Standing Stone Brewing Company

News On Tap

Aiming High: Standing Stone Looks to Take Top Honors @ Culinary Festival

It’s that time of year again; some of the best chefs in the Rogue Valley are set to converge upon the Ashland Hills Hotel & Suites to compete in the 13th Annual Ashland Culinary Festival November 7th – 10th.  Over the course of three days, chefs and their respective sous chefs, as well as the area’s top mixologists, will show off their skills in front of a panel of esteemed judges who will ultimately decide who is the year’s “Top Chef” and “Best Mixologist.”  Last year, Standing Stone placed 3rd overall in the competition as the judges’ “Wild Card” selection.

2018 Wild Card Winners Jeff Hunt & Raider Babcock Photo Credit: Graham Lewis

Standing Stone Executive Chef Raider Babcock and Sous Chef Jeff Hunt hope to secure first place in this year’s competition.  Both chefs reflected upon their experience last year and what their strengths are going into this year’s contest:

Raider: “I think having a bit more knowledge about the set-up, what the rules are, and what to expect this year is going to make a big difference. We went in completely blind last year, and I think that had a lot to do with a third-place finish. It was the first competition on that level for either one of us, and just understanding the set-up and where to find things presented a challenge. [Having that knowledge now], all of our moves going forward are going to be more concise, clean and in my mind, will make a big difference.  We aren’t rookies this year.”

Jeff: “We balance each other’s strengths and weaknesses.  We’ve been cooking together for almost two years now, and I think that the dance we’ve developed in the kitchen gives us an advantage.  This year, we have a fighting attitude and are going to go in, rock it out and take first.”

Sous Chef Jeff Hunt & Executive Chef Raider Babcock

Standing Stone bartender Ron Morairty will also represent the brewpub in the mixology competition that kicks off on Friday at 5:30 PM in the same location. He is competing with 5 years of bartending experience and a love for his craft.

Ron: “I enjoy the fact that I get to converse with people and help teach them about different cocktails and spirits.  I  just love being able to help someone enjoy spirits that they don’t typically try, by tailoring drinks specifically to their likes and dislikes.”

Ron Morairty

We hope you will join us for all of the exciting competition that is set to go down this coming weekend as our chefs put their best knives forward!

Tickets are available at the door or on-line at http://travelashland.com 

For more information visit: http://www.ashlandchamber.com/Page.asp?NavID=782

Pints For A Purpose – Standing Stone Gives Back to the Community

In 1997 we opened Standing Stone with several goals in mind: to brew delicious beer in-house, partner with local farmers to bring our customers locally sourced, farm-to-table pub fare, provide support to our employees and their families, and give back to our community, all while embracing the sustainable practices that we have built Standing Stone’s foundation upon.  One way in which we are able to “give back” to our community is through our fundraising campaign known as “Pints for a Purpose.”

Pints for a Purpose is our annual season-of-giving in which we choose five local non-profit organizations to each benefit from a night of glass-raising, awareness-raising and fund-raising for a good cause.

The first of our Pints for a Purpose benefit evenings will be on November 12th.  For every pint of beer or house-made rootbeer that we sell that evening, $2 will be donated to the Rogue Farm Corporation.  Below is a brief summary about each of this year’s chosen five recipients.

November 12th:

“Rogue Farm Corps trains and equips the next generation of farmers and ranchers through hands-on educational programs and the preservation of farmland. They support the local agricultural economy and serve as a model for other communities through education and the promotion of interns and apprentices into the world of community-based agriculture.” One of our biggest priorities here at Standing Stone is to partner with local farmers to source humanely, sustainably raised and grown animal products and produce.  Rogue Farm Corps is incredibly important to the farming community here in the Rogue Valley, and we couldn’t be more excited to support their cause.

December 10th:

John Muir Outdoor School is a K-8 public school with a focus on outdoor education and the arts. All students receive core academic subjects aligned to common core standards as well as outdoor education and the arts.  Our students usually spend one day a week in an outdoor setting learning essential skills such as safety, preparedness and group awareness.” John Muir Outdoor School is certainly one-of-a-kind when it comes to proving such valuable education in an outdoor setting.  We hope friends and family alike of enrolled students will join us on this particular night to raise funds.

January 14th:

Helman Elementary will host the 6th Annual “Jack’s Dodgeball Olympics” to celebrate the memory of Jack Dorr, a Helman Elementary student who passed away from a brain tumor in 2014, as well as fundraise for the Doernbecher Pediatric Brain Tumor Research Team in Portland, Oregon.  This tournament and a silent auction will be held Saturday, February 8th, 2020 at the Ashland High School.  In addition to the tournament, Standing Stone will also host a fundraising night in Jack’s honor on January 14th to raise additional funds to contribute to the Doernbecher Research Team.  This will be a night to not only remember loved ones affected by cancer, but raise money in their honor for life-saving research.

Jack Dorr, Front & Center

February 11th:

Planned Parenthood (PP) of Southwestern Oregon is a non-profit organization that Standing Stone has consistently stood behind during each Pints for a Purpose season.  PP ensures the rights and ability of all individuals to manage their sexual and reproductive health by providing health services, education and advocacy. Access to such valuable medical care and treatment is something we can all stand by!

March 10th:

Since 1985, WaterWatch has pursued a single clear mission: To protect and restore flows in our rivers to sustain the native fish, wildlife, and the people who depend on healthy rivers. They work in the media, Congress, courts and with agencies to advance sound water policies and protect natural streamflows statewide. WaterWatch is the only group monitoring water allocation proposals, agency decisions, and water use statewide. In the Rogue Basin, they are currently spearheading efforts to remove major fish barriers like Savage Rapids dam while also restoring streamflows. This includes the removal of three dams on local creeks to open up salmon spawn.

Please join us for us for each of these fundraising dates from 5 PM – 10 PM.  Giving back to our community through our Pints for a Purpose Program is near and dear to our hearts, but we can’t do it successfully without your participation.  We look forward to seeing you!

 

Fall Events at the Brew Pub!

The Rogue Valley saw one of the most beautiful, smoke-free summers we’ve seen in a while! For that, we are all so very thankful! As we roll into the changing season, we here at the pub are looking forward to gorgeous Fall colors, crisp temperatures, and rainy afternoons sipping our house Puck’s Porter and indulging in comfort food (such as our Chicken Pot Pie Pizza currently on special)!  We are also looking forward to two upcoming events!

First up on the agenda?

Our 11th Annual Pumpkins & Pints Event is on Sunday, October 27th from noon – 4 PM! We will provide pumpkins from Fry Family Farms as well as carving tools!  Sip on one of our craft beers while carving your pumpkin and listen to live music from long-time local musician Robbie Dacosta! He will perform from 2 – 4 PM, at which time we will hold our annual costume contest.  The winner will receive obvious kudos for the best costume as well as a gift certificate for $25.  Bring the whole family, and dress warm as the event will be held outdoors on our beautiful patio (weather permitting).

Next we have an event we’ve been looking forward to all year: The 2019 Ashland Culinary Festival!  Last year Chef Raider Babcock and Sous Chef Jeff Hunt made us so very proud when they were selected as the 2018 Wild Card Draw to advance to the final round of competition and finished 3rd overall!  Our dynamic duo will again compete this year to take the title of Top Chef!  The competition will take place at Ashland Hills Hotel & Suites on November 9th and 10th!  Prior to the festival, look for Chef Raider to be featured on KTVL Channel 10’s cooking show “West Coast Flavors” featuring some of the competing chefs this year.

Executive Chef Raider Babcock & Sou Chef Jeff Hunt

We hope to see you at both of these fabulous events!  Thank you for your continued support, we couldn’t do it without you!

Standing Stone’s Rooftop Garden Embraces Responsible, “Green” Gardening

Standing Stone is constantly striving to serve food sourced from farms that are not only local, but who also grow their products with environmental awareness in mind.  We want to do our part to keep the planet as healthy as possible in a time of global climate change and harmful farming practices.  It’s why we choose to partner with local businesses such as Wandering Roots Farm, Happy Dirt Farm, Fry Family Farm and RA Farms, to name a few. Recently, we also turned a small area of our rooftop into our very own garden to grow as many ingredients as we can here at the restaurant.  It was assembled with the goals of repurposing materials that would ordinarily go to the local landfill and using materials that we already have here in the restaurant.

The structure itself is comprised of wood from an old deck, old burlap sacks we had on hand, fruit bins, drip system parts we already had and finally, compost from our farm down the road.

SSBC Rooftop Garden

Eggplant, Anaheim chilis, summer squash, chives, various types of basil, parsley, purple jalapenos and cherry tomatoes are just some of the vegetables and herbs recently planted. Various types of edible flowers were also planted, which will eventually be used as garnishes.

Purple Jalapenos

 

Cherry Tomatoes

All of the items planted were either purchased locally from the Grange Co-Op & Ashland Green Houses, grown from seed and/or donated.

A Garden Promoting Environmental Awareness

We look forward to harvesting our garden’s bounty, and will be using these fresh, organic ingredients in both our food menu items and cocktails from the bar!  The next time you dine with us, it’s quite possible you’ll be sampling the fruits of our rooftop garden’s labor.

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Happy Summer: Introducing Three New Seasonal Releases!

Summer is here! That means gorgeous weather in the Rogue Valley full of days on the surrounding rivers, boating on Emigrant Lake, outdoor sports, and barbecues with friends and family.  What better way to celebrate than with a growler (or two) of our three new, fabulous craft brews? While we offer glass growlers here for purchase, as well as our Hyrdoflask (shown below), you’re more than welcome to bring in personal growlers.

SSBC Hydroflask available for purchase – Photo Credit: Patrick Carey

For those of you who enjoy a crisp, easy-to-drink beer, look no further than our Moondust Lager.  It’s a deliciously clean tasting Session beer with a refreshing malt sweetness.

Moondust Lager 4.5% abv

Fan’s of German Hefes will love our traditional interpretation in the form of our Jefferson State Hef.  Classic and unfiltered with banana esters and gentle notes of clove on the palate.  A true summer beer worthy of representing the 51 State: State of Jefferson!

Jefferson State Hef 4.9% abv

Last, but certainly not least, we have a new brew dedicated to hardcore IPA fans!  Not for the faint of heart, this IPA is incredibly bold: A Misummer Night’s Haze IPA.  It’s hazy in every sense of the word, hopped at 5lbs per barrel with Azacca & Idaho Hops, and filled with citrus & pine notes.

A Midsummer Night’s Haze IPA 6.3% abv

Come on down to pub and give them a try.  As always, we offer an entire flight of our beers (we currently have 9 on tap) for $5.  Cheers!

Keeping it LOCAL with RA Farms, Rogue Valley

“Keeping it local.” This is one practice we continually strive to accomplish here at Standing Stone Brewing Company.  While we proudly serve our very own beef and lamb, we don’t currently raise pigs at “One Mile Farm.”  As such, we’ve partnered with local pig farm, RA Farms, to locally source the pork that we currently serve on our menu.  These pigs are raised in the most humane and environmentally friendly manner possible.  Not only that, the most interesting aspect of partnering with this farm is the fact that it’s founders are two teenagers who are taking steps to make a positive difference in our local community.  Meet Alyson Scheffler and her brother Reagan.

From left to right: Reagan Scheffler, Standing Stone Executive Chef Raider Babcock, Alyson Scheffler

In her own words, Alyson shares their story:

“My name is Alyson Scheffler, and my brother Reagan and I are the owners of RA Farms. I am a senior at Eagle Point High School and Reagan is a sophomore. We both became involved in agriculture through 4-H and FFA programs here in the valley. However, our love of agriculture started far before we owned our first hog.

We are sixth-generation hog farmers here in America. Our great-great-great grandparents moved their families to the United States from Switzerland and Germany, and began raising hogs. The first three generations had traditional farms: hogs, cows, chickens, crops, a little bit of everything. In the late 60’s and early 70’s, our grandparents expanded their hog operation where they raised 2,000 hogs per year, taking them through their entire life cycle. Though my father raised hogs through 4-H and FFA, our immediate family has moved away from farming, compared to past generations. Our parents are not involved in agricultural careers, and my grandparents also retired from farming. We have made multiple trips to visit my Great Grandma Betty on the family farm in Minnesota, which was established in 1874. We got to see the barn and the same house my grandpa grew up in. Seeing this heritage inspired my brother and I. To maintain our connection and the value of a farm upbringing, my brother and I began raising hogs through 4-H. Our business, RA Farms, began in 2011 after my first year of raising a 4-H hog to sell at the Jackson County Fair. After raising our first hog, we decided that this was something we would do year-round. My dad brought up the idea of raising butcher hogs in the off-season, and we raised our first two hogs in the winter of 2011. We have been raising and selling hogs for eight years now, and it has grown from raising just two animals per year to 40.

RA Farms, Rogue Valley

The amount of animals we raise per year depends on the demand; we usually base it off of how much pork restaurants and individuals in the community need. This business has become hugely successful for us in the past couple of years because of the farm-to-table practice that many restaurants are now adopting.

Humanely & sustainably raised pigs, RA Farms.

People want to know where their food is coming from, who’s raising it, how it’s treated and what it is eating. Consumers and restaurants count on us, and we don’t take this responsibility lightly. We focus on the local aspect as much as we can: we source all litters of pigs as close to home as possible, and we buy feed that was milled within the state of Oregon. Keeping everything in our business local is a large part of our business marketing strategy & mission.

Alyson gives a tour of RA Farms to Standing Stone employees.

Outside of our business, my brother and I are also involved in sports at the high school: Reagan competes in football, basketball and track, and I compete in volleyball.  Balancing school, our activities, and the farm isn’t always easy. However, one guiding statement that has been passed down through the generations of Scheffler families is: “The animals come first. They can’t take care of themselves.” My brother and I have to coordinate our schedules to ensure we balance out the workload and complete commitments we have made to our hogs, our business and our school activities. Three hours are devoted each weekend to cleaning pens at both locations- our home and a barn that we rent down the road to accommodate extra groups of pigs.  Added time is put on for moving pigs, extensive cleaning (with new pigs), and taking care of the pigs throughout the week. I have seen firsthand how hard work through RA Farms has paid off and want to continue to grow the business by supplying more high quality local pork to families and restaurant customers.”

Standing Stone will continue to partner with local farms like the Schefflers’ in order to accomplish our mission of supporting local businesses, as well as maintaining sustainability and environmental awareness to build a better future for tomorrow.  When you choose to dine with us, you are joining us on this mission.  Thank you, to our loyal customers, for your continued support.  Stay tuned for an upcoming video feature that takes a closer look at our partnership with RA Farms.

If you are interested in contacting RA Farms, you may reach them at rabaconandeggs@yahoo.com

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HAPPY HOUR AT STANDING STONE

If case you hadn’t heard, Happy Hour at Standing Stone is THE place to be every day from 4-6 PM!  Not only are our beers $1 off, (pitchers $3 off) but we have several absolutely delicious Happy Hour bites!

Come on down to the pub and try them!

FIVE ALARM FRIES: Thin onion strings coated in blackening spice. Served with paprika aioli. $4

ZOMBIE FRIES: Tempura-fried portobello strips tossed with fresh parsley, parmesan & chili flakes. Served with house chipotle aioli. $6

CRISPY FRIED BRUSSELS SPROUTS: Our signature appetizer served with parmesan-basil aioli. $6

CHILI CHEESE FRIES: Thick cut fries smothered in black bean chili topped with pepperjack cheese. $6

TEMPEST IPA CLAMS: Half pound of clams cooked in our Tempest IPA, garlic butter, herbs & tomato broth. $10

Pictured: Tempest IPA Clams & Five Alarm Fries

Sunday Brunch!

The holiday season is officially upon us! To mark the change in seasons, we have unveiled our new Winter Menu which includes stunning dishes featuring locally grown ingredients.  But, we didn’t stop there! We are proud to invite you to “Chef’s Brunch,” every Sunday from 11 AM-2PM.

Chef Raider has designed a fabulous menu to highlight his signature take on classic brunch dishes.

First up: Chilaquiles. House made tortilla chips smothered in our chili-verde, queso fresco, roasted chicken, cilantro, sweet red onion and sour cream.

Next: Smoked Salmon Benedict. House cured and smoked wild Alaskan salmon over a toasted English muffin with poached eggs, blackened tomato Hollandaise sauce and fresh herbs. Served with a side of fruit or homefries.

Smoked Salmon Benedict

Gluten free? Enjoy a savory Zucchini Flapjack. Shaved, local zucchini with fresh herbs, egg, rice flour and parmesan, pressed and pan-fried. Served with orange-cardamom compound butter and a thyme-honey drizzle.

Craving something sweet? How about a Marionberry & Cottage Cheese Stuffed French Toast? House made sourdough baguette stuffed with sweetened cottage cheese and marionberry compote. Topped with toasted coconut. De-lish!

Our flour tortillas are lovingly and authentically made in-house every morning by our lovely Chef Luisa. We have taken them and stuffed them through and through to bring you a breakfast burrito to top ALL burritos. It’s loaded with house refried beans, brown rice, cilantro, sweet red onion, scrambled eggs and Applewood smoked bacon. Topped with fresh pico de gallo, sour cream and guacamole.

And lastly, but certainly not least, we have a Home Fry Bowl. Spicy and sure to fill you up! House cut russet potatoes, fried crispy and tossed with caramelized onions, black bean chili, wood-fired sweet red peppers, garlic, bacon, house made chili de arbol and blackening spice. Topped with fresh avocado, sour cream and melted pepperjack.

Home Fry Bowl

Kid’s Breakfast Plate: 2 pieces Applewood smoked bacon, 2 eggs any style, fresh fruit.

We also have several traditional  brunch cocktails and drink specials!

Again, “Chef’s Brunch” is every Sunday from  11AM – 2PM. Hope to see you there!

With the Changing Season Comes SSBC’s New Winter Menu!

Showcasing our own One Mile Farm, as well as locally owned farms and purveyors, our Winter Menu is sure to please!

Our new menu items contain fresh, vibrant ingredients that are farm-to-table in every sense of the phrase.  Some of the house-made ingredients in our new menu items include kimchi, Tempest IPA BBQ sauce, Gochujang BBQ sauce, French onion beef broth from the bones of our cows and a vanilla & marionberry vinaigrette, to name a few. * As always, we offer gluten-free options to include pizza dough and burger buns.

 

Fall Ratatouilli

 

Pear & Beet Salad

 

SSBC Bean Burger

 

One Mile Farm Korean Burger

 

Roasted Pear & Chevre Pizza

When you choose to dine at Standing Stone Brewing Company, you’re not only supporting our mission of sustainability and environmental awareness, but you’re also giving your support to the local economy. And for that, we sincerely thank you!

Be sure to check out our weekly specials as well; they change every Thursday, and bring variety and creativity to your dining experience.

For a detailed description of these items, as well as to view the rest of our menu, please click the following link: https://www.standingstonebrewing.com/menu/