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Oh, we have fun things planned for Downtown Camas First Friday — happening today!

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
  • Art Shows at Camas Gallery, 408 NE 4th and Attic Gallery, 421 NE Cedar

Pick up your participation and activity list for the evening at the DCA tables in Journey starting at 5 pm.

Pie

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.

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.

Hammond
Fresh Orca King Salmon.

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.

Located at 4857 NW LAKE RD #200 CAMAS WA 98607

Phone: 360-954-5620

Learn more at www.thehammondkitchenandcraftbar.com

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.” 

Culinary

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.

For a related story, click here: https://lacamasmagazine.com/2018/06/under-pressure-washougal-high-students-show-off-culinary-skills.html

Tommy O’s at The Camas Hotel has created a new Happy Hour menu, and you’ll want to come back several times to sample all the joy!

The Happy Hour runs daily — Tuesday through Sunday — from 3-5 pm and again from 8 to close. Every Tuesday, Wednesday, Thursday and Sunday they close at 9, and on Fridays and Saturdays the doors close at 10. A to go option isn’t available.

We reviewed the following plates:

  • Ahi Tuna Poke: This is a wild ahi tuna poke. Poke is sashimi grade ahi tossed with gluten free soy dressing, atop a bed of shredded cabbage. So delicious!
  • Coconut Crunchy Shrimp: Tommy O’s uses butterfly shrimp that’s coated in shredded coconut, with sweet chili plum dipping sauce.
  • Caesar Salad: Made with organic romaine, house-made croutons, and house-made Caesar dressing.
  • Pork Belly Bites: The bites are slowed cooked overnight, cut into cubes and flash fried and coated with Thai garlic caramel sauce. Very decadent. Tommy O’s calls them “bacon on a stick!”

Other Happy Hour snacks include Calamari, Organic Thai Chicken Drumsticks, Kalua Pork Sliders, House Cut Fries, and the Kalua Pork & Rice Bowl with pickled veggies. The pork and rice bowl is a traditional Hawaiian snack.

“It’s what you eat after a day surfing,” says Josh Owens, who operates this new location.

The Liquid Aloha Hour includes a rotating daily happy hour cocktail special, as well red and white wines, and draft beers for $5. All bottles of wine are 10 percent off.

So how are things going three months into this new location?

“We’re busy on expected days,” says Owens. “Lunch is getting busier. Happy Hour is great. Even late night happy hour has more people in late.”

Stop in. They’re located at the Camas Hotel on 4th Avenue in Historic Downtown Camas.

Visit their website: https://www.tommyosaloha.com

Read more about Tommy O’s at the Camas Hotel: https://lacamasmagazine.com/2019/08/tommy-os-reunites-with-camas-and-it-feels-so-good.html

Tommy O’s
Pork Belly Bites.

So, earlier today, I picked up some freshly-picked organic Granny Smith apples along with some other great produce at the Shangri-La Farm stand in Fern Prairie. And, upon getting home, I sliced one, and munched on it, then decided to make an Apple Crumble.

This is a slightly revised recipe from RecipeTinEats. Since it was a trial, we cut everything in half for our version, and it turned out great!

It takes 12-15 minutes to prepare, then another 40 minutes to bake in the over. And, even though the photo doesn’t show it, we highly recommend eating it with vanilla ice cream. It makes it even that much better.

Granny Smith Apple Crumble Ingredients

APPLE FILLING

  • 2 lb / 1kg Granny Smith Apples( green apples), weight before peeling
  • 1 tbsp white flour
  • 1/2 cup / 110g white sugar
  • 2 tbsp lemon juice (or water)
  • 1/2 tsp ground cinnamon

TOPPING

  • 1 cup / 90g cup rolled oats / oatmeal (quick cooking is ok)
  • 1 cup / 150g white flour
  • 1 cup / 175 g brown sugar (loosely packed)
  • 1/2 tsp baking powder
  • 1 tsp cinnamon powder
  • 1/2 cup / 125g unsalted butter, melted
  • Pinch of salt

TO SERVE

  • Must have with vanilla ice cream
Granny Smith
Fresh Granny Smith apples.

Instructions

  • Preheat oven to 350F/180C.
  • Peel apples, then cut into 1.5cm/ 3/5” cubes (I opted to not peel my apples since they were just picked. It enhanced the flavor and texture).
  • Place apple in a bowl. Sprinkle with flour, sugar and cinnamon, then pour over lemon juice. Toss, then spread out evenly I’m a 1.5 litre/1.5 quart baking dish. 
  • Place Topping ingredients in a bowl. Mix until clumps form, like wet sand. Spread over the apples, crumbling with fingers if required to get that crumbly topping.
  • Bake for 30 to 40 minutes or until golden brown. Remove, cover loosely with foil to keep warm and let stand for 10 minutes before serving (let’s the apple filling come together).

To learn more, visit https://www.recipetineats.com/

Babe Ruth
wwww.MeuPilates.com
Granny Smith
Making the Granny Smith Apple Crisp.

Tommy O’s at the Camas Hotel.

When we found out the much-respected, consistently delicious, and community-oriented brand was returning to Camas we were ecstatic! Tommy Owens, his son, Josh, and team went right to work modifying the small space into a workable restaurant to fit the local ambiance and carry on the tradition we all know and love.

Now, two months plus into their new location, Tommy O’s at the Camas Hotel has mastered the tiny space by modifying — with great success — their fine offerings.

During our review session, we happily sampled the Thai Garlic Chicken Drumsticks (the biggest surprise of the day), Lobster Pot Stickers, Ahi Sashimi — all three are small plates — as well as the Miso Sake Butterfish (see featured photo), Kalbi Salmon, Teriyaki Chicken, Steam Coconut Forbidden Rice, and the Spicy Wok Green Beans.

Tommy O’s at the Camas Hotel serves many of their signature dishes, but due to space limitations, they’ve streamlined the menu. The interior matches its menu with a Hawaiian flair.

“We tried to adapt the menu to take the best flavors from the downtown Vancouver restaurant and make them work in this location,” said Josh Owens. “This restaurant has some unique characteristics as far as the footprint, which is a third the size and then the kitchen layout has a big, beautiful brick oven, but we don’t have a grill so that changes what we can do. Most of what you see here, the teriyaki chicken, the butterfish, the cedar plank salmon, those things all come out of our above ground brick imu. It runs at 600 degrees and allows us to get a nice crispy skin on that chicken, food sears really quickly, so it’s a great tool to serve a great number of people very quickly in a small footprint.”

Head Chef Jonathon Betts makes it all happen.

“I feel that the smaller kitchen is easier to work around because you’re not turning as much,” said Betts. “The public response has been very positive. They love the things that are different about this new space. We don’t have the Kalbi Ribs because we don’t have the grill. Some things just don’t work here, but we’re always looking for ways to bring those flavors here.”

What’s new?

“Just about everything you see here on the table,” said Betts. “The way we do things is much different. The butterfish is seared in the cast iron pan, and you get a different range of flavors. We do a half chicken here, and at Vancouver we just do the breast. I want things to be as good here as downtown if not better.”

The Kalbi Salmon! Why is it so good?

“The oven! Plus we soak the cedar planks,” said Betts. “We have the Kalbi marinade (same as the Kalbi ribs) with soy and sugar, and it’s in there for 24 hours, then while it cooks in the 600 degree oven it becomes caramelized.

Tommy O’s
Kalbi Salmon.

Teriyaki Chicken

A customer favorite, a lot of time and research went into perfecting their Teriyaki Chicken, which is locally sourced.

“We wanted an opportunity to set us apart and offer great flavors,” said Owens. “We wanted to find a high quality chicken we could bring to the customers in Camas. We found this free range chicken that is both high quality and makes for a nice presentation. It makes a good meal. Our goal is always to put the challenge out there to have the best teriyaki chicken in town.”

Tommy O’s
Teriyaki Chicken.

The Tommy O’s Brand

“We’ve been in Vancouver for nearly 26 years,” said Owens. “We went from a lunch place to what it is now. For me, our success is all about focusing on a great customer experience. It’s about consistency and a focus on quality. Your dining dollar is stretched farther than it has ever been, so it’s making sure the experience is a good one. We make so much of our food from scratch, and it takes days and days to make that happen, but the end result is something you can’t replicate anywhere else. For us it’s about finding the sweet spot of going the extra mile and making sure we source the best ingredients we can find at the right price point.”

“We invite you to dine with us.”

Tommy O’s at The Camas Hotel is located at 405 NE 4th Avenue in historic downtown Camas. And, if you want to learn more, visit https://www.tommyosaloha.com

Hours:

Lunch 11a – 3p (Tues -Sun)

Aloha Hour Daily 3p – 5p

Dinner 3p – 9p (Fr-Sa 3p – 9:30p)

Closed – Monday

Nuestra Mesa, located in historic downtown Camas, recently launched a new brunch menu that is creative, beautiful, and tantalizingly delightful.

“Brunch is a fun meal period,” said Mesa’s Executive Chef, Zach Capoccia. “Everybody is looking for something fun and outside the box, and I feel we’ve done that here.”

Our review sampled three dishes: Pork Tinga Benedict, Steak and Eggs Hash, and the Carnitas Omelette.

Pork Tinga Benedict

This twist on the Eggs Benedict is creatively designed with a Jalepeno-Cheddar biscuit, habanero-cabbage slaw, poached cage-free eggs, chipotle hollandaise, and served with papas bravas. It’s alive with flavor and the favorite of our sample plates.

“This is a creative Benedict,” said Capoccia. “It was made with love. I cook with my heart, and I wanted to bring that here. It’s such a complex cuisine and it’s in-depth and complex. With brunch, I want people to see what this is all about. For the most part it’s Mexican flavors. Mexico is surrounded by ocean. You see a lot of seafood and people don’t realize that. The slaw is made with lime juice and starts fermenting itself and we let it do its own thing, which gives it a little bit of kick.”

Capoccia says his style is different, even for Mexican food.

“I have massive respect for their cuisine even though I’m not from there,” he said. “It’s more than greasy food. We love our tinga meat.”

Nuestra Mesa
Steak and Eggs Hash, Carnitas Omelette, Pork Tinga Benedict.

Steak and Eggs Hash

The hash is created with a marinated carne asada, papas bravas, onion, April Joy Farms cherry tomatoes, jalapeño, chipotle, crema, and two cage-free fried eggs.

Mesa uses a wet marinade with orange and lime juice, which creates the flavor, along with soy sauce, cumin, oregano, chili powder blended like a vinaigrette.

The grilled carne asada dominates this dish, and we’re fine with that.

Carnitas Omelette

This wonderful omelette is made with poblano peppers, onion, salsa verde, queso oaxaca, and served with papas bravas.

“I wanted to have an omelette and then wanted to use Mexican ingredients,” said Capoccia. “Some is traditional as they do with onions and peppers. The papas bravas has a lot of the same seasonings as our chorizo. It’s our house seasoning with the potatoes.”

Nuestra Mesa welcomes everyone to try their new brunch menu and experience the creativity and heart that goes into their food.

Mesa’s hours:
Mon–Thur: 11:30am – 9:00pm
Fri-Sat: 11:30am – 10:00pm
Sun: 11:00am – 8:00pm

Mesa is located at 228 NE 4th Avenue. To learn more, visit www.nuestramesacamas.com

Nuestra Mesa
Steak and Eggs Hash.

The new BurgerIM restaurant in Camas, near Costco, really is more than a place to get a good burger. It’s also a story about two immigrants, Chanly Va and Sang Quach, living the American dream.

The new restaurant opened its doors on June 13, as part of a larger BurgerIM franchise (based in Encino, CA) that specializes in gourmet-style burgers made fast.

“The food tastes really good, and we do have good burgers, and lots of variety,” said Va. “We have so many choices: Angus, Dry-aged, Spanish beef (spicy), crispy chicken, salmon, falafel burger, lamb, and the Impossible Burger, which is plant-based. It’s not GMO.”

“We also have gluten-free buns with lettuce options. As a customer, you can order a favorite or build your own. You don’t have to stay with a classic style. You can build whatever you like on the burger. We offer all the menu items that corporate offers. Whatever you can think of, and we have the ingredients, we can do it.”

The restaurant offers the aforementioned big burgers, and you may also order classics as duos or trios. You can match up your favorites and add your choice of toppings.

Sides include regular fries, sweet potato fries, onion rings, half and half, and styled fries with either garlic aioli, jalepenos and cheese, or bacon and cheese.

BugerIM also cooks up a lot of chicken wings, which are available in buffalo, BBQ, and sweet crunchy garlic.

“People always say we have the biggest wings in town,” said Va. “We have really good milkshakes made from fresh milk and real incredible cream. Each are made fresh. We are not fast food, we make gourmet food fast.”

Customers can also order two types of salads: House and Caesar, and they, too, can be customized.

BurgerIM offers a variety of fountain drinks, as well as beer and wine. And, you can purchase the Family Box that comes with eight small burgers, eight wings, onion rings and fries. The Party Box has 16 burgers.

BurgerIM
Hawaiian Salmon Burger.
BurgerIM
A duo order with dry-aged beef, the UNCUT, and onion rings.

Chanly and Sang have been working hard, studying and saving for many years to get to this point.

“It took about eight months from franchise agreement to opening day,” said Va. “There’s one in Bend, OR but they haven’t opened yet. This ended up being the right location.”

So, why BurgerIM?

“I always wanted to own my own business, but didn’t have the drive until now,” said Va. “I visited my cousin in Texas and saw him doing a doughnut shop, but didn’t want to wake up at 2 am. We wanted to do something local and I saw the BurgerIM Facebook ad, and it sounded interesting.”

And, they really like BurgerIM’s business model. The chain first opened in 2011, and has expanded to 200 stores nationwide. BurgerIM means “many burgers” in Hebrew.

Chanly previously worked as a pharmacy tech at Wal-Mart, while Sang currently works as a Reliability technician at WaferTech, where he’s been employed for 21 years. After business hours, and during weekends, he works atBurgerIM. Their son, Tony, just turned 12.

“I love America,” said Sang, a refugee from Cambodia. “There’s so much you can do here, so much freedom!”

Sang escaped the Cambodian genocide that took 3 million lives, including his father.

“I was young, a little 3-year-old when I lost my dad,” he said. “We stayed there waiting for our acceptance into the United States, and we came here to Vancouver (in 1987) where I attended Fort Vancouver High School. I went to elementary school in Cambodia, and I didn’t get a chance to go to middle school. I went to Clark College and got my associates degree in Electronics. I tell my son to work hard and do your best. Now, today we’re opening this and take this lesson to do your best, work hard, be honest.”

Sang said coming to the United States was a real shock — in a good way.

“I was young, and it was like landing in a dream land. Even going to the restroom was a surprise with running water.”

Chany, also a Cambodian native, was born post-genocide. Sang returned to Cambodia briefly, they married, and returned to the United States in 1999. She learned English and started a production job that she kept for a decade, then she went onto school and became a pharmacy technician.

What has surprised them about being business owners?

“It’s great how local Camas supports business,” said Va. “I keep seeing people in Camas and they keep coming and supporting us. We keep seeing returning customers. They recommend us to their friends and family. We are a franchise but we are locally owned and operated. We live in Vancouver.”

The restaurant is located at 155 NW 192nd Avenue, Suite 107, Camas, WA 98607. 360-952-8656. To learn more about the company, visit www.BurgerIM.com

BurgerIM
Sang Quach, Chanly Va, and their son, Tony.

Upside Down Pan Pizza. It’s been on my mind for days since I watched Tasty.co’s video tutorial about proper use and care of cast iron skillets.

I’m sure mom told me how to use them when I was a teen, but honestly I’ve forgotten. Once I seasoned the skillet as they instructed, it’s been non-stick and I’ve been cooking farm-fresh eggs from Shangri-La Farm, bacon, hash browns, and more — and it’s tasting so good.

So, Saturday night my journalist schedule cleared up, and I decided to make Tasty’s Upside Down Pan Pizza. The recipe is a good one, but for our family’s liking we will change a few things for next time: 1) Make thicker dough (methinks this is user error); 2) Use half a cup of less pizza sauce; 3) Don’t flip the pizza, simply cut it straight out of the cast iron skillet.

As I was getting ready to put it into the oven, I got a call from my youngest son, Aaron, who was with his buddies Ethan and Will, so I wasn’t sure it would be enough for so many hungry boys who just spent the day playing at the river.

Upside Down Pan Pizza
Pizza in progress.

It requires the following ingredients, per Tasty.co

  • 2 tablespoons olive oil, divided
  • 1 yellow onion, thinly sliced
  • 1 green bell pepper, seeded and thinly sliced into rings
  • nonstick cooking spray, for greasing
  • ½ cup pepperoni, sliced
  • ¾ cup grated parmesan cheese
  • ¾ cup shredded mozzarella cheese
  • 7 slices provolone cheese
  • 2 cups pizza sauce
  • all-purpose flour, for dusting
  • 1 lb pizza dough
Pizza
In the oven.

Here are the instructions copied from https://tasty.co/recipe/upside-down-deep-dish-pizza

  1. Preheat the oven to 400°F (200°C).
  2. Heat 1 tablespoon of olive oil in a 12-inch (30 cm) cast-iron skillet over medium-high heat. Once the pan is hot, add the onion and cook until softened, about 4 minutes. Remove from the pan and set aside.
  3. Add the green pepper and cook until softened, about 5 minutes. Remove from the pan and set aside.
  4. Turn off the heat. Grease the pan with nonstick spray.
  5. Arrange the pepperoni in an even layer on the bottom of the pan. Top with the green peppers, onions, Parmesan, and mozzarella. Arrange the provolone slices over the shredded cheese in an even layer. Top with the pizza sauce and spread evenly.
  6. On a lightly floured surface, roll out the pizza dough to a 12-inch (30 cm) round. Gently lay the pizza dough over the pizza sauce, making sure the dough reaches to the edges all around. Brush the dough with the remaining tablespoon of olive oil.
  7. Bake for 25 minutes, until the dough is golden brown.
  8. Carefully remove the skillet from the oven. Place a large baking sheet on top, then quickly invert the pizza onto the pan.
  9. Return to the oven and bake for another 20 minutes, until the pepperoni begins to crisp.
  10. Slice into 8 wedges, then serve.
  11. Enjoy!
Pizza
Ready Pizza!
Ready to eat
Taste testers.

The Hammond Kitchen & Craft Bar has just launched their summer menu, which includes three new small plates, two new sides, two new salads, two new pizzas, nine new drinks, and six new mains.

“Our team has been working hard to change things up for summer,” said Gwen Goodrich, co-owner of The Hammond. “We source so much of our fresh vegetables and meats from local farms, and we think you’ll be pleased with the new menu additions.”

New Small Plates

  • Duck Liver Pate: Pistachios, crostini, mustard assorti, mama lil’s pepper jam, with olives and almonds.
  • Tomato Jam Toast: Housemade focaccia, chèvre goat cheese from Portland creamery, herbs, freshly grated parmesan.
  • Charcuterie Platter: Prosciutto, salami, duck liver pate, assorted cheeses, olive nuts, fruit, and crostini.

New Sides

  • Skillet White Cheddar Mac and Cheese.
  • Summer Succotash Sauté: With a variety of freshly picked vegetables tossed with herb butter.

New Salads

  • Prawn and Avocado Salad: Raddichio, roasted corn, sherry vinaigrette, manchego, green olive crostini.
  • Tomato Salad: Heirloom and vine ripened, chèvre, basil, EVOO, white and dark balsamic redux.

New Brick Oven Pizzas

  • Bacon Apple Cheddar: EVOO, crisp red apple, pancetta bacon, white cheddar, drizzle of maple syrup.
  • Charcuterie: Salami, pepperoni, prosciutto, duck liver pate, EVOO, roasted garlic, shredded gruyere cheese, olive pesto, mama lil’s peppers, shiitake mushrooms.

New Main Dishes

  • Fresh Ora King Salmon: Wood grilled, citrus butter, tomato and corn relish, roasted potatoes, summer succotash.
  • Fish and Chips: Wild fresh halibut or wild cod, seasoned planks crusted, house fries, slows, tartar.
  • Smoked Pork Chop: Double cut, double smoked, peach compote, roasted potatoes, summer succotash.
  • Mushroom Meatloaf: Red wine mushroom redux, horseradish mashed potatoes, rainbow chard sauté.
  • Mary’s Wood Roasted Chicken Half: Peruvian marinade, pan sauce, five grain blend, rainbow chard sauté.
  • Fresh Halibut: Pan seared, scampi prawns, garlic, heirloom tomato, rainbow chard, roasted potatoes.

New Drinks

  • The Ocean Potion: Empress gin, simple syrup, lemon and tonic. Strong, tart, and floral.
  • Peachy Keen Sangria: Muddled fresh peaches with strawberries, peach juice and liqueur with local NW rose. Light, fresh and juicy.
  • The H Mai Tai: 3 Howls gold rum, lemon sour, Orgeat and a float of Royal Jamaican Black Strap Dark Rum. Tropical, lush, and fruity.
  • Sonoran Margarita: Casamigos Mezcal, Grand Marnier, fresh muddled pineapple, jalapeño and lime with a dusting of Tajin. Spicy, complex and tart.
  • Summer Manhattan: Bulleit rye bourbon, limoncello, sweet vermouth and a splash of lemon. Bright, bold and potent.
  • The Garden Gimlet: Aria gin, lime and fresh basil syrup. Fresh, herbaceous and balanced. A summer spin on an old favorite.
  • Hammond Guavito: 3 Howls gold rum, muddled mint and lime with GTS Guava Goddness kombucha. Crisp, lush, and tart.
  • The Float Trip: Wild Roots pear vodka, Aperol, Lime and Cava Brut Sparkling. Tangy, bubbly and delightful.
  • Rosy Cheeks: Mamo Kawa Creamy Negori Sale, peach liqueur, muddle cucumber, lime Bedford’s ginger beer and a splash of cranberry.

The Hammond Kitchen and Craft Bar is 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 3-6 pm, plus Saturday + Sunday, 3-6 pm.

Phone: 360-954-5620

Visit: www.TheHammondKitchenandCraftBar.com

See one of our past Food + Dining articles: https://lacamasmagazine.com/2019/04/weekly-food-dining-guide-fun-times-at-alex-smokehouse.html