House-made mayo might not seem overly special for a brewpub, since they often pride themselves on specialty DIY menu items (beyond, of course, the beer). But Standing Stone, founded by Alex Amarotico in 1997 in the southern Oregon town of Ashland (best known for its Shakespeare Festival), is the only one that uses its own eggs. Those eggs come courtesy of the brewing company’s 6,000 chickens on its 250-acre farm a mile up the road from the pub. The farm, appropriately named One Mile Farm, hatched in 2011.
It doesn’t end with chickens. They have cattle, sheep, even their own honeybees. Standing Stone’s organic spent brewing grains and other by-products go to the farm for feed and composting. The brewpub routinely occupies one of the top three spots on Oregon Business magazine’s 100 Best Green Businesses.
Standing Stone is the first restaurant in the nation to have licensed chicken processing on site. From the chicken noodle soup to the grilled chicken breast atop the Cobb salad, every clucker was raised one mile from the 10-barrel brewpub. Every egg in the breakfast burrito (which customers absolutely order until closing time at midnight) could practically roll right in.
“This whole process gives us a deeper respect for the food that goes onto our plates,” Amarotico says. “Even though it’s challenging to raise an animal and then watch it become our food, we feel it’s important to have a closer relationship with the food we place on the table.”