 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/
Inside West Wind Wines. Photo by Silvia Flores
On Memorial Day Weekend this year, Hood River got a new tasting room: West Wind Wines. Opened by Peter and Sarah Cushman, the intimate tasting room is open Friday-Sunday, 2-7 pm.
ABout the wine menu
West Wind Wines features Peter Cushman Wines and a small, rotating selection of both international and Gorge wines. Peter sources fruit from both Oregon and Washington and makes wine using a blend of traditional and modern techniques. He is also the winemaker at WyEast Vineyards and Jacob Williams, among others.
About the owners
Sarah is a Hood River native with experience in both agricultural and the food industry.
Peter is a third generation winemaker, raised in the Willamette Valley. He grew up immersed in winemaking with his dad (Rich Cushman of Viento Wines) and after graduating from UO, moved to the Gorge to pursue his own career as a vintner.
Peter is a third generation winemaker, raised in the Willamette Valley. He grew up immersed in winemaking with his dad (Rich Cushman of Viento Wines) and after graduating from UO, moved to the Gorge to pursue his own career as a vintner.
if you go
Address: 1109 Hull St., Hood River, OR
Hours: Friday-Sunday, 2-7
Website: www.petercushmanwines.com
Phone: 541-490-1816
Minors allowed.
Payment accepted: Credit card, cash or Venmo.
Hours: Friday-Sunday, 2-7
Website: www.petercushmanwines.com
Phone: 541-490-1816
Minors allowed.
Payment accepted: Credit card, cash or Venmo.
Hello! Apologies for the break. Let's jump into some news!
upcoming closures/hour changes
- Pho River will be closing at 7 pm on Friday (9-30-22) so that the owners can head to the coast. It will also be closed Saturday and Sunday.
- Sushi Okalani will be closed October 3-9.
- Sixth Street Bistro will be closed until October 7, 2022.
Upcoming events
- Hood River Hops Fest is on this Saturday in the Columbia Parking Lot in Hood River. Get tickets here. Some food vendors at the event include Greenhorn Smokehouse, Lajitana, Bandit Snack Foods, Corndog Convoy, and Tacos Pepe.
- Hood River Harvest Fest is scheduled for next weekend (Friday, October 7th 1 pm- 6 pm; Saturday, October 8th 10 am- 6 pm; Sunday, October 9th 10 am-5 pm). Tickets are available here. It is held at the Hood River Event Site down on the waterfront.
- Harvest Dinner at Packer Orchards: Packer Orchards is holding its first ever sit down multi-course harvest dinner. The food will be grown, harvested, and prepared by Packer Orchards. Tickets are available here. To get to the tickets, select "October 6" as the date and select a time, any time will work to bring up the tickets. Then, select "Harvest Dinner." Time: October 6th from 6pm to 9pm. First course is served at 6:30pm. What's included: Four course meal with wine pairing. Event is 21 and older only. Menu below.
- Mom's Night Out at Gorges Beer Co: Gorges Beer Co is hosting a night for moms where it will give away gifts and have live music (Megan Alder). The event is scheduled for next Friday, October 7. It's also hosting a Paint Night on October 22. Tickets for Paint Night are $50.
- Fall DIY Cookie Decorating at Dani's Kitchen Shop: Decorate some cookies at Dani's Kitchen Shop ($50) on Oct 08, 1:00 PM – 2:30 PM. The shop is located at Hood River, 1545 Osprey Dr, Hood River, OR 97031, USA. GPS will get you lost, so check your email for driving directions once you've purchased a ticket.
- Hallo Wine Walk: Taste all of the wine downtown Hood River has to offer on October 29 & 30 12 pm to 6 pm. The annual walk ($40) includes 2 tastes of wine at each of the 7 downtown wineries as well as a glass and a 6-bottle wine bag. Buy your tickets online by October 28, 2022. Can't buy them online in time? Grab tickets in person at the Hood River Hotel Saturday the 29, 10 am to 4 pm and Sunday 11 am to 3 pm.
orchard news
- A lot of Valley orchards are reporting late harvests this year. For instance, it's still a few weeks before McCurdy Farms will know if it has any Granny Smith or Newtown Pippins. Starting tomorrow (Friday 9/30), McCurdy Farms will have d'Anjou pears along with Bosc pears, Golden Delicious apples, and Akane apples.
- Meanwhile, U-Pick just opened at Draper Girls.
- Cody Orchards is open Friday-Sunday 10-5pm. Pies and peaches are available for purchase.
- Fresh-pressed cider is now available at Kiyokawa Family Orchards.
other news
- Bestie Bowls opened a few weeks ago. It's located at 2002 12th St Hood River, OR 97031 and open Thursday-Sunday 12-6. It's a food truck. Menu below:
- Full Sail is celebrating 35 (!!!) years in business. Congrats, Full Sail!
- People have been asking about Kobe Hood River: we called yesterday and they confirmed that they are currently open 7 days a week.
EVENTS
Birds and Brews: Columbia Gorge Discovery Center (5000 Discovery Dr, The Dalles, OR 97058), Thursday, August 11th from 6:30 pm to 9 pm. 21+ event; tickets $16-$20. Beer, wine, and food for sale. Ticket includes admission to museum, a meet and greet with a resident raptor, and a special exhibition opening reception for the center's newest temporary exhibition, Avis Marvelous: Ornithology on the Western Frontier, 1776-1896. More information and tickets here.
Paella Party with Fishpeople Seafood: This event will be at The Ruins (13 Railroad Street, Hood River, OR) on Wednesday, August 10 from 6 pm to 9 pm. Event organizers say, "Amy Roots will be helping us prepare the paella this year, while the Fishpeople crew will help serve, and the Ruins staff will pour you refreshing beverages, Ben Bonham and friends will be playing some tunes and you will be happy as a clam." $50 tickets and more info here.
Peach Day: Runcible Cider (1084 Quartz Dr, Mosier, OR 97040). Saturday, August 13, noon to 5 pm. New cider release. Tamales with peach salsa available for sale. Live music (Nate Stranz). Peaches for sale.
Columbia Gorge Confections released a new product this week: house-made ice cream sandwiches dipped in chocolate. Photo courtesy of Columbia Gorge Confections.
general news
- Mount Hood BBQ will be at the county fair this week instead of at its normal spot in the Local Rhoots parking lot at 1301 Belmont St. They will be serving up sausages, loaded baked potatoes, and more.
- Specials at Solstice this weekend include a lavender lemonade, gazpacho, and more. See the photo below for more info.
- At Moby Roasters in Hood River and Parkdale, you'll also find lavender lemonade on special. They also have plain and cherry options, as well.
- Roots Makery still has a few spots left in its pickling class, which is scheduled for Aug 1-4 and is aimed at kids aged 5-12. Register online here.
- BLTs are back on the menu at Pine Street.
- At Kiyokawa Family Orchards, Rainer cherries are now available.
reduced or altered menus due to heat
- Double Mountain will be pizza-less during the hottest times this weekend. This means, you're looking at salads, sandwiches, cookies, and appetizers like chips and salsa. Pizzas may be available during cooler parts of the weekend. The best way to find out is to ask the hostess when you check in or your server when you sit down.
- Wheels at Wy'East will be serving up farmers boards (charcuterie) this weekend. No grill items in order to keep the kitchen members safe from the hot, hot weather.
- Sothkitchen will have a special heat wave menu (posted below).
closures ( mostly due to the hot weather)
- Sushi Okalani will be closing at 8 p.m. during excessive heat this weekend. Check Facebook or Instagram for the most up-to-date information or give them a ring at (541) 386-7423.
- Boda's will be closed from Sunday 7/31 through 8/4. It will re-open on 8/5.
- Grasslands will be closed this weekend.
hiring
Tofurky (Warehouse Supervisor). See their ad in Gorge Hired.
Pizza Leona (Cashier, $16/hour + tips). See their ad on the Gorge Classifieds.
Pizza Leona (Cashier, $16/hour + tips). See their ad on the Gorge Classifieds.
About tidbit thursday
#TidbitThursday is the day we share all the food + drink news for the week with our followers.
Have something to share? Send us a message! What we're looking for is new items you're selling, specials, menu changes, any hour changes, if you've added or got rid of online ordering in the last few weeks, special events -- that sort of thing. It is free to be included in #TidbitThursday
Have something to share? Send us a message! What we're looking for is new items you're selling, specials, menu changes, any hour changes, if you've added or got rid of online ordering in the last few weeks, special events -- that sort of thing. It is free to be included in #TidbitThursday
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