CHEF EVAN BOLLING

Sunday, May 24, is your last chance this season to catch chef Reid Levin of Slow Burn BBQ at Cowhorn Kitchen.

For our third and final chef collab, Reid's bringing the full Central Texas spread: low-and-slow brisket, pork ribs, and the signature Cowhorn Kitchen × Slow Burn sausage we made together. We'll round it out with housemade buttermilk biscuits, baked beans, and smoked potato salad from our crew.

Beginning this Saturday, May 23, the kitchen is switching to full summer hours. Service starts at 2 PM every Friday, Saturday, and Sunday, all season long. Hello al fresco!

Jacksonville is the gateway to the Applegate Valley wine trail, and Cowhorn Kitchen is the perfect pitstop — whether you're heading out for a day on the tasting trail or winding your way back. We have over 30 biodynamic wines open and ready to fly.

Ready roll deep? Our Chef's Menu is a multicourse tasting journey through the season's best. Keeping it casual? The Kitchen Menu delivers those same bold flavors in shareable dishes made for a long, unhurried afternoon.

Our Baja Blue Prawns come to us from the Sea of Cortez, one of the most biodiverse and pristine marine environments on the planet. Biodiversity isn't just an environmental metric; it's a flavor metric. When a prawn grows in a balanced, pristine marine environment with a thriving food web around it, it eats better, lives better, and tastes like it. They are celebrated for their lobster-like texture and exceptional sweetness, noticeably more than most shrimp. Rich without being heavy, they are quite possibly the perfect prawn.

But French toast? Whaaat!? The toast is a true wonder bread—tangzhong-style shokupan, also known as Japanese brioche. It is pillowy, slightly sweet, and loved for its impossibly soft, cloud-like texture and thin, tender crust. It’s traditionally baked the way we serve it, as a perfect little monolith.

When you layer on Baja Blue Prawns, yuzu custard, kosho krunch, and miso caramel and pipe in Carpenter Hill Creamery fromage blanc (think elevated Twinkie), you get an intensely delicious dance of sweet and savory.

Carpenter Hill Creamery tends one of the largest Normandie herds on the West Coast, and while their high-fat milk makes some seriously golden cheese, they're just as committed to what's happening underfoot with soil-building practices that are making their Southern Oregon pastures greener and lusher by the day.

So that’s a bit of backstory on our addictively delicious Blue Prawn French Toast on the Chef’s Menu. Seconds? Coming right up!

Here's something you won't find anywhere else on the West Coast. At Cowhorn Kitchen, we keep over thirty biodynamic wines open and ready to pour — every single service. Whites, reds, and oranges from the Cowhorn and Johan estates, all Demeter-certified biodynamic, all from right here in Oregon.

Come in for a bite and build your own flight from the full current list — your picks, your pace, your palate. Thirty-plus bottles, two Oregon estates, and a really good chance you might find a new favorite wine.