Fruits of the Columbia River Valley
Viewed through the steaming mist of fresh coffee, we faced the imposing guillotine gate of John Day Dam silhouetted against a clear morning sky. Swallows careened above the lock chamber as we entered, secured to the floating bollard, waited for the guillotine to silently drop and then start our upward ascension.
The combination of ash-enhanced soils and a reliable water source provided by the river has made this valley, quite literally, “fruitful.” We passed by poplar-protected orchards, vineyards perched on steep hillsides, and ever-hopeful fishermen plying the waters for a slippery-finned prize.
We had the opportunity to taste these fruits as well. Our hotel staff composed a tasting event encompassing an astonishing collection of Columbia River delicacies, including dozens of local wines (as pictured above), an array of smoked seafoods, fresh juicy fruits, local cheeses, gourmet mustards and jellies and the finest of all possibilities, chocolate covered hazelnuts.
Early in the evening we approached Ice Harbor Dam, which had the most turbulent waters we have yet seen. All the spillway gates were opened for a spring freshet release. American white pelicans seemed nonplussed about the agitated waters as they bobbed near the lock gate in a calm eddy.
At our evening recap we realized how fortunate we are to have the professional services of an Executive Chef and fully staffed galley on board. Tom Schmidt read to us the recipe for Boudin Blanc, a specialty dish prepared by Toussaint Charbonneau, for which Meriwether Lewis included the recipe in his journal. We went to dinner feeling very fortunate that our dining experience tonight had nothing to do with six feet of a buffalo intestine. Bon appetite.
Viewed through the steaming mist of fresh coffee, we faced the imposing guillotine gate of John Day Dam silhouetted against a clear morning sky. Swallows careened above the lock chamber as we entered, secured to the floating bollard, waited for the guillotine to silently drop and then start our upward ascension.
The combination of ash-enhanced soils and a reliable water source provided by the river has made this valley, quite literally, “fruitful.” We passed by poplar-protected orchards, vineyards perched on steep hillsides, and ever-hopeful fishermen plying the waters for a slippery-finned prize.
We had the opportunity to taste these fruits as well. Our hotel staff composed a tasting event encompassing an astonishing collection of Columbia River delicacies, including dozens of local wines (as pictured above), an array of smoked seafoods, fresh juicy fruits, local cheeses, gourmet mustards and jellies and the finest of all possibilities, chocolate covered hazelnuts.
Early in the evening we approached Ice Harbor Dam, which had the most turbulent waters we have yet seen. All the spillway gates were opened for a spring freshet release. American white pelicans seemed nonplussed about the agitated waters as they bobbed near the lock gate in a calm eddy.
At our evening recap we realized how fortunate we are to have the professional services of an Executive Chef and fully staffed galley on board. Tom Schmidt read to us the recipe for Boudin Blanc, a specialty dish prepared by Toussaint Charbonneau, for which Meriwether Lewis included the recipe in his journal. We went to dinner feeling very fortunate that our dining experience tonight had nothing to do with six feet of a buffalo intestine. Bon appetite.
