A2
Hood River News, Saturday, January 17, 2015
MLK Day holiday closures Nora’s Table Restaurant
Schools and local government offices are closed on Monday in observance of the
Martin Luther King holiday.
Banks and the Hood River Library will be closed, and there will be no delivery by
United States Postal Service.
The Hood River News offices will be open.
■
The Hood River Aquatic Center will host a special $1 open swim from 1-3:30
p.m. on Monday. The slide and rope swing will be open, and the party room is
available for rental. (The Hood River Aquatic Center will be closed all day, Sat-
urday, Jan. 24 for the Hood River Valley High School Invitational. The pool will
reopen on Sunday, Jan.25 at 10 am.)
R ON
Continued from Page A1
Dunn has been with Hood
River Rosauers for the past
18 years. He spent his first
10 years with the company
as a cashier, transferring to
the produce department in
2006, when produce manag-
er Jim Delong (who has
been with Rosauers almost
25 years) told him of an
open position and asked if
he was interested.
He jumped at the chance.
“ B o t h p o s i t i o n s h ave
their challenges,” he said.
“It’s a little easier in pro-
duce because you’re dealing
with that solely and not
doing other transactions as
well.”
(Patrons still might see
him up front periodically,
however — he works as a
substitute cashier as need-
ed.)
A s a p r o d u c e c l e rk ,
Dunn’s day begins with the
“wet rack,” trimming leaf
lettuce and prepping the
other vegetables in that sec-
tion of the store. He also ro-
tates in new produce —
Rosauers gets deliveries
seven days a week — before
moving to the organic wet
rack and starting the
process all over again.
From there, he moves to
the salad rack, keeping it —
and the refrigerated salad
d r e s s i n g s — s t o c ke d
throughout the day, and
then to the “dry racks,”
company-speak for the
fruits and vegetables that
do not require moisture to
keep them fresh, such as the
apples, potatoes, mush-
rooms and tomatoes.
“We’re constantly replen-
ishing,” he said. “That’s a
typical day for produce.”
Between all the trimming
and prepping and stocking,
he’s helping customers, an-
swering questions or per-
sonally showing where a
particular item is located.
H e ’s m o s t f r e q u e n t l y
asked about country of ori-
gin. Right now, a lot is com-
ing from Mexico, which
many people see as a nega-
tive, he said.
“But you have to get it out
of the country when it’s out
Special districts
filing begins
The filing period has start-
ed for the Special District elec-
tion on May 19, 2015.
Filings for special district
seats are accepted through
March 19, which is also the
deadline for districts to file a
measure for the May election.
Potential candidates can
find the filing form on the
Hood River County Elections
website. All applications must
be in our office no later than 5
p.m. on March 19.
For details contact the Hood
River County Elections office
at 541-386-1442.
of season,” he explained.
Rosauers does carry local
produce in season, some-
thing Dunn said his manag-
er greatly supports.
“Jim encourages that,”
Dunn said. “We have a lot of
local stuff — you see what
we have in our own back-
yard. We have a lot of rela-
tionships with growers in
the valley.”
Local food producers in-
clude Nature’s Finest, Zion
Farms, Hood River Organ-
ics, and Windsong Farm,
providing everything from
apples and pears to corn
and zucchini.
“I’m amazed at the pro-
duce they can put out,”
Dunn said of these farmers.
Another frequently asked
question is what something
tastes like, and he enjoys of-
fering free samples.
“ T r y b e f o r e yo u b u y,
that’s my motto,” he said.
“We’ll cut an apple. Try a
grape out, make sure it
tastes sweet. You want to
know before you eat it or
feed it to your own family.”
What makes Dunn a great
produce clerk is his atti-
tude, said Delong.
“Ron is a great produce
clerk because he’s so per-
sonable with the customers
themselves,” said Delong.
“Not only does he know the
first and last names, he’s de-
veloped personal relation-
ships with these people over
the years.”
“You build friendships,”
Dunn said. “We get loyal
customers. I try to keep a
positive attitude — I’ve al-
ways had that.”
Dunn likes to ask how his
customers are doing, wish
them a good day, and call
them each by name. He
strives to be a positive,
happy face in his depart-
ment.
And he is.
“Ron is dependable, trust-
worthy, and loyal,” Delong
said. “Ron is not only an
employee, he’s also a friend,
as I consider all my employ-
ees. It’s been a pleasure to
work with Ron over the
years, as well as my crew.”
■
Know someone you’d like
to see featured in the Satur-
day Spotlight? Email your
recommendations to Trisha
Walker at twalker@hood-
rivernews.com.
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The Hood River Rosauers
location is the only such
store in Oregon, Dunn said.
Headquartered in Spokane,
Wash., Rosauers also has
stores in Washington, Idaho
and Montana. The Hood
River location opened in the
1970s, he said.
sold to new chef owner
Stu and Kathy Watson an-
nounced this week that Chef
Roman Deingruber and his
wife, Amy Kaefer, have pur-
chased Nora’s Table. The new
owners intend to keep the
farm-to-table format, and ex-
pand hours.
“We searched for a long
time for the right buyer who
loves local food, spirits, wine
and beer as much as we do,
and we and our staff are very
excited to welcome Roman
and Amy. They will bring a lot
of youthful energy and expe-
rience to Nora’s,” said Chef
Kathy Watson.
The new owners will take
over on Feb. 7. The restaurant
will be open under the Wat-
sons’ management through
Feb. 6.
The Watsons opened Nora’s
www.MoviesInTheDalles.com
as a line cook, returning later
to the Royalton as sous chef.
He then spent nine years man-
aging both Café Gitane and
Bread Restaurant in New
York. He was asked by the chef
of Gjelina to come to Los An-
geles to manage the kitchen
and expedite at this highly-re-
garded Venice Beach restau-
rant, and remained for six
years.
Kaefer was owner and gen-
eral manager of Ruorganic
Events in Los Angeles, spe-
cializing in natural and organ-
ic wedding coordination and
catering, from 1986 to 2011.
In the near future, the new
owners will add lunch and ex-
pand breakfast to seven days a
week year round, as well as re-
maining open seven nights a
week year round.
The Ale List
Logsdon adds downtown taproom
By KIRBY NEUMANN-REA
News editor
Logsdon Farmhouse Ales
is coming to town.
Owner Dave Logsdon an-
nounced this week that after
four years brewing award-
winning Belgian-style ales in
his farmhouse east of Odell,
he’s adding a taphouse at 505
Cascade, next to Knead Bak-
ery in downtown Hood River.
(The space, owned by Steve
Bronsveld, had been a surf
shop for a few years in the
early 2000s.)
Logsdon said the taproom
will be open, with minimal
physical improvements, for
the Zwickelmania weekend
Feb. 14-15, and then close up
for full renovations, for open-
ing as early as May.
■
Everybody’s Brewing
owner Doug Ellenberger
pointed out two other major
developments with his White
Salmon brewery:
■ In December Every-
body’s hired Jess Caudill,
formerly of Wy’east Labora-
tory of Odell, as brewmaster.
Caudill will oversee a brew-
ing staff of four; Ellenberger
concentrates on running the
overall business, but still
keeps a hand in the brewing.
“We’ve known each other
since we worked at Full Sail,
and he was ready to make a
change and I was anxious to
bring on an old friend,” El-
lenberger said.”
■ Meanwhile, construc-
tion is almost complete on
the brewery expansion, with
plenty of more room on the
outside deck, and a doubling
of brewing capacity from
3,500 barrels to “a little more
than the 7,800 barrel range,”
Ellenberger said.
■
Want to expand your “vo-
cabu-alery”, and taste some
delicious brews at the same
time? Volcanic Bottle Shop
offers its winter beer style
series, which stated Jan. 7
($12-15 for the glass and six
tastings).
Coming Jan. 21 – Solera
Brewery and sour and blend-
ed beers, Feb. 4 — hop chem-
istry with Double Mountain;
Feb. 18 — Walking Man,
strong ales; March 4 —
Everybody’s
Brewing,
porters; March 18 – pFriem
Family Brewers, Weissbiers.
■
Staying on the hop topic:
John Metta and Jeff Nicol
of Hood River, two of the
minds behind the Gorge
Cider Guild, will speak at the
Feb. 2-6 Cider Con, in Chica-
go. They are also founders of
the cidery Maeve, which is
not yet producing cider for
sale or public consumption.
Metta will speak about
making cider with hops, and
Nicol will address the prac-
tice of the “custom crush” –
a cidery working with a sec-
ond party to create a specific
brew.
Cider Con is the annual
meeting of the National
Cider Association. Metta
will pour hop-infused ciders
of his own making, and pour
other hoop-based offerings
from Oregon and Washing-
ton cideries including Cider
Riot, Square Mile, Methow,
Tieton, and Bull Run, in ad-
dition to ”La Fleur,” by Brian
Perkey of Hood Valley Cider
in Parkdale, which uses hop
extract.
■
A cross-river collaboration
– “Stoked Coffee Porter” —
Top Dog Grooming
is BACK!
$10 OFF
links Stoked Roasters on the
Hood River waterfront and
Everybody’s Brewing. The
expansion on the existing
porter (5.6 percent/45 IBU),
is pouring now at Every-
body’s on Jewett Street in
White Salmon, and Stoked
will have it on tap within
about a week.
Stoked owner Jax Mariash
Koudelie said the ale uses ac-
tual Bluebird blend dark
roast coffee grounds – not
just flavoring, as is often the
case in “coffee” beers. Blue-
bird, a dark roast, is about to
become Everybody’s house
roast, Mariash Koudele said.
“It’s been my dream. I love
beer and a big reason why I
applied for a liquor license, so
we could do collaborations,”
Mariash Koudele said. “It’s re-
ally fun to create premium
roasted coffee and beer.” A
HOOD RIVER NEWS (ISSN 07465823) is
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dedicated Hefe drinker, she
said she took an immediate
liking to the Stoked porter. “I
really like it and had never ex-
plored dark beers before, and
it was so good.”
“It’ll be gone within a
week but we plan to do it
again,” said Everybody’s
owner Doug Ellenberger.
“You taste our normal hoppy
note and then a chocolatey
sweetness in the aroma more
than the taste. It’s a nice ad-
dition to what was already a
pretty smooth drinking
porter. We‘re very happy
with the result.”
“I’ve known Jax and Lance
(Koudele) awhile and we’re
just excited to help support
another local business,” he
said.
Swing by for
HAPPY
HOUR
5-6 PM Every Day
Grab gift certificates
for your employees
541-386-3940
Stonehedge Gardens
Bridal Open House
at Skamania Lodge
Saturday, January 31st, 2015
NOON - 4 PM
Preferred Wedding Vendors
Tablescape Designs
Menu, Wine & Signature Cocktail Tasting
Tours of the Lodge & Outdoor Venues
Overnight guests enjoy a special room rate of $99
Use booking code Bride2015
(New Customers Only)
Call for Appointments
541-436-4253
$5.00 Movie Admission
$6.00 3D Movie Admission**
**3D Glasses sold separately.
* Exclusions apply, details on theatre website.
For a limited time. Subject to Change.
in May of 2007, two years after
opening Viento in Bingen.
“This has been an incredi-
ble 10 years, and we are so
thankful for our many fans
in Hood River, Portland and
Seattle, and our strong, dedi-
cated staff. I am sure there
are many days I will miss the
kitchen something fierce,
and Stu will miss seeing our
many friends in the dining
room, but it’s time for us to
travel and spend more time
with our daughters and
grandson,” Kathy says.
Deingruber studied culi-
nary arts in his native Czech
Republic from 1987-1990, and
moved to New York in 1992 at
age 18. He trained under Chef
Geoffrey Zakarian at the Roy-
alton Hotel, and moved with
Zakarian to Aretsky’s Patroon
1408 13th St.
(Use Alley Entrance)
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Chinese and American dishes. Golden Rose Lounge with our
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Enjoy panoramic river views and casual dining from Chef
Mark DeResta’s menus featuring fresh, all-natural ingredi-
ents for breakfast, lunch and dinner. Live weekend enter-
tainment and happiest hours in town, Mon. - Fri., 4-6pm at
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