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

Information comes at a price.

This story is brought to you by Bend’s only locally owned newspaper, and crafted by journalists who live in this community, right alongside you.
We’re 100% local, and our coverage never comes with a paywall.

This story is the result of our hard work, and in normal times, the result of the support of the advertisers in Central Oregon.
In the age of COVID-19, however, that support has taken a hit—but that’s where you come in.

As you enjoy this story, we ask you kindly to consider supporting us at a time when local news is more important than ever.
Help us continue to bring you the stories of Central Oregonians affected by coronavirus, the stories of how our community is adapting, and the accounts of how our governments and local businesses are responding to the crisis.

Before you read on, we ask you to consider becoming a member of our Source Insider membership program at bendsource.com/insider

Information comes at a price, and now's a great time to pay it forward.
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.

Speaking of...

Add a comment

Latest in Dining Guide

More in Dining Guide