Gravy:

• 1/2 pound bulk pork sausage
• 3/4 pound wild mushrooms, brushed clean, trimmed and coarsely chopped * (see note)
• 1/4 cup minced onion
• 1/4cup flour
• 2 tablespoons fresh minced chive
• 2 cups half-and-half or milk
• Salt and freshly ground pepper
• 2 tablespoons sherry (optional)

Biscuits:

• 2 cups flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons cold, unsalted butter cut into pieces
• 3/4 cup milk
• 2 tablespoons fresh minced chives

Preheat the oven to 400 degrees. Lightly butter (or spray) a heavy baking sheet. For the biscuits, combine the flour, baking powder and salt in a food processor and pulse a couple of times to blend. Add the butter and pulse until it’s finely chopped and mixture has the consistency of coarse cornmeal. (You can also cut the butter into the flour mixture with a pastry blender or two knives.). Transfer the mixture to a bowl, add the milk and chives and stir until the batter is evenly mixed–or keep the ingredients in the processor and very gently pulse. Don’t over-mix or you will have tough, heavy biscuits!

Transfer the dough to a lightly floured work surface. Press the dough into a circle about six inches across and one inch thick. Cut the dough into quarters, setting the biscuits on the baking sheet with one inch or so between them. Bake the biscuits until they are puffed and lightly brown on top, 12-15 minutes. Transfer them to a rack to cool.

Cook the sausage in a large skillet over medium heat until cooked through and lightly browned, 12-15 minutes. Stir often and break up the sausage chunks as they cook. Spoon out and discard excess fat. Add the mushrooms and onion; increase heat to medium-high and cook, stirring occasionally, until the mushrooms are tender and any liquid they give off is evaporated, 5-7 minutes. Add the four and cook for 1-2 minutes longer, stirring so that the flour evenly coats the sausage and mushrooms. Slowly stir in the milk or half and half and cook until the gravy has thickened, 5-7 minutes. Stir in the chives and season to taste with salt and pepper.  Add the sherry just before serving.

To serve, cut each of the biscuits in half horizontally and set the bottom halves on the individual plates. Generously spoon the mushroom-sausage gravy over, top with the top of the biscuit.  Sprinkle with paprika and garnish the plate with fresh herbs or edible flowers. Makes 4 servings.

*I prefer to use 1/2 pound dried porcini mushrooms reconstituted in a cup or so of water. Drain the mushrooms and save the liquid. Make the wild mushroom and sausage gravy the night before and then use the saved liquid to thin the gravy prior to heating and serving. The liquid adds more depth to the wild mushroom flavor of the dish.  You can double or triple the recipe and freeze.  Freeze extra unbaked biscuits and bake as needed. Delicious!

We want to cook you the perfect breakfast!

We promise you a beautiful, lazy weekend at Boreas if you decide to visit us.  We have room for you and would love to cook up a storm in the morning if it’s not stormy enough outside–and even if it is.  Don’ t listen to the weather guys–they are usually wrong, unless they tell you it’s going to be wonderful–because sunshine, rain, wind…it’s always wonderful here. The fireplaces beckon and we’re offering our Walk-in Special at our romantic getaway by the sea. $150 a night including our “perfectly plated” 3 course or more breakfast (plus tax of course).   We don’t want to be lonely–so come to Long Beach and we will fix you up with two fabulous dinners out at our fine dinner houses and promise you the most relaxing weekend with fireplaces blazing and our new hot tub beckoning.  We hope to see you soon!

We ask for a maximum of 10 people and no children under 10.  Wander the beautiful beaches, sleep in fine linens under down and on top of  our feather beds.  Maybe you will be held captive by a big Pacific storm by one of the fireplaces or maybe the weather will be warm and sunny! Wander the Discover Trail and look for whales from the North Head Lighthouse or the Lewis and Clark Interpretive Center, dine out in our fabulous restaurants, take naps and soak in our brand new hot tub!  Before somebody else grabs the chance, make your reservation now! If you book online, just request all of the Inn’s guest rooms, put in the three nights you would like to request and mention the Ready-Made Christmas Special and we will adjust the cost! Or feel free to call us at 888-842-8069. www.boreasinn.com  This offer is not valid with gift certificates and there is a 30-day cancellation policy.  We will hold the first night (plus tax) as deposit. Make your request soon!!!

Have Boreas Inn to Yourselves on Christmas!

King Boletus (Porcini) and Chanterelle Mushrooms

This year’s Wild Mushroom Celebration is October 22th- October 24th. The cost includes a two-night weekend stay with our amazing breakfasts and A 3-course Wild Mushroom and Washington Wine Dinner at The Depot Restaurant.

Our Sunday morning breakfast will be our annual Wild Mushroom Breakfast featuring Veronica Williams, our professional forager, as guest hostess and discussion leader. We will add two extra courses onto the Sunday breakfast to make it even more decadent! As an add-on special, Veronica will take you foraging on Saturday for wild mushrooms for an additional $50 per person. The cost of the package is $550 per couple all inclusive. $595 for the Dunes Suite.  Without the wine courses, the cost is $510 per couple all inclusive and $555 for the Dunes Suite.

The menu for The Depot Dinner is, as usual, wonderful.   We haven’t selected the wine pairings yet…

Melange of Roasted Wild Mushrooms in a Cream Sauce on Crostini with Fresh Goat Cheese and Shave Pec0rino Romano Cheese

Sherried Chanterelle Mushroom Demi Glace on Wild Mushroom Risotto with Fresh Catch of the Day or 6 oz Filet Mignon

Triple Truffle Chocolate Brownie and Hazlenut Gelato Ice Cream Pie

» Check Availability

"A breakfast like no other awaits" at Boreas Inn

or other entree of the morning. This always held us over until we went to dinner at the best restaurants in the area that had been reserved for us in advance by Susie.”

Since you will indeed be feeling well-fed until dinner time, let us set up your dinners!  The Depot Restaurant’s clam chowder, with each bowl beautifully hand-crafted, has been receiving the “best clam chowder I’ve ever had”  reviews from our guests for years.  It’s no surprise! Chef Michael and his team steam the Willapa clams for each bowl and add the razor clams and freshly sauteed veggies just for your bowl of chowder!  We love the philosophy of hand-crafted local foods, made with attention to detail with the love of the art of fine cuisine as demonstated by our local Chefs, particularly at The Depot, Pelicano, the 42nd Street Cafe and The Shelburne Restaurant and Pub.

“Dining At The Source” is what it’s all about here on the Long Beach Peninsula. Fresh, local ingredients and the passion for cooking are evident not only at Boreas Inn.  The variety of “the best” grilled steaks, seafood and fresh specials makes The Depot, especially when we reserve the Chef’s Table for our guests, a top pick of our guests along with Pelicano Restaurant on the Port of Ilwaco. Pelicano receives top reviews for their variations on their fried fresh Willapa Bay oysters and the deliciously crisp, perfectly balanced Caesar salad, one of my favorite combinations. Order them as appetizers and you get a full meal deal for $16. Then you have room for Chocolate Pot au Creme for dessert. The most decadent dark chocolate preparation available on the peninsula.  The 42nd Street Cafe has Jean Marc, the waiter extraordinaire, exotic daily changing seafood stews, pot roast like your mom used to make (well maybe….) and THE BEST sturgeon preparation when in season!  I could go on and on about our local restaurants, the wait staff, chefs and dear friends who are the proprietors. You have to eat it to believe it! Experience our wild winter weather, beautiful holiday decor (going up with help from guests on December 6th) and our annual New Years’ Day Crabcake and Champagne Brunch, offered at no extra charge to our guests! We will set up everything to make your stay simply perfect! We have a couple of openings left for Thanksgiving and lots of rooms available for Christmas and afterwards. Relax by the fire places and dine on the best cuisine the Pacific Northwest has to offer!  Boreas Inn was chosen as the Top Five Best B&B’s by KING 5 TV “Northwest Best Getaways” in 2009!

Start your day with a three-course brunch at Boreas!

Come visit, we’re a bit lonely!

Veronica Williams brought us the most exquisite, gigantic lobster we've seen!

Boreas Inn’s 8TH Annual Wild Mushroom Celebration!

This year’s Wild Mushroom Celebration is October 30th-November 1st. The cost includes a two-night weekend stay with our amazing breakfasts and A 3-course Wild Mushroom and Washington Wine Dinner at The Depot.

The DEPOT Restaurant

And

Boreas Bed and Breakfast

Wild Mushroom Celebration Wine Dinner

Saturday, October 31, 2009 6:00 PM

Meet & Greet

Italian Zardetto Preseco

First Course

Sherried Chanterelle Mushrooms & Goat Cheese Crostini

Arcane Pinot Gris, Oregon

Second Course

Pan Seared King Salmon on

Wild Mushroom Risotto topped with Chanterelle Mushroom Cream

Mt. Baker Viognier, Washington

OR

Chargrilled 6 oz Filet Mignon on

Wild Mushroom Risotto with Chanterelle Mushroom Cream

Capstone Cellars Cabernet Sauvignon, Washington

Third Course

Chocolate Truffle Truffled Tart with

Truffle Honey Whip Cream

Ross Andrew, Syrah, Washington

Our Sunday morning breakfast will be our annual Wild Mushroom Breakfast featuring Veronica Williams, our professional forager, as guest hostess and discussion leader. We will add two extra courses onto the Sunday breakfast to make it even more decadent! As an add-on special, Veronica will take you foraging on Saturday for wild mushrooms for an additional $50 per person. The cost of the basic package is $550 plus tax per couple. $590 plus tax for The Dunes Suite.  Add a massage…book now for this special event!

“Gorgeous,spacious rooms with comfy beds and luxurious bathrooms.” SF Chronicle, July 2006.
THIS SPECIAL IS GOOD FOR NEW RESERVATIONS ONLY AND PLEASE MENTION THE SPECIAL WHEN YOU CALL OR MAKE AN ONLINE REQUEST. This offer cannot be combined with the use of gift certificates.  A three-night minimum applies and offer cannot be combined with any other specials. Applicable only to Boreas Inn.

» Check Availability

One of the best reasons to get out of bed at our Washington State Bed and Breakfast is the breakfast! We present a multi-course meal using local and creative ingredients. Bill’s egg entrees highlight our local chanterelle, lobster, hedgehog, oyster or porcini mushrooms. We serve over 20 varieties of local, wild mushrooms each year.  We use smoked salmon, sturgeon and albacore caught by local fishermen from the Pacific and oysters from local Willapa and Shoalwater Bays. The homefries are seasoned with herbs from our garden.

We have sweet and savory dishes every morning, including pancakes with triple ginger and pumpkin, baked french toast with blueberries and waffles with lemon chiffon.

We start our unique dining experience every morning with fresh fruit entrees. It is a refreshing way to start the meal, as well as your whole day! An example of how you might start breakfast while in Long Beach Washington: a chilled four-berry soup topped with folded cream and chocolate mint from the garden. Wow! This Washington Bed and Breakfast also bakes their own pastries in the morning, using delicious and gourmet ingredients like pecans, macadamia nuts, and local cranberries.

Of course, no breakfast is complete without fresh, smooth and organic coffee. We also have lots of teas and hot cocoa!

We hope we will see you soon for some of our unique dining. Come for a Washington Coast Romantic Getaway!