Standing Stone Brewing Company

Employees

SSBC Closure Questions & Answers

Here are a list of questions and answers commonly asked concerning the upcoming closure of the brew pub. For any additional questions or for more information, please e-mail: info@standingstonebrewing.com

 

What’s happening?

Standing Stone Brewing Company (SSBC) will be closing its brewpub after 25 years of service to the community.

Why are the restaurant and brewery closing?

Wildfires, smoke, pandemic and staffing challenges, as well as rapidly rising costs of goods, have compounded to make the current business unsustainable.

When will the last day of operations be?

The last day of service will be Sunday, May 29.

Will there be a closing celebration for former employees and community members?

In true Standing Stone spirit, the restaurant will host a farewell celebration on the final day of operation, Sunday, May 29th with $3 pints, priced just as they were on the first day of opening back in 1997. They welcome all Standing Stone supporters who have enjoyed the brew pub over the years to join them, as this final chapter comes to a close, and the last pint is poured.

What will happen to employees?

Employees have been the heart and soul of Standing Stone for over two decades. Every effort will be made to assist employees in landing comparable positions among the many unfilled hospitality openings in the area. Those choosing to will be free to apply for unemployment benefits.

What year did the restaurant open?

SSBC was founded in 1996 and opened its restaurant and brewery for business on August 8, 1997, after a year and a half renovation period!

Who founded SSBC?

SSBC was founded in 1996 by brothers Emile, Mark and Alex Amarotico.

Who owns SSBC?

SSBC owners include the three Amarotico brothers, as well as eight family members and friends.

What is SSBC best known for?

Standing Stone has been a casual gathering place for groups large and small where there is something for everyone. From toddler to grandparent; wood fired pizza to grass-fed and finished steaks; hand crafted beer to local wines on tap and creative cocktails; lunch or dinner; day or night; day in and day out.

What restaurant menu items were most popular?

Wood fired pizza, grass-fed and finished hamburgers, fish and chips, crispy fried Brussels sprouts and much more have stood the test of over twenty five years.

What SSBC beers were most popular?

Twin Plunge 2IPA, I Heart Oregon Ale and Puck’s Porter have enjoyed popularity for more than two decades.

What was the Standing Stone property before it became a restaurant and brewery?

For the first 20 years after construction in 1925, the Whittle Garage was used by the Morris Family’s Oak Street Tank and Steel Company as a service garage and machine shop. For more history, see A Bit of Ashland History: Wittle Garage

Where can I purchase any remaining branded merchandise?

Direct inquiries to: Info@StandingStoneBrewing.com

Where can I purchase any remaining supplies and inventory?

Direct inquiries to: Info@StandingStoneBrewing.com

What will happen to SSBC property?

The owners intend to put the property on the market for sale or lease.

What will happen to the brewing system?

The owners intend to put the equipment on the market for sale or lease.

What is the capacity of the brewing system?

SSBC has an immaculate steam fired 10 Barrel brewing system designed and fabricated in 1996 by JV Northwest (now ICC Northwest). The system includes six combo fermentation/bright tanks and four bright tanks.

What will happen to other equipment?

The owners intend to put the equipment on the market for sale or lease.

What will happen to the brand and business name?

No decisions have yet been made about these assets.

What is the restaurant seating capacity?

Indoor and outdoor seating: 226 persons.

Did SSBC receive any PPP funding or other assistance during the pandemic?

Yes. SSBC received PPP funding in 2020 and RRF funding in 2021.

Did SSBC fulfill all of the requirements for PPP forgiveness and other funding usage?

SSBC used PPP and RRF funds as required for labor and other covered expenses in order to retain employees and serve customers through a time that would otherwise have caused a business closure.

Who do I contact for further information?

Direct inquiries to: Info@StandingStoneBrewing.com

Who should I share my questions, concerns and ideas with?

Direct inquiries to: Info@StandingStoneBrewing.com

Bring on 2022!

New year, new menu, new leadership!  Talk about positive “New Year’s resolutions” put into action! Standing Stone Brewing Company has kicked off the month of January 2022 with a renewed sense of optimism, thanks to some considerable changes across the board, including a talented head chef leading a team of highly capable team members.

Jared Settell

Executive Chef Jared Settell hails from Eagle Point, Oregon with nearly a decade of experience working in various kitchens across the Rogue Valley. He brings a fresh, energetic interpretation of typical pub fare “to the table” with an elevated flair.

“Passion is the fuel that drives me to be a chef. My love for the craft is strong, and I want to inspire and share that with others. Cooking is an extension of myself, and to create dishes for others to enjoy is what it’s really all about for me. Coming to work for Standing Stone Brewing Company is an honor, and I’m proud to develop food that pairs beautifully with our [brew pub’s] equally amazing craft brews. It’s also a pleasure to work with such great teammates to push through the barriers this pandemic has continually brought to the forefront of our industry.”

Chef Settell and his team have introduced a new Winter menu with items appealing to all tastes and palates. In keeping with tradition, there are still SSBC signature items available such as our Crispy Fried Brussels Sprouts, Sweet Potato Curry Fries and house “Create Your Own Burger.” However, guests can now enjoy new and creatively executed dishes such as our Kimchi Rueben fusing an American classic with an Asian twist, a Veggie Grinder packed with both fresh and marinated veggies, Smoked Salmon Chowder featuring Alaskan wild caught Coho salmon and Blackened Ahi Tuna with braised kale, pineapple pico de gallo and chai tea infused rice, to name a few.

Blackened Ahi Tuna

Kimchi Rueben

Settell added that many of these menu items cater to various dietary preferences and restrictions to include vegetarian, pescatarian and vegan lifestyles. Celiac and allergy restrictions are also carefully considered. As always, gluten free buns and pizza crusts are offered, as well as tofu. Want to jazz up our vegetarian Kimchi or Quinoa Bowls?  There is an option to add grilled or fried chicken, an SSBC beef patty, ahi tuna or even a 7-minute egg to these, as well as our entree salads! For vegan tastes, our black bean chili is always a savory crowd-pleaser, and flavor packed items such as the Veggie Grinder can be tailored to omit our house baguette in favor of the sandwich’s vegetable medley served over spring mix or chopped romaine instead. Another vegan favorite? Our Vietnamese Salad. Comprised of Napa and purple cabbage, red bell peppers, red onion, cucumbers and carrots, it’s tossed in a fresh mint-sesame vinaigrette, and topped with pan-fried tofu and shaved almonds. In the spirit of keeping menu items as new and as exciting as possible, Settell will introduce a new menu quarterly that will not only embrace the seasons, but also the local and regionally sourced products available to us.

Chef Nathaniel Hudek (Moose)

Joining Settell is Sous Chef Nathaniel Hudek, otherwise known as “Moose.” Having roughly 7 years culinary experience under his belt, he is also an Oregon native who has worked in restaurants here in the valley and as far reaching as Lake Tahoe. Sharing a love of the industry, he matches Settell’s energy.

“Cooking has always been a deep passion of mine. Nothing is more pleasing than knowing I made a dish that someone else is going to enjoy. The kitchen experience is like no other; we’re a community built on development. From the [slowly enjoyed] delicacy of desserts to the fast-paced intensity of the dinner rush, there is never a dull moment (or knife). You build deep connections with like-minded individuals and bring incredible creations to the local culinary world [for all to enjoy]. What’s not to love?”

The introduction of our new Winter menu items has already brought several accolades to include 5-star reviews and a local following that validates the excellent job Settell and his team are doing.

Standing Stone branded tee-shirts in the color: Asphalt.

In addition to our passionate kitchen crew, our brew pub has also focused on putting a fresh new spin on our brand.  We recently introduced a new line of Standing Stone merchandise to include super soft tees, long sleeve shirts and hoodies. These retail items feature organic materials and are available in both men’s and women’s fits, as well as unisex sizes. We proudly offer inclusive sizing ranging from extra small to double extra-large.

Newly released merchandise also inspired a fresh look for our glass growlers, which we fill for those wishing to take our beer home! These growlers (1/2 gallon and 1 liter) feature an homage to our namesake, Standing Stone, otherwise known as Pilot Rock; the new design bears our trademark logo as well as the famous landmark itself, which stands at 5,910 feet overlooking the Shasta and Rogue Valleys.

Master Brewer Scott Saulsbury

And finally, at the heart of our operation lies our craft beer itself, which we proudly produce in-house at the hands of Master Brewer Scott Saulsbury. Our three flagship brews, Twin Plunge Double IPA, I ❤ Oregon Ale and Tempest IPA are available year-round. Additional craft beer releases are produced seasonally and are brewed in 10-barrel batches making approximately 500 barrels a year. Regionally provided and sourced water, malted barley and yeast all go into our signature brews for guests to enjoy! The start of the year has brought forth a whole new inspiration of vibrant, hoppy flavor profiles.  Saulsbury’s latest release? A single hopped beer called “Windsor Winter Pale Ale,” in honor of Mount Ashland’s ski run named after Shakespeare’s “Merry Wives of Windsor.” At 5.8% abv, it boasts flavors of citrus and orchard fruit with a lingering bitterness. Upon your next visit, order our $6 Sample Tray, and try all 8 of our beers on tap!

In closing, Standing Stone would like to thank you all for your continued support.  We warmly welcome those who are just as passionate about excellent craft beer and delicious pub fare as we are! As we head into another year of the current pandemic, we hope you all will remain staunch in your support of local businesses such are ours, who need local support now more than ever before. Cheers!

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.