ediblecentraloregon.com | 9 “The farmers are already working incredibly hard, so I don’t like to add extra pressure by asking them to grow specific items just for us. I’m happy to work with what they’re growing and what’s at its best.” Last summer, that included a seasonal succotash of fava beans, spring peas, field peas, bell peppers, and corn with basil cream, with many ingredients direct from the farm. Why does this all matter? “Sourcing locally is about staying connected to the seasons and the people behind the ingredients,” says Kelly. “It keeps the food as fresh as can be, and it lets us build real relationships with the growers and producers we work with. For me, it is about cooking with intention, so that every dish reflects both quality and place.” Executive Chef Jeff Kelly (left) enjoys the opportunity to develop his menu alongside acclaimed Amaterra wine. Above: local seasonal ingredients shine. 1017 NE 2nd St. Bend Somewheregreen.com Wed-Mon 10a:6p The World’s first plant shoppe and theater! Pottery. Plants. Jewelry. Home Goods. Oddities. Soils. Workshops Amaterra Kitchen + Social Club 909 NW Bond St., 541-246-326 amaterrawines.com/bend e Photo by Ali Murray/Amaterra Kitchen + Social Club
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