Jeff Hunt, Spork | Dining Guide | Bend | The Source Weekly - Bend, Oregon

Coverage for Central Oregon, by Central Oregonians.
100% Local. No Paywalls.

Every day, the Source publishes a mix of locally reported stories on our website, keeping you up to date on developments in news, food, music and the arts. We’re committed to covering this city where we live, this city that we love, and we hear regularly from readers who appreciate our ability to put breaking news in context.

The Source has been a free publication for its 22 years. It has been free as a print version and continued that way when we began to publish online, on social media and through our newsletters.

But, as most of our readers know, times are different for local journalism. Tech giants are hoovering up small businesses and small-business advertising—which has been the staple for locally owned media. Without these resources, journalism struggles to bring coverage of community news, arts and entertainment that social media cannot deliver.

Please consider becoming a supporter of locally owned journalism through our Source Insider program. Learn more about our program’s benefits by clicking through today.

Support Us Here

Special Issues & Guides » Dining Guide

Jeff Hunt, Spork

Chef Profile

comment

Jeff Hunt likes pork. So much so, that Spork, a food cart turned proper restaurant, purposefully includes a reference to the swine.

"It's a delicious animal and super versatile," says Hunt. "There's a lot you can do with it."

Bend already has an impressive and diverse food scene—a successful diversity bolstered both by supportive and curious locals, as well as the steady traffic of tourists.

Hunt, though, says he is always looking to broaden what is being offered, whether exploring a new food trend or just some whimsical culinary dream he's had. That sort of creativity helped Spork gain popularity as a food cart, and helped bridge its move into a full-time, storefront restaurant last year (not to mention a review in the New York Times).

"Working out of the trailer really aided us in being able to adapt quickly and do a lot with very limited resources," he explains. "The food we're doing, which is all over the place, works pretty naturally."

Hunts says that he still is just looking to get away with "trying funkier things."

"We've always tried to push the culinary scene in Bend and see what we could get away with," he explains. And, with a recent month-long trip to Thailand, who knows what's going to show up on the specials board next.

See the full 2014 Restaurant Guide online here.

Add a comment

Latest in Dining Guide

More in Dining Guide