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Bentley’s Grill Lounge Bar Valentines Day Cocktails!

January 31st, 2012

Cupid’s Kiss Martini

There is a reason why the Bentley’s Grill Lounge Bar has been selected Most Creative Cocktails in Willamette Valley for two years in a row in the Statesman Journal  Best of the Mid-Valley Poll!

Bar Manager and senior mixologist Soraida Cross and her staff are always creating seasonal and delicious cocktails for our guests to enjoy during our daily happy hour or before a meal.   With Valentines Day around the corner, we thought it would be fun to spread the love and teach you how to make 2 Bentley’s Grill exclusive cocktails: Cupid’s Kiss Martini and Ciroc My Heart.

You can make these at home to impress your sweetheart or a gathering of friends. Enjoy!

Cupid’s Kiss Martini

1 oz Ciroc Red Berry Vodka
½ oz Parrot Bay Rum
2 oz cranberry juice
2 oz pineapple juice

Ciroc My Heart

Ciroc My Heart

1 ½ oz Ciroc Peach Vodka
Topped off with Moet Brut Imperial Champagne (Or champagne of your choice)

Drop by our lounge bar for daily happy hour specials after 4pm.  Each week we host Lounge Lizard Monday, Tuesdays Tinis and Wednesday Ladies Night. Like us on Facebook to see our weekly drink and appetizer specials.

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Posted in Holiday Event

Wine Notes with Mark: Same Grape, Different Name

January 26th, 2012

Bentley’s Grill Wine Steward Mark Jacklich is continuing his studies with the Court of Master Sommeliers through 2012.  In addition, he plans to spend a lot of time working with Jim Bernau’s team at Willamette Valley Vineyards and learn more about the process from grapes to wine full circle. Mark is eager to share his knowledge with you in an educational series we call: Wine Notes with Mark. Enjoy!

When ordering a glass of wine, some can be confused by the similar names that varietals can have. While similar in name, I can assure you that there can be some distinguishable traits between these wines.

Let’s begin with Pinot Gris and Pinot Grigio. They are both the identical in the fact that they are made from the same grape, Pinot Gris being French and Pinot Grigio being Italian. However, they can be completely different in the range of styles that can be made.

The Italian style Pinot Grigio wines are typically lighter-bodied, crisp, fresh, with vibrant stone fruit and floral aromas and a touch of spice. In contrast, French Pinot Gris wines are more full-bodied, richer, spicier, and more viscous in texture. Today, both styles are made in wine regions around the world. My picks for Oregon Pinot Gris are King Estate and Firesteed.

The Syrah wine grape, called Shiraz in Australia, is native to the Rhone Valley, in southeastern France and still thrives today. Syrah and Shiraz wines are created from exactly the same grape variety but, as is true of any wine, the taste is very much dependent on the various land and winemaking types it’s produced under.

Even in the Rhone Valley itself, there is an enormous difference separating the way Syrah is utilized in the northern and southern wine-producing regions. In Australia where it has regained its position as the most planted red grape, it is responsible for large scale production of everyday, smooth, spicy, blackberry flavored reds. It is also blended very successfully with cabernet sauvignon at all quality levels and is made into a delicious, full bodied, ripe, spicy red wine.

If you have more questions or want to learn more, ask for me next time you come to Bentley’s Grill and I would be happy to help you find the perfect wine to accompany your dish.  Till then, Cheers! -Mark

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Posted in Wine Notes With Mark

Bentley’s Grill Spotlight- Meet Altaman and Mia Adolphues!

January 13th, 2012

At Bentley’s Grill, our staff is trained to provide our guests with personalized service and attention to detail. It is this commitment to our customers that bring many of you back time and time again, and we always enjoy seeing you! So how well do you know us? In an effort to help you know us better, we spotlight an outstanding member of our team each month!

Meet Bentley’s Grill couple, Altaman and Mia Adolphues. Altaman is a member of Chef Derek Ridgway’s culinary staff and his wife, Mia is our lead cocktail server. Be sure to say hello to them next time you stop by!

Here is the conversation I had with Altaman this week:

How long have you and Mia been with Bentley’s Grill?
Mia and I have been with this restaurant since we opened in August 2005! Mia started as busser, then worked her way to cocktail server and she has recently been promoted to lead cocktail server. I was initially hired as a cook and have remained back in the kitchen.

Tell me more about you and Mia.
We have been married for five years. Mia was born in Eureka, CA and moved to Portland, Oregon when she was a kid. She eventually relocated to Salem. I am originally from Portland and moved to Salem to be with Mia after we met in 1998. When we heard that Bentley’s Grill was opening back in 2005, we both applied and were hired! We married one year later, and now have 2 boys. One is 4 years old and the other is 4 months.

What is the best part about working with your spouse?
Well, she works at night and I work during the day…so we don’t work together as often as you would think. But it nice to each other when we cross paths.

What do you do with your time off?
We both go to school full time at Chemeketa Community college. I am working on earning the credits to transfer to the University of Oregon where I will study Business Administration. Mia is working towards her associates degree.

What is your favorite dish at Bentley’s Grill?
Crab Cakes! Mia’s favorite dish is the Chicken Satay

What do you love most about working at Bentley’s Grill?
The management and the people here. I love working with Bill Sheldon (General Manager), Chef Ridgway, and the rest of the staff. We love Greg McManus (V.P. Operations at Vip’s Industries, Inc) and all of the Salem Block folks. Mia and I love our jobs.

What is something you have learned from working with Chef Ridgway?
Chef Ridgway taught me how to work smarter not harder….

Posted in Employee Spotlight

Big Wedding Announcement from The Salem Conference Center!

December 28th, 2011

The holidays are here which are traditionally about family, friends, celebrating, food, gifts….and getting engaged! Statistics have shown that December is by far the most popular month for marriage proposals. If you were among the thousands of couples to get engaged over the holidays, let us say congratulations!

We also know that weddings can cost as much as a new car (and then some) so we are giving brides-to-be a break and making our wedding packages more affordable if you book your big day any time between May-August 2012.

When you book a Salem Conference Wedding Package for May-August 2012, you get a 20% discount when you use the code WED2012. Make sure you take advantage of this offer before Valentines Day! This discount code will expire on February 13.

The Salem Conference Center Wedding Package includes

  • Ballroom Rental
  • Setup & Clean Up
  • Tables & Chairs
  • Table Linens & Glass Centerpieces
  • China, Silver & Glassware
  • Buffet Lines (if requested)
  • Dance Floor
  • Cake Cutting & Service
  • Wireless Microphone
  • Staging & Head Table (if requested)
  • Guest Book & Gift Tables
  • Portable Banquet Bars
  • Dedicated Banquet Staff to Service Event
  • Complimentary Champagne Toast for Bride & Groom
  • Experienced Special Events Coordinator

If a 20% savings isn’t enough, enter our drawing to win: A Salem Conference Center wedding package for 1/2 the price (this is a savings of over $1500). This prize includes:

  • 1/2 off a Salem Conference Center Wedding Package (includes what is listed above)
  • Complimentary Night in a Jacuzzi Suite at The Grand Hotel in Salem
  • Gift of Champagne & Chocolate Strawberries in Suite upon Arrival
  • Dinner for two at Bentley’s Grill

Enter to win the Salem Conference Center Wedding Package for Half the Price contest before February 13. The winner will be announced on Valentines Day. Winner is subject to all terms and contest rules.

Posted in Events

Mulled Wine is the Perfect Way to Enjoy the Holidays

December 21st, 2011

By Mark Jacklich
Bentley’s Grill Wine Steward

The holidays are here and with them comes shopping, feasting, and making memories with friends and family. This season I invite you to sit back, relax, and enjoy a nice hot cup of mulled wine.

The word “mulled” literally means a heated drink with added spices and sweetener to it. It dates back to the 14th century as it was a drink that was made when wine was about to go bad in order to preserve the wine.

This drink is great because it is one of those things you always get right, everyone has their own style. Go ahead, pick a country. Bulgaria? They make it with red wine, honey and peppercorns, sometimes adding citrus fruits. They call it greyano vino, meaning ‘heated wine’. In France, vin chaud (‘warm wine) is made with cheap red wine, cinnamon, sugar, and lemon, leaving this version less sweet. Romania sometimes uses white wine for it’s vin fiert (boiled wine), adding sugar and cinnamon.

In Nordic countries, mulled wine is referred to as ‘Glogg’, and the main ingredients are usually red wine, sugar, and spices such as cinnamon, cardamom, ginger, and cloves, as well as stronger spirits like vodka, akvavit, or brandy. In Norway, Sweden, Finland and Estonia, glogg spice extract and ready-mixed spices can be purchased in grocery stores. When made, it should be heated for at least an hour in order for all of the flavors to infuse, preferably longer. A good idea would be to make it in a crock pot to let all the flavors meld together for the whole day. I won’t tell if you sneak a cup before it’s ready!

While some places use cheap red wine for this holiday favorite, I prefer something a little more desirable to the palate, while still not breaking the bank. I suggest Trinity Vineyards Syrah or Eola Hills Cabernet Sauvignon. I hope you all enjoy your holiday season and I leave you with this mulled wine recipe. Feel free to make it your own and have fun experimenting!

Mark’s Mulled Wine

6 whole allspice berries
1 tablespoon whole black peppercorns
2 whole star anise
3 cinnamon sticks
1 (1-inch) piece fresh ginger, sliced
3 large strips orange zest
3 large strips lemon zest
2 (750-ml) bottles red wine
3/4 cup honey

Add ingredients to slow cooker or large pot and heat thoroughly. Serve warm in mugs.

Posted in Wine Notes With Mark, Wine and Food

Featured Bentley’s Grill Holiday Cocktail Recipe: Santa’s S’more

December 13th, 2011

The Bentley’s Grill Lounge Bar is known for their creative and seasonal cocktail creations.  As a matter of fact, we have been voted Most Creative Cocktails in Willamette Valley for two years in a row!

Bar Manager (and social media guru) Soraida Cross was recently asked by The Statesman Journal to share the recipe to one of her signature seasonal concoctions that can easily be made at home.

This recipe is perfect for holiday gatherings and will spread some holiday cheer!  Happy Holidays and enjoy the recipe!

Bentley’s Grill Santa’s S’more

1 oz Smirnoff Fluffed Marshmallow Vodka
½ oz Godiva Chocolate Liqueur
½ oz Frangelico Hazelnut Liqueur
6 oz Hot Chocolate
Rim glass with graham cracker crust, Marshmallow sprinkles optional.

Drop by our lounge bar for daily happy hour specials after 4pm.  Each week we host Lounge Lizard Monday, Tuesdays Tinis and Wednesday Ladies Night.  Like us on Facebook to see our weekly drink and appetizer specials.

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Posted in Events, Holiday Event, Wine and Food

Meet Bentley’s Grill Bartender, Carson O’Brian!

December 8th, 2011

We believe the Bentley’s Grill staff is the best in Downtown Salem, and we are always proud to spotlight an outstanding members of team!   This month, we introduce you to Bentley’s Grill bartender extraordinaire, Carson Webster O’Brian.  If you have ever come by our lounge bar for a drink, chances are Carson made it for you!

Here is what he had to say when I asked him a few questions:

What brought you to Bentley’s Grill and how many years have you been with us? Just over 3 years ago our Sous Chef, Chad Grodio, told me about an opening and I have since worked my way up to bartender- which I have been for the past 6 months. Haven’t looked back!

Tell us a little bit about your back story. I’m originally from Salem and I am currently a student at Western Oregon University. My wife and I are still newlyweds (got married last summer)!

What is your favorite drink to make? Vodka & Sour

What do you like the most about your job? I really enjoy talking to our customers and getting to know them. There are a lot of really interesting people who have come through!

What do you like to do when you are not behind the bar? You can find me relaxing at home or working out at the gym.

What is your favorite Bentley’s Grill dish? I would have to say the The Italian Pizza- especially when it comes right out of the oven.

Tell us something we don’t know about you. I can run ½ mile in 1 min 52.3 seconds

What is the last movie you went to see in a movie theatre? Would you give it a thumbs up or a thumbs down? “How to Train a Dragon” and I give it a Thumbs Up! Hey there were dragons in it- whats not to love?

Now that you know a little more about him, come on by for one of our daily Happy Hour events and say hello!  Carson will be glad to see you.

Posted in Employee Spotlight

What’s Happening on The Block?

November 30th, 2011

As we head into the 2011 holiday season, this is the perfect time to reflect on the exceptional and generous community that we are proud to be a part of.  This month, The Salem Block team interacted with hundreds of people from all over our state dedicated to spirit of service. We were honored to serve these outstanding organizations that are dedicated to building our community.

Here are just a few highlights of the events at “The Salem Block” this month:

  • 2011 Civic Engagement Conference: It was exciting to see so many Oregonians come to The Salem Conference Center earlier this month eager to learn more about volunteerism and civic engagement.  This event was presented by Oregon Volunteers!
  • 2011 Habitat for Humanity annual HopeBuilder Breakfast: Hundreds of people in our community came out to learn more about Habitat for Humanity when they hosted their annual HopeBuilder Breakfast here at The Salem Conference Center on November 8, 2011. All money raised during the event will help build more homes for families in need in our community.
  • 2011 Civil War Dinner & Auction: On Thursday November 17, Ducks and Beavers Fans came out in full force when The Boys and Girls Club of Marion County hosted their annual fundraiser, 2011 Civil War Dinner & Auction at the Salem Conference Center. The Salem Block  was proud to be supporting sponsors of this event which raised funds to support local clubs, athletics, and outreach programs!
  • Healthy Living & Gluten Free Expo: We were happy to welcome the particpants in the first annual Healthy Living & Gluten Free Expo on November 26, 2011. The expo featured a vendor fair and educational workshops taught by experts (including US Olympianon Amy Begley) to provide info on gluten free lifestyle.

Holiday Package Specials! The Grand Hotel in Salem is offering special rates on out of town guests here for the holidays (or anyone looking to get away) Reserve The Grand Hotel in Salem Holiday Package anytime between December 18th through December 30, 2011 and receive a rate of $119 plus tax per night in a King or Double Queen Deluxe. Stay 2 or more nights and pay only $109.50 plus tax per night. This includes the always complimentary Hot Breakfast Buffet, Free WiFi, Free Covered Parking, Indoor pool and Jacuzzi, Fitness center, exceptional service all in our convenient downtown location.  Visit grandhotelsalem.com to make your reservations or call 877-540-7800.

Posted in Events, Monthly Events, News

Best Wines to Go With Your Thanksgiving Meal

November 17th, 2011

Bentley’s Grill Wine Steward Mark Jacklich has begun his work on the Master Sommelier program this year. He plans to continue his studies with the Court of Master Sommeliers through 2012 and to spend a lot of time working with Jim Bernau’s team at Willamette Valley Vineyards to receive some training on the process from grapes to wine full circle. Mark is eager to share his knowledge with you in a new series of posts: Wine Notes with Mark. Enjoy!

When paring wines for a grand meal such as Thanksgiving dinner there are a few things to take into account. While there is no perfect answer on what wine to choose there are a few guidelines to stick by that can keep your paring smooth with less friction.

More recently Sparkling wine has been a go-to for Thanksgiving . The crisp taste and palate refreshing bubbles keep you in the game without smothering the foods we know and love. If you are able to get your hands on some Sparkling Rose it might just make your dinner one to remember.

If bubbles are not your thing the ever versatile food friendly Oregon Pinot Noir might be right up your alley. With its typical light to mid-bodied mouth feel, fruit forward flavors, and soft tannins, this wine will compliment everything on the table. well maybe not your Aunties green bean casserole.

For those who like a bigger wine a good Syrah or a Zinfindel is a good choice.  The full bodied flavors and spice will compliment your stuffing, gravy and turkey (especially smoked).

For the white wine lovers a Riesling or Sauviginon Blanc will do nicely. With a Riesling you can go dry or super sweet and still find success with the array of foods with their sweet and salty flavors. Sauvignon Blanc also pairs well with its crisp acidity and minerality.

If you saved room for dessert a nice Port or a late harvest Riesling will hit the spot. These two wines pair amazing with pumpkin and most other kinds of pies. The sweetness and rich flavors can bring your dessert experience to new heights.

No matter which wines you choose, I hope you all enjoy a wonderfully happy Thanksgiving!

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Posted in Events, Wine Notes With Mark, Wine and Food

Bentley’s Grill Will Be Closed on Thanksgiving

November 15th, 2011

The staff at Bentley’s Grill wants to wish everyone a very happy Thanksgiving! We are so thankful for YOU, our loyal customers for helping us be one of downtown Salem Oregon’s premiere restaurants and lounge bar!

Without you, there would be no Lounge Lizard Mondays, or Ladies Night, or Soup of the Moment or A Bottle Among Friends- Bentley’s Grill simply would not be. We are also thankful for our outstanding staff, led by Chef Derek Ridgeway and General Manager Bill Sheldon.

We want our staff to be able to spend the day with their family and loved ones, so Bentley’s Grill will not be open on Thanksgiving Day- November 24, 2011, but we will reopen on Friday November 25. We hope your Thanksgiving is filled with lots of friends, family and of course-delicious food!

Thanksgiving

For each new morning with its light,
For rest and shelter of the night,
For health and food,
For love and friends,
For everything Thy goodness sends.

–Ralph Waldo Emerson (1803-1882)

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Posted in News

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