Bend Lifestyle magazine speaks with Karista Bennett, local food writer, chef, and lover of all things Pacific Northwest Cuisine. She shares her journey from cook to teacher to writer and talks about what it’s like to eat and drink in Central Oregon.
If you have plans for hosting an outdoor dinner party this fall, check out Bennett's cookbooks for recipes that are sure to impress your guests!
Where are you from originally?
Although I was born in California, I spent most of my formative years in Arkansas. In my early twenties I lived in various cities around the south — Nashville, Baton Rouge, New Orleans, and Houston. Through the years we vacationed in Central Oregon, and once our youngest went to college, we found ourselves spending family holidays here. Because my husband and I work remotely, in 2022 we decided to move here permanently.
Tell us about your journey with cooking, writing and travel?
I've been immersed in the culinary field for about 22 years, though my journey into cooking was accidental. I discovered my passion for cooking in my early 30's. Following the birth of my second daughter, I took a career sabbatical and enrolled in culinary classes at the Scottsdale Culinary Institute. I had no idea how passionate I would become about the culinary arts.
After my first class, I knew I wanted to work as a chef. My first foray into the culinary world was through food writing. I soon started catering, and then worked as a prep cook and cheese specialist. During that time, I began teaching cooking classes at a local cooking school and eventually launched my private chef company, Karista's Kitchen. After relocating to Oregon, I briefly worked as a sous chef. However, I was drawn back into food writing and recipe development full-time.
Traveling outside the U.S. for the first time ignited my culinary curiosity in a whole new way. It felt like a door had opened, allowing me to view food and recipe development with a fresh perspective. Travel changed me — it broadened my knowledge and enriched my understanding of global flavors. My travel experiences have allowed me to bring fresh ideas, and hopefully, culinary joy to my readers.
What is the process of developing a recipe?
Sometimes a recipe begins by chance — a few seasonal ingredients that come together unexpectedly and end up creating a delicious combination. Other times, a recipe idea is inspired by a dish I tasted while traveling, something I saw in a movie, or read about in a book. Occasionally, I develop a recipe in response to a specific request from one of my brands or publication clients.
Most of my recipes go through three phases of development. The first phase is what I call the 'rough draft,' where I experiment with initial ideas. If the rough draft has potential or turns out well, I'll make it a second time, adjusting ingredients as needed to achieve the desired taste, texture and presentation. In the third phase, I follow my written recipe to ensure it works and that home cooks can easily follow it. For my cookbooks, I had a wonderful group of home cooks who tested all the recipes before they were included.
What do you feel sets apart Pacific Northwest cuisine from other parts of the country?
I find the Pacific Northwest's cuisine to be exciting. It reflects the region's natural resources and diverse cultural influences. Our culinary landscape is characterized by fresh seafood and a strong emphasis on sustainable, local, and organic farming.
There's a visible, regional commitment to quality, which is evident in our vibrant craft beer, wine and coffee culture, along with the many local/regional artisan food brands. I love how the Pacific Northwest cuisine blends quality, comfort, and uniqueness while merging traditional flavors with innovative dishes. I also see this diversity reflected in our abundant food carts, and many of our beloved restaurants.
What do you want readers of Bend Lifestyle magazine to know about your work?
I feel lucky to say that my work is more than just a job; it's my passion and my privilege. I love that I’ve had the privilege of writing two cookbooks on topics that make my culinary heart sing. One of the first food quotes I wrote captures my philosophy: “Food is the element that brings us to the table where life is lived, and memories are made.”
KaristaBennett.com
Roasted Pork Tenderloin with Spiced Dried Plum Sauce
from The Oregon Farm Table Cookbook by Karista Bennett
Ingredients
Serves 4
· 1 teaspoon dried Italian herbs
· 1 teaspoon salt
· ½ teaspoon ground black pepper
· 1 ½ pounds pork tenderloin
· 1 tablespoon extra-virgin olive oil
For the Spiced Plum Sauce
· One 10-ounce package dried plums (prunes)
· 1 ½ cups dry white wine
· 1 cup heavy cream
· ¼ teaspoon ground cloves
· ¼ teaspoon ground cinnamon
· 1 heaping tablespoon red currant, lingonberry, or blackberry jelly
· Salt and pepper to taste
· 1 tablespoon chopped fresh Italian parsley, for garnish
Directions
1. Preheat the oven to 400F.
2. Mix the dried herbs, salt, and pepper.
3. Place the tenderloin in a baking dish and rub with the olive oil.
4. Sprinkle the dried herb-salt mixture on the entire tenderloin. Roast in the oven for 20-25 minutes or until the internal temperature reaches 145F.
5. Prepare the plum sauce. In a medium saucepan, add the plums and wine and heat over medium heat. Turn the heat down to low and let the wine and plums simmer uncovered until the wine has reduced by half, 8 to 10 minutes.
6. Gently fold in the heavy cream, cloves, cinnamon, and jelly.
7. Bring the sauce back to a gentle boil over medium heat. Then reduce the heat to a lively simmer until the sauce begins to thicken. The sauce will be done when it coats the back of a spoon. Season the sauce with salt and pepper to taste.
8. Once the pork is done, remove it from the oven and let it rest for 5 minutes. slice the pork into thin slices and lace on a platter.
9. Drizzle the spiced plum sauce over the pork and garnish with the Italian parsley. Serve immediately.
“Food is the element that brings us to the table where life is lived, and memories are made.”
—Karista Bennett, Chef and Cookbook Author
"Travel changed me — it broadened my knowledge and enriched my understanding of global flavors."
—Karista Bennett, Chef and Cookbook Author