Every Friday from 10 a.m. to 2 p.m. market goers will find vendors like Kombucha Mama, Mothers and Good Earth Farms selling fresh, primarily local products.
Paradise Produce, which usually sells out of a farm stand near the corner of Century Drive and Commerce Avenue, will provide fresh fruit and berries through the Good Earth Farms booth, as well. Alberti wines have also signed on.
Look for more growers and vendors to join in as the season continues.
To map the location use 57235 River Rd., Sunriver. (EFM)
Sunriver Brewing Company opens Sunriver Brewhouse
The new Sunriver Brewhouse opened last week and from the background noise on the phone, it's a hopping place. We haven’t had a chance to get there in person, yet, but you should. The food is not your average pub grub and everyone loves to critique a
new brewery. It’s practically a sport
in these parts!
The brewpub is located in The Village area in Sunriver and is a pretty big place. They’ve only completed phase one of the restaurant’s build out, said Ryan Duley, manager of the facility, but they can already seat 150 between the two outdoor seating areas and the big open industrial feeling room inside the building.
By fall, they’ll start brewing small batches in the brewhouse, and by spring they expect to have their own production facility, but for now owner Brian Cameron and a small team are brewing Sunriver Brewing Company beers on Phat Matt’s equipment in Redmond, said Duley. Though there is no brewmaster, yet, Duley said this was a priority for the pub.
Once they really get going, Duley said the brewery plans to sell beer on draft at other bars and restaurants around Central Oregon.
For now, they’ve got four of their own beers on tap: a light Irish-style stout, an English-style IPA, a traditional amber and a pale.
The remaining taps are currently occupied by Boneyard Beer, Deschutes Brewing, 10 Barrel Brewing Company, Phat Matt’s and Silver Moon Brewing, said Duley.
“We are committed to keeping it local,” said Duley.
When it comes to the menu, they are committed to quality products, too, he said.
“We’re really big on using as much natural, organic product as possible,” he said.
The menu does feature bar food favorites like burgers, street tacos, and fish and chips, but “then we went a little bit out of bounds of that,” said Duley.
For instance, they smoke their own steelhead in house and use it in all kinds of dishes, but particularly in the River Reuben, which features the smoked fish, a smoked tomato cream cheese, swiss cheese and a beer braised cabbage ($12).
Other things that sounded amazing include Portobello French fries served with horseradish dip, a smoked steelhead platter with pickled vegetables, and the Northwest Dungeness crab cakes. They also offer a kids menu. (EFM)