Standing Stone Brewing Company

Events

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

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!

Pints For A Purpose – Beers for Bees!

The frost is on the pumpkin, and winter is upon us.  At Standing Stone Brewing Company that means that it is time for Pints for a Purpose, our annual season-of-giving, where 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 Tuesday November 27.  For every beer that we sell that that evening, $2 will be donated to The Bee Girl Organization.

The Bee Girl Organization is a nonprofit with a mission to educate and inspire communities to conserve bees, their flowers, and our food.  The Bee Girl Organization will use Pints for a Purpose funding toward running their two biggest projects: “Kids & Bees”, an educational bee-centered summer camp aimed at 3rd graders, and “Regenerative Bee Habitat”, which includes pollinator habitat research and floral preference surveys to develop seed mixes for both farmers and gardeners that benefit all of our bees.

While preparing to write this Blog post I visited The Bee Girl Organization website https://www.beegirl.org/.  I found such a wealth of information there!   There is information about beekeeping, about planting flowers that bees love, about habitat restoration and about teaching kids to love bees and honey.

I learned that honey is not ‘bee puke.’ “It’s flower nectar, which worker honey bees collect from flowers.  They store it in their “honey crop.”  This is like a chipmunk cheek.  The bee stores the honey, like a chipmunk stores nuts and seeds for its nest.  When the worker bee arrives back at the hive, she passes the nectar off to another bee, through their proboscises.  The bee inside the hive puts it into a honey comb “cell.”  It’s still not honey, though.  Bees add enzymes to the nectar, and evaporate over 80% of the moisture off of the nectar (using their wings as a fan).  When it’s the right consistency, the bees seal it with wax”. This is a quote from a lesson plan aimed at teaching elementary school students to appreciate bees and honey.

Promoting knowledge and appreciation of the value and the work of bees is something that SSBC supports completely.  Bees pollinate our plants to insure productivity and bio-diversity.  Healthy plant communities are crucial to the health of our livestock and to the basic local ingredients in our food and beer.  Another win-win-win situation.

Please plan to come on out and join us on Tuesday, November 27 between 5 and 10 pm.  Enjoy some delicious, locally grown and produced food and raise a pint of local brew to The Bee Girl Organization.

 

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

Standing Stone Brewing Turns 20! Come Celebrate!

1997.

Men In Black and The Titanic were filling movie theaters, while Third Eye Blind’s ”Semi-Charmed Kind Of Life” was playing from your car’s radio. Speaking of radios, it was the year Radiohead’s “OK Computer” was released, as we were first introduced to Buffy The Vampire Slayer and South Park, not to mention the publication of the first Harry Potter books.

Ah, 1997. And here, in Southern Oregon, three brothers with vision and a mission were opening what would come to be a mainstay of the Ashland brewpub and restaurant scene. Yes, in 1997, Mark, Emile & Alex Amarotico completed remodeling the historic Whittle Garage in downtown Ashland. Soon after, Standing Stone Brewing Co. opened its doors and began serving our signature hand crafted beers, with a menu that featured local organic ingredients and Pacific Northwest flavors.

Now, twenty years later, Standing Stone Brewing Co. proudly continues to serve the Rogue Valley, with a continuing focus on local sustainable ingredients, friendly service, and awesome beers!

And to celebrate, we’re throwing a party!

Please join us Saturday, August 5th from 4-10 PM, for a special event block party here on Oak Street in Ashland! We’re closing the street, firing up the grills, and opening our arms to all of you that have made Standing Stone Brewing the success that it’s been for TWO DECADES!  Featuring local live music by the Creekside String Fiddlers, Swift Pony, 33 String Drive and other entertainers, BBQ from our own One Mile Farm, and of course, beers brewed from regionally sourced hops and malts, hand crafted just for you!

Besides awesome music, great food and amazing ales, we will have face-painting and games for the kids, cornhole competition for bigger kids, with great prizes and giveaways, including a chance for one lucky person to win a Standing Stone Commuter Bike!

In the spirit of community that we support as it supports us, a portion of the sales for our 20th Anniversary Bash will be donated to local non-profit organizations.

We can’t wait to see you here!

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!

“Go big or go gnome” at the Little Woody Festival

Join us this weekend for some Rogue Valley beer-drinking fun! We’ll be pouring alongside 20 other breweries and distilleries at the Harry & David Field in Medford this Friday and Saturday. The Little Woody Barrel Aged Beer and Whiskey Festival will celebrate craft wood-aged beers from across the Northwest, along with small-batch American rye whiskeys, bourbons and barrel-aged ciders, during the third annual festival May 12-13, 2017.

Seriously though, how could you get not excited about a festival chock-full of incredible brews, cider & whiskey? The line-up this year is absolutely killer (check it out here) and if beer isn’t enough to entice your taste buds, the food trucks should do the trick. We hear local favorites, Peruvian Point will be there slinging their tasty Peruvian fusion cuisine along with All Smoked Out BBQ and more.

If running is your thing, than you won’t want to miss the Beer Run happening Saturday, May 13th at noon. Grab your friends and lace up those running shoes– this 5k fun run around the Harry & David Field includes tastings from 10 Barrel and from yours truly, Standing Stone Brewing Co. We’ll be pouring tastes of our I ♥ Oregon Ale and Vienna Lager to quench your thirst while you and your beer-drinking compadres earn your brews for the day. After you finish, you’ll receive 6 tasting tokens, a Little Woody tasting glass and entry to the festival– all for $30 (sign up here).

Speaking of beer lovers, our friends The Brothers Reed will be playing both Friday and Saturday from 6-10pm. If you’ve yet to see these guys perform, you’re in for a treat! We’ve had the duo out at the brewpub several times and love their music.

Tickets can be purchased online for a discounted price ($30 for a VIP package say what?!) or at the gates. All ages are welcome Saturday until 6pm and designated drivers will receive entry for only $5. Check out the Little Woody Festival website for more information.

We hope to see you out at the Little Woody this weekend!

By in Events 0

Pumpkins and Pints- Sunday, October 30th, 11am-3pm

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It’s that time of year again for Pumpkins and Pints! Join us for this 8th annual event of pure Autumn-time fun! This is one of our favorite events of the season and we are excited to announce that this year it will be held Sunday, October 30th– that’s right…the day before Halloween.

Join us at our brewery downtown Ashland from 11am-3pm. We provide the pumpkins (from our friends at Fry Family Farms) and carving tools– and you provide the talent that goes into creating beautiful works of spooky, fun jack-o-lantern art. There will be live music, beer-on-tap, bratwursts and loads of free pumpkins.

This year we will be holding a costume and pumpkin carving contest at 2pm. 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. We look forward to seeing you at the 8th annual Pumpkins and Pints!

Sunday, October 30th, 11am-3pm

101 Oak St. Ashland, OR 97520

541.261.0021

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Harvest Dinner on Oak Street

Harvest Dinner September 18, 2016

You are invited to join us for a special evening dining under the stars. “Harvest Dinner on Oak Street” is a community event benefiting Rogue Valley Farm to School. Some of the best chefs in the Rogue Valley will collaborate together to create a farm to table meal celebrating our local farmers and the bounty of our region.

We will be closing down Oak Street and transforming it for the evening into a beautiful, communal dining space. The chefs joining us will be Damon Jones and Franco Console of Larks Restaurant, Neil Clooney of Smithfields Restaurant and Bar, Javier Cruz of Standing Stone Brewing Co, and Coral Console of Luna Cafe + Mercantile.

Local craft beer, wine and cider will be poured throughout the evening along with live music from local favorites The Brothers Reed and DJ Veach. A silent auction will take place throughout the evening with some amazing packages donated from businesses all over the valley.

This will be a night you don’t want to miss! Join us for a fantastic evening of incredible food, drink and company and help us raise proceeds for a great cause. Tickets are limited and selling quickly. They can be purchased at Standing Stone Brewing Co. or online (click here). Please call 541.482.8334 if you have any questions.


When: Sunday, September 18th, 2016 6pm-10pm

Where: On Oak Street in Ashland (between Main Street and Lithia Way)

$75 per person (gratuity not included)- all proceeds donated to Rogue Valley Farm to School


Rogue Valley Farm to School educates children about our food system through hands-on farm and garden programs, and by increasing local foods served in school meals. RVF2S inspires an appreciation of local agriculture that improves the economy and environment of our community and the health of its members.

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