Rustic Style Food with a Northwest Fresh Fair!
Established in Fall of 2014, the Kitchen at the Pend d’Oreille Winery has evolved to be one with the culture of Sandpoint. Utilizing ingredients that are available from our local farmers including juicy braised beets and spicy greens that often were picked the same day. Our meats are all sourced from an Oregon Co-Op which provides us with the best tasting GMO and hormone free meats in the area. Even our salmon is “local,” caught in the Bristol Bay of Alaska but purchased from local fisherman, Thunder’s Catch. Stop by and see what were all about, Cheers!
Stefhanie Meyers – Executive Chef and Restaurant Manager
Chef Meyers leapt into her culinary career with training at the Art Institute Culinary program in Santa Monica, CA. From there she interned at Rivera Restaurant in downtown Los Angeles under the command of Chef John Sedlar before getting offered a full time job working the grade manger station.
Jared Meaux – Kitchen Manager
Born and raised in Sandpoint, Jared has worked his way up the kitchen ladder. He first started as a dishwasher for the Winery and as his love and dedication for the craft was recognized, he quickly became the second in charge. Now he is running the kitchen when Chef Stefh isn’t there and creating local favorites such as the Meatball Sando. When not in the kitchen he is a scholar of the fine arts and a lover of those Sunday night Seahawks games.
The Bistro Rouge Event Area offers both indoor and outdoor meeting areas that can accommodate up to 150 people. With full service in-house catering and our vast selection of wines, we are ready to help you plan your next function. Call our Events Coordinator Jennifer Ellison at (208)-265-8545 or send an email to firstname.lastname@example.org to arrange a walk through. Santé!