Standing Stone Brewing Company

Restaurant & Menu

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.

Sunday Brunch!

The holiday season is officially upon us! To mark the change in seasons, we have unveiled our new Winter Menu which includes stunning dishes featuring locally grown ingredients.  But, we didn’t stop there! We are proud to invite you to “Chef’s Brunch,” every Sunday from 11 AM-2PM.

Chef Raider has designed a fabulous menu to highlight his signature take on classic brunch dishes.

First up: Chilaquiles. House made tortilla chips smothered in our chili-verde, queso fresco, roasted chicken, cilantro, sweet red onion and sour cream.

Next: Smoked Salmon Benedict. House cured and smoked wild Alaskan salmon over a toasted English muffin with poached eggs, blackened tomato Hollandaise sauce and fresh herbs. Served with a side of fruit or homefries.

Smoked Salmon Benedict

Gluten free? Enjoy a savory Zucchini Flapjack. Shaved, local zucchini with fresh herbs, egg, rice flour and parmesan, pressed and pan-fried. Served with orange-cardamom compound butter and a thyme-honey drizzle.

Craving something sweet? How about a Marionberry & Cottage Cheese Stuffed French Toast? House made sourdough baguette stuffed with sweetened cottage cheese and marionberry compote. Topped with toasted coconut. De-lish!

Our flour tortillas are lovingly and authentically made in-house every morning by our lovely Chef Luisa. We have taken them and stuffed them through and through to bring you a breakfast burrito to top ALL burritos. It’s loaded with house refried beans, brown rice, cilantro, sweet red onion, scrambled eggs and Applewood smoked bacon. Topped with fresh pico de gallo, sour cream and guacamole.

And lastly, but certainly not least, we have a Home Fry Bowl. Spicy and sure to fill you up! House cut russet potatoes, fried crispy and tossed with caramelized onions, black bean chili, wood-fired sweet red peppers, garlic, bacon, house made chili de arbol and blackening spice. Topped with fresh avocado, sour cream and melted pepperjack.

Home Fry Bowl

Kid’s Breakfast Plate: 2 pieces Applewood smoked bacon, 2 eggs any style, fresh fruit.

We also have several traditional  brunch cocktails and drink specials!

Again, “Chef’s Brunch” is every Sunday from  11AM – 2PM. Hope to see you there!

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/

 

 

 

 

 

 

 

 

 

 

Introducing our new Chef Raider Babcock!

Standing Stone Brewing Company’s new Chef, Raider Babcock, was born on Super bowl Sunday 1981; the day the Raiders beat the Eagles.  His father named him Raider after the victorious football team.  And like his namesake team, Raider comes on the scene with his “guns blazing.”  He arrives at work on his bike; medium height, muscular build, fair-haired.  His 12” chef’s knife is tucked into the back of his apron, Like a Samurai he is ready for action.

Raider is busy from the moment he enters the kitchen.  He is checking inventory, creating new specials, organizing ingredients.  He switches easily between English and Spanish when communicating with kitchen staff.  Why he speaks Spanish so well?  “Four years of high school Spanish class, plus twenty years in kitchens.”

I sat with Raider at the bar at Standing Stone on a Saturday evening, in the slim space of time between a busy lunch and a busy dinner.  I asked Raider to tell me about his “Chef’s journey”; about where he started and how he came through, and how he got where he is now.

“Growing up in Lake Tahoe, eating out was very expensive, so my dad cooked for us. It was just the two of us my whole life. So, he cooked for us every single night.  And he cooked good food. Not gourmet, but good food.  And it was all scratch cooking.  That gave me the basis of it when I was a very small kid… And then my first legal job when I was 12 years old was a dishwasher and a prep cook in Tahoe at Squaw Valley.”

“All the way through high school I thought I wanted to be the next Bill Gates, so I was into computer engineering… hardware, software, writing programs and all that… My first job in college was an internship with Hewlett Packard.  I thought that was going to be my calling.  But, it turns out that pushing a cubicle for eight hours a day wasn’t exactly my speed.  So, after six months of that I got out of it and didn’t know what the hell I was doing…”

“What I was doing was cooking to pay my rent and my bills….. But in Sacramento it wasn’t exactly gourmet. … And then I kind of fell into the wrong crowd.  Then, I finally had a moment of clarity, a moment of realization that I was killing myself.  I called my Dad…… I hadn’t talked to him in years, but without a second thought he came and got me… I was able to load up my whole life into one pickup truck.  I left everything else behind and then came back to Tahoe.”

“So I found a job at a place called Plump Jack’s…… which is really, really fine dining.  For the first time I was able to cook really good food…. I got exposed to some really good culinary and got to work with some really good cooks. [It was] that speed and that energy for the first time and that was my niche and I fell right into in and loved it ever since.”

“That was in 2000 and ever since then I have been working my way up through kitchens; banquet chef, sous chef, line cook, pastry chef and so on.”

Ten years ago Raider got his first Executive Chef position, at Squaw Valley.  Three years after that he moved to Salem, Oregon.  During that time Raider and his wife took full advantage of their .5 acres.  They raised chickens and grew vegetables.  They had enough produce to feed themselves and to sell some back to the restaurant.”

“But, wanting to move closer to family they made the move to Ashland.  “We love the vibe.  We love the energy.  We love the people. We love the food.  We visited Ashland numerous times before we moved here. …  Every time we visited we fell more in love with the place.  They brought with them over 200 potted plants to restart their homestead.”

And now Raider finds himself at Standing Stone Brewing Company.  He says it’s a “dream come true… Honestly, this is the best crew, the nicest kitchen, I have worked in.  The food is my kind of pallet.  Everything is made from scratch.  Which you can do in volume, if you do it right. In fact it’s actually cheaper that way, and with a better product.  And that just makes sense to me.”

Game: either/Or

Coffee or tea? Coffee

Bacon or sausage? Bacon

Vanilla or chocolate? Vanilla

Wine or Beer? Beer

About coming in to the position of Chef in a restaurant with a twenty year legacy:

“They just look at me and think: are you the same kind of chef or are you a different kind of chef? And, you know, of course, I come in with my guns blazing….I come in the middle of the summer, the busiest time…. But these people need to be able to see that.  Are you still going to be able to sustain that?  Are you going to be able to be the same guy? …That’s just who I am, so it will be pretty easy for me to sustain it.  But the energy level, the amount that you actually have to put out to make this thing work, it’s tough.  And I just need to get everybody to match that, and we will be just fine.

About teaching and training:

“I like people that I can mold and teach the way I do things.  I have a specific style and I know it.  All chefs do……There are so many different ways to skin a cat….but you got to learn how I skin it.  Because my way is, over the years of me doing it, the most efficient way, or the most productive way …. or simply the way not to hurt that cat. “

About challenges:

“Cooking is easy and I can teach anybody how to cook food.  I can’t teach everybody how to work together properly… to move at the same speed, to communicate really well with each other.”

“Consistency is the most important thing that we can do in this industry ….  If a customer comes in and has something one way.  They loved it.  They go back and tell all their friends how good it was.  Everyone then comes in and tries it and it’s different that time?  Nobody’s coming back….So we need to make sure that that person who had it amazing,  that is the way it’s done every time. “

Our One Mile Farm – As Local As It Gets!

Farm Entry

 

At Standing Stone, we are all proud of our commitment to local, organically grown and raised foods.  We especially appreciate the hard work of all the local farmers who provide the raw ingredients for much of our fare. Whether it’s hops from Alpha Beta Hop Farm  going into our handmade ales, or veggies from Fry Family Farms finding their way into one of Chef Javier’s awesome specials, we nurture relationships with like-minded food producers throughout the Rogue Valley.

When Standing Stone moved to make sourcing even more local by raising our own beef, we were especially excited and proud to work with Dave Westerberg of Valley View Farms . For years, Dave has used holistic, organic and sustainable farming practices raising cattle here in Ashland.  These practices are better for the cattle, the environment and consumers, and Dave’s farm presented the model we wanted to follow raising our own beef

Dave has brought his expertise and care to our One Mile Farm, 265 acres of pasture just down the street, where Standing Stone produces ALL of the beef products served in our restaurant, along with almost all of our lamb as well (Not to mention our buzzing bees producing honey used in our ales and sauces). The 50 or so cattle and 30 plus ewes we’re raising graze freely on open pasture using a management-intensive rotational system that helps rejuvenate the grass and soil, with the herds moved from one section to another sequentially.

One Mile Cow

The land and the cattle are chemical free – no fertilizers, antibiotics or hormones are used. This means that we only serve a very full-flavored grass-fed beef that’s humanely raised and free of chemicals. Not only does our grass-fed beef have health benefits such as higher Omega 3’s and key vitamins, it also contains lower saturated fat and cholesterol versus conventional beef.  On the environmental side, pastured beef systems have lower carbon emissions than feedlot-raised cattle, and help sequester carbon.

When it is time to take the cattle to slaughter, we bring the meat back to the restaurant in halves and quarters. Our trained kitchen staff performs all the butchering in house. It takes a full day of two or three chefs working around the clock to properly cut the beef. The burgers are fresh-ground and the steaks are specially cut.

So the next time you come down to the Standing Stone for a refreshing ale and dinner, and see the specialty steak of the day on the specials board, you can dine assured that the cut is freshly prepared and the meat came straight from a sustainable, humane farm right next door.

 

 

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.

New Seasonal Menu & Cocktail Recipe: Margarita Naranja

Is that sunny weather outside?  Are those allergies we’re feeling coming on?  Is it time to take our shorts, T-shirts and sandals out of storage?  Abso-freaking-lutely.  Spring is here, and with it comes a whole new menu of seasonal cocktails at Standing Stone.  We rolled it out last week, and with it we want to share a recipe for one of our new cocktails, Margarita Naranja.

Our new drinks range from Stout Alexander (with a Noble Stout vanilla reduction, sweeter than your grandma’s birthday cards) to a Kimchi Bloody Mary (infused with our House-Fermented Kimchi).  We’ve been doing a lot of research (read: drinking) on what tastes best and we’re confident the new cocktails will keep you wanting more.

We’ve put together another video featuring a new addition to the menu: Margarita Naranja.  It’s a twist on a cocktail we all love and know – the margarita – that incorporates coconut milk and our new House-Made Orange Soda.  It tastes like an orange creamsicle.  I’d be sipping one right now if I wasn’t clocked-in (curse you, liquor laws).

Once again, the charismatic Andy Schow will be walking us through the cocktail’s creation.   Take a look at the video, write down the ingredients and make your own at home.  Be sure to tell us how you like it, and if you added your own flair or twist to it!

Ingredients:

Hornitos Plata Tequila

Cointreau Orange Liqueur

Unsweetened Coconut Milk and Orange Syrup (or Coconut Crème Mix)

Orange Juice

Toasted Coconut Shavings

Juice from Whole Lime

Long Haired Hawaiian Bartender (optional)

Video Cocktail Recipe: Big Bottom Bon Bon

With winter winding down, and spring just around the corner, we wanted to share one of our more popular cocktails from our seasonal menu at Standing Stone.  A couple of our bartenders, Andy and Gina, have made it their mission to come up with delicious and unique seasonal cocktails.  This winter, we served several new cocktails; some with beet juice as a main ingredient (Beet it and Wassup Doc?), a hand warmer for our somewhat frigid winter (Release the Pumpkin!), and ginger cocktail with homemade honey simple syrup (The Honey Badger).  All of the cocktails have a fun and different twist to them, adding a little spice and variety to your lunch and/or dinner.

One of our more popular drinks is the Big Bottom Bon Bon.  If the beverage had a subheading it’d be: a chocolate twist on an age-old cocktail.  It’s been a crowd favorite, and one of the more unique concoctions Gina and Andy have come up with.

Once again the charismatic, and strikingly attractive Andy Schow (have you seen his beard?) is going to walk through the recipe for our Big Bottom Bon Bon.  When you are finished watching (and making a shopping list) be sure to check out our Mint Julep and Jalapeño-cuke Snapper recipe videos as well.

Enjoy!

1 Cherry

1 Slice of Orange

1 Tablespoon of Sugar

2 Shakes of Aztec Chocolate Bitters

1 ½ oz of Big Bottom Bourbon

Shavings from a Bar of Dark Chocolate (your choosing)

Amaretto for Chocolate rim

Splash of Soda water

Pour cacao nibs on one plate, and a very small amount of Amaretto on another.  Place glass upside-down in the Amaretto, then do the same in the Cacao nibs.  Once rim is well-chocolated, muddle sugar, cherry, orange slice and bitters together inside the glass.  Avoid the rind as much as possible.  Add ice, then add the Big Bottom Bourbon and finalize with a splash soda water.

Drink, rinse and repeat.

2015 Winter Beer Dinner Photo Recap

You came, you saw, and you ate and drank a whole lot of craft beer and food. If you joined us for our Winter Beer Dinner last Thursday, we want to say a big “Thank You” for helping us make the evening a tasty and fun success! If you weren’t able to make it, there will always be next year (and keep it on the down low…we’re considering a summer pairing event, too).

toastingWe had a full house for the three-hour-long beer and food pairing soiree. Our brewer, Larry Chase, led everyone through flavor combinations and concepts, such as matching, contrasting, complementing, echoing, and finding a homerun – when the pairing is so phenomenal that all the flavors are elevated and the whole is greater than individual parts. Mmm, yes please. You can find more about beer and food interactions at CraftBeer.com.

It sounds like everyone had a different favorite course of the evening. The brewer’s favorite (as he let everyone know before the course) was the Carrot Cake with Vanilla-Mint Coulis paired with the I ♥ Oregon Ale. Typically, IPAs are great matches for carrot cake, but this hoppy pale ale provided the right amount of astringency between bites, while the lighter body complemented the light and fluffy cake and cream cheese frosting. Yes, it was delicious.

What was your favorite course of the evening? The 2011 Reserve Rogue River Blue from Rogue Creamery certainly stands out in our mind as a treat alongside the 2014 Barley Wine. Whichever course made your taste buds swoon, we’d love to hear about it!

For more mouth-watering fun, check out some of our favorite photos of the evening, below. Our house photographer, George Rubaloff, was on-scene to make sure every dish and Standing Stone craft beer had its time in the spotlight.

And if you’d like to be on our mailing list for next January’s Winter Beer Dinner, please email us at Rachel@standingstonebrewing.com and we’ll send the word next November when we’ve picked the perfect date. Until then, keep pairing, citizens!

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.