Over the passed 28 years, Bombs Away Cafe has been a hub of community, arts and music, family friendly cajun and southwestern cuisine, and warmth for Corvallis citizens. Established by Chef John Huyck in 1991 and being passed through the hands of now four owners, the values of Bombs away have been upheld by the staff, community and culture within it.
As a venue for local, regional and national artists to perform and display their art, there has been no shortage of creative drive to inspire customers. Since the most recent owner Jeffrey sawyer, who works alongside the staff, took over, "there has been many changes in a short amount of time," Maddie Watts, the bar manager, explained. From the building repaint at the beginning of 2018, to the front bar addition in 2017 and the most recent bar remodel and upcoming murals in the works, Bombs away is having it's eccentric vibe refreshed and solidified to reground it's position within the community.
Being a full restaurant and bar combo, the funky taqueria is here for both families, students, professors, performers and visitors. Opening at 11:00 am for lunch and breakfast to closing it's doors at midnight, the bar and front family dining exist symbiotically each day except sunday as a traditional "gone fishing" for the staff. Harley James Monroe, one of the main cooks, is discussing the topic of tacos with a fellow industry worker Josiah Vandermeer on a thursday night.
"We're about good people, good food, good music," says Harley, "It's all about community. We're the 'Cheers!' of the bars."
Maddie Watts has been working at Bombs for the passed two and a half years and quickly moved into a bar and books management position. Ordering the liquor, creating fruit infusions, preparing cocktail supplies, making and pouring drinks for the front and back seating areas are all part of her bartending role. Having four scheduled shifts, Maddie additionally spends time making sure that the books and checks are all set for the staff, problem solving and organizing the recent bar updates. As a tequila bar, much of the liquor isn't locally sourced, but they do keep the following local alcohols available in the bar: Vivacity, Four Spirits, 2Towns Cider, Block 15 Brewing, and Nectar Creek. Their recently reconstructed Tequila Club now consists of a mural in the hallway to the bar where folks who have tried all of the tequila get to write their name on the now infamous Tequila Club wall.
Fresh is the name of the game for this "funky taqueria". Focused on locally supplied ingredients ranging from Van Vleet Meat and Carlton Farms to the Co-Op and the summer Farmers Market, the chefs in the kitchen create specialized presentations each month, switching up the menu, as well as regularly making their signature salsas and guacamole in house. Here we have Johnny, one of the longest standing employees - six years, is preparing tomatillos to be grilled for their verde salsa. Between the hours of 9:00 am and 10:55 am, one can here the scrubbing of pots and pans, the swish of a broom and chairs being placed, accompanied by staff breakfasts being made, the fryer sizzling. meats and chilis roasting, and fresh peppers, onions, lettuce and avocados being prepped.
Part of what makes Bombs Away such a unique, warming experience, is the size of the staff. Having a small staff allows the quality of service stay consistent, teamwork run smooth, and aesthetic maintained. Many of the staff have overlapping roles, whether it's being in charge of social media and bartending, to bartending and manning (or ladying) the door, the staff step up in ways that truy embody the values that Bombs Away rests on. Above we have Harley James Monroe and Kaleb Kent collaborating on fancy grilled cheese. Experimenting with flavor, presentation and efficiency. The creativity doesn't stop with the incoming musicians and artists, but is a flavor one can taste as soon as they step in to the restaurant.
No comments:
Post a Comment