Kebaba Restaurant: BEND, OR 1004 Newport Ave. ph.541.318.6224

video: Dishing With Local Buttah About Turkish Coffee & Breakfast

2010-04-08T16:48:00.000-07:00

Thanks Local Buttah for coming by for breakfast!

@kebaba local fresh traditional Turkish breakfast @localbuttah #inbend from localbuttah.com on Vimeo.

Tomato Rhapsody

2010-03-04T09:29:00.000-08:00

I have recently finished the book Tomato Rhapsody by local author and frequent Kebaba diner, Adam Schell. Adam uses a generous mix of italian language to paint the story of authenticity. Although the Romeo and Juliet romance between two of the main characters has been done before, Adam has found a refreshingly new approach on an old theme. Besides, as you might have guessed, food is the real passion of this story. Adam loves to eat and talk about eating as much as anyone I have ever met and he is always good to chat with. I highly recommend this book as a stand alone novel, but also for the unique likelihood of running into the author in our dining room sometime. Ever the character himself, Adam is always excited to talk to and meet new people.

They're headed right for us

2010-02-04T15:02:00.000-08:00

New Belgium brewing has just released their first bottled IPA and it could be from here. I just tried my "sample" (yeah... it's 3:00, who cares, it's Bend) of New Belgium's Ranger IPA and it is the real deal folks. It has that citrus aroma when you first open it and the mouth drying effect of 70 IBU's, but some how finishes clean. I'm not sure how long they worked on this one but I think they hit it right on the mark. NW IPA's look out.

American Food

2010-01-07T11:56:00.001-08:00

I have a friend visiting from Italy for a few days and I have been telling him for weeks that we would eat almost exclusively American food while he is here. He love's to eat as much as i do and will try anything. My visits with him in his home country have always proven to be eye opening to me when it comes to trying new foods so I hope I can return the favor to him. So I have put together a little list of foods I feel are uniquely American. Here it goes.

Spaghetti... just kidding
Fried Chicken, Prime Rib, Honey Glazed Ham
Halibut, Alaskan Salmon, Dungeness Crab
Chicken Strips, Peanut butter & Jelly, Corn Dogs
Nacho Cheese, Tater Tots, Onion Rings
BBQ Ribs, Philly Sandwich, Wings
Caeser Salad,Fingerling potatoes, Broccolini
Chocolate Chip Cookies, Apple Pie

I know there is sooo much more American food I am missing, but just looking at this list kind of makes me want to have a heart attack as it is. So if you think i'm missing something he just HAS to try, please let me know. I will do my best to include it.

Daddy? Where does polysorbate 60 come from?

2009-12-03T08:02:00.000-08:00

I just finished this book and I have to tell you I am a little bit freaked out. But not necessarily by the things I thought I would be freaked out by. Well,,, I mean I already knew that the processes used for Bleached Flour were not good and that Natural and Artificial Flavors are really neither. But Steve Ettlinger was able to scare the bejeezes out of me regarding so many other things about food and its current processes. Via his quest to identify the sources for the Twinkie's long list of ingredients. How would I have known that the waste incurred to make Vitamins in the pill form is so environmentally unfriendly no one does it outside of China anymore. Or that much of what we eat starts out either as corn or a petrochemical. Well, I think we all knew about corn. All that said, I am still going to make good on my personal reward for completing this book by actually having one of the 500 million Twinkies sold this year. Now that I'm fully aware of all that's in it, I might even enjoy it.
.

Pictures from the Bethlehem Inn Dinner

2009-11-20T07:08:00.000-08:00

Here is a shot of the whole kitchen group.
My course, a Harissa Butternut Squash Soup, Grilled Cheese and Fried Sage Leaf

Chris from Cork, Quinoa and Asian Slaw with a Fig Spiced Lamb and Marcona Almonds
Cliff from 900 Wall, Pancetta Bread Pudding, Spiced Super Jubel Porkloin and pickled red onions with Pork Belly
Katrina from Deschutes Mountain Room, Abyss floats with caramel sauce and chocolate dipped pretzels.

Bethlehem Inn Fundraiser

2009-11-02T18:35:00.000-08:00

Yom Kippur

2009-09-28T20:49:00.000-07:00

Link for some information on how to shop during your day of fasting.

The Best Beer In the World

2009-09-15T20:29:00.000-07:00

Oh man, I am so excited. The Weiheinstephaner (Veihn-shte-fawner) Heffeweissbier dark is back in the beer case. I think I could marry this beer if I already wasn't. Even Beer Advocate rates it an A+. I will looking into getting a keg of this beer soon. I have taken on a new, "additional", beer distributor last week Point Blank. They have a whole catalog of fine beers we have never carried before. So look for some new faces.

A perfect cup

2009-09-08T21:07:00.000-07:00

Oh man, Wickipedia has everything. Check this out if want to learn more about . Turkish Coffee.

Apparently, Gourmet is linked to epicurious.com

2009-08-31T23:18:00.000-07:00

Go to link HERE

Kebaba Food in Gourmet Magazine

2009-08-26T08:08:00.000-07:00

Kebaba is in this months (September) issue of Gourmet. Pg. 14 in the You Asked For It section. Out in newsstands and kitchen type places everywhere.

Saturday Music Series

2009-08-23T07:54:00.000-07:00

Week 4 David Bowers and Mark Ransome. Thanks to those guys performing for the last time together after 10 years. Good Luck down south David. The night was great.

Thanks Cascades East Magazine

2009-05-14T13:58:00.000-07:00

Thank you to Cascades East for the profile coming out in the next issue. Here's a preview.

New Beers!

2009-03-13T14:38:00.000-07:00

Gearing up for some warm weather with our newest selection of brews. Click on each beer heading to link to their website.
Bend Brewing Company Axe Head Red.
Krait Prestige Champagne Lager
Bridgeport IPA
Widmer Bros. Drifter Pale Ale

You, me and the OLCC

2009-03-05T09:29:00.000-08:00

It all started with my audacity. Well, my audacity and a certain beer representative that promised me there wouldn't be any problem getting me the keg I wanted, when I wanted it. Back in January I sent out an email to the folks on the Kebaba list that stated, among other things, that the wonderfully delicious Belgium Farmhouse Ale, Saison Dupont, would be available on tap sometime during February. Then I sent a couple more emails in February, all making the same claim. And oh, weren't people excited. Several customers and friends commented that they would be in as soon as it was here.

So the stage had been set, the timing was right, I asked to have the keg brought down from Portland so it would be around when we needed it. That was somewhere around mid-February, which is plenty of time to start pouring by the last week. Allowing me to keep my promise and us beer lovers to get our fix, before March 1. But the keg didn't show up. So phone calls were made, but no answers were given as to where this keg was. More phone calls, no replies, more calls, no replies. During this time, the keg I did have was running low, the weekend was approaching and I needed something fast.

In walks Patty O, resident good guy, with his mason jar of goodness. Carrying a sample of one of the finest American Tripel ales I've ever sampled. Brewed in Portland, by a brewery I had never heard of, which makes it even more desirable to me. Patty O saves the day by bringing in a keg of this Tripel Tempter just in the nick of time. No down time on the tap handle and with a Belgium style beer too. Thanks Pat.

Here's where this story get's tricky. Since I had been announcing the arrival of a beer that now wasn't going to come, and I still didn't have a reason as to why, so I began feeling really dumb. I decided to save face with my email listers by offering them something special. So was born the "call me a liar" campaign. Where if you came into the restaurant and called us a liar, you'd receive a $1 discount on the Tripel Tempter that was now pouring in replacement of the Saison I had promised. I felt it was a rather witty email and so did so many others. Even non beer drinkers were mentioning the email to their servers, mainly because they wanted to call someone a liar to their face and not get hit. One more problem, the attachment that was meant to go out with the original email, including artwork and a beer profile from the brewery, did not make it. So the email was re-sent, this time with the descriptions in tact.

The evening of the second email is when the OLCC gave me a call at Kebaba. Just a few days earlier I had ordered some new "If you were born before this date..." signs and I answered the call expecting them to ask if they had arrived, thanking me for keeping current on those things. But that is NOT what happened. On the other end of the phone was a man, who quickly and concisely explained to me that what I had done was outside of the regulations set by the OLCC regarding alcohol advertising. It seems that you cannot advertise discounted alcohol outside of your establishment, for any reason, at any time. Not to sound completely ignorant, this regulation I was aware of. But, I, my partners and every customer up to and after the time of the phone call, was shocked to know that sending discounts to a private email list was also unlawful. As it turns out, the guy at the OLCC was very cool about it, just doing his job after another business owner had complained. I assured him I was clear on the rule now and that I would never do it again. He thanked me, I said I was sorry and the conversation was ended.

Now that it's all over, I guess I feel lucky for several reasons. My ignorance combined with audacity allowed me to be have one of my more talked about and successful guerilla advertising campaigns to date. But I also feel lucky that my ignorance and audacity did not get me a substantial fine, we cannot afford right now. No harm done, but I guess I'll just never stop doing what I feel is right, living and learning.

Call me a liar

2009-02-26T13:26:00.000-08:00

I know I've been promising a keg of the Belgium Farhouse Ale "Saison Dupont" since the end of January and the moment has finally arrived... for you to call me a liar.

That's right! I have been unsuccessful at getting even one single keg from my distributor. So you can call me a liar.

But wait! If you come into Kebaba during the next week to ten days and call your server a liar, they'll give you $1 off your first beer of the current rotating tap. Which is a fine beer indeed and probably not yet been sampled by any of you.

Cascade Brewing has produced a very fine Tripel that has impressed me and so many others that have tried it recently/ Thanks again to Patty O for bringing this our way. Sorry I can't load the imagery they sent to me (it's cool) and this beer does not appear on their website (it's that cool too). But here's the stats.

"Rich malty ale brewed with an Abbey yeast. Oak aging on Perled hops brings a candied aroma." 8.5% alc/ 16.2 IBU

Take advantage of this once in a lifetime chance to get rewarded for calling someone a liar. Because when this keg is gone, your only reward for calling us a liar will be a swift punch in the arm.

Hope to see you soon.

A little press always feels good

2009-02-09T07:39:00.000-08:00

Kebaba got a little press from the Bend Bulletin on the cover of Sunday's business section, regarding our effort at alternative/ guerilla sources of advertising. Generally when I'm interviewed for these kinds of things I usually end up sounding like a complete moron. Well, at least a little bit of a moron, but either I'm getting better at it or this reporter is good. Let's just say it was a combination of both. I would like to thank Kimberly for focusing on Kebaba and mentioning Twitter and the Kebaba Blog in the article. Also I'd like to thank her for relating our internet presence with our desire to develop closer ties with our customers. Not to make this sound too much like an acceptance speech, last but not least, I'd like to thank Cassondra at tbd advertising, for without her none of this would have ever happened. All in all, I'm pretty happy with the article and grateful for the exposure.

Kebaba Winter Formal

2009-01-27T08:05:00.000-08:00

Good turn out for the party, everyone looked so nice. The picture with the bright light is not from the camera but from Steve's electric suit.

winter formal cont.

2009-01-27T08:01:00.000-08:00

One Hour Only

2009-01-15T22:23:00.000-08:00

The local twitter community has been very kind to us. Here's us giving back.Say hello to Twitter Happy Hour! Today only.
Twitter Menu
(4:30- 5:30)

basket of fries with garlic sauce 2
any hummous with pita 3
cheese or zataar manakeesh 4
olives 3

falafel sandwich 5
burger with salad or fries 7

drink discount -1
(draft beer, wine and cocktails only)

Science? Maybe

2009-01-15T12:27:00.000-08:00

Looking to improve shelf life for our line of retail spreads and dips has been challenging. We are attempting to stay preservative free but increase shelf life for all products. As a chef for so many years and always looking to use product on a daily basis, training yourself to "prep" just enough to keep your station fresh, yet stocked, is the industry gold standard. When doing a line of packaged foods, most of that industry knowledge and experience is thrown out the window.

A pH meter was purchased and the data has started to be compiled. I have always been interested in food science, but until recently that interest has been explored through reading books on basic chemical and structural responses to cooking processes. Or reading text on the history of foods and pioneers in food culture. So when I started compiling actual scientific data on my foods, a whole new window of knowledge was opened that I was given a chance to explore in my most familiar surroundings, the kitchen.

The entire processes of collecting data and cataloging it has deepened my relationship with food. It is a rare opportunity for a "kitchen guy" to cross the line into food science. Perhaps an opportunity that only comes once in a cook's lifetime. But the knowledge and experience gained through such an endeavor will surely improve me as a professional for years to come. Food Scientist is maybe not a title I am ready to claim yet, but it's definitely an area of study this "kitchen guy" is ready to embrace.

Sauce Wars

2008-12-17T09:06:00.000-08:00

Tzatziki or not Tzatziki, that was my question.

The relationship between tzatziki sauce and Kebaba is as complicated as some of the Ancient Greek's relationships with their neighbor's over the centuries. But to first understand our relationship with the Greek yogurt and cucumber sauce one must first understand the histories of both. Although difficult to pinpoint it's true origin, historically tzatziki is used in Greek cuisine to accompany either souvlaki or gyros, but over the years has been accepted and transformed by other cultures throughout the region. To the Cypriots the dish is known as ttalattouri and recipes often include less garlic and includes the herb mint unlike the Greek counterpart. Similar versions can be seen in Bulgaria, Iraq, Iran, Afganistan, India and other hot-bed areas throughout the world. Therefore it is easy to presume that if one is not careful, those who embrace this delicious sauce can suffer much tribulation. Which leads me to believe it is a possibility tzatziki could very well be the basis for all of the problems that now exist in the Middle East today.

Like the complicated history of tzatziki, the history of Kebaba is also shrouded in mystery. Those who have visited have often been surprised by the wonderfully authentic and traditionally inspired dishes served up, without a person of Middle Eastern decent visible behind the scenes. Due to the extreme make-over, it is also confusing to long-time Bend residents as to what businesses used to be in that little old house Kebaba now resides in. Well, training with various Middle Eastern transplants over the years and a pure love of the cuisine, have allowed us to break the culture barrier and venture into the Modern Middle Eastern cuisine world. As for that little old house Kebaba now resides in, it used to be a green and white cottage that housed a few fancy restaurants prior to our make-over of the building and menu concept. Tzatziki was intentionally avoided for the first couple of years to not get our customers confused about the Middle Eastern versus Greek cuisine. But after the untimely fall of Demetri's on the East-side and through continued customer requests we felt it is now time to give the people more of what they want.

Although I wouldn't argue this point with the father of the bride in the movie "My Big fat Greek Wedding", the Greek word is derived from the Turkish cacık, which means a form of chutney (cacık, the Turkish side dish with similar ingredients, is diluted). Although basic in ingredients, tzatziki's preparation is time consuming and can seem complicated to the everyday cook. The yogurt and cucumber first needs to be strained and this process alone can be intimidating to most. But through many trials and test batches I have finally found a recipe I can be proud of and willing to share with the masses. Ours is a little more heavy on the cucumber and a little less heavy on the garlic than most recipes I consulted. So please come by and try our version of this often misunderstood and battle tested, delicious, creamy and zesty sauce.

Recommended pairings. Lamb Schwarma and Falafel Sandwiches. Lamb or Chicken Kebab Entrees. Lunch or Dinner Mezzas and Zataar Manakeesh Appetizer.

The results are in!

2008-12-09T21:11:00.001-08:00

OFFICIAL RESULTS, 10TH ANNUAL WINTER BEER TASTING
...and the winner is! Sierra Nevada Celebration Ale. As you can clearly see from the professionally documented winners and losers brackets, Celebration came from behind to win the whole thing. Champion is determined by two consecutive victories in final round. But that's so clear from the brackets, you already knew that.

Anyway, Celebration now offered at Kebaba. For a limited time only.

New Brew

2008-12-04T09:56:00.000-08:00

Deschutes Jubelale is flowing through the taps. I really like this years brew. It's not too heavy in any one direction and it's easy to have more than one.

Following text lifted from the Deschutes website. "Did you know that Jubelale was the first beer ever bottled by Deschutes Brewery? Brewed with dark crystal malt creating a luscious holiday note with bountiful hops to excite your taste buds— it’s easy to see why Jubelale is the perfect complement to the season. Every year Deschutes Brewery selects a Northwest artist to create an image evocative of the season’s festive atmosphere. In 2008, Pam Jersey Bird, who lives in Sisters, painted a winding, abstract river running through the open spaces of Central Oregon’s desert, surrounded by fluttering snowfall. "

Available:October to December
Alc. by Vol.6.7%
IBUs 60

New Beers!

2008-11-19T15:28:00.000-08:00

Always trying to keep things fresh at Kebaba. Don't forget about the Chimay White still on tap and available in two sizes. Here's a list of the new beers available at Kebaba for your drinking pleasure.

22oz. Silver Moon Pumpkin Ale Festive and approachable Autumn Ale from the boys down the street at silver Moon. This beer is light on the spice and easy drinking. 4.8% alc. www.silvermoonbrewing.com

22oz. Deschutes the Abyss IT”S BACK! I would personally like to thank the Brewery for making another great version of this beer. It’s big, smooth, expensive and worth every penny. 11% alc www.deschutesbrewery.com

Lagunitas IPA Kebaba has had Terminal Gravity IPA since day one, but now I can’t get it anymore, so we’ve moved to another fine example. The Lagunitas is just as popular but not as big as the TGIPA. www.lagunitas.com

Abita Brewing Turbo Dog. This is a dark brown ale imported from Louisiana. A rich body and color and a sweet chocolate-toffee like flavor. Great aroma and well balanced. Very different than anything from ‘round here.
www.abita.com

Fall App Specials

2008-11-10T08:03:00.000-08:00

We have had incredible success with these Fall specials, please forgive the photography, I took all the pictures myself.

Spicy Tomato Eggplant Soup Just a hint of eggplant and serrano peppers give this tomato soup it’s uniqune character.

Carrot and Feta Jam- Back by popular demand. Sweet and savory shredded carrot jam over a mix of lebneh and feta cheeses. Topped with sumac and served with grilled pita.

Mediterranean Manakeesh- Middle Eastern flat bread topped with a blend of spinach, sundried tomatoes, greek olives and pine nuts, with feta and mozerrella cheeses.

Winter Entree Specials

2008-11-10T07:53:00.000-08:00

Turmeric Spiced Chicken and Rice- Pan seared chicken, cauliflower and bell peppers simmered in a yellow curry and yogurt sauce. Served with rice pilaf and kebaba salad.

Kebaba Burger- A charbroiled 50-50 blend of Oregon raised lamb and beef, seasoned with blend ed herbs and spices. With lettuce, cucumber, tomato and pickled onion. Feta upon request. Served with zataar fries or kebaba salad.

Bedouin Fish and Chips- Herb and panko crusted premium white fish pieces served with Lebanese tartar sauce, sweet and sour red cabbage and zataar fries.

le chimay is on tap

2008-11-06T15:06:00.000-08:00

So the Chimay White Label is on tap again at Kebaba and we couldn't be more proud. I'm hoping to have two different sizes for you all, but am having some trouble with the glassware. This is one incredible beer and even more incredible on keg. I've got one more keg as a back up and will go for another if the business warrants.

Also we have a couple new entree selections, including,

-Lebanese Fish and Chips
-Hormone Free 50% lamb and 50% beef Kebaba Burger
-Turmic and yellow curry chicken and vegetables

Hope to see you all in soon. Beers in hand!

e

Welcome to the Kebaba Blog

2008-11-05T12:25:00.000-08:00