BurgerIM has a cool way to order great food — through their BurgerIM To Go app, available through Google Play or the Apple App Store.
With the new app, says local BurgerIM owner, Chanly Va, “ordering for for takeout has never been easier.”
She said “users just scroll through the easy-to-navigate menu, select the dishes you want, specify any special instructions, submit your payment information securely and then you will receive an alert what your order will be ready.”
With the app, you can do the following:
Browse the restaurant menu and see all customizable options up front.
View the restaurant location (BurgerIM Camas is located by Costco), hours and contact information.
Select from saved delivery address.
Store credit card information securely.
Check out faster if you use Apple Pay.
“It’s one of several options we are using to make ordering our gourmet burgers fast,” said Va.
You can also get a 10 percent discount for your first online order through www.BurgerIM.com or when you text BURGERIM to 33733.
All of the aforementioned options are for pickup only.
Customers can also order food for delivery through the following apps: Uber Eats, Door Dash, and Grub Hub.
https://lacamasmagazine.com/wp-content/uploads/2019/12/57683576-8160-45E5-B1D8-5F85675D712D.jpeg10082048Ernest Geigenmillerhttps://lacamasmagazine.com/wp-content/uploads/2016/01/lacamas_white-300x300.pngErnest Geigenmiller2019-12-06 12:04:452019-12-06 12:04:53BurgerIM To Go App Makes Ordering Super Easy — and Fast!
As part of a fun collaboration, the Camas Hotel breakfast being served by Tommy O’s is now available to the public every morning from 8-11 am (weekends until noon).
Tommy O’s fans can enjoy several great new dishes, as follows:
Loco Moco: A Hawaiian staple with their housemade St. Helens beef patty, fried eggs, and brown gravy atop a bed of white rice.
Island Scramble: Three-egg scramble with bell pepper, spinach, and sweet corn. Served with white rice or seasoned homestyle potatoes.
Local Boy: Traditional island fare. Two eggs cooked your way with a choice of Kalua pork, bacon, Portuguese sausage, or fried Spam and a side of white rice.
Huevos Rancheros Verde: House fried corn tortillas cooked with a spicy tomatillo lime salsa, black beans, queso fresco, pico de gallo, fresh avocado, and two fried eggs.
Bread Pudding French Toast: House made bread pudding, egg dipped and fried golden. Served with your choice of bacon, Portuguese sausage or fried Spam.
Forbidden Rice Breakfast Porridge: A favorite from Southeast Asia. Warm purple forbidden rice cooked with coconut milk and palm sugar, finished with coconut cream, mango pieces, and toasted coconut.
Tommy O’s also offers several sides (eggs, bacon, Hawaiian buns, Mac salad and more) plus several beverages including classic mimosa and tropical mimosas, and a Bloody Mary. For this opening weekend, the mimosas are $2.50.
“It’s been in the works for many months, and we’ve been working with the Camas Hotel to serve their breakfast,” Jon Betts, Tommy O’s General Manager. “We wanted to go away from the traditional breakfast. It’s all Pacific Rim-based with a Spanish flare, and different options. I build my dishes from the ground up and provide something different than they’ve had before.”
https://lacamasmagazine.com/wp-content/uploads/2019/11/26E9F50B-E1CA-45B8-B277-12756F4608B6.jpeg6451280Ernest Geigenmillerhttps://lacamasmagazine.com/wp-content/uploads/2016/01/lacamas_white-300x300.pngErnest Geigenmiller2019-11-22 15:45:582019-11-22 15:46:07Tommy O’s at the Camas Hotel Launches Daily Breakfast Menu
Camas, WA — Not even open six months, BurgerIM, locally owned by Chanly Va and Sang Quach, is finding their momentum making quality burgers, sides, salads, and yummy milkshakes — but they also frequently give back 10 percent of their sales to benefit local schools.
When the Camas Athletic Boosters Club approached them about doing special promotions every third Tuesday, BurgerIM Camas quickly agreed to it. Same with Union High School, whose volleyball program has benefitted by special Union High School nights.
These special night promotions require customers to mention the event. Once noted, BurgerIM will donate 10 percent of every sale to the cause.
“We’re happy to help out,” said Va. “This community has been very good to us.”
BurgerIM continues to expand their menu, experimenting with new milkshakes, and they now offer waffle options on their menu.
“The food tastes really good, and we do have good burgers, and lots of variety,” said Va. “We have so many choices: Angus, Dry-aged, Spanish beef (spicy), crispy chicken, salmon, falafel burger, lamb, and the Impossible Burger, which is plant-based. It’s not GMO.”
“We also have gluten-free buns with lettuce options. As a customer, you can order a favorite or build your own. You don’t have to stay with a classic style. You can build whatever you like on the burger. We offer all the menu items that corporate offers. Whatever you can think of, and we have the ingredients, we can do it.”
The restaurant offers the aforementioned big burgers, and you may also order classics as duos or trios. You can match up your favorites and add your choice of toppings.
Sides include regular fries, sweet potato fries, onion rings, half and half, and styled fries with either garlic aioli, jalepenos and cheese, or bacon and cheese.
BugerIM also cooks up a lot of chicken wings, which are available in buffalo, BBQ, and sweet crunchy garlic.
“People always say we have the biggest wings in town,” said Va. “We have really good milkshakes made from fresh milk and real incredible cream. Each are made fresh. We are not fast food, we make gourmet food fast.”
The chain opened in 2011, and the name BurgerIM means “many burgers” in Hebrew.
The restaurant is located at 155 NW 192nd Avenue, Suite 107, Camas, WA 98607. 360-952-8656. To learn more about the company, visit www.BurgerIM.com
https://lacamasmagazine.com/wp-content/uploads/2019/11/2B80F10F-33BE-4C4E-A3B4-F7EF26F6F67D.jpeg250549Ernest Geigenmillerhttps://lacamasmagazine.com/wp-content/uploads/2016/01/lacamas_white-300x300.pngErnest Geigenmiller2019-11-08 13:46:542019-11-20 13:24:48BurgerIM Camas: Cooking Good Food; Giving Back to Community
The theme is “Thankful for Pie!” and attendees will be doing pie tastings in participating merchants!! Stop by the DCA tables at Journey Community Church at 4th and Birch for your passport and activity list. Yum!!
Here is all that is going on:
Pie Tastings in participating businesses–vote for your favorite pie and be entered to win prizes from the merchants or pies!
Pie Walk Dance Parties starting at 7pm in Journey Church, 304 NE 4th — win a delicious pie or other yummies and have fun dancing! Thank you Truly Scrumptiousand Cake Happy for donating some of the pies!
Pie Raffle! at the DCA tables in Journey Church sponsored by Carla Edwards with allclarkcountyhomes.com – Thank you Carla for this and the pie walk dance party!
Kids’ autumn crafts at the DCA tables
Family friendly gratitude activities
Food Drive for the Treasure House by local Eagle Scout, Carson Delahunty
Pick up your participation and activity list for the evening at the DCA tables in Journey starting at 5 pm.
Holiday shopping will be gearing up in a big way and all the restaurants will have warm, comforting fall food options. Downtown will be beautiful with all the fall leaves and it will be the perfect night to bundle up and share some time in your community. Enjoy it all!
The events are sponsored by the DCA, the downtown merchants, and Carla Edwards, Realtor.
https://lacamasmagazine.com/wp-content/uploads/2019/11/757A2C16-4545-44CD-AB52-A5A1A7999108.jpeg5491331Ernest Geigenmillerhttps://lacamasmagazine.com/wp-content/uploads/2016/01/lacamas_white-300x300.pngErnest Geigenmiller2019-11-01 16:08:072019-11-01 16:08:16Today’s First Friday: Thankful for Pie Event Throughout Downtown Camas
Summer flew by and The Hammond Kitchen and Craft Bar team has been hard at work developing a new Fall menu, which is filled with color, freshness, richness, and flavor.
We sampled the following plates and drinks, and we know they’ll tantalize your taste buds.
H Platter: This is a special platter made with both California deviled eggs and their signature homestyle deviled eggs, along with mushroom toast, smoked salmon, albacore tuna, seasonal smoked seafood, toasted almonds, olives, pickled vegetables, and crostini.
Chicken Dumplings: Made with Mary’s fresh range chicken, chicken gravy, fall vegetables, mushroom and scallion dumplings. The presentation alone with surprise you, and then the flavor!
Fresh Grilled Ora King Salmon: Made with citrus butter, sweet pepper, and delicate risotto. The citrus butter is a nice twist on a fan favorite.
Wedge Salad: Made with bibb lettuce, pancetta bacon, Parmesan croutons, candied delicate squash, and Gorgonzola dressing. The Wedge salad is for those seeking a lighter meal experience.
Beet Salad: Made with tri-colored beets, arugula, chèvre, dried cherries, toasted pumpkin seeds, balsamic redux and extra virgin olive oil. We love the texture and fresh of the beets, and how they balance nicely with the chèvre and other ingredients.
Autumn Chop: This is a festival of flavor also for those seeking a lighter meal. Made with Mary’s free range chicken, romaine, pancetta, pear, apple, dried cherries, smoked Gouda, chopped egg, toasted pumpkin seeds, candied squash, and cider maple vinaigrette.
Red barrel braised short ribs: Made with red wine sour cream redux, pappardelle pasta, shiitakes, and smoked mushroom butter. These ribs are fantastic!
The Hammond has also crafted four new drinks for Fall:
Bon voyage margarita: This ginger cranberry margarita is crafted with Sauza Horintos, New Deal ginger liquer, housemade cranberry simply syrup and lime — it’s bright, tart and bold.
Camas Apple Punch: With muddled fresh apples, Burnside Oakes bourbon, Bellewood gin, apple sour, house-made harvest simple syrup and cava sparkling brut — it’s light, fresh, and juicy.
Jamaican Me Fall: With 3 Howls spiced rum, Cruzan aged rum, Falernum, lime and quince jam — it’s tropical, dark and fruity.
Hot Spiked Cider: Green Mountain hot spiced apple cider with your choice of Bellewood pumpkin spiced liquer or Heritage Brown Sugar bourbon and fresh whipped cream — it’s sweet, lush and toasty.
https://lacamasmagazine.com/wp-content/uploads/2019/10/83680F30-8067-42F6-8801-B17A5202D629.jpeg13862471Ernest Geigenmillerhttps://lacamasmagazine.com/wp-content/uploads/2016/01/lacamas_white-300x300.pngErnest Geigenmiller2019-10-11 15:26:192019-10-11 15:55:21The Hammond Releases New Fall Menu — Filled With Color, Freshness, Flavor
Tommy O’s at The Camas Hotel has created a new Happy Hour menu, and you’ll want to come back several times to sample all the joy!
The Happy Hour runs daily — Tuesday through Sunday — from 3-5 pm and again from 8 to close. Every Tuesday, Wednesday, Thursday and Sunday they close at 9, and on Fridays and Saturdays the doors close at 10. A to go option isn’t available.
We reviewed the following plates:
Ahi Tuna Poke: This is a wild ahi tuna poke. Poke is sashimi grade ahi tossed with gluten free soy dressing, atop a bed of shredded cabbage. So delicious!
Coconut Crunchy Shrimp: Tommy O’s uses butterfly shrimp that’s coated in shredded coconut, with sweet chili plum dipping sauce.
Caesar Salad: Made with organic romaine, house-made croutons, and house-made Caesar dressing.
Pork Belly Bites: The bites are slowed cooked overnight, cut into cubes and flash fried and coated with Thai garlic caramel sauce. Very decadent. Tommy O’s calls them “bacon on a stick!”
Other Happy Hour snacks include Calamari, Organic Thai Chicken Drumsticks, Kalua Pork Sliders, House Cut Fries, and the Kalua Pork & Rice Bowl with pickled veggies. The pork and rice bowl is a traditional Hawaiian snack.
“It’s what you eat after a day surfing,” says Josh Owens, who operates this new location.
The Liquid Aloha Hour includes a rotating daily happy hour cocktail special, as well red and white wines, and draft beers for $5. All bottles of wine are 10 percent off.
So how are things going three months into this new location?
“We’re busy on expected days,” says Owens. “Lunch is getting busier. Happy Hour is great. Even late night happy hour has more people in late.”
Stop in. They’re located at the Camas Hotel on 4th Avenue in Historic Downtown Camas.
https://lacamasmagazine.com/wp-content/uploads/2019/09/F296C258-40D9-4396-8E04-73981787A59E.jpeg10622099Ernest Geigenmillerhttps://lacamasmagazine.com/wp-content/uploads/2016/01/lacamas_white-300x300.pngErnest Geigenmiller2019-09-27 10:59:042019-09-27 10:59:16Tommy O’s at The Camas Hotel Creates New Happy Hour Snacks
Given America’s love affair with burgers, the major hit of last year’s Feast@316 Burger Contest and the fact that Kris Cavin, aka @KCFreshInc eats three to four burgers a week, it’s fitting we came to this collaboration — and production — of a new Lacamas Magazine Web Series we’re calling “@KCFreshInc Meets Burger.”
The series will star Cavin, a Country Financial insurance agent, and local photographer extraordinaire, as he visits diners, restaurants, and burger joints across the region in search of the best burgers.
“We have so many great restaurants in the area,” said Cavin. “And some get overlooked, and these places have amazing burgers. We’re gonna shine a light on some of these places, and also cover the ones people know about. There’s a lot of love going into food preparation here in Clark County, and beyond, and we’ll have fun covering this, and maybe we’ll even break some news. I’m grateful to Lacamas Magazine for making this happen.”
Cavin, better known as @KCFreshInc to all his Twitter followers volunteers his time as a photographer capturing images at area sports events, and people often refer to him as KC these days.
“I absolutely love Camas,” said Cavin. “We raised our kids here, they went to Camas schools. We’re proud Papermakers, and love promoting the great things happening here and around SW Washington.”
The series already filmed the first episode, which featured the Build Your Own Burger at Washougal Times (formerly called Hellers) in Washougal.
“I had no idea they serve such a great burger,” he said. “Guess I better not give away anymore details.”
In each episode, Cavin will visit each establishment, meet the owners and operators, and tell a little about the place. The burger’s rating is based on the following criteria:
Quality and ratio of condiments
Quality of bun
Quality of sides
Value to price
Each area will receive a star and an ultimate ranking.
“It really is just about having fun,” said Cavin. “We love burgers — so let’s talk about what makes a great burger.”
So, earlier today, I picked up some freshly-picked organic Granny Smith apples along with some other great produce at the Shangri-La Farm stand in Fern Prairie. And, upon getting home, I sliced one, and munched on it, then decided to make an Apple Crumble.
This is a slightly revised recipe from RecipeTinEats. Since it was a trial, we cut everything in half for our version, and it turned out great!
It takes 12-15 minutes to prepare, then another 40 minutes to bake in the over. And, even though the photo doesn’t show it, we highly recommend eating it with vanilla ice cream. It makes it even that much better.
Granny Smith Apple Crumble Ingredients
2 lb / 1kg Granny Smith Apples( green apples), weight before peeling
1 tbsp white flour
1/2 cup / 110g white sugar
2 tbsp lemon juice (or water)
1/2 tsp ground cinnamon
1 cup / 90g cup rolled oats / oatmeal (quick cooking is ok)
1 cup / 150g white flour
1 cup / 175 g brown sugar (loosely packed)
1/2 tsp baking powder
1 tsp cinnamon powder
1/2 cup / 125g unsalted butter, melted
Pinch of salt
Must have with vanilla ice cream
Preheat oven to 350F/180C.
Peel apples, then cut into 1.5cm/ 3/5” cubes (I opted to not peel my apples since they were just picked. It enhanced the flavor and texture).
Place apple in a bowl. Sprinkle with flour, sugar and cinnamon, then pour over lemon juice. Toss, then spread out evenly I’m a 1.5 litre/1.5 quart baking dish.
Place Topping ingredients in a bowl. Mix until clumps form, like wet sand. Spread over the apples, crumbling with fingers if required to get that crumbly topping.
Bake for 30 to 40 minutes or until golden brown. Remove, cover loosely with foil to keep warm and let stand for 10 minutes before serving (let’s the apple filling come together).
https://lacamasmagazine.com/wp-content/uploads/2019/09/5A0130B5-65F1-4BA1-8A91-FD52B72160C5-e1567461096271.jpeg11802438Ernest Geigenmillerhttps://lacamasmagazine.com/wp-content/uploads/2016/01/lacamas_white-300x300.pngErnest Geigenmiller2019-09-02 15:02:352019-09-02 15:12:49Shangri-La Farm Organic Granny Smith Apple Crumble for Labor Day
When we found out the much-respected, consistently delicious, and community-oriented brand was returning to Camas we were ecstatic! Tommy Owens, his son, Josh, and team went right to work modifying the small space into a workable restaurant to fit the local ambiance and carry on the tradition we all know and love.
Now, two months plus into their new location, Tommy O’s at the Camas Hotel has mastered the tiny space by modifying — with great success — their fine offerings.
During our review session, we happily sampled the Thai Garlic Chicken Drumsticks (the biggest surprise of the day), Lobster Pot Stickers, Ahi Sashimi — all three are small plates — as well as the Miso Sake Butterfish (see featured photo), Kalbi Salmon, Teriyaki Chicken, Steam Coconut Forbidden Rice, and the Spicy Wok Green Beans.
Tommy O’s at the Camas Hotel serves many of their signature dishes, but due to space limitations, they’ve streamlined the menu. The interior matches its menu with a Hawaiian flair.
“We tried to adapt the menu to take the best flavors from the downtown Vancouver restaurant and make them work in this location,” said Josh Owens. “This restaurant has some unique characteristics as far as the footprint, which is a third the size and then the kitchen layout has a big, beautiful brick oven, but we don’t have a grill so that changes what we can do. Most of what you see here, the teriyaki chicken, the butterfish, the cedar plank salmon, those things all come out of our above ground brick imu. It runs at 600 degrees and allows us to get a nice crispy skin on that chicken, food sears really quickly, so it’s a great tool to serve a great number of people very quickly in a small footprint.”
Head Chef Jonathon Betts makes it all happen.
“I feel that the smaller kitchen is easier to work around because you’re not turning as much,” said Betts. “The public response has been very positive. They love the things that are different about this new space. We don’t have the Kalbi Ribs because we don’t have the grill. Some things just don’t work here, but we’re always looking for ways to bring those flavors here.”
“Just about everything you see here on the table,” said Betts. “The way we do things is much different. The butterfish is seared in the cast iron pan, and you get a different range of flavors. We do a half chicken here, and at Vancouver we just do the breast. I want things to be as good here as downtown if not better.”
The Kalbi Salmon! Why is it so good?
“The oven! Plus we soak the cedar planks,” said Betts. “We have the Kalbi marinade (same as the Kalbi ribs) with soy and sugar, and it’s in there for 24 hours, then while it cooks in the 600 degree oven it becomes caramelized.
A customer favorite, a lot of time and research went into perfecting their Teriyaki Chicken, which is locally sourced.
“We wanted an opportunity to set us apart and offer great flavors,” said Owens. “We wanted to find a high quality chicken we could bring to the customers in Camas. We found this free range chicken that is both high quality and makes for a nice presentation. It makes a good meal. Our goal is always to put the challenge out there to have the best teriyaki chicken in town.”
The Tommy O’s Brand
“We’ve been in Vancouver for nearly 26 years,” said Owens. “We went from a lunch place to what it is now. For me, our success is all about focusing on a great customer experience. It’s about consistency and a focus on quality. Your dining dollar is stretched farther than it has ever been, so it’s making sure the experience is a good one. We make so much of our food from scratch, and it takes days and days to make that happen, but the end result is something you can’t replicate anywhere else. For us it’s about finding the sweet spot of going the extra mile and making sure we source the best ingredients we can find at the right price point.”
“We invite you to dine with us.”
Tommy O’s at The Camas Hotel is located at 405 NE 4th Avenue in historic downtown Camas. And, if you want to learn more, visit https://www.tommyosaloha.com
https://lacamasmagazine.com/wp-content/uploads/2019/08/CFCD7A78-02BA-4F9D-B610-44AA9AA855A2.jpeg15873424Ernest Geigenmillerhttps://lacamasmagazine.com/wp-content/uploads/2016/01/lacamas_white-300x300.pngErnest Geigenmiller2019-08-29 11:07:272019-08-29 11:08:48Tommy O’s Reunited With Camas — And Yes It Feels So Good!
Nuestra Mesa, located in historic downtown Camas, recently launched a new brunch menu that is creative, beautiful, and tantalizingly delightful.
“Brunch is a fun meal period,” said Mesa’s Executive Chef, Zach Capoccia. “Everybody is looking for something fun and outside the box, and I feel we’ve done that here.”
Our review sampled three dishes: Pork Tinga Benedict, Steak and Eggs Hash, and the Carnitas Omelette.
Pork Tinga Benedict
This twist on the Eggs Benedict is creatively designed with a Jalepeno-Cheddar biscuit, habanero-cabbage slaw, poached cage-free eggs, chipotle hollandaise, and served with papas bravas. It’s alive with flavor and the favorite of our sample plates.
“This is a creative Benedict,” said Capoccia. “It was made with love. I cook with my heart, and I wanted to bring that here. It’s such a complex cuisine and it’s in-depth and complex. With brunch, I want people to see what this is all about. For the most part it’s Mexican flavors. Mexico is surrounded by ocean. You see a lot of seafood and people don’t realize that. The slaw is made with lime juice and starts fermenting itself and we let it do its own thing, which gives it a little bit of kick.”
Capoccia says his style is different, even for Mexican food.
“I have massive respect for their cuisine even though I’m not from there,” he said. “It’s more than greasy food. We love our tinga meat.”
Steak and Eggs Hash
The hash is created with a marinated carne asada, papas bravas, onion, April Joy Farms cherry tomatoes, jalapeño, chipotle, crema, and two cage-free fried eggs.
Mesa uses a wet marinade with orange and lime juice, which creates the flavor, along with soy sauce, cumin, oregano, chili powder blended like a vinaigrette.
The grilled carne asada dominates this dish, and we’re fine with that.
This wonderful omelette is made with poblano peppers, onion, salsa verde, queso oaxaca, and served with papas bravas.
“I wanted to have an omelette and then wanted to use Mexican ingredients,” said Capoccia. “Some is traditional as they do with onions and peppers. The papas bravas has a lot of the same seasonings as our chorizo. It’s our house seasoning with the potatoes.”
Nuestra Mesa welcomes everyone to try their new brunch menu and experience the creativity and heart that goes into their food.