Standing Stone Brewing Company

Ashland Oregon

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.

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

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/

 

 

 

 

 

 

 

 

 

 

Standing Stone Set to Participate in 12th Annual Ashland Culinary Festival

The Ashland Culinary Festival is a yearly event that brings together some of the Valley’s biggest names in the Industry to celebrate Southern Oregon’s bounty of food, drink, talent and creativity.  Career chefs, aspiring junior chefs, “foodies,’ local vendors and the general public all congregate at the Ashland Hills Hotel and Suites for one weekend of cut throat competition in which 12 outstanding local chefs, and their respective sous chefs, compete for the title of “Top Chef.”

Guests will sip, sample and explore the over 30 vendors offering local wines, brews, spirits, food and culinary themed products from around the Rogue Valley. Last year’s Festival saw over 1,500 tickets sold, and this year is projected to be even bigger.  Standing Stone is incredibly proud to enter the competition with our Executive Chef, Raider Babcock representing the brew pub along with Sous Chef Jeff Hunt by his side. With a combined total of 40 years culinary experience, they are both ready to put their best knife forward when it comes to the competition.

Executive Chef Raider Babcock & Sous Chef Jeff Hunt

Asked what their plan of attack is: “We plan to utilize these amazing ingredients as creatively as possible,” said Raider. “We’re not scared.  A lot of people are scared of [secret] ingredients. We just see it as an opportunity to showcase them.”

“[Competitions like this] get the wheels turning for new ideas, new sauces, new toppings,’ said Jeff. ‘We also work exceptionally well together.'”

With a look of confidence Raider added, “It’s going to be a blast to showcase our abilities. We can’t wait.”

Jeff Hunt & Raider Babcock discussing upcoming menu items.

“The weekend also includes a ticketed event on Friday night (with a Mixology Competition and samplings), hands-on educational workshops, the 3rd annual Junior Chef competition, a Top Chef dinner and much more.  With lodging packages available and many fall adventures to experience in and around Ashland, this will be an exciting, culinary event that welcomes both locals and visitors from around the West Coast.” – Ashland Chamber of Commerce.

Raider was recently invited to film a segment for KTVL Channel 10’s upcoming series “West Coast Flavors,” which will showcase the skills of some of the participating chefs in this year’s festival.  During filming, Raider met with the show’s host, News Anchor and Reporter Trish Glose, and talked about Standing Stone’s dedication to sustainability, a healthy community and lessening the restaurant’s eco-footprint. One of the topics he also touched on was our very own “One Mile Farm (OMF),” where we raise our own, free range cows and sheep just one mile away from the restaurant.

 

It was also here that he demonstrated his skills behind a kitchen range, executing a current restaurant special: OMF beef tenderloin served with blackened corn, roasted mushroom and kale risotto in a creamy, parmesan sauce & house made red wine demi-glace.

Filming on the set of “West Coast Flavors” with KTVL Channel 10’s Trish Glose

This specific special not only features our own grass fed, grass finished beef, but it highlights the use of locally grown, fresh produce and house made sauces.  It is currently available to our customers, for those of you who would like to sample a taste of Raider’s masterful execution.

OMF Beef Tenderloin

As the competition approaches, we here at Standing Stone invite our loyal and local customers to check out the action, in person, at the Ashland Hills Hotel and Suites on November 8th – 11 th. Join us as we spread our message of sustainability and community, and participate in the local camaraderie of our Industry. Hope to see you there!

http://www.ashlandchamber.com/Page.asp?NavID=782

Another Park Clean-Up in the Books!

As we all well know, Fall in Ashland, Oregon is a spectacular scene to behold.  Our beautiful little community nestled in the hills features some of the most picturesque parks around, with Lithia Park in particular being our shining gem.  Add to this the fiery oranges, yellows and reds of Fall time, and you have some breathtaking sights indeed.  One way Ashland’s Parks and Recreation Commission (APRC) ensures our parks’ beauty is maintained is with help from the community through their “Adopt-a-Park Program.”

APRC formed this program due to the vast amount of local land requiring general maintenance; It manages 17 parks, 48 miles of trails, a golf course, multiple open spaces and numerous recreational facilities.  The organization looks to Ashland individuals, neighborhood groups and businesses to help.  Cue our amazing team here at Standing Stone Brewing Company (SSBC)!  

Front of House Staff and Park Clean-Up Volunteers

SSBC adopted a small park called Calle Guanajuato about three years ago.  Located next to Ashland Creek and behind the shops on the Plaza, this particular park is open from dawn until dusk and is dog friendly.  Although small, it still sees a lot of foot traffic due to its location downtown and, as such, trash and debris tend to accumulate regularly.  On a quartely basis, SSBC “rallies the troops” for a day of weeding, trash collection and overall grooming of the area.

Calle Guanajuato

APRC provides training as well as all of the necessary tools to get the job done.  Not only does our beautiful city benefit from this volunteer work, but our team also walks with away with a sense of pride, comaraderie and accomplishment; a win-win for all!

“Team work makes the dream work!”

With the Fall clean-up now behind us, SSBC will once again converge on the Calle this winter.  Until then, if you happen to see trash or clutter, do us all a favor and collect it!

For more information on how to adopt a local park, contact Ashland Parks & Recreation Volunteer & Event Coordinator Lori Ainsworth at 541.552.2264 or by email.

 

 

2018-2019 Season of Giving – Pints for a Purpose

At Standing Stone, we work to operate our restaurant and brewery in a way that protects and restores the environment, and supports the health and happiness of our community, guests and employees.” This is our mission statement, and it influences our business practices and our commitment to social responsibility.

One example of this is Pints for a Purpose, Standing Stone Brewing Company’s (SSBC) annual “season of giving” program.  Once a month on a Tuesday evening, from November through March, SSBC hosts a Rogue Valley non-profit organization; these participating groups are selected by Standing Stone employees.   Each of these chosen organizations work locally to contribute to many of the same core values and concerns of our business, our staff and our clientele: education, environmental sustainability, community and local food production.

The way it works? Each organization invites its staff, volunteers, friends and supporters to come down to Standing Stone on its particular benefit night for libations, refreshments and camaraderie.  SSBC donates $2 for each pint of beer sold that evening to the participating organization.   Last year, we raised over $2,000 for these local non-profits.

Pints for a Purpose is a win-win arrangement; Standing Stone has the opportunity to host a lively, fun-filled evening for our community and friends, the benefiting groups receive publicity, networking opportunities and much-needed funding, and guests enjoy fabulous food, company and the joy of drinking beer for a good cause.

Past Benefit Night for a Local Cause

This year’s Pints For a Purpose beneficiaries are:

The Bee Girl Organization – Tuesday November 27

https://www.beegirl.org/

Planned Parenthood of Southwestern Oregon – Tuesday, December 11

https://www.plannedparenthood.org/planned-parenthood-southwestern-oregon

Rogue Valley Mountain Bike Association – Tuesday, January 8

http://rvmba.org/

The Children’s Advocacy Center – Tuesday, February 12

https://cacjc.org/

Equamore Foundation – Tuesday, March 12

http://www.equamore.org/

So, be sure to mark your calendars.  Invite your friends. Plan to come out for Pints for a Purpose and drink beer (responsibly, of course!) for a great cause.

 

9th Annual Pumpkins & Pints – Sunday, Oct 29th 1-5pm

Fall is here and we are excited to announce our 9th annual Pumpkins and Pints! Come join us at the brewpub for an afternoon of pumpkin carving fun and spooky festivities.

We’ll provide the pumpkins and carving tools (you’re welcome to bring your own if you take pumpkin carving really seriously), and you just show up with your creative ideas. You can purchase beer, hard cider, lemonade, brats and burgers once you’ve worked up a hearty appetite. We’ll have live music from Phoenix Sigalove and games to keep kids of all ages entertained.

This year we will be holding a costume and pumpkin carving contest at 3pm. Prizes will be awarded to all participants; so get those little gremlins dressed up and in the Halloween spirit.

Bring the family and dress warm as the event will be held outdoors on our patio (weather permitting). We look forward to seeing you at the 9th annual Pumpkins and Pints!

2017 Winter Brewer’s Dinner- Wednesday, January 18th 6pm

2017 Winter Brewer's Dinner at Standing Stone

Our annual Winter Brewer’s Dinner is just around the corner- Wednesday, January 18th at 6pm. This has been a long time favorite event of ours and we are excited to be hosting yet another in our downtown Ashland brewpub. This five-course food and beer pairing, created by our Chef Javier and Brewer Larry Chase, will feature a seasonal menu sure to wow your taste buds. Seating is very limited and tickets must be purchased in advance.

Curious what we’ve got up our sleeves for the evening? Check out the menu for this year’s event:

1st Course: Citrine Pale with Shrimp Cake Micro Green Salad, Blood Orange Segments, Pickled Onions & Citrine Pale Vinaigrette

2nd Course: Twin Plunge IIPA with Red Lentil & Barley Curry Soup, Carrots, Potatoes, Yogurt and Cilantro Micro Greens

3rd Course: Milk & Honey Ale with 5 Spice Slow Roasted Pork Roast, Roasted Sweet Potato Purée & Beer Glaze

4th Course: Robust Porter with One Mile Farm Filet Mignon, Myriad Mycology Shiitake Mushroom Sauce, Creamy Polenta, Roasted Carrots and Sautéed Kale.

5th Course: Barley Wine with Valley View Orchard Peach Bread Pudding, Cardamom Spiced Whipped Cream & Peach Coulis

This night is a great way for us to showcase the talent in the kitchen and upstairs in the brewery and we are thrilled with the menu the guys put together. The event will start at 6pm with a short “beer+cheese hour” to get you in the festive spirit of eating and drinking– and dinner will be served at 6:30pm. Tickets are $75 per guest, including gratuity and can be purchased online or at our brewpub. This event sells out almost every year, so get those tickets fast– before someone else beats you to them!

Feel free to call us at 541-261-0021 or email samantha@standingstonebrewing.com with any questions.

Happy Holidays & we look forward to serving you at this year’s Winter Brewer’s Dinner!