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Ranch prepares for restaurant opening
By Conrad Weiler

Black Butte Ranch residents are helping staff prepare for the mid-May opening of a restaurant at the new Big Meadow Club House.

Food Services Director Tim Wonderly and Chef David Berger presented an assortment of proposed dishes to Black Butte Ranch residents for their evaluation last week.

Last Tuesday, March 26, was entrée day testing for about 20 testers. Another 20 testers followed on Wednesday, enjoying appetizers, soups and sandwiches in the Brooks Room at BBR's Lodge.

"We'll be a mix between Olive Garden and Red Robin restaurants," said BBR manager Loy Helmly. "We want to create a relaxed atmosphere, a casual, fun restaurant."

There will be seating for about 50 people in the restaurant, 25 in the bar and a small meeting room accommodating 25 guests. Open May through October, there will also be an outside patio for al fresco dining.

"I'm really excited about this fun restaurant," said Wonderly. "We'll offer a buffet breakfast and our lunch and dinner menu."

The "testers" were treated to such dishes as High Desert Ravioli, Italian Chopped Salad, Pasta Fagioli, Fettuccine Alfredo and Scampi Dinner. They were then asked to write their evaluations and comments on score sheets to be evaluated.

"The cheesecake was a killer," said taster Phil Gerber. " This was a great preview and the continental cuisine was excellent."

Chef Berger came to BBR on March 1. He was trained at the University of Las Vegas Nevada Hotel and Restaurant management program and worked in Sunriver.

"We hope to make this different than the Lodge restaurant menu and offer hearty servings in a comfortable setting," said Helmly.

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