We will be open regular hours today! Please be safe Salem!
OMission Gluten Free Beer
Hey everyone trying to be gluten free. We have found an excellent gluten free beer that actually tastes like beer.
Omission brewing
Handcrafted beers made from malted barley, hops, water and yeast.
Where the only thing missing is thegluten.
Omission Pale Ale
Bold and hoppy, Omission Pale Ale is a hop-forward American Pale Ale, brewed to showcase the cascade hop profile. Amber in color, Omission Pale Ale’s floral aroma is complimented by caramel malt body, making for a delicious gluten-free craft beer.
Product fermented from grains containing gluten and crafted to remove gluten. The gluten content of this product cannot be verified, and this product may contain gluten.
Congratulations Local Graduates
Best Little Roadhouse would like to congratulate all of our Mid-Valley graduates. We are wishing you all a bright future!
June Newsletter Charity of the Month
This month our charity is the Santiam Canyon Stampede. The kickoff party on July 19th will host a silent auction benefiting local organizations, and high school athletic programs. if you would like more information, please visit their website www.scrodeo.org
Each month we choose a local community event to feature, if you would like your event featured, please send a letter or email to eat@bestlittleroadhouse.com
Congratulations Jenny, Ashlee, Sabrina and Taryn
Our 3 month long 10 Barrel ISA contest has come to an end. Jenny was the overall top seller, but Ashlee won the trip to Bend. The grand prize was a hat drawing for the top four winners! Thanks Girls for your great Selling!
Mother’s Day Specials
We will be serving mom prime rib, halibut, salmon, new york steak, coconut shrimp and scallops! It is going to be a beautiful week-end, bring mom to dinner and sit on our patio and enjoy some sunshine! Happy Mother’s Day!
Thank You Statesman Journal Voters!
Thank you to everyone who voted for us in the Best of the Willamette Valley, we really appreciate your support!
Pork Brine
- 1 1/2 cups apple cider vinegar
- 1 cup salt
- 1 cup brown sugar
- 1 tablespoon whole black peppercorns
- 1/4 cup fresh squeezed orange juice
- 2 tablespoons of orange rind
- 1 tablespoon mustard powder
- 1 tray ice cubes
- 2 pounds boneless pork chops
Directions
1. Measure the vinegar into a saucepan and bring to a boil. In a sealable plastic container, combine the salt, brown sugar, peppercorns, orange juice, orange rind and mustard powder.
1. Measure the vinegar into a saucepan and bring to a boil. In a sealable plastic container, combine the salt, brown sugar, peppercorns, orange juice, orange rind and mustard powder.
2. Pour the hot vinegar into the container, and stir to dissolve. Let stand for about 10 minutes to develop the flavors, then add the ice cubes. Cover and shake, or stir until melted. Remove the lid and add pork chops to the brine. Refrigerate for 2 hours.
3. Cook pork chops as desired. Pan fry or grill for about 15 minutes over medium-high heat, turning once. They will be juicy and moist.
Remember you may never re-use the brine once it has touched raw meat.
Charitable Donation for April
Mighty Oaks Children’s Therapy Center
On May 5th, Mighty Oaks Children’s Therapy Center will be hosting their annual Live and Silent Auction.
Mighty Oaks Children’s Therapy Center helps teach children with disabilities life skills such as walking, talking and feeding which lead to greater independence and opportunities for success. This year over 340 children from Oregon’s Linn, Benton, Polk, Marion, Lane and Lincoln counties will receive physical, occupational and/or speech/language therapy service at Mighty Oaks.
Waterfall is ON!
We filled the ponds and turned on the waterfall is on- we think spring is finally HERE!
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