 T & T Coffee and Bagels brings friends togetherBy Chelsea Marr, Columbia Gorge News/Hood River Eats. Tabatha Abrams and Tara Woolsey, above, are co-Owners of T&T Coffee and Bagels. THE DALLES — Tara Woolsey of The Dalles and Tabatha Abrams of Lyle are both first cousins and good friends. The two worked together for several years at Petite Provence in The Dalles, so it was not unusual for these two to collaborate on a business venture. Their families are close — including kids and partners — and the two wanted a place to hang out together when working. The coffee hut, located at 405 W. Second St., became available at just the right time. Coffee seemed perfect to build the business around. T&T Coffee and Bagels started business in October. “Along with our personalities, we serve a wide variety of bagel sandwiches and an even wider variety of drinks,” said Woolsey. “Coffee drinks, smoothies, teas, lemonade, and Rockstar drinks, which are gaining popularity. We love working with family and being our own bosses. And we also kinda love coffee and bagels.” The business is a great fit for these two. Woolsey likes details and numbers, while Abrams likes to take on new recipe ideas. Both enjoy visiting with customers and seeing familiar faces. T&T gives them the opportunity to remain in customer service, which they both have worked in for years, but working for themselves gives them a space that is all their own. Abrams’ significant other, Landon Walker, was helping out in the kitchen and he was quick to say T&T was a restful and enjoyable break from his full-time job. Woolsey and Abrams admit it is a bit overwhelming when the drive up is five cars deep, but they are getting faster and the customers are patiently waiting their turn. They both enjoy seeing repeat customers and friends. Both have raised their families in the Gorge, and T&T Coffee and Bagels offers a gathering spot for them, as well as a helpful family member or two to hang out and work on something they enjoy sharing with the community. Items served at T&T are locally or closely sourced from the Pacific Northwest. The coffee is Nosa Familia out of Portland, the teas are from Tea Lyn’s out of White Salmon, and the bagels are from Henry Higgins, a small bagel company based in Portland. T&T did their homework searching for local items. Finding someone who had the volume or ability to offer wholesale to supply another business was a challenge. The Nosa Familia coffee was well liked at Petite Provence, so it was a great brand to continue working with at T&T Coffee and Bagels, they said. The two also researched baked goods, eventually finding Henry Higgins. Henry Higgins Bagels makes fresh, Northwest-style boiled bagels — and T&T Coffee and Bagels sells around 1,700 of these bagels each month. Tea Lyn’s naturally sourced loose leaf teas are served in a pour over style and have a fresh, balanced flavor for the tea lover, they said. T&T serves Chai in addition to their other teas, or, if you want to try something new, they make a London Fog with Tea Lyn’s black tea, served with steamed milk and a bit of lavender. Traditional tea choices are available as well, such as green, black, or herbal teas. One favorite lunch item is the Bagel Italiano with salami, pepperoni, pepperoncini and roasted red peppers, topped with Italian dressing and garlic aioli. In addition, they offer a vegetarian bagel with fresh mozzarella, tomato and basil pesto spread, then topped with a balsamic glaze and olive oil. Breakfast sandwiches with eggs and ham or bacon are offered including the classic toasted bagel with cream cheese. In addition to coffee, tea and bagels, T&T serves homemade soup. Woolsey’s husband, Austin Woolsey, is a trained professional chef having worked locally for two well-known restaurants. He is now sales manager at Ray Schulten’s Motors in The Dalles, but anyone who knows Austin knows he always has his foot in the kitchen, she explained. Woolsey admits she does not cook, but between her husband and Abrams, they work up “some amazing fresh soups.” Anyone familiar with the old Baldwin Saloon will recognize their soups as a house favorite. Fresh bagel sandwiches and the daily soup have been selling out, so get there early. T & T Coffee and Bagels is located at 405 W. Second St., The Dalles, and is open Monday through Saturday from 6 a.m. to 6 p.m. and Sunday from 7 a.m. to 4 p.m.
 ALL ARE WELCOME AT WORKING HANDS FERMENTATION Chef Ryan Hunter of Deb’s Kitchen and Ellen Woods Potter, general manager, co-owner and cidermaker, at Working Hands. Story and Photos by Laurel Brown, Columbia Gorge News. Hood River has become home to some very unique, community-based restaurants and breweries over the years, but one you should be sure to check out is Working Hands Fermentation located on the Heights. After combining with Slopeswell Cider and opening their new taproom mid-2021, Working Hands broke ground on their kitchen build last June. Ryan Hunter, head chef and founder of Deb’s Kitchen, paired with the brewery and cidery in November and has recently finalized his menu staples. While some describe his food as “upscale pub fare,” Hunter humbly dubbed his menu as being accessible, tasty bar food. “What’s so bad about bar food?” he joked. Born in Los Angeles, Hunter moved to Portland in 1997, where he attended cooking school and worked in countless kitchens developing his culinary style. Between 1997 and 2018, when he moved to Hood River, Hunter traveled the globe for work opportunities, spending time at a bakery in Martha’s Vineyard on the east coast, as a sous-chef in Alaska, and even at a bed and breakfast in France. While his teachers and mentors influenced his own view of food, no one was quite as influential as his mother, Deb. “She was kind of the first person to blow my mind with food,” Hunter said, explaining his concern for her mental state when she first offered him a pizza with pineapple and pepperoni toppings as a young child. The pub fare offered at Working Hands is entirely Hunter’s own, including dishes he considers fun, creative, and comfy. “The creative learning process is a fun challenge for me in the kitchen,” Hunter said, mentioning in particular that cooking for customer’s with special diets is just as fun and equally delicious as anything else that comes out of his kitchen. His years of refined training is offered via a more inclusive, friendly menu that makes fine dining less intimidating, which speaks directly to the establishment’s goal. Ellen Woods Potter, general manager, co-owner, and cidermaker at Working Hands, can attest to the success of pairing with Deb’s Kitchen. “We are a community-focused space with the mentality that craft beers and ciders don’t have to be an overwhelming, knowledge-based experience,” Woods Potter said. Although relatively new to the world of craft ciders, Woods Potter joined the Working Hands team in February 2021 after a long career in the craft beer industry. She is originally from the Gorge area and started at a brewery in Pullman, Wash., but has spent more than 11 years in taprooms and breweries, mostly in northern Texas, where she began working on her Cicerone Certification. Now she lives in The Dalles and has been crafting ciders for Working Hands since mid-2022. “I brew what I like and of course what the community likes. Mostly Old World ciders and German-style lagers. It’s great,” she said. All too often, the term “craft beer” or “IPA” can turn beer-drinkers off for reasons of exclusivity or inaccessibility, but this mentality is one Working Hands Fermentation hopes to end. Choosing a taproom location on the Heights also appeals to locals who don’t want to compete for barstool space with tourists in the downtown and waterfront areas. Working Hands aims to connect the community as a non-exclusive local favorite, even using local ingredients and giving back to the community whenever possible. They strive to be on the forefront of delicious, unique craft beverages in the Pacific Northwest while staying true to their roots and neighborhood, even down to the artwork and design of the space. Kasey McCullough, head brewer and co-owner, and John Terhaar, wholesale supervisor and co-owner, made sure the interior and exterior of the space came from grassroots, hands-on work, much of it McCullough’s own. He turned parts of the old bar into wooden lounge tables and wrapped the current bar in copper foil; he built shelving and a small stage inside the brewery, and even painted much of the space. One of his coolest creations are the river tables, made of wood and epoxy that come together to create a topical view of different sections of local rivers. A small plaque on the side of each table details the exact river and coordinates of the section he recreated. Local artists Chris Potheir and Audrey Mae were both commissioned to contribute murals to the space, too. Potheir created the mural on the outside of the bright blue building, which is a close-up of the Working Hands logo, and Mae contributed the indoor mural that depicts plants in Mason jars. Together they have successfully created a comfortable, welcoming space with a cool atmosphere that stokes local pride. McCullough has helped with many brewers in the area, Working Hands being his 14th taproom start-up, so his name and craft beverages are local favorites. Much of his background comes from studying in Germany, which is reflected in the beer selections. The Working Hands staple brews have predominantly been established and they are currently working to create staple ciders for the menu, too. With 300 gallon tanks and a small canning system, each batch is a time-intensive process for new or returning beers and ciders. Restricted space currently means their supply can’t always keep up with demand, but a possible expansion to grow production is on the horizon. Woods Potter mentioned opening a new space in The Dalles to help create jobs and bring more tourism opportunities to the Gorge. More production space would also allow for wider distribution of their craft beverages, which are available in the Dalles, Hood River, Mosier, and Dufur. Both food and drink menus change seasonally, with growlers, crowlers, and canned beer for sale at the taproom. While discussing her favorite ciders to brew, Woods Potter said they plan to can and sell ciders soon. “We focus on dry ciders with a wild fermentation process using natural yeasts and flavors,” she said. A few of her favorites include a cider called First Date, which used dates from a friend’s farm in Arizona called Naked Date, and a cherry cider that utilized cherries she and her father hand-picked from his farm in the area. Hunter uses certain staple beers in his recipes, from beer cheese to batter for fried menu items. “The partnership with Deb’s Kitchen has been amazing and we are just so lucky to have Ryan,” said Woods Potter. Other menu items that are must-tries are the fried cauliflower bites, curry ketchup, and fried Oreos for dessert. Hunter is thrilled at the feedback and patronage his food has gathered, and his Nashville-style fried chicken sandwich (the “hot mess”) is locally sought after. Check out Hunter’s Instagram for more about his cooking, @debs_hoodriver. “Hood River was the perfect spot for the community feel because it’s smaller and more cohesive than somewhere like Portland, which is saturated with options … I can reach more of the community on the Heights, and Working Hands has been nothing but a good experience,” he said. If you’re looking to try a new beer, or are in search of your new favorite local spot, stop in at Working Hands Fermentation. They are open Wednesday through Friday from 4-10 p.m. and Saturday and Sunday from noon to 10 p.m. Although their lounge and bar are for ages 21 and over, they do provide family-friendly spaces, patio seating, and are welcome to dogs too. Working Hands offers a number of weekly community events, such as live music every Saturday night, trivia on Thursdays, open mics on Sunday evenings, and more. They are also planning their second annual Sausage Fest & Mug Club Party on June 3, with vendors, bands, and fun contests. They are located at 1021 12th St. in Hood River, and can be reached at 541-716-4130. More photo are on Columbia Gorge News. https://www.columbiagorgenews.com/news/gorge-local-in-business-all-are-welcome-at-working-hands-fermentation/article_8c1aff88-a71c-11ed-b0dd-13a2d694cbd2.html   Columbia Gorge Confections is making the rounds this valentines day with wine and chocolate truffles. You can find them at Phelps Creek Vineyards Feb 11-12th and 14,18. Hawkins Cellars in Underwood, Wash., has fireside seating and is serving Columbia Gorge Confections red velvet cake with a 2017 vintage Cabernet Sauvignon. Join them this weekend February 11-12th.
The Pines 1852 Grapes & Crepes is back Columbia Gorge Crepes will be at the Pines every Friday in February. Savory and sweet Crepes both pair perfectly with wine. Friday 5-8pm. Backwoods Brewing Company Did you know in addition to great beer, the brewery has their own Backwoods Wine Blend? They partner with AniChe Cellars in Underwood, Wash,, to bring you a special red wine - only available in Carson. Cathedral Ridge has some fantastic food and wine pairings for your Valentine’s day menu. From fish or shrimp to ribeye or ravioli they have a wine to pair it. Check it out! Kickstand Kitchen is featuring a chef’s special menu of enticing Valentine's menu items and cocktails. Call to reserve. Fishpeople Seafood Market Hood River is offering a valentine’s day dinner. Pre-order delicious seafood they curate and you prepare. Add on local Gorge wines, Lucy's Informal Flowers, or Icebox Chocolate Lava Cakes! Everybody's Brewing Oyster Night is back! February 22nd annual Oyster Night with Fishpeople Seafood Market and Willow Wine Cellars pFriem Family Brewers Wednesday Night Specials are back at pFriem and they are offering both Chicken & Waffles and Fried Chicken Dinner. 4:30-9:00pm every Wednesday at the Tasting Room. Pho River Hood River is still trying to repair their damage from the Winter freeze. They had ceiling and equipment damage. No news yet on when they can reopen. Solstice Woodfire Cafe is back open today after a short break to refinish the cafe floors! China Gorge will be back open Saturday. Hood River Eats your food and drink updates.  Valentine’s day is coming up quickly for those wanting to secure reservations. Be sure to reach out to your favorite spot. Even those who don’t take reservations normally, might make an exception for the day of romance.
Ingrid's Cheesecakes and Pastries has an event this Friday, February 3rd, at 301 Gallery on Oak Street from 3:30pm to 7:00 pm. They will also have a limited amount of mini cheesecakes for sale, including some Gluten- free options Packer Orchards Has specialty Valentine's sweets including chocolate covered strawberries. Columbia Gorge Confections has two special boxes of chocolates for two or four. They are also offering a cake decorating class Dani's Kitchen Shop Feb 11. The store is brimming with ideas. Dani's Kitchen Shop is offering a pop-up cookie day for your Valentine’s favorites. The pop-up is Friday, February 10th from 10-2pm at the kitchen 1545 Osprey Drive, Hood River. You can pre-order on their website. Pine Street Bakery will have decorated cookies, Linzer cookies, chocolate ganache sandwich cookies, heart shaped hand pies filled with a baked strawberry filling and valentine cookie decorating kits. Special orders available. Working Hands Fermentation is offering a Valentine's evening with a seated dessert pairing featuring Working Hands beer & cider with Columbia Gorge Confections desserts. A special menu of 4 small-bite desserts paired beautifully. Eventbrite ticket bit.ly/Working-Hands-Love Votum Restaurant is open and ready for reservations. Dinner service Thursday through Monday. Reservations: Exploretock.com/votum-restaurant-hood-river Gorges Beer Co. is having Ladies night! Fun and friendship at the Galentine's Day event at the brewery on February 11th. Valentine's Day dinner for two on February 14th. Reservations are filling up fast! Tierra de Lobos Winery in The Dalles is having a special Valentine, galentine or palentine with an afternoon of wine, charcuterie and s’mores! Start indoors (or outside), then head over to a fire pit to make your s’mores! February 11th & 12th. Reservation online. Local Rhoots is hosting a Galentine’s Night on Saturday, February 11th at 6pm! So get your best girls and come on down for a fun night of food, drinks, music, and friends. Ticket includes a festive dinner of Mexican Sopes and Traditional Quesadillas and one complimentary drink ticket. Space is limited. Mount Hood BBQ now has the TOAST app up and running. Just download the app for ordering and if you sign up for rewards program you receive loyalty points for signing up. Every $1 spent earns points. Door Dash is also coming soon! Remedy Juice-Cafe starts a community cleanse on MONDAY February 6th with Glass Jars and New Menu! Still feeling a bit naughty after the holiday indulgence? Sign up now online. Be sure to reach out to Hood River Eats on instagram or facebook for everything food, drink and maker related in The Gorge. Email: TheRealHREats@Gmail.com  Riverside Hood River has a way to beat the Winter blahs with 2 for 1 Pasta. Sunday through Thursday starting at 4PM. Photo courtesy of Riverside is the Linguine alla Vongole. #riverside #hoodriver #localingredients
Hood River Common House @__easydoesit__ presents PARMIE NIGHT on January 17th @ 5pm. @drewmarquis & @anthonydao are hosting a night of chicken parmesan and all the sides! First come, fist served until sold out! buonanottewines.com] Solstice Wood Fire Pizza is serving their Moroccan Beef Stew on Wednesday and Thursday weekly. Unlike any stew out there... so yummy! Mount Hood BBQ is open normal hours 11-6 (closed Tues/Weds) and for a healthy 2023 they have a smoked chicken salad or Southwest chicken salad that is sure to please! They are also moving over to TOAST, the online ordering system. They will announce when it is ready to go on Facebook. Kickstand Coffee & Kitchen has beverages for sober January or for a healthy start to 2023. They offer two beers Crux and Athletic Brewing, along with special mocktail or two! A new menu will be posted next week! Remedy Juice-Cafe wanted to remind us of many healthy options! They currently have a detox juice cleanse. "Do either a custom cleanse (choose your own drink sets, or join our community cleanse that starts the first Monday of every month!" Celilo Restaurant and Bar will be reopening after a staff break on January 19 It seems we have businesses back from a brief break as I've heard back from many of you! Keep those messages coming and if you have a photo I can use let me know. @hoodrivereats #Hoodrivereats  Gorge's Tortes is sharing this recipe for raw vegan chocolate cream’s recipe. It looks creamy and rich. I understand you can make it using only 3 ingredients! Start with:
2 ripe bananas, 1 ripe avocado, 1 teaspoon of cocoa powder ( + vanilla ). If it needs you can add a little bit of water or almond milk to it. Blend and enjoy! #raw #vegan #glutenfree #dairyfree #soyfree #eggfree gorgestortes@gmail.com @hoodriverorganic has a cure for the sweet tooth. Try sliced apple slices with topping. 1. Slice your apple into rounds 2. Remove the center 3. Add peanut butter, almond butter, cashew butter whatever you prefer They suggest going crazy with topping! Chocolate chips, nuts, granola, honey, shredded coconut, cinnamon, etc. Whatever you like! csa@hoodriverorganic.com Celilo Restaurant and Bar Is offering a new mocktail- “Checking It Twice” featuring house made spiced cranberry shrub, fresh orange juice, and soda water. #mocktails #soberjanuary #dryjanuary #nonalcoholic #hoodriver #columbiagorge #hoodriveroregon Are you offering some healthy ways to start out 2023? Do you have non-alcohol and vegetarian offerings? Send Hood River Eats message so we can share what’s new.  Lemon Zest Origami |
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Feast well-appointed bar in downtown White Salmon. Seared scallops topped with a creamy golden squash sauce and specialty beverage.
By Wren Andrews, for Hood River Eats
WHITE SALMON — Feast Market and Delicatessen may be just about the perfect spot to stop in on these cold winter days.
Perched high atop the cliffs in White Salmon, the restaurant-meets-market is nestled right downtown. Its central location, adjacent street parking, and mobility-friendly entrance makes it an easy stop.
The family-owned market, established by husband-and-wife duo Shawn Simmons and Jenessa VanDeHey, strives for a close connection to local farms with an aim towards sustainability and building community. Feast’s interior is cozy, with its heavy wooden beamed ceiling and warm light, while also featuring clean lines in exposed brick. The dining area is set up to host larger parties but also has smaller, more intimate tables for couples or individual diners. There is also countertop seating at the well-appointed bar. It is worth noting that the back of the restaurant is abutted by a patio for outdoor seating. And, while it was far too chilly when I visited, I was told more intrepid diners would be able to see Mount Hood on a clear day.
As the temperatures drop, I am on the look-out for anything that can cut through the chill outside. Feast’s lunch menu hosts a range of classic sandwiches as well as a revolving list of beers, ciders, and kombuchas on tap.
Their dinner menu boasts diverse entrees including something called a “Hanger Steak” I regret not trying. Ultimately, I ended up going with a special they had on: Seared scallops topped with a creamy golden squash sauce. The scallops were perfectly cooked and melted like butter with every bite. I’ll even admit to ordering a basket of bread to mop up the last of the sauce. And while I was so delighted with my meal, it was made even better by the accompanying Hot Toddy.
Personally, I find the best measure of a place is after a meal with a good sipping drink in front of me. It was this post-dinner contemplation that brought out my true appreciation of Feast. While I had come in early for dinner (closer to 4 p.m. than 5 p.m.), there were still a few other diners. Conversation filled the space well, not competing to be heard over the music nor too hushed for fear of echoing. Shoppers drifted around the market and deli counter. It felt like a true community space.
As I was leaving, I stopped at the deli counter looking for something sweet to round out the night. Now, to my great surprise, I ended up with a piece of mascarpone cheesecake. I am not a cheesecake person, often finding it too heavy or overly sweet. However, this cheesecake found the perfect balance between fluffy and creamy. The sprinkling of coconut was a lovely addition. I have since gone back just for another slice.
Feast’s lunch service goes from 11 a.m. to 3 p.m. Tuesday through Saturday. Dinner is served from 4-8 p.m. Tuesdays through Thursdays and 4-9 p.m. Fridays and Saturdays. Feast is located at 151 E. Jewett Blvd. in downtown White Salmon. Their website, feastmarket.org, offers information about their catering service and you can also call 509-637-6886 or check out their Instagram page @feastmkt.
WHITE SALMON — Feast Market and Delicatessen may be just about the perfect spot to stop in on these cold winter days.
Perched high atop the cliffs in White Salmon, the restaurant-meets-market is nestled right downtown. Its central location, adjacent street parking, and mobility-friendly entrance makes it an easy stop.
The family-owned market, established by husband-and-wife duo Shawn Simmons and Jenessa VanDeHey, strives for a close connection to local farms with an aim towards sustainability and building community. Feast’s interior is cozy, with its heavy wooden beamed ceiling and warm light, while also featuring clean lines in exposed brick. The dining area is set up to host larger parties but also has smaller, more intimate tables for couples or individual diners. There is also countertop seating at the well-appointed bar. It is worth noting that the back of the restaurant is abutted by a patio for outdoor seating. And, while it was far too chilly when I visited, I was told more intrepid diners would be able to see Mount Hood on a clear day.
As the temperatures drop, I am on the look-out for anything that can cut through the chill outside. Feast’s lunch menu hosts a range of classic sandwiches as well as a revolving list of beers, ciders, and kombuchas on tap.
Their dinner menu boasts diverse entrees including something called a “Hanger Steak” I regret not trying. Ultimately, I ended up going with a special they had on: Seared scallops topped with a creamy golden squash sauce. The scallops were perfectly cooked and melted like butter with every bite. I’ll even admit to ordering a basket of bread to mop up the last of the sauce. And while I was so delighted with my meal, it was made even better by the accompanying Hot Toddy.
Personally, I find the best measure of a place is after a meal with a good sipping drink in front of me. It was this post-dinner contemplation that brought out my true appreciation of Feast. While I had come in early for dinner (closer to 4 p.m. than 5 p.m.), there were still a few other diners. Conversation filled the space well, not competing to be heard over the music nor too hushed for fear of echoing. Shoppers drifted around the market and deli counter. It felt like a true community space.
As I was leaving, I stopped at the deli counter looking for something sweet to round out the night. Now, to my great surprise, I ended up with a piece of mascarpone cheesecake. I am not a cheesecake person, often finding it too heavy or overly sweet. However, this cheesecake found the perfect balance between fluffy and creamy. The sprinkling of coconut was a lovely addition. I have since gone back just for another slice.
Feast’s lunch service goes from 11 a.m. to 3 p.m. Tuesday through Saturday. Dinner is served from 4-8 p.m. Tuesdays through Thursdays and 4-9 p.m. Fridays and Saturdays. Feast is located at 151 E. Jewett Blvd. in downtown White Salmon. Their website, feastmarket.org, offers information about their catering service and you can also call 509-637-6886 or check out their Instagram page @feastmkt.
Some additional New Year Tidbits came in late, so I wanted to be sure to share what I know.
Enjoy the New Year!
Hennis Kitchen and Bar has a New Year’s Eve Menu posted including a special Prix Fixe menu or regular dinner menu. Reservations are filling up with opening at 4:30pm.
EvokeWinery Is offering a New Year's Eve pop-up event. Stop by the tasting room between 12pm and 5pm for mimosa flights and crepes from our friends at Columbia Gorge Crepes
Grace Su's China Gorge Restaurant Will be open this weekend on both New Year's Eve and New Year's Day!
Baseline Biscuits is OPEN regular hours7am - 12 pm Thursday - Monday. CLOSED Tuesday
& Wednesday
Full Sail brewery is open all weekend New Year's Eve and New Year's Day including Monday 11:30 AM to 7:30 PM. They have new Winter beers on tap.
Bette's Place Restaurant will be open New Year's Eve Day and New Year's Day.
Apple Valley BBQ is open special hours New Year's Eve 11-3pm and New Year's day regular hours.
pFriem Family Brewers is closed for renovations. Reopening January 14th
Are you missing on the list? DM weekly by Tuesday #hoodrivereats your specials, changes, and cool happenings so it can be included. Help us help you! TheRealHREats@gmail.com
Enjoy the New Year!
Hennis Kitchen and Bar has a New Year’s Eve Menu posted including a special Prix Fixe menu or regular dinner menu. Reservations are filling up with opening at 4:30pm.
EvokeWinery Is offering a New Year's Eve pop-up event. Stop by the tasting room between 12pm and 5pm for mimosa flights and crepes from our friends at Columbia Gorge Crepes
Grace Su's China Gorge Restaurant Will be open this weekend on both New Year's Eve and New Year's Day!
Baseline Biscuits is OPEN regular hours7am - 12 pm Thursday - Monday. CLOSED Tuesday
& Wednesday
Full Sail brewery is open all weekend New Year's Eve and New Year's Day including Monday 11:30 AM to 7:30 PM. They have new Winter beers on tap.
Bette's Place Restaurant will be open New Year's Eve Day and New Year's Day.
Apple Valley BBQ is open special hours New Year's Eve 11-3pm and New Year's day regular hours.
pFriem Family Brewers is closed for renovations. Reopening January 14th
Are you missing on the list? DM weekly by Tuesday #hoodrivereats your specials, changes, and cool happenings so it can be included. Help us help you! TheRealHREats@gmail.com
12/29/22
thepinesvineyard.com rescheduled date for crepes and wine is Friday, December 30th from 4pm to 8pm with columbiagorgecrepes The Holiday Pop Up will be serving 3 choices of crepes paired with The Pines wine.
Everybodysbrewing is planning their annual New Year's Day Brunch! Menu will be served exclusively until 3pm on Sunday 1/1. All items available until sold out!
The new socawineshop.com in White Salmon is open Thursday-Saturday this week noon-8pm so you can stock up for NYE.
pacostacos.com is offering a special price on orders of 10 or more tacos for your New Year’s gatherings. email pacostacosofficial@gmail.com Parkdale or Hood River. 541-490-3774
mounthoodbbq.com New sausage that is certain to satisfy the Buffalo Chicken wings fan. Fully cooked and ready to dip for your New Year’s party. Call or text Chris Bosse 651-325-1096
localrhoots.com is offering special discount on their food service. Order via link. 20% discount at checkout, no code needed. A few highlights of next week’s menu: Apple & Sage Roasted Pork Loin with Roasted Winter Squash & Smashed Parmesan Brussels or Dijon & Wine Chicken (or tofu) over Polenta Cakes #mealservice
Unfortunately, several businesses suffered frozen pipes and or water damage during the Christmas freeze. Let’s visit them when we can to help get them back on track for 2023. phoriver in Hood River(TBD) pelintipizza.com open and neighbor lilosBBQ will open 1/2. In White Salmon HennisBar.com and pixantacos, both are back open.
Are you missing on the list? DM weekly hoodrivereats your specials, changes, and cool happenings so you can be included. Help us help you! TheRealHREats@gmail.com
#Hoodrivereats
thepinesvineyard.com rescheduled date for crepes and wine is Friday, December 30th from 4pm to 8pm with columbiagorgecrepes The Holiday Pop Up will be serving 3 choices of crepes paired with The Pines wine.
Everybodysbrewing is planning their annual New Year's Day Brunch! Menu will be served exclusively until 3pm on Sunday 1/1. All items available until sold out!
The new socawineshop.com in White Salmon is open Thursday-Saturday this week noon-8pm so you can stock up for NYE.
pacostacos.com is offering a special price on orders of 10 or more tacos for your New Year’s gatherings. email pacostacosofficial@gmail.com Parkdale or Hood River. 541-490-3774
mounthoodbbq.com New sausage that is certain to satisfy the Buffalo Chicken wings fan. Fully cooked and ready to dip for your New Year’s party. Call or text Chris Bosse 651-325-1096
localrhoots.com is offering special discount on their food service. Order via link. 20% discount at checkout, no code needed. A few highlights of next week’s menu: Apple & Sage Roasted Pork Loin with Roasted Winter Squash & Smashed Parmesan Brussels or Dijon & Wine Chicken (or tofu) over Polenta Cakes #mealservice
Unfortunately, several businesses suffered frozen pipes and or water damage during the Christmas freeze. Let’s visit them when we can to help get them back on track for 2023. phoriver in Hood River(TBD) pelintipizza.com open and neighbor lilosBBQ will open 1/2. In White Salmon HennisBar.com and pixantacos, both are back open.
Are you missing on the list? DM weekly hoodrivereats your specials, changes, and cool happenings so you can be included. Help us help you! TheRealHREats@gmail.com
#Hoodrivereats
Christmas day is almost here!
Votum Restaurant is nearly open at 210 2nd Street in Hood River. We are hearing January! Until then you can enjoy a special holiday delivery for Christmas including fresh seafood and specialty wines from their wine shop. Oysters anyone?
The Pines 1852 is serving up crepes and wine this Friday, December 23rd from 4pm to 8pm with Columbia Gorge Crepes. The Holiday Pop Up will be serving 3 choices of crepes paired with The Pines wine.
Fishpeople Seafood Market at Hood River has fresh crab in for the holidays! No calls in. First come, first serve!
East Fork Baking Co. wants to remind us cakes make great gifts too! You should see these beautiful cakes!
Dani's Kitchen Shop has one last Christmas pop up cookie even Friday from 10am - 2pm.
Remedy Juice-Cafe is not offering gift certificate cards for last minute stocking stuffers!
Tierra de Lobos Winery in The Dalles is offering a blizzard special with 20% off all wines! Their hours are 3pm to 7m if the ice storm will hold out.
Christmas dinner is being served at Riverside if you decide to enjoy dinner out.
Columbia Gorge Hotel & Spa is serving a three course Christmas dinner. Hurry, only a few reservations remain.
We have some closures due to the holiday and some due to icy, cold weather, so be sure to check before heading out. Stay safe everyone!
Pour Girls Espresso & Eats is closed for the holiday, reopening Jan 2.
Mount Hood BBQ will be closed until Jan 5, although it sounds like a sneak New Year's weekend opening will happen, including - Pizza! They make, you bake.
Good Medicine Tea is closed until December 30. They are offering 10% off your order that will be filled when they return with the mention of FAMILYTIME.
Wicked Sushi, Burgers, Bowls will be closed the holiday weekend, reopening on Wednesday, Dec 28.
Full Sail Brewing Company will be closed December 24-29.
Trout Lake Hall, Working Hands Beer, and Gorges Beer Co. are all working on New Year's entertainment! There is much more going on, so check out your favorites or try something new! We will post updates next week, and be sure to tag #hoodrivereats with your dining adventures.
Votum Restaurant is nearly open at 210 2nd Street in Hood River. We are hearing January! Until then you can enjoy a special holiday delivery for Christmas including fresh seafood and specialty wines from their wine shop. Oysters anyone?
The Pines 1852 is serving up crepes and wine this Friday, December 23rd from 4pm to 8pm with Columbia Gorge Crepes. The Holiday Pop Up will be serving 3 choices of crepes paired with The Pines wine.
Fishpeople Seafood Market at Hood River has fresh crab in for the holidays! No calls in. First come, first serve!
East Fork Baking Co. wants to remind us cakes make great gifts too! You should see these beautiful cakes!
Dani's Kitchen Shop has one last Christmas pop up cookie even Friday from 10am - 2pm.
Remedy Juice-Cafe is not offering gift certificate cards for last minute stocking stuffers!
Tierra de Lobos Winery in The Dalles is offering a blizzard special with 20% off all wines! Their hours are 3pm to 7m if the ice storm will hold out.
Christmas dinner is being served at Riverside if you decide to enjoy dinner out.
Columbia Gorge Hotel & Spa is serving a three course Christmas dinner. Hurry, only a few reservations remain.
We have some closures due to the holiday and some due to icy, cold weather, so be sure to check before heading out. Stay safe everyone!
Pour Girls Espresso & Eats is closed for the holiday, reopening Jan 2.
Mount Hood BBQ will be closed until Jan 5, although it sounds like a sneak New Year's weekend opening will happen, including - Pizza! They make, you bake.
Good Medicine Tea is closed until December 30. They are offering 10% off your order that will be filled when they return with the mention of FAMILYTIME.
Wicked Sushi, Burgers, Bowls will be closed the holiday weekend, reopening on Wednesday, Dec 28.
Full Sail Brewing Company will be closed December 24-29.
Trout Lake Hall, Working Hands Beer, and Gorges Beer Co. are all working on New Year's entertainment! There is much more going on, so check out your favorites or try something new! We will post updates next week, and be sure to tag #hoodrivereats with your dining adventures.
The holiday is just a week away. Remember to show your community some love by supporting local. Shopping, dining and enjoying your town adds to a healthy, vibrant and welcoming community where we all want to live. Fun fact: 68 cents of every dollar you spend in your community at a local business stays in the local economy. #shoplocal #dinelocal
Follow us for weekly updates on the website and social media. Instagram #hoodrivereats and on Facebook @HoodRiverEats. Now under the ownership of Columbia Gorge News and The Gorge Magazine.
Hood River Eats focuses on great food and drink in Hood River and our neighboring dining communities. The Gorge has many talented chefs and entrepreneurs who create a range of food, drink and dining offerings as unique as our region. We invite our food + drink businesses to share their unique offerings and promote them with us. www.HoodRiverEats.com. Email: TheRealHREats@gmail.com
Greetings, Columbia River Gorge. Good, local food has always been something I have enjoyed and the food we have in The Gorge is especially appreciated. We have an abundance of items grown right here. I have been told there are more than 150 varieties of apples, pears, cherries and stone fruit available. The apples available right now, including some I picked up from one of our local orchards, are amazing and ready for a holiday recipe.
“Savor the Gorge,” a publication we did during our Hood River News days, is no longer around but I find similarities in Hood River Eats. I welcome the idea of an online venue centered around food and drink in the Gorge, and celebrating those that grow and produce in our area.
The ways in which our local restaurants create menus that cater to seasonal offerings in the Gorge is a unique gift that residents of small towns seldom have. We get many people from elsewhere coming to our communities to visit and dine at our restaurants, and I believe our fresh, local food and impressive culinary scene is one of the reasons why.
Hood River Eats will continue to focus on food and drink in Hood River, but we will also include our neighboring dining communities as well. By adding the greater Gorge area to our mix, we will be able to highlight culinary happenings in our neighboring communities as well as those in Hood River.
The name Hood River Eats will remain the same. Founder Melissa Haskin started a great service helping local restaurants to get information and updates out to the community during the Covid pandemic. It gained momentum and has a strong following. Melissa made Hood River Eats what is today, and I am appreciative of her great work. I only regret that we never had the opportunity to work side by side, as she has moved out of the area.
The website, blog, and social media will continue with weekly posts and updates. We have the ability to pull from our weekly newspaper, Columbia Gorge News, to add a variety of features and news on our local food and drink businesses. I believe the Columbia Gorge News and Hood River Eats will complement one another nicely. This partnership will expand the audience on both sides and reach new readers and followers. Our quarterly publication, The Gorge Magazine, will offer an additional marketing opportunity. We will cross-market when possible across the newspaper, magazine, website and social media, so each has maximum reach and visibility.
In the coming weeks you’ll see some changes to the Hood River Eats website, including the ability to offer advertising opportunities. If you’re interested in advertising, please reach out.
We will include stories by our writers from the Columbia Gorge News, but also contributors from the community who have an interest in what we’re doing. We believe this diversity and range of voices will offer variety for our audience.
If you have questions, comments or suggestions for food-related coverage on Hood River Eats, please email: TheRealHREats@gmail.com or reach out to publisher, Chelsea Marr, 541-386-1234 Ext. 100.
Greetings, Columbia River Gorge. Good, local food has always been something I have enjoyed and the food we have in The Gorge is especially appreciated. We have an abundance of items grown right here. I have been told there are more than 150 varieties of apples, pears, cherries and stone fruit available. The apples available right now, including some I picked up from one of our local orchards, are amazing and ready for a holiday recipe.
“Savor the Gorge,” a publication we did during our Hood River News days, is no longer around but I find similarities in Hood River Eats. I welcome the idea of an online venue centered around food and drink in the Gorge, and celebrating those that grow and produce in our area.
The ways in which our local restaurants create menus that cater to seasonal offerings in the Gorge is a unique gift that residents of small towns seldom have. We get many people from elsewhere coming to our communities to visit and dine at our restaurants, and I believe our fresh, local food and impressive culinary scene is one of the reasons why.
Hood River Eats will continue to focus on food and drink in Hood River, but we will also include our neighboring dining communities as well. By adding the greater Gorge area to our mix, we will be able to highlight culinary happenings in our neighboring communities as well as those in Hood River.
The name Hood River Eats will remain the same. Founder Melissa Haskin started a great service helping local restaurants to get information and updates out to the community during the Covid pandemic. It gained momentum and has a strong following. Melissa made Hood River Eats what is today, and I am appreciative of her great work. I only regret that we never had the opportunity to work side by side, as she has moved out of the area.
The website, blog, and social media will continue with weekly posts and updates. We have the ability to pull from our weekly newspaper, Columbia Gorge News, to add a variety of features and news on our local food and drink businesses. I believe the Columbia Gorge News and Hood River Eats will complement one another nicely. This partnership will expand the audience on both sides and reach new readers and followers. Our quarterly publication, The Gorge Magazine, will offer an additional marketing opportunity. We will cross-market when possible across the newspaper, magazine, website and social media, so each has maximum reach and visibility.
In the coming weeks you’ll see some changes to the Hood River Eats website, including the ability to offer advertising opportunities. If you’re interested in advertising, please reach out.
We will include stories by our writers from the Columbia Gorge News, but also contributors from the community who have an interest in what we’re doing. We believe this diversity and range of voices will offer variety for our audience.
If you have questions, comments or suggestions for food-related coverage on Hood River Eats, please email: TheRealHREats@gmail.com or reach out to publisher, Chelsea Marr, 541-386-1234 Ext. 100.
TIDBITS THE DOWNTOWN TREES ARE LIT AND HOLIDAY LIGHTS ARE GLOWING IN OUR COMMUNITIES!
Reminder Fishpeople Seafood Market at Hood River Tonight AT 6 PM
Seafood Gumbo with Fishpeople and local chefs Krystyna Livingston and Kathy Watson. https://www.tickettomato.com/event/7861.
Solstice Wood Fire Pizza 16th annual Winter Solstice Celebration on Wednesday 12/21! The show will include two fire dancing performances in front of the waterfront cafe.
Working Hands Beer now has the kitchen open! Chef Ryan Hunter "Serving up pub fare classics made with love" How about fried pickles, the HOT mess chicken, sub fried tofu, sweet and spicy baked beans? With regular menu updates you'll want to follow: @debs_hoodriver on Instagram for menu. Open 4pm Wed - Fri and Noon on Sat and Sun.
Mount Hood BBQ food truck is open Thurs-Mon at 11a.m. Brisket Chili is on the menu today and don't miss the Sunday game day loaded nachos-- the big one serves four! Visit FB for more details. Orders for smoked brisket and pulled pork for Christmas--ready to reheat and serve. Order by Dec. 18.
Romuls Restaurant is offering family meals to go! Please text or leave vm at 541 399-7375 before 4pm or call in order after 4pm at 541 436-4444. Quantities are limited so get your order in. Menu choices vary but include the most popular items such as Lasagna, with salad and bread ready to take home.
Pacos Tacos Official is offering a 20% discount on all taco bar options for the holidays. pacostacosofficial@gmail.com
Please check with your eatery today. The Snow has caused some closures or late starts.
Reminder to DM me your Tidbits by Tuesday to be included!
Reminder Fishpeople Seafood Market at Hood River Tonight AT 6 PM
Seafood Gumbo with Fishpeople and local chefs Krystyna Livingston and Kathy Watson. https://www.tickettomato.com/event/7861.
Solstice Wood Fire Pizza 16th annual Winter Solstice Celebration on Wednesday 12/21! The show will include two fire dancing performances in front of the waterfront cafe.
Working Hands Beer now has the kitchen open! Chef Ryan Hunter "Serving up pub fare classics made with love" How about fried pickles, the HOT mess chicken, sub fried tofu, sweet and spicy baked beans? With regular menu updates you'll want to follow: @debs_hoodriver on Instagram for menu. Open 4pm Wed - Fri and Noon on Sat and Sun.
Mount Hood BBQ food truck is open Thurs-Mon at 11a.m. Brisket Chili is on the menu today and don't miss the Sunday game day loaded nachos-- the big one serves four! Visit FB for more details. Orders for smoked brisket and pulled pork for Christmas--ready to reheat and serve. Order by Dec. 18.
Romuls Restaurant is offering family meals to go! Please text or leave vm at 541 399-7375 before 4pm or call in order after 4pm at 541 436-4444. Quantities are limited so get your order in. Menu choices vary but include the most popular items such as Lasagna, with salad and bread ready to take home.
Pacos Tacos Official is offering a 20% discount on all taco bar options for the holidays. pacostacosofficial@gmail.com
Please check with your eatery today. The Snow has caused some closures or late starts.
Reminder to DM me your Tidbits by Tuesday to be included!
Meats on the Fruit Loop
By Laurel Brown for Hood River Eats
Summer might be over, but that doesn’t mean you have to wait a whole year for good barbeque. Apple Valley BBQ, nestled in the heart of Parkdale, Ore., is a tasty “Northwest style” BBQ spot with a quaint atmosphere and a flavorful menu. They boast well-rounded BBQ options, including Gorge-specific twists on traditional dishes. Chef/Owner Justin White, who started the restaurant in 2011, has introduced local fruits like pears and apples to his recipes, giving his establishment a unique leg up. In addition to receiving most produce fresh from Tumbleweed Farms in the Upper Valley, Apple Valley BBQ uses cherry wood from local apple orchards to smoke their meats. This creates a special, sweet flavor that can only be attributed to the Gorge.
As with most restaurants post-COVID, Apple Valley BBQ states on their website that due to limited staff, they are open until they run out of food. Luckily, this didn’t cause any issues during my dining experience. I opted for the BBQ dinner plate: Smoked pulled pork, ¼ rack of ribs, and two sides. The ribs were cooked perfectly, though they did leave me wanting more meat on the bone, and the pulled pork was smokey and savory any way I tried it – in a quesadilla, on mac and cheese, or à la carte. As for my sides, the garlic mashed potatoes were my absolute favorite! They were creamy and buttery with the perfect amount of garlic. Of course I also had to try the classic cornbread for my other side, which did not disappoint, and the apple cobbler hard cider they offered was so delicious.
Apple Valley BBQ makes their own signature BBQ sauces, one “spicy” and one “sweet.” Both tasted rather tangy and sweet, adding lots of flavor to my ribs and pork without too much spice. These signatures sauces, as well as their custom dry rub, are all available for purchase. The most unique thing about this place, though, has to be their special sides, cider baked beans and pear coleslaw. With a distinct flavor at first bite, the baked beans were reminiscent of classic sweet baked beans. The pear coleslaw was my favorite of the two, a traditional, creamy side with an added crunch of sweet ripe pear. If you like trying new dishes and exploring your palate, add these sides to your list.
Bonus perks of the evening were the quick, kind servers who made my experience easy and relaxed. They were also wonderfully dog-friendly, treating my four-legged pal Bear to his very own water bowl and treats on the patio. The other diners couldn’t help but greet him with a pat and a smile, and I could tell he loved his visit too!
White started the restaurant after 5 years of running the family business at Apple Valley Country Store in Hood River, Ore., where he began hosting weekend BBQ events. Drop by White’s establishment to enjoy a casual, comfortable dinner with a plenty of food and outdoor seating options. They are open Wednesday through Monday, 11 a.m. to 8 p.m. or until BBQ runs out! Apple Valley BBQ is located at 4956 Baseline Drive, Mt. Hood-Parkdale. They offer catering for groups larger than 75 people and can be reached at 541- 352-3554.
All info about Apple Valley BBQ gathered from their website, applevalleybbq.com.
 Top photo: Pulled pork quesadilla appetizer with apple cobbler hard ciders. Menus with apple cobbler hard ciders. Top left: Bear with his treat. Top right: Signature sauces sweet or spicy. Below: Patio dining for nicer weather awaits. |  |
Winter is here and to mark the day it's a snowflake in a cup! KickStand Coffee & Kitchen
Local Rhoots Is hosting their annual Holiday Open House, Saturday, December 3 11-3. They will be filled to the brim with yummy treats, fun holiday items to buy for friends and family, as well as raffle prize!
Grasslands Barbecue Tomorrow at 10am starts taking pre-orders for whole briskets and smoked hams for all your holiday feasts! Order www.grasslandsbarbecue.com And while you are at it, they are open for breakfast this Saturday at the waterfront.
Love & Hominy Tacos will have n/a apple cider and mulled wine to warm you up for Friday night holiday tree lighting!
Dani's Kitchen Shop holiday pop up cookie days are here! Every Friday December 2, 9, 16 and 23rd starting at 10. Pick up your holiday favorites. Daniskitchenshop.com
FishPeople and Local Chefs Team up for Gumbo Night
Hood River’s Fishpeople store, along with local chefs Kathy Watson and Krystyna Livingston will serve a Louisiana feast on Thursday, Dec. 8 at 6 p.m. indoors at The Ruins. The Ben Bonham Trio will play, and Fishpeople will draw for give-aways. Buy your tickets right here: https://www.tickettomato.com/event/7861.
#Black Friday is in full swing and many of our local restaurants have some deals on gift certificates. A gift card to a local eatery always makes the perfect stocking stuffer! Check out your favorite spot for deals! A few here:
Solstice pizza now has digital gift cards available:https://www.toasttab.com/solstice-wood-fire-cafe/giftcards?utmCampaign=onlineOrdering
6th Street Bistro has a offer through the weekend that includes a free logo mug and bonus $ but hurry ends 11/27.
Ferment Brewing is also offering bonus $ and specials on gift certificate buys through this weekend.
Hood River Farmers Market will return to the waterfront 12/3 and 12/17! Shop 10am - noon at Ferment Brewing (403 Portway Ave).
North Shore Cafe in White Salmon is reopening Monday, 11/28
Thunder Island Brewing and and many of our local restaurants have Winter hours so please check ahead.
Jacob Williams Winery has a weekend doorbuster on their popular Sadie Red complete with a corkscrew and wrapping!
The Pines Winery has case buys and bottle discounts and specials all weekend long!
Small Business Saturday Saturday! Show Your Support For Your Community By Shopping Small At Your Favorite Local Businesses. A Lot happening right now, so please message me if I missed you. TheRealHREats@gmail.com
Solstice pizza now has digital gift cards available:https://www.toasttab.com/solstice-wood-fire-cafe/giftcards?utmCampaign=onlineOrdering
6th Street Bistro has a offer through the weekend that includes a free logo mug and bonus $ but hurry ends 11/27.
Ferment Brewing is also offering bonus $ and specials on gift certificate buys through this weekend.
Hood River Farmers Market will return to the waterfront 12/3 and 12/17! Shop 10am - noon at Ferment Brewing (403 Portway Ave).
North Shore Cafe in White Salmon is reopening Monday, 11/28
Thunder Island Brewing and and many of our local restaurants have Winter hours so please check ahead.
Jacob Williams Winery has a weekend doorbuster on their popular Sadie Red complete with a corkscrew and wrapping!
The Pines Winery has case buys and bottle discounts and specials all weekend long!
Small Business Saturday Saturday! Show Your Support For Your Community By Shopping Small At Your Favorite Local Businesses. A Lot happening right now, so please message me if I missed you. TheRealHREats@gmail.com
Uplifted Coffee & CO started drink specials this week offering 50 cents off all daily specials. Visit them in Bingen across from Dickey Farms.
Feast Market & Delicatessen in White Salmon is still accepting pie and turkey dinner orders for Thanksgiving! Gluten Free pies too. call in orders by Saturday- 509-637-6886 #feastmarket
Treebird Market Hood River has a limited number of organic turkeys still available! #treebird
Columbia Gorge Confections has Tiramisu and specialty desserts still available for order
Riverside Hood River If you missed the deadline to order your Thanksgiving feast there is still time to snag a reservation and have Chef DeResta make your meal. Seating starts at Noon. Call 541-386-4410 #riversidewaterfront
Ferment Brewing Cheers for supporting #ColumbiaGorgeFoodBank. Stop by this Thursday 11/17 and 20% of all sales will go to fighting hunger in the Gorge! #fermentbrewing
Hood River Farmers market is open one more Saturday for the regular season on 11/19, 9-1pm. Winter reopens on 12/3. #hoodriverfarmersmarket
Cody Orchards Farm Stand/ The Farmer In Odell #TheFarmerInOdell has butter nut squash, dried cranberries, garlic, rosemary and more staple ingredients for fall recipes like this!
Open Friday -Sunday at 10 a.m.
Hood River Distillers offered up this seasonal cocktail.
Le Cranmary...
1 oz Big Gin
¾ oz lemon liqueur
¼ oz rosemary liqueur
½ oz cranberry liqueur
½ oz lemon juice
¼ oz sugar
Shake all ingredients and serve in a martini glass with a lemon slice.
Bonus: it’s on the cocktail menu this month in the tasting room! #hoodriverdistillerstastingroom
Happy Veterans Day!
Dine Out for Fish Food Bank happened tonight, Thursday! A huge group of our local restaurant, coffee shops and food trucks are supporting fish with 15% of all sales that will be donated to FISH to help food insecurity in the community. Thank you for your support!
Gorge Grown Food Network has their second annual wine auction ready to go online to support their non-profit mission. Bid on some great local wine from some your favorite wine makers in our area for the holiday season. https://www.auctria.com/auction/GGFNwine2022
Bidding closes on Tuesday, November 15th at 8:00pm.
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Fish People Hood River is offering a thank our Vets and their families this weekend, From Friday thru Sunday Vets or family members of Veterans can enjoy 𝟏𝟎% 𝐨𝐟𝐟 𝐚𝐧𝐲𝐭𝐡𝐢𝐧𝐠 𝐢𝐧 𝐭𝐡𝐞 𝐬𝐭𝐨𝐫𝐞.
Fall/Winter Cocktail menus are at all your favorite spots!
Kickstand Coffee and Kitchens says…. think blood orange, pear, pomegranate & cinnamon
Phelps Creek Vineyard is now serving lunch at the new tasting room (301 Country Club Road) Sun thru Thursday starting at 11 a.m. Beef Bourguignon anyone?
PFreim says Wednesday night comfort food is back! Serving the popular chicken and waffles starting at 4:30 P.M.
White Salmon Baking Company has posted their Thanksgiving menu on their website.
Edeske Patisserie is offering additional desserts now available for pre-order for Thanksgiving!
The Orange - Pumpkin Entremet Cake sounds like a winner.
Pine Street Bakery has some delicious gluten-free options for your Thanksgiving menu.
Gorge Provisions is making some standout Thanksgiving charcuterie boards.
Ordering is open for your holiday gathering. www.gorgeprovisions.com
Hood River Organic Persimmons and chanterelles are in season
Working Hands Brewery wants to let the community know they have space available for private events. Contact Info@workinghandsbeer.com
Mt. View Orchards posted this seasonal sandwich that I can't help but share. Enjoy!
Easy pear sandwich. Ingredients
8 slices bread (or Homemade Bread, Whole Wheat Bread, Artisan Bread or Dutch Oven Bread)
1/2 cup (or more) cream cheese or homemade labneh
2 ripe @mtvieworchards pears
1/4 cup chopped walnuts or pecans toasted
1 cup alfalfa sprouts or other microgreens
Dine Out for Fish Food Bank happened tonight, Thursday! A huge group of our local restaurant, coffee shops and food trucks are supporting fish with 15% of all sales that will be donated to FISH to help food insecurity in the community. Thank you for your support!
Gorge Grown Food Network has their second annual wine auction ready to go online to support their non-profit mission. Bid on some great local wine from some your favorite wine makers in our area for the holiday season. https://www.auctria.com/auction/GGFNwine2022
Bidding closes on Tuesday, November 15th at 8:00pm.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Fish People Hood River is offering a thank our Vets and their families this weekend, From Friday thru Sunday Vets or family members of Veterans can enjoy 𝟏𝟎% 𝐨𝐟𝐟 𝐚𝐧𝐲𝐭𝐡𝐢𝐧𝐠 𝐢𝐧 𝐭𝐡𝐞 𝐬𝐭𝐨𝐫𝐞.
Fall/Winter Cocktail menus are at all your favorite spots!
Kickstand Coffee and Kitchens says…. think blood orange, pear, pomegranate & cinnamon
Phelps Creek Vineyard is now serving lunch at the new tasting room (301 Country Club Road) Sun thru Thursday starting at 11 a.m. Beef Bourguignon anyone?
PFreim says Wednesday night comfort food is back! Serving the popular chicken and waffles starting at 4:30 P.M.
White Salmon Baking Company has posted their Thanksgiving menu on their website.
Edeske Patisserie is offering additional desserts now available for pre-order for Thanksgiving!
The Orange - Pumpkin Entremet Cake sounds like a winner.
Pine Street Bakery has some delicious gluten-free options for your Thanksgiving menu.
Gorge Provisions is making some standout Thanksgiving charcuterie boards.
Ordering is open for your holiday gathering. www.gorgeprovisions.com
Hood River Organic Persimmons and chanterelles are in season
Working Hands Brewery wants to let the community know they have space available for private events. Contact Info@workinghandsbeer.com
Mt. View Orchards posted this seasonal sandwich that I can't help but share. Enjoy!
Easy pear sandwich. Ingredients
8 slices bread (or Homemade Bread, Whole Wheat Bread, Artisan Bread or Dutch Oven Bread)
1/2 cup (or more) cream cheese or homemade labneh
2 ripe @mtvieworchards pears
1/4 cup chopped walnuts or pecans toasted
1 cup alfalfa sprouts or other microgreens
By Jacob Bertram for Hood River Eats
A taste of Puerto Rico is only a short drive away this time as Halley Morera has been offering authentic cuisine from the Caribbean island since early this year out of a food truck in Bingen.
The business is the culmination of Morera’s passion for cooking, pride in her heritage, and love for her family.
If the intense savory and spicy flavors emanating from the truck didn’t give away her pride in her Puerto Rican background, the business’ name surely would. Boricua en la Luna, literally “Puerto Rican on the Moon,” is an ode to a popular anthem on the island of the same name, and an expression of her joy in sharing her culture.
Morera was born in San Juan, and grew up south of the island capital in Caguas. Since she was a little kid Morera had found joy in helping her grandmother in the kitchen and exploring different flavors. “Since I was little, I loved really strong flavors,” She said. “I’m like a little four year old eating blue cheese with my grandpa … all the things you think a four-year-old wouldn't eat.”
She started really experimenting in the kitchen as a teen, a hobby which grew into a passion.
She moved to the Gorge 10 years ago, and in the back of her mind, she was staking out ideas for a restaurant in the area. So finding the food truck was a serendipitous moment for her.
In January, the owners of the Huck Truck, Erik and Jessie Stenberg, beloved in the community for more than five years, put their food truck up for sale. When Morera saw the listing on Facebook, something about it spoke to her, so she shared it to her personal page.
“People just started going crazy, and they’re like, ‘Oh my god, this is for you. This is it,’” she recalls.
That instant decided her fate. Before she knew it, she was filing paperwork for a business permit, putting up the money for the truck, and preparing a menu — which she said could not be done without the support from her family, including father José, who she says has been a helpful business partner.
For instance, when preparing the menu Morera admits she was being a bit too modest, starting off with simple dishes that she knew could please customers, such as the pollo a la plancha — marinated chicken breast, grilled and served with rice and beans.
“I think I’ve always been very hard on myself, but I feel like we are our own worst critic,” she said.
Her father, who resides in Puerto Rico, started to push her outside of her comfort zone, inspiring her to start making skirt steak, churrasco, and Chicharrones De Pollo, fried chicken, which she says are now best sellers at the truck.
She says each day is beyond busy for her, from prepping and cooking for her walk-up business to creating dishes for the catering side of the business, so she is glad to have the help of her mother, Kara, and sister Isabella. Her 8-year-old son, Sebastian, also helps out bringing drinks to customers from time to time.
“I’m very thankful to have family and just a lot of support, because I don’t know that I would be able to do it all on my own,” she said.
In the future she hopes to expand her business, but for now she is focused on creating great food.
“It’s been incredibly hard, but it’s been super rewarding,” she said.
Boricua en la Luna is located at 415 W Steuben St., in Bingen. They are open 11 a.m. to 2 p.m., Monday through Friday, and are now accepting catering and delivery orders.
The business is the culmination of Morera’s passion for cooking, pride in her heritage, and love for her family.
If the intense savory and spicy flavors emanating from the truck didn’t give away her pride in her Puerto Rican background, the business’ name surely would. Boricua en la Luna, literally “Puerto Rican on the Moon,” is an ode to a popular anthem on the island of the same name, and an expression of her joy in sharing her culture.
Morera was born in San Juan, and grew up south of the island capital in Caguas. Since she was a little kid Morera had found joy in helping her grandmother in the kitchen and exploring different flavors. “Since I was little, I loved really strong flavors,” She said. “I’m like a little four year old eating blue cheese with my grandpa … all the things you think a four-year-old wouldn't eat.”
She started really experimenting in the kitchen as a teen, a hobby which grew into a passion.
She moved to the Gorge 10 years ago, and in the back of her mind, she was staking out ideas for a restaurant in the area. So finding the food truck was a serendipitous moment for her.
In January, the owners of the Huck Truck, Erik and Jessie Stenberg, beloved in the community for more than five years, put their food truck up for sale. When Morera saw the listing on Facebook, something about it spoke to her, so she shared it to her personal page.
“People just started going crazy, and they’re like, ‘Oh my god, this is for you. This is it,’” she recalls.
That instant decided her fate. Before she knew it, she was filing paperwork for a business permit, putting up the money for the truck, and preparing a menu — which she said could not be done without the support from her family, including father José, who she says has been a helpful business partner.
For instance, when preparing the menu Morera admits she was being a bit too modest, starting off with simple dishes that she knew could please customers, such as the pollo a la plancha — marinated chicken breast, grilled and served with rice and beans.
“I think I’ve always been very hard on myself, but I feel like we are our own worst critic,” she said.
Her father, who resides in Puerto Rico, started to push her outside of her comfort zone, inspiring her to start making skirt steak, churrasco, and Chicharrones De Pollo, fried chicken, which she says are now best sellers at the truck.
She says each day is beyond busy for her, from prepping and cooking for her walk-up business to creating dishes for the catering side of the business, so she is glad to have the help of her mother, Kara, and sister Isabella. Her 8-year-old son, Sebastian, also helps out bringing drinks to customers from time to time.
“I’m very thankful to have family and just a lot of support, because I don’t know that I would be able to do it all on my own,” she said.
In the future she hopes to expand her business, but for now she is focused on creating great food.
“It’s been incredibly hard, but it’s been super rewarding,” she said.
Boricua en la Luna is located at 415 W Steuben St., in Bingen. They are open 11 a.m. to 2 p.m., Monday through Friday, and are now accepting catering and delivery orders.
Photo courtesy of Moby Roasters
Here's a roundup of what's new in food + drink in Hood River this week:
- Restaurants are starting to post menus and take orders for Thanksgiving. I know it's early but some of these places (*cough Grasslands cough*) sell out early, so I thought I'd mention that now is the time to start looking if you want to order take home food. Boda's Kitchen has a menu up as well as Local Rhoots.
- Sawtooth Roadhouse is throwing a banging party this Saturday, October 29. Vitamin D will be one of the bands performing. It will be Sawtooth's last day open forever. The business is closing for good.
- If you're a Syncline Winery member, you're winning the lottery this month and we're jealous. James Beard Award-winning Chef and Farmer Matt Dillon is visiting the farm and cooking up a meal in early November for $65. Tickets are available here. As far as we know, it's a member-only event.
- Hood River Common House now has a tap dedicated to brews from the ever-amazing Kings and Daughters Brewery.
- Édeske Patisserie & Chocolates has a pop-up scheduled for this weekend at Evoke. They will be at the winery from 4-7 pm on Saturday the 29th & 12-5pm Sunday the 30th. Pictured on the left, is a box of their hand painted chocolate bon bons. The pictured box contains: Hazelnut praline, salted caramel with biscoff cookie Crumble, peanut butter praline, spiced pumpkin with caramel cookie crunch, plum cinnamon with marshmallow, and raspberry vanilla caramel.
- Gorges Beer Co. needs some help identifying a late night visitor. See their Facebook page for more information. Spoiler alert: it's not a cute racoon.
- Over at Moby Coffee Roasters, there's a new drink on the menu called a chaider. You guessed it, it's chai + cider. If you try it, let us know how it is!
- Working Hands Beer is hosting its annual Vollmond anniversary party this Saturday, including a .5k fun run. Schedule, information, and tickets here.
- Lastly, Love & Hominy Tacos has switched to its cold-weather drink menu, which includes a chai old fashioned.
The newest Asian-style food truck in Hood River began serving tasty ramen and delicious sandwiches on Sept. 16. The Bestie Bowls food truck was opened by best friends Erin Moore and Don Loop. The two named the food truck after their friendship.
“We’re besties,” said Loop.
“Basically, we are the male and female versions of each other,” added Moore.
Moore grew up in Parkdale and Loop was raised in The Dalles but moved to Hood River in 2000 when he married Moore’s cousin. Moore has been a valley girl through and through. She attended Wy’east Middle School and graduated from Hood River Valley High School in 2007 before moving to Eugene. She also spent three months in southeast Asia — which influenced much of her approach to cooking food.
Aside from Loop’s passion for cooking, he also works construction on the side. Both he and Moore enjoy golfing when they find time to sneak away.
Before deciding to team up, the two managed operations at Stave and Stone Winery in Odell. Loop was the general manager and Moore served as the lead taster for the popular winery. Realizing their fervor for food and their friendship, Loop and Moore made a leap of faith and decided to start a food truck.
“The timing was right, and everything felt good. So we went for it,” said Loop.
They had three months to plan their menu and tinker with recipes before their custom truck was ready. The bright turquoise truck was built in Portland and found a home on the Heights in Hood River. Stationed at the intersection of 12th Street and Brookside Drive, Moore said Bestie Bowls lucked out in finding an accommodating host.
They are open Thursday through Sunday from noon to 6 p.m. Moore said their goal is to provide consistency to locals.
“We don’t want to be those trucks who say ‘We’re open till we’re sold out’,” said Moore.
“We prepare everything daily,” added Loop.
On a typical day, Loop and Moore will show up two to three hours before opening to cut, cook and prep everything they will need for the day.
Before they made Bestie Bowls open to the public, they hosted family and friends.
But a few days before anyone could be served, the fridge on the truck stopped working and they lost all the food and roughly nine hours of prep time. Loop and Moore asked everyone to try again a couple days later. With a cold fridge and another opportunity to iron out the kinks, Moore said 60-70 friends and family showed up to support the two friends.
“It ended up going really well,” said Moore.
“We’re besties,” said Loop.
“Basically, we are the male and female versions of each other,” added Moore.
Moore grew up in Parkdale and Loop was raised in The Dalles but moved to Hood River in 2000 when he married Moore’s cousin. Moore has been a valley girl through and through. She attended Wy’east Middle School and graduated from Hood River Valley High School in 2007 before moving to Eugene. She also spent three months in southeast Asia — which influenced much of her approach to cooking food.
Aside from Loop’s passion for cooking, he also works construction on the side. Both he and Moore enjoy golfing when they find time to sneak away.
Before deciding to team up, the two managed operations at Stave and Stone Winery in Odell. Loop was the general manager and Moore served as the lead taster for the popular winery. Realizing their fervor for food and their friendship, Loop and Moore made a leap of faith and decided to start a food truck.
“The timing was right, and everything felt good. So we went for it,” said Loop.
They had three months to plan their menu and tinker with recipes before their custom truck was ready. The bright turquoise truck was built in Portland and found a home on the Heights in Hood River. Stationed at the intersection of 12th Street and Brookside Drive, Moore said Bestie Bowls lucked out in finding an accommodating host.
They are open Thursday through Sunday from noon to 6 p.m. Moore said their goal is to provide consistency to locals.
“We don’t want to be those trucks who say ‘We’re open till we’re sold out’,” said Moore.
“We prepare everything daily,” added Loop.
On a typical day, Loop and Moore will show up two to three hours before opening to cut, cook and prep everything they will need for the day.
Before they made Bestie Bowls open to the public, they hosted family and friends.
But a few days before anyone could be served, the fridge on the truck stopped working and they lost all the food and roughly nine hours of prep time. Loop and Moore asked everyone to try again a couple days later. With a cold fridge and another opportunity to iron out the kinks, Moore said 60-70 friends and family showed up to support the two friends.
“It ended up going really well,” said Moore.
Bestie Bowls serves Asian-style foods with influences from Thailand, Cambodia, and Vietnam. After Moore graduated high school, she visited the southeastern Asian countries for three months to take cooking courses and travel with friends.
“I got there and I fell in love. The culture is amazing and people are so nice,” said Moore on her first time outside of the United States.
She discovered new recipes, ingredients and influences that she wanted to bring back to the U.S.
“I like to use galangal root now, which I never knew existed,” she said.
Moore uses ingredients like the galangal roots — an herb in the ginger family — Thai cilantro, and kombu — also known as dried kelp — to spice up her dishes.
“It all brings another depth of flavors to the food,” said Moore.
“I got there and I fell in love. The culture is amazing and people are so nice,” said Moore on her first time outside of the United States.
She discovered new recipes, ingredients and influences that she wanted to bring back to the U.S.
“I like to use galangal root now, which I never knew existed,” she said.
Moore uses ingredients like the galangal roots — an herb in the ginger family — Thai cilantro, and kombu — also known as dried kelp — to spice up her dishes.
“It all brings another depth of flavors to the food,” said Moore.
Loop says he hadn’t experienced Asian food quite like that before he met Moore. Between the two of them they would cook specialty dishes for each other and try new things with the food.
Today their menu consists of a Vietnamese-style Bahn Mi sandwich — Moore’s favorite — served with the option of fried pork belly, chicken or crispy tofu, marinated carrots and cucumbers on freshly baked bread with a spicy mayo spread. The miso ramen bowl is perfect for a chilly day. Warm miso broth is served with bok choy, marinated shitake mushrooms and topped with a shoyu egg — which is a soft boiled egg with a runny or jammy yolk. A popular choice for desert are their wonton fried banana slices with nutella.
“If they’re still allowing to-go cocktails in the spring and summertime, we’re gonna apply for our to go cocktail license,” said Moore who was a bartender at 6th Street for a time.
Moore says along with cocktails, an expanded menu is expected soon that will feature special dishes only available for a limited time.
For now, Bestie Bowls will be open Thursday through Sunday from noon to 6 p.m. They are located in the Heights in the Napa Auto Parts parking lot across from the Idlewilde Cemetery. Next time you are in the area, say hello to Erin and Don, who are more than excited to serve you some of the best tasting southeast Asian-style foods.
Today their menu consists of a Vietnamese-style Bahn Mi sandwich — Moore’s favorite — served with the option of fried pork belly, chicken or crispy tofu, marinated carrots and cucumbers on freshly baked bread with a spicy mayo spread. The miso ramen bowl is perfect for a chilly day. Warm miso broth is served with bok choy, marinated shitake mushrooms and topped with a shoyu egg — which is a soft boiled egg with a runny or jammy yolk. A popular choice for desert are their wonton fried banana slices with nutella.
“If they’re still allowing to-go cocktails in the spring and summertime, we’re gonna apply for our to go cocktail license,” said Moore who was a bartender at 6th Street for a time.
Moore says along with cocktails, an expanded menu is expected soon that will feature special dishes only available for a limited time.
For now, Bestie Bowls will be open Thursday through Sunday from noon to 6 p.m. They are located in the Heights in the Napa Auto Parts parking lot across from the Idlewilde Cemetery. Next time you are in the area, say hello to Erin and Don, who are more than excited to serve you some of the best tasting southeast Asian-style foods.
Fall beer lineup from Volcanic, photo courtesy of Volcanic.
Welcome to this week's #TidbitThursday post. On Thursdays, we round up what's new in the Hood River (and nearby) food + drink + farm scene.
- To start, Love & Hominy Tacos has a new taco out. It's called the Louisiana and the owners describe it as a spin off of a traditional po boy. It has house-made remoulade slaw, sliced tomato, fried onions, rice, Cajun seasoning, and crispy bread crumbles to top.
- The Solstice Wood Fire Pizza mobile truck should be back in the heights this week, stay tuned for more info.
- Volcanic is all stocked up with a ton of fall brews like Dogfish Punkin Ale, Epic Brewing Imperial Pumpkin Porter, and Reuben's Autumn Harvest
- Tilly Janes has a dessert special: Brownies filled with smoked chocolate ganache, a drizzle of salted butter scotch and garnished with homemade vanilla whipped cream.
- Next Thursday, Ferment Brewing Company is hosting a "Cheers to the Land" event from 5–7pm. They will be donating 20% of all food and beer sales to @oregonagtrust to protect Oregon farms.
- GorgeOn Wines is hosting a Wine and Pumpkin Painting tomorrow (Friday 10/21) night for $10.
- Pelinti Pizza is also hosting a fundraiser, this Tuesday 10/25. 10% of sales will support Little Feet Cooperative Preschool.
Photo provided by Pine Street Bakery.
Restaurant Changes & Menu Updates
- Double Mountain (Hood River only) has a new pizza special, the Ancho Chile Pork Pie. They describe it as, “pulled pork braised in an Ancho Chile sauce, provolone cheese, pickled jalapeños, finished with house-made crema.”
- Boricua En La Luna- Halley’s Food Truck will be offering delivery starting October 17.
- Pine Street has the cutest looking pumpkin cookies for sale (pictured above).
- Randonnee Coffee Co. in Mosier is serving up Apple Cider French macarons from Edeske Patisserie for fall and we’re 110% into it.
- Pixan has switched to offering counter service, as opposed to table service with a server.
Events
Photo provided by Local Rhoots
- Everybody's will be hosting a 14th Anniversary Party this Saturday, starting at 11:30 a.m.
- Local Rhoots is hosting a Ladies Night Out on Friday, October 28th at 6pm. Tickets are $25 per person and include dinner (Paella, seasonal salad, and desert) as well as two free raffle tickets for prizes.
Seasonal Closures
- Like always, Mike’s will close at the end of October, so get the last of your ice cream/shake fix in ASAP!
- Mugen will be closed from October 16 to November 2.
Dani Annala is well-known throughout the gorge for her stunning cookies and baked goods. Now, she's opened a shop at 1545 Osprey Drive to offer baking classes. Customers can also pick up orders at the location, as long as they have pre-ordered.
Upcoming Classes
Potato Soup, Oct 22, 6:00 PM – 8:00 PM, $75
Skull Cookie Decorating Class, Oct 25, 6:00 PM – 7:30 PM, $60
Halloween Cookie Decorating Class, Oct 27, 6:00 PM – 7:30 PM, $60
Skull Cookie Decorating Class, Oct 25, 6:00 PM – 7:30 PM, $60
Halloween Cookie Decorating Class, Oct 27, 6:00 PM – 7:30 PM, $60
If you go
Currently GPS (both Apple Maps and Google) are directing users to the wrong location. If you would like to attend a class, please look for special driving directions in your email confirmation, once you have booked. The shop is located near Moby Roasters on Osprey Drive.
- Children under 17 years of age are not permitted in adult classes without an adult present. Children ages 10 – 17 may participate in adult classes with an adult.
- Phone: 509-637-0374
- Reserve and pay for your spot online before the class at https://www.daniskitchenshop.com/
If you want sweets
The location is only open for custom requests and does offer gluten free (but not vegan) options. Right now, Dani is booked through the holidays but will be offering cookies at pop-up events through the holidays. Order online through https://www.daniskitchenshop.com/
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