Posts Tagged ‘Unique dining’

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!

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!

Where Have All the Mushrooms Gone?

October 20th, 2012 by Susie Goldsmith

Is it because of our (wonderful) warm dry spell on the  Long Beach Peninsula that lasted almost 100 days without much moisture?  Or is it because we are having our Wild Mushroom Celebration this weekend at Boreas that the higher power has halted the handsome King Boletus (porcini) mushroom from peaking up from the soil? Even last year, a very dry summer into fall, we had porcini’s and matsu’s.  Veronica Williams, our friendly forager and queen of the woods,  has been unable to find any mushrooms in her favorite productive spots.  We are sad. Maybe today will be the day, after a week of some moisture, that the beauties will show their domes and emerge from hiding. We can only hope! So it’s out with the dehydrated porcini’s and perhaps at Pelicano Restaurant tonight, we will dine on five courses of mushrooms–they just might not be WILD ONES!

We normally worship the King Boletus this weekend. Alas, the King is in hiding!

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 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!

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.!

 

 

 

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!

4th of July in Long Beach, WA– Boreas has Front-Row Seats for Fireworks!

June 23rd, 2011 by Susie Goldsmith

Boreas Inn still has a couple of really beautiful rooms open for the 4th of July holiday weekend!  Since the 4th is on a Monday, a few of our guests coming for the weekend are actually leaving right on the 4th–so we have a couple rooms open on the 4th proper in addition to the 1st and 2nd of July.  This is NEXT weekend–wow!  We are asking for a three-night minimum over the weekend, but as we approach the holiday, we will compromise on two-night stays, if we must, but three nights is so relaxing at Boreas!

We love the 4th of July in Long Beach, Washington.  Well–sort of.  It is clearly the most exciting day of the year on the gorgeous Long Beach Peninsula.  We would love it more if all the people packed out what they pack in. (Our Boreas guests are always perfect–it’s the other 20,0000 guests on the Peninsula who aren’t so perfect!)  The Long Beach Peninsula is truly a place for amateur and professional pyromaniacs!

To address this post-explosive and partying beach clean-up problem on the 4th of July on the Long Beach Peninsula, there are now “Treasure Our Beach” volunteers at all the beach approaches, handing out trash bags and fliers encouraging everyone who comes to the beach to picnic and blow things up, to take their trash home with them!  We treasure our Treasure our Beach volunteers.  Thank you all!  If any of our readers would like to help in this effort, please let us know.  Shelly Pollock’s Grass Roots Garbage Gang will have hundreds of volunteers combing the beaches on July 5th to pick up after the 4th of July revelers and we are grateful to those volunteers also!   This is a big beach clean-up and we always need more volunteers!

Well first of all, on Saturday, the 2nd of July, to lead off the pyrotechnic displays, there is a stunning and sparkly professional fireworks show on the Port of Ilwaco over the harbor.  We like to reserve tables for our guests at Pelicano on Saturday at the Port of Ilwaco, before the 4th so that they have front row seats for the Ilwaco Fireworks display.  So in addition to wine pairings at Pelicano that evening, there are fireworks pairings also!  If you have dinner at Pelicano, you will also have a place to park right on the harbor for the fireworks. It is truly inspiring to see the glittering on the water and this display just whets the appetite for the total pyrotechnic craziness that is the true 4th of July in Long Beach, WA.  We’ve never seen anything quite like Long Beach on the 4th.  So there is a method to our madness–we like our guests to dine on the best for breakfast and dinner and watch the celebration of our nation’s independence!

We brag about our 28-mile long beach.  Well just about every foot of our very long beach will be filled with cars, families, picnics and We’d estimate–millions of dollars of fireworks that will blow your socks off.  This doesn’t include the very fine professional show that happens at dark on the ocean-end of the Bolstad Beach approach five blocks south of Boreas Inn.  It’s all FREE and quite insane.  Stay on the boardwalk or sit in the back yard of Boreas Inn, (the hot tub has a great view) and stay a safe distance from all the pyromaniacs and you will have a great time in Long Beach, Washington on the 4th of July, 2011.   I found a video taken by visitors to the Peninsula last year and you can get a little idea of what it’s like in front of Boreas Inn on the 4th.  Hang onto your sparklers, baby!

Grab our last rooms and watch the 2nd and 4th of July shows at Boreas Bed and Breakfast Inn on the lovely Long Beach Peninsula!

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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