Fact Sheet

News Contact
Michael Jasilewicz, Jr
Partner
541.306.3121

Definition of American Tapas: (n. pl. tapas (-päs, -päz) Globally-inspired cuisine with various portion sizes and savory flavors, served as an appetizer or with other tapas as a meal.)

Restaurant
Opened in Bend, OR by owners Peter Keenan and Michael Jasilewicz, Jr, Fireside Red serves up American Tapas in an entertaining atmosphere. With a versatile menu featuring fresh local ingredients, a wood fired oven and bold flavors, Chef Ryan Barnett has blended familiar American cuisine with the unique portion sizes and flavors of European Tapas. Enjoy family style and experience the most diverse array of food and flavors.

America is a melting pot of cultures. Chefs come from all around the world to use America’s fresh local ingredients and apply their traditional cooking techniques. American Tapas is this coming together of cultures, tradition and ingredients. In the US and the UK, tapas have evolved into an entire cuisine. Patrons may order many different small tapas, and combine them for a full meal.

Cuisine
Fireside Red respects the sanctity of food and complimentary flavors. We believe you eat first with your eyes before enjoying the food’s natural attributes of texture and taste. Food does not have to be pretentious to be good. It just needs to be respected and loved. Chef places his personal touch and love onto each dish that leaves the kitchen.

Fresh fish selections, meats and local vegetables can be found on the menu nightly, as well as a selection of personally chosen wines and tantalizing desserts.

Among Fireside Red’s signature culinary creations:

Pepper Crusted Cascade Natural Beef Tournedos, Sauteed Peppers, Bleu Cheese Sauce, Onion Ring
Fireside red Signature Wings, Red Wine Poached, Bleu Cheese Dusted, "Buffalo" Dipping Sauce
Smoked Gouda Fondue, Salted Pretzels, Apples, Grape Tomatoes
Beet Salad, Blood Orange Vinaigrette, Dates, Spiced Pecans
Ahi Poke Chopped Salad, Diced Tuna, Orange Soy Dressing, Crispy Wonton, Orange Segments, Shredded Romaine, Wasabi Cream
Smoked Salmon Pizza, Garlic Cream, Mozzarella, Parmesan, Spinach
Lobster Risotto, Lobster, Mushrooms, Parmesan Cheese, Herbs

Wine Program
The wine list selections are carefully chosen to pair harmoniously with the restaurant’s food, flavor and personality. Fireside Red’s wine list was created with quality, value and sensible pairing of food and wine in mind. A mixture of old world wines and American classics keeps the diverse list to a nominal size while at the same time offering quality and value.

Personal Service
Fireside Red believes every guest should feel welcome and content. Our mission is to please every guest with a sense of genuine caring straight from the heart. By treating each guest as an individual, Fireside Red’s staff keeps to its commitment that each guest is equally important and that each deserves to be completely pleased with their entire experience.

Interior Design
As guests enjoy Fireside Red’s creative cuisine, they are treated to the casual sophistication of an open dining room, multiple effect-laden television screens, an expansive outdoor deck overlooking the Old Mill and Fireside Red’s exhibition kitchen with wood fired oven. The floor to ceiling glass captures the beautiful view from above the Old Mill, and the conjoined television screens in the main dining area are utilized to showcase an array of visual delights. The interior design remains open and creates the feeling of warmth and comfort. When you end your evening, you know you have experienced something unique and special.

Founded
2007 – Bend, OR

Founders

Peter Keenan
In 1994, Peter began his food service career as a server in the Pacific Northwest. While attending college and living in Vegas from 1994-1999, Peter worked as banquet captain at Wildhorse Country Club before moving to Chicago and being drawn to wine. After 2 years of working in various management positions and crafting his pallet for cuvee, Peter moved to Palm Desert, CA in 2001 to assist in opening Roy’s Restaurant in Rancho Mirage. Peter’s first wine list earned a Wine Spectator’s Award for "Best Wine List". Peter assisted in acquiring the Scottsdale Roy's and then traveled back to Chicago as the opening manager of the Chicago location in downtown. Following the desire to expand his wine knowledge, Peter became a Sales Manager for Kendall-Jackson Wine Estates from 2004-2007 and earned his First-Level Sommelier in 2005.

Michael Jasilewicz, Jr.
Following 5 years in the kitchen as a line cook, Michael was naturally drawn to work with the guests in the front of the house. After a season as a server at the World Famous Anthony's Pier 4 in Boston, Michael moved west to Vegas. Between August 1997 and January 1999, Michael served as bar and banquet manager at Wildhorse Country Club in Las Vegas. From 1999-2001 Michael was bar manager and trainer for Sullivan’s Steakhouse in Palm Desert, CA where he earned many accolades and hosted private parties for “The Desert’s Elite”. Between 2001 and 2003, Michael served as manager for Pacifica in the Desert and Roy’s Restaurants participating in opening new locations in California and Vegas as well as supporting the acquisition of the Scottsdale Roy’s. From 2003-2008, Michael co-founded VegasHotSpots.com, Titan Nightlife Group and Fireside Red. Michael has worked in all aspects of the food and beverage industry since 1986 as well as served in the United States Air Force.

Chef

Ryan Barnett
As a Bend local growing up in the Central Oregon culinary scene, Ryan's thirst for knowledge was unquenchable. After leaving bend to go to Le Cordon Bleu and working in numerous kitchens in Portland, Ryan moved to Orange County California to continue his training. When voted one of Los Angeles' top young chefs, Ryan headed the kitchen at Toscany Bleu Italian Bistro in Huntington Beach. He later moved on to become a Corporate Chef Trainer for Lazy Dog Cafe. During his time at Lazy Dog, Ryan earned a Bronze Medal at the Chaine de Rotisseur Young Chef Western US Regional Black Box Competition. Ryan returned to Bend in the fall of 2007 and continues his quest for culinary knowledge here at Fireside red. In June of 2008, Ryan worked side by side with Jeremy Baumgartner to win the 2008 Bite of Bend Iron Chef Competition.

Pricing
Guests can expect the cost of dinner at Fireside Red to be between $20-40 per person.

Credit Cards Accepted
American Express, MasterCard, VISA, Discover

News Contact
Michael Jasilewicz, Jr, Partner

Michaelj@FiresideRed.com

Fireside Red
803 SW Industrial Way, #202
Bend, OR 97702