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A quick, delicious dip that goes great with our seasonal Riptide Red Ale.
Crab Dip
In a mixing bowl, combine cream cheese, sour cream, mayonnaise, lemon juice, Worcestershire sauce, dry mustard, minced garlic, and 2 tablespoons of the cheddar cheese.
Fold in the crab meat, Old Bay seasoning, and tobasco sauce.
Transfer the mix to a baking dish and top with remaining cheddar cheese. Bake in a 325 degree oven for about 30 minutes. Serve warm with bread and crackers.
We recommend pairing the following Beef Satay with our seasonal Nestucca ESB.
Beef Satay with Spicy Peanut Sauce
Marinade
Combine ingredients for the marinade and marinate the beef for at least 3 hours - the longer, the better.
Soak bamboo skewers in water for 15 minutes.
After the beef has marinated, thread onto the soaked bamboo skewers and grill or sear in a hot pan.
Serve with peanut sauce.
Peanut Sauce
In a hot pan add oil, garlic, onion, and lemon grass; cook until onion is soft.
Add remaining ingredients, simmer for 15 to 20 minutes. If needed, adjust consistency with water.
By Shae Lambert, Cottages at Cape Kiwanda Concierge
It’s no secret, I LOVE BEER! Hoppy beer, malty beer, sour beer, barrel aged beer, barley wine...I’ve been known to put back a few domestic beers, as well. One thing that I won’t admit to is being a beer snob. If it’s fermented, I’ll drink it. The only thing I LOVE more than beer is possibly food (maybe). You can imagine when the Pelican Pub and Brewery puts on one of their fabulous Brewers Dinners, I am on that list. I am fortunate enough to LIVE and work in this beautiful community. It’s a special outing for us locals. We leave our hoodies in the closet (just for dinner), dress up a bit, and meet our amazing friends at our favorite watering hole. I’m also notorious for taking the “eat, drink, be merry” bit to a whole new level and Sunday morning was proof of that.
If you haven’t had an opportunity to attend one of these events you must get it on your list of things to do in the very near future. The pairings are excellent. The chef team at the Pelican really shines; there is some amazing talent in that kitchen. One of my favorite pairings of the evening was the duck confit salad with huckleberry gastrique, duck confit, herb aioli, grilled spent grain bread, watercress, arugula, radicchio, tomato confit, and crispy fennel (okay that sounds kind of snobby). It was paired with the Hoppy Hoppy Nano Brew Imperial IPA; a collaboration beer by the highly anticipated, soon-to-open Gigantic Brewing Company of Portland and Breakside Brewery, also in Portland. Simply AMAZING!
The dinner finale, Chocolate Hazelnut Joconde, was paired with Schwarzenfreude, the Pelican - Gigantic collaboration beer. What a treat! Oregon hazelnut and chocolate cake, cocoa nib infused ice cream, chocolate malt and orange tuile, and sour cream caramel sauce. BEER and CHOCOLATE, 'nough said.
I could go on and on, but your time is precious and I am on a deadline. :) So check out the Spring Brewers Dinner on April 21st; you may see me there. Oh, I’ll be the one drinking beer with a food back.
Bring your sweetheart to the Pelican Pub & Brewery any evening between Friday, February 10th and Tuesday, February 14th for a delicious three-course Valentine's dinner, from 4pm to close. Package includes dinner for two, chocolates, bottle of Belgian-style ale poured table side, and a long stem rose. Space is limited. Reservations are required. Purchase tickets online now or call 503-965-3674.
Special Valentine's Dinner MenuStarter, choice of one:
Beer Cheese Soup
Tillamook Vintage White Cheddar soup topped with crispy fried onions. Pairing: Doryman's Dark Ale
Mixed Greens Salad
Mixed greens tossed with balsamic vinaigrette dressign, topped with blue cheese, pears, and candied walnuts. Pairing: Doryman's Dark Ale
Entree, choice of one:
Bridal Ale Braised Chicken
Airline chicken breast braised in Bridal Ale with mixed mushrooms, bacon, garlic and finished with cream; served over house made spinach fettuccine pasta and seasonal vegetables. Pairing: Bridal Ale
Gnocchi
Gnocchi tossed with roasted red peppers, spinach, mixed mushrooms, and basil pesto sauce; topped with toasted pine nuts and goat cheese.Pairing: Kiwanda Cream Ale
Steak and Seafood
6 oz bavette steak grilled to your specifications served over potatoes anna, seasonal vegetables, sauce robert, and topped with local Dungeness crab. Pairing: India Pelican Ale
Dessert:
Red Hot Pot de Creme
Red Hot infused pot de creme served with heart shaped sable cookies and dark chocolate truffles. Pairing: Tsunami Stout
The 2012 Winter Brewers Dinner set for Saturday, January 28th, is sure to be a crowd pleaser. We're excited to have Guest Brewers Ben Love and Van Helvig of Gigantic Brewing sharing the spotlight in this collaboration dinner.
Amuse
Goat Cheese and Roasted Beet Napoleon
Pairing: Riptide Red Ale
Hazelnut Smoked Scallop
Hazelnut shell smoked scallop, blood orange salad, blackberry and Schewarzenfreude reduction, savory tuile, hazelnut cream.
Pairing: Schwarzenfreude
Dungeness Crab Tart
House made puff pastry filled with fresh local dungeness crab, fresh herbs, shallots, and custard; served over crab infused cream and topped with sour cream and tobiko roe.
Pairing: Kiwanda Cream Ale
Duck Confit Salad
Huckleberry gastrique, duck confit, herb aioli, grilled spent grain bread, watercress, arugula, radicchio, tomato confit, crispy fennel.
Pairing: Hoppy Hoppy Nano Brew - Imperial IPA
Pork Belly
Northwest pork belly braised with Cascade Kriek Ale, pear Oregon hazelnut ravioli, and arugula.
Pairing: Callabo Wabo - Red Rocker Ale
Dessert
Chocolate Hazelnut Joconde
Oregon hazelnut and chocolate cake, cocoa nib infused ice cream, chocolate malt and orange tuile, and sour cream caramel sauce.
Pairing: Schwarzenfreude
The 2012 Winter Brewers Dinner is SOLD OUT. Tickets are on sale now for the 2012 Spring Brewers Dinner April 21st. We will continue the collaboration dinner theme with a Guest Chef.
By Ana Zimmer, Pastry Chef
In the wee hours of the morning, way before the sun is up and the cows milked, the pastry team is in the kitchen at the Pelican Pub & Brewery baking breads and pastries from scratch. One of these delicious treats is the Pelican's Spent Grain Bread. This artisan bread is made from the Pelican's award-winning beer, which is brewed on site, along with the spent grain.
Spent grain is a byproduct of the brewing process. The grain is made up of malt and grain that remains in the mash kettle after the mashing process. By mass, spent grain consists of about half carbohydrates and the rest being mostly proteins and lignin, the organic substance in plants that makes them rigid.
After the brewers hand over the hot spent grain to the kitchen, the pastry team can get started on making the bread. Combining flour, beer from the brewery, salt, yeast, honey and the spent grain, they form wonderful smelling dough. The dough is then chilled in the cooler overnight for easy forming.
The next morning the dough is formed and proofed. When the bread is finally pulled from the oven it fills the air with a tantalizing malt smell, making it difficult to refrain from tasting one of the piping hot loaves.
The brewers, pastry team, and baristas at Stimulus all take pride in this bread and do their best to provide a wonderful culinary treat. Whether you eat it plain, toasted, or as a sanwich built fresh by the Stimulus baristas, you will be in heaven.
Some pairing suggestions:
The MacPelican Scottish Style Ale Spent Grain Bread is the most versatile and a crowd favorite - perfect for a deli sandwich or with French onion soup or leg of lamb.
I recommend pairing the Doryman's Dark Spent Grain Bread with a pasta dish such as lasagna or stroganoff, or perhaps with barb-b-que.
And finally, consider picking up some Tsunami Stout Spent Grain Bread to go with your hearty stew or savory Reuben sandwich on these blustery winter days.
It’s really more of a social and interactive cooking demonstration. None of us are chefs; we are just cooks who LOVE to cook. Our guests gather in the concierge suite, sip on Pelican beer and enjoy each other’s company.
Schwarzenfruede is a first-ever collaboration brew with the Pelican Pub & Brewery and Gigantic Brewing Company. Founded by former Pelican brewer Ben Love and Van Havig, Gigantic Brewing Company is a new brewery scheduled to open in
Schwarzenfreude was designed and brewed for the Collaboration Brewers Dinner at the Pelican Pub & Brewery on January 28, 2012. Brewed in the Baltic Porter style, it features a deep, rounded, smooth malt character with cocoa, caramel and browned bread highlights. The rich malt profile is complimented by smooth lager character, a subtle floral hop presence and a clean mellow finish. Robust, rounded and smooth, Schwarzenfreude commands attention but retains a high drinkability.
Ingredients:
Pale Ale Malt
Melanoidin Malt
Caramel Malts
Blackprinz Malt
Mt. Hood Hops
Magnum Hops
Pure Local Water
Pure Lager Yeast
Brewing Specifications:
18.0 degrees Plato
7.2% by volume
40 IBU
Color: Black with Red Highlights
Enjoy a fun week in Pacific City during the Oregon State Parks' sponsored whale watching week which officially begins December 26, 2011.
The southward migration of the gray whales goes on for these 7 days and continues into mid-January. The slower whales can be seen as late as the last weeks in January; it’s usually moms and babies (who are born in January 2011) that bring up the rear of the crowd. Gray whales travel in smaller groups of two and three and make the trek of about 6,000 miles to warm waters off of Mexico (with no food) at the speed of 3 to 6 miles per hour.
The north tip of Cape Kiwanda is one of 24 state sponsored whale watching sites and volunteers will be at Cape Kiwanda every day helping locals and visitors alike spotting these magnificent animals. Whales use the shoreline and sounds of surf to navigate from the coast at Cape Lookout right down to Haystack Rock in Pacific City, so expecting to see them just a mile off shore is possible.
Gray whales are best spotted on clear sunny days from 10am-1pm; try to make sure that the morning light is behind you. Watch for spouts in the water, there is an entry buoy in a great location at Cape Kiwanda, looking at that buoy normally shows you some activity and you may be able to spot several at one time. Who knows you may see some backs or flukes popping out of the water or even a jumper! At Cape Kiwanda you can see up to 30 whales per day and visitors can number up to 100-120 on a nice day!!
Don’t miss this, they won’t be back again until springtime when they migrate northward to waters off of Alaska. Please see www.whalespoken.org for additional details.
Pelican Pub & Brewery Clam Chowder
Ingredients:
4 oz pepper bacon, small diced
1 1/2 lbs onions, peeled & small diced
1/2 head celery, cleaned & small diced
12 oz butter
12 oz all-purpose flour
2 qts 2% milk
1 qt heavy cream
6 oz clam base
1 1/2 lbs chopped clams
1 1/2 lbs potatoes, peeled & diced
to taste salt & pepper
Preparation:
In a heavy bottom pot render out the fat from the pepper bacon over low heat. Add onions and celery and cook until the onions are translucent. Add butter. Once the butter has melted, add in flour to make a pale roux. Stir in the milk and heavy cream. Add the diced potatoes and clam base. *If you do not have clam base, clam juice can be used instead of the milk.
Bring the soup to a boil over medium heat, stir to avoid burning. After the soup has come to a boil, reduce the heat and simmer until the potatoes are tender. Once the potatoes are tender, add the chopped clam meat and season with salt and pepper.
