Courtesy of Executive Chef Ray Delgado!

You will need one 9” spring form pan for this recipe.

For the Crust:
Cornmeal ½ Cup
Water 1 Cup
Minced Garlic 2 tsp
Salt 1 tsp
Parmesan cheese ½ cup

For the filling:

Cream Cheese, room temperature 2.5 #
Gorgonzola cheese, room temperature 1#
Eggs, room temperature 5 ea.

To prepare the crust:

Bring water to a boil in a small saucepan. Add the garlic and salt and slowly stir in the cornmeal until smooth. Remove from the heat and add the cheese. Stir to combine and cool completely.

To prepare the Filling:

Using a stand mixer with a paddle attachment beat the cheeses until combined with no lumps. Add the eggs one at a time, allowing each to be fully incorporated before adding the next.

To assemble and bake the cake:

Preheat the oven to 325˚. If using a convection oven, reduce the heat to 300˚ and use the lowest fan setting.

Spray the inside of the spring form pan with pan spray and line the bottom with a round of parchment paper. Completely cover the outside and bottom of pan with tin foil.

Spread the crust mixture evenly across the bottom of the pan and pour cheese mixture over the top of crust. Cover the pan with a piece of foil.

Place the spring form pan inside another larger pan that has a raised edge. Fill the outer pan with cool water to create a water bath. Place pans in the oven and bake for 55-60 minutes or until the cake is firm. Allow to cool at least 1 hour at room temperature.

Slice and serve with grilled bread and good olive oil…
…Enjoy!

On October 15 Hudson’s Bar and Grill released their new menu for Fall 2009. Many changes took place for every meal period, as five new items were introduced for breaksfast, six for lunch, and eleven for dinner. One of the biggest changes was in menu prices, as now ten of the twelve entree items on the dinner menu are under $20.00. Ron Vansaghi, our Director Of Food & Beverage, explained “Hudson’s is known for being a great place for special occasions, but we also want to be known for a restaurant your can go everyday, and with having dinner entrees under $20 we believe you can.”

Some of the new items on the breakfast menu -
- Seared Scallop with celeriac mousseline, poached eggs, sauce choron, and house fries.
- Lobster & Brie Omelet.
- Linguisa & Goat Cheese Omelet.

Some of the new items on the lunch menu -
- Roasted Local Beet Salad with toasted hazelnuts, goat cheese, cherry tomato, and tarragon vinaigrette.
- Flat Iron Steak Sandwich grilled onions, smoked mozzarella, and harissa mint aioli.
- Grilled Prawns saffron mushroom barley, clams, mussels, and citrus aioli.
- Butternut Squash Raviolis.

Some of the new items on the dinner menu -
- Jumbo All Natural Scallops.
- Grilled Prawns with saffron mushroom barley, clams, mussels, citrus aioli.
- Spiced “Niman Ranch” Pork Chop.
- Flat Iron Steak with goat cheese & potato croquette, basil creamed spinach, and port wine sauce.

Executive Chef Ray Delgado is excited to share our new fall menu with you. Chef Delgado says that the grilled prawns, and “niman Ranch” pork chop are two of his new favorite dishes on this new menu. We invite you out to try for yourself, let us know what you think – we would love the feedback.

We attended a couple weeks ago the Washington State Hotel & Lodging Associations Annual Convention in Seattle, Washington. Most of the conference was based around the economic conditions that the hospitality industry is facing right now and will face in the future, but there was a session on Culinary Tourism that was interesting and worth sharing.

In the past few years culinary tourism has been a niche, but is starting to grow into its own market. We are very lucky in the Northwest to have fantastic hotels, restaurants, and wineries to expore. One speaker was Melody Johnson with the International Culinary Tourism Association based right across the river in Portland, Oregon. She is a champion for the Northwest and everything that we have to offer in the region. One thing she shared with us was www.foodtrekker.com this newer website “helps you find eating and drinking recommendations from culinary travelers just like you” according to Melody.

The site asks “what kind of culinary traveler are you?” It breaks it down on what is important to you – for example are you a localist, novice, budget, organic, etc type of traveler? What we have found different about this site is when you sign up for a user id it asks you about 30 questions about your culinary tastes, it then gives back to you results on what type of culinary traveler you are. One member that signed up was given the results that they were a localist, organic culinary traveler, so when the search the site they would be given information would be based on these results.

Foodtrekker is not just about restaurants and events, but has information from caters, farmers markets, video’s, cooking classes, and so on. This is one site we would recommend exploring when you might be searching for culinary information, and it is not only for the Northwest but for anywere in the world you might travel. Let’s us know what you think I would be interested in hearing more thoughts on what was good and not so good with this site.

Welcome to the Heathman Lodge interior lobby. The architecture, fixtures, accessories, art and building materials were chosen to portray early life in the Northwest.

The spruce logs of the Lodge’s interior came from forests on the Yakima Indian Reservation. The lobby entrance’s floor is made of slate quarried in eastern Washington and selected for its deep, warm color. Rare, old Pendleton Indian blankets hang from the mezzanine banister. Kayak frames hanging beneath the mezzanine are replicas of 150-year old Inuit and Aleut sea kayaks used for hunting seal, walrus and whale in the icy seas of the far north. The lobby ceiling lights were forged from steel, mica, and leather into scenes depicting Northwest frontier life.

 We are excited to see the culmination of months of planning and effort by many people finally come to fruitation with the opening of our new expansion which includes 4,200 more square feet of meeting space and 40 more guest rooms. Here a short video of our new Fort Vancouver Ballroom – http://tinyurl.com/d2yrl7 We would love to hold your next event.