Eat: Pronghorn Resort chef Kevin Linde dishes on Oregon food — and chanterelles.
Pronghorn Resort’s Kevin Linde dishes on Oregon food — and chanterelles
The Pacific Northwest has a way of capturing your heart so thoroughly, it’s hard to go anywhere else. That was the case for Kevin Linde, the executive chef at Pronghorn Resort in Bend, Oregon, who helms the kitchens for Pronghorn and its new Huntington Lodge, which opened in April.
Linde grew up in Washington, near the Canadian border, and earned culinary and hospitality degrees in Seattle before working in restaurants across the Pacific Northwest and Arizona. He was at the Phoenician in Scottsdale, he says, when he suddenly realized, “Hey, this is too much desert. Let’s get back up to the Northwest.”
These days, he oversees a menu that showcases ingredients from local purveyors — produce from Bend’s Windflower Farm and Agricultural Connections, grass-fed beef from Eugene’s