Tommy O’s at the Camas Hotel is offering a new Happy Hour menu now, and it includes some fan favorites like the Kalua Pork Quesadilla.

Tommy O’s, which has stayed open throughout the pandemic with takeout and delivery services, has resumed dine-in service while meeting all COVID-19 state-mandated safety guidelines. They also offer outdoor seating.

Happy Hour is from 2-5 pm Monday through Saturday, and the HH menu comprises the following:

  • Kalua Pork Quesadilla: $5
  • Coconut Crunchy Shrimp: $6
  • Meatballs: $5
  • Kalua Pork Sliders: $5
  • Caesar Salad: $5
  • French Fries: $4

Happy Hour drinks:

  • HH White Wine: $5
  • HH Red Wine: $5
  • HH Tap Beer: $5
  • HH Cocktail: $5

Tommy O’s at the Camas Hotel is located at 401 NE 4th Avenue, Camas, WA 98607.

Visit to order takeout.

Phone: 360.833.0115

Coconut Crunch Shrimp.

Salud Wine Bar continues their third anniversary celebration this week by holding over the Pasta special, due to high demand. Also what’s a better celebratory smoked meat than Prime Rib? Wait until you try Tony’s special twist.

Please make reservations: or call 360-787-2583.

Following are this week’s (August 10th) Dining Specials at Salud: (Full Menu always available as well Wednesday through Saturday)

Each Dish is Available for Take Out/To GO.

Italian Dining Special – Served Wednesday thru Saturday while supplies last:

Penne alla Vodka – A fantastic and authentic Italian cuisine that I (Tony) love!. Like its name suggests, this is a pasta dish made with Vodka and Penne pasta. It is prepared with Garlic, Prosciutto, Tomatoes, and finished with my own Vodka/Cream/Parmesan Sauce. .Accompanied with our Salud Side Salad and House made Bread $15.00

Saturday Smoked Meat (served Saturday while supplies last):

This Saturday, Salud will be serving their wonderful, juicy, Prime Rib. First, they take the Roast and deep season it with fresh roasted garlic and rosemary. They then coat and rub with celery salt and pepper, and then it’s smoked for hours with a sweet cherry mesquite wood mix, smoked to a nice medium rare to hold all the juices in. Meal is served with Roasted Baby Potatoes and Mini Carrots, House made Au Jus, and for a kick, horseradish. Meal also comes with the Salud Side Salad and House made Bread. All this for $25.00 – You may want to get reservations in ASAP, when it’s sold out, it’s sold out.

Don’t forget, they ALWAYS have Wine Specials each week!!

Reservations are recommended for any of these specials. Please let them know when making reservations if you’d like one of these specials and which one.

Lastly, Please help us by practicing proper CDC guidelines. Salud asks that you please wear a mask into our establishment, and wear it anytime you aren’t seated. Also please use hand sanitizer and practice proper social distancing.

Penne Alla Vodka

This is Part 2 of our Being Prepared series, which focuses on water storage. Provident Living provides some great insight on being prepared.

Do you have enough water stored for you and your family in the event of an emergency? If so, is it stored properly? Adults need to drink at least two quarts of water each day. There are four quarts in a gallon. And, if you add in other needs, such a water for cooking, cleaning, etc. you really need one gallon per day per person. Children, nursing mothers, and ill people may need more. Additional water is needed for food preparation and hygiene—for a total of one gallon per adult per day. Experts recommend storing a two-week supply as a minimum. For an adult, that’s 14 gallons (53 liters).

A gallon of water weighs about 8.3 pounds. Water is not easy to transport because it is so heavy. That means your emergency water plan should account for that.

Keep these items in mind when you are planning. For example, you may want to put a gallon of water per day in your 72-hour kit. But, that will weigh about 25 pounds. Are you and your children strong enough? Will it even fit?

How do we do this? An approach

Here is an approach to water storage. The Ready Store says you need to have three ways of getting to clean water:

1. Store water. Every shelter-in-place supply should have water storage. A small word of caution: Don’t try to go cheap on your water storage. Buy a food grade water storage container like a 55, 30 or 5 gallon container and use that. Don’t fill up your old juice bottles or your old milk jugs. They’ll crack more easily and they’re not designed for long term storage.

The barrels and water containers are not very expensive and when the time comes that you need the water, you will be glad you stored water you can actually use. Also, have a variety of sizes of storage containers. Don’t just have a 55 gallon barrel that you never move and never clean out or fill up. Use smaller, easier to transport containers like a 5 gallon stackable.

2. Have a portable water filter. If you do have the water stored but you are not sure if it is safe or you come across water in an emergency and you don’t know if it is safe, portable water filters are extremely handy and will allow you to clean suspect water that you come into contact with and make it drinkable.

These portable micro filters will remove bacteria and protozoa from the water, but won’t kill viruses. If you have a stream, lake, pond, river or well by your house; you will be able to clean the water from those sources using these filters. Each filter will clean up to 500 gallons of water. That is nearly ten 55 gallon drums worth of water. They are also great for camping or hiking.

3. Have water purification tablets. These are very handy to have around and a small bottle will chemically treat up to 25 quarts of water. They work fairly quickly (typically in less than a half an hour) and will kill bacteria, protozoa and viruses.

Remember that if you don’t have any of these three things, you can still clean water by boiling it. As a matter of fact, boiling is most effective way to clean water except it won’t take out the floaties like a filter will. The problem with boiling water to drink is it uses a lot of fuel that you may not want to use for that purpose. Also, don’t forget to have portable water pouches in your emergency supplies. They have a 5 year shelf life and are very handy to have around.


According to, water storage containers should be thoroughly washed and should be airtight and resistant to breakage. Plastic soda bottles are commonly used. If the water has been treated with chlorine by a water utility, you do not need to add anything before storing it. If the water is not chlorinated and is clear, add eight drops of household bleach (5 percent sodium hypochlorite) per gallon. If the water is not chlorinated and is cloudy, add 16 drops per gallon. Seal the containers tightly, date them, and store them in a cool, dark place. Since many containers are clear, and light can permeate them, you may want to cover them or store them in dark plastic bags. Replace water every six months.

Other water sources in your home include the water heater and water remaining in the pipes, but in the event of contamination, this water would need to be purified. Having ready, potable water available for immediate use is one of the most important ways to help your family be prepared for an emergency.

If more families and homes are prepared for an emergency that places less burden on local governments and first responders.

Water storage containers.

It’s a flower shop, a bar, and a place to have a delectable dinner. Meet Acorn and The Oak, which is fully operational after undergoing a major renovation, construction delays, and the challenges of the coronavirus pandemic.

It’s an entirely new building set in the exact footprint of the former Lakeside Chalet on Everett Road in Camas, and offers an escape from the challenges of life. 

Acorn and The Oak is a place to eat scratch-made supper club food served among the flowers featuring artisan cheese & charcuterie, fresh salads, tasty bites and sweets, and scratch-made entrees using local, seasonal goodness — and you can dine in the bar, the main dining area, or outside at the patio overlooking Lacamas Lake.

It’s an unusual combination of floral shop, bar, and restaurant, but it works, and is the concept of owners Janessa and Chuck Stoltz, who married in 2017, bought the Lakeside Chalet in 2019, and realized their dream earlier this year.

“It was Chuck’s idea a couple years ago,” said Janessa. “I was a social media manager for another company and I was just miserable and didn’t know what to do with my life, then Chuck said ‘You need to open a floral shop.’” I told him ‘I’ve already done that.’”

“Then he said well ‘let’s put a bar in it and I’ll quit my job and do it with you.’ So right then we started looking for places.”

After purchasing the property, it took about 18 months to complete the renovation given the obstacles of converting an old building to meet modern city codes.

“It was a major, major overhaul,” said Janessa. “We even found fuel tanks underneath the parking lot that we had to remediate. There were a lot of surprises. We had to gut the whole building.”

Osso Bucco entree at Acorn and The Oak.

The Food

Acorn and The Oak serves French American comfort food with some Mediterranean and Italian influences.

“We have a lot of shareable starters,” said Janessa. “Lots of smaller plates, like tapas and we encourage people to order a couple of things.”

Featured entrees include Chef David’s Hearty Bolognese, Grilled Wild Sockeye Salmon, and Osso Bucco. Each weekend, they have supper specials.

“It’s the type of place where you come to sit for an evening, for two-and-a-half hours,” said Chef David Haight. “It’s that supper club vibe where you’re not coming to simply eat and drink, you’re coming to socialize with your friends and family. You lose track of time here.” 

Acorn and the Oak is open Wednesday through Sunday from 5 pm to close. The flower shop is also open Wednesday through Sunday from noon to four.

Dinner reservations are preferred. Call 260.210.7439 or visit them online at

Camas, WA — After a self-imposed closure on July 19, the popular Mexican restaurant, Nuestra Mesa, is re-opening its doors today for full dine-in and takeout service.

Mesa voluntarily closed its doors upon learning a family member had tested positive for COVID-19. Customers were told the situation, and were politely asked to leave that Sunday afternoon.

Since that time, all Mesa employees were tested and the entire restaurant was professionally cleaned. It was a thorough three-hour process in which all surfaces were sanitized.

“All our employees tested negative for COVID-19 and our restaurant underwent a thorough, professional cleaning,” said Todd Moravitz, co-owner of the restaurant. “We thank you for your patience. We made your safety and the safety of our employees a priority.”

Mesa serves gourmet Mexican cuisine in historic downtown Camas. They are following all state-mandated COVID-19 safety guidelines, and have physically distanced outdoor seating, as well. Hours are 11:30-9 daily.

Learn more at or visit their social media sites on Facebook and Instagram.

For takeout or dine-in reservations, call 360.210.5311.


If you would have asked the general population in February, with a booming economy, and a community that had just celebrated its third State athletic championship, that a virus pandemic would force school and business closures, massive job losses, mandated quarantines and face covering use, as well as some supply shortages, the response would likely have been: ”you’re crazy!”

Months into the pandemic, we are still dealing with many of these issues, and it has led to lifestyle changes, new attitudes, and a general attitude of preparedness and prudent living. You just never know what’s around the corner.

Prudent living to many means living within your means, saving money for future challenges or goals, and having enough food on hand to weather the next storm.

This is the first of a three-part article that addresses having a three-month supply of food, water and financial reserves, whenever possible, to simply be prepared and have peace of mind. So what does that mean? How does one get started?

Three-Month Food Supply

This is about building a small supply of non-perishable food that is part of your family’s normal, daily diet. Take inventory of what you like to eat, what you should eat, and get started.

Have a meal plan. Know what you’d like to eat a couple weeks out, and plan ahead. Be realistic, and buy the foods that best suit you and your family.

Purchase a few extra items during each trip to the grocery store. Don’t hoard. If you like canned chicken, buy a few extra cans. If you like peanut butter, buy a couple extra jars. If you like pasta, buy a few more packages. And, of course, we all lived through the toilet paper shortage. Look for sales, and stock up. A little each trip can add up quickly. Make sure to rotate these items regularly to avoid spoilage.

Consider staple foods, such as wheat, rice, pasta, oats, beans, and potatoes that have a long shelf life — some as long as 30 years.

This is great link to start checking on what you have, food items you may not have considered, and what areas need to be filled:

Don’t go to extremes. Don’t go into debt to stock up.

Preparedness brings peace of mind. If you lose your job, or if a friend needs help, you will have the ability to provide the basics for your family or families around you. You just never know what’s around the corner.

The next article will focus on PART 2: Water Supply Storage.


Grains of Wrath, which closed its doors nine days ago after an employee tested positive for COVID-19, has announced they are re-opening Tuesday, July 28 at 11 am.

“We are happy to report all tests that have come back were negative,” said Brendan Greenen, Partner and General Manager at GoW. “Our team member that initially tested positive is doing well and continues to quarantine.“

The popular downtown microbrewery and restaurant closed its doors on Saturday, July 18 moments after learning a support staff member had tested positive for COVID-19. Since that time, all employee tests have been completed — all negative — and the space underwent a thorough professional three-hour cleaning that included testing surfaces, a complete wipe down and decontamination spray over all hard surfaces.

“We would like to thank the community for the outpouring of support and well wishes as we navigated this scenario,” GoW said in a statement. ”Thank you again for your patience, we look forward to seeing you soon!“

GoW is open 11 am-10 pm daily. Governor Inslee’s recent mandate only changes their operation as follows:

  • Indoor diners must be of the same household.
  • All tables are 5 or less.
  • GoW now shuts down at 10 pm on Friday an Saturday, per the limitations.

Given the CDC and state COVID-19 restrictions on restaurants, takeout ordering is also encouraged. You may order online at:

The Hammond Kitchen and Craft Bar, located in Camas, has released a limited summer menu — and all options usher in the flavors and frs.

Here’s what is new at The Hammond this summer:

  • Carlton Farms Pork shop: Double cut with roasted pineapple chutney, macadamia nuts, garlic mashed potatoes, and fresh spring vegetables.
  • Tomato salad: Organic grape heirloom tomatoes, with Portland creamery chèvre, arugula, white and dark balsamic glaze, and fresh pesto.
  • Ricotta Meatballs: Marinara, fresh mozzarella, pesto, shallot gastrique, and pecorino cheese.

And, be sure to enjoy your favorite drink during the meal, and finish your experience with one of their choice desserts.

4857 NW LAKE RD #200,
CAMAS WA 98607 

PHONE: 360 954 5620
EMAIL: [email protected]

The Hammond still offers takeout options, and encourages online ordering here:

New summer menu at The Hammond.

Gov. Jay Inslee issued guidance today for partially resuming the dine-in restaurant and tavern industry for counties granted variance under the Safe Start Phase 2 recovery plan laid out last week.

Through the Washington “Safe Start” plan, more businesses and activities will re-open in subsequent phases with adequate safety and health standards in place. Each phase will be at least three weeks — metrics and data will guide when the state can move from one phase to another. 

Through the Safe Start approach, counties with a population of less than 75,000 that have not had a new case of COVID-19 in the past three weeks can apply for a variance to move to Phase 2 of “Safe Start” before other parts of the state. County variance applications will be approved or denied by the secretary of the Department of Health. Eight counties have received the variance. 

For counties granted variance to move to Phase 2, restaurant operations may resume with limitations after meeting specific criteria, effective May 11, 2020.

“No restaurant or tavern may operate indoor or sit-down services until they can meet and maintain all requirements, including providing materials, schedules and equipment required to comply,” the guidance states. 

Guidance documents: 


The Hammond Kitchen and Craft Bar has some amazing Sunday Easter Brunch options for takeout or delivery.

First, they have brunch family meals available for pre-order today through Saturday morning!

It includes fresh-baked croissants, fresh fruit, deviled eggs, crab cakes, scrambled eggs with sharp cheddar and scallions, crispy breakfast potatoes, and Carlton Farms bacon. Available in two and four-person packages. This is available to order until Saturday at noon.

And second, they have a la carte options that will be available on Sunday, as well! Those include Crab Cake Benedicts, Original Benedicts, their Classic Breakfast, and their Healthy Breakfast Bowl!

If you do order a package, there will be a prompt for a Sunday pick-up time. This will appear after you choose a four or two-person package.

Hammond Bloody Mary & Mimosa kits will be available too!

”We appreciate your continued support, so very much,” said Gwen Goodrich, co-owner of The Hammond. “We are so grateful for our customers!”

Click here to order:!/