Dude Ranch Press Releases
February 7, 2007
Contact Information:
Eva Gill- Director of Sales and Marketing
Press kit and downloadable, high resolution images available online.
800-225-3833
Rock Springs Guest Ranch
64201 Tyler Rd.
Bend, OR 97701
Rock Springs Guest Ranch announces Bend Bounty Culinary Exploration Special Programs
These special weeks of our summer dude ranch season will feature a culinary focus, bringing together food growers and producers from the area to present their products. The Bend and greater central Oregon area is home to artisan cheese makers, wineries, micro breweries, a distillery, organic beef cattle ranchers, sheep farmers, and hothouse heirloom tomato growers, among others.
Several events throughout the week will feature presentations and products from a selection of these producers, and wine or beer paired dinners. Our chef will give cooking demonstrations, and our guests will learn about how these foods are produced. Dates for these weeks are June 30 - July 7, July 21 - 28, and August 18 - 25, 2007
Our Chef Steven Hazell, CEC, talks about the program he is putting together:
“Most people will agree that you can't beat local produce for freshness and taste. Produce that has traveled ten to thirty miles is going to taste better than produce that has traveled thousands of miles over several days. Local farmers often harvest that day or the day before to deliver fresh produce. Working directly with farmers keeps us up to date on growing conditions and seasonal availability. Allowing us to serve the freshest products available.”
“Food is fundamental to life, nourishing us in body and soul. The preparation of food strengthens our connection to nature. And the sharing of food enriches our sense of community. Good food begins with unpolluted air, land, and water. Which, we are fortunate to have an abundance of here in central Oregon.”
“Our emphasis At Rock Springs is on food that is locally grown, seasonally fresh, and whole or minimally processed. We focus on ingredients that are good for us, and the local farmers. I believe chefs can be a catalyst for positive change by promoting food that is locally, and organically grown, educating, helping to creating a market for good food and helping to preserve local growers.”
About our chef: Professionally, Steven brings to Rock Springs Guest Ranch a wide range of culinary industry experience, including all aspects of restaurant food production. A master of well prepared, beautifully presented foods, his resume’ includes positions at Rubicon with chef Traci Des Jardins in San Francisco, and Trotters with renowned chef Charlie Trotter in Chicago. He graduated with honors from California Culinary Academy in San Francisco, and instructed at Paso Robles Culinary Academy. He is a Certified Executive Chef awarded by the American Culinary Federation and a Maitre Rotisseur in the Chaine de Rotisseurs.
December 7, 2006
Rock Springs Guest Ranch Announces New Chef.
Professionally, Steven brings to Rock Springs Guest Ranch a wide range of culinary industry experience, including all aspects of restaurant food production. A master of well prepared, beautifully presented foods, his resume’ includes positions at Rubicon with chef Traci Des Jardins in San Francisco, and Trotters with renowned chef Charlie Trotter in Chicago. He graduated with honors from California Culinary Academy in San Francisco, and instructed at Paso Robles Culinary Academy. He is a Certified Executive Chef awarded by the American Culinary Federation and a Maitre Rotisseur in the Chaine de Rotisseurs.
He is excited about being at Rock Springs Guest Ranch, and will be making many changes to our food program, without making us into something we are not. Plans for the coming season include many more meals served outside, and a more varied schedule, with a couple of meals served family style, and a couple of plated dinners. The younger guests in our youth program will have many menus prepared and served just for them, with a focus on foods they like. Some of our meals will be ethnic, but most will be good, simple, country French, made with the freshest ingredients.
We are excited about working with Steven, as he fits seamlessly with our team. He loves the family atmosphere and the opportunity to work where he can have so much interaction with the guests. He is calm and supportive of his staff, and the kitchen crew is learning and growing under his tutelage. We are happy to have such a strong combination of passion for food and compassion for people, a rare blend in a chef.
For the coming summer, Chef Steven will be adding "Bend Bounty" weeks to our program, with local growers, cheesemakers, brewers, and wineries, to create a varied culinary experience of our area. These will include visits, samples, and presentations from regional producers, wine paired dinners, and cooking classes. Details will be coming soon for these special weeks.
