It’s the Triple Whammy Weekend
Come to Hood River this weekend (or if you’re a resident, just hang here at home), and you may need to breathe into a paper bag at some point. There is SO MUCH happening, hyperventilation is a possibility. So as Yoda would say, choose wisely.
Lucky for you, all your choices are most excellent. And here they are:
It’s Blossom Fest time! And the blossoms are in full bloom. Want to know what’s what and where’s where? Get the Blossom Fest Guide here.
It’s Passport Weekend! So many wineries, so few days. But with the passport, you’ve got the perfect plan at your fingertips. Get all the details here.
Enjoy terrific Passport privileges including free tastings, fantastic discounts, hors d’oeuvres, exclusive barrel sampling, vineyard tours, advance sampling of exciting new releases and reserve wines, live music and more. The Passport contains local lodging and dining offers, too. (Like ours: bring in a bottle of wine purchased during your Passport tour, and enjoy it with no corkage fee.) Purchase a Passport for $15.
It Gorge Artists Open Studios! Over 30 artists are opening their studios for you. See where they work, watch them at work. And this year, the map is FREE. Pick one up at Waucoma Bookstore in down town Hood River. Read all about it here.
Tour up an appetite, see us for breakfast and dinner
These days, we’re seeing butternut squash and turnips in our rear view mirror. Not that we don’t have fond memories, but finally, some wonderful spring things are appearing. Here’s what’s new on our menu for breakfast and dinner. Can you say asparagus?
Alas, the butternut squash with sage and hazelnuts that has so many breakfast fans, are going away until next fall. Lucky for us, though, Yakima asparagus is in the house! And we’re serving it as a side dish, grilled with an herb and esplette pepper butter. Or, have the wonderful Blue Heaven Leaven toast from Blue Skies Bakery, with a nice shmeer of garlic confit and olive oil, grilled asparagus wrapped in lovely pancetta, with two poached eggs.
Also new this weekend: a three-egg frittata with kale, sweet potatoes and sharp cheddar, topped with bacon tomato jam. This luscious jam is so popular with our staff, especially the incomparable Ms. Edie Pfaff, our lead breakfast server, that they’ve even suggested a Bacon Jam-boree, a plate of various items (doesn’t really matter what items … old shoes would do nicely) smothered entirely in bacon tomato jam.
To those of you STILL grumbling that we’ve sent the fish tacos on walk-about, we have some good news for you. OK, it’s not a taco, but close. Beginning Friday night, try this: smoked tombo tuna tostados on house-made masa tortillas with tequila crème fraiche slaw and mango avocado pico de gallo.
Also on the menu this weekend:
- Salad of prosciutto-wrapped grilled Yakama asparagus, pea tendrils, toasted cous cous, feta vinaigrette
- Kale raab, fried currants, lemon oregano sauce
- Halibut cheeks, asparagus gratin, pea tendrils and Quercus Farm walking onions. Yes, we did save the best for last.