After launching two signature restaurants in the heart of downtown Bend, Typhoon! has punctuated its commitment to Central Oregon by taking over operation of the Bend High Desert Museum’s Rimrock Café and all related catering.
Typhoon! operates two restaurants in Portland, and units in Gresham, Beaverton and Bend, as well as Washington restaurants in Seattle and Redmond. The company also has Bo’s Asian Grill in Portland and Bend, and operates lunch quick-serve outlets at two Microsoft cafeterias.
“We’ve hired wonderful local talent,” says Lee Cheatle, who oversees Typhoon’s Catering by Bo Division. “We’ve already improved the café menu, with more options planned for spring, and we’re offering an unbeatable array of catering options.
“It’s a bold decision, especially in the slowest part of the year and in the midst of an economic downturn,” admits Cheatle, “but Bo and Steve Kline feel this community and this museum are part of their family’s history and they’re determined to support it.”
“It’s an astonishing resource,” said Kline, the company’s managing director. “And it’s sadly under-utilized. We want to help spread the word and remind folks what remarkably affordable facilities are right in their back yard.
“It’s a killer First-Choice location for the holidays, and how could anyone possibly find a better location for a meeting, or cocktail reception, or a club or company event or a wedding?” Kline asked. “Who wouldn’t want to have fun, and in the process support an institution that brings our families together and teaches our kids?”
The High Desert Museum offers meeting rooms and facilities to accommodate the kinds of capacities found at top hotels and resorts, with flexible seating configurations. Meeting rooms seat 45 to 60 guests, theatre or banquet style, and may be used before, during or after museum hours.
For evenings, the Schnitzer Entrance Hall and museum can accommodate up to 500 guests. The Hall of Plateau Indians will hold 50 people, The Birds of Prey Pavilion capacity ranges from 50 to 150 for a reception, and the Museum Meadow – open or tented – handles groups of 500 and more.
“Whether it’s a social event or a team-building exercise,” Cheatle adds, “for a surprisingly modest fee you can arrange to have one or more additional attractions for your guests’ exclusive enjoyment. You can treat your guests to the exclusive, thrilling experience of Birds of Prey talks, Spirit of the West Interpretation, Living History Interpretation, the Old Sawmill or other wildlife encounters.”
“We’ve enjoyed coming to Bend for many years,” adds Bo Kline. “And we love bringing family and friends to the museum. The exhibits and shows are absolutely world-class. As a catering venue, it’s unbeatable. It’s gorgeous. It’s easy to get to and park. It’s a spectacular setting, and its history is part of all of us.”
Her husband referenced the Museum’s creation of “Gum San: Land of the Golden Mountain” exhibit in the 1990s, as a landmark in the study of the Chinese in America. “It was a remarkable milestone for any U.S. museum,” Kline said, “All the more impressive because it was accomplished so beautifully by a small museum with limited resources in Central Oregon.
“As Asians have always been a crucial part of the history of the West,” Kline added, “it’s fitting that we support the High Desert Museum with food service and catering operations.”
Cheatle notes that while Bo Kline has become renowned as one of the top Thai chefs in North America, “few people realize she has the talent and chops to open almost any restaurant she wants.
“She cooks traditional and inspired American, French and Italian cuisine,” he said, “as well as Chinese, Japanese, Indonesian and Indian dishes with great skill. The real winners are our guests. We’ll tailor the food to match your event, with a Thai or Asian menu, or Latin or Continental cuisine, or we’ll create your own East Meets West menu.”
For catering information, contact Lee Cheatle: 877/787-8080 or email@example.com.
For booking, contact Dawn Kirkpatrick, Museum Events Manager: 541/382-4754 x284; or