Standing Stone Brewing Company

Author: huntleyr

By in Employees & Partners 2

Happy Birthday, Alex!

Today, August 1st, is the birthday of Standing Stone Brewing Company’s co-owner Alex Amarotico. Happy Birthday, Alex!

To pay tribute to our beloved friend and terrific employer, we’d like to share some photos of Alex and say “thanks” for all that he does. From restaurant manager, fix-it guy, construction guru and beer enthusiast to sustainability advocate, local producer advocate, burgeoning farmer and so much more, Alex wears many different hats around here (and hairstyles, too, for that matter).

He’s also a true community builder who’s active in the Ashland Chamber of Commerce and has served on the City Council. On top of all that, he’s a fabulous father to four amazing children and husband to Danielle, our dynamic co-owner.

Be sure to wish him a happy birthday next time you stop in, and feel free to post a comment below and on our Facebook Page for Alex, too!

By in Events 0

Sunday Music and Brews on the Patio Begins in August

We’re happy to announce  this year’s line-up of local artists for Music and Brews at Standing Stone Brewing Company. We’ve invited back a number of customer favorites, as well as some new local talent, to play a range of diverse music on our back patio.

The live music series runs on Sundays at 4-6 pm from August through mid-October. This year we’ve moved the annual series to the late summer and fall months, and invited the artists to play later in the afternoon, to take advantage of the cool and comfortable early fall days.

Here’s the schedule of musicians who will entertain restaurant and brewery guests for 2011. We guarantee that each band pairs perfectly with a cold craft beer or other beverage, our seasonally-infused menu items, great friends and conversation, and the beautiful views of Ashland from our patio.

Gayle Wilson Trio- August 7th & October 16th

Rambunctious, sweet or fiery, this is the best of American jazz delivered with wit and sophistication: Gayle on vocals, harmonica and melodian, Dal Carver on piano and Jeff Addicott on bass.

Generation Jones – August 14th

Standing Stone presents Generation Jones, the father and son duet of Jeffery and Julian Jones performing a tasty mix of acoustic music flavored with Celtic traditions…guitar, fiddle and vocals.

Gypsy Rogues – August 21st & October 9th

Gypsey Rogues features guitarists Ed Dunsavage and Dan Fellman with the crafty bassist John Jorgenson. They perform an eclectic blend of Django-style Gypsy Swing, Latin, Blues and Standards.

Foxfire Trio – August 28th & September 18th

The legendary Foxfire players, Bob Evoniuk, Jeff Jones and Glenn Freese, comprise this powerful trio thaat performs unique bluegrass arrangements with a modern twist.

Quartet of 2 – September 4th & October 2nd

The Quartet of 2, Justin Wade (Guitar) and Dennis Freese (Woodwinds/Vocals), demonstrates that Depression Era is everything but depressing, and bring the Great American Songbook to life!!

Back Porch Swing Jazz – September 11th

Getting stoked on Django Reinhardt music in 2001, violinist Linda Powers and guitarist George Rubaloff created Back Porch Swing Jazz. Renowned bassist Jeff Addicott makes up the trio to perform swing, latin and vocals.

We can’t think of a better way to enjoy a warm summer or early fall afternoon than a cold beer, good company, and live music. We welcome music enthusiasts and casual listeners alike to join us for an early dinner before the plays, a late lunch on a lazy day, or simply a couple of microbrews with good friends on Sundays from 4-6 pm from August through October.

By in Restaurant & Menu 0

Cool Down with Our Summer Drink Line-Up

Summertime in Southern Oregon can be notoriously hot, and helping you cool down is one of our specialties. We are, after all, a microbrewery! And as much as we love a frosty craft beer on a warm afternoon, we also appreciate times when an iced drink is the ultimate satisfaction.

We’ve compiled an enticing specialty drink menu with spirited mixed drinks and non-alcoholic beverages to help you stay cool. From fruity to fizzy, we’re shaking, mixing and pouring new recipes, and adding new twists to old favorites.

Seasonal cocktails from the bar:

Lemongrass Tonic
This lightly flavored sparkling refreshment is mixed with Oregon’s own Organic Nation gin or vodka. For a truly refreshing experience, enjoy wth a House Salad featuring farm-fresh greens and Oregano Vinaigrette.

Summer Sangria
A summertime favorite, this fruity beverage is made with a rotating selection of Wooldridge Creek wine, from our taps!

Lakeside Lemonade
The aromas of this drink remind us of warm, breezy days by the lake. Ginger Lemonade and lavender extract are mixed with Crater Lake vodka. We encourage you to try it with an order of Calamari and picture the ultimate picnic!

Pomegranate Martini
This martini is so popular, we keep it on our specials list year round. It’s a blend of Pomegranate liqueur, vodka and fruit juices.

Standing Stone Margarita
This classic summer drink is made with Sauza Hornitos, Cointreu and housemade agave sweet and sour. Order it with or without a sea salt rim, and pair with a spicy plate of Black Bean Nachos.

Dirty Mary
The chipotle twist on this Bloody Mary isn’t the only thing that makes it extra special. We also add a pull of our Pilot Rock Pale Ale. This is the perfect drink to enjoy with our Saturday morning breakfast.

Specialty Mojito
We make this with mint grown on our very own rooftop to muddle with other fresh ingredients. Ask your server about the flavor of the day, which may be Blood Orange and Basil or Pomegranate, to name a few.

Old-Fashion Proper
Everything about this drink is top-shelf! Housemade dandelion bitters, true maraschino cherries, Valencia oranges and Pendleton whisky come together for a fine version of this classic.

Fresh non-alcoholic beverages for all ages:

Agave Root Beer
We suggest adding a scoop of vanilla ice cream for a delicious, cool experience.

Cherry or Ginger Lemonade
Poured straight from our taps, these are guaranteed to quench your thirst. One’s a little sweet, one’s a little spicy, and both are sure to please!

Fresh-Brewed Iced Tea
We’re taking another step forward in quality and environmental responsibility by brewing bulk iced tea. This reduces packaging and waste while improving the taste and freshness of this summertime favorite. Ask you server about specialty flavors, too!

We invite you to come in and enjoy our latest creations. They’re perfect for relaxing on our patio (summer Sunday afternoon music series starts in August), and soaking in the sunny days, warm evenings and beautiful views in Ashland, OR. Sit back, sip and savor the taste of summer – cheers!

100 Favorite Things About Standing Stone (Part 1)

Bartender Mike DuBois at the Siskiyou Challenge

Last year, we started our blog to keep in touch with our community. We’ve written posts to highlight specialty beers, brewing, local producers, employees, seasonal happenings, favorite events and lots more.

We’ve made it to our 100th blog post and we thought we’d use the occasion to ask for feedback about what our community likes best about Standing Stone Brewing Co. The more we know about what our friends, employees and customers want, the more we can continue to deliver satisfaction at our restaurant and brewery.

For Part 1, here are 50 of our employees’ and customers’ Favorite Things About Standing Stone:


From the kids: The rootbeer!
~Shannon Clery

The candied walnuts on the house salad * That you support local kids’ events, like the Speech/Debate fundrasing poetry slam
~Jennifer Shaffer Bagshaw

The fried lemon rinds in the calamari * Tap water
~Tania Lola Rain

Mmmm...Marionberry Cobbler

The whole concept of Standing Stone *Everyone here is a part of the greater Standing Stone family * This business is always moving forward
~John Freedom

Marionberry crisp…get it every single time I’m there! Mmm
~Jane Verdurmen Peart


SSBC generously gives each employee a meal and a beer every shift that an employee works. Thank you! * The warmth and camaraderie shared by the staff * Nettle pizza in the springtime * Our ginormous bike rack that is so very often full
~Carla Anderson, host and server

Amazing bosses! * The food is as local and organic as the people who work here
~Carolyn Stone, server

We’re all a family * We’ve all got each other’s backs
~Jeff Hunt, line cook

SSBC babies, Welsy and Lucas (photo: Rob Koning)

How progressive Standing Stone is – thinking outside the box seems to be a norm around here * Our Double IPA customers. We pour their beer before they even have to ask * We proudly serve Noble Coffee
~Meg Dias, server

That I want to come hang out at Standing Stone on my days off! * Our regulars begin to call staff by their nicknames * We provide delicious fresh seafood that is also as local as we can get it * Our SSBC babies, Wesley and Lucas * All the staff are really, really, ridiculously good-looking * Sunday post-work BBQ and horseshoes!
~Sarah Goldberg, server

How green our company is. I like to tell people about all the things we do* We compost * We have our own eggs and meat * We get local produce from local farmers * I love all the people I work with
~Dylan St. Claire-Bates, server

It’s a fun place to work * We get free beer!
~Michael Nelson, host and server

Our employee Christmas party * The beer * My regular bar customers – John Freedom, Charles, Tom, Mike, and Fred * All the hot babes that come in to see me
~Mike DuBois, bartender

It’s my home away from home
~Amanda Schumann, server

The people * The food
~Don Stoudt, accountant

The toy area* The breakfast burrito on Saturday mornings * Mike’s late-night music selection * Impromptu employee dancing and singing in the back * Sienna’s beautiful chalkboards
~Rachel Huntley, events coordinator

My SSBC commuter bike!
~Gina Velando, bartender

Team Standing Stone at the Siskiyou Challenge 2010

They support their employees’ extracurricular interests, like sponsoring my triathlon races and supporting Lindsey’s yoga program * The owners have a great relationship with their employees
~David Conley, server

Our rooftop herb garden * Delia, our hard-working dishwasher
~Rob Koning, server

Stay tuned for the next 50 favorites from business partners and community members. Feel free to add a comment with your own favorites. We love hearing about what’s important to you so we can keep our community happy.

Getting To Zero Waste

At Standing Stone Brewing Company, we’re passionate about serving great craft beer and food while improving the planet. Our efforts have gained some recognition recently, including placing #2 on the Oregon Business 100 Best Companies to Work For list, and the Ashland Conservation Commission “Conservation Heroes” Award.

While we’re honored by these commendations we’re always determined to do better. So, we set high goals for ourselves, including creating zero waste at our restaurant and brewery – sending nothing to the landfill.

Last year, Brandon Schilling, an SOU graduate and sustainability enthusiast, joined our restaurant family. Brandon does double duty as a server and Sustainability Coordinator and has brought lots of fresh ideas and practices to improve our environmental impact. We asked him to give us a peek into our zero waste journey and provide some tips for others.

1. How does Standing Stone work to achieve zero waste?

Our approach is to reduce our use of materials in the first place, then reuse, compost and recycle what’s left. We offer lots of house made products that involve less packaging, and we store our dry ingredients in reusable and washable glass jars. We feed our chickens with restaurant and brewery byproducts, including spent grain and hops and vegetable scraps. Of course, we recycle, too. As recycling has become the least effective “R,” however, we like to keep every resource that comes in to Standing Stone within our operation until the very end of its lifecycle! Our newest projects are all about completing the resource circle by converting items that are normally trashed into resources.

2. How does Standing Stone reduce materials use?

We save tons of glass every year by selling kegged wine from Wooldridge Creek and Misty Oaks. We buy locally from farmers who use durable packaging and sustainable delivery methods, like Village Farm’s bike delivery! We’ve switched individually packaged items to bulk items, such as tea and honey, and we repurpose our packaging. For instance, we reuse kitchen buckets for waste management bins, and turn produce crates and waxed boxes into garden planters.

3. How do employees learn and get involved?

Employee education includes hands-on exercises and presentations at staff meetings, as well as signage with pictures instead of words to help clear the confusion about what’s recyclable and what’s compostable. We offer Waste Management 101 as part of  new employees’ job training. Sorting reusables, compostables and recycling and understanding waste management is an integrative part of everyone’s jobs, and it’s all of our responsibility to be conscious of our sustainability policies and practices.

4. How can anyone work toward zero waste?

Start with being conscious of reducing the materials you use. Use metal water bottles, reusable grocery bags, cloth towels and napkins, or a handkerchief rather than tissue. Also consider making holiday cards from paper packaging, and saving glass jars and plastic containers for storage. Purchase produce from farmers markets (in reusable bags), choose bulk foods, and compost food scraps in your own back yard. And when you crave a fresh beer, bring in your reusable growler bottle for us to fill!

Thanks Brandon!  Feel free to post a comment with your own questions and ideas – we’re in this together! For more tips, see the No Impact Project and

By in Restaurant & Menu 0

8 New Northwest Wines to Sip and Savor

As the spring weather invites us outside, our minds move to sunny days spent enjoying refreshments on the patio. As much as we love sitting at a table with a pint on our hands, we also appreciate a glass of fine wine to accompany the fare from our restaurant kitchen.

This season we’ve revamped our wine menu, and regional wines take center stage. It’s another way we’re paying tribute to the diverse selection offered to us by our region’s growers and winemakers. All of our new wines come from the Rogue, Umpqua or Columbia Valleys in Oregon and Washington. Here’s what’s new on our wine list:

Red Wines

South Stage Cellars Pinot Noir, Rogue Valley

Dark and full-bodied with flavors of cherry and cranberry. We love this wine with our Alder Planked Alaskan Salmon.

Folin Cellars Passive Aggressive, Rogue Valley

Blend of Syrah, Petite Syrah and Tempranillo. This well-balanced wine is enjoyable all on its own or with a bowl of  Sweet Potato Fries.

Valley View Winery Merlot, Applegate Valley

Flavors of black cherry and plum with fine tannins. We think the body and up front fruit in this wine make it a great pairing with our Chicken Marsala.

14 Hands Cabernet Sauvignon, Columbia Valley, WA

Aromas of raspberry with subtle spice. Light cocoa and velvety tannins. Try this wine with our Sausage Linguini, or at home with Eggplant Parmesean.

Genesis Syrah, Columbia Valley, WA

Dark, juicy character with upfront fruit and earthy spice on the finish. This wine has the right balance of richness and spice to pair with the Lamb Pita.

White Wines

Daisy Creek Viognier, Rogue Valley

Floral nose, lush fruit and a clean finish. This is a fantastic food wine! Match a glass with grilled fish, cheese or fruit. We recommend our Artichoke Spinach Dip with red grapes.

Roxy Ann Pinot Gris, Rogue Valley

Crisp and delicious, with flavors of pear and citrus. This is our favorite wine to enjoy on a warm day out on the patio. If you’re hungry, order it with a Scallop and Spinach Salad.

Del Rio Chardonnay, Rogue Valley

Honeysuckle and pear aromas with a light acidity. The light oak in this wine makes it a great match for our Alder Planked Salmon. Try a fillet on top of the house salad.

Several of our wines come from vinyards that are LIVE certified (Low Input Viticulture and Enology). LIVE  is a certification for vineyards and wineries that adhere to international standards for sustainable practices in growing and wine production. This includes promoting and maintaining biological diversity in vineyards, and focusing on soil health and fertility. LIVE’s website includes a full list of certified wineries and certified wines.

We love that we are able to offer quality wines from vineyards and winemakers in our regional “backyard.” Please come in, enjoy a glass and toast our community’s growers and vintners.

By in Brewery & Beer, Events 0

American Craft Beer Week 2011: A Record-Setting Celebration!

American Craft Beer Week, the “Mother of All Beer Weeks,” has come to an end, alas. From May 16-22, beer makers and enthusiasts around the country celebrated in ways that were as creative and diverse as the beers we all enjoy.

All of us at Standing Stone Brewing Co enjoyed a full seven days of revelry, and we hope you did, too. Here are some highlights from the national happenings and our own local fiesta.

From a specialty beer tapping to a mayoral decree, from brewery tours to a pedal-powered hop farm tour, and from guest beer tappings to food and beer pairings, we packed in lots of beer-loving activities and invited the community to join us for our favorite pastime- enjoying beer! It was great to share so many great times, excellent beers and good food with friends and neighbors near and far.

We were also excited to be part of such a brewing movement. According to the Brewer’s Association, the 2011 ACBW was celebrated in all 50 states by over 1,500 small and independent craft breweries and retailers. Tens of thousands of fans signed the Declaration of Beer Independence, posted in microbreweries all over the country. It has been by far the largest celebration of ACBW since it began in 2006! We’re proud to be a part of this thriving community. Our kickoff event even made the USA Today Travel Blog, helping put Oregon and Ashland on the map for craft beer!

We tapped our newest specialty beer, Milk and Honey Ale

Bikers gather in front of SSBC to ride together to Alpha Beta Hop Farm

We proudly displayed the banner in our brewery

Of course, we took plenty of pictures to remember the week. We’re sharing some of our favorites from Standing Stone’s festivities.

Thanks to everyone who joined us in the fun! We hope these photos bring back good memories and get you excited for 2012! If you have photos of your own, feel free to post them on our Facebook page.

Mayor John Stromberg toasts ACBW with a pint after reading Ashland's Proclamation supporting ACBW

Though American Craft Beer Week has come and gone, of course there are many opportunities to enjoy fantastic craft beer. We’re already working on our next specialty beer and getting ready for more events that are just around the corner.

If you were lucky enough to get a ticket to SAVOR in Washington DC on June 3-4, you can find us pouring our Milk & Honey Ale and Pilot Rock Pale Ale there.

Medford Beer Week comes next, from June 12-18, and includes a fabulous slate of events featuring brewers from across the valley. It leads to a grand finale, the Southern Oregon Craft Brew Festival, on June 18, bringing together a dozen of the region’s best craft brewers. We’ll be there pouring your favorite Ashland microbrews!

Keep an eye on our events page to find out about these and other beer and food events we’re participating in, in the Rogue Valley and beyond.

Wherever you find yourself, we encourage you to visit independent microbreweries near you and raise a glass to beer culture in the U.S. And, mark your calendars for American Craft Beer Week 2012, May 14-20! We’re already musing about another lineup of delicious, fun ways to honor the occasion with you.

Breakfast is Served During the Growers & Crafters Market

(Photo: Eric Bell)

At our restaurant and craft brewery we’re always happy to try something new in line with what’s in season. This spring, for the first time ever, Standing Stone is open for breakfast at 8 AM on Saturdays to coincide with the Rogue Valley Growers and Crafters Market’s new location on Oak Street in Ashland, OR (right outside our front door).

We’re thrilled that fresh local produce, food artisans, creative crafters and our favorite growers have come to our block, so we’re continuing the festivities inside by offering breakfast. Our breakfast menu features eggs from our own free-range chickens, house-made breads and scones, bacon, house yogurt, local fruit and veggies, regional seafood and much more. Here’s what we have on our plates for you:

  • 2 Eggs with Toast and Marionberry Jam

    Crab Omelette...mmmm! (Photo: Eric Bell)

  • Chilaquiles with Tortillas, Black Beans, Chorizo, Queso Fresco and Salsa
  • Quiche of the day
  • Oregon Coast Dungeness Crab Omelette
  • Oatmeal-Molasses French Toast with Real Maple Syrup
  • Granola with House Yogurt & Blackberries
  • Breakfast Burrito with Eggs, Bacon, Monterey Jack, Black Beans and Potatoes


  • Idaho Rainbow Trout
  • Bacon
  • Hill Farms Ham
  • Local fruit
  • Savory Scone
  • Cranberry Scone
  • Avocado

For beverages, we invite those of age to start the day off right with a pint of our Noble Stout, our Oatmeal Stout infused with Noble Coffee Roasting’s Mokha Java. The bartender is happy whip up a morning smoothie made with spinach, apple and blackberries. We also have fresh-squeezed orange juice, housemade lemonades, and espresso from Noble Coffee Roasting. Or, mix your orange juice with the Zardetto Prosecco to make a morning mimosa!

(Photo: Eric Bell)

Whatever your preference for getting your morning going, we’re here to please your palate. Stop in while you’re downtown Ashland on Saturday mornings.

Breakfast items are available from 8-2. We start serving our full menu at 11:30 AM as usual, with more locally inspired specials to be found on our daily specials board. Come in and check out all the ways we’re celebrating the arrival of Spring and the bounty of our region.

By in Brewery & Beer, Events 0

Beer Lovers Unite for American Craft Beer Week 2011

Standing Stone Brewing Co. kicks-off the Ashland, OR celebration for American Craft Beer Week(ACBW) on Monday, May 16, with lots on our trays to serve up some fun! Mark your calendars and join us for a week of great craft beer, food and friends.

(Photo courtesy of Rachel Huntley)

ACBW celebrates the culture and community of craft beer, recognizes the many contributions independent breweries make to our economy and community, and gives us the opportunity to connect with the other beer lovers.

All 50 states are hosting celebrations in this “Mother of All Beer Weeks.”  Here are some fun facts about craft brewing to whet your appetite for the festivities:

  • Beer makers in the U.S. produce 6.1 billion gallons of beer annually
  • Over 95% of breweries in the U.S. are small and independent
  • The majority of all Americans live within 10 miles of a craft brewery
  • Oregon is the second largest producer of craft beer in the U.S.
  • Oregon breweries employ more than 4,700 employees

Standing Stone has lots on tap for the big week, including beer-centered specials, food pairings, events and more:

All week

Beer Tastings: During dinner, we’ll offer samples of our beer of the day, along with a small bite to entice the palate.

Food Pairings: We’ll feature special menu items that pair perfectly pair with our beer of the day. Feel free to ask your server for additional suggestions.

Sign the Declaration of Beer Independence: Express your support for independent breweries and great microbrews!

Daily specials

5/16, 5pm, Milk & Honey specialty beer tapping & Mayoral Proclamation: Our well-received specialty beer, Milk and Honey Ale, returns!  This ale offers a polished copper color, silky smooth medium body and nuances of honey.  The honey flavor comes from a proprietary honey malt. We add lactose, an unfermentable sugar, to provide body and slight residual sweetness.  It’s about 5.5% abv.  Get more details on  Milk and Honey Ale here. Ashland, OR Mayor, John Stromberg, will also read a Proclamation in support of American Craft Beer Week.

5/16, 2-3 PM and 6-7 PM Women’s Tour with the Brewer. We’re partnering with Women Enjoying Beer (WEB) to offer free brewery tours for women. Ginger Johnson of WEB and our Brewmaster, Larry Chase, will enlighten you about the process of craft beer making. Sign up on WEB’s events page.

5/19, Guest Beer Tapping: Corey Zschoche from Klamath Basin Brewing joins us to offer their Crystal Springs IPA.

5/21, 1 pm, Bike Ride: Saddle up for a 6-mile round trip bike ride to Alpha Beta Hop Farm to tour the beautiful vines that flavor our favorite beverage. Afterwards, relax with us back at Standing Stone for snacks, beer and socializing.

5/22, Evening, Guest Beer: Scott Saulsbury from Southern Oregon Brewing will  tap their Na Zdravi’ Pilsner microbrew for all to enjoy.

5/22, 3:30 PM, Women’s Ingredients and Tasting Seminar: We’re teaming up with WEB for another great event! Brewmaster Larry Chase and, WEB founder and beer specialist Ginger Johnson, will co-host this seminar, featuring a flight of beer samples and a take-home tasting glass. Women can sign up at WEB’s website.

Please join us if you’re in Southern Oregon. If not, don’t despair – breweries all over the country are celebrating in unique and creative ways! From beer dinners to cask tappings, beer makers and beer lovers are showing their support and dedication to the American craft beer community. Visit the Brewer’s Association website to see what’s happening at craft breweries near you, and join the fun by raising a pint for American Craft Beer Week.

By in Employees & Partners 0

Standing Stone Fuels Employee’s Quest for Xterra World Championship

David (on right) at the lake. (Photo courtesy David Conley)

At Standing Stone, we believe that supporting employee health is the right thing to do, and it makes for happier employees. In August 2009, we took our first big leap into employee wellness incentives by purchasing commuter bikes for employees who promise to bike to work at least 45 times in a year. In 2010, we teamed up with Standing Stone server and yoga instructor, Lindsey Holy, to offer free weekly yoga classes for all employees.

When Standing Stone server and triathlete, David Conley, came to us with a proposal to sponsor his quest to qualify for the XTerra World Championships, we were happy to support another team member’s passions for a healthy lifestyle. We asked David to share his story and some tips for others who enjoy challenging themselves through  recreational sports.

What are your goals and motivations?

My goal this year is to qualify for the XTerra World Championship in Maui and compete among the top amateurs in the country. Long term, I’d like to turn pro and be competitive on that level. My motivations are the competition, the healthy lifestyle, all the new places I get to see and ride and, most of all, the friendships I make along the way. After every race it is like your family grows by two or three members!

What’s your racing schedule this season?

This season there are 8-10 races I plan to compete in. I’ve already participated in the Xterra Real in Folsom Lake, Sacramento where I finished 6th overall. Then I raced in the Xterra South Central Championship in Waco, Texas and finished 49th overall. My next race is May 15th in Santa Cruz. If I place high enough in the next few races this summer, I’ll qualify for the Xterra World Championships.

Where do you train for your races?

Most my training gets done right in my backyard here in Southern Oregon. I’m extremely fortunate to live where I do and have access to such great trails. I spend a lot of time pedaling up to Four Corners (above Ashland) and bombing down. I also really enjoy climbing the White Rabbit trail. (Ashland, OR trail maps here.) Recently, I have been putting in some hours on my road bike, and my favorite ride is up the Greensprings Highway. For swimming, a lot of my time is spent at the YMCA in Ashland, but once the water at Emigrant Lake warms up to about 60 degrees I’ll be doing open water swims. Also, Applegate Lake is a great place to train for swimming, mountain biking and trail running.

(Photo courtesy of David Conley)

Man, nothing beats Standing Stone’s teriyaki ribs with sweet potato fries. I come in to Standing Stone for those even when I’m not working out or on the clock. When I’m there, I also like a “Wolfhound,” which is a favorite that one of our regular customers created with the Noble Stout and Oatmeal Stout mixed half and half. And, of course, water, water, water.

Daivd will be keeping his fans up to date on his racing progress through his blog.  You can also get updates on our Standing Stone Facebook page and twitter feed as we’ll post his progress throughout the summer.  Be sure to wish him luck whenever you stop by the restaurant!