Pelican Weekly Beer Pairing Showcase

For the week of February 16th - 22nd, the chef team has created the following special menu items we believe pair perfectly with beers we currently have on tap. 

Breakfast Specials:
Lemon Poppy Seed Pancakes: Three house made lemon and poppy seed pancakes stacked and served with butter and warm orange syrup.

Mexican Omelette: Three egg omelette filled with chorizo, jalapenos, onions and pepper jack cheese, topped with pico de gallo and sour cream; served with hashbrowns.

Lunch choices:
Diablo Chicken Pizza: Our house made pizza dough topped with spicy diablo sauce, chicken, bacon, onion, spinach, mozzarella cheese, and garnished with cilantro crema. Pairing: Riptide Red Ale

Buffalo Chicken Salad: Grilled chicken tossed in an IPA wing sauce and served atop romaine lettuce, celery, bacon, blue cheese, carrots, onion, and ranch dressing. Pairing: India Pelican Ale

Dinner entrees:
Mussel Linquini in Saffron Sauce: Steamed mussels, spinach, fennel, garlic, and shallots tossed with linguini and a saffron cream sauce.
Pairing: Bridal Ale

Duck, Andouille and Crawfish Jambalaya: Duck confit, andouille sausage, and crawfish tails stewed in a delicious, spicy jambalaya. Pairing: Schwarzenfreude

Pelican Weekly Beer Pairing Showcase

For the week of February 9th - 15th, the chef team has created the following special menu items we believe pair perfectly with beers we currently have on tap. 

Breakfast Specials:
Cranberry Stuffed French Toast: House made Brioche stuffed with cranberry - cream cheese, dipped in traditional French toast batter; served with powdered sugar and syrup.

Vegetarian Scramble: Three eggs scrambled with roasted red peppers, spinach, tomato, and feta cheese; served with hashbrowns and your choice of toast.

Lunch choices:
Egg Salad Sandwich: Hard boiled eggs mixed with mayonnaise, red onions, whole grain mustard, chives, tarragon, and garlic on toasted whole wheat bread with bacon, tomato, spinach, and cheddar cheese; served with your choice of raw vegetables, fries, or house salad. Pairing: Riptide Red Ale

Chicken and Blue Cheese Linguini: Linguini pasta tossed in blue cheese cream sauce with sauteed chicken breast, bacon, mushrooms, and spinach. Pairing: Tsunami Stout

Dinner entrees:
Lamb Stew: Lamb slowly cooked with celery, onions, carrots, celery root, rosemary, thyme, garlic, and MacPelican's Scottish Style Ale; served with Yukon gold mashed potatoes and crispy fried onions.
Pairing: MacPelican's Scottish Style Ale

Red Curry Salmon: Salmon fillet marinated in red curry and then seared; served with coconut rice, seasonal vegetables, and garnished with cilantro. Pairing: India Pelican Ale

A quick, delicious dip that goes great with our seasonal Riptide Red Ale.

Crab Dip

• 8 oz       Cream Cheese, softened
• 1/2 c      Sour Cream
• 2 T         Mayonnaise
• 2 t          Lemon Juice
• 2 t          Worcestershire Sauce
• 1 t          Dry Mustard
• 2-3 ea    Fresh Garlic Cloves, minced
• 1/2 c      Cheddar Cheese, shredded & divided
• 3/4 lb     Crab Meat
• 1 T         Old Bay Seasoning (found in the spice section of your grocery store)
• to taste   Tobasco Sauce

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.

The Winter Brewers Dinner Experience

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.