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“Really good food, hold the attitude.” That’s the philosophy Jody serves up, whether he’s catering to guests in one of his restaurants – Red Hills Market and Red Hills Kitchen – or from his famous 1940s food truck named Rex.


Jody and his wife, Michelle, opened Red Hills Market in 2011, a lifelong dream for the guy who grew up in the restaurant business. “My parents’ restaurant was the neighborhood watering hole — a modern-day Cheers,” he says.


He designed his restaurant to feel the same, like a second home for neighbors and wine country tourists alike.

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Although Jody is trained in culinary arts, he brings an easy, approachable vibe to his menus.


Guests can order a wood-fired pepperoni pizza or a pizza topped with “fall fungi” or “lamb merguez.” He serves meatloaf and tater tots, as well as steamed clams. Everything’s made with seasonal ingredients and served with local wine, including pinot noir from Jody and Michelle’s own vineyard.


At Red Hills Kitchen, an extension restaurant in the Atticus Hotel, Jody serves fresh mini doughnuts all day – his wife’s brainchild. He had to rewire the restaurant to get the doughnut machine in there, but it was worth it. “Doughnuts take the pretentiousness out of the meal,” he says. “You’re drinking this beautiful wine and all of a sudden everybody’s like, ‘Doughnuts!’”

“Farm to table was how I grew up. We canned and smoked our own meats. So from the time I was born, I was a part of it.”

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And then there’s that catering truck. Named after Jody’s father, “Rex” was built out of an ’89 Winnebago RV chassis, an International Harvester cab and reclaimed wood from a barn and silo. “It’s a beautiful hot mess is what it is,” says Jody.


The truck runs on propane so that it doesn’t release emissions, and the oven is fired solely by wood. Add a beer tap, LED lights and a sound system, and the truck can just “roll in and be the party,” says Jody.


Although the truck may be rustic, the meals he serves from it are anything but. For a recent fundraising event, he and his crew served a 12-course meal with cauliflower panna cotta, goose caviar and more. “We’re doing all the fancy stuff, but we’re also cooking straight from the oven and presenting it to people right there, so it’s really fun,” he says.


As for advertising the business, Jody relies on word of mouth. By connecting with local vineyards, cooking with locally grown ingredients and “making sure we take care of the people that live and work out here,” he says, the community takes care of them too.

Jody is the owner of Red Hills Market and Red Hills Kitchen in Dundee, OR. His goal is to use local, seasonal ingredients to create foods that he can share with the community he calls home.

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Jody is the owner of Red Hills Market and Red Hills Kitchen in Dundee, OR. His goal is to use local, seasonal ingredients to create foods that he can share with the community he calls home.

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