Starting next week (Friday, 4/8) and continuing through the end of the month, Local Rhoots (1301 Belmont Ave.) will be hosting a special pop-up event every Friday and Saturday.
On the menu: a customize-your-own style noodle bowl with Jewish roots. Think handmade noodles with slow-braised meat or black bean fritters, matzo balls, in your choice of broth, topped with fresh herbs and pickled veggies of your choosing. Bowls start at $15 and each is customizable from a menu of items made by Sam Rodgers and her team. They can be made gluten-free, vegan, and vegetarian. The menu will be rounded out with a few kids items and appetizers. Drink options include both non-alcoholic drinks and a full bar including beer, wine, and even cocktails.
The pop-up will be held inside Local Rhoots, allowing customers a dine-in experience.
If you're wondering why Local Rhoots is serving up matzo balls and Asian-style noodles, it's the influence and idea of Sam, who was raised in America but Jewish. She notes that during Christmas, she has fond memories of eating Chinese food on Christmas, since it's one of the few types of cuisine that is always open on Christmas Day/Eve. It spurred her obsession with Asian-influenced food and this pop-up allows her to marry that with her own Jewish background.
Want to go? Sam suggests reservations for opening night for groups of any size. After that, reservations will be reserved for parties of 6 or more. To make a reservation, please call (541) 340-4364.
When: Fridays and Saturdays 4/8-4/30
Where: Local Rhoots (1301 Belmont Ave.)
What: A pop-up event with customizable bowls. Also enjoy a drink or cocktail. Stay tuned for the final menu!
Questions? Reservations? (541) 340-4364.
About local rhoots
Local Rhoots is a meal delivery service using locally sourced ingredients wherever possible, creating jobs within the community and delivering in reusable packaging. Their motto is "we feed humans whole food that tastes awesome!" Learn more at localrhoots.com.
This post has been sponsored by Local Rhoots (thank you so much for your support, Sam!).
A new food truck is set to open at Mt. Hood Winery this Friday!
This winter, SōthKitchen held pop-ups at 64oz taphouse. Now, the owners have finished the build out of their food truck, secured their permits, and passed their inspections. The only thing left to do is open the window and start serving food, which they will do on Friday, April 1 at Mt. Hood Winery. Here's what we know about the truck:
"Gourmet sandwiches with a touch of Italian and Filipino flavors and cuisine," -- Owner, Michelle Soth
The truck will be parked at Mt. Hood Winery, for the most part. They have mentioned being open to catering, as well. Address: 2882 Van Horn Dr, Hood River, OR
For now, the hours will be 11 a.m. - 4 p.m. Friday-Sunday. That may change in the future.
Michelle and Joshua Soth are co-owners of the food truck.
Joshua has been an Executive level Chef for the past 15 years but has been in the industry for nearly 28 years. He's never worked in a food truck before but having his own has always been a dream. He was born in a South Suburb of Chicago. Joshua is an avid kayaker and whitewater rafter and spent some time as a sea kayak guide on Orcas Island, WA. He also trained in the whitewater of the White Salmon River where his love for the Columbia River Gorge began.
Michelle: You may know Michelle from her work as a yoga instructor at Brimstone Boulders. She was born in was born and raised in Chicago, as well. She’s a first generation Filipino-American. The memories of family gatherings and meals at her Lola's home are the inspiration to Michelle’s style of cooking today. She’s an avid baker and has a strong passion for making delectable sweets and breads.
SōthKitchen is a family business. Joshua and Michelle's daughter, Bella, lends her expertise to the business. Bella handles all of the design work for the business. She helps with prep and loves making lumpia (Filipino egg rolls).
the reason behind the name
Soth (rhymes with both) is their last name. You'll find a long history of posts under #sothkitchen on instagram: it's the tag they've used to share their food adventures, both at home and on the trail, for the past few years.
Kids menu available. Pay by card or with cash. Vegetarian options available.
For more information
Want more info? Want to check for an updated menu or hours? Find SōthKitchen online at sothkitchen.net or on Instagram @sothkitchen
All photos provided by Sōth Kitchen
*Some of this information has been copied from www.sothkitchen.net with the permission of the owners.
Late this winter, a new food truck opened in the parking lot of Windance Board Shop. The name is PESCO and it's run by Elizabeth Pesco.
The theme? Handmade Italian food. We're talking the kind that's made by a chef that lived in Italy for several years. And don't get us started on the fried rice balls that take the owner two and a half hours to make each morning. They're carefully packed with slow-simmered meat sauce, veggies, and cheese.
About the chef
You may know Elizabeth from her work as a chef at several restaurants around town. Before opening PESCO, Elizabeth learned her skills in some of the most well-known kitchens in town. Elizabeth is a talented chef with a passion for food. She works tirelessly and patiently to perfect each recipe she makes and puts a ridiculous amount of effort into everything she does. With her experience as a chef and her knowledge of Italy, she has brought a new take on Italian to Hood River, providing something completely different than what we currently have. Think: seasonal, light, packed full of flavor, fresh, local, and handmade -- just like you would find it in Italy.
About the menu
Elizabeth rotates her menu each month. This month, she's focusing on Sicily with items like Spaghetti con Pesto di Pistachhio (fresh spaghetti with a pistachio pesto) and panelle (Sicilian chickpea fritter served with lemon aioli). In the past, she took us to Florence (fresh pappardelle with tomato sauce; spinach and ricotta dumplings; Tuscan soup; and more) and Rome.
Moving forward, she'll continue to change the menu each month, reflecting the seasonality of our local ingredients here in the Gorge. Check for a new menu each month on her website and Instagram page.
Address: 108 HWY 35, HOOD RIVER, OR 97031
Hours: 11:30-sold out (typically some time between 6 and 9 p.m.). Instagram is a great way to track when she's sold out for the day, so if you're worried, pop over instagram.com/pescohr
Kid-friendly menu? Yes!
Payment options accepted: Cash, card, apple pay
Website and current menu: www.pescohr.com
Photo borrowed from Everybody's
Ready for some weekly updates?
That's all the news we have for this week! Join us next Thursday for another update. If we missed something, please comment below! We'd love to know.
Thank you, thank you, thank you!
Last Wednesday's, "Dine/Drink out for Ukraine" (organized by Hood River Eats and Solstice Pizza) was more successful than I could have ever imagined.
Restaurants, breweries, wineries, taphouses, and coffee shops were packed all day. pFriem was on an hour wait; when we walked into 64 Oz (taphouse) near their normal closing time, the business was packed; and many of the business owners we talked to said business was above normal on Wednesday.
Together, eaters and drinkers in the Gorge managed to raise $25,000 for the World Central Kitchen. That's incredible!
What you didn't see was that behind the scenes this event was powered by servers, dishwashers, bussers, cooks, hostesses, managers, dough makers, and bartenders. A huge shout-out goes to them for their hard work on Wednesday. Many businesses are short-staffed these days, closing unexpectedly if a staff member calls in sick. The labor market in the Gorge is tight and difficult but every restaurant that committed to the fundraiser found a way to make it work Wednesday. A huge thanks to them and their staff.
The easiest part of this fundraiser was getting restaurants to join the cause. It's unbelievable how supportive this community is. All it took was a few emails and phone calls to get 20 restaurants on board and from there the event snowballed. On Wednesday, 41 establishments pledged to donate a portion of proceeds to the World Central Kitchen. On Thursday, we heard from additional restaurants saying that they had been closed or short-staffed on Wednesday but were planning to donate proceeds from a different day. Then, over the weekend many wineries decided to donate a percent of their sales to the fundraiser. In the end, we had almost 50 participants.
A huge shout out to everyone who donated online, ate out, worked, or helped us spread the word. Thank you all for making this event so successful.
Melissa Haskin, Owner, Hood River Eats
Want to find out more about the WCK? Click here. Want to donate? Head to this link. Funds go directly to WCK. If you would like your donation to go directly to the Ukraine, you can mention it in the comments box when you donate.
THANK YOU TO THE FOLLOWING BUSINESSES FOR PARTICIPATING IN "DINE/DRINK OUT FOR UKRAINE" NIGHT
10 Speed Coffee
New York City Sub Shop
Pfriem Family Brewers
White Salmon Baking
Gorges Brewing Co.
Solstice Wood Fire Pizza
Gorge Wine Library
Volcanic Bottle Shoppe
Thunder Island Brewing Company
Egg River Cafe
Stave and Stone
Double Mountain Brewery
Crush Cider Cafe
Feast Market & Delicatessen
Bette's Place Restaurant
Working Hands/Slopeswell Cider
River Daze Cafe
Henni's Kitchen and Bar
PESCO food truck (located in the lot next to Windance)
Randonne Coffee (1104 1st Ave, Mosier, OR 97040)
Lilo's Hood River
Kickstand Coffee & Kitchen
The Pines 1852
6th Street Grill
We're sad to announce that the Viento tasting room has been sold and is closed. No news on who is going into the space or when it will re-open, but it's not the end for Viento Wines. Owners Rich and Robin Cushman will continue to sell wine on their website and through local pop-ups. The Viento brand was not sold.
*Photo courtesy of Viento
We have joined forces with restaurants, breweries, wineries, and coffee shops to bring you "Dine or Drink out to Support Ukraine" all day Wednesday, March 9.
On Wednesday, March 9, 2022, participating area restaurants will donate a percent of their daily sales to World Central Kitchen, which is working to feed Ukrainians through this crisis. Right now, the organization has 8 sites set up at border crossings in Poland, and is also delivering meals within Ukraine.
All participating Gorge eateries and drinkeries have pledged to donate at least 10% of sales. Each participating restaurant is in charge of deciding what percent of sales it would like to donate to the cause. After the event is complete, we will be able to see how much our community raised, here.
Please join us to support feeding Ukrainians by dining or drinking out on Wednesday March 9, 2022.
Each restaurant name below is linked to a website or Facebook page where you will find the establishments address, menu, and hours, if available online.
why world central kitchen?
Photo provided by World Central Kitchen
The short answer? Aaron from Solstice Kitchen believes in the work of World Central Kitchen so much that he started this fundraiser to support them. The organization and cause is one that resonates with Aaron.
This project started as a fundraiser at Solstice, but Aaron is a big-picture thinker and started looping in other area restaurants like Pfriem, Camp 1805, Pine Street, 10 Speed, and Egg River. Then, he felt like more could be done, so he contacted Hood River Eats to see if we knew anyone else that would want to participate.
We started by double-checking that World Central Kitchen is a good cause. It is! The organization has a score of 100 on Charity Navigator. And more importantly, as we started to rally local eateries, many of them were familiar with and confident in World Central Kitchen.
Photo provided by World Central Kitchen
To read about World Central Kitchen's current work in Ukraine/Poland, please see this article from the Washington Post.
About world central kitchen
Founded in 2010 by Chef José Andrés, World Central Kitchen (WCK) is first to the frontlines, providing meals in response to humanitarian, climate, and community crises while working to build resilient food systems with locally led solutions. WCK has served more than 60 million fresh meals to people impacted by natural disasters and other crises around the world. WCK’s Resilience Programs strengthen food and nutrition security by training chefs and school cooks; advancing clean cooking practices; and awarding grants to farms, fisheries, and small food businesses while also providing educational and networking opportunities. Learn more at wck.org.*
This verbiage is directly from the World Central Kitchen media kit .
How to get involved, if you're a business owner
Any eatery or drinkery is welcome to join our cause.
how to get involved if you can't eat out on wednesday, march 9
We have a group fundraiser set up on the World Central Kitchen website. If you are able to, you can donate by heading to this link and hitting "donate."