Tag Archive for: Food

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. 

Washougal, WA — 2 Rivers Bar and Grill has completely revamped their summer menu, which includes some amazing small plates, pastas, entrees and greens. Chef Max Whitmore, under the director of owner Michelle Ford, has worked with his team to create some delicious dining options that will please your palate, and ensure many returns.

“I shut down the restaurant for a month to rethink how we did everything; we shook things up,” said Ford. “We’re committed to being part of this great community.”

Whitmore was the chef at 360 Pizzeria and he brought several new ideas to 2 Rivers. 

Lacamas Magazine sampled several dishes, all of which had new twists on traditional cuisine, along with some pleasant surprises.

Small Plates

2 Rivers offers 10 appetizers that are great to eat alone or share. You could even order several and make a fun night with small plates. I sampled the New Orleans BBQ Shrimp, Clam Chowder, and Charred Carrots. 

The shrimp plate is served in a bowl, can almost be eaten like a soup, and has a little bite to it. After you’re done eating the delicious shrimp, you can soak up the sauce-like broth with the toasted baguette that complements the plate.

The Clam Chowder comes with fresh clams, bacon lardon, and jalapeño, and it was a surprising and different take on a traditional soup. We’ll go back and have that again for sure.

One to love vegetables, I had to have the Charred Carrots, which comes with whipped cream, spiced green sauce, and walnuts. Delicious!


2 Rivers offers five pasta options, of which I sampled the Fennel Sausage Ragu.

The Fennel Sausage Ragu is presented quite nicely with housemade fennel sausage, roasted red peppers, fettuccini, oregano and parmesan. There’s enough yummies on this plate to share.

2 Rivers
Ragu and Fried Chicken.


Six new entree options are available, and I sampled the Fried Chicken, which is served with housemate jalapeño cheddar cornbread, along with collard greens and guajilo honey. It’s total comfort food. 

I also sampled the Cast Iron Flank Steak, which comes with horseradish yogurt, roasted beets, fresh herbs and olive oil. The meat is prepared to perfection.

They also offer a full bar with an assortment of wines, beer and speciality cocktails. 

Located at 1700 Main Street in the heart of downtown Washougal at Washougal Town Square, 2 Rivers opens at 2 pm Tuesday through Saturday. They close at 8 pm Tuesday through Thursday and at 9 pm Fridays and Saturdays.

2 Rivers

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!

Vancouver, WA — The owners of The Hammond Kitchen and Craft Bar have done it again! This time, it’s called The Cove and the restaurant specializes in seafood. They’ve really done a remarkable job!

At Thursday’s sneak preview, we got to visit this exciting new venue, located at Vancouver’s Tidewater Cove (5731 SE Columbia Way) along the Columbia River, sampling their delicious cuisine while receiving impeccable service.

The modern style restaurant sits right at the Tidewater Cove marina and has stellar views.

Diners may select dishes from the raw bar, which features sushi, crab and shrimp towers, poki, fresh oysters and jumbo peel and eat shrimp.

I started off with their heirloom tomato Ceasar salad (arugula, fresh mozzarella, ceaser dressing, herb pesto, and grated reggiano parmesan). I really enjoyed it. The shrimp tower is exquisite (chopped poached shrimp, seasoned rice, avocado, mango, pickled ginger and aioli).

My entree the wood grilled ora king salmon (charred corn, spinach, asparagus pesto, chimichurri, and warm tomato salad). It’s excellent! 

There’s also a sophisticated wine list, delightful cocktails and beer on draft, along with soft drinks.

The Hammond’s Executive Chef is taking their reins at The Cove, and you will see some familiar faces there, as well. The food is excellent, and the location is a nice escape!

The Cove is open 3-9 Tuesday-Sunday.

Lunch isn’t offered at this time. Stay tuned for changes to the hours.

The Cove
King Orca Salmon.
The Cove
Heirloom Tomato Caesar salad.

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.

Tommy O’s
The King Kam. Pork belly fried rice with sautéed spinach and two eggs finished with teriyaki.

Portland, Ore. – Aaron Adams’ plant-based “beneficial bacteria emporium” known as Fermenter has moved from its original location and taken over the Farm Spirit space at 1403 SE Belmont St., streamlining both restaurant concepts into a single location. The converted space is now open for lunch, dinner, and Saturday brunch for take-out and delivery.

In its new 1,000 square-foot home, Fermenter continues its celebration of all things probiotic created in small batches and sourced from within 105 miles of Portland. The former Farm Spirit dining room has been converted into a delicatessen setting, offering guests soups, sandwiches, bowls, salads, provisions and sides ready to eat or to take out and prepare at home. 

Adams’ continues to make tempeh a focal point, serving it seared and warm in his dishes or selling it separately for cooking at home. Over 2020, he has broadened his vegan charcuterie, perfecting a tempeh bacon. House-made kefir, kombucha and ginger beer made popular with the temperance pairing at Farm Spirit dinners are available by the glass or in to-go growlers. Adams has also expanded Fermenter’s pantry provisions, stocking a refrigerated case with vegetable krauts, hot sauces, nut-based spreads, and plant-based cheeses. On Saturday mornings starting at 11:00 a.m., the menu expands to include breakfast items such as sweet and savory tartines, breakfast bowls and Proud Mary batch-brew coffee. 

“I opened Portobello in a coffee shop as a pop-up, so this is a very full circle moment for me right now,” says Adams, noting that this is the first time Fermenter or Farm Spirit will be serving coffee in its five-year history. “My goal is to be an oasis for the neighborhood and where people can pop in, say hi, and grab a nourishing bite to go. Preserving our sense of community is tremendously important right now.”

For the curious customer looking for a new culinary project, Adams is offering take-home kits for pickling, kraut- and kombucha-making, complete with instructions, crocks, and starter spores.

While letting go of the original tiny 660 square-foot space on SE Morrison St. connotes the end of a chapter in Farm Spirit’s history, Adams does plan to hold coursed dinners as soon as it is safe to do so. “Obviously there are a lot of external factors that would need to be addressed, but we’re looking forward to welcoming our Farm Spirit diners back as soon as we possibly can,” he says.

In the meantime, Adams has installed covered heated seating on SE 14th Street. Fermenter is open Wednesday to Saturday 11:00 a.m. to 8:00 p.m.

Fermenter/Farm Spirit

Located at 1403 SE Belmont St. in in Portland, Ore., Fermenter and Farm Spirit serve plant-based, locally-sourced cuisine from the farms, fields and forests of the Cascadia region. Farm Spirit was twice recognized in 2019 for sustainability with the Good Food 100 Restaurants List and Zero Foodprint List.

Here is their website: https://www.restaurantji.com/or/portland/fermenter-/

Photos by Dina Avila.

Camas, WA — Champ Pizza officially opened its third Clark County restaurant today in Camas at Lacamas Center on 3rd Avenue next to Dollar Tree.

”We’re pretty excited about this,” said managing parter, Tyson Cook. “This opportunity came pretty quickly and we jumped on it.”

Champ Pizza Camas is located in the former Little Caesar’s footprint, and they’re ready to go. Champ Pizza makes a quality pizza that’s ready fast with delivery and pickup options.


  • 11-9 Sunday – Thursday
  • 11-10 Friday and Saturday

“We use 100 percent whole mozzarella cheese, we make dough daily made with buttermilk and Parmesan,” Cook said. “We bring in all our produce and slice it in house. We also offer premium meats — ham, pepperoni, sausage, bacon, etc. We don’t cut corners there. We pride ourselves on our service, we believe a customer deserves a quality pizza every time. We can deliver and be ready just as quickly as the competition. We will serve all of Camas and Washougal.”

And, they’re ready to get to know you. 

“We really want to be involved with the community and will continue our Athlete of the Month program,” Cook said. ”We will also give many teens an opportunity to have a good job.” 

Making dough.

Camas, WA — After nearly seven months of offering takeout only meals due to the corona virus pandemic, Natalia’s Cafe is now open for dine-in seating at 50 percent capacity.

“After careful and methodical planning, we felt it was time to make this change for our customers,” said Erica Slothower, owner of Natalia’s Cafe. “We are following to the letter all the COVID-19 guidelines, which includes mask wearing upon entrance, frequent hand sanitization, and when walking in the cafe you need to wear a face covering. It’s fine for customers to sit down without face coverings, and we’re only operating at 50 percent capacity in the dining area.”

Slothower said the cafe will continue takeout services, and asks for patience.

“It’ll still be first come, first served seating like we used to do,” said Slothower. “We’re excited about being able to do this.”

Natalia’s spent Friday making sure all the processes worked as they served their first day of dine-in customers, who all looked very pleased.

Sheila Schmid was one of the first customers to dine in with her son, Drake. She found out about the opening on Thursday and made sure to get a good window seat during the clear, crisp Friday morning.

“I love coming here,” said Drake. “And, I especially love drinking my hot chocolate.”

Wendy DelBosque has been mostly working solo since March with a reprieve here and there.

“Today has been a big change,” said DelBosque. “I’ve been a little nervous, but it’s great to have customers back inside.”

Natalia’s Cafe is open seven days a week from 8 am-2 pm. They do recommend calling ahead, and still encourage takeout orders — call 360.844.5968.

437 NE 4th Avenue Camas, WA 98607

Natalia’s Concierge, Mr. Cole.
Happy customers.

Camas, WA —Locally-owned Champ Pizza is opening up their third restaurant at the end of October at the former Little Caesar’s location at Lacamas Center on 3rd Avenue.

“We bought an existing franchise in 2019, and realized it was necessary to create our own brand, and Champ Pizza was born in February,” said Tyson Cook, Champ Pizza’s managing partner. “We opened the Salmon Creek location first, which was followed by the 162nd store in March.”

Cook said they purchased the Camas Little Caesar’s store to grow their brand, and seeing the support they get from Camas and Washougal customers this seemed like the right fit.

“I wanted a location closer to me, and I think we need more pizza in East County,” Cook said. “We made this deal happen pretty quickly. When I saw Little Caesar’s close, we just made a deal.”

Champ Pizza makes a quality pizza that’s ready fast with delivery and pickup options.

“We use 100 percent whole mozzarella cheese, we make dough daily made with buttermilk and Parmesan,” Cook said. “We bring in all our produce and slice it in house. We also offer premium meats — ham, pepperoni, sausage, bacon, etc. We don’t cut corners there. We pride ourselves on our service, we believe a customer deserves a quality pizza every time. We can deliver and be ready just as quickly as the competition. We will serve all of Camas and Washougal.” 

The planned opening date is end of October, as long as permitting and everything with the city goes well.

“We really want to be involved with the community and will continue our Athlete of the Month program,” Cook said. ”We will also give many teens an opportunity to have a good job.” 

  • Address: 3252 NE 3rd Avenue, Suite 9, Camas, WA 98607
  • Phone: 360.210.5262
  • Website: www.champpizza.com
Champ Pizza makes all their dough in-house, with buttermilk and Parmesan.

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.”

Croque Madame

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.

Brisket Ranchero

Slow cooked smoked beef brisket, black beans, avocado, enchilada sauce, screambled eggs, pico de gallo, creme fresh and cilantro.

Brisket Ranchero

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

Phone: 360.210.7987

To learn more, visit www.2riversbarandgrill.com

Croque Madame
Smoked Wild Salmon Omlette