What a week it’s been! Thank you to the firefighters and everyone who stepped up to fight the fires. Your support has been incredible. The Gorge community is rallying to help those affected. Working Hands Beer is offering free beers to firefighters and those impacted, and Treebird Market giving 15% off groceries to those who lost food.
In Mosier, businesses are recovering following the Microwave Fire. Now that local businesses are reopening, let's show them some love. The Wagon Social Club and Randonnee Coffee are back in action this Saturday at 10am. Be sure to visit other fantastic spots in Mosier like @idiotsgracewines, @humblerootsnursery, @mosiermarket, @mosiercompany, @randonneecoffee, @thewagonsocialclub, @analemmawines, @garniervineyards, @double_strand_wine, and @lavaquitataqueria. The Hood River County Fair is happening now. Swing by the fairgrounds and grab a coffee from Kailea Coffee Cart, which will be there through the 27th. Let us know what other food you eat at the fair! Tonight, Lushington Wines is teaming up with Porron Cellars for a special tasting event. Enjoy their wines paired with delicious macarons from Edeske Patisserie. And don’t miss the special tasting at @socawineshop from 5-8 pm tonight, featuring Syncline Wines. Thank you for following along on our socials and blog. Remember to tag us in your posts and use the hashtag #hoodrivereats on social media.
0 Comments
Pearl’s Place address: 1860 Hwy 35, Hood River OR
• After a break, the Hood River Farmers' Market returns this weekend. Enjoy goodies from Columbia Gorge Crepes, Mother Mullein Herbs and Guerra's Gourmet and more.
• Everybody's Brewing has Nacho cheese on their menu which is great for dipping chips or fresh baguette slices. • Sunshine Mill Artisan Plaza and Winery has a Summer Special of Watermelon Gazpacho. • There will be a Summer Wine Dinner on July 15th featuring Phelps Creek Vineyards and Chef Josh Thorburn from Salty's on the Columbia River. There are limited spots! • Freebridge Brewing has a New Thai Peanut Burger with spicy slaw and peanut sauce—delicious! Feeling Hot, Hot, Hot! Happy 4th of July!
Analemma Wines is moving the party indoors to beat the heat. They're open for tastings and hosting a cookout on Saturday. Don't forget to reserve seats online. A few places will be closed today for the 4th, including Socca Wine Shop, the tasting room at The Pines 1852 and tierradeloboswinery. It's berry season, one of my favorites! Several places are open for U-pick, including: • U-Pick cherries at Mt View Orchards (Rainiers, Bings, Sour Cherries) • U-Pick cherries at Packer Orchards • Organic U-Pick at Hood River Upick Organic for cherries • U-Pick cherries at Draper Girls Country Farm, open today, July 4th. Don't miss out on seasonal specialties like the Seasonal Berry Shortcake at Solstice Pizza or the Strawberry Shortcake at Riverside. Lushington Wines is hosting a pop-up at the Hood River Common House on July 11th from 6- 9pm. By Sarah Harper When summer calls for light and effortless meals, this simple salad is your go-to: ripe local tomatoes, fresh aromatic basil, sweet and creamy burrata, all topped with peppery, locally grown microgreens. This vibrant, fresh, and flavorful recipe is incredibly versatile. You can use different tomato varieties such as sliced Beefsteak, Brandywine, or halved cherry tomatoes. Consider topping the dish with some balsamic pickled red onion. Additionally, you can swap out the burrata for ricotta, avocado, or go classic with mozzarella. You can enjoy this Burrata Caprese as an appetizer or a light, summery meal, paired with cooked quinoa, pasta, or fresh crusty bread. Burrata Caprese Recipe Servings: 3-4 meals Ingredients:
Instructions:Prepare Burrata: Place the burrata cheese on a serving platter. Prepare Tomatoes: Arrange the halved cherry tomatoes around the burrata on the platter. Add Fresh Basil: Sprinkle the julienned basil leaves over the burrata and tomatoes. Drizzle with Olive Oil: Drizzle extra virgin olive oil over the burrata, tomatoes, and basil. The high-quality olive oil enhances the flavors of the dish. Season with Salt: Sprinkle salt over the burrata and tomatoes to taste. Serve: Serve the Burrata Caprese immediately. This dish is best enjoyed when the burrata is fresh and creamy. Use a knife to cut into the burrata, allowing the creamy center to ooze out and mingle with the tomatoes, basil, and other flavors on the plate. 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.
Happy Thursday! Here are this week's Thursday Tidbits:
• Analemma Wines is hosting a laid-back cookout on July 5th that will be fun for the whole family. They'll be serving up top-notch franks from Olympia Provisions and Tofurky brats, complemented by Oregon Brineworks kraut and Bran and Ash buns. 1120 State Rd, Mosier, OR 97040 • Get Hu’sum BBQ is now open for the season! Enjoy their delicious offerings served family-style. They have full racks of pork spareribs, whole chicken, pulled pork, and a variety of other yummy sides and sweets. Don't forget to place your order at least 24 hours in advance on the Toast app! 856 Highway 141, White Salmon, WA 98672 • Calling all coffee lovers! Kailea Coffee Co's coffee cart is available to attend your private events. 205 Wa-Na-Pa St, Cascade Locks, OR 97014 • And more, The Riv Cafe in The Dalles has brought back their affogatos for the summer. Treat yourself to espresso atop sweet vanilla custard from Jenny Marie’s Italian Ice + Frozen Custard. 401 E 10th St, The Dalles, OR 97058 • For a truly picturesque evening, head to Hope Ranch Lavender on Saturday, June 29th. The lavender field will be open until 9 pm, offering a perfect opportunity to enjoy the flowers and the sunset. 2585 Fir Mountain Rd, Hood River, OR 97031 White Salmon is having a Third Tuesdays community event tonight from 5-9PM. There will be specials from local businesses including a dollar off wine glasses from Le Doubblé Troubblé Wine Co. 111 E Jewett Blvd, White Salmon, WA Idiot's Grace Farm will begin their organic cherry u-pick open on June 20th. Get those hands ready to pick some great organic cherries! 8450 US-30, Mosier, OR The Pines 1852 is hosting a wine club party on Saturday, June 22nd from 4:00 pm to 8:00 pm at the Pines Estate in Ralles, OR. There will be wine tasting and an appearance from the Beaux Berry Ice Cream Truck. The event is free for wine club members and general admission is $15. Mosier Fest will take place from noon to 8:00 pm on Saturday, June 22nd. Enjoy food, fun, music, and more! 1204 1st Ave, Mosier, OR The Wagon Social Club is hosting a speed friending event on Sunday, June 23rd, in collaboration with the Columbia Gorge Pride Alliance Youth Council. Free food from The Wagon Social Club will be provided! 1104 1st Ave, Mosier, OR Happy Thursday!
By Registered Dietitian Sarah Harper This Greek Salad-Inspired recipe features pearl couscous, chickpeas, Kalamata olives, feta cheese, cucumber, kale, red onion, and fresh parsley. This meatless meal is satisfying yet light, thanks to its abundance of veggies. The creamy yogurt dressing, along with the feta cheese, adds creaminess and tang, while the lemon juice brightens the dish. If you want something more substantial, serve this with roasted chicken or fish. You can make this recipe year-round, incorporating seasonal produce, i.e. whatever veggies are fresh at the market. For example, in early summer make this salad with fresh salad turnips and cherry tomatoes, which are abundant and bursting with flavor. Recipe 4 Servings Ingredients: Pearl Couscous 3 cups water 2 cups pearl couscous 1 tsp salt Salad 1 cup chopped cucumber 1 cup chopped bell peppers 1 cup chopped cherry tomatoes 1 cup chopped kale 1 cup chopped red onion 1 cup pitted Kalamata olives , halved 8 oz feta cheese, crumbled or sliced into chunks ½ cup chopped parsley Creamy Yogurt Dressing ½ cup whole milk Greek yogurt ¼ cup olive oil ¼ cup red wine vinegar 2 tbsp fresh squeezed lemon juice 1 tbsp dried oregano Salt and pepper to taste Directions: Cook The Couscous Bring water to a boil. Add couscous and salt. Return to a boil, then reduce heat to a simmer and cover. Cook the couscous for about 15 minutes or until tender. Drain any remaining water. Prepare The Ingredients In a large bowl, combine the cooked couscous with cucumber, bell peppers, cherry tomatoes, red onion, kale, Kalamata olives, feta cheese, and chopped fresh parsley. Make The Dressing In a small bowl, whisk together the ingredients for the dressing: Greek yogurt, olive oil, red wine vinegar, lemon juice, dried oregano, salt, and black pepper. Adjust seasoning to taste. Combine and Toss Pour the dressing over the salad and toss gently to combine, ensuring all ingredients are evenly coated. Adjust To Taste Taste and adjust seasoning if needed, adding more salt, pepper, or vinegar according to your preference. Serve chilled or at room temperature, garnished with additional parsley and freshly squeezed lemon if desired. 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's finally Thursday, and that means it's time for Thursday Tidbits.
• The Wagon Social Club in Mosier has new hours! They are open every day (other than Tuesday and Wednesday) from 11 AM to 7 PM. Their menu features classic items like the Mimosa or an Aperol Spritz, as well as creative mocktails like the Dolly Parton drink (complete with glitter!). Some of their sandwich options include the Prosciutto & Brie and the Tofu Banh-Mi. Enjoy these and other bites at one of the tables outside by Randonnée Café. 1104 1st Ave, Mosier, OR 97040 • Pear Bloom Farm is hosting a workshop series called Blooms and Tea in their orchard this summer. The first one will be on June 1st, focusing on Peonies. At the Blooms and Tea workshop, participants will learn how to create an arrangement of peonies while enjoying tea, treats, and the beautiful scenery. 3110 Neal Creek Mill Road, Hood River, OR 97031 • Thunder Island Brewing now offers grab-and-go meals for a quick bite option on the weekends. The boxed lunches include either a vegan or a chicken sandwich along with potato chips and a cookie. Grab these at the downstairs bar at Thunder Island and enjoy on the go or in their beer garden. 601 NW Wa Na Pa St, Cascade Locks, OR 97014 • Phelps Creek Vineyards has opened up their Creekside Café every day of the week. They will be serving food during lunch from 11:30 AM to 3:30 PM, and during their live music shows on Sundays and Thursdays from 5 PM to 7 PM. 301 Country Club Road, Hood River, OR 97031 • Skamania Lodge has released the schedule for their summer concert series, which will happen every Sunday from now until Labor Day. There will be great food and drink to enjoy. 1131 Skamania Lodge Dr, Stevenson, WA 98648 Thank you for following along! Be sure to tag us in your food photos on social media and use the hashtag #hoodrivereats to be reposted.
(Wine lovers the rest are for you!)
Happy Thursday! • Everybody's Brewing in White Salmon has a new menu that is perfect for the warmer weather. Here are the new menu items: Vietnamese-Style Cabbage topped with sweet chili dressing, Mediterranean chicken with couscous, pita and salad and an Italian Mushroom Sandwich with lion's mane and cremini mushrooms. For summer beverages, try their new Pink Guava Sour that is on tap now. • Grasslands Barbecue is making their way to pFriem Family Brewers' Barrel House this weekend in Cascade Locks where there will be a celebration with live music, beer and barbecue. No need to purchase a ticket to enjoy this event. • The Solstice Wood Fire Pizza truck is open this Friday through Sunday. If you haven't tried it yet, their country girl cherry pizza is worth a taste! • The White Salmon Wildflower Festival events continue this weekend including the Balsam Root Bash. Food and drink from Everybody's Beer, Jacob Williams Wine, and Pizza Leona will be available for purchase at the Balsam Root Bash. The event will take place at the Mountain View Grange and proceeds will go towards the cost of a new roof at the Grange. • Trailhead Taproom, in North Bonneville, WA, has strawberry lemonade sorbet this week. They are open for summer hours now too. The houses are 12-8PM Tuesday-Thursday and 12-10PM Friday and Saturday. Enjoy your week and be sure to tag us in your photos and use the hashtag #hoodrivereats to be reposted. It's going to be a sunny weekend! Here are some Thursday Tidbits with ideas for those looking for ways to celebrate Mother's Day in The Gorge. • The Timberline Mother's Day Brunch buffet will happen on May 12th. There will be a variety of options to choose from, including chia seed pudding, half-shell oysters, and an omelet and scramble bar. Kiddos will enjoy the kid buffet with options such as chicken strips and peanut butter and jelly sandwiches. • Riverside will have a Mother's Day menu all day from 11 am to 8 pm. • Dani's Kitchen Shop has a Mother's Day Pop-Up Shop on May 10th from 10 am to 2:00 pm. Located at 1545 Osprey Dr in Hood River, OR. There will also be plants from Plant Smiles Greenery and goodies from East Fork Baking Company for purchase. • Edeske Patisserie has assorted Bon Bon boxes and other treats perfect for Mother's Day gifts. • Pine Street Bakery has adorable Mother's Day cookies for purchase. • Another fun activity happening is the White Salmon Wine Walk on Saturday, May 11th. There will be a limited number of tickets for purchase. By Registered Dietitian Sarah Harper Peanut Sauce is incredibly versatile. This rendition is effortlessly made from five common ingredients, making it an excellent choice for quick weeknight meals. Its sweet yet savory flavors complement dishes such as chicken satay, grilled meats, and coleslaw while serving equally well as a dip, marinade, or noodle dressing. Any leftovers will last for a week in the refrigerator. Note that peanut sauce tends to thicken over time. Add one tablespoon or two of water as needed to achieve your preferred consistency. If you prefer not to use peanut butter, alternatives such as almond and sunflower butter work wonders. 5 Ingredient Peanut Sauce Ingredients:
Optional ingredients: Any combination of the following ingredients would also make for a delicious and personalized peanut sauce experience. Let your taste buds be your guide.
Instructions:
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.
• Golden Goods Sandwich & Bake Shop in Hood River has a new May special! This special is a buffalo cauliflower wrap. • Tokki Art Supply will have a watercolor paint and sip at Cork Wine Shop in Hood River on May 21st. Be sure to sign up for this workshop! • Brenna's Mosier Market Anniversary Party is postponed and will happen at a later date. • Backwoods Brewing Company in the Gorge, located in Carson at 1162 B Wind River, has a pizza special, the White Goodman. • For Cinco De Mayo, Crush Cider Cafe in Hood River is having a Tap Takeover by Bauman's Cider with live music by Grupo Balance. Eat Gorditas, drink cider, and dance! Happening on May 5th from 4pm-7pm. See you next Thursday! By David Hanson and Kathy Watson, with sidekick and social commentator, Stu Watson Going to the Red Carpet Tavern for breakfast is like returning to the scene of the crime. Or so we've been told. We aren't heavy drinkers ourselves, and Kathy will admit to only one hangover, and at that, an accidental one. She visited a bar in Salem 40 years ago, and asked innocently enough, "What's a B-52?" Turns out, it's delicious, so she had a couple more. She fixed breakfast for six the next morning while holding onto the stove. But thank heavens, you won't have to cook your relief breakfast yourself, because we've found four places that can feed that queasy stomach and aching head on the morning after you've accidentally gone a bit overboard. Just a reminder: Driving under the influence is a bad idea. All bars will call you a taxi, so please don't get behind the wheel. We've also heard breakfast in jail is not worth the risk, unless you like bologna sandwiches with your day-old coffee. Red Carpet Tavern, Hood River The Red Carpet is for drinking, no one is arguing that. It rests next to Hood River’s westernmost I-84 exit like a hitchhiker who took up residence decades ago. There are video gaming machines, a few TVs, a pool table, and a meandering outdoor patio shaded by fir trees. The point here, like any good dive bar, is to drink with fellow drinkers. But breakfast? We arrived at 8:30 a.m. and sure enough, as Google maps insisted, it was open. The bartender was prepping the bar and sort of said hello. Her dog hardly lifted his head from his below-bar perch. “Hi! We’re here for breakfast,” we said, shoe-ins for the Captain Obvious award. She pointed to a slender chalkboard menu on the back wall. Below the four listings for lunch-dinner was the breakfast: two eggs, bacon or sausage, toast OR biscuits and gravy: $5 each. We ordered eggs-toast-bacon x2, coffees, and, out of sport, a Bloody Mary, and took the booth of our choosing. The TVs were off but the bar music was loud and aggressive. I looked up one song with the Shazam app: “Cadillac” by Pangea. We had the place to ourselves. The bartender/cook/manager disappeared into the kitchen to cook our eggs, bacon, and toast. Between songs, we could hear the bacon fat popping as she returned with coffee served in a cocktail rocks glass, engineered from a tiny espresso machine beside the kitchen door. Then the Bloody Mary arrived with two olives, a salt rim, pickled asparagus, and not much kick. The eggs were cooked just as I like: fried over medium. (By the way, she only cooks fried eggs.) She had slapped a healthy knife-full of butter across the toast’s face. The bacon was thicker than expected and skillet-cooked with perfect crispy edges. It all went down in roughly two minutes, but left me satisfied. There’s an enjoyable novelty to breakfast in a bar, and it can be nice to avoid the hustle and bustle of normal breakfast joints and start the day in an unexpected, but familiar place. Were I properly hungover and in need of more grease, I could have just ordered another round, cheap as it is. By the end of two breakfasts it might be time to move out to the patio for a beer. Ambiance: As disorienting (and oddly comforting) as one would expect in a proper dive bar illuminated by daylight. Hours: Monday-Thursday 8am-1am; Fri 8am-2:30am; Sat 10am-2:30am; Sun 10am-12am Bonus: The price, the contrarian appeal of a dive-bar breakfast, and the knowledge that if you happen to end up sleeping in your car after a late night at Hood River’s best bar, there’s a scratch-made breakfast waiting in the morning for the price of a tip at a fancy bar. Bottom line: $25 for two breakfasts, a Bloody Mary, and two coffees. -- David Hanson Baseline Biscuits, Hood River On spring mornings, Parkdale's Baseline Biscuits is above the lid of gray doom that often hangs over Hood River. When you drive up, though, you can bring your hang over with you, because if your head is throbbing, what you really need is a biscuit the size of a pork pie hat. And perhaps a little hair of the dog to go with it, such as a Morning Mule: Ketel One Vodka, Fentimans ginger beer and orange juice in a copper mug, for $10. Which raises a question for me: Why is morning drinking cheaper than night drinking? Baseline Biscuits is a newish spot to many, owned and operated by Leila Coe and Justin White, who bring us Apple Valley BBQ, just west on Parkdale's main street, Baseline Drive. The vibe, says Leila, is meant to be just a touch Southern, with shrimp and grits to round-out to the daily handmade biscuits and gravy. You can get your gravy three ways, too: white pepper, sausage or chorizo. There's huevos rancheros and thick French toast. For a crunch that will sound like thunder in your gin-soaked brain, order the French toast with a cornflakes and hazelnut crust. If you are ho-hum boring, you can just get the Farmhouse Breakfast with 2 eggs, breakfast potatoes, choice of bacon, sausage, ham or chorizo, and another one of those ... biscuits. Why not? What's a good biscuit joint without a biscuit sandwich, something David, who used to co-own a biscuit truck in Seattle, was quick to order. The sammie is one of those giant biscuits with two fried eggs, and your choice of meat and cheese. However, David's crucial discovery in his biscuit truck odyssey was that a biscuit sammy must be slathered with a big ol' spoonful of homemade jam. Baseline has those little matchbox size jams, so you may be scooping through three or four of them. That should keep you busy until, well, Noon, when Solera Brewing opens across the street. Ambiance: Mountain cafe with lots of reminders that the big white dome is just out the front door. Hours: 7 a.m. to 2 p.m. Thursday - Monday, closed Tuesday and Wednesday. Bonus: There's also a lunch menu, and they serve hand-made ice cream in the summer. Bottom line: $90 for three big breakfasts, coffee, juice and tip -- Kathy Watson Zim's Sports Bar and Grill, The Dalles When friends told us that Zim's, that well-loved sports bar in downtown The Dalles, serves breakfast, we thought, OK, another $5 toss-off like the Red Carpet. Wrong. This is a righteous breakfast joint. The kind of place that dusts their pudgy French toast with powdered sugar, and serves a steak knife with their super thick side of ham. Poached eggs come neat in a small bowl, the rye toast is a hefty marbled slice, and the coffee is $1. Their French toast, pancakes and waffles come with strawberries and whip cream, if you like that sort of thing, and you might, since those strawberries are the only fresh thing on the menu. Don't go looking for yogurt and granola, either. But you're in luck if you want an omelet groaning with German sausage, mushrooms and peppers. The service from Laloni is excessively cheerful for so early in the morning. Wear sunglasses if the glare from a bright, white smile is too much when you have the whirlies. Make no mistake: it's a bar, first and foremost. There's the table of six old guys, all regulars, having their morning coffee, ringed by ten TV screens, most of which were mercifully muted the morning we were there. Another regular came in at 8 a.m. for a Bud tall boy, just slowly working his way up to solid food, playing the video poker machines. But it is very, very clean and has a baby changing pull-down in the women's immaculate bathroom, proving you can show up with the kiddies for some nourishment. They'll be missing you anyhow, since you were out sooo late last night. Ambiance: Total sports bar, circa 1980 Hours: Opens at 7:30 a.m. Monday - Saturday, and Sunday at 9 a.m. Open late. Bonus: People watching, and you could win the lottery Bottom line: $36 for two breakfasts, coffee and tip -- Kathy Watson La Pasadita
Menudo, a brothy Mexican soup, is traditionally reserved for weekend brunch, either due to the arduous prep time or its alleged ability to combat hangovers. In Odell, at La Pasadita, the giant, steaming menudo pot sits at the back of the kitchen. Kathy and Stu Watson and I have come here on a Saturday morning, early and grossly under-hungover for menudo. In fact, I went on a run this morning, which, if we’re being objective, makes me a lazy menudo reporter. We are chipper, caffeinated, and, speaking for Kathy and myself, a little apprehensive about eating hot stomach lining. Stu, however, is our Captain Menudo, having eaten the traditional Mexican soup for years, even preparing it at home. He orders the bowl after Kathy and I determine that sampling the breakfast burritos offers the most well-rounded perspective on Pasadita’s offerings. “Quieres pata en el menudo?” the cook asks Stu. Pata…? I dredge my brain for any remnant Spanish and ask her if she means “foot.” “Sí, de vaca,” she says. Sure, bring on the cow’s foot. It is believed that menudo originated during pre-revolutionary times in Mexico as a resourceful way to sap the nutrients and flavor out of every possible animal part, in menudo’s case, the cow stomach (tripe), bones, and foot. But the dish took its modern turn as a popular, urban street food in 1930s cities such as San Antonio and Los Angeles where immigrants from all over Mexico started becoming neighbors, gathering for community meals, and swapping recipes. It takes hours to allow the bones and foot to break down into the gelatin that gives the soup its savory, rich broth and to soften the otherwise rubbery stomach lining. Dried red chiles give the soup its bright crimson color and hominy adds a hearty starch. Stu’s bowl of menudo arrives, corners of the tripe barely visible, like sunken ships in a lava crater. He applies the full arsenal of accouterments—lime, chopped white onion, dried oregano, chile de árbol, torn corn tortilla—and takes a bite. His face lights up. Kathy and I dip our spoons, chasing a chunk of stomach. The honeycomb-patterned tissue is light and smooth, not nearly as chewy as I imagined. The broth has a kick, but the richness of the marrow with the tart lime juice and oregano cushion any excess heat. We alternate bites of menudo with our breakfast burritos—scrambled egg, a light dusting of chorizo, cheese, and hash brown potatoes, dipped in the house-made spicy green, creamy salsa. The burritos are fine, something to grab on the go. It’s a cheery place for breakfast with brightly painted walls and vivid, roadside-stand art that includes a pretty woman serenaded by a man with a guitar, a large plastic fork and spoon, and a painted portrait of a snowman. At one point the cook hustles through the front door with a bag of shredded cheese and a dozen eggs bought from the grocery store across the street. As Stu eats, the menudo line recedes, revealing the pata, a short, knobbed bone with meat and fat barely hanging on. We marvel at it, then encourage it back below the surface, while appreciating the nourishing, potion-like menudo, something to be nursed on a slow weekend morning, hungover or not. Ambiance: Like you time-traveled to a roadside food stand in non-tourist Mexico. Hours: Monday-Friday 6am-2pm; Sat-Sun 6am-12pm. Menudo only on Saturday-Sunday Bonus: They advertise 25 tacos for $50, so worth remembering for the next semi-impromptu party. Bottom line: Under $30 for breakfast for three. -- David Hanson Something is so nice about the Gorge in the spring: flowers are blooming, and the sun is shining more often. Spring is also a time for outdoor events and the start of outdoor patios. Here are the Thursday tidbits for this week:
• On April 27th at the Hood River Event Site, the Hood River Cider fest will take place, featuring Oregon and Washington's most beloved cideries. The Gorge's own Draper Girls Country Farm, Golden Row Cider, Double Mountain Brewery & Cidery, Fox-Tail Cider & Distillery, The Gorge White House, Better Together Tap Truck, and Working Hands Fermentation will be there along with cideries from around the region. You won't want to miss out on the food vendors either! Gorge favorites including Columbia Gorge Crepes, Empanadas by Maria Elba, Mt. Hood BBQ, and Tacos Pepe will be serving event-goers. • White Salmon is having an artisan market on May 11th, and later on, they will have the White Salmon Wine Walk. The wine walk is ticketed, so be sure to purchase tickets. Participants will walk through downtown White Salmon, taste wines, and visit businesses. Pizza Leona will serve pizza slices for $2.50! The location for the wine walk will be at 292 E. Jewett. • Grasslands Barbecue is having a grand celebration this Saturday for their three-year anniversary. This will be a party with live music, special guest chefs, and a brand-new beer collab release. Come early to get food as they will be serving menu items from 12 PM until they sell out, which is always fast! • Other fun things to look out for are the Skamania County Spring fest at the Skamania County Fairgrounds on May 3rd and 4th (food vendors will be there!) and the Columbia Gorge Wine Festival on Saturday, May 4th, at the Hood River fairgrounds. Wine from sixteen winemakers in the area for tasting and purchasing will be available. All proceeds for the wine fest will go to the Hood River County Education Foundation. Please send us any specials or things you would like to share! And keep using the hashtag #hoodrivereats so we can repost you! • Analemma Wines will collaborate with Arden in Portland for Arden's winemaker dinner series. The Arden and Analemma Winemaker Dinner takes place on Monday, May 6, at 6 PM. A few seats remain available for this dining experience. • The Dalles is set to host its 43rd Northwest Cherry Festival, celebrating the community's agricultural heritage. The festival features an outdoor market, live music, and a parade. The festival theme this year is "Cherries on Broadway." The event runs from Friday, April 19, to Sunday, April 21. • Main Street Mosier Spring Fest takes place on April 20 from 9 AM to 4 PM. Activities include a Riverwalk cleanup, plant sale, and clothing pop-up. From 12 PM to 4 PM, Mosier Company will offer food and drinks, with local artisan vendors on site. Brenna's Market will host wine sampling from 12 PM to 3 PM. • Domaine Pouillon is putting together a seed exchange on April 20 from 12 PM to 4 PM, allowing attendees to share and trade seeds. This gathering also provides an opportunity for gardeners to learn together and will feature a silent auction too. • Hood River Farmers' Market will have its final winter market at 403 Portway Ave on April 20th before transitioning to its main market season on May 4 at 501 Columbia Street. Thank you for following along! Be sure to tag Hood River Eats in all your food posts on social media. BRUSSELS Sprouts featuring Arome'S Black Mission Fig Balsamic Vinegar and EXtra Virgin Olive Oil4/15/2024 By Janice Bell, Arome Kitchen in Hood River, 105 Oak St, Hood River, OR 97031 Simple, elegant, and tender with a bit of crunch. Serve this brussels recipe all at the end of a long winter to keep that craving for greens satisfied in style. Featuring our Black Mission Fig Balsamic and healthful, delicious, seasonally-sourced Extra Virgin Olive Oil.
Ingredients:
The weather is nice and there are many great things happening in the Gorge. Here are this week's Thursday Tidbits: • Tomorrow at Cork, Teddi Fuller of Lushington Wines will showcase spring wine releases with a chocolate pairing with treats from Edeske Patisserie. The event will happen from 5pm-8pm. • This Saturday, April 13th pFriem Family Brewers and Le Doubblé Troubblé Wine Co. are throwing a release party at the LDT wine clubhouse located at 111 E. Jewett Blvd in White Salmon. There will be snacks, wine, and beer tastings, as well as live music to celebrate the release of Phriem's 2024 Vinif-era Saison, a beer made using grapes from LDT wine co. • Everybody's Brewing is sponsoring Mazot Fest at Mt. Hood Meadows, an event benefiting The Avy Dogs at Mt. Hood Meadows. They will be serving BBQ and Everybody's beers on April 12th and 13th from 11am-3pm. • AniChe Cellars is collaborating with Skamania Lodge in the Dine and Discover series. This Spring meal features locally foraged ingredients, with each course paired with wine. There are still some spots left for this dinner. This will be the last of the Dine and Discover dinners at Skamania Lodge this season. By Sarah Harper Below is Registered Dietitian Sarah Harper’s take on a Sub Salad, the classic lunchbox staple but in salad form. This recipe reimagines the classic sandwich as a vibrant and veggie-packed salad. This customizable Sub Salad is bursting with flavors and textures. I’m talking crisp, creamy, and juicy. Make this Sub Salad your own by adding your favorite toppings, such as sliced turkey, cherry tomatoes, or Sarah’s favorite, Mama Lil’s Peppers. You can even add cooked pasta to make it a pasta salad. Whatever you choose will add a unique twist to this versatile dish. Finish this recipe with a Creamy Yogurt Italian Dressing. The dressing leftovers can double as a snack dip for cut-up veggies. Servings: 2 meal-sized salads Time: 15 to 20 minutes Sub Salad Ingredients: Greens
Instructions: Prepare The Creamy Yogurt Italian Dressing: In a separate bowl, whisk together the mayo, Greek yogurt, Italian seasoning, grated Parmesan cheese, and red wine vinegar to make the dressing. Add Greens: In a large salad bowl, add your greens base of Romaine lettuce. Layer Ingredients: Arrange the bell peppers, tomatoes, red onion, pepperoncini peppers, and chopped hot peppers, into the bowl. Add the thinly sliced turkey, Italian cured meat and provolone cheese over the salad. Serve: Wait to toss the ingredients together until just before serving for maximum impact. Pour the dressing over the salad and toss gently to coat all the ingredients evenly. Any dressing leftovers can double as a snack dip for cut-up veggies, chips, or an accompaniment to roasted vegetables, chicken, or fish. 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.
• On Monday, April 8th, there will be an eclipse! Thunder Island Brewing Company will host an event for people to watch the eclipse called "Total Eclipse of the Pub"! With the purchase of a Moon Pie, you will receive a complimentary pair of eclipse-watching glasses. The eclipse will occur around 11:20 AM to 11:30 AM. Head to Thunder Island to enjoy this unforgettable experience!
• For wine enthusiasts, there is a wine club share happening in the Gorge this month. Throughout April, members with wine club subscriptions can enjoy club perks at 20 participating wineries in the Gorge. The participating wineries include: Jacob Williams Winery Loop de Loop Wines, Waving Tree Winery , Clyzm Wines, Maryhill Winery, Evoke Winery, Tierra de Lobos Winery, 15 Mile Winery, Hawkins Cellars , AniChe Cellars, Willow Wine Cellars , Mt Hood Winery Idiot's Grace Wines, Le Doubblé Troubblé Wine Co., Upsidedown Wine, Phelps Creek Vineyards, The Pines 1852, Stave & Stone Winery, Cathedral Ridge Winery, Hood Crest Winery. • Apple Valley Country Store is now open for Spring hours, Wednesday through Sunday, from 10 AM to 5 PM. They offer a variety of treats, pies, and jams for tasting or purchase, as well as serving Huckleberry and Marionberry milkshakes. • Spring is here, but there are still two more winter season Hood River farmers markets left. One is scheduled for this Saturday, and the other is on April 20th. Both of the Hood River Farmers' Markets will be located next to Ferment Brewing and will take place from 10 AM to 12 PM. • This Saturday, Grasslands Barbecue will be serving breakfast and will open early at 10 AM until they sell out. They will be closed on April 13th but will reopen on April 27th for their three-year Anniversary Party! The celebration will include live music and a Tex-Mex menu. • Exciting news, a new Indian restaurant, Kirpa's Indian cuisine , is coming to Hood River! The restaurant will be located at 4040 Westcliff St. Keep an eye out on our blog for more information. Be sure to tag us in your posts and use the hashtag #hoodrivereats to be reposted! Hi everyone, happy Thursday!
Here are this week's Thursday Tidbits: • Mt. Hood Meadows will hold their Spring Brew Fest which is the ultimate opportunity to indulge in the finest brews from Gorge and Portland area breweries! The Brew Fest will be on March 30, 2024, from 12 PM to 4 PM. There will be a variety of craft beers from The Gorge and Portland. You can purchase tickets in advance or on the day of the event. • The Skamania Lodge Easter Egg Hunt is happening bright and early on March 30, 2024, at 8 AM at Skamania Lodge. Hunt for 5,000 candy-filled eggs, including 25 Golden Eggs filled with exciting prizes like free room nights and resort dining certificates. It's sure to be an EGG-stravaganza for the whole family! • Treebird Market is selling cured and smoked Easter ham. It's the perfect addition to your holiday spread! • Brigham Fish Market is selling Easter Cake balls which are available for purchase on March 30, 2024. • This season, Bestie Bowls is focusing exclusively on catering services, offering an expanded menu to satisfy all your party needs. • Wy'East Vineyards is officially open for the 2024 season! They will be open every Friday, Saturday, and Sunday from 12 PM to 5 PM. • Swing by the cafe at Farm Stand in the Gorge which is now open until 6 PM for the season. • The wait is over! Mike's Ice Cream is now open and ready to serve up some seriously tasty ice cream ahead of schedule. • Get your appetites ready because Mount Hood BBQ is opening on April 5th! Try out some of their barbecue specialties that will have you coming back for more. Thank you all for following along! Be sure to tag us in your posts and use the hashtag #hoodrivereats to be reposted. Spring has officially arrived! Check out these Thursday Tidbits:
• The Cedary, a new food cart, has made its way to The Dalles. The menu features grilled sandwiches, soups, snacks, and coffee from the Riv. The food cart is located at 747 W 2nd St., The Dalles. • The Hood River Farmers' Market is up and running this Saturday from 10 am to 12 pm. • St. Patrick's Day is this Sunday. Thunder Island Brewing Company has a St. Patrick's Day special, offering a pint of Totes McOats and a Kimchi Reuben for $25. 64 Taphouse in Hood River is also celebrating this Sunday with Guinness and Corned Beef. • Crush Cider Cafe has changed to their summer hours. They are open from 4-9 Wednesday through Friday, 12-9 on Saturday, and 12-8 on Sunday. • Michoacan Grill in Odell is temporarily closed on weekdays but open on the weekends. • White Salmon Baking Co. is back open after a full week of renovations. They have a new kitchen and bread and pastry department, just in time for the busier months. |
Archives
November 2023
|