CURRENT CONDITIONS: |
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46.4 °F | feels like: 42.9 °F
Wind: West-Southwest, 6.9 mph |
Pictured: Paul Wyntergreen, Dennie Houle, Mary Jones, Jeff Schons, Ken Henson, Darron Welch, Mark Labhart, Suzanne Webber, John Sandusky, Alene Allen
A cold, windy and rainy day set the background for turning over a shovel of dirt at the new Pelican Production Brewery at First and Stillwell in Tillamook. Darron Welch, Ken Henson, Jeff Schons and Mary Jones, owners of the Pelican, were on hand to pour samples of Pelican beer and give tours of the new facility. The Pelican Production Brewery will be located in what was formerly known as the Star Distributor Building and will house a 30 barrel system with the capacity of brewing 8,500 barrels per year for phase one (more than doubling the Pelican's current capacity of 4,000 bbls per year), with potential capacity of up to 35,000 bbl per year as business grows. The brewery expects to fill all its production of 22 oz bottles and kegs at the new facility with the added capacity of 6-packs starting late this summer. A 40 seat tasting room with a view onto the production floor and outdoor patio will serve fresh, tasty brews and simple Pelican fare such as the Pelican's world class Spent Grain Bread, Fish & Chips and Clam Chowder. The production facility would not have been possible without the help of the City of Tillamook, Tillamook County Commissioners and Tillamook Urban Renewal Agency (TURA).
The brewery team expects to be brewing beer into the new tanks as early as the end of June and open to the public in August.
Construction is well underway. We have removed a lot of the existing concrete slab inside the building and done excavation for water and waste lines. The plumber is getting busy with the many pipes and drains that go under the new slab.
For more information:
Regarding Construction, please call Jeff Schons: 503-550-1342
Regarding Employment, please call Stephanie Starostka Welch: 503-965-7779, extension 307
For the week of May 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:
Corn Cake Benedict: Two corn cakes topped with Oregon pink shrimp, poached eggs and diablo hollandaise sauce; served with hashbrowns.
Smoked Salmon Scramble: Smoked wild Coho salmon, artichoke hearts, tomatoes, spinach and feta cheese scrambled with three eggs; served with your choice of toast and hashbrowns.
Lunch choices:
Mediterranean Calamari Salad: Flash fried calamari served over a salad of romaine lettuce, feta cheese, mixed olives, banana wax peppers, tomatoes, with Caesar dressing on the side. Pairing: Winema Wit
The Boogie Cat Sandwich: Grilled sour dough bread with turkey, bacon, tomato, pesto mayonnaise, red onions, and Tillamook cheddar cheese; served wtih your choice of fries, salad, or raw vegetables. Pairing: Kiwanda Cream Ale
Dinner entrees:
Lemon Grass Fried Chicken: Chicken breast marinated in curry then lemongrass-breaded and deep fried; served over steamed rice and seasonal vegetables, topped with spicy cucumber salad and sweet chili sauce. Pairing: Silverspot IPA
Grilled Cod: Grilled Alaskan cod served over roasted red potatoes, grilled asparagus and Winema Wit and rhubarb beer blanc sauce. Pairing: Winema Wit
Complete your meal with dessert of Ice Cream Sandwich: Tillamook vanilla bean ice cream sandwiched between two coconut macaroon cookies. Pairing: Tsunami Stout
For the week of May 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:
Grilled Vegetable Omelette: Asparagus, zucchini, yellow squash, red onions, red peppers, and parmesan cheese folded into a three egg omelette; served with hashbrowns and your choice of toast.
Bagel Sandwich: Toasted bagel with cream cheese, bacon, tomato, avocado, and two scrambled eggs; served with fresh fruit.
Lunch choices:
Chipotle Chicken Wrap: Grilled chicken breast, romaine lettuce, tomato, red onion, pepper bacon, pepper jack cheese, and chipotle ranch rolled up in a spinach flour tortilla; served with your choice of fries, salad, or raw vegetables. Pairing: Silverspot IPA
Smoked Salmon Pizza: Our house made pizza dough topped with alfredo sauce, smoked salmon, spinach, red onions, tomatoes, and mozzarella cheese. Pairing: MacPelican's Scottish Style Ale
Dinner entrees:
Grilled BBQ Pork: 8 oz pork flatiron seasone with our BBQ spice rub and grilled; served with habanero-watermelon BBQ sauce, Tillamook cheddar cheese and andouille grits, and grilled vegetables. Pairing: Winema Wit
Red Curry Bowl: Grilled Alaskan cod served over steamed rice with mussels, clam, and shrimp that have been simmered in a coconut red curry broth. Pairing: Imperial Pelican Ale
Complete your meal with dessert of Rhubarb Upside Down Cake: Served with creme anglaise and Doryman's Dark Ale caramel sauce. Pairing: Not Maibock
For the week of May 2nd - 8th, the chef team has created the following special menu items we believe pair perfectly with beers we currently have on tap.
Breakfast Specials:
Polenta Hash: Deep fried polenta sauteed with sausage, mushrooms, onions, and red peppers; topped with Tillamook pepper jack cheese, spicy chipotle crema, and two eggs any style.
Andouille Sausage Omelette: Andouille sausage, red peppers, red onions, and Tillamook pepper jack cheese folded into a three egg omelette; served with your choice of toast and hashbrowns.
Lunch choices:
Shrimp Tabouleh Salad: Grilled shrimp served over couscous tabouleh salad with cucumbers, tomato, green onions, spinach, fresh herbs, and lemon-olive oil vinaigrette; topped with curry yogurt sauce and served with warm flat bread. Pairing: Winema Wit
Smoked Mozzarella Pizza: Our house made pizza dough topped with basil pesto, smoked mozzarella cheese, artichoke hearts, red onions, tomatoes, and spinach. Pairing: Doryman's Dark Ale
Dinner entrees:
Mango Shrimp and Steak: 6 oz bavette steak brushed with ancho chile butter and grilled to your specifications, served with three shrimp sauteed with mango BBQ sauce, coconut rice, and seasonal vegetables. Pairing: Silverspot IPA
Jerk Pork: Pork flat iron marinated in our Doryman's Dark Ale jerk seasoning grilled and served with grilled vegetables, coconut rice, and strawberry-hobanero reduction. Pairing: Grundy Love Stout
Complete your meal with dessert of Strawberry Rhubarb Crisp: Strawberries and rhubarb cooked with Not Maibock, sugar and spices, topped with streusel and baked in the oven; served with Tillamook vanilla bean ice cream. Pairing: Not Maibock
For the week of April 25th - May 1st, the chef team has created the following special menu items we believe pair perfectly with beers we currently have on tap.
Breakfast Specials:
Ivan's Breakfast Sandwich: Green chile braised pork, bacon, smoked mozzarella cheese, two fried eggs, and chipotle aioli, served with fresh fruit salad tossed with mint yogurt dressing.
Banana Bread French Toast: House made banana-hazelnut bread dipped in French toast batter and griddled, served with MacPelican's Scottish Style Ale blackberry syrup and fresh fruit.
Lunch choices:
Fried Calamari Salad: Cornmeal dredged flash fried calamari served over a romaine lettuce salad with grilled nopales, corn, black beans, tomato, and red onion; served with roasted jalapeno vinaigrette.
Pairing: Winema Wit
Blackberry BBQ Pork Sandwich: Slow cooked pork tossed with Tsunami Stout Blackberry BBQ sauce and coleslaw on our house made spent grain bun; served with your choice of fries, salad, or raw vegetables.
Pairing: Tsunami Stout or Doryman's Dark Ale
Dinner entrees:
Grilled Cod: Grilled Alaskan cod served with Winema Wit couscous, sauteed spinach, saffron aioli, Mediterranean salad. Pairing: Winema Wit
Rosemary Grilled Salmon: Grilled Wild Salmon marinated with lemon juice, rosemary, and olive oil served with fried risotto cake, sauteed spinach, oven roasted mushrooms and red pepper coulis. Pairing: Silverspot IPA
Complete your meal with dessert of Buttermilk Panna Cotta: Buttermilk Panna Cotta with Silverspot IPA marionberry compote and hazelnut sable cookie. Pairing: Winema Wit
For the week of April 18th - 24th, the chef team has created the following special menu items we believe pair perfectly with beers we currently have on tap.
Breakfast Specials:
Sweet Potato Frittata: Sweet potatoes, artichoke hearts, red onions, cheddar cheese, and eggs baked in the oven; served with fresh fruit and your choice of toast.
Dungeness Crab Quiche: Dungeness crab, fresh herbs, shallots, spinach, and egg custard baked in a house made puff pastry crust, served with fresh fruit.
Lunch choices:
The Boogie Cat Sandwich: Thinly sliced turkey breast, sliced tomato, sliced red onion, Tillamook cheddar cheese, pepper bacon, and pesto mayo sandwiched between sourdough bread and grilled; served with your choice of fries, salad, or raw vegetables. Pairing: Kiwanda Cream Ale
Spicy Asian Chicken Salad: Napa cabbage, shredded carrots, snow peas, mango, and red onion, tossed with spicy peanut dressing; topped with three grilled lemon grass marinated chicken skewers, crispy fried noodles, and green onions. Pairing: Doryman's Dark Ale
Dinner entrees:
Hop Crusted Wild Salmon: Wild salmon crusted with Mt. Hood hops and pan seared; served over grilled vegetable panzannella salad, with tomato marmalade and MacPelican's Scottish Style Ale-balsamic reduction. Pairing: MacPelican's Scottish Style Ale
Shrimp & Grits: Five shrimp sauteed with our blackening spice blend, garlic, lemon juice, and Kiwanda Cream Ale; served over Tillamook cheddar cheese and andouille sausage grits and sauteed spinach.
Pairing: Silverspot IPA
Complete your meal with dessert of Chocolate Caramel Cheesecake: Rich chocolate and caramel swirl cheesecake served over Doryman's Dark Ale caramel sauce and topped with salted walnuts . Pairing: Tsunami Stout
This beer will be released at the Pelican April 5th; look for it in a beer bar near you towards the middle of the month.
Color: Golden Yellow
For the week of April 4th - 10th, the chef team has created the following special menu items we believe pair perfectly with beers we currently have on tap.
Breakfast Specials:
Sweet Potato Hash: Sweet potatoes roasted with chipotle chile, red onion, red peppers, and fresh spinach; topped with two eggs any style, sour cream and pico de gallo.
Philly Cheese Steak Omelette: Grilled steak, red pepper, onions, and swiss cheese folded in a three egg omelette, served with hashbrowns and your choice of toast.
Lunch choices:
Salami Pizza: House made pizza dough topped with pesto sauce, mozzarella cheese, salami, red onion, banana wax peppers, and feta cheese. Pairing: Doryman's Dark Ale
BBQ Chicken Sandwich: BBQ sauce marinated grilled chicken breast placed on our toasted spent grain bun with Tillamook pepper jack cheese, bacon, coleslaw and crispy fried onions; served with your choice of fries, salad, or vegetables. Pairing: Silverspot IPA
Dinner entrees:
Chile Crusted Rockfish: Rockfish crusted with our special ancho chile spice mix and pan seared; served with cilantro rice, black beans, and topped with grilled tomatillo-orange salsa. Pairing: Silverspot IPA
Rosemary Skewered Shrimp: Six grilled skewered shrimp that have been marinated in rosemary, lemon, garlic and olive oil; served over steamed rice, sauteed artichokes, mushrooms and red onions.
Pairing: Kiwanda Cream Ale
Complete your meal with dessert of Chocolate Peanut Butter Pie: Peanut butter mousse with graham crakcer crust topped with rich chocolate ganache. Pairing: Tsunami Stout
For the week of March 28th - April 3rd, the chef team has created the following special menu items we believe pair perfectly with beers we currently have on tap.
Breakfast Specials:
Pacemaker Parfait: Hashbrown potatoes layered with bacon, sausage, cheddar cheese, and sausage gravy topped with sour cream.
Mediterranean Omelette: Tomato, red onion, spinach, feta cheese and pesto folded in a three egg omelette, served with hashbrowns and your choice of toast.
Lunch choices:
Beer Battered Cod Sandwich: Alaskan cod battered with Doryman's Dark Ale beer batter, placed on our house made spent grain bun with tomato, red onion, spinach and caper aioli. Served with your choice of fries, salad or raw vegetables. Pairing: Doryman's Dark Ale
Chicken Tikka Lentil Salad: Indian style lentil salad with tomato, cucumber, red onions, fresh herbs and chatt masala vinaigrette; topped with grilled chicken tikka. Pairing: Silverspot IPA
Dinner entrees:
Curry Fried Chicken: Chicken breaded in curry flour and buttermilk and deep fried; served over mashed potatoes and seasonal vegetables, topped with green curry cream sauce, pico de gallo, and crisp fried onions.
Pairing: Imperial Pelican Ale
Thai Style Rockfish: Thai chile rockfish served with coconut rice, baby bok choy, and sweet Thai chile sauce. Pairing: Silverspot IPA
Complete your meal with dessert of Coconut Macaroon Ice Cream Sandwich: Tillamook vanilla bean ice cream wedged between two chocolate drizzled macaroon cookies. Pairing: Tsunami Stout
