Archive | On the plate RSS feed for this section

Salve for a chilly soul on a cold, winter’s day

26 Dec

An Old-Fashioned with a Balinese twist.Tapping into the web is a lot like Christmas shopping — you have to wade through a lot of dreck before you find the absolutely perfect thing for that special someone.

Which is why we’re sharing a cool new recipe for the Old-Fashioned, one of cocktailing’s classics.

What does the Old Fashioned have to do with the Hood River Hotel? C’mon, did you even have to ask? The Hood River Hotel is … old (and comfy-gorgeous, like that favorite pair of slippers). We date back to 1911. And the Old-Fashioned is, as its name says, “old.” It began its evolution in the early 19th century, and came to its classic structure about 16 years before the Hood River Hotel rose from the ground to welcome train travelers heading east from Portland for a taste of the Columbia River Gorge.

For more than 100 years, we at the hotel have loved travel (we can’t say for certain that all of our team have loved Old-Fashioneds, but if they don’t, that’s their problem).

There are different ways to travel. Hawaii in Winter parties. Cooking Spanish food. Or, in this case, sipping an Old-Fashioned built around the spices of Bali.

Until you can get here, why not 1) think about traveling, 2) to Bali, because 3) all you can really afford is Hood River, and boy, are we ever affordable?

So, while you’re thinking about Bali and us, whip up the Bali Spice Old-Fashioned, the recipe for which originally appeared on the web site of AFAR, one of our favorite travel magazines. Go there for the details.

Tags: , , , , ,

Prithee, Tosspots, attend ye wondrous well anon carouse

5 Dec

Two blocks and centuries away, those whacky folks at Naked Winery are ramping up preparations for their annual Medieval Banquet wine dinner at 6 p.m. Sunday, Jan. 26.

This will be their fourth return to the times of yore, with munchies consumed only with the assist of hands (no implements). Costumes are encouraged. And, yes, wine will be available.

The Naked tasting room is one block west and one block north of the Hood River Hotel. Book at room (just $100, remember), and walk to and fro the festivities.

And, so you can speak well at the event,  you may want to bone up on medieval language. Forsooth.

Tags: , , ,

Tired of cooking? Bring the family to Hood River Hotel for Thanksgiving

14 Nov

You love Thanksgiving. You just don’t love spending hours in the kitchen so you can gobble through a meal in 15 minutes.

Solution? Dine with us.

Seriously, we’re dishing up a traditional turkey supper on Thanksgiving Day, Nov. 22. Why? So you don’t have to cook, and can relax with your loved ones. Heck, we’ve even got a big-screen TV upstairs so you and they can watch the traditional turkey-day football games.

But food is what it’s mainly about, and we’ve got your plate covered. Start with roasted turkey, mashed potatoes and bread dressing.

Add a blend of garden vegetables, gravy and cranberry sauce.

All that, for just $16.

Want more? Finish it all off with pumpkin or apple pie, for an extra $7.

Yep, a great dining deal for you is our way of saying “Thanks” for all your giving all year long.

We’ll see you around the table between 11 a.m. and 2 p.m. (P.S. We’re offering our usual breakfast and lunch menus that day, as well.)

Tags: , , , ,

Give heaps of “Thanks!” — Gorge wineries roll out the barrel Nov. 23-25

13 Nov

Can you believe it, Thanksgiving is just nine days off (at this writing, anyway)? Wow, where did the  … cranberries go?

Two helpful hints: Always make and consume more gravy, and try some great Gorge wines.

Members of the Columbia Gorge Winegrowers Association are popping their corks and rolling out the red carpets (or white carpets, for those of you who prefer a nice chard or pinot gris) the weekend of Nov. 23-25.

As part of the open house weekend, wineries will be offering huge discounts, food pairings, new releases and assorted other fun things to do, taste and learn.

To learn more about member wineries, and learn what they’ve got in store, just go to the association web site.

The Columbia Gorge Winegrowing Region (AVA) is located just one hour east of the Portland/Vancouver area. Wineries on both sides of the Columbia River — in Washington and Oregon — lie beside, atop and in between some of the most spectacular geography on the planet.

All these pockets of productivity thrive in a range of microclimates, which support “a world of wines in 40 miles”, including grape varieties as diverse as Albariño to Zinfandel. Local winemakers make the most of their fruit, too.

Doubt us? Just check out the list of rave reviews (and 90+ point ratings) and top-tier awards from major wine competitions. Here are links, too, to recent stories about not just one but two emerging Gorge wineries.

Tags: , , , , , , ,

We like beer, and one of us (at least) likes Backwoods Brewing

30 Oct

In Hood River and the Columbia River Gorge, we’re blessed with an abundance of craft brewers (relative to our population, that is).

Add one more: Backwoods Brewing, in Carson, Wash.

So, where’s Carson, you’re asking? A few miles east of Stevenson, Wash. (home to Walking Man Brewing), and a short drive north up the Wind River Valley. Backwoods is open Fridays through Sundays. Our general manager has tested its product, and finds it “thumbs up” tasty.

While you’re touring taprooms, don’t forget Everybody’s Brewing in White Salmon, Wash., and then, across the bridge into Oregon, Pfriem Family Brewers, Double Mountain Brewing, Full Sail Brewing, Big Horse Brew Pub, and Solera Brewery in Parkdale (which is not to ignore another local producer, without a tasting room: Logsdon Farmhouse Ales, winner of a Gold Medal this year at the Great American Beer Festival in Denver, for its Seizoen Bretta).

While we’re on the subject of awards, Full Sail also came home with two medals from the GABF — a bronze for its Session Black Premium Lager, and a silver for its Session Premium Lager.

Just multiple more reasons we love living in the Gorge.

Tags: , , , , , , ,

Costumed guests get free Reserve Room access at Maryhill Winery

24 Oct

From the content of this blog, you might think that we at the Hood River Hotel think about nothing but beer and wine.

Not true. Sometimes we think about wine and … beer.

And Halloween. Which reminds us, the folks at Maryhill Winery — a mere 40-minutes east of your room at the Hood River Hotel — are holding their own Hallow-wine event this weekend, Oct. 27-28. Show up wearing a costumer, and they’ll let you into the new reserve room for free (normally, admission is $20.

Decorated guests will have a chance to sip some rare juice, and buy from four case specials — the ’09 Dry Riesling, $75; the ’06 Reserve Barbera, $125; the ’10 Rose of Sangiovese, $90; or the ’08 Reserve Chardonnay, $120.  Wine club members pay $10 less per case.

Get your glad rags on.

Tags: , , , , ,

Long, dry fall aids Columbia Gorge grape crop, potential for stellar wines

23 Oct

Small and rural fire departments around the country have had a tough time recruiting volunteers able and willing to bite off 40 or more hours of training.

Maybe if they knew there was free wine tasting at the other end, they might enlist.

Member wineries of the Columbia Gorge Wine Growers Association have offered any of the firefighters who worked to combat a series of late-season fires in the Gorge the tribute of free wine tasting through Dec. 31.

Talia Hammond, marketing coordinator for the CGWA, says people who fought the Milepost 66 fire, the Highway 141 fire, or the Mt. Adams fire can find info and directions to Gorge wineries by visiting the association web site, or calling her at 866-413-9463.

Because of a long, dry fall, the Gorge not only experienced some fires, it also is expected to have one of the best grape crops in years.

Lonnie Wright, a Gorge wine pioneer and proprietor of The Pines 1852, says of the crop and harvest: “Couldn’t ask for a better year.”

Peter Cushman, son of veteran winemaker Rich Cushman (Viento),  said fruit looked great during harvest.

“This could be a banner year,” he says. “We did have frost a couple of days ago that shut down some vines in the valley, but luckily everything was ready to be picked anyways.”

Steven Thompson, vigneron at Atavus Vineyards in White Salmon, knows first hand the scare of fire. Twenty acres of the 300-acre property burned, coming within a mere 200 yards of the vineyard.

“Such a dry year is bad for fires, but really good for grapes,” he says, referring to his dry-farmed Pinot Noir and Gewurztraminer vines, which go into wines bearing the Analemma label. “We’re seeing really great flavors.”

Tags: , , , , , , ,

Hood River Hotel and Cornerstone Cuisine launch new breakfast, lunch menus

17 Oct

You wake up, hungry enough to eat a bear.

A large bear.

With the hair still on.

Bring it, baby, this gut is goin’ for the bomb!

Breakfast

Well, as it happens, we’ve got your mega-meal. Can you say “steak … and … eggs”? Cornerstone Cuisine at the Hood River Hotel today (Oct. 17) rolls out new breakfast and lunch menus.

Front and center on the breakfast lineup, the steak and eggs platter features an 8-ounce top sirloin with mashed potatoes, mushrooms, eggs (duh) and streak sauce. That bad boy will keep you going all day, for $15.

What else? Vegetarian eggless scramble ($11), chorizo scramble burrito (wrapped black beans, eggs, chorizo, salsa verde, and provolone, $11), four different eggs Benedict options ($12 for the salmon, $11 for the others), and four three-egg omelettes, including plates built around goat cheese, cold smoked salmon, smoked bacon and a veggie medley of squash, red pepper, green onion and provolone cheese. All for $11.

Relax, carbo hounds — we’ve got your pancakes covered: Buttermilk, granola and bacon-corn. Not your cup? Step sideways, with a plate of vanilla French toast or the standard with berry compote.

Then again, sometimes your brain cells just cry out for a Bloody Mary. We’ve got your basics, but we’ve also got a Mary unlike any you’ve ever tried — the Dream Mary. For $13 (yes, it’s a meal), you get sirloin steak, bacon shrimp, fried potatoes, pickled green beans, asparagus, celery and lime … with your vodka and Lyle Style Mary mix. Yikes! Stand back, you’re gonna blow!

Lunch

You know us — we don’[t skimp on portions. Nothing’s changed, even though the lineup has taken a tune-up. Beyond the soups and salads, the burgers (rosemary lamb burger, yum, for $13), we’re serving a selection of six plates and bowls.

We’ve got your comfort collection — oven-baked three-cheese mac, or home-style lamb meat loaf — plus a BBQ Pork Bowl (on saffron rice, butternut squash, spinach, crispy onions and roasted pepper salsa, $15), a Thai Chicken Bowl (on steamed rice, green curry, coconut, cilantro, cabbage, lime and sesame seeds, $16), our own take on Spanich paella ($16), and steak and potatoes (for the down-home types, $17).

There’s more, of course. There’s always more. Read eat … and eat.

Can you wait a single, solitary minute more to get your hungry ol’ hiney in here and chow down?

Hours are 7 to 11 a.m. for breakfast, and 11 a.m. to 2 p.m. for lunch (with some breakfast items available throughout). Open seven days a week.

Explore a world of West Coast craft brewing at annual Hood River Hops Fest

12 Sep

Looking at the lineup of brewers planning to pour during the 2012 Hood River Hops Fest on Saturday, Sept. 29, veteran quaffers couldn’t be blamed for a fresh flush of excitement.

Imagine the beer. Imagine your hand holding the beer. Imagine both at the 2012 Hood River Hops Fest. Photo: Michael and Shelley Peterson.

Yes, fresh beer will be here, but the names on the labels are even fresher. With new breweries popping up right and left, the festival will give beer-lovers a chance to sample production from craft brewers based in Hood River, sure, but also from as far away as Astoria, Bend, Eugene, Pacific City, Chico, Calif., Seattle, Wash., and Ontario, Ore.Hood River’s finest will be represented by Full Sail, Double Mountain, Pfriem Family, Big Horse, Logsdon Farmhouse Ales, and Solera Brewing (Parkdale).

Yep, six craft brewers for a county of 22,000 people — one for every 3,666 people. Factor in pours from Everybody’s Brewing in White Salmon and Walking Man Brewing in Stevenson, and one could rightly say that Gorge dominates the lineup.

Portland, however, which loves to celebrate itself as home to more craft breweries than any city in the country, will send a host of entrants. Among them will be relatively new names Breakside (just over two years old, and expanding like a … beer belly), Burnside and Gigantic (an ironically named 2012 arrival).

Craft beers in Ontario, Oregon? Yep. Beer Valley Brewing has been kicking out strong ales for the last five years. Thanks to a  host of awards for its beers, the Pelican Brewery from Pacific City has earned a little more reknown. Look for contributions from Ninkasi, Sierra Nevada, Fort George, Widmer, Lucky Lab, New Old Lompoc, Terminal Gravity and other familiar names.

The Hops Fest moves up a week this year, from its longtime station on the first Saturday of October. With the blessing of the weather gods, the event will have a better chance of dodging showers and delivering warm weather perfect for sipping suds.

Gates open at noon, and close at 9 p.m. The event venue hasn’t changed, either, based on the public parking lot between 5th and 7th streets, Cascade and Columbia streets (just south of Full Sail’s brewhouse). Live music, beer-friendly food and a Kids Zone will expand the attractions to something for the entire family.

Admission is $6 for adults, which includes a beer mug. Taste tokens are $1 apiece.

Tags: , , , , , ,

All hail the mighty pear. Hood River Valley prepares to roll out “da Fruit”

5 Sep

Enough with the cherries.

Done with the peaches.

This town is about pears, dag-nabbit, and we’re gonna dish some P-E-A-R-S.

Soon. To put the spotlight on the signature fruit of the Hood River Valley, its world-famous Fruit Loop will host the Hood River Pear Celebration Saturday and Sunday, Sept. 15-16.

Not that you can’t find a pear or two before or after the “celebration.”

So, can you get some pears at the celebration? Uh, do ya think? Pears. Pear pastries. Pear wine. Pear jam. Dried pears. Pears with cheese. Pears with barbecue (at the Cody Orchards’ Fruit Stand).

If you’re one of those people who prefers to “eat dessert first,” then you’ll want to visit Kiyokawa Family Orchards for its   “Desserts Galore!” cornucopia. Using its fruit, local chefs will have created a rich selection of pear, apple, and peach desserts. Taste on site. Then take your favorite recipes — and fruit — home to do it yourself.

Rasmussen Farms rolls out its buffet of fresh pears, paired with its picnic area and corn maze for the kids.

You do-it-yourselfers will enjoy “Family Fun on the Farm” at Draper Girls’ Country Farm, where you can pick your own Bartlett pears, peaches, nectarines, plums, raspberries, and many kinds of apples.

Fruit Loop farms are open from at least 10 a.m. to 5 p.m. daily (wineries open at 11 a.m.), and charge no admission. Get details at the Fruit Loop website. Printed Loop maps are available at the Hood River County Visitors Center (Hood River exit 64 off Interstate 84), at area restaurants, stores, and lodging facilities, and at Fruit Loop locations.

More questions? Call the Fruit Loop information number at 541-386-7697.

Tags: , , , , , , , , ,

← Older Entries

Follow

Get every new post delivered to your Inbox.

Join 791 other followers

%d bloggers like this: