Blacksmith
Texan transplant Gavin McMichael transformed a 1923 smithy into the upscale Blacksmith, which turns out what he has dubbed "new ranch cuisine." McMichael, who worked in the kitchen of Southwest cuisine pioneer Stephen Pyles before moving to Bend in 2001, adds Mexican influences to a foundation of American frontier-style cooking: his “rancher’s rib eye” is marinated for 24 hours in a barbecue rub and served with a wild-mushroom–pinto-bean ragoût. Try his Not Your Mother's Meat Loaf—a sculpted cube bathed in a demi-glace of fire-roasted tomatoes.
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From Travel + Leisure, Apr 2006
“Texan transplant Gavin McMichael transformed a 1923 smithy into the upscale Blacksmith, which turns out what he has dubbed 'new ranch cuisine.' Try his Not Your Mother's Meat Loaf—a sculpted cube bathed in a demi-glace of fire-roasted tomatoes....” MORE>>
Last updated December 2008 lastArticle = 12/2008 and lastAward =
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