Cooking Central Oregon Style showcases the culinary masterpieces from Central Oregon's finest restaurants and most revered chefs. Join host Donna Britt each week on COTV 11 and BendBroadband's local Video on Demand service to learn how you can create mouth-watering dishes in your very own kitchen.



Chef Greg Unruh from Cork Restaurant shares cooking techniques with host Donna Britt.


FEATURED RECIPES
  • Trattoria Sbandati, Juri Sbandati, Owner/Executive Chef - (7/5/2010)
    1. Salad with Marzolino for Two
    2. Tagliatelle with Porcini Mushrooms
    3. Chicken Breast in White Wine & Herbs for Two
  • CHOW, Justin Brown, Executive Chef. - (6/21/2010)
    1. Seared Tuna Salad of Avocado, Tomato, Micro Greens, Sesame & Miso Vinaigrettes.
    2. Lamb Braised in Roasted Red Chili Curry, Fragrant Black & White Rice, Shiitake Mushrooms
    3. Flourless Chocolate Cake
  • Black Butte Ranch - The New Lodge Restaurant, Dean Ecker, Executive Chef. - (6/21/2010)
    1. Goat Cheese Tart with Apple Micro Arugula Salad & Lemon Vinaigrette
    2. Buffalo Short Ribs served with Parsnip Polenta
    3. Mixed Berry Crisp & Ice Cream Topping
  • Kokanee Cafe, Roscoe Roberson, Executive Chef. - (6/14/2010)
    1. Pan Roasted Duck with Mushroom Risotto & Yam/Ginger Coulis
    2. Warm Asparagus with Roasted Garlic Dressing & Poached Egg
  • Jake's Diner, Jim Brumfield, Chef & Manager. Lyle Hicks, Owner - (4/5/2010)
    1. Jake’s Homemade Country Gravy
    2. Chili Verde
  • Scanlons at The Athletic Club of Bend, Brad Wood, Executive Chef - (3/22/2010)
    1. Herb Oil for the Table
    2. Herbs de Provence
    3. Olive Mix
    4. Preserved Lemons
    5. Mignonette
    6. Homemade Crackers
    7. Chocolate Covered Grapes
  • Crossings at The Riverhouse, Steve Zombik, Executive Chef - (3/15/2010)
    1. Grilled Prime Bone in Rib Eye With a Wild Mushroom Risotto
    2. Dungeness Crab Cakes With lemon Aioli
    3. Riverhouse Chocolate Sack
  • 900 Wall, Cliff Eslinger, Executive Chef - (1/11/2010)
    1. Butternut Squash Salad
    2. Clams
    3. Scallops
  • Café 3456, David Nathan Hatfield, Owner & Exec.Chef - (1/4/2010)
    1. Dutch Baby
    2. Corned Beef Hash
    3. Croque Madame
  • The Tomato Rhapsody, Chef & Novelist, Adam Schell - (12/28/2009)
    1. Hearts of Palm & Baby Tomato Tapas
    2. Papas Bravas with Fried Herbs and Salsa Brava
    3. Bocadillos Tostado: Spanish Grilled Cheese
    4. Gambas Al Ajilo: Shrimps with Garlic
  • Tate & Tate Catering, Exec. Chef, George Tate - (11/9/2009)
    1. Maple Brined Salmon with Mango Chutney
    2. Chanterelles Beleau Swiss
    3. LADY FINGERS
    4. MARSALA TIRAMISU
  • Giuseppe’s Ristorante, Exec. Chef, Russell Cooper - (11/2/2009)
    1. Crespelle with Prosciutto and Fontina
    2. Smoked Pepper Bisque
    3. Peach Crustata
  • HOLA! of Bend , Exec. Chef, Jose Rivas - (10/26/2009)
    1. Costillas De Chancho A La Parilla
    2. Causa Limena’
    3. Caipirinha, National Cocktail of Brazil
  • Coyote Ranch, Lori Carder, Exec. Chef - (10/19/2009)
    1. JERK SALMON DISH
    2. GRAPEFRUIT & FETA SPINACH SALAD
  • The Boathouse at Suttle Lake, Exec. Chef, Michael Valoppi - (6/15/2009)
    1. Gravlox & Chevre’ Stack
    2. Grilled Portobello & Roasted Garlic Cheesecake
    3. Chilled Tawny Port & Pear Soup
    4. Gingersnap Shortbread
  • Deschutes Brewery, Exec. Chef, Matt Neltner - (6/8/2009)
    1. Brewmaster Salad
    2. Beef Tenderloin with Blistered Asparagus and Mirror Pond “Beernaise”
    3. Mustard and garlic stuffed Pork Loin
  • Toucan Café, Chef & Co-Owner, Mike Harrison (Aren Booker, Co-Owner) - (4/13/2009)
    1. Toucan Salad
    2. New York Steak with Chimichurri and Pickled Onions
  • Strictly Organic , Chef Brandon Payne - (4/6/2009)
    1. Quiche Lorraine
    2. Egg in the Hole w/ mushroom gravy
  • Phoenix Café , Chef & Owner Curtis Whitticar - (Debut: 3/30/2009)
    1. Pan Fried Blue Crab Cakes with Mustard Sauce and Fresh Tomato Relish
    2. Cold Mustard Sauce
    3. Fresh Tomato Relish
    4. Salmon Piccata over Asparagus
    5. Espresso Brownie Crème Brule
  • Lisa Glickman, Chef Lisa Glickman - (Debut: 3/23/2009)
    1. Pan Roasted Pork Tenderloin with Caramelized Onion, Green Apple & Fennel w/Fennel Cream
    2. Smoked Trout Mousse
    3. Spiced Zinfandel Poached Pears with Sweetened Mascarpone and Pistachios
  • The Decoy Bar & Grill, Chef Jon Bohn - (Debut: 01/12/2009)
    1. Yellowfin Pastrami on Grilled Crostini
    2. Spice crusted pork chops with a sweet pepper sauce
  • The Blacksmith, Chef & Owner, Gavin McMichael - (Debut: 01/05/2009)
    1. Bananas Foster Sundae
    2. Blacksmith’s Flaming Mushroom Steak Ingredients
  • One Street Down Café, Chef Jordan Bilyeu - (Debut: 12/29/2008)
    1. Hazelnut Salad
    2. Apple Bacon Benedict
    3. The Thanksgiving
  • Mark Valceschini, Chef Mark Valceschini - (Debut: 12/22/2008)
    1. Pasta Four Season
    2. Bechamel Sauce
    3. Caciucco (Fish Stew)
    4. Little Joe's Tomato Sauce
  • Brickhouse, Chef Mike Pivarunas
    1. Caprese Salad
    2. Thai Curry Mussels
    3. Rack of Lamb with Rosemary Mint Demi Glace, Forest Mushroom Risotto and Seasonal Vegetable
  • Birdie's Cafe, Chef Chris Tate
    1. Late Harvest Succotash
    2. High Desert Pork Brine
    3. RGameday Chicken Marinade









 
 
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