Timberline Lodge Is Showcasing Oregon Bounty with New Culinary Series
What started in the wake of the economic downturn as a value proposition to lure lunch guests back to Timberline Lodge, has blossomed into a first class culinary attraction that showcases the bounty of Oregon. Inviting guests to a “Taste of Oregon,” historic Timberline Lodge has developed the Farmers Market Brunch Summer Culinary Series. Guests are thrilled to find a convenient and value-oriented buffet selection of Northwest fresh cuisine every day in Timberline’s main lobby from 11:00 am. till 3 pm. Under the direction of Timberline’s Executive Chef Leif Eric Benson, the lodge’s culinary team began reaching out to various growers, producers and food industry advocates to collaborate on the buffet offerings. What they found was a vibrant community of regional food enthusiasts that felt that historic Timberline Lodge was the perfect setting to showcase their foods.
Each week this summer, the Lodge featured different foods that are produced locally. So far, the brunch has focused on strawberries, cherries, USDA lamb, hazelnuts, pink shrimp, Dungeness crab, albacore tuna, potatoes, pears, and local coffee roasters. The variety, quality, and selection of fresh local foods has combined to be most impressive.
Due to its quick success, this new brunch format at Timberline Lodge will become a regular year ’round offering. A Farmers Market Brunch Fall Culinary Series begins in September focusing on wines, wild mushrooms, meats, and all the autumn produce harvests which make Oregon one of the most desirable food regions in the world.
