At Wild Rye, the howl of the high desert can be heard on every plate and tasted in every sip. Every dish is intricately tied to the land, the season, and the lifestyle of the region, whether foraged from the surroundings, grown by Central Oregon farms, or philosophically connected to the desert. The bold, flavorful cocktails offer fresh takes on classics, inspired by the spartan beauty of the desert plains. Savor an elevated dining experience that celebrates the unique character of the region, with stunning views of the Cascades at sunset.
The cuisine from the high desert's rugged and arid area is rich with bold flavors, reflecting the unique offerings of its habitat. Local ingredients from farms and ranches include elk, venison, rabbit, and buffalo, while foraged items such as western juniper, sagebrush, rye, elderberry, wild strawberry, and huckleberry enhance the menu. The kitchen is driven by the essence of smoke and fire, with dishes being smoked, grilled, spit-roasted, or torched, embodying the spirit of open-range and campfire cooking.
Please note, all menus below are indicative and subject to change due to seasonality and product availability.
AUGUST 1ST & 2ND
6:00 PM
Chardy Party heads south to Central Oregon. Join four of Oregon’s most acclaimed producers: Hazelfern, Big Table Farm, Hundred Suns, and Walter Scott, at Brasada Ranch for not one but TWO nights of finger lickin’ good vibes, and lots and lots of Chardonnay. Brasada Ranch’s Executive Chef Karl Holl and Humble Spirit’s Chef Brett Uniss will be shucking oysters and frying up buckets of finger-lickin' chicken, accompanied by all the classic ranch fixins.
Cocktails by Scott Baird
About Beverage Program
The cocktails at Wild Rye reflect the simple and spartan high desert plains of Oregon. Local ingredients and flavors are reflected through the lens of our cocktail creation. The menu is bold with a colorful and flavorful point of view that embraces the region. The drinks are familiar takes on classics that highlight the surroundings. They are of time and place as you look west at the Cascades and enjoy the sunset.
Karl Holl, Executive Chef
Executive Chef Karl Holl leads the culinary vision for all property
restaurants, including Wild Rye.
Born and raised in Southern Vermont, Chef Karl headed west following culinary school, working his way through restaurants in Napa, Vail, and San Francisco. A forager, farmer, and butcher, his experience expands beyond the traditional restaurant kitchen. His farm-to-table residency at the former Park Avenue Fine Wines in Downtown Portland earned him Portland Monthly’s 2018 Chef of the Year for his use of ingredients he and his brother farmed and foraged from their farm and sourced from local purveyors. Chef Karl also serves as the Culinary Director for Portland-based Smith Teamaker.
At the helm of Brasada Ranch’s culinary offerings, Chef Karl is on a mission to define what the high desert tastes like, drawing on a range of inspirations, all rooted in the spirit of Central Oregon.
Scott Baird, Cocktail Creator
A Bay Area native, Scott Baird’s background spans various creative endeavors in the local hospitality industry for over 20 years.
Baird made his mark on the San Francisco bar scene as the previous owner/operator and lead on the conceptual redesign of the acclaimed North Beach bar 15 Romolo. He founded the internationally acclaimed bar Trick Dog in San Francisco, recognized by the World’s 50 Best Bars list, the James Beard Foundation, and Tales of the Cocktail. Baird is also the creative force behind the reinvention of the nationally acclaimed North Beach bar, 15 Romolo. Baird is also the founder of Rococo Cantaloupe, a creative agency focused on the beverage industry with international liquor clients on flavor development, activations, education, creative brand marketing, and beverage creations.
Please note that our operating hours are subject to change and may be adjusted seasonally.
Wild Rye
