Check out the video of this year’s Sagebrush Classic:
Archive for the ‘Bend, Oregon’ Category
Video Spotlight’s Golf Tournament
Monday, July 19th, 2010Sagebrush Supports Bend’s Community Center
Friday, July 9th, 2010
Bend's Community Center connects the homeless and low-income youth with free bicycles.
Though the Sagebrush Classic attracts world-renowned chefs, it’s truly a community event. That’s why Deschutes Brewery is proud to support Bend’s Community Center through the Sagebrush Classic, providing the nonprofit with $6,000 in funding last year.
Bend’s Community Center offers a wide range of social services to children and families, including Feed The Hungry (the largest food kitchen in Central Oregon, providing 1,200 meals per week), Keep Them Warm (collection and distribution of winter clothing and outdoor survival gear), Becca’s Closet (formal wear for low-income teens) and Bend’s Community Bike Shed (providing free bikes to the homeless and low-income youth). Plus, the nonprofit operate a thrift store, a diaper bank and a job training program.
Since the downturn in the economy, Bend’s Community Center has experienced a sharp increase in demand for services, and at the same time it’s seen a drop in many of its regular sources of support.
“The funding from the Sagebrush Classic for general operations was invaluable and came at a critical time for our organization,” said Bruce Abernethy, Bend’s Community Center board president “ . . . The Sagebrush funding literally allowed us to keep staff on and our doors open.”
Sagebrush Brings Mentors to Low-Income Youth
Friday, June 25th, 2010Because of lack of parental involvement and low-expectations, kids can fall through the cracks of the public school system. That’s why Sagebrush is proud to support the program Big Brothers Big Sisters of Central Oregon (BBBSCO). Since 2002, Sagebrush has provided
BBBSCO with $11,667. The nonprofit used these funds to create school-based mentoring initiatives to reach out to kids who may not be served through its community-based program. BBBSCO provides youth with a healthy mentor who gives them positive, stable attention and can assist them with important life decisions. This helps prevent these youth from falling into risky behaviors and truancy and helps them deal with difficult situations at home. With a positive, encouraging mentor, these youth can excel.
Featured Chef of the Week: Suvir Saran
Sunday, June 20th, 2010
Devi and American Marsala – New York, NY
Chef Suvir Saran is making great contributions to furthering appreciation of Indian food in America. Most recently, The Culinary Institute of America named him Chairman, Asian Culinary Studies for its World Cuisines Council. He has been featured in some of the nation’s most prestigious magazines including Bon Appétit, Parade and the Wall Street Journal, and has made many television and radio appearances on The Food Network, The Martha Stewart Show, Next Iron Chef and more. He often speaks at the Culinary Institute of America, and has been a featured chef at Epcot International Food & Wine Festival, South Beach Wine & Food Festival and others.
His education and career initially began in the art world. While working a day job in this field, his evenings were spent cooking elaborate meals for friends who urged him to teach cooking classes and cater events. Saran started a small catering business that became one of New York’s hottest catering companies heralded by New York Magazine. A highlight of his career was cooking the first Indian meal ever served at Carnegie Hall for a host of international celebrities and dignitaries in honor of the 50th anniversary of India’s independence. When he is not on the road, Saran enjoys working on his 68-acre American Masala Farm in upstate New York.
Sagebrush Makes Readers with SMART
Friday, June 18th, 2010The Sagebrush Classic is “helping make a reader today” by supporting SMART. 
This nonprofit is working toward a future in which every child in Oregon can read and feels empowered to be successful. Since 2000, Sagebrush has donated $24,500 to SMART, which has helped the program provide literacy support to over 850 students each year. The funds also paid for two new books per child to be taken home each month, and enabled SMART to recruit and train new volunteers. These volunteers read one-on-one with kindergarten to third grade children in public schools that serve low-income students, helping them learn to read.
Chef of the Week – MATT NELTNER – Deschutes Brewery – Bend, OR
Tuesday, June 15th, 2010
Deschutes 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 Helps Every Child Have a Healthy Beginning
Saturday, June 12th, 2010
Is my child developmentally on track to start kindergarten? Is there something wrong with her vision? Does he have behavioral problems or is he just rambunctious? For many families, these questions are difficult to answer—and not finding the answers could have serious consequences to a child’s health and education. That’s why the Sagebrush Classic is proud to support the nonprofit Healthy Beginnings.
Since 1999, Sagebrush has donated more than $47,000 to Healthy Beginnings. They provide comprehensive assessment and referral service for the health and development of children under six years old in Deschutes County. With Sagebrush’s funding, the program has expanded services 25 percent and started offering interpretive services for non English speakers, serving almost 500 children a year. According to the nonprofit, this could not have been possible without support from the Sagebrush Classic.
Chef Matt Neltner: Exclusive Interview
Monday, July 6th, 2009Few 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 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.
Beer and Food Pairing Tip #3: Trust your palate
Wednesday, June 10th, 2009Who 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.
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.”