Posts Tagged ‘Long Beach Washington’

The Holidays are a Time to Visit Boreas Inn and Dig Razor Clams!

December 13th, 2013 by Susie Goldsmith

Stay at Boreas Inn  this month! We have some availability for Christmas and plenty New Years and all you need for Christmas are gifts for  under the Boreas tree.  A ready-made holiday is yours complete with decorations! Just bring your toothbrush!

Our Crab Cake and Champagne Brunch on New Years’ Day is about as delectable as any breakfast you’ve ever had because we like to start the year out right! The Depot, Pelicano, The Shelburne Inn Restaurant, 42nd Street and Jimella and Nanci’s are open for New Years’ and if you would like to dine out on Christmas, many of these restaurants are open–we will set up your dinners!!  There will be fireworks on New Years’ Eve sponsored by the City of Long Beach!

Readers of this blog and Facebook friends can go for our Walk-in Rate ($150 for $179 rooms and $170 for the $199 Dunes Suite)  if you can book at least two nights! Just mention it in your online reservation notes and we will fix your rate  in the system!

The Inn was decorated by our guests and family last weekend and we had such a relaxing time time doing it–that in reality, it didn’t get completed. So Bill has hung the fresh cedar boughs and new lights outside this week!

This weekend is the annual B&B Open House with The Shelburne, Charles Nelson Guest House and Boreas Inn participating  Saturday and Sunday from 1-4 pm.  Come by and see us and taste some great cookies baked by Bill and Susie!  Open House Visitors are encouraged to bring along non-perishable food items and canned foods to donate to our local food banks.  It’s a hungry time of year for many of our neighbors, so we hope we can make a tiny difference!

The Port of Ilwaco is again hosting the World’s Largest Crab Pot Christmas Tree.  How many of you have seen one of those?  Many of the Saturday Market artisans have moved indoors on the Port to sell their wares for the holidays and are open on the weekends until Christmas.  Shopping on the Peninsula is very good–I used to come here from Portland, before I moved here, just to shop before the holidays!

For even more activities this weekend and over New Years, there are razor clams to be harvested this weekend, December 14th,15th,16th and then over New Years on December 29th, 30th and 31st! These are late afternoon tides…easy and fun. The clamming has been great this year.

Once a year we do a Holiday Newsletter, “The Boreas Barometer”. We will do them more frequently in the future, but do not want to be nuisance emailers!  I have no way of attaching the entire newsletter to this blog post, but do have a picture of the masthead!  It is a pretty newsletter..produced with my own pics by Reservation Nexus, our reservation system webmasters.   Boreas Inn is fortunate to have a few thousand people on our email list and we hope that the newsletter is informative and lets readers know we’re thinking of them!  If you’d like one, just drop us a line to boreas@boreasinn.com and we will send you one!!  We wish you a very Happy Christmas and a Healthy and Prosperous New Years full of love and friendship!       Your innkeepers, Susie Goldsmith and Bill Verner

Our holiday newsletter is out today!

Our holiday newsletter is out today!

Bonney Lassie Garden Blogger at Boreas Inn

September 4th, 2013 by Susie Goldsmith

We were delighted to host The Bonney Lassie Garden Blogger aka Alison Conliffe and her husband Nigel at Boreas last weekend.  They hail from Bonney Lake although Nigel, is originally from the U.K.  as most Nigels are! :-)  The Bonney Lassie got to meet my friend and her fellow Garden Blogger Skyler Walker aka Tangly Cottage and met Skyler’s husband Allen and toured Skyler’s glorious gardens at her home in Ilwaco.  Skyler blogs about our gardens frequently, taking images of particular areas from “before” to “after” so you can actually see the work in progress.  Bonney Lassie took all “after” pictures which was refreshing to see someone else’s  interpretation of the “finished product”.  And yes, it is September and the gardens have passed their “sell by” date, but are still looking quite beautiful compared to most other years, when they are fading earlier in the season.

I think this year the gardens are more vital because they are stuffed with gorgeous perennials, thanks to Skyler and also to my own attempted concentration on limiting the annuals, the “color spots”, for which I have a great weakness, to only pots on the decks and my flower boxes.  But also, because I have never enjoyed my own gardens more, I am taking better care of them than usual and have watered and fertilized more often and will continue to do so until I can no longer prolong the inevitable.  I replanted the kitchen window box yesterday, removed the overgrown, leggy violas and planted mums and colorful “winter” pansies.

Bonney Lassie snapped the cosmos! Alison Conliffe is a fine photographer!

Bonney Lassie snapped the cosmos! Alison Conliffe is a fine photographer!

Begonias on the front deck of Boreas Inn, pic by Alison Conliffe

Begonias on the front deck of Boreas Inn, pic by Alison Conliffe

Fuschias in the front courtyard and on the Boreas deck are pretty garnishes for the pastry plates at Boreas. Pic taken by Bonney Lassie Garden Blogger, Alison Conliffe!

Fuchsias in the front courtyard and on the Boreas deck are pretty garnishes for the pastry plates at Boreas. Pic taken by Bonney Lassie Garden Blogger, Alison Conliffe!

Bonney Lassie Garden Blogger, Alison Conliffe snapped her husband on the Boreas deck

Bonney Lassie Garden Blogger, Alison Conliffe snapped her husband on the Boreas deck

Alison Conliffe, Bonney Lassie Garden Blogger captured brilliant dahlia on the Boreas Deck

Alison Conliffe, Bonney Lassie Garden Blogger captured brilliant dahlia on the Boreas Deck

 

 

Himalayan honeysuckle or Leycenteria formosa is a noxious weed to some, but not to me!  It sits dripping with berries and flowers in the front courtyard of Boreas. Photo by Alison Conliffe.

Himalayan honeysuckle or Leycenteria formosa is a noxious weed to some, but not to me! It sits dripping with berries and flowers in the front courtyard of Boreas. Photo by Alison Conliffe.

Bonney Lassie liked the Buddha in the Cosmos and got this pic.

Bonney Lassie liked the Buddha in the Cosmos and got this pic.

Another dahlia floating in glass in the garden captured by Bonney Lassie!

Another dahlia floating in glass in the garden captured by Bonney Lassie!

 

Susie likes to float dahlias and Alison Conliffe, the Bonney Lassie Blogger caught this image!

Susie likes to float dahlias and Alison Conliffe, the Bonney Lassie Blogger caught this image!

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!!!

 

Sunshine on a Cloudy Day with Guests and Friends of Boreas Inn, Long Beach, Washington

June 2nd, 2012 by Susie Goldsmith

It is the unexpected brilliant sunny days when the forecast is semi-dreary that make living on the Long Beach Washington Peninsula so interesting and wonderful.  We chose today to have a Puppy and Pizza Celebration at Cape Disappointment State Park at Waikiki Beach’s Serious Pizza with our friend and long-time guest Odell Hathaway, who has a new therapy/assistance dog, Phoenix.  Boreas Inn welcomes assistance dogs and we are getting to know Phoenix, the puppy, who will within two years, be a fully trained assistance dog. Odell has a couple of health issues that have the potential to require Phoenix’s help.  In the meanwhile, this puppy, who Odell found through Oregon Assistance Dogs, is a gem of a baby golden retriever. At 15 pounds, she is a bundle of love and she is oh so soft and sweet.  Odell is very lucky to have found her and for a dog, you could do far worse than have Odell as a parent! Phoenix will have all the best of everything, including fine parenting!  We invited Skyler and Allen from Tangly Cottage Gardening and Jessica and Chris Miller to the celebration. They are our dear friends who know Odell from his many trips to Boreas.  We ate world-class pizza at Serious Pizza–many pizza’s as a matter of fact!  Jim and Chi make the best cherry and apple wood-fired pizza on the planet and we sampled four different pizza’s at the park.  So it was a perfect day at the best park in Washington State, eating the best pizza at Serious Pizza with some of the best folks we know!

A Pooped Puppy at our Serious Pizza Party on June 2

Sunny Days This Weekend–Great for Clamming!

March 22nd, 2012 by Susie Goldsmith

Clamming at Beard's Hollow

This weekend looks to be lovely with sunshine!  The Long Beach Peninsula has early morning clam tides Saturday and Sunday so you can limit and be back in time for a warm hot tub and our signature breakfast by the fireplace at 9:30.  All of our friends have reported limiting quickly during the last clam dig–so maybe you can too!  Of course,  you don’t have to dig clams –or else send the sweetheart out to dig clams while you sleep in could be a plan too! Simply languishing in Boreas Inn’s fluffy feather beds in our oceanside Long Beach, WA lodging will make your weekend divine. We will set up dinners out in our favorite haunts.  Whether you clam or not, you will dig it at Boreas!

Boreas Inn’s Ready-Made Christmas 2011

December 13th, 2011 by Susie Goldsmith

Boreas Inn is all yours, decorated with love for the 2011 Holiday Season!  Utilize one room for the ultimate peaceful and romantic time or bring family and friends and fill all five rooms for a flat rate of $595 plus tax per night for two nights  minimum.  (Ten people maximum–kids over 8 are fine.) This is a $320 per night savings.  Arrive on the 23rd, if you would like three nights at this great rate or stay a little later. This ready-made holiday removes the stress and lets you relax and enjoy the season.  All you need to do is bring your own gifts for under the tree.  The stockings are already hung by the chimney with care–but you can bring your own!  Gather your friends and family and enjoy this unique opportunity to rent the entire inn, one room or all five of Boreas’ beautiful guest rooms for your Christmas Holiday. This once-a-year special even includes our signature breakfasts with a Champagne Brunch on Christmas Day!  If you would like to arrive on December 23rd, you can extend your special deal to three nights.   We will arrange your holiday dinners too!  (The Inn is also available for Hannukah starting December 20th–complete with menorah and candles!)  You can see lots of pics of our 2011 decorations on www.facebook.com/BoreasInn!

This magical star-lit view can be yours for Christmas!

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!

Build the Sandcastle of Your Dreams in Long Beach, WA

July 1st, 2011 by Susie Goldsmith

SandSations, in Long Beach, Washington, was voted #1 Best Sand Castle contest in the USA by Coastal Living Magazine! The  sand sculpture weekend is coming right up on July 20th-24th.  Boreas still has rooms available if you would like to build castles and sculptures or if you simply enjoy marveling at the artistry of the masters, watching teams working together to achieve a goal and learn how the process works.  I used to participate in the Cannon Beach competition for around 12 years and my team used to place #1 in our sand sculpting masters category. We sculpted completely by hand.  We were consistently top prize winners–that is, until this group of architects from Seattle were added to our category and used sophisticated forms and packing devices…and we didn’t always place first after that.  (Coincidentally, we had one of those Seattle architect/sand sculptors as a guest at the Inn!) But talking about immediate gratification–you take a plot of sand, dig up a pile, decide who on your team does what well (I’m good at packing, making hands and letters) then together, the team works magic and achieves a goal within hours.  Nothing artificial…just sand and water.  It is wonderful! We used to finish off our plots with perfectly smooth borders and beautifully worked lettering.  I haven’t seen anything to match our fine finish work anywhere.  We usually constructed the sculpture with a theme that was based upon  a pun.  We were so good and getting a blue ribbon was the icing on the cake.  Our Captain’s mother, Betty Lou Tolan was the founder of the contest in Cannon Beach in the early 60′s.  The party to celebrate our achievement afterward was always the best time of the year.  Ah… those were the days.

This contest in Long Beach awards cash to the winners.  We got only ribbons at Cannon Beach and maybe a printed certificate.  It didn’t matter.  The intensity of taking on a project with sand and sea water and coming up with a fine sculpture was reward enough. SandSations is a great event here in Long Beach, Washington and it’s growing every year.  You can experience the great hospitality at Boreas Inn, dine on our feast at breakfast time, walk our trail to the beach and watch the SandSations competition!  So come to the beach for a long weekend, July 21-24!

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!

Clamming This Weekend on the Long Beach Peninsula!

March 15th, 2011 by Susie Goldsmith

Come to Long Beach this weekend and get the best of both worlds–luxurious B&B, great food and razor clamming–which is getting right down to the real nitty gritty (to coin a phrase from the 70′s)!  Crawl out of your beautiful, warm, cushy Boreas bed in the morning an hour or so before low tide on Sunday, then freeze your fannies off in the early morning digs and be back at the Inn with your limit of 15 razor clams, warming up by the fire with our great coffee by 9:30 am breakfast time!  The first dig on Saturday is actually a late afternoon dig–so you can work up an appetite for dinner at one of our fine dinner houses! We will make all arrangements!

Long Beach, Washington will open for razor clam digging for FOUR days at noon March 19!  Dan Ayres, WDFW coastal shellfish manager, advises prospective diggers to pay particular attention to the shift in digging times during this month’s razor-clam opening.   “It gets a little tricky scheduling digs at this time of year, but the goal is to arrange openings during the best clam tides,” Ayres said. “The split schedule also provides an opportunity for back-to-back digs the evening of Saturday, March 19, and the morning of Sunday, March 20.”

Digging days and low tides for March are:

  • Saturday, March 19, 7:04 p.m. (-0.1 ft); Long Beach
  • Sunday, March 20, 7:36 a.m. (-0.5 ft); Long Beach
  • Monday, March 21, 8:23 a.m. (-0.9 ft); Long Beach

·         Tuesday March 22, 9:12 a.m. (-1.0 ft); Long Beach   So get your clam digging license, required if you are age 15 or older and come down and dig some razor clams.   Ayres reminds diggers that WDFW is tentatively planning another razor-clam opening April 7-9 until noon each day at Long Beach and Twin Harbors if marine toxin tests show the clams are safe to eat. Licenses expire on March 31,  so you need to make sure, for the April digs coming up, that you get a new license.

It was a beautiful, calm day of razor clamming at Beard's Hollow

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