Four weeks with Chef Maurice of Laguna Culinary Arts learning all the basics of French cooking. We look forward to using these techniques for our farm fresh breakfasts.
Our favorite dressing so far is pesto vinaigrette. The sauces are rich with butter and heavy cream and we have learned to flame Jack Daniels to produce a flavor filled steak au jus.
How do you think we can work that into breakfast at the farm?
We’ve all been to restaurants with a “bible” of a wine list. My personal philosophy of wine lists is “less is more!”Around here, we love local Columbia Gorge Pinots and Chardonnays.
You can go into any local restaurant and be a wine expert when you say, “I’ll have a glass of Pinot, please!”
If you’re in Hood River this weekend, our neighbors at Phelps Creek Vineyards are releasing their Columbia Gorge Pinot Noir 2009 at the Chinese New Year: Wine Release Party.
First we grow the cherries and then make amazing granola. Wake up to fresh warm granola at the Bed & Breakfast. Come by and see us at the Hood River Gorge Grown Farmer’s Market and get some for your breakfast at home.
You can find this original Sakura Ridge granola recipe in ‘Dishing up Oregon,’ written by Ashley Gartland.
If you can’t find what you want at a Hood River yard sale, drop on by Gypsy Treasures on Tucker Road!
Get your Hood River Local Strawberries from Gorged Owned (http://gorgeowned.org/)
Martha makes her fabulous Tres Leches for Saturday Mexican Breakfast treat at Sakura Ridge B&B in Hood River, OR.