Share This Page

Farmington's Stone House to again hold Bike Night

| Wednesday, May 22, 2013, 9:00 p.m.
Andrew Hesner | for the Daily Courier
Stone House executive chef and co-owner Jeremy Critchfield stands near his newest toy, a 21-foot-long Lang smoker which will be used at the upcoming Bike Night grand opening scheduled for Thursday, May 23.
Andrew Hesner | for the Daily Courier
The 21-foot-long Lang Smoker, weighing approximately 9 tons is capable of cooking 600 pounds of meat at one time and costs roughly $15,000.

The much-anticipated Bike Night has returned to the historic Stone House in Farmington with a grand opening scheduled for Thursday.

From 6 to 10 p.m., the Stone House, located on the historic National Road, will be featuring local bands, dancing, free prizes and endless amounts of barbecued foods all cooked on a 21-foot Lang Smoker.

Prepared by Stone House co-owner and executive chef, Jeremy Critchfield, the event will feature smoked ribs, brisket, hot sausage, pulled pork and more.

As for the live music, some of the bands include Cellar Dwellers, Finally Free, Fat Man's Face, Daddy Long Leg, Cuzzin Eddy, Atomic Salamies, among others.

Due to the upcoming Memorial Day celebration, the grand opening event will be military-themed and will include a National Guard Hummer, a 25-ton Bradley fighting vehicle and the only National Guard-styled Orange County Chopper.

Not only will the event be military-themed, but due to the hard work of Stone House director of sales and public relations, Christine Schaney, it will also feature a military-based charity “Dreams become reality.”

The charity, referred to Schaney by a National Guard member, takes veterans and handicapped children on free hunting and fishing trips.

“They go anywhere and everywhere,” Schaney said.

“Our goal is to provide fun and offer one day a week that caters to the community,” Critchfield said.

Critchfield, 41, is originally from Armstrong County and planned on joining the Navy after high school. However, a football injury forced him to reconsider his career path. He then decided to take up cooking.

Since that initial decision, Critchfield has worked in 5-star, 5-diamond luxury resorts around the country, including Nemacolin and The Greenbriar Hotel in West Virginia, among others.

As for his interest in the $15,000, 9-ton Lang Smoker, he described the machine and where his interest stemmed.

The long, black smoker, capable of cooking 600 pounds of meat at one time, was first introduced to Critchfield by a friend who used it for PGA tour events at the luxury Sea Island resort in Georgia.

After the introduction, it became an immediate business venture, according to Critchfield. It was such a hit that he and the Stone House decided to purchase a second 21-foot smoker to be used for their newly developed catering business called ‘Stone House backyards to black-tie catering.”

According to Schaney, that smoker is expected to arrive soon. Critchfield and Schaney feel that the Bike Night will not only increases business revenues, but it also acts as a good community event.

In the future, they plan on featuring a different local charity for each Bike Night.

“This event is not only for bikers,” Schaney and Critchfield said. “We are very family-oriented, so please bring your families.”

Andrew Hesner is a freelance writer.

TribLIVE commenting policy

You are solely responsible for your comments and by using TribLive.com you agree to our Terms of Service.

We moderate comments. Our goal is to provide substantive commentary for a general readership. By screening submissions, we provide a space where readers can share intelligent and informed commentary that enhances the quality of our news and information.

While most comments will be posted if they are on-topic and not abusive, moderating decisions are subjective. We will make them as carefully and consistently as we can. Because of the volume of reader comments, we cannot review individual moderation decisions with readers.

We value thoughtful comments representing a range of views that make their point quickly and politely. We make an effort to protect discussions from repeated comments either by the same reader or different readers

We follow the same standards for taste as the daily newspaper. A few things we won't tolerate: personal attacks, obscenity, vulgarity, profanity (including expletives and letters followed by dashes), commercial promotion, impersonations, incoherence, proselytizing and SHOUTING. Don't include URLs to Web sites.

We do not edit comments. They are either approved or deleted. We reserve the right to edit a comment that is quoted or excerpted in an article. In this case, we may fix spelling and punctuation.

We welcome strong opinions and criticism of our work, but we don't want comments to become bogged down with discussions of our policies and we will moderate accordingly.

We appreciate it when readers and people quoted in articles or blog posts point out errors of fact or emphasis and will investigate all assertions. But these suggestions should be sent via e-mail. To avoid distracting other readers, we won't publish comments that suggest a correction. Instead, corrections will be made in a blog post or in an article.