Since 1973
Recipes

Oregon Marionberry Sorbet

* 3 pint baskets fresh marionberries
* 3/4 cup sugar
* 1/2 cup water
* 1 teaspoon marionberry liqueur (Hood River Vineyards)
 Puree the berries in a food processor, straining afterwards to
remove the seeds. Meanwhile, bring the sugar and water to a boil
and set it aside to cool. Measure out 2 1/4 cups of the strained
berry puree and add the slightly cooled sugar syrup to it. Add the
liqueur to taste if desired. Freeze according to the directions on ice
cream maker. Serve small scoops on a glass dish with a medley of fresh berries.
(marionberries, raspberries, blueberries, etc, ..) and sprigs of fresh mint.

Smoked Northwest Sturgeon
 with golden beets, leeks & balsamic vinaigrette
      (serves 4)
   Preparation Time: 30 minutes

* 1/3 cup julienne of cooked golden beets
* 8 ounces of thinly sliced smoked sturgeon
* 2 leeks (washed & thinly sliced)
* 6 ounces extra-virgin olive oil
* 2 ounces balsamic vinegar
* 4 cups washed mixed greens:
 (red leaf, spinach, frisee, arugula,..)
* 1 lemon (cut into small wedges)
* fresh ground pepper to taste

In a non-reactive saute pan, warm 2 ounces of the olive oil, add the
sturgeon, golden beets and leeks, and over low heat warm through.
Season with pepper. Using a slotted spoon, remove sturgeon and
vegetables and place atop the mixed greens in serving dish. In the
same saute pan, add the rest of the olive oil and balsamic vinegar;
and whisk together until warm. Immediately pour dressing over the
sturgeon plate and garnish with lemon wedges.

     Bon Appetit!