Columbia & Snake Rivers Featured Recipes

The area along the Columbia & Snake Rivers is known for its fresh coastal seafood, particularly salmon. Area farmers and foragers grow and harvest ingredients like lavender, asparagus, mushrooms, and peated barley. Desserts of the region showcase fresh huckleberries, marionberries and hazelnuts. Tillamook cheese is also a local favorite. As you explore this amazing region, our creative chefs will masterfully prepare exquisite cuisine, using the freshest local ingredients to prepare regional favorites. You will also be treated to wine from a fine eastern vineyard to perfectly compliment your dish.  Here are a few of our featured onboard dishes which you can try at home.

Cream of Tillamook Cheddar

Serves 12

Recipe Sample Image

Ingredients:

  • ½ pound bacon, raw, sliced 1/3 inch thick and cut into 1/3-inch dice
  • ½ cup celery, finely chopped
  • ½ cup onion, finely chopped
  • 1 Tablespoon jalapeño, seeded, finely minced
  • 2 each garlic cloves, finely minced
  • 1 Tablespoon thyme, finely minced
  • 12 ounces beer
  • 2 cups chicken stock
  • 4 Tablespoons butter, unsalted
  • ¼ cup all-purpose flour
  • 2 cups heavy cream
  • 1 pound Tillamook cheddar cheese, coarsely shredded
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper, ground
  • 4 Tablespoons parsley, freshly minced

Preparation:

  1. In a large saucepan, cook the bacon over moderate heat until the fat is rendered and the bacon is crisp, 7 minutes. 
  2. Using a slotted spoon, transfer the bacon to a bowl. 
  3. Add the celery, onion, jalapeño, garlic, butter and thyme to the saucepan and cook over moderate heat, stirring, until softened, 8 minutes. 
  4. Add the flour to create a “blond” roux. Cook out for 5-8 minutes. 
  5. Add the beer and cook until reduced by half, 5 minutes. 
  6. Add the chicken stock and bring to a simmer.
  7. Cook until thickened, about 8 minutes. 
  8. Add the heavy cream, cheddar cheese and simmer, stirring occasionally, until thick and creamy, about 5 minutes. 
  9. Stir in the bacon and season with salt and pepper. 
  10. Add a few additional tablespoons of broth if the soup is too thick. 
  11. Serve the soup with garlic crostini and minced parsley.

Pan Seared Columbian Sturgeon

Serves 8

Recipe Sample Image

Ingredients:

  • 8 – 5 ounce portions sturgeon, boned, skinned
  • 3 Tablespoons olive oil
  • 1 ½ teaspoons Kosher salt
  • ¼ teaspoon black pepper, ground
  • 2 Tablespoons parsley, minced
  • Yukon Golden Potato Hash:
  • 2 pounds Yukon golden potatoes, ½ x ½ cubes
  • 1 cup bacon, ¼ inch cubes
  • ¼ cup shallot, sliced
  • ¼ cup red bell peppers, diced small
  • ¼ cup green onions, slivered
  • 1 teaspoon thyme, freshly minced
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper, ground
  • 2 Tablespoons parsley, minced
  • Olive Oil Poached Tomatoes:
  • 3 each garlic cloves, halved lengthwise
  • 1 teaspoon rosemary, freshly minced
  • 1 teaspoon thyme, freshly minced
  • 1 cup olive oil
  • 1 pound heirloom grape tomatoes, halved, cored
  • 1 teaspoon Kosher salt

Preparation:

Sturgeon

  1. Season sturgeon on both sides with salt and pepper.
  2. Place olive oil on griddle or hot saute pan. Cook 3-4 minutes per side. Cooke fish to an internal temperature of 155F. Finish in oven if needed

Yukon Golden Potato Hash

  1. Saute bacon and shallots. Set over medium heat, render fat and caramelize the shallots.
  2. Using a slotted spoon, remove the bacon, red peppers and shallots. 
  3. Add the potatoes, saute until al dente.
  4. Add the bacon, peppers and shallots back into the pan. 
  5. Add the herbs and season to taste.

Olive Oil Poached Tomatoes

  1. Preheat oven to 300°.
  2. Toss tomatoes, garlic, rosemary, thyme, oil, and salt in a large baking dish.
  3. Bake tomatoes until they are soft and skins begin to shrivel, 10-15 minutes. 
  4. Let cool slightly, then slip off skins.
  5. Reserve oil to use for braised chard

To Serve:

  1. Place 3 ounces potato hash in center of plate.
  2. Top with 3 ounce braised chard
  3. Top with the sturgeon.
  4. Top the sturgeon with 2 ounces tomatoes
  5. Then micro-greens