It’s the space where family and friends come together to share stories and laughter. It is where memories are made. It’s really no surprise, therefore, that when the Central Oregon Builders Association added the Chefs on Tour element to the annual Tour of Homes, the one-night event became an immedi-

ate hit. Not only do participants get to tour a wide selection of new homes from a selection of Central Oregon’s builders, with all the latest trends and styles, but they get to see eight kitchens put to use, and to taste some of the area’s top chefs’ creative masterpieces. What a great way to find some creative inspiration! Alas for me at this point in my life I’ve basically accepted that my creative inspiration will only shine outside of the kitchen. But who knows, maybe with the right BBQ or smoker set among all the right outside furniture and decor, maybe as my vegetable and fruit gardens grow and provide me with fresh ingredients, maybe my home’s outdoor living space will inspire something in me and maybe, just maybe, someday I’ll hear my husband or my kids ask, “Oh, what’s this?” as they sit down to eat.

Kari Mauser is The Bulletin’s special projects editor.

EDITORIAL CONTRIBUTORS

Enthusiastic and outgoing, Bridget McGinn enjoys meeting new people and sharing their stories. She spends her days working as a marketing and advertising professional, making photos or documentary films and spending time with her family.

Damian Fagan is a freelance writer and COCC Community Learning instructor. He enjoys birding and botanizing while hiking in Central Oregon’s wild lands. He lives in Bend with his wife, Raven, and their big nutty dog, Thielsen.

An avid crocheter and origamist, John Cal worked as a baker, head chef, ukuleleist, and Sno-Cat driver before settling into writing. He enjoys filling his time with yoga, postcard writing, and collecting bowties as well as candy from around the world. He lives in Bend with his Clumber spaniel, Hank.

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Annissa Anderson, a freelance writer and PR consultant, also studied culinary arts and worked as a pastry chef in another life. She now writes regular food and nutrition articles for The Bulletin. When not researching food trends and recipes, she prefers to spend her time with her husband and young son exploring Central Oregon’s lesser-known natural spaces.

Lauren Davis Baker is a freelance writer and editor. She is the former owner of Flying Changes magazine, a publication for Northwest sporthorse enthusiasts. She relentlessly pursues the sport of dressage, with more enthusiasm than talent. Depending on the season, she also cycles with the Bend Bellas; shares a pint with the Beer Angels; or trails behind her husband on Phil’s Trail.

Amy Jo Detweiler has been working as OSU Extension Horticulture Faculty in Central Oregon for 12 years. She provides education in home horticulture, commercial horticulture, and provides annual training for the local OSU Master Gardener™ Program.

Kimberly Bowker grew up in Central Oregon under the shadow of the Cascade Mountains and between the scent of the ponderosa pines. She currently spends her time teaching and writing, exploring stories of the heart and discovering how our lives intertwine. You might find her sipping a pint of craft beer at a local pub, or out on the trail strolling beneath the sky.

Creative wordsmith, media relations specialist and sponsorship coordinator, Ben Montgomery brings years of experience in messaging and community journalism to The Bulletin’s Special Projects team. Ben’s favorite beer is Silver Moon Brewing’s Hob Knob IPA, and he enjoys exploring Central Oregon with his wife and two little girls.

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Patio World 222 SE Reed Market Road · 541-388-0022 · www.patioworldbend.com Central Oregon Living | Chefs on Tour - Summer 2015 | 7

CHEFS ON

TOUR TUESDAY JULY 14TH 4:30-8 P.M.

By Damian Fagan, for The Bulletin Special Projects Throw a party and where does everyone end up? The kitchen, of course. So what better way is there for showcasing the exquisite homes on the Central Oregon Builders Associations’ (COBA) Amerititle Chefs on Tour than by having a professional chef preparing tasty treats in dream kitchens? Culinary reasons aside, this tour offers opportunities to check out the latest home-building trends and compare construction styles of some of the region’s most well known builders. The first year of the Amerititle Chefs on Tour in 2013, 400 tickets were sold in a few days. Last year 600. This year the limit has risen to 700 for the one night event to be held on Tuesday, July 14 from 4:30 -7:30 p.m. Tickets cost $35, the same as last year, and are expected to sell out.

“We have been amazed at the popularity of this event, and hope to accommodate a few more folks this year,” said Sheri Terry, event organizer for COBA. Though that’s a lot of chopping and prepping, the chefs rise to the challenge, and the competition. Yeah, even in Bend the chefs compete. Past president of COBA, Dan Pahlisch, brought the Amerititle Chefs on Tour concept to Bend after enjoying a similar event in the TriCities area in Washington a few years ago. The concept of beautiful homes paired with fine cuisine seemed like an easy sell, and he was right. The 2014 COBA Tour included another key ingredient of the Bend scene - craft beers - which were paired with delicious dishes like the favorite pork belly on a plate of greens. The chefs participating this year will include the defending winner of last year’s Amerititle Chefs on Tour, James Ludwicki of 10 Barrel

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Brewing, and Bleu Bite Catering’s Cerstin Cheatham who won best of during the Holiday Chefs on Tour in 2014. “These chefs are some of the best in town and we couldn’t be more excited to work with them,” said Terry. Bragging rights are the gold medal the chefs are dishing for. This year’s tour will include eight pairings of chefs with area builders. Pahlisch Homes, which won Best Kitchen for the 2014 Amerititle Chefs on Tour, is matched up with Cerstin Cheatam of Bleu Bite Catering. DC Graham, a premier custom home builder in Central Oregon, is sure to wow event-goers with their construction, design and quality craftsmanship. Paired with 900 Wall’s Chris Leyden their entry will prove stiff competition. Greg Welch Construction’s Tetherow homes have signature gourmet kitchens with high ceilings, beautifully stained hickory cabinets

SPONSOR

Your source for locally grown and raised products.

2015 DIRECTORY

SUPPORTING SPONSORS

Our partners feature an array of fresh, healthy foods: fruits, meat, vegetables, honey, dairy, eggs, flowers, herbs and much more!

HDFFA 2015 DIRECTORY

The High Desert Food & Farm Alliance (HDFFA) was recently awarded $4,582 in grant money from the Clabough Foundation to help develop HDFFA’s garden and food skills programs for disadvantaged families. For instance, the HDFFA’s Seed to Supper program teaches participants how to plan, plant, nurture and harvest their own gardens through classes and hands-on gardening. The grant will provide the necessary resources to build gardens for the residents at St. Vincent de Paul and the Shepherd’s House. The HDFFA has two primary programs: publishing the recently released Food & Farm Directory and projects that support skills development and access to fresh locally produced healthy food. To learn more about the HDFFA and their programs, visit www.hdffa.org. And don’t forget to pick up a copy of the directory.

and a blend of Old West meets New West influences. Welch won best kitchen in the 2014 Tour of Homes for homes in the $925,000 – $1,000,000 range. They will be paired with the 2014 Chefs on Tour winner James Ludwicki from 10 Barrel. Hayden Homes will match up with Chef Zach Hoffman from Tetherow. Hayden Homes won Best Value in homes priced from $300,000 $350,000 last year. JD Neel Construction will have a home in NW Crossing open to air the yummy aromas of chefs from the Broken Top Bottle Stop. Structural Development NW cleaned up in the $750,000-$800,000 category last year winning Best Architectural Design, Best Kitchen and Best of Show, to mention a few. This year they will have Nickol Hayden-Cady from the Foxtail BakeShop in the kitchen, creators of fine pastries, desserts and wedding

cakes. Here you can peruse an exquisite home and have your cake, too! Choice One Builders is finishing off a home, getting ready to host chefs from Tim Garling’s Jackalope Grill. Choice One won Best Interior Finish for homes in the $255,000-$300,000 range. Palmer Homes will team up with Bowtie Catering and Chef Gene Soto, a former chef at Deschutes Brewery and Desert Wind Winery. Featured this year are homes in the price range from $520,000 - $1.6 million. To direct people to each home, this year there will be a map and each ticket also indicates the order of homes to visit. This helps the chefs prepare for the waves of participants. To purchase tickets for the 2015 AmeriTitle Chefs on Tour event, contact Sheri Terry of COBA at sherit@coba.org or 541-389-1058.

TOUR OF HOMES MAGAZINE

The official Tour of Homes 2015 Guide is almost here! Get your copy of The Bulletin or visit The Bulletin or COBA to pick up the magazine on Wednesday, July 15, online at www.connectiondepot.com

Central Oregon Living | Chefs on Tour - Summer 2015 | 9

CENTRAL OREGON BUILDERS ASSOCIATION

2015 TOUR OF HOMES™

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The Central Oregon Builders Association’s (COBA) 2015 Tour of Homes returns for its 21st year. Sponsored by the Garner Group, this year’s event takes place July 17 -19 and July 24 -26. On these two weekends, homes are open from 12 to 6 p.m. on Friday, and 10 a.m. to 6 p.m. on Saturday and Sunday. Situated across Central Oregon, the 50+ homes range in value from $50,000 to over $1 million dollars to provide event-goers with a wide range of styles and designs. Each home on the tour was built within the last 24 months. Not only are the homes open to the public, but they compete with other builders in nine categories including Best of Show and Best Value within 11 price ranges. Winners are selected by a team of industry professionals, including architects, designers, engineers and realtors. There is also a Green Builder Award for several different home values. “The tour is a showcase for some of the finest home builders in the region,” said Sheri Terry, event coordinator for COBA. “Last year there were 58 homes on the tour, one of the largest number we’ve had.” The Tour of Homes is a free event. Showcasing a wide range of building designs, one voting selection is the Best Feature which may include outdoor living space, unique room designs such as roll-up kitchen doors or breezeways, or net-zero homes. For more information about the Tour of Homes 2015, contact COBA at 541-389-1058 or visit their website at www.connectiondepot.com

AmeriTitle CHEFS ON TOUR 2015 C U L I N A R Y E X C E L L E N C E M E E T S I N N O VAT I V E D E S I G N

MEET THE CHEF

Greg Welch | 2579 NW Shields Drive

James Ludwicki 10 Barrel

Kitchen Features

ON THE MENU

• Jenn-Air Stainless Appliances. • Center Island for entertaining. • Compact yet Fully-Featured Kitchen • Abundant natural light. • Cozy nook wrapped in wainscot and lots of windows.

James Ludwicki has been in the food and beverage industry for nearly 20 years, most recently making a name for himself in the craft beer scene in Bend. He loves to experiment with unusual flavor combinations, while utilizing local ingredients to create a masterpiece for the palate. In his free time you will ifnd him ripping down local single-track on his mountain bike or getting “lost” in the woods with his wife and dogs.

pearl cous cous and watermelon mojito salad with mint vinaigrette

FEATURED BREWERY 10 Barrel

Central Oregon Living | Chefs on Tour - Summer 2015 | 11

AmeriTitle CHEFS ON TOUR 2015 C U L I N A R Y E X C E L L E N C E M E E T S I N N O VAT I V E D E S I G N

MEET THE CHEF

Mathew Cobb Broken Top Bottle Shop

ON THE MENU sushi salmon salad served with seared ahi, organic baby kale, nori, jasmine rice, cucumber, carrots, pickled ginger, sesame vinaigrette and wasadbi aioli

FEATURED BREWERY Sunriver Brewing

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JD Neel | 2462 NW Crossing Drive Kitchen Features The main floor of this Prairie-style NorthWest Crossing home by JD Neel Construction Inc. is elevated above street level, ensuring a bright interior through front corner windows. Combining gourmet features with convenient size, the attractive island kitchen features darkstained custom cabinets, solid slab quartz countertops, and KitchenAid stainless appliances and range hood.

We’re not a brew pub, we’re a brew HUB! And we’ve got SOMETHING FOR EVERYONE! Amazing Eats! 12 Rotating Taps! Hundreds of Bottled & Canned Brews! We’re notorious for tasty and healthy food, delicious beer, a sunny patio, and free live music. Our awesome menu includes house-smoked meats, as well as vegetarian, vegan and gluten free options! Our food is award-winning, and much of it is house-made and local! We even smoke our meats on-site! There’s no deep fat fryer here – just delicious and healthy food!

AmeriTitle CHEFS ON TOUR 2015 C U L I N A R Y E X C E L L E N C E M E E T S I N N O VAT I V E D E S I G N

MEET THE CHEF

Choice One Builders| 21509 Avery Lane Kitchen Features Choice One Builders Chefs On Tour kitchen is a foodies paradise. This kitchen features many upgrades, including a 12 ft long quartz island with an abundance of counterspace, great for the chef of the house or for your family gatherings. The upgraded Jenn-Air Appliances, top of the line Blanco fixtures, a 4 foot long stainless steel Blanco sink, a wall mounted pot filler, under and upper cabinet lighting and a separate wet bar area all make for the ultimate chef’s dream come true.

Timothy Garling has been a chef and partner at the Jackalope Grill since 2005. He holds a degree in chemistry from the University of Washington and has traveled extensively in Europe and the Middle East. Two of my strongest influences are from the American Southwest and the Pacific Northwest. I owe my main inspiration in food to my maternal grandmother who cooked for a large family with vegetables from her garden and game from the forest.

Timothy Garling Jackolope Grill

ON THE MENU Pollo Pibil: chicken thigh cooked with lime, grapefruit and orange juices with recado (achiote paste) served with jicama slaw (julienne carrot, red bell pepper, red cabbage, jicama, rice vinegar, olive oil and cilantro)

FEATURED BREWERY Atlas Cider

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AmeriTitle CHEFS ON TOUR 2015 C U L I N A R Y E X C E L L E N C E M E E T S I N N O VAT I V E D E S I G N

MEET THE CHEF

Chris Leyden 900 Wall

ON THE MENU grilled sweet corn and heirloom tomato agrodolce, cipollini onions, grilled ricotta salata , alder smoked salt, brik dough cracker

FEATURED BREWERY North Rim

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DC Graham | 21230 Yeoman Road Kitchen Features DC Graham Construction, LLC is proud to present this stunning mountain home with extensive architectural details, 4 master suites and over 4200 square feet of living space. This custom home features a spacious kitchen that includes a copper hood and sink, top of the line Thermador appliances, beautiful granite countertops with an antique finish and chiseled edge large prep island and an amazing rustic rock backsplash.

My name is Chris Leyden, sous chef at 900 wall. My career started in Lincoln Nebraska, where I got my degree and started my culinary journey. My love for food has fueled my passion and landed me in Bend where I have had the tremendous pleasure of honing my skills underneath my talented chef Cliff Eslinger who I am very fortunate to have met.

AmeriTitle CHEFS ON TOUR 2015 C U L I N A R Y E X C E L L E N C E M E E T S I N N O VAT I V E D E S I G N

MEET THE CHEF

Pahlisch Homes | 3113 NW River Trail Place Kitchen Features Huge walk-in pantry off the gourmet kitchen of every chef’s dream. Jenn-Air appliances with pro style apron front and performance. Quartz slab counter tops with a beautiful decorative backsplash. Super single anthracite sink with gorgeous stainless faucet, featuring Touch2O technology.

“I discovered my passion for entertaining in my mom’s kitchen,” reflects Cerstin Cheatham, creator, chef, and owner of Bleu Bite Catering. Cerstin’s meticulous nature, hands-on approach, and passion for her work have made Bleu Bite what it is today. Ten years after its creation, Cerstin continues to work as chef as well as oversee the business’s day-to-day operations and kitchen management. In her efforts to stay sharp and on the cutting edge of catering, she also regularly attends professional seminars on cuisine, décor and design, and technique.

Cerstin Cheatham Bleu Bite Catering

ON THE MENU wild salmon topped with caramelized onions and mushrooms served with creamy mac and cheese made with goat cheese, gruyere and parmesan.

FEATURED BREWERY Pelican

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AmeriTitle CHEFS ON TOUR 2015 C U L I N A R Y E X C E L L E N C E M E E T S I N N O VAT I V E D E S I G N

MEET THE CHEF

Nickol Hayden-Cady Foxtail Bake Shop

ON THE MENU PRINTEMPS: Chèvre Mousse, Roasted Root Sponge, Lemongrass Caramel Petitie Patisserie OREGON LOVE: Hazelnut Sponge, Caramel Mousse, Praline Crust

FEATURED BREWERY Bend Brewing

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Structure Development | 2633 NW Niagra Ct. Kitchen Features This sophisticated Craftsman-Agrarian style home features a chef’s dream kitchen and includes: Stainless Kitchen Aid appliances with Bertazonni Professional series Range and Hood. Oversized island and walk in pantry. Custom Alder Cabinetry. Pental Quartz “Statuario” countertops, boutique tile back splash. Sierra Pacific wood clad windows frame view of gorgeous, wooded hillside. Private covered patio off kitchen – perfect for entertaining. Custom oil finished wire brushed oak plank hardwood. Stylish lighting by Restoration Hardware and Ballard Designs.

Nickol Hayden-Cady has been working in the culinary industry for over fifteen years. She has earned her Associates Pastry Arts Degree from the Culinary Institute of America, Hyde Park, NY. Nickol has worked under top certified chefs and pastry chefs in California, Seattle, New York, London and Oregon. After spending two years in Portland, OR working as the Executive Pastry Chef and Consultant for Papa Haydn’s, Nickol is happy to be back in Central Oregon with her husband Joshua and her little man Jasper. She recently opened Foxtail Bakeshop which is located in the thriving Galveston Street community.

AmeriTitle CHEFS ON TOUR 2015 C U L I N A R Y E X C E L L E N C E M E E T S I N N O VAT I V E D E S I G N

Hayden Homes | 63261 Newhall Place Kitchen Features The elegant Westerly kitchen boasts Quartz countertops, staggered painted gray maple cabinetry, soft close drawers with dovetail construction detail, Stainless Steel GE Café Appliance Package - includes the 30” Café Freestanding Range with baking drawer and griddle system, Café microwave with sensor cooking controls and convection cooking, and French door Energy Star Refrigerator with external ice/water dispenser and digital temperature display under cabinet lighting, Acacia Engineered hardwood flooring throughout, breakfast bar and pantry for additional storage.

Bringing humor to the kitchen and a delicious twist to every dish he creates, Executive Chef Zac Hoffman has felt the calling to cook since childhood, when at age 7 he asked for a recipe holder for Christmas. Zac’s favorite pastime is fishing on the Deschutes River, where he is constantly inspired by the bounty of his surroundings. He brings this creative passion to the Tetherow menu and the many special events he plans. An Oregon native, he proudly uses locally sourced products whenever possible. In the past 18 months, he has opened “The Row,” a Tetherow with great success and continues to plan, hire for and manage the kitchens for both The Row and Tetherow Grill.

MEET THE CHEF

Zac Hoffman Tetherow Grill

ON THE MENU pear and hazelnut salad with rogue creamery blue cheese and crispy proscuttio.

FEATURED BREWERY Ninkasi

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AmeriTitle CHEFS ON TOUR 2015 C U L I N A R Y E X C E L L E N C E M E E T S I N N O VAT I V E D E S I G N

MEET THE CHEF

Gene Soto Bowtie Catering Co.

ON THE MENU panzanella skewers chilled strawberry soup fatoush salad with za’atar cracker

FEATURED BREWERY Three Creeks Brewing

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FEATURED BREW

Palmer Homes | 686 NE Isabella Kitchen Features Orchard Hill joins the renaissance taking place in Bend’s Midtown district with new homes that combine traditional farmhouse architecture, convenient floor plans and eye-pleasing finishes. This home features a great room plan and island kitchen with solid surface countertops, farmhouse sink and a walk-in pantry, with three bedrooms and a bonus room upstairs.

Bowtie Catering Co. proudly offers catering services for your personal or business needs. We specialize in recognizable gourmet food, providing only the freshest, locally sourced products. We look forward to serving you in a number of different ways… Weddings, Bridal Showers, Rehearsal Dinners, Baby Showers, Private Celebrations, Holiday Gatherings, Corporate Receptions, Elegant Events & Meetings.

Saving Energy One Home at a Time

Inspired by the Bend Energy Challenge, local residents are doing their part in the nationwide energy-saving competition. By Bridget McGinn, for The Bulletin Special Projects

ERY

When Bend resident Lisa Seales learned that her landlord was contemplating replacing the windows in her home with energy-efficient models, she asked him to consider doing an energy audit first. She hoped to learn about the ways in which her home uses and loses energy, but what she did not expect was to see the audit team dash out of her house after reading the carbon monoxide levels from her hot water heater and furnace. It turns out that the older appliances were not venting to the outside as expected, but were instead off-gassing into her living space. “I had no idea the audit was going to uncover anything like that, something so drastic and dangerous,” said Seales. Instead of replacing the windows, her landlord replaced the appliances with modern, high-efficiency versions. Seales, who has since purchased the home, has plans to eventually address the windows, but for now is working on tackling the less expensive items that the audit recommended, including increasing insulation and eliminating leaks. Seales expects the changes to not only save energy, but to save money as well, and she wants to encourage others to have their homes assessed. Obtaining an energy audit for your home is one of the top recommendations made by the Bend Energy Challenge, an effort spearheaded by The Environmental Center to help Bend residents save energy and make their homes healthier and more comfortable. The program also enables our community to participate in a nationwide energy-saving competition with a $5 million prize. Bend is currently a semi-finalist in the competition, one of 49 other communities across the nation that have engaged their residents in efforts to reduce energy usage. The competition analyzes data on actual electricity

and natural gas use for all residential and local government accounts in the City of Bend, using data gathered in 2013 and 2014 as a baseline. “We are essentially competing against ourselves,” said Mike Riley, executive director of The Environmental Center. To participate, residents can go online where they take the Bend Energy Challenge Pledge, create a personalized energy plan and find all kinds of tips and other resources related to energy efficiency. The Bend Energy Challenge is partnering with the COBA Tour of Homes this year, providing educational information and resources at several of the homes on the tour, and highlighting ways that new homes can be energy efficient. A Neil Kelly home in Tetherow will be featured as one example of green building during the tour. “COBA’s tour is the pre-eminent home tour in Central Oregon — we knew we wanted to be part of that,” said Riley. Andy High, vice president of government affairs for COBA, is enthusiastic about the partnership with the Bend Energy Challenge and the Tour of Homes. “People are looking for energy upgrades and this is a great way to see what is out there both for retrofitting and also if you are building,” said High. “We look forward to being a small part of hopefully winning the competition.” The bottom line is that the key to winning the competition is for each resident in the community to be aware of their energy usage and to take steps to be more efficient. “There are so many things we can do that matter,” said Seales. “... we can start here and take personal responsibility in ways that don’t even really impact our lifestyles.”

WHAT CAN I DO? To reduce energy reduction in your own home, Riley suggest committing to these easy, DIY, low-cost changes: Wash clothes in cold water to use 90 percent less energy. Turn your thermostat up to 78 degrees in the summer and down to 68 degrees in the winter. Lower your hot water heater temperature to 120 degrees. Use power strips to turn off electronics. Change your lights to LED bulbs. If you are a Pacific Power or Cascade Natural Gas customer, get a free Energy Saver Kit with 12 LED bulbs at energytrust.org. Get an energy assessment and find out how to make your home more energy efficient. Sign up when you take the pledge. Upgrade old energy-guzzling appliances to efficient, Energy Star models. Go Solar. Sign up for a free quote when you take the Bend Energy Challenge pledge. To learn more about the Bend Energy Challenge and to take the pledge, plus access energy saving resources and tips, visit www.bendenergychallenge.org. To volunteer with the challenge, call 541385-6908, ext.11 or email hero@bendenergychallenge.org. For more details about the 2015 COBA Tour of Homes taking place July 17-19 and 24-26, visit www.connectiondepot.com.

Central Oregon Living | Chefs on Tour - Summer 2015 | 19

TAKING DINNER Outdoor kitchens redefine the concept of backyard barbeques. By Bridget McGinn, for The Bulletin Special Projects / photos by Kevin Prieto

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The McClearys enjoy their outdoor space with friends at a summer kick off party.

It only took a few parties in their home for the McCleary family to realize that their indoor space — particularly the kitchen — was just not large enough to meet their needs. “We have a few large gatherings every year from family reunions to staff parties for the school I work at, and the kitchen just did not have enough room or counter space to be comfortable,” said Scott McCleary. “We decided to create a space outdoors where people could gather and relax.” McCleary and his wife, Monique, set out to do a total revamp of the backyard of their home in Southeast Bend. The couple created not just an outdoor kitchen area, but an entire outdoor living space that includes a built in grill with burners, refrigerator, gazebo with gas fireplace, television and radiant floor heating, outdoor firepit, a water feature with three levels and a koi pond. There is also a separate area for children, complete with sandbox, playhouse and an area for games like cornhole and horseshoes. “It turned out better than we expected,” said McCleary. “We have even held

a wedding back there.” Having space outdoors to entertain friends and family is one of the key drivers for people looking to create outdoor kitchens. And it all starts with the grill, said Tyson White, who works in sales at Fireside, Inc. in Bend, specializing in high-end outdoor kitchen appliances. “A grill is the number one thing that people who are building outdoor kitchens come in looking for,” said White. “The main feature of an outdoor kitchen is to be able to cook and entertain and still be able to enjoy the weather

outside with friends.” Thor Erickson, who designed his own backyard around a hand-built wood burning oven, couldn’t agree more. He and his family affectionately call their wood burning oven “l’oven.” “Because it does that,” said Erickson, a chef instructor at Cascade Culinary Institute at COCC. “It cooks for people you love like your family, friends and neighbors.” Erickson uses his outdoor wood burning oven for almost everything, from making pizza for the neighbors

to cooking a turkey for Thanksgiving, baking bread and smoking meats. One of his favorite uses of the oven is for outdoor pizza parties. In addition to being able to spend time with guests enjoying the outdoors while preparing and eating together, another plus for the outdoor kitchen is that clean-up is easy. “That is the main thing we like,” said McCleary. “It is way more stressful inside, but with everyone outside the clean up is simple — with a hose.” For those contemplating adding an outdoor kitchen to their home there are many things to consider. While it can be costly depending upon the scale of the project, there is also a good return on the investment. “Outdoor kitchens are definitely a positive, and make properties more desirable,” said Chris Christianson, owner of Legacy Realty in Redmond. “It seems to get brought up more and more here in Central Oregon, the weather we have here just makes it so people want to be outside as much as possible, including while cooking.” Bill Sturm of Oregon Timberworks has built several outdoor kitchens in

Central Oregon Living | Chefs on Tour - Summer 2015 | 21

Central Oregon, and says the demand seems to come in waves, with the current demand on the rise. “Lots of people just want to be outdoors more even though sometimes it is hard to tell what the weather will be like in Central Oregon,” said Sturm. “They want to be outside and they don’t want to enclose the space, but will often add a roof and make an attractive structure to protect from the elements. Not too many people want to hang out getting wet, but are fine to be outside grilling if there is cover overhead, seating and a firepit.” Christianson says he has seen outdoor kitchens that cover a large range of investment, from $1,000 to $100,000. On the simple end, an outdoor kitchen might include a built in barbeque with a countertop and storage for equipment, a refrigerator and perhaps a sink. He’s also seen the other end of the spectrum with outdoor areas that include all the bells and whistles. “Some people just have a grill outside and other people have full outdoor kitchens with everything including a

dishwasher,” said Sturm. The usual construction requests for outdoor kitchens, according to Sturm, are power, water source and gas line. Power is needed for the refrigerator and some of the newer gas grills that also utilize power in addition to a direct gas line. “If you have a water line as part of your outdoor kitchen you need to have a way to winterize the line,” cautioned Strum. “Many people just opt for screwing in a hose for a cold water line, it is much easier to care for.” After researching the options, McCleary opted to not have a sink in his outdoor kitchen area due to the weatherization concern. His advice to others who are planning an outdoor kitchen is to give a good deal of thought to the project before beginning. “My advice is to use materials that can stand up the elements, and try and build in a place that is protected from the wind and where the sun is not baking the area. Include a lot of built in seating,” said McCleary. “And spend a lot of time on the plans.” Planning and research can come in handy when choosing the appliances for an outdoor kitchen. The average cost for outdoor kitchen appliances ranges from $5,000 to $15,000 according to White, and there are many options. He recommends those made of stainless steel, as they are built to withstand the outdoors and require very little effort to maintain. “Most people who come in have already done their homework and know pretty much what they are looking for,” said White. “A lot of people keep it simple and just plan on adding cabinetry around the barbeque. The biggest factor is really the size of grill you want. You have to think about how many people you want to cook for, and if you entertain a lot or not.” Regardless of the size or cost, an outdoor kitchen can be a pleasure for homeowners. McCleary and his family have talked about building a new home, but he is reluctant to leave, primarily because of his outdoor space. “I like to spend time hanging out in the back and it was a lot of work to create that space,” said McCleary. “I really don’t want to leave it, I’m kind of attached.”

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The good news for those who don’t have outdoor kitchens of their own is that the Cascade Culinary Institute at COCC is building a full outdoor kitchen this summer. It is expected to be up and running this fall, and will be an outdoor workspace where students can learn, and guests at the restaurant can eat. “It will have a state of the art wood burning oven, an Argentinian grill, wood smoker, and more,” said Erickson. “It has been a collaborative design process. I work with so many great chefs and instructors and we have all been asked to contribute design points.” As a culinary arts instructor, Erickson teaches his students about barbeque as a style of cuisine, noting that it has taken on a broader meaning in today’s culture. “Back in the 1950s and 1960s when the California outdoor cooking became so popular, the term “barbeque” was the closest thing people could equate it to,” said Erickson. “The phenomenon has lasted so long that now people have created these whole outdoor spaces and realms around cooking outdoors. It’s pretty cool.”

The Perfect Barbeque With so many choices on the market, taking some time to figure out what you want from your barbeque will ensure you pick the one that’s just right for you. by John Cal, for The Bulletin Special Projects I’ve been cooking professionally for more than half my life, and when it comes to grills, BBQs, and smokers, I’m still baffled. Do you use charcoal, pellets, or propane? Is it that important to have a side burner? Can’t I just cook my beans in the house? And is there a difference for which is best when cooking hotdogs or hamburgers, tri tip or steak, salmon or vegetables? “On the outside, they all look alike,” said Scott Holmer, owner of Patio World, who specializes in propane grills and creating outdoor kitchens and living spaces, “and so what happens is people end up with a low quality grill.” For many consumers, cost is often the one of the first considerations, but Holmer says one of the first questions to consider is how you plan to use your grill. “Almost every BBQ under $500 has a pretty short lifespan. You’re dealing with heat, juices dripping down on the mechanisms. Thing can corrode,” continued Hol-

mer. “But if you’re only cooking on it a few times a year, then that inexpensive grill can last 10 to 15 years.” An avid griller himself, Holmer estimates he uses his grill at least 250 days a year. “People complicate grilling. I believe in easy grilling. You want to spend time with your friends and family, not fiddling with your grill. … Propane allows you to control the heat across your grill and get dinner on the table quickly without having to wait for pellets or charcoal to heat up.” When investing in a higher end propane grill, Holmer says to look for one with multiple heat zone options and even heat distribution as well as replaceable parts. “The housing on a good grill should last 20 to 25 years, even with heavy use,” he said. “But you may need to replace a burner or heat dispersion bar before then. On cheap grills, replacement parts usually aren’t available and when it stops working, you have to replace the whole thing.”

Propane grills are also the leader in grill accessories, often with accessory burners to heat up a pot of beans or keep your BBQ sauce hot while you grill. Some even come with rotisserie options for whole chicken or beef roasts. “With a propane grill, you can really cook an entire meal start to finish, steaks, veg, some people even bake in them.” Another BBQ option that’s been gaining momentum in the last few years is the pellet grill, which has the advantage of the addition of wood smoke, flavoring your food. One advantage to the pellet grill is the addition of specific smoke flavors. “You can get mesquite, alder, applewood, whatever you want to permeate the meat,” said Craig Carroll, owner of High Desert Ranch and Home. “There’s a flavor and tenderness that you just can’t get with a gas grill.” Pellet grills, however, can run between $1,000 and $3,000 depending on the make

Central Oregon Living | Chefs on Tour - Summer 2015 | 23

explained Scott Gilchrist of Big R in Redmond, which carries a wide range of grill options including propane, pellet, and charcoal. “We even offer a smoker by Green Mountain Grill that has WiFi and you can control remotely through your phone,” he added. Gilchrist himself is a fan of the pellet grill and what it does to the flavor of grilled meat, but is also a proponent for getting the right grill for your own use. “Charcoal is great for the weekender. It’s cheap, and it’s portable. You can take it camping or boating by the lake. It’s also great for sear-

“There’s so much out there these days technology wise, that you can get the exact grill to fit your needs...” and model, and do take more time to prepare meals. While a propane grill gives you the ability to have a hamburger on the table in 10-12 minutes, with a pellet grill it can take half an hour. But pellet grill owners swear by smoke being the key element that flavors your food. “I used to have a propane grill, and I’ll never go back,” said Carroll. “Pellet grilling is about the experience just as much as it is about the food. Slow cooking gives you more flavor. Salmon gets that wonderful smokey flavor.” Carroll offers the Mak Grill at High Desert Ranch and Home, which is made in Dallas, Oregon, and comes with an optional external smoker box. “You can cold smoke cheese in it,” he said with a laugh. “People just don’t believe how much they’ll use it and how good their food can be until they try one.” “There’s so much out there these days technology wise, that you can get the exact grill to fit your needs,” 24 | Central Oregon Living | Chefs on Tour - Summer 2015

ing meat. When you move the coals, you can get both indirect and direct heat for different cooking zones,” he explained. “Propane has ease behind it. You don’t have to think about, which is great; and pellet grills ignite themselves and have the smokey flavor of charcoal, but keep going until you’re done.” The more you spend on whichever grill you choose, the more technology you’re going to get and usually the higher quality your grill’s components will be, but it’s important to not to go overboard, getting more grill than you need. “Do your internet research,” continued Gilchrist. “Decide which direction you want to go, and how much you’re actually going to use it. You don’t need a $3,000 grill if you’re just going to cook hotdogs on it twice a year. But you also may be excited to expand what you do if you have something more powerful. Either way, come in, ask questions. There’s a grill for everyone, and we all want the best tasting food we can get.”

SMOKERS

For centuries smoking has been a way of preserving and flavoring meat, and now more and more people are beginning to smoke at home again. There are many kinds of smokers, from charcoal smokers to drum, vertical water, propane, offset and even some smoke box methods that work in the oven or on the stove top. “There are lots of smokers out there,” offered Scott Gilchrist of Big R in Redmond. “It’s amazing how much flavor putting the wood chips in there adds. Deciding what’s right for you though, takes a little bit of research.” Cedar, applewood, mesquite, hickory, cherry: All of these woods are used in smoking. Herbs, tea leaves, as well as flavored charcoal, pellets and sawdust bricks can also be used in the appropriately corresponding smoker in both hot and cold smoking applications. Most smokers are built to solely hot smoke, the difference being that hot smoking both cooks and flavors the food with smoke, while cold smoking is done at low enough temperatures as to impart smokey flavor without cooking. However, the ability to impart a smokey flavor is what’s consistent across the board, and so when considering a smoker, the method of imparting said smoke flavoring is usually where preferences are developed. “Our smoker both hot and cold smokes,” said Craig Carroll of High Desert Ranch and Home. “I like to do everything from salmon to cold smoking cheese on it,” he said.

Carroll prefers the use of his pellet smoker for continual smoke applications. “It ignites itself and keeps going till you’re done,” he added. Aside from the pellet smoker, another to consider is the drum smoker, which often uses charcoal at the bottom as its heat source. Proponents of the drum smoker tout its superiority because as the meat juices drip onto the hot coals, the smoke created returns vaporized meat juices back to the meat for a concentrated flavor. A variation on the drum smoker is the water smoker, which contains a water bowl or pan in the smoking chamber. This addition of water creates humidity in the smoker, which aims to keep meat more moist and maintains more even cooking temperatures. But perhaps the most easily controlled method of smoking is the propane smoker which easily controls heat with a propane source and added wood for flavor. Because of the controlled heat source, propane smokers use far less wood for the same smoke time. The simplest method of all is the smoke box which is a straight forward two chamber smoker, one being a firebox used to create smoke, often with wood chips, and the other box either adjacent or above containing the food. This method can create uneven heat, but can also be easy and inexpensive for the beginning home smoker. Boxes come in a variety of sizes and can work on your grill, oven, or even stovetop.

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Central Oregon Living | Chefs on Tour - Summer 2015 | 25

Authentic Italian Pizza

ON THE GRILL!

Thereâ&#x20AC;&#x2122;s no need to preheat the oven for pizza night, just fire up the backyard barbeque and get ready for a tastebud sensation! By Annissa Anderson, for The Bulletin Special Projects / photos by Kevin Prieto

ITALIAN-STYLE PIZZA SAUCE (Makes about 2 cups) Fresh tasting pizza sauce can be made, simply, by hand crushing good quality whole peeled tomatoes.

INGREDIENTS: 28-ounce can whole peeled plum tomatoes, packed in puree (preferably San Marzano brand) Kosher salt, to taste

METHOD: Remove each tomato from the can; reserve puree in a medium bowl. Cut the tomatoes in half and, using your fingers, remove and discard the seeds. With clean hands, crush the tomatoes into a bowl. Return the crushed tomatoes to the reserved puree and stir in salt.

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nyone who has ever traveled in Italy knows the pizza there is incredible, and entirely different than most pizzas found stateside. Thin, slightly charred crust, topped ever so lightly with freshly made sauces and artisanal meats and cheeses are baked hot and fast to perfection every time. And while most of us lack a wood-fired pizza oven at home, nearly everyone has a grill. So start the fire and get grilling some authentic Italian pizza! Whether using a gas, charcoal or pellet fired grill, a sustained hot flame is needed to grill pizza. Keep in mind that an authentic Neapolitan pizza oven cooks at 700 to even 1,000 degrees Fahrenheit. With that said, aiming for somewhere between 400 and 550 degrees is more practical for home-grilled pizzas. All great pizza begins with good dough. Basic pizza dough is easy to make and requires just a few ingredients – yeast, water, salt, flour and sometimes sugar or olive oil. But since the dough needs time to rise, it is often made ahead of time and refrigerated or frozen until needed. If time is of essence, good quality dough can also be found in many supermarkets in the refrigerated or frozen section. Relative to creating a perfect crust are a couple of crucial pieces of equipment. A pizza stone – a round

ceramic disc made to withstand high temperatures and promote even heat – is a key element to grilling or baking homemade pizza. The stone helps to create a crisp, authentic-style crust. A pizza peel – a wide, flat wooden “shovel” – is the traditional Italian tool for sliding pizzas onto and off of the hot baking stone. To keep raw dough from sticking to a pizza stone or peel, sprinkle both generously with fine semolina flour before adding dough. Semolina flour, milled from durum wheat, is developed and grown especially for pasta and is perfectly textured for handling and moving pizza dough. Freshly made sauce is the next step to authentic-tasting pizza. Italians use a simple, uncooked tomato sauce as the base for most of their pizzas. Other commonly used sauces – like garlic cream sauce, homemade pesto or infused olive oils – are also made fresh and used to add flavor to the dough and accentuate the flavor of other toppings. When choosing toppings for grilled pizza, keep in mind that the cooking time will be quick. Thinly sliced meats and cheeses work best, sparingly used. Vegetables are often best when cut in small pieces and sautéed in olive oil to accentuate flavor before being placed atop the pizza.

The order for toppings is also important. Begin with a thin smear of sauce over the dough and follow with a lightly and creatively scattered design of meat, cheese and/or vegetables. Herbs are placed on top. In Italy, a handful of fresh arugula – also called rocket – is sometimes added after cooking, as is freshly shaved hard cheese. Cheese is something Italians take very seriously. While we usually top pizzas with a thick layer of standard shredded cheeses, Italians choose the cheese for pizza very conscientiously and based on how it will complement other ingredients. Fresh mozzarella – often made from water buffalo milk – is the most common, but other soft cheeses such as smoked mozzarella, fontina, ricotta and aged provolone are used as well. Hard Italian cheeses like pecorino romano, grana padano and parmigiano reggiano, should be freshly shaved or grated and sprinkled on pizza after baking, due to their delicate flavor and dryness. The ingredient arsenal for home-grilled authentic pizza is limitless. Try basic pizzas first, later expanding your pizza menu to include favorite food pairings and creative homemade sauces. Your passport to real Italian flavor will be fast, fresh and fabulous.

Central Oregon Living | Chefs on Tour - Summer 2015 | 27

Walnut Pesto and Zucchini Pizza

Pizza Margherita

(Makes 1 14-inch pizza)

INGREDIENTS: 1 8-ounce ball pizza dough 1 1⁄2 cups walnut halves ¼ cup grated Parmigiano Reggiano cheese 2/3 cup extra-virgin olive oil, divided, plus more for drizzling 1⁄3 cup heavy cream Kosher salt, to taste ¼ teaspoon crushed red chile flakes 1 small zucchini, thinly sliced Fine semolina, for dusting 1 ounce smoked mozzarella, thinly sliced 6-8 fresh basil leaves

METHOD: 1/ Puree walnuts, cheese, 1⁄3 cup oil, cream and salt, to taste, in a food processor until smooth. Heat remaining oil, plus chile flakes in a 12” skillet over medium-high heat. Add zucchini and salt; cook until golden, 8-10 minutes. 2/ Place a pizza stone on a hot grill for 20 minutes. Meanwhile, dust the dough ball with semolina flour. Press and stretch dough into a 10” circle, about 1/4-inch thick. Holding dough circle straight up and with fingers encircling crust, slide fingers around crust in a circular motion until dough in the center is stretched to about 1/8-inch thick (and about 14” in diameter). Lay the dough gently on a semolina-dusted pizza peel. 2/ Spread ½ cup pesto in a thin layer over dough, reserving remainder for another use. Distribute zucchini, cheese and basil leaves evenly around pizza; drizzle with olive oil. 3/ Slide pizza onto hot stone and grill over high heat with lid on until cheese melts and crust is puffed and charred in spots (about 3 – 4 minutes). Serve immediately.

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The Pizza Margherita is Italy’s most iconic, and serves as an example of how just a few, fresh ingredients are all that’s required for a flavorful pizza. This is a perfect pizza for cooking over the grill since the toppings benefit from quick cooking time.

INGREDIENTS: 1 8-ounce ball pizza dough 3/4 cup Italian-style Pizza Sauce (see recipe this page) 1/2 ounce fresh mozzarella, thinly sliced 6 large fresh basil leaves Fine semolina, for dusting Extra-virgin olive oil, to taste

METHOD: 1/ Place a pizza stone on a hot grill for 20 minutes. Meanwhile, dust the dough ball with semolina flour. Press and stretch dough into a 10” circle, about 1/4-inch thick. Holding dough circle straight up and with fingers encircling crust, slide fingers around crust in a circular motion until dough in the center is stretched to about 1/8-inch thick (and about 14” in diameter). Lay the dough gently on a semolina-dusted pizza peel. 2/ Spread sauce over dough, and distribute cheese and basil leaves evenly around pizza. Drizzle with olive oil. 3/ Slide pizza onto hot stone and grill over high heat with lid on until cheese melts and crust is puffed and charred in spots (about 3 – 4 minutes). Serve immediately.

Rhythm of Life from the

SADDLE

The Wilson family shares thier life with guests from all over the world. By Kimberly Bowker, for The Bulletin Special Projects / photos by Kevin Prieto

Central Oregon Living | Chefs on Tour - Summer 2015 | 29

midst old family photos of the ranch, and near hanging cowboy hats and looped lassos, visitors gather around the breakfast table sipping Central Oregon coffee out of

handmade mugs. Those who sit around the table may be cowboys working on the neighboring ranch, or travelers from the Ukraine, or quilters from Sisters, or movie directors from California, or senators from Washington DC. They may swap stories for hours, surrounded by the ancient Eastern Oregon landscape in a house ordered from a Sears Roebuck catalog more than 100 years ago. Here, everyone is family. “That’s western hospitality -- to always have an open door policy,” said Phil Wilson. Phil owns Wilson Ranches Retreat Bed & Breakfast near Fossil, Oregon, along with his wife, Nancy. The working cattle ranch is a place of family and history with 9,000 acres, but also acts as a Bed & Breakfast, welcoming everyone

to reconnect with the land, with themselves, and with one another. In the western landscape, with this western family living genuine western values, it is possible to return to one’s roots, and to remember what is important to each of us. “You see the progression of [the guests] starting to relax and enjoy their surroundings and be at peace with themselves,” Phil said. “That’s the most rewarding thing.” The four-generation ranch started with a pasture, purchased by Phil’s great grandfather in the 1890s, where he kept spare horses from his livery stable. Both Phil’s and Nancy’s ancestors homesteaded in Oregon in the 1800s. Some moved while building the railroad, or because the Willamette Valley had become too crowded by the 1870s. The ranch continually grew and evolved with the family. Phil remembers growing up and having big crews of ranch hands eating dinner around the table. It was an eclectic bunch of people, he recalled. Eating would take 15 minutes, and then they would linger at the table for a few hours.

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The well-read group - many who consumed The Oregonian and The Wall Street Journal – might tease one another for the day’s mishaps, share knowledge, and partake in sparring political debates. Now, those memories are made over the breakfast table, at the working ranch Bed & Breakfast. Phil and Nancy were married in 1970, and in 2000, they officially opened the ranch to guests. It was a natural progression, since the Wilson’s pioneer hospitality meant that there were often friends and relatives already staying at the ranch. Soon, unknown friends of friends were visiting the Wilsons, who likened their home to Grand Central Station with all the comings and goings. In the past 15 years, more than 33,000 guests have stayed at Wilson Ranches Retreat. Laminated maps on the walls are covered in pins that denote the origins of visitors. Guests travel from around the world to ride horses, gaze at the stars, watch the birds, study local geology,

fish, hunt, and, sometimes, simply to get away. “Everyone lets go,” Nancy said. “They come and relax and share their lives. There are lots of tears shed here.” The tears fall for all kinds of reasons, from laughing to healing. They are sometimes shed at the breakfast table, where the Wilsons cook and serve eggs, bacon, biscuits, oatmeal or German pancakes. It’s “nourishment for the body and soul,” explained Kara Wilson Anglin, who is one of the Wilson’s three children and who works on operations with her husband, Brian Anglin. It is a place for “unplugging and reconnecting,” she added. At one particular three-hour breakfast, a blind man played guitar with a musician from New Jersey, as a 14-year old girl sang with them. Everyone was in tears, Nancy remembered, and guests had to practically crawl under the table if they wanted to leave. “We almost feel that this is sacred ground,” Nancy said. “People are drawn here to heal.”

The landscape, painted with muted colors of sage, rust, and charcoal, feels still and ancient. The ranch, three miles west of Fossil, is in the John Day Basin and near the John Day Fossil Bed National Monument. The area’s dry climate has preserved 40 million years of geologic and ecological change. The ranch, at an elevation between 2,500 and 4,000 feet, is home to deer, elk, antelope, coyote, bobcats and cougars. It rests under an open sky, with a natural musical score of birdsong and nature. “The fun and entertainment is being on these sacred lands and taking a step back in time,” Kara said. Slowing down to live the historic western values of integrity and honesty on the ancient land, guests may also participate in daily operations of the ranch. Depending on the season, they may assist in moving cattle to different pastures, ride the fence line, check stock water, find a stray cow, watch branding, or witness birthing of calves. “We have a wonderful opportunity to ed-

ucate guests about the work and blood and sweat and tears and love that goes into raising a herd,” Phil said. Guided horseback rides are always available across the ranch for all guests, some whom have never been on horses before. Members of the ranch crew, such as Kara’s husband, Brian, lead guests through the Junipers and Aspens, pointing out rocks that Native American used as mortars, or sharing anecdotes from the founding fathers of the region. “Each experience is unique and different,” Brian said. The local teacher, by day, explained that one of his favorite parts about working on the ranch is observing the children return through the years and grow up making memories on this land. Gayle and Dave Lee, from Paradise, Ca., started visiting the ranch in 2006 after learning about it from a hunting and fishing expo. The couple continually returns every few years. “It’s always very comfortable,” Gayle said. “You know you are always welcome here.”

Central Oregon Living | Chefs on Tour - Summer 2015 | 31

“We have a wonderful opportunity to educate guests about the work and blood and sweat and tears and love that goes into raising a herd,”

The unassuming farmhouse offers six rooms, sleeping a maximum of 25 guests. A series of pear trees in the back yard were planted at the turn of the 20th century. The rooms are decorated with western antiques, including handmade lamps from deer horns and curtain rods crafted from horseshoes. A rack of already worn-in boots of various sizes, creased with ranch dirt, are ready in the basement for guests to use. The Pioneer Room is especially decorated with old photographs of family history. “We had to have this room with family photos,” said Nancy, “because of the history. It’s so good to share the story – that’s what we stand for.” Guests can easily procure extra quilts and bedding from the antique trunks open in the hallways, and they might even notice the mallard hanging

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upside down on the wall before a staircase. It hangs there as a sign to “duck” underneath the low overhang. Most everything at the ranch is served with a helping of genuine and good-hearted humor, just like you would find being part of the family. “Soon they relax and start acting like we do,” Phil said. The family works every day, and often conducts business in the saddle, riding to and from the varying needs of the ranch. Guests sometimes join them, living a slower rhythm riding over the open land. “They come from the city and their jaws are clenched and they have that 60 MPH drive they go through life at,” Phil said. Soon, out in the saddle riding with the family, Phil notices guests relax and see what surrounds them, “and they go whew – that’s pretty.”

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FREE STATEWIDE DELIVERY* Central Oregon Living | Chefs on Tour - Summer 2015 | 33

INSPIRING OUTDOORS Sometimes it’s what’s on the outside that counts! by Lauren Davis Baker, for The Bulletin Special Projects Newsflash! Bend is moving away from the traditional ‘lodge look’ with its muted browns and greens, to a sleeker, more contemporary style, both in the home and out. Complements Home Interior’s Patti Juber refrains from sighing in relief, but you can hear it in her voice. “Most of my clients are moving away from understated neutrals to more trendy color choices,” she said. “Think white on white with a pop of chartreuse. Or, mix three to four patterns in navy blue.” Whether you’re updating your backyard and deck or patio, or starting from scratch, using trending colors will add a fun and fresh look. Patio World’s Paula Dutton agrees that this year’s colors are playful and punchy. “Terra cotta and shades of orange are the colors of the season,” she said. Add a splash of color with affordable accessories such as rugs, side tables, lanterns and pillows. Or if your budget allows, update your tables and seating to embrace the outdoor living-room concept—a trend which shows no signs of slowing. To get started, think furniture versus ‘patio set.’ Glass-top and mesh tables have fallen out of favor, so

choose wrought iron, aluminum, or wooden tables for a contemporary look. Replace metal-framed patio chairs with durable, woven-resin armchairs and sofas. Add upholstered ottomans for additional seating or stretching out on a gorgeous afternoon.

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When you want a little less sun, Shade on Demand’s Dave Latimer suggests adding a pergola or lattice patio cover that lets you custom-tailor your exposure. In some models, a remote control tilts the louvers up to 160 degrees, shutting out sun, rain, or snow. “Retractable solar screens or clear vinyl windows give you even more ability to climate control your backyard living space,” Latimer said. Or, add drapes to patio structures to block sun and wind in an elegant fashion. Outdoor umbrellas provide shade while helping to define your dining area. When the sun sets, an umbrella with built-in LED or clip-on lights can lend a magical air to the evening. Further the mood by hanging strands of Edison lights, also known as party lights. Choose white lights with simple bulbs or whimsical lanterns, depending on your mood. Top tables with battery-operated candle lanterns to add warm and subtle indirect light. Finally, lengthen your day with an outdoor fire pit or yard heater. Tabletop gas and propane fire pits allow guests to stay comfortable even if the temperature drops. Whether you’re looking for an affordable update or a complete overhaul, here’s a list of products your backyard is asking for.

BACKYARD TRENDS: CANDLE LANTERNS Battery-operated candle lanterns come in all shapes, sizes, and styles. Choose clean, simple lines, rich jewel-tones, or romantic ironwork, depending on your decor. Yes, you can use real candles, but faux candles are durable and reduce fire risk. Available at Target, World Market, and Pier One Imports $29 and up. OUTDOOR RUGS Add color and the feel of an outdoor room with a rug. Choose a woven plastic rug for ease of cleaning - as in, hose it off! Available at World Market, Patio World, and Target $29 and up, depending on size and material. Garden Stools From distinctly modern to elegant and ornate, garden stools work as side tables, plant stands, or a way to showcase an outdoor art piece. Whether you choose ceramic or metal, a quick and easy way to add a stylish accent. Available at Pier One Imports and World Market, starting at $49. OUTDOOR UMBRELLAS Shade your patio table or your outdoor kitchen. Umbrellas come in sizes to match every lifestyle and colors for every home under the sun. Purchase one with built-in LED lights for an after-dark glow. Available at Patio World, Pier One Imports, and Target starting at $199 without lights; Patio World $1,200 with lights. ADD ON UMBRELLA LIGHTS Accessory lights clip to your umbrella stand, for instant effect. The battery-operated Vega light comes with four or six lights and starts at $75. For the techie in your life, the Serenata includes lights, a temperature read-out, iPod dock, and built-in radio. Available at Patio World, starting at $185. BOATWOOD FURNITURE Tables and chairs made of reclaimed boat wood add a fun and colorful look to any deck or patio. A great conversation piece and accent. By Warehouse 2120, available at Patio World, starting at $700. GAS FIRE PIT TABLES Everyone wants one! The OW Lee fire pit has a porcelain tile top that comes in several styles. Chat height provides you and your guests more benefit from heat, while the round shape encourages conversation. Add a lazy susan when not using heat, to give you a fully-functioning table. Available at Patio World, starting at $1,800.

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Easy Edibles While the high desert climate can make growing your own fruits and vegetables challenging, keeping it simple means keeping it successful. by Ben Montgomery, for The Bulletin Special Projects / photos by Kevin Prieto

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Cindy Jeffers loves the enthusiasm novice growers show for edible gardening in Central Oregon. It’s their frustration she finds disconcerting. “It’s amazing how much more interest people have in [edible gardening], and that’s really exciting,” said Jeffers, the long-time manager of Landsystems Nursery in Bend. “But there’s so many brand new gardeners out there that a lot of times don’t know what to buy or plant in their gardens. So they struggle, and then they say you can’t grow anything here. That’s really sad to me.” That frustration is certainly understandable, says Amy Jo Detweiler, associate professor of home and commercial horticulture at the Deschutes County OSU Extension office in Redmond. Detweiler points out that novice Central Oregon growers get the pleasure of beginning their new hobby with three strikes against them: a significant fluctuation in temperature between day and night, a short growing season, and our lessthan-ideal soil. “It can take lots of trial and error,” she said. And yet, new gardeners thrive on the feeling of accomplishment – the sweetest berry or the snappiest of peas that helps them build confidence going into year two, three, five and 10. For such novices, Jeffers regularly offers this advice: “Start simple, and you will be successful,” she said. “You can grow a lot of things here successfully. The key is finding the right edibles for [Central Oregon] and its growing season.” Fortunately, Jeffers, Detweiler and others lent their expertise in helping us compile a list of “easy edibles” for local gardeners of all levels. Give these a try, and you’ll no doubt earn your green thumb for the year: LETTUCE/MIXED GREENS Growing lettuce and mixed greens is a real confidence builder for the Central Oregon novice, said Detweiler, as they can be direct seeded in low temperatures, are frost-tolerant and don’t require much sunlight. “You can direct seed when the soil temperature is around 40 degrees, the seeds will germinate really easy, and they will continue to grow until the really hot part of the summer,” Detwiler said. Then they will go to seed. Until then, keep harvesting with a pair of scissors or a sharp knife, and the leaves will keep coming back.

SPINACH & KALE According to Giovanna Cloward, owner of Galveston Gardens in Bend, spinach and kale fall into the same category as lettuce, though when eaten, they boast health benefits that have earned them the title of “superfoods.” “All the leafy stuff is easy and fast to grow, but they need to be cool,” she said. “Plant in partial sunlight or, better yet, under the tall plants in your garden, and watch them thrive.” CARROTS & BEETS Like greens, both carrots and beets can also be direct seeded in cooler weather, though they prefer a slightly higher soil temperature of 45 to 50 degrees, Detweiler said. But that’s only half the selling point. “With both, you can actually plant two crops in a typical growing season,” she said. “The first round would have to be planted planted in April or early May to be harvested in late July, and then you can re-sew a month or so later.” Detweiler added that carrots can often hold in the ground through November. Beets need to come out of the ground sooner – by October. SNOW/SNAP PEAS These sweet snacks are naturally cold tolerant (notice a theme?) and can be direct seeded when the soil temperature is between 40 and 50 degrees – around the time you plant your carrots. “They grow really well around here,” said Cloward. “Just plant them next to something with shade.” BEANS Considered in a similar category as peas, beans require planting a little later in the season – in June, both Detweiler and Cloward agreed, but no later than the Fourth of July. Look for a soil temperature of around 60 degrees. “Whether bush or pole, beans will make you feel successful in a short period of time,” Detweiler said. “Harvest will be in August or September for these.” STRAWBERRIES & RASPBERRIES No need for a drive to the Valley or through the Fruit Loop near Hood River for sweet strawberries or raspberries. Both perennials grow very well right here in the High Desert. “Once in the ground, they don’t require a lot of maintenance or fertilization,” Detweiler said. “Just put them in the ground and watch them grow.”

Both plants are cold-hardy and can survive Central Oregon winters. Raspberries, however, require some annual pruning. MINT This herb grows so well in Central Oregon that it can take over your plot. To prevent this, plant in containers and watch them thrive – that is, so long as you plant your mint in pairs, says Cloward. “It must pollinate, so plant two or more so the birds and the bees can do their thing,” she said. SUNFLOWERS According to local gardeners, it doesn’t get much simpler than sunflowers. Plant the seeds in late May or June, and provide edibles for people and wildlife come fall. “You sew the seeds, they come up, and they’re super drought-tolerant,” Detweiler said. “Once they’ve matured, you can leave the seeds for the birds, or you can use them for yourself.” All local garden experts agree that Central Oregon soil requires annual amending and plants require regular watering during our dry summers. Consult your local garden center, master gardener or OSU Extension (extension.oregonstate.edu/deschutes) for information, workshops and classes.

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GARDEN CALENDAR

by Amy Jo Detweiler / Special to The Bulletin

LATE JUNE

• Native plants will attract native beneﬁcial insects and pollinators.

• Continue to water your lawn 4-6 inches per month as needed.

• Most lawns in Central Oregon are composed of Kentucky bluegrass, ﬁne fescues, and perennial ryegrass and prefer a mowing height of 1.5 inches to 2.5 inches for optimal turfgrass health. Mowing height is considered the most important cultural practice for growing great turf. If you are mowing your lawn too short (scalping the blades of grass) this will lead to a weak stand of grass. You should be mowing between four to six times per month during the summer.

• Plant trees, shrubs, perennials, and annuals anytime during the growing season.

• Plant garlic and cold season crops.

• Installing a new lawn? Consider using turf type tall fescue, this is a more drought tolerant and low maintenance lawn for Central Oregon. • Lawns can be fertilized late June through early July at an application rate of 1 pound nitrogen per 1,000 square feet using soluble or mixed soluble – slow release nitrogen fertilizers. Optimum ratios for N-P-K materials range from 3-1-2 to 6-1-4. You may also choose to use straight nitrogen materials such as ammonium sulfate or complete fertilizers containing N-P-K. •Continue to water your vegetable garden consistently and fertilize as needed. Even consistent moisture will help improve the quality of your harvest. •Aerating your lawn followed by an application of ﬁne compost on top of the lawn(1/4”) will help reduce water use. Aeration will relieve compaction, remove some thatch and the additional compost will feed the soil and improve the water holding capacity of the lawn.

JULY • If you are trying to conserve water in the landscape prioritize watering trees first, followed by shrubs, perennials and turf. The latter three are less expensive if needing to be replaced. • Another way to reduce water use in the landscape is by using mulching materials around your landscape plants to help conserve moisture. • Pinch back annuals to keep them full of blooms. • Plant flowers that attract beneficial insects including catmint, coreopsis, coneflowers and penstemons.

• Deep water your trees, shrubs and perennials every ﬁve to seven days.

• Harvest potatoes when the tops die down. Store them in a cool, dark location until use.

• Protect your berry crops from birds with bird netting.

• Fertilize cucumbers, summer squash, and broccoli, white harvesting to maintain production.

• Stake tomatoes, delphinium, hollyhocks, lupine and other tall plants.

• Harvest raspberries and ever-bearing strawberries.

• Protect your vegetable garden from ﬂying insects using row cover.

• Clean up the leaves and fertilize strawberry beds.

• Plant seed beans, and harvest broccoli, peas, lettuce and radishes.

• Prune away excess vegetation and selectively remove new blossoms on tomatoes; this will improve the quality and ﬂavor of your existing tomatoes.

• Keep your potatoes and tomatoes consistently moist by watering thoroughly; this will produce better quality crops. • Time to harvest beets, broccoli, carrots, kohlrabi, leeks

AUGUST • Be sure and give your turf and landscape plants additional water if needed during the hottest days of summer. • Spider mites prefer our hot and dry environment, especially the weather during the month of August, and they target speciﬁc ornamental shrubs and perennials such as arborvitae and holly hocks. These tiny insects can be controlled by jet spraying more resilient plants with water from your garden hose. This blast of water will kill the spider mite on contact or knock it off the plant to prevent further feeding damage. For larger infestations on more tender plants, a miticide may be necessary. • Living in a wildﬁre prone area? Check out Fire-Resistant Plants for Home Landscapes at http://extension.oregonstate.edu/catalog/html/ pnw/pnw590/ . • Check leafy vegetables for caterpillars. Control with Bacillus thuringiensis (Bt). • Avoid fertilizing your lawn during this month. The hotter temperatures are more stressful for turfgrass and you do not want to encourage excessive growth.

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SEPTEMBER • Harvest beans, broccoli, cabbage, carrots, chard, cucumbers, leeks, lettuce, potatoes, and radishes. • Plant asters, mums, pansies, and ornamental kale for fall color. The Michaelmas daisy or New York aster varieties ( Aster novi-belgii) provide great fall color for central Oregon and also a great cut ﬂower. • Harvest plums, pears, and Asian pears if ready. • Having trouble with voles or other wildlife in your landscape? The University of Nebraska has an excellent website that provides management information on many of our most troublesome critters. To check out this leading resource go to: http://icwdm.org/handbook/index.asp • Deep water your trees, shrubs and perennials every five to seven days.

• Kentucky bluegrass, perennial ryegrass, and tall fescues are some of the better choices for seeding or sod in Central Oregon. Consider a blended mix of grass seed for drought tolerance. For more information on establishing a new lawn go to http://extension.oregonstate.edu/deschutes/sites/ default/files/ec1550.pdf Water your lawn approximately three times a week at 1.0 to 2.0 inches per week.

• Dethatch or aerate your lawn if necessary. Thatch is a layer of living and dead grass stems and roots. If your thatch layer is a half inch or greater, it can prevent water, air, and nutrients from penetrating the soil and reaching the roots of your grass; resulting in dry spots. Thatching allows new grass shoots to grow in thick and lush. Thatching should be done every other year, particularly in lawn consisting of 100% Kentucky Bluegrass. Aeration, the process that pulls out plugs should also be done every other year in spring or fall. This process helps relieve compaction and opens up the soil for adding soil amendment or reseeding. • In late September, plant spring flowering bulbs such as daffodils, tulips and crocus. Work phosphorus into the soil below the bulbs. Remember when purchasing bulbs, the size of the bulb is directly correlated to the size of the flower yet to come in spring.

CALENDAR OF EVENTS

• July 25th - Class on Extending Your Sea-

All events are offered by the OSU Extension Service Master Gardeners and are free unless otherwise noted.

• June 27 - Class on Garden Pests and

Diseases, 9:30 a.m. at Northwest Crossing Community Garden in Bend. On Northwest Crossing Way near Summit High School.

• June 27 - Class on Loving Your Land-

scape: Garden with Perennials and Grasses, 10:30 a.m. at Hollinshead Community Garden in Bend on Jones and 12th.

son, 9:30 a.m. at Northwest Crossing Community Garden in Bend. On Northwest Crossing Way near Summit High School.

• August 15th - Class on Harvesting and

Replanting at 10:30 a.m. at Hollinshead Community Garden in Bend on Jones and 12th.

• August 22 - Class on Planting Fall

Garlic, Onions, Shallots, Leeks at 9:30 a.m. Northwest Crossing Community Garden in Bend. On Northwest Crossing Way near Summit High School.

• July 11th - Class on Timely Tomato Tips

• August 29th - Hollinshead Community Garden Open House from 10 a.m. to 3 p.m. on Jones and 12th.

• July 18th - High Desert Garden Tour presented by the OSU Extension Service and OSU Master Gardeners. View seven gardens in the Bend area from 9 a.m. to 3 p.m. Self-guided tour. Tickets are $10 and will be available July 1 in several locations. For more information call 541-548-6088.

• September 19 - Class on End of Season

at Hollinshead Community Garden in Bend at 10:30 a.m. on Jones and 12th.

Garden Care at 10:30 a.m. at Hollinshead Community Garden in Bend on Jones and 12th.

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