The perfect answer for “what’s for dinner?”

For this week’s On the Scene, Central Oregon Daily’s Meghan Glova visits chef Josh Podwills’ kitchen, as he shows her how he prepares the perfect protein for your side. Make your next dinner a little easier with an order for pick up or delivery from Loyaute.

Thanks to our On the Scene sponsor, Indian Head Casino, for giving us the time and resources to show you some of the best events and entertainment that our region has to offer every Friday night on Central Oregon Daily.

▶️ Keeping things sweet for others

It’s a story of success from a hobby to a profession. Marcie Risch loves baking cakes and giving back by making people happy. Central Oregon Daily’s Samantha O’Connor visits with Marcie to find out who and what inspired her to dedicate herself to the baking world.

You can contact Marcie Makes at 541-279-8365 or marciemakestwo@gmail.com.

Thanks to BendBroadband Business for giving us the time and resources to tell the stories of Central Oregonians who have turned their passion into a  profession with a new edition of Origin Story every Friday on Central Oregon Daily News at 5 p.m.

▶️ Birdseed isn’t just for the birds

In this Taste This! culinary adventure, Dave Jones visits with Birdseed Food Co owner Ashley Chase to get the scoop on her gluten-free granola. Birdseed granola is available locally at a variety of locations, including Newport Avenue Market in Bend, Oregon.

A special thanks to our sponsor, Newport Avenue Market, for giving us the time and resources to bring you this delightful culinary feature each week. Life is short. Eat good food. And have fun doing it.

▶️ On Tap food cart court open for business

In this Taste This! culinary adventure, Dave Jones visits On Tap food cart court to sample some of the food from Barrio and The Bleu Rooster and talk to the owners to find out how they are weathering the impact of COVID-19.

A special thanks to our sponsor, Newport Avenue Market, for giving us the time and resources to bring you this delightful culinary feature each week. Life is short. Eat good food. And have fun doing it.

Catering to a love of good food

Having a baby changes your life, and in this Origin Story we meet one woman whose pregnancy changed both her life and her career. Central Oregon Daily’s Samantha O’Connor introduces us Cerstin Cheatham, owner and chef at Bleu Bite Catering.

Thanks to BendBroadband Business for giving us the time and resources to tell the stories of Central Oregonians who have turned their passion into a  profession with a new edition of Origin Story every Friday on Central Oregon Daily News at 5 p.m.

▶️ It’s herb garden season

Adding flavor to your home-cooked meals couldn’t be easier if you have an herb garden. Dave Jones visits Landsystems Nursery for some tips to grow a variety of fragrant and flavorful herbs.

A special thanks to our sponsor, Newport Avenue Market, for giving us the time and resources to bring you this delightful culinary feature each week. Life is short. Eat good food. And have fun doing it.

Frite and Scoop in Astoria

Ice cream and fancy french fries … now that’s some comfort food we can all enjoy. We know you can’t jump in the car to travel right now, and Central Oregon Daily’s Dave Jones didn’t, he and his crew shot this story last year. Enjoy this encore presentation.

Join us on Thursdays for another new edition of Destination Oregon where Dave Jones takes you to some of the most interesting and beautiful places across our state.

A lesson in roasting nuts

Stay home, save lives, but don’t spend all day eating. It’s pretty easy to do when you’re home all day. In this week’s Taste This! Donna Britt takes a look a healthy, locally made and available for delivery snack.

A special thanks to our sponsor, Newport Avenue Market, for giving us the time and resources to bring you this delightful culinary feature each week. Life is short. Eat good food. And have fun doing it.

Cooking at Home with Chef John Kelly

For this week’s taste this culinary adventure, Donna Britt continues her series on cooking restaurant quality meals at home. This week, she’s joined by Chef John Kelly from The Stihl Whiskey Bar, showing us how to prepare their signature seared scallop dish.

Thanks to Chef John for sharing his recipes and tips. See the recipes below. Keep up with The Stihl to find out when they re-open on social media.

A special thanks to our sponsor, Newport Avenue Market, for giving us the time and resources to bring you this delightful culinary feature each week. Life is short. Eat good food. And have fun doing it.

RECIPE

Seared Scallops with Bourbon Bacon Sauce & Pickled Celery Caramel

Courtesy of Chef John Kelly/The Stihl Whiskey Bar

Pickled Celery Caramel

4-5 celery stalks, sliced thinly
¼ cup rice wine vinegar
¼ cup sugar
1 teaspoon mustard seeds
1 teaspoon fennel seeds
1 bay leaf

Mix vinegar and sugar together in a small sauce pot and heat on low heat until combined. Add remaining ingredients.  Simmer on low for 20+ minutes, until sauce is thick and syrup-y.  Set aside to garnish scallop dish. Reserve leftover in fridge for several weeks.

Seared Scallops w/Bourbon Bacon Sauce

8 small to medium sized scallops, fresh or frozen (if frozen, thaw in fridge) KEEP SCALLOPS AS COLD AS POSSIBLE UNTIL READY TO USE
Canola oil
4 slices bacon, par-baked (partially cooked), chopped into pieces
2-3 cloves fresh garlic, minced
1/2 ounce bourbon
1 ounce orange juice
1½ cups heavy cream, room temperature
1/2 cup peas, fresh or frozen
Pickled Celery Caramel
Arugula, for garnish

Remove abductor muscle, if present, from scallops. Dry each scallop completely.

Heat heavy non-stick skillet on high heat until very hot. Add a few swirls of canola oil. Add scallops, leaving room between them (if necessary sear in two batches). Tilt pan back and forth, moving oil around until scallops are golden-brown on each side, turning ONLY ONCE.  Scallops will easily release from pan once seared properly.  Add bacon pieces and garlic to skillet.  Remove scallops and set aside while making sauce. Remove from heat and add bourbon to skillet.  Stir a few times, allowing alcohol to burn off.  Return to heat and add OJ to skillet, stirring once or twice. Add warmed cream to skillet, continuing to stir so sauce doesn’t stick and also to release tasty tidbits from bottom of skillet. Once sauce has thickened enough to coat the back of a spoon, stir in peas to warm through. Remove from heat and serve with Pickled Celery Caramel on top and arugula on the side.

Serves 4