Posts Tagged ‘Wild 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!

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!

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!

Valentine’s Day Offers Delectable Dining for Boreas Inn Guests!

January 23rd, 2011 by Susie Goldsmith

Not only will you be treated to sumptuous beds with the softest linens and feather beds placing goose down above and below your tired and deserving bods enticing you to sleep like babies, you will be treated to a weekend of culinary expertise starting with your daily candle light brunch feast by the fireplace!  With only one guest room remaining, you can count on these “simple” pleasures continuing on for President’s Day weekend (February 18,19,20–we have rooms available!)  and throughout the year.   Boreas Inn specializes in romance, there’s no doubt about it! We consistently treat our guests like royalty, but with style and humor (at least we hope you will think we’re humorous!).  Fine dining, whether at the breakfast table at  Boreas Inn,  partnering with our local restaurants,  is of crucial importance to all of us on the beautiful Long Beach Peninsula in SW Washington State.  We are in “foodie heaven”. That’s why we all have to work out at the gym a few times a week! (New Year’s Resolution #1!)

Valentine’s Weekend calls upon not just us, but also our  restauranteurs, to “pony up”  with the most wonderful special Valentine’s weekend menu’s.  Sample the Shelburne Inn Restaurant’s menu–itself a beautiful piece, not to mention the cuisine that completes their package!  Take a peek at the hotlink and then let us know if you would like us to book you a table at The Shelburne Inn Restaurant over Valentine’s or President’s Day weekend!

Valentine's Day at Boreas Inn will be the highlight of your February!

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

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Boreas Inn named in Four Categories in the 2010 "Best of the Discovery Coast"!

December 30th, 2009 by Susie Goldsmith

News flash! The Chinook Observer just released their reader’s survey results for the 2010 “Best of the Discovery Coast” and Boreas Inn scored in four categories! We were named “Coziest Bed and Breakfast” and “Most Romantic Get-away” and placed second for “Best Coffee” and third for “Best Omelette”. Wow! Kudos to Cafe Mam from Eugene, our organic, shade-grown, free-trade coffee with our own Boreas Blend– French, Italian and Espresso. We couldn’t be more pleased! We still have a couple of rooms open for our New Years’ Day Celebration with Crab Cakes and Champagne! Come to the beach! (And of course, we will be watching our Ducks win the Rose Bowl!)

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

Wild Mushroom Fest at Boreas–Special Guests

October 31st, 2009 by Susie Goldsmith

In the Pacific Northwest, sometimes you need only to drive a short distance and you’re in another world. Such is the case when we have guests from Astoria, Oregon, a quick 15 mile drive from the Long Beach Peninsula.  This year, we have neighbors from Astoria visiting Boreas for our 8th Annual Wild Mushroom Festival, Holly Owen and her husband Matthew Stanley.  Holly is employed by Quality Assurance International, based out of southern California.  QAI oversees organic farms and processors of organic foods to make certain they are in compliance.  She is a compliance reviewer and works from her home in Astoria.  (How convenient is that??)  Matthew is the General Manager for the Astoria Co-op and is an enthusiastic mushroom hunter.  Holly and Matthew arrived yesterday for their weekend stay with a big bucket of Matsutaki mushrooms and we feasted on them last night.  Currently, a bunch are being dehydrated in our oven so they can be used long after the season is over!  We welcome Holly and Matthew, newcomers to the Pacific Northwest!  Holly’s father, Tom Owen, bought them this special Wild Mushroom weekend at Boreas for her September birthday.  Thank you, Tom and Jane!

Matthew Stanley and Holly Owen scored Matsutaki Mushrooms On 10-30-09!

Matthew Stanley and Holly Owen scored Matsutaki Mushrooms On 10-30-09!

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!

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