 Hi everyone, happy Thursday!
Here are this week's Thursday Tidbits: • Mt. Hood Meadows will hold their Spring Brew Fest which is the ultimate opportunity to indulge in the finest brews from Gorge and Portland area breweries! The Brew Fest will be on March 30, 2024, from 12 PM to 4 PM. There will be a variety of craft beers from The Gorge and Portland. You can purchase tickets in advance or on the day of the event. • The Skamania Lodge Easter Egg Hunt is happening bright and early on March 30, 2024, at 8 AM at Skamania Lodge. Hunt for 5,000 candy-filled eggs, including 25 Golden Eggs filled with exciting prizes like free room nights and resort dining certificates. It's sure to be an EGG-stravaganza for the whole family! • Treebird Market is selling cured and smoked Easter ham. It's the perfect addition to your holiday spread! • Brigham Fish Market is selling Easter Cake balls which are available for purchase on March 30, 2024. • This season, Bestie Bowls is focusing exclusively on catering services, offering an expanded menu to satisfy all your party needs. • Wy'East Vineyards is officially open for the 2024 season! They will be open every Friday, Saturday, and Sunday from 12 PM to 5 PM. • Swing by the cafe at Farm Stand in the Gorge which is now open until 6 PM for the season. • The wait is over! Mike's Ice Cream is now open and ready to serve up some seriously tasty ice cream ahead of schedule. • Get your appetites ready because Mount Hood BBQ is opening on April 5th! Try out some of their barbecue specialties that will have you coming back for more. Thank you all for following along! Be sure to tag us in your posts and use the hashtag #hoodrivereats to be reposted.
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 Spring has officially arrived! Check out these Thursday Tidbits:
 The Cedary in The Dalles • The Cedary, a new food cart, has made its way to The Dalles. The menu features grilled sandwiches, soups, snacks, and coffee from the Riv. The food cart is located at 747 W 2nd St., The Dalles. • The Hood River Farmers' Market is up and running this Saturday from 10 am to 12 pm. • St. Patrick's Day is this Sunday. Thunder Island Brewing Company has a St. Patrick's Day special, offering a pint of Totes McOats and a Kimchi Reuben for $25. 64 Taphouse in Hood River is also celebrating this Sunday with Guinness and Corned Beef. • Crush Cider Cafe has changed to their summer hours. They are open from 4-9 Wednesday through Friday, 12-9 on Saturday, and 12-8 on Sunday. • Michoacan Grill in Odell is temporarily closed on weekdays but open on the weekends. • White Salmon Baking Co. is back open after a full week of renovations. They have a new kitchen and bread and pastry department, just in time for the busier months. Pixán heard your requests for the Cochinita Pibil Torta to be added to their dinner menu. Clyzm Wines has a new soup for you this weekend. The new soup flavor is roasted red pepper. They serve it with locally baked bread from Bran & Ash. Delicious! Easter is around the corner, and Riverside is ready to take reservations. They will have time slots at 11 am and 7 pm on Easter Sunday. White Salmon Baking Co. is closed this week for renovations and a staff break beginning March 5th. We will be patiently waiting until we can enjoy their delicious baked goods again when they reopen on March 12th. Only one more week left of Solstice Wood Fire Pizza's Moroccan Beef Stew, Fried Chicken, Mac N Cheese, and their Hot signature drinks as their winter menu leaves to make room for new Spring menu items. Have you tried the new Double Mountain Brewery & Cidery special? It is called the Popeye (because of the spinach). The pie has artichoke pesto, fresh spinach, whole milk mozzarella, prosciutto, fresh red bell pepper; finished with cracked black pepper.  Popeye Pie from Double Mountain Tag Hood River Eats in your posts on social media to be reposted and use the hashtag hoodrivereats.
COCONUT CURRY WITH BUTTER BEANS, LENTILS, AND LIME FEATURING SPICES AND OLIVE OILS FROM AROME By article and photos by Sarah Harper  Photo by Sarah Harper Inspired by Indian dal, this comforting main combines butter beans and lentils cooked with an aromatic blend of spices. The spices are sourced from Arome, a woman-owned business nestled in the heart of downtown Hood River. This dish includes garam masala, turmeric, and freshly ground cumin gathered from Arome’s spice section, where they are carefully ordered and ground in small quantities on-site. Moreover, this dish starts and ends with Arome olive oils. I begin by sauteing the onions in Australian Coratina Extra Virgin Olive Oil and culminate with a drizzle of Jalapeno Fused Agrumato Olive Oil, adding a fiery touch to compliment the zesty lime and creamy coconut milk. This customizable curry can accommodate varieties of beans and vegetables such as cannellini beans, garbanzo beans, leafy greens, carrots, or potatoes. Enjoy this Coconut Curry as a stand-alone dish or paired with rice, flatbread, or my personal favorite, buttered and toasted sourdough slices.  Photo by Sarah Harper Coconut Curry with Butter Beans, Lentils, and Lime Servings: 4 to 5 servings Time: 45 to 50 minutes Ingredients:
1. Sauté Aromatics:
Sarah Harper is a Registered Dietitian, creator, and one of many eaters behind The Addy Bean. She is also an avid hiker, a registered yoga instructor, and a former nursing home dietitian. Based in Hood River, Oregon, Sarah lives with her husband Jacob, her dog Huey and her blog’s namesake – her cat Adeline.
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