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 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.
