Celebrated chefs from around the Pacific Northwest and beyond will create one-of-a-kind feasts between January and April in the forest lodge
Sisters, Ore. (Nov. 16, 2017)— The Suttle Lodge is bringing some of the most celebrated chefs and winemakers from around the Pacific Northwest and beyond to the Deschutes National Forest for their second annual dinner series. With cooking inspiration ranging from Korean to French, Mexican to Italian, each chef will create a one-of-a-kind experience for guests using seasonal ingredients from around the region. Dinners are all served family-style, and will take place near the fire in the main lodge on Saturdays between January and April, 2018. Each is priced individually, some including beverage pairings, and all dinners begins at 6pm. Tickets are available for each at thesuttlelodge.com/happenings, where details are also included for holiday dinners in late 2017 (including New Year’s Eve with Kachka).
Tickets to each meal are available individually, and for guests who’d like to stay the night, rooms in the main lodge as well as newly renovated cabins are available to be reserved online with a two-night minimum. An “early bird” discount on lodging is available for the weekends of the chef dinners for those who book by Dec. 1, 2017. To receive this rate, please call the front desk at 541-638-7001, or email email@example.com for details and rates.
January 20, 2018 – Patrick Ryan, Port Fonda, Kansas City, MO
Over the course of his twenty year long career as a chef, Port Fonda‘s Patrick Ryan has always focused on simple, ingredient-driven food influenced by the flavors of rustic, Mexican cantina cooking. Ryan was nominated for the Food & Wine People’s Best New Chef Midwest 2013 and 2014, and most recently a semifinalist for James Beard Awards’ Best Chef-Midwest in 2016 and 2017. He’ll be warming up this wintery night at the lodge with the flavors of a Kansas City-style BBQ using Pacific Northwest ingredients and his signature Midwestern-Mexican spin. The dinner is $80 per person, and $40 per person for children aged 3-12, including gratuity, and a menu of beverages will be offered à la carte.
February 3, 2018 – Jason Barwikowski, Hiyu Wine Farm, Hood River, OR + Winemaker Nate Ready
Hiyu Wine Farm in Oregon’s Hood River valley is a 30-acre natural farm where winemaker Nate Ready and his team tend vines, raise animals, care for a garden and grow perennial crops. Chef Jason Barwikowski (formerly of Portland’s Olympia Provisions and The Woodsman Tavern) heads Hiyu’s culinary creations. Wine and food are integrated into a hospitality experience inspired by those Ready encountered during a harvest season in Northern Italy. Barwikowski and Ready will their food and wine to The Suttle Lodge on Feb. 3rd for a four-course winter dinner paired with Hiyu’s wines. Tickets are $150 per person, including wine and gratuity.
February 17, 2018 – Rachel Yang, Revel, Seattle, WA and Revelry, Portland, OR (Lunar New Year Dinner)
Rachel Yang, James Beard Award-nominated chef of Joule (named a “Best New Restaurant” by Bon Appètit), Trove (one of GQ’s “25 Best New Restaurants”), and Revel in Seattle, and Revelry in Portland, creates food inspired by her Korean heritage, executed with culinary skill gained in some of the country’s finest kitchens. Yang will be preparing a Lunar New Year feast in the wilderness, built around food to bring good luck and fortune into the new year. Tickets for the meal are $80 per person including gratuity, and beverages will be offered à la carte.
February 24, 2018 – Gabe Rosen, Biwa, Portland, OR
Chef Gabe Rosen of Portland’s beloved subterranean izakaya, Biwa, will be cooking a wintertime meal at The Suttle Lodge evoking the food that one would find in scenic countryside Japanese inns – rustic country foods with hot pots and vegetables, grilled fish and local specialties. Tickets for the meal are $80 per person including gratuity, and beverages will be offered à la carte.
March 3, 2018 – Katy Millard, Coquine, Portland, OR
Coquine opened in the quiet Mt. Tabor neighborhood in the summer of 2015, and very quickly garnered national attention for chef/co-owner Katy Millard’s thoughtful, seasonal cooking. Coquine was shortly named a “Best New Restaurant” by Bon Appètit, one of the “Best New Restaurants in America” by Esquire, and the Oregonian’s Restaurant of the Year. Millard will create a special menu to serve at the lodge on March 3rd, and tickets are $110 per person, including gratuity. A wine pairing of pairing of Premiere and Grand Cru Burgundies will be offered as well as à la carte beverages.
March 17, 2018 – John Sundstrom, Lark, Seattle, WA
Opened in 2003, Lark is an artisan-focused restaurant in Seattle’s Capitol Hill neighborhood. James Beard Award-winning chef John Sundstrom, is known for his intimate knowledge and deft use of the Northwest’s unique ingredients and his menus celebrate the bounty of the region. Sundstrom and the crew from Lark are excited to share their menu for a winter feast, built around his favorite ingredients from in and around Puget Sound, with a Northwest-meets-Western Europe-flair. Tickets for the Lark dinner are $110 per person, including gratuity, and beverages will be offered à la carte.
March 24, 2018 – Peter Cho, Han Oak, Portland, OR
Named after Korea’s traditional homes, Han Oak is a non-traditional Korean-American family restaurant. Han Oak specializes in set-menu format dinners, casual dumpling and noodle nights, and private events in a warm, modern space in Portland, Oregon. Chef/owner Peter Cho, former Executive Chef at The Breslin in New York before moving back home to Oregon, was recently named one of Food & Wine’s Best New Chefs, and Portland Monthly named Han Oak Restaurant of the Year for 2017. Cho will bring his distinctive style of cooking to the lodge on March 24th. The menu is $95 per person, including gratuity, and beverages will be offered as à la carte
April 14, 2018 – Timothy Wastell, Antica Terra, Dundee, OR + Winemaker Maggie Harrison
Antica Terra, some of the Willamette Valley’s most sought-after wines, helmed by winemaker Maggie Harrison, will bring a selection of wines to The Suttle Lodge on April 14th to be paired with the ultra-seasonal, vegetable-focused cuisine of in-house chef Timothy Wastell. Wastell’s cooking intends to humbly embrace and emphasize the natural beauty of plants, and honor the hard work and heritage of agriculture in the Pacific Northwest. He’s cooked in some of Portland’s favorite places including DOC, Firehouse, Old Salt, and Sweedeedee, as well as cooking over live fire on farms with organizations like Outstanding In The Field, Tournant and Plate And Pitchfork. Tickets to the Antica Terra dinner are $150 per person, including wine and gratuity.
About The Suttle Lodge
The Suttle Lodge opened in August, 2016, a year-round rustic resort on the shore of Suttle Lake in the Deschutes National Forest in Central Oregon. The 15.5-acre property is comprised of a large timber lodge with guest rooms and cocktail bar, fully equipped lakeside cabins, rustic camping cabins, and The Boathouse lakefront restaurant. Versions of this resort have been in continuous operation since the 1930s. In its newest incarnation, the Suttle Lodge & Boathouse has been revived and operated by The Mighty Union, a hospitality project from some of the folks behind the Ace Hotel Portland. In addition to eleven lodge rooms and eight rustic cabins, six deluxe cabins were updated in the summer of 2017, and boast lakeside or creekside views, kitchenettes, porches, Traeger grills, full bathrooms and sleep up to eight people. Food menus in the lodge and Boathouse were created by chef Joshua McFadden of Portland’s Ava Gene’s, with cocktails by Sean Hoard (former barman at PDT and Teardrop Lounge). In the winter, guests of The Suttle Lodge can borrow snowshoes from the front desk to explore the forest trails leading from the property, or follow the 3 mile lakefront loop. There’s also downhill and Nordic skiing nearby (just 9 miles up the road) at Hoodoo Ski Area, and numerous hot springs in the region. The lodge is located at 13300 US Highway 20, Sisters, Oregon, 97759. Tel. 541.638.7001 | TheSuttleLodge.com | Instagram @SuttleLodge