Fresh Connections - The Parfitt Way Blog

Yes, come get your Snowshoe special…$3.50 Honest Pints

Outside the Pub's Window is a Wintery Landscape

Puff up those feathers and stay warm. Our healthy feathered neighbors act a little less plussed than us about today’s snow and wintery weather. You can always tell when it has snowed, though, as the Robins in particular eat all the berries that may be left on any of the holly trees.  Having grown up in snow country, I’m not used to seeing Robins in the snow as they usually migrated south for the majority of the cold winter. Regardless, just a reminder to relax, take it easy, fluff up your insulation and continue on, I suppose. Ma and Pa Mallard duck, on the other hand, seem content to hide their eyes and sleep the day away.

What's all the fuss?

New Wines Taps installed At the Pub

Wine on tap isn’t just a clever novelty scheme — its better for the environment, and keeps wine fresher, making sure the last glass from the keg is as good as the first. Better yet, by ditching bottles, corks, labels and related production costs, wine producers save as much as 25 percent.

“Ultimately, the result is that the consumer is able to get a better glass of wine for less,” states Frank Piccola of Piccola Wines, in Woodenville http://piccolawine.com/ .

Kegged wines are much like beer — the primary difference being that nitrogen replaces a carbon dioxide-and-nitrogen cocktail as the space-filler in the kegs.

Jocelyn Waite, owner of the pub, states “This type of system has been around for a long time, but the wines weren’t very good. Now the focus is on putting high-quality local wines into kegs. The pub is thrilled to be able to be the first in Kitsap to offer kegged wine to our customers.”

You can see the article and pictures here:

http://www.kitsapsun.com/news/2011/dec/25/business-spotlight-bainbridges-iconic-watering/

Both the Pub & Pegasus will be closing early at 5PM on Christmas and New Year’s Eve. They will both also be closed for Christmas & New Year’s Day.

Hoping you and your family have a joyous holiday season.

This just in from our favourite  Bartending Matron:

T’is the time of year… Oh, local beer

To be enjoyed with good cheer!

We work hard all year long to bring our patrons the freshest most local ingredients available. What about local brews? In the past few years local breweries have sprouted up all over the Kitsap Peninsula, from Sound Brewery in Poulsbo to Der Blokken in Manette. Come visit us in the new year as we feature the local-est of local brews. We will be pouring the likes of Hood Canal, Silver City, 7 Seas, Battenkill and more. So come on down, Occupy the Pub and give a local brew a try. We would also love to hear about your favorite local brews.

See you soon!

Angie

The Pub's Mary's Makin Bakon

The pub has launched a new Hair o’th’ Dog Weekend Menu featuring Portland distilled Bakon and Hot Monkey Vodkas. “Like a whole meal in a glass”… says weekend bartender Dana Cuykendall. “Its just in time to nurse those headaches from the previous nights holiday celebrations.”

The Watercolor Group adds final touches to its Show

The group which meets regularly on Bainbridge Island has hung its latest show in the newly “refreshed”  pub. The owners closed the pub from November 6-9 to give the place its 20th anniversary makeover. New recycled fir paneling, wall paper, and ceiling treatment were added along with new restroom floors. The art show from the Wednesday Watercolor group of painters is a popular annual event.

Recently seen at Pegasus Coffee House… mmmm pumpkin spiced latte art.

From: Diane Fish, WSU Kitsap Extension, 360-337-7026, dfish@wsu.edu

Local Farmers learn how to slaughter and process farm-grown poultry in Poultry 201 class.

KINGSTON - Kitsap County farmers will learn how to slaughter and process farm-grown chickens and turkeys in a WSDA Special Poultry Permit facility and market their product to local consumers at the hands-on “Poultry 201” class to be held at Kingston Farm on Saturday, October 22, 2011.

Demand for locally raised chicken and turkeys have farmers eager for how-to information on raising and processing birds for local sale. Pastured broilers and heritage turkeys represent a rapidly growing niche market with opportunities for local farmers to capitalize on the locavore movement. However, farm processing needs to be done in a safe and approved manner to ensure a high quality product for local consumers.

“Raising and selling pastured poultry represent an ideal start-up enterprise for small and beginning farmers or an additional income stream for existing farmers.” according to Arno Bergstrom, Director of WSU Kitsap Extension. “The demand for locally grown, pastured poultry is growing. This class represents an ideal chance for farmers to see how to process poultry and set up a Washington State Department of Agriculture inspected facility on their farm!”

The WSU Kitsap Extension Small Farms Team, in conjunction with the Kitsap Poultry Growers Cooperative, offers Poultry 201 to bring farmers accurate information on how to butcher and process pastured poultry and set up a Washington State Department of Agriculture Special Poultry Permit facility to compliance with state regulations for on-farm slaughter and processing. Marketing of locally grown poultry will also be discussed.

Poultry 201 will take place from 9:00 AM to Noon on October 23, 2010 at Kingston Farm, 37691 Lindvog Rd. NE, Kingston, WA. The class is $35 per person or $60 per household and pre-registration is suggested. Registration is available online at http://county.wsu.edu/kitsap/ or at the workshop. For information about Poultry 201 and to register please contact Diane Fish of the WSU Kitsap Extension Small Farms Team at 360.337.7026 or dfish@wsu.edu.

About WSU Kitsap Extension Small Farms Team:

The Small Farms Team provides farmers with research-based information and assistance on sustainable farming, animal husbandry, farm business planning and marketing. Learn more at: http://kitsap.wsu.edu/ag/index.htm