By 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.

By Sarah Harper

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. 

Story 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.

Story 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!

• Huckleberries are back at Apple Valley Country Store. The shelves and freezers are stocked and they won’t last long. Open daily from 9am-6pm.
• Main Street Mosier & The Red Carpet present a fundraiser for Jacob’s Park, aka Mosier Skatepark, on August 26. Raffle, food cards, silent auction, live music 10am-8pm, karaoke 8pm-12am.
• Don’t miss the Backwoods Brewing Company Anniversary Party on Friday August 25, beginning at 4pm. They will be serving burgers and wood fire pizza, plus they’ll have a cornhole tournament, raffle, and an outdoor showing of the original teenage Mutant Ninja Turtles movie.
• Pop by the Just Peachy Porch Party at Traverse PNW on Sunday August 27 from 12-2pm.
• Celebrating 8 years of making cider in the gorge, the cider garden at Crush Cider Café will be open from 4-9pm on Friday August 25 for a family-friendly anniversary celebration.
• Ingrids Cheesecakes and Pastries will be closed September 26 through October 5, so plan ahead!
• Starting in September Iconic Cookies by Becca will have a permanent flavor menu with monthly rotating flavors. Please make sure to order your cookies well in advance.
• Jacob Williams Winery is hosting the BBQ Bites & Wine Pairing event on two separate days. Get your tickets now for either Friday, August 25 or Sunday, August 27.
• Ridge of Wonders Wine and Lushington Wines are hosting the last garden party wine tasting of the summer on August 28 from 4-7pm at Inn of the White Salmon. 

As always, add a note in the comments if you have an event or special to add to our list.

By Sarah Harper

These cucumber recipes capture the spirit of summer. So, as we enjoy the sunny days, let your culinary creativity flourish with the versatile cucumber. ​

• Austin Alan Woolsey just opened The Grill Steak and Seafood at the country club in The Dalles, where they are dishing up fresh steak, seafood, burgers, pasta, and desserts. Open 9am-9pm Wednesday through Sunday.
• Working Hands Beer is hosting a Pint of Science August 16th at 6:30pm. This is an all-ages meetup to discuss the latest happenings in the world of science.
• Meet up with joyjunkie.yoga for Yoga & Mocktails at Wagon Social Club in Mosier, Thursday at 4pm. Yoga for $20 or Yoga and mocktail for $25. Bring your own mat.
• Bike and brew - Mt View Brewing is offering $1 off your pint of beer or root beer if you ride your bike to your tasting. They are open every day 12- 6pm.
• The downtown tasting room for Stave and Stone will be closed August 11-13 and 18-20. Please visit them at the winery or their beautiful wine garden.

As always, drop a note in the column if you have an event or special to add to the list! Have a fantastic weekend. 

​“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.

Story 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.

• It's fair week! Look for your favorite local food trucks at the fairgrounds in Odell.
• The Wagon Social Club has updated hours, now open daily 11am-7pm, closed Tuesday and Wednesday.
• Backwoods in the Gorge is featuring the Fruit Ninja Burger this Friday night only. Beef, smoked glazed pineapple, peppadew pepper relish, sriracha aioli, white cheddar, and house made bbq sauce.
• Jacob Williams Winery is hosting a 5 course paired dinner with Chef Brianna Lively on August 12. Tickets are $139/person.
• Strawberry U-Pick is back at Pearl’s Place - hurry before they are gone!
• Dance the night away at the Latin Dance Social at Crush Cider Cafe Friday night from 7-9pm.

Drop a note below if you have an event or special to add to the list.

• Willow Wine Cellars has started a GoFundMe to raise money to purchase the property they have been renting for the last several years. Brendan and Tarnna are amazing humans who make amazing wine! Donate here https://gofund.me/2c16793c
• Love & Hominy is now open Fridays and Saturdays until 9pm.
• Riverside Restaurant is now open until 9:30pm for summer hours.
• Mt Hood BBQ will be at the 1301 location this weekend, serving beef and pork ribs, mango slaw, brisket, and potato salad. Loaded baked potatoes on Saturday plus the regular menu all weekend.
• Waucoma Bookstore and Crush Cider Café are hosting a book release celebration for Andrea Bemis on Sunday, July 30 at 3pm at Crush Cider Cafe.
• Time to order tamales from Local Rhoots – first come, first serve, pickup Tuesday 7/25.

As always, please drop a note in the comments if you have an event or special to share.

• Columbia Gorge Gluten Free in Bingen is now open on Thursdays, and will have fresh baked and frozen goods available Thursday & Friday 7:30am-3pm and Saturdays 8:30am-3pm.
• Congratulations to Double Mountain Brewery for opening their newest location in Overlook.
• Red, White, & Blues with Bill Scholer Blues Band at Phelps Creek July 22 2-5pm
• Big Jim’s Drive-In is now open until 10pm to satisfy your nighttime cravings. Cruise in, drive-thru, or order online.
• Taqueria La Picosita has moved to the Mt Hood Country Store.
• On July 16 Jure Poberaj & Krystyna Livingston of White Salmon Baking Co. will be creating a 6 course tasting menu to pair with Loop de Loop Wines new releases and sold out library wines. Farm-to-table in the meadow outside between the vines and the winery, overlooking the Gorge and Mt Hood.
• Aniche Cellars is open again, and is donating $2 from every bottle of Inferno sold to the local fire department. Hawkins Cellars, Loop de Loop Wines, and South Hill Winery have also reopened. Let's support the Underwood wineries who have been through so much this month!

As always, drop a note in the comments if you have a special or event to add to our list!

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!

• Cool Beans Espresso & Ice Cream is now open in White Salmon. Pro-tip, they will serve up ice cream sandwiches made to order, from 12-8pm every day.
• Check out the coolest new food truck in town, Benny's Shave Ice, parked at 416 Cascade Ave and open Wed-Fri 3-7pm, Sat 11am-7pm, and Sun 12-7pm.
• Grasslands Barbecue will be open Fridays in July and August, 11:30am until sold out, at Waterfront Park.
• Kainos Coffee in The Dalles is now open for brunch, every Sunday starting at 9am.
• It's cherry season! Pie cherries are available at Pearl's Place, stop #1 on the Hood River Fruit Loop. Want to do the work yourself? U-pick is available at Draper Girls Country Farm, Packer Orchards, Hood River U-pick Organic, Kiyokawa Family Orchards, Mt View Orchards, The Gorge White House, and Montavons Berries. See the graphic below for a list of seasonal u-pick opportunities.

• Grateful Vineyard is taking advantage of strawberry season with their new strawberry pizza special. Oil base, mozzarella, goat cheese, fresh strawberries, fresh picked farm mint, balsamic drizzle.
• Solstice Pizza has an asparagus special through the weekend. Pheasant Eye Farms  asparagus with a Spanish salsa verde, sivved egg, and pickled shallots.
• Paco’s Tacos has moved to the Red Carpet Inn. Open every day 11am-7pm.
• Pizza Leona is now open for lunch Wednesday through Sunday, 11:30am-7:30pm.
• Who do you think is Best of the Gorge? Nominations begin June 21, make sure your favorites get the love they deserve.

Drop a note in the comments if you have an event or special that isn't on our list, and have a fantastic weekend!

Overall, the delightful flavor and versatile nature of cherry tomatoes make them an excellent choice for enhancing your summer dishes. Be sure to keep an eye out for them at your local farmer’s market this season. ​

Some nice weather and the advent of June have combined to give us a good list of food news and events for you this week.

• Thursday, June 1st is the opening night for the summer concert series at Walking Man Brewing.
• A perfect excuse to pick up a dozen - National Donut Day is this Friday, June 2nd!
• Drink up! June 3 is World Cider Day. We are lucky to have so many local cider producers in our community.
• Working Hands Fermentation celebrates Sausage Fest on Saturday, June 3 from 11am to 10pm. Don’t miss the 0.5k (yes, you read that right) Beer Belly Fun, Hot Dog Eating Contest, and more!
• Make your reservations now for the 5 course Brew Master Dinner at Cooper Spur Mountain Resort, featuring Ferment Brewing.
• Local favorite Ben Tell will be performing at Grateful Vineyard on Sunday June 4th from 3-5pm.
• Pour Girls has reopened under new management. Congratulations to new owner Mayra! They will be open Monday-Friday from 6am-2pm.
• Starting today and every Thursday through Labor Day Tierra de Lobos Winery is offering an all you can eat charcuterie spread for $16/person ($13 wine club members) from 3-7pm.
• Tilly Jane’s has changed their hours and will now be open for breakfast, lunch, & dinner Wednesday - Sunday 8am - 9pm.
• Celilo Restaurant has extended their hours for summer – you can now catch a table or a seat at the bar as late as 9:30pm.
• Phelps Creek will be closed Saturday June 3 for a Wine Club Party.

• Hood River Athletic Club is hosting a Smoothie Pop-up on Monday, June 12th from 4:00pm to 5:30pm and 6:30pm to 7:30pm with Sarah Harper, Registered Dietitian and Yoga Instructor. Non-members welcome! Sarah will have nutritious smoothies to sample and will answer all of your smoothie-making questions.
• Pizza Leona has a new community pie! This classic style pizza with sausage, bacon & mushrooms is sure to be a crowd pleaser. The community pie funds contribute to Culture Seed of White Salmon, a local nonprofit that helps our youth here in the Gorge.
• The  Cadillac Carnivore is the new special pizza at Double Mountain. Mozzarella, genoa salami, hot capicola, pepperoni, housemade sausage, and applewood smoked bacon make this a pie you won’t want to miss.
• Strawberry season is here! The Gorge White House is open for U-Pick. $5/lb, come get yours before they’re all picked out.
• Congratulations to Cathedral Ridge Winery for taking gold in the Sunset International Wine Competition for their 2017 The Last Best Wife, a Petit Verdot.

As always, drop a note in the comments if we have missed your event or news.

Since Lake Taco first opened in 2014, they have been known as one of the most authentic Mexican restaurants in Hood River. One example is written on a chalk board sign in the restaurant entrance. The sign and the message has followed them from their previous location on the Heights to their new home in downtown. The message reads, “We do not mass produce for speed or compromise our quality for volume.”The family-owned business is a favorite of every visitor who walks through the front door from high school students to former NBA superstars like Scottie Pippen.
Maria Rivas-Ortega and Enrique Ortega started their restaurant after getting pressure from their children Luis, 26; Pablo, 20; and Itcel, 16. “My middle son used to tell me all the time, ‘Mom, you need to make a restaurant’,” said Maria. At first, she was hesitant to open her own, working and seeing other restaurants struggle. As the owner the Gorge Taxi Service, Enrique was working nearly 24-hours a day. Opening their own establishment had always been a dream, but it was just that until one day Maria was driving home and spotted a “For Rent” sign out front of 1213 June St. Maria said she knew the previous owners sold hamburgers, so there would be existing infrastructure to accommodate their dreams of opening their own restaurant. She floated the idea to Enrique, and the discussion was brief. They approached the owner to rent out the building and just like that, Lake Taco opened their doors to the community.

In conjunction with The Next Door and Kickstarter, they created a support system, where, depending on the amount, donors would receive a token of gratitude from the business. Maria made sure to also thank Becky Brun and Janet Hamada for their help organizing the fundraiser.
Donors could chose from different amounts that would give them gifts, recognition or exclusive access to free meals. Donations ranged from $15, where donors would be given two free meals with a drink, and went up to $2,500 — in exchange for a meal and a drink every week for a year, a sneak peek at special dishes, and their name at the top of the wall of recognition.
The Kickstarter exploded, and Lake Taco met their fundraising goal in one month. More than 400 people donated a total of $48,562 — more than $8,000 more than their original goal. Enrique says with the extra donations he can now open his tortiallia. He will be able to make the same homemade tortillas with a machine, rather doing each one by hand. Enrique was taught by his mother how to make the tortillas.