Riverbend Read Free Page A

Pacific Northwest. “When we first opened,” mused Manager and visionary, Lee Tucker, “I looked down the main street of our little town and watched cars driving right through, everyone headed somewhere, anywhere but here. And I thought, we'll never pull this off.”
    She needn't have worried. During peak tourist months, getting a reservation in the sixteen-table restaurant is akin to winning the lottery. Patrons travel to the little town of River Valley just for the cuisine, aptly named Italian-Oregon fusion by Bell. Using all locally grown produce and proteins, Bell changes the menu seasonally while drawing upon her Italian culinary background to create truly unique dishes. “Whatever's locally in season is what I use for all our entrées,” said Bell. “If it isn't grown here, it isn't going in my food. Our proteins come almost exclusively from 4-H projects from our town's kids. We know they're grown the old-fashioned way, without hormones or chemicals.”
    Truly partners in every sense of the word, Bell and Tucker, both with young children, not only work together closely at Riversong but are also best friends. “Riversong's a family-run business. It's not unusual to see us here before opening with our children playing in the front while we work in the kitchen or office,” says Tucker, referring to Bell's ten-year-old son and her two-year-old daughter. “That's what I call a good work environment for mothers,” she added with a laugh.
    Annie Bell insists this is the secret to their success. “Lee runs this place with love. I cook with love. Our customers feel it when they walk in and they taste it in every bite.”
    Keeping with the family tradition, Tucker's husband, Tommy Hernandez, a local singer/songwriter, plays Thursdays through Sundays with his band, Los Fuegos, in the bar after the dinner hour ends. A gem in this little town no one's ever heard of, he covers not only his own songs (think big name country artists, and they've almost all recorded one of his songs) but many other folk and country hits. When you hear him play guitar and sing, you'll forget you're in Oregon and think you've been somehow transported to Nashville.
    This food writer had such a good time with these good people that I didn't want to leave. I'm looking for another excuse to make my way to River Valley again this summer. Whether you have to beg, borrow, or steal, get yourself a reservation sooner rather than later. And stay to hear the band. Ask Cindi the bartender (spelled with an i, not a y, she'll be sure to tell you right away) for one of her hand-shaken margaritas. Just make sure to give your car keys to the hostess and stay at the Second Chance Inn next door where they deliver a basket of fresh Riversong scones and a poem to your door at 7 a.m. But not to worry, they won't knock, just in case you're sleeping off that margarita.
    A must try if you're able to score a table in the summer months is the Coniglio Sanremese con Fiori di Zucca, or, as they say in Oregon, Rabbit with Zucchini Blossoms. A fried zucchini blossom? Heaven.

    “I guess we can't ask for better than that,” said Annie.
    “Nice plug for the band,” said Tommy, clapping his hands together. “The guys will be thrilled.”
    “And Linus's inn,” said Lee.
    “I have to fetch his scone order,” said Annie. “I'll take him a copy. I cannot wait to see his face.”
    “Cindi's going to get the biggest head over this,” said Lee, smiling. “I can just hear her now.”
    They all laughed as Annie headed next door to see Linus.

Chapter Two
    WHEN SHE ENTERED THE INN'S LOBBY, Linus was at the front desk, typing at the computer. He was tall and slender and immediately gave the impression of hospitality and a feeling that in his care one would lack for nothing. His hair was dark and he wore it neatly slicked back—striking against his fair skin, still smooth despite the fact that he was in his early forties. Annie thought it was because he'd lived for so long in