Stevenson, Washington — Bringing over a decade of industry experience as a true journeyman, Ryan Blasquez joins Walking Man Brewing.  Beginning in the cellar at Three Creeks Brewing, Blasquez’s career led to four years as Lead Brewer at Bend Brewing Co., to large-scale production during his time with Sierra Nevada Brewing. Ryan’s path ultimately returned him to the Pacific Northwest, where a stint at Double Mountain led to the opportunity to become Walking Man’s Head Brewer.  

In his new role, Blasquez will continue crafting Walking Man’s award-winning classics, including their flagship, Walking Man IPA, Homo Erectus Imperial IPA and the fan-favorite Cherry Stout in addition to developing and brewing his own recipes. With small-batch, hands-on production, focused primarily on producing beer for the Stevenson brewpub, Blasquez will manage brewhouse operations, from procuring raw goods to having finished beer ready to be enjoyed. 

“I hope to honor the legacy of the brand,” Blasquez shares, “while focusing on my love for hoppy, west coast IPAs, well-crafted lagers, and classic Pacific Northwest and English-style pub beers.”  

Walking Man Brewing began with the vision of founder and original Brewmaster, Bob Craig.  He wanted to create a place that embodied the old-world essence of a small community brewpub. Beginning with a three-barrel batch of what became Pale Strider Pale Ale in 1999, Walking Man Brewing became the first microbrewery in Washington State’s Columbia River Gorge.  

International recognition donned in 2006 when awarded two World Beer Cup Gold Medals, including one for Walking Man IPA.  Industry awards continued and popularity of the brand grew, making Walking Man a destination for beer enthusiasts. Walking Man remains the quintessential small-town pub for locals and visitors to enjoy. 

“Over the last twenty-four years, we’ve seen the craft beer industry change tremendously.  While we continue to adapt and evolve, Walking Man remains true to its roots. We’re a small pub in a small town with a small team, striving to craft great beer and create an atmosphere where everyone feels welcome to share what we do.  We are thrilled Ryan is joining us on this journey,“ said Tabatha Wiggins, Co-Owner of Walking Man. 

WALKING MAN BREWING opened the Stevenson brewpub and beer garden to guests in the fall of 2000.  With a 17-barrel brewhouse they produce small batches of hand-crafted beers to serve to guests and distribute in Washington and Oregon.  Open year-round, the pub offers a full menu, seasonal events and a welcoming atmosphere for families, friends and travelers from around the globe. 

Opening any business is a challenge, but it doesn’t have to be a pain if you start on the right foot. Sometimes it’s just a matter of having the right information. Read on to explore seven key tips for starting a successful pizza shop so you can get your shop up and running before you know it!

Design Your Menu

Have a solid menu to start with. Consider menu items that you know they will love and that you’re passionate about making. All your food must complement each other and work to have a general theme.

Have a Business Model

Before you open, you’re going to need a business plan so that you can know what is coming in and going out financially. You’ll need to keep track of your finances of how much you pay everyone, what inventory will cost you, rent for the property, taxes, etc. Once you have these aspects figured out, you will be well on your way to starting that pizzeria of your dreams.

Make a Brand

The key to any successful restaurant is in the name and logo, as these allow people to visualize your restaurant and remember your brand. Some companies even go so far as to have personal mascots!

Choose a Good Location

Location is everything with any business, but especially restaurants. Talk to any entrepreneur, and they will tell you the same thing. If you have a location with heavy traffic, you will know that locals will see you. If it’s not a friendly environment, people may not give you a chance. Your location must strike a balance between the right place and the right price before you deciding to invest.

Purchase Your Equipment

You will need to make sure that you have all the necessary equipment to successfully run your pizzeria, such as a proper oven, inventory shelving, a walk-in cooler, etc. If you want to get food out quickly, consider investing in machinery too. For example, you can rapidly achieve the perfect pizza crust with a dough press machine. Planetary mixers and dough sheeters also allow you to get delicious food in front of your customers faster.

Employee Quality Staff

Another factor to be mindful of is who you hire. You’ll want to put potential candidates through the proper vetting process to ensure that you have the right staff. Your team is everything when you first start a business.

Sell and Market

The last thing left to do after you open is to sell and advertise your food. You might put your contact information on the napkins you give out or create business cards that you put on the front desk where people come to pay. You could even pay for extra advertisement methods to really get your name out there.

Starting a successful pizza shop takes plenty of hard work, but for those who love what they do, the process is often worth it. Follow this guide to get you started with the restaurant of your dreams!

Camas, WA — The team at Tommy O’s at the Camas Hotel invites you to ring in the New Year with some delicious brunch options — available this weekend only.

For two days, Friday Jan 1st and Saturday Jan 2nd, from 10 am-2 pm, Tommy O’s is offering six dishes, and four speciality drinks to help you celebrate 2021.

Here’s what they are offering:

• Huevos Rancheros — Crispy tortillas layered with black beans, cheddar cheese, and rancheros sauce, topped with two eggs and finished with pico de gallo and sour cream.
• Loco Moco — Hamburger patty, fried onions and steamed rice, smothered in brown gravy and topped with two eggs.
• Veggie Scramble — three eggs scrambled with pepper, onion, and spinach. Served with your choice of steamed rice, hash browns, or breakfast potatoes.
• Big Island Scramble — three eggs scrambled with pepper, onion, spinach, and Kalua Pork. Served with your choice of steamed rice, hash browns, or breakfast potatoes.
• Hash House — (Featured image with kalua pork added) which is hash browns, provolone cheese, sautéed veggies, sour cream, guacamole, and pico de gallo.
• Kim Kam — (Featured image below) Pork belly friend rice topped with sautéed spinach and two eggs finished with teriyaki.

Add Kalua Pork, Spam, breakfast potatoes, hash browns, cheese, sour cream, pico, guacamole, or avocado to any dish!

Speciality drinks include Tropical Mimosas, Lilikoi Margarita, Tommy O’s Mai Tai, and Bloody Mary.

Call 360.833.0115 to preorder.