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Tuesday, November 27, 2012

Holidays in the the Heart of the Finger Lakes at the Rogues' Harbor Inn

All decorated for the Holidays at the Rogues' Harbor Inn
We love, love, the the holidays. Fresh greens, twinkly white lights, mulled cider and wine, extra special hearty dark craft brews...we look forward to it all year. It's a bright star in an otherwise way to cold and grey for me winter. We host many holiday cocktail parties and dinners, and we thoroughly enjoy every single one. Guests all cozy by the fire, enjoying a big slice of prime rib or maybe a smoked pork tenderloin with cranberry chutney and a glass of wine or pint in hand. It's all smiles and good cheer and we're thankful for another happy and healthy year.
We decorate every fireplace mantle with old fashioned Santas and swags with velvet ribbons. We stuff every planter with fresh pine boughs and white lights. We decorate our tree with cinnamon sticks, birch stars and checked bows. We really channel our inner Martha and the inn looks like an antique post card.
We offer a couple special seasonal craft beers in celebration of the holidays. We have Bacchus Brewing's Spiced Brown Ale...and our very own (Rogues' Harbor Brewing Co.'s) Stout's Rye Stout. A twist to a traditional Irish-style stout, this brew spices up an old favorite by adding a blend of rye malts. It's dry, roasty and delicious! It's named for it's owner, Eileen Stout. I know...my name really is Stout. I own a brewing company, seems like provenance.
We're ready- festive dinner specials, lots of local wine and dark seasonal craft brews. The fires have been been lighted. The halls are decked with boughs of holly and we lift a glass in your honor and wish you,
 "In the New Year, may your right hand always be stretched out in friendship but never in want."
 - an old Irish toast.


Tuesday, November 20, 2012

Dog Treats from spent brewery grain from the Rogues' Harbor Inn

"Brewscuits" TM from the Rogues' Harbor Inn
We generate a lot of spent grain at the Rogues' Harbor Brewing Co. By a lot, we mean about 100 pounds per batch (4 kegs), tiny by most brewery standards. But, still we felt terrible just composting it. So we did a little research and it seems many breweries offer it to local farmers as feed- which we have zero success with offering. A few breweries compost it- which we do already...still didn't seem like the best use. Then, we found that many breweries make dog treats from their left over spent brewing grain. Woof! We love dogs, so we decided to do the same.
So, here's the process. Chris and Alex mill about 100 pounds of grain, boil it, transfer the hot liquid which yields 4 kegs of beer post hopping, fermentation and carbonation. We're left with the 100 pounds of wet spent grain which they give some of to Chef Jeff at the inn. He combines the grain with peanut butter, eggs and water then bakes. We never use hops with the grain or add any crappy uber processed ingredients or preservatives. Just nutritious tasty treats for our beloved dogs. Manager Shaunna packages and displays.  Chef Andy came up the name, "Brewscuits," and owner Eileen created the labels. Servers and bartenders can put them right on your dinner or bar  bill. It's a team effort to the extreme, every department is involved. Every staffer took some of our first batch home and doggie tested. Jazzy, Daisy, Brocc, Ellie, Jack, Piper, Lucca and Snickers all greedily approved. Not a crumb was wasted.
We all love dogs so much that $1 from each sale benefits the Tompkins County SPCA. Brewscuits are available starting today. So celebrate the holidays with gift giving that's dog approved and benefits our local SPCA.

Tuesday, November 6, 2012

Rogues' Harbor Inn's Beer vs. Wine Dinner 2012

We love to offer beer and wine pairing suggestions on our dinner menu. So, I often wander the Finger Lakes Beer Trail and the Cayuga and Seneca Wine Trails to try a few new (and old favorite) local fermented beverages. At a recent stop at the King Ferry Winery Chris in the tasting room gave me a great idea. A  Beer vs. Wine dinner, us against them, Rogues' Harbor Brewing Co. vs. Treleaven Wines in a friendly bout officiated by our brewer and their owners.
And so it is...Game on. Bring it.
Chef Luke was inspired by the idea and has designed a four course dinner. Each course will be paired with one of our craft brews and one of their world class wines. Each corner, Chris Williams and Pete and Tacie Saltenstall, will be speaking about how their pairings complement each course. They'll be fielding questions as well, and most likely trying to influence your vote...But, in the end the winner will be chosen by our guests at the match. Each round will be an adventure. So bring your taste buds and maybe a friend to argue with about your pairing votes...
Dinner will be hosted right here at the Rogues' Harbor Inn on Thursday, November 15, 6:30 pm, $45/person includes four course dinner with all beer and wine pairings
Reservations are recommended and availability is limited, so please don't wait to call (607) 533-3535