Trending: Figs | 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

Trending: Figs

John Gurnee, Executive Chef, Drake


Figs are unique and versatile, with a flavor that differs widely depending on the variety. They are grown in the hot and dry climate of the Central Valley of California, and unlike most fruits and vegetables, have a small seasonal window and a very short shelf life.

As for flavor, John Gurnee, executive chef at Drake, says: “I strongly agree with the West Coast ethos that figs are best eaten out of hand, however when pair up with and juxtaposed with other ingredients, they provide a remarkable experience.”

Figs can be paired with both sweet and savory ingredients, which is why they are often found on both the appetizer/entree and the dessert sections of the menu. They stand up well with rich foods, such as game meats and cheeses, and their soft texture pairs well with firm or crunchy foods like celery, almonds, and cheeses.

At Drake, figs are most notably used to make a mean Manhattan with fig-infused bourbon during late summer and fall. In the kitchen, figs are incorporated into purées and jams, served raw or lightly macerated in salads. Figs are also added to sauces and relishes to garnish game meats and fish dishes.

About The Author

Add a comment

More by Allison Miles

Latest in Dining Guide

More in Dining Guide