Welcome to our Inaugural Weekly Food + Dining Guide! The guide keeps our readers up to date on the local food and dining scene, and will grow and change every week.

This week, our Cover Story is Nuestra Mesa — did you know that every Tuesday they offer $3 tacos all day? Located at 228 NE 4th Avenue, in Downtown Camas, Mesa offers gourmet Mexican cuisine. It’s a family friendly location.

Hours: Monday-Thursday, 11:30 am-9 pm; Friday + Saturday, 11:30 am-10 pm; Sundays, 10 am-3 pm (Brunch only).

Phone: 360-210-5311


FEAST @316 — Downtown Camas


Haddock & Chips — Feast@316.

Located in the heart of historic Downtown Camas, Washington, Feast @316 offers one of the best dining experiences in the Northwest with Fresh Seafood, Certified Angus Beef, Craft Cocktails, and Signature Wines. Located in Downtown Camas at 316 NE Dallas St.

Featured is their Haddock & Chips. They have some exciting menu changes each week, and they are launching a fun Burger contest very soon.

Hours: Monday-Thursday, 11:30 am-9 pm; Friday + Saturday, 11:30 am-10 pm; Sunday, 4-9 pm; Happy Hour, Monday-Friday 3-5 pm.

Phone: 360-210-7498


HEY JACK, — Downtown Camas


It’s Fall equinox, so treat yourself to a prime rib night and come enjoy our lunches.

Coming soon to our lunch menu:

Skillet Eggs and Hash: Daltons’ hearty home fries served with your choice of smoked prime rib, carved ham, or Florentine along with two baked eggs in a cast iron skillet.

Dutch Baby: Cast iron hearth baked pancake dusted with sugar and served with crispy bacon and maple syrup, or top that baby with fresh fruit.

Kyle’s Classic Breakfast: 2 eggs served any way you like em’ along with dalton’s home fries and crispy bacon.

Hey Jack is located in the heart of Downtown Camas at 401 NE 4th Avenue.

Hours: Lunch, 10-2 Wednesday-Sunday; Dinner Wednesday-Saturday, 5-9 pm; Sunday brunch, 10 am-2 pm.

Phone: 360-954-5053




The Hammond has a good mix of pasta, chicken, fresh seafood offerings. Steaks are choice prime beef. Burgers are a brisket and chuck blend. They also serve delicious brick oven pizzas. And source local, sustainable when possible.

They serve Oregon country beef, and a local farmer in Washougal is coming online for Spring.

The menu has several healthy items like fresh fish that is prepared simply, and doesn’t use a lot of creams. The Quinoa cake is a great-tasting three-blend veggie item that can be made vegan. Located at 4857 NW Lake Road, #200, Camas, WA 98607.

Hours: Monday-Thursday, 11:00 am-9 pm; Friday, 11:00 am-10 pm; Saturday, 10:30 am-10 pm; Sunday, 10:30-10 pm; Social Hour, Monday-Friday 4-6 pm, plus Saturday + Sunday, 3-6 pm.

Phone: 360-954-5620


GRAINS OF WRATH — Downtown Camas


GOW has nine beers on tap, and will offer these staple beers year-round:

  • Lulu: A tart peach golden ale
  • Lugar: German style Pilsner, floral black tea, crackery malt, hay, crisp finish
  • Papermaker Pale: Light, biscuit malt, grapefruit, pineapple, balanced bitterness
  • EGA IPD: Melon, pine, soft tropical fruit, papaya
  • Overkill PA: Stonefruit, diesel, passion fruit, citrus, piney, dank

They also offer a great brisket and chuck patty burger with cheddar, iceberg lettuce, aioi and zucchini pickles on a sesame brioche bun. Fabby recommends the Carnitas Torta with black bean puree, cotija cheese, cascabel chile aioli, and pickled carrots. The roasted bone marrow with onion jam served on grilled flatbread is also on the top of the list.

Hours: Monday-Thursday, 11 am-10 pm; Friday-Saturday, 11 am-12 am; Sunday, 11 am-9 pm; Happy hour is 3-6 weekdays. They are located at 230 NE 5th Ave. Camas, WA 98607

Phone: 360-210-5717



TOMMY O’s — Downtown Vancouver


One of the best Happy Hour and Weekend Brunch destinations in Vancouver, they also offer a full Sushi menu with creative and delicious options. For lunch and dinner, choose from selections like Macadamia Crusted Halibut, Kona Coffee Rubbed Flat Iron Steak, or Island style cuisine like Teriyaki Chicken, Kalbi Ribs, and Coconut Shrimp. We also offer many gluten-free and vegetarian options. Located at 801 Washington St Vancouver, WA.

Hours: Brunch, Saturday-Sunday, 9 am-noon; Lunch, Daily 11 am-4 pm; Dinner, Daily 4-9 pm; Aloha Hour, 3-6 pm

Lounge Hours: Monday-Thursday, 3 pm-6 pm; Friday-Saturday, 3 pm-11 pm; Sundays

Phone: 360-694-5107


HANA KOREAN — Downtown Camas

For those who know and appreciate Korean food, Hana is the real deal. Hana offers Korean, teriyaki, noodles, combinations, and sides at reasonable prices. A customer favorite is the Bim Bim Bop (featured above), as well as the Bul-Go-Gi, which is thinly sliced marinated beef, stir-fried vegetables, and steamed rice. Portion sizes are generous.

Located in the heart of Downtown Camas at 412 NE 4th Ave.

Hours: Monday-Saturday, 11 am-8:30 pm

Phone: 360-833-9111

Another dozen restaurants will be appearing next week!
















Hey Jack,

That’s the name of the Downtown Camas restaurant that’s changing the dining scene in Mill Town. It’s a restaurant, but it’s more than that — it’s an experience that’s a sensation of flavors that will that satisfy foodies, and those who simply want a good meal. It’s also an escape for patrons, who come from near and far to taste what Michelin Chef Peter Randolph and his talented team are offering.

Hey Jack,

You opened in May, but what’s with the name?

“It’s a greeting,” said Randolph, who partnered with Don Riedthaler to open this new endeavor. “It’s a starting of a conversation that we hope to be an inviting term. In a broader sense, ‘We’re all Jack.’ It’s part of endearing ourselves to a local community and becoming a dining destination. A place to sit on the patio outside for Sunday brunch. It’s something that when we settled on the name, we knew we had settled on the right name. It was something that embodied those qualities that we wanted to have in our establishment.”

“We answer the phone ‘Hey Jack!’ which you have to say with a warm intonation. It’s a wonderful way to start a conversation. When I say it I feel like I’m conveying the entirety of our concept to someone. I guess it’s very personal. We put so much personal time into the creation and design of the space. The comma was a big point for us. The comma means it’s the start of a conversation. It showed that were are able to reach out and welcome people.”

Hey Jack,

What are you about?

It’s a neighborhood restaurant with a comfortable atmosphere with wonderful cuisine and wines that celebrate the local community. Using mostly products sourced from local farmers, Randolph and Riedthaler have created a place that’s not too fancy, but it’s also not a brew pub.

“We source a lot of product from local farmers,” said Randolph. “We source products as locally as possible, and the same thing with the beer and wine list. We have fun with the food and the cuisine, and try to express a unique, individual view of the local products.”

Randolph is enjoying the Pacific Northwest scene.

“I’m starting to get a grasp on the seasons,” he said. “It’s really different here. We are creating relationships. Becoming part of the community takes time. As a chef and restaurateur these things are evident to our guests. I’ve learned a lot about how I can work with the local seasons and farmers and bringing that product to our menu. I continue to develop relationships with them, and how to get the best of their product here. To see the produce I think is the best.”


Grilled salmon.

Patrons agree.

“I took my dad here for his birthday,” said Ruth Radford, of Portland. “We had a wonderful time, and everything we ordered was absolutely delicious. We will definitely be back. I recommend Hey Jack to everyone.”

For his part, Randolph said he enjoys becoming part of the Camas community.

“It’s such a wonderful place,” said Randolph. “It’s so diverse. I’m getting more product from local farmers: Spring Hill Farms, Wild Roots, Millennium Farms, Quackenbush Farms — as I’ve started to get this produce — and as a chef you get inspired by that produce. Then I start to think about how that produce will make it to the menu.”

He continues.

“On the menu, we have salmon wrapped in a fig leaf and roasted in the hearth. The fig leaf gives an amazing aroma. We put that with carrots and summer squash that come from the same farm. I was inspired by the fig leaf and created a fig sauce to go with it, and combined it with vegetables. That’s a really good example of working with the farmers and is a good expression of the food at Hey Jack. Reister Farms is amazing and they provide us lamb, and it’s a wonderful product. We’re putting the tenderloin and making a fresh sausage with tepary beans.”

These are good examples of local product and getting experiences and flavors that create a unique offering.


Chef Peter Randolph.

The History

Randolph and Riedthaler worked together professionally for three years in the Bay Area. In Menlo Park, Randolph was an Executive Chef at Rosewood Sandhill Hotel and Madera Restaurant, and Riedthaler was an equipment sales specialist that serviced the hotel.

“We tried to do some other projects together,” said Randolph. “In 2017, we both left the Bay Area in pursuit of other things, and we ended up meeting a year later in Camas.”


Randolph’s family moved into a van and traveled around the country for a year, exploring the food scene all across the country.

He said that barbecue changes so diversely across the country, and that it doesn’t change like the time zones, but rather it changes gradually.

“We ate quite a bit of BBQ and you see little changes in the sauce or the spice, and the cuts of meat that an area focuses on,” Randolph said. “As we moved from area to area, and in the rural areas you started to see the changes. Then, you get to Dallas, or KC, and they have strong identities.”

Produce and Farmer’s Markets

“They play a big role in our lives, and always have. These farmer’s markets that celebrate their local produce are great. You see that produce and how it’s used by the local community. There are so many strong areas that I didn’t know about. Pickling, curing or sauces or jams or jellies are just used with so many products. Totally different depending on where you go. It’s eye opening and refreshing to see that. Those are two big things that we saw in our travels.”

Hey Jack, Why Camas?

“I came to visit some friends, including Don, who lived in the area, and we ended up becoming interested in this space and doing something together and fell in love with the downtown Camas area. Out of that energy and this opportunity with this space this project was born.”

The partners took possession February 5, and opened up on May 1.

“I really enjoy the nature of the people here,” said Randolph. “Everyone is very authentic. There’s a broad cross-section of life. I enjoy the small town feel.”

Hey Jack now has a working OpenTable for reservations, as well as posted menus on the website —

The restaurant is open from 5 to 9 pm Tuesdays through Saturdays, with a Sunday brunch from 10 a.m. to 2 p.m. It’s really delicious with wonderful cheeses, and different flights of wine from their list, along with special wines.

They’re located in Downtown Camas, on 4th Avenue in the Camas Hotel building.

Abbey Road Farm Open House September 29th & 30th in Willamette Valley Wine Country

Weekend Festivities Include Music, Artisan Fair, Food Trucks, Wine Tastings, and Cornhole Tournament

September 4, 2018 – Carlton, OR – Abbey Road Farm, newly-revitalized in the heart of Oregon wine country, will hold its first open house “Silobration” at the end of September. Named for the refurbished grain silos that house the bed-and-breakfast lodging, the Silobration is intended to re-introduce the community to the farm, thank supportive vendors and friends, and celebrate the beginning of the grape harvest. Entry to the weekend-long event is free and open to all ages, taking place from 10:00 a.m. to 5:00 p.m. Saturday, September 29th and Sunday, September 30th.

Local restaurateurs Sandi and Daniel Wilkens, owners of Quaintrelle in Portland and Hanko’s Sports Bar & Grill in Lake Oswego, purchased the property in October 2017 and immediately began improvements to the 82-acre farm to turn it into an all-encompassing agritourism destination. Today, Abbey Road Farm boasts one of the most unique lodging opportunities in the area, offering five silo guest suites, and a three-bedroom guest ranch house. The property’s vegetable garden and chicken coop provide fresh ingredients for gourmet breakfasts. Sweeping lawns provide breathtaking views and a gathering space for up to 200 people. Abbey Road Farm’s permanent residents are available to greet guests: mini donkeys, chickens, mini goats, ducks, llamas and alpacas. The facility offers a variety of lawn games including horse shoes, cornhole, croquet and giant Jenga. With close proximity to some of Willamette Valley’s premier wineries, hiking and biking trails, horseback riding, Our Lady of Guadalupe Trappist Abbey, and Agrivino Fine Dining Event Center, there is no shortage of activities, wining and dining.

The Silobration will include a mix of food, beverages and fun for all ages with 28 artisan vendors and four wine tasting stations featuring wines from Marshall Davis Wines, Suzor Wines, and Abbey Road Wines.


An amazing entrance.

Saturday, September 29
Artisan Fair, Food Trucks, Wine Tasting: 10:00 a.m. – 5:00 p.m.
Cornhole Tournament: 11:00 a.m.    


Letters & Dust Chalkboard Lettering Class, 10:00 a.m. – 12:00 p.m.
Alice’s Table Flower Arranging, 12:00 p.m. – 2:00 p.m.

Ukalaliens Workshop, 2:00 p.m. – 3:00 p.m.


The Old Yellers, 10:00 a.m. – 12:00 p.m.
Kenneth West Music, 1:00 p.m. – 3:00 p.m.
The Big North Duo, 3:00 p.m. – 5:00 p.m.

Sunday, September 30
Artisan Fair, Food Trucks, Wine Tasting: 10:00 a.m. – 5:00 p.m.


Olivia Grace Paper Sign Painting Class, 10:00 a.m. – 12:00 p.m.
Sprinkles of Joy Cookie Decorating, 2:00 p.m. – 3:00 p.m.


Jeff Ward, 10:00 a.m. – 12:00 p.m.
Wanderlodge, 1:00 p.m. – 3:00 p.m.
Mood Swings, 3:00 p.m. – 5:00 p.m.

All food and beverage will be available for purchase.  To register and purchase classes, or enter the cornhole tournament, sign up at

About Abbey Road Farm

Located at 10501 NE Abbey Road in Carlton, OR, Abbey Road Farm is a destination in the heart of the Willamette Valley wine country offering lodging, gathering spaces, Agrivino restaurant and a working farm. To reserve a stay or for more information, please visit or call (503) 852-6278.

Portland, OR —  Chef Ryley Eckersley has launched a new Happy Hour menu at Quaintrelle, featuring updated favorites as well as daily seasonal specials. Happy Hour service has also expanded from the bar to the entire restaurant, including the patio, and runs from 5:00 p.m. to 6:30 p.m. Wednesday to Saturday, and Sunday, 5:00 p.m. to 9:00 p.m.  Nightly Happy Hour is also available during the last hour of dinner service at the bar.

Eckersley’s most notable changes are the addition of more seafood to the Happy Hour menu. From chilled oysters with lemongrass, ginger and chili, to baked mussels and clams in a Dijon cream sauce with a hearty baguette, there’s a seafood delight for every size appetite. True to Quaintrelle’s mission, all the seafood is sustainably sourced and from local waters when possible. Pacific Northwest-grown vegetables still play a leading role on the menu, with new fiery-or-not Padron peppers nestled in romesco sauce, and the signature vegetable tempura consisting of seasonal produce, drizzled with chili honey and adorned with a sprinkling of pecorino cheese.

“The menu is very bright right now. It’s full of colors and fresh flavors, with nothing too heavy, which is how I like to eat this time of year,” says Eckersley. “It’s food that’s made for enjoying in the sun.”

Behind the bar, Camille Cavan has created some new summer cocktails, including the tropical and bold “Amour Propre” featuring pisco, verjus, orgeat, falernum, lemon, lime, and garnished with pink peppercorn. Her daily Prohibition Punch continues to be a favorite during Happy Hour.

Current Happy Hour menu (subject to change, and supplemented with daily specials)

Daily cheese $5

Cheese plate $12

Garlic chive toast, parmesan $4

Padrons, radishes, green garlic $5

Oysters, lemongrass, ginger, chili $2 each

Asparagus, bay shrimp, peanut, chili $5

Beef carpaccio, peanuts, ponzu, wasabi $8

Little gems, blue cheese, radishes, seeds, pistachio, cured egg yolk $9

Octopus, piccalilli, potato, olive, aioli, agretti $10

Asparagus, squash tempura, chili honey, pecorino $11

Mussels, clams, merguez, dijon, laurel, baguette $13

Prohibition Punch $6


About Quaintrelle

Located in Portland’s bustling N. Mississippi neighborhood, Quaintrelle serves cuisine inspired by the Pacific Northwest and made with passion and intention, working with purveyors to ensure the best seasonally available local ingredients. The restaurant is located at 3936 N. Mississippi Ave. in Portland.  Reservations may be made through OpenTable,, or by calling (503) 200-5787.

Camas, WA — When The Hammond Kitchen and Craft Bar opened its doors several weeks ago, it was the fulfillment of a dream for co-owner George Hammond Goodrich, whose meticulous attention to detail is evident when you walk in the door.

“This has been his lifelong dream,” said his daughter, and co-owner, Gwen Goodrich. “We had this opportunity and he knows Matt Olson well, who said ‘hey do you want to open a restaurant here?’ Then everything just fell into place. This is his dream, but he’s really modest about it.”

So, what is The Hammond Kitchen and Craft Bar?

“It’s a casual upscale grill — we are closest to that,” said George. “We have a Gaucho wood-fired grill. Everything is cooked over an open flame on wood — either cherry or alder wood. The Gaucho grill has pulleys and roller wheels that allow you to increase or decrease the height based on the intensity of the coals.”

The Hammond has a good and varied menu that was planned out well in advance of the restaurant’s opening.

“We thought out the items and researched for a year how to best approach everything,” said George. “We worked closely with Dylan Reish, our Head Chef. “We had this foundation of ideas, and we played with each menu item to get just the right flavor. We took classics and did a fun twist on them. Our Caesar salad is a small head of romaine and is smoked a bit, with house-made croutons, fresh made dressing, and watermelon radish that’s been pickled. It’s a new twist on old traditions.”


George Goodrich stands at his craft bar.

The Hammond has a good mix of pasta, chicken, fresh seafood offerings. Steaks are choice prime beef. Burgers are a brisket and chuck blend. They also serve delicious brick oven pizzas. And source local, sustainable when possible.

They serve Oregon country beef, and a local farmer in Washougal is coming online for Spring.

The menu has several healthy items like fresh fish that is prepared simply, and doesn’t use a lot of creams. The Quinoa cake is a great-tasting three-blend veggie item that can be made vegan.

“We listen to our customers and created a healthy bowl that only uses olive oils and veggie stock,” said Gwen. “We also offer gluten-free by request, and brought in a gluten-free bun.”

From the dinner menu, we sampled the Gaucho-grilled (wood-fired) salmon with ponzu and honey glaze with fennel and orange relish, served with double cream mashed potatoes, and sautéed Brussels sprouts with bacon shallots and balsamic vinegar. It adds a nice sweetness. Their sustainable king salmon is fresh.


Wood-grilled sustainable salmon fillet with ponzu and honey baste, orange fennel relish, mashed potatoes and brussel sprouts.

The Hammond has unique starters, such as the deviled eggs. The yolks are fine pressed then blended with mustard aioli, pickled relish, scallion, salt and pepper with creamed cheese. They got the idea from a German chef.

George has been in the restaurant business his whole life, working for large hotel corporations, and he was a partner at Beaches. The Hammond is his 39th opening.

“Coming here is an experience,” said George. “I want guests to come here and be comfortable with business, family, or any social event. I want you to have a great time and escape from the world. We are about high quality products and a high level of service. We’re all trained to offer higher level of service. Our team members are friendly, and engaging. They have a high level of food knowledge, and can put a meal together for you. We want people to have a great time and tell others.”

The Hammond has options for large groups, with a private dining room that seats 50. They also have an outside deck for the warmer months that are coming. Their prices are reasonable, and there are options for everybody. There are 24 items on the social hour menu.

Their Craft Bar features small nano breweries, with wine offerings from Willamette Valley, Walla Walla, Columbia Valley, Napa Valley, Australia, South America, and France.

Drinks that appeared in our photo shoot include:

  • Spring Manhattan — the Hammond’s twist, with a splash of Aperol.
  • Gin with muddled lime, cucumber and cilantro — it’s becoming more popular by the day. Where there’s smoke there’s fire— has a nice maskal Chile flavor without being too hot.

And don’t forget dessert. We sampled the Crustless Coconut Cream Pie, which is a childhood fix of what you used to get. It is gluten-free. Plus, we had the bread pudding with lemon curd and put some on the outside. It’s excellent and served warm.

They’re located at 4857 NW Lake Road, Camas, Washington, 98607. Online at:

Photo Gallery

Camas, WA — The highly anticipated opening of Grains of Wrath Brewing in downtown Camas happens this weekend, and beer drinkers, foodies, and people who-love-anything-Camas are pretty excited about it.

Operators Mike Hunsaker, an accomplished brewer who loves his craft, and Brendan Greenen, gave us a tour of the well-adorned and functional brewery, which seats more than 100. Sitting in the old Lemon-Aid Automotive location, Grains is a total remodel, and a major site improvement in the beloved downtown Camas area.

Hunasker launched Grains, with partners Greenen, Brendan Ford, and Shawn Parker, to bring a new dimension to the growing Camas area.  Hunsaker was the Head Brewer at Fat Head’s Portland, where he established himself with original IPA recipes, including the GABF Gold Medal winning Blitzkrieg Bock. His team has been working round the clock for 14 months to bring Grains online.

Hunsaker showed off his shiny new 10bbl JVNW brewhouse that was built to his own specifications.

“Before we do anything, we test the water, and balance the chemistry to get everything just right,” said Hunsaker.

Hunsaker said they have nine beers on tap, and will offer these staple beers year-round:

  • Lulu: A tart peach golden ale
  • Lugar: German style Pilsner, floral black tea, crackery malt, hay, crisp finish
  • Papermaker Pale: Light, biscuit malt, grapefruit, pineapple, balanced bitterness
  • EGA IPD: Melon, pine, soft tropical fruit, papaya
  • Overkill PA: Stonefruit, diesel, passion fruit, citrus, piney, dank

The team has created a fun punk pub with fun options for everyone. The new pub also has a large patio seating area that will be a great place to relax during the warm, summer months.

Greenen comes from Caps N’ Taps, also in downtown Camas, and he works the back-end of the business.

He said the beer-making process takes two to six weeks, depending on the style. The whole process begins and ends at Grains. Everything in the brewery is state-of-the-art.


Mike Hunsaker gives a tour.

Grains Food

Grains of Wrath Executive Chef, Fabiola Ponce-Wyatt brings 14 years of Pacific Northwest cooking experience, being a veteran of Roman Candle Baking and Southpark Seafood. A graduate of Western Culinary, Fabby, as she likes to be called, is excited about the elevated pub food that Grains is serving.

They make everything onsite, except for the bread, and serve lunch and dinner daily. They even have an assortment of pickles made in their kitchen, which has two cooking lines.

We sampled the Fried Chicken Sandro, which is on a potato bun, with ranch dressing, iceberg lettuce, zucchini pickles, and cheddar cheese. It’s delicious!


Fried Chicken Sando.

They also offer a great brisket and chuck patty burger with cheddar, iceberg lettuce, aioi and zucchini pickles on a sesame brioche bun. Fabby recommends the Carnitas Torta with black bean puree, cotija cheese, cascabel chile aioli, and pickled carrots. The roasted bone marrow with onion jam served on grilled flatbread is also on the top of the list.

Vegetarians will have options, as well: Try the Veggie Burger, which is made with beet, carrot, white bean and a quinoa patty with a pumpkin seed spread. It’s good stuff.

Happy hour is 3-6, and 9-close on weekdays.

They are located at 230 NE 5th Ave. Camas, WA 98607


Casey Taylor

Portland, OR – On Wednesday, February 14th, Quaintrelle is the place for couples as chef du cuisine Bill Wallender offers delicious Valentine’s Day specials such as scallops and a rib eye for two with Oregon black truffles, in addition to the regular dinner menu. Bar manager Camille Cavan will be mixing up cocktails for two, served table-side.

New sous/pastry chef Matt Ives is serving up a chocolate dessert that not only indulges the senses but feeds the conscience as he participates in the 5th Annual Chocolate for Congo. All month long, Quaintrelle and 12 other Portland restaurants and bakeries will serve up chocolate desserts made with Theo Chocolate. Ives’ creation is a Theo Chocolate Bombé with Salted Caramel Bananas – a flourless chocolate cake with dark chocolate mousse, salted caramel bananas, and chocolate-dipped cashew brittle with coconut.

One dollar from the sale of each dessert will go to Eastern Congo Initiative, a non-profit working on grant-making and advocacy with and for the people of eastern Congo. The dessert will be available on Valentine’s Day and throughout the month of February.

Have you experienced Quaintrelle?

Dinner service starts at 5:00 pm and reservations are strongly recommended by calling 503.200.5787, through OpenTable, or at

Hood River, OR — This February kicks off the inaugural Hood River County Foodie February, a month-long celebration of the area’s outstanding dining scene that gives visitors and locals alike the chance to support local restaurants and discover some of the best food and menus in the region.

Located in the agriculturally rich Hood River Valley, Hood River has an innovative, regionally inspired food scene that rivals its big-city neighbors but is infused with small-town charm. (Heads-up on great Valentine’s Day destination idea!)

Foodie February specials include:

  • Camp 1805: Taco Tuesday! Happy-hour tacos all day, along with $6 Mt. Hood Mules and $6 margaritas
  • Full Sail Brew Pub: On February 8 (5-8 PM), join the February Brewmaster Dinner, which features five courses paired perfectly with five tasty beers. $45 per person, limited seating. Reservations: 541-386-2247.
  • Riverside: 2-for-1 Winter Pasta Special, Sunday-Thursday
  • Hood River Farmers’ Market: Go right to the source every first and third Saturday of the month (1-4 pm), when the winter farmer’s market is held indoors at Springhouse Cellars (1st and Cascade Streets). The market features a variety of local food, including local produce, veggies, meats, eggs, cheese, baked goods honey and other artisanal food stuffs. Customers can also shop for unique products from local artists and makers. Foodie February live music: Feb. 3 – Henry Schifter; Feb. 17 – Ole Rusty

Come join the fun!

Portland, OR – With Mardi Gras falling the day before Valentine’s Day this year, there two delicious evenings worth of excellent dining available at Acadia Bistro.

On Tuesday, February 13th, chef/owner Seamus Foran will offer a 3-course dinner for $25, including special Mardi Gras entrees, a house greens salad, and King Cake bread.

Mardi Gras Entrees
Louisiana Wild Catfish cornmeal fried with black-eyed peas and deviled tasso
Cajun Jambalaya with smoked chicken, andouille sausage, house-made tasso and smoked tomato relish
Louisiana White Shrimp Creole with black kale, button mushrooms and spinach
Crawfish Linguine shrimps, sherry-tomato cream and spinach
Smoked Pork Cheeks white bean cassoulet
Smoked Pork Cheeks white corn grits, apples, red chili honey
Crawfish-Andouille Mac & Cheese

The regular dinner menu will also be available, and the above Mardi Gras entrees are available as a la carte options. As is Acadia’s tradition, the lucky finder of a toy baby in a slice of King Cake will win a $50 gift certificate.

On Wednesday, February 14th, the restaurant will serve a 4-course Valentine’s Day dinner for $70 per person:

Smoked Tomato Soup

First Course
Hush Puppies orange-horseradish marmalade
Louisiana BBQ Shrimp lemon, butter, black pepper and rosemary
Wild Mushroom Ragout pearl onions, fresh herbs and puff pastry
Cornmeal Fried Willapa Bay Oysters jalapeño waffle, buttermilk dressing

Second Course
Field Greens Salad crumbled egg and Creole mustard vinaigrette
Roasted Beet Salad arugula, frisee, feta, pumpkin seeds

Louisiana Blue Crab Bisque crawfish toast and watercress
Seafood Gumbo blue crab, crawfish tails andouille and okra with white rice


Seafood Gumbo. Photo by Aubrie LeGault.

Third Course
Filet of NY Striploin garlic whipped potatoes, Oregon truffle butter and red chile jus de veau
Louisiana Seabream skillet bronzed with blue crab, mandarins, spinach Madeleine, and almonds
Smoked Pork Cheeks white cheddar grits, apple, and pecans
Blackened Shrimp Acadian crawfish stuffing, celery root remoulade, smoked tomato beurre blanc
Goat Cheese Gnocchi apples, sage, chanterelle mushrooms, pecans, and butternut squash

Bread Pudding bourbon caramel sauce, pecans, whipped cream
Banana Crème Trifle candied peanuts
Buttermilk Chocolate Cake chocolate ganache, brown butter-sea salt ice cream


Bread pudding. Photo by Aubrie LeGault.

Dinner service starts at 5:00 p.m. Reservations are highly recommended and can be made by calling (503) 249-5001 or through

About Acadia
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.

Camas, WA – Varo Interior Design just announced that the Motor Yacht Chasseur has won best power yacht in the 40m to 65m category by the International Superyacht Society.

The M/Y Chasseur was built by local Vancouver, WA based Christensen Shipyards and designed by Tonya Lance of Varo Interior Design, a Camas company. Chasseur was also the recipient of a ‘Special Achievement’ award at the at the Showboats Design Awards earlier this year.

“When we started the process, I met with the owner to see his vision, and learned he loves the modern design,” said Lance. “I got his reaction to every sample, which included fabrics, carpets, wood, and stone. I brought as many materials as I could for him to view, and then started to build pallets for each room. We selected every piece of wood and stone, and every door is custom.”

Lance said most communications with the owner were by email, but that major presentations were made at Christensen Shipyards, which is located right on the Columbia River. The project took 36 months to complete.

The yacht’s interior really is the pinnacle of refined luxury. Each detail was mindfully designed to pleasure the most selective connoisseur. Milk glazed figured Sycamore walls filled with an abundance of impressive windows graciously surround Chasseur’s light, modern, elegant interior. Her classic teak interior flooring is beautifully accented with holly inlays and adorned with plush silk area rugs. Each piece of furniture is customized to offer the highest level of comfort and performance.

Her handcrafted Santos Rosewood casegoods are embellished with elements of polished stainless steel and shagreen. Chassuer’s main stairwell is a sculptural work of art showcasing glass and woven leather walls with floating glass treads. Her six luxurious staterooms with en suite bathrooms comfortably accommodate 12 guests. Each stateroom is equipped with autonomous control of an extensive movie and music library, U.S., Caribbean and European satellite television, iPad interface, and the fastest internet speeds available. Every guest bathroom aboard the vessel is clad in exotic onyx stones sourced from the finest quarries around the world. The interior and exterior bar surfaces are composed of backlit crystal agate and mirrored glass. The outdoor living areas provide abundant opportunities for dining, entertaining and basking in the sun. The Sun Deck arrangement features a full height bar, large Jacuzzi tub and lavish lounge areas. The bridge deck will offer two alfresco dining arrangements as well as a chic open air lounge area. The main aft deck provides a lavish seating arrangement and a full height service bar area. All exterior decks will be fully equipped with ample room designated for a helipad and toys.

“The yacht has a natural progression from the outside to the inside,” said Lance. “There’s no tinting on the windows, which keeps it in harmony with nature.”

The yacht is owned by a U.S. resident, but will be docked in the Mediterranean, and is currently en route to France.

M/Y Chasseur is 160 feet long, has a range of 4,000+ nautical miles, and has a maximum speed of 16 knots.  It is powered by two CAT 3512C series engines with a C-rating 1650 HP at 1800 RPM maximum continuous rating.


Chasseur Sky Lounge.

About Varo Interior Design

Varo Interior Design was started in 2007 in Vancouver, WA by Lance. Varo Interior Design’s mission is to gracefully design, plan and manage optimal environments through inspired collaboration and interactive process. Varo Interior Design takes a client-driven approach to every project.

“We are guided by integrity to create designs that will last and be loved,” said Lance. “We accomplish this by carefully detailing interiors in ways that encourage the highest levels of flexibility, durability, performance and appreciation. Our designs capture the spirit and vitality of the surrounding context, focusing on the integration of the project goals with the heritage of the built and natural environment.”

She said from client to client the context may vary, but they always produce designs inspired by the surroundings and reflect the uniqueness of each individual situation. Their inherent nature is to be creative and artistic problem solvers, and believe that only through a collaborative process can excellent design be achieved. To that end they are open and inclusive, welcoming inspiration from all. They also like to challenge the status quo.

About Tonya Lance

With over 17 years of professional experience, Lance is eager to help clients achieve optimal comfort and visual harmony. Tonya is grateful for the opportunity to collaborate with a wide range of clientele. She is noted for achieving high echelons of design within any budget. Tonya continually strives to develop strong working relationships to foster open communication and overall clarity. She is continually developing and in search of innovative design solutions. Her formal education includes a Bachelors of Art in Interior Architecture for Marylhurst University as well as a Certificate in Architectural Project Management from Portland State University.

To learn more, visit


John, Oliver, and Tonya Lance, of Camas. Photo by Jennifer Barnes.

About Christensen Shipyards

Christensen Shipyards was founded in 1983 in Vancouver, Washington by Dave Christensen, and builds state of the art yachts of 120’ and more for discerning clients who recognize Christensen’s global reputation. Christensen Shipyards has been a staple in the yachting community and the Pacific Northwest for over 30 years. The shipyard encompasses over 300,000 sq. ft. of climate controlled manufacturing space and employs over 100 craftspeople. State of the Art facilities and modern manufacturing techniques enable Christensen to adhere to high manufacturing standards and build yachts of unsurpassed quality and beauty.

To learn more, visit

Yacht Image Gallery

All photos by Jeff Brown.

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