Category Archives: For the Foodies

The Carlton Inn Bed and Breakfast

Asparagus Quiches from The Carlton Inn Bed and Breakfast
National Asparagus Day – May 24

These delicious mini Asparagus Quiches are simple, tasty and can be served as a hearty breakfast or a light meal anytime. Thanks to the innkeeper at The Carlton Inn Bed and Breakfast for sharing. They can be made in small ramekins for a elegant presentation or in a simple muffin tin.

Asparagus QuicheeServes 10-12 – muffin size

Ingredients:
2 tsp olive oil
1/2 cup sliced onion
2 garlic clove, minced
1 pound asparagus, trimmed and cut in pieces
cooking spray

1 1/4 cups milk
1 cup shredded Gruyere cheese (Havarti is a good alternative)
3 TBLS chopped fresh parsley
2 tsp Dijon Mustard
1/2 tsp sea salt
1/4 tsp pepper
5 large eggs, lightly beaten
3 TBLS grated fresh parmesan cheese
1/4 cup green onion

Instructions:

1.  Preheat oven to 350F
2.  Spray a standard 12 cup muffin pan with cooking spray. I’ve also used ramekins (fewer portions)
3.  Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic, sauté 1 minute. Add asparagus, sauté another 2-3 minutes. Spread the mixture into the muffin tin.
4.  Combine milk, cheese, parsley, Dijon mustard, salt, pepper, and eggs in a large bowl.
5.  Pour milk mixture over asparagus mixture and sprinkle with parmesan and green onions.
6.  Bake at 350F for 20-25 minutes (longer if using ramekins) or until knife inserted in center comes out clean.
7.  Let stand 5 minutes before serving

Built in 1915, The Carlton Inn Bed & Breakfast is located within the charming community of Carlton, known as “The Wine Capital of Oregon.” A short drive and you’ll reach even more places to explore.

The Carlton Inn Bed and Breakfast has four comfortable bedrooms, 1 with a king size bed and private bath,  3 with private bath and queen size beds, living room with wood burning fireplace and TV area along with central air conditioning and wireless internet throughout.

Shop and travel Local

Oregon Bed and Breakfast Guild is ready to share Oregon with you: it’s environment, culture, and heritage. Combine gracious hospitality with ambiance at an inspected and approved Oregon Bed and Breakfast Guild member Inn.

Hospitality Update: Our inns are following COVID-19 protocol guidance from the Oregon Health Authority, Oregon is still requiring masks in some outdoor public spaces and all indoor public spaces, that includes the inns of the Oregon B&B Guild. 

Let’s all be respectful and safe and follow the guidance of the CDC. Our inns are doing everything in our power to keep you safe. Not sure if your favorite inn is open? Give them a call as they just might be.

National Strawberries and Cream

National Strawberries and Cream Day is May 21

National Strawberries and Cream Day is May 21.  We think you’ll love this tasty French Toast

Strawberry Croissant French Toast

4 large day-old croissants
¾ c. milk
2 large eggs
1 teaspoon vanilla
½ teaspoon cinnamon
2 Tablespoons butter
Powdered Sugar
Sweetened Whipped Cream
Fresh Strawberries

Slice croissants in half lengthwise.  Whisk together milk, eggs, vanilla, and cinnamon. Pour into a shallow dish.  Dip croissant halves into eggs mixture, coating well.

Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add four croissant halves and cook about 2 minutes on each side or until golden brown.

Repeat procedure with remaining butter and croissant halves. Spoon strawberries between the layers and some on top. Sprinkle with powdered sugar, top with sweetened whipped cream if desired. Who wouldn’t want sweetened whipped cream and maybe a splash of maple syrup!

Oregon Berry Season has arrived and you’ll find many sweet berry dishes being served at the Inns of the Oregon Bed and Breakfast Guild.

Oregon Bed and Breakfast Guild is ready to share Oregon with you: it’s environment, culture, and heritage. Combine gracious hospitality with ambiance at an inspected and approved Oregon Bed and Breakfast Guild member Inn.

Hospitality Update: Our inns are following COVID-19 protocol guidance from the Oregon Health Authority. Oregon’s statewide mask requirement for indoor public places was lifted on March 12.

After mask guidelines are lifted:

● Some businesses may choose to still require masks.

● Some people may choose to still wear a mask.

We recognize that there will be mixed feelings about this change. We have all struggled through COVID-19 and could use a little kindness. Please be respectful of a person’s individual decision to wear a mask or not, and most importantly kind to yourself.

Our inns are doing everything in our power to keep you safe. Not sure if your favorite inn  is open? Give them a call as they just might be.

National Pi Day

Chehalem Ridge Bed and Breakfast shares their Crustless Apple Pie today, National Apple Pie Day

Chehalem Ridge Bed and Breakfast serves this Baked Apple as part of their three-course gourmet breakfast, typically with a more savory entrée because it is a bit sweet. Pairing the brown sugar and warm spices with a tart Granny Smith apple is the trick to achieving a good balance in the dish.

To make the filling just a bit more Oregonian, we use hazelnuts, but you could use walnuts if you can’t find hazelnuts. Fun fact: Oregon produces 99% of US hazelnuts, most of it in the Willamette Valley. You’ll see hazelnut orchards everywhere while you are out wine tasting.

Chehalem Ridge B&B serves the Baked Apple with vanilla yogurt, because, you know, breakfast. But if you choose to put some other vanilla dairy product on it (maybe something from the freezer?), you won’t be judged.  Enjoy safe at home, and start making plans to joins us for breakfast soon!

Crustless Apple Pie (aka Baked Apple)

Servings: 4

  • Yield: 4 apples
  • 4 small Granny Smith apples
  • 3 tablespoons packed brown sugar
  • 1 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon clove, ground
  • 1/4 cup hazelnuts, chopped
  • 1/4 cup dried cranberries, chopped
  • 1 tablespoon butter, cut into 1/2″ cubes
  • 4 tablespoons vanilla yogurt

Preheat oven to 375 degrees. Cut just a little off the bottom of each apple so that it sits upright and stable. Core each apple with apple corer or melon baller, leaving the bottom 1/4″ intact. Peel upper third of apple to prevent from splitting.

In a small bowl, mix together the brown sugar, spices, nuts and dried cranberries. Fill each apple equally with filling and pack it down into the cavity. Put in baking dish. Dot each apple with a small cube of butter. Bake until tender when pierced with a fork, about 30 to 35 minutes. Serve warm with yogurt over top.

You’re sure to enjoy sweet treats such as these at the inns of the Oregon Bed and Breakfast Guild.

Oregon Bed and Breakfast Guild is ready to share Oregon with you: it’s environment, culture, and heritage. Combine gracious hospitality with ambiance at an inspected and approved Oregon Bed and Breakfast Guild member Inn.

Hospitality Update: Our inns are following COVID-19 protocol guidance from the Oregon Health Authority. Oregon’s statewide mask requirement for indoor public places was lifted on March 12.

After mask guidelines are lifted:

● Some businesses may choose to still require masks.

● Some people may choose to still wear a mask.

We have all struggled through COVID-19 and could use a little kindness. Please be respectful of local businesses and their workers and most importantly kind to yourself.

National Apple Pie Day is May 13

National Apple Pie Day doesn’t necessarily have to be celebrated with an apple pie, right.  Why not Apple Pie Cookies? The innkeeper at the Old Parkdale Inn Bed and Breakfast put a little spin on the classic apple pie and the results were amazing.

For quicker, easier assembly she used refrigerated pie crusts

Apple Pie Cookies

  • 6 green apples
  • 1 package refrigerated pie crust (2 crusts)
  • 5 ounces caramel sauce
  • 1 egg
  • 1/4 cup sugar
  • 1/4 teaspoon nutmeg
  • Ground cinnamon

1) Preheat the oven to 350 Fahrenheit. Line a cookie sheet with parchment and non stick spray;  set aside.

2) Remove pie crusts from refrigerator so they warm up slightly. This will make them easier to work with.

3) Peel the skin off the green apples, compost.  Continue peeling so you have bunch of fleshy, white peels of apple in your bowl.

4) Dust work area with flour and slightly roll out crusts. From one pie crust, cut out circles for the cookies.  Cut the second pie crust into 1/2″ strips.

5) Place round pie crusts on cookie sheet. Spread a thin layer of caramel sauce on each cookie, followed by a pile of white apple peels. Using the 1/2” strips, create a tic-tac-toe lattice pattern over each cookie.

6) Beat egg in bowl and add sugar and nutmeg until well blended. Brush cookies with egg wash.

7) Sprinkle cookies with cinnamon.  Use more or less cinnamon depending on your preference.

8) Bake for 20 – 25 minutes, or until cookies are a golden brown. Remove from oven, allow to cool for 5 minutes, serve and enjoy!

The Old Parkdale Inn is located in the Upper Hood River Valley, a renowned growing region for pears and apples. Located in the quaint town of Parkdale, Oregon with Oregon’s tallest peak, Mt. Hood, as a backdrop. Outdoor adventure, farms, wineries and fine dining are nearby. The complete privacy of the inn and the serene gardens are perfect for romantic and restful getaways.

You’re sure to enjoy sweet treats such as these at the inns of the Oregon Bed and Breakfast Guild

Oregon Bed and Breakfast Guild is ready to share Oregon with you: it’s environment, culture, and heritage. Combine gracious hospitality with ambiance at an inspected and approved Oregon Bed and Breakfast Guild member Inn.

Hospitality Update: Our inns are following COVID-19 protocol guidance from the Oregon Health Authority. Oregon’s statewide mask requirement for indoor public places was lifted on March 12.

After mask guidelines are lifted:

● Some businesses may choose to still require masks.

● Some people may choose to still wear a mask.

We have all struggled through COVID-19 and could use a little kindness. Please be respectful of local businesses and their workers and most importantly kind to yourself.

Recipes Oregon Bed and Breakfast

Southwest Eggs Benedict from Chehalem Ridge Bed and Breakfast

Eggs Benedict is an American brunch or breakfast dish that consists of two halves of an English muffin each of which is topped with Canadian bacon, a poached egg, and hollandaise sauce. Many variations on the basic recipe are served and this one from Chehalem Ridge Bed and Breakfast is a bit out of the box and oh so delicious.

The original recipe was from Maryana Vollstedt, The Big Book of Breakfast with just a wee bit of change from the innkeeper at Chehalem Ridge.

Southwest Eggs Benedict
Servings: 6

8 each saltine cracker, broken up
2 each garlic cloves, chopped
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
ground pepper to taste
2 cans black beans, canned, rinsed
6 each green onions, chopped
2 sprigs cilantro, chopped
2 tablespoons vegetable oil

In food processor, grind crackers well. Add garlic, cumin, chili powder, salt and pepper and blend well. Add one can of beans and blend well. Then add the second can, the green onions and cilantro and blend until just incorporated. Add water, one teaspoon at a time, until you reach consistency to hold together without being too sticky. Form into 12, 3 inch round, ½ inch high patties. Fry patties over medium high heat in vegetable oil, about 5 minutes per side.

To serve, arrange 2 patties per plate, spread a fan of avocado on each patty, place a poached egg on the avocado and top with the grated cheese. Garnish with tomato salsa or corn relish cilantro sprigs

Chehalem Ridge Bed and Breakfast

Chehalem Ridge Bed and Breakfast is perched on eight acres atop Chehalem Mountain overlooking the Willamette Valley and Coast Range. This B&B offers a peaceful retreat between adventures in the valley below.

Oregon Bed and Breakfast Guild is ready to share Oregon with you: it’s environment, culture, and heritage. Combine gracious hospitality with ambiance at an inspected and approved Oregon Bed and Breakfast Guild member Inn.

Hospitality Update: Our inns are following COVID-19 protocol guidance from the Oregon Health Authority. Oregon’s statewide mask requirement for indoor public places was lifted on March 12.

After mask guidelines are lifted:

● Some businesses may choose to still require masks.

● Some people may choose to still wear a mask.

We have all struggled through COVID-19 and could use a little kindness. Please be respectful of local businesses and their workers and most importantly kind to yourself.

Muffin Making Mojo

National Muffin Day and Muffin Making Mojo from Chehalem Ridge Bed and Breakfast

Muffin Making Mojo is a breeze with these three simple steps from the Innkeeper at Chehalem Ridge Bed and Breakfast in Newberg, Oregon

Measuring

Dry ingredients: use a cup for desired amount, (1 cup, ½ cup, ⅓ cup, etc), scoop up more than you need and scrape off the excess with the back of a knife. Wet ingredients: use either a glass or plastic measuring cup so that you can look through the glass at eye level to make sure your ingredient makes it to the right line.

Mixing

Gluten is all the rage these days. While some people have negative reactions to it, the rest of us keep it in baked goods because it’s a very useful protein. Specifically, gluten is the protein in wheat flour (and a few other grains) that creates structure when you add liquid and heat.  When you stir it a lot, like when kneading bread dough, it creates a chewy structure. But nobody wants a chewy muffin, so you need to make sure you don’t stir it a lot after you add the wet ingredients to the dry. That’s why most muffin instructions will say “mix until dry ingredients are just moistened”.

Tools

Make double duty of your ice cream scooper to fill your muffin tins. By ensuring that each tin contains the same amount of batter, you know all the muffins will be done at the same time. No small muffins to be used as hockey pucks and no giant muffins with gooey centers.

Oregon Bed and Breakfast Guild is ready to share Oregon with you: it’s environment, culture, and heritage. Combine gracious hospitality with ambiance at an inspected and approved Oregon Bed and Breakfast Guild member Inn.

Hospitality Update: Our inns are following COVID-19 protocol guidance from the Oregon Health Authority. Oregon’s statewide mask requirement for indoor public places may be lifted by the end of March. Oregon is still requiring masks in some outdoor public spaces and all indoor public spaces, that includes the inns of the Oregon B&B Guild. 

Let’s all be respectful and safe and follow the guidance of the CDC. Our inns are doing everything in our power to keep you safe. Not sure if your favorite inn is open? Give them a call as they just might be.

Blueberry Croissant French Toast

Blueberry Croissant French Toast served at the Old Parkdale Inn B&B, in the quiet and relaxed atmosphere of this Mt. Hood B&B.

National Croissant Day is January 30th but this buttery dish is served anytime at the Old Parkdale Inn

Blueberry Croissant French ToastThis Blueberry Croissant French Toast is a perfect breakfast entrée for both spring and summer, and super pretty when topped with fresh Oregon berries.

Let the quiet and relaxed atmosphere of the comfortable Old Parkdale Inn Bed and Breakfast be your lodging alternative to a hotel or motel in the Hood River Valley. And maybe if you ask ahead they’ll treat you to this decadent Blueberry Croissant French Toast.


Blueberry Croissant French Toast

6-7 Large Croissants, torn into pieces
8 oz Cream Cheese
1 1/2 Cup Blueberries (fresh or frozen)
12 Eggs
1 1/2 Cups Milk
1/2 Cup Maple Syrup
1 tsp Cinnamon
1/2 Cup Butter, melted
1/2 Cup Brown Sugar
3/4 Cup Pecans

Thoroughly grease a 9×13 baking dish with butter or non stick spray. Tear up croissants and place half in bottom of baking dish. Cut up cream cheese into small pieces and place them on top of croissants. Put half the blueberries on top of cream cheese. Layer other half of torn croissants on top, then the rest of blueberries. Beat eggs, milk, maple syrup and cinnamon together in a bowl. Pour egg mixture over croissant mixture. Cover and refrigerate overnight.

In the morning, scatter pecans over french toast. Melt butter & add brown sugar to it to make a glaze like mixture. Drizzle mixture over french toast. Bake in 350 degree oven for 50- 60 minutes. Watch carefully last 10 minutes to make sure pecans don’t burn. If getting too dark, put some foil lightly over french toast to stop browning. Makes 8 generous portions.

Substitute any juicy berry such at strawberries or the Oregon Marionberry. Or maybe Peaches? Peaches and Cream sounds pretty good, too.

Oregon Bed and Breakfast Guild is ready to share Oregon with you: it’s environment, culture, and heritage. Combine gracious hospitality with ambiance at an inspected and approved Oregon Bed and Breakfast Guild member Inn.

Hospitality Update: Things are looking up. The CDC has lifted the mask mandate and Oregon will be following this guidance, which applies to fully vaccinated individuals. That means Oregonians and our guests who are fully vaccinated no longer need to wear masks or social distance in most public spaces.

Let’s all be respectful and safe. While it’s almost safe enough to climb aboard that travel train, it’s still a little scary, we’re ready when you are! Our inns will continue to do everything in our power to keep you safe. Not sure if your favorite inn is open? Give them a call as they just might be.

National Pancake Day

National Blueberry Pancake Day

Today is National Blueberry Pancake Day. But who wants blueberry pancakes just once a year? At the Old Parkdale Inn B&B, hot-off-the-griddle blueberry pancakes often throughout the year.

Oregon’s Hood River Valley has acres and acres of Blueberry Farms scattered among the Pear, Cherry and Apple orchards.  Harvest begins usually around the first of July and last for about 5-6 weeks.  During that time we serve up everything Blueberry:  Lemon Blueberry Biscuits, Blueberry Buckle, Fresh Berry Shortcakes, Berry Compote to put on top of Blueberry Pancakes of course.

‘At the inn we freeze quite a few pounds for use through the winter.  Last spring my dear neighbor gave me a sourdough starter.  Now we make pancakes at least once a week using this tangy Sourdough Starter.’

Sourdough Blueberry Pancakes at the Old Parkdale Inn:

The night before:
cup of sourdough starter
1 cup warm water
1 1/2 cup whole wheat flour

Mix well and let ferment overnight

Reserve one cup starter and to remaining batter add:
1 egg
1/2 teaspoon baking soda
1 Tbs sugar
2 Tbs oil
about a half cup of milk
whole wheat flour as needed

When the griddle is hot and buttered up, pour on the batter.  I like to add the blueberries to the pancakes on the griddle before flipping. Adds a bit of flair to the presentation. Serve hot-off-the-griddle with a fresh berry compote made with about 2 cups of blueberries, cherries, strawberries, raspberries, what fruit is available. Put fruit in a saucepan, add a little cranberry juice, 1/4 cup brown sugar, 1/2 teaspoon vanilla or fruit liquor. Throw a few fresh blueberries on top. The best!

Oregon Bed and Breakfast Guild is ready to share Oregon with you: it’s environment, culture, and heritage. Combine gracious hospitality with ambiance at an inspected and approved Oregon Bed and Breakfast Guild member Inn.

Hospitality Update: Our inns are following COVID-19 protocol guidance from the Oregon Health Authority, Oregon is still requiring masks in some outdoor public spaces and all indoor public spaces, that includes the inns of the Oregon B&B Guild. 

Let’s all be respectful and safe and follow the guidance of the CDC. Our inns are doing everything in our power to keep you safe. Not sure if your favorite inn is open? Give them a call as they just might be.

food cart pods portland

Pull up a seat and explore our famous food cart pods Portland!

While these must-see eateries are largely on wheels, these mobile food trucks tend to stay put, grouped together in pods. And there are pods of all sizes throughout Portland. Here are some of our favorite food trucks in Portland. Stay at The Fulton House!

Hawthorne Asylum
1080 SE Madison St
20+ food carts, large fire pit and plenty of sangria.

Killingsworth Station
1331 N. Killingsworth St
International offerings abound from Salvadorian and Oaxacan carts, to latkes, pierogis, and Southern offerings.

The Lot @ John’s Marketplace
3535 SW Multnomah Blvd – 3560 SE Powell Blvd
Smartly situated next to John’s Marketplace, one of Portland’s largest bottle shops, this food cart pod has everything from slow-cooked BBQ to fried chicken sandwiches and mini cakes.

Piknik Park Food Cart Pod
1122 SE Tacoma St
Comfort foods, Moroccan cuisine, and Nepalese foods are just some of the many tasty options. There’s a craft beer garden too!

Portland Mercado
7238 SE Foster Rd
Mexican, Peruvian, Colombian, and más, this is a must-stop for all who love Latin American cuisine. Grocery store and coffee shop included.

Prost! Marketplace
4237 N Mississippi Ave
Set on the trendy and walkable North Mississippi Avenue, food selection here ranges from vegan bowls to Korean-style tacos. The pod is anchored by German pub Prost!

Click here to see our curated list of food cart pods and food carts outside of Portland. Prepare for your mouth to start watering now!


Food Cart Pods Portland – Popular Questions

How Many any food cart pods are there in Portland?
Portland has more than 500 food carts at any given time. Most of the carts are organized into groups, or pods, and share an area with several other food carts. While the carts are largely on wheels, they tend to stay in the same pod location.

What city has the most food trucks?
Portland, Oregon, has the most food trucks!

How can I search food cart items in Portland?
You can search many Portland food cart items (though not all) using this Portland food cart finder tool. It boasts about 200 food cart trucks in Portland and allows you to search by cuisine, trademark dishes, and dietary needs.


The Oregon trail of Waterfalls represents countless hours, many sketches, and endless conversations to help make your next Oregon road trip one to remember. We look forward to seeing you soon.

UPDATE: Unfortunately, due to numerous requests for the physical map we’ve no more copies. But you can still download a digital version of the Oregon Trail of Waterfalls Map

SEE A DIGITAL VERSION OF THE MAP

oregon waterfalls map request

 

Let us know which of the food cart pods Portland was your favorite!

Poached Pears from Chehalem Ridge Bed and Breakfast
Poached Pear DelightWe ask our innkeepers to submit their favorite recipes and are  pleased to see that once again, we are all about keeping it local and fresh. Did you know that 84% of the nation’s pears are grown in Oregon and Washington? This Poached Pear Delight comes to you from Chehalem Ridge Bed and Breakfast.

More than a dozen bed and breakfasts across the U.S. have whipped up their best holiday recipes in postcard form. Make one every day as a Christmas countdown or print, stamp, and mail, to share deliciousness across the miles. 

Three Oregon Bed and Breakfasts, A’Tuscan Estate Bed and Breakfast, MaMere’s Guest House & Event Center, and Chehalem Ridge Bed & Breakfast are part of an edible advent calendar! The new book contains 24 print and mail recipe postcards, all of which can be printed for FREE. These recipes are delicious and great for Thanksgiving too so why wait until December 1 to start.

Poached Pears from Chehalem Ridge Bed and Breakfast

2 Large Pears
1/2 Cup Orange Juice
2 Tbsp Brown Sugar
1 tsp Cinnamon
1/4 cup Vanilla Yogurt
2 Tbsp Hazelnut Granola

Instructions:
  1. Mix orange juice, brown sugar and cinnamon in a small pot and heat over medium heat.
  2. Peel pears and cut in half lengthwise.  Scoop out the core with a melon baller and cut out the upper and lower stem areas with a knife.  Place pear halves, cut side down, in orange juice liquid.
  3. Poach pears, with the liquid barely bubbling, for 4 to 8 minutes.  With a slotted spoon, turn pears and poach for another 4 to 8 minutes, until the pears are softened.  Really ripe pears take less time while harder pears will take longer.
  4. Serve 1 pear half per person with a dollop of vanilla yogurt and a sprinkling of Hazelnut Granola in the hollow of each pear half.
  5. Pro tip: Poached pears wait for no diner.  Well, they can wait, but be sure to leave them in the liquid with the heat off.  After about 10 minutes out of the liquid, they will turn a bit brown and not in the pretty caramelizing way.

CLICK HERE TO DOWNLOAD THIS POSTCARD FOR FREE (then print and affix to heavier cardstock, stamp and mail!)

Shop and travel Local

 

Nineteen inns, beds and breakfast and boutique hotels across the country have joined together to create Edible Christmas, mailable recipes in the form of postcards as a yummy way to countdown the days till Christmas.

The edible advent calendar offers a new recipe every day from December 1st through Christmas Eve, December 24th, and a whimsy artistic look. The recipe postcards measure 9” across and 6” down and can be printed on a regular-sized sheet of printer paper. One would then affix the design to heavier card stock, stamp, and mail.

The book of postcards is free and may be downloaded or printed at www.EdibleChristmas.com. Recipes include holiday drinks, Christmas cookies, sweet and savory festive entrees, breads,
dressing, and more.

“The idea is to count your blessings, not calories,” says Erin Gilchrist, innkeeper with A’Tuscan Estate Bed & Breakfast in McMinnville, Oregon. “By making these postcards free to download, we’ve whipped up a way to bring people together, regardless of location and circumstance.” Gilchrist provided two recipes for the postcards: Baked Spiced Oatmeal with Cranberries, Apples and Walnuts and Red Velvet White Chocolate Cake Truffles