The Bite of Bend announces St Charles Health System Bite Week presented by Whole Foods and Cascade Culinary Institute: eight days of exciting culinary events in Central Oregon! Don’t miss this unique lineup of demonstrations, dinners, classes, and cocktail experiences. Join Oregon culinary stars in more than two-dozen events. With events for every palate, the inaugural St Charles Health System Bite Week presented by Whole Foods and Cascade Culinary Institute will usher in the most exciting and interactive Bite of Bend yet!
Sunday, June 23rd
World Cuisine Demonstration: Salads and Salad Dressings with Navidis Olive Oils
Location: Cascade Culinary Institute, Demonstration Theatre Time: 1:00pm Price: $12
Navidis olive oils and vinegars will show you how to use specialty oils and vinegars to recreate the flavors of Italy, France and Asia with fresh and local produce. Inspired oils and aged or flavor infused vinegars add a whole new dimension to your salads and vegetable side dishes.
Farm to Fork Class: Brian Tremayne of Primal Cuts Butchery Class
Location: Cascade Culinary Institute, Kitchen Classroom Time: 3:00pm Price: $55
Brian will show you how he butchers an entire pig and speaks to the uses for each cut of meat. Learn which cuts make the best-pulled pork, house-made bacon, sausages and chops. Brian will demonstrate how he makes his signature sausages with plenty of samples available to try. Mathew Perry of Savory Spice Shop with be on hand to show you how he incorporates his flavorful salts, spices and rubs to create your very own “house rub”. Sausage, wine and cheese provided.
Brewed, Shaken and Stirred Dinner: Scott Neuman of Portland’s Oba at Hola
Location: Hola Time: 6:00pm Price: $125
A Downtown favorite, Hola restaurant’s Chef Jose Rivas will host executive chef Scott Neuman from Oba, a restaurant in Portland’s famous Pearl District. Neuman’s innovative cuisine explores vibrant flavors from Spain, Portugal, and the Caribbean and across the Americas. Oba’s menu is where bold Latin traditions, spices and preparations meet seasonal and local ingredients. Chef Neuman along with Hola’s Chef Jose Rivas will make this a spectacular night of exciting food and flavors in downtown Bend. Pre-dinner cocktails provided by Zircon Azul Tequila, in partnership with the NW Spirits and Mixology Show.
Monday, June 24th
World Cuisine Class: The Wonderful World of Cheese: Global vs Local
Location: Whole Foods Time: 4:00pm Price: $40
Whole Foods Market Specialty Team provides you with the knowledge of all things “cheese”. In this in depth class you will learn the nuances that milk, aging and flavoring brings to different cheeses. Understand different styles of cheese making. Witness a in house cheese making demonstration. All while tasting different local and imported cheeses. And of course we include a little wine with that cheese!
Food for Thought Demonstration: Herbal remedies, Teas, Salves and Tinctures
Location: Cascade Culinary Institute, Demonstration Theatre Time: 4:30pm Price: $8
Holly Hutton, of Herbal Goddess Medicinals LLC is an herbalist with a private practice here in Bend. Holly will explain how she uses herbs for making natural medicine, teas, salves, and tinctures. She will also speak to her work as a tri-county community garden coordinator with the Central Oregon Intergovernmental Council and with Oregon State University Extension at Warm Springs as the garden coordinator. She is also deeply involved in the advancement of local food initiatives and serves on the Central Oregon Food Policy Council. Let her show you how you can use natural herbs for your health and well-being.
World Cuisine Class: Three Great Chefs, One Great Evening
Location: Cascade Culinary Institute, Demonstration Theatre; Time: 5:00pm; Price:$60
Three of Bends most celebrated chefs, Steve Helt, executive chef and owner of Zydeco Kitchen and Cocktails, Juri Sbandati, executive chef and owner of Trattoria Sbandati and Matt Neltner formerly of Kokanee CafÉ in Camp Sherman and now executive chef and owner of the newly opened Blue Pine kitchen and bar will come together to demonstrate how they make some of their tried and true signature dishes. These three are pioneers of the Bend restaurant scene have stood the test of time for outstanding food and service. They come together for one night serving up their favorite food and give you an insight to the secret of their success.
Tuesday, June 25th
Farm to Fork Dinner: Ken Rubin, Whole Foods and Students of the Cascade Culinary Institute
Location: Elevation Time: 6:00pm Price $75
Chef and Instructor Ken Rubin along with the students of the Cascade Culinary Institute will roast an entire Wild Boar along with preparing side dishes (ingredients provided by Whole Foods Market). The dinner will be served at Elevation Restaurant on the Cascade Culinary Institute campus. The VP of Curriculum at Rouxbe online, Rubin believes that culinary students should be trained to get involved in every facet of the industry that requires a culinary lense.
Brewed, Shaken & Stirred Demonstration: Flips, Fizzes and Punches with Lucy Brennan
Location: Cascade Culinary Institute, Demonstration Theatre Time: 5:00pm Price: $12
The Art of the Summer Cocktail featuring Bendistillery presents, Lucy Brennan. Consistently noted as one of the nation’s top mixologists, Lucy Brennan is world renowned for her inventive cocktails that marry fresh ingredients and spirits. Her one of a kind concoctions, fabulous Portland, Ore. restaurant and lounge, Mint 8/20, and dedicated following, have earned her many accolades as she actively reinvents today’s cocktail culture.
Wednesday, June 26th
Farm to Fork Class: Cooking to the Season with Ken Rubin
Location: Cascade Culinary Institute, Demonstration Theatre Time: 6:00pm Price: $60
Rubin, who spent his 20s working as a food anthropologist, cooking instructor and editor for Le Cordon Blu’s chefs.com website in Austin before accepting the Rouxbe position last year, will walk you through a menu using local and seasonal ingredients. By highlighting the season, he believes you will come up with some of the simplest, best tasting recipes ever!
Food for Thought Class: Nutrition & Cooking
Location: Cascade Culinary Institute, Kitchen Classroom Time: 6:00pm Price: $25
Emphasizes cooking skills to prepare nutritious and delicious foods. Nutrition education is paired with culinary skills to easily and safely prepare foods that improve health and excite your palate. This cooking class will also expand upon the genre of vegetarian and vegan food.
Food for Thought Dinner: Vegan, Vegetarian and Very Delicious
Location: CHOW Time: 6:00pm Price: $75
Chef David Touvelle and Shawn Harvey, owners of CHOW and their incredibly talented staff will host a dinner spotlighting vegetarian and gluten-free fare. David was one of the pioneers of the “local” food movement in Bend and CHOW is on the forefront of the gluten-free, vegetarian and vegan food scene. Enjoy the rare treat of CHOW at night with an innovative and locally sourced dinner that will showcase the reasons that make CHOW is a Bend favorite. Pre-dinner cocktails provided by Batch 206 Gin, in partnership with the NW Spirits and Mixology Show.
Thursday, June 27th
Farm to Fork Demonstration: Behind the scenes at Locavore
Location: Locavore Time: 5:00pm Price: $15
Central Oregon Locavore takes local to a whole new level. The Bend-based non-profit runs a locals-only indoor marketplace, multiple on-farm education programs and quarterly farm to table dinners. Come and meet the areas local farmers, food producers and drink masters during the Bite Week Locavore Local Social. Enjoy samples of local food, beer, provided by Three Creeks Brewing, and wine as well as live music by Five Pint Mary and dancing. Show your support and come help Locavore Make Local Happen!
Brewed, Shaken & Stirred Dinner: One Intoxicating Evening
Location: 10 Below Time: 6:00pm Price: $75
10 below restaurant in the beautiful Oxford hotel with host a spirited dinner with the entire five course meal being prepared using wine, spirits and liquors. Taste how these libations bring extraordinary flavor to every plate and each course will be paired with a signature cocktail.
Friday, June 28th
Food for Thought Demonstration: Veggies Galore
Location: Locavore Time: 3:00pm Price: $10
A vegetable rich diet provides abundant antioxidants that help keep away diseases like cancer, cardiovascular problems and strokes. They improve overall health and keep the internal system in perfection condition. In this demonstration, we will provide creative ideas for preparation, talk about selection and best storage of vegetables and touch on merits of organic versus conventional vegetables.
Food for Thought Demonstration: Eating Well with Diabetes
Location: Locavore Time: 4:30pm Price: $10
Learn the latest information on eating well for diabetes. This demonstration will include ideas and examples of healthy whole foods that will stabilize blood sugars and taste great. We will provide meal and snack examples along with shopping tips to show that eating healthy can be quick and simple.
Food for Thought Demonstration: Functional Foods
Location: Locavore Time: 6:00pm Price: $10
A functional food is a food that moves beyond the necessity to provide additional health benefits that may reduce disease risk or promote optimal health such as nuts, fruits, grains and vegetables. Other foods are fortified, enriched, or enhanced to have a potentially beneficial effect on health when consumed as part of a varied diet on a regular basis. In this demonstration we will explore various functional foods, taste test some of these foods and learn how to incorporate them into your every day diet.
Sunday, June 30th
World Cuisine Dinner: Fusion Night
Location: 5 Fusion Time: 6:00pm Price: $150
Chef Joe Kim and the staff at 5 Fusion will host special guest Chef Nong Poonsukwattana of Nongs Khao Man Gai one of Portland’s hands-down favorite food carts. Nongs famous chicken and rice is the epitome of simple-meets-soulful as her fans declare it “absolutely crave worthy”. Nong has been recognized in Bon Appetite magazine and been a feature on the Cooking Channels “Unique eats” for her deceptively simple combination of poached chicken, flavorful rice and a pungent sauce that is a staple of Thai street food. Violin virtuoso Aaron Meyer will also perform at this one-of-a-kind special event.