Standing Stone Brewing Company

News On Tap

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 three upcoming events!

First up on the agenda?  Saturday, September 28th we are hosting a Harvest Luau to celebrate our valley’s bounty of fall vegetables from local farmers as well as our partnership with RA Farms, who we currently source all of our pork from. We will be roasting a whole hog, which will be pineapple infused and slow-cooked in a China Box for 12 hours until it’s “fall-off-the-bone” tender.  Executive Chef Raider Babcock will also prepare farm fresh kabobs, Hawaiian macaroni salad, sesame-coconut butternut bisque and a fresh, roasted corn succotash.  All of these dishes will feature produce from local farms Wandering Roots & Happy Dirt.  In addition to this harvest menu, Ashland favorites Danielle Kelly & Paul Turnipseed will be performing live music from 5-7 PM. Colorful Luau decorations, music & drink specials are all part of the fun! Locals who mention our “local motion promotion” will also receive a 10% discount on our Hawaiian plate special.  Look for a post on our social media pages, as we will be giving away a Luau dinner for two! As always, this is a family friendly event.

Paul Turnipseed & Danielle Kelly

Next up is our 11th Annual Pumpkins & Pints Event 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).

 

And finally, the 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

 

So, to sum it all up, we have lots of exciting events to look forward to!  We hope to see you at every one of them!  Thank you for your continued support, we couldn’t do it without you!

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.

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Happy Summer: Introducing Three New Seasonal Releases!

Summer is here! That means gorgeous weather in the Rogue Valley full of days on the surrounding rivers, boating on Emigrant Lake, outdoor sports, and barbecues with friends and family.  What better way to celebrate than with a growler (or two) of our three new, fabulous craft brews? While we offer glass growlers here for purchase, as well as our Hyrdoflask (shown below), you’re more than welcome to bring in personal growlers.

SSBC Hydroflask available for purchase – Photo Credit: Patrick Carey

For those of you who enjoy a crisp, easy-to-drink beer, look no further than our Moondust Lager.  It’s a deliciously clean tasting Session beer with a refreshing malt sweetness.

Moondust Lager 4.5% abv

Fan’s of German Hefes will love our traditional interpretation in the form of our Jefferson State Hef.  Classic and unfiltered with banana esters and gentle notes of clove on the palate.  A true summer beer worthy of representing the 51 State: State of Jefferson!

Jefferson State Hef 4.9% abv

Last, but certainly not least, we have a new brew dedicated to hardcore IPA fans!  Not for the faint of heart, this IPA is incredibly bold: A Misummer Night’s Haze IPA.  It’s hazy in every sense of the word, hopped at 5lbs per barrel with Azacca & Idaho Hops, and filled with citrus & pine notes.

A Midsummer Night’s Haze IPA 6.3% abv

Come on down to pub and give them a try.  As always, we offer an entire flight of our beers (we currently have 9 on tap) for $5.  Cheers!

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

By in Happy Hour 0

HAPPY HOUR AT STANDING STONE

If case you hadn’t heard, Happy Hour at Standing Stone is THE place to be every day from 4-6 PM!  Not only are our beers $1 off, (pitchers $3 off) but we have several absolutely delicious Happy Hour bites!

Come on down to the pub and try them!

FIVE ALARM FRIES: Thin onion strings coated in blackening spice. Served with paprika aioli. $4

ZOMBIE FRIES: Tempura-fried portobello strips tossed with fresh parsley, parmesan & chili flakes. Served with house chipotle aioli. $6

CRISPY FRIED BRUSSELS SPROUTS: Our signature appetizer served with parmesan-basil aioli. $6

CHILI CHEESE FRIES: Thick cut fries smothered in black bean chili topped with pepperjack cheese. $6

TEMPEST IPA CLAMS: Half pound of clams cooked in our Tempest IPA, garlic butter, herbs & tomato broth. $10

Pictured: Tempest IPA Clams & Five Alarm Fries

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/

 

 

 

 

 

 

 

 

 

 

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