< Previous29 For the Salad: 1. Preheat oven to 375˚F. Line a rimmed baking sheet with parchment paper. 2. Cube beets in ¼” thick pieces, and evenly spread on prepared baking sheet. Pour olive oil on top then sprinkle with salt and pepper, and toss to evenly coat. 3. Bake for 35-40 minutes, until easily pierced with a fork. Remove and allow to come to room temperature before assembling salads. 4. In a large bowl, toss greens with vinaigrette. Divide greens among bowls or plates, and top with equal amounts of the beets, pears, nuts, raisins, and goat cheese. For the Ale & Ginger Poached Pears: 1. In a medium pot, bring ale, water, and chili flakes to a boil. 2. Stir in sugar, ginger, turmeric, nutmeg, and salt. Once sugar is dissolved, reduce heat to a simmer. 3. Cut pears into quarters, remove core, and add to simmering liquid. Cook pears for 10-15 minutes, until tender. Remove from heat and strain pears. Cool in the refrigerator to keep pears from overcooking and becoming too soft. For the Red Wine Vinaigrette: 1. In a large bowl, whisk to combine vinegar, garlic, sugar, mustard, Italian seasoning, and pepper. 2. Slowly whisk in olive oil until all ingredients are well combined. For the Salad: 2 medium beets, peeled 1 ½ tablespoons extra-virgin olive oil ½ teaspoon fine sea salt ¼ teaspoon fresh ground black pepper 12 ounces local leafy greens or your favorite salad mix, such as Hood River Organic ½ cup red wine vinaigrette, see recipe below 4 quarter pieces of ale poached pears sliced thin, see recipe below 2 ounces candied walnuts or your favorite candied nut 2 ounces golden raisins or dried cranberries 2 ounces local goat cheese crumbles For the Ale & Ginger Poached Pears: 1 ½ cups Thunder Island Golden Ale or your favorite light beer 1 cup water ⅛ teaspoon crushed red chili flakes 1 cup sugar 1 small knob fresh ginger, smashed with knife 1 tablespoon ground turmeric ⅛ teaspoon ground nutmeg ¼ teaspoon fine sea salt 3 Hood River Pears, such as D'Anjou, Bartlett or Bosc For the Red Wine Vinaigrette: Makes 1 cup: ⅓ cup red wine vinegar 3 garlic cloves, minced 1 ½ tablespoons sugar 1 tablespoon Dijon mustard 1 ½ teaspoons dry Italian seasoning blend ¼ teaspoon fresh ground black pepper ¾ cup extra-virgin olive oil BEVERAGE PAIRING: Thunder Island Brewing , Golden AleSalmon Meatballs Two Ways Brigham Fish Market | Terrie and Kim Brigham = West Gorge Food Trail The Columbia River is well known for its salmon and steelhead runs. In a typical year, approximately one million chinook, coho, and sockeye salmon and steelhead will travel up the river to spawn. There is an extensive history surrounding tribal fishing rights in the Pacific Northwest that you can learn about on the Hear in the Gorge Podcast, “Episode #5, Tribal Fishing in the Pacific Northwest.” To get the day’s fresh catch, head over to Brigham Fish Market in Cascade Locks on the banks of the Columbia River. Terrie Brigham and her sister, Kim, started the market in 2014. Nearly all seafood sold at the market has been caught by a member of the Brigham family or members of other local tribes. The Brigham family are members of the Confederated Tribes of the Umatilla Reservation, which comprises three tribes that historically inhabited the area: the Cayuse, Umatilla, and Walla Walla. While there, enjoy a bowl of their salmon chowder, a Columbia River sturgeon po’boy, ciabatta with smoked salmon dip or one of the many other items from their menu. Fun fact: You can catch Terrie on Episode 6 of BRAVO’s Top Chef Season 18. 3133 For the Meatballs: 4 Servings | 16-18 meatballs: 1 tablespoon extra-virgin olive oil 1 onion, minced 2 celery ribs, minced 2 garlic cloves, sliced 1 large egg 1 cup bread crumbs, divided 1 teaspoon fine sea salt ½ teaspoon red chili flakes 16 ounces salmon meat, scraped from salmon spine (reserve spine for broth) For Fried Salmon Meatballs with Cocktail Sauce: Salmon Meatballs, see recipe above 1 cup Italian breadcrumbs Vegetable oil for frying Cilantro, lemon wedges, and cocktail sauce for serving For the Meatballs: 1. In a pan over medium heat, warm oil. Saute onion, celery, and garlic until translucent and soft. Allow mixture to cool. 2. In a food processor, add cooled vegetable mix, egg, ½ cup bread crumbs, salt, and chili flakes. Pulse the mixture, scraping down the sides as needed. Remove and allow to cool. 3. In the food processor, mix salmon by itself until broken down. Add vegetable mix, and process to combine. Add remaining ½ cup bread crumbs, and process to combine. 4. Once cool, roll mixture into golf ball sized meatballs. If salmon mixture becomes sticky, dip hands in cold water between forming each meatball. For Fried Salmon Meatballs with Cocktail Sauce: 1. In a large saucepan or wok, heat 3 inches of oil over medium-high heat until it reaches 365˚F. 2. Roll meatballs in Italian bread crumbs and add to heated oil. Fry, turning frequently until dark golden brown and cooked through, about 8-10 minutes. 3. Remove from oil and transfer to a serving dish. Top with cilantro sprigs and serve with lemon wedges and cocktail sauce. For Salmon Meatballs with Garlic-Butter Gravy: Reserved salmon spine(s) 1” fresh ginger, sliced 2 garlic cloves, smashed ½ teaspoon fresh ground black pepper 8 ounces canned crushed tomatoes 4 tablespoons butter 2 tablespoons flour 1 teaspoon garlic bouillon 2 cups salmon broth Salmon Meatballs, see recipe Jasmine and/or wild rice for serving Cilantro and lemon or lime slices for serving For Salmon Meatballs with Garlic-Butter Gravy: 1. In a large pot, add salmon spines, ginger, garlic, and pepper. Cover with water by 1”. Bring to a boil, then reduce heat to low. Skim foam from top of the broth, and continue to simmer until liquid is reduced by half. 2. Strain mixture through a fine mesh colander into a small pot. Add tomatoes. Bring to a simmer and cook for 15-20 minutes. Remove from heat. 3. In a wok or large, deep pan over medium heat, melt butter. Slowly add flour and stir to thicken. 4. Slowly whisk in broth, 1 cup at a time. Continue to whisk until the gravy is thin. Bring to a boil until thickened. 5. Add salmon meatballs to gravy and cook for 7-9 minutes over medium heat, until cooked through. Reduce to a simmer. 6. Divide rice among plates or bowls, and top with meatballs and gravy. Garnish with cilantro and a slice of lemon or lime. BEVERAGE PAIRING: Gorges Beer Co. , Angel’s Rest IPACHAPTER 3 Hood River ValleyHood River Bound At the base of Mt. Hood’s northeast slope stretches a 100-square-mile valley that falls off a low ridge into the buzzing, historic riverside city of Hood River. Here lie the roots of Oregon’s fertile Mid-Columbia agricultural region, which are fed by high winds channeling down the Columbia River Gorge and the city’s namesake river that delivers meltwater from three sprawling mountain glaciers. These ripe conditions gave life to orchards and farms that now form the area’s renowned Hood River Fruit Loop, weaving through quaint towns like Parkdale, Dee and Odell. The surrounding producers yield the largest pear export in the nation, and still have heaps of apples and cherries to spare. The result is a patchwork of on-the-farm fruit stands, wineries, cideries, flower fields and farm-to-table eateries. The bounty trickles into downtown, where fine dining abounds and a storied legacy of craft brewing and distilling continues to blossom. And don’t tell anyone who told you, but Hood River is the only city in Oregon where public alcohol consumption on sidewalks and in parks is perfectly legal—just part of the vibe. Like its climate, this region represents a transition zone where foodies can gorge at the intersection of rural craft and modern taste. 36Hood River Fruit Loop = Hood River Fruit Loop As the name suggests, the Hood River Fruit Loop is just that: a scenic 35-mile loop winding through the valley’s lush fruit fields. Over two dozen family-owned farms invite travelers into a rich mosaic of vineyards and cideries, fresh lavender fields and endless rows of cherry, apple, pear and peach orchards (some dating back to the 19th century). Choose to admire the idyllic scenes from the road or experience life on the farm firsthand with a variety of activities and epicurean delights for travelers of all ages. One of the most fun ways to experience the Hood River Fruit Loop is to go by bike. Hop on an e-bike and join a guided biking wine tour with Sol Rides. Ride through the stunning valley, past blooming orchards with epic views of Mt. Hood at every turn. Take well planned breaks at some of our best local wineries, like Marchesi Vineyards & Winery , Wy’East Vineyards , and Cathedral Ridge Winery . Next, make your way to Mt. View Orchards and Grateful Vineyards . This third-generation family farm offers 50 acres of top-grade apples and pears while caring for the land with environmentally sustainable practices. Choose to fill your own bushel or peck with u-picking, relish in the dedicated picnic space or farm-to-table dinner options, and sample an additive-free hard cider or glass of wine straight from the adjoining Grateful Vineyards tasting room. Especially for their fall festival, Packer Orchards & Farm Place is an absolute play destination with seasonal festivities and activities for all ages. Since 1994, they have been serving pies, pastries, jams and other sweet treats featuring field-fresh pears straight from their flagship bakery daily. Fruit or vegetable u-picking, on-tap beer, cider and wine, and rows of golden sunflowers are just the beginning of the options available at this family-friendly farm. 37Next >