 Riverside Restaurant Hood River As fall settles in, Hood River is buzzing with exciting events and flavors. Dive into the details and discover what’s happening around town!
Thursday Tidbits
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By Registered Dietitian Sarah Harper  Photo by Sarah Harper If you enjoy banana bread, pumpkin bread, or zucchini bread, you’ll love the unique twist of acorn squash bread. Moist, tender, and mildly flavored acorn squash comes together harmoniously with cinnamon and vanilla to create a sophisticated twist on traditional quick bread.
This is a great recipe to celebrate the transition into fall. With just one bowl and minimal effort, you can create a dish that’s equally delightful for breakfast or dessert. Bump up the flavor by adding a handful of chopped bittersweet chocolate, walnuts, or both! I recommend serving this cozy bread warm with a pat of butter alongside your morning coffee or tea for a comforting start to the day. If you’re in the mood for something sweet, pair it with a scoop of vanilla ice cream for an indulgent evening treat. One-Bowl Acorn Squash Bread Yield: One 8½-by-4½-inch loaf cake Total Time: 1 hour, 40 minutes Prep Time: 30 minutes Cook Time: 1 hour, 10 minutes Ingredients:1 acorn squash (about 2 cups pureed) ½ cup/ 1 stick unsalted melted butter, plus more for greasing the pan 1 cup all-purpose flour ½ cup whole wheat flour 1 ½ tsp baking powder ½ tsp baking soda 1 tsp ground cinnamon ½ tsp salt ¾ cup sugar 2 large eggs ½ cup greek yogurt 1 tsp vanilla extract Instructions: Step 1: Prepare Squash Cut the acorn squash in half and remove the seeds.
Step 2: Preheat Oven Preheat your oven to 350°F (175°C). Grease a 8½-by-4½-inchloaf pan or line it with parchment paper. Step 3: Mix Wet Ingredients In a large bowl, stir together approximately 2 cups of pureed squash, eggs, sugar, melted butter or oil, yogurt, and vanilla extract. Mix well until combined. Step 4: Add Dry Ingredients In the same bowl, sift in the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt. Stir the mixture until just combined. Avoid overmixing to keep the bread tender. Step 5: Bake Pour the batter into the prepared loaf pan. Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean. Step 6: Cool and Serve Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Enjoy! Optional: Add a handful of chopped bittersweet chocolate or walnuts to the batter before baking for extra flavor and texture. 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.  Brigham Fish Market – Cascade Locks, OR Here’s what’s happening in The Gorge:
 Micho Grill Steve Bruere and Alan Busacca met in 2016 during a chance introduction while collaborating on a large agricultural asset outside of Walla Walla.  Alan was retained to evaluate the potential to convert a portion of the farm to wine grapes and Steve was engaged as the real estate broker to oversee the sale of the property. Immediately a strong friendship formed between Alan and Steve as they bonded through their love of land and fine wine. Alan, a West Coast native, has a rich understanding of the Pacific Northwest through his career as a soil scientist, geologist, researcher and teacher at Washington State University, and now viticultural consultant. As an Iowa farm boy and life-long entrepreneur, Steve has been deeply entrenched in agriculture, real estate, and business. Alan’s understanding of viticulture and soils coupled with Steve’s real estate, marketing, and business expertise create a dynamic partnership.  As Steve began to build his real estate business in the Pacific Northwest, Alan was pleased to feed his imagination with the potential of the region and share its amazing wines, culture, and vineyards. After showing Steve his vineyard located in the Columbia Gorge AVA near The Dalles, Oregon and detailing his vision for its development, Alan asked Steve to join him as a partner in Windhorse Vineyard. Steve, with a knack for both farming and real estate immediately understood the opportunity and became Alan’s partner to see the vision of developing Windhorse into a world class vineyard. Throughout the development of Windhorse and the addition of a second estate vineyard in the Oregon portion of the Walla Walla Valley AVA, Wheatfield Vines Vineyard, Alan and Steve quickly learned the lesson that many in the wine industry know too well. To make a small fortune in the wine business, you must first start with a large fortune. This principle became the flagship and foundation of Capital Call Vintners founded by Alan and Steve’s wife, Nikki. Just as the story has deepened and become richer over the years, so too has this friendship and their commitment to making great wines. To share the Capital Call Vintners’ story and bring a taste of the Pacific Northwest to Iowa, Steve and Nikki established the Mercantile, a unique wine and cocktail bar in Cumming, Iowa. The Mercantile is part of the Middlebrook Agrihood, a development that honors the agricultural legacy of Iowa by integrating farming into the daily life of residents and visitors. WALLA WALLA TASTING ROOM
11 N 2nd Avenue, Walla Walla, WA 99362 MIDDLEBROOK MERCANTILE 4125 Cumming Avenue, Cumming, IA 50061 WINDHORSE VINEYARD 5698 Mill Creek Road, The Dalles, OR 97058 capitalcallvintners.com  Double Mountain's fan-favorite Heirloom Tomato Pizza Pie Double Mountain’s Heirloom Tomato Pizza Pie is back at all three taprooms, just in time for heirloom season. This seasonal favorite highlights the best local produce, available only for a limited time.
Backwoods Brewing is hosting its annual Cornhole Tournament this Friday, August 23rd, at 5:30 PM. Compete for prizes and enjoy a laid-back evening. To sign up, call the Carson pub at 509.427.3412. The Working Hands Fermentation Concert Series continues this Friday with live music and drink specials—perfect for a relaxed night out. Crush Cider celebrates its 9th anniversary this Saturday, August 24th, from noon to 9 PM. Expect a full menu, house-made gorditas, cider cocktails, and live music with dancing in the cider garden. The Mercado del Valle in Odell wraps up its season with two final market days: August 22nd and September 5th, from 5-7 PM. Don’t miss your last chance to grab fresh produce and local goods before the market closes for the year. Thank you for following along and be sure to tag Hood River Eats in your photos on social media and message us with anything you would like us to post in the future!  Riverside Hood River has brought back their Cioppino dish. This week in the Gorge is packed with delicious events!
At Grasslands Barbecue, don’t miss the Philly Cheesesteak special this Friday. This sandwich features sliced tri-tip, peppers and onions, and smoked queso. There are only two Fridays left this year to enjoy it! Also, save the date for the Second Annual Swamplands Party on September 7, featuring an all-Cajun menu, live music, vinyl tunes, and craft beers from 3-8 PM. For Oktoberfest fans, mark your calendar for September 21, when Grasslands teams up with pFriem Family Brewers for a special beer release and a party with smoked meats, axe throwing, stein races, and more! Over at Working Hands Fermentation, this weekend's special is the Loco Moco—a savory beef patty on rice with brown gravy, a fried egg, and green onions. Available through Sunday, it’s the perfect hearty meal. Analemma Wines is offering a delightful pairing this weekend! Enjoy a glass of Petit Manseng and receive a free slice of Petit Manseng cake with rosemary, citrus, and pine nuts. Also, take advantage of their August deal with two-for-one tastings. You can book your tasting through the link in their bio and bring a friend. Riverside Hood River has brought back their Cioppino! This comforting dish features cod, clams, shrimp, and veggies in a rich tomato-anise broth, served with grilled focaccia. Finally, Le Doubblé Troubblé Wine Co. is hosting a pizza party on August 24 at 5 PM, featuring pies from StovePipe Sourdough Pizza will be served until 8 PM or until it’s all gone, so arrive early! Thank you for checking out our blog for the latest updates on all the tasty happenings around the Gorge! By Registered Dietitian Sarah Harper  When Life Gives You Lemon Cucumbers, Make Lemon Cucumber Salad When it comes to easy summer salads, this Lemon Cucumber Salad stands out with its bright flavors and crunchy texture. You can play around with the shapes of the veggies—slice the lemon cucumbers into rounds, half moons, or even chop them into bite-sized pieces. If you don’t have lemon cucumbers, English or Persian cucumbers are a good substitute. While this simple salad is delightful on its own, you can enhance it with feta or goat cheese, fresh summer produce such as sliced salad turnips and radishes, or fresh herbs like basil, mint, parsley, or dill. Enjoy this salad as an appetizer with crunchy crostini, a topper for hearty, veggie-packed summer grain bowls, or pair as a side dish with grilled chicken, tofu, or smoked salmon. Lemon Cucumber Salad With Lemon Vinaigrette Recipe Time: 20-25 minutes Servings: 4 Ingredients: 3 cups diced lemon cucumbers ½ cup sliced cherry tomatoes 2 tbsp green onions 3-4 tbsp olive oil 2 tbsp lemon juice 1 tsp honey 1 tsp Dijon mustard ½ tsp kosher salt Fresh cracked pepper to taste Optional: 1 tsp lemon zest Instructions: Prepare Lemon Cucumber Salad In a large bowl, combine the diced cucumber, sliced cherry tomatoes, and fresh green onions. Prepare Lemon Vinaigrette In a small bowl or jar, whisk together the olive oil, lemon juice, lemon zest (if using), Dijon mustard, and honey. Season the vinaigrette with salt and pepper to taste. Combine and Marinate Pour the prepared lemon vinaigrette over the cucumber mixture and toss gently to combine, ensuring the cucumber slices are well coated with the dressing. Let the salad sit for at least 10 minutes in the refrigerator to allow the flavors to meld. Serve Serve chilled, and enjoy your refreshing Lemon Cucumber Salad! 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 everyone! Here are the tidbits for this week:
Be sure to comment any other information you would like to share below. Thank you for following along. Make sure to tag us in your posts on social media and check out our blog for more.  Farm Stand in The Dalles kicks off with soft openingBy Kelsie Cowart Columbia Gorge News  Farm Stand in The Dalles' store’s deli, where everything is made from scratch. Kelsie Cowart photo THE DALLES — Farm Stand in The Dalles opened its doors to the community for the first time in a soft opening July 2. The farm-to-table deli and grocery store is located on Federal Street in the former The Dalles Chronicle building. Customers can peruse the brand-new shelves of organic goods and products, and enjoy a variety of fresh, non-GMO food and smoothie options from the deli. The original Farm Stand is located in Hood River. Both locations are owned and operated by the Stelzer family. “We are family owned; we wanted to bring in a small store feel and vibe that’s child friendly,” said Raya Stelzer, general manager of Farm Stand. “We want to support the local people in the area and also be able to support things that they’re selling us.”  Raya Stelzer, general manager of Farm Stand in The Dalles, stands in the farm to table grocery store and deli’s new space. While some work is being finished, the store is open for business. According to the Farm Stand in the Gorge website, the stores focus on clean and healthy food choices and products, selling brands like Oregon Brineworks, Stoked Roasters + Coffeehouse, and Blue Skies Bakery. Their deli offers a variety of breakfast and lunch foods as well as smoothies. “All our [deli] food is made from scratch here in our kitchen, from our mayonnaise and pesto, to our soups and sandwiches,” reads the website. “We only use organic produce, free range organic local eggs, and healthy ingredients. The only oils we use are organic sunflower, olive and coconut oils.” The deli also has a Kombucha bar. The store additionally offers a pharmacy of natural-based products, including tinctures, tonics, teas, supplements, cosmetics and toiletries. “I love the natural pharmacy stuff — I want to have some available for moms and for anyone in the area that has an emergency,” Stelzer said. According to Stelzer, The Farm Stand is open to partnering with community members to carry their products in the store. “I like to feature local people, so if local people come in and sell, I want to try and bring on their stuff,” she said. While the store and deli are open, preparations continue on the rest of the building. “We’re just ironing out kinks so we can get our grand opening in,” Stelzer said. She noted the details on a grand opening should be announced soon. “We’ll have to have that be just a little bit of a surprise,” she said. Stelzer thanks the community for their excitement and support in bringing the business to The Dalles. “Just really, really happy for the support that we’ve had — we couldn’t have done this without the support of the community, everyone has been so encouraging,” she said. The Farm Sand in The Dalles is currently open Monday through Saturday from 7 a.m. to 8 p.m. in the store, with the deli open until 6 p.m. On Sundays, the store is open 8 a.m. to 6 p.m., with the deli closing at 5 p.m.
The store is located at 315 Federal Street. 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 Randonnée 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.  Kaile'a Coffee at the Hood River Fair grounds 2024  StovePipe Sourdough Pizza
Pearl’s Place address: 1860 Hwy 35, Hood River OR
 Grasslands Barbecue  • 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!
• U-Pick cherries at Packer Orchards • Organic U-Pick at Hood River U-pick Organic for cherries • U-Pick cherries at Draper Girls Country Farm (open today, July 4th)
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.
 Analemma Wines 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 
Thank you for following along and be sure to tag us in your posts on social media.  Duck Confit at Feast Market in White Salmon, WA Happy Thursday!
By Registered Dietitian Sarah Harper  Photo By 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.
 The Wagon Social Club 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.  Thunder Island Brewing Grab and Go Lunch boxes  Working Hands Fermentation
(Wine lovers the rest are for you!)
 Pixán Taqueria & Cantina  Everybody's Brewing 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.  Mother's Day Cookies from Pine Street Bakery in Hood River 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.  Photo By Sarah Harper 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 • 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.  Bloody Mary from the Red Carpet 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  Breakfast Sign at the Red Carpet 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  Sandwich from Baseline Biscuits 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  Zim's French Toast 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  Menudo at La Pasadita |
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