Standing Stone Brewing Company

Food

5 Course Beer and Cheese Pairing

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Join our Head Brewer Larry Chase and Ring Master Tom Van Voorhies for a five course craft beer and cheese pairing. This event on December 10 at 7 pm will feature the finest of Standing Stone Brewing Company’s ales served with Rogue Creamery Cheese Shop’s amazing cheese.

To purchase tickets, please feel free to call us at the restaurant (541-488-2448 ext. 2) or come on down and have a delicious craft beer and purchase a ticket from your server. Don’t miss out, there are only a handful of tickets available!

 

By in Community, Events, Food 0

Get Your Fill During Eat Local Week, 9/11-9/20

buy local buy rogueWe’ll join just about any celebration dedicated to food and/or beer, and it’s even better if it’s featuring fresh, local goods. We’re excited to join Thrive’s annual Eat Local Week, September 11-20, alongside lots of other southern Oregon businesses. It’s a week of eating, drinking, and enjoying our region’s local bounty. What more could we ask for?

Thrive (The Rogue Initiative for a Vital Economy) is southern Oregon’s resource for connecting local businesses and producers. They organize educational events all year long, and encourage local food production and consumption. We’ve been members for years, and always jump at the opportunity to create a new special in honor of the Eat Local Week Celebration.

Here’s what we have in store for our locally-themed menu special, available 9/11-9/20:

One Mile Farm Beef Burger on Potato Focaccia with Mama Terra Goat Cheese, Tulelake Horseradish & Fire-Roasted Barking Moon Farm Peppers. Served with Fry Family Farms Potato Chips

tomatoesYou can get involved in several ways, too. Dine at the restaurants listed online with local specials, and match them with local wine and beer where you can! Join any of the Eat Local Week classes, and get some education with your meal. Visit special events all week long, including the Tomato Taste-Off at the Grants Pass Growers Market, Jackson County Harvest Festival in Central Point, or the Salsa Showdown at the Saturday Growers Market in Medford.

If you’re camera-savvy, we also suggest checking out this year’s Selfie Photo Contest. Take a shot of yourself riding the blender bicycle at the Salsa Showdown, meeting animals at the Rogue Flavor Farm Tour, or making dinner at home with all local ingredients. Visit their website for contest instructions, and use #EatLocalRogue all week long.

Valley-wide, there’s plenty to do and eat all week long! Grab your food-loving friends and make plans to cruise around southern Oregon on a local cuisine adventure. We hope to see you at Standing Stone, around town and beyond, filling your belly with our area’s abundant, delicious goods.

Beer + Food = Delicious.

brussels sproutsThe nice thing about beer is that it’s so versatile.

OK, let’s be honest, the nice thing about beer is that it’s delicious, refreshing, flavorful, a social lubricant, delicious, and great for gathering people together.  And it’s frickin’ delicious.  Other than that, the nice thing about beer is versatility.  Flavors can range from a crisp, clean golden ale to a dark, rich and creamy stout.  In our opinion, it’s perfect for any weather or occasion.

Of course, every flavor of beer has a wide range of food that pairs with it.

Tip: when planning an occasion, it’s good to have entertainment.  Things to have: 1. Beer.  2. Food.  3. Music.  4. A game to play. Things to avoid: 1. Live, uncaged, meat-eating animals.  2. Squirt guns filled with vinegar.  3. Trapezists; beer and balance don’t mix.

For example, our new Saison style beer we tapped last week goes well with lighter meals: fondue, fish tacos or our Salmon Springroll Salad. Wine and food pairings are no different: some wines go great with some things, while you may not want to pair them with others.

Tip: don’t pair a heavy, boxed Cabernet with something light like saltine or Ritz crackers, for a couple of reasons: 1. The Cabernet smothers the flavor of the crackers.  2. It’s sad.

There are a wide variety of flavors, dishes and foods that fit together perfectly with different beers. This week, we want to highlight our weekly food and beer pairing special.  But instead of attaching the sixteen page screen play we created, we thought it would be better to show you a two-minute video instead:

We do the pairing every Sunday at 3pm, for $25 per person.  You don’t need to make any reservations (perfect for an impulsive afternoon), and you’ll be treated to a multi-course meal featuring a selection of our beers paired to perfection with every dish.  Depending on how the pairing goes, our server will also give out a high five.

Also, our resident food and beer pairing guru is there to answer all of the tough questions (“What’s the malt for?” or “What’s the difference between a stout and a porter?” or “What’s the meaning to life?” or “How do I assert my dominance as the alpha male to my cat?” or “Can you please use an adjective other than ‘Delicious’ to describe this beer?”).

Again, no reservations necessary!  Just show up with friends, or solo, with $25 and drink beer, eat food, and be merry!  Why?  Because it’s delicious, that’s why.

By in Food 0

Pairing & Recipe: Brussels Sprouts with Basil Aioli

We at Standing Stone are collectively in love with our tasty, crisp, satisfying Deep Fried Brussels Sprouts. We’re pretty certain this is the best way to get one of your daily servings of greens. Sure, they’re cooked in oil, sprinkled with salt, and served with an herbed mayo brussels spouts and amber– shouldn’t more veggies get this kind of preferential treatment? These baby cabbages are a perfect snack to share with friends, and a pint of Milk & Honey Ale pairs perfectly with the toasted, crunchy leaves.

We’ve received numerous emails asking for our Deep Fried Brussels Sprouts recipe, so we thought we’d put it up on News On Tap for the world to see. It’s simple and requires few ingredients, and is sure to impress even the picky eaters at your holiday dinner party.

Deep Fried Brussels Sprouts with Basil Aioli

As many Brussels Sprouts as you like!
1 TBLS Pesto
16 oz Mayonnaise
2 TBLS + 1 tsp Extra Virgin Olive Oil
1 tsp Minced Garlic
1/2 tsp Salt
1/2 tsp Pepper

Method:brussels sprouts

For the Brussels Sprouts, simply deep fry completely submerged at 325 degrees, using something to keep them under so they don’t splatter (very important)! Better to use a deep pan than a shallow one, a lot of oil, and a wire basket to push down. Once the outside leaves are crispy and dark brown, remove and toss with a sprinkle of salt.

Incorporate the remaining ingredients in a mixing bowl and serve for dipping, preferably alongside your favorite craft beer. Voila!

These Brussels Sprouts make a great snack, or side dish to accompany a grilled steak. At the brewpub, we feature them with charbroiled cuts of beef from Standing Stone’s One Mile Farm and a big ole’ scoop of garlicky mashed potatoes.

Let us know what other ideas you have for dipping sauces, or if you have a favorite beer or wine in mind for pairing. You could host your own pairing at home and try this dish with several beers to pick your own favorite. Anything with roasted aromas, a medium body, or a little sweetness would make it onto our list. Enjoy!

By in Brewery & Beer, Events, Food 0

Belly Up to the 2015 Winter Beer Dinner

Grab your beer-loving buddies and join us for the 2015 Standing Stone Winter Beer Dinner on Thursday, January 8th at 6:30pm. This is our biggest beer and food pairing soiree of the year, and we’re thrilled to debut this year’s menu. Our brewer and chef, Larry Chase and Eric Bell, have teamed up to create a mouth-watering line-up of craft beer and tasty fare. We host this six-course event over two-and-a-half hours, giving you and guests plenty of time to savor each sip and bite.

Here is this year’s Winter Beer Dinner menu:2015 Beer Dinner Poster

 

To make your reservation, call us at (541) 261-0021. Seating is limited to 80 guests, so be sure to book yours soon as we fill up every year. The dinner is $60 per person (gratuity not included), and Brewer Larry and Chef Eric will walk you through tasting notes with every course. Have friends you know are attending? Let us know! We are happy to seat friends and groups together at any of our tables of 8-10 guests.

If you’re looking for a holiday treat for your favorite beer fan, we have gift cards available, too. Call us, visit the brewpub (101 Oak Street, Ashland, OR), or email rachel@standingstonebrewing.com and we’ll get you set up with a reservation and gift card.

In the meantime, here’s a look at our previous Winter Beer Dinners. If these photos don’t get your stomach rumbling, we simply don’t know what will. Cheers!

By in Food, Restaurant & Menu 2

An Ode to Tortillas

There’s nothing better than home cookin’, because home cookin’ means housemade ingredients.  And housemade ingredients mean good food.  As the years have progressed, we’ve become increasingly self-sufficient in our food sourcing.  With our One Mile Farm, we are able to supply the restaurant with beef, poultry, mutton, honey, and eggs (and possibly pork in the not-too-distant future). We make our dressings, sauces, mayo, salsas, bread, pizza dough, tortillas and more.  And that’s just the tip of the iceberg.  The back of the restaurant is bustling with life early every morning as the prep cooks work hard to prepare for the day’s demands.

Fish TacosSince there’s so much food to talk about, it’d be best to start with one item: tortillas.  A  tortilla’s simplicity may make it an odd thing to boast about, but it’s important to start at the foundation of food. What better foundation than corn and flour tortillas?  Our head chef, Eric Bell, thinks the same thing: tortillas should be simple.  Store bought varieties can have dozens of ingredients.  Ingredients, that when read aloud, would perhaps cause one to question their reading comprehension level.  The list is filled with legal catch phrases like, “natural flavors” and “hydrolyzed vegetable protein,” creating mystery and ambiguity for what’s really in there.  Tortillas should not be complex.  There shouldn’t be more than three or four ingredients.  So we simplified.

Our corn tortillas use White Masa corn, and the flour tortillas use a low-gluten flour from Pendleton Flour Mills, in Pendleton, Oregon.  The few ingredients we use provide a stark contrast to the tortillas available in stores.  Masa and water for corn tortillas, and flour, salt, water, and olive oil for flour tortillas. That’s it. They’re hand pressed in a tortillera and cooked on a flat top grill called a plancha.  When making chips and fried tortillas, we purchase GMO free, blue corn tortillas and use rice oil to cook them.

Luisa Tortilla PressPerhaps the most impressive aspect about the tortillas is the creator behind them.  The entirety of our corn and flour tortillas are made by one of our prep cooks, Luisa Binzha (pictured right).  She’s been working at Standing Stone for over three years, and when she came onto the scene she brought her tortilla-making skills with her.  Luisa has made tortillas since she was a child, she says, attributing her skills to her mother.  Every morning she works, Luisa takes about three hours to make tortillas, producing over 300 tortillas per hour.  She makes 1,000 a day, four to five days a week, four weeks a month and twelve months a year.  The math comes out to roughly 4,500 tortillas week, 18,000 a month, or 216,000 tortillas a year.  Holy grass-fed beef, batman, that’s a lot!

It’s all part of our drive to make our food more sustainable, more delicious, and more local.  What could be more local than an in-house tortilla chef?  We started with our tortillas three years ago, and it doesn’t stop there.  There are so many things we make in house, and so many more we’d like to make here.  Luisa has made over half a million tortillas in her three years here – it’s mind boggling really.  We’re so happy to have her here, providing her own flair to a staple in a large variety of our food.  Next time you eat tacos, a burrito or chips at Standing Stone, you’ll know it’s a Luisa Binzha variety.  Tell your server, “I’ll have the Luisa special, please,” and devour some delicious (yet simple) homemade tortillas.

Chomp Down & Drink Up for Eat Local Week, 9/12-21

CelebrationBannerNoWebTomorrow marks the beginning of Southern Oregon’s annual Eat Local Week, presented by Thrive (The Rogue Initiative for a Vital Economy). September 12th-21st local businesses and community members join the fun by focusing on locally grown and produced fare. Our region is home to exceptionally tasty and fresh ingredients to relish at the table – we encourage you to eat and drink local all week long!

At Standing Stone Brewing Co., we place a big emphasis on local ingredients, for both our food and our brews. Our menu is chock-full of dishes with elements from our One Mile Farm (beef, poultry, eggs, lamb and honey), as well as house-made products to ensure the freshest and tastiest food for our customers and employees. Here are a handful of items you can find on our menu year-round with locally grown and/or created makings:

Standing Stone Cheeseburger: Housemade bun, One Mile Farm beef, Rogue Creamery Stout Cheddar, housemade mayo (with eggs from One Mile Farm), housemade pickles, & Garlic Fries made with organic potatoes grown in Klamath Falls.

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Saturday Growers & Crafters Market in front of Standing Stone on Oak Street

Steak Tacos: One Mile Farm beef with Noble Coffee and chili rub, Stout glaze, Housemade Organic Corn Tortillas, Housemade salsas, & pickled local radishes (in season).

Salmon Omelet: One Mile Farm eggs, line-caught Oregon Coast salmon, & organic potatoes from Klamath Falls.

Of course, we also take great pride in our locally brewed beer! Our I Heart Oregon Ale is made exclusively with Oregon-grown ingredients, including hops from Alpha Beta Hop Farm in Ashland and Goschie Farms in Silverton (learn more about their Salmon Safe certification). We recently tapped our first sour beer, Freestone Sour, brewed with 130 lbs. of fresh peaches from Rolling Hills Farm in Talent, Ore. Finally, our Noble Stout is made with cold-brewed Mokha Java coffee from Noble Coffee Roasting here in Ashland. Fresh is best when it comes to both food and beer!

free range cows

Our happy cows on One Mile Farm

Dive into more Rogue Valley fun with these other Eat Local celebration ideas throughout the week:

  • Pledge to eat local all week with the Eat Local Challenge – choose to be a nibbler, feaster, local lover, or locavore. Record your participation and submit photos on Facebook, Instrgram or Twitter with the tag #eatlocalrogue. You’ll be entered to win gift certificates from local restaurants and more.
  • Visit your favorite weekly Growers and Crafters Markets and meet the farmers and producers this week is all about! For added tasty fun, look for the annual Great Tomato Tasting, with heirloom, cherry & hybrid tomatoes.
  • Check out demos around the valley, focusing on local and responsible food sourcing. Our favorite picks: Noble Coffee’s Public Cupping Event (9/18 at 11am) and daily food demos at the Ashland Food Co-Op.

You can also join our monthly farm tour on Sunday, September 21st at 11am. Our farm manager will guide you through our pastures to peek on our farm animals and get a feel for our overall operations. At the brewpub, we’ll offer even more daily specials throughout the week with ingredients from local farmers and producers. Be sure to check out our specials board and ask your server what’s fresh and new! We’ll also post photos of our specials board to our Twitter and Facebook pages all week so you can see what’s brewing and cooking at Standing Stone everyday during the celebration. Happy Eat Local Week to all!

What Can You Do with a Sampler Tray?

chelsea pour 2While some craft beer lovers tend to stick with a favorite style, like hoppy IPAs or crisp lagers, some like to explore the full spectrum of craft beer possibilities. Either preference is great, as along as you’re supporting your local craft brewery! But if you’re the latter, our Sampler Tray is calling your name. For $5 you can try 2 oz. pours of all our house-made beers on tap (8 currently), from the pale I Heart Oregon to the deep, dark Noble Stout. Here are some ideas for enjoying your Sampler Tray to the fullest, either by yourself or with your beer-tasting buds:

 

Pair with a few dishes

We feel that one of the best ways to appreciate all the flavors in craft beer is to pair them with food. A great pairing combination can serenade your taste buds, making for one great culinary experience. Try ordering three appetizers from the menu and making your own great flavor combos. Our suggestions: Kimchi, Goat Cheese Fondue and Beef Satay Skewers. You’ll have a broad realm of spiciness, heartiness and sweetness with this food combo, perfect for tasting with all eight beers currently on tap.

 

Pair with one dishsampler

Understanding great beer and food pairings is easier when you try pairings that may not go so well. Order a sampler tray with your favorite dish off our menu, like the Lemongrass Beef Salad or Roast Beef Sandwich. Alternate tastes of beer with bites of food, and take notes on why each beer does or does not work. Is the Stone Swing Saison too light to stand up to roast beef? What about the Steel-Cut Stout? Does the Twin Plunge 2IPA make your tacos spicier, while the Dear Abbey calms the spice? Compare notes with your co-tasters and see if you come up with the same conclusions. Remember, there are no right or wrong preferences! What you like is all that matters.

 

customer samplerPlay some beer-tasting games

Craftbeer.com recently posted an article titled Beer Tasting Games to Train Your Palate. Try a few of these fun ideas with a handful of friends: Play a beer identification game, where everyone writes down five descriptors for each beer and then award points for repeated words or most creative words.  You can also rank beers by categories, and see how the ranking changes when you switch rounds. Try lightest to darkest color, then change to lightest to boldest flavor and see how the rankings change.


Join our weekly Sunday Beer & Food Pairing

Our pairing enthusiast, Meg, leads a weekly guided five-course tasting at 3pm on Sundays. You’ll discuss complementing, contrasting and matching flavors in beer and food, and taste some great combos. No need to make a reservation; just show up and we’ll take care of the rest! Pairing is $25 per person.

 

 

By in Community, Food 2

Five-Leaf Recognition for GMO-Free Food

FIP-logo-webOur greatest passions at Standing Stone span delicious craft beer, happy customers, fulfilled employees, a thriving community, and quality food that tastes great. Our efforts to use responsibly sourced ingredients in our brewpub have earned us recognition from the Food Integrity Project, a venture of Families for Food Freedom.

Through this project, restaurants and food providers are given a rating of three to five leaves based on their commitment to providing menu options that are free of GMOs (genetically modified organisms). At Standing Stone, we are happy to announce we have received the highest five-leaf designation, showing that 90% or more of our menu items are GMO free!

eric with award

Chef Eric Bell with our certificate. (Photo: Restaurants for a GMO Free Rogue Valley)

Our kitchen staff is dedicated to sustainable food preparation, and their efforts include using all parts of an ingredient, composting any leftover food scraps, and sourcing local and/or organic ingredients whenever possible, including meat and eggs from our very own One Mile Farm. We think these efforts give our customers and employees the best flavor, freshness, and nutrition possible. We wouldn’t have it any other way!

Other participating Southern Oregon restaurants include Ashland Food Coop, Milagros, Pangea, Greenleaf Restaurant, Bloomsbury Coffeehouse, The Lunch Show, NW Raw Organic Juice Bar, New Sammy’s Cowboy Bistro, Mystic Treats, Jupiter Café, C Street Bistro, and Hot Stuff Espresso. We’re honored to be recognized with these like-minded businesses that take the time and care to source food responsibly.

By in Food, Standing Stone Farm 0

The New Take-Out: Beef & Beer From Your Local Brewery

We’re beefing up our farm-fresh food offerings with Standing Stone’s Onebutchering Mile Farm beef to-go. Our grass-fed, hormone- and antibiotic-free Black Angus cattle are the source for our burgers, shredded beef quesadillas, nachos, soups and daily steak specials. Now you can take One Mile Farm beef home for your own sustainably-raised fare for the dinner table.

We started One Mile Farm over two years ago, located just down Oak Street a mile from the brewpub. There we raise cattle, chickens and lambs that give us lots of local protein for our kitchen. We value knowing our own Standing Stone employees raise these animals humanely, with care to their environment and diets. They graze around our 265-acre pasture in a rotational system, benefitting the land and animals with natural farming methods.cow

So why is grass-fed beef a smarter protein option? Grass-fed beef has been shown to have less overall fat and calories and higher Omega 3s than their grain-fed counterparts. The animals consume a natural, grazing diet, rather than beefing up on soy, corn, grains and other supplements in closed feedlots. Our happy cows are free of antibiotics and hormones because they stay healthy naturally, getting plenty of fresh air and space to roam.

We think these happy cattle give us the best-quality beef for our tables! Our kitchen staff has been trained to butcher all our meat in-house, and now they are preparing specialty cuts and ground beef patties for our customers to take home.

Here’s how it works: We have rotating specialty cuts available everyday. Come in or call to see what’s wrapped and ready to go. If you’re planning a special event, we can also put you in touch with our butcher who can prepare cuts for special orders. Then, you take home your local, free-range beef and cook up delectable meals for yourself and loved-ones!local beef burger on focaccia

Please call the brewpub to learn more about today’s retail beef offerings and pricing: (541) 261-0021. When you pick up your beef, grab a growler of Standing Stone beer to-go and make a full meal of locally crafted fare. We suggest Twin Plunge Double IPA with burgers, I Heart Oregon Ale with spicy Mexican-style dishes, and Steel-Cut Stout with a grilled filet. Make your next meal exceptional with local beef and beer from your neighborhood brewery!