Cornerstone Cuisine Restaurant
In Hood River, Oregon there is no better place to experience taste and atmosphere of the Northwest than at Cornerstone Cuisine. We believe there should be a conscious connection between the one who eats the food and the source of that sustenance.
The majority of our produce comes fresh daily from small local farmers and foragers that believe that picking in the peak of ripeness leads to a more delicious and healthier dish.
When we have to buy ingredients from outside the local farmers, we choose from a handful of small area merchants who believe in the same ideas and follow the path of using organic, chemically unaltered ingredients whenever possible.
Our seafood is caught wild from the Pacific Ocean. Our chickens are raised on the range, not in cages. Our beef comes from grain-fed hormone free cows. Our eggs are organic eggs naturally laid by free roaming hens.
Likewise, we look for boutique wineries, micro breweries and organic coffee roasters to provide beverages that respect the same commitment and care as we take to the cuisine. Our coffee is roasted locally by Pacific Rim Coffee Roasters.
A carefully selected wine list highlighting local wines and smaller wineries in Europe that will please even the most discerning palate.
The road to culinary excellence has taken Mark Whitehead through the evergreen Cascades of the Pacific Northwest, the sunny coast of San Diego, to "America's best beach" Kapalua, Maui, and back to the historic Hood River Hotel in Oregon.
After graduating from Oregon's Western Culinary Institute in 1986, Whitehead showcased his talents at the Bahia Resort Hotel in San Diego. That's where he developed a desire to return to the classroom. But, this time as a culinary educator at Linn-Benton Culinary Institute in Albany, Oregon.
In 1999 after seven years of teaching culinary students the craft he knew and loved, Whitehead was eager to return to the excitement of the kitchen. That year, he accepted the position of Chef de cuisine of the Bay Club at Kapalua Bay Hotel, a member of Starwood Hotels & Resort's prestigious Luxury Collection.
In March 2001, Whitehead became the hotel's Executive Sous Chef. During his stay at the Bay Club, his creations headlined the Bay Club's spectacular menu. In the summer of 2002 Whitehead returned to the Pacific Northwest as the Executive Chef of the historic Hood River Hotel.
Since his arrival, he has developed a menu that features local products in a unique fresh style. When he's not in the kitchen, Whitehead enjoys basketball, golfing and spending time with his family, which includes Chef to be 16 year old daughter, Gabriella.
No worries. Special event or board meeting, we've got your back. From lunch for the office, to a baby shower or dinner parties, we'll take care of everything and we'll make it special.
Chef Mark will customize your menu to fit your taste and budget. Call us to help plan the perfect event.
"PASSED"- These one- biters are as beautiful to look at as they are delicious. Perfect for the pre-event socializer.
"PLATTERS"- an artistically arranged platter can elevate any event into an extraordinary event.
"SALADS" - Creative and beautiful. A fusion of flavors with a contemporary twist.
"MAIN COURSES" - Enjoy healthy ingredients from the Pacific Northwest, Wild seafood from the Pacific Ocean, grain-fed beef and pork from the northwest.