Balch Bounty

Balch Bounty

Saturday Supper Series Returns

Saturday, November 21 @ 6 p.m.

Our chef is Kathy Watson, well known and loved as the chef/proprietoress of the popular Nora's Table in Hood River.

Dinner is at 6 p.m.. Yes you need a reservation and we expect this to sell out. And if you plan to stay the night you need to book a room. In the past the rooms have sold out, too!

Come early and enjoy a glass of wine or beer, and complimentary hors d'oevres in the lobby.

White Salmon Baking Company breads, with a trio of butters: carrot thyme, white bean rosemary, Aleppo pepper and sea salt

Three courses:
First, Roasted fall vegetable salad of parsnips, brussels sprouts, delicata squash, with molasses sage vinaigrette and pancetta croutons

Second, Oxtail, preserved tomatoes, wild mushrooms, gnocchi (light fluffy potato based pasta--totally delicious)

What's Oxtail you ask? According to our chef, "Oxtail is the tail of the cow. It has a lot of bone and collagen, which means that when it's cooked, the meat has the most wonderful, tender, juicy beef flavor. Think of it as the most luxurious beef pot roast you've ever had. Chefs began re-discovering it about 10 years ago, and now it is as expensive as good steak. But so very worth it!"

Third, Chocolate tangerine semifreddo, creme Anglaise and pistachios. A citrusy, chocolaty, creamy frozen dessert, with a light custardy creme sauce and pistachios--it sounds heavenly

This does not include wine or beverages. We'll offer suggested wine pairings from local wineries  by the flight, glass or bottle.(additional fee)

Cost: $45/per person plus gratuity. Call 541-467-2277 for reservations.

Yes, you need a reservation for dinner and to book a room. You are welcome to book rooms on-line but there is nothing in place currently to reserve a dinner seat on-line.  

Thanksgiving at the Balch

Thanksgiving at the Balch

Simple, Traditional Evening with Friends-Old and New

Yes, we’re open and cooking, so let’s share the gratitude and feast!

Join our casual yet elegant, farm to table Thanksgiving at the Balch. We're serving and eating with you as we enjoy this day together. Fun!

You'll have time to walk the golden fields, lounge around with a good book, sip wine or tea, play backgammon and of course play that all-American game…croquet?

Enjoy an elegantly simple traditional Thanksgiving feast, updated with artisanal flair. Mostly organic and locally sourced.

Our menu, served family style, includes a first course of winter salad. Our main course of  cider glazed turkey with Bourbon gravy and wild rice dressing.  

Side dishes include: roasted root vegetables, sautéed garlic Brussels sprouts, and cranberry compote.  And of course dessert: pumpkin mousse cheesecake and other decadent delights still being developed.

Enhance your meal with suggested wine or beer pairings by the glass or bottle, (for additional cost). 

Dinner at 4 pm Thursday November 26, 2015 $32 per person Call to reserve a seat at our table. We'd love to spend the day with you. 

Take the weekend and enjoy a memorable drive this Thanksgiving Wine Weekend in the Gorge. Tour more than 30 local winery open houses. Special releases, sales, refreshments, great discounts and more.  See more here:   November 27-29, 2015

Hometown Christmas

Hometown Christmas

Saturday Supper Series

December 12

Celebrate small town life at its best at Dufur Hometown Christmas. Photos with Santa, hot cocoa and cookies, local artisan fair and the iconic lighted tractor parade all contribute to a festive experience of our small village. 

Super Saturday Supper returns to the Balch this evening with our second  in the series. Recent Portland transplant, Chef Jason Barwikowski, (most recently of Vintage Grill at Hood River Hotel) is offering exquisite farm to table fare.

Come early for wine beer and other beverages along with complementary appetizers.

Then prepare to be wowed with a 3 course family-style feast. 

The first course will feature  roasted wild mushrooms and winter vegetables with bitter greens, pancetta and seeds in a sherry dressing.

Second, you’ll delight in whole roasted loins of Oregon Albacore with spicy tomato broth, fennel, olives and corona beans. (yum!)

Finally, you’ll want to save room for the final course of  Pear and Apple Galette with Crème Fraiche.

Enjoy suggested wine (or beer) pairings--offered to complement your meal by the flight, glass and bottle.  

Dinner is at 6 p.m. but come early and enjoy a glass of something and some nibbles at the Balch.  $45 per person, (gratuity not included). Call 541-467-2277 for reservations.