Siena Dorman

Jan 16, 2025 | bendmagazine.com | Siena Dorman

The mountains aren’t just a playground; they’re launchpads for world-class athletes. For Bendites, much of that credit goes to our local resort, Mt. Bachelor. It boasts an insanely long season, 360 degrees of challenging terrain, fun transitions that demand (and develop) expert edge control and, of course, the stellar parks and pipes. But the accessible backcountry must not be overlooked, including nearby Tumalo Mountain and deeper into the Deschutes National Forest.

Jan 11, 2025 | bendmagazine.com | Maisie Smith |Siena Dorman

Central Oregon loves a good shake-up, and what’s in the cocktail glass is no exception. Zero-proof drinks are no longer the wallflowers of the menu. They’re unapologetically bold, with flavor that doesn’t just show up—it owns the room. These drinks aren’t about what’s missing, they’re about what’s possible.

Jan 8, 2025 | bendmagazine.com | Siena Dorman

For those craving a grab-and-go sandwich of a different ilk, James Gage, owner of Kita Café, creates authentic Japanese sandwiches that are a welcome surprise in a lineup of takeaway fare. These sandwiches are built around shokupan — Japanese milk bread. Shokupan isn’t your typical sandwich bread. Each loaf has a golden crust with a snow-white interior, yielding a pillowy yet sturdy texture and hint of sweetness.

Jan 8, 2025 | bendmagazine.com | Cheryl Parton |Siena Dorman

With layers of paint, Jake Kenobi creates tableaux that mimic layers of the human psyche—bright glimpses of colorful palm trees and flamingos are juxtaposed with macabre symbols of death. At his studio in northwest Bend, the artist, who goes by the moniker Spring Break Jake, presents contradictions. Dressed in black from head to toe, his wide grin offers a welcome to his world, one he shares with his young son, Casper, age 2 ½, and his wife, Kait, owner and graphic designer at Midnight Grim.

Dec 16, 2024 | bendmagazine.com | Siena Dorman

Yellowfin Tuna au PoivreA palate of hues, yellowfin tuna and its crushed fennel seed and peppercorn crust find elegance alongside potato pavé, local huckleberries and brandy-peppercorn sauce. Chef John Gurnee | Lady Bird Cultural SocietyLady Bird Cultural Society is a stylish Prohibition-era dining room serving wood-fired fare and stunning libations. OliCooked to perfection, seared duck breast finds its complement in colorful mung bean puree, beet puree, quince and sunchoke.