Cafe De Camp is serving up creative and delicious breakfast!
Growing up with a grandma that mills her own flour, makes every meal from scratch, and uses all garden ingredients in her home cooked meals is practically unheard of anymore. Fortunately for us, in Jason Corbridge’s life it was not. Jason is chef/owner of Cafe De Camp and says that his grandparents were all avid gardeners, but his Grandmother Carolynne was a main source of inspiration, and her house a second home to him. “She was always-always cooking the most amazing things from the food that was coming from the back yard, and she would make fresh sopiapilla’s and homemade butterfinger candies and it made me think–you can do this better than any body else, and it is not coming out of a package.”
The “eat what you can grow” mentality is the reason Cafe De Camp is the wonderful niche in Billings food culture that it is. Jason draws the best he can from resources locally and from all over the state: The Montana Wagyu Cattle Company (Belgrade), Boja Farms (Bridger), Garden City Fungi (Missoula), Special K ranch (Columbus), Good Earth Market, and Rosetto Garden of Billings are just a few of the many providers the Cafe puts in orders with during one busy business week.
Not only can you count on Cafe De Camp being fresh and local, it is very creative. Jason has always found ways to be creative and draws outside inspiration for his dishes not exclusively from other chefs but from painting, drawing, and writing. From a personal level: His wife Emily and four kids, co-workers, life experiences, thoughts, and his own imagination. Cooking since age seven making his own eggs and pancakes, Jason is going to be your go-to guy for a creative and delicious breakfast. If his lunch and dinner menu are any indication that you are going to get something different, his breakfast menu will be just the same.
I recommend sitting at the bar at Cafe De Camp. It is the perfect seat to watch the chefs prepare your dish-and all the other dishes going out-absorbing the smells and sounds of the kitchen. My friend Steve Brown and I went in on Sunday morning and deliberated over the breakfast menu. Fortunately, I had a Revel Roasters french press and Steve a mimosa to keep us hydrated as we combed the menu over. Finally, we each decided on two dishes: I ordered the Chocolate and Bacon Croissant and Lamb Tamales; Steve the Elia’s Hole In the Wall (egg inside of toast) and the Strawberry and Balsamic Crepe. We hung out and watched the chefs in action and in no time our food was up. I started on the croissant and couldn’t put it down. I expected this would be some sugar/salt novelty that has become a trend in food culture lately. This, however, was sophisticated. The chocolate was dark and in a perfect quantity to the lean and thick bacon, perfectly melted Brie and buttery croissant… half of my sandwich was gone before I knew it… I decided to share with Steve before it was completely gone, and it was a perfect excuse to try the tamales. What a wonderful savory match with the sweeter croissant-the spices in the sausage were delicious and the curious flavor of the Huitlacoche, a fungus on corn treated like a truffle, very earthy and distinct, left me with questions. Being close to the bar allowed me to ask Jason what I was tasting and get a very good description of the item. My experience was great. The mingling of food, service, atmosphere, and running into to many folks from the community coming in for the eccentric breakfast made for a wonderful Sunday morning hang. I will be having dreams about that croissant all week!
Breakfast is served Saturday 8:00-10:30 A.M.
Sunday 9:00 A.M. – 2:00 P.M.
For all other questions see the Cafe De Camp website @ www.cafedecamp.com
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