CURRENT CONDITIONS: |
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46.4 °F | feels like: 39.8 °F
Wind: West, 16.1 mph, gusts up to 24.2 mph |
The Pelican Pub & Brewery is expected to take delivery of two new tanks today from Metalcraft, a Portland, Oregon fabricator. One is a 30 bbl Fermenter; the second is a 24 bbl Bright Beer Tank.
Brewmaster Darron Welch explained, "The two tanks together will increase the annual production capacity by more than 700 bbl per year. The 30 bbl fermenter will help us keep ahead of demand, especially in the summertime, while the 24 bbl bright tank will improve our ability to efficiently bottle and keg finished beer."
Darron also shared these two tanks are the first of five additional tanks that will be installed this spring to build out the existing Pelican to its maximum capacity. Subsequent brewery improvements will include a new steam boiler system, new heat exchanger, new labeler, new hot and cold liquor tanks, and one more 30 bbl fermenter.
In the coming weeks and months, there will be a lot of activity happening at The Pelican!
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
Chef Newman received his Certified Executive Chef title in September 2008.
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
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.
