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.