Sunday, October 10, 2010 by
A month of so ago I introduced you to
, a celebration of food, foodies, and your
chance for an authentic Oregon Culinary Vacation. From the
wine crush in Applegate Valley to the chanterelles hiding in the
Coast Range to the fish and game that frolic in every nook and
cranny of Oregon, ten top chefs will chase after ten of Oregon’s
finest epicurean products. It’s ten weeks of foodie bliss, from one
end of Oregon to the other. And you’re invited to come
Oregon’s streams, lakes,...Read More
Saturday, September 25, 2010 by
A month of so ago I
introduced you to Wanderfeast
, a celebration of food, foodies,
and your chance for an authentic Oregon Culinary Vacation.
From the wine crush in Applegate Valley to the chanterelles hiding
in the Coast Range to the fish and game that frolic in every nook
and cranny of Oregon, ten top chefs will chase after ten of
Oregon’s finest epicurean products. It’s ten weeks of foodie bliss,
from one end of Oregon to the other. And you’re invited to
Week One - Throughout...Read More
Tuesday, November 30, 2010 by
was the last time you were charged for a cup of coffee at a Bed and
Breakfast? WiFi? A biscotti? A sip of sherry? I'm
thinking never! This is becoming the norm as we see the
ever-increasing hotel add-on fees. Mark Orwoll, trusted
travel journalist, recently published a story in Travel
& Leisure Magazine about the world's most
outrageous hotel fees. Heather Tyreman, my colleague
and fellow blogger for the Oregon Bed and Breakfast Guild, blogged
about this same topic some time back in "H...Read More
Monday, August 5, 2013 by
quirky little town on the Oregon side of the Columbia River, a
half-hour drive north of Portland, that is trying to discover
itself. St Helens Oregon has already been discovered by
Hollywood, for one. Recently numerous scenes from "Twilight"
were filmed here and each October Olde Towne recreated in the
manner of the popular 1998 Disney
movie, "Halloweentown".Read More
Dozens of fishing boats might be waiting in the harbor for the tide
to turn and the salmon to run. The local brewery,...
Tuesday, September 7, 2010 by
a taste of a small town in Oregon this weekend? Come join us
in Albany as we celebrate "ANTIQUES IN THE
Albany is known for many spectacular things but this event for sure
stands out among those of us that LOVE vintage finds, a sweet
downtown and very yummy tastes of locally grown and prepared
On Saturday, our annual event, "Antiques In The Streets" will begin
at 8am! Our Albany Farmer's Market
at 9am and is just around the corner from all the
festivities! Our...Read More
Wednesday, September 8, 2010 by
is my kitchen!
I am an innkeeper!
I want a new kitchen!
However, I know that patience is a virtue and I am waiting
patiently for winter so I can get my new kitchen!
Our inn will be hibernating for a month or so this winter so
we can begin renovating this 1970's, plywood cabineted (is this
even a word?), floor tile on the counter mess of a kitchen.
Yeah...the picture isn't too shabby but believe me when I tell you
that it really needs a makeover! Do you hear that "This Old
House" people?...Read More
Friday, August 20, 2010 by
weekend is the award winning Wah Chang NW Art
& Air Festival
! The party begins Friday, August
27th and continues through Sunday, August 29th at the Linn County
Fairgrounds in Albany, Oregon!
Our balloonist begin floating in to town late next week to prepare
for their hot air festivities! Join us as we celebrate the
stunning "Balloon Night Glow" while enjoying Curtis Salgado.
"America" will be our entertainment on the MAIN STAGE Saturday
evening! Celebrating their 40th anniversary tour,...Read More
Friday, August 13, 2010 by
Youngberg Hill Vineyards and Inn
We LOVE watching the babies grow. We have been working hard
to keep up with all the growth and give the grapes enough energy
and sunlight. Look at the walls of green vines protecting the
Have you always wondered what it would be like to work crush?
Crush happens when the grapes are ready to harvest, usually
between late September- October. We notify volunteers as soon as we
know, often on short notice — so be ready...
Thursday, August 12, 2010 by
the word, "strata," I found that it can mean many things. A
geological formation, the former name of a rock band, it's a recipe
and a name of a company! I'm not sure why this recipe is
named "Strata" except that in this photograph, you can kind of see
why perhaps because of the way it rises as it's squeezed out of
it's perfect boundaries while baking.
This is a very easy recipe and again one of those we have twisted
around, added to and played with till we got it right.
Wednesday, June 1, 2011 by
Matthew DomingoRead More
FARM to FORK Co-Founder
Farm Dinners Celebrate Hood River Valley's Farmers,
Winemakers and Food Artisans
Farm to Fork’s
founders have created a traveling farm-to-table restaurant, local
food fundraiser, andcommunity celebration rolled into one. Each
dinner is set at the farm where much of the food on the menu was produced, and proceeds benefit
food-focused non-profits. rm to Fork’s mission is to connect guests
to local sources of produce, meat, seafood and dairy products, and
Wednesday, July 28, 2010 by
Oregon’s Willamette Valley has been growing pinot noir and pinot
gris grapes for the past four decades. But recently,
visionaries like Ken and Penny Durant have embraced a new
agricultural and culinary trend in Oregon – olives. The
Durants planted a small olive orchard in 2005 and now have 13, 000 olive trees on 17 acres in the
Willamette Valley. Two years ago they built the Oregon Olive
Mill, Yamhill County’s first, and largest, olive oil pressing
facility. To celebrate the 2010 olive...Read More
Saturday, March 31, 2012 by
Culinary Tourists, listen up. You'd travel miles for the
best Street-Food. Even plan whole culinary vacations
around Street-Food. Well, you need only travel to
Portland, Oregon for the very best in Street Food. #1 in the
World in fact according to Budget
Travel and US News TravelRead More
"With more than 400 carts selling everything from
Korean tacos to Carolina-style barbecue, Food
Carts Portland is a microcosm of mobile meals, " according
to Marisa Robertson-Textor.
Lunchtime crowds gather near SW...
Sunday, August 8, 2010 by
The 2010 Hood River cherry crop is amazing. We have been
picking about 10 pounds of fresh cherries every few days and they
become the main ingredient in many a tasty breakfast treat here at
the Old Parkdale Inn. We’ve
been making cherry crepes, cherry scones, cherry cobblers and of
course placing big bowls of cold, crisp cherries on the table to
nibble on before, during and after breakfast.
One of our guests’ favorite though, is the Double-Crust Cherry
Tart and as promised here is the recipe.
Wednesday, August 25, 2010 by
Leave it to Travel Oregon to create a clever, catchy word or
phrase. First it was Oregon Bounty. Then it was
Cuisinternship. Now Wanderfeast. What in the world is
"It’s a thing we made up because there are just no words to
describe what it’s like to spend the harvest season following your
taste buds on a quest to procure the best of Oregon’s flavors at
their peak. From the wine crush in Applegate Valley to the
chanterelles hiding in the Coast Range to the fish and game...
Friday, July 9, 2010 by
Pondering what I wanted to serve my
guests for breakfast a few days ago, I remembered that I had this
egg recipe I got off the Williams-Sonoma
website. I remembered
liking it because it was single serving and had tomatoes and cream
in it. It just had to be delicious and you can't go wrong
with something that calls for cream!
Similar to my "Shirred Egg" recipe, this one is healthier
version. Not as much cheese but just enough grated on top as
it exits my oven...to make it perfect!
Here's the...Read More
Sunday, June 27, 2010 by
my, where do I begin?
I was born in SoCal on a warm dry day in 1961. Ok...skipping ahead
a few years.... I watched as my grandmother pounded the heck out of
a steak. She was a tiny thing but man could she pound the heck out
of that beef. And, she was one of those kinds of women that could
pull a few items out of her pantry and prepare a feast. Now my
Jewish grandmother on my mom's side, another important influence in
the kitchen, she told a totally different story. Couldn't
understand a word...Read More
Monday, June 14, 2010 by
Not sure I would
want this guy in my garden but I loved going to our local nursery
Looking for all kinds of herbs to plant in our garden has been fun
this year. Our usual Sweet and Thai Basil will steal the show
in all our breakfasts at our inn but this year we are looking for
those unusual herbs that add a taste that's new and fresh!
There are a few of my favorite summertime recipes below that I hope
you make, enjoy and share with your friends. Around here when
the sun is shining,...Read More
Monday, May 31, 2010 by
Guests at the Old Parkdale
Inn Bed and Breakfast
have been treated to the Rogue Creamery
Lavender Cheddar Spring Tart several times now much to their
delight. This past weekend at our inn located in the
Hood River Valley we served the Rogue Creamery Panini with Apples,
Spinach and Red Onion. I sauted the onion in a little butter
to soften the flavor for a perfect breakfast sandwich.
Yummy!! Enjoy and visit the Rogue Creamery
, like, and stay tuned to more of the yummy...
Saturday, May 29, 2010 by
Sharing culinary secrets with each other is one thing us
innkeepers do best. Last March I traveled
to Ashland for the annual meeting of the Oregon Bed and
Breakfast Guild and
was a guest at the Oak
Hill Bed and Breakfast
, hosted by innkeepers Pat and
Pat developed her own custom salts and these
are sprinkled onto food just before serving. The
basic recipe is 2 Tbsp good salt and 1 tsp. flavoring. "This
is where you want to use a good quality salt - grey salt, sea
salt, or at...Read More