The Chefs

We have exciting news for this years Dinner on the Range!

We have partnered with Deschutes Brewery to help them celebrate their 30th Anniversary. One of the new additions to this years event harkens back to the Sagebrush Classic at Broken Top Club when Deschutes Brewery brought in celebrity chefs from around the world. For the 30th celebration we are welcoming 10 celebrity chefs from around the world to this years Dinner on the Range. In addition we are going to be featuring 6 or 7 of the best chefs from our Central Oregon culinary scene. It’s an exciting lineup of culinary talent and one you won’t want to miss.

You will also enjoy beer from Deschutes Brewery, select wine and spirits from Southern Glazer’s Wine & Spirits and more.

We are proud to announce that the following restaurants will be participating at this years event.

Chef Ken Frank from La Toque – Napa Valley


Chef Jennifer Jasinski from Rioja – Denver, CO

Chef Jackie Lau from Roy’s Restaurants

Chef Jody Denton from Frito Lay

Chef Bill Marinelli from The Oyster Bar Bangkok

Chef Charles Phan from The Slanted Door – San Francisco, CA

Chefs John Finger and Terry Sawyer from Hog Island Oyster Company in San Francisco & Napa, California

 Chef Michael Smith from Michael Smith Restaurant in Missouri

Deschutes BreweryDeschutes Brewery
The Deschutes Brewery and Public House, located in downtown Bend on Bond Street (the namesake for the brewery’s popular Bond Street Series beers), was the original home of Deschutes Brewery when it opened its doors back on June 27th, 1988. The Bend pub uses only the finest ingredients in producing fabulous food. The emphasis is on fresh and handcrafted products with everything possible made on prem- ise including the sausage, breads and mustard. Even the burgers come from freshly ground locally farmed Borlen Cattle beef raised on Deschutes Brewery’s spent grain and hops.

Chefs Mary & Greg Sonnier from The Gabrielle Restaurant in New Orleans, LA

Presented with the passion and authenticity behind every culinary experience, the plentiful dining offerings at Pronghorn range from inventively crafted cuisine to familiar comforts. Carefully curated by Executive Chef Kevin Linde, our menus are inspired by the highest quality Central Oregon sourced ingredients—and artfully designed to provide a truly original and uniquely satisfying experience.

Chef Jill Ramseier & Chef Jeff Usinowicz from Deschutes Brewery – Portland

Chef Brian Kerr from Deschutes Brewery – Bend

Restaurant Announcement Coming Soon!

The Source Weekly’s 2014 Restaurant of the Year, Zydeco is an excellent place to enjoy fine food and great service. Zydeco is a from-scratch kitchen, focused on freshness and quality ingredients. Whenever possible, their foods are organic, hormone free and allergy sensitive. They also feature a gluten free menu.