Month: August 2010

Mediterranean Style Greens Chef Jonathan Bohn, Decoy Bar and Grill Serves two 3 heads assorted seasonal greens, rinsed, ribbed, and chiffonade 4 cloves garlic, sliced thin lengthwise 2 C extra virgin olive oil, grapeseed oil, or olive oil blend 1 T crushed chili flakes 1 lemon, cut into wedges Salt and pepper, to taste Start

(Serves 4) 2 lbs. Organic Heirloom Tomatoes of Different Varieties 4 Balls of Burrata Cheese 20-30 Fresh Basil Leaves 8T.Extra Virgin Olive Oil 6T.Aged Balsamic Vinegar Sea Salt (to taste) Freshly Ground Black Pepper (to taste) To plate: Core and cut the different tomatoes into various shapes and sizes and arrange on the plate. Cut

1ea Bunch Asparagus C + 2TExtra Virgin Olive Oil 1eaGarlic Clove 2eaLemons 1TPicked Thyme Leaves CPiquillo Peppers CSliced and Toasted Almonds CPecorino Romano Cheese Directions: Preheat the grill on high Cut the woody ends off of the asparagus and discard Lightly oil the asparagus with 2T of the olive oil, season with salt and fresh

Anyone who was living in Bend 20 years ago this week will never forget the Awbrey Hall Fire, which tore a destructive swath through the western edge of town, destroying 22 homes. All remember how bad and frightening it was — and how much worse it could have been. The six-mile-long, arson-caused fire bore down