Come Celebrate: WEB’s 6th Beerthday Party

We invite one and all to join us for a celebration on November 20th for Women Enjoying Beer’s 6th Beerthday.

It’s FREE and all guests need to register on line – here’s the link.

Come celebrate with us!

Come celebrate with us!

All ages welcome at our fine host (until 10 pm) 4 Daughters Irish Pub. They’ve been terrific clients and partners for years.

From 6 – 8 pm, we’ll be talking, laughing and entertaining the group – drink & food are on your own, though I have been known to buy a round for the room! Come see what happens.

I’ll give a fun & lively presentation at 630 pm as well.

Plus: The fun continues the next morning as WEB hosts Ashland Chamber of Commerce Greeters meeting – all welcome once again – from 830 – 930 am, at Louie’s Pub, downtown Ashland, OR. We’ll have a ribbon cutting to celebrate at that time too.

Cheers, thanks & we’ll see you there –

Ginger

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Fabulous Dinner in St. Paul OR

Part of the fantastic host crew

My hearty and heartfelt thanks for the Coleman & Friends Crew for inviting me to help them host a dinner this past Saturday night they had generously donated for an auction at a local charitable organizations fundraiser. What a great way to combine business and community!

All six of the hosts were thoughtful, fun, and dug right into any instructions to ensure the evening was a smashing success for the lucky 10 around the table. They’ve given the dinner before and surely it was terrific too.

Here’s what the menu looked like:

Course 1 - Fresh Hopped IPA & Cheeses

Course 1: Long Brewing Fresh Hopped IPA paired with sharp cheddar cheese on simple crackers, Rogue Creamery Smoked Bleu and Oregon Bleu cheeses on simple crackers with drizzled honey (bleu cheers + honey = amazing flavor experience). The sharp cheddar cheese pairs particularly well with IPA’s – the grapefruit flavors really shine through (adding fresh grapefruit to this combo in season makes it even better!)

Course 2: Standing Stone Oktoberfest (donated by their brewer) paired with fresh chunky tomato soup with spinach and oregano. the maltiness of the Oktoberfest complements the high acidity of the tomatoes very well. Make lots of soups – they get better and better as they age a few days.

Course 3: Rogue Hazelnut Brown Ale paired with a salad of baby mixed lettuce and spinach with fresh black mission figs stuffed with chevre (Oh my gosh!!), lightly toasted prosciutto (makes it slightly crispy and accentuates the sweet saltiness to it), and chopped walnuts, tossed with a slightly sweet balsamic vinaigrette.

Dessert in progress

Course 4: Golden Valley Red Thistle Red paired with a fork tender spicy braised beef stew and sweet potatoes, tomatoes, apricots and fresh spinach over tiny cous cous. Spices in the stew included cinnamon, cumin, cayenne, and ginger to really complement the Red.

Course 5: Fire Mountain Brewhouse Steam Fired Stout AND Lindeman’s Frambois Lambic – we offered two (great to offer 2 beers per course sometimes) and served them both in stemware with a warm cornmeal shortbread with warm berry port sauce and vanilla ice cream.

Suffice it to say, everyone was sated and satisfied. Keep exploring with beer and food. It’s fun, social and a great reason to get together with others to celebrate darn near anything.

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