I know we have published a great deal on Southern Oregon and there is still more to come. When we visited last October, Norm and I stayed at the Prospect Historic Hotel in Prospect, OR. It was just 28 miles from Crater Lake National Park and a quarter of a mile from the Rogue River.
As you can see, it was decorated for Halloween and its owners, Fred and Karen Wickman, enjoy making you feel welcome.
The hotel was built in the late 1800s and is on the National Register of Historic Places. In addition to being close to natural wonders, it was interesting to discover dignitaries who had slept there, including Theodore Roosevelt, Zane Grey, Jack London and William Jennings Bryan.
The hotel has been totally restored and you have your choice of the main house or 14 motel units.
Its Dinner House restaurant has been featured in Sunset magazine as “The best Dinner House between Medford and Crater Lake.” We can attest to a lovely dinner with great service and delicious wine that Mary Gardner from Crater Lake Cellars provided.
We were intrigued by the wine bottle labels and quite interesting, as they are works of art by Mary. She and husband Steve have nurtured fine wine and have a tasting room available.
We shared our delightful dinner with some friends, as well as Mary, Fred and Karen. The wait staff was exceptional and well trained.
For breakfast, Fred prepared his famous Wizard Island, which he has shared with us. Fred describes his creation as, “A delightful souffle with ham, cheeses and green onions presented to create a visualization of Crater Lake National Parks’
3 large eggs
3 Tbsp half and half
dash of garlic powder
dash of ground black pepper
dash of onion powder
2 thin slices of ham (or Canadian Bacon)
1/4 cup shredded Tillamook cheddar cheese
1/4 cup shredded mozzarella cheese
1/8 cup chopped green onion
4 Tbsp mild Red Salsa
1 Tbsp sour cream
2 Sprigs parsley
Preheat oven to 350
Spray 2 – 8oz ramekins with cooking oil, particularly the sides.
Place ham slices inside of ramekins. Make sure none protrudes above the edge.
Add half of each cheese and green onion to each ramekin.
Combine eggs, half and half, garlic powder, pepper and onion powder.
Blend with immersion blender on high speed until frothy.
Pour mixture into ramekins to 1/4 inch below rim.
Place on baking pan and into oven.
Cook for 20 minutes. Check to be sure it’s cook through.
Release soufflé with a quick run of a knife around the edge of the ramekin.
Invert soufflé onto non-serving plate, carefully turnover and place onto serving plate,
flat side down.
Ladle half the salsa on top of each, place 1/2 Tbsp sour cream dollop in center of salsa,
and place a sprig of parsley standing up in center of sour cream.
Align a diagonally cut slice of toast on each side of your
Serve with home fries.
You now have two
and a tree (parsley), with two boats (toast) docked alongside the island.
391 Mill Creek Drrive
Prospect, OR 97536
541 560-3664 or 800 944-8490
We hope you enjoy.