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SUMMARY:Drag Brunch Pride Celebration
DESCRIPTION:Sequins\, sips\, and Sunday shenanigans! Join us at Deschutes Brewery for DRAG BRUNCH! \n\n\n\n\nJoin us at Deschutes Brewery Bend Public House for DRAG BRUNCH featuring fabulous drag performances and bountiful beignets! Indulge in delicious hand-crafted brunch specials and festive cocktails while being entertained by some of the most talented drag queens in town! Come dressed in your best attire and get ready for a morning full of fun! Don’t miss out on this one-of-a-kind glamorous event. For more information and to get tickets head over to Instagram! \n\n\n 
URL:https://bendmagazine.com/event/drag-brunch-pride-celebration/
LOCATION:Deschutes Brewery Bend Public House\, 1044 NW Bond Street\, Bend\, 97701
ATTACH;FMTTYPE=image/jpeg:https://bendmagazine.com/wp-content/uploads/2026/05/The-House-Down-Brunch.jpg
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DTSTART;TZID=UTC:20161216T110000
DTEND;TZID=UTC:20161216T230000
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CREATED:20161211T090652Z
LAST-MODIFIED:20161211T090652Z
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SUMMARY:The Abyss Release Celebration
DESCRIPTION:Join us at our Bend Pub for our 11th annual release celebration of The Abyss!! This year\, not only will we be releasing our classic version\, but you can also get the two special variations as well: The Abyss 100% aged in Scotch barrels\, and The Abyss 100% aged in Brandy barrels. YUM!!!! And we’ve got more… \n    Sampler trays of The Abyss 2012\, 2013\, 2014\, 2015\, 2016 + The Abyss Nitro\n    New beer swag for sale\n    Bottles for sale: The Abyss 2016\, 2015\, 2014\, and the specialty versions Rye\, Cognac\, Scotch\, and Brandy \nSpecial Menu: \nThe Abyss Braised Elk Osso Bucco:\nTender Elk Osso Bucco braised with aromatic vegetables\, rosemary\, sumac\, cinnamon and sea salt. Served in a rich abyss demi with fresh spätzle sautéed with rainbow chard and Tuscan kale\, walnut gremolata finish. \nCassoulet:\nWhite beans\, sausage\, duck leg confit\, tomato and herbs in a rich stock enhanced with The Abyss – Brandy. \nPork belly and Polenta:\nFresh pork belly roasted and seasoned with a lightly candied glaze\, served on a bed of polenta with greens and a decadent jus made from The Abyss. \nThe Abyss Ganache:\nHouse made graham and toasted marshmallow \nWe hope you can make it out to celebrate with us! Merry ABYSSMAS!
URL:https://bendmagazine.com/event/the-abyss-release-celebration/
LOCATION:Deschutes Brewery Bend Public House\, 1044 NW Bond Street\, Bend\, 97701
ATTACH;FMTTYPE=image/jpeg:https://bendmagazine.com/wp-content/uploads/2016/12/The-Abyss-2016-square.jpg
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