Kim Felschow was born in Buffalo, New York in 1976. She grew up in a blue collar family with a home-cooked meal every night, since her mother was a fantastic cook. They saved going out for dinner for special occasions only. Kim started working when she was 16 and her first job was as a dietary aid in a nursing home. When she was 19 years old and looking for adventure, Kim took a job as a dishwasher in the Grand Canyon but was promoted to prep cook and baker within a week. She worked there for 1 ½ years, and then took a job at Yellowstone National Park. She started as a prep cook and worked her way up the ranks, from line cook to sous chef. She fell in love with a fellow cook, Dana Cress, and the two started to plot where they would go on their next adventure together.

Their next move was to Winter Park, Colorado where Kim took a job as a sous chef at an aprés ski restaurant, and Dana worked as a sauté cook. The two then moved on to Denali State Park in Alaska where they worked for
two summers. Finally deciding it was time to “get serious” and settle down, the two moved to Buffalo and were married in 2002. Both Dana and Kim’s brother Nick wanted to go to culinary school, so Kim,her husband and brother packed up and moved to Oregon, Dana’s home state, six months later.

Kim took a job at the first place she applied (thankfully!), Mother’s Bistro & Bar. She started as a line cook and was quickly promoted to sous chef. She did so great, she was made the opening Chef at Mama Mia Trattoria (which Chef Lisa sold 6 years ago). She helped develop the menu and created some of the dishes we’re serving this month.

In 2008, Kim gave birth to her daughter Jayda. Kim and her family yearned to be in a more rural area, so they moved to Bend, Oregon six years later. Needing to be more available to her daughter, Kim moved out of the professional kitchen and into retail and has been the manager of Navidi’s Olive Oils and Vinegars for the last five years.

We don’t get to eat Kim’s great cooking anymore, so we’re excited to be serving some of our (her) Italian favorites this month!


M.O.M. Menu


 Chicken Cutlet Parmesan Sandwich

breaded & pan-fried chicken breast, topped with melted whole melted mozzarella cheese & pomodoro (tomato-basil) sauce on a french roll, served with caesar salad


Italian Chopped Salad

julienne romaine lettuce, tomatoes, chickpeas, niçoise olives, provolone picante cheese, genoa salami, pepperoncini, red onions & fresh basil tossed in a red wine vinaigrette (contains anchovy)



slightly spicy seafood stew of prawns, mussels, clams, calamari, red snapper or cod, tomatoes, garlic, white wine & spinach, served with crostini

Chicken Parmesan

breaded & pan-fried chicken breast topped with melted whole milk mozzarella cheese & pomodoro sauce, served with a side of linguine pomodoro


Butterscotch Budino

rich butterscotch pudding topped with salted caramel sauce & vanilla chantilly cream, served with a rosemary pine nut cookie

Special Cocktail

Sicilian Iced Tea

a Long Island – Mama’s style: Averna Amaro, Cointreau, lime & orange juice with a splash of club soda