Valo Wines establishes tasting room in BingenStory By Laurel Brown For wine-lovers in the Gorge, there is a new space to explore in Bingen called Valo Wines. Opened in late July of this year, Valo has a beautiful space offering wine tastings, bottles, and wine club memberships. Owner Michael Ruhland is excited to be come a name in the Gorge with his young yet award-winning wines. Originally from Memphis, Tenn., Ruhland spent most of his years in Montana and explored Washington and Oregon in his free time, his affinity for the Columbia River Gorge always growing. With the help of Winemaker Matías Kúsulas, Valo Wines has been making a big name for itself in a short amount of time. “We have extremely high quality wines,” Ruhland said. “When Matías makes his wines, he really creates and develops the individual characteristics in each one, framing the fruits and flavors very intentionally.” Kúsulas is from Santiago, Chile, and spent seven years in the Chilean military, earning the rank of lieutenant in the Naval Academy before returning to school. Now, he is head viticulturist of Lawrence Vineyards and winemaker for both Valo Wines and Desert Wind. Lawrence Vineyards is one of the farms that Valo sources their grapes from; another is Conner Lee Vineyards, both located in Washington in a region called Royal Slopes in the Columbia Valley. Valo Wines uses grapes from Royal Slopes and processes that fruit in Prosser, Wash. The farms they choose all use sustainable techniques, which lends to Valo’s handmade expertise. Ruhland met Kúsulas in 2016 in New Zealand before working a harvest season in Washington together, all the while discussing their ideas and experimenting with wines. They began production for Valo Wines in 2018 and later established their tasting room in Vancouver, Wash., in late 2020. With a background in restaurants and dinning, including being the chef at the Yellowstone Club in Bozeman, Mont., Ruhland was interested in breaking into the world of wine and wine dinners. He wanted to combine his chef knowledge with a less kitchen-centered business model, and instead focus more on wine. Ruhland was happy to finally open a space in the Gorge to help continue gathering a solid following with his premium-style wines. “We really lucked out with the new space. We want to be a spot for people to be comfortable, where they can sit and sip and enjoy,” he said. Meaning “light” in Finnish, Valo focuses on organic growth and expands when it makes sense, such as the new spot in Bingen. Ruhland mentioned one day finding land to build on, possibly with production space and a vineyard, but for now he is focused on the success of the new tasting room. Ruhland hopes to achieve a kitchen build-out down the road to offer more food options and wine dinners. Currently, simpler items like charcuterie and smoked salmon dip are available atValo, and pick-up-parties for club members with food and wine are also on Ruhland’s wish-list. For such a new business, Valo Wines is collecting the accolades of an established winery “We set out to make the best wines we can, but we also want people to enjoy what we’re making,” Ruhland said. They want to offer people a variety of excellent wines, including their Massalto line. Valo’s Massalto wines are their artistic series: Edgy wines crafted to push the norm. Each bottle sports a beautifully designed label by the Australian artist Loui Jover, and large prints of the art on these labels decorate the walls of the new Valo tasting room in Bingen. Despite bottling their first in 2020, the awards and recognition already seem nonstop. Jeb Dunnuck, renowned wine reviewer, awarded them three 94-point ratings June of this year, describing several varieties as “loaded with charm and character,” “terrific”, “layered,” “balanced” and “elegant.” Among other praise, Valo Cellars was named a wine producer that is “under the radar” by The Robert Parker Wine Advocate Journal just last year. Ruhland said they have earned other 90-point ratings over the last few years, ranging from 91 to 97-point awards. With limited distribution outside of Southwest Washington, Valo is looking to bring their wines to other spots in the Gorge soon, like local wine bars and breweries, but details are still in the works. For the moment, Ruhland said they want to be a top local tasting spot and popular winery option among the Gorge community. The Valo tasting room in Bingen is usually open Thursday through Monday from noon to 7 p.m., though hours are subject to change, so guests are encouraged to call or check online. The space is a storefront located at 114 W. Steuben St., Bingen. You can find them on Instagram @valo_wa, or on Facebook, which has pictures of their chic Vancouver tasting room.
six must see booths at this year's hood river harvest festMark your calendars for a weekend full of fall flavors at the 41st Annual Hood River Valley Harvest Fest. This three day festival October 13-15 at the Hood River Event Site is a celebration of the bounty of the Hood River Valley. At this year's Harvest Fest you can find apples, pears, local treats, and more all on display for locals and visitors to enjoy. Here are six must-see booths at this year's Harvest Fest for food enthusiasts:
Want to Spice it up? Head to The DalleS Story and photo by Kathy Watson I was digging around in my bag for a larger tip for the guys at the Tadka Indian food cart on West Sixth in The Dalles.
“That’s okay, ma’am. Just give us your blessings,” the cook said, with a little tilt to his head. Ah, but it’s me who’s blessed. The food cart pod of West Sixth is showing all the signs of a spicy food lover’s nirvana, carts bursting with Thai, Vietnamese, Mexican, a second Indian truck, and a couple of oddball catch-alls: Kimberly’s Cauldron offering soups and sandwiches, and BobaBlastic that has everything from frozen desserts on a stick to cheesy fries. That’s a lot to choose from, but I’m gonna put a stake in it right here: just go to Tadka. This is real-deal Indian, with everything from fish curry to lamb vindaloo, garlic naan and saag paneer. I’ve lunched here three times, and if my blessings continue it’ll be 3 x 3 x 3 in the year ahead. This pod has one super-duper addition: It’s in the parking lot of an old Wendy’s that’s been converted to Sixth St. Station. Full bar, beer, a pool table and a refuge from the fall weather. You can bring your food cart nummies inside, order a beer, and watch the rain streak in over the Columbia. Nice. The Sixth St. Station is closed on Monday, open the other days from 11 a.m to 8 p.m. Carts in the Pod: Tadka Indian Boss Authentic Thai Kitchen Pho Saigon Grill Loncheria Jalisco Shwarma Hutch Kimberly’s Cauldron BobaBlastic
Crop Talks celebrate local small farmsBy Flora Gibson Through this year’s Crop Talk tours, local farmers and gardeners can learn from each other’s triumphs and challenges, sharing ideas about everything from marketing to soil health across the Gorge. Gorge Grown instituted Crop Talks several years ago, and now runs them in partnership with Underwood Conservation District, with an average of six tours yearly. The informal networking events highlight a variety of places — usually smaller market gardens, vineyards and orchards, and meat and dairy operations — in at least four counties on both sides of the Columbia, according to Tova Tillinghast, district director of UCD. “It’s great to just kind of cross-pollinate. They can compare how things grow in the east end of the Gorge versus the west end,” she said. As a crowd of about 30 local farmers and growers toured The Gathering farm near Husum on Aug. 24, talk turned to seeding equipment, growing and cooking tips, low-cost solutions for small growers, and pest control: Everything from aphid infestation (set Google calendar alerts for aphid-smashing tasks) to the merits of ducks versus midnight hunting sessions for controlling slugs. This is The Gathering’s second season as a market garden. On three small plots of clay soil in a slanted coniferous forest, Shruti and Jacob Larson tend an estimated 1/3 acre of herbs and vegetables. They do a lot of gleaning from local fruit and vegetable farms, harvest their own crops, sell both at the White Salmon Farmers’ Market, and breed a few Highland cows, Shruti Larson said. Crop Talks help local farmers and growers like the Larsons get acquainted and trade knowledge, space and resources. “The real benefit ... is that we get seasoned farmers visiting,” said Shruti Larson. “I think there’s just a real sharing of knowledge and green wisdom. And good food!” She learned that, interestingly, other more seasoned farmers used the same kinds of tools the Larsons borrow from the UCD Farm Tool Library. Crop Talks are half to get together and chat, and half to learn, said Finley Tevlin of Tumbleweed Farm, Parkdale. “It’s interesting to see how people do things at different scales,” he noted. “It’s amazing what people can do with just an acre or less.”
Indeed, the Larsons grow about 20 different varieties. “That’s how you have good soil, is having a diversity of species,” Shruti Larson said, although getting familiar with so many crops is challenging: “Chickens have eaten well here, as we’ve learned!” And the key to good soil is providing for the microbes in their slanted, forested clay plots, she said. “It’s amazing how much food you can get out ... if you’re taking care of the soil,” she explained later. Some of their soils cannot yet grow a full-size carrot, resulting in “cute dwarfy rainbow carrots” that customers loved. The shade garden, once used to feed cows, is more fertile and grows salad: Greens like brassica, lettuce, arugula and cilantro, which benefit from shade. The sun garden and greenhouse foster flowers and vegetables like tomatoes, onions, Japanese eggplants and Thai basil. “I think I’ve gotten a degree in market gardening just by doing it,” Shruti Larson remarked. Thanks in part to community programs like Crop Talks, “It is a very community-supported thing.” More information about Crop Talks is available at www.ucdwa.org/current-news/2023-crop-talks. The final tour is scheduled for Sept. 28, with a Farmers’ Social on Oct. 26.
explore the delicious world of applesBy Sarah Harper The arrival of Autumn brings cozy nostalgia. From fall festivals to the colorful foliage to joyous apple picking, it all comes together to capture the spirit of the season. For me, apples are a symbol of fall. Farmers markets brim with them, and restaurants are weaving apples into their seasonal menus. It's a wonderful time to incorporate apples into your culinary creations. Now, let's explore the world of apples and discuss their culinary uses. Apple Varieties The United States grows about 2,500 different varieties of apples. Some top varietals grown in the Pacific Northwest include Red Delicious, Gala, Fuji, Granny Smith, Golden Delicious, Pink Lady, and Honeycrisp. Flavor profiles differ widely among apples. From sweet, tart, sharp, firm, crisp, juicy, dry, crunchy, spicy, tender, or tangy, each varietal has its culinary purpose. Some apples are best for eating fresh in a salad or as a snack, while others are better for baking, making into cider, apple butter, or applesauce. For instance, are you looking to bake an apple dessert this fall? Consider Granny Smith, Honeycrisp, Pink Lady, and Jazz Apples. These varieties are firm and hold their shape well when baking. They also have a balanced flavor profile and pair well with spices such as cinnamon and nutmeg. Apple Recipes While you can find apples in supermarkets year-round, there is something magical about using freshly picked apples from your local farm stand or handpicked. Beyond Dehydrated Apples and Homemade Applesauce, you can toss apples in lunch boxes, plop them in Baked Oats, add them to charcuterie boards, mix them in a Harvest Kale and Quinoa Salad, or add them to baked dishes and desserts like a Warm Maple Walnut Apple Crisp. Baked Apples with a Pecan Oat Topping Baked apples are simple and easy to make for several reasons. They require minimal ingredients and have a quick prep time. Moreover, baked apple recipes are customizable, versatile, and don't require fancy equipment. Now, get cooking! Are you feeling motivated to cook with apples yet? I challenge you to make a delicious apple recipe to celebrate fall, even something savory! From Apple Pecan Chicken Salad to Kale Apple Walnut Salad to Broccoli Salw Salad with Apples to Apple Cheddar Muffins, let your taste buds be your guide. Sarah Harper is a Registered Dietitian, creator, and one of many eaters behind The Addy Bean. She is also an avid hiker, a registered yoga instructor, and a former nursing home dietitian.
Based in Hood River, Oregon, Sarah lives with her husband Jacob, her dog Huey and her blog’s namesake – her cat Adeline.
Buona Notte gets inspiration, education from local wineriesStory and photos by Laurel Brown In 2016, a new winery in the Gorge bottled its very first wines and has been making a name ever since. A small scale winery in Cascade Locks, Buona Notte Wines, boasts new and traditional takes on Italian wines thanks to the wide range of agriculture and grape varietals in the area. Started by Graham Markel, Buona Notte Wines operates out of a warehouse space in Cascade Locks split with Son of Man Cider. Originally from Boulder, Colorado, Markel comes from a family with a deep love for food and wine — his mother taught cooking schools in Italy for many years, and it wasn’t long before he shared that love. Buona Notte produces around 3,000 cases per year and the name is Italian for “good night,” which Markel explained plays into his motto for the business: Good food, good friends, good wine, good night. They also offer a wine club with perks such as on-site tastings during wine package pick-up parties. “They’re a lot of fun for our club members, and I enjoy getting to know the people who drink the wine,” he said. Tastings at Buona Notte are more laid back, as Markel chooses high-quality meats and cheeses paired with seasonal fruits and about six bottles of wine to curate a personal tasting experience. “If someone mentions a favorite type of wine or interest in a specific grape, I’ll open that wine instead of having a set-in-stone menu,” Markel said. From roughly age 9 until 15, his mother taught in Tuscany just outside of Florence. There, Markel lived and attended school, spending most of his middle school years in Italy. He enjoyed the cultural education, too, and at 21 he started working at The Kitchen in Boulder, where he took classes to expand his knowledge of food, bartending and craft beverages. He earned a bachelor of fine arts in writing and literature while working at The Kitchen and graduated in 2011 from Naropa University’s Jack Kerouac School of Disembodied Poetics. After college, he got what he thought was an interim job picking grapes at Antica Terra, a winery in Willamette Valley. Markel worked closely with Maggie Harrison from Antica Terra and later Master Sommelier Nate Ready from Hiyu Wine Farm. Each was supportive of Markel’s path, teaching him the craft and instilling confidence in his own visions. After four weeks working at Hiyu Wine Farm in Hood River, he knew he wanted to start his own winery. He worked there about four years and was named their assistant wine maker, and helped on the farm, vineyard and tasting room. “I loved working with both Nate and Maggie. It was my goal and education path and I’m so grateful for everything they’ve done and taught me,” Markel said. As he started forming a plan for his own winery, Markel felt drawn to making low-intervention style wines. He also wanted to lean on the Italian culture that had formed so much of his childhood, finding inspiration from his years there and trips back to visit. “I like vineyards and grapes that speak for themselves without much added or manipulated,” he said. Their first year, in 2016, Markel made roughly 300 cases of wine at Hiyu, blending his style with theirs.
“I had to find what my voice was going to be in it all. I learned so much about technique and details from [Nate and Maggie], like how to find your own beauty within winemaking and seeking a connection to the land. That is so important,” said Markel. In addition to crafting a Sangiovese with grapes from a vineyard in The Dalles, he felt drawn to dabbling in vermouths when he first started out. Markel was enthralled with the microclimates offered in the Columbia Gorge that create such a wide range of agriculture, soils, and produce. From volcanic ground to the Missoula Flood path, countless geological events over history have created everything from high desert to lush alpine growing environments. “The Gorge has nationally-amazing wine growing that needs to be pushed to other markets and shared with more people,” he said. Traveling the world and talking with peers about the crafting process, the business side, and most importantly the agriculture of wine is one way Markel hopes to share the Gorge’s grape-growing with the world. “Eventually I plan to buy my own land and explore all the possibilities like blending varietals. The microclimates here are amazing for growing all kinds of grapes and produce,” Markel said. For now, he is thankful for the vineyard farmers, owners and staff for all they do. “Their work is integral and I’m very grateful for each of them. They have become some of the most meaningful relationships in my life and are very much a part of the fun things we do. Without them I wouldn’t be able to make great wine,” said Markel. Buona Notte strives for food-friendly, pairing-oriented wines with simple, natural processes and Italian inspiration. Their packaging is eco-friendly, with glass bottles coming from recycling in Portland and Seattle as well as 50% hemp post-conservation waste labels, natural cork, and local beeswax to seal the bottles. Tastings and wine club offers are available online, and Instagram is a great way to get more information about the winery (@buonanottewines). For beautiful views of the Gorge cliffs and the Columbia River, along with expertly crafted wines, check out Buona Notte and explore all that they have to offer.
Spinning Wheels Brewing Project opens beneath Lake TacoStory and photos by Laurel Brown Most Gorge-folk are quite familiar with beer and breweries thanks to the many options in the area. From Carson to The Dalles, there is no shortage of places to quench your thirst. Add to the list Spinning Wheels Brewing Project, a new taproom in downtown Hood River. Spinning Wheels Brewing Project had its grand opening April 29 in the space below Lake Taco on Oak Street. Owner and Head Brewer Andrew Rosette is excited to start his own entrepreneurial endeavor after years of working and learning with other breweries. After volunteering to clean the downstairs tap lines for longtime friends Maria and Enrique Ortega, owners of Lake Taco, he discovered the potential of the space and proposed using it for his own project. Originally from Cleveland, Ohio, Rosette moved to Seattle in 1996 and found his way to Hood River in 2012. He worked in IT for much of his life and found the Gorge thanks to his love for biking. “There was a race here that I would come to pretty much every year,” he said. Once settling in Hood River, Rosette decided he wanted to make a career change. He shifted from technology to beer. Matt Swihart, owner and co-founder of Double Mountain Brewery and Cidery, taught Rosette about the brewing process and the brewer-owned model — which is not very common in the Gorge. However, Swihart would not hire him. “He didn’t think I was serious about the career change,” Rosette said. To prove it, Rosette went to brewing school in Chicago and shortly after landed a brewing job at Double Mountain for a few years. He then left the U.S. to help start a craft brewery in Southwest Ireland called Killarney Brewing Company. Though he was enjoying the craft, Rosette missed the Gorge; like many others, he found his way back, and took a job as head brewer at Thunder Island in Cascade Locks. It’s here that Rosette believes his reputation as a brewer began to gather a following. He assisted Thunder Island in opening and establishing their new brewery space. Rosette said that Lake Taco still offers several Thunder Island beers on tap. “I brought the skills of making balanced beers from Ireland and consistency from brew school [to Thunder Island],” Rosette said. He spent around three and a half years there and, once the new head brewer was prepared at the new location, left that position to pursue his own project. “I decided that the next thing I do is going to be my own,” he said. However, COVID-19 delayed his start and he dipped back into IT jobs while social spaces were shut down. Rosette took the long route to opening but once public congregating was allowed, his brewery plans commenced. In January 2022, Rosette formed the Spinning Wheels Project and began to figure out licensing and branding ideas. He settled on the name for a few reasons, like its reference to bicycling as well as the colloquial meaning, sitting on an idea for a while, just as he was spinning his wheels on the idea of a brewery for a long time. The project logo is a reference to bike gears and another essential component of his taproom: Music. The inner circle of the gear in the Spinning Wheels logo is designed to look like the a 45 rpm record insert. Rosette has acoustic treatments and special lighting in the taproom to add to the vinyl-inspired atmosphere, as well as a speaker on the corner of Oak Street to draw pedestrians in for a pint. Rosette takes pride in his brewer-owned business, driving to his workspace in Portland on brew days and packaging days. “I know what’s going on in the industry and I wanted to create a gathering space. I appreciate the community pub or taproom like they have in Ireland — I’d like to bring back that local pub feel,” he said. His first few brews have included a pale ale, a Mexican lager, and collaboration beers like a red ale with Double Mountain and an Italian pilsner with Ferment. He also has an IPA in the works with an art collaboration for the can design. “I want to control the quality so I’m only doing draft or local cans right now. The goal is to have people come to the source for the beer,” Rosette said. He’s not yet interested in larger production or distribution, instead focusing on gathering a local following. He does plan to branch into special events, but does not plan to close his doors to regulars for private events. “July 4 and Christmas might be the only days I decide to close,” Rosette laughed. His current hours are 4-8 p.m. every day except Friday and Saturday, when the hours are 8-10 p.m. He has a few part-time employees but Rosette is there every day, enjoying his hands-on approach and creating the right aesthetic for his taproom. He mentioned his “soft play” business moves, like organic growth and building a faithful following. With goals like building a stage and on-site brewing, Rosette is grateful to have established roots in the Gorge years prior to starting his own brewery. His friends helped design and hand-make many elements of the taproom, including the taps and spouts, drip tray, drinks rails, and bar. The wall art is comprised of photos from Rosette’s personal stash, concert posters, and memories with family he has collected. “Everything in here has a personal experience and story behind it. I like being able to be creative and do my thing. Making the beer, seeing people enjoy my work, and curating something personable,” he said. Rosette is excited to share the space with Lake Taco, since he does not want to do anything more than snacks. His menu is simple, with options like pickles and Japanese style cocktail peanuts. The patio, which is dog-friendly, is home to Taquito, the resident cat at Spinning Wheels and Lake Taco. “Lake Taco and the [Spinning Wheels] taproom have become symbiotic businesses, it’s been great,” he said. Customers can order upstairs and bring a buzzer down to the brewery, or enjoy their food there once it’s ready. Lake Taco is open anytime Spinning Wheels is except Mondays, and they adjusted their hours to offer a late-night menu on weekends. Details can usually be found on their Instagram, @spinningwheelsbp.
Rosette’s sights are set on building a stage on the back patio for live performances and getting fire pits for the coming winter. “I want people to be able to come here and feel comfortable,” he said, believing that positive word of mouth is the best marketing. Beer-lovers may very well have a new community spot to frequent, complete with vinyl records and tacos. “Anyone selling old record collections might have a new buyer, too,” Rosette added. Summer might be winding down, but fun foodie events in the gorge aren't going anywhere. We have a great list of events and happenings for you this week. Get out there and have some adventures before fall hits us with its rainy reality!
Beyond Pickles: 10 Culinary Uses for CucumbersBy Sarah Harper Indulge in the freshest cucumbers by exploring and supporting your local farms and markets. Explore the many cucumber varieties such as Salt and Pepper, Cucumber-Melon, China Jade, Lemon, and Pickling. Cucumbers play a prominent role in cuisines worldwide, adding flavor and texture to an array of recipes. From cucumber salads to zesty salsas to inventive appetizers, cucumbers leave their mark everywhere they go. Below find 10 ways to enjoy cucumbers this summer.
These cucumber recipes capture the spirit of summer. So, as we enjoy the sunny days, let your culinary creativity flourish with the versatile cucumber. Sarah Harper is a Registered Dietitian, creator, and one of many eaters behind The Addy Bean. She is also an avid hiker, a registered yoga instructor, and a former nursing home dietitian.
Based in Hood River, Oregon, Sarah lives with her husband Jacob, her dog Huey and her blog’s namesake – her cat Adeline.
Hood River’s Wilderton is America's first nonalcoholic distilleryStory and Photos by Noah Noteboom As you walk into the Wilderton distillery, you are greeted by the tangy scent of fruity botanicals and the warm spirits of the employees. Co-founder Brad Whiting and Founding Distiller Seth O’Malley chose Hood River to open the first nonalcoholic distillery in America. On July 1, they opened their doors and made history. Whiting grew up in Boston but chose a nomadic approach to life, moving every six months for a few years before finding a home in Hood River. A water sports enthusiast, he settled in the Gorge and eventually went back to business school at Portland State University for his master’s degree. Still unsure of what he wanted to do, Whiting took a more nontraditional approach to job hunting. With his master’s degree in hand, he began knocking on doors asking around for business leads. His plan worked, as he found an opening at Hood River Distillers, where he ran the purchasing and procurement department for 14 years. Whiting was a member of the team who created the Pendleton Whiskey brand — which was bought by Jose Cuervo in 2017 for $205 million. While Whiting worked with Hood River Distillers, O’Malley was the managing distiller at Townshend’s Distillery in Portland. Today, O’Malley is an expert in loose leaf teas, herbs and spices with a background in recipe development. O’Malley said he has every single botanical the Food and Drug Administration allows them to use — roughly 300 different ingredients. “I try to work with an as expansive of a palette of ingredients as possible. I have literally hundreds of ingredients that I’m working with,” O’Malley said. In April 2019, O’Malley and Whiting began laying the groundwork for Whiting’s idea to make a drink for those who live an active lifestyle. He also wanted to change the narrative attached to nonalcoholic drinks. “A lot of people have this idea that if it’s a cocktail or drink without alcohol, that it doesn’t have a story,” Whiting said. “It’s always been that alcohol has been an assumption of a cocktail. But really, it’s about enjoying flavor. It’s about enjoying stories and being in a place where you’re spending time with other people.” With this approach the two began experimenting with different combinations of plants, flowers, leaves, botanicals, roots and resins to find the right ingredients that would tell their story. Whiting says it took nearly two years to find the right concoction. Their endeavors came during a time in 2020 with COVID forcing lockdowns and residents confined to their homes. Many started new hobbies — watched TV shows or tended to their garden, while others took up drinking. There was little shame with cracking a cold one or popping the wine bottle open at any hour of the day, they said, but over time, drinking can lead to consequences if not consumed responsibly. Wilderton is an alternative for those looking for more leisure. By December 2020, Wilderton’s first bottles were on the shelves in Portland grocery stores. As time progressed, so did their marketing and production strategies. “It became less and less about people who necessarily didn’t drink at all or are looking to quit versus that idea of moderation and choice,” Whiting said. Up until late-2022, Wilderton had relied on O’Malley’s previous employer to distill their drinks, and Whiting had a vision of becoming a craft spirit. “I thought it was really important to have a consumer facing place. Most of the people walking by the tasting room have never heard of this,” Whiting added. “I want to bring people in. And that’s why we offer free samples and free tastings.” In October, Whiting and O’Malley closed on the waterfront space beneath Ferment. In less than eight months, they had their flagship location up and running. Operation distillation Whiting explains that making nonalcoholic beverages is similar to the traditional process of distilling spirits and brewing beer, but the main ingredients differ. Hot water is poured into a 1,000-gallon lauter tun filled with the “several hundred pounds of botanicals,” where it is left to soak for three to four hours. During that time, the water will become something like a bitter, concentrated herbal tea. At this point, the water is separated from the botanicals and pumped into a still where the boiling point of the liquid is lowered. Whiting said they change the atmospheric pressure inside the still to separate and concentrate all the different flavors. “Essentially what goes in is this really gnarly brown, super tannic liquid. And in this case you get out this just perfectly clear, hyper concentrated version of what we started with,” Whiting said. Two of their products, the Lustre and Earthen, are calorie- and sugar-free. Along with the newest drink, the Bittersweet Aperitivo, all three products are vegan and do not contain any gluten or caffeine. Whiting said they created the Bittersweet Aperitivo as homage to the Italian Aperitivo tradition — having a late-afternoon drink after work or as an appetizer to dinner. Popularity of the Aperol Spritz is rising in the U.S. “This one was a little bit of a diversion for us where the first two don’t include any sugar at all. Because the Italian Aperitivo traditionally do include sugar, we use a little bit of a chardonnay grape juice to create a little bit of sweetness. And this has quickly become our top seller,” Whiting said.
The Bittersweet Aperitivo is described as aromatic and herbal with a blend of grapefruit and orange blossom. This drink is suggested to be paired with club soda and an orange slice garnish. The Earthen botanical spirit has smoky hints with a savory aftertaste that Wilderton suggests is paired with ginger ale and a lime garnish. My personal favorite, the Lustre, is another floral and citrus drink that when paired with tonic water and an orange wheel is prefect for an afternoon by the water. Wilderton’s tasting room and distillery is open every day from noon to 6 p.m. at 407 Portway Ave., Suite 100 (ground floor neighbors with Ferment brewing). Tours of the distillery are available upon request and tastings are free of charge.
benny's hawaiian shave ice truck opensStory and Photos by Laurel Brown Have you tried one of the newest food trucks in Hood River yet? Benny’s Shave Ice is nestled downtown near the movie theater next to Four and Twenty Blackbirds on Fifth and Columbia Street. Run by Benjamin Tubbs and his family, Benny’s Shave Ice opened in May after purchasing their bright blue trailer in the winter. Tubbs has been in food service for many years but always wanted to own his own business. Originally from Seattle, the Tubbs have spent time living in Hood River and traveling the world. They moved back to the area in 2019 and, after a family trip to Hawaii, and realized the lack of shave ice options in the Gorge. Hawaii holds a special place in their hearts, so choosing authentic Hawaiian shave ice was a no-brainer. Not only did Tubbs work on a cruise ship there in the past, but he and Akela hope to move to Hawaii someday after years of making it their destination for adventures and vacations. “Locals are slowly starting to know where we are and what we have to offer,” Tubbs said. The truck has a fruity menu with plenty of flavors to choose from, including alternative dairy choices and homemade mochi. Check out the Three Sisters with passion fruit, orange, and guava or the Mt. Hood topped with strawberry puree. “One of the next steps is trying to get more natural, fresh puree options. We’d like to support local farmers wherever possible in our ingredients as the business grows,” said Tubbs. His kids, Caden and Chloe, are his primary workforce while his wife Akela helps outside of her busy nursing schedule.
“We did push for a spot on the waterfront or Oak Street, but it’s been nice to be around other food trucks. The recognition and business we get during the Saturday markets is also great,” Tubbs said. They plan to stay open through October, depending on the winter weather, and are excited about the positive buzz from both locals and visitors. Benny’s Shave Ice was a featured vendor at the waterfront for the fundraising event Kiteboard 4 Cancer in early July, though moving the food truck proved to be difficult. “We probably won’t do that again,” Tubbs laughed, “but we do hope to offer vending options down the road, maybe for weddings or parties.” With punch cards for returning customers and credit card payment options, Benny’s is a refreshing new place to check out for something sweet and unique. Their new summer hours are now in effect: Wednesday 3-7 p.m., Thursday and Friday noon to 7 p.m., Saturday 11 a.m. to 7 p.m., and Sunday noon to 7 p.m. Check them out on Instagram @bennysshaveicehoodriver. How is it possible that we are nearing the end of July? Lucky for us here in the gorge, mid-summer means that our orchards and farms are bursting with fruit and vegetables, ready for you to pick or for your favorite restaurant to turn into an amazing dish. I can't get enough of the beautiful photos I'm seeing of peaches, tomatoes, and cherries.
From Farm to Blender: Unleashing the Magic of Local Fruit in Fantastic Smoothie CreationsStory and photos by Sarah Harper Treat your taste buds to a burst of vibrant flavors while supporting local farmers by incorporating in-season, locally-grown fruit into your smoothie recipes. Smoothies can be a nutritious and delicious addition to a balanced diet. They can be nutrient-rich, full of fiber, protein, vitamins, and minerals, and smoothies offer hydration. Smoothies are also a delightful way to introduce nutritious foods to kids. In addition, smoothies can be utilized as an effective tool for managing weight in adults, or as a protein supplement to support nutrition and fitness goals. Crafting a smoothie is more than simply tossing ingredients into a blender. If you are seeking advice on creating delicious and nutritious smoothies this article is for you. Let us explore my blueprint for making smoothies and master the art of crafting the perfect blend. the ingredients for making a fantastic smoothieMy Smoothie Blueprint has four main categories: Liquid, Fruits/Veggies, Flavor, and Other.
the steps to making a fantastic smoothieMaking a fantastic smoothie does not need to be complicated. Below are my simplified steps for crafting smoothies.
smoothie making tipsBelow are several tips I find helpful when creating fantastic smoothies.
smoothie FAQs (ask a dietitian!)Here are a few frequently asked questions, answered by me! A Registered Dietitian Nutritionist. Are there specific local fruits that work well in smoothie recipes? Yes! Local fruits are a fantastic choice for crafting delicious smoothies. Here are some that you can find at your local farmer's market.
No, smoothies do not need to be made with yogurt or milk. Most of the smoothies I make are 100% plant-based. I use non-dairy milk, particularly soy milk, thanks to its notable protein content. While some people use yogurt to thicken their smoothies, I prefer to incorporate other ingredients such as nut butter, frozen ripe bananas, and even silken tofu. What do you sweeten smoothies with? When it comes to sweetening smoothies, there are numerous alternatives to table sugar. Here are five of my favorite natural sweeteners:
Recipes Now that you have explored my smoothie-making blueprint, you are now prepared to unleash your creativity in the kitchen. However, to further inspire your smoothie-making adventures, here are some tried and true smoothie and smoothie bowl recipes that are sure to delight your taste buds. Almond Joy Smoothie Berry Bliss Smoothie Strawberry Smoothie Bowl Interest in making smoothie bowls? Here is my article all about Smoothie Bowl Toppings. Sarah Harper is a Registered Dietitian, creator, and one of many eaters behind The Addy Bean. She is also an avid hiker, a registered yoga instructor, and a former nursing home dietitian.
Based in Hood River, Oregon, Sarah lives with her husband Jacob, her dog Huey and her blog’s namesake – her cat Adeline.
It is a somber week here in the gorge as we watch the fire burn in Underwood and hope for the best for all of the families and businesses who are affected. Let's make sure to give lots of love and support to the restaurants and wineries in Underwood once they are able to reopen. In the meantime we have a relatively short list of tidbits this week. Stay cool and stay safe!
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