The Rock, Wood Fired Pizza & Spirits: A Review

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Note:
I didn't learn, until I began writing this review, that The Rock, Wood Fired Pizza & Spirits is part of a chain occupying Canada, Colorado, Washington, and Oregon.   However, while I don't typically review chain restaurants, there are only 2 The Rock, Wood Fired Pizza & Spirits in all of Oregon, so I figure it's not as if I'm reviewing the local Red Robin or Olive Garden.
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Review:
Near the east edge of Hillsboro, Oregon, smack in the center of blocks of middle to upper income high-density housing, there sits an outdoor mall known as The Streets of Tanasbourne. Since the shopping center mostly features high end clothing, I don't go there often. Thus, I was unaware that Rose's Deli & Bakery had been replaced by a place called The Rock, Wood Fired Pizza & Spirits until it was recommended to me.  

I knew the term "wood fired pizza" refers to a thin crusted pie being baked in a brick oven for extra crispness. Since it's a style of pizza I'd always wanted to try, I wasted no time in paying The Rock a visit. The interior of the restaurant is decked in steel, crumbling brick, and neon, giving it an industrial "Rock" & Roll-esc ambiance. Appropriately themed music (Eric Clapton, Brian Adams, etc...) completes the mood while an assortment of HDTVs broadcast a variety of sporting events, both in the dining room and in the bar.

It should be noted, while the place IS divided into a rear bar and a front dining room, to legally allow the presence of children, the overall feel of the place through out is that of a fun bar with food. Like any good bar, The Rock features a variety of appetizers.

Among their appetizers are such dishes as; Garlic Mozz Bread (Dough, brushed with crushed garlic, extra virgin olive oil, Pecorino Romano and topped with mozzarella then baked in their brick oven for $5.99), Rock Chips (Ruffled chips, deep fried to order and lightly seasoned with a choice of original, ranch or chipotle seasoning for $3.99), and Day Trippers (Six mini-sized pepperoni, sausage with mozzarella cheese or Jalapeno peppers, artichoke hearts, herb cream cheese and Mozzarella calzones, deep fried to a golden brown and served with a choice of dipping sauce for $7.49).

They also carry a variety of burgers, sandwiches, pastas, and chicken dishes including their; The Rock Burger (fresh lean beef flame broiled to the diner's liking and served on their signature bun with beer battered fries, 1/2 lb. patty for $8.79, or a 1/3 lb. – $7.79), BTO BLT (Garden fresh Roma tomatoes, crisp lettuce, brick oven baked peppered bacon and mayo on a focaccia roll for $8.29), Get Back Mac and Cheese (Cheddar, Mozzarella, Romano, and Jack cheeses accompanied by peppered bacon and mixed into a rich cream sauce, tossed with penne noodles for $10.99), and Chicken in a Basket (Beer-battered chicken made with their own Suicide Blonde Ale micro-brew, served in a basket along with beer battered fries and a side of BBQ for $9.99).

Of course PIZZA is in the name of the place, so I decided to have one of their nine inch (personal size) pizzas.  The Rock offers a design your own pizza option, featuring ingredients ranging from tradition pepperoni & sausage all the way to more gourmet options such as sliced almonds & crumbled bleu cheese.   Yet, I wanted to try one of their 20, or so, specialty pizzas.

I could have had their After Midnight (Italian meatballs, sweet sausage, black olives and oregano on top of our classic cheese pizza pie - 9″ for $11.79, 12″ for $16.99, 16″ for $22.99), their Flirtin’ With Disaster (Hot Italian sausage, Andouille sausage, caramelized onions, fresh crushed garlic and red chili flakes - 9″ for $11.79, 12″ for $16.99, 16″ for $22.99), or their Satisfaction (Garlic butter, mozzarella, Kalamata olives, sauteed spinach, red onions, roasted garlic, prosciutto, feta cheese and drizzled Italian dressing - 9″ for $11.79, 12″ for $16.99, 16″ for $22.99).

However, being a fan of both cream sauce and peppered bacon I chose their Bad to the Bone (A white cream sauce pie with Mozzarella and Romano cheeses, pepperoni, peppered bacon, ham and red onions topped with a peppercorn  ranch dressing - 9″ for $11.79, 12″ for $16.99, 16″ for $22.99).   When biting into the first slice, the first thing I noticed was the crunch of the wood fired cracker thin crust.   The pepperoni, peppered bacon, and hot red onion worked together to provide a nice kick of heat, while the ham and cream sauce delivered a welcome balance to the spiciness.  I can't say I was conscious of the peppercorn ranch, but it may have been adding a depth of flavor without being obvious.

I washed the pizza down with one of their own micro-brews, specifically their black as pitch Jump’n Jack Black, which they describe as, "A traditional ale that’s smooth and chocolatey without the heaviness.  (5.0% ALC/VOL.)"  Much like  Young's Double Chocolate Stout and McMenamins' Terminator Stout, I got more of a deep rich coffee flavor from the beer, rather than anything I'd describe as "chocolatey."  It went down smoothly though, and was delicious against the spice of the pizza.

I could have written my review at that point, but I felt like I needed to try one or two more things to really give the place a fair shake. So, I returned two weeks later for their Burger Man (Chipotle seasoned flame broiled angus beef with chipotle mayo, jack cheese, peppered bacon, tomato and crispy fried onions, 1/2 lb. patty for $10.49, or a 1/3 lb. patty for $9.49), Beer Battered Fries, and a Bloody Mary. Although seasoned with Chipotle, I could still taste the salty onion straws, peppery bacon, cool tomato, mayo, and even the char on the meat itself. What really impressed me though was the thick strong bun, which kept the load of toppings from collapsing the sandwich. Plus, the fries had a nice crisp slightly salty coating which went well with the burger.

My ONLY disappointment was with the Bloody Mary. I can see how, at a party place like The Rock, a person might enjoy their vodka to tomato juice ratio to be a bit higher than the standard 1 to 2 ratio (3 oz tomato juice to 1.5 oz vodka). However, I like the spicy tomato taste of the standard ratio.  What I got tasted almost entirely of vodka with an ever so slight tomato aftertaste, even after thorough stirring. Plus, there was no celery garnish for balance.

Be that as it may, The Rock, Wood Fired Pizza & Spirits, at 2295 NW Allie Avenue, Hillsboro, OR 97124, is a fun place with plenty of good food and specialty beer to go 'round. All things considered, I give The Rock, Wood Fired Pizza & Spirits 9 out of 10 stars.

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Bonus: Bloody Mary Recipe

This is just the way I like it.

Ingredients:

• 3 oz tomato juice
• 1 1/2 oz vodka
• 1/2 oz lemon juice
• 1 dash of Worcestershire sauce (optional)
• celery salt
• 2 dashes Tabasco sauce
• celery stalk for garnish

Preparation:

• Coat the rim of rim of a highball glass with celery salt
• Build the first 3 liquid ingredients in glass over ice cubes
• Add Tabasco & Worcestershire sauces & stir well
• Garnish with celery

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Bloody Mary recipe prints individually as page 3 for your fridge or recipe file.
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Combat Cancer By Eating Healthy - A Guest Post By Jillian McKee

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Those who know me, or who have read this blog for any length of time, know that I'm a pleasure eater.   As such, I'll never be a health food extremist; I enjoy my red meat, bacon, cheese, eggs, and pate way too much to expunge them from my diet.   That being said I'm 42 years old, and I recognize the need to eat sensibly, and even proactively, in order to maintain good health.  A diet which includes salads, citrus, oil rich fish, and fiber is not only important to maintain, but can also be delicious.

Believing this as I do, when Complementary Medicine Advocate, Jillian McKee asked to post a guest spot on this blog, I agreed immediately.  Following her piece are a few recipes I've come across, which utilize some of the principles she discusses.

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Jillian McKee has worked as the Complementary Medicine Advocate at the Mesothelioma Cancer Alliance since June of 2009. Jillian spends most her time on outreach efforts and spreading information about the integration of complementary and alternative medicine when used in conjunction with traditional cancer treatment.
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Cancer is a serious disease that can afflict anyone. It is important that everyone regularly has themselves checked for cancer. Upon being diagnosed with cancer, it is important that treatment is received and that there is proper education of the state of one’s condition. Besides the physician prescribed treatment, it is of paramount importance for those with cancer to live well, think good thoughts, and eat well.

For those with cancer, eating well is not a cure or treatment, but it can help the body be in the best possible condition to fight against the cancer. Nutrition is important for maintaining peak energy levels, keeping one’s mood high, and maintaining an overall high quality of life.

Among the most important foods to eat for those diagnosed with cancer is foods containing antioxidants. In our bodies, when stress is induced, harmful oxidation occurs which generates free radicals. These free radicals damage cells within the body and cause DNA mutations to occur which can cause cancer. Antioxidants are compounds that neutralize these oxidizing agents, preventing free radicals from being formed. Thus, antioxidants can help combat the negative side effects of stress placed on the body. Foods that are high in antioxidant concentration are vegetables and fruits.

Any citrus fruits, such as oranges, lemons, and limes are high in the antioxidant Vitamin C. Vitamin C is capable of not only neutralizing free radicals, but it is also important in collagen synthesis. Collagen is an important component of skin. Consuming high amounts of vitamin C containing fruits will help improve skin elasticity. Since radiation treatment for those diagnosed with cancer can be quite harmful to skin, Vitamin C containing food should help immensely with maintaining optimal skin quality.

Vegetables such as carrots, oranges, red peppers, and tomatoes contain compounds called carotenoids, which not only act as antioxidants but are also important in maintaining healthy eyesight. Those undergoing cancer treatments should pay special attention to their eyes since chemotherapeutic agents can damage eyesight.
 
Along with all of the antioxidant properties of vegetables and fruits, they all provide high amounts of fiber. Fiber is undigested material, which passes through the digestive tract, and ushers forward the food and debris within the colon. Those receiving chemotherapeutic treatments should consume high amounts of fiber in order to both maintain colon health and to maintain regularity. The chemicals used in treating cancer can cause constipation or indigestion. Fiber from consuming fruits and vegetables on a daily basis can help alleviate these undesired conditions.

Fish, specifically oily fish can also be very beneficial for those suffering from cancer. Fish oil is high in Omega-3 Fatty Acids. These compounds are great for alleviating high blood pressure and depression, improving skin and eye dryness, reducing inflammation, and even slowing the growth of cancerous tissue. Consuming oily fish a few times a week should suffice for providing the body with the Omega-3 Fatty acids it needs. However, avoid consuming too much fish, since certain types of fish can be high in harmful chemicals such as mercury and PCB. In addition to Omega-3 Fatty acids, oily fish, and also peanuts and cashews, have high levels of the natural mineral Selenium. This mineral has been shown in studies to reduce the risk of cancer.

Soy containing foods, such as soya beans or tofu, contain an important family of compounds known as isoflavones. These organic compounds are considered both antioxidants and phytoestrogens. They help regulate hormone levels and through this mechanism, reduce cancerous cell proliferation. However, men should avoid consuming high amounts of phytoestrogens since they can act in a similar fashion to the female sex hormone, estrogen.

Foods high in Ellagic Acid are also great for their anti-carcinogenic effects. A variety of berries along with grapes are high in Ellagic Acid.  This acid selectively inhibits an enzyme, which catalyzes a reaction, which then allows cancerous tissue to grow and proliferate.

Eating healthy to help your body fight against cancer also includes knowing which foods to avoid. In general, foods that are not healthy and nutritious for people without cancer to consume are also not good for people with cancer to consume. As such, those undergoing cancer treatments should avoid foods high in saturated fats, trans fats, cholesterol, sodium, and high fructose corn syrup. All of these compounds increase inflammation and blood pressure, which only increase the rate of cancerous tissue growth. Thus, avoid eating fast food and highly processed foods. Also, be sure to avoid grilled foods with grill marks because burnt food contains Benzopyrene, a known carcinogen.

If you are receiving treatments for mesothelioma or any other kind of cancer, eating healthy can help make your fight against cancer much easier. However, nutrition is only an aid to ending cancer, not a cure. More information regarding developing and maintaining a healthy diet during cancer can be found at- The National Cancer Institute. 

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From La Cucina Italiana Magazine, this first recipe combines citrus with my favorite oil rich fish, sardines.

Citrus Sardines (Sarde Agli Agrumi)

4 servings

Ingredients

• 2¼ pounds fresh sardines
• 1 orange, zested and juiced
• 1 lemon, zested and juiced
• ½ cup chopped herbs (basil, sage, rosemary, parsley)
• 2 tablespoons extra-virgin olive oil
• Salt and freshly ground pepper
• Lemon, orange or cucumber slices for garnish

 Instructions

Clean the sardines, remove heads and scrub gently under running water to remove the scales; butterfly and fillet. Place the lemon and orange juice in a skillet and bring to a boil. Rest the sardines on top, side by side, slightly overlapping and sprinkle with the orange and lemon zest. Add the olive oil, ½ cup water, salt and pepper. Cover and cook over medium heat for 5 minutes. Sprinkle sardines with the chopped herbs, transfer to a serving platter, spoon the sauce over top and serve warm, decorated with lemon, orange or cucumber slices.

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This salad from Fitness and Freebies combines beans, tuna, and veggies into a high fiber single dish meal.

Italian Bean and Tuna Salad 
Recipe courtesy of American Dry Bean Board.

Ingredients

• 11 oz can baby lima beans, rinsed, drained
• 11 oz can dark red kidney beans, rinsed, drained
• 10 oz can Great Northern beans, rinsed, drained
• 5 cherry tomatoes, cut into fourths
• 1/4 small cucumber, cut lengthwise into halves, seeded, sliced
• 3-1/2 tablespoons bell pepper, chopped
• 1/4 red onion, thinly sliced
• 2 tablespoons olive oil
• 1/3 cup tarragon white wine vinegar
• 1 teaspoon dried basil leaves
• 2 tablespoons nonfat plain yogurt
• 1 tablespoon lemon juice
• 1/2 teaspoon sugar
• 1 tablespoon water
• 2 cloves garlic
• 11 ounces tuna steak, broiled or grilled, or canned white tuna in water, drained, flaked into small pieces
• 5-1/4 large lettuce leaves
• 2-3/4 basil or parsley sprigs

Instructions
Combine beans, tomatoes, cucumber, pepper, and onion in large bowl. Add the next 8 ingredients (basil vinaigrette) and toss. Refrigerate mixture at least 4 hours for flavors to blend, stirring mixture occasionally. Add tuna to mixture 1 to 2 hours before serving. Spoon salad onto lettuce-lined plate; garnish with basil.

You can make the bean salad one day in advance and refrigerate, adding tuna 1 to 2 hours before serving.

Nutrition information per serving:
Yield: 8 servings
Calories: 625; Fat: 9.6g; Cholesterol: 37mg; Protein: 48.3g; Carbohydrates: 90.8g; Fiber: 24g; Sodium: 85mg; 13% calories from fat
Dietary Exchanges: Vegetable: 1.9, Bread: 5.1, Fat: 1.3, Very lean meat protein: 2.3 

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Finally The Mayo Clinic gives us a recipe for a refreshing high fiber dessert.

Summer Fruit Gratin


Ingredients 

• 1 pound cherries, pitted and halved
• 4 cups peeled, pitted and sliced mixed summer stone fruits, such as nectarines, peaches and apricots
• 1 tablespoon whole wheat flour

For the topping

• 1/2 cup old-fashioned rolled oats
• 1/4 cup sliced (flaked) almonds
• 3 tablespoons whole-wheat flour
• 2 tablespoons turbinado sugar or firmly packed light brown sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon salt
• 2 tablespoons walnut oil or canola oil
• 1 tablespoon dark honey 

Instructions
Preheat the oven to 350 F (180 C). Lightly coat a 9-inch (23-cm) square baking dish with cooking spray. In a bowl, combine the cherries and stone fruits. Sprinkle with the flour and turbinado sugar and toss gently to mix.

To make the topping, in another bowl, combine the oats, almonds, flour, turbinado sugar, cinnamon, nutmeg, and salt. Whisk to blend. Stir in the oil and honey and mix until well blended.
Spread the fruit mixture evenly in the prepared baking dish. Sprinkle the oat-almond mixture evenly over the fruit. Bake until the fruit is bubbling and the topping is lightly browned, 45-55 minutes. Serve warm or at room temperature.

Nutritional analysis per serving
Serves 6

Calories	224	Sodium	52 mg
Total fat	8 g	Total carbohydrate	38 g
Saturated fat	1 g	Dietary fiber	5 g
Monounsaturated fat	3 g	Protein	4 g
Cholesterol	0 mg

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Recipes print individually as pages 3, 4, & 5 for your fridge or recipe file.
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To Tip Or Not To Tip: That Is The Question

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Whether 'tis nobler in the mind to suffer the lags and cold food of outrageous service, or to tip those only who have performed their duties well, and by doing so reward the deserving?

OK, flowery Shakespearean dialects aside, the question, of whether to tip, is one which I've devoted quite a bit of time to.  Honestly, I'm not a very fiscally liquid person.  Thus, I don't throw my money around willy nilly.   That being said, I recognize the fact that waiting tables is a very arduous job.

A server may wait on as many as ten tables per hour for eight hours.  If each table averages a party of four, a server can be responsible for remembering and delivering three hundred and twenty orders during a single shift; more if desserts are ordered separately.  A good server accomplishes this feat while maintaining a friendly smile and demeanor the entire time.

With this in mind, I make a point to tip servers who provide top notch service.  In my mind, they've earned that little something extra, usually between fifteen and twenty percent.  But, what happens when such a gratuity isn't extra?

According to a story by WCSH6 News, a Houston woman, and her party, were locked in the La  Fisherman restaurant after refusing to pay a 17% tip.  Because Jasmine Marks, and her four friends, found the wait staff to be rude, the party's drinks didn't get refilled, and they didn't receive their entire order, Marks refused to pay a 17% gratuity, which had been automatically added to the bill.  In response to her refusal, management locked the door and called the police.  Interestingly, because the policy of charging such a gratuity to parties of five or more was posted on the menu, the police made the patrons pay the tip before allowing them to leave.

I have to say, I have trouble with this.  Granted, when a policy is posted, and a customer orders food, the customer is agreeing to said policy.  Be that as it may, when a tip becomes an automatic charge, its no longer a reward for good service, but a contractual obligation.  Thus, the incentive to provide top notch friendly service is greatly diminished, if not eliminated completely.

My advice is to double check all policies before sitting at a table, or even making a reservation.  If they have such a policy, and you don't want to abide by it, either get them to waive it upfront, or eat somewhere else.  On the flip side though, when good service IS provided, tip as generously as is reasonable.  If you do, and you return to that restaurant one day, they'll be likely to remember, and you'll be one step ahead of the game.
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