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.
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
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.
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.
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.
Photo courtesy of Moby Roasters
Here's a roundup of what's new in food + drink in Hood River this week:
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.
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.
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.
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.
Photo provided by Pine Street Bakery.
Restaurant Changes & Menu Updates
Photo provided by Local Rhoots
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.
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
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.
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.
if you go
Address: 1109 Hull St., Hood River, OR
Hours: Friday-Sunday, 2-7
Payment accepted: Credit card, cash or Venmo.
Hello! Apologies for the break. Let's jump into some news!
upcoming closures/hour changes
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.
reduced or altered menus due to heat
closures ( mostly due to the hot weather)
Tofurky (Warehouse Supervisor). See their ad in Gorge Hired.
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
Y'all noticed it: we have a new food truck in the lot behind Ferment (if you put 403 Portway Ave in your navigation and look for the parking lot on the corner of N 2nd and Anchor Way, you'll see it). Here's the 411
The menu is simple: fish and chips. Expect a nice portion (we got 3-4 pieces per order) of light, crisp fish in a house-made gluten-free batter. An order comes with fish, fries, coleslaw, house-made tartar sauce, and Nuoc Cham (Vietnamese fish sauce).
Each day, the truck will serve a "catch of the day," which can be anything from halibut to sole to Albacore to Ling cod. All fish comes from Oregon or the Washington Coast.
For drinks, you'll find a selection of Blue Bus kombucha and Columbia Gorge Organic drinks like lemonade.
For now, 11:30 to sold out or at least 4 pm Friday-Sunday. Open for the summer season, through at least September, perhaps longer (if they close for winter, they would re-open next year).
Payment accepted: cash, card, Apple Pay
Address: if you put 403 Portway Ave in your navigation and look for the parking lot on the corner of N 2nd and Anchor Way, you'll see it
Owner: Kipp (also an owner of FishPeople Seafood downtown)
Staff: Levi, Brooke, Ruth, Joe
Creative Chef: Jason, a chef at Hiyu whom helped develop the recipes
A special thank you to Michelle for gathering the photos and information for this article. We've recently moved away but are still able to keep the blog running thanks to her help and all the reader tips we've been getting. Thank you!!!!!
For the last two weekends of this month, head to Local Rhoots (1301 Belmont St.) for a dumpling pop-up. Called "Bao to the Dumpling," the menu will be available for dine-in or take-out this Friday and Saturday, as well as next Friday and Saturday.
Bao Buns Trio with Slaw
House-made steamed fluffy boa buns filled with your choice of succulent Charsui Pork, Sweet & Spicy Chicken or decadent Shitake Mushrooms garnished with house-pickle, jalapeño & cilantro. Served with a side of Asian-Inspired slaw.
Szechuan Dumpling Bowl
Bursting with flavor and heat. Pork dumplings swimming in a spicy broth finished with house-made chili oil, cilantro & house-pickle.
Umami Dumpling Bowl
Pork dumplings lounging in a 12-hour shiitake-miso broth garnished with pickled shiitake, cilantro & sesame seeds.
Caesars Got a Wedgie
Grilled Napa cabbage with a wonton scallion cracker and black bean Caesar dressing. (vegan; chicken can be added on)
Watermelon Radish, Shiitake Mushrooms, Cauliflower, Carrot & Rhubarb in an Asian-inspired pickle.
Butter Mochi Bars
Gooey mochi bars topped with toasted coconut flakes, yuzu and red bean.
Mango Coconut Pudding
Layered mango pudding
When: Friday-Saturday July 22-23 and 29-30 from 5 pm - 9 pm.
Where: Local Rhoots: 1301 Belmont St. Order at the counter for either to-go or dine-in.
Pay with: Cash, card, Apple pay
Who's running the kitchen: Chef Amanda brought her passion for multi-cultural cuisine to Local Rhoots at the end of 2021. Since then she has become an asset to the team and has contributed recipes and flavors to the weekly meal service. This is Amanda's first venture into a Pop-up style menu and she is excited to bring her obsession for bao and dumplings to the Gorge community.
Chef Sam, owner of Local Rhoots, will play a supporting role in the kitchen. She is invested in supporting women in the community and is excited see Amanda grow as a chef.
This post has been sponsored by Local Rhoots. Local Rhoots is a locally-owned business that uses local ingredients to make ready-made meals, which you can either pre-order or grab out of the grab-and-go case.
The Gorge has a new mobile tap truck: Better Together Tap Truck. Opened May 21, 2022 by Dakota and Greg Wilkins, the truck has 6 taps and will serve parties of any size or type, from a backyard anniversary party to a wedding. The owners say, "we can show up to your backyard BBQ, rehearsal dinner, birthday, wedding, or any event you want us to be a part of."
What's on tap
On tap is anything you want that comes in kegs: beer from Pfriem, cider from Crush, wine from Viento (while the tasting room isn't open, you can still buy wine from Rich), or even root beer. Yes, also macrobrews so you can get your Rainer on.
About the owners
You may recognize Dakota and Greg by their names. They are both in public-facing jobs in Washington, Dakota is a first grade teacher in Washougal, WA, and a zip-line tour guide at Skamania Lodge during the summer. Greg works at Backwoods. It was Dakota's idea to open the tap truck, "I had a wild idea to start this business, and my husband just helped make sure it happened."
tips for hiring the truck
If you decide to hire the truck, keep in mind that gratuity is not included in the price, so either you or your guests will want to pick that up.
For more information
There's a new BBQ truck in Husum. It's called Get Hu'Sum BBQ and it's run by Stan Pratnicki. You'll find it in the parking lot of River Drifters Rafting Company, which is right before Wet Planet and the Ruby June in if you're headed north on 141 (it's right where you turn off 141 to get to the Weldon Wagon Trail). When we asked Stan why he opened his truck where he did, he said, "Work where you live, live where you love!"
On the menu (pictured above), find wraps, salads, and bbq bowls.
You may recognize chef/owner Stan Pratnicki from his work at River Drifters Whitewater Rafting on the White Salmon River, where he helps manage operations and caters meals for rafting trips. Or, you may recognize him from his extensive and impressive work history in Portland. Stan worked in the kitchens of Papa Haydn, Atwater's and Taqueria Nueve before opening his own joint, Bar Dobre.
If you go
Open Thursday through Sunday each week 12 pm- 5 pm.
Open: May - October
Forms of payment accepted: Cash / Apple Pay / Credit
Address: 856 WA 141 White Salmon, WA 98672
for more info
Picture courtesy of Pacos Tacos
News time! Let's start with some fruit talk.
The Hood River Fruit Loop is bursting with u-pick and pickup fruit, mostly cherries and blueberries right now. Harvest is low and late this year, thanks to that weird spring we had.
July 4 is tomorrow and that means some places that are normally open are closed and some places that are normally closed are open!
We've started a list for you below. It doesn't include every restaurant in town. We're still trying to get in touch with a few business owners.
GorgeOn Wines (11-3)
Solstice truck (12-4) and restaurant (11-8)
Working Hands (open at 8:30 am)
Crush Cider Cafe (6 p.m. to fireworks)
The Gorge White House (10-7)
Volcanic Bottle Shoppe (10-5)
BackWoods Brewing Co.
Mt Hood BBQ (8-4)
6th Street Bistro
The Pines 1852
Gorge Deliveries has expanded to White Salmon and Bingen and is offering delivery from EAT 14, Pizza Leona and Harvest Market. Want to learn more about the business? Check out our article here.
Pearl's Place is now open for the season.
Change The Way We Waste, June 25, 2022: A summer talk about waste and sustainability at 1009 12th St. Hood River. FREE
Dinner in the Vineyard, Loop de Loop Wines, July 16: A 6-course tasting menu. $110 includes food as well as wine pairings. Call 503-298-9420 for tickets and information.
Pine Street is celebrating its 10th anniversary. In celebration, they're hosting a giveaway. Take your chance at winning a gift basket full of goodies by heading to their Instagram page. It's the usual like, post, tag-type giveaway. Last day to enter is Saturday, June 18.
upcoming temporary closures
Feast will be closing at 3 pm this Friday, June 16 for a private event.
The summer drink list at Solstice features a line-up of fruit forward drinks like:
𝘉𝘰𝘶𝘳𝘣𝘰𝘯, 𝘩𝘰𝘶𝘴𝘦-𝘮𝘢𝘥𝘦 𝘳𝘢𝘱𝘣𝘦𝘳𝘳𝘺 𝘴𝘺𝘳𝘶𝘱, 𝘭𝘦𝘮𝘰𝘯, 𝘳𝘢𝘱𝘣𝘦𝘳𝘳𝘺 𝘱𝘰𝘸𝘥𝘦𝘳 & 𝘉𝘦𝘵𝘵𝘦𝘳 𝘉𝘪𝘵𝘵𝘦𝘳𝘴
𝟮𝟬𝟮𝟭 𝗥𝗼𝘀𝗲 𝗼𝗳 𝗚𝗿𝗮𝗻𝗮𝗰𝗵𝗲
𝘓𝘦 𝘋𝘰𝘶𝘣𝘣𝘭𝘦 𝘛𝘳𝘰𝘶𝘣𝘣𝘭𝘦
𝘓𝘦𝘸𝘪𝘴 & 𝘊𝘭𝘢𝘳𝘬 𝘸𝘩𝘪𝘵𝘦 𝘳𝘶𝘮, 𝘭𝘰𝘤𝘢𝘭 𝘴𝘵𝘳𝘢𝘸𝘣𝘦𝘳𝘳𝘺
𝘱𝘶𝘳𝘦𝘦, & 𝘰𝘳𝘨𝘢𝘯𝘪𝘤 𝘭𝘪𝘮𝘦 𝘫𝘶𝘪𝘤𝘦
*Photo courtesy of Solstice
Farm Stand in the Gorge is having difficulty sourcing pastrami and has had to temporarily remove it from the menu.
PESCO, the Italian food truck in the Winddance parking lot, has release its new menu. The truck rotates menus monthly, working its way through the various regions in Italy. This month's menu focuses on Liguria, a region in the northwest part of Italy. Find a copy of the full menu here or below:
A traditional light soup originating from La Spezia. Chickpeas, haricot beans, and farro
A classic street food in Liguria made with chickpea flour! Served with basil aioli
Fried cod served with Agliata sauce
Focaccia Alla Genovese
House made Focaccia bread
A classic sauce from Genoa Italy! Tossed with fresh pasta of the day.
Tonno Alla Genovese
Tuna Steak served with a rich wild mushroom sauce
specials and deals
Grasslands will be serving up beef ribs as their daily special on Saturday. This will be followed by smoked prime rib on Sunday. They also have bulk to-go items available this week: 1lb packages of brisket, burgers, and bacon as well as 4-packs of sausages.
What's up with kobe
People keep asking us "what's up with Kobe?!?!" It's been closed for over a month for "renovations." We called for more info and the story we got is that they're truly closed for renovations and plan to re-open "soon." Some people are speculating that the business is closing or selling. We'd love if we had secret details like that, but all we know is what they told us: they will re-open.
What hood river eats is currently working on
We're making a list of where to get frozen/blended drinks in town like frose! Have a favorite place? Let us know, we'd be ever grateful. Thanks!
The summer farmer's market is in full swing, with strawberries, flowers, carrots, coffee, fresh lamb, and so much more abound. This year, there have been a few vendor changes. While one or two usual suspects have gone missing, 3 new businesses have joined the market and one more hopes to join soon.
Édeske Patisserie focuses on fine chocolates, French macarons, entremet mousse cakes and other patisserie items. The baker, Tamara Biscardi, is from Hungary and learned her techniques in Holland, where she attended pastry school. Before coming to the Gorge, she worked as a pastry chef for one of National Geographic Lindblad Expeditions luxury ships. Tamara owns Édeske with her husband James. The couple located to the Gorge recently and with the business, they aim to marry Tamara's European heritage with "the beauty and abundance found here in the Gorge" (in their words).
According to Tamara, the name Édeske (pronounced <Eh-desh-keh>) means 'sweet little thing' in Hungarian.
More info: edeskepatisserie.com
Market dates: Every summer market
Lamb vendor change
Photo courtesy of M & P Ranches
Sakura Ridge/Sakurambo previously provided fresh lamb to the Hood River valley. However, they sold their business and their last week selling at the market was a few weeks ago. In their place, you will find M & P Ranches, which will not only supply lamb, but beautiful hand-spun and dyed yarn, and produce as well.
More info: www.mpranches.com
Market dates: JUNE 11, 18 25 | JULY 2, 16, 23, 30 | AUG 20 | SEP 3, 17 | OCT 1, 15, 29 | NOV 12, 19
hooray, more farm fresh eggs
Photo courtesy of Gorge Grown/The Hood River Farmer's Market
Susan Stilmour of Stilmour farm brings eggs from pasture-raised chickens. Later in the season, she will have berries, as well.
Available at the market these Saturdays: JUNE 4, 18 | JULY 2, 16 | AUG 6, 20 | SEP 3, 17 | OCT 15 | NOV 5, 19
Gorge's Tortes has been issued its business license and hopes to secure a spot at the Hood River Farmer's Market. Owner Techy Stenge Melinda, will be serving up dessert tarts free of allergens like soy, gluten, dairy, and eggs. They're raw, vegan, organic, and gorgeous. They do contain nuts and fresh fruits. Her goal is to offer healthy but delicious desserts. When she's up and running, she will take cash or venmo (I think all market vendors have to accept tokens, too, but I'm not 100% sure on that). Her first day at the market will be June 25.
More info: Gorge's Tortes Facebook
if you have not been
One thing that's cool that the market does is SNAP matching. If you bring your Oregon Trail or other EBT card to the market, the market will double your dollars (max $15 match). So, if you spend $15 SNAP dollars, they will kick in $15 of their own farmer's market dollars, and you will have $30 to spend. In order to get the matching, please visit the token booth, where you will swipe your card to get tokens.
Location: 501 Columbia Street (the Full Sail parking lot)
Time: Saturdays 9:00 am – 1:00 pm
Dates: Now-the third Saturday in November
Mama Wes pop-up at Local Rhoots Friday and Saturday.
Monarch Hot Chicken will pop-up at Working Hands June 10, 2022.
Vermouth Party at Runcible Cider, Saturday
food + Drink specials
Solstice: Arugula Pesto & Artichoke pizza: artichoke hearts, arugula pesto, shaved red onion, mozzarella & parmesan on a garlic oil base.
Summer menu updates
Pine Street Bakery (1103 12th St, Hood River) dropped its seasonal summer lunch menu (pictured below).
Pfriem has released its summer menu. New items include a pate plate, pasta salad, a melon and cucumber salad, and more.
A sample of some of the food service jobs available in the Gorge right now.
Romul's: "Looking for a dedicated employee to wash dishes Monday through Saturday. Competitive wages and great tips, Pay Rate DOE. 1-541-436-4444."
Pine Street Bakery: "Seeking Part-time/Full-time year round Barista/Retailer. Must be available to work Monday-Saturday with varying hours between 6am-4pm. Wage starts at $18-$20/hr + benefits, free lunch & bread and possibility for performance raises. Please email your resume and cover letter to us at: firstname.lastname@example.org."
Full Sail: "Full Sail Brewing is looking for a highly motivated, energetic and completely hands-on Assistant Kitchen Manager to help support our Chef in our high-volume restaurant. Compensation: Wage + Tips. May qualify for Medical, Dental & Time Off benefits w/ full-time work. Apply online https://fullsailbrewing.com/employment/"
check out our classifieds
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