Hudson’s Gorgonzola Cheesecake

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!

Hudson’s New Fall Menu

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.

New Food Website

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.

Heathman Lodge Lobby

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.

 

Expansion Open & Ready for You

 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.

Laurelwood Brewing coming to Battle Ground

When staying at The Heathman Lodge we always like you to try Hudson’s Bar and Grill, we do know that you might want to get out and try some different things. Laurelwood Brewing out of Portland, Oregon is going to be opening their first restaurant-brew pub in Clark County. The new location will open in June at the Battle Ground Village. If your looking for good Northwest Brews this is one of those places to check out, and best of all it is family-friendly. Even if you not looking for brews they have good food in the moderately priced range.

Cathlapotle Plankhouse

Each week in the Columbian Newspaper staff writer Matt Wastradowski writes about things to do “On the cheap.” One thing he talks about this week is that the Cathlapotle Plankhouse at the Ridgefield National Wildlife Refuge opens for the season with a free historical presentation Sunday. The presentation will be about Lewis and Clark’s stop here more than 200 years ago. It is from noon to 4pm with the presentation at 2pm. So if you live in the area or visiting from out of town I would recommend a trip out to the Plankhouse.

For more information you can look in today’s Columbian under Life, section D, or www.plankhouse.org

If you visit please let us know what you think!

Northwest Wine

One thing that we like to feature here at Hudson’s Bar and Grill is the local wines. Hudson’s offer a large variety and no matter your tastes, you should be able to find a wine you enjoy here. We always like to be able to offer guests different websites that they can visit for more information regarding wine. One site to visit is Wine Press Northwest, this site is very good about learning about wine basics, information on wine, and of course wineries, and shops. Best of all is that they focus on wines in the Northwest – Washington, Oregon, Idaho, and British Columbia.

Visit their site here – www.winepressnw.com

Vancouver’s Farmer’s Market

Vancouver’s Farmer’s Market has started back up this year. What a great way to get out and see what our local vendors are selling. The market is on Esther Street between Eight and Sixth streets, and is open on the weekends until the end of October. The market currently has about 60 vendors but should grow in the summer to over 130 each weekend. for more information visit – www.vancouverfarmersmarket.com

Hudson’s Bar and Grill add online reservations

You can now request reservations at Hudson’s Bar and Grill on the website. Reservations made via the website cannot be accepted less than 24 hours before the requested time. All reservations will be confirmed by e-mail or phone. To make your reservations – Hudson’s online reservations