Our Beer Gardens…Literally


If you’ve been to Stone Brewing World Bistro & Gardens, you’ve probably noticed that we have an entire acre of completely organic, fully sustainable Gardens attached to the Bistro. Some refer to them as our “Beer Gardens,” not knowing just how accurate that label really is. Truth is, we maintain our Gardens using by-products from the brewing process, resulting in real honest to goodness “Beer Gardens.”

Maintaining such a large expanse of Gardens is no easy task. So how do we do it? Meet Chili, Stone’s resident botanical wizard, and the keeper of our beautiful Gardens (he earned his nickname because he grows chilies and likes his food HOT). By reusing by-products from our Brewery and Bistro, and utilizing a few clever gardening techniques, Chili maintains our Gardens using nothing but what Mother Nature provides.

The man behind our Gardens

The man behind our Gardens

I recently caught up with Chili in his natural environment, which he lovingly refers to as his “cage.” While it’s true it isn’t exactly a window office, his “cage” is actually a fenced-off, covered storage area wedged between the Gardens and the Bistro kitchen where he keeps his desk and all of his gardening tools. Despite the jokes, Chili is quite fond of his decidedly unconventional office, and I get the sense that he prefers it to a view of Fifth Avenue. Actually, the real reason we keep Chili in a cage is to contain his unbridled passion for gardening (I apologize for that one, I couldn’t resist).

Chili working hard in his "cage"

Chili hard at work in his "cage"

I stopped by just as Chili was preparing to plant a few early yield tomatoes, and he was kind enough to share some of his secrets with me. He explained that the most important step in maintaining a healthy perma-culture is mixing the proper soil. He then divulged his secret recipe:

Chili’s Spent Grain Topsoil Recipe

Ingredients:
- 2 shovels of spent grain from the Brewery
- 2 shovels of decomposed granite (Escondido’s natural topsoil)
- 2 shovels of vegetable compost from the Bistro kitchen
- A few handfuls of nicely aged mulch from the chipper

Directions:
Combine two shovels of spent grain and two shovels of decomposed granite in a large bucket. The spent grain should contain little green specks from the hops used in the brewing process, and be slightly damp from the remnant wort (notice the desirable beery fragrance). The decomposed granite should be brown in color and have a moist dirt-like consistency. Mix together thoroughly. Add two shovels of vegetable compost from the Bistro kitchen. Make sure there is plenty of insect and worm life in the compost, and that it has a fresh earthy smell. This indicates an abundance of vitamins and minerals. Mix thoroughly with the spent grain and decomposed granite until mixture is consistent. Add a few handfuls of aged mulch (the mulch consists of fallen branches, twigs and leaves from the Gardens that have been fed through the chipper and aged in large barrels), blend thoroughly and voila! Once the topsoil is nicely mixed, it’s time to plant. Chili recommends filling the bottom of the chosen pot with gravel for drainage, and surrounding the fledgling plant with the fresh soil mix up to the first few branches. Then top it off with a bit of aged mulch, lightly water it, and watch it thrive. Once the roots have grown deep and strong, delicately transplant it to its final destination. In this case, the final destination for our vigorous little tomatoes is the Southeast nook of our Gardens (on the bank next to the gazebo/lounge/peat gravel area), where we keep a variety of seasonal vegetables. Check out a map of everything we have growing in our Gardens.

Chili’s proprietary (patent pending) soil blend works wonders in our Gardens, contributing to a fruitful year-round harvest. We’ve also noticed it makes the food taste better, due to the proliferation of essential micro-nutrients that petrochemical fertilized foods lack.

When I asked Chili why he uses spent grain from the brewery in his soil recipe instead of another fertilizer, he responded with a straight-faced “because it’s there.” I promptly reminded him that gardening is no laughing matter, and he gave me the real reason. Apparently the spent grain flourishes in the soil, creating an abundance of microbial activity and general liveliness. Chili also emphasized that it’s time proven. He’s been using spent grain since his days as a gardener at Pizza Port, and it’s worked wonders time and again.

Chili procuring spent grain from the Brewery

Chili gathering spent grain from the Brewery

Spent grain isn’t the only brewing by-product that Chili recycles. He also snatches up the used oak chips that we use to brew OAKED Arrogant Bastard Ale. These lovely, odoriferous chips not only have a beautiful deep silky brown color, but they retain their alluring bourbony smell for about a week. Chili puts them to use as a decorative top layer, propagating the pleasing smell and thick brown sheen of OAKED Arrogant Bastard Ale throughout our Gardens. Their purpose isn’t solely decorative, however, as their acidity helps neutralize the alkaline properties of the decomposed granite that makes up our natural topsoil.

The fragrant Oak chips used to brew OAKED Arrogant Bastard Ale

The fragrant Oak chips used to brew OAKED Arrogant Bastard Ale

Our Gardens are proof that sustainable gardening works. Aside from the occasional use of manure, Chili procures everything he needs for the Gardens here at the Brewery. He takes what would normally be discarded and sent to a landfill and re-uses it to create a vibrant, flourishing perma-culture. So the next time you see Chili sipping on an after shift beer or tending to the Gardens, be sure to raise him a glass on a job well done.

If you want to learn more about our Gardens, the plants therein, and lessons that could translate to your own garden, join us for “A Stroll Through the Gardens with Nan Sterman” on March 15th from 1-3pm. Nan is a popular speaker at garden shows, botanical gardens, garden clubs, and botanical societies throughout the State, and she’ll provide insight into how we “created an imaginative garden from an ugly, hole-in-the-ground sedimentation basin.”

-Matt Steele

Check out the flickr set: Gardening Stone-style with Chili

A Stroll Through the Gardens with Nan Sterman

Click for more information about this upcoming event

Bistro Feedback – We Get All Kinds…Even Some Good


We get a lot of feedback of all sorts. We respond to 99% of it. I don’t have the opportunity to do that much of the responding…trying to do my job and all of helping Steve to run the company…but from time to time I do get the chance to have a bit of a dialog. Often, the ones that come to me are the ones that deal with the philosophies and menu choices that we have for the Stone Brewing World Bistro & Gardens. Since I was the main driver behind the menu and philosophies, sometimes I’m the best to respond. So, when I can, I do.

This is one such short email thread that I thought I’d share.  It has some similarities to other email conversations, so it seemed relevant.

Cheers!

Greg

From: Rod M. Sent: Tue 2/10/2009 9:44 AM
To: Greg Koch
Cc: Frank Busic
Subject: RE: Stone Brewing World Bistro & Gardens
View As Web Page
From: Rod M.
Sent: Monday, February 09, 2009 3:50 PM
To: Stone Brewing
Subject:

Had lunch today at your brewery, and as always enjoyed the beer.

That said, the food is over priced and the portions are too small. I suppose if you served normal food portions, the price might be about right. Whereas we do understand the concept of keeping out the riff raff by charging high prices, beer drinking is for the working classes also.

The thought of serving a $5.99 cheese burger lunch might send chills up your spine, but you may even get more people to show up. The dining room was 2/3 empty while we were there. I am just a dirt archaeologist, so what do I know about business (especially in today’s economic climate).

Rod


From: Greg Koch [mailto:greg.koch@stonebrew.com]
Sent: Tuesday, February 10, 2009 8:42 AM
To: Rod M.
Subject: RE: Stone Brewing World Bistro & Gardens

Rod, Thanks much for the feedback. It’s much appreciated. If you don’t mind, I’ll respond with an equally straightforward response.

First off, glad that you enjoy our beer. We know that it’s quite a bit more expensive than the generic industrial alternatives, and that you’re among the relatively small percentage of people who appreciate it and are willing to pay for something better. The truth is that most don’t ‘get’ specialty beers, and don’t see the value in them. However, that fact is changing and more and more people are getting turned on to the “affordable luxury” that great craft beer represents.

Regarding the prices of our food, I can assure you that it is not overpriced. A bold statement perhaps, but I can explain. I make that statement based upon the fact that our food cost percentages tend to skew higher than is typical in the restaurant business. In other words, the cost of our raw ingredients makes up a higher percentage of the cost of the finished plate than what the restaurant business considers is the right percentage. Most restaurants’ profitability on a plate of food is higher than ours. Why? Because the ingredients we buy cost significantly more than typical commodity foodstuffs.

You see, when we decided to build the restaurant and have folks over to our house (that’s how I see it…you’re an honored guest that is coming into our home, the brewery), I felt that I should research food and the food system. So I did. I read introductory level tomes such as Fast Food Nation and The Omnivore’s Dilemma, and then moved on to more weighty books such as Food Politics, and The Ethics Of What We Eat: Why Our Food Choices Matter.

What I learned was not pretty. True, I had long been on the side of the Slow Food movement http://www.slowfoodusa.org/ but I will admit that I did not know the full depth that is the travesty of our food system in the United States. And I do not use the word “travesty” lightly.

In short, I came to the realization that we could not in good conscience participate in the commodity food system. Pre-processed foods? No. High fructose corn syrup? We enacted a complete ban. Factory meats? No way! Tasteless veggies that travel countless miles to get here? Absolutely not. Instead, we opted to prepare everything from scratch in our kitchen, source out higher quality ingredients, use all-natural meats and source our produce from local, small organic farmers.

The sad fact is that once you step outside of the industrialized food system, costs skyrocket dramatically. However, we believe that the value is indeed there.

The percentage of income that we spent on food has gone down dramatically in recent years, as illustrated in this pdf: http://www.ilfb2.org/fff06/51.pdf This otherwise generic article on the subject is especially relevant as a result of the three “comments” posted by readers at the end of it: http://www.salem-news.com/articles/july192006/food_prices_71906.php Conversely, the cost of our health care has skyrocketed. In fact it’s flip flopped with food costs since 1960. What we used to spend on food, we now spend on health care.

That there’s a connection between the health of our food, and the health of our population and planet is not a terribly new line of thought. However, most of our populace still seems to either not recognize this, or not want to recognize this. Yet, there is light. There are growing movements that are seeking to reverse the decline of the health of our people and our planet.

Please know that our philosophies are not geared towards “keeping out the riff raff.” While I might admit that a lower “riff raff” quotient might be overall desirable (it’s no secret that we’re not an establishment that caters to drunkards or hooligans), our goal has always been to do what we feel is right.

You are correct that the thought of a $6.99 hamburger does indeed send a chill up my spine, but not for the reason that you may have thought. The true reason would be the slashing and burning of our food philosophy and ethics that would be required to get there. I just won’t do that to our guests.

When you came yesterday, you may have noticed that you arrived on a day of torrential downpour. As you may know, Southern Californians are wholly unprepared and uncomfortable with rain events, and especially with blustery ones. Yesterday was especially blustery. It did indeed affect our lunch business yesterday. The modest crowd would be attributed to the fact that it was the Monday before Valentines (the restaurant business often takes a slight dip before and after major dining occasions such as Valentines, New Years, Mothers Day, etc.), and raining cats and dogs.

I am happy to report that our restaurant business went up by 20% in 2008, vs. 2007. Business remains solid in the early part of 2009. While not everyone ‘gets’ — or heck, even likes — what we do, there is indeed a significant number of people who are voting with their fork and dollar, and coming. And coming often.

My apologies for the long response, but as I felt that your concerns were quite understandable, I thought you deserved to know our perspectives.

In closing, I’d like to ask you to view the Food Declaration http://fooddeclaration.org/ when you get a chance. Hopefully, you’ll consider signing it and passing on the word. The health of our nation depends on it!

Cheers,

Greg

——-

Greg Koch, CEO
Stone Brewing Co.
Stone Brewing World Bistro & Gardens
1999 Citracado Pkwy, Escondido, CA 92029
760.471.4999 x1102


From: Rod M.

Mr. Koch,

Thank you for your response. I respect your enthusiasm and passion. Perhaps
more importantly, I like your beer. And, I get it. Healthy food, healthy
people, healthy planet. Some of us support the farmer’s market every Sunday
morning, and buy everything available that is organically produced. By the
way, in reading the food declaration attachment I did not read in the 12
principles a specific advocation for foods that are organically produced
(and are pesticide free).

In the meantime, the baby back ribs and cheese soup we ordered, while made
from scratch and from (and in support of) local farmer resources, would
cause my doctor to give me a severe reprimand based on the saturated fat
content. But perhaps that is all I was saying, once in a while we need a fun
break, and do the things we are not supposed to do while having a craft brew
— at an affordable price. It cost the two us $55 for lunch with tip,
including two tasters and two 8 oz beers. Our lunch would be defined as a
large bowl of soup, a scoop of hummus (we shared), and the smallest baby
back ribs I have seen in my entire life. I recommend that you have the staff
inform “guests” up front that there is a charge for every taster and not
just state that yes we will happily give you a taste of any beer you want.
We live AND learn.

The upshot is that we cannot afford lunch at the brewery on a regular basis.
Perhaps we will just drink and skip the food? Thank you again for your
reply.

Rod

PS- I am sincerely happy for you that business for Stone continues to go up.

Beer & Chocolate Pairing: Someone has to do it…


Beer and chocolate are two of my favorite things on the planet. If you asked me to define myself in one sentence, the words beer and chocolate would probably be in there somewhere. So you can imagine my dismay when I was burdened with the arduous task of helping pair Stone beer with the innovative artisinal offerings of Eclipse Chocolat for our Beer & Chocolate Pairing event on May 3rd. But I’m not one to complain. Rather than drag my feet and mope about the daunting task ahead of me, I decided to tackle it head-on and get it over with, and so did my equally apprehensive compatriots, Beer & Chocolate Host Ken Wright and Brewer Jeremy Moynier.

Eclipse Chocolat

Eclipse Chocolat

We arrived at Eclipse late in the afternoon, just as rush hour traffic was rearing its ugly head on El Cajon Boulevard. Immediately upon entering the reasonably populated, pleasantly decorated dessert cafe, we were greeted by Chocolatier Extraordinaire Will Gustwiller, the Owner of Eclipse Chocolat. After exchanging customary introductions, we tended to the irksome job before us.

The first piece of chocolate that Will offered us was one of his first creations—a Lavender Sea-Salted Caramel truffle. This creamy milk chocolate delicacy is Eclipse’s most popular truffle, and it’s easy to see why. After striking out with Stone Levitation Ale, we decided to pair it with Stone IPA. Success. The prevailing salt and herbal notes of the truffle harmonized beautifully with the citrusy, hoppy bite of Stone IPA. We were off to a promising start.

Chili-burnt Caramel Truffle

Chili-burnt Caramel Truffle

Next up was Will’s Chili-burnt Caramel Truffle, a chili-infused dark chocolate truffle with a subtle, delayed spicy note. Will warned us that this would be the most difficult truffle to pair, due to its overwhelming flavor profile. We promptly assured him that we rarely encounter food capable of smothering the bold flavors of our beers, but sure enough, we were wrong. The truffle overwhelmed several of our beers before we finally stumbled upon a winner. The long-lasting bitter finish of Stone 12th Anniversary Bitter Chocolate Oatmeal Stout was the only heavy-hitting flavor that could stand up to the prolonged chili spice of the truffle. When the ooh’s and ahh’s subsided, they were replaced by talk of using this pairing as the finale of the pairing on May 3rd. And for good reason.

Balsamic Pink Peppercorn Truffle

Balsamic Pink Peppercorn Truffle

The next truffle, Will’s Balsamic Pink Peppercorn truffle, was a definite departure from the previous offerings. If you’re thinking of the slight spicy flavor found in commercial peppercorn dressings and such, think again. Will uses actual fresh peppercorns for the filling of this truffle, resulting in an earthy sweet flavor that is enhanced by raspberry balsamic vinegar sweetened dark chocolate. Double Bastard Ale and Stone Cali-Belgique IPA weren’t a match, but we eventually found the right supplement. The smoky, roasted barley note and strong hop finish of Stone Sublimely Self-Righteous Ale proved a perfect mate for the unique truffle.

At this point our spirits were low as the backbreaking labor began to take its toll, but somehow we mustered the strength and determination to persist. Will introduced the next delicacy, a Black Sesame Anise truffle, and we valiantly resumed. This dark chocolate ganache-infused creation comes packed with anise seed and star anise, and is topped with toasted black sesame seeds. Again we tried to pair it with Stone Levitation Ale, along with a few other Stone beers, all to no avail. At last we found a champion in the form of Stone Cali-Belgique IPA. The dense fruity note of the Belgian Yeast provided the perfect contrast to the bittersweet anise and the toasty sesame seeds.

The next chocolate was met with desperate cries for mercy as the unceasing consumption of gourmet chocolate and delicious craft beer began to erode our morale, but the painful ordeal was almost over. We knew that once we found a pairing with Will’s Macadamia Ginger White Chocolate, we could go home. So we found one in the form of 2009 Stone Old Guardian Barley Wine. The sweet tang of the lemon sang in perfect harmony with Old Guardian’s hoppy finish, and the ginger in the chocolate worked opposite of the bold barley presence of the barley wine. And for all of you who think white chocolate isn’t real chocolate, let there be no mistake. White chocolate is indeed chocolate if it has real cocoa butter in it. Many commercially available white chocolates opt for vegetable oil instead of cocoa butter because it’s significantly cheaper. Will does no such thing. His white chocolate is the real deal.

Stone Brewer Jeremy Moynier (left), Tour Guide Kathryn Bouscaren, and Beer & Chocolate Host Ken Wright (right) hard at work

Stone Brewer Jeremy Moynier (left), Tour Guide Kathryn Bouscaren, and Beer & Chocolate Host Ken Wright (right) hard at work

But alas, there was more! Will cemented his standing as a wizard of chocolate with his last delicacy—a Banana Rum Cigar truffle. Will explained that he deftly weaved actual cigar leaf into this rare truffle, immediately dropping our jaws and leaving us mystified. Unfortunately, the Valentine’s Day rush depleted Will’s inventory, and he didn’t have enough of this spectacular truffle to finish the pairing. Thankfully, he offered to send us more so we could finish the pairing here at the brewery. So let it be known that there will be a surprise pairing in store for you on May 3rd, should you choose to attend Beer & Chocolate.

Eclipse Chocolat Owner, Will Gustwiller, now the proud owner of leftover Stone beer

Eclipse Chocolat Owner, Will Gustwiller, now the proud owner of leftover Stone beer

After nearly two hours of drudgery and copious amounts of beer and chocolate, we emerged with five spectacular pairings and one “to be announced” pairing. We would like to thank our gracious host and culinary genius Will Gustwiller for offering us a glimpse of his wildly imaginative take on chocolate. If you like Stone beer, and you like equally bold-flavored chocolate, you’d be crazy not to enjoy the fruits of his (and our) labor on May 3rd. Though we won’t discourage you from arming yourself with our tasting notes and going down to Eclipse to try the pairings we came up with, we do hope that you send us your suggestions for the sixth pairing. We’d really appreciate your help!

-Matt Steele

www.eclipsechocolat.com

http://www.stonebrew.com/calendar/#090503

FRESH! Dinner a Success

Monday's FRESH! Dinner Menu

Monday Night's FRESH! Dinner Menu

It’s difficult to write about our FRESH! Dinners without resorting to cheesy puns or distasteful allusions to outdated television programs. It’s been a struggle, but thankfully I’ve managed to abstain from phrases such as “Keepin’ it FRESH!” or “Come get FRESH! with Stone!” More importantly, I’ve avoided referring to Executive Chef Alex Carballo as “The FRESH! Prince of Stone Brewing,” thus foregoing an awkward confrontation and subsequent apology. Whew. Crisis averted.

While it’s hard to elude the trappings of bland prose, it’s not hard to convey a genuine sense of excitement about our FRESH! Dinners. They are truly one-of-a-kind, and attendees agree. If you know nothing about these dinners, get out from under that rock you’ve been living under and educate yourself. If you were there, you know that Monday night’s FRESH! Dinner was one of the best yet.

In order to give attendees a rare behind the scenes look into the FRESH! Dinner, Chef Alex and his team brought cameras with them to all the local farms they visited Monday morning to procure ingredients. The colorful pictures were projected in a slide show during the dinner, along with play-by-play shots taken in the kitchen of the actual preparation. The crew’s photos demystified the meal, giving guests an intimate glimpse into the process involved in bringing local, farm-fresh food to their table. Many guests agreed that this was a nice touch.

Chef Gordon Smith showing off his unique contribution to the FRESH! Dinner

Chef Gordon Smith showing off his unique contribution to the FRESH! Dinner

The illuminating slide show wasn’t the only new addition to the dinner. FRESH! attendees were treated to an extra special reception this time around. Before ascending the stairs to the Mezzanine, guests were directed to the cocktail section of our Bistro where Chef Gordon Smith and Peter Halmay were showing off the ocean-fresh taste of their San Diego Red Sea Urchins. Otherwise known as “Uni,” these salt-water delicacies were cracked open live and offered Sashimi style or as a shooter with fresh Stone beer. With open minds and hungry stomachs, FRESH! attendees delighted in this rare indulgence, setting the tone for a very unique dining experience.

Once on the Mezzanine, guests were presented the first course, a Roasted Baby Beet and Mixed Greens Salad with a Kumquat Vinaigrette. It was accompanied by Garden Herb Dinner Rolls using herbs taken from our very own Gardens, followed by a palate-cleansing Meyer Lemon Granité with Calistoga intermezzo. Both courses received copious praise from delighted diners. Unfortunately, Chef Alex encountered technical difficulties with the third course, a Spinach Ravioli with Wild Mushroom

Spinach Ravioli with Wild Mushroom Filling in a Light Herb Sauce

Spinach Ravioli with Wild Mushroom Filling in a Light Herb Sauce

Filling in a Light Herb Sauce, when the pasta press malfunctioned, and so did the backup. Thinking quickly, Chef Alex decided to plate the remainder of the filling alongside the ravioli to complete the dish. This decision was a popular one.

Next up was the Chicken Thighs Braised with Heirloom Tomatoes and Spring Onion Bulbs, and Roasted Chicken Breasts with Herbs and Spring Onions; both were an instant hit. They were followed by Braised Fennel, Honey-Glazed Adolescent Carrots and Braised Seasonal Greens. The finale, and perhaps the star of the show, was the Vanilla Bean Panna Cotta with Pixie Tangerine Gelée and Lavender Spice Tuille Cookies served on flower-encased ice plates. “Divine,” “heavenly,” and “decadent” were just some of the adjectives used to describe this exceptional dessert.

Vanilla Bean Panna Cotta with Pixie Tangerine Gelée and Lavender Tuille Cookies (what a mouthful)

Vanilla Bean Panna Cotta with Pixie Tangerine Gelée and Lavender Tuille Cookies (what a mouthful)

If you were fortunate enough to taste the food (like me), I’m sure your body thanked you for treating it to a delicious night devoid of chemical preservatives and artificial food substances shipped from faraway lands. If it didn’t, you have an ungrateful, masochistic body, and you should consider getting a new one.

We want to thank all those who attended for making our latest FRESH! Dinner a memorable farm-to-table experience. We would also like to thank Chef Gordon Smith and Peter Halmay for bringing their spiny little friends to the party. I doubt that’s the last we’ll see of those prickly sea-dwelling delicacies.

Satisfied FRESH! Enthusiasts

Satisfied FRESH! Enthusiasts

We can’t wait for the next opportunity to showcase the word-class flavors of San Diego and the equally world-class talent of our Stone Brewing World Bistro & Gardens crew. Stay tuned for the next one!

-Matt Steele

Check out our FRESH! photo set on Flickr

Check out our FRESH! photo set on Flickr

Taking "Locavore" to the Next Level

Click to view the menu, make reservations, and get more information

Click to view the menu, make reservations, and get more information

Matt Steele
Growing up in this culture doesn’t exactly foster an appreciation for the word “fresh.” As a kid, I thought fresh meant “fresh out of the microwave,” or “fresh from the fast food window.” I grew up thinking that TV dinners, Hot Pockets, and quadruple cheeseburgers were perfectly acceptable forms of sustenance. I expected the ingredients in my food to have no less than eighteen syllables in their names, and to only be pronounceable by the highly learned. I also thought that, much like cockroaches, food should be able to survive the apocalypse (thanks to the complex cocktail of chemical preservatives graciously injected into it by men in white lab coats thousands of miles away).

I don’t blame my parents for raising me on less-than-fresh food. It was their only option for feeding three voracious boys in a fast-paced culture addicted to cheap, hastily-prepared, chemically-treated food. Thankfully, we are witnessing a slight shift in our culture’s perception of food, as it slowly changes to favor more natural and sustainable consumption habits, but we still have a long way to go. That’s why we started the FRESH! Dinner series.

Our FRESH! Dinners offer something that many Americans have absolutely no concept of: a meal in which all ingredients are picked, gathered, caught, and killed the very day they are consumed. That means no Hot Pockets, and no men in lab coats.

Executive Chef Alex Carballo, mastermind behind the FRESH! Menu

Executive Chef Alex Carballo, mastermind behind the FRESH! Menu

The upcoming FRESH! Dinner on February 2nd will be a “locavore’s” dream. Executive Chef Alex Carballo (creative mastermind behind the FRESH! Menu) and his team will rise at the crack of dawn to hit the sunny fields of San Diego. They will be on the prowl for only the freshest, untouched ingredients from local organic farms and markets. The menu* will include delights such as Roasted Baby Beets and Mixed Greens Salad with a Mandarin Vinaigrette, Spinach Ravioli with Mushroom Filling in a Light Herb Sauce, Braised Fennel, Honey Glazed Baby Carrots, and Braised Seasonal Greens. There will also be a fish or chicken course, depending on which is fresher of course! The ingredients will be procured from local farms ranging from Crows Pass Farm in Temecula to La Milpa Organica in Escondido and Eben-Haezer Egg Ranch in Ramona.

*Disclaimer: Since this isn’t a laboratory or an assembly line, the menu will be subject to change. Things may not go (or grow) according to plan, and our talented team will use their creativity to adapt to the whims of bountiful mother nature.

The mix and mingle portion of the dinner (6:00-6:00pm) will feature Red Sea Urchin, available Sashimi style or as a shooter served with fresh Stone beer that will be bottled or kegged that same day. The Sea Urchin (Uni) will also come complete with a demonstration from the local harvester, Chef Gordon Smith. After the mix and mingle, guests will be seated family-style in the Mezzanine of the Stone Brewing World Bistro & Gardens to indulge in multiple courses of pristine natural sustenance.

Eben-Haezer Chicken Ranch in Escondido, CA, where the chickens roam free!

Eben-Haezer Poultry Ranch in Escondido, CA, where the chickens roam free!

Hot Pocket connoisseurs beware, the FRESH! Dinner is not for you. You may want to stay home in the comfy butt-groove of your couch, clutching your stale microwavable delicacy safely within your comfort zone. However, those of you willing to experience a delicious meal straight from the earth to the table, make your reservations now. We’ll prove to you just how FRESH! a meal can be.

Click here to view the tentative menu, make reservations, and get additional information.

-Matt Steele

Those Damn Arrogant Bastard Ale Onion Rings (Part 1)

Greg Koch

Click for our Flickr set

Truth be told, they’ve been a pain in the ass since day one.

And that “day one” dates all the way back to 1999.  First, it was a joyous pain….

It was the Stone 3rd Anniversary Open House.  Our good friend Vince Marsaglia, stoked about the fact that we’d started to raise some nice money for charity at the Anniversary celebrations, and being the kind of guy who loves to pitch in and loves to cook, offered up his serious skills.  And what did he settle on?  Onion Rings!  The Arrogant Bastard Ale Onion Rings were born.

We didn’t charge anything for them.  We’d gone from asking for a voluntary donation for charity at the 1st Anniversary, to $5 at the 2nd Anniversary.  I’m really struggling to recall here, but I think we raised it again at the 3rd Anniversary to somewhere in the $7 range.  We’ve got a record of that detail in a filebox somewhere, but I don’t want to go dig through all that stuff right now.  The bottom line is that we were a little concerned about the increase in price, and the idea of offering attendees a free perk to get a little food in their stomachs seemed like a great idea.

They were an instant hit.  The line was long and nonstop all through the fest. Vince and his helpers worked like crazy all day, ran out, and ended up covered head to toe in batter.  Vince was grinning the whole time.

Before reading this, you might have understandably guessed that the Arrogant Bastard Ale Onion Rings were a Stone invention.  They were not.  Credit goes entirely to Vince.

The next year Vince made even more onion rings.  They were so popular that the line was again 30-50 people deep the entire day, they again worked like crazy, eventually ran out again, and Vince and team were covered in even more batter at the end of the day.

Vince has not missed leading the Arrogant Bastard Ale Onion Ring team during the Stone Anniversary Celebrations since.  That counts up to NINE years he’s been doing it.  Each year he’s prepped and brought more onions, we’ve made his tent area bigger, and we’ve added additional fryer capacity.  And each year the legend of them, and the line, has continued to grow.

So a couple of years ago as we were leading up to opening the Stone World Bistro & Gardens, we knew that the sought after Arrogant Bastard Ale Onion Rings were a ‘must’ on the menu.

That’s when the real trouble started.

TO BE CONTINUED….Part 2

-GK