When the days grow dark, we put up lights to create a gentle glow. When the nights get cold, we gather together in warm places. When the ground looks barren, we feast on the fruits (and vegetables) of our labors. And all this, with joy in our hearts, because we know the light will return, the warmth will return and the land will be fruitful once more. On this Winter Solstice, with darkness upon us, may we be truly hopeful and grateful for the light that is to come.
The best thing about working at Standing Stone Brewing Company during December is that you get to witness many sweet holiday moments. Whether it’s old friends meeting in Ashland for an annual day of shopping, or grandparents hanging out with the kids, or couples sharing some quiet, one-on-one time; these are the days when people celebrate connection with one another. And that is the true meaning of the holidays.
As part of our annual Pints for a Purpose season of giving, Standing Stone Brewing Company hosted the Ashland Food Project on Tuesday, December 12. That evening we saw many friends coming together to celebrate connection. Ashland Food Project is the grass-roots organization that helps to keep the Ashland Emergency Food Bank stocked with non-perishable food items through the Green Bag program. Hundreds of volunteers collect donated food from thousands of households to help feed hungry families in our community. Our Pints for a Purpose event raised $226 to help fund this vital community organization. In addition, SSBC has a food collection bin in the restaurant until Christmas. So, the next time you stop by for a pint or a meal, bring some non-perishable food items for the Ashland Emergency Food Bank.
During the holiday times we celebrate the bounty and the blessings of the past year and we look forward to the New Year to come. In 2018 we will host three more Pints for a Purpose evenings. On Tuesday, January 9 we will host Rogue Riverkeeper; on Tuesday, February 13, Rogue Farm Corps; and on Tuesday, March 13, Planned Parenthood of Southwestern Oregon. On these nights Standing Stone Brewing Company will donate $2 from each pint of beer and $1 from each root beer sold. So mark your calendars, invite your friends, and plan to come out to drink a pint or two in support of some very good causes.
2017 has been a busy year at Standing Stone Brewing Company. With the leadership of our new Chef Stefano Cipollone we changed the format of our menu. Our new, simplified menu is flexible and allows our kitchen to adapt to the seasons. For example, our wonderful Strawberry and Golden Beet Salad that we enjoyed so much this summer has become a Pear and Beet Salad with pomegranate vinaigrette. Yum! And our “winterized” Lamb Meatballs are now served in a hearty Tangene gravy over fragrant jasmine rice. Oh yeah! And the amazing Fig and Bacon Pizza is back; sweet, Tempranillo poached figs, salty bacon, tangy blue cheese, oh my!
In addition to our basic menu, we also offer a fantastic specials list that changes as often as every week. There our chef highlights the creativity of his staff and the bounty of our local farms. And because we produce our own beef at One Mile Farm here in Ashland, we are blessed with a bounty of bones and offal which produce a variety of unique and tasty dishes. Velvety demi-glace and chanterelle mushroom-bone marrow compound butter accompany our prime beef cuts. Offal tacos, with fillings such as tongue, heart, liver and cheeks; so tasty! Utilizing as much of our home-grown meat as possible is all part of our mission of economic and environmental localism and sustainability. This is a great time to come by and experience something new and special from SSBC.
We look forward to sharing 2018 with all of our friends; guests and staff, locals and visitors, kids and elders. We wish you all a very Merry Christmas and Happy New Year!