• Open Everyday - Orange 11am-2am, Sat & Sun 9am

Wild Night with The Bruery - June 9th

Posted Thursday, May 22, 2014 by Mona Shah
Looking for a little something wild? Are you an adventurous eater? Rare beer lover? Do you want to have a good time? Are you looking to be the envy of your friends?

On June 9th at 6 p.m., Haven Gastropub in Orange would be honored to have you attend:

WILD NIGHT WITH THE BRUERY
4 wild courses, 4 wild ales


4 rare beers from The Bruery, paired with 4 dishes crafted in the Haven Gastropub kitchen.
CEO and Founder of The Bruery, Patrick Rue, will be on hand to discuss the rare beers you will be tasting.
Executive Chef Greg Daniels and Chef de Cuisine Craig Brady, will be discussing the menu, and the process of pairing wild ales with food.
Full menu TBA, with a focus on wild foods: game, fowl, seafood, vegetables

$65 per person
Vegetarian menu available

Beers being poured (pairings will be announced with menu):

> Sans Pagaie - Sour Blonde aged in oak with cherries

> Melange #1 - Blend of Black Tuesday & young Oude Tart

> Tart of Darkness - Dark Sour Stout aged in oak barrels previously housing Black Tuesday

> Bottleworks XII - Berliner Weiss/Imperial Witbier with Raspberries

> The Wanderer - Dark Sour Ale aged in barrels with blackberries and bing cherries

> Sour in the Rye with Kumquat - Rye-based Sour Ale aged in oak with kumquats

> As an added bonus, we will be pouring a firkin (cask ale) blended especially for the evening:
Anniversary Ale & Oude Tart blend with quince chutney

AS IF THAT WASN'T ENOUGH TO GET YOUR ATTENTION...


Just to make things a little more "wild," we plan to pour a little BLACK TUESDAY, one of the most coveted beers from The Bruery, as an after dinner treat. We know it isn't a "wild ale," but we think you deserve it anyway!

We expect this event to sell out, so get your tickets now, to avoid missing out:
TICKETS FOR A WILD NIGHT WITH THE BRUERY

20th Anniversary of Global Beer Network | May 27th

Posted Saturday, May 17, 2014 by Mona Shah
We'll be extending our Memorial Weekend till Tuesday, May 27th when Haven Gastropub hosts a 20th Anniversary Celebration of the Global Beer Network! We will feature beers from six of their world-class Belgian breweries, as well a "Keep the Glass" with a pint purchase while supplies.

2014 marks the 20th anniversary of the Global Beer Network!  To celebrate these years, and the years to come, they've put together events across the nation, beginning this month in Southern California in May. In addition to the anniversary celebration, we'll also be raising awareness for the Pints for Prostates charity. Global Beer will make a $10,000 donation, and we'll be contributing alongside all participating bars in the country to match that figure. Guests are more than welcome to donate to the cause during the event.

At 6 p.m., we'll have the following beers on tap:

Poperings Hommel Bier by Brouwerij Van Eecke N.V. (Belgian IPA ~ 7.50%)
Troubadour Magma by Brouwerij De Musketiers (Belgian IPA ~ 9.00%)
Petrus Aged Pale by De Brabandere (Flanders Oud Bruin ~ 7.30%)
Scotch de Silly by Brasserie de Silly S.A. (Scotch Ale ~ 8.00%)
Klokke Roeland by Brouwerij Van Steenberge N.V. (Belgian Strong Dark Ale ~ 11.00%)
St. Louis Gueuze Fond Tradition by Brouwerij Van Honsebrouck N.V. (Gueuze ~ 5.00%)


Guests may enjoy the beers in the following ways that evening:
> Standard Full Pours on all Beers
> Standard Flights of any 4 Beers
> A "Taste 'Em All" Flight of all 6 Beers

Come early! First come, first served.

Weekend Breakfast at Haven Gastropub in Orange

Posted Thursday, May 15, 2014 by Mona Shah
Finally, a reason to wake up early on the weekend! Haven Gastropub has added a new dining experience for our guests – breakfast! Our Old Towne Orange restaurant now opens at 9 a.m. every Saturday and Sunday to offer guests a breakfast menu that reflects our unique blend of old world European fare with a modern American twist. Guests will have the option to order off the menu from 9 a.m. to 1 p.m. every weekend, with the regular lunch menu still offered at 11 a.m. A full bar will also be available to guests looking to enjoy unique morning cocktails, and Haven Gastropub serves Portola Coffee Lab and a selection of teas.

Following is Executive Chef Greg Daniels and Chef de Cuisine Craig Brady's new breakfast menu (all items offered a la carte):

HAVEN BREAKFAST
Offered Saturday & Sunday from 9 a.m. to 1 p.m.


House Made Chorizo two fried eggs, pico de gallo, cotija, home fries
Sweet Corn Muffin lemon jelly, blackberry-chipotle butter
Citrus Cured Salmon sliced thin with baby heirloom tomatoes, pickled radish, cucumbers, and arbequina olive oil on toasted sourdough
Crispy Pork Belly two soft poached eggs, serrano pepper emulsion, vanilla gastrique, corn bread
Thick Cut French Toast vermont maple syrup, figs, mascarpone
Glazed Doughnuts

Duck Eggs & Hash shishito peppers, fingerling potatoes, bell pepper aioli
ON THE SIDE:
One Egg
Two Eggs
Bacon (2 strips)
Home Fries


Our decision to offer breakfast was dictated by our loyal guests and our culinary team had a lot of fun creating a menu of breakfast items that follow our commitment to showcasing the best locally grown and organic seasonal ingredients, and humanely raised meats.

We hope you enjoy it!

To see Haven Gastropub’s full food and beer/wine menus, visit http://www.havengastropub.com.

An Evening with Anderson Valley Brewing Co - April 1st

Posted Saturday, March 29, 2014 by Mona Shah
Join us at Haven Gastropub in Orange on Tuesday, April 1st for a Tap Takeover featuring Anderson Valley Brewing Company!

The following beers will be on tap at 6 PM:

-Winter Solstice – Winter Warmer, 6.9%
-Pinchy Jeek – Pumpkin Beer, 8.5%
-Wild Turkey Bourbon Barrel Stout – Stout, 6.9%
-Gatlin Damnosus – Sour/Wild Ale, 8.8%
-Basil IPA – IPA, 7.0%
-Mendo Mello – American Pale Ale, 5.5%
-Horn of the Beer – Barleywine, 10.3%

About Anderson Valley Brewing Company:

Founded in 1987, the Anderson Valley Brewing Company brewed out of a 10-barrel brewhouse, located in the lower level of its brewpub, The Buckhorn Saloon. Gleaming stainless steel vats brewed and fermented barley and other specialty grains to create outstanding ales, porters, stouts, and wheat beers. These brews began as a dream of Kenneth Allen to create the smoothest tasting ales available anywhere.

When the demand for their award winning ales exceeded the capacity of the 10-barrel brewery below the pub, theybuilt their present 30-barrel facility at the corner of Highways 128 and 253, a mile from the center of Boonville. That was in 1996, and this brewery saw themthrough a dramatic period of growth, which included the introduction of a 12 ounce bottling line and a production level of 15,000 barrels in 1998, twice the amount brewed in 1997.

Yet, the brewery’s growth was outpacing its larger space and expanded capacity. In 1998, construction began on a state-of-the-art, three-story Bavarian-style brewhouse. The centerpieces of the brewhouse are gleaming 100- and 85- barrel copper brew kettles rescued by Ken Allen fromdefunct German breweries during a trip to Europe in 1995. The new brewhouse went online in August of 2000.

By 2010 Ken Allen decided to retire and began to search for a successor to continue the Anderson Valley commitment to quality. In April of 2010 the brewery sold to industry veteran Trey White. In September of that yearFal Allen (former general manager 2000 – 2004, no relation to Ken) returned to the brewery as brewmaster. White has focused on innovation and quality, introducing the BahlHornin’ Series, expanding the barrel aged program, and increasing brewing capacity.

An Evening with Goose Island Brewing ~ Thursday, March 13th

Posted Wednesday, March 05, 2014 by Mona Shah
On Thursday, March 13th, we'll be joined by one of Goose Island Beer Co.'s brewers in presenting a two-part evening beginning up the street at Provisions Market in Orange with a Bourbon County focus and ending at Haven Gastropub, with a sour focused event!

The following Goose Island beers will be offered for the event:

PROVISIONS MARKET - Bourbon County Event
When: Thursday, March 13 @ 5 PM - 7 PM

Goose Island on Draught:
Bourbon County Stout 2012
Bourbon County Stout 2013
Bourbon County Barleywine 2013

Goose Island in Bottles (opened and poured with flights):
Bourbon County Stout 2009
Bourbon County Stout Coffee 2012
Bourbon County Stout Backyard Rye 2013

**Provisions 101 Students: we'll have something really special and rare for you!**


HAVEN GASTROPUB – Sour focus
When: Thursday, March 13 @ 7 PM - 9 PM

Goose Island on Draught:
Juliet 2013
Matilda Lambicus 2013
Lolita 2013

Goose Island in Bottles (opened and poured with flights):
Juliet 2012
Gillian 2013
Halia 2013

Goose Island brews an innovative selection of over 50 craft beers at their Goose Island Wrigleyville Brewpub in Chicago. Come early - events will be held while supplies last!

Pliny the Younger Release at Haven Gastropub in Orange ~ Feb 24th

Posted Saturday, February 22, 2014 by Mona Shah
Beer lovers can rejoice – every year, Russian River Brewing Co. releases their Pliny the Younger, and this pub-draft only, VERY limited distribution beer is available in February at select locations, including Haven Gastropub in Old Towne Orange!  Yes, and when we have this 10.5% ABV Pliny the Younger, we'll also have Pliny the Elder on tap!

Here's how it will go down:
Monday, February 24 @ 11 a.m. >> Haven Gastropub in Old Towne Orange
190 South Glassell St., Old Towne Orange, CA 92866. 714-221-0680

Pliny the Younger will be poured on a first come, first served basis.  If there is a line, we will give tickets to the line just before 11 a.m. for the purchase of an 8oz glass of Pliny the Younger.  The cost of Pliny the Younger will be $8.


ABOUT: Pliny the Younger
Triple India Pale Ale

Pliny the Younger, the man, was Pliny the Elder’s nephew and adopted son. They lived nearly 2,000 years ago! Pliny the Elder is our Double IPA, so we felt it was fitting to name our Triple IPA after his son. It is almost a true Triple IPA with triple the amount of hops as a regular I.P.A. That said, it is extremely difficult, time and space consuming, and very expensive to make. And that is why we don’t make it more often! This beer is very full-bodied with tons of hop character in the nose and throughout. It is also deceptively well-balanced and smooth.

Dinner With The Brewer | Haven Brewing's Brian Thorson Hosts 10 Guests

Posted Wednesday, February 05, 2014 by Mona Shah
Haven Gastropub +Brewery in Pasadena will host a special dinner on Tuesday, February 11th at 7 p.m. to celebrate the release of Haven Brewing's wheat wine, Dream of Wheat. Guests will enjoy an intimate family-style menu as well as a flight of Haven Brewing beers and a full glass of Dream of Wheat. Head Brewer, Brian Thorson will be on hand to answer any questions and share with guests about Haven Brewing's newest ventures.

Menu:
Housemade spicy pork sausage, market beans, market greens, mustard
Fried chicken, frisée, pears, pancetta, pecorino, herbs
Housemade doughnuts with assorted sauces and garnishes

Tuesday, February 11th at 7 PM
Dinner with the Brewer - $30

The dinner will be held in our Private Dining Room, so space is limited to 10 guests.
For reservations, please call: 626.768.9555

Dream of Wheat
Style: Wheat Wine
ABV: 10.8%
Color: Dark Copper
Quick Descriptor: Assertively hoppy, yet finishes smooth
Aroma: Slight spicy, herbal, with a strong malt backbone
Body/Mouthfeel: Medium bodied, medium carbonation for a lively effervescence, followed by a lingering bitterness
Appearance: Dark copper, unfiltered, but fairly clear
Release Date: 1-17-14

Haven Gastropub +Brewery
42 S. De Lacey Avenue
Pasadena, CA 91105

March of Dimes: March for Babies - April 27, 2014

Posted Thursday, January 16, 2014 by Mona Shah
For the third consecutive year, haven collective (Haven Gastropub in Old Towne Orange, Haven Gastropub +Brewery in Old Pasadena, taco asylum at the Camp in Costa Mesa, and Provisions Market in Old Towne Orange) will lead a team during Orange County's March of Dimes "March for Babies" on Sunday, April 27th. The organization's mission to a nation of stronger, healthier babies is one that has become dear to us over the past year and a half!

Our Executive Chef Greg Daniels and his wife, Abby, gave birth to Madeleine Daniels in December 2011. Madeleine was born with several complications and spent more than a month in the NICU. While there, March of Dimes provided support and education to them. They offer a range of services, from small things, like phone chargers and snacks, to the more significant, such as infant CPR training for babies like Madeleine, who have had a tracheostomy.

March of Dimes asks nothing of parents for the services they provide.

Today, we are asking you to please join our walk as a member of Team haven collective - simply sign up on our page link below!  If you are unable to join us on Sunday, April 27th, please support us with a secure donation by clicking the 'donate now' button on our page:
HAVEN COLLECTIVE MARCH FOR BABIES PAGE.

 

Your time and/or gift will support March of Dimes research and programs that help moms have full-term pregnancies and babies begin healthy lives. And it will be used to bring comfort and information to families with a baby in newborn intensive care.

The mission of March of Dimes is to improve the health of babies by preventing birth defects, premature birth, and infant mortality.

why march for babies?
When you walk in March for Babies, you give hope to the more than half a million babies born too soon each year. The money you raise supports programs in your community that help moms have healthy, full-term pregnancies. And it funds research to find answers to the problems that threaten our babies. We’ve been walking since 1970 and have raised an incredible $2 billion to benefit all babies.

look who’s walking!
This year, more than 7 million people will join their family, friends and colleagues in 900 communities across the nation. Our volunteers and staff will encourage and support you in your efforts to raise awareness and funds. No matter if this is your first year or your 25th, you can expect the event to be fun, compelling and rewarding.

Thank you in advance for your time.