Central Oregon is blessed to have a wide variety of organic and environmentally minded farmers. Recently, Tetherow has partnered with Bend’s Good Earth Farms to fulfill a variety of our produce needs. The pairing happened naturally. Good Earth Farms discovered Tetherow when they expanded their farm this year. They had heard about us through other restaurants in town and were intrigued by our desire to work with local businesses. Tetherow is thrilled with their service, outstanding product and their delivery system.
As the season progresses, they will provide nearly half of Tetherow’s produce needs. We are hoping to have Good Earth Farms raise our pig for the annual Tetherow luau on Friday, August 10.
Good Earth Farms uses sustainable, organic, holistic and biodynamic growing practices and provide heirloom vegetables in an array of tastes, colors, sizes and shapes. Their fields, barns, greenhouses, livestock and place of processing are open for inspection by customers at any time. All livestock are raised on grass-based pasture systems in a sustainable manner and no chemical pesticides or fertilizers.
A lot of changes are happening at Thump coffee! As of February 20th, Bobby Grover, Tetherow member and 11 Roasters owner, is now the official owner of one of downtown Bend’s most bustling and popular coffee shops.
Grover has owned 11 Roasters Coffee since 2007 (originally started up with former Patriots Quarterback Drew Bledsoe), and now, along with new ownership, he is also roasting a new Thump Coffee brand alongside 11R. Both coffees will be featured in the Thump location, which still has the same inviting look and feel as before the transition.
The main motivation behind purchasing Thump was so Grover could “control the coffee from farm all the way to the cup. A coffee bean starts out with so much potential.” He explains that each step of the process, from roasting to grinding and brewing to keeping the machinery clean and keeping the coffee fresh, all play a part in preserving the bean’s integrity.
“By buying Thump, I feel I can keep the coffee in the 90th percentile of its full potential.” Grover now has the opportunity to serve coffee in which he can maintain and oversee this entire coffee spectrum.
As Grover is honing the art of coffee roasting, he loves to sip on a single origin macchiato. His favorite cup of good old fashioned Jo is Central American. “African coffees are fun and have bright big nuances, but the balance and drinkability of Centrals are where it’s at.”
So say goodbye to Stumptown Coffee and say hello to two meticulously crafted, local coffee brands at Thump. Congratulations, Bobby, and we look forward to trying out some of your new coffee offerings in the same, cozy atmosphere that the Bend community has grown to know and love.
2017 seemed like the distant future to Bend’s Tim Williams and his family. When they planned out their future, it looked like 2017 was the year they could fulfill their desire of living in Tetherow, a growing community on Bend’s Westside. Patiently waiting, they spent three seasons as guests of the Tetherow Golf Club, enjoying the Scottish links style golf, outstanding dining and a variety of social and family events. As the young family grew, so did their eagerness to live in such a convenient, growing area.
In 2011, the Williams family learned about Tetherow’s Jr. Executive Membership, which is available to those under 46 and includes a family membership to the Athletic Club of Bend for just $390 a month. It was the ideal opportunity to join Tetherow. When they saw an opportunity to purchase a beautiful homesite at a great price in late 2011, they realized they could build a home and actually make their dream come true within the next year instead of having to wait!
“The entire staff is so cohesive and you can tell they really enjoy their jobs. It makes such a difference when the staff is happy at a Club. We also love the other families living there, and the views and prime location to everything Bend has to offer just can’t be beat,” said Williams.
The Williams family is hardly alone in their migration to Tetherow. This budding community has experienced impressive growth the past 12 months. Tetherow welcomed 30 new families into the membership last year alone! With its ideal location – nestled between the Southwest edge of Bend and the Deschutes National Forest – the full Cascade Mountain views and award-winning golf, this renaissance is hardly a surprise.
Since January of 2011, 12 real estate contracts have been written, eight of which have closed with a property sale while the remaining four are pending. Construction begins on three custom homes between now and May. Additionally, local builders Greg Welch and Ryan Duble are both designing showcase homes that will begin construction this spring. They will boast mountain and fairway views, and range from $599,000 to $775,000. With a blend of primary residences and second homes, Tetherow is growing in leaps and bounds.
Tetherow’s Tripleknot Townhomes, which are in the first stage of construction, have already sold the model and construction should be complete by April, when the golf course opens for play.
Cascade Sotheby’s International Realty (CSIR) continues to represent real estate at Tetherow. Deb Tebbs, owner of CSIR, says the trend there is not unique. “Built inventory around Central Oregon is drying up. Buyers recognize that they may not find their dream home already built. With reasonable property prices and construction costs, many buyers are taking the opportunity to create their own dream home.”
A variety of membership options are available at Tetherow, with or without real estate purchase. The David McLay Kidd course is open April through October, while the Tetherow Grill is open year round, seven days a week. The facility is also available for weddings, events and meetings.
Tetherow is located on Century Drive, on the way to Mt. Bachelor, just past the Reed Market roundabout. Stop in for a bite and check out the stunning mountain views!
10 Barrel has quickly become a beloved Bend trademark, and Tetherow is delighted to be the golf club home of its business partners, Chris and Jeremy Cox.
The brothers were recently featured in Cascade Business News to share about their revolutionary business practices. The thing that differentiates 10 Barrel and makes them so innovative stems from their motto, “cross the river and burn the boats”, which they explained is drawn from the George Washington story of “going to war and after crossing the river ordering the boats to be burned so there would be no option for retreat” (Cascade Business News, November 16, 2011, p. 13).
Since 10 Barrel opened in 2006 as a small brewery, it has grown into a full sized, ever so popular and always packed pub. Every time I pass 10 Barrel on Galveston, it reminds me of a fun, outdoor party at a friend’s house where everyone is welcome and everybody is on a temporary vacation. This is a key aspect about what makes their business so successful. Opening up the pub, they say, has given them exposure to the local community–both visually as the enticing pub that can’t be missed, and also from their local charity, “Locals Supporting Locals” (on the last Tuesday of every month). Just their first year of opening, they generated $28,000 from this weekly event. All profits are donated to a local charity.
10 Barrel also supports fun endeavors such as Blitz to the Barrel, of which Tetherow Golf Club was also a proud sponsor. In this event, World Class Championship mountain bikers all race for cash (including a course through Tetherow) and end at 10 Barrel to party.
The Cox brothers are planning much growth in the future, including moving into a 15,000 square foot building which will enable them to increase from a 10 barrel system to a 50 barrel system. This also means the pub will have 20 beer faucets on tap instead of 10! Also in the works is opening up a pub in Boise, Idaho come summer 2012.
Congratulations to 10 Barrel for being such an integral part of Bend’s local economy and for paving the way for other small businesses!
Executive Chef Rian Mulligan has been creating fresh, innovated dishes at Tetherow for over two years. But his story isunique in that although he is one of the most talented executive chefs in Bend, Oregon, he never went to culinary school and just five years ago he was washing dishes for a living. But what he lacks in formal education, he exceedingly makes up for it with his drive, hands-on experience, and a genuine passion for cuisine.
Mulligan started out at the Blacksmith, and quickly moved from dishwasher to line cook and then to sous chef. He was then recruited to be a chef at Tetherow Golf Club’s grill. After just six months at Tetherow Grill cooking up some of the best food in Central Oregon, he was promoted to Executive Chef.
Now, with our ever so popular 5 for $50 monthly wine dinners (the last two have sold out!) and our new Sunday brunches (the best brunch in Bend!), he has even more room to let his creative juices flow and prepare unique items to complement regional wines and Kevin’s famous bottomless mimosas. A recent addition to the brunch menu at Tetherow is vanilla orange crepes and an extensive breakfast cocktail list.
With a growing list of holiday parties scheduled at Tetherow (our cozy fireside room is the perfect holiday party space), Rian has been staying busy in the kitchen preparing special menus and items for the holidays, fall weddings and business luncheons. I asked Rian some secrets to his success and what makes being an Executive Chef at an award-winning golf course in Bend, Oregon so fulfilling.
Q) What inspired you to be a chef?
A) It was just something I was born to do. I just didn’t realize it until I got a job at a fine dining restaurant in Bend.
Q) How did you get promoted to be a chef so quickly?
A) I have been able to work to be the best at what I do, each step of the way. I am good at leading and motivating others and this allows me to lead my team in the kitchen at Tetherow. I also think people can see the amount of heart and passion I put forth every day.
Q) What is the best part about your job?
A) Being a chef is not a job to me, it is a way to express myself and make others happy with the skills I have learned. I also love how food can transport you to a fantastic old memory.
Q) How would you describe the journey to becoming a chef?
A) It took me five years of completely immersing myself in everything culinary related. During my first year in a restaurant, I would go to work at nine in the morning (off the clock) just to help out and ask questions. In the evening I would start washing dishes, mopping floors and cleaning until one or two in the morning on the weekends. After work, I would go home and research anything I had seen that day that I did not understand. I would even bring a research book and listen to the cooks talk after work and look up the terms they were using.
Q) What is the best part about your job?
A) Waking up in the morning and being excited to go do what I love. I love making new dishes for people and turning food into art. I also love to learn and I love to teach. I get great joy from teaching a new cook who is passionate about learning how to cook in a restaurant.
Q) What is the most challenging part?
A) The sacrifices to do what I love are numerous. I work anywhere from 10-16 hours a day depending upon the season. Usually, I will get five to six hours of sleep a night. Sometimes I will not get a day away from work for a month. I think the hardest part is that while many are having fun or spending time with their families during holidays or special events, kitchen people all over the world are working so people can enjoy themselves on these days (such as the Super Bowl, New Years, Fourth of July, etc…). This year was the first year I got to spend Christmas with my family in four years. But I would not want to do anything else. For me, it is worth it.
Q) What is your favorite dish to prepare?
A) It is one of my mom and dad’s recipes. It is not too exciting, but it brings back good memories for me: Teriyaki marinated flank steak with brown rice, mushrooms, a big Caesar salad and some sautéed vegetables.
Don’t miss our delicious Sunday brunch at Tetherow from 10 am-2 pm! For reservations, call the grill at 541.388.2582 x120
Our upcoming 5 for $50 Wine Dinner is Tuesday, November 29th featuring Chateau St. Jean from Sonoma. Chef Mulligan will prepare a five-course meal to be specifically paired with five selected wines.These relaxed and intimate dinners have been selling out so be sure to RSVP to the grill at 541.388.2582 x 120!
Tetherow offers the best holiday and special event space in Bend! Scheduleyour holiday dinner party at Tetherow and Chef Mulligan will prepare a festive, delicious menu for you and your guests.Call Heather Arns at 541.388.2582 x 111for more event space availability and information.
December 8th, Tetherow Golf Club provided space for artisans to display an array of creative, handmade gifts—a perfect way to make holiday shopping in Bend fun, convenient and meaningful.
Among the treasures were Tetherow member Nancy Brunkal’s handmade, vibrant platters and plates, fun, creative jewelry by Rachel Dean with Navone Jewelry and vintage pillows by CJS. All local, Central Oregon artists.
As soon as you walked in Tetherow’s clubhouse, you were greeted with an array of delicious, artisan teas by Metolius Tea, and F&B Manager Kevin Gilman was there to showcase his selection of wines that he had in mind to go perfectly with a holiday roast or ham dinner.
It was a cozy, festive atmosphere; complete with delicious finger foods such as bite sized crepes and cucumber hummus crotinis. Tetherow is looking forward to having the opportunity to do this again next year!
With the holiday season quickly approaching, now is the hot time to be booking your holiday party or corporate event at the “Best Golf Course” in Bend, Oregon.
Spend time laughing, eating, dancing and building memories with your family, friends and co-workers at a breath taking location. Golf in Central Oregon is a hot commodity—and so is finding the perfect spot for your event. Tetherow’s distinctive staff, location and personality make all the difference.
Our holiday parties are produced by the finest event staff in Bend. We have a variety of rooms and configurations available. Live music is included on certain dates and special deals are also available!
Weddings and holiday parties in Bend, Oregon have never been the same since Tetherow’s staff showed up on the scene. And when it comes to event planning, Tetherow’s Heather Arns knows how to do it right. With years of experience and insight, she will ensure your next party, private event or wedding is unforgettable.
So as the best event coordinator in Bend, Oregon, we asked Heather some “secrets to success” to planning the perfect party:
Q) What are some most memorable moments at an event that you have planned?
a. The first Slip and Slide at the Annual Member’s Luau was so much fun! Although, seeing amazing pictures from the weddings– there is truly nothing better than weddings.
Q) What would you recommend to someone planning a holiday party here that most people don’t think about?
a. Utilize the Fireside Room! The real fire and beautiful decor can really add an ambiance here that you can’t get elsewhere.
Q) What piece of advice would you give to someone planning a wedding here?
a. Not to stress the little things… While I understand a wedding can be a lot of work, our staff is amazing at putting the pieces together come “game time”.
Q) Why should a business pick Tetherow in Bend to have their party?
a. Being so close to town makes it easy for travel and time. There is no better ambiance, food or professional (but fun) staff around.
Q) Why should a couple pick Tetherow to have their wedding?
a. With a staff that has done so many events here, we have all of our ducks in a row. Not only do you have the amazing views, sunsets that Bend, OR has to offer, but you also have Tetherow’s spectacular setting and food. Most importantly you also have a group who is truly invested in taking care of you on your big day.
Q) How much time ahead do you recommend booking a room?
a. Ideally, a month in advance, but for smaller rooms such as the card room or media room, we can often accommodate with just a week’s notice.
Q) What makes you tick at work?
a. Whether it’s a new event opportunity or a new client that we are excited to impress, every day is different.
Q) What makes you tick at home?
a. At the moment, football season. I love it. Otherwise it is being active in one way or another, spending time with the people I love and watching my guilty pleasure shows, GLEE and Jersey Shore!
Q) What makes working at Tetherow unique?
a. Definitely the people that I work with at Tetherow. There is truly nothing better than actually enjoying the people you’re with every day.