Standing Stone Brewing Company

Eat Local Week

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.

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!

Enjoy Farm-Fresh Specials and Tours During Eat Local Week 2012

We’re chomping down on one of our favorite local celebrations of the year – Eat Local Week, organized by THRIVE (The Rogue Initiative for a Vital Economy). This year the festivities run September 7th-16th, and include great ways for recognizing the fresh and fantastic food that’s grown, raised or produced in our region. It’s also a chance for Southern Oregon businesses to highlight local ingredients in food, offer tastings, teach class demonstrations, host tours and more.

For the celebration, our specials board at Standing Stone is chalked extra full of local farm names and the fresh ingredients they’re bringing us during the peak harvest season in the Rogue Valley. We’re also featuring eggs and beef from our farmland on our menu and as specials every day. And of course, the beer on tap at Standing Stone is always locally brewed, served fresh from our brewing tanks to your pint glass.

This year we’re serving up a Standing Stone farm tour on the menu of Rogue Valley events for Eat Local Week. Friday, September 14th at 6pm we’re talking a guided walk around our pastures and everyone is welcome to join! We’ll be introducing all our farm animals, talking about our compost program, and enjoying the view from our hillside on Eagle Mill Rd. We recommend bringing your favorite farm boots as there’s lots of ground to cover and tall grass to stroll through.

To get there from Standing Stone, follow Oak St. to the very bottom (about a mile down the road) and take a right on to Eagle Mill Rd. Immediately after the overpass, our farm entrance is the next driveway on the left. We’ll have lots of room for bicycle parking inside our pastures and encourage everyone to use their two-wheeled transportation to enjoy the fresh air and great views.

Remember, there are lots of other fun ways to get involved with Eat Local Week, too. Here are some other suggestions for celebrating this tasty annual affair:

  • Pledge to eat local all week with the Eat Local Challenge. Record your participation and be entered to win a gift certificate for the Rogue Valley Local Foods Online Market.
  • Attend one (or more) of the many film showings with the Food for Thought Film Festival.
  • Visit your favorite weekly Growers and Crafters Market and meet the farmers and producers this week is all about! For the occasion, in addition bringing together wonderful local vendors showcasing their fresh and tasty foods, the market will host chef demonstrations and tomato tastings.
  • Sign up for the Rogue Flavor Farm Tour and Dinner, Sunday, September 16th. The daylong adventure includes tours of farms in Eagle Point and Sams Valley, followed by food and music at local winery, Cliff Creek Cellars.

We hope to see you on our Standing Stone Farm tour, and in the brewpub enjoying any of our locally inspired dishes. On Saturdays, delight in heaps of fresh goodies at the Growers and Crafters Market right outside our front doors on Oak St. from 8:30-1:30pm, and stop in for breakfast or lunch once you’ve worked up appetite from perusing the yummy fare.

By in Food, Restaurant & Menu 0

Fresh Picked Treats Rolling Off Our Bakers’ Tables

We’re nearing the end of THRIVE’s Eat Local Week, but that doesn’t mean we’re winding down our locally-infused specials. During summer’s peak harvest season, our specials board is filled with appetizers, sandwiches, salads, entrées and desserts made with ingredients from our friends at the Growers and Crafters Market, and our rooftop garden. We’re especially having fun preparing sweet treats with berries and stone fruits that are ripening to perfection during these late summer days.

This week, the Standing Stone Brewing Co staff has been busy harvesting berries at Standing Stone’s new farm site. If you’ve been to the restaurant and noticed the stained purple fingers of the cooks, servers and bartenders, that’s because they’ve been picking blackberries! Pounds and pounds of fresh blackberries have been coming in to the kitchen, and we can’t wait to try some of the fresh new recipes our cooks and bakers come up with.

We took a few minutes to ask Standing Stone baker, Nate Kelsey, what we can expect to see for dessert specials in the coming days and weeks, and some easy ideas for using seasonal fruits in desserts at home.

What are you plans for all these blackberries?

We just made a Blackberry Galette, which is a kind of rustic tart.  You can definitely expect to see a blackberry version of our best selling cobbler, too. We’re also interested in trying a mousse.  We’ve got so many blackberries, we can really have fun trying a lot of new recipes.

What other desserts are you excited about this time of year?

We’ve been getting a lot of fruit from the Growers and Crafters Market every week. We’ve made a Strawberry-Rhubarb Crisp, served with vanilla ice cream.  The peaches are really wonderful right now, and we’ve used those in cobblers as well.  Now that we’re making breakfast on Saturdays, we’ve been using fresh fruit in scones, too. Peach Scones, Blueberry Scones and Apricot Scones are going over really well.

What are some easy ideas for using local fruits in desserts at home?

We really like doing seasonal variations of bread pudding. We use our own house-made bread at Standing Stone, but you can use whatever bread you like at home. You basically cut it into inch-sized pieces, pour custard over top, and throw in whichever seasonal fruit you have. Bake in the oven and you’ve got a really nice bread pudding for dessert.  You can also blend berries into a coulis to pour over top.  Just combine berries, sugar and some lemon juice in a food processor, blend well and strain.

Thank you, Nate, for the sneak peek onto the baker’s table.  Be sure to ask your server about the special desserts next time you’re in for a visit, and enjoy our valley’s fresh bounty by celebrating eating local!