Food Archives - Page 12 of 14

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

Sam Bellamy holds up two fresh salmon.

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

B&B Fish Market smokes fish on the premises.

June 16, 2017/3 Comments/by Ernest Geigenmiller

Featured, Food

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.

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 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 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.

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

Hana Restaurant is conveniently located in downtown Camas.

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

by Ernie Geigenmiller

June 9, 2017/0 Comments/by Ernest Geigenmiller

Featured, Food, Living

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 (scott@gardenbarpdx.com) to discuss the opportunity.

Learn more at www.gardenbarpdx.com

April 29, 2017/0 Comments/by Ernest Geigenmiller

Food, Living

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

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.

June 1, 2016/0 Comments/by Ernest Geigenmiller

Food, Living

Easy Recipes: Roasted Asparagus & Strawberries

Local and In Season Recipes

by Haley Childers

Springtime in the Northwest cannot be beat. The mild afternoon rain showers and ensuing sunsets are only succeeded by the great local produce we get to enjoy this time of year. Some early season produce includes asparagus, strawberries, and rhubarb, so give these recipes a try for a different spin on some of your favorites.

Easy Roasted Asparagus with Strawberries and Balsamic Reduction

A great appetizer or side dish!

Time: Approximately 15 minutes

Oven Temperature: 400

Ingredients:

Asparagus: 1 Pound

Strawberries: 8-10

EVOO: 2 Tablespoons

Balsamic Glaze: About 2 Tablespoons

Directions:

After washing your asparagus, put it on a foil covered baking sheet and drizzle the olive oil before baking for 10 minutes or until tender.

While the asparagus cooks, wash and slice the strawberries.

Once your asparagus is ready, combine with strawberries and drizzle balsamic glaze over the top.

If you don’t have balsamic glaze, you can create your own reduction by combining 1 ½ cups of a cheap, store bought balsamic vinegar with ½ cup of brown sugar or 3 tablespoons honey and boiling them together (whilst stirring) for about 10 minutes.

Try topped with fresh basil!

Photos by Haley Childers

Visit haley-childers-photo.com

Fresh strawberries enhance the experience.

Easy Roasted Asparagus with Strawberries and Balsamic Reduction.

May 26, 2016/0 Comments/by Ernest Geigenmiller

Food, Living

Pine Shed Ribs Offers Gourmet S’more Kits

For Pine Shed Ribs, Father’s Day is the pinnacle event of the summer. That’s why owners Matt Ramey and Jenni Peterson are encouraging customers to get orders in now for a barbecue feast that’s sure to please any Dad or grad. The Family Barbecue Dinner ($40-$46) is the most popular item for the holiday, with a choice of two smoked meats, such as the Santa Maria-style tri-tip or the house-made smoked pork link, along with corn bread and two large side orders.

The warmer temperatures mean that the patio has become the perfect spot to be for large gatherings, especially families. House pastry chef Rachel Florip has been busy crafting s’more kits, and Matt has been piling up wood for the fire pit. The $6 kits include hand-made graham crackers smothered with chocolate, and from-scratch marshmallows. The restaurant loans out telescoping roasting sticks to achieve ideal toasting perfection. S’more kits may also be ordered for take-out with 24-hours’ notice.

Father’s Day/grads orders are now accepted via the restaurant’s online order form at www.pineshedribs.com, or by calling 503-635-7427. The restaurant will be open from noon to 6 pm (or until sold out) for dining in or order pick-up on Sunday, June 19.

About Pine Shed Ribs

Pine Shed Ribs serves up a Pacific Northwest interpretation of Santa Maria-style tri-tip barbecue, featuring an intimate bar/dining room and expansive shaded patio. The restaurant is located at 17730 Pilkington Rd, Lake Oswego, OR, 97035. For take-out or catering, please call 503-635-7427.

The Pine Shed fire pit is open for business.

May 11, 2016/0 Comments/by Ernest Geigenmiller

Food, Living

Spring Menu Arrives at Nel Centro, in Time for Mother’s Day

PORTLAND, Ore. – There are plenty of ways to treat mom at Nel Centro this Mother’s Day. In support of Portland Opera’s “The Magic Flute” opening at the Keller Auditorium, bar manager Nathanial Stout has created an eponymous cocktail made with Nardini Acqua di Cedro, grapefruit bitters and Prosecco, served in a champagne flute. The drink will be available starting Wednesday, May 5th and continue through the entire month.

In his new menu, executive chef John Eisenhart takes advantage of the abundance of spring ingredients now hitting the market.

New dinner items include:

Tortelli with English peas and lemon
Black pepper tagliatelle with speck, fava beans and Pecorino Toscano
English pea agnolotti with Dungeness crab and fines herbes
Lamb shank with couscous, asparagus and Parmigiano Reggiano
Northwest halibut with black barley salad and lemon olive vinaigrette

Mother’s Day Brunch highlights include:

Brioche French toast with lemon curd and crème fraîche
Steelhead cakes with poached eggs and black pepper hollandaise
Florentine omelet with spinach, mushrooms, and goat cheese
Rotisserie chicken salad with hazelnuts and grapes
Quiche Lorraine with mesclun greens

Brunch Cocktails:

Blood orange bellini with Prosecco and blood orange purée
Nel Centro Bloody Mary with New Deal vodka and San Marzano tomatoes

Mother’s Day Brunch reservations are available by calling 503-484-1099.

Nel Centro is located in the heart of the downtown Portland at 1408 SW Sixth Avenue adjacent to Hotel Modera. Classic dishes of Northern Italy and Southeast France meet David Machado’s passion for culinary tradition and locally sourced, seasonal food. For more information and menu, please visit nelcentro.com.

Bar manager Nathanial Stout has created an eponymous cocktail made with Nardini Acqua di Cedro, grapefruit bitters and Prosecco, served in a champagne flute.

Tagliatelle

April 26, 2016/0 Comments/by Ernest Geigenmiller

Food, Living

Arrosto Rostisserie Opens Wednesday

PORTLAND, OR – Pastaworks at Providore Fine Foods will open its Mediterranean-inspired Rotisserie on Wednesday, April 13^th at 11:30 a.m. serving slow-roasted, free-range, antibiotic-free chickens rubbed with lemon and rosemary oil. The menu includes options from whole bird to a quarter bird with or without sides, which include the Arrosto Potatoes, Arrosto Salad and a slab of Pastaworks’ focaccia. Prices range from $10-27, and meals can be ordered at the convenient walk-up window facing Providore’s parking lot on the west side of the building. Dining is take-out or available to eat at inside or outside tables. Wine, beer and non-alcoholic beverages are also available for purchase. The window’s regular hours will be from 11:30 a.m. to 7:30 p.m. Tuesday through Sunday.

“My husband Kevin de Garmo and I have long been obsessed with the rotisserie chickens we devoured on our travels along Italy’s Ligurian coast,” said Kaie Wellman, co-owner of Providore Fine Foods and Pastaworks. “When we first saw the building that’s become Providore, we knew we finally had the right space to open the rotisserie.”

Arrosto Menu:

Chickens (free-range, antibiotic-free, rubbed with lemon and rosemary oil)

Whole Bird plus all sides $28 without sides $20
Half Bird (breast, wing, thigh and leg) plus all sides $18, without sides $14
Quarter Bird (one breast wing, one thigh or leg) with sides $12, without sides $8

Sides (a la carte)

Arrosto Salad – baby arugula, escarole and radicchio with shaved pecorino romano, herb crumbs and a lemon anchovy vinaigrette. Small $4, Large $10
Arrosto Potatoes – potatoes roasted in chicken drippings. Small $2.50, Large $8
Pastaworks’ Focaccia – popular housemade focaccia with sea salt and rosemary. Eight slab $2.50, Quarter slab $4

About Providore Fine Foods

Hand-crafted pasta, briny oysters, grass-fed meat, small-farm produce and buttery croissants are just a few of the delicious edibles to be found at Providore Fine Foods, a European-style specialty market in Portland, Oregon, from the owners of Pastaworks. As the new flagship location for the 33-year old Pastaworks, Providore Fine Foods has gathered a group of Portland’s finest food purveyors to share the 5,000-square foot building once home to an automobile showroom. The new marketplace brings local, regional and international culinary provisions under one roof, including pasta, cheese, prepared foods, dried goods, chocolates and candy, wine, beer, and non-alcoholic beverages at Pastaworks, roast chickens at Arrosto, local, sustainable seafood and meat from Flying Fish Company + Oyster Bar and The Meat Monger, unique local produce at Rubinette Produce, innovative breads and pastries at Little T Baker, and botanical floras at Emerald Petals.

Providore Fine Foods is located at 2340 NE Sandy Boulevard, Portland, OR 97232. Hours are 9:30 a.m. to 7:30 p.m. daily. Follow us on Instagram, Twitter, and Facebook. For more information, menus, classes and tastings, please visit www.providorefinefoods.com.

City Market NW is the sister location for Providore Fine Foods and is located at 735 NW 21^st Avenue, Portland, OR 97209. For more information and hours, please visit the website.

April 11, 2016/0 Comments/by Ernest Geigenmiller

Food, Living

Acadia Bistro to Offer Cheap Eats on Tax Day

Portland, Ore. – To ease the pain that the Tax Man brings every April 15th, Acadia Bistro chef/owner Seamus Foran will be offering his “Cheap Eats” menu on Friday, April 15th and Saturday, April 16th. Normally a part of the Monday night menu, the Cheap Eats entrées are $12 each and consist of:

Cornmeal-Fried Louisiana Catfish with black eyed pea stew and jicama-salsify slaw
Cajun Jambalaya with smoked chicken, andouille sausage, house-made Tasso and smoked tomato relish
Louisiana White Shrimp Creole with black kale, button mushrooms, spinach and English peas
Slow Simmered Red Beans & Rice with choice of house andouille sausage –OR–smoked chicken Cup of Red Beans and Rice, Cup of Gumbo and a Cup of Jambalaya

All entrees can be made into a 3-course dinner with a house salad and bread pudding for $25. The regular a la carte dinner menu will also be available. Whether guests in a mood to drown financial sorrows or spend their refund on an extra round, bar director Charles Campos will complement the fare with some new spring cocktails such as “Suzy Q,” a gin-based concoction spiked with the sweet-tartness of rhubarb marmalade.

Dinner service is from 5:00 to 10:00 p.m. and reservations are recommended. Call (503) 249-5001 to reserve seats.

About Acadia Bistro

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.

March 30, 2016/0 Comments/by Ernest Geigenmiller

Food, Living

Truly Scrumptious Visits Arktana

If you love shoes and candy, then Arktana is the place to be this Friday, March 24 from 11 am to 2 pm. The downtown Camas shoe store has invited the bakers at Truly Scrumptious to get us into the Easter holiday spirit with a fantastic array of treats and sweets to satisfy even the pickiest of sweets and baked goods fans.

Truly Scrumptious baker, Kimberly Koch, will be providing a nice selection of treats, such as the Oregon Krispy Treat “Robin Egg”, the Spring Rainbow Peep Krispy Treat, Peanut Butter Eggs, and Mallow pops, which are perfect for your little bunny’s basket. There will also be many great-tasting cookies.

“I’ll be at Arktana,” said Koch. “Come by and have a cup of coffee with me and get your Easter treats!”