Karl Holl Is the New Chef at Central Oregon’s Brasada Ranch | Eater Portland

"Transformed into a seafood shack at the adults-only pool, the pool snack bar mixes East Coast and West Coast seafood traditions alongside kid-friendly standards: I’m making lobster rolls next to the pool and offering an Oregon bay shrimp Louie salad and halibut-shrimp burgers with sesame mayo. Guests can choose Oregon crab, Maine lobster, or bay shrimp prepared three ways—on a roll (hot with butter or cold with Louie sauce), as a cocktail with fried saltines, or as a ceviche tossed with house chipotle salsa, avocado, red onion, and cilantro—while the snack bar still serves burgers and grilled cheese and has added soft serve (and soon a “dirt cup” with gummy worms and brownie crumble)." - Brooke Jackson-Glidden