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.

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!

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.