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The Bethlehem Inn
 For those Deschutes Brewery patrons who live outside of Bend, The Bethlehem Inn is a homeless shelter that was founded in 1999, to assist children and families in need. Their motto, “homelessness to wholeness” speaks volumes about the work and care provided at the facility.
In 2004, The Bethlehem Inn found a year-round facility, donated by Deschutes County. The facility is operating year-round and providing transitional services to the folks in residence, providing meals, showers, case management, transportation and classroom facilities.
On November 12th, Deschutes Brewery’s Mountain Room will host a Benefit Dinner for the Bethlehem Inn. Please join us for an amazing night that features four local Bend chefs and their astonishing gastronomical creations, paired with unique Deschutes Brewery ales.
Benefit Beer Dinner for Bethlehem Inn
Saturday, November 12th, 2005
Deschutes Brewery Mountain Room
901 SW Simpson Ave.
6:00 PM - 9:30 PM
Featuring Jody Denton from Merenda, Gavin McMichael from The Blacksmith Restaurant, Greg Unruh from Cork and Gene Soto from the Deschutes Brewery.
Passed Hors D’Oeuvres at 6:00 pm
Appetizer:
Butternut Squash and Dungeness Crab Pot Pie served aside Peppered Bacon and Late Harvest Greens
served with Bëndsch Kölsh
By Gene Soto
First Entrée:
Olive Oil Poached Rare Tombo Tuna with Hand Cut Tajarin Pasta, Lobster Essence, Saffron, Tomato and Bottarga
served with Hop Trip A Fresh Hop Pale Ale
By Jody Denton
Second Entrée:
Polenta Crust Quesadillas with Citrus-Chile Spiced Duck Confit, White Beans, and Apricot "Q" Sauce with Cumin Crème.
served with Oktoberfest
By Gavin McMichael
Third Entrée:
Fennel-Crusted Double-Thick New Zealand Lamb Chops with Natural Jus and Striatta Crouton
served with Whispering Wee Heavy Scottish Ale
By Greg Unruh
Dessert:
Chocolate Potato Cake and Ale-Cherry Reduction
served with Pinot Noir Barrel-Aged Jubelale
By Pastry Chef Debbie
Price is $75.00 inclusive. Proceeds will benefit The Bethlehem Inn Homeless Shelter.
Call Sharon at 385-8606 for reservations.
The First Thanksgiving
In 1620, the crew of the Mayflower pulled the boat over at Plymouth Rock, kicked off the passengers because they were low on beer, and wanted to head back home. This is true. The “pilgrims” were set upon the New World carrying nothing but American Express cards, Hershey bars and silly hats with belts on them. They attempted to create a colony in Plymouth with little success. The Native Americans took pity on them for their ineptitude and the fact that they wore their belts on their hats. They taught them how to farm and hunt the elusive “firkee” – again, true. The first Thanksgiving was celebrated in the harvest season of 1621, during halftime.
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Years later, Benjamin Franklin would promote the Turkey as the national bird over the Bald Eagle because it tastes much better with a pint of ale. In 1863, Abraham Lincoln declared Thanksgiving a national holiday with “The Thanksgiving Proclamation”, which made it a patriotic duty to gorge yourself into a coma on the fourth Thursday of November. Being a harvest celebration, it would be an excellent idea to try a Hop Trip Ale with your Thanksgiving meal.
Editor’s note: There was no actual research done on the above article.
Deschutes Brewery Employee Profile
Many patrons at Deschutes Brewery will remember Gary Thomas as the pony-tailed bartender from years past. Gary Thomas will be celebrating ten years with Deschutes Brewery in 2006. He started his career with the brewery as a server when he moved to Bend in 1996 and it didn’t take long for him to move behind the bar and then into a management role at the pub. Gary started in the sales department in 1998 as the Bend area sales rep. In 2003, he relocated back to his home state of Arizona with his wife and son introducing Deschutes Brewery’s distinctive ales to the Southwest. He returned to the Valley of the Sun during the hottest summer on record and had the “pleasure” of unloading the moving truck in scorching 117 degree heat. Gary has proven himself to be a true asset to the company as Regional Sales Manager by expanding the southwestern market into New Mexico and leading the charge in Las Vegas with distribution beginning in November. When he’s not selling beer and chugging energy drinks, he enjoys relaxing at his favorite vacation spot in Mexico – a mere three and a half hours away. Why won’t he tell us where that is?!?
New Year's Eve Dinner at The Mountain Room
Saturday, December 31st, 2005
Deschutes Brewery Mountain Room
901 SW Simpson Ave.
8:30 pm - 12:30 am
Hors d’ oeuvres:
Fresh Northwest Oysters on the Half Shell
Potato Blinis with Crème Fraiche and Sturgeon Caviar
Soup:
Dungeness Crab Bisque with Housemade Herb Cracker
Salad:
Frisée and Baby Greens with Fennel, Sugared Almonds, Dried Cranberries and Warm Brie in an Oregon White Truffle Vinaigrette
Entrée:
Roasted Filet Mignon with Jubelale Demi-Glace and Broiled Maine Lobster Tail served with Herb-Whipped Potatoes and Butter-Braised Baby Vegetables
Dessert:
White and Dark Chocolate Mousse Cup with Chocolate-Dipped Pretzel and Preserved Fruits
Live Music and Dancing (Band to be announced)
$110 per person includes Beer, Wine, Champagne Toast, and gratuity. Cash bar for Premium Spirits.
Call Sharon at 385-8606 for reservations. |