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1st Annual Deschutes Brewery Crabfest at The Mountain Room
1st Annual Deschutes Brewery Crabfest at The Mountain Room
Why: It’s cold out, it’s the height of the crab season and it’s an excuse to have a party.
When: Saturday January 18th from 6pm — 9pm
What:
Appetizers:
Fresh Pacific Oyster Bar
Alder-Smoked Salmon Canapés
Ale-Poached Prawns w/ Porter Cocktail Sauce
Dungeness Crab Cakes with Lemon-Garlic Mayonnaise
A variety of Salads including:
Dungeness Crab Caesar
Smoked Scallop Ocean Salad
Oregon Bay Shrimp & Cabbage Slaw
Classic Crab Boil Featuring:
Fresh Dungeness Crab, Crayfish, Clams, Mussels, House-Made Andouille Sausage, New Potatoes & Corn on the Cob
Assorted Desserts:
Blueberry Lime Tart
Peach Shortcake
Chocolate Stout Bread Pudding
And of course a selection of Deschutes’ finest brews.
Where: The Mountain Room at Deschutes Brewery 901 SW Simpson
Who: You in a Hawaiian shirt! If you call Sharon at 385-8606 for a reservation (and bear in mind that space is limited as there will be a huge table piled with freshly steamed crab in the middle of the room.)
How much: $60.00 per person including gratuity
It’s All Good Gary . . . Welcome Aboard!?
The folks at Deschutes Brewery are proud to announce the promotion of Gary Thomas, former Deschutes Brewery bartender extraordinaire, to Area Sales Representative for Central Oregon, Boise, Idaho and the Yakima/Tri-Cities, Washington area. Gary has shown through perseverance, passion and levity that he's ready to hit the glamorous road in pursuit of hand-selling Deschutes ales to the zealous community of craft beer drinkers. Following a brief initiation with Team Washington, condolences were awarded and Gary was heard saying, “What have I done?!”
Gary started at Deschutes Brewery in October 1996 as a waiter, was promoted to bartender and after a brief stint in pub management, made the leap to sales. His persistence and interest in consumer interaction landed him in the hand-to-mouth career of field sales, a choice he is truly excited about.
It's all good Gary...welcome aboard!?! |
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New Years Resolutions from the Deschutes Brewery Gang
New Years Resolution #1:
I won't make any New Year's resolutions this year.
New Years Resolution #2:
See #1.
• I will celebrate all religious holidays — especially the ones where you drink.
• I will get a date for Valentines Day — preferably off line.
• I will assume full responsibility for all my actions — unless they are someone else’s fault.
• I will never again underestimate the power of cheese.
• I will recycle my empty Cinder Cone Red bottles.
• I will work the word “brunch” into all my conversations.
• I will work when I work and vacation when I vacation and not mix the two.
• I will eat less and sleep more — and avoid eating while I’m sleeping (and vice versa)
Cinder Cone Red
Rocks Deschutes Brewery Seasonal Line-Up
With Quail Springs I.P.A. making the leap to a year-round offering, Deschutes’ brewers were challenged to create a beer that would follow Jubelale in January 2003. What would the brewers craft for this newest seasonal?
Cinder Cone Red, Deschutes Brewery‚s newest family member will be available in pubs and stores mid-January. The handcrafted ale first appeared in limited draft availability in 2001 with much success, and again to rock solid reviews in 2002. After much discussion and rowdy tasting sessions, the decision held that Cinder Cone Red would lead the charge into 2003.
Cinder Cone Red is dry-hopped and like all Deschutes ales, bottle-conditioned. The name Red comes from the color imparted by melanoidins, compounds produced during the roasting of malts. The color is contributed primarily by caramel malts, which also confer intense malty, sweet flavors. The maltiness is balanced by a generous amount of hops including Simcoe, Cascade, Tettnang, and Amarillo. Cinder Cone Red is truly a flavorful experience.
Try one soon! |