We did manage to venture out of Sunriver a few times. Each time we left we headed over to Bend, Oregon. We ate at three of the restaurants there. The only ones worth mentioning are this one Deschutes Brewery and Spork.
Boy was the food here good, but the wait for a table was an hour! Which wasn’t as bad as our disappearing waitress! I can see after having the food why people are willing to wait so long to get in. I literally cannot wait to eat here again.
DRY AGED RIBEYE STEAK- Oregon Valley Natural Ribeye roasts are dry-aged in our kitchen for up to 25 days resulting in a rich, concentrated flavor profile. Grilled to order, served with fingerling potatoes and fresh seasonal vegetables. $27 LIMITED DAILY SUPPLY
BBQ CHICKEN AND BACON SANDWICH – Tangy, smoky BBQ sauce, bacon chutney, jalapeño jack cheese, shaved red onions and brown sugar chipotle aioli on a potato bun. $13. This was the best chicken sandwich I’ve ever had.
These next two photos are of the kid’s meals.
We decided to go with two desserts because I really wanted the one with peanut butter, but my daughter is allergic. The solution get her a dessert and then the peanut butter pie for the rest of us!
Peanut Butter Pie Recipe
Peanut Butter Pie Ingredients:
2 C sugar
1 lb cream cheese
2 C peanut butter
2 C heavy cream
Mix all ingredients except cream. When those ingredients are mixed, then whip in the heavy cream.
10 oreo cookies
1 stick of butter, melted
Ground up oreos and mix in melted butter until you get a thick crust. Line a small tin or pie tin. Pour in inside cream from above
1 C cream
1 C sugar
2 Tbs corn syrup
4 oz butter, melted
4 oz chocolate, melted
1 Tbs vanilla extract
Boil cream, sugar & corn syrup until reduced by 1/3. Add butter, chocolate, vanilla and stir. Pour fudge topping over pie and refrigerate for at least 2 hours. Serve with a glass of Black Butte Porter