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Weekly Food + Dining Guide: Fall is Here With Menu Changes

Welcome to our Inaugural Weekly Food + Dining Guide! The guide keeps our readers up to date on the local food and dining scene, and will grow and change every week.

This week, our Cover Story is Nuestra Mesa — did you know that every Tuesday they offer $3 tacos all day? Located at 228 NE 4th Avenue, in Downtown Camas, Mesa offers gourmet Mexican cuisine. It’s a family friendly location.

Hours: Monday-Thursday, 11:30 am-9 pm; Friday + Saturday, 11:30 am-10 pm; Sundays, 10 am-3 pm (Brunch only).

Phone: 360-210-5311

Visit www.NuestraMesa.com

FEAST @316 — Downtown Camas

Dining

Haddock & Chips — Feast@316.

Located in the heart of historic Downtown Camas, Washington, Feast @316 offers one of the best dining experiences in the Northwest with Fresh Seafood, Certified Angus Beef, Craft Cocktails, and Signature Wines. Located in Downtown Camas at 316 NE Dallas St.

Featured is their Haddock & Chips. They have some exciting menu changes each week, and they are launching a fun Burger contest very soon.

Hours: Monday-Thursday, 11:30 am-9 pm; Friday + Saturday, 11:30 am-10 pm; Sunday, 4-9 pm; Happy Hour, Monday-Friday 3-5 pm.

Phone: 360-210-7498

Visit www.CamasFeast316.com

HEY JACK, — Downtown Camas

Jack

It’s Fall equinox, so treat yourself to a prime rib night and come enjoy our lunches.

Coming soon to our lunch menu:

Skillet Eggs and Hash: Daltons’ hearty home fries served with your choice of smoked prime rib, carved ham, or Florentine along with two baked eggs in a cast iron skillet.

Dutch Baby: Cast iron hearth baked pancake dusted with sugar and served with crispy bacon and maple syrup, or top that baby with fresh fruit.

Kyle’s Classic Breakfast: 2 eggs served any way you like em’ along with dalton’s home fries and crispy bacon.

Hey Jack is located in the heart of Downtown Camas at 401 NE 4th Avenue.

Hours: Lunch, 10-2 Wednesday-Sunday; Dinner Wednesday-Saturday, 5-9 pm; Sunday brunch, 10 am-2 pm.

Phone: 360-954-5053

Visit www.heyjackitchen.com

THE HAMMOND KITCHEN AND CRAFT BAR — Camas

Hammond

The Hammond has a good mix of pasta, chicken, fresh seafood offerings. Steaks are choice prime beef. Burgers are a brisket and chuck blend. They also serve delicious brick oven pizzas. And source local, sustainable when possible.

They serve Oregon country beef, and a local farmer in Washougal is coming online for Spring.

The menu has several healthy items like fresh fish that is prepared simply, and doesn’t use a lot of creams. The Quinoa cake is a great-tasting three-blend veggie item that can be made vegan. Located at 4857 NW Lake Road, #200, Camas, WA 98607.

Hours: Monday-Thursday, 11:00 am-9 pm; Friday, 11:00 am-10 pm; Saturday, 10:30 am-10 pm; Sunday, 10:30-10 pm; Social Hour, Monday-Friday 4-6 pm, plus Saturday + Sunday, 3-6 pm.

Phone: 360-954-5620

Visit www.TheHammondKitchenandCraftBar.com

GRAINS OF WRATH — Downtown Camas

Grains

GOW has nine beers on tap, and will offer these staple beers year-round:

  • Lulu: A tart peach golden ale
  • Lugar: German style Pilsner, floral black tea, crackery malt, hay, crisp finish
  • Papermaker Pale: Light, biscuit malt, grapefruit, pineapple, balanced bitterness
  • EGA IPD: Melon, pine, soft tropical fruit, papaya
  • Overkill PA: Stonefruit, diesel, passion fruit, citrus, piney, dank

They also offer a great brisket and chuck patty burger with cheddar, iceberg lettuce, aioi and zucchini pickles on a sesame brioche bun. Fabby recommends the Carnitas Torta with black bean puree, cotija cheese, cascabel chile aioli, and pickled carrots. The roasted bone marrow with onion jam served on grilled flatbread is also on the top of the list.

Hours: Monday-Thursday, 11 am-10 pm; Friday-Saturday, 11 am-12 am; Sunday, 11 am-9 pm; Happy hour is 3-6 weekdays. They are located at 230 NE 5th Ave. Camas, WA 98607

Phone: 360-210-5717

Visit www.gowbeer.com

 

TOMMY O’s — Downtown Vancouver

Dining

One of the best Happy Hour and Weekend Brunch destinations in Vancouver, they also offer a full Sushi menu with creative and delicious options. For lunch and dinner, choose from selections like Macadamia Crusted Halibut, Kona Coffee Rubbed Flat Iron Steak, or Island style cuisine like Teriyaki Chicken, Kalbi Ribs, and Coconut Shrimp. We also offer many gluten-free and vegetarian options. Located at 801 Washington St Vancouver, WA.

Hours: Brunch, Saturday-Sunday, 9 am-noon; Lunch, Daily 11 am-4 pm; Dinner, Daily 4-9 pm; Aloha Hour, 3-6 pm

Lounge Hours: Monday-Thursday, 3 pm-6 pm; Friday-Saturday, 3 pm-11 pm; Sundays

Phone: 360-694-5107

Visit www.tommyosaloha.com

HANA KOREAN — Downtown Camas

For those who know and appreciate Korean food, Hana is the real deal. Hana offers Korean, teriyaki, noodles, combinations, and sides at reasonable prices. A customer favorite is the Bim Bim Bop (featured above), as well as the Bul-Go-Gi, which is thinly sliced marinated beef, stir-fried vegetables, and steamed rice. Portion sizes are generous.

Located in the heart of Downtown Camas at 412 NE 4th Ave.

Hours: Monday-Saturday, 11 am-8:30 pm

Phone: 360-833-9111

Another dozen restaurants will be appearing next week!

Dining

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Hey Jack, “We Love Your Cuisine and Charming Restaurant Space!”

Hey Jack,

That’s the name of the Downtown Camas restaurant that’s changing the dining scene in Mill Town. It’s a restaurant, but it’s more than that — it’s an experience that’s a sensation of flavors that will that satisfy foodies, and those who simply want a good meal. It’s also an escape for patrons, who come from near and far to taste what Michelin Chef Peter Rudolph and his talented team are offering.

Hey Jack,

You opened in May, but what’s with the name?

“It’s a greeting,” said Rudolph, who partnered with Don Riedthaler to open this new endeavor. “It’s a starting of a conversation that we hope to be an inviting term. In a broader sense, ‘We’re all Jack.’ It’s part of endearing ourselves to a local community and becoming a dining destination. A place to sit on the patio outside for Sunday brunch. It’s something that when we settled on the name, we knew we had settled on the right name. It was something that embodied those qualities that we wanted to have in our establishment.”

“We answer the phone ‘Hey Jack!’ which you have to say with a warm intonation. It’s a wonderful way to start a conversation. When I say it I feel like I’m conveying the entirety of our concept to someone. I guess it’s very personal. We put so much personal time into the creation and design of the space. The comma was a big point for us. The comma means it’s the start of a conversation. It showed that were are able to reach out and welcome people.”

Hey Jack,

What are you about?

It’s a neighborhood restaurant with a comfortable atmosphere with wonderful cuisine and wines that celebrate the local community. Using mostly products sourced from local farmers, Randolph and Riedthaler have created a place that’s not too fancy, but it’s also not a brew pub.

“We source a lot of product from local farmers,” said Rudolph. “We source products as locally as possible, and the same thing with the beer and wine list. We have fun with the food and the cuisine, and try to express a unique, individual view of the local products.”

Rudolph is enjoying the Pacific Northwest scene.

“I’m starting to get a grasp on the seasons,” he said. “It’s really different here. We are creating relationships. Becoming part of the community takes time. As a chef and restaurateur these things are evident to our guests. I’ve learned a lot about how I can work with the local seasons and farmers and bringing that product to our menu. I continue to develop relationships with them, and how to get the best of their product here. To see the produce I think is the best.”

Jack

Grilled salmon.

Patrons agree.

“I took my dad here for his birthday,” said Ruth Radford, of Portland. “We had a wonderful time, and everything we ordered was absolutely delicious. We will definitely be back. I recommend Hey Jack to everyone.”

For his part, Rudolph said he enjoys becoming part of the Camas community.

“It’s such a wonderful place,” said Rudolph. “It’s so diverse. I’m getting more product from local farmers: Spring Hill Farms, Wild Roots, Millennium Farms, Quackenbush Farms — as I’ve started to get this produce — and as a chef you get inspired by that produce. Then I start to think about how that produce will make it to the menu.”

He continues.

“On the menu, we have salmon wrapped in a fig leaf and roasted in the hearth. The fig leaf gives an amazing aroma. We put that with carrots and summer squash that come from the same farm. I was inspired by the fig leaf and created a fig sauce to go with it, and combined it with vegetables. That’s a really good example of working with the farmers and is a good expression of the food at Hey Jack. Reister Farms is amazing and they provide us lamb, and it’s a wonderful product. We’re putting the tenderloin and making a fresh sausage with tepary beans.”

These are good examples of local product and getting experiences and flavors that create a unique offering.

Jack

Chef Peter Rudolph.

The History

Rudolph and Riedthaler worked together professionally for three years in the Bay Area. In Menlo Park, Randolph was an Executive Chef at Rosewood Sandhill Hotel and Madera Restaurant, and Riedthaler was an equipment sales specialist that serviced the hotel.

“We tried to do some other projects together,” said Rudolph. “In 2017, we both left the Bay Area in pursuit of other things, and we ended up meeting a year later in Camas.”

Travels

Rudolph’s family moved into a van and traveled around the country for a year, exploring the food scene all across the country.

He said that barbecue changes so diversely across the country, and that it doesn’t change like the time zones, but rather it changes gradually.

“We ate quite a bit of BBQ and you see little changes in the sauce or the spice, and the cuts of meat that an area focuses on,” Rudolph said. “As we moved from area to area, and in the rural areas you started to see the changes. Then, you get to Dallas, or KC, and they have strong identities.”

Produce and Farmer’s Markets

“They play a big role in our lives, and always have. These farmer’s markets that celebrate their local produce are great. You see that produce and how it’s used by the local community. There are so many strong areas that I didn’t know about. Pickling, curing or sauces or jams or jellies are just used with so many products. Totally different depending on where you go. It’s eye opening and refreshing to see that. Those are two big things that we saw in our travels.”

Hey Jack, Why Camas?

“I came to visit some friends, including Don, who lived in the area, and we ended up becoming interested in this space and doing something together and fell in love with the downtown Camas area. Out of that energy and this opportunity with this space this project was born.”

The partners took possession February 5, and opened up on May 1.

“I really enjoy the nature of the people here,” said Rudolph. “Everyone is very authentic. There’s a broad cross-section of life. I enjoy the small town feel.”

Hey Jack now has a working OpenTable for reservations, as well as posted menus on the website — www.heyjackkitchen.com

The restaurant is open from 5 to 9 pm Tuesdays through Saturdays, with a Sunday brunch from 10 a.m. to 2 p.m. It’s really delicious with wonderful cheeses, and different flights of wine from their list, along with special wines.

They’re located in Downtown Camas, on 4th Avenue in the Camas Hotel building.

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Quaintrelle Launches New Happy Hour — New Seafood Dishes

Portland, OR —  Chef Ryley Eckersley has launched a new Happy Hour menu at Quaintrelle, featuring updated favorites as well as daily seasonal specials. Happy Hour service has also expanded from the bar to the entire restaurant, including the patio, and runs from 5:00 p.m. to 6:30 p.m. Wednesday to Saturday, and Sunday, 5:00 p.m. to 9:00 p.m.  Nightly Happy Hour is also available during the last hour of dinner service at the bar.

Eckersley’s most notable changes are the addition of more seafood to the Happy Hour menu. From chilled oysters with lemongrass, ginger and chili, to baked mussels and clams in a Dijon cream sauce with a hearty baguette, there’s a seafood delight for every size appetite. True to Quaintrelle’s mission, all the seafood is sustainably sourced and from local waters when possible. Pacific Northwest-grown vegetables still play a leading role on the menu, with new fiery-or-not Padron peppers nestled in romesco sauce, and the signature vegetable tempura consisting of seasonal produce, drizzled with chili honey and adorned with a sprinkling of pecorino cheese.

“The menu is very bright right now. It’s full of colors and fresh flavors, with nothing too heavy, which is how I like to eat this time of year,” says Eckersley. “It’s food that’s made for enjoying in the sun.”

Behind the bar, Camille Cavan has created some new summer cocktails, including the tropical and bold “Amour Propre” featuring pisco, verjus, orgeat, falernum, lemon, lime, and garnished with pink peppercorn. Her daily Prohibition Punch continues to be a favorite during Happy Hour.

Current Happy Hour menu (subject to change, and supplemented with daily specials)

Daily cheese $5

Cheese plate $12

Garlic chive toast, parmesan $4

Padrons, radishes, green garlic $5

Oysters, lemongrass, ginger, chili $2 each

Asparagus, bay shrimp, peanut, chili $5

Beef carpaccio, peanuts, ponzu, wasabi $8

Little gems, blue cheese, radishes, seeds, pistachio, cured egg yolk $9

Octopus, piccalilli, potato, olive, aioli, agretti $10

Asparagus, squash tempura, chili honey, pecorino $11

Mussels, clams, merguez, dijon, laurel, baguette $13

Prohibition Punch $6

 

About Quaintrelle

Located in Portland’s bustling N. Mississippi neighborhood, Quaintrelle serves cuisine inspired by the Pacific Northwest and made with passion and intention, working with purveyors to ensure the best seasonally available local ingredients. The restaurant is located at 3936 N. Mississippi Ave. in Portland.  Reservations may be made through OpenTable, www.quaintrelle.co, or by calling (503) 200-5787.

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Summer Outdoors Recipe: Orange Campfire Cinnamon Rolls!

We tried this recipe at a recent camping trip at Cold Creek in Yacolt. The result is a fun food activity that’s easy to prepare and when fully cooked, the rolls have a flavor of smoked orange. It’s delicious!

Two Cooking Methods

Cooking Method #1: On Pan Over Coals

  1. Cut four oranges in half, and scoop out fruit (eat for breakfast with your cinnamon rolls).
  2. Put one Pillsbury Orange Cinnamon Rolls in each of the orange halves (cinnamon side up).
  3. Put orange halves on old baking pan on grill over campfire. Cover loosely with foil.
  4. Bake until they rise and look done (keep checking on them).
  5. Cool a few minutes, then top with icing.

Cooking Method #2: Directly On Coals

  • Cut the tops off of four oranges (save tops), then hollow out the oranges.
  • Stick one cinnamon roll in each orange and put the cap back on.
  • Put the oranges in heavy duty foil and wrap up the bundle fashioning a handle at the top.
  • Rest them in the coals of your campfire, and bake them for about 12 minutes.
  • Cool, then take the caps off and drizzle with icing.

We got this great recipe from our friends at https://www.organizedchaosonline.com

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Under Pressure, Washougal High Students Show Off Culinary Skills

Washougal, WA — Stepping into the Washougal High School Excelsior Building on Friday, June 8 was like stepping into a high-end restaurant with delicious made-to-order brunch food stations as WHS Advanced Culinary students showed their skills preparing food and serving eager staff and students.

“The goal of this project was to have these students perform in a work situation under pressure,” said CTE Culinary teacher at WHS, Brenda Hitchins.  “They all did very well, and it was a success!”

WHS Principal Aaron Hansen was a huge fan of the event and the food.  “This practice is taking the students to a whole new level of experience and culinary delights!” he said between bites.

The project began with students creating a survey to discover what menu items WHS staff and student body would prefer.  In addition, each station had a survey to collect diner feedback.  According to Hitchins, students were also working to test some action stations to showcase on Thursday the 14th (omelets) and Friday the 15th (pasta).

“We were a bit challenged by the time constraint of the classes,” she said. “Students prepped the items the day before and had 25 minutes to set up the stations the day of.  Because of the success of the event and all the mouths to feed, we went over the time, but the teachers excused them from their next class.”

“We are so proud of our students and the success of the program” says Margaret Rice, CTE Director for Washougal School District. “It is truly a team effort and if not for the support of all the WHS staff, we wouldn’t be able to pull it off.”

Senior Austin Jandreau seemed in his element as he efficiently took customers’ orders and prepared a stir fry dish with his station partner, Nate Beaver.  “I have always loved cooking,” he admitted.  “I have been cooking with my mom since I was seven.”  And there appears to be no end in sight with Jandreau planning to attend Clark College and study Culinary Arts.  The end goal is to someday have his own bar or bakery.

Jandreau enjoyed the live action of this experience and the positive feedback he was receiving from students he served.  The duo had to think quickly when the meat component to their menu item ran out before the time was up.  “We just changed our offer to a veggie stir fry and everyone was happy,” said Jandreau.

 

Culinary

WHS principal, Aaron Hansen, views the food being served.

“The take way from the event was the students showed they had skills to handle pressure situations, practice all the skills they have learned this semester and walk away with a sense of pride that they gave back to the school community,” Hitchins said. “We are fortunate to have the funding from CTE and the students’ fees to support these events.  Our next event is the Senior Tea in which the Baking and Pastry class will make all the food and students from all classes have an opportunity to volunteer to set up, serve and clean up.”

“With this type of real world practice these kids can go to any local restaurant and have pertinent experience to share on a resume and in an interview,” Hansen said.

Hansen then took a moment to look out at the tables filled with students at the Excelsior Building commons sampling the cuisine prepared by their peers.

“Just look at them! They are waiting patiently for their order, they are sitting at the tables engaged in conversation,” he said. “Phones are not out.  The kids are enjoying each other as they eat.  I think food does that.”

Culinary

Preparing the food.

 

Culinary

Serving guests.

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Washougal HS Cake Decorating Contest Connects With Library

Washougal WA – Start with the Washougal High School (WHS) Library and add a dash of WHS Advanced Baking class and you get a fun and creative project for students as a part of National Library Week in April.   Students used book titles to inspire and practice their cake decorating skills learned in class.

“To say these creations are amazing is an understatement,” said Fran McCarty, WHS Library Assistant.  “The students had a lot of fun choosing the book to illustrate with their cake. There was a lot of buzzing around the shelves.  If was fun.”

The WSH student body voted for their favorite.   All the cakes are currently on display in the library. The winning cake was an Alice in Wonderland theme created by Rose Elsensohn. Jennifer Whitmeyer, Hannah Moen, Rebecca McDonald.  “We chose Alice in Wonderland because it was so colorful,” said Elsensohn. “And there were so many different characters to create around the story.”

According to the winning team. the most challenging part was building the castle tower.  They tried to roll fondant but ended up using Rice Krispy treats.  They felt their attention to detail and ability to work as a team were the keys to earning them first place in the student vote.

The idea for the cake decorating project came to McCarty when she considered that culinary students create gingerbread houses during the holidays, so why not cakes?

“And by partnering this way we are getting some students into the library that normally may not come in very much,” she said. “The students all did a fabulous job!”

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The Hammond Kitchen and Craft Bar a Delightful Addition to Camas

Camas, WA — When The Hammond Kitchen and Craft Bar opened its doors several weeks ago, it was the fulfillment of a dream for co-owner George Hammond Goodrich, whose meticulous attention to detail is evident when you walk in the door.

“This has been his lifelong dream,” said his daughter, and co-owner, Gwen Goodrich. “We had this opportunity and he knows Matt Olson well, who said ‘hey do you want to open a restaurant here?’ Then everything just fell into place. This is his dream, but he’s really modest about it.”

So, what is The Hammond Kitchen and Craft Bar?

“It’s a casual upscale grill — we are closest to that,” said George. “We have a Gaucho wood-fired grill. Everything is cooked over an open flame on wood — either cherry or alder wood. The Gaucho grill has pulleys and roller wheels that allow you to increase or decrease the height based on the intensity of the coals.”

The Hammond has a good and varied menu that was planned out well in advance of the restaurant’s opening.

“We thought out the items and researched for a year how to best approach everything,” said George. “We worked closely with Dylan Reish, our Head Chef. “We had this foundation of ideas, and we played with each menu item to get just the right flavor. We took classics and did a fun twist on them. Our Caesar salad is a small head of romaine and is smoked a bit, with house-made croutons, fresh made dressing, and watermelon radish that’s been pickled. It’s a new twist on old traditions.”

Hammond

George Goodrich stands at his craft bar.

The Hammond has a good mix of pasta, chicken, fresh seafood offerings. Steaks are choice prime beef. Burgers are a brisket and chuck blend. They also serve delicious brick oven pizzas. And source local, sustainable when possible.

They serve Oregon country beef, and a local farmer in Washougal is coming online for Spring.

The menu has several healthy items like fresh fish that is prepared simply, and doesn’t use a lot of creams. The Quinoa cake is a great-tasting three-blend veggie item that can be made vegan.

“We listen to our customers and created a healthy bowl that only uses olive oils and veggie stock,” said Gwen. “We also offer gluten-free by request, and brought in a gluten-free bun.”

From the dinner menu, we sampled the Gaucho-grilled (wood-fired) salmon with ponzu and honey glaze with fennel and orange relish, served with double cream mashed potatoes, and sautéed Brussels sprouts with bacon shallots and balsamic vinegar. It adds a nice sweetness. Their sustainable king salmon is fresh.

Hammond

Wood-grilled sustainable salmon fillet with ponzu and honey baste, orange fennel relish, mashed potatoes and brussel sprouts.

The Hammond has unique starters, such as the deviled eggs. The yolks are fine pressed then blended with mustard aioli, pickled relish, scallion, salt and pepper with creamed cheese. They got the idea from a German chef.

George has been in the restaurant business his whole life, working for large hotel corporations, and he was a partner at Beaches. The Hammond is his 39th opening.

“Coming here is an experience,” said George. “I want guests to come here and be comfortable with business, family, or any social event. I want you to have a great time and escape from the world. We are about high quality products and a high level of service. We’re all trained to offer higher level of service. Our team members are friendly, and engaging. They have a high level of food knowledge, and can put a meal together for you. We want people to have a great time and tell others.”

The Hammond has options for large groups, with a private dining room that seats 50. They also have an outside deck for the warmer months that are coming. Their prices are reasonable, and there are options for everybody. There are 24 items on the social hour menu.

Their Craft Bar features small nano breweries, with wine offerings from Willamette Valley, Walla Walla, Columbia Valley, Napa Valley, Australia, South America, and France.

Drinks that appeared in our photo shoot include:

  • Spring Manhattan — the Hammond’s twist, with a splash of Aperol.
  • Gin with muddled lime, cucumber and cilantro — it’s becoming more popular by the day. Where there’s smoke there’s fire— has a nice maskal Chile flavor without being too hot.

And don’t forget dessert. We sampled the Crustless Coconut Cream Pie, which is a childhood fix of what you used to get. It is gluten-free. Plus, we had the bread pudding with lemon curd and put some on the outside. It’s excellent and served warm.

They’re located at 4857 NW Lake Road, Camas, Washington, 98607. Online at: www.thehammondkitchenandcraftbar.com

Photo Gallery

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Grains of Wrath Brewing Changes Landscape in Downtown Camas

Camas, WA — The highly anticipated opening of Grains of Wrath Brewing in downtown Camas happens this weekend, and beer drinkers, foodies, and people who-love-anything-Camas are pretty excited about it.

Operators Mike Hunsaker, an accomplished brewer who loves his craft, and Brendan Greenen, gave us a tour of the well-adorned and functional brewery, which seats more than 100. Sitting in the old Lemon-Aid Automotive location, Grains is a total remodel, and a major site improvement in the beloved downtown Camas area.

Hunasker launched Grains, with partners Greenen, Brendan Ford, and Shawn Parker, to bring a new dimension to the growing Camas area.  Hunsaker was the Head Brewer at Fat Head’s Portland, where he established himself with original IPA recipes, including the GABF Gold Medal winning Blitzkrieg Bock. His team has been working round the clock for 14 months to bring Grains online.

Hunsaker showed off his shiny new 10bbl JVNW brewhouse that was built to his own specifications.

“Before we do anything, we test the water, and balance the chemistry to get everything just right,” said Hunsaker.

Hunsaker said they have nine beers on tap, and will offer these staple beers year-round:

  • Lulu: A tart peach golden ale
  • Lugar: German style Pilsner, floral black tea, crackery malt, hay, crisp finish
  • Papermaker Pale: Light, biscuit malt, grapefruit, pineapple, balanced bitterness
  • EGA IPD: Melon, pine, soft tropical fruit, papaya
  • Overkill PA: Stonefruit, diesel, passion fruit, citrus, piney, dank

The team has created a fun punk pub with fun options for everyone. The new pub also has a large patio seating area that will be a great place to relax during the warm, summer months.

Greenen comes from Caps N’ Taps, also in downtown Camas, and he works the back-end of the business.

He said the beer-making process takes two to six weeks, depending on the style. The whole process begins and ends at Grains. Everything in the brewery is state-of-the-art.

Grains

Mike Hunsaker gives a tour.

Grains Food

Grains of Wrath Executive Chef, Fabiola Ponce-Wyatt brings 14 years of Pacific Northwest cooking experience, being a veteran of Roman Candle Baking and Southpark Seafood. A graduate of Western Culinary, Fabby, as she likes to be called, is excited about the elevated pub food that Grains is serving.

They make everything onsite, except for the bread, and serve lunch and dinner daily. They even have an assortment of pickles made in their kitchen, which has two cooking lines.

We sampled the Fried Chicken Sandro, which is on a potato bun, with ranch dressing, iceberg lettuce, zucchini pickles, and cheddar cheese. It’s delicious!

Grains

Fried Chicken Sando.

They also offer a great brisket and chuck patty burger with cheddar, iceberg lettuce, aioi and zucchini pickles on a sesame brioche bun. Fabby recommends the Carnitas Torta with black bean puree, cotija cheese, cascabel chile aioli, and pickled carrots. The roasted bone marrow with onion jam served on grilled flatbread is also on the top of the list.

Vegetarians will have options, as well: Try the Veggie Burger, which is made with beet, carrot, white bean and a quinoa patty with a pumpkin seed spread. It’s good stuff.

Happy hour is 3-6, and 9-close on weekdays.

They are located at 230 NE 5th Ave. Camas, WA 98607

www.gowbeer.com

Grains

Casey Taylor

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Indulge for a Cause on Valentine’s Day and all of February at Quaintrelle

Portland, OR – On Wednesday, February 14th, Quaintrelle is the place for couples as chef du cuisine Bill Wallender offers delicious Valentine’s Day specials such as scallops and a rib eye for two with Oregon black truffles, in addition to the regular dinner menu. Bar manager Camille Cavan will be mixing up cocktails for two, served table-side.

New sous/pastry chef Matt Ives is serving up a chocolate dessert that not only indulges the senses but feeds the conscience as he participates in the 5th Annual Chocolate for Congo. All month long, Quaintrelle and 12 other Portland restaurants and bakeries will serve up chocolate desserts made with Theo Chocolate. Ives’ creation is a Theo Chocolate Bombé with Salted Caramel Bananas – a flourless chocolate cake with dark chocolate mousse, salted caramel bananas, and chocolate-dipped cashew brittle with coconut.

One dollar from the sale of each dessert will go to Eastern Congo Initiative, a non-profit working on grant-making and advocacy with and for the people of eastern Congo. The dessert will be available on Valentine’s Day and throughout the month of February.

Have you experienced Quaintrelle?

Dinner service starts at 5:00 pm and reservations are strongly recommended by calling 503.200.5787, through OpenTable, or at www.quaintrelle.co

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Foodie February: Enjoy Hood River’s Dining and Music Scenes This Winter

Hood River, OR — This February kicks off the inaugural Hood River County Foodie February, a month-long celebration of the area’s outstanding dining scene that gives visitors and locals alike the chance to support local restaurants and discover some of the best food and menus in the region.

Located in the agriculturally rich Hood River Valley, Hood River has an innovative, regionally inspired food scene that rivals its big-city neighbors but is infused with small-town charm. (Heads-up on great Valentine’s Day destination idea!)

Foodie February specials include:

  • Camp 1805: Taco Tuesday! Happy-hour tacos all day, along with $6 Mt. Hood Mules and $6 margaritas
  • Full Sail Brew Pub: On February 8 (5-8 PM), join the February Brewmaster Dinner, which features five courses paired perfectly with five tasty beers. $45 per person, limited seating. Reservations: 541-386-2247.
  • Riverside: 2-for-1 Winter Pasta Special, Sunday-Thursday
  • Hood River Farmers’ Market: Go right to the source every first and third Saturday of the month (1-4 pm), when the winter farmer’s market is held indoors at Springhouse Cellars (1st and Cascade Streets). The market features a variety of local food, including local produce, veggies, meats, eggs, cheese, baked goods honey and other artisanal food stuffs. Customers can also shop for unique products from local artists and makers. Foodie February live music: Feb. 3 – Henry Schifter; Feb. 17 – Ole Rusty
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