Posts Tagged ‘fine dining’

32nd Annual Northwest Garlic Festival This Weekend in Ocean Park, WA and more!

June 13th, 2013 by Susie Goldsmith

Are you a garlic lover?  Have you tried ice cream with caramelized garlic and fudgy ribbons laced in vanilla ice cream?  It is delicious, believe it or not.  The Northwest Garlic Festival has been a favorite of guests at Boreas Inn for  all the years we’ve been here. In the “old days”, our guests would attend the famous Garlic Festival Dinner at The Ark and we had to attend with our guests. If not, on Sunday morning, the Inn would exude garlic from the guests who had ingested something like 13 cloves of garlic per person from The Ark Garlic Festival dinner from the night before.   When you’ve participated, you smell too and it’s just not so bad.

The Northwest Garlic Festival is being held on Saturday and Sunday, June 15th and 16th from 10 a.m. to 5 p.m. at the Beach Baron’s field on Sandridge Road in Ocean Park, Washington. Travel time is only 15 minutes from Long Beach. The admission is free and you will find garlic in every form you can think of.  There will even be garlic people!  You can also shop for pottery, clothing, jewelry, soaps and lotions (not garlic scented!) and there are always  great spice and olive oil vendors at the Festival plus music and entertainment featuring the North Coast Blues Band. The admission is free!  Although we do miss The Ark’s Garlic Festival dinners because they were among the most outrageous and wonderful parties we have been to,  the good news is that  you can go to Jimella and Nanci’s Market Cafe a few miles up the road from us in Klipsan Beach and partake of the incredible offerings from the former chefs from The Ark any time you are here.  Your favorite Ark dishes are still on the menu and we will make your reservations for you!

The Port of Ilwaco’s  Saturday Market is in full gear with more vendors than ever in a perfect setting on the Port of Ilwaco.  This is such a great venue for shopping!  You can shop at the Shoalwater Cove and Don Nisbett’s gallery as well as cruise the long line of booths with fine art photography, metal art, children’s toys, lotions and potions, jewelry, embroidered clothing and lots more including FOOD!   So there’s much to do this and every weekend on the Long Beach Peninsula.  Get a room at the Inn, laze in the hammocks, borrow our bikes and cruise the Discovery Trail, dine at our fabulous restaurants and let us cook up a storm for you each morning–even though the skies will be sunny!

Razor Clam Festival in Long Beach, Washington April 27 & 28, 2013

March 31st, 2013 by Susie Goldsmith

Are you looking for something absolutely unique to do April 26th -28th? Come to the Long Beach Razor Clam Festival! Oh the nostalgia!  My earliest memories of clam digging on the Long Beach Peninsula, when I was a toddler, were of cold, bare wet feet, soon to be numb, in the early morning. Out on the wide beach, in the wet sand, with my parents and two older brothers,  I trotted around looking for dimples in the sand.  “There’s one, Dad! There’s one, Mom!”  I was too little to dig.  My brothers had clam guns.  We got a gazillion clams and then, the inevitable. We had to clean the clams.  I was too little, for years, to touch a knife, and if you know me now, sometimes I am still too little to touch a knife!  But I had to rinse the clean clams free of sand under the cold tap water in the clam cleaning rooms at whichever old motels we stayed in.  My frozen fingers now matched my frozen, wet sandy feet! In the Boulevard Motel or The Lighthouse Motel…wherever our family could stay, the clam-cleaning rooms smelled the same–salty, slightly musty, very damp.  Back then, we could dig all the clams we wanted. So we would clean then for what seemed to me like hours. So the razor clams we loved so much would be ground up and made into clam chowder.  I turned the crank of the old food grinder–I still have one. I was never too little to grind clams.  The razors made the best clam chowder in the world and my dad always took all the credit.  The fried clams he produced were always considered a  huge treat–way back then.  I remember Long Beach’s World’s Largest Frying Pan being used for frying clams.  It was clearly a good time.

Well- the GOOD TIMES ARE BACK!  They say 20,ooo people came to the 2nd Razor Clam Festival in 1941!  The last Razor Clam Festival was, we think, in 1968.  Well it’s BACK!  The first Razor Clam Festival in around 45 years will happen in Long Beach, WA on April 27 and 28 this year!  This event brings back such sweet childhood memories for me and perhaps it will be a new memory for you.

So who is the genius who re-created the The Long Beach Razor Clam Festival?  Well, Randy Dennis of The Dennis Company, who happens to be one of the State’s most inventive, entrepreneurial, forward thinking and nicest guys we will ever know!  Events of the Festival include:

Clam Festival Court–Francis O’Neil was the “Clam Festival Bathing Beauty” in 1948–the QUEEN of the court will be here to re-start the tradition!

Razor Clam Digging Lessons- You have to pre-register for Saturday and Sunday morning lessons in front of The Breakers Hotel.

WA Department of Fish & Wildlife will judge “Biggest Clam Dug” and “Best Looking Limit” for $100 prizes!

Chowder Cook-Off–Local restaurants will compete for “Best Chowder” Trophy accompanied by music from the North Coast Blues band.

There will be Tummy Warmer Stations at the Pavillion at the foot of the Bolstad Beach Approach with cookies, hot cocoa, coffee & tea.

Vintage Clam Festival postcards, t-shirts, mugs, magnets, the Official Razor Clam Festival Poster by Don Nesbitt and other swag will be available!

There will be street entertainment by Dennis Duck, the Beard’s Hollow Pirates and Queen L DeDa’s Mermaids downtown on Saturday!

There will be clam supplies, weather gear and more available at the Dennis Company in Long Beach on both days.

A Clam Gun Decorating Contest is being held at the local elementary schools, the Long Beach Boys & Girls Club with public voting.

This photo courtesy of Wayne O'Neil collection! This is the 1948 Clam Festival Court!

This photo courtesy of Wayne O’Neil collection! This is the 1948 Clam Festival Court!

So where will you stay for this grand occasion on the weekend of April 26th?  Currently there are openings at beautiful Boreas Inn, just a few short blocks from this much anticipated event!  You can re-warm your frozen tootsies and laze around after your invigorating participation in this historic event–the Razor Clam Festival in downtown Long Beach, WA!

So if you’re thinking of coming to this really fabulous event, make your reservations now!!!

 

Spring Whale Watching on the Long Beach, Washington Peninsula

February 2nd, 2012 by Susie Goldsmith

The gray whale is a baleen whale that migrates between feeding and breeding grounds every year passing by the Long Beach, Washington Peninsula during the southern and northern migrations.  Gray whales can reach a length of 52 ft and can weigh about 35 tons and live a very long time, 50–70 years!  They are called “Gray” because they have gray patches and white mottling on dark skin and descend from filter-feeding whales that developed over 30 million years ago.

When the arctic ice starts to form, the grays whales start a two- to three-month trip south to the Baja Peninsula and Gulf of Mexico.  Around 19,000 whales migrate by the Long Beach Peninsula on their way to warmer waters and then a couple of months later, they cruise by again heading back north.  So they really don’t have a lot of vacation time for all that traveling, they say it’s the longest migration of  any mammal up to .

The gray whale is a baleen whale that migrates between feeding and breeding grounds every year passing by the Long Beach, Washington Peninsula during the southern and northern migrations.  Gray whales can reach a length of 52 ft and can weigh about 35 tons and live a very long time, 50–70 years!  They are called “Gray” because they have gray patches and white mottling on dark skin and descend from filter-feeding whales that developed over 30 million years ago.

When the arctic ice starts to form, the grays whales start a two- to three-month trip south to the Baja Peninsula and Gulf of Mexico.  Around 19,000 whales migrate by the Long Beach Peninsula on their way to warmer waters and then a couple of months later, they cruise by again heading back north.  So they really don’t have a lot of vacation time for all that traveling.

This extensive gray whale migration all the way to Baja for such a brief stay reminds me of our several family trips during spring vacation when we would drive from Lake Oswego, near Portland all the way to Ensenada, in Baja California.  It’s a long drive in a station wagon with parents and two domineering older brothers for a very brief stay in Baja.  Of course, stopping at Disneyland and in San Diego were nice distractions away from the back seat of a Plymouth station wagon.  We’d spend a few days in Baja and then turn around and drive back to Portland.  Our family migration from Portland to Baja does have a vague but humorous similarity to the gray whales’.  The gray whales tend to breed and nurse their youngsters while in the warmer waters which certainly was not our goal while in Baja.

Our favorite place to watch for the gray whales is in Cape Disappointment State Park at the Lewis and Clark Interpretive Center and the North Head Lighthouse.  From December until early February, we have seen the grays migrating south and then again in March, April and May when they return to the arctic.  That being said, we have seen gray whales in September just off the surf line from the stunning turnout on the Loop 100 in Cape D State Park.  There are some “permanent” gray whales living off the Washington Coast.  Just over a month ago a half dozen gigantic blue whales were spotted not far off the Long Beach Peninsula, perhaps 30 miles.  They were over 100 feet long!  Fishermen report in one day of summer fishing, seeing three or four varieties of whales including sperm whales and humpbacks or “humpies” off our coast.

Grays feed mostly on crustaceans which it eats by turning on its side (usually the right, resulting in loss of eyesight in the right eye for many older animals) and it scoops up sediments from the sea floor.  They eat by using their baleens which act like a sieve, to capture small sea animals, taken in along with sand, water and other materials they scoop up.  They feed in arctic waters during the summer and sometimes feed during its migration but mostly, when heading south, they rely on their fat reserves.  We have seen them seemingly rubbing themselves on the North Jetty near our favorite spot in the Cape D State Park.   They were feeding by scraping the rocks on the jetty.  So cool!

During migration, these giant cruisers average around 75 miles per day at an average speed of 5 mph.  The round trip of 9,900–14,000 miles is supposedly the longest annual migration of any mammal.  By late December to early January, they begin to arrive in the calving lagoons of Baja. Gestation for grays is 13.5 months so often mothers give birth in the safer waters of Baja and single females are seeking mates.  By mid-February to mid-March the whales have arrived in the lagoons and are nursing, calving and mating.

Throughout February and March, the first to leave the lagoons are males and females without new calves. Pregnant females and nursing mothers with their newborns are the last to depart, leaving only when their calves are ready for the journey, which is usually from late March to mid-April. Sometimes the mothers with new calves linger in warm waters into May.

A population of about 200 gray whales stay along the eastern Pacific coast from Canada to California throughout the summer which is why we occasionally see them in non-migration months.  They never leave to go to Alaskan waters. This summer resident group is known as the Pacific Coast Feeding Group.

Now that you know all about gray whales, drive to the Long Beach, Washington Peninsula to try to get a glimpse.  Right now you might see a few stragglers heading south and in a month or so you will see the gray whales returning from their brief stay in the warmer waters off the Baja Peninsula.  At Boreas Inn, we always have binoculars for you to borrow and helpful hints (Bill is great at spotting whales). During the busier times of migration, there are experts at the Lewis and Clark Interpretive Center in Cape D. State Park, just 10 minutes from Boreas Inn.

This is a perfect time of year to take your Valentine to the beach to watch for whales and sleep in the Boreas Inn’s lovely beds, dine by the fire on the best three-course B&B breakfast you’ve ever had, breathe the cool ocean breezes, be lulled by the gentle sound of the Pacific Ocean lapping on the beach and to relax.  Let your innkeepers, Susie Goldsmith and Bill Verner design your time away with great dinners at The Depot, Pelicano, the 42nd Street Cafe, The Lost Roo and Shelburne’s dining room and maybe an in-room massage!  Check our online specials or give us a call at 888-642-8069. We hope to see you soon!

 

 

Happy New Years’ Weekend–Fireworks, Crab Cakes, Champagne and US!

December 29th, 2011 by Susie Goldsmith

Come Watch the Fireworks from our Hottub!

Personally, New Years’ Eve isn’t my favorite holiday.  I think of doing taxes, of what I haven’t accomplished this year, what I need to accomplish next year… but every year, our guests jolly me into appreciating the holiday more than I would were we not innkeepers. After all, 2012 sounds more well-rounded than 2011.  I like even numbers. THERE WILL BE FIREWORKS at the beach, in view from Boreas, on New Years Eve!! I almost forgot!

The Christmas tree is still fresh and lovely for some reason (Bill takes good care of the tree!) and we haven’t tired of the decorations so prettily placed by our decorating crew the first weekend in December. We had a great time decorating this year. This year was extra special with a sweet blend of family and beloved guests who are now family too. We are hoping that we fill up for New Years’ weekend. We are always filled up after Christmas but not this year! Groupon and Living Social may be the reason—people shopping for bargains.  Frankly, for what Boreas offers, we are a bargain! But we’re offering the Carpe Diem, Walk-in Special rate starting today. $150 for luxury and pampering! Even the cottage is open this weekend.

Our guest list so far is a fun one and Odell will be here to help us dismantle the decorations if we can work around our desire to watch football…at Mark and Helen’s Lost Roo, of course!  Go DUCKS!  Everyone is invited to take DOWN the decorations with us and go to The Roo!

Fresh Dungeness Crabcakes and Champagne on Sunday morning, New Years’ Day, sounds pretty perfect for one of our FOUR courses, and Bill will do beautiful work on the crab cakes as always and I will bake pastries, whip up sauces and make the fruit entrée glow so that consuming all that vitamin C seems very sexy.  Well…it is! But I hope that if it’s going to be cloudy this week end, that it is also stormy so we can feel comforted by the fireplaces.  But I also hope that there is a break in the weather so we can go for a fresh walk to start the New Year. We have been fortunate with fine weather this fall.

Come stay with us this weekend at the prettiest inn on the Long Beach Peninsula—featherbeds, down comforters, fireplaces, fine and fancy breakfast fare, freshly baked brownies, and the incredibly-wonderful-almost-brand-new hot tub for two with a little aromatherapy—mint and eucylptus, to soften your skin. Boreas Bed & Breakfast Inn is posh but hip, fun, but mellow and very food-crazy with a great location on the beach in Long Beach Washington.  Relaxation is the best way to start the next banner year—2012!  Happy New Year!

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!

Cape Disappointment State Park on the Long Beach Peninsula–Our Favorite Place to Visit!

August 13th, 2011 by Susie Goldsmith

Bill and I just returned from our brief weekly disappearing act to eat Serious Pizza at Cape Disappointment State Park in Ilwaco on the Long Beach, Washington Peninsula.  First of  all, this park is NOT a disappointment–it is our favorite Washington State Park.  It was named “Cape Disappointment” because in 1788, Captain John Meares, a fur trader, was disappointed because this was not the opening to the river–and is, in fact, is located just north of the infamous Mouth of the Columbia River!  Cape Disappointment is also home to the National Park housing Maya Lin’s “Confluence Project” honoring the Indian tribes Lewis and Clark encountered at the confluences of the rivers on their journey west.  Captain Clark and 11 of the “Corps of Discovery” hiked all over the land that is now Cape Disappointment State Park and from McKenzie Head, saw their first panoramic view of the Pacific Ocean!  Then they proceeded to hike north up the Peninsula, right across the property that is now Boreas Inn, located on the 1805 high water mark. So you get to sleep right on the Lewis and Clark Trail!


Of course, one of the most scenic parts of the Park are the two lighthouses, The North Head Lighthouse and the Cape Disappointment Lighthouse.  The North Head is easily explored by parking in the lot and walking down to the lighthouse on a road alongside the rock face overlooking the Pacific Ocean and just north of Benson Beach.  This is a place to linger.  All day.  The waves, huge in the winter but omnipresent, are hypnotic. The color of the water seems to change from blue to green to gray in a storm, but always a stunning contrast with the white tips of the peaks of the waves.  Whale watching from the North Head is often rewarding.  We look for the clumps of kelp offshore and occasionally see the spouts. The pelicans, eagles, many varieties of gulls, terns and a huge array of seabirds make this spot make for some of the best birdwatching in the West. Cape D lighthouse is a hike from the Lewis and Clark Interpretive Center (in winter and anytime, the best view of the Mouth of the Columbia and the jetties), around Dead Man’s Cove.  Our guests come from around the world to see these two lighthouses, within miles of Boreas!

I mentioned Serious Pizza!  Well–seriously now, take the combination of a wood-fired pizza oven, burning cherry and apple, the “00 fino” flour imported from Italy, imported cheeses, meats from a great Seattle butcher chop and a location at Waikiki Beach at Cape D (as we call it), and you have not only the recipe for the best wood-fired pizza in Southwest Washington, but a spectacular setting near the amphitheater at Cape D State Park.  With eagles flying overhead (perhaps looking hungrily at your pizza-or maybe at your dog) and osprey circling around with crows and gulls harrassing them, you have an experience you will never forget.  Our favorite pizza is, you guessed it, “The Boreas”–the vegetarian pizza with garlic olive oil base, sundried tomatoes, artichoke hearts, olives and pepperoni.  How special is it to have a pizza named after Boreas Inn?  State Parks built Jim and Chi, the purveyors of this fine pizza, a permanent structure so that visitors to the park, including campers staying in the 240 campsites, can have pizza!  We call ahead to avoid waiting perhaps an hour for the most memorable pizza. It’s truly Neopolitano–a thin delectable crust and just the right amount of cheese for a non-guilt producing light meal.  They also have wood-fired oysters and mouth-watering wood-fired wings.  Homemade ice cream and brownies….oh my!  Watch for Jim and Chi’s Serious Pizza to come soon to the town of Long Beach!

I have attached a very fine video about Cape Disappointment State Park to this blog!  It stars a few of our favorite State Park employees and some of the best scenery this area has to offer.  The Park is located 10 minutes from Boreas Inn.  We are soooo lucky to have Cape D State Park in our backyard.  So come to Boreas Inn and we will direct you to our favorite park, Cape Disappointment!  Enjoy the YouTube about Cape D.!

 

 

 

We’re Always Cooking Up a Storm at Boreas B&B in Long Beach, Washington

May 21st, 2011 by Susie Goldsmith

Odell Hathaway, our guest/friend/budding videographer likes to take pics and video of me doing the “Food Tour” at breakfast time.  You might be able to focus on the food in the video while I am focusing on my ever-drooping face!  Both are entertaining.  In this video, I have prepared breakfast for a small group of returning guests a couple of weekends ago. Bill was in Eugene for the weekend and I had our guests/friends all to myself!  The baked apple french toast I am describing is an adapted recipe originally from The Shelburne Inn, our dear friends, David and Laurie.  I love making this dish–something you can put together the night before and bake in the morning.  Thanks to Odell for posting this video to YouTube!  Come to Boreas Inn–we have availability over Memorial Day weekend—which is NEXT weekend.  We promise to make you very happy indeed at our Long Beach Washington Bed and Breakfast.  Boreas inn is upscale, but never pretentious!

Winter Sunset at Boreas Inn, Long Beach, Washington!

January 19th, 2011 by Susie Goldsmith

Glorious Sunsets on Long Beach

We have the gift of unmatched sunsets at the Inn

Where else can you behold such open space on a beach anywhere in the country with  a glorious winter sunset as the highlight of your day?  Tonight the full moon will glisten off the water…with clear skies and a winter nip in the air… Come to a place where you will find beautiful surroundings, a beach that goes on forever, culminating in headlands with lighthouses, walking trails and bicycle paths along the ocean and through the wooded parklands. There is always something to entertain you whether visually, physically or spiritually–or all three at once.  When you tire of that, you can sleep like a baby in the most comfortable beds with down over you and under you, dine on a breakfast that will last all day long, and perhaps just do nothing…until dinner of course, when you again DINE at the finest restaurants on Oregon/Washington coast.  You work so that you can play!  So play in Long Beach, Washington….a seriously perfect place to escape from the rest of the world.  Boreas Inn is here for you!  Come enjoy the sunsets.  (Or when those aren’t available, enjoy the sound of the rain and the cozy fireplaces!)

The Weather Outside is Frightful!

January 11th, 2011 by Susie Goldsmith

Winter months are the best for viewing the surf from your car at Cape D.

It’s blowing hard in Long Beach, Washington. The weather is stormy, cold and for awhile this afternoon, the snowflakes were waltzing in all directions with the wind gusts directing their ballet!  It was a joyful dance.  Now it’s much warmer, 36,  and rainy with gusty winds up to 30 or so.  We had a relaxing holiday season with mellow guests and fireplaces crackling. Now it’s calm and far too peaceful, except for the weather.  So the inn is getting painted, a little at a time by Bill.  This weekend is looking quieter than most MLK weekends are.  Ask for our Walk-in Special if you are very last minute in making plans!  We are ready for guests…and we hope that they come!  We have a few rooms remaining for Valentine’s Day weekend, February 11,12  and President’s Day weekend 18, 19, 20.  I have been blocking out rooms for the Kite Festival and we have two upstairs rooms open for the week of August 14-21.  The Stargazer is open the 18,19,20 of August for a three night stay.   I know it’s far from now…but as they say, I’m just sayin’…!

Dungeness Crab Cakes and Champagne on New Years’ Day 2011 at Boreas Inn!

December 1st, 2010 by Susie Goldsmith

Do you have three days over New Years’ Eve weekend to stay in the loveliest, most relaxing, and indulgent B&B in the State?  Oh come on, pamper yourselves.  Start 2011 with three glorious nights in our beautiful beds, eat three of the best breakfasts possible, including attending our 14th Dungeness Crab Cake and Champagne Brunch on New Years’ Day.  We include the extra courses as our gift to you on January 1, 2011.  (Can you believe it’s 2011?)  We will make your dinner reservations for you–including New Years’ Eve!   So come stay in luxury, dine in elegance and let us ease you into 2011.  $595 includes tax for three nights, three perfectly prepared breakfasts and the best time you’ve had in years!!  Invite your best friends and come to Boreas Inn for the celebration!   The ocean is calling you….and so are Susie and Bill… “Come to Boreas!”

PS.  Our newest restaurant and bar, The Lost Roo, has six large screen TV’s if you would like to watch football on New Years Day.  Your innkeepers will go with you!

Boreas Inn’s 14th Annual Crab Cake and Champagne Brunch Weekend!

There is a three-night minimum over New Years Eve weekend, you pick the days and we will provide you with first class service, fine gourmet breakfast cuisine, the most delicious fresh Dungeness Crab Cakes ever and incredible relaxation!

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