Posts Tagged ‘Chantrelle Mushrooms’

10th Annual Wild Mushroom Celebration at Boreas Inn, October 11-13, 2013

August 2nd, 2013 by Susie Goldsmith

Boreas Inn’s Wild Mushroom Celebration weekend is October 11th-13th, 2013.

  • The special weekend at Boreas Inn includes a four-course Wild Mushroom and Wine dinner on Saturday night, October 12th, at Pelicano Restaurant. Boreas Inn’s traditional Wild Mushroom Celebration Brunch on Sunday is 6-courses and a chance to have breakfast with Veronica Williams, our “All Wild” expert mushroom forager.
  • The cost for the weekend is $560 per couple in the $179 rooms for two nights, two brunches, the Pelicano Mushroom and Wine Dinner, with the extra special Boreas Inn Wild Mushroom Celebration Brunch on Sunday with complementary sparkling wine at no extra charge. This price includes all taxes and restaurant gratuities. The Dunes is an extra $45–$605 all-inclusive.
  • Add a night to any room for just $160 plus tax and that includes The Dunes–a $29-$39 savings!
  • Veronica will host a casual Wild Mushroom Discussion in the Boreas living room open to the public on Sunday at around 11 a.m. Please RSVP for the Wild Mushroom Discussion.
This particular 5" chanterelle has enchanted us for years. Delicious and so beautiful.

This particular 5″ chanterelle has enchanted us for years. Delicious and so beautiful.

Celebrate Wild Mushrooms with us!

The most perfect one yet!

The most perfect one yet!

Bill surrounded Susie, on her birthday, with wild mushrooms found within yards of Boreas!

Bill surrounded Susie, on her birthday, with wild mushrooms found within yards of Boreas!

Dine At the Source with our Local Mushrooms as key ingredients! King Boletus, Chanterelles and Matsutaki's all in one place!

Dine At the Source with our Local Mushrooms as key ingredients! King Boletus, Chanterelles and Matsutaki’s all in one place!

Wild Mushrooms Will Be Celebrated October 19-21, 2012 at Boreas Inn!

October 4th, 2012 by Susie Goldsmith

We are concerned about the lack of rain in the Pacific Northwest because with the rains come the beautiful, plentiful wild mushrooms.  Only a couple of tenths of rain have fallen, mostly as mist, since mid-July.  The chanterelle season, in and around the Long Beach, Washington Peninsula, was surprisingly good in spite of the dry weather.  But come rain or shine, we will be celebrating the Wild Mushroom  from October 19-21 for the 11th year of Boreas Inn’s Annual Wild Mushroom Celebration!  Veronica Williams, our “All Wild” professional forager will be available to take our guests foraging on Saturday the 20th.  She will also host a discussion in the Boreas living room that is open to the public on Sunday the 21st. She always brings dehydrated wild mushrooms to sell along with her Wild Mushroom cookbook. Please call if you’re planning on attending the very informal discussion at 11 a.m. on Sunday, the 20th!

Though we were booked up for this event for over six months, we had a cancellation, and the beautiful Pacifica guest room is open for this extra-special weekend.  $590 for two people includes 2 nights at Boreas, 2 lavish breakfasts including our five-course Wild Mushroom Celebration Brunch with Veronica on Sunday,  a five-course Wild Mushroom and matching Washington Wine dinner for two (with the celebration group!) at Pelicano Restaurant on the Port, all taxes and restaurant gratuity are also included.  Add an extra night at our $150 “Walk-in Rate”!  (Most of the guests have added a Thursday night to their weekend!) Mushroom foraging with Veronica on Saturday, the 20th, is $45 pp.  Call today to get our last room for this relaxing celebration of the wild mushroom extravaganza! This special is not listed on our reservation site, so if you book online, ask for the Wild Mushroom Celebration in your note to us and we will adjust your reservation for you!

Wild Mushrooms abound around the Long Beach Washington Peninsula!

Boreas Inn’s Wild Mushroom and Sausage Gravy with Buttery Chive Biscuits

November 10th, 2011 by Susie Goldsmith

This is Susie’s favorite side-dish.  That’s right….there’s more! We often harvest the Porcini (King Boletus) Mushrooms within feet of the inn.  When Bill is not out tromping around in the dunes foraging, we have two professional foragers supplying us with our local wild mushrooms in addition to other bounty from the area.   Boreas Inn sits in the primary sand dunes next to the Pacific Ocean in historic Long Beach, Washington.  Noted for fine breakfast dining, ocean views, the most luxurious beds for a dreamy nights’ sleep and beautiful surroundings, this Long Beach Washington Bed and Breakfast has class without pretense!

Gravy:

Wild Mushroom and Sausage 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!

Perfectly Plated Breakfasts and Dreamy Beds This Weekend!

March 10th, 2011 by Susie Goldsmith

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!

Boreas Inn’s 9th Annual Wild Mushroom Celebration Weekend October 22,23, 2010

August 19th, 2010 by Susie Goldsmith

Boreas Inn’s 9TH Annual Wild Mushroom Celebration!

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

Rooms with a View for the Holidays!

December 22nd, 2009 by Susie Goldsmith

We’re open for Christmas and even cooking prime rib for our guests!  We still have rooms open on Christmas and the weather is sunny! None of our favorite restaurants are open for Christmas Day, so we’re inviting “orphans” and our guests to a prime rib potluck.   Christmas Eve dinner is royally celebrated at our best dinner houses so you will have a great evening out.  Then you can come home to the Inn, so pretty with decorations from our annual guest Holiday Decorating Party.  New Years’ Day Crab Cake and Champagne Brunch is included, of course, if you spend a couple of nights over New Years’ with us.    Here’s our January 1, 2010 Menu! Reserve now!

Boreas Inn’s 2010  New Years’ Day Crab Cake and Champagne Brunch

Boreas Inn's 2009 Five-Course New Years' Day Brunch

Boreas Inn's 2009 Five-Course New Years' Day Brunch

MENU

STARTERS

Chilled fruit soup with five berries and soft cream

&

Boreas Famous Butterscotch Sticky Buns

&

Apricot Tarts with a delicate Cream Cheese and Butter Crust

Champagne

Orange Juice

Coffee and tea

ENTREES

Fresh Dungeness Crab Cakes with Romesco

&

Scrambled Eggs with Cream Cheese & Smoked Salmon

&

Wild Porcini Mushroom and Sausage Gravy

Served over Fresh Chive Butter Biscuits

Serenaded by Honeymooners at Boreas Inn!

October 28th, 2009 by Susie Goldsmith

Bill and I have beautiful and unique guests at Boreas Inn, of that, there is no doubt.  Do they come for our stuffed pears, our buttery pastries, great coffee, wild mushroom and smoked sturgeon fritattas?  Sure they do.  Do they come for a dreamy nights’ sleep on glorious beds?  Yep–they do.  Great views, laughter, open space and us, the silly innkeepers….uh huh.  But do our guests come to entertain us with exceptional music played just for us at the breakfast table?  Very very seldom…  Today was such a treat for us.  David and Dana Berge, after knowing each other for 30 years, decided to marry last month.  They came to Boreas for one night, last night, as part of their ongoing honeymoon.  (So sweet!!)  We didn’t know they were talented musicians and played music with our treasured local resident (well, now he lives across the river…), Hobe Kytr.   Dave Berge and Hobe recorded a CD called “Dog Salmon and Rutabagas, Songs of the Northwest“.   This morning Dana and Dave sang and played “Fisherman’s Life” and “Ilwaco Town” and another fine piece  on their autoharps.  They held a private concert just for Bill and me, impromptu!  We were entranced with the picking and the strumming, the beautiful lyrics, and the fact that the music they played for us have meaning to where we live and who we are.  Then, winning our hearts even more, they graciously gave us one of the CD’s.  It was a wonderful trade–we were rewarded by the generosity and grace of these two lovely and talented guests who have found love with each other–we cooked them a great breakfast and gave them a good nights’ rest–they played beautiful music together.  Such a nice morning.  We are grateful to have them as new friends and thankful to Hobe Kytr for sending these very special newlyweds our way.  Thank you, Hobe, thank you!

Dave and Dana play Songs of the Northwest for Susie and Bill

Dave and Dana play Songs of the Northwest for Susie and Bill

Be a Hero in your Household!

October 16th, 2009 by Susie Goldsmith

Make a date with your sweetheart to come to the beach this weekend! We have openings all weekends and especially for our 8th Annual Wild Mushroom Celebration Weekend October 30-Nov.1.  Check out our website, www.boreasinn.com/packages for details and availability for this  great event.  We are waiving our two night weekend minimum for Water Music Festival, which starts tonight. We have a couple of rooms open and it promises to be a stormy, but warm weekend!  We’re offering our Walk-in Special rate of $150 for this weekend (October 16,17) and next weekend (October 23,24) welcoming one night stays for this Saturday night, October 17th–we have two rooms open!

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

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

Come visit, we’re a bit lonely!

Boreas Inn's 8th Annual Wild Mushroom Celebration

September 28th, 2009 by Susie Goldsmith

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

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

Unique Dining: Bed and Breakfast Washington

January 14th, 2009 by Susie Goldsmith

Are you looking for a unique culinary experience?

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 Unique dining at Washington Coast Bed and Breakfast 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!

TripAdvisor.com // BedandBreakfast.com

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