Dinner with Bad Saint at The Suttle Lodge
2020 Guest Chef Dinner Series
The 4th annual chef series at the Suttle Lodge brings culinary talent from across the country all the way to Central Oregon. From January to June of 2020, each chef hailing from their own award-winning restaurant will be cooking a multi-course meal in our lodge. Creating menus according to their inspiration, dishes will be served family-style and fire-side. These intimate dinners have a certain magic to them— where chefs cook whatever they feel inspired to, and serve a big meal family-style to tables filled with happy guests. And each dinner will donate a portion of ticket sales to a partnering Oregon non-profit.
A taste of the Philippines with Tom Cunanan and Genevieve Villamora in the middle of the Deschutes National Forest.
Bad Saint is the brainchild of powerhouses Genevieve Villamora, Nick Pimentel and James Beard Award-winning chef Tom Cunanan. Bad Saint is considered the most popular Filipino restaurant in American, bringing Filipino cooking into the national spotlight. The team’s creative approach to regional Filipino cuisine has earned them a place on the Bon Appétit Best New Restaurants list almost immediately upon opening. We’re beyond stoked to have them here to cook with us.
A portion of ticket sales from Tom and Genevieve’s dinner will be going to Central Oregon’s Caldera Arts, a catalyst for the transformation of underserved youth through innovative, year-round art and environmental programs.
1. Labanos at Pinaitum
Purple radishes, burnt coconut crema, pistachios
2. Pinasingaw Na Isda
Whole steamed fish with ginger, scallions, and sizzling black bean oil, prepared tableside
3. Rellenong Alimasag
Lump crab, crab fat, chiles and bicho bicho (savory doughnuts)
Slow roasted pork shoulder with crispy pork skin, achara (pickles), fermented banana ketchup with Fresno chilis & Mang Tom’s sauce
5. 7,000 Island Pie
Kalamansi (native Filipino citrus), toasted meringue, sky flakes
Dinner is at 7:00 p.m., served family style.
Tickets: $95 per person includes dinner and gratuity.
Beverages served a la carte
Please, no substitutions. We thank you for understanding.