Topic “Bend Oregon”
In the nearly 24 years our pub has been open here in Bend, one thing has been abundantly clear, we need more room! We need room in the dining room, as no one really wants to wait 2 hours for a table, and we need more room in our kitchen which was never intended to serve the volume of food that has been required of it over the more than two decades its been in existence.
As you may have heard, our brewmaster for the past eight years, Larry Sidor, will be leaving us at the end of the year to pursue a lifelong dream of owning his own business. Here’s a question and answer session we recently had with Larry to give a little insight into his time at Deschutes and his brewing experience.
Deschutes Brewery is excited to partner with Mudslinger Events to bring you the High Cascades 24, Bend’s first ever 24 hour race. Registration is now open so recruit your team or sign up solo, just don’t delay as spots will fill up fast.
Healthy rivers are very important to us at Deschutes, especially since it’s one of the main sources we tap into to make great beer. If we don’t have clean rivers, our beer and the craft beer industry in Oregon wouldn’t be where it is today.
Returning to Bend's Old Mill District, the five-day USA Cycling Cyclo-cross National Championships introduces a new, challenging course for 2010. Competitors, fans and family can also take part in the Cross Culture: Art+Bike Festival, featuring live music, film screenings, parties and more. Go here for more info and course maps etc.
Last week I pulled from every corner of my arsenal of clothing to combat the weather; ski jacket, shorts, rain gear, flip-flops and the requisite fleece, so I know that spring is here.
Growing up in the Midwest, I consider the hamburger to be the quintessential American food. When done right it displays the best America has to offer. It is opportunity for its economy and accessibility to all. It is thrift in that its meat is often a grind of cuts that are too small for steaks and roasts. The rich flavored beef comes from cattle fed on grains and grasses grown on windswept prairies and raised by cowboys. The vegetable set, a sweet-hot onion, crisp lettuce and a juicy tart tomato, is a complex delight harvested by farmers who settled this land.