Gorge-ous Bites:10 local eateries, farms, brewers and coffee roasters taking part in 2024 Taste of the Gorge

Ten East Clark County businesses are participating in the 2024 Taste of the Gorge, an interactive program designed to encourage residents and visitors to explore a diverse array of restaurants and small businesses in the Columbia River Gorge.

“We wanted to be a part of it because it entices people to get out, travel around this beautiful part of the country, and see what local businesses have to offer,” Andy and Tiffany Regan, the owners of Camas Cheese Co. in downtown Camas, said. “Further, it showcases local makers (and) producers that reside in the Pacific Northwest. We love introducing people to new things. This is a great way to make that happen.”

Participants can download an interactive digital passport of the region featuring more than 70 participating local businesses, and track their visits to earn points, which can then be redeemed for prizes ranging from gift cards to local restaurants to overnight stays at the Balch Hotel in Dufur, Oregon, and Skamania Lodge in Stevenson, Washington.

“The more check-ins they collect, the more likely they are to win prizes,” said freelance consultant Angie Marie Madsen, who contracted with the Columbia Gorge Tourism Alliance (CGTA) to manage the project.

The program is coordinated by the CGTA, a nonprofit network of businesses and organizations that work to enhance communities through support of arts and culture, transit systems, local food, small businesses, climate sustainability and community collaboration.

Lori Reed, the owner of Reed Creative, a graphic design and marketing firm in Washougal, is involved in the program through her affiliation with the Visit Washougal tourism organization. She also designed paper passports for people who’d rather not use the app.

“For me, as a designer, it’s the collaboration I want,” Reed said. “How can we bring people together instead of pushing them apart? This project was so endearing to me because of that.”

The CGTA, the organizer of the popular Columbia River Gorge Food Trails programs, created Taste of the Gorge to increase the awareness of local businesses, encourage visitors during a slower season, and disperse diners to areas of the Gorge that aren’t as well known but offer excellent dining opportunities, according to Madsen.

“Since Gorge tourist visitation peaks in the summer, fall is a shoulder season during which small businesses don’t typically see as many visitors,” she said. “We wanted to show people who live both in and out of town how incredible our local food and drink businesses are all year round, especially highlighting those who support local agriculture.

“Plus, this is a fun way to encourage visitors to spread out and try new-to-them businesses. Certain towns get a lot more visitors than others, but the Gorge is full of smaller towns with amazing food and drink. By highlighting businesses across the entire region, we hope to spread the love and enthusiasm of local and sustainable foods to all corners of the region, which can also help with parking and traffic issues.”

The following East Clark County businesses are participating in the program: Camas Cheese Co. (Camas), Grains of Wrath Brewing (Camas), Hidden River Roasters (Camas), Lane Cellars (Camas), 54-40 Brewing (Washougal), Danglicious Vietnamese Kitchen (Washougal), Get To-Gather Farm (Washougal), Recluse Brew Works (Washougal), Trap Door Brewing (Washougal), and Washougal Coffee Company (Washougal).

“The whole point is to let people know that we’ve got these great places, but also to (encourage them to) support the local economy,” Reed said. “Danglicous just opened, and this gives them a lot of coverage that they might not afford to be able to advertise as a startup.”

Camas Cheese Co. owners said they haven’t had “a ton of individuals participating,” but have had “a few people come in that were visiting specifically because we were on the passport,” according to the Regans.

“(That was) really cool to see,” they said. “With our advertising near the cash register, we’ve had quite a few conversations about the passport and gotten people on board. It’s generally met with excitement and a ‘Wow, that’s a great way to get me to new places,’ especially with the local product aspect.”

Recluse Brewing’s general manager, Richard LaRue, said he hasn’t seen a lot of passport holders come in, but is excited about the intent and the potential of the program.

“We love this area, so any time we can be a part of something that highlights the great and deep food and beverage community in Washougal and (Southwest) Washington, we will do our best to help with that,” LaRue said. “From conversations we’ve had, the potential for prizes seems to be the big draw rather than exploring new places. I hope the other places that are participating are seeing better results, though, and I look forward to hearing how successful the passport has been once it ends. Perhaps by next year there will be a bigger social media presence.”

To qualify for the program, businesses must demonstrate that at least 20% of their materials are locally sourced.

“That means they grow their own stuff or brew their own stuff or whatever,” Reed said. “To be a part of it, you have to source locally, and that makes us, as the users, feel better because we are supporting locals and also supporting locals who are sourcing locally.”

“It’s a fun way for businesses to show that they care about a common cause that affects everybody in the region,” Madsen added. “If 20 percent of the fruit, veggies and meat we eat were purchased directly from a local farmer, we would keep an extra $9.6 million in the Gorge. However, 98 percent of food in the Gorge is shipped in from other areas. Taste of the Gorge encourages residents and visitors alike to support small businesses that help drive the economy.”

As of Oct. 16, 557 people had registered for the program, and the vast majority of the businesses had received at least one check-in, with Goldendale’s Jacob Williams Winery leading the field with 70 check-ins, according to Reed.