Camas, WA — The Camas Boutique Hotel and Natalia’s Cafe, two iconic destinations in downtown Camas, have created a new partnership that blends the best of both enterprises, and provides customers a greater downtown Camas experience.

“We are now providing complimentary breakfast to Camas Boutique Hotel guests,” said Erica Slothower, owner of Natalia’s Cafe. “Hotel guests have several options marked ‘CBH’ on our menu. They just have to bring in their meal voucher, which is provided by the hotel, from 7-9 am daily and they’ll get a complimentary breakfast when they order anything from the menu marked ‘CBH’.”

“CBH” options include the following menu items:

  • CBH Morning Breakfast: Two eggs any style, served with hash browns and toast. $9 value.
  • CBH Mini Breakfast: One egg any style, alongside two strips of bacon or one sausage link, served with hash browns and one slice of toast. $9 value.
  • CBH Four Plain Crepes. $8 value. Add strawberries or blueberries, or raspberries and chocolate, or bananas and Nutella (add $4).
  • CBH Cinnamon Roll French Toast: 1 slice. $7 value

“We’re happy to partner with Natalia’s Cafe,” said Prashant Gupta, co-owner of the Camas Boutique Hotel. “They make excellent food and provide quality customer service, and Erica is the most hospitable and passionate partner.”

Gupta says this new partnership is part of ensuring each Camas Boutique Hotel guest has an optimum experience. He and business partner, Bobby Sachdeva, purchased the hotel a few months ago and continue to make improvements to the historic venue. 

“We want our guests to absolutely enjoy their time with us,” said Gupta. “We know they’ll love the food at Natalia’s Cafe.”

To learn more about the hotel, visit www.camasboutiquehotel.com

Camas, WA — Twelve-year-old Camas resident Stephanie Gonzales loves to bake so much she’s turned baking into a business. It’s called Tifi’s Sweet Treats.

The middle schooler has been baking for several years, and focuses on cupcakes, scones, cheesecake cupcakes, pan dulce (Mexican sweet bread), muffins, banana bread, and corn bread. 

“I’ve loved baking for the past few years,” she said. “People just tell me what they want and I make it. My mom taught me, and I’ve learned a lot on YouTube with shows like Natasha’s Kitchen, Domestic Geek, and Stay at Home Chef.”

For now, Stephanie’s sweet treat baking business can be reached at @tifissweetreats on Instagram.

“My aunt calls Tifi so that’s why we named the site Tifi’s Sweet Treats,” she said. 

She wants to start a website.

Her favorites are scones: strawberry and carrot. Her cheesecake cupcakes come in vanilla and chocolate, and she also loves making Funfetti cupcake. Her muffins are available in blueberry, banana, and chocolate chip.

To place your order just send her a DM via Instagram.

Sweet Treats
Pan dulce conchas.
Sweet Treats
Cupcakes by Tifi’s Sweet Treats.

Vancouver, WA — The owners of The Hammond Kitchen and Craft Bar have done it again! This time, it’s called The Cove and the restaurant specializes in seafood. They’ve really done a remarkable job!

At Thursday’s sneak preview, we got to visit this exciting new venue, located at Vancouver’s Tidewater Cove (5731 SE Columbia Way) along the Columbia River, sampling their delicious cuisine while receiving impeccable service.

The modern style restaurant sits right at the Tidewater Cove marina and has stellar views.

Diners may select dishes from the raw bar, which features sushi, crab and shrimp towers, poki, fresh oysters and jumbo peel and eat shrimp.

I started off with their heirloom tomato Ceasar salad (arugula, fresh mozzarella, ceaser dressing, herb pesto, and grated reggiano parmesan). I really enjoyed it. The shrimp tower is exquisite (chopped poached shrimp, seasoned rice, avocado, mango, pickled ginger and aioli).

My entree the wood grilled ora king salmon (charred corn, spinach, asparagus pesto, chimichurri, and warm tomato salad). It’s excellent! 

There’s also a sophisticated wine list, delightful cocktails and beer on draft, along with soft drinks.

The Hammond’s Executive Chef is taking their reins at The Cove, and you will see some familiar faces there, as well. The food is excellent, and the location is a nice escape!

The Cove is open 3-9 Tuesday-Sunday.

Lunch isn’t offered at this time. Stay tuned for changes to the hours.

The Cove
King Orca Salmon.
The Cove
Heirloom Tomato Caesar salad.

Camas, WA — The team at Tommy O’s at the Camas Hotel invites you to ring in the New Year with some delicious brunch options — available this weekend only.

For two days, Friday Jan 1st and Saturday Jan 2nd, from 10 am-2 pm, Tommy O’s is offering six dishes, and four speciality drinks to help you celebrate 2021.

Here’s what they are offering:

  • Huevos Rancheros — Crispy tortillas layered with black beans, cheddar cheese, and rancheros sauce, topped with two eggs and finished with pico de gallo and sour cream.
  • Loco Moco — Hamburger patty, fried onions and steamed rice, smothered in brown gravy and topped with two eggs.
  • Veggie Scramble — three eggs scrambled with pepper, onion, and spinach. Served with your choice of steamed rice, hash browns, or breakfast potatoes.
  • Big Island Scramble — three eggs scrambled with pepper, onion, spinach, and Kalua Pork. Served with your choice of steamed rice, hash browns, or breakfast potatoes.
  • Hash House — (Featured image with kalua pork added) which is hash browns, provolone cheese, sautéed veggies, sour cream, guacamole, and pico de gallo.
  • Kim Kam — (Featured image below) Pork belly friend rice topped with sautéed spinach and two eggs finished with teriyaki.

Add Kalua Pork, Spam, breakfast potatoes, hash browns, cheese, sour cream, pico, guacamole, or avocado to any dish!

Speciality drinks include Tropical Mimosas, Lilikoi Margarita, Tommy O’s Mai Tai, and Bloody Mary.

Call 360.833.0115 to preorder.

Tommy O’s
The King Kam. Pork belly fried rice with sautéed spinach and two eggs finished with teriyaki.

Portland, Ore. – Aaron Adams’ plant-based “beneficial bacteria emporium” known as Fermenter has moved from its original location and taken over the Farm Spirit space at 1403 SE Belmont St., streamlining both restaurant concepts into a single location. The converted space is now open for lunch, dinner, and Saturday brunch for take-out and delivery.

In its new 1,000 square-foot home, Fermenter continues its celebration of all things probiotic created in small batches and sourced from within 105 miles of Portland. The former Farm Spirit dining room has been converted into a delicatessen setting, offering guests soups, sandwiches, bowls, salads, provisions and sides ready to eat or to take out and prepare at home. 

Adams’ continues to make tempeh a focal point, serving it seared and warm in his dishes or selling it separately for cooking at home. Over 2020, he has broadened his vegan charcuterie, perfecting a tempeh bacon. House-made kefir, kombucha and ginger beer made popular with the temperance pairing at Farm Spirit dinners are available by the glass or in to-go growlers. Adams has also expanded Fermenter’s pantry provisions, stocking a refrigerated case with vegetable krauts, hot sauces, nut-based spreads, and plant-based cheeses. On Saturday mornings starting at 11:00 a.m., the menu expands to include breakfast items such as sweet and savory tartines, breakfast bowls and Proud Mary batch-brew coffee. 

“I opened Portobello in a coffee shop as a pop-up, so this is a very full circle moment for me right now,” says Adams, noting that this is the first time Fermenter or Farm Spirit will be serving coffee in its five-year history. “My goal is to be an oasis for the neighborhood and where people can pop in, say hi, and grab a nourishing bite to go. Preserving our sense of community is tremendously important right now.”

For the curious customer looking for a new culinary project, Adams is offering take-home kits for pickling, kraut- and kombucha-making, complete with instructions, crocks, and starter spores.

While letting go of the original tiny 660 square-foot space on SE Morrison St. connotes the end of a chapter in Farm Spirit’s history, Adams does plan to hold coursed dinners as soon as it is safe to do so. “Obviously there are a lot of external factors that would need to be addressed, but we’re looking forward to welcoming our Farm Spirit diners back as soon as we possibly can,” he says.

In the meantime, Adams has installed covered heated seating on SE 14th Street. Fermenter is open Wednesday to Saturday 11:00 a.m. to 8:00 p.m.

Fermenter/Farm Spirit

Located at 1403 SE Belmont St. in in Portland, Ore., Fermenter and Farm Spirit serve plant-based, locally-sourced cuisine from the farms, fields and forests of the Cascadia region. Farm Spirit was twice recognized in 2019 for sustainability with the Good Food 100 Restaurants List and Zero Foodprint List.

Here is their website: https://www.restaurantji.com/or/portland/fermenter-/

Fermenter
Photos by Dina Avila.

Camas, WA — Champ Pizza officially opened its third Clark County restaurant today in Camas at Lacamas Center on 3rd Avenue next to Dollar Tree.

”We’re pretty excited about this,” said managing parter, Tyson Cook. “This opportunity came pretty quickly and we jumped on it.”

Champ Pizza Camas is located in the former Little Caesar’s footprint, and they’re ready to go. Champ Pizza makes a quality pizza that’s ready fast with delivery and pickup options.

Hours:

  • 11-9 Sunday – Thursday
  • 11-10 Friday and Saturday

“We use 100 percent whole mozzarella cheese, we make dough daily made with buttermilk and Parmesan,” Cook said. “We bring in all our produce and slice it in house. We also offer premium meats — ham, pepperoni, sausage, bacon, etc. We don’t cut corners there. We pride ourselves on our service, we believe a customer deserves a quality pizza every time. We can deliver and be ready just as quickly as the competition. We will serve all of Camas and Washougal.”

And, they’re ready to get to know you. 

“We really want to be involved with the community and will continue our Athlete of the Month program,” Cook said. ”We will also give many teens an opportunity to have a good job.” 

Champ
Making dough.

Camas, WA — After nearly seven months of offering takeout only meals due to the corona virus pandemic, Natalia’s Cafe is now open for dine-in seating at 50 percent capacity.

“After careful and methodical planning, we felt it was time to make this change for our customers,” said Erica Slothower, owner of Natalia’s Cafe. “We are following to the letter all the COVID-19 guidelines, which includes mask wearing upon entrance, frequent hand sanitization, and when walking in the cafe you need to wear a face covering. It’s fine for customers to sit down without face coverings, and we’re only operating at 50 percent capacity in the dining area.”

Slothower said the cafe will continue takeout services, and asks for patience.

“It’ll still be first come, first served seating like we used to do,” said Slothower. “We’re excited about being able to do this.”

Natalia’s spent Friday making sure all the processes worked as they served their first day of dine-in customers, who all looked very pleased.

Sheila Schmid was one of the first customers to dine in with her son, Drake. She found out about the opening on Thursday and made sure to get a good window seat during the clear, crisp Friday morning.

“I love coming here,” said Drake. “And, I especially love drinking my hot chocolate.”

Wendy DelBosque has been mostly working solo since March with a reprieve here and there.

“Today has been a big change,” said DelBosque. “I’ve been a little nervous, but it’s great to have customers back inside.”

Natalia’s Cafe is open seven days a week from 8 am-2 pm. They do recommend calling ahead, and still encourage takeout orders — call 360.844.5968.

437 NE 4th Avenue Camas, WA 98607

Natalia’s
Natalia’s Concierge, Mr. Cole.
Natalia’s
Happy customers.

Camas, WA —Locally-owned Champ Pizza is opening up their third restaurant at the end of October at the former Little Caesar’s location at Lacamas Center on 3rd Avenue.

“We bought an existing franchise in 2019, and realized it was necessary to create our own brand, and Champ Pizza was born in February,” said Tyson Cook, Champ Pizza’s managing partner. “We opened the Salmon Creek location first, which was followed by the 162nd store in March.”

Cook said they purchased the Camas Little Caesar’s store to grow their brand, and seeing the support they get from Camas and Washougal customers this seemed like the right fit.

“I wanted a location closer to me, and I think we need more pizza in East County,” Cook said. “We made this deal happen pretty quickly. When I saw Little Caesar’s close, we just made a deal.”

Champ Pizza makes a quality pizza that’s ready fast with delivery and pickup options.

“We use 100 percent whole mozzarella cheese, we make dough daily made with buttermilk and Parmesan,” Cook said. “We bring in all our produce and slice it in house. We also offer premium meats — ham, pepperoni, sausage, bacon, etc. We don’t cut corners there. We pride ourselves on our service, we believe a customer deserves a quality pizza every time. We can deliver and be ready just as quickly as the competition. We will serve all of Camas and Washougal.” 

The planned opening date is end of October, as long as permitting and everything with the city goes well.

“We really want to be involved with the community and will continue our Athlete of the Month program,” Cook said. ”We will also give many teens an opportunity to have a good job.” 

  • Address: 3252 NE 3rd Avenue, Suite 9, Camas, WA 98607
  • Phone: 360.210.5262
  • Website: www.champpizza.com
Champ
www.artfuljuxtaposition.com
Champ
Champ Pizza makes all their dough in-house, with buttermilk and Parmesan.

Washougal, WA — 2 Rivers Bar and Grill is launching a fantastic, delicious and well thought Sunday Brunch menu featuring many new dishes beginning October 4. 

Tim Fuhrman, a classically French trained chef joined 2 Rivers just two months ago, and he’s making a bold statement with these new offerings, which are only available — for now —  on Sundays from 10 am- 2 pm.

Here’s a summary of nine dishes:

Chorizo Jalepeno Scramble

Pepper jack cheeese, green onions, avocado, eggs, House potatoes and choice of bread.

“The scramble has some Southwest influence,” Fuhrman said. “We use brioche bread for the French toast and the raspberry purée is cooked raspberry. Made from scratch. You always want a wow factor with the French toast. It’s very visual.”

Croque Madame

Brioche bread, honey baked ham, bechamel sauce, cheese and topped up with fried egg and a chef’s choice seasoned vegetable.

“As a classically French trained chef most of my dishes are French,” said Fuhrman. “Classically country style French food. My French influence is why I introduced a couple dishes like that.”

Biscuits and Gravy

Housemade buttermilk biscuits with country white sausage gravy and house potatoes.

Brisket Ranchero

Slow cooked smoked beef brisket, black beans, avocado, enchilada sauce, screambled eggs, pico de gallo, creme fresh and cilantro.

Rivers
Brisket Ranchero

Smoked Canadian Bacon Benedict

Includes English muffin, poached eggs, Chef’s lemon hollandaise and House potatoes.

“The Benedict is inspired by mother who passed away from cancer,” said Fuhrman. “That was the last meal I prepared for her. The Hollandaise is thicker.” 

Florentine

Braised baby spinach, grilled tomatoes, fresh basil, avocados, toasted English muffin, poached eggs, Chef’s Lemon hollandaise and house potatoes

Corned Beef Hash

Peppers, mushrooms, green onions, house potatoes, poached eggs topped with Hollandaise sauce.

Smoked Wild Salmon Omlette

Wild salmon, green onions, capers, Brie cheese, creme fresh, eggs, house potatoes and choice of bread.

Strawberry and Chantilly Cream French Toast

Dipped in vanilla custard with raspberry compote, toasted almonds, pure maple syrup, candied lemon zest, topped with fresh raspberry and chantilly cream.

“I’ve been here at 2 Rivers two months,” Fuhrman said. “I opened a restaurant on Hawthorne. Before that I had been consulting nationally, and now I just want a nice spot to showcase my 30 years of experience. I’m more old school, I don’t need 13 things to make it beautiful. It’s not super fancy, but you will have great flavor and you can have a really good meal.”

2 Rivers Bar and Grill is located at 1700 Main Street, Suite 110, Washougal, WA 98671

Phone: 360.210.7987

To learn more, visit www.2riversbarandgrill.com

Rivers
Croque Madame
Rivers
Smoked Wild Salmon Omlette

Washougal, WA — If asked the question ‘what’s cooking’ at Washougal schools, the answer may surprise you.  Washougal School District (WSD) is implementing a new approach for school meal service, with restaurant style, scratch-made, healthy, and nutritious food available for students and employees. 

“At the end of the day it is really about the desire to provide our students with high quality, delicious, homemade meals,” said Mary Templeton, WSD Superintendent.  “This program builds on our efforts to achieve our mission to know, nurture and challenge all students to rise.  It is important for our students to know they are loved and cared for and we know food nourishes the body, the mind and the spirit.” 

The work toward this change began in early 2020 with Templeton along with WSD Business Manager Kris Grindy and Career and Technical Education Director Margaret Rice researching schools across the country who were moving in a similar direction.

Grindy and Rice met with a local chef to start a needs analysis and survey of school kitchens.

“The main goal was to create a transition plan based on his findings and help us work through this complex transition, which included hiring an Executive Chef Supervisor to lead our own Culinary Staff,” explained Rice.

At the end of July, the district hired Chef Chris Youngren to lead the new Culinary Services team.  Youngren has worked in the culinary business for more than 20 years. Her career started in restaurants, but she has worked extensively in schools, most recently for the Stevenson-Carson School District.

“Our goal is to transition our former Nutrition Service program into a Culinary Service Program that prepares meals with love and care for our students from scratch; meals we would be proud to serve our own families at home,” said Rice. “By doing this we will continue to work toward building a more inclusive culture/community, one where people sit down and eat together, share stories, and laugh while filling their stomachs.”

Meals
www.resultsfitnesstraining.com

Even without students in classrooms, Culinary Services is already working with fresh produce and scratch cooking to provide meals for the district children, which are free through December.  This program, funded by the Federal Government, is available at no cost to any child 18 or under. The District will return to charging students for reduced and full-price meals starting in January, unless the federal program is extended. 

In the past, the food program meals were created with previously frozen foods. Now the ingredient quality is better, and all the meals are fresh.  “This means we are starting with high quality ingredients,” explained Chef Youngren. “For example, we might purchase a ham and slice the meat for our deli sandwiches ourselves ensuring a higher quality product than what we might get if we purchased deli meats already sliced.  Everything is being cooked in our central kitchen at Gause Elementary and then cooled immediately and prepared for distribution.”

Adjustments were made to the take-out model of delivery so families can easily reheat the meals to eat right away or freeze it to be eaten later.  Meals include reheat instructions and are packaged in containers that can be used for reheating.  Take-out bags include handles, which makes it easier for students and their families to carry several meals at once.

Washougal families who have not yet completed a Free and Reduced-Price Meal application form for the 2020-21 school year are encouraged to do so.  This application needs to be resubmitted each school year.

“In addition, there may be families in our community who have never thought to apply, but who may qualify if their circumstances have changed due to the COVID crisis,” said Grindy. “Families are asked to apply before October 15, but can still apply any time during the year, especially if the family experiences a change in situation that may qualify them later.”  To apply or reapply, even for those currently receiving meals, go to http://www.washougal.k12.wa.us/food-services/.  The Washougal School District is an equal opportunity provider. 

And while students have not yet returned, WSD employees working in buildings or offices are getting the opportunity to order and buy these meals too.

“Staff are invited to pre-order and purchase meals that will be available each day in all buildings at lunch time (11am-1pm),” explained Rice.  “If they work in a District building other than a school, they come by the closest school to pick up their meals.”  Staff meals are charged at the adult price, and the additional participation provides additional revenue that the culinary program will use to continue future innovations and investments. 

Feedback from customers has been positive, with comments about how fresh and tasty the meals are.  “We are also getting good suggestions to improve the service,” said Chef Youngren. “For instance, we have been asked to include more condiments and plastic silverware.  We had in our minds that meals would be eaten at home and those items would not be necessary, but for instance, we are now serving staff in our buildings and they need those things.  We are taking this time to listen and adjust to be ready when we are all back together again in the schools.”

Meals
Preparing food.

According to Rice, a key to success will be providing an excellent product at an excellent value. 

“We want our food quality to match up with other restaurants, to be just as good but not as expensive,” she said. 

A regular priced lunch at Washougal High School is $3.40 and adult meal cost is only $4.50.

“Once our students return to school, they will be greeted with the smell of delicious food cooking,” said Templeton. “Meals will be a higher quality and more restaurant style food.”  

Menu items will include items such as teriyaki rice bowls, bento hummus boxes, pulled pork sliders with coleslaw, Taco Tuesday, and even chicken and waffles.  You only need to step into the school kitchen to experience the welcoming smell of fresh pizza coming out of the ovens to understand the difference.

Another change students will see is the Culinary Services staff wearing chef coats as they prepare and serve meals.  “We are professionals and we want staff to look like the professional team they are,” said Chef Youngren. “These folks work hard and deserve respect for making these meals with love and care. Our staff is extremely excited to be a part of this new Culinary Services model.  They are looking forward to the direction it is going and proud to be a part of it.  Everyone is excited, onboard, and willing to do whatever is needed to make sure we can meet our goals of this program.”

“It is exciting,” said Glenda Huddleston, Culinary Services Server 1. “It just feels better to actually be cooking and serving fresh food.  And it tastes good!”  Staff involvement includes the use of their recipes. Culinary Services Server 2, Linda Manire’s fresh pineapple salsa and pico de gallo recipes were used for a recent Taco Tuesday meal.  

Rice, as WSD CTE Director, is playing a large part in the development of the new meal service program.  “My role is to see the bigger picture as well as watch the fine details,” she explained. “I’m helping guide the program in the direction we want it to be in the future.”  Long-term, WSD would like to build in the opportunities for WHS culinary students to learn and grow their skills working with Culinary Services staff in partnership with their teacher, Chef Brenda Hitchins.  Eventually they would like to leverage partnerships to develop and establish a registered Youth Apprenticeship Program.

“We hope our students will enjoy the food more and that less students feel they need to bring lunches to school,” Rice said. “As a parent, I remember the added stress of trying to get a healthy, yet delicious meal together every day for my child and we would like parents to know that we have their backs. We want the food they eat here to be some of the best meals they had all day. We’re creating a food experience, one where folks look forward to what is on the menu for the next day and they are talking about it.”

“The highest compliment will be when students are posting photos of their school lunch on social media to tell others how yummy is,” Rice added.  

Meals
Getting pizza out of the oven.