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Articles by Lisa Sipe
Kaycee Anseth One Night Show at Sunny Yoga Kitchen
The collages are composed completely of small pieces of magazine and use imagery of animals of the Pacific Northwest to create narratives that contemplate the mythic and archetypal realm of the animal kingdom. Anseth’s work has been a constant in the Bend art scene for the past nine years through involvement with the PoetHouse, RiseUp, Armature, the Workhouse and Visit Bend’s Tin Pan Collection. In 2012, she was chosen by Deschutes Brewery to create their 25th anniversary Jubelale label.
How to Make Local Business Owners Dance
What you didn't know about local purchases By Lisa Sipe @lisamariesipe "Cha-ching!" Leela Morimoto's phone exclaimed, pretending to be a cash register. "What did you sell?" I asked when I saw the smile appear on her face, knowing the sound was a notification from Etsy telling her someone just made a purchase from her shop, Leemo Designs.
Foxtail Reimagined to Survive Pandemic
Owner says, "We are still baking our little hearts out" By Lisa Sipe @lisamariesipe In early January, the line wrapped around the Box Factory buildings and customers filed like soldiers 6 feet apart in the cold, waiting at least an hour to order pastries and treats on the last day Foxtail Bakeshop & Kitchen was open to the public. We checked in with chef owner Nickol Hayden-Cady to see what the future holds for one of Bend's sweetest bakeries.
The Christmas Tree That Almost Killed Us
A local couple reflects on what went wrong after getting a ride out of the wilderness by Deschutes County Search and Rescue By Lisa Sipe @lisamariesipe I poured steaming hot chocolate into a thermos and grabbed a few metal camping mugs. My sister Lori had just moved in with us after leaving Los Angeles, and we were taking her out to cut down her first Christmas tree.
No Morels? Mushroom Hunt.
Tips to finding delicious fungi this morel season By Lisa Sipe @lisamariesipe Eight morels found last year. It was lackluster, I worried my hunting spots were drying up. As an amateur mushroom hunter, morels are the one mushroom I’m confident finding. With their distinct black, brown or white honeycombed cap it’s difficult to screw up identification. A dangerously poisonous false morel is possible to pick—but they're so easy to identify.
COVID-19 Will Forever Change the Food Industry
Can we help our food community? By Lisa Sipe @lisamariesipe Earlier this month I was wondering why we don't have any cheese makers in Central Oregon and bummed that our young local baker, Reggie Strom, didn't win "Kids Baking Championship" on the Food Network. I thought for sure he was going to get the title; he won three episodes, plus his skills were on point. It all came down to his chocolate mousse splitting when it wasn't tempered properly. He put up a good fight. The fight now is different.
The Key to Virtual Happy Hour: Simplicity
Easy cocktails, hand sanitizer... and liquor—which can now be delivered to your door By Lisa Sipe @lisamariesipe It's a strange world we're living in. We have a real-life pandemic calling for social distancing, and now all the bars are closed and our nation has called upon distilleries to make hand sanitizer.
Meet your Farmer Dinner
5th Annual Meet Your Farmer dinner, hosted by Central Oregon Locavore By Lisa Sipe @lisamariesipe Central Oregonians have another chance to connect with the farmers who produce their food through the 5th Annual Meet Your Farmer dinner, hosted by Central Oregon Locavore. The evening features products from Barley Beef, a group of small, family-run local farms producing hormone-free beef. The event takes place at the Deschutes Brewery Mountain Room, at the brewery on Simpson Avenue.
Cabin 22 Expanding
"Cabin South" is set to open in Brookswood Meadow Plaza By Lisa Sipe @lisamariesipe Cabin 22, the popular bar and fire-pit spot on Bend's west side, is planning an expansion into a location on the south side. "Cabin South" is set to open in Brookswood Meadow Plaza, in the former Local Slice location on Amber Meadow Drive, off Brookswood Ave. Cabin South will offer a bar, grill and lottery, and feature small back and front patios. Cabin South will also offer brunch on the weekends.
Future Gardening: Dining Room to Table
Tech hits the dirt with less space, more veggies By Lisa Sipe @lisamariesipe A wheel filled with lettuce and herbs rotates and glows in my dining room. It's there because my partner backed the Kickstarter for OGarden, a technology-driven indoor gardening system from Quebec that got funded in six minutes. "I thought it would be fun to grow stuff in the house," he explained. "It seemed to be a more hands-off and compact system with some cool technology.
Foraging the Forest
In search of a delicious cocktail, courtesy of Mother Nature By Lisa Sipe @lisamariesipe click to enlarge Courtesy Alyson Brown The Into the Woods cocktail. Maybe it happens after a u-pick berry outing or a mushroom hunting trip in which you finally discover a stash of morels. However it comes on, foraging can be addictive. If you've ever surfed or skimboarded, you know what it's like to watch the waves curling toward you, deciding whether they're worth catching.
Nest News
Local Kid on the Food Network: Middle schooler competing in "Kids Baking Championship" By Lisa Sipe Lisa Sipe Pacific Crest student, Reggie Strom, is competing in the Kids Baking Championship. Seeing that he loved to bake, one year, Reggie Strom's parents gifted him a French macaron class at Bend's Kindred Creative Kitchen for his birthday. One class turned into several.
Nosh This Unconventional Charcuterie
Way more than meat on board By Lisa Sipe @lisamariesipe Before it gets a little weird, let's get something straight about charcuterie. It's a branch of cooking devoted to cooked meats including ham, sausage, terrines, bacon, galantines (not the holiday celebrating the love you have for your girlfriends, but a dish of white meat or fish bones, cooked, pressed in aspic and served cold), confit and pâté. Before refrigeration, charcuterie was a way to preserve meat.
Collectively Built Spirits
Through connection, The Walter Collective finds art in distilling By Lisa Sipe @lisamariesipe I remember The Walter Collective vodka. That's notable, because I can't say I've sampled another vodka that left an impression. In a category that prides itself on being flavorless, The Walter Collective's vodka isn't afraid to taste like something. "I wanted something that had some character," explained The Walter Collective Founder Matt Melaik.
Local Tween Baker is Back
Season 8, Episode 3 “Sammy Whammy” recap By Lisa Sipe @lisamariesipe On the previous episode of “Kids Baking Championship” young bakers were challenged to turn a regular dessert into a Neapolitan dessert by including chocolate, vanilla and strawberry. Due to overly sweet Neapolitan sandwich cookies, Sahana was sent home. Lisa Sipe Reggie Strom tempers chocolate to make curls at Kindred Creative Kitchen. More spoilers coming: you’ve been warned.
Emerging Cocktail & Spirit Trends
Keep An Eye on Five Fads By Lisa Sipe @lisamariesipe Scanning the sea of glass bottles shelved in the liquor section of Newport Market, I looked for new local spirits. Not having luck, I posed the question to the attendant. He told me he couldn't think of anything new but said the gin section keeps expanding. Lisa Sipe Tuck in for the long haul, folks; hard seltzers are here to stay.
Tween Baker Represents Bend
French macaron class leads local kid to Food Network show By Lisa Sipe @lisamariesipe It may have blossomed when he was a baby sitting on the counter, watching his parents make his baby food—but whatever it is, Reggie Strom definitely has a passion for baking. By the time Strom was a toddler he was in the kitchen with his grandma. "I would help her bake pies, Christmas cookies," said the 12-year-old Pacific Crest Middle School student.
Cereal-ously Adult Cocktails
Milk punch for your inner child By Lisa Sipe @lisamariesipe click to enlarge Lisa Sipe Got cereal milk? In your cocktail? Why not? Are cereal milk cocktails a thing? Christina Tosi, the pastry chef of the Milk Bar chain, brought cereal milk from the bottom of the bowl into ice cream, panna cotta and bottles in the early aughts, but I wondered if it had reached a high ball.
A Cup Bridges Civilians and Veterans
Elephant-friendly global tea blends, from a Sunriver native By Lisa Sipe @lisamariesipe Sharing tea with Iraqis and Afghans was the highlight of Michael Montgomery's 10-year military career. "Afghan time goes slower," Montgomery explains. "If you met an elder it would start with tea and take hours. You would talk about a lot of stuff before you got to business." This process was about finding common ground, and is the inspiration behind the launch of Coalition Tea. Submitted Real men drink tea.
Absinthe: Mysterious & Misunderstood
From the green fairy to opium, there's more to absinthe than the rumors and fake news By Lisa Sipe @lisamariesipe Absinthe is illegal. It's made with opium. You'll see the "green fairy," because it makes you hallucinate. All of the above statements are false—but those misconceptions permeate our culture. Lisa Sipe Water drips over a sugar cube to make the spirit bloom in a traditional absinthe service. Absinthe never had opium in it.
Hojicha! Matcha Gets Toasted
Brown green tea trend coming... we hope... By Lisa Sipe @lisamariesipe Ho-gee-cha. Did I say it right? My Japanese friends politely nod yes, but I'm pretty sure I hung on the gee a little too long. My first taste of hojicha, or toasted green tea, was in a latte and a brownie at Behind the Museum Café in Portland. Every form of the toasted tea was delicious, the aroma was deep smoky and caramel-like, the taste nutty, smoky and a bit sweet.
Casting Vermouth in the Lead Role
It's time to think about vermouth differently. A local sommelier offers his picks By Lisa Sipe @lisamariesipe At a recent tasting at Ardent, a celebrated restaurant in Milwaukee, Wisconsin, I asked for a boozy beverage to complement the sweet selection of the dessert course. The sommelier placed a delicate, stemmed shot glass in front of me and poured Dolin Blanc Vermouth de Chambér. I was surprised; I had expected a port, sherry or Madeira.
Food Pairing Bible Every Cook Must Have
A treasure trove of flavorful ideas By Lisa Sipe @lisamariesipe Are you a recipe follower? I was and it made me envious of people who could just peruse their pantry and whip up something from nothing. My partner does this with success most of the time. Although his recent chipotle sauerkraut, arugula, blue cheese and refried bean burrito was an epic fail, too many competing flavors. Luckily, I had a smoothie for lunch that day.
The Taste of Progress
Mezcal goes mainstream By Lisa Sipe @lisamariesipe Have you ever enjoyed a cocktail and tried to order it again, but couldn't remember what was in it? A few years ago I was at a swanky cocktail bar in the Southwest when my partner fell in love with a cocktail that was so aggressively smoky and tobacco-infused it had to be made by a hipster bartender in a three-piece suit and a mustache so waxed you could hang your keys on it. Back in the Pacific Northwest, he tried ordering that drink.
Drinking Vinegars Revamped
Proofed or not, Som zings with its cane vinegar cordial By Lisa Sipe @lisamariesipe Inspired by Thailand since a backpacking trip in 1987, Chef Andy Ricker returns to Southeast Asia for several months each year to eat, cook and study the food culture. Ricker is well known as a James Beard award-winning Chef in Portland for his Pok Pok restaurants. While developing the Pok Pok bar program Ricker was influenced by the complexity and flavors of the drinking vinegars he savored in Thailand.
Bend Gets Vegan-Friendlier
Are more people eating animal-free? By Lisa Sipe @lisamariesipe As an open-minded omnivore, perusing a menu means simply selecting whatever meal sounds appetizing. Throw in a dietary restriction, such as not eating animal products, and dining at a traditional restaurant typically whittles that menu down to three options: maybe a salad (omit the cheese, please), a veggie burger and a pasta or risotto with vegetables. Sound boring? It is.
Cocktails Get Canned
Oregon brewers begin a pivot to convenience cocktails By Lisa Sipe @lisamariesipe Do you remember when Oregon-based Copa Di Vino and its on-the-go premium glass of wine was rejected on Shark Tank? It was 2011 and the idea of having a convenient glass of wine anywhere and anytime was fairly revolutionary. Back then, easy options—specifically in cans, were dominated by beer. Now, almost all of people's favorite alcoholic beverages come in a can, including cocktails.
The Sweet Life Starts Early
A day with pastry chef Nickol Hayden-Cady By Lisa Sipe @lisamariesipe As she takes a sip of a cereal milk latte, mermaid blue-haired Nickol Hayden-Cady, pastry chef and owner of Foxtail Bakeshop & Kitchen, describes her work flow. Tambi Lane Photography With her son, Forest, in a sling, Nickol Hayden-Cady harvests goodies from her garden. "I get up at 1:45 am and comb my hair and brush my teeth and start at 2 am," she says.
Vodka from Apples
Back to Basics for NW Fruit-Obsessed Brandy Distiller By Lisa Sipe @lisamariesipe After studying abroad, Stephen McCarthy had a dream of making some of the products he tasted in Europe—like poire Williams (pear brandy)—in the U.S. He founded Clear Creek Distillery in 1985 and brought the brandy culture to the States. Lisa Sipe This vodka made from apples is not sweet and can still get down and dirty.
Elixir Pushes Central Oregon Wine Growth
Tasting room crush site in downtown Bend By Lisa Sipe @lisamariesipe In a leap of faith, Kirk Ermisch bought the property on Lava and Arizona in 2008 because it sits in the center of town. Located on the edge of the historic district, Ermisch had no idea what would happen with the neighborhood, since it was still undeveloped—but back then, he'd heard a Market of Choice was in the works. Today, that store is an anchor for the neighborhood.
A Waterhole with Something for Everyone
Redmond gets another family friendly food truck lot By Lisa Sipe @lisamariesipe A few years ago, Dick Robertson met some friends at Crux Fermentation Project. People were hanging out, picnicking and drinking on the lawn, enjoying themselves. Robertson had some property in Redmond and thought he could do something similar there. Then when The Bite opened with success in Tumalo, he knew he had to open General Duffy's Waterhole.
Bo's Falafel Bar Opens
May 01, 2019 Food & Drink » Chow By Lisa Sipe @lisamariesipe Bo's Falafel Bar is now open on Galveston and 14th Street, in the former Sip Wine Bar location. The menu is deliciously simple: falafel in a pita or bowl and fries. The complexity begins when adding condiments to the falafel from the toppings bar. It's loaded with choices: tzatziki, hummus, harissa, garlic sauce, spicy garden green sauce, olives, pickled onions, blood orange slaw, feta cheese and a lot more.
Sprout Mobile Launches
May 01, 2019 Food & Drink » Chow By Lisa Sipe @lisamariesipe Sprout Market is a mobile app offering farms and neighbors the opportunity to buy and sell produce and prepared food. Founder and CEO Nathaniel Cox said he launched the app, "to provide better access for people to their local farms, ranches and green thumbs around their community." The app launched in Bend and is currently onboarding suppliers who can advertise their products and business for free. That supplier could be you.
Will Ride for Food or Drink
Epicurean Oregon Bike Rides By Lisa Sipe @lisamariesipe If you've ever spent a day in the saddle on any kind of bike—road, mountain or otherwise— you know the level of hunger that builds as the miles pile up. There's a point where you start thinking about what you are going to eat, and those sticky thoughts don't dissipate until that hunger is satisfied. If you pick one of these Oregon bike rides, you'll have no need to wonder what you're going to eat at the end of the ride.
Gompers Distillery Grand Opening
First distillery in Redmond is a throwback to the 1920s By Lisa Sipe @lisamariesipe When your grandfather survives the Holocaust and goes on to be a badass baker to the who's who of Hollywood stars, including Tom Jones and David Bowie, what do you do? Lisa Sipe Welcoming, fun and outgoing is how Gompers Distillery co-owner Jessica Hart describes her Oma and Opa, who the distillery is named after. "Don't be ordinary," said Gompers Distillery owner Jessica Hart.
La Magie Bakery Cafe Closes
April 24, 2019 Food & Drink » Chow By Lisa Sipe @lisamariesipe "After many nights of contemplating," La Magie owner Di Long said in a Facebook post, "I have decided to sell my little bakery. I'm happy, yet I also feel sad. It's always hard to let go of things you love..., but sometimes you might need to let go for better things to come.
Dump City Dumplings Anniversary
April 24, 2019 Food & Drink » Chow By Lisa Sipe @lisamariesipe To celebrate one year in their brick-and-mortar location, Dump City Dumplings plans on celebrating for a whole month, starting May 10. Stop in that day for live music, in-house raffles, door prizes and deals on food and drinks. As the event gets closer Dump City Dumplings will be posting more details. Submitted Brick & Mortar Anniversary Fri., May 10, 11am-9pm 384 Upper Terrace Dr., Bend 541-323-6243
School Bus Food Truck
April 24, 2019 Food & Drink » Chow By Lisa Sipe @lisamariesipe A school bus-turned-food-truck will be used by Bend High culinary students at events and sports games this spring. The school district donated the bus to the culinary program. It's outfitted with a flat-top grill, cold food prep area and a three-compartment sink, thanks to a grant from the Oregon Department of Education.
Make Room in the Pantry, Root Cellar Open
April 17, 2019 Food & Drink » Chow By Lisa Sipe @lisamariesipe The Root Cellar, formerly 123 Ramen, is open. The restaurant transformed into a small market with house-made pantry staples from Anna Witham including bone broth, kimchi, pickled onions, peanut sauce, chai, fig pickles, hot sauce, spice mixes and so much more. Dive into the refrigerated case and you'll find a few grab-and-go bites, or order a hot cup from the broth bar.
Charity Chowder Cookoff
April 17, 2019 Food & Drink » Chow By Lisa Sipe @lisamariesipe Who makes the best chowder? Decide after tasting 3-ounce samples of chowder from 20 different restaurants at Greg's Grill. To quench your thirst, Deschutes Brewing will be pouring all day. Bring your kiddos for the bounce house and enjoy live music. Tickets are only available at the door, no presale, and crowning this year's best chowder raises money for two local nonprofits. click to enlarge PxHere Bend Chowder Cook Off! Sat., Apr. 27.
Just "The Commons"
April 17, 2019 Food & Drink » Chow By Lisa Sipe @lisamariesipe Crow's Feet Commons bike/ski shop is moving to Northwest Crossing in September and plans to launch in the fall, but you can still hang out and order coffee, beer and wine and listen to live music at the cafe. Erin Rook "The Rademacher house and the Riverfront Plaza has become a community hub through the hard efforts of myself, my staff and community collaboration with the City of Bend and Bend Police Department.
Sunday Suppers Benefit Local Farms
April 10, 2019 Food & Drink » Chow By Lisa Sipe @lisamariesipe In celebration of Earth Month, Wild Oregon Foods is hosting a Sunday supper to benefit two local farms, Casad Family Farm and Rainshadow Organics. Both farms had a rough winter with damage to their buildings and land. The money raised will help these farms as they approach the start of the Central Oregon growing season. No tickets required; simply show up and enjoy a delicious, locally inspired supper.
Goat Questions? Answers at 18th Annual Goat Education Day
April 10, 2019 Food & Drink » Chow By Lisa Sipe @lisamariesipe Love goats, beyond how easy they are to use in puns? The 18th Annual Goat Education Day is for you. The kid-friendly day includes educational classes, raffle, vendors, a beer garden and breakfast and lunch from Bad Boys BBQ. Classes tackle goat crafts (soap making and fiber), cooking (goat meat and cheese making) as well as caring for goats—from what you need to buy, nutrition, kidding and kid care, and more.
Restaurant of the Year
April 10, 2019 Special Issues & Guides » Restaurant Guide El Sancho By Lisa Sipe @lisamariesipe Restaurant of the Year El Sancho Rise from the Cart Multiple food carts and a brick-and-mortar—plus delightful tacos—paint the picture of Sancho's success Words By Lisa Sipe • Photos By Daniel Robbins It's not fine dining like some of our past Restaurant of the Year choices, but we're guessing just the mention of El Sancho is making you descend into daydreams about barbacoa, Oaxacan cheese and...
5 Food Trends for 2019
April 10, 2019 Special Issues & Guides » Restaurant Guide What's hot in foodie land this year? Here are the trends to look out for. By Lisa Sipe @lisamariesipe 5 Food Trends for 2019 What's hot in foodie land this year? Here are the trends to look out for. Coffee reinvented Submitted Can coffee still be a trend? We've seen nitro, cold brew and a desire to know where our beans come from—but there's still room for the unexpected.
Bend Bowls Opens at 9th Street Village
April 10, 2019 Food & Drink » Chow By Lisa Sipe @lisamariesipe Bend Bowls is serving up buddha bowls, aka hippie bowls or macro bowls—basically bowls of delicious, healthy food. Best friends and owners Lorena Mathers and Stormie Van Patten said they started the food truck to offer amazing healthy food options and show their girls that dreams can become reality. Submitted Stormie and Justin Van Patten, Tyler and Lorena Mathers, from left.
Pet Adoption Stories
April 03, 2019 Special Issues & Guides » Central Oregon Pets Living the "Adopt, Don't Shop" dream in Central Oregon By Lisa Sipe You've probably heard the phrase, "Adopt, Don't Shop"—a reminder to us humans that plenty of existing pets out there need a good home. Here, Central Oregonians talk about the many ups, and the occasional downs, of adopting and/or "rescuing" their pets from a shelter.
Foodie Crawl Benefits NeighborImpact
April 03, 2019 Food & Drink » Chow By Lisa Sipe @lisamariesipe The Foodie Crawl is combination pub crawl and progressive dinner—a celebration of local food through small plates and beverage pairings from chefs and restaurants in downtown Bend. Locations include 10 Below, 900 Wall, Barrio, Bonta Gelato at Townshend’s Tea House, Currents at the Crater Lake Tasting Room, J-Dub, Joolz, Salud Raw Foods, Spork at Crow’s Feet Commons, Worthy Brewing Taps & Tacos and Zydeco Kitchen & Cocktails.
Let's Talk About Salt
Move over wine and cheese, this party is salty By Lisa Sipe @lisamariesipe No kitchen is complete without salt. It's a basic human taste, used in every cuisine. Salt enhances the flavor of food and brings it to life. At most restaurants in the U.S., when we ask for salt, we get table salt—stocked in most homes, along with possibly Himalayan pink salt. But take a look at Japan, where people use 4,000 different types of salt.
Honey and Pine Coffee Company Opens New Location
April 03, 2019 Food & Drink » Chow By Lisa Sipe @lisamariesipe Drive-thru coffee shop Honey and Pine Coffee Company opened its third location on 9th Street and Wilson Avenue in Bend, in the same complex as the Green Leaf Garden Center. The menu includes espresso beverages, hot chocolate, real fruit smoothies, Italian soda, tea, an energy drink made from the lotus flower and donuts. Honey and Pine Coffee has locations in Bend, Redmond and Salem.
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