Recipes

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A Taste of Passover with Guest Chef Monty Brecheen

Roasted Lamb with Honey-Mint Sauce, Caramelized Carrots, Grilled Squash, and Charoset

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Coq au Vin brings the flavors of France home to The Bend. more

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No matter who brings your game to the table, serve them a breakfast worthy of the hunt. This “Eggs Venedict” celebrates the venison while honoring the work of the hunter. more

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Tamale means ‘I love you.’ People have been saying ‘I love you’ with these steamed treats for thousands of years. more

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Is there such a thing as too much pie? (Surely not, at least not in any world that we want to live in!) more

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Chef Dean Sprague, with The Glass Pavilion, offered recipes from multiple local producers to show how to turn their wholesome ingredients into beautiful meals. more

Recipes

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