Recipes

Obsidian Stout — Shallot Cream Sauce

by Chef Brian Kerr of Deschutes Brewery & Public House 1044 NW Bond St., Bend • 541-382-9242 • www.deschutesbrewery.com   Ingredients 4 oz butter 4 oz minced shallots 1 oz minced garlic 6 fl oz Obsidian Stout beer 6 fl oz beef broth, richly flavored 1 cup rich tomato puree 1/2 tsp freshly ground black pepper 1/2 tsp sea salt 8 fl oz heavy cream 2-4 Tbls chilled butter 1/3 cup finely chopped curly parsley…

Read More

Crab Cake Poppers Wrapped in Bacon with Goat Cheese & Avocado

by Rockin’ Dave of Rockin’ Dave’s Bistro & Backstage Lounge 661 NE Greenwood Ave. in Bend • 541-318-8177 Ingredients ¼ cup Onion (minced) ¼ cup Celery (minced) ¼ cup Red Bell Pepper (minced) 3 ea Green Onions, sliced thin ½ T Fresh Parsley (chopped fine) 1t Chili Powder ½ t Garlic Powder ½ Fresh Dill (chopped fine) 1 Egg (beaten) ½# Dungeness Crab Meat (fresh) 6 ea Ritz Crackers (crushed) 6 ea Fresh Jalapeños (halved,…