Tag Archives: food

Prospect Historic Hotel

Music in the MountainMusic in the Mountains, a premier music festival on the Prospect Historic Hotel/Motel and Dinner House grounds. Two days of Bluegrass, Country, Folk and Americana Music, Saturday, September 28, and Sunday, September 29 starting at 11am both days. Great Food, Local Wines and Beers.

Bring lawn blankets and chairs, Prospect Hotel 541-560-3664. Rooms still available at the Prospect Historic Hotel and Dinner House and in Shady Cove.  Also campsites in the area.  Make your reservations early!  This promises to be another great event at the Prospect Hotel!

The Historic Hotel Bed and Breakfast Inn provides Crater Lake B&B lodging in 10 rooms, each with exquisite period furnishings and decorations, private baths and beautiful quilts on every bed. Hearty, full, belly-filling breakfasts continue the traditions of the original owners. Relax in the sitting parlors, warming your toes at the fireplace and catch up on some local history from our collection of books and articles. Unwind on the wrap around Veranda with a glass of wine or a microbrew and a good book.

The Dinner House restaurant provides Crater Lake dining and continues tradition by creating the best food in the region.  The Hotel’s signature Prime Rib “is the best in Southern Oregon”, and guests tell us the Lemon Dill Roasted Salmon is “better than what we just caught”.

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.

National Apple Dumpling Day

National Apple Dumpling Day

National Apple Dumpling Day is September 17 and these Old Fashioned Apple Dumplings come to you from the the Old Parkdale Inn Bed and Breakfast in Oregon’s Hood River Valley.  The Valley’s reputation for quality apples dates back to the 1900 Chicago World’s Fair, where 16 blue ribbons were awarded to local growers.  A Chicago newspaper reported that, “Since the Centennial Exposition, everybody in the world knows about Hood River apples.”

Ingredients:

For the Sauce:

1 cup water
2/3 cup sugar
2 tbsp butter
1/4 tsp cinnamon

For the dumplings:

1 1/2 cups flour
3/4 tsp salt
1/2 cup shortening
4-5 tbsp milk
4-5 small apples

Directions:

Preheat oven to 425 degrees.

In a small saucepot, combine the water, sugar, cinnamon and butter. Bring to a boil and stir until the butter melts completely. Remove from heat and let cool while you make the dumplings.

In a large bowl, combine the flour, salt and shortening. Mix with your fingers until dough has a grainy texture (will look sort of like cornmeal). Add the milk and mix until combined.

Roll out dough to 1/8th inch thick on a well floured surface. Cut into 4-5 large squares.

Peel and core your apples then place one apple on each square of dough. Sprinkle cinnamon and sugar over top of the apple then gently wrap dough around apple, sealing edges with a little water. Don’t worry if the dough doesn’t completely enclose around the apples—just do the best you can.

Place the dumplings in a greased pan and pour the sauce over the dumplings and around the sides of the pan.

Bake for 40 minutes until golden brown.

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.

Dining with a view

You’re sure to work up an appetite exploring the great outdoors in Oregon’s Mt Hood Region. Here are but a few Outdoor Dining with a View options

Solera Brewery ~ a short block walk from the Inn leads to the Beer Garden of Solera Brewery ~ A close-up of Mt. Hood, and the Hood River Valley orchards in the rural setting

Riverside Grill ~ a Hood River restaurant situated on the edge of the Columbia River with panoramic views of the Columbia River and it’s Gorge

Rams Head ~ Timberline Lodge ~ You can’t get much closer to Mt Hood!  Casual food and drinks with stunning views of Mt. Hood and Mt. Jefferson

Vertical ~ Mt Hood Meadows ~ of the 9 dining options at the Ski Resort, Vertical has the most amazing view

Full Sail Brewery ~ Hood River ~ Overlooking the Columbia River

Horsefeathers ~ Overlooking downtown Hood River and the Columbia River

3 Rivers Grill ~ Great Views of the Columbia from both the inside and outside on their deck

The Hood River Valley has no shortage of spectacular Mt Hood Views.  There is an abundance of quality places to eat and dine and certainly some great places to explore on your own.  Imagine relaxing at a panoramic site, sipping on cider and snacking, all the while looking out over the Hood River Valley, Mt Hood or the Columbia River.  Our Innkeepers will share with you some of our favorite spots.

There are 6 Oregon Bed and Breakfast Guild member inns in this spectacular region.  For the perfect stay in the Columbia River Gorge visit the Hood River Lodging page of the Guild website.

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.

Hood River Valley

Apple Valley Country Store in Hood River Oregon is one of the Hood River Valley’s favorite.  Located amongst picturesque orchards, forests and farmlands, the Wright family has been making homemade jams, jellies, and pies for over 25 years.

During the months of September and October we invite you to join in the harvest celebration. Fresh-picked local pears, fresh pear pies, scones, cookies and hand pies.  Huckleberry and pumpkin milkshakes. Weekend specials:  Our Famous Pear Dumplings, pumpkin cinnamon rolls, cobblers and crisps.

Fall in the Hood River Valley and Columbia River Gorge.  Experience warm days, cool nights, events, fall foliage and harvest aromas. Something for all your senses.

The innkeepers of the Oregon Bed and Breakfast Guild use many of the abundant fruits in the Hood River Valley, serving up amazing Oregon Bounty breakfasts.  Come up during the week, take the road less traveled and enjoy much of the same tantalizing treats.

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.

National Banana Split Day

National Banana Split Day August 25

Banana Split for breakfast?  How about this healthy, delicious and nutritious variation from the Old Parkdale Inn Bed and Breakfast?  Oatmeal Breakfast Banana Split is a fun breakfast recipe that will kickstart your day with the energy you’ll need to power through exploring Oregon.

You’ll need about one cup of prepared oatmeal for each ‘split’.  Use your favorite oatmeal recipe making sure it’s on the thicker side.  You’ll be using a cookie or ice cream scoop to scoop into banana

  • Slice the banana lengthwise and lay in your bowl
  • Drop two or three scoops of oatmeal onto banana
  • Add fresh fruit.  Try peaches, pears , apples, and berries
  • Top with a tablespoon or two of Greek Yogurt
  • Sprinkle chocolate chips, hemp hearts and chia seeds
  • Drizzle with maple syrup or any fruit syrup
  • Don’t forget the Cherry on Top

The great thing about this meal is you can top this banana split oatmeal with whatever you like.  In the Hood River Valley we have an abundance of berries, cherries, stone fruit, apples and pears.  Try some fall flavors with pumpkin puree and seeds. Or go tropical with mangos, pineapple and oranges.  The options are virtually endless. You can use fresh fruit, frozen fruit, puree fruit.

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.

Youngberg Hill Event Center

“Our event and wedding season has typically ended in October, and April and October events were always subject to weather,” said Wayne Bailey. “Our Event Center now allows our guests worry-free, year-round access to everything Youngberg Hill has to offer.”

Youngberg Hill Event Center complements the existing structures of Youngberg Hill Vineyards and Inn.  Located on a gorgeous hilltop setting outside of McMinnville, the expansive, All-Weather Event Center will allow for year-round wine events, weddings, concerts and more.

This handsome 3,600 square-foot building on the lawn behind the inn overlooks the vineyards and valley.  With a seating capacity of 200 guests, the building is enclosed and protected from the elements and takes advantage of the magnificent natural setting by way of eight glass rolling garage door-type openings that open up to the views while providing full shelter when inclement weather arrives.

The expansive Event Center has a poured and polished concrete floor and a ceiling trimmed with parquet fir strips.  Bright white walls provide the perfect backdrops for wedding decorations and photography. The eight glass garage doors offer views from three sides of the building, let in tons of natural light, and open quickly to seamlessly integrate the outdoors. Siding on the outside of the building mimics the stained cedar siding of the nine-room, lodge-style inn.

A new patio added approximately 900 square feet of poured and stamped concrete flooring and existing restrooms on the property are tucked into a hillside behind the new building and reached via covered walkway. The event site includes a catering kitchen, an outdoor wine-tasting bar and a circular concrete pad, all back-dropped by astonishing views of vineyards, farmlands and wooded hills.

Bookings for the Youngberg Event Center will be handled by Nicolette Bailey at 503-472-2727, or by emailing info@youngberghill.com.

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.

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Dutch Baby Pancakes, a guest favorite at the Old Parkdale Inn Bed and Breakfast

Dutch Baby Pancakes, sometimes called German pancakes, Bismarks or Dutch Puffs.  According to Sunset magazine, February 1960, Dutch babies were introduced in the first half of the 1900s at Manca’s Cafe, a family-run restaurant that was located in Seattle, Washington.  While these pancakes are derived from the German Pfannkuchen, it is said that the name Dutch baby was coined by one of the owner’s daughters.

Whatever we want to call them they continue to be a welcomed breakfast dish at the Old Parkdale Inn Bed and Breakfast.  We serve them filled with fruits and berries from the Hood River Valley, a bit of fresh squeezed lemon, butter, powdered sugar, spices and syrups.

Ingredients ~ this will make one large baby or 6 individual.

  • 2/3 cup milk, room temperature
  • 1/2 cup packed all-purpose flour
  • 3 large eggs, room temperature
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 tablespoons butter
  • 1 tablespoon butter
  • 1/2 Meyer lemon, juiced
  • 1 tablespoon confectioners’ sugar

Directions:

Preheat oven to 425 degrees F.  Your cooking vessel, whether it be individual ramekins or an 9-10″ oven proof pan, must be hot.  You wouldn’t cook a pancake on a cold griddle, right?  So I put butter in the cookware of choice and pop them in the oven while it is preheating and while I create the batter.

Blend milk, flour, eggs, vanilla extract, and salt together in a blender until batter is smooth.  When your cooking equipment is nice and hot, remove from oven,  brush butter around, making sure to get the sides, add batter and pop back in the oven.  Bake in the preheated oven until puffed and golden, 20 to 25 minutes.  Brush with 1 tablespoon butter, drizzle lemon juice over the top, and dust with confectioners’ sugar

‘I mix it up a bit depending on the fruit available.  Maybe using almond or anise extract in place of vanilla when using blueberries and other berries.  Add a dollop of yogurt or whipped cream and sprinkle some toasted almond slivers or ground hazelnuts. Dust with cinnamon, ginger or nutmeg. Enjoy!’

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.

National Peaches and Cream Day

National Peaches and Cream Day June 21

National Peaches and Cream Day is June 21 and the innkeeper of Chehalem Ridge Bed and Breakfast shares a fond childhood memory and a recipe for Swedish Pancakes she serves at the inn.

‘Growing up, it was a struggle for my mom to get us out the door on the weekdays.  I really hate waking up, and my breakfast fare often suffered for it.  But on Sundays I could manage to get to the table because Dad was making breakfast before church.  His Swedish pancakes was a recipe from my mom’s Aunt Ann and we’d fill them with all sorts of stuff, not just the traditional lemon juice and powdered sugar.  I’ve taken this recipe and filled it with oh-so-sweet and juicy peaches and cinnamon mascarpone cream filling for this delicious breakfast for our guest.  Hope you enjoy and it gets you out of bed.’

Swedish Pancakes
6 each egg
4 tablespoons butter, melted
2 tablespoons sugar
1 1/2 cups all-purpose flour
1 1/2 cups milk

1.   Blend together the egg and melted butter until emulsified.  Add flour and sugar, blend until smooth.  Add milk slowly while whisking.

2.       Let batter rest 30 minutes. Heat pan over medium high heat and cook like a crepe.

Filling
8 ounces Mascarpone cheese
1 tsp cinnamon
1 Tbsp heavy cream
5-6 large ripe peaches, peeled and sliced

1.       Stir together the Mascarpone cheese, cinnamon and heavy cream.

2.       Fill each crepe with a schmear of the Mascarpone and peaches down the middle. Fold the crepe in half, then roll it up.

3.       Keep warm until serving.  This recipe makes 16 crepes, serving 5

Chehalem Ridge Bed and Breakfast offers a peaceful retreat from adventure and the Willamette Valley below.  Perched on eight acres atop Chehalem Mountain overlooking the Willamette Valley and Coast Range, the inn’s four guest rooms and one suite, all with en suite bathrooms, offer a peaceful retreat between adventures with spectacular views of both mountain and valley.

The innkeepers of the Oregon Bed and Breakfast Guild are ready to share with you their version of Oregon Culinary Tourism and Geotourism.  Get to know our State like a local; stay with one of our nearly 100 hosts in any one of our many regions. Experience romantic getaways, historic treasures, and tucked away rustic retreats.  Whether your trip is for a quiet escape to a quaint rural or coastal town, taking in Oregon Geotourism, for a World Class City experience, or for a new spin on business travel, you can be assured of combining gracious hospitality with ambiance by staying at an inspected and approved Oregon Bed and Breakfast Guild member Inn.

National Apple Strudel Day

National Apple Strudel Day is June 17

National Apple Strudel Day is June 17 but the innkeeper of the Old Parkdale Inn Bed and Breakfast makes this easy Strudel year round, mixing up the filling with available fruits.

Ingredients•

•  1 Egg
•  1 tbsp water
•  2 tbsp granulated sugar
•  1 tbsp all-purpose flour
•  ¼ tsp ground cinnamon
•  2 large Granny Smith apples, peeled, cored and thinly sliced
•  2 tbsps raisins

•  1 sheet of Puff Pastry, thawed

•  1 tbsp. confectioners’ sugar (optional)

Heat the oven to 375°F. Beat the egg and water in a small bowl with a fork. Stir the granulated sugar, flour and cinnamon in a medium bowl. Add the apples and raisins and toss to coat.  Make sure to toss the apples and raisins until they’re evenly coated with the flour mixture. The flour helps to thicken the juices released by the apples as they cook.

Sprinkle additional flour on the work surface.  Unfold the pastry sheet on the work surface.  Roll the pastry sheet into a 14×12-inch rectangle.  Place the pastry onto the baking sheet.  Spoon the apple mixture lengthwise down the center of the pastry.  Cut slits 1 inch apart from the 2 sides of the pastry rectangle to within 1/2 inch of the peach mixture.  Starting at one end, fold the pastry strips over the peach mixture, alternating sides, to cover the apple mixture.

Bake for 35 minutes or until the pastry is golden brown. Let the pastry cool on the baking sheet on a wire rack for 20 minutes. Sprinkle with the confectioners’ sugar, if desired.

For some nutty crunch, ¼ cup sliced almonds may be added with the apples and raisins.  For a tasty spring strudel try using fresh peaches or fresh berries.  In the fall you can substitute Bosc pears and dried cranberries for a Pear and Cranberry Strudel.  Unfortunately, we didn’t get a photo of the apple strudel so we substitute with one of a Peach Strudel.

The Old Parkdale Inn has three guest rooms, each with amenities including a private bath, flat-screen satellite TV and DVD player, microwave, coffee maker, refrigerator, and Free wireless Internet.

Located on the famous Hood River County Fruit Loop,  the Inn is perfectly situated to tour the area’s gorgeous farms, wineries and orchards.

The innkeepers of the Oregon Bed and Breakfast Guild are ready to share with you their version of Oregon Culinary Tourism and Geotourism.  Get to know our State like a local; stay with one of our nearly 100 hosts in any one of our many regions. Experience romantic getaways, historic treasures, and tucked away rustic retreats.  Whether your trip is for a quiet escape to a quaint rural or coastal town, taking in Oregon Geotourism, for a World Class City experience, or for a new spin on business travel, you can be assured of combining gracious hospitality with ambiance by staying at an inspected and approved Oregon Bed and Breakfast Guild member Inn.

National Strawberry Shortcake

National Strawberry Shortcake Day

National Strawberry Shortcake Day was June 14 and the innkeeper of the Old Parkdale Inn Bed and Breakfast shares a guest favorite

Shortcakes ~ this recipe will make 8 shortcakes.  The innkeeper stretches it a little, making 6 slightly larger cakes, making room for more whipped cream and berries, and perfect for the 6 guests that the Old Parkdale Inn can accommodate.

2 cups all-purpose flour
¼ cup sugar
1 Tbs Grated lemon rind
1 Tbs baking powder
¼ teas salt
¼ cup chilled butter, cut into small pieces
¾ cup half and half
melted butter
2 teas sugar

Preheat oven to 450°
Shortcakes:  Whisk flour, sugar, lemon rind, baking powder, and salt in a large bowl.  Cut in the chilled butter with a pastry blender until the mixture is a coarse meal.  Add half and half and stir just until moist. Don’t overwork the dough if you’re looking for tender shortcakes. Drop by large spoonfuls onto a baking sheet. Brush with melted butter and sprinkle with sugar. Bake for 15 minutes or until brown

You’ll want to mix your berries with 3 tablespoons sugar and a splash of lemon juice then refrigerate while juices develop, at least 30 minutes.  In Oregon and the Hood River Valley we are blessed with an abundance of berries: Oregon’s child the marionberries, raspberries, strawberries, blueberries being just a few.  Use the freshest ones you can find, mix it up.

Try adding a drop of almond extract to the bowl as you whip up some fresh cream.  Slice the Shortcake in half horizontally, spoon the berries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top.  Garnish with slivered and whole mint leaves, a little more whipped cream and a few more berries.

The Old Parkdale Inn is located in the Upper Hood River Valley on the north slope of Oregon’s tallest peak, Mt. Hood, in the quaint town of Parkdale.  Outdoor adventure, farms, wineries and fine dining are nearby. Three well appointed rooms with private baths offer complete privacy and the serene gardens are perfect for romantic and restful getaways.

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.