CLAIMTO FAME
Operated by
the swish Auberge
Resorts since last year,
Pronghorn still has
lots of old-time charm.
Running through the
640-acre property is a
bit of the historic Hun-
tingtonWagon Road.
Some scar trees—into
which pioneers notched
trail markers—are
still standing.
IDEAL GUEST
You don’t have
to play golf to enjoy
your time here, but it
helps. The resort’s Jack
Nicklaus course, with
its juniper stands, lava
deposits and views of
the Cascades, is superb.
Learn the names of
the peaks and you’ll be
readywhen the forecad-
die says, “Take dead aim
at Three Fingered Jack.”
SIGNATURE DRINK
Ghost trees—the
bonywhite, seemingly
sculpted remnants of
long-deadjunipers—twist
andturnthroughout the
property. But there are
plenty of living, not-so-
eerie junipers, too, to lend
flavor to the bar’s deli-
cious cocktailsmadewith
BendistilleryCrater Lake
gin, like theNortheast
BloodyMary.
HOT PLATE
At the signature
restaurant, Chante-
relle, executive chef
Kevin Linde dries his
ownmeats for the
charcuterie pla er and
makes his own pasta
from scratch. Follow
the Dungeness crab
andwakame saladwith
fennel sausage and veal
bolognese on fe uccini,
and thank us later.
AMAZING
AMENITIES
Bend has a reputation
for great outdoor recre-
ation, and Pronghorn
Adventures will make
sure you’re part of it,
whether it be climbing
the 350-foot Monkey
Face, fly-fishing on the
Deschutes River or
enjoying a somewhat
less strenuous traverse
of the Bend Ale Trail.
PRONGHORNRESORT
BEND, OREGON
HEMISPHERESMAGAZINE.COM
•
NOVEMBER 2013
41
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