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Bart Hance: Head Distiller, Cornelius Pass Roadhouse Distillery
When Bart Hance started working at McMenamins, it was not unusual to call up your boss to say you wouldn’t be coming in that day because the Grateful Dead was in Eugene (chances are, your boss was going too). 32 years later, it’s less likely to call in “Dead,” but a convivial air of friendship…
Read MoreExquisite Meals & Decadent Desserts
Winter at the Black Rabbit Bar & Restaurant at Edgefield is everything you dream of – cozy, warm, full of creative cocktails, delicious comfort food and extravagant-yet-homey desserts. We sat down with Executive Chef Jaime Shultz and Executive Pastry Chef Chuck Dugo to taste and talk. Black Rabbit Executive Chef Jaime Shultz After a stint…
Read MoreSeeing the World at 15 Miles per Hour
Stephanie and Merrick McGinnis have ridden their bikes from Key West to Nova Scotia, Boston to Seattle and up and down the West Coast. Now these two-time Cosmic Tripsters are taking McMenamins by bike on a quest to fill their third Passports in a ride that may not be their longest (Boston-Seattle gets that honor…
Read MoreMeet Employee #2: Thursday Jane
Either you’re on the bus or off the bus In 1983 Mike McMenamin had just opened the Barley Mill Pub on Portland’s Hawthorne Boulevard when a recent California transplant, Thursday Jane, applied for a job waiting tables. She danced into the pub in her high tops, ready for her interview, but the manager was out,…
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