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Tastebound includes recipes from Harmony Bakery, Sabor Yucateco and Philip Foster Farm.

Food lovers can now bring the flavors of some of Estacada's most iconic restaurants to their own kitchens with a new cookbook made by the Mt. Hood/Columbia River Gorge Region.

The Tastebound cookbook boasts three Estacada-based recipes, two of which are restaurant owners' original dishes. In addition, each recipe is paired with a local food item or farm and a local beverage. It is available online for free at the Tastebound website.

The first is from Harmony Bakery on Southwest Wade Street, run by owner Jenny Beaudoin. Harmony Bakery boasts a variety offerings, but it's their Bakery Bagel Dogs that Beaudoin submitted for the cookbook.

"I definitely wanted to highlight the fact that we're a bakery, that's what sets us apart from other restaurants," Beaudoin said.

The bagel dogs are paired with sauerkraut, which the cookbook offers for purchase from Oregon Brineworks Sauerkraut or you can make it yourself with produced from Quackenbush Farm. Topping it off is a recommendation for a glass of semi-dry cider from Stone Circle Cider.

Some of the core values of Harmony Bakery align well with the Tastebound cookbook as the restaurant works vigilantly with local foods and beverages.

"I think that we've done a really great job and a very intentional job of supporting local," Beaudoin said.

The second Estacada-based recipe comes from Sabor Yucateco, a food cart at the Lumber Yard Food Cart pod that specializes in Mayan cuisine. Owner Julissa Camara and son Ivan Gongora bring three homemade salsas to the table with this recipe.

PHOTO COURTESY OF IVAN GONGORA - Three homemade salsas from Sabor Yucateco are featured in the cookbook.

Uncle Wayne's Farm in Eagle Creek, Quackenbush Farm in Estacada and the Mt. Hood Farmers Market are all mentioned as great places to get fresh peppers for these salsas.

"I like representing Estacada," Gongora said. "I like showing what small businesses can do in town."

The final featured recipe comes from the Philip Foster Farms historical site with period-accurate gingersnap cookies.

There are two different recipes for these cookies. One is from "Directions for Cookery, in its Various Branches" by Eliza Leslie and is period-accurate to reflect the time that Philip Foster Farm Historical Site emulates in its living history presentations. The second is a modernized recipe adapted from the Fannie Farmer Cookbook.

The gingersnaps, in whatever way you chose to prepare them, are accompanied in the cookbook by the Boring Bean's Kenya Roast.


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