Washougal, WA — 2 Rivers Bar and Grill is launching a fantastic, delicious and well thought Sunday Brunch menu featuring many new dishes beginning October 4.
Tim Fuhrman, a classically French trained chef joined 2 Rivers just two months ago, and he’s making a bold statement with these new offerings, which are only available — for now — on Sundays from 10 am- 2 pm.
Here’s a summary of nine dishes:
Chorizo Jalepeno Scramble
Pepper jack cheeese, green onions, avocado, eggs, House potatoes and choice of bread.
“The scramble has some Southwest influence,” Fuhrman said. “We use brioche bread for the French toast and the raspberry purée is cooked raspberry. Made from scratch. You always want a wow factor with the French toast. It’s very visual.”
Brioche bread, honey baked ham, bechamel sauce, cheese and topped up with fried egg and a chef’s choice seasoned vegetable.
“As a classically French trained chef most of my dishes are French,” said Fuhrman. “Classically country style French food. My French influence is why I introduced a couple dishes like that.”
Biscuits and Gravy
Housemade buttermilk biscuits with country white sausage gravy and house potatoes.
Slow cooked smoked beef brisket, black beans, avocado, enchilada sauce, screambled eggs, pico de gallo, creme fresh and cilantro.
Smoked Canadian Bacon Benedict
Includes English muffin, poached eggs, Chef’s lemon hollandaise and House potatoes.
“The Benedict is inspired by mother who passed away from cancer,” said Fuhrman. “That was the last meal I prepared for her. The Hollandaise is thicker.”
Braised baby spinach, grilled tomatoes, fresh basil, avocados, toasted English muffin, poached eggs, Chef’s Lemon hollandaise and house potatoes
Corned Beef Hash
Peppers, mushrooms, green onions, house potatoes, poached eggs topped with Hollandaise sauce.
Smoked Wild Salmon Omlette
Wild salmon, green onions, capers, Brie cheese, creme fresh, eggs, house potatoes and choice of bread.
Strawberry and Chantilly Cream French Toast
Dipped in vanilla custard with raspberry compote, toasted almonds, pure maple syrup, candied lemon zest, topped with fresh raspberry and chantilly cream.
“I’ve been here at 2 Rivers two months,” Fuhrman said. “I opened a restaurant on Hawthorne. Before that I had been consulting nationally, and now I just want a nice spot to showcase my 30 years of experience. I’m more old school, I don’t need 13 things to make it beautiful. It’s not super fancy, but you will have great flavor and you can have a really good meal.”
2 Rivers Bar and Grill is located at 1700 Main Street, Suite 110, Washougal, WA 98671
https://cdn.lacamasmagazine.com/wp-content/uploads/2020/10/03125034/D8E3BD68-9EB8-4AF0-94A1-8AF0BA04621C.jpeg9601280Ernest Geigenmillerhttps://cdn.lacamasmagazine.com/wp-content/uploads/2020/01/07074147/lacamas_white_2-300x300.pngErnest Geigenmiller2020-10-03 13:14:402020-10-03 13:14:522 Rivers Bar & Grill Launches New Brunch Menu — Beginning October 4
All week long, the Downtown Camas Association has been having a fun daily virtual game or activity that has been posted on the Downtown Camas First Friday Facebook Page which culminates in a Facebook Live event on First Friday, October 2 at 5 pm where DCA leaders will announce the winners from the week and you’ll have many chances to win for watching and responding. This is what has been happening:
Sunday: Star Wars Trivia and Caption This! (Star Wars Trivia is at the bottom of this web page. :))
Monday: Autumn Word Search & Jumble and Seek & Find the Star Wars Characters in downtown
Tuesday: Which Star Wars Episode?
Wednesday: Pick & Pic! Choose your favorite Star Wars character and post a pic of a cool Star Wars inspired pumpkin!
Thursday: Post a pic of you in your Star Wars Costume! Or at least a pic of the costume you would wear if you had one! You’ll be entered to win 5 times if it’s you wearing one! Plus we will give prizes for the Best Adult and Best Kid Costume sponsored by iQ Credit Union!
Friday: Pumpkin Pageant Merchant Passport–virtual or in person! Get 5 extra chances to win for doing passport in person! Artfully carved pumpkins will be on display at participating businesses on Thursday and Friday and you vote for your favorite (passports will be posted on Thursday morning and are due by 3pm on Friday). The merchant that gets the most votes wins a prize. Click here for the passport!
Plus after-hours art shows, shopping and dining on First Friday!
These shops will be open late on First Friday: &Co, Allure Boutique, Arktana, Attic Gallery (Earl Hamilton Solo Show), Camas Antiques, Camas Gallery, Cedar Street Bagel Co, Juxtaposition, Lily Atelier, Natalia’s and Papermaker Pride. Come support our shops and restaurants downtown.
Natalia’s Cafe has a stunning Star Wars Christmas-themed exhibit and will be offering cabbage rolls, grilled cheese sandwiches and tomato soup as First Friday specials.
You have until 3pm on First Friday to complete each of the activities to be entered to win downtown gift cards and prizes sponsored by the Downtown Camas Association and iQ Credit Union. Let’s have fun together!
An unfortunate side effect of a changing climate is an increase in wildfires. Over Labor Day the west coast erupted into flames, sending thousands of citizens fleeing and blanketing the region with thick smoke. The air quality in Portland Oregon and surrounding areas reached more than 500 ppb. 301 to 500 is hazardous to all living things. People with pre-existing conditions such as asthma or allergies are struggling the most, but everyone is being affected. There are things we can do, however, to stay safe during these trying times.
Invest in a good indoor air purifier. This will help keep the air inside your house as free of particulate matter as possible that drifts in every time a window or door is opened. These fires are now a fact of life. If you don’t need the purifier right now, you will someday. For those that are money conscious you can get a box fan and bungie a filter to the air inlet side and it will filter the air in the immediate area.
Keep your windows and doors tightly closed and wear a mask every time you must go outside. Stay inside as much as possible.
Really focus on getting enough sleep. This is when our bodies repair themselves.
From a Naturopathic perspective, eating moistening foods supports the lungs. Pears, tofu, and spinach are examples of this.
Use botanical medicine if you need extra support during this time. At our clinic, we compound a formula with dozens of herbs that all support the respiratory system. This formula flies off the shelf during cold and flu season.
Those with respiratory and cardiac deficiencies already are suffering the most. One thing Naturopathic medicine does well is to support all systems of the body. There are things that can be done to improve lung and heart function. This is a multifactorial approach resulting in improved lung and heart function. Right now is a good time to take a hard look at your overall health. If you are seeking a helping hand from doctors who are trained to assess patients in all aspects, head-to-toe, call today to make an appointment.
The only person in charge of your health is you. Let us help you take charge. Learn more at www.cynthiabye.com
Dr. Cynthia Bye, ND, FABNO Board Certified in Naturopathic Oncology
https://cdn.lacamasmagazine.com/wp-content/uploads/2020/09/10201338/16C518E5-D375-4991-968E-E250354C7308.jpeg14252048Ernest Geigenmillerhttps://cdn.lacamasmagazine.com/wp-content/uploads/2020/01/07074147/lacamas_white_2-300x300.pngErnest Geigenmiller2020-09-30 21:21:252020-09-30 21:22:55Health + Wellness: Tips for Lung & Heart Health in This Scary Era of Massive Fires
Treadway Events announced today “The Cinema of Horrors: Drive-In Experience,” a new contactless, Halloween experience is coming to the Clark County Fairgrounds & Event Center. This unique horror movie drive-in series offers a COVID-19 safe way to celebrate Halloween in 2020. The month-long event features twelve of the scariest horror blockbuster movies and combines real live actors, over the top lighting and special effects throughout the film each night.
Since many indoor haunted houses and Halloween parties canceled, this is the next best option for many thrill-seekers.
“Our team has been working on a variety of ways to pivot from our normal indoor haunted house events since COVID-19 gathering bans went into effect. We’re excited to be able to bring Halloween and horror fans together to enjoy our favorite horror films and safely celebrate Halloween with scares along the way,” says Brandon Treadway, President & Creative Director at Treadway Events.
The Cinema of Horrors Drive-In will run for twelve nights, weekends in October. Tickets are on sale now at a discounted rate of $49.00 per vehicle. Prices rise to $59.00 on October 1st, 2020. Since tickets went on sale, most shows have already hit nearly 50% capacity. There are no age limits, but parents are encouraged to use discretion based on the film rating each night.
The event is 50 percent sold out, so thrill seekers are encouraged to purchase tickets soon.
About Treadway Events: Treadway Events is a full-service event management agency based in Portland, OR. Helping nonprofit organizations, individuals, and Fortune 500 companies in Oregon, Washington deliver unmissable live event experiences. Treadway produces and owns a variety of annual, themed events such as the Cinema of Horrors haunted house in Kelso, WA.
https://cdn.lacamasmagazine.com/wp-content/uploads/2020/09/25213326/8CADF8A2-9914-4BA1-A00D-4CEF1166AC61.jpeg10002130Ernest Geigenmillerhttps://cdn.lacamasmagazine.com/wp-content/uploads/2020/01/07074147/lacamas_white_2-300x300.pngErnest Geigenmiller2020-09-25 21:44:532020-09-25 21:45:03Drive-in Horror Movies + Live Monsters At Clark County Event Center This Halloween
Washougal, WA — If asked the question ‘what’s cooking’ at Washougal schools, the answer may surprise you. Washougal School District (WSD) is implementing a new approach for school meal service, with restaurant style, scratch-made, healthy, and nutritious food available for students and employees.
“At the end of the day it is really about the desire to provide our students with high quality, delicious, homemade meals,” said Mary Templeton, WSD Superintendent. “This program builds on our efforts to achieve our mission to know, nurture and challenge all students to rise. It is important for our students to know they are loved and cared for and we know food nourishes the body, the mind and the spirit.”
The work toward this change began in early 2020 with Templeton along with WSD Business Manager Kris Grindy and Career and Technical Education Director Margaret Rice researching schools across the country who were moving in a similar direction.
Grindy and Rice met with a local chef to start a needs analysis and survey of school kitchens.
“The main goal was to create a transition plan based on his findings and help us work through this complex transition, which included hiring an Executive Chef Supervisor to lead our own Culinary Staff,” explained Rice.
At the end of July, the district hired Chef Chris Youngren to lead the new Culinary Services team. Youngren has worked in the culinary business for more than 20 years. Her career started in restaurants, but she has worked extensively in schools, most recently for the Stevenson-Carson School District.
“Our goal is to transition our former Nutrition Service program into a Culinary Service Program that prepares meals with love and care for our students from scratch; meals we would be proud to serve our own families at home,” said Rice. “By doing this we will continue to work toward building a more inclusive culture/community, one where people sit down and eat together, share stories, and laugh while filling their stomachs.”
Even without students in classrooms, Culinary Services is already working with fresh produce and scratch cooking to provide meals for the district children, which are free through December. This program, funded by the Federal Government, is available at no cost to any child 18 or under. The District will return to charging students for reduced and full-price meals starting in January, unless the federal program is extended.
In the past, the food program meals were created with previously frozen foods. Now the ingredient quality is better, and all the meals are fresh. “This means we are starting with high quality ingredients,” explained Chef Youngren. “For example, we might purchase a ham and slice the meat for our deli sandwiches ourselves ensuring a higher quality product than what we might get if we purchased deli meats already sliced. Everything is being cooked in our central kitchen at Gause Elementary and then cooled immediately and prepared for distribution.”
Adjustments were made to the take-out model of delivery so families can easily reheat the meals to eat right away or freeze it to be eaten later. Meals include reheat instructions and are packaged in containers that can be used for reheating. Take-out bags include handles, which makes it easier for students and their families to carry several meals at once.
Washougal families who have not yet completed a Free and Reduced-Price Meal application form for the 2020-21 school year are encouraged to do so. This application needs to be resubmitted each school year.
“In addition, there may be families in our community who have never thought to apply, but who may qualify if their circumstances have changed due to the COVID crisis,” said Grindy. “Families are asked to apply before October 15, but can still apply any time during the year, especially if the family experiences a change in situation that may qualify them later.” To apply or reapply, even for those currently receiving meals, go to http://www.washougal.k12.wa.us/food-services/. The Washougal School District is an equal opportunity provider.
And while students have not yet returned, WSD employees working in buildings or offices are getting the opportunity to order and buy these meals too.
“Staff are invited to pre-order and purchase meals that will be available each day in all buildings at lunch time (11am-1pm),” explained Rice. “If they work in a District building other than a school, they come by the closest school to pick up their meals.” Staff meals are charged at the adult price, and the additional participation provides additional revenue that the culinary program will use to continue future innovations and investments.
Feedback from customers has been positive, with comments about how fresh and tasty the meals are. “We are also getting good suggestions to improve the service,” said Chef Youngren. “For instance, we have been asked to include more condiments and plastic silverware. We had in our minds that meals would be eaten at home and those items would not be necessary, but for instance, we are now serving staff in our buildings and they need those things. We are taking this time to listen and adjust to be ready when we are all back together again in the schools.”
According to Rice, a key to success will be providing an excellent product at an excellent value.
“We want our food quality to match up with other restaurants, to be just as good but not as expensive,” she said.
A regular priced lunch at Washougal High School is $3.40 and adult meal cost is only $4.50.
“Once our students return to school, they will be greeted with the smell of delicious food cooking,” said Templeton. “Meals will be a higher quality and more restaurant style food.”
Menu items will include items such as teriyaki rice bowls, bento hummus boxes, pulled pork sliders with coleslaw, Taco Tuesday, and even chicken and waffles. You only need to step into the school kitchen to experience the welcoming smell of fresh pizza coming out of the ovens to understand the difference.
Another change students will see is the Culinary Services staff wearing chef coats as they prepare and serve meals. “We are professionals and we want staff to look like the professional team they are,” said Chef Youngren. “These folks work hard and deserve respect for making these meals with love and care. Our staff is extremely excited to be a part of this new Culinary Services model. They are looking forward to the direction it is going and proud to be a part of it. Everyone is excited, onboard, and willing to do whatever is needed to make sure we can meet our goals of this program.”
“It is exciting,” said Glenda Huddleston, Culinary Services Server 1. “It just feels better to actually be cooking and serving fresh food. And it tastes good!” Staff involvement includes the use of their recipes. Culinary Services Server 2, Linda Manire’s fresh pineapple salsa and pico de gallo recipes were used for a recent Taco Tuesday meal.
Rice, as WSD CTE Director, is playing a large part in the development of the new meal service program. “My role is to see the bigger picture as well as watch the fine details,” she explained. “I’m helping guide the program in the direction we want it to be in the future.” Long-term, WSD would like to build in the opportunities for WHS culinary students to learn and grow their skills working with Culinary Services staff in partnership with their teacher, Chef Brenda Hitchins. Eventually they would like to leverage partnerships to develop and establish a registered Youth Apprenticeship Program.
“We hope our students will enjoy the food more and that less students feel they need to bring lunches to school,” Rice said. “As a parent, I remember the added stress of trying to get a healthy, yet delicious meal together every day for my child and we would like parents to know that we have their backs. We want the food they eat here to be some of the best meals they had all day. We’re creating a food experience, one where folks look forward to what is on the menu for the next day and they are talking about it.”
“The highest compliment will be when students are posting photos of their school lunch on social media to tell others how yummy is,” Rice added.
https://cdn.lacamasmagazine.com/wp-content/uploads/2020/09/22135746/F0C92431-4EB9-431F-995D-C0920B8197BB.jpeg7431280Ernest Geigenmillerhttps://cdn.lacamasmagazine.com/wp-content/uploads/2020/01/07074147/lacamas_white_2-300x300.pngErnest Geigenmiller2020-09-22 14:13:182020-09-22 16:21:29Washougal School District Implements New Culinary Approach to Student Meals
Camas, WA — The Hammond Kitchen & Craft Bar isn’t quite letting go of the season just yet with a stunning late summer menu offering.
One of the most exciting of these offerings is the Vegan Spaghetti + Meatballs, which is a completely plant-based dish made with mushroom and rice meatballs, herb roasted spaghetti squash, vegan smoked Gouda, pesto, shallot blackberry gastrique, harvest vegetable marinara, and vegan Parmesan. $23.
The Kalbi Chicken salad comes with natural wood grilled chicken breast, a Kalbi marinade, late harvest fruits and berries, Napa cabbage, arugula, Portland creamery chèvre, toasted almonds, mango dressing and toasted seeds. $18.
The fresh ora king salmon is wood grilled with sweet pepper butters, and comes with roasted corn avocado relish, jasmine rice, and fresh vegetables. $30.
For starters, the coconut prawns are coconut flake and macadamia nut crusted, served with mango coulis, sriracha aioli, and sweet chili sauce. $16.
Also on The Hammond small plate menu is the tomato jam toast, made with house made focaccia, Portland creamery chèvre, roasted garlic, slow roasted heirloom tomatoes, basil pesto and pecorino. $9.
For desserts, try the vanilla bean ice cream with fresh peaches, Peach Buckle or the Grasshopper, which is a pot de crepe, made with marshmallows and a a rich chocolate ganache. The Hammond chefs really delivered on these decadent desserts.
And the H Speciality cocktails include the Fall Manhattan, Flower Power, Unicorn Tears, The 2020 Remedy, Midsummer Night, and Holding On To Summer.
https://cdn.lacamasmagazine.com/wp-content/uploads/2020/09/21163031/3404699B-D59A-4586-8A17-44D6C212BA28.jpeg7131280Ernest Geigenmillerhttps://cdn.lacamasmagazine.com/wp-content/uploads/2020/01/07074147/lacamas_white_2-300x300.pngErnest Geigenmiller2020-09-21 16:53:592020-09-21 16:54:13The Hammond Kitchen & Craft Bar Offers Late Summer Menu
“I have been dancing since I could walk and doing musical theatre seriously since I was a sophomore in high school when I was in CHS’s production of ‘Grease’,” said Cook. “I was then Sally Bowles in ‘Cabaret’ as well as being featured in other shows. I graduated in 2016 from CHS and went onto pursue my BFA in Musical Theatre from Central Washington University.”
Following the immense success of their musical theatre singing competition for student performers, they are moving from the recording studio to the dance floor to shine the spotlight on talented, young musical theatre dancers.
Those moving on to the next round each week will have Friday through Monday to record and submit a new song, fitting within a specified theme, for the next round of the competition.
As they move forward in the competition, they will feature weekly live shows on Facebook with Broadway judges who will provide feedback and have the opportunity to move one of the contestants on to the next round by unanimous decision.
“If I win I am donating to the Fund for College Auditions,” said Cook. “It is a charity that gathers funds to make sure students can pursue their passions in Theatrical Higher Education.”
Both the college and high school winner of The LaDuca Achievement Award for Excellence will receive a Broadway prize-pack with merch from the BroadwayWorld Theatre Shop, shoes from LaDuca, a scholarship to Steps on Broadway’s summer programs and a $1000 donation to a charity of their choosing.”
Both the college and high school winner of The LaDuca Achievement Award for Excellence will receive a Broadway prize-pack with merch from the BroadwayWorld Theatre Shop, shoes from LaDuca, a scholarship to Steps on Broadway’s summer programs and a $1000 donation to a charity of their choosing.
Winners will receive either:
-The classic LaDuca Y-strap adorns an additional support strap in the Alexis. The design provides added support across the top of the foot concentrated at the bunion-area. A 2.5″ heel is perfect for students, dancers new to heeled character shoes, and those looking for a stable shoe to guide them through their choreography. Alexis has a soft suede sole to ensure maximum foot articulation. All LaDuca shoes are handcrafted in Italy to ensure our dancers have all the comfort and flexibility they desire.
-Made with master jazz dancer and choreographer, Luigi, in mind, this shoe provides maximum flexibility and articulation of the foot. The thin suede sole allows the movement of a jazz slipper. Hidden elastic gussets carry flexibility throughout the foot and a gummie heel provides a perfectly stable platform for dancers to land on. All LaDuca shoes are handmade in Italy to provide dancers with the comfort and quality they desire.
https://cdn.lacamasmagazine.com/wp-content/uploads/2020/09/15220338/C2C37DD6-9C8C-4669-9BC8-588FA0A126A3.jpeg8201228Ernest Geigenmillerhttps://cdn.lacamasmagazine.com/wp-content/uploads/2020/01/07074147/lacamas_white_2-300x300.pngErnest Geigenmiller2020-09-15 22:12:332020-09-15 22:12:41Camas Graduate in Broadway Next On Stage Dance Competition
Salud Wine Bar has some great specials this week — through Saturday.
“I like to make my Chicken Marsala a little different than everyone else. I first take some golden, crispy, pan-fried chicken, then mix with my mushroom-filled creamy Marsala wine sauce and a good kick of garlic. Served over a bed of penne pasta, this Chicken Marsala is a delicious treat,” said Salud’s Chef Tony.
This dish is accompanied with their Salud Side Salad and House made Bread: $15.00
Saturday Smoked Meat (served while supplies last):
This Saturday, Salud will be serving their ever popular Bacon Wrapped Smoked Meatloaf. Served along side sweet corn, and a dash of mashed potatoes, as well as the Salud Side Salad and their House Made Bread: $20
There are many people who for health or fitness reasons are turning to a gluten free diet, and these almond flour paleo tortillas are an excellent substitute for my favorite homemade flour tortillas.
Rolling out homemade flour tortillas has been a family event for my sons and I since they were toddlers, but in an effort to eat better, I continue to search for healthier eating options. We’ll still continue rolling out flour tortillas, which we make with olive oil, but these almond flour versions are very tasty.
These thin soft shell paleo tortillas are made in five minutes, and require no rolling. They are made by blending almond flour, tapioca flour, avocado oil, salt and coconut milk. Pour batter onto a skillet and out comes the most beautiful and tasty grain free tortillas, perfect for taco night or a favorite breakfast burrito! It’s easy, versatile, fool proof, and delicious.
Blend in the ingredients together. Turn on your stove to medium heat, and in a cast iron skillet, or skillet of your choice, place some oil. Once properly heated, pour the batter onto the skillet. Turn the tortilla when the top side bubbles up, and watch it closely so it doesn’t burn.
This recipe yields 8 medium size tortillas. We love it!
The batter can keep for up to a week in the refrigerator in a tight container.
What is Paleo Diet? Information from the Mayo Clinic …
According to the Mayo Clinic, a paleo diet is a dietary plan based on foods similar to what might have been eaten during the Paleolithic era, which dates from approximately 2.5 million to 10,000 years ago.
A paleo diet typically includes lean meats, fish, fruits, vegetables, nuts and seeds — foods that in the past could be obtained by hunting and gathering. A paleo diet limits foods that became common when farming emerged about 10,000 years ago. These foods include dairy products, legumes and grains.
Why you might follow a paleo diet
You might choose to follow a paleo diet because you:
Want to lose weight or maintain a healthy weight
Want help planning meals
Details of a paleo diet
Recommendations vary among commercial paleo diets, and some diet plans have stricter guidelines than others. In general, paleo diets follow these guidelines.
What to eat
Nuts and seeds
Lean meats, especially grass-fed animals or wild game
Fish, especially those rich in omega-3 fatty acids, such as salmon, mackerel and albacore tuna
Oils from fruits and nuts, such as olive oil or walnut oil
Gnocchi with Creamy Gorgonzola Sauce, Mushrooms and Ham
“Just writing this post makes me hungry,” said Salud chef, Tony Dotson. ”I love Gorgonzola or any blue cheese for that matter! I know it is not for everyone but if you are into blue cheese then you definitely have to try this. I first make a creamy Gorgonzola sauce and add in some sauteed ham and mushrooms. It’s then all tossed with the gnocchi for a bit of creamy deliciousness on your plate.”
The gnocchi dish is accompanied with the Salud side salad and house made bread: $15.00
Saturday Smoked Meat (served while supplies last)
This Saturday, Salud will be serving Smoked London Broil. This tasty meal comes with their garlic mashed potatoes and green beans with bacon (bacon makes everything better!). It’s accompanied with their Salud side salad and house made bread: $20. You may want to get reservations in ASAP because when they’re we’re sold out, they’re sold out.
Don’t forget they have weekly wine specials.
Reservations are recommended for any of these specials.
Lastly, Please help them by practicing proper CDC guidelines: They ask that you please wear a mask into their establishment, and wear it anytime you aren’t seated. Also please use hand sanitizer and practice proper social distancing. Thank you and Salud!
Coming Soon: Family dining in the Salud main dining room — mid to end of September!!
https://cdn.lacamasmagazine.com/wp-content/uploads/2020/09/02115215/805737BB-D8D0-4F99-9AD0-3B98BA0834C0.jpeg15762048Ernest Geigenmillerhttps://cdn.lacamasmagazine.com/wp-content/uploads/2020/01/07074147/lacamas_white_2-300x300.pngErnest Geigenmiller2020-09-02 12:33:252020-09-02 14:01:18Salud Offering Gnocchi and Smoked London Broil As This Week’s Specials