Bend, Oregon media got a taste of the Sagebrush Classic yesterday when three Sagebrush chefs prepared dishes for an event at the Deschutes Children’s Foundation.

Chef Matt Neltner (Deschutes Brewery) Photo: Ban Tat, Source Weekly
Gavin McMichael from The Blacksmith prepared a cured beef carpaccio on rye crostini with white bean hummus and picallily vegetable.
Matt Neltner from Deschutes Brewery prepared a Charcuterie board with Rosemary Bread, Black Butte Porter Bread and Roasted Vegetable Platter.
Mike Mackie from Broken Top Club prepared a cheese board with dried fruits, nuts and crackers.
And of course, those dishes were carefully paired with flavorful, award-winning beers from Deschutes Brewery.
Gary Fish, who founded both the event and the Brewery, gave a quick history lesson on the soon-to-be 21st Deschutes Brewery Sagebrush Classic. The Sagebrush Classic began as a golf tournament and back-alley BBQ for Deschutes Brewery’s customers, employees and vendors. In 1994, it expanded to include a gourmet dinner prepared by top chefs from across the country. Today the Sagebrush Classic Feast draws more than one thousand people to the Broken Top Meadow for the hottest night of the year.
Given its informal beginnings, it’s incredible that today the Deschutes Brewery Sagebrush Classic Feast showcases the culinary artistry of national and international star chefs, and has evolved into a must-attend event for chefs and party-goers alike. In total, the Sagebrush Classic has generated more than $2 million for Deschutes Children’s Foundation, which each year serves more than 45,000 local children and families.