New Artist: Bill Van Horn


We welcome our newest featured artist Bill Van Horn to Rock Creek Corner. A reception will be held on Sunday, September 22 from 3:00 - 5:00pm for the opportunity to meet the artist, enjoy some light hors d'oeuvres and view his work in person. Some information about the artist:

I am a retired attorney and have painted in watercolor since I was a young man.  My wife, Lynn and I, moved to Oregon 6 years ago to enjoy a "fourth quarter adventure" in this beautiful state. 

Since coming to Oregon my paintings center around themes such as the interesting signs in downtown Portland as well as scenes from the Oregon countryside. My watercolors are a bit different in that they tend to be controlled and precise. I enjoy strong colors and geometric shapes and make liberal use of them in my work.

I’m honored to have my work on display at Rock Creek Corner where you can find us having breakfast almost every Sunday morning! 

Lemon Vinaigrette Recipe


This simple lemon vinaigrette works with nearly any combination of ingredients in a salad, so it’s perfect for this time of year when you have so many seasonal vegetables available to choose from. Throw in a little protein like grilled and chilled chicken, your favorite toasted nuts or breadcrumbs for a little crunch, maybe even some grated cheese and voilà — it’s a meal! Here’s Chef Jamie’s recipe for this versatile vinaigrette.

1/2 cup champagne vinegar
1 1/2 cups olive oil
1 TBL dijon or whole grain mustard
1/2 minced shallot
1 lemons — zest and juice
1 TBL sugar or honey
1 1/2 TBL finely chopped fresh oregano or preferred fresh herb
Salt and pepper to taste

Directions: add shallot, vinegar, mustard, honey, and lemon juice and zest into mixing bowl and allow shallots to macerate for at least 15min. Add herbs and with a whisk or stick blender, add the oil slowly to allow emulsification of the vinegar and oil. Season with salt and pepper to taste.

Football Football Football


Great news for football fans! We have the Sunday ticket and as many beers on tap as there are games each week. Crazy coincidence or something eerie akin to crop circles and pyramids? You be the judge.

We are kicking off Monday Night Football season with some tasty specials specifically created for game time. Join us in the bar during and take advantage of our ever changing MNF deals while cheering on your fantasy football favorites. Think Cubano Sliders or Dirty Fries — hearty specials that taste great with one of our amazing local beer options.

Fresh Hops Season!

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If you’re not yet familiar with the much anticipated fresh hops season that has already begun, here’s the scoop. We are fortunate to be in an area where hops are grown (nearly 75% of all US hops are grown in the Pacific NW!) and amazing craft breweries abound, so many fresh hop beers are available to us specifically because of where we live. Another feather in our cap!

What is different about fresh hop beers? August and September are the harvest season for hops. Instead of kiln drying the hops to use later which is how the majority are processed and what is used for most beers, these whole hops are rushed to the brewery within 24 hours of harvest and added to the brewing process during this short window of ultimate freshness. Because fresh hops’ flavors are less concentrated, significantly more are needed — four to six times what is used in the dry hop method. Dried hops are what lend more of a bitter flavor that is associated with IPAs and other hop heavy beers, while fresh hop beers are grassier, greener and more plant forward in taste.

We have already had a few fresh hop tap handles rotate through and more are on the way. It’s a short season so don’t miss your opportunity to get ‘em while they’re fresh! You can keep up on the latest and greatest offerings at RCC through untapped, Instagram and Facebook!

pFriem Tasting Night September 19


On Thursday, September 19 from 6:00 - 8pm pFriem brewing will be on site to sample some of their stellar suds and hand out swag (limited supplies). It’s a great way to get to know this Hood River darling up close and personal. pFiem Brewing is our Pints With Purpose partner, where we donate a dollar from each pFriem pint purchased all month long to a local nonprofit. This month the Beaverton Arts Foundation is the recipient of our fundraising efforts, so come in anytime to enjoy one of our rapidly rotating pFriem handles and join us for our tasting event on the 19th! Cheers!

September's Pints With Purpose Fundraiser

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We have partnered with pFriem brewing during September to benefit the Beaverton Arts Foundation. So for every pFiem beer purchased we donate a dollar to the Patricia Reser Center for the Arts.

We have a lot of good reasons for you to get in to enjoy a Pint with Purpose throughout the month: free merchandise Fridays where pFriem swag is handed out with each pint purchased (limited supplies); a tasting event on Thursday September 19 when a pFriem rep will be on hand to pour samples and hand out more great pFriem gear, and each pint purchased all month long earns you another entry into the end of month grand prize drawing. As if you need any more reason to raise a pFriem pint. Great beer and a great cause!

Garden Goodies


You’re seeing beets, collard greens, kale, green beans, Italian and padrone peppers, eggplant, summer squashes and tomatoes on your plates in specials and menu items. Now that the sun is out and it’s heating up the summer crops are really getting into full swing.

Although tomatoes are just starting to ripen, it won’t be long before we have more than we can use in between harvests. We have found the simplest way to deal with these luscious summer gems is to roast them.

Preheat oven to 350. Cut tomatoes in half horizontally and place on parchment paper cut side up. Season with salt, pepper and a good amount of olive oil and roast until the tomatoes have slightly browned or charred edges and have “slumped”. This can take 2-3 hours but the amount of time will depend on the size and varietal. Let cool slightly before removing skins, rough chop flesh and slide into a freezer bag, pressing out as much air as possible before sealing (be sure to include the flavorful oil and juices). Freeze flat on a cookie sheet so the tomato bricks are easily stackable once frozen. You can enjoy summer tomatoes into the fall and winter in sauces.

July's Donation to Light the Night


Thank you to everyone who enjoyed a Sunriver brew in July to help in our fundraising efforts for Light the Night and the Leukemia & Lymphoma Society. Because of your support, RCC and Sunriver Brewery will contribute $838 to this worthy cause. Each month we partner with a different brewery to raise funds for a local non-profit, donating $1 from for each pint of our featured brewery that is sold. So stay tuned each month and raise a Pint with Purpose all year long!