https://cdn.lacamasmagazine.com/wp-content/uploads/2020/07/10190341/BF185DFB-7CAE-49C1-B151-AF71EB36A27C-e1594433363838.jpeg6391280Ernest Geigenmillerhttps://cdn.lacamasmagazine.com/wp-content/uploads/2020/01/07074147/lacamas_white_2-300x300.pngErnest Geigenmiller2020-07-10 19:12:242020-07-10 19:12:54Food + Dining Scene: The Hammond Offers New Summer Menu Options
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.
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!”
Restaurants, along with several industries, have been hit very hard by the COVID-19 virus outbreak. Washington Governor Inslee’s orders to limit restaurants to take out, or grab-and-go, has adversely affected these businesses. So, we’ve compiled a list of Camas and Washougal restaurants that are accepting take out and grab-and-go orders.
To help Camas High School students pay the cost of an upcoming Courts for Kids service trip to Los Pilares, Panama, Natalia’s Cafe, located in historic downtown Camas, is hosting a special dinner this Saturday, February 29 from 5:30 pm – 9:30 pm.
It’s a special 1950s themed dinner featuring Erica Slothower and Wendy Delbosque in their “Two Broke Girls” attire. The restaurant is also selling T-shirts to help the cause. One hundred percent of proceeds will benefit the program, which focuses on building special sports courts in communities that need them.
“We love to support worthy causes like Courts for Kids,” said Slothower, owner of Natalia’s Cafe. “We will have fun dressing up as “Two Broke Girls,” which we haven’t done since the Small Business Revolution campaign last year. It’ll be a lot of fun and we hope to fill the cafe Saturday night for this special event. Courts for Kids is a great program that helps kids in developing nations, plus it’s great to see our local students serve others. We are happy to help.”
Each year, several Camas High School students participate in the Courts for Kids program.
“We also hope you buy our T-shirts,” said Luke Orlando, a Camas student participating in the program. “They have a great design and were produced by Papermaker Pride. Hope to see you there!”
BurgerIM has a cool way to order great food — through their BurgerIM To Go app, available through Google Play or the Apple App Store.
With the new app, says local BurgerIM owner, Chanly Va, “ordering for for takeout has never been easier.”
She said “users just scroll through the easy-to-navigate menu, select the dishes you want, specify any special instructions, submit your payment information securely and then you will receive an alert what your order will be ready.”
With the app, you can do the following:
Browse the restaurant menu and see all customizable options up front.
View the restaurant location (BurgerIM Camas is located by Costco), hours and contact information.
Select from saved delivery address.
Store credit card information securely.
Check out faster if you use Apple Pay.
“It’s one of several options we are using to make ordering our gourmet burgers fast,” said Va.
You can also get a 10 percent discount for your first online order through www.BurgerIM.com or when you text BURGERIM to 33733.
All of the aforementioned options are for pickup only.
Customers can also order food for delivery through the following apps: Uber Eats, Door Dash, and Grub Hub.
https://cdn.lacamasmagazine.com/wp-content/uploads/2019/12/07074305/57683576-8160-45E5-B1D8-5F85675D712D.jpeg10082048Ernest Geigenmillerhttps://cdn.lacamasmagazine.com/wp-content/uploads/2020/01/07074147/lacamas_white_2-300x300.pngErnest Geigenmiller2019-12-06 12:04:452019-12-06 12:04:53BurgerIM To Go App Makes Ordering Super Easy — and Fast!
As part of a fun collaboration, the Camas Hotel breakfast being served by Tommy O’s is now available to the public every morning from 8-11 am (weekends until noon).
Tommy O’s fans can enjoy several great new dishes, as follows:
Loco Moco: A Hawaiian staple with their housemade St. Helens beef patty, fried eggs, and brown gravy atop a bed of white rice.
Island Scramble: Three-egg scramble with bell pepper, spinach, and sweet corn. Served with white rice or seasoned homestyle potatoes.
Local Boy: Traditional island fare. Two eggs cooked your way with a choice of Kalua pork, bacon, Portuguese sausage, or fried Spam and a side of white rice.
Huevos Rancheros Verde: House fried corn tortillas cooked with a spicy tomatillo lime salsa, black beans, queso fresco, pico de gallo, fresh avocado, and two fried eggs.
Bread Pudding French Toast: House made bread pudding, egg dipped and fried golden. Served with your choice of bacon, Portuguese sausage or fried Spam.
Forbidden Rice Breakfast Porridge: A favorite from Southeast Asia. Warm purple forbidden rice cooked with coconut milk and palm sugar, finished with coconut cream, mango pieces, and toasted coconut.
Tommy O’s also offers several sides (eggs, bacon, Hawaiian buns, Mac salad and more) plus several beverages including classic mimosa and tropical mimosas, and a Bloody Mary. For this opening weekend, the mimosas are $2.50.
“It’s been in the works for many months, and we’ve been working with the Camas Hotel to serve their breakfast,” Jon Betts, Tommy O’s General Manager. “We wanted to go away from the traditional breakfast. It’s all Pacific Rim-based with a Spanish flare, and different options. I build my dishes from the ground up and provide something different than they’ve had before.”
https://cdn.lacamasmagazine.com/wp-content/uploads/2019/11/07074428/26E9F50B-E1CA-45B8-B277-12756F4608B6.jpeg6451280Ernest Geigenmillerhttps://cdn.lacamasmagazine.com/wp-content/uploads/2020/01/07074147/lacamas_white_2-300x300.pngErnest Geigenmiller2019-11-22 15:45:582019-11-22 15:46:07Tommy O’s at the Camas Hotel Launches Daily Breakfast Menu
The theme is “Thankful for Pie!” and attendees will be doing pie tastings in participating merchants!! Stop by the DCA tables at Journey Community Church at 4th and Birch for your passport and activity list. Yum!!
Here is all that is going on:
Pie Tastings in participating businesses–vote for your favorite pie and be entered to win prizes from the merchants or pies!
Pie Walk Dance Parties starting at 7pm in Journey Church, 304 NE 4th — win a delicious pie or other yummies and have fun dancing! Thank you Truly Scrumptiousand Cake Happy for donating some of the pies!
Pie Raffle! at the DCA tables in Journey Church sponsored by Carla Edwards with allclarkcountyhomes.com – Thank you Carla for this and the pie walk dance party!
Kids’ autumn crafts at the DCA tables
Family friendly gratitude activities
Food Drive for the Treasure House by local Eagle Scout, Carson Delahunty
Pick up your participation and activity list for the evening at the DCA tables in Journey starting at 5 pm.
Holiday shopping will be gearing up in a big way and all the restaurants will have warm, comforting fall food options. Downtown will be beautiful with all the fall leaves and it will be the perfect night to bundle up and share some time in your community. Enjoy it all!
The events are sponsored by the DCA, the downtown merchants, and Carla Edwards, Realtor.
https://cdn.lacamasmagazine.com/wp-content/uploads/2019/11/07074701/757A2C16-4545-44CD-AB52-A5A1A7999108.jpeg5491331Ernest Geigenmillerhttps://cdn.lacamasmagazine.com/wp-content/uploads/2020/01/07074147/lacamas_white_2-300x300.pngErnest Geigenmiller2019-11-01 16:08:072019-11-01 16:08:16Today’s First Friday: Thankful for Pie Event Throughout Downtown Camas
Summer flew by and The Hammond Kitchen and Craft Bar team has been hard at work developing a new Fall menu, which is filled with color, freshness, richness, and flavor.
We sampled the following plates and drinks, and we know they’ll tantalize your taste buds.
H Platter: This is a special platter made with both California deviled eggs and their signature homestyle deviled eggs, along with mushroom toast, smoked salmon, albacore tuna, seasonal smoked seafood, toasted almonds, olives, pickled vegetables, and crostini.
Chicken Dumplings: Made with Mary’s fresh range chicken, chicken gravy, fall vegetables, mushroom and scallion dumplings. The presentation alone with surprise you, and then the flavor!
Fresh Grilled Ora King Salmon: Made with citrus butter, sweet pepper, and delicate risotto. The citrus butter is a nice twist on a fan favorite.
Wedge Salad: Made with bibb lettuce, pancetta bacon, Parmesan croutons, candied delicate squash, and Gorgonzola dressing. The Wedge salad is for those seeking a lighter meal experience.
Beet Salad: Made with tri-colored beets, arugula, chèvre, dried cherries, toasted pumpkin seeds, balsamic redux and extra virgin olive oil. We love the texture and fresh of the beets, and how they balance nicely with the chèvre and other ingredients.
Autumn Chop: This is a festival of flavor also for those seeking a lighter meal. Made with Mary’s free range chicken, romaine, pancetta, pear, apple, dried cherries, smoked Gouda, chopped egg, toasted pumpkin seeds, candied squash, and cider maple vinaigrette.
Red barrel braised short ribs: Made with red wine sour cream redux, pappardelle pasta, shiitakes, and smoked mushroom butter. These ribs are fantastic!
The Hammond has also crafted four new drinks for Fall:
Bon voyage margarita: This ginger cranberry margarita is crafted with Sauza Horintos, New Deal ginger liquer, housemade cranberry simply syrup and lime — it’s bright, tart and bold.
Camas Apple Punch: With muddled fresh apples, Burnside Oakes bourbon, Bellewood gin, apple sour, house-made harvest simple syrup and cava sparkling brut — it’s light, fresh, and juicy.
Jamaican Me Fall: With 3 Howls spiced rum, Cruzan aged rum, Falernum, lime and quince jam — it’s tropical, dark and fruity.
Hot Spiked Cider: Green Mountain hot spiced apple cider with your choice of Bellewood pumpkin spiced liquer or Heritage Brown Sugar bourbon and fresh whipped cream — it’s sweet, lush and toasty.
https://cdn.lacamasmagazine.com/wp-content/uploads/2019/10/07075344/83680F30-8067-42F6-8801-B17A5202D629.jpeg13862471Ernest Geigenmillerhttps://cdn.lacamasmagazine.com/wp-content/uploads/2020/01/07074147/lacamas_white_2-300x300.pngErnest Geigenmiller2019-10-11 15:26:192019-10-11 15:55:21The Hammond Releases New Fall Menu — Filled With Color, Freshness, Flavor
Washougal High School Advanced Culinary students were put to the test on September 26 when they created and served a special lunch entrée for students and faculty.
In addition to preparing ingredients and cooking the meal, students were asked to market the lunch special using posters, Instagram, announcements, and Twitter.
“This was the first time for many of the students to participate in this type of activity,” said Brenda Hitchins, WHS Culinary Arts teacher. “They applied organizational skills, teamwork, sanitation, time management, cooking methods, presentation, and making sure everything was cleaned up at the end.”
The lunch offer was “Pasta Pronto” and featured penne pasta with either marinara or alfredo sauces and a choice of other delicious additions such as red onions, sliced olives, fresh spinach, and sausage.
“Culinary students sautés the ingredients, toss in penne pasta, and finish with their choice of sauce,” Hitchins said. “It takes teamwork and coordination as they pass the pan down the line for each step. The dish is finished and placed in paper boat and topped with a whole wheat breadstick. Students can add parmesan cheese and chili pepper flakes if they choose.”
Regular school lunch pricing applied.
“Lunch numbers have been low, so we partnered with Mark Jasper of Sodexo to put on this event,” said Hitchins. “We had a goal to serve more than 230 lunches and we brought the number up to 208.”
“This lunch project was a great opportunity for students to apply what they are learning in class to a real-world situation,” said Margaret Rice, WSD Career and Technical Education Director. “The experience gave them the chance to serve peers, practice what they know and assess how it went so they can improve upon their skills. We hope this is the first of many opportunities like this.”
Students were required to first complete “Introduction to Culinary” and “Baking and Pastry” classes to enroll in “Advanced Culinary I and II”.
“Our biggest challenge is setting up the stations and get the food ready before the event,” Hitchins said. “Students are giving up their lunch time to participate in these school lunches as well as their part of their fourth period class to help breakdown and clean.”
Hitchins believes participation in these type of events builds student self-esteem and confidence.
“Our goal this year is to teach them how to quantify what skills they have so they are able to present this information on different platforms such as a resume, job interview, and volunteer service,” she said. “Some students struggle to be at school. My goal for this class is not only that they are learning a life skill, but they are finding a reason to want to come to school and participate.”
Moving forward, students will work more with Jasper and Sodexo in creating other lunch offerings. They will forecast ingredients needed, do complete station set up, food prepping and all while meeting the school lunch program standards.
“Students will run the event and learn about planning, how to make sure they are prepared, delegating duties to others, and reflecting on the event so they think about their learning and assess their performance objectives to see how they have grown,” said Hitchins.
https://cdn.lacamasmagazine.com/wp-content/uploads/2019/10/07075421/0995EF21-5601-4BB6-BBD8-3C64FDFBFCFF-e1570139891241.jpeg7742025Ernest Geigenmillerhttps://cdn.lacamasmagazine.com/wp-content/uploads/2020/01/07074147/lacamas_white_2-300x300.pngErnest Geigenmiller2019-10-03 15:00:022019-10-03 15:00:12Washougal High School Advanced Culinary Students Serve Up Lunch