Went for a drive up the Columbia Gorge last Saturday. It’s always a fun drive. We stopped by the Bonnyville fish hatchery to say hi to Herman the sturgeon, who is about 70 years old and 12 feet long. Then stopped in Cascade Locks to sample some smoked sturgeon (sorry Herman!). But the main object was to have lunch at this Scandinavian restaurant in Hood River. We had eaten there before and I just had to have some of their Gravlax. The place is called Broder Øst. We we arrived and there was a sign on the door saying they were closed in preparation for their annual Julbord (Holiday Smorgasbord). Shucks! We did not want to wait around until 6pm for it to start although it sounded wonderful;
- Swedish Christmas Ham – Julskinka
- Swedish Meatballs – Köttbullar
- Jansenn’s Temptation & Lox Pudding
- House Cured Gravlax
- Juniper Roasted Vegetables
- Cauliflower Salad
- Pickled Herring 3 Ways!
- Glögg Poached Pears
- And of Course… Plenty of Glögg & Aquavit!
We asked the a helpful hotel clerk where we could get lunch and he recommended Boda’s Kitchen, which is a nice deli a few blocks up the main street.
It was an excellent choice.
James ordered the Hot Italian sandwich, Laura ordered the Cubano sandwich and I had the daily special Coq a Vin.
My Coq a Vin was perfectly cooked; well-seasoned and moist meat accompanied by home-made mashed potatoes and vegetables. Laura’s Cubano was good but rather plain tasting. It was James’s Hot Italian sandwich that really took the show, so much so that I called the deli and asked how it was made. Here are the components:
- Molinari Salame – Hot Toscana
- Fra’ Mani Mortadella
- Mama Lil’s Mildly Spicy Peppers
- Provalone
- their house-made Basil Aioli
- all served on a toasted Cibiata Roll
We definitely going to try to recreate this sandwich and will begin by searching for the proper components. Will let you know how it comes out.
