Archive for the ‘Deschutes Brewery’ Category

Can’t get enough Deschutes? Join Us at the Street Fare!

Friday, July 30th, 2010

Deschutes BrewerStreetFare_logoy is closing down the street in front of their Portland Pub on August 12 from 5 – 9 p.m. for the all-new Deschutes Brewery Street Fare. A benefit for Morrison Child & Family Services, the Street Fare will feature Portland’s best street carts along with local indie music. These popular vendors will pair their specialty dishes with Deschutes ales for an evening of street food, live music and craft beer.
Portland food cart vendors have received national and international attention as some of the best in the world. Featured vendors for the Deschutes Brewery Street Fare include:

Live music acts include:

An entry fee of $5 includes the first food and beer taster, and additional taster tickets are only $4. For $250 a group of six can enjoy unlimited food and beer pairings and reserved seating.  Tickets can be purchased online.

All proceeds benefit Morrison Child and Family Services. This event is open to all ages. For more information, call Deschutes Brewery at 503-296-4906.

About Morrison Child & Family Services

Morrison Child and Family Services is the leading provider of children’s mental health services in Multnomah County.  A private, non-profit organization headquartered in Portland since 1947, Morrison employs proven, evidence-based practices to support children who have suffered from family abuse, substance abuse, neglect, and other traumas, resulting in mental and emotional issues.

Chef of the Week – MATT NELTNER – Deschutes Brewery – Bend, OR

Tuesday, June 15th, 2010

Matt NeltnerDeschutes Brewery’s Executive Chef Matt Neltner uses only the finest ingredients in his cuisine. The emphasis is on fresh and handcrafted products, with everything possible made at the pub, including the sausage, breads and mustard. Even the burgers come from freshly-ground, locally-farmed Borlen Cattle Company beef raised on Deschutes Brewery’s spent grain and hops. When you’re in Bend, stop by our pub and say hi to our Sagebrush Chef, Matt Neltner.

Sagebrush Funds Domestic Violence Shelter

Friday, June 4th, 2010

Saving Grace logoSince 2000, the Sagebrush Classic has helped Saving Grace provide services and support to survivors of domestic violence and sexual assault by providing more than $41,000. All of these funds have been used to improve and maintain Saving Grace’s 24 bed confidential shelter, including installing a security system, replacing the floor and funding a shelter therapist. This shelter has become the safe haven for women and children escaping from dangerous situations.

“This [shelter] is the cornerstone of our services and without these projects we would have been unable to provide the safety and healing to many shelter residents over the past 10 years,” said Kelly Schukart, director of development and communication at Saving Grace. “We could not have continued the programs at this level without over $41,000 of funding from Sagebrush Classic over the years.”

Chef Matt Neltner: Exclusive Interview

Monday, July 6th, 2009

Few people realize that Chef Matt Neltner uses beer in almost every item on the menu at the Deschutes Brewery pub in Bend. Chef Neltner’s emphasis is on fresh and handcrafted products with everything possible made on premise including the sausage, breads and mustard. Even the burgers come from freshly-ground, locally-farmed Borlen Cattle Company beef raised on Deschutes Brewery’s spent grain and hops.

matt-neltner-headshot

Matt Neltner is executive chef at the Deschutes Brewery pub in Bend.

What’s the best part of working at Deschutes Brewery?
The best part of working at Deschutes Brewery is the people. The folks that I work with are a wonderful group of people who are dedicated to the craftsmanship of beer and food.

What exciting new creations are you working on?
I am putting out a new spring and summer menu with lots of fresh fish and salads with some fun beer-infused salad dressings.  We are also getting ready for our 2nd Annual Chocolate Beer dinner, where all the food and all the beer are made with chocolate.

Give three adjectives to describe the Sagebrush Classic.
Delicious, gratifying, and inspiring.

Favorite Deschutes Brewery beer and why.
Mirror Pond Pale Ale.  I love its balance.  It pairs well with many types of food.  Nostalgia… It is the first Deschutes beer I really got to know.

What made you want to take part in the Sagebrush Classic Feast?
The Sagebrush Classic offers an opportunity to work with some of the country’s most creative chefs in an environment that benefits the community that I live in and love dearly.

Most embarrassing moment as a chef?
My most embarrassing moment probably came when I left a message for my beef order on my seafood purveyor’s machine and my seafood order on my beef purveyor’s.  I did not find out that I did this until several weeks later. Both purveyors were familiar with each other so they called each other and straightened out my order without my being the wiser.

Mmm: Sagebrush Classic food and beer pairing menu revealed

Friday, June 26th, 2009

Herb-roasted Kobe beef with beer-braised fingerling potato salad and chimichurri sauce? Check. Huckleberry white chocolate spice tart with toasted vanilla meringue? Check. A killer line-up of Deschutes Brewery beers including The Abyss, The Dissident and classics like Mirror Pond Ale? Check.

Read the rest of the mouth-watering food and beer pairing menu for the 2009 Sagebrush Classic Feast here.

Beer and Food Pairing Tip #3: Trust your palate

Wednesday, June 10th, 2009

Who better to ask about pairing food and beer than the chef behind the stellar food at the Deschutes Brewery pub in Bend, Oregon? Chef Matt Neltner prepares a seasonal menu for patrons of the pub on Bond Street, and he pays special attention to ingredients, taste, quality, and beer compatibility.

tuna

Pair lighter beers with seafood; bolder beers with game and lamb

“The most important thing that I tell people when pairing is to trust your palate,” Chef Neltner says.

“Beers are exciting to pair because they have such complex flavors that the food can really make a difference.

“Really hoppy beers tend to bring out the bitter flavors of food while sweet acids, such as tart berries, tend to mellow the hops in a beer and help bring out the malt characteristics.

“A good rule of thumb is the lighter the beer, the lighter the dish; the bigger the beer, the bolder the flavors,” he says.

“Typically bigger beers such as IPAs and stouts can stand up to bolder flavors such as game and lamb.  Lighter beers, pilsners and lagers, have more subtle flavors that pair well with fish or seafood.”

Spring and summer at Deschutes Brewery

Monday, June 1st, 2009

Chef Matt Neltner wrote a post about springtime at Deschutes Brewery at the Bend, Oregon blog On the Go-Go. Spring at Deschutes Brewery means Cinder Cone Red, planning for the Sagebrush Classic, and seasonal menu changes — an essential part of being a chef. Read the full post here.

And as we ease into summer, Chef Neltner has some thoughts on what beers to pair with summer evenings. Read about summer at Deschutes Brewery here.

Deschutes Children’s Foundation and the Sagebrush Classic: Making that $2 Million Count

Friday, May 22nd, 2009

When you’re a non-profit, you learn how to stretch a dollar.

Deschutes Children’s Foundation is the hub that allows non-profits serving kids and families in Central Oregon to stretch their dollars through shared resources like conference rooms, supplies, and even staff in order to better serve children and families in Central Oregon.

hands

The collaborative system embodies the spirit of charity – but more importantly, it keeps costs for struggling non-profits to a minimum.

But DCF has received more than $2 million from its partnership with the Deschutes Brewery Sagebrush Classic. So what do you get when you put $2 million into such an efficient non-profit model?

You provide therapeutic day care for extremely high risk families. You feed little kids the only hot meals they ever get. You give shelter to homeless families with children. You give kids clothes, toothbrushes and backpacks so they can feel good about going to school.

“Deschutes Children’s Foundation relies on the community for support. It receives no tax dollars and little in the way of foundation grants,” says director Jan Eggleston.

“Because of the stability created for Deschutes Children’s Foundation through the Sagebrush Classic, we’re helping non-profit organizations help kids,” she says.

Beer and Food Pairing Tip #1: Spicy foods with sweet, dark beers

Wednesday, May 20th, 2009

New Orleans Chef Mary Sonnier is famous for her libations, so she was happy to offer this advice to anyone who wants to know what beer would guzzle best with their favorite meals.

Deschutes Brewerys Black Butte Porter.

Deschutes Brewery's Black Butte Porter.


“When pairing food with beer, most of the same basic principles  apply,” Chef Sonnier says.

“You want to pair lighter foods with beers that have a lighter taste  and heavier foods with full bodied beers. Spicy foods go great with beers  that have a dark, sweeter taste.

“Last year at the Sagebrush Classic, they paired the Deschutes Black Butte Porter with our Duck and Andouille Gumbo. It was a  perfect pairing. The two really matched up in flavor and depth.”