Archives : 2010 : March

Meal of the Year

“An empty plate isn’t actually empty.  It’s filled with anticipation.  For it is in the right hands that a meal has the ability to evolve into an experience.”  This quote is straight from the  Central Oregon Community College (COCC)  Cascade Culinary Institute’s web page.  It is through the COCC Foundation that culinary students, as well as other students,  receive scholarships that will change their lives.  One way these students show their appreciation to the foundation, its members, and the community is to host the “Meal of the Year.”

Black Butte Ranch Executive Chef Dean Ecker, who’s also president of the High Desert Chefs Association worked with the Institute’s culinary students to prepare the meal which served 385 diners at the black-tie function. Chef Ecker is very involved in the Cascade Culinary Institute as a mentor and teacher.  He was point man in the preparation of the “Meal of the Year” and worked with 40 scholarship recipients to put the event on.  The culinary students, who received scholarships, worked the “back of the house” doing all the prep and cooking while the other scholarship recipients worked the “front of the house” serving and busing tables. Proceeds from the evening benefit the COCC Foundation scholarship programs and activities.

Congratulations to Chef Ecker and all the students for a very successful evening!

Spring is Coming Faster and Our Days Just Got Shorter (Huh?)

The official first day of spring this year is on March 20, 2010, also known as the vernal equinox.  However, scientists have also discovered that as a result of the Chilean earthquake the earth’s axis shifted and we have essentially lost 1.26 microseconds – so our days will be shorter forever. Wow!  I wonder how the 1.26 microsecond deficiency will affect the equinox (latin for “equal nights”) – I don’t think the days and nights will be equal now. Good thing we have several beloved holidays coming up to take our minds off this issue.

Spring is a time of renewal and resurgence, and what better way to celebrate than with family and friends as we cloak ourselves  in the many traditions that help us honor these holidays.  With the emergence of the seasonal “seamrog” plant (which has been anglicized to “shamrock”), it brings thoughts of  St. Patrick’s Day and the jubilant sound of  Celtic music and Irish step-dancing that Americans have adopted as a way of lifting themselves out of the dregs of winter. This year at Black Butte Ranch we will be celebrating with a special menu created by Adam Kapela – straight from his experiences in Ireland – replete with Guinness Lamb Stew and Soda Bread Pudding with Whiskey Sauce.

Following on the heels of St. Patrick’s Day is Easter (on April 4 – a bit earlier this year), a holiday rife with traditions all its own. For many it is an ecclesiastical celebration, and for others it is a time of egg hunts and visits from the Easter Bunny. No matter which camp you fall into we can all agree that a huge part of celebrating this holiday is the near legendary Easter Brunch at Black Butte Ranch. Indulge with the Ranch Benedict with Parisian Ham and Pepper Vodka and herb hollandaise  followed by a slice Dulce de Leche Cheesecake.

How about nine holes to work off the calories?  So far March has not entered like a lion, making it possible to open nine holes of Big Meadow golf course on March 5.  So you can enjoy your Easter Brunch and follow it up with a rousing round of family golf.  This spring, as unpredictable as it will be, has boundless possibilities.

We look forward to seeing you around the Ranch!

Katie