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Beer Dinner with The Wild Gourmet Saturday May 22nd
at the Mountain Room
Lee Gray “The Wild Gourmet” is a professional chef and author who honed his culinary survival skills while spending the winter of 1982 in a sea cave on the Oregon Coast. He joins our chef, Gene Soto, to present a “Wild Harvest Gourmet Dinner” paired with Deschutes Brewery specialty beers. Don’t miss this one!
Pine-Cured Wild Chinook Salmon and Caviar Terrine with Wild Ginger Oil and Pickled Sea Vegetables
Warm Juniper Grove Chèvre and Forest-Gathered Greens tossed in an Herbal and Floral Vinaigrette with Ale-Poached Hood River Pears
Pan-Roasted Pacific Halibut with Fennel-Butter Crushed Potatoes, Sea Urchin Crème and Fried Wild Mustard Greens
Braised Pork Shoulder served atop Caramelized Roots with a Wild Blossom Jus
Trio of Forest Berry and Wort Crème Brulées
Hors d’oeuvres will begin at 6PM.
Contact Sharon for reservations at 385-8606.
$55.00 per person inclusive. Space is limited
Grilled Copper River Salmon and Black Butte Porter Roasted Vegatables
Serves 4
4 six ounce portions of Copper River Salmon
1 Red Bell Pepper
1 Green Bell Pepper
1 Red Onion
1 Bulb of Fennel
1 Large Tomato
1 Clove of Garlic
¼ cup Olive Oil
½ bottle Black Butte Porter
¼ cup Sugar
Salt and Pepper
Preheat oven to 400 degrees, cut vegetables into large pieces and toss with olive oil, Black Butte Porter, sugar and salt and pepper to taste. Place vegetables in oven and roast until soft (about 30 minutes). Meanwhile preheat grill and season salmon with salt & pepper. Place salmon on grill and cook on both sides for about 2 minutes. Place grilled salmon atop vegetables. Serve with plenty of Black Butte Porter.
New T-Shirts and More
Visit our website at www.deschutesbrewery.com to see our new logo t-shirts and much, much more. And since you took the time to read this, if you enter the promotional code “BT” on your order, you will receive 10% off your entire purchase. Cool, huh?
Summer Solstice
Also called “Midsummer” and “St. John’s Day”, June 21st is the longest day of the year. The ancient Druids celebrated the solstice by lighting bonfires throughout the countryside on Midsummer’s Eve. The fires were thought to honor the Sun God and to ward off the coming winter and evil spirits - they also made it easier to see where you set your beer down. It was believed that if you gathered fern seeds at midnight before the Solstice and rubbed them on your eyelids it would make the fairies visible (that and a few beers maybe). It was also believed that wearing your jacket inside out would keep you out of danger. I’m assuming that tradition started something like this:
“Bob, your jacket’s on inside out.”
“It is? I mean, um, yeah it’s supposed to be, it keeps me out of danger.”
“Really? I wasn’t aware of that.”
“Yup, it does. Hey, can you hand me another beer?” |
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Cinco de Mayo...
Every year on the Fifth of May, we like to celebrate Cinco de Mayo here at the Pub. We’ll have some fantastic dishes from our neighbors to the South including:
Pork Verde
Rockfish Steamed in Banana Leaves with Poblano Chile Cream
Carne Asada with Refried Beans and Spanish Rice
Prawns Vera Cruz
Chorizo Sausage
Tortilla Soup
Deschutes Brewery Employee Profile
Geof Hasegawa has worked at the Pub since 1998 as a server, bartender and assistant manager and has had perfect attendance - with the exception of a two year period from June of 2001 to May of 2003. It seems that he and his wife, Tonya, went for a little bike ride. They flew to the Artic town of Inuvik in the Northwest Territories of Canada, jumped on their bikes and headed south. After almost two years, they wheeled triumphantly into the town of Ushuaia on the island of Tierra del Fuego (the Southern tip of South America). They had ridden 16,300 miles through ten countries on the longest continuous strip of highway in the world: The Pan-American Highway.
“It was the hardest thing I’ve ever done in my life,”
Says Geof. “Tonya and I learned a lot about each other and were amazed at how kind and supportive people are - from the Canadians to Peruvian alpaca herders who would feed and take us in for the night.”
We’re pretty proud here at Deschutes Brewery to have people like Geof on our team. Geof and Tonya’s adventures are chronicled on their website
www.sistersnet.com/icetofire/
New labels and...
Oh My Gosh! You’ve changed the alcohol content in your beer!
First of all, settle down, take a deep breath and relax. We Have Not Changed Our Recipes! We just bought a cool new high-tech piece of equipment called a Densitometer” that far more accurately measures alcohol content than our old “Pycnometer’. It sounds cooler, too. Imagine how embarrassed our lab people were when they said,“Could you hand me the pycnometer?” We’re stepping it up here in Central Oregon so we can make you the best beer possible. Next: running water.
Twilight Ale in Stores June 1st
Made with a unique blend of four hops and
malts, this lively straw-colored ale has a vigorous
hop essence with a malt body that complements
the flavor of this special seasonal brew.
Extended summer days – chasing twilight
after sunset. There is something magical about
this time of day that falls between light and
dark, the high-desert summer day fading into a
warm evening with brilliant skies. Take it all in.
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