Posts Tagged ‘food’

Apple Valley BBQ competes in World Food Championships

November 8th, 2015 by Gorge Lodging

We are so darn proud, and lucky, to have the famous Apple Valley BBQ in the Hood River Valley.

On any giving day the smoke from the cherry wood smokers drifts across the valley.  Not an overwhelming smoke, just enough to entice you down for dinner or lunch.  Local cherry wood is delivered weekly from our neighbors,  Mt View Orchards and local pears from Kiyokawa Family Orchards goes into their coleslaw.  The chef, Jason, uses as much local produce as possible and breads and pies are made from scratch.  I need to write another blog post for the desserts alone!  Apple Valley BBQ provides mouthwatering quality and attention to detail with their cherry wood smoked BBQ pulled pork, ribs and chicken and a variety of nine side dishes including pear coleslaw, spicy green beans, and corn bread salad to name a few.  The place really is amazing!

And now they’ve upped their game by placing 6th in the World Food Championships, dubbed ‘the highest stakes food competition in the world’, held this past week in Kissimmee, Florida.  Their final dish was red snapper pan seared in bacon fat on top of a bacon,goat cheese and chive potato hash cake with pork belly greens and a roasted garlic and bacon beurre blanc with bacon fat poached purple asparagus wrapped in a prosciutto chive knot.  Yeah, I know, that’s a lot of bacon!  But I can’t wait for this dish to make it onto their weekly specials menu.

When you reserve your room at the Old Parkdale Inn we’ll be glad to make lunch or dinner reservations for you at Apple Valley BBQ.  Just add your seating time to the Special Accommodations box on our reservation form and we’ll be sure you are treated to some of the best BBQ in the valley.  Heck, now in The World! Congratulations Justin and amazing staff!!  Safe travels home.

Oregon Grown Wool Center Stage at Olympics

February 8th, 2014 by Gorge Lodging

Did you watch the Opening Ceremony last night for the Olympics?  Did you see the sweaters being worn by Team USA!!  American made from start to finish but I will focus on where it all started.

The Imperial Stock Ranch in Central Oregon is a family owned and operated ranch located on more than 30,000 acres of Oregon’s beautiful high desert.  The only privately held ranch in Oregon recognized as a National Historic District, the Hinton/Ward family has been working the ranch since 1871.

Team USA in American Made Sweaters with wool from OregonOnce a year the Ranch harvests the soft, versatile wool from their flock of Columbia sheep and transform this renewable resource into fiber and yarn.  About 15 months ago the ranch was contacted by Ralph Lauren and the production of the sweaters began.

A diverse state with diverse growing regions, Oregon farmers and ranchers also produce award winning wines, berries, nuts, and fruit.  The dairy farms produce high quality milk for delectable dairy products.  These products are supplied to the restaurants, wineries and artisan food markets around the state so for a Northwest Culinary Adventure plan your trip through Oregon and experience the sights, sounds, and tastes it has to offer.

Digging a little deeper I found these Columbia Gorge businesses that retail the fine products of Imperial Stock Ranch: for fiber and yarn, Knot Another Hat and dining Three Rivers Grill in Hood River and Everybody’s Brewing in White Salmon, Washington.

Le Jour de L’Amour at Sakura Ridge Farm and Lodge

February 6th, 2013 by Gorge Lodging

BIGFOOT LODGE EXTERIOR 2 copyBe part of an evening of Romance and Decadence
Wines by Phelps Creek Vineyards served during a Five-course dinner
Chef Shane Eagan of Four and Twenty Blackbirds.

Dine at Sakura Ridge Farm and Ridge, high above the Hood River Valley

All rooms at Sakura Ridge have been reserved.  We suggest visiting www.gorgelodging, the website for the Columbia Gorge/Hood River Bed and Breakfast Association, for additional lodging options

~ Tickets on sale now, $70.  Contact

Apple Dumplings at the Old Parkdale Inn Bed and Breakfast

September 26th, 2012 by Gorge Lodging

The last of the summer peaches went into a cobbler and I made a trip up to Kiyokawa Farms for fall apples and pears from the Hood River Valley Orchard.  The Apple Dumpling is a guest favorite and I look forward to making it for you in the months to come.

Apple Dumplings at the Old Parkdale Inn Bed and Breakfast

Old Parkdale Inn Apple Dumpling ~ 4 servings

For the Sauce: bring 1 cup water, 2/3 cup sugar, 2 tbsp butter, 1/4 tsp cinnamon to a boil and let simmer while you prepare the apples.

Preheat oven to 425 degrees.

Apple stuffing:  Brown sugar, craisins, cinnamon. I make a large batch of this, maybe a couple of cups at a time, and keep leftovers in plastic zip lock bag in frig.  Prepare Puff Pastry: thaw sheet and cut into quarters

Peel and core your apples and fill with brown sugar stuffing then gently wrap puff pastry around apple.  Don’t worry if the dough doesn’t completely enclose around the apples.  Place the dumplings in a buttered pan and pour the sauce over the dumplings and around the sides of the pan. Bake for 40 minutes until golden brown. Serve hot with extra sauce drizzled over the top.

A Northwest Culinary Delight ~ Strawberry Rhubarb Coffee Cake

May 5th, 2012 by Gorge Lodging

Strawberry-Rhubarb Coffee CakeIt is spring in the Pacific Northwest.  The rhubarb in the gardens of our inn, the Old Parkdale Inn, is just about ready to harvest and the Oregon strawberries are showing up at our Farmers Markets.  Put the two together and we get a favorite of our guests, Strawberry-Rhubarb Coffee Cake.

3 c fresh rhubarb, cut in 1-inch pieces
2 c fresh strawberries
sweeten with agave nectar (or one c sugar)
1/3 c cornstarch

Cook the strawberries and rhubarb for about 5 minutes.  Combine the sweetener of your choice with the cornstarch and add to fruit.  Cook until bubbly and thick.  Set aside to cool

3 c flour
1 c sugar
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1/8 tsp cinnamon
1 c butter

1 c buttermilk
2 eggs
1 tsp almond extract

Combine dry ingredients.  Cut in butter until the mixture resembles fine  crumbs.  Beat wet ingredients together and add to flour mix, stirring just to moisten.  Spread half the batter in a greased 9x13x2 inch baking pan.  Spread the cooled rhubarb filling over this and spoon the remaining batter in small portions on top of the filling.

Make a topping by combining

3/4 c sugar, 2 cup flour, cut in 1/4 cup butter and then add 1/4 cup flaked coconut

Sprinkle over the coffee cake batter, bake at 350 degree oven for 40-45 minutes.  The innkeepers of the
Columbia River Gorge/Hood River B&B Association truely enjoy turning your vacation into a culinary vacation.  Coffee anyone?