Black Butte Ranch adds 'farm-to-table' to menu

The food and beverage team at Black Butte Ranch announced the addition of Central Oregon farm-to-table offerings on its new summer menu, which provide guests locally grown herbs and vegetables, some of which are raised in the garden right next to the Lodge Restaurant.

In addition, Black Butte Ranch has selected Carlton Farms pork, which will be raised locally in Madras, to be featured on new summer menus at the Lodge Restaurant and Robert's Pub.

Dean Ecker, food and beverage director for Black Butte Ranch, said, "We are excited to further add this element to our farm-to-table food concepts at the Lodge Restaurant for our guests, homeowners, and visitors to enjoy in the local area. At a time when consumers want to know where their food comes from, we are excited to showcase locally raised pork, Ranch-grown vegetables, and selected herbs to our menu program. We will continue to place an emphasis on regional ingredients and provide guests scenic brilliance - both on the plate and with our views - along with the impeccable service they have experienced for over 40 years at the Ranch."

Chef Dean Ecker released the spice program used in the restaurants at the Ranch. The "Ranch Rub" line features six proprietary blends of Ranch Rubs. Chef Ecker also released three smoked salts featuring the French sea salt, fleur de sel, the smoky flavors of applewood, hickory and alderwood.

The Ranch Rubs and smoked salts are available at the Lodge Restaurant, Lodge Espresso, Robert's Pub, the GMRC Sports Shop and the postal and business center. Rubs can also be purchased by calling 541-595-1260.

This fall, Ecker has plans to introduce a new line of jams and jellies. Fruits for this line will come from Willamette Valley farms with whom the chef has made arrangements for specified berries.

To view menus for the new Lodge Restaurant and Robert's Pub, visit http://www.blackbutteranch.com/dining.