Food at Cork & Barrel
Cork & Barrel is about wine and food! Keep scrolling to learn more about the tasty options to explore at our Cork & Barrel events, from Winemaker Dinners to Sip and Grand Cru.
Sip: Small Bites & Sweet Treats
At Sip (Friday, July 17, 2026), you’ll find tasty offerings by local restaurants, food trucks and caterers. Savor delectable offerings courtesy of our 2026 food partners: BrownBag Popcorn Company, Bleu Bite Catering, Chow, The Dominican Food Cart, Kitchen Heartbeets, and Pacific Perks. Nosh away…food is included with your Sip ticket!
BrownBag Popcorn Co.
A local favorite, BrownBag Popcorn Co. creates unique flavors of artisan popcorn. Sourcing fresh real ingredients, everything is popped to order and packed in their signature brown bags. Stop by their table at Sip and sample two special flavors popped up especially for Cork & Barrel!
Bleu Bite Catering
In 2000, Cerstin Cheatham translated her passion for cooking, creating memorable events, and making people happy into Bleu Bite Catering. A socially and environmentally conscious company, Bleu Bite’s menus feature free-range and locally-grown meat and produce.
Chow
Owned by two chefs, David Touvell and Ryan Sturmer, Chow serves up dishes that dance on the palate. This local favorite also has a special knack for dazzling vegetarians, vegans, and their gluten-free friends. Chow sources local and organic whenever possible and features the best of Oregon's seasonal bounty in creative ways.
The Dominican Food Cart
With a passion for serving yummy food, Robert and Trisha De Los Santos share delights like marinated meats, tostones and yuca with the Bend community. Their popular food cart also adds a little Dominican flair to familiar American dishes. Give your tastebuds an adventure and experience the rich flavors of the Republica. Robert’s grandmother’s recipes are sure to appease your soul.
Fixa Foods
Fixa Foods is a creative take on pesto that’s for way more than pasta. Crafted in small batches with herbs, nuts, extra virgin olive oil, and dairy-free...one spoonful and your boring meals are fixed. Made for busy people who want healthy, delicious food without spending time on making sauces from scratch. Fixa Foods was created by Barb Myers, a lifelong food lover who has spent her career blending creativity, education, and a deep passion for bringing people together over great meals.
Kitchen Heartbeets
The brainchild of “nutrition junkie” Chef Stephanie Rooker, Kitchen Heartbeets gets healthy food onto family dinner tables in Bend, Sisters, and Redmond. Each week Kitchen Heartbeets develops a new menu, and meals are available for delivery or pickup. All meals are gluten, dairy, and soy free. Rooker is an alumni of the California Culinary Academy in San Francisco and the Institute for Integrative Nutrition in NYC.
Luce’s Bakehouse
Experience gluten-free bread…perfected! Luce’s fresh baked breads and mixes are full of flavor, with a soft interior and crisp crust. Luce’s breads and all of their mixes use quality, whole-grain flours and simple ingredients you can find in the grocery store. What’s not inside also matters. Luce’s products are free of the top 8 allergen ingredients…and mixes can be adapted to be made dairy-free and egg-free. Named in honor of Charles Luce, a pioneer in gluten-free baking, Luce’s Bakehouse crafts their wonderful bread and mixes in a dedicated gluten-free facility in Bend, Oregon.
Nothing Bundt Cakes
Nothing Bundt Cakes in Bend bakes handcrafted Bundt cakes made with high-quality ingredients, including locally-sourced eggs, real butter, and real cream cheese. The locally-owned bakery is proud to support the Central Oregon community through fundraisers, events, and celebrations that bring people together. Chef Jason leads the kitchen at Nothing Bundt Cakes in Bend, bringing a passion for baking and attention to detail to every cake that leaves the bakery. He takes pride creating desserts that make celebrations a little more special.
Pacific Perks
Pacific Perks sets up shop anywhere and whips up amazing coffee drinks, sundaes, smoothies and more! We’re thrilled to welcome them back to Cork & Barrel. Stop by their table for some sweet and icy treats…perfect on a summer evening!
Grand Cru: hors d’oeuvres & dinner
If you love an epic meal, join us for a multi-course dinner with wine pairings at Saturday’s Grand Cru . Executive Chef Franco Console of the Neuman Hotel Groupwill prepare a delicious multi-course dinner with wine pairings from some of our Sonoma guest wineries.
Stacks Dinner & Delicatessen
Cheri and Steve Helt, the owners of Zydeco Kitchen, opened Stacks in 2026, with a lunch and dinner menu featuring house-cured and smoked meats, fish, and local farm-fresh vegetables. In addition to house specialties such as pastrami and corned beef, beet-cured salmon lox, and rotisserie chicken, Stacks also offers charcuterie, smoked fish, artisan cheeses, farm fresh salads, and house fermented pickles.
Zydeco Kitchen
Winner of Best Dinner in Central Oregon for five years running, Zydeco is a beloved bastion of southern cooking. Owners Cheri and Steve Helt channel their deep love for the South’s food and hospitality. Executive Chef Eric Joppe reaches for seasonal and local ingredients from Central Oregon farms and bakeries as he whips up favorite dishes that celebrate Cajun Creole cuisine.
Executive Chef Franco Console of Neuman Hotel Group
Franco Console is the Executive Chef of Larks, the award-winning restaurant of Ashland Springs Hotel, owned by Neuman Hotel Group. Franco was raised in a deep-rooted Southern Italian household where the influence of food and family were heavily valued. Franco attended Western Culinary Institute (le Cordon Bleu) in Portland, Oregon in 2002. Franco has been working in the food industry for 18 years and has been part of the culinary scene in Southern Oregon where he has had a hand in many restaurants. At Larks Restaurant, he follows his passion and drive for supporting local farm to table cuisine.
Winemaker Dinners: Local Chefs & Sonoma Wineries
Each year, we invite top regional chefs and restaurants to participate in our Winemaker Dinners, held throughout the year and also on the first night of Cork & Barrel Weekend (Thursday, July 16, 2026).