< PreviousFor the Pork Belly: 1 piece skinless pork belly, about 3-4 pounds 9 tablespoons coarse black pepper 3 tablespoons kosher salt 1 cup apple cider vinegar 1 cup water 3 tablespoons worcestershire sauce 1 food grade spray bottle For the Peach-Ginger Glaze: ¼ cup minced garlic from about 12 medium cloves ¼ cup finely chopped fresh ginger, x inch piece 2 medium donut peaches, diced into ¼ inch pieces 1 tablespoon finely chopped and deseeded fresno chile ½ cup rice wine vinegar ½ cup low sodium soy sauce ¼ cup grapeseed oil or other neutral oil ½ teaspoon sesame oil 3 tablespoons agave syrup 1 teaspoon coarse black pepper For Serving: 2 tablespoons fresh chopped mint 2 tablespoons fresh chopped cilantro ½ cup toasted peanuts, roughly chopped 49 1. Mix salt & pepper together. Season belly with mixture by sprinkling from at least a foot above the meat for even distribution. Use all of the mixture and season all sides of the belly. Let sit at room temperature for 1 hour. 2. In a separate bowl mix the vinegar, water and worcestershire then add to the spray bottle. 3. If you have a smoker, build your fire to reach a steady temperature of 275°F . If you’re using an electric smoker, turn your dial to 275° and use the extra time to think about buying a real smoker. If you’re using an oven, pre-heat to 275°F and find a pan with a wire rack large enough to fit the belly on. 4. Place the belly in your pre-heated smoker or oven and cook at 275° for 8 hours, spritzing with the vinegar solution every 2 hours. After 8 hours, start checking the belly for doneness by inserting a probe thermometer at various parts of the meat. Internal temperature will be between 190° and 205° when it’s done, but more importantly is the way it feels. When the probe is inserted, there should be zero resistance and if you pick it up it should feel like it might fall apart. 5. Meanwhile, make the peach-ginger glaze by mixing all of the ingredients together. This can be made 1 day in advance and kept in a covered container in the fridge. 6. Once the belly is finished, remove it from the smoker/oven and let cool to 150°. Place the belly in the fridge and let it cool overnight. 7. The next day when you’re ready to serve, remove from the fridge and slice it into 1 ½” steaks. Preheat your oven to 350°F. 8. Heat a cast iron skillet over medium-high heat. Add a tiny bit of grapeseed oil to the pan and sear the belly steaks cut side down. Flip and get a nice crust on each side, then transfer to a sheet pan. Once all pieces of belly have been seared, place in the oven and heat to an internal temperature of 165°. 9. Remove from the oven and top with the peach-ginger glaze, herbs and peanuts. Serve immediately. BEVERAGE PAIRING: Runcible Cider , Idyll AcresCountry Girl Cherry Pizza Solstice Wood Fire Pizza | Chef Aaron Baumhackl = East Gorge Food Trail Oregon is the third largest producer of cherries nationwide, having produced over 40 thousand tons in 2020. In a 2017 article from 1859 Magazine, B.J. Thurlby of the Northwest Cherry Growers was quoted as saying, “Dry and arid summers, the nearby mountains, and the water and fertile properties of the Columbia River Gorge give Oregon growers the perfect environment to grow premium sweet cherries.” In addition to producing wild-fermented wines, the Certified Organic farm, Idiot’s Grace in Mosier, Oregon, also produces many fruits and vegetables. U-pick seasonal cherries is one of the best reasons to make your way to their farm and winery. Also be on the lookout for Idiot’s Grace cherries at some of the many regional farmers markets, including The Dalles Farmers Market. For more than 40 years, The Dalles has hosted an annual Northwest Cherry Festival in the spring where locals and visitors are invited to celebrate the blossoms that indicate the upcoming cherry harvest. Activities include the Cherry Festival parade, an outdoor market, family-friendly activities and music. 5153 When Solstice opened in 2006, the first fruit to come into season in the Gorge was cherries. As the tractors drove by with loads and loads of cherries, Chef Aaron took upon the challenge of how to utilize the abundance of this delicious bounty. At this point in their menu history, pineapple (blasphemous to many pizza lovers) wasn't on the menu, so cherries were a stretch! When orchardist Peggy Kinsey, from Country Girl Orchard, came in with a basket of cherries to sample, the deal was all but done—cherries were going onto a pizza! Chef Aaron decided to embrace the rich, deep sweetness of the fruit and created a new pizza, treating the cherry as an ingredient to be balanced with others. Using a sweet, spicy, and savory profile, the Country Girl Cherry Pizza was born! The Country Girl quickly became a Solstice guest favorite, and in 2011, this pizza won "Best in State" by the Food Network Magazine. Since the Kinsey's have retired, they now source and sometimes hand-pick organic cherries from Idiot's Grace Vineyard in Mosier, Oregon. 1. Preheat oven to 500°F. 2. On a lightly floured surface, stretch each piece of dough into a 10” round. Transfer to a pizza stone or lightly greased baking sheets. 3. Spread a light layer of pizza sauce on each round, and divide mozzarella between pies. 4. Evenly divide chorizo, cherries, and goat cheese between pies. 5. Bake until cheese has melted and crust is golden, about 8-10 minutes. 6. Carefully remove from the oven then finish the pizzas by sprinkling with the fresh herbs & Pecorino Romano. 7. Slice the pizzas and serve with Idiot's Grace Dolcetto. Makes 4 servings: 1 pound homemade or store- bought pizza dough, divided into 2 equal portions ½ cup pizza sauce: marinara- style sauce seasoned with oregano, garlic, and chili flakes 2 cups shredded whole milk mozzarella cheese 1 cup cooked and crumbled homemade or store-bought Mexican chorizo 1 cup dark cherries (such as lapin or lamberts), pitted and roughly cut, or ½ cup dried cherries ½ cup goat cheese crumbles 1 ½ teaspoons fresh, finely chopped rosemary and thyme ⅓ cup grated Pecorino Romano cheese BEVERAGE PAIRING: Idiot's Grace , DolcettoCHAPTER 4 East Columbia River GorgeEast Bound Beneath these still waters rushes the energy of Celilo Falls, which once stood as the epicenter of fishing and trade for the thriving Plateau tribes. About 15-20 million salmon pass through this nine-mile fishing site each year. Swallowed by a stagnant reservoir, Celilo’s spiritual and cultural significance lives on in Native fishing traditions and food markets. The region remains a hub for Columbia River Gorge foodways too. Communities like Mosier, The Dalles and Dufur flaunt compact main streets, historic orchards, family-owned vineyards and unique restaurants. Today, the food scene is more fruit forward, while still keeping one foot back in time. Sprawling orchards of cherry blossoms burst onto the scene each year before the region’s Northwest Cherry Festival . And local harvest festivals celebrate agricultural history with horse-drawn and steam-powered equipment. More recent to the mix are an array of intimate and approachable wineries and breweries that invite you to imbibe anytime. So whet your palate for this sunny stretch of Gorge-inspired grub. 1857 East Gorge Food Trail = East Gorge Food Trail As people look to increase their food IQ and learn where and how their food comes to be, more farms welcome visitors into their fields for a firsthand experience. The East Gorge Food Trail works as the bridge between the two. A diverse collection of family-owned farms, u-pick orchards, canneries, farm-to-table dining complete with locally-crafted ciders, wines and beers, and historic lodging options wind through the area and offer stunning views and vistas along the way. More than that, this trail cultivates and strengthens the local food economy and fosters relationships between farmers and growers and the people their products serve. It is “living local” in action. Though we recommend stopping at every location along the trail, a divine wine-tasting experience awaits you at Analemma in Mosier. There, you can tour the Biodynamic orchards and sample grapes straight from the vine. Or enjoy a picnic on-site with fresh, sweet cherries and peaches from Evans Fruit Company just next door. Similarly, Tierra de Lobos , which means “Land of Wolves,” is a boutique winery in The Dalles. It offers travelers an unparalleled tasting room experience complete with sweeping views of the Columbia River. The wine is produced out of a converted 500-square-foot garage by the two owners and self-proclaimed wolves, Adolfo and Gabino. Planning to extend your journey? Nestled directly on the iconic Oregon Trail, the historic Balch Hotel , built in 1901, in Dufur offers all the creature comforts of modern-day lodging and locally-sourced dining from their bistro. While there, grab a glass of wine out on the patio and take in the stunning views of the east side of Mt. Hood.Next >