Meat Comes to Galveston
We've spent plenty of our precious ink writing about the increasingly cool developments on Galveston Avenue on the westside of Bend. Things started with the opening of Brother Jon's back in 2009, then there was 10 Barrel and more recently the new location for Spork's food cart. So yeah, it's been cool.
But recently, the north side of the street has featured three shuttered buildings in close proximity, including the bright-green former location of a dry cleaning business, where last week a sign was erected reading "Primal Cuts Meat Market" accompanied by a big (and cute) woodgrain image of a pig. Primal Cuts is a sign of the times, of sorts, as an increasing number of consumers (but still a drop in the bucket in terms of the general population) move toward the purchase of specialty meat cuts, as well as more locally produced meats.
With plans to open on or around June 1, Primal Meats is the brainchild of Bryan Tremanye, a former cook at Zydeco. We touched base with Tremanye and plan to have an overview of all the meaty goodness available at the store in the coming weeks. As for what's going into those two other empty businesses on the north side of Galveston (most recently occupied by Winestyles and Blue), we're looking into that also. We're hoping for a pinball arcade in at least one of them, which would really tie that street together.
From the Farm to Your Table
In other locally sourced food news, Slow Food High Desert recently announced a "Farm to Table" dinner prepared by students from the Cascade Culinary Institute, the acclaimed culinary program at Cascade Community College. The dinner is set for June 26 up at COCC and proceeds from the tickets will go toward Slow Food High Desert's scholarship fund, which provides a CCI student with a year's tuition to the school.
In true local style, the dinner features food provided by ranchers, farmers and other producers residing within a 100-mile radius of Bend. If you're interested in attending, contact firstname.lastname@example.org to reserve a space at the table.
Local Food on Screen
Keeping with this week's theme, here's more information about the local food movement. If you want to see how this whole thing works, you can take a look at CHOW restaurant's forthcoming documentary series called "Farm to Plate," which will provide an educational look at how the eatery approaches the creation of the foods on its locally sourced menu.
"It's a natural extension of what we are providing with CHOW, local ingredients for local folks. We are fortunate enough to have our circle of exposure reach outside of Central Oregon and this series may be used as a template for any restaurant, regardless of location," said CHOW's chef, David Touvelle.
The first episode of the series is set to debut on YouTube on June 1.