Tag Archive for: Food

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Local Corbett Fish House Celebrates 1st Year

On March 9, 2015, Corbett Fish House officially opened its doors at its East Vancouver location, near Costco. Now, a year later, General Manager, and co-owner Toby Eidem sat down to discuss the success they’ve had, their approach, favorite offerings, and the future.

He also shared with us some amazing dishes, like the special Salmon Reuben, which we hope makes it to main menu soon; the Results Fitness Training Grilled Salmon with quinoa and salad; Cod Tacos (classic and blackened), Shrimp Louie, and their famous Crack Crab Pepper Cheese soup.

It was a culinary explosion of outstanding flavor.

“Our approach has always been sustainable, quality products done right,” said Eidem, who has worked with Corbett since 2006. “When Corbett Fish House first opened its doors in 2002, we were gluten-free without really trying. It just happened as customers brought it to our attention. Looking back, it happened because we set out to make quality food. We make our own dressings and try to get high fructose corn syrup out of everything.”

Eidem says he and his business partners, Dana and Greg Boyce, are happy with the East Vancouver location, which is their third restaurant in the locally-owned, and growing chain.

Corbett Fish House follows the Monterey Bay Aquarium Seafood Watch guidelines, which means the menu is 100 percent sustainable, and nothing is purchased from China. They go to great lengths to buy locally grown ingredients, as well.

“We are really a Midwestern Seafood Style Fish Fry with a Northwest touch,” Eidem said. “We love our location here, and are looking to expand our small chain into another location.”

Grilled Salmon (from Results Fitness Training menu)

I’ve had this dish about five times, and it’s perfect for those on a weight loss or specific training program, and is high in protein, greens, and low in fat. Each time, the chef grills the wild-caught 5 ounce salmon to perfection. It comes with a side salad and quinoa. I always eat mine with a little olive oil and balsamic vinegar. It’s a very healthy option. It’s also the featured photo for this article, and was presented by Scott Binder, of Results Fitness Training, which is in the same shopping complex as Corbett Fish House.

Salmon Reuben Special

Is this to die for, or is this to die for? This culinary delight has pickled red cabbage, rubbed wild-caught salmon fillet, and is sprinkled with coriander, onion powder and some other seasonings. It’s then laid between two slices of 100% gluten free bread that’s been toasted with caraway seeds and butter, and smothered with homemade 1000 island dressing and smoked gouda. It’s currently a special with the intention of making its debut on the main menu very soon.

Seafood

The Salmon Reuben is a culinary delight, loaded with flavor. The bread has a nice texture and crunch.

 

Shrimp Louie Salad

Always a fish house favorite, Corbett’s version uses Oregon-based shrimp, out of Newport. The dish doesn’t skimp on shrimp, and comes with romaine lettuce, tomato, cucumber, red onion, hard-boiled eggs, and capers. The 1000 Island dressing is house made. Corbett serves a large portion.

Corbett Fish House seafood

Corbett’s Shrimp Louie Salad offers a large portion.

Cod Fish Tacos

The Cod Fish Tacos are served as a two-some — one as classic cod fish fry, and the other is grilled cod with blackened seasoning. The former comes with a white, yogurt-based taco sauce, and is served with red cabbage, and an in-house pineapple chipotle salsa. Served inside white corn tortillas, it’s a bit messy to eat, but is loaded with flavor. It makes for a perfect light lunch.

The latter taco’s blackened seasoning and jalepeno tartar with Thai slaw gives this taco a real bite. It’s definitely a flavor explosion.

Corbett Fish House tacos

The cod fish tacos; one traditional Cod fishery, with white sauce, and the other is blackened with jalepeno tartar and Thai slaw.

 

Cracked Crab Pepper Cheese Soup

This was the first dish we sampled, and we all loved it! The soup has good flavor, cream, and spice, along with a good texture. The award-winning soup, which won Best Soup in Portland in 2010, has been picked up by all 17 New Seasons locations. Even the kids enjoyed it!

Spicy Soup

The Cracked Crab Pepper Cheese Soup won Best Soup in Portland in 2010.

Corbett Fish House History

The Boyces started Corbett Fish House in October, 2002, and it became an instant success. Greg grew up in Green Bay, WI, where Friday night fish fry’s are a tradition and local ritual. Upon arriving in the Pacific Northwest in 1980, he searched far and wide to find the kind of fish fry served in Midwest taverns. He didn’t find any.

Dana took her in-depth restaurant knowledge and used that history to make Corbett Fish House the success it is today.

Their approach is to emphasize quality customer service while serving great food, in a relaxing atmosphere.

Their East Vancouver location is 19206 SE 1st, Suite 102, Camas, WA, near Costco. It’s technically Camas, but most people refer to this area as East Vancouver. 360-258-1609.

To learn more visit www.corbettfishhouse.com

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Miss Nola’s Cafe Announces Contest Winner

On Wednesday, Miss Nola’s Cafe owner, Tim McCusker, announced that Camas resident, Bonnie Carter, won the $100 restaurant gift certificate that was recently promoted by Lacamas Magazine. The contest asked readers from the magazine’s Facebook site what they liked most about Miss Nola’s Cafe, which serves quality Southern comfort food in the heart of Historic Downtown Camas.

The responses were fun to read.

Carter, the head secretary at Skyride Middle School, was selected as the contest winner as names were drawn.

” I love Miss Nola’s and all of Tim’s ventures,” said Carter, the mother of four sons. “I think Miss Nola’s is a fun and delicious culinary treat to complement the other dining options in Camas. “I see date night in my very near future at Miss Nola’s, but I believe we’ll bring friends to share in my good fortune. My husband and I are jambalaya fans, and of course, hush puppies will be the first thing ordered.”

Miss Nola’s Cafe offers a wide selection of great eats, and customers are given a complimentary order of hush puppies as they await their order. The hush puppies are one of Carter’s favorite items on the menu. Executive Chef, Shelby Lin Schmidt, works hard at preparing fine dishes for the restaurant’s patrons.

McCusker has received numerous accolades and awards for his culinary accomplishments, and has traveled  extensively to perfect his craft, also runs another local restaurant, called Feast@316. Miss Nola’s Cafe currently occupies the former Harvest Restaurant, which was also a popular destination.

“I love making food that puts a smile on people’s faces,” he said. “We’re happy that Bonnie won the gift certificate, and we hope she enjoys her next meal here. She’s always been a great supporter of our restaurant and our efforts here in downtown Camas.”

To learn more about the cafe, and downtown Camas, visit www.downtowncamas.com

 

Miss Nola's Cafe

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Crepes: Camas Resident Cooks on TV

PORTLAND, OR — Electrolux demo chef, Karen Mumford, had her television debut on Wednesday in a commercial showing how to make crepes for Reigelmann’s during NBC-affiliate KGW’s airing of the popular “Today” Show.

The spot appears every Wednesday at 10:15 AM on KGW-8, and features different chefs from around the Portland area. Mumford said she was nervous about the show, but viewers have told her she looked fine. And, she really did. She was in her element.

In this particular segment, Mumford and Laura Gonzales show the audience how to make Sweet Crepes with brown sugar and cinnamon. They went through all the steps and processes on how to make delicious crepes, and even went to a passer-by to share their results with him. Lucky person!

Crepes, Cooking and More

“I go to various appliance showrooms and show people how to cook on the Electrolux appliances,” said Mumford. “We actually filmed another spot which will be aired in a couple of weeks. And next week we are going to film two more spots to be aired in future weeks.”

Mumford continues to teach people how to make great-tasting food. She frequently posts easy-to-make dinner bowls on her personal Facebook site, and encourages young people to learn the art of cooking and entertaining.

Here’s a link to the video:

Video: Sweet Crepes with Brown Sugar & Cinnamon

Sweet Crepes

 

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Miss Nola’s Cafe Offers Contest for $100 Gift Certificate

Enter to Win a $100 Gift Certificate from Miss Nola’s Cafe, in downtown Camas! Yes, this is for real!

All you have to do is answer one of the following questions on our Facebook page: https://www.facebook.com/lacamasmagazine/

1) What’s your favorite dish at Miss Nola’s Cafe?

2) If you haven’t eaten at Miss Nola’s Cafe, when do you plan to?

3) What is your favorite Clark County restaurant?

The contest requires that we get a MINIMUM of 100 likes and 100 comments. Your odds of winning increase if you SHARE this post with friends on Facebook. Miss Nola’s Cafe and Lacamas Magazine will determine the winner of the contest. The contest expires at noon on Saturday, February 13th.

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Cooking with Aaron: Episode 2

Aaron shows us his cooking skills, but this time he is showing us how to make crepes in his second video. They’re quite good!

A little about Aaron. He’s a Camas resident who enjoys fine cuisine, and is learning the ropes on simple meals that he thinks other kids would enjoy making. His mission is to share easy-to-make recipes that that others would enjoy preparing and eating.

Cooking in the Future

He plans to make a series of instructional videos, and even plans to interview local chefs and cooks, with the intention of sharing his knowledge with others. He also encourages his viewers to visit Lacamas Magazine’s YouTube Channel at www.youtube.com/lacamasmagazine where his videos are located.

He also wants to entice one of his best friends, Ethan, to be in one of his shows.

“I just love to eat and cook,” Aaron said. “I find it fun, and it’s something we all need to do. I’m grateful for the chance to show people what I’m learning. We plan to do a lot of these videos, so I hope people enjoy them. Please watch them!”

He realizes he needs to plan each show a little bit better, and even has developed some cue cards.

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Acadia Bistro’s Mardi Gras a Big Hit

Portland, OR – Mardi Gras comes early this February, ensuring that the winter blues and holiday hangover won’t be around for too long.  As is tradition, Acadia will put on a festive showing on Fat Tuesday, February 9, with a delicious Mardi Gras a prix fixe dinner menu showcasing chef Seamus Foran’s expertise in the Cajun kitchen.

Featured dishes include:

  • Crawfish Deviled Egg with celery root remoulade and Belgian endive
  • Crab Cakes “Rex” with frisée and hollandaise
  • Braised Pork Cheeks with Old School grits and cane syrup gastrique
  • House-made King Cake with cream cheese icing (Find a baby in the cake and win a $50 gift certificate!)
Acadia11 low res
 
Dinner is $45 per person without gratuity. The regular a la carte dinner menu will also be available.  Bar director Charles Campos will complement the fare with cocktail classics from the Big Easy, or a fancy concoction from the staggering 114-bottle Bourbon list and the biggest absinthe selection in town.

Mardi Gras dinner service is from 5:00 to 10:00 p.m. and reservations are highly recommended.  Call 503.249.5001 to reserve seats.

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.  www.acadiapdx.com.

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Cooking with Aaron: Episode One: Making Flour Tortillas

In his first cooking series episode, Aaron teaches us how to make flour tortillas. He’s been learning how to cook since he was 2 years old.

A little about Aaron. He’s a Camas resident who enjoys fine cuisine, and is learning the ropes on simple meals that he thinks other kids would enjoy making. His mission is to share easy-to-make recipes that that others would enjoy preparing and eating.

Cooking in the Future

He plans to make a series of instructional videos, and even plans to interview local chefs and cooks, with the intention of sharing his knowledge with others. He also encourages his viewers to visit Lacamas Magazine’s YouTube Channel at www.youtube.com/lacamasmagazine where his videos are located.

He also wants to entice one of his best friends, Ethan, to be in one of his shows.

“I just love to eat and cook,” Aaron said. “I find it fun, and it’s something we all need to do. I’m grateful for the chance to show people what I’m learning. We plan to do a lot of these videos, so I hope people enjoy them. Please watch them!”

He realizes he needs to plan each show a little bit better, and even has developed some cue cards.

Watch and enjoy! #CookingWithAaron #LacamasMagazine

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Taste of Camas 2014 Happens Today at CHS

CAMAS – Today is a great day to get your “Taste of Camas” at the Camas High School Commons from 1-4 pm. The annual event showcases some of the best food around and will be another opportunity to see our own local Iron Chef competition.
The event is a fundraiser for the Camas Educational Foundation, which has brought in significant resources for local schools over the years.

Team McCusker: Last year’s defending champions.

In addition to sampling great food and watching the competition, there will be many food games and hands-on activities for people of all ages.

Entry is $5 per adult, $3 for students, and free for children under 5. Activity tickets cost $1 apiece and are good toward food, beverages, and hands-on activities.
This year’s Iron Chef competitors are Chef Tim McCusker (a returning Iron Chef), who will be challenged by Chef Todd Morovitz, of Nuestra Mesa.
Team McCusker includes Julie Mueller (Lacamas Heights principal), Caden Robinson (CHS student), and Nancie Edwards (Dorothy Fox PTA).
Team Morovitz includes Sean McMillan (Grass Valley principal), Chloe Casey (Hayes Freedom High School), and David VanCleave (Helen Baller PTA).
VIP wristbands cost $60 and entitles you to extra goodies in the VIP area, unlimited access to all food booths, sampling of the food being prepared for competition, and a goodie bag.
The annual event is a great opportunity to spend time with family and friends, while support local educational endeavors.

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Video: Flash Freeze Dreamery Uses Liquid Nitrogen

This is a short video on the new Flash Freeze Dreamery, which just opened for business near Costco at 192nd Ave. They have created a fun and tasty way to make homemade style ice cream that couldn’t be more fresh.

Please click on the link to view:

http://www.youtube.com/watch?v=0jUTAWEN6Lc&feature=share&list=UUuFULV6tvsqLbKy4FPc2kcA

 

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Flash Freeze Dreamery: Ice Cream On-Demand

VANCOUVER, WA – This isn’t your Grandpa’s ice cream shop. In fact, the newly-opened Flash Freeze Dreamery offers much more than ice cream in a very sleek, modern, entertaining venue that’ll be a hit with your taste buds.

The shop, located at Lacamas Crossing (Costco shopping complex at 192nd Avenue and First), is based on the concept of liquid nitrogen ice cream.

So, what does that mean?

“The creamy part of the ice cream with flavor is put into a mixer and we zap it with liquid nitrogen, which is super cold,” says Flash Freeze Dreamery owner and concept designer, Gabe Ohms. “It’s mixed and the nitrogen evaporates out of the bowl while it freezes the ice cream.”

The nitrogen evaporates into the air leaving the ice cream “flash frozen” – and delicious.

“Generally ice cream that’s been purchased has typically been sitting there for days, and it’s the same with frozen yogurt,” Ohms adds. “What we’ve done here is taken fresh cream (from Alpenrose Dairy), added some flavor, and within a minute or two we create the freshest ice cream. Our product has the smoothest texture.”

Flash Freeze does this with French custard, Italian gelato, and frozen yogurt. They also have non-dairy options available.

So, how does it work?

When you go to Flash Freeze, and trust me, you want to GO to Flash Freeze, you first select your size of treat (small, medium, large), select your base (ice cream, French custard, Italian gelato, frozen yogurt, etc.), and then choose your flavor.

Customers can choose from a “favorite” flavor combination from the menu, or pick a flavor that’s available. You can also “dream” your own.

It’s really a lot of fun, and incredibly delicious.

Once you order, Flash Freeze staff get right to work, and it’s fun to watch. They first add the cream and flavor combination (based on recipes crafted by Ohms), then it’s off to the Kitchen Aid mixers that are retrofitted with dosers, which are connected to massive liquid nitrogen tanks. The custom-made doser valves control the flow of the liquid nitrogen.

Workers mix the ingredients to perfection, and then place the mixer bowl into water to separate the ice cream from the bowl. The fresh product is then placed into a bowl and served fresh.

And all the flavors come out at once. You’ll love it.
“Using liquid nitrogen isn’t new to food processing,” said Ohms. “But it’s new to ice cream. This is really the ice cream of the 21stcentury.
Ohms has wanted to do something with food for years, but then he saw a TV show about using liquid nitrogen to make ice cream. So, about eight months ago, he began preparing for what would become Flash Freeze Dreamery.
“We’ve created something here for everyone,” his wife, Jessica added. “The kids will love to watch how the ice cream is made. And everyone will enjoy the experience.”
You’ll enjoy favorite menu options like Cherry Chocolate Fudge, which contains cherry flavor, cherries, and chocolate fudge; or Birthday Cake, with cake batter flavor, birthday cake pieces and sprinkles.
Ordering is as simple as 1-2-3.
Cotton Candy Carnival is a favorite, with cotton candy flavor, marshmallows, and cotton candy crunch.
Other options include Cookies and Cream, Chocolate Chip Cookie Dough, Mint Chocolate Cookie, Coconut Joy (my favorite), Strawberry Cheesecake, Chocolate Smores, and more.
There are dozens of other flavors and toppings, and you can dream up your own mixture.
Flash Freeze opens at 11 am on weekdays and Saturdays, and is located at 155 NE 192nd Avenue, Suite 107, Vancouver.
Teal Fielding serves a finished dessert.

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