Internal Brewsletter - November 20, 2019

Written By Guest User

YOU OUGHTA KNOW!

LEGION OF FUN — DEPARTMENT HIGHLIGHTS

Server Edition: Pub

We have 49 FoH staff members, some here for 11+ years and some awesome new faces! Every month through our FoH Education program we are able to talk at length about the nuances of wild & sour beers, the different flavor profiles in hops, how to create a delicious and balanced cocktail, as well as ways that we as a restaurant and as a community can live and work with sustainability in mind — and much more! Serving can be the face of the restaurant, but we are tasked with much more than customer service. When it comes to cleaning projects, side work, helping out our BOH peeps, or doing dishes, we try to play our part in keeping the restaurant going.

This Department Highlight series will feature a fun Q&A with each department. For this series, check out Round #1 (questions asked by Julia) and Round #2 (asked by Fabian) and learn a little bit more about some of our awesome Pub servers!

PUB NEW MENU DISCOUNTS

As you all know, staff members get a 100% discount on new food items as long as you constructively review that item as well. Since the Pub has added/changed some food items as of today, the following items will be eligible for a 100% discount from 11/20 through 12/3:

  • Jerk Candied Hazelnuts

  • Middle Earth Salad

  • Sharp Cheddar Mac and Cheese

  • Sriracha Chicken Mac and Cheese

  • Coconut Curry Noodle Bowl

  • BBQ Burger

  • Bleu Bacon Burger

  • Meatloaf Sandwich

  • Tempeh Mushroom Grinder

  • Tempeh as an Add-On

STAFF PROVISIONS

Don’t forget to submit your ideas for our Employee Provisions series! The link for submissions can be found here, and will live permanently on the main landing page near the online store & PTO links.

Again, please direct any questions to Haakan!

STAFF ANNOUNCEMENTS

NEW CAVES-STARS

Let’s give a big welcome to our newest staff members at Caves:

  • Robert Breece - Prep/Dish

  • Patrick Morris - Line Cook

  • Keith Esteban - Line Cook

Welcome to you all!

WHAT’S NEW ON INSTA

BLOCK 15

Block 15 Cocktails go with you wherever, whenever! We've updated our lineup of TRAVELER cocktails at both locations and they are available to go with any food purchase*: EARL GREY PALOMA Grapefruit, Orange and Earl Grey Infused Olmeca Altos Rposado
We’ve always been particular to green around here. Join us and toast to happiness, health and beer. Sláinte! ☘️ Happy St. Patrick’s Day ☘️ #DeliveringHoppiness #OregonBeer #CraftBeer #InstaBeer #IPA #PhotoOfTheDay #InstaGood #Blo
Two vibrant, hop-forward IPAs releasing this Saturday on draft and in cans at both locations: Emerging Sunshine and Selection Series, Strata! Crisp, refreshing, and bursting with citrus, mango, and floral hop notes, Emerging Sunshine is inspired by
Be advised! You’re not going to want to miss this week's limited special at the downtown Pub: Chicken Mole Torte. Chicken braised in Mole Negro, topped with roasted tomatillo slaw, on a house-made torta bun, and as always served with a side of
The last but CERTAINLY not least in our Selection Series—Selection Series, Strata—will be available this coming Saturday in cans and on draft! We once again used hops exclusively from @colemanagriculture for this beer, this time featurin
Emerging Sunshine is BACK both in the sky above and in cans at #Block15! Releasing next Saturday on draft and in 16oz cans, Emerging Sunshine is a crisp and refreshing IPA that is bursting with citrus, mango and floral hop notes and was inspired by
The weather outlook this weekend is looking 👌, and our beer is made to explore! With more than 10 different beers available in bottles and cans, along with two more on the way tomorrow with Selection Series–Centennial and The DAB Lab–Do
With things beginning to open up around here, it feels like a great time for a fresh Staff PIC(K)! When you visit our downtown location, chances are that you’ll be greeted by Laura, our Downtown Pub Manager. Laura has been on the team for 5 an

CAVES

Let us handle brunch this Father's Day. Join us at Caves Bier and Kitchen this Saturday for a one-stop-shop for pops and beer lovers alike. We've reached deep into our cellar and pulled out select bottles for sale at a 20% discount alongside Table M
We have been getting a lot of interest regarding our response to the “phase one” developments in Benton country. As much as we would love for you to join us, hang your hat, and enjoy a meal, we do not have anything to announce regarding
If there is a better sound than that of a bell letting you know dinner is ready, we can't say we’ve ever heard it. Can't wait to have you all in again.
We sure can’t wait to have everyone in for a pint and some Caves cookin’ again. Until then, we hope everyone is staying healthy, happy, and positive. See you soon. Love, your friends at Caves.
WORLD BIER PASSPORT SPOTLIGHT: PRIMS - FREEHAND BREWING - EUGENE, OR Opening in 2018, @freehandbrewery is a Saison-centric brewery that strongly emphasizes local ingredients while brewing with a historical scope—and Prims is perfectly aligned
Join us tonight from 5-7 for a special tasting through some carefully selected naturally fermented ciders, some of which were sourced and produced right here in the Willamette Valley. Samples from Wildcraft and 2 Towns as well as two imported Ciders
Classic comfort food—a Sunday tradition at Caves! Buttermilk fried chicken served with mashed potatoes, gravy, and rotating market-fresh vegetables. Offered every Sunday night beginning at 5:30

WHAT’S GOING ON TAP SOON?

Dates are subject to change based on tap availability.

TAP ROOM

  • Fri 11/22: ----

  • Tues 11/26: ----

  • Fri 11/29: Maple (replacing Nebula) / Hoppy Holidays (replacing Oud Bruin) / Willa (replacing Imagine) / Fluffhead (replacing One Hop Wonder, Chinook)

PUB

  • Fri 11/22: ----

  • Tues 11/26: ----

  • Fri 11/29: Maple (replacing Nebula) / Hoppy Holidays (replacing Sticky Hands, Greatest Hits) / Willa (replacing Imagine)

UPCOMING / IN PROCESS BEERS

  • Fresh Pow / IPA

  • Hoppy New Year / Imperial IPA

  • The Prophecies / Belgian-style Quadrupel

EVENTS

BLOCKOUT = tap takeover

**Be sure to share/like the Facebook events to spread the word to your friends!

THE PEOPLE’S PINT / DINE OUTS

November’s People’s Pint partner is Community Services Consortium. The designated beer is Flicker IPA at the Pub and Hopfen Pale (backup Flicker IPA) at the Tap Room.

NEXT PUB DINE OUT

Check back in December!

NEXT TAP ROOM DINE OUT

Check back in December!

PUB UPDATES

NOVEMBER MONTHLY SPECIALS

meatball+subs.jpg

  • Brewer’s Board / Prosciutto, Tillamook extra-sharp white cheddar, winter squash mustard, spiced cranberry relish, house pickled carrots, and freshly baked ale bread.

  • Meatball Sliders / House made Carlton Farms pork & Oregon Natural beef meatballs smothered in fresh marinara and topped with melted parmesan & mozzarella cheeses on a house baked mini buns.

  • The Gobbler Burger / Our juicy turkey burger topped with cornbread-sage stuffing & turkey gravy, with cranberry relish on a toasted house baked bun. Served with beer battered fries.

  • Brown Butter & Squash Linguine / Fresh Linguine & roasted Denison Farms butternut squash tossed in our brown butter & sage cream sauce. Topped with parmesan cheese, crushed hazelnuts, and fried sage leaves.  Served with house baked herbed garlic bread.

Procedures can be found here!

MENU CHANGE DETAILS

  • Here are basic instructions for how to ring items in with modifiers as indicated on the menu. This info is posted in the kitchen and at all the server stations as well for your reference!

  • When grilling mushrooms, do not use butter anymore - we will sub canola oil instead.

  • All tempeh is now deep-fried. It only needs to go down for a minute or so, just enough to heat it up and crisp the outside.

  • Pub greens will no longer get bread on it. Full-sized entree salads will get the 1/2 ale.

  • Our new menu will now have icons that identify vegetarian, vegan, and made without gluten items. There will also be icons that state whether an item is easily modified to accommodate one of those dietary needs.

  • We are intentionally changing our wording from “GLUTEN FREE” to “MADE WITHOUT GLUTEN.” We feel more comfortable calling out items as “made without gluten” vs “gluten free” as we are not a gluten free establishment and the phrase implies that there is certainly no trace of gluten in the item. Continue to use the same language with guests as we have in the past stating we cannot guarantee items are 100% free from gluten.

  • Mac Mondays will no longer be a thing, as we have added TWO macs to our static menu! We will likely rotate the ingredients in the loaded mac every few months but will always have the standard sharp cheddar mac available. Mondays will now just be a free day for daily specials.

  • We will now have Daiya brand vegan cheddar cheese available! It may be substituted at no extra charge for any cheese. We can also make vegan nachos with it! It is a shredded cheddar cheese.

  • Ale bread and butter will now be served instead of garlic bread! ½ a loaf will be served with salads and pastas.

  • ALL feta in house will be an Alsea Acres blend! YUM

  • We now have buttermilk fried onions as a burger add on and they are replacing grilled onions on the BBQ burger and the Bleu Bacon burger. We will still have grilled onions as an option too!

  • Our Tempeh Mushroom grinder’s sauce is a black pepper spread that is made from vegan mayonnaise. This is a great sauce to use for folks looking for a vegan mayo or sauce for a sandwich! This sandwich will be easily made vegan by simply substituting vegan cheddar for the swiss.

ITEMS WE WILL NO LONGER HAVE:

  • BMT (will be on the secret menu)

  • Shiitake Mushroom Po’boy

  • Southwest Burger (will be on the secret menu)

  • HB&J Burger

  • Kid Quesadilla

  • Kid HB&J

  • Smoked Cheddar

  • Smoked Hazelnuts

  • Smoked Salmon Mousse

  • Strawberry Fields Salad

  • Garlic Cream Linguine

  • Chicken Chipotle Pasta

  • Pub Steak Sandwich

  • Avocado

READING VERIFICATION

Guest User
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Internal Brewsletter - November 27, 2019
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Internal Brewsletter - November 13, 2019