Posts Tagged ‘deschutes brewery’

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.

Video Spotlight’s Golf Tournament

Monday, July 19th, 2010

Check out the video of this year’s Sagebrush Classic:

Deschutes Brewery Sagebrush Classic Golf – Bend

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.

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.

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 Brewery Sagebrush Classic Spot

Friday, May 22nd, 2009

2009 Chefs Announced!

Saturday, April 4th, 2009

“The Sagebrush Classic is just that for me – a classic event with national notoriety that is a must on my calendar year after year. I have cooked all over the world and feel the event is world class.

“The event always puts together a great line-up of chefs, the outdoor event is spectacular in the Oregon high desert, and they pair our cuisine with BEER! Chefs LOVE beer, locally produced in Bend from Deschutes Brewery – truly the best of times!”

- Mark Kiffin, owner of The Compound Restaurant in Santa Fe New Mexico, and James Beard Award Winner as one of America’s Best Chefs.

Chef Mark Kiffin is just one of 18 world-class chefs who will descend on the sleepy but beautiful town of Bend, Oregon in July for the Deschutes Brewery Sagebrush Classic. The Sagebrush Classic, which typically sells out, is a favorite among the star chef crowd, many who return summer after summer.

The 2009 all-star lineup includes Iron Chef veterans José Andrés and Roberto Donna, Bon Appetit rock stars Michael Smith and Greg and Mary Sonnier, and Food Network favorite Jen Jasinski (Rioja, Denver).

Count them among a group of talented chefs from Italian, Spanish, French, Thai, Vietnamese, Hawaiian and New American culinary backgrounds, just to name a few.

Many of the restaurants represented by these chefs have months-long waiting lists for reservations — 1,000 guests will get to sample this variety of gourmet cuisine and meet the chefs in person all in one place — the gorgeous green meadow surrounded by snow-capped mountains at Broken Top Club. How lucky is that?

Check out the full chef lineup here.