July 2, 2008
June beer month was such a success that we have decided to continue the theme for July. This Wednesday, July 2nd, we will focus on Lagers.
Join The Blacksmith’s own beer connoisseur’s study group in the Anvil Room this Wednesday, July 2nd, from 5-7 PM. $10 per person.
June 27, 2008
The Blacksmith and Ken Wright Cellars will be hosting one of the unique dining experinces in the 12th annual Cooking for Kids series that features local gourmet food and libations. This event will feature a cooking demonstration by chef Gavin McMichael and wine presentation by Ken Wright.
Tickets for each dinner are $150 per person. $125 of each ticket is tax deductible. All proceeds help Morrison serve children in our community so that they may live healthier lives.
June 24, 2008
The Blacksmith & Deschutes Brewery Beer dinner has been moved to Tuesday July 8th.
Mix and mingle starting at 6:00 p.m., then sit down to a gourmet meal at 6:30 with a Deschutes Brewer.
Beer & Pairing Menu
Gold Star Lager
“Fish and Chips”
Salt cod fritters, smoked tomatillo tarter sauce and malt vinegar reduction
Rio de Cerveza
Carne Asada
Spencer’s Gold
“Hot Wings”
Chicken beggars purses, bleu cheese flan andancho hibiscus glaze
Hop Henge
Jerked pork tenderloin flatbread
Hop smoked tenderloin, apricot chutney and cauliflower picalilly
XX Porter
“Steak Frittes”
Coffee and molasses glazed hangar steak with sweet potato frittes
Night Cap
Brandy cake and Cigar tobacco ice cream
$75 per person. RSVP: 541-318-0588
June 9, 2008
Join us this Wednesday to taste some great beer from the East Side. This week we will be tasting the Dogfish Head 60 & 90 minuet IPA’s side by side. Plus two distinctly different and wonderful beers from Victory Brewing. And last but not least one big Belgian from New York.
Join The Blacksmith’s own beer connoisseur’s study group in the Anvil Room this Wednesday from 5-7 PM. $10 per person including passed apps.
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News :: Paul @ 12:05 pm
May 16, 2008
Exercise your right to vote and be sure to get your ballot in by the May 20th deadline. We all win when citizens take action and you can win a trip to Sun Valley when you vote for Bend Living’s “Best of Bend”. Whether you love The Blacksmith for steaks, desserts, cocktails or mac & cheese, make sure your voice is heard. Thanks for your support!
May 6, 2008
During the month of May, we’ll switch to martinis for Wednesday night tastings in the Anvil Room. John Hansen, The Blacksmith’s own Intoxicologist, will take you through a brief history of martinis and share his antique martini shaker collection. Martini tasters will be served cocktail party-style, with appetizers included. $25 per person.
- May 7: Martinis of the 20s
- May 14: Post-Prohibition Martinis
- May 21: Disco Martinis
- May 28: Modern Martinis
April 28, 2008
Tomorrow is the last day to register before the Oregon Primary on May 20. If you’re not registered this is a great opportunity to make sure your voice is heard. Register Today.
We also encourage you to make your voice heard in the Gusto Awards. Whether you love The Blacksmith for steaks, desserts, cocktails or mac & cheese, now’s your chance to tell the world. Cast your vote for The Blacksmith in the Third Annual Gusto Awards. Winners will be announced in the Summer Issue of Gusto Magazine, due out in June.
March 17, 2008
Please join us for Easter Dinner this Sunday, March 23rd. We will be taking reservations for early dinner beginning at 4 PM. Make a reservation today, tables are filling up.
March 14, 2008
Although we don’t dye the Deschutes green or change our name to the Greensmith we can still celebrate St. Patrick’s day in style. On Monday, March 17th The Blacksmith will be celebrating the classic Irish holiday with some classic Irish specials.
- Irish pork ribs with honey-whiskey glaze
- Irish shepherd’s pie with Guinness stout demi-glace, parsnips and peas
- Bailey’s Irish pot de crème with shortbread cookies
- $3 Draft Beer All Night (inlcluding Guinness!)
Erin go bragh!
March 10, 2008
The Blacksmith participated in the 2008 Welcome Center Training Conference Dinner at the High Desert Museum on Monday night.
We served three courses:
- Appetizer: Flat bread with cilantro pesto and coriander cured Oregon Natural beef
- Main: Two year old smoked mac n’ cheese with cider brined pork chop, apple-mustard seed chutney and a cheddar crisp
- Desert: Smores with house made graham cracker crust, chocolate crisps, peanut butter mousse, and toasted blacksmith marshmallows
Thanks to the Oregon Travel Information Council and Bend Visitor & Convention Bureau for putting this great evening together. And thanks to all the other restaurants who participated giving all of the guests a great taste of Bend.
Following are some photos from the dinner.
