Looking for a romantic getaway for that special Valentine or Presidents Day weekend? McCloud Hotel provides an array of winter recreation, 5-star dining and pampering options to fit all budgets.
Sage Restaurant at the McCloud Hotel is open to the public Wednesday through Sunday evenings featuring California cuisine that embraces simple ingredients from the sea and land and sustainable, local sourcing. Located on the southern slope of majestic Mount Shasta, the volcanic jewel of the Cascade Range, in the century old renovated McCloud Hotel, Sage Restaurant celebrates thoughtful food in relaxed historic surroundings. We offer an extensive wine and craft beer list to compliment every meal.
Winter Recreation in the area includes includes skiing, snowboarding, snowmobiling and ice-skating, cross country skiing, snowshoeing and sledding. Packages start at $15 per person. Most packages include equipment rental.
Love Is in the Air! Whether you’re celebrating a birthday, anniversary or night away from the kids, make the evening extra special with our romance package. Split bottle of G.H Mumm Brut Champagne and Godiva Dark Chocolate Sea Salt, provided upon your arrival for only an additional $50.00.
Looking to be Pampered? Interested in a muscle soothing massage after a long day on the slopes? Choose a 60 or 90 minute Swedish or deep tissue massage with aromatherapy essential oils and hot stone options.
Wagging Tails Welcome! Your 4-legged companion will get a tail-wagging welcome to our dog-friendly hotel. We provide a water bowl, loaner plush pet bed, treat and courtesy bags for walking your dog. Limit 2 dogs per room, please. There is a $30 fee per dog.
Join us at McCloud Hotel for a season of memories.
The McCloud Hotel family would like to wish you joy and happiness this holiday season by extending a special thank you to our guests. Enjoy a relaxed fine dining experience at Sage Restaurant with a special holiday menu. Our guests may choose from a 3-course prix fixe menu for $30 or a la carte items from our regular dining menu. An extensive wine and beer list compliments your meal with a menu of locally made desserts to round out your dining experience. Sage is located inside the McCloud Hotel just to the left of our lobby entrance.
If you haven’t been to the McCloud Hotel, you have yet to truly experience Mount Shasta. The McCloud Hotel has been lovingly restored and offers the perfect getaway with historic hospitality and luxurious accommodations. Imagine drawing back the curtains in your well appointed room and watching the snowflakes drift down over the mountainside.
Reservations for Sage Restaurant and McCloud Hotel are as easy as visiting our WEBSITE. Our McCloud Hotel family wishes you the very best this holiday season and a healthy and prosperous 2017.
3/4 cup half and half
1 cup cinnamon chips
2 3/4 cups Unbleached All-Purpose Flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted VERY COLD butter, cut into pats
2 large eggs, lightly beaten
1 teaspoon vanilla extractFilling
1/2 cup light brown sugar
1/4 cup white sugar
2 teaspoons of Cinnamon
2 teaspoons of vanilla
3 1/2 cups confectioners’ sugar
Filling – Make this first:
Mix together the dry ingredients and sprinkle with the vanilla until all ingredients are damp – set aside to use in scones – only use about 3/4 as scone filling – use the rest to make the glaze.
1) Wisk the eggs, half and half and vanilla in a small bowl.
2) In the bowl of a food processor whirl together the flour, sugar, baking powder, and salt.
3) Scatter the butter over the surface of the dry ingredients – pulse until the mixture resembles coarse sand – a few pea size lumps of butter are OK.
4) Dump this mixture out of the food processor and into a large bowl and add the cinnamon chips – mix in with a wooden spoon.
5) Make a well in the middle of the dry ingredients and pour in the Egg mixture – stir carefully with the spoon and/or a spatula – make sure everything is wet/mixed – but DO NOT OVER MIX stir until all is moistened and holds together.
6) Scrape the dough onto a well-floured work surface. Pat/roll it into a rough 9″ square, a scant 3/4″ thick. Make sure the surface underneath the dough is very well floured.
7) Sprinkle the filling over the dough. Fold one edge into the center and over the filling, as though you were folding a letter. Fold the remaining edge over the center to complete the three-fold. You’ll now have a rectangle that’s stretched to about 4″ x 12″. Gently pat/roll it to lengthen it into a 3″ x 18″ rectangle; it’ll be between 3/4″ and 1″ thick.
8) Cut the rectangle into 3 strips – then cut the strips into a zig zag pattern (or whatever shapes you want) – cutting them with a dough scraper is best – use a spatula to lift them and put them on a cookie pan lined with parchment paper.
9) You may also choose to make scone strips, or tiny squares. Cut each 3″ square into three 1″ x 3″ rectangles, for a total of 18 scone strips. Gently separate the strips, leaving about 1/2″ between them. Or cut each 3″ square into nine 1″ squares, to make 54 bite-sized mini scones.
10) IMPORTANT – For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.
11) Bake the scones for anywhere from 10 to 20 minutes, or until they’re starting to turn golden brown. Remove the pan from the oven, and allow the scones to cool right on the pan.
12) Make the glaze by stirring together the left over filling mix with confectioner’s sugar and water (until you get the consistency you want) – BE CAREFUL not to add too much water.
13) Drizzle the glaze over the hot scones – let them set a few minutes before serving.
Join the McCloud Hotel and Del Rio Winery for Wine Tasting and Wine Maker’s Dinner on April 26, 2013. Menu and further information is on the Specials page.
The Del Rio Winery
Located along the Rogue River just north of Gold Hill, Del Rio Vineyards and Winery is the home of one of the largest vineyards in Southern Oregon. A family run business began with the planting of the grapes in 1997. The family atmosphere is evident in all aspects of the estate. With over 200,000 vines the vineyard is producing a diverse selection of grape varieties. A lot of love and time is devoted to the development process of our premium estate wines.
As the vineyard has grown over the last ten years, so has the winery and wine label. The tasting room now serves 10 exquisite varietals: Syrah, Pinot Noir, Malbec, Cabernet Sauvignon, Merlot, Pinot Gris, Viognier, Chardonnay, and Early Muscat.