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Mardi Gras or Valentine’s Day? No Need to Choose at Acadia Bistro This February

Portland, OR – With Mardi Gras falling the day before Valentine’s Day this year, there two delicious evenings worth of excellent dining available at Acadia Bistro.

On Tuesday, February 13th, chef/owner Seamus Foran will offer a 3-course dinner for $25, including special Mardi Gras entrees, a house greens salad, and King Cake bread.

Mardi Gras Entrees
Louisiana Wild Catfish cornmeal fried with black-eyed peas and deviled tasso
Cajun Jambalaya with smoked chicken, andouille sausage, house-made tasso and smoked tomato relish
Louisiana White Shrimp Creole with black kale, button mushrooms and spinach
Crawfish Linguine shrimps, sherry-tomato cream and spinach
Smoked Pork Cheeks white bean cassoulet
Smoked Pork Cheeks white corn grits, apples, red chili honey
Crawfish-Andouille Mac & Cheese

The regular dinner menu will also be available, and the above Mardi Gras entrees are available as a la carte options. As is Acadia’s tradition, the lucky finder of a toy baby in a slice of King Cake will win a $50 gift certificate.

On Wednesday, February 14th, the restaurant will serve a 4-course Valentine’s Day dinner for $70 per person:

Lagniappe
Smoked Tomato Soup

First Course
Hush Puppies orange-horseradish marmalade
Louisiana BBQ Shrimp lemon, butter, black pepper and rosemary
Wild Mushroom Ragout pearl onions, fresh herbs and puff pastry
Cornmeal Fried Willapa Bay Oysters jalapeño waffle, buttermilk dressing

Second Course
Field Greens Salad crumbled egg and Creole mustard vinaigrette
Roasted Beet Salad arugula, frisee, feta, pumpkin seeds

Louisiana Blue Crab Bisque crawfish toast and watercress
Seafood Gumbo blue crab, crawfish tails andouille and okra with white rice

Acadia

Seafood Gumbo. Photo by Aubrie LeGault.

Third Course
Filet of NY Striploin garlic whipped potatoes, Oregon truffle butter and red chile jus de veau
Louisiana Seabream skillet bronzed with blue crab, mandarins, spinach Madeleine, and almonds
Smoked Pork Cheeks white cheddar grits, apple, and pecans
Blackened Shrimp Acadian crawfish stuffing, celery root remoulade, smoked tomato beurre blanc
Goat Cheese Gnocchi apples, sage, chanterelle mushrooms, pecans, and butternut squash

Dessert
Bread Pudding bourbon caramel sauce, pecans, whipped cream
Banana Crème Trifle candied peanuts
Buttermilk Chocolate Cake chocolate ganache, brown butter-sea salt ice cream

Acadia

Bread pudding. Photo by Aubrie LeGault.

Dinner service starts at 5:00 p.m. Reservations are highly recommended and can be made by calling (503) 249-5001 or through OpenTable.com.

About Acadia
Located in the Sabin/Irvington neighborhood of Portland, Acadia has been serving modern American cuisine rooted in Louisiana food traditions since 2001. The restaurant uses locally-grown fruits, vegetables and meats, as well as exclusively wild caught seafood from the Gulf coast and Pacific Northwest. The restaurant is located at 1303 NE Fremont St. in Portland. For reservations, please call (503) 249-5001. www.acadiapdx.com

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Hana Foods Changes Up Menu — But Leaves Your Favorites

Camas, WA — The popular Hana Foods Korean restaurant, located in downtown Camas (where Rice Time used to be) changed up their menu for the new year. They’ve streamlined their offerings in an effort to focus more on signature Korean dishes, but have kept customer favorites, such as the Teriyaki grill offerings, bowls, and noodles.

“We wanted to make things a little easier on Mom, who does most of the cooking,” said Phil Park, co-owner of Hana Foods. “Plus, we wanted to focus on more signature Korean dishes. They taste so good! That’s why we changed things up for the new year. We are so grateful for so many loyal customers.”

With a focus on Korean foods, the Soon Du-bu, a soft tofu spicy stew, has an assortment of vegetables with the option to add your protein of choice (beef, pork, chicken). It does have a kick, and is a great way to ease off that winter cold and get you back to health. We just sampled it a few days ago, and it’s delicious. Top it off with some Korean side dishes. Ask for Soon Du-bu or K-1.

The Deon-Jan Ji-Gae or (K-2) is a soybean stew with assorted vegetables, tofu, and your protein of choice.

Kimchi Ji-Gae is a kimchi lovers paradise that’s loaded with kimchi, assorted vegetables, tofu and your protein of choice. We recommend ordering it with beef. It’s K-3.

They continue to offer Bi-Bim-Bap (my personal favorite), which is K-4. It’s steamed rice topped with assorted vegetables, seaweed, and your choice of protein. Again, we recommend the beef.

Hana

Steamed rice topped with assorted vegetables, seaweed, and beef (or your choice of protein).

Hana continues to offer the Jap-Chare (sweet noodles), Bul-Go-Gi (Korean Beef), Dae-Ji-Bul-Go-Gi (Spicy Pork), Day Bul-Go-Gi (Korean chicken), and Gal-Bi (Korean short ribs), which is so incredibly tasty!

Teriyaki grill offerings are still there, as are two noodle options (Yakisoba and Udon), along with eight bowl offerings and your favorite sides (we recommend the Korean sushi, Korean Kimchi Tempura Pancake, and the Miso soup.

Hana has lunch menu pricing, and is conveniently located in downtown Camas at 412 NE 4th Avenue. 360.833.9111.

Tell them Lacamas Magazine sent you.

Hana

Jap-Chase — swee potato glass noodles.

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Events: Downtown Camas First Friday – Thankful for Pie!

This month’s Downtown Camas First Friday, to be held November 3 from 5-8 pm will be filled with fun activities centered around being “thankful for pie!”

Start the evening at the Downtown Camas Association (DCA) tables at Journey Community Church at 4th and Birch for your pie passport and activity list.

First Friday activities include:

  • Pie tastings in participating businesses — vote for your favorite pie and be entered to win prizes from the merchants, which include the pies themselves.
  • Pie Walk parties start at 7 pm at Journey Church — you can win a delicious pie, some other treats and have fun dancing. Truly Scrumptious and Cake Happy are donating some of the pies.
  • There will be a pie raffle at the DCA tables inside Journey Church, which is sponsored by Carla Edwards from allclarkcountyhomes.com
  • Kids’ autumn crafts at the DCA tables and painting with The Paint Roller.
  • Family friendly gratitude activities
  • Art shows at Camas Gallery, located at 408 NE 4th Avenue; Second Story Gallery, located at 625 NE 4th Avenue (featuring Annette Jackson); and Attic Gallery, located at 421 NE Cedar, featuring Mike Smith and Terri Axness.
  • S’mores roasting at Journey (weather permitting).

And, be sure to stop by at the fine restaurants in downtown Camas.

To learn more, visit www.downtowncamas.com

Pie

Summer berry tart with custard cream, food

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Events: SW Washington Tamale Festival Comes to Washougal This Weekend

Washougal, WA — Who doesn’t love a good tamale? Well, this Saturday afternoon you will get a chance to try a whole bunch of them at the  Southwest Washington Tamale Festival, which will be held in downtown Washougal at Reflection Plaza (the Town Square), from 1-9 pm.

Hosted by the Southwest Washington League of United Latin American Citizens, the family friendly event celebrates great cuisine and the tradition of Latino culture. General admission is free, though patrons will have to pay for their food and other purchases.

The fun event features tamale contests for two groups: Homestyle — which is for individuals to show off their own family recipes; and Professional — which is for restaurants, caterers, and food trucks.

Contest winners will be based on the following criteria:

  • Technique
  • Taste
  • Appearance
  • Quality

The festival also features a craft area for children, tamale demonstrations, food vendors, a beer garden, craft vendors, music, as well as dancing.

Entertainers include Gerardo and Nekla Calderon with a “Leyendas de Mexico” show at 3 pm; Hudson’s Bay High School’s Las Bonitas y Los Caballeros Ballet Folkloric at 4:30 pm; and Son de Cuba Quartette at 6 pm.

Proceeds and donation collected from the festival will support future scholarship stipends for local youth. To learn more, email the festival organizers at [email protected]

Tamales

Tamales cooking: beef, chicken, and pork.

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Emergency Planning: Buy Freeze-Dried Foods or MREs?

From multiple hurricanes to major catastrophic wildfires, the United States and neighboring nations have been dealing with a string of natural disasters in recent weeks and months. Millions have been without water and/or electricity, and have had to evacuate their beloved homes. Some can never go back.

While first responders do their absolute best, government agencies, such as the Federal Emergency Management Agency (FEMA) and charitable groups, such as the American Red Cross, instruct citizens to have at least 72-hour emergency kits on hand to sustain life until help can arrive. Given the extent of these catastrophes many say one to two weeks is better for planning.

“A family that plans ahead isn’t part of the problem when disaster strikes,” said Laurie Burkons, a Portland designer. “They are part of the solution. Let’s all be part of the solution.”

So, how to do that?

Start with the 72-hour kit, which should include at least the following:

  • Water — one gallon of water per person per day for at least three days, for drinking and sanitation
  • Food- at least a three-day supply of non-perishable food, per person
  • Battery-powered or hand crank radio and a NOAA Weather Radio with tone alert
  • Flashlight
  • First aid kit
  • Extra batteries
  • Whistle to signal for help
  • Dust mask to help filter contaminated air and plastic sheeting and duct tape to shelter-in-place
  • Moist towelettes, garbage bags and plastic ties for personal sanitation
  • Wrench or pliers to turn off utilities
  • Manual can opener for food
  • Local maps
  • Cell phone with chargers and a backup battery

Prepared families generally store food that has a long shelf life, such a freeze dried foods, but Meals Ready to Eat (MREs) are another option to consider. The U.S. military has mastered the MRE, and outdoor enthusiasts take MREs on long hikes or camping trips.

But, what’s best for you?

MRE

MRE stands for Meals Ready to Eat.

MRE’s

According to the The Ready Store, many preparedness suppliers sell the same MREs the US military feeds its soldiers. These are top quality, delicious meals that are ready to eat. You can eat them as-is, or you can use the heater included in the packaging to heat them up to eat. This makes them a great solution for short-term food storage.

Camping/Hiking- MREs have a higher calorie count (and usually protein content) so they will keep you full longer. They are also tightly packaged, minimizing space.

Bug-Out Bag- MREs are perfect for bug-out bags. For the same reasons they are good for hiking and camping, they are good for 72 hour preparedness packs. A full meal is about 15 oz and takes up minimal space, while its 1055 calories can be spread out through the day. Two full meals can feed you for a day.

Cons of MREs

  • MREs are not as shelf-stable as freeze-dried foods. They have a shelf life of only 1-5 years, making them unsuitable for long-term storage.  (The cooler and drier the environment, the longer the shelf life.)
  • MREs are packaged to feed one person instead of multiple servings in freeze-dried packaging.

MREs are a smart emergency preparedness option that requires some rotation.

Freeze-Dried Foods

Freeze-dried foods are healthy and full of flavor. Fruits and vegetables are freeze-dried as they are picked. Meats and entrees are freeze-dried as soon as they are cooked. When freeze-dried, the foods retain almost all of their nutrition and flavor.

Where Does Freeze-Dried Food Belong in Emergency Preparedness?
Freeze-dried foods are made for long-term storage. With a shelf life of up to 30 years (in optimal cool, dry conditions), they are perfect for building an emergency reserve. However, freeze-dried foods don’t have to be used solely for long term food storage.

Daily use– A #10 can (about the size of a large coffee can) or a pouch of freeze-dried food, once opened, will actually stay good for 6-12 months, if stored covered and in a cool, dry place. That means you can use your storage food for every-day recipes.

Convenience Meals– Freeze-dried foods are just-add-water convenient. For instance, breakfast can be as easy as adding hot water to freeze-dried bacon and eggs.  Entrees, fruits, and vegetables are easy to reconstitute, making mealtime easy and fast.

Cons of Freeze-Dried Foods

The main con is that freeze-dried foods requires hot water to hydrate. While you can eat the food without the water, it is dry. Also, some foods don’t constitute back to their original form (although they constitute to original nutrition).

MREs and freeze-dried foods both have important places in your emergency preparedness. But, the key is being prepared for any emergency, and how you choose to do that is up to you.

To learn more, visit www.ready.gov

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Killer Burger: Restaurant Offers Generous Portions, Quality Beef

VANCOUVER, WA — Killer Burger, a locally-owned restaurant chain offers a simple menu of burgers and fries that come in generous portion sizes. Every burger is 1/3 pound of local grass fed beef, and each customer has nine burgers from which to choose.

Popular selections are the PBPB (Peanut-Butter-Pickle-Bacon)! and Classic Burger. The PBPB! is made with their peanut butter sauce (a customer favorite, and an ingredient that’s generated quite a bit of buzz), pickle, bacon, mayo, grilled onion, and their House sauce. The Classic comes with bacon, American cheese, lettuce, tomato, House sauce, grilled onion, and a pickle. Every burger comes with bacon and bottomless fries.

More Killer Burger Menu Items:

  • The Purist Burger: American, Mayo, Ketchup. Bacon on the side (Sold only in it’s pure form)
  • Black Molly: Bacon, Philly Steak, Provolone, KB’s Own Brined Chilies, House Sauce, Grilled Onion, & Mayo
  • Meathead: Bacon, Two Patties, Cheddar, Grilled Onion, House Sauce
  • Fun Guy: Bacon, Mushrooms, Melted Swiss, Smokey House Sauce, Grilled Onion, & Pickle
  • The Bender: Bacon, House Sauce, Grilled Onion, Cheddar, Crispy Jalapeños, Sriracha BBQ Sauce
  • Jose Mendoza: Bacon, KB’s Own Roasted Green Chilies, Monterey Jack, Smokey House Sauce, Grilled Onion, & Pickle
  • Teemah: Bacon, Melted Bleu, Smokey House Sauce, Grilled Onion, & Pickle
  • Barnyard: Bacon, Ham, Egg, American, Lettuce, Tomato, Smokey House Sauce, Grilled Onion, & Pickle

We sampled the Teemah, which is really rich, the melted bleu cheese blends in with the meat. You can subtly taste the hot sauce, and the grilled onion isn’t overbearing. The Bender has a mild kick to it, and it blends in with the bacon and the BBQ Sriracha. The Jose Mendoza has a nice flavor with the green roasted chiles and Monterey Jack cheese — it’s not too spicy and has a really good flavor. The smokey house sauce really complements their burgers.

Killer Burger opened it first store in 2010 in the Hollywood District. The Portland-based company has 10 stores throughout Portland metro, with one store in Vancouver, on 164th Street. The restaurant is known for their seared burgers. Instead of cooking the hamburger, they smash the burgers into the grill, giving it a really nice sear on one side. It makes for a very flavorful meal. Try them out! You’ll enjoy it.

To learn more, visit www.killerburger.com

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B&B Fish Market: Salmon Arriving In Time for Father’s Day

Camas, WA — Salmon is arriving now, about six weeks late, says Sam Bellamy, owner and operator of B&B Fish Market in downtown Camas. “It’s finally here,” she said. “In time for Father’s Day!”

The local market receives fresh fish several times a week from local fishermen, who bring their catches of the day from local rivers and coastal waters.

The shop itself has everything you need to enjoy fresh seafood that you can cook or grill yourself. Or you can buy it smoked for a great meal. All the smoking is done on the premises. Prices fluctuate daily, based on the market.

The store brings a wide variety of seafood to market, including:

  • Sockeye
  • Chinook
  • Halibut
  • Dover Sole
  • Sea Bass
  • Aji Tuna
  • Fresh scallops
  • Oysters in shell
  • Mussels
Fish

Sam Bellamy holds up two fresh salmon.

 

Fish

This oyster knife comes highly recommended by B&B. It makes for a great Father’s Day gift.

About B&B Fish Market

Bellamy said: “For a time we have five generations enjoying the fresh catch throughout the waters of the Pacific Northwest. We have supplied fresh and smoked fish to our family and friend along the way and taken, many, many family members, friends and co-workers fishing, crabbing, and clamming. Robert’s dream was to say this fresh fare with others, so we opened B&B Fish Market in Camas, in May 2015. we are a small, family-owned business that includes Zetta (mom), Robert and his wife, Janel. Our goal is to provide the area with fresh, wild and local fish/seafood year round by availability during the various seasons off our coastal waters and local rivers.

To learn more, visit www.bbfishmarket.com

 

Fish

B&B Fish Market smokes fish on the premises.

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Hana Restaurant Brings Traditional Korean Cuisine to Camas

I remember the April day when family friend, Laura Ford, recommended we try a new restaurant in downtown Camas. “It’s called Hana,” she said. “And, it’s in the same location as Rice Time. They bought it from the previous owners.”

A few days later, I stopped by to check out Hana, and realized they serve Korean food. My eyes lit up. Would it be any good? Southwest Washington has brought Korean food here before, but it hasn’t measured up. Yeah, I’m a Korean food snob.

I’m happy to report that Hana is the real deal for those who know Korean food. No longer do we have to go to Portland or Beaverton for good Korean food. It’s right here!

Salivating at the menu, which offers Korean, teriyaki, noodles, bowls, combinations, and sides, I immediately ordered a Korean favorite, Bul-Go-Gi, which is thinly sliced marinated beef, stir-fried with vegetables and steamed rice. It has all the right Korean seasonings.

Eating quality Bul-Go-Gi puts me in my happy place. I married into a Korean family, and was introduced to Korean cuisine by dear friends, Pam Benzing and Jack Cleveland, back in the late ’80s as a teen. My childhood knowledge of Korean food would help me break the ice with my future mother-in-law. I knew how to talk the talk, and eat the eats.

Anyway, Hana makes it right. I couldn’t eat it fast enough. I recommend ordering any plate with the 3 Korean vegetable side, which includes kimchee.

Korean

Bul-Go-Gi (thinly sliced marinated beef), stir fried with vegetables, and steamed rice.

I make it a point to eat there once a week, and enjoy the Bi-Bim-Bap, which is steamed rice topped with assorted vegetables, egg, choice of meat (beef, chicken or tofu, or pork), and miso soup. It’s just $8.50, and again I recommend the 3 Korean vegetable side dish, for an additional $2.99.

Hana’s Korean Short Ribs (Galbi) should be something you try, and come back for more. It comes with four classic LA style beef with steamed rice. It’s $13.99.

Korean

Korean Short Ribs (Galbi).

Jap-Chae is made to perfection. The sweet potato noodles are stir-fried with assorted vegetables, served with steamed rice. I recommend you add Bul-Go-Gi for an extra buck.

Korean Sushi (Gim-Bap) is a little different from traditional sushi, and comes with pickled radish. It’s a beautiful thing.

Korean

Korean Sushi (Gim-Bap).

Korean food is known for its spicy cuisine, and the Spicey Pork doesn’t disappoint. The sweet and spicy marinated pork is stir-fried with vegetables and steamed rice.

Hana also serves a variety of Teriyaki plates, with offerings in chicken, beef, salmon, and pork. The orange chicken plate is a must. If you’re in a hurry, the bowls are a good to-go item.

About Hana’s owners and management

Phillip Park bought Rice Time from his uncle in November 2016 for his mom, Agnes Park, to operate. Agnes emigrated from Korea to the United States in 1986, bringing with her an array of great recipes. Together, with brothers Eric and Andrew, and some great staff, the Park family has converted Rice Time into Hana. They continue to make improvements to the locale, and the service is quick and friendly. Prices are reasonable.

Located at 412 NE 4th Avenue in downtown Camas, Hana is open Monday through Saturday 11 am-7:30 pm. They are closed on Sundays. 360-833-9111.

And, thank you, Laura Ford, for the tip. The Geigs are forever grateful.

Korean

The Park Family owns and operates Hana. From left: Eric Park, Agnes Park, Phillip Park, and Andrew Park.

 

Korean

Hana Restaurant is conveniently located in downtown Camas.

 

Korean

Hana’s Teriyaki Chicken comes as a bowl or plate with a side of vegetables.

by Ernie Geigenmiller

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Garden Bar Opens New Location

Portland, OR – Locally owned GARDEN BAR has opened their newest location at Hassalo on Eighth (1061 NE 9th Ave), bringing its fresh and healthy salad concept to the underserved Lloyd District area. GARDEN BAR plans to open additional locations this year, with the next being on SE Water Ave in early summer and a PSU location on 4th Avenue in late summer. The Hassalo on 8th restaurant is housed in 1500 sq. ft. at 1061 NE 9th Avenue and is Garden Bar’s first east side location. Hassalo on 8th is located in the fast-growing Lloyd District on the MAX Line and will be a LEED Platinum community.

“Like Garden Bar’s six other locations, we will be satisfying the need for healthier lunch options in Portland’s business districts.” said the company’s Marketing Director, Scott Hargrove. “It’s exciting that Portlanders are responding so positively to the GARDEN BAR concept,” said Ana Chaud. “It’s through their continued support that we are able to grow.”

GARDEN BAR isn’t just working on new restaurant locations.

“Over the next few months we will be layering in our mobile rover unit that will deliver our product to locations not served by one of our restaurants. We have also launched our fill-scale wholesale and catering division allowing customers to order our product for their events at home or at work. Our wholesale division is taking new clients interested in retailing the GARDEN BAR product to their customers”.

GARDEN BAR is currently at 7 locations throughout Portland.

Established in 2014 in Portland, Oregon, Garden Bar is a good destination for farm-fresh, handcrafted salads.

Their mission is: To give the underrated salad the love and respect it deserves. No limp iceberg lettuce. No sad tomatoes. No store-bought dressing. Only bountiful bowls of raw leafy greens tossed with locally sourced vegetables and fruits, fresh meats and cheeses, exceptional toppings and an array of our very own gourmet dressings.

Businesses interested in the GARDEN BAR wholesale program should contact Scott Hargrove ([email protected]) to discuss the opportunity.

Learn more at www.gardenbarpdx.com

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A Yummy Summer Treat: Rhubarb Bars!

Rhubarb Bars

Rhubarb custard over a simple shortbread recipe make this a seasonal treat great for sharing!

Time: Approximately 1 hour

Oven Temperature: 350

Ingredients for Custard:

  • Rhubarb 5 average sized stalks
  • Water ¼ cup
  • Sugar 1 cup
  • Egg Yolk From 5 Large Eggs
  • Salt ½ teaspoon
  • Butter 2 teaspoons

Ingredients for Shortbread Base:

  • Butter 1 Stick
  • Flour 1 cup
  • Sugar ¼ cup
  • Salt Just a Pinch
  • Powdered Sugar For dusting

Rhubarb

Directions:

Start by washing and chopping rhubarb. Combine in a medium sized pot with ¼ cup water and ¼ cup sugar and slowly bring to a boil for about 10 minutes to create a puree. Blend using a food processor to remove stringy bits of remaining rhubarb.

With a double boiler, whisk together ¾ cup sugar, eggs, and salt until all ingredients are warm. Add and whisk in the pureed rhubarb. The color at this point will depend on how much rhubarb you used and how red it was originally.  

Add the butter and remove from heat, stirring occasionally.

For the shortbread, combine room temperature butter, flour, sugar, and salt and stir to create loose crumbs. Use your hands to create a solid mass of dough that you can press into a 9 x 5 or 8 x 8 baking dish.  Let this sit for 10 minutes, then bake for 20-25 minutes until edges are golden.

Pour the rhubarb curd over the baked shortbread so it is about ½ inch tall (you will probably have extra). Bake for another 12-15 minutes.

Let cool to room temperature, dust with powdered sugar and serve!

Article and photos by Haley Childers.

 

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Rhubarb

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Rhubarb

Rhubarb

Rhubarb

 

 

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