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An Abundance of Lavender

Our 8 year-old lavender bush is in it’s prime!  Try drying the lavender flowers, and then adding them to a canister of granulated sugar.  Let the sugar sit for a week or so, and then strain out the blossoms.  You will have lovely lavender-scented sugar to use in your summer recipes.  Try it in ice cream, in shortbread cookies, or in a cheesecake!  Our cheesecake at the restaurant this month is a New York-style cheesecake scented with lavender and topped with white chocolate ganache and a wild blackberry-pinot noir compote.

This bush is in it's prime!

Lavender Cheesecake with wild blackberry-pinot noir compote

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About The Author
Ann Kischner

When Ann and Tony Kischner opened the Bridgewater Bistro in Astoria after 25 years operating the Shoalwater restaurant in Seaview, They transformed an 1896 waterfront building, right at the base of the mammoth Astoria-Megler Bridge into one of Astoria's most dramatic dining rooms, where seafood takes a starring role. The kitchen takes advantage of what's fresh and seasonal–including what is grown on site. Savor each bite as night descends on the Columbia.