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Salem Professional Firefighters Pipes & Drum To Visit Bentley’s Grill During Annual St. Patty’s Day Pub Crawl

Monday, March 7th, 2016
Salem Professional Firefighters Pipes & Drums

Photo via Salem Professional Firefighters Pipes & Drums on Facebook

Erin go Bragh! Our annual St. Patty’s Day celebration is back on Thursday March 17, 2016 and will include an Irish-inspired menu with dishes like Shrimp Galway, Guinness Wings, Suipear Beili (Traditional Corned Beef and Cabbage), Irish Stew and much more.
Add a shot of Irish whisky and a Guinness Stout, and you’ve got the perfect St. Patty’s Day dinner!

Click here to download our 2016 St. Patty’s Day Dinner Menu.

In addition to delicous food and drink, the Salem Professional Firefighters Pipes & Drums will again make an appearance at Bentley’s Grill at 4 p.m. and 8 p.m. as part of their annual Pub Crawl in and around downtown Salem, OR. Decked in full kilt regalia, this Great Highland bagpipe and Highland pipe-band style drumming band never disappoints.

The annual Salem Professional Firefighters Pipes & Drum St. Patty’s Day Pub Crawl has been a favorite local tradition since the organization launched in 2008. The purpose of the organization is to support the Salem Professional Firefighters by performing at parades, memorials, fire department functions, and other civic and community events as requested.

All of the musicians are Salem firefighters, but it is not an official function of the fire department. And none of them knew how to hold a bagpipe, let alone play one, when they joined the corps.“Our main mission, though, is to honor firefighters and public-service officers through their promotions, graduations from the firefighting academy, retirements and memorials,” says Station No. 4 Battalion Chief Cord Von Derahe in this Statesman Journal article.

Salem Professional Firefighters Pipes & Drums

Photo via Salem Professional Firefighters Pipes & Drums on Facebook

Salem Professional Firefighters Pipes & Drums are always a treat!

 

On their way into Bentley’s Grill! Image Credit: The Salem Professional Firefighters Pipes & Drums

See them here on St. Patrick’s Day March 17, 2016 (see schedule below).

Pub Crawl

Learn more about the organization and how you can support them at www.salemprofessionalfirefighterspipesanddrums.com.

Bentley’s Grill is THE place to be for Saint Patrick’s Day on Thursday March 17, 2016! Come out, join the party and bring all your friends with you. Good food, great specials and the best wine selections available in downtown Salem. RSVP TODAY: 503-779-1660.

Bentley’s Grill Named 2016 Oregon Wine A-List Restaurant!

Wednesday, March 2nd, 2016

Wine Specials at Bentley's Grill

The 2016 Oregon Wine A-List Award winners have been announced, and we’re proud to report that Bentley’s Grill is among them!

Sponsored by the Oregon Wine Press and Oregon Wine Board (OWB), Oregon Wine A-List Award winners were selected by a panel of wine and culinary experts and announced earlier this year.

“The Oregon Wine A-List program continues to grow in scope and visibility every year,” said Ellen Brittan, chairwoman of OWB. “The on-premise channel is vital to the continued growth of our industry and we are thrilled to recognize the restaurants and wine professionals who wholeheartedly support and recommend Oregon wine to their guests.”

Oregon Wine A-List Awards at a Glance

Formerly known as the Superior Cellar Awards, The Oregon Wine A-List Awards honor restaurants —both in-state and outside of Oregon—that promote and feature the wines of Oregon on their wine lists and demonstrate a deep appreciation of the diverse regions, varietals and producers of Oregon. All nominated restaurants were carefully reviewed by a select committee of Oregon wine industry professionals.

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We are so honored to be recognized with this prestigious award. We are committed to offering our patrons a distinctive selection of wines from Oregon on our by-the-bottle and/or by-the-glass wine lists along with our Wine Tastings featuring a local winery every 2nd and 4th Wednesday of the month.

 

About Oregon Wine Press
Oregon Wine Press is a monthly consumer publication dedicated to Oregon wine, Pinot noir, food, vineyards, winemakers, and insider-industry happenings. Established in 1984, OWP was acquired and re-imagined in 2006 by the News-Register Publishing Co., which is located in the heart of Oregon wine country, McMinnville, Oregon. Visit www.oregonwinepress.com

About the Oregon Wine Board
The Oregon Wine Board is a semi-independent Oregon state agency managing marketing, research, and education initiatives that support and advance the Oregon wine and wine grape industry. The Board works on behalf of all Oregon wineries and independent growers throughout the state’s diverse winegrowing regions. Visit www.oregonwine.com

Oregon Wine Tastings Every 2nd and 4th Wednesday at Bentley’s Grill!

Monday, February 29th, 2016

Bentley's Grill Win

Are you a fan of Oregon wine? If so, you will be happy to know that our Wednesday Wine Tastings will continue this spring and summer! Come to Bentley’s Grill every second and fourth Wednesday of the month and taste new wines from our featured local winery from 5 p.m.-6 p.m.

Willamette Valley wines have developed a reputation of being among the finest in the world, and many of it’s acclaimed wineries are right here in our own backyard!

This is a wonderful opportunity for our guests to enjoy wine from some of the best winemakers in our region. Special food pairings and happy hour options will also be available for purchase during the tasting.

Photo @ Left Coast Cellars

Our featured wineries for our *Spring Wednesday Wine Tasting series will be as followed. Mark your calendars!

March 9th Willamette Valley Vineyards
March 23rd Firesteed Winery
April 13th Pudding River Wine Cellars
April 27th Johan Vineyard
May 11th Bethel Heights Vineyard
May 25th Left Coast Cellars
June 8th La Chouette Vineyard
June 22nd Chateau Bianca Winery
July 13th Illahe Vineyards
July 27th Namaste Vineyards
Aug 10th Cubanisimo Vineyards
Aug 24th Eola Hills Wine Cellars

*This schedule is subject to change at any time without notice, please contact us at (503) 779-1660 for information.

What Do We Mean When We Talk About Sustainability?

Friday, February 26th, 2016
Don't worry, we've got your back.

Don’t worry, we’ve got your back.

 

Sustainability has been a guiding principal of Bentley’s Grill from the very first moment we opened our doors in 2005. It defines who we are and has shaped our business practices for over a decade. But when we talk about sustainability what do we really mean?

Buying Local Healthy Ingredients

We know that buying the best and freshest local produce doesn’t just mean our food tastes better, it means our food is healthier too. When possible, we source our ingredients from local vendors and growers.  It’s not uncommon to find our chefs spending their Wednesdays finding the freshest, healthiest ingredients at Salem’s Wednesday Market. By buying local, Bentley’s Grill supports the local economy and long-term sustainability.

Replacing Garbage Cans with Recycling and Composting Cans

Instead of one-dump-fits-all garbage cans we use recycling and composting cans to separate our trash, ensuring that every bit of waste is placed into its proper receptacle. It’s only when trash is separated accordingly does it becomes clear how much extra waste is created every single day.

Committing To Recycling

When we say we are committed to recycling, we absolutely mean it. We recycle our plastic wrap/bags, paper, newspapers, cardboard, Styrofoam, tin, metal, light bulbs, batteries, ink cartridges, milk lids, plastic ware, straws, stir sticks, key cards, and even old CD’s. We recycle everything but the kitchen sink because frankly we need it.

Creating a Waste-free House Front

We strive to keep the front of the house as close to waste-free as possible. To this endeavor all tickets, straws, bottles, napkins, corks, and other waste are either recycled or composted. 

Training our Team to Ensure Sustainable Practices

All the previously mentioned practices are encouraged and maintained through our enthusiastic and committed team. By educating our employees in recycling procedures (what can and can’t be recycled) and our waste-free front policy we have cemented our philosophy of great meals through sustainable practices. 

Being Recognized and Certified for Sustainability

These policies are what lead us to become the first EarthWise certified restaurant in Salem, an honor we don’t take lightly. We’ve completed Travel Oregon’s Sustainable Business Challenge, and in 2011 were named “Large Sustainable Business Of The Year” by Mid-Valley Green Awards!

These recognitions are a testament to the hard work of our team, but in the end of the day are not the reason we maintain these practices. We do it because we believe that sustainable practices are better for our customer, our team, and our planet.

 

That’s what we mean when we talk about sustainability.

 

 

Three Food and Wine Pairings to Try Right Now

Monday, February 22nd, 2016

There is no question that food and wine belong together. When the perfect match is made, they simply bring out the best in one another.

Bentley’s wine steward, Mark Jacklich, is always happy to offer his insight and experience when you are selecting the perfect wine to accompany your dining selection from our menu ‐ or to sip while relaxing in our wine lounge. Let Mark help you choose from our robust wine selection that caters to every taste and every occasion.

Korean Chicken Lettuce Wraps & Brooks Riesling

Korean Lettuce Wraps

Our popular Korean Chicken Lettuce Wraps have a spice component that pairs nicely with a Riesling. This appetizer features chicken marinated in garlic and chili then crispy fried and tossed in a savory Korean BBQ sauce. The dish is then topped with house made spicy cucumber Kimchi and sesame seeds. Kimchi is a traditional fermented Korean side dish made of vegetables with a variety of seasonings. It is often described as spicy and sour.

The wine paring Mark suggests with this dish is a dry Brooks Riesling.

Brookes Riesling

With flavors of Bartlet pear, honey and lemon, this wine is medium bodied with great acidity and a dry finish that makes it a perfect counter part to the complex flavors of the Korean Chicken Lettuce Wrap.

Carlton Cellars Sauvignon Blanc with Oregon Rockfish

Oregon Rockfish

The moist, flavorful Rockfish fillet topped with parmesan-herbed bread crumbs pairs nicely with a light, crisp sauvignon blanc.  We recommend a glass of Carlton Cellars Sauvignon Blanc.  With subtle notes of fruit and citrus, this dry wine is a great way to enjoy this popular local dish served with lemon beurre blanc, risotto and seasonal vegetables.

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Witness Tree “Chainsaw” Pinot Noir & Harissa Steak Salad

Harissa-Steak-Salad.
The medium bodied Witness Tree “Chainsaw” Pinot Noir offers lovely fruit flavors as it evokes the aromas of fresh berries and dried herbs. This wine is an ideal pairing with a our ever popular, “Harissa Steak Salad”, a dish comprised of grilled romaine hearts topped with Harissa (a spicy chile sauce from North Africa) marinated steak, capers, roasted red peppers, feta cheese, toasted almonds & red wine vinaigrette.

chainsaw-label