greenfrogjames
Newbie
- Apr 3, 2014
- 6
- 10
After a working in the Bering Sea as a deckhand on a deep sea trawler, several years in an aluminum smelter, and several more as working in a steel shop, I opened a small tavern 9 years ago.
Two years ago I moved it to a new location that gave me some more room to play.
I pour 24 taps of the finest NW beers, have nearly 100 whiskeys, and have specialized in gourmet grilled cheese since day one. Last year I built an outdoor kitchen on our 1400 square foot deck that overlooks the Pacific Ocean. We custom ordered a smoker from Yoder Smokers and rock the best BBQ anywhere around us.
Beer, whiskey, BBQ and live music almost every day. It's not a bad life.
Two years ago I moved it to a new location that gave me some more room to play.
I pour 24 taps of the finest NW beers, have nearly 100 whiskeys, and have specialized in gourmet grilled cheese since day one. Last year I built an outdoor kitchen on our 1400 square foot deck that overlooks the Pacific Ocean. We custom ordered a smoker from Yoder Smokers and rock the best BBQ anywhere around us.
Beer, whiskey, BBQ and live music almost every day. It's not a bad life.