South Bend Bistro餐厅脱颖而出
小餐厅提供优质的现代美国美食
Sunriver的South Bend Bistro餐厅的用餐区，座位大约40个
你或许还记得《大青蛙布偶秀》（The Muppet Show）节目中的口音非常重的瑞典厨师：“快活的汉堡包？”
但是如果你不知道瑞典厨师在Sunriver开了一家餐厅，那么你就错过了一件好玩的事情。
South Bend Bistro餐厅的行政总厨和共同拥有人Lars Johnson与他人交流没有问题；他是美国人，却有着瑞典血统。即使他交流有问题，用餐者也会发现他制作的美食会让一切不言而喻。
Johnson和他的妻子Jaymie将近7年都在致力于吸引顾客到他们的位于Sunriver Mall西部的私人隐蔽餐厅。
仅可容纳大约40人，一周仅开放5晚，一直不断更新的现代美国烹饪菜单，餐厅古色古香、朴实无华的氛围，细致周到的服务使用餐者感觉自己身处于一位亲友的家中，所有这些都使餐厅获得了巨大的成功。
Soup and salad 汤和沙拉
当我们在一个人多的周末晚上早早出去吃饭时，我和我的同伴非常庆幸我们之前做了预约。在我们后面到达的几组用餐的人不得不返回，餐厅建议他们下次再来时提前预定座位。
我们的餐桌布置简洁但不失高雅，桌上一块白色的桌布，上面插一支新鲜的花朵。漆过的冷杉装饰的白色墙壁，当地摄影师设计的框架风景画，爵士乐缓缓流出。餐厅氛围可以和宜家家居（IKEA）媲美。
但是，这里没有斯堪的纳威亚美食。比起传统北欧苏打鱼Johnson显然更习惯法国和意大利烹饪方式。
我以一碗当日特色汤开始了自己的晚餐。西兰花汤混合一点奶油，即使看起来似乎少了最后一道工序，味道也非常棒。或许，还少一点清凉的奶油？一些配菜？
我的同伴先吃的是经典凯撒沙拉，还有刚出炉的烘焙面包。长叶莴苣的脆叶配蒜香家制油煎面包块、碎帕尔马干酪，凯撒调味品也准备好了。调味品以一种凯撒沙拉的必备原料鱼酱为主，但是她觉得酱太浓而且有点刺激性味道。
Duck and lasagna 鸭肉和烤宽面条
然而，她却没有这样抱怨，关于她的主菜，是一份美味的烤鸭胸。柔软无骨的鸭胸烹饪的恰到好处，并被切片呈上，还有葡萄酒越橘酱，入口即甜，还稍微有点酸。越橘是瑞典风味，一种野生的斯堪的纳威亚蔓越橘。
不同于5年前我在这家餐厅用餐的那次，这次鸭肉被置于意大利调味饭上。不使用意大利调味饭的常用原料阿波里欧米，Johnson快炒了切好的涂有黄油的甜马铃薯，然后缓缓加入热高汤，为鸭肉调上了奶油色。他还加入了脆甘薯片来装饰调味饭。青豆和西兰花被做成硬质食用。
我的主菜是一道更具东地中海风味的菜肴，像茄合一样的烤宽面条配几层羊奶酪。覆盖上少量的蘑菇和番茄酱，并添加了迭迭香和足够的大蒜。
至于甜点，我们共点了一道香草味的焦糖奶油。一顿大餐过后，我们都想吃点不那么甜的东西，这顿饭非常完美。
Meet the chef 厨师简介
Lars Johnson在芝加哥长大，他是肯代尔大学西餐西点项目的毕业生。他一直在芝加哥和旧金山的顶级厨师的指导下学习，随后在美国旅游几年，又在俄勒冈州（Oregon）、科罗拉多州（Colorado）和田纳西州（Tennessee）的餐厅工作。
1994年和1995年，Lars Johnson都是在本德（Bend）度过，在本德街（Bond Street）的Giuseppe's餐厅担任流水线厨师。但是当他返回芝加哥时，俄勒冈州中部的记忆仍然在他脑中挥之不去，他和他的朋友在芝加哥一家日间咖啡馆合作工作4年。
他表示：“我爱上了本德。所以我知道我不会在芝加哥定居。当我遇到我的未婚妻时，我告诉她我们要搬往俄勒冈州，然后永远幸福地在一起。”
当他和Jaymie于2005年买下了Walker'sGrill餐厅后，他们的童话故事正式开始，随后他们结婚了。2009年年中，他们的女儿Ana出生了。
尽管Johnson并不经常遵循瑞典传统，他每个夏天还是会提供一道斯堪的纳威亚特色菜——盐渍生鲑鱼片面包。Lars说，当他处理鲑鱼时，Jaymie就做面包。
这比快活的汉堡包要好多了。
经过一周多的“软开张”后，Deschutes Brewery周三将正式开张它改造过的餐厅和酒馆。经过这次的扩大，餐厅的用餐空间比之前大了两倍多，上层楼还有一个特殊会展区。每天上午11点营业。地址：1044 N.W. Bond St., Bend， 网址： www.deschutesbrewery.com ，电话：541-382-9242。
为Bend-La Pine学校教育基金会（Education Foundation forBend-La Pine Schools）举办的第四届年度红辣椒烹饪大赛（Chili Cook-Off）将于周日下午2点至6点在本德运动俱乐部（AthleticClub of Bend）（61615 Athletic Club Drive）举行。该活动由Ace Hardware承办，活动的参赛者都来自当地的餐厅如10 Barrel、900 Wall、Baldy's BBQ、Blue Apron (山景高中Mountain View High School)、Elevation (COCC)、The Phoenix、the Pronghorn Club、Rockin' Daves BagelBistro、Scanlon's、Taqueria losJalapeños和Zydeco。
Letzer's Deli已经在本德开了第二家商店，专门服务于商业中心的上班族，附属于SoutheastDivision Street的商店。新的三明治商店位于富兰克林大道（Franklin Avenue）Re/Max大楼背后，邦德街（Bond Street）和Lava Road之间。大多数三明治口味包括五香熏牛肉、肝脏杂碎，价格都在7美元到10美元之间。周一至周五上午8点至下午3点营业。地址：431 N.W. Franklin Ave., Bend，网址：www.letzersdeli.com，电话：541-306-3750。
咨询电话：010-8447 6928
189 0119 3685
咨询QQ：800093391
电子邮件：info@gheac.com
办公地址：北京市 东城区 东直门外大街48号 东方银座A座19F
Sunriver's South BendBistro excels
Small resort restaurantdishes out fine, contemporary American cuisine
The dining room at South Bend Bistro in Sunriver seats about40 patrons.
You may remember the accent-challenged Swedish chef from “TheMuppet Show”: “So, de beency, bouncy burger, eh?”
But if you don't also know the Swedish chef who holds courtin Sunriver, you're missing out on a good thing.
Lars Johnson, executive chef and co-owner of the South BendBistro, has no problem communicating; he's American, but of Swedish heritage.Even if he did, diners would find that his food speaks for itself.
For nearly seven years, Johnson and his wife, Jaymie, havewelcomed guests to their intimate hideaway on the west side of Sunriver Mall.
Seating only about 40 and open just five nights a week, theyhave succeeded with an ever-evolving menu of contemporary American cuisine, aquaint and unpretentious atmosphere, and a level of service that makes dinersfeel as special as they might at a favorite relative's home.
Soup and salad
My dining companion and I were glad we made reservations whenwe arrived for an early dinner one busy weekend evening. Several parties whoarrived after us were turned away and encouraged to call ahead on another night.
We were seated at a table that was simply but elegantlyprepared with a white tablecloth and a single fresh flower. White walls,trimmed with varnished fir, displayed framed landscapes by a localphotographer. Light fusion jazz played in the background. It could have beenIKEA.
But there was nothing Scandinavian about the food. Johnson isclearly more comfortable with French and Italian cooking styles than withtraditional Nordic lutefisk.
I began my dinner with a bowl of the soup du jour. Thebroccoli puree, blended with just a smidgen of cream, was very good even thoughit seemed to miss a finishing touch. A smear of creme fraiche, perhaps? Agarnish of some sort?
My companion began with a Caesar salad, served with freshlybaked bread. Crisp leaves of romaine were tossed with mildly garlickyhouse-made croutons, shredded parmesan cheese and a Caesar dressing alsoprepared in-house.
The dressing featured anchovy paste, an essential ingredientin a true Caesar salad, but she found it heavy and somewhat pungent.
The dressing featured anchovy paste, an essential ingredientin a true Caesar salad, but she found it heavy and somewhat pungent.
Duck and lasagna
She had no such complaints, however, about her entree, asavory pan-roasted duck breast. The tender, boneless breast was perfectlycooked and served sliced, accompanied by a port wine-lingonberry sauce that wasat once sweet and slightly tart. The lingonberry is a touch of Sweden, a wildScandinavian cranberry.
The duck was presented atop a “risotto” unlike any I've seensince my last visit to this restaurant five years ago. Rather than employingarborio rice, the common ingredient in risotto, Johnson sauteed finely dicedsweet potatoes in butter, then slowly added hot stock to create a creamycomplement to the duck. He added a handful of sweet-potato crisps as a garnishto the risotto. Long green beans and a blossom of broccoli were prepared aldente.
My entree was more Eastern Mediterranean in tempo, amoussaka-like lasagna made with layers of ground lamb and goat cheese. It wascloaked in a light mushroom-and-tomato sauce, seasoned with rosemary and amplegarlic. Melted mozzarella and parmesan cheeses filled out the flavor.
For dessert, we shared an order of creme brulee with a hintof vanilla flavoring. After a big meal, we prefer a lighter sweet, and this wasperfect.
Meet the chef
Lars Johnson grew up in the Chicago area, where he was a graduate of the Kendall College Culinary Arts Program. He studied under leading chefs in Chicago and San Franciscobefore traveling around the United Statesfor several years, stopping to cook at restaurants in Oregon,Colorado and Tennessee.
He spent much of 1994 and 1995 in Bend,working as a line cook at the old Giuseppe's restaurant on Bond Street. But memories of CentralOregon lingered after he returned to Chicago,where he and a friend partnered in a daytime cafe for four years.
“I fell in love with Bend,” he said. “I knew I wasn't going to settlein Chicago. Sowhen I met my wife-to-be, I told her we need to move out to Oregon and live happily ever after.”
The fairy tale began when he and Jaymie purchased the former Walker's Grill in 2005and celebrated by getting married. Their daughter, Ana, was born in mid-2009.
Although Johnson doesn't often bow to Swedish tradition, heoffers one Scandinavian specialty each summer — gravlax flatbread. Jaymie makesthe bread, Lars said, while he cures his own salmon.
And it's far better than a beency, bouncy burger.
Deschutes Brewery will formally open its remodeled restaurantand brewpub Wednesday after more than a week of “soft openings.” The expansion,which more than doubles the previous dining space, includes a special-eventsarea on an upper floor. Open 11 a.m.to close every day. 1044 N.W. Bond St.,
Bend;www.deschutesbrewery.com or 541-382-9242.
Bend;www.deschutesbrewery.com or 541-382-9242.
The fourth annual Chili Cook-Off to benefit the EducationFoundation for Bend-La Pine Schools will be held Sunday from 2 to 6 p.m. at theAthletic Club of Bend (61615 Athletic Club Drive). Presented by Ace Hardware,the event will feature entrants from such local restaurants as 10 Barrel, 900Wall, Baldy's BBQ, Blue Apron (Mountain View High School), Elevation (COCC),The Phoenix, the Pronghorn Club, Rockin' Daves Bagel Bistro, Scanlon's,Taqueria los Jalapeños and Zydeco. Tickets are $10 for ages 12 and over, $5 forages 6 to 11, and are available at the door.
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