{"id":3584,"date":"2026-09-12T12:10:22","date_gmt":"2026-09-12T12:10:22","guid":{"rendered":"https:\/\/www.diningandcooking.com\/us\/3584\/"},"modified":"2026-09-12T12:10:22","modified_gmt":"2026-09-12T12:10:22","slug":"bends-tetherow-resort-adds-fine-dining-restaurant","status":"publish","type":"post","link":"https:\/\/www.diningandcooking.com\/us\/3584\/","title":{"rendered":"Bend\u2019s Tetherow Resort adds fine dining restaurant"},"content":{"rendered":"

Bend\u2019s Tetherow Resort adds fine dining restaurant<\/p>\n

Published 7:00 am Wednesday, August 19, 2026<\/p>\n

The Tetherow Resort, a hotel and golf course in Bend\u2019s west side, opened its newest restaurant, Coorie, to the public in mid-August with the aim of supporting local farmers and ranchers. <\/p>\n

Housed in what was formerly Solomon\u2019s restaurant, which closed almost three years ago, the space is now the resort\u2019s fourth restaurant and only fine dining restaurant. Named after a Scottish word meaning \u201cto nestle in\u201d or \u201ctake shelter,\u201d Coorie embraces the spirit of the Scottish-inspired resort. <\/p>\n

Executive Chef Tanner Hansen, who has classical French training and 17 years of experience, intends to source ingredients from Central Oregon farms, ranches, fisheries and purveyors whenever possible. <\/p>\n

Hansen, who created the concept for Coorie, said, \u201cWhat I\u2019m really trying to do and establish with this restaurant is more of a community connection. The word, \u2018coorie,\u2019 itself means nesting and gathering around, and so I\u2019m trying to tie that message into the Bend community.\u201d <\/p>\n

To ensure local, seasonal and farm-to-table products, Hansen partnered with several local farms to plant crops like microgreens and mushrooms for the restaurant. He also joined the board of Central Oregon Locavore, a nonprofit grocery store with local ingredients backed by a coalition of farmers and business leaders, to connect with the farming community.<\/p>\n

Central Oregon Locavore Executive Director Nicolle Timm-Branch said, \u201cI am thrilled that Chef Tanner dreamed this up and has implemented it, and I think it\u2019s going to be a beacon of a success story for other restaurants to do more local sourcing. You might pay a little bit more, but what you\u2019re going to get is an incredible product. We need more restaurants like that who are really committed to make this local.\u201d<\/p>\n


\n<\/p>\n

The goal for the restaurant is to highlight what Central Oregon has to offer, starting by showcasing local farms, according to Hansen.<\/p>\n

\u201cSince I\u2019ve been here in town, I have realized that there is a huge gap between the farmers and the chefs in town,\u201d Hansen said. \u201cThe chefs aren\u2019t going to the farmers\u2019 market to purchase mass quantities of produce for their restaurants. They go down there to collect a few things for some specials.\u201d<\/p>\n

As a luxury resort in Central Oregon, Hansen said that Tetherow can provide a stable revenue stream for local farmers and help bridge the gap between farmers and chefs. <\/p>\n

\u201cI\u2019m trying to exclusively use product locally to support our local farms,\u201d Hansen said. \u201cWe are sourcing local products for our other public restaurants as well. I am just really trying to highlight it and showcase it in our fine dining restaurant to tie a voice, an image and a vision for that restaurant of it being the flagship to represent these farms and the message behind it.\u201d <\/p>\n

The resort\u2019s other dining destinations include The Row, a relaxed pub; the Caf\u00e9, offering breakfast and lunch; and the Patio Bar, which focuses on cocktails.<\/p>\n

A dream bigger than the restaurant <\/p>\n

Hansen moved to Bend six years ago and started working at the resort a little over a year ago. He now works 70 hours a week at Tetherow and his ultimate goal is to help Bend grow in the culinary world. He hopes to be the first chef to bring a James Beard Award \u2014 comparable to the Oscars but for food \u2014 to Bend. <\/p>\n

\u201cI really want the community and Bend itself to know there is a new wave coming at Tetherow, and there is a whole different energy and vibe that I am bringing,\u201d Hansen said. <\/p>\n

Hansen will launch a study with Central Oregon Locavore at the end of the year to learn more about the challenges farmers and chefs face with sourcing locally. Coorie also plans to host a farm-to-table dinner with Locavore in November.<\/p>\n

\u201cWe\u2019ve been working toward something like Coorie for a long time,\u201d said Chris van der Velde, Tetherow\u2019s managing partner, in a press release. \u201cGreat food, a space that feels genuinely warm and welcoming and a chef who holds himself to an incredibly high standard every single day.\u201d <\/p>\n

The menu features dishes like Hamachi Crudo, Culver Farms Duck en Cro\u00fbte and a Cedar River Farms Tomahawk Ribeye. The restaurant is open to the public and resort members from 5 to 9 p.m. Wednesdays through Saturdays. Reservations for Coorie are now available at tetherow.com\/dine\/coorie\/.<\/p>\n","protected":false},"excerpt":{"rendered":"

Bend\u2019s Tetherow Resort adds fine dining restaurant Published 7:00 am Wednesday, August 19, 2026 The Tetherow Resort, a hotel and golf course in Bend\u2019s west side, opened its newest restaurant, Coorie, to the public in mid-August with the aim of supporting local farmers and ranchers. Housed in what was formerly Solomon\u2019s restaurant, which closed almost<\/p>\n","protected":false},"author":2,"featured_media":3585,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[28],"tags":[4491,4489,4487,4490,4488],"class_list":["post-3584","post","type-post","status-publish","format-standard","has-post-thumbnail","category-oregon","tag-oregon","tag-oregon-dining","tag-oregon-food","tag-oregon-grocery-stores","tag-oregon-restaurants"],"share_on_mastodon":{"url":"https:\/\/vive.im\/@dc\/117258002342247061","error":""},"_links":{"self":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/posts\/3584","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/comments?post=3584"}],"version-history":[{"count":0,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/posts\/3584\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/media\/3585"}],"wp:attachment":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/media?parent=3584"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/categories?post=3584"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/tags?post=3584"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}