Giant Loop Buckin' Roll test thrashing video - New tank bag for dirt bikes

Dave shot some video of our friend Jason on his 2007 Husqvarna TE450 with Clarke tank roosting single track with the Buckin' Roll Tank Bag.

november @ thump coffee: first friday art walk with KC Lockrem, The Bittersweet Kitchen and Bend 'N Strings

Fri. 11/5 Open Late for 1st Friday Art Walk: Join us as we stay open late for the November Art Walk! We’re featuring the work of mixed media artist KC Lockrem, delicious desserts from The Bittersweet Kitchen, and Bend 'N Strings live music in the breezeway!

SPECIAL HOLIDAY HOURS: CLOSED Thur. 11/25th for Thanksgiving; OPEN @ 7am Fri. – Sun. 11/26-11/28.

Sat. 11/27 1:30pm Public Coffee Tasting w/ Special Guest: Digest your turkey dinner and get down to thump on Sat. for a special coffee tasting with former native Bendite and current coffee roaster for Stumptown Coffee Roasters, Adam Koehler. This is sure to be a fun, informal exploration of coffees from around the world, using the tasting and evaluation techniques of professional coffee cuppers.

Artists Needed to Adopt Mosaic Materials: Thump’s beautiful, colorful, cups and plates are loved and from time to time need to be retired. Instead of sending them to the landfill, we hang on to these chipped treasures and offer them up to those with a creative re-use idea in mind, like a mosaic! If you are interested in these cups & plates, please contact Hazel to arrange a time to pick them up. She can be reached at: hazel@thumpcoffee.com.

Traditional Cappuccino Happy Hour Every Friday 2:30-5:30: If you’ve never tried a traditional espresso drink – a doppio, macchiato or cappuccino – make sure to join us on Friday afternoons when we offer them 50% off! It’s a great way to cap the week and roll into your Friday evening.

Seasonal Eats
• Pumpkin and other Seasonal Tarts
• Pecan Pie Bars
• Amazing Hand Crafted Cupcakes (Wed. & Fri.)
• Gluten Free Lemon Ricotta Muffins
• Vegan Orange Almond Glazed Cakes
• Ginger Almond Dipping Cookies
• Assorted Panini Sandwiches

Seasonal Drinks
• Costa Rica Torres Villa Lobos Varietal, Direct Trade
• Maple Spice Latte
• Pumpkin Spice Latte
• Eggnog & Chainog Lattes
• Hot Caramel Apple Cider
• Organic/Fair Trade Loose Leaf Teas

2011 ONDA Calendars @ thump! Beautiful Oregon Natural Desert Association 2011 calendars featuring some of Oregon’s best landscape photographers are now available. When purchased here, 100% of the proceeds support ONDA’s efforts to protect public lands east of the Cascades.

Fall Road Trip? Thump Travel Mugs & T-Shirts!
We’re fully stocked – check out the display at the front of the shop.

If you Like us here, then Like us on Facebook!
Please check out thump’s Facebook page and become a fan! We, and our customers, post pictures and comments on café life at thump throughout the week. Go to: www.facebook.com/thumpcoffee.

11/9 Jackalope Grill - Tim's Supper Club "The Foods & Wines of Burgundy"

Tuesday, November 9
Tim's Supper Club: The Foods and Wines of Burgundy

This Tuesday, November 9, the Jackalope Grill will present its next installment of Tim's Supper Club. This Supper Club menu features the foods and wines of Burgundy. Essentially, Burgundy begins at Dijon and follows the Soane River to Macon. The villages along the Route des Grand Crus with names like Gevrey and Nuits Ste. Georges are memorable and picturesque.

The wines from this area range in quality from ordinary to unbelievably phenomenal. Names of areas such as Cote d'Or and Cote de Nuits conjure images of unbelievably expensive Chardonnay and Pinot Noir. For example, this afternoon you are able to purchase a bottle of 2005 Domaine de las Romanee Conti (DRC) Montrachet for more than $4,000 per bottle. The greatest red wines are similarly priced.

Oregon's wine connection to Burgundy is well known. In 1979, David Lett's 1975 South Block Pinot Noir placed in the top ten at the Gault-Millau French Wine Olympiades, and was rated the top Pinot Noir.  For this dinner, the Jackalope Grill has selected most of the wines from North America, so you can be a judge.

MENU
Oeufs en Meurette
poached egg in red wine sauce
Beringer Private Reserve Chardonnay 2007

Le Vrai Coq au Vin
chicken leg & thigh marinated in wine for 3 days then slowly braised
Whistling Dog NSV Pinot Noir 2007

Soupe de Courge Musquée
butternut squash soup

Filet de Chevreuil, Sauce Grand Veneur  
Pan roasted venison leg filet, truffled potato puree, sauce grand veneur
Frederic Magnien, Mercurey, France 2005

Plateau de Fromages
assorted cheeses
Chateau de Beauregard Beaujolais Villages 2005

Here are Chef Timothy Garling's notes on the evening's menu:
"The dishes I have selected are Burgundian specialties. I could not leave out the wonderful dish Oeufs en Meurette, which I first ate in Paris and then subsequently tried at restaurants in Beaune and Macon. This version of Coq au Vin (The True Coq au Vin), where the chicken is marinated in red wine for three or more days, approaches the traditional, however it is not marinated in a fine Pinot Noir and does not involve a rooster.

"Venison commonly appears on Burgundian restaurant menus in the Fall and Sauce Grand Veneur is one of the glories of French Cooking.

"Cheeses are important in Burgundy. Of all the AOC cheese made in Burgundy, Epoisses is probably the best known, but others include Langres and the Crottin de Chavignol.  Finishing a meal with a few morsels of cheese and the last of an evening's wine is a familiar complement to the rich and full-flavored foods of this area. Our selection might include these and perhaps a sample of one of Oregon's artisanal cheeses.

"If you are bringing your own wines, I would like to suggest a well-structured Chardonnay with very little oak and perhaps two types of Pinot Noir (one more "new world" than the other). We hope to see you here this Tuesday, November 9!"

Doors open at 5:00 pm. Cost is $41. Wines paired for this dinner are available for a $25 supplement. In addition, corkage fee is waived for this event.

Please make your reservation today, as space for this special dinner is limited. Call 541-318-8435.

Click here for menu PDF.