 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. openGorgeOn 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) Sothkitchen (11-3) Solera (4pm-9pm) The Gorge White House (10-7) Volcanic Bottle Shoppe (10-5) Kickstand (8-3) Pesco BackWoods Brewing Co. Gorges Beer Mt Hood BBQ (8-4) closedLake Taco
FishPeople Seafood Grasslands Full Sail 6th Street Bistro Sushi Okalani Grateful Vineyard Bette's The Pines 1852 Local Rhoots updatesGorge 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. events
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. giveaways! 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 closuresFeast will be closing at 3 pm this Friday, June 16 for a private event. menu changes The summer drink list at Solstice features a line-up of fruit forward drinks like: 𝗥𝗮𝘀𝗽𝗯𝗲𝗿𝗿𝘆 𝗦𝗼𝘂𝗿 𝘉𝘰𝘶𝘳𝘣𝘰𝘯, 𝘩𝘰𝘶𝘴𝘦-𝘮𝘢𝘥𝘦 𝘳𝘢𝘱𝘣𝘦𝘳𝘳𝘺 𝘴𝘺𝘳𝘶𝘱, 𝘭𝘦𝘮𝘰𝘯, 𝘳𝘢𝘱𝘣𝘦𝘳𝘳𝘺 𝘱𝘰𝘸𝘥𝘦𝘳 & 𝘉𝘦𝘵𝘵𝘦𝘳 𝘉𝘪𝘵𝘵𝘦𝘳𝘴 𝘦𝘨𝘨𝘭𝘦𝘴𝘴 𝘧𝘰𝘢𝘮 𝟮𝟬𝟮𝟭 𝗥𝗼𝘀𝗲 𝗼𝗳 𝗚𝗿𝗮𝗻𝗮𝗰𝗵𝗲 𝘓𝘦 𝘋𝘰𝘶𝘣𝘣𝘭𝘦 𝘛𝘳𝘰𝘶𝘣𝘣𝘭𝘦 𝗦𝘁𝗿𝗮𝘄𝗯𝗲𝗿𝗿𝘆 𝗗𝗮𝗾𝘂𝗶𝗿𝗶 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: Mesciua A traditional light soup originating from La Spezia. Chickpeas, haricot beans, and farro Panissa A classic street food in Liguria made with chickpea flour! Served with basil aioli Merluzzo Fritelle Fried cod served with Agliata sauce Focaccia Alla Genovese House made Focaccia bread Pesto Genovese 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 dealsGrasslands 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 kobePeople 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 onWe'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 PatisserieÉdeske 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. 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 Coming soon...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 beenOne 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. Market Information
Location: 501 Columbia Street (the Full Sail parking lot) Time: Saturdays 9:00 am – 1:00 pm Dates: Now-the third Saturday in November eventsMama 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 updatesPine 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. who's hiringA 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: info@pinestreetbakery.com." 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 classifiedsWe've added a page so that our readers can connect with local businesses, whether that's for hiring a food truck for an event or finding a baker for a gluten-free wedding cake. dO YOU WANT TO BE FEATURED IN TIDBIT THURSDAY?Send us your news at therealhreats@gmail.com Insterested in sponsoring us?We have tons of options and packages for sponsorships. Reach out to us via email (therealhreats@gmail.com) or browse our sponsorship information page.
 Mama Wes Italian Food to host its first Pop-up at Local Rhoots Fridays and Saturdays now-July 9 Local Rhoots has been a new destination for pop-ups. Over the past few months, it has opened its space on weekends for dine-in (order at the counter and grab a table to eat) or take out featuring things like Asian noodles and Mexican brunch. This month, Amiee Cannon, known as Mama Wes, will launch her Italian pop-up. The menu features fettuccini alfredo, shrimp scampi, lasagna, charcuterie (pictured above) and more. Prices for entrees range from $17-$19. A hot tip: we've been told people love Amiee's lasagna, which is 5 layers of cheesy, noodly goodness made with her family's recipe for sauce. Here are a few more details about the pop-up: WhenFridays and Saturdays in June as well as the first two weeks in July from 5 p.m. to 9 p.m. WhereLocal Rhoots: 1301 Belmont St. Order at the counter for either to-go or dine-in. Dietary accomodationsGluten free noodles available for two of the entrees Vegetarian option available pament methods acceptedCash, card, Apple pay MenuAppetizers Artichoke Tapenade & Crostini $10 Mason Charcuterie $13 Ceasar Salad $8/$13 Entrees Fettuccine Alfredo $18 Green Chili Shrimp Scampi $19 5-Layer Lasagna $18 single/$59 family Pappardelle with Asparagus and Mushrooms $17 Dessert Chocolate Panna Cotta $6 Cheesecake with Raspberry Sauce $7 Tiramisu $8 Kids Chicken Strips $9 Butter and Parmesan Noodles $9 Alfredo Sauce with Bowtie Noodles $9  About amieeAmiee, owner of Mama Wes, has lived in Hood River for 30 years. She began cooking for the masses when her son, Wes, was in high school theater. She took it on herself to make dinner for the entire cast of his plays when they'd have long rehearsals, including the band members. The kids called her "Mama Wes." After he graduated, she went on to culinary school and then interned at Celilo, where she works to this day. One day, she would like to open a food truck in Hood River. This post has been sponsored by Mama Wes Italian Pop-Up.
 Pride month happenings and specials
Mylan Wines: Hosting a month-long fundraiser for The Trevor Project. 15% of sales will be donated to the charity. People can also donate directly to the project under the Gorge account at https://give.thetrevorproject.org/fundraiser/3919198. All businesses are also welcome to join the fundraising efforts and should reach out to nate@gorgeonwines.com with any questions. Upcoming Food EventsSpaghetti Western Co. at The Griffin House July 12, 2022: A pop-up dinner featuring a 6-course meal + wine. More details and tickets here. $225 Change The Way We Waste June 25, 2022: A summer talk about waste and sustainability at 1009 12th St. Hood River. FREE Beer Belly .5k Fun Run, June 4: Fun run for those 21+. Cider or beer at the finish line. Race starts at 11:30 a.m. More info here. $20 changes to bar & restaurant hourspFriem Family Brewers: Has switched to summer hours. Open every day 11:00 am - 10:00 pm. summer food activities for kidsThe Makery at Roots: Your little ones can spend their summer learning how to make crumpets and jam or even how to pickle things! More info here. Available for kids aged 5-12. Please check Roots for days and classes. $295 upcoming openingsGolden Goods is delayed a bit.
No news on Votum. Is it still a thing? We don't know. No news on when Baseline Biscuit will reopen.  Photo courtesy of Runcible Cider It's Thursday, which means it's time for some updates on the Hood River food scene.
 Pictured above: Taro root latte at Ground Coffee (picture by Ground)
 Mother's Day is tomorrow, Sunday, May 8. A shoutout to all of those maternal figures out there, from those with children to those that act as mother figures to anyone. In memory of those who are gone and in celebration of those who want to be mothers but are struggling. You count too and I see you. If you celebrate the day and are looking for gifts, here are a few ideas. A picnic blanket from red thread & co.We love our Red Thread and Co. blanket. We take it everywhere we go because it's light yet warm and machine washable. We cannot believe how much use we have got out out of it. We like this pattern, but any of the blankets/throws are worth grabbing. This design is called the Multnomah and runs $89-$129. Buy here.  Chocolates from columbia gorge confectionsColumbia Gorge Confections has tons of options for Mother's Day, like this chocolate jewelry box. Available at the store or online. (112 7th Street Hood River Oregon).  A game from hood river hobbies110 4th St, Hood River, OR, United States, Oregon  a gift basket from packer orchardsTons of gift baskets available in the shop. 3900 Highway 35, Hood River, OR  A mug or picture from Made in the Gorge108 Oak St, Hood River, OR 97031    This month, join Local Rhoots (1301 Belmont St.) for a Mexican pop-up. The menu will be served at Local Rhoots on Saturdays & Sundays in May from 8 am-12 pm. Order at the counter, pay, and then sit down and enjoy your food or take it with you and enjoy it at home. The menu this month comes from one of the Local Rhoots chefs, Chef Carmen. MenuPozole y Taquitos | $15 A hearty stew made with hominy and pork shoulder cooked in a juaillo chili sauce and garnished with shaved radish, cilantro and cabbage. Served with house-made taquitos. Menudo y Tortillas Hechas a Mano | $15 A traditional Mexican soup made with beef tripe immersed in a red chili sauce, seasoned with hominy, onion, lime and cilantro, and serves with house-made corn tortillas. Fideos con Pollo Tamales de Puerco | $3 cada Quesadilla Frita Con queso | $8 Con queso y pollo | $12 Postre | $11 Cinco Leches Not 3, but 5 milks in this leches cake Jericaya A custard dessert dating back to the 18th century that is similar to a French Creme Brûlée, but uses ingredients native to the town of Jerica where it originated in a convent.  The detailsWhen: Saturdays and Sundays in May . Where: Local Rhoots (1301 Belmont Ave.) What: A pop-up event with Mexican food. Questions? Reservations? (541) 340-4364. Additional detailsSeating is first come, first serve. Both nonalcoholic and adult beverages are available (A Rhubarb Mint Margarita | $12). Kids items available. We think this is an excellent option for Mother's Day brunch, if you don't already have plans. Opinions here are Melissa's. 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.
 It's Tidbit Thursday and here's the news we have for you this week: HighlightsLocal Rhoots will be hosting a Mexican pop-up called Estelita in May. All month, it will be hosting weekend brunch. We'll have more details available as well as a menu up later this week. Openings and re-openingsMt. Hood BBQ will open tomorrow in the 1301 parking lot (1301 Belmont St.). Find their menu for opening week above. On Friday, they'll also have ribs on special. On Sundays, they'll serve handmade sausage. Opening at 11, closing at 6 (if they don't sell out). Columbia Gorge Crepes has secured its former location near Pacos Tacos and the movie theater. It will open Saturday, May 7. See the company's Facebook page for more info. Temporary closuresCelilo will be closed through May 10, re-opening May 11 to provide staff with a break before summer. Mother's dayMother's Day is upon us and a few places are offering special menus or brunch.
Cinco de MayoKickstand has a special menu for Cinco de Mayo. Additionally, Crush Cider Cafe will have a dj and Mexican food handmade by Michoacan Grill, and Finnriver Cidery will pop by to takeover the taps for the day.  More newsParklets are back! Taphouse 64 already put theirs up. Got news to share? Email Melissa at therealhreats at gmail.com Businesses featured in the highlights section of Tidbit Thursday are often our sponsors and may have paid to have their content placed in the highlight section.
 Soon, a vegan sandwich and bake shop will open in downtown Hood River. The new spot, called Golden Goods, will be at 111 Oak St, Hood River, OR 97031 (look next to Andrew's, where the fro yo places used to be). The shop is the creation of Savannah and Chad Hinman. You may recognize the couple from the various hats they wear around town. Chad at Broder Ost and Savannah used to manage Basik Acai Cafe. The duo plan to open the doors some time in May. Then, they'll shut down for a few weeks as they welcome their first child.  We dropped by today and the space was sunny, bright, and inviting. Savannah and Chad have brought their own touches to the space, including tiling they did themselves. Look around and you'll see the influence of their friends on the space. Audrey Mae, known for her rad artistry, painted two pieces on their walls.  So what's there to know? Golden Goods will be Hood River's first fully-vegan eatery. It will serve veggie-forward sandwiches focused on real food instead of meat substitutes (think: lentil meatballs on the meatball sandwich). Much of the bread and baked goods will be made in-house, but some things, like any gluten-free vegan bread, may be brought in from elsewhere. There will be kid-friendly items on the menu. For drinks expect kombucha, juice, espresso and hopefully beer and wine (with time, their application is under review with the OLCC).
That's it. That's what we know! We're excited to see everything when they open soon!  Halley's food truck to open friday, april 28You may remember Halley from a write-up we did a bit ago about a pop-up she did. Well, she bought the Huck Truck, renovated it to fit her Puerto Rican theme, and will open Saturday, April 30. Hours will be 11-2 p.m. for opening weekend (or until sold out, stay tuned to Halley's Facebook page for updates). The truck will be parked where Huck Truck was at 415 W Steuben.  FishPeople Seafood offering mother's day pre-ordersFishPeople Seafood will be offering both brunch and dinner kits for Mother's Day. Order for 2 or 4 (or multiple sets to feed more). A sample basket for brunch for 2: a dozen farm-fresh eggs, mimosa makings with juice from Columbia Gorge Organics (the bessssttt), salmon, potatoes, asparagus, and rémoulade. Make whatever you want with the ingredients or follow the included directions to make a bomb frittata. $39 feeds 2. Order by calling (541) 436-3474.  Mt. Hood BBQ expected to open May 6Mount Hood BBQ is on track to open May 6. We'll update you if anything changes. It will be parked in the parking lot of Local Rhoots/1301 at 1301 Belmont St.  Boba on holdRemember when we got excited about the new boba truck? We may have got over-excited. The truck hit some snags and is on hold for now, from what we understand. More info to come.
 For some time, Ethan Fuller and his team of 3 drivers have been delivering takeout to Stevenson, Carson, Stabler, Home Valley, North Bonneville, and Cascade Locks. The 19 year-old plans to hire two additional employees and expand to White Salmon, Bingen, and parts of Snowden this May. We chatted with Ethan about his business and what sets it apart from other delivery services. What sets Gorge deliveries apart"We don't make money by taking a cut of the order total. That ensures that customers can still support local businesses, without a delivery service taking a cut of the profits." - Ethan Fuller, Owner of Gorge Deliveries Restaurants currently working with Gorge deliveriesWalking Man Brewery Nasy's Kitchen Coronas Mexican Food Tacos Pepe Big T's Clark and Lewie's Main Street Market *Each restaurant has its own delivery hours, please check Gorge Deliveries for the most up-to-date delivery schedule. restaurants ready to work with gorge deliveries when it expandsEAT 14 Pizza Leona Harvest Market how to orderInstead of calling the restaurant you want to order from, head to gorgedeliveries.com. Find the restaurant you want to order from, hit "order now" and select your items, then check out. Food will be delivered to the address you put in during checkout. Minimum $$$ for DeliveryNone cost per delivery$8 for most deliveries, but up to $14 (not including tip). delivery hoursCurrently 4 p.m. to 8 p.m. Wednesday-Sunday. However, each restaurant has specific hours delivery is available. Head to gorgedeliveries.com for the most up-to-date schedule.
 Pictured above: Prawns and Calamari from Kickstand's large plates menu. Photo courtesy of Kickstand. Spring menus are here!In the past few weeks, several restaurants have swapped their menus to reflect the season. Pine Street Bakery pFriem Family BrewerspFriem's spring menu keeps favorites like mochiko chicken, mussles & frites, and the fried chicken sandwich. It adds seasonal selections like smoked salmon dip, roasted beets, paprikash, and a spring salad. Find lots of gluten free, vegan, and vegetarian options. See the full menu below. pFriem is located at 707 Portway Ave #101. See their menu online at www.pfriembeer.com  KickStand Coffee and KitchenKickstand's spring menu features a poke bowl, year-round staples like the street tacos, and what you see in the picture above: a grilled prawn and calamari platter with garlic rice, baby bok choy, green onions, and soy sauce. You'll also notice the return of the Ricky Bobby sandwich (eggs, fried chicken, sausage, cheese, and green onions on a biscuit). Below, find the full menus. Find Kickstand at 1235 State St #100 and online at kickstandcoffee.net Celilo Restaurant and BarChef Ben is always innovating at Celilo Restaurant and Bar. This spring's menu features items like seafood risotto, mushroom and coconut ravioli, ricotta gnocchi with roasted cauliflower, and, of course, a pasta loaded with spring veggies like artichoke hearts. The bar menu remains the same with happy hour from 5-6 daily. Find the full menu below or at Celilo (16 Oak St.) and online at www.celilorestaurant.com. pescoElizabeth changes her menu monthly, rotating through the cities and regions of Italy. This month, she takes us to Sicily. Start with an order of Panelle (a chickpea fritter with handmade lemon aioli), then order some fresh, handmade pasta with pistachio pesto. We can't wait to try it. Have you? Find Pesco online at pescohr.com and in person in the Windance parking lot (108 OR-35).  Gorges beer co. Photo Courtesy of Gorges Beer Co. The spring menu focuses on sharable plates like deviled eggs, fries, charcuterie, and farro salad. Other mains include things like mushroom risotto and spring seafood stew. Find them in person at 390 Wa Na Pa St, Cascade Locks or online at gorgesbeer.com  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. The details 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: The menu"Gourmet sandwiches with a touch of Italian and Filipino flavors and cuisine," -- Owner, Michelle Soth  LocationThe 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 The hoursFor now, the hours will be 11 a.m. - 4 p.m. Friday-Sunday. That may change in the future. The owners* 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. The StaffSōthKitchen 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 nameSoth (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. Other detailsKids menu available. Pay by card or with cash. Vegetarian options available. For more informationWant 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 chefYou 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 menuElizabeth 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. The detailsAddress: 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 Drinks: Yes!  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. In gratitude, 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
Local Rhoots Broder Ost Pine Street New York City Sub Shop Pfriem Family Brewers White Salmon Baking Gorges Brewing Co. Celilo Solstice Wood Fire Pizza Gorge Wine Library Volcanic Bottle Shoppe Thunder Island Brewing Company Freebridge Brewing Egg River Cafe Evoke 64 Oz Sushi Okalani Stave and Stone Double Mountain Brewery Boda's Kitchen Mugen Noodle Camp 1805 Crush Cider Cafe Feast Market & Delicatessen Bette's Place Restaurant Ground Coffee Doppio Working Hands/Slopeswell Cider Riverside River Daze Cafe Pizza Leona Henni's Kitchen and Bar PESCO food truck (located in the lot next to Windance) The Mesquitery Mylan Wines Randonne Coffee (1104 1st Ave, Mosier, OR 97040) Lilo's Hood River China Gorge Kickstand Coffee & Kitchen Treebird Market Everybody's Brewing Aniche Cellars Cor Cellars Domaine Pouillon 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. Participating eateries/drinkeriesEach 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 kitchenFounded 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 ownerAny eatery or drinkery is welcome to join our cause.
how to get involved if you can't eat out on wednesday, march 9We 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." |
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