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{Throwback Thursday} ♥ A Farm to Fork Experience in the San Juan Islands ♥

Great Restaurants, Orcas Island, San Juan Islands 6 Responses »

May 232013

Today is the day we depart for our Olympic Peninsula Road trip and we couldn’t be more excited. It has been a while since we’ve hit the road and I can say that I have a big itch to start taking pictures again. If you’d like to follow us on our upcoming trip before our next blog post – you can follow us here on {Instagram} ♥

We are wishing everyone a wonderful relaxing Memorial Day weekend which will hopefully be full of wonderful travels!

With that, I leave you with a post covering where we were this time, last year. The beautiful San Juan Islands and a most incredible “Farm to Fork Experience.”

~ Monica xoxo ♥

When you depart on a ferry from the Anacortes ferry landing and head towards the San Juan Islands, you are being transported into another place and time.

A place of uttermost peace and welcoming quiet.

A place of pure island paradise and absolute relaxation for both the body and soul.

These are the things I crave after spending time on the mainland in busy corporate America. Traffic lights, people in a hurry and always someone not being so nice.

Not here.

I should probably also tell you about the most incredible places to dine here on the islands, specifically Orcas Island.

For starters I will tell you about the New Leaf Cafe.

Located within the historic Outlook Inn in the quaint and charming town of Eastsound, you will find a menu based on the local farms’ seasonal ingredients readily available thanks to the perfect growing environment of the islands. Chef Steve Debaste whips up amazing dishes using these ingredients and I can tell you first hand, the food here is incredible. In the back of the property is a quite large herb garden where Chef Steve can readily help himself to chives, dill, parsley, etc.

If you are a regular reader of J5MM you will recall our off season visit to Orcas Island where we spent our time at the Outlook Inn. During our stay we enjoyed sweeping views and pastel sunsets from our room. Accommodations were nothing short of perfect and the feeling that we had while staying there was of complete relaxation.

A most certain four season destination, the San Juan Islands are always sure to please and staying at the Outlook Inn will only add to your enjoyment.

~A Seafood Medley prepared on the grounds of the Outlook Inn and our luxurious room during our visit

Here on Orcas Island you will find many farms and I had the honor to be able to tour one of them. I had a writing assignment for Williams-Sonoma with a “Farm to Fork,” angle and the San Juan Islands were the perfect place for me to experience that.

My Maple Rock Farm tour headed up by Farmer John Steward was really almost a life changing experience for me. Sure you hear all about the good that comes from these farms but to be able to be on the soil and taste the organic greens that were growing right there, right out of the ground made for an experience that I am finding rather hard to put into words.

Maple Rock Farm offers up all of its bounties to the local restaurants, markets and to the schools of Orcas Island (stay tuned for this story — I am very excited to meet the children of these schools to learn how much they enjoy their healthy lunches) and being able to bring the fresh local produce grown by Farmer John back to my Airstream’s kitchen to be used as the star in a simple recipe is always such a rewarding experience.

Combine the growing talents John Steward possess with the talents of Chef Steve Debaste and you have yourself an incredible Farm to Fork experience here on Orcas Island. Being able to tour these fields with John and then sit down to an incredible dinner prepared by Chef Debaste was one of the most beautiful experiences I have had.

Thank you soooo much Farmer John and Chef Debaste. Honestly, from the bottom of my heart thank you :) Also thank you to Jon Kobayashi for making everything come together. Jon heads up and makes sure everything runs smoothly at both the Outlook Inn and the New Leaf Cafe. Meeting Jon and speaking with him about so many things including our commonality of growing up in Hawaii was wonderful.

~Farmer John and one of his fields on Orcas Island

About Farmer John:
After selling produce at the Orcas Island Farmers market over a decade ago, Farmer John realized his true passion for growing organic and beautiful fruits and vegetables was here to stay. He became inspired to start Maple Rock Farm, where he and his farming team enjoy growing and selling at the farmers’ market while mingling with the local folk here. He has cooked for the children of the Orcas Island with the “Farm to Cafeteria” program as one of their guest “Celebrity Chefs” and provides his goods to many of the local restaurants, markets and schools. You can find Farmer John every Saturday at the outdoor Orcas Island Farmers’ Market located in the quaint and beautiful town of Eastsound. Learn more about Maple Rock Farm.

~Wagyu Carpaccio with Maple Rock Farm Arugula

~ Porchetta with Maple Rock Farm Greens

~ Tender Beef Fillet with Maple Rock Farm Asparagus and Greens

Probably the most cutest pigs I have ever laid eyes on belong to Geddes of Inn at Ship Bay. John was so happy to show them to me as they reside on one of his fields. So cute they were (and so very pettable!).

~ Pan Seared Fresh Salmon, Garden Risotto with Bok Choy and Kale tips from Maple Rock Farm. The Risotto was made with green herbs from the Outlook Inn garden.

~ San Juan Islands fresh Halibut with Maple Rock Farm Salad Greens and Whipped Potatoes

~ Green Tea Panna cotta with Star anise poached local rhubarb and sesame shortbread cookie
~ Flourless Chocolate torte with house made caramel, chocolate ganache and a touch of sea salt

About Chef Steve Debaste:
Spending almost every summer and holiday as a youngster in France with his parents, Chef Debaste holds fond memories revolving around the love of good food — from the Loire Valley in central France to La Rochelle along the Atlantic Coast and then to Paris.

His mother, a gourmet cook and nurse at the University of Washington’s Medical Department, held gourmet cooking classes in her home for fellow colleagues and doctors, with Steve always assisting. She also participated in several fundraising charity events where she prepared main entrees side-by-side world-renowned chef Julia Child. Steve was, again, right there by their sides.

“Being able to meet Julia Child was an incredible experience for me,” he says. “We made paella one evening for over 300 people, and it was amazing. After the event my mother was featured in the food section of the Seattle Times on the front page. I will never forget the experience.”

As for knowing what he wanted to be when he grew up? “I knew at a very early age that I would be in the restaurant business.” Chef Debaste says. “With all of my experience in my home kitchen or abroad in France with my parents, I had no problem at the age of eight handling a knife and sauté pan.”

Chef Debaste’s rich cultural background and culinary history clearly shows itself in the dishes he prepares. What a delight it was for me to be able to meet him and to be able to share his recipe.

For the most delicious and tender Halibut recipe created by Chef Debaste, please click here.

~ a room with a view at the Outlook Inn, Orcas Island – Washington State

~ My beloved Airstream driving past the front of the Outlook Inn on her way to West Beach Resort

{McCall, ID} Part 3: Skiing Brundage Mountain and Apres-Ski at the Shore Lodge ♥

Great Restaurants, Idaho, McCall, McCall Dining, Skiing 4 Responses »

Mar 092013

{ Written by Jeff & Monica }

By Jeff:

It is day two and we are cozily settled into our campsite at McCall RV Resort & Northfork Lodge. While my better half explores downtown McCall village with our pup Oliver, Bradley (“B”) and I eagerly set our next way point to Brundage Mountain Ski Resort. We are filled with excitement as our truck winds up the mountain road to the base area that sits at 5,800 feet elevation. It is a blue bird day. Freshly groomed corduroy awaits us on piste while the glades yield endless powder stache treasures.

We join up with our host and guide April Russell, director of communications at 9 AM sharp at the aptly named Blue Bird express. This state of the art high speed quad rises 1556 vertical feet in seven minutes. Experiencing absolutely no lift lines I will let you do the math on the number of untracked laps of powder runs you can pack in a morning. This gives you plenty of time to relax on the peak and absorb the panoramic breath taking views.

April gives us a great tour of the mountain and B quickly catalogs his favorite runs on the “Front Side.”

B asks us excitedly - “What trails do you want to ski this time? Main Street? North? Alpine? 45th Parallel?”

Quite frankly it was even hard to make the choice myself.

Before we ran out of breath, Lakeview bowl and it’s adjoining backside runs were next on our list. Talk about well spaced trees and open bowls — Lakeview had it all. Along with the backside trails, B loved their names featured from logging lingo such as Kickback, Springboard, Hotshot and Dropline.

We had an incredible day and B could hardly wait to tell mommy all bout The Brundage adventure and his new favorite ski resort.

In the coming days, Brundage lived up to its reputation of not only the best snow in Idaho but some of the best snow in The Northwest.

If you are intrigued by Brundage Mountain’s inbounds snow sports experience, stay tuned for a ride on one of their cats into 19,000 acres of backcountry paradise.

Cheers,
Jeff

By Monica:

The day after Oliver and I explored downtown McCall we decided to head up to Brundage Mountain with Hubby and B on their second day of skiing to meet April Russell and do some exploring there. I’ve heard a lot about Brundage Mountain from fellow friends in the Seattle area as well as in the town of McCall the other day so I was pretty curious to check it out.

“Ah, you’ll love Brundage Monica. It’s so close that you’ll find people leaving work on their lunch hour to take a couple of runs. It is really awesome!” one of the locals in the Foglifter coffee shop tells me the day prior.

In the car on the way up B was excited to see April again and was hoping to ski with her one more time.

“Do you think we can ski with April again daddy?”

I could tell this kid adored April and upon meeting her, I knew exactly why. Not only super sweet, out-going and funny – she was an awesome host and tour guide and she knew this mountain like no other. When B found out he could ski with her again he was over the moon.

“Yay!” he shouted :)

I took Oliver on the chair lift with me (in his pack complete with warming blanket) to the top of the mountain and boy, did we get a lot of attention! I had my camera and I had a puppy strapped to the front of my body in a carrier. I am sure we were quite the sight to see as everyone who skied past us either smiled, gave us a thumbs up or just stopped in their tracks to say hello and pet Oliver.

“Excuse me? Could you take a picture of my group? asked a lady who was there with her family and friends.

“But of course!” I snapped their picture and gave her my card. The next day I received an email from “Charlotte” who was the lady who asked me to take the picture. She apologized because she thought I was a paid photographer who would take pictures of the skiers as they unloaded from the chair against the backdrop of the sweeping views of the mountains and lakes. Once she looked up J5MM online and read about who I am, and what I do – she realized that I was not a paid photographer as she thought. But it made sense that she did think that because at other ski resorts, you will find photographers at the top of the lift.

I am happy to report that Charlotte and I are now pen-pals :) I love everything about her spirit and her outlook on life. She tells me, “I wish I would have asked you to join us in the lodge for an apres-ski glass of wine. Life is an adventure!” We both agree to meet up in the future and go camping together as she and her family/friends love to travel with their trailers, just like us.

Walking around the top of Brundage Mountain was an exhilarating experience. The views from the top are breathtaking. I spent a good two hours just walking around and taking as many pictures as I could.

Hubby took this shot of B during one of their days skiing Brundage. He was so excited to tell me all about his day and how much he loved it here. He also declared that he loves skiing powder.

“It’s my favorite snow to ski” he tells me :)

A big thank you to April Rusell for showing us around the mountain and capturing the heart of our son B. He loved skiing with you so much!!

If you didn’t happen to fuel up at the The Bear’s Den (which is the perfect mid-mountain pit stop located at the top of the Bear Chair) where you can get a hot drink or a satisfying lunch you can head down to the Lodge for lunch, like we did.

On the third floor in the main lodge cafeteria is where we enjoyed the lunch I packed for us. If you don’t bring a lunch you can enjoy a locally grown RR Ranch burger served with a signature sauce on a stone-ground bun. Fresh made deli sandwiches and salads are the perfect compliment to a house-made soup that you can order in the cafeteria.

A second option for dining is located in the center of the third floor of the lodge, The SideStash serves the finest Dawson Taylor coffee and espresso drinks along with draft beer and wine. It’s also a convenient stop for a signature venison stew, hot soup of the day, sandwiches and salads. Quick snacks are available here; grab a breakfast burrito (they go FAST), some tasty Stacey Cakes baked goods (!!), chips, candy or soda.

Lastly there is Smoky’s, a full service restaurant. Enjoy their housemade jambalaya and venison stew that compliments featured entree items from street tacos, a slider sampler plate and a smoked trout club sandwich. The bar features nine different beers on tap and an upgraded wine list, so carve out some time to enjoy a tasty treat!

Brundage Mountain is capable of stealing any snow lover’s heart from its powder-stuffed glades to luxuriously wide groomed runs, it’s a given you’ll keep coming back for more. Whether you’re just getting started in your snow sports experience, or are a seasoned slider searching for “the best day ever,” Brundage Mountain has something unique to offer.

We fell in love with Brundage Mountain and we know that you will too. Brundage Mountain = Heaven on Earth!!

It was still light outside when we arrived at the Shore Lodge for an apres-ski dining experience we have been looking forward to. Shore Lodge has been a beloved lakeside resort in Idaho since 1948. As we entered the lodge we were greeted with a warm, inviting décor featuring huge pine logs, river rock, wood floors and polished marble accents that harken back to McCall’s history as a timber and mining town. Floor- to-ceiling windows in its public areas make the most of its setting by offering breathtaking views of Payette Lake and Payette National Forest.

Just take a look at the view that we were greeted with upon entering the award-winning “The Narrows,” restaurant. Absolutely stunning wouldn’t you agree? Snow covered Lake Payette in all it’s glory . . . wow. I think we stood there for what seemed like eternity just gazing through the windows at the lake. So beautiful.

apres1

The Narrows menu was difficult to choose from as everything sounded divine. The mouth watering menu is accompanied by an extensive collection of wines, dessert wines, ports and artisan cheeses. A gourmet foodie’s dream come true no doubt. This evening we chose to begin with the Narrows signature salad of poached pears/candied hazelnuts/maytag blue cheese / champagne honey vinaigrette/port wine reduction followed by fried Puget Sound oysters (a little bit of home for us!). For our main entree was a dry aged filet mignon with lobster and oh my heavens, I will tell you this meal was one to remember. The filet was “melt in your mouth,” literally. Perfectly cooked and incredibly tender and the finish of smoked Fleur de sel on top was the magical finishing touch. Incredible. The lobster was surprisingly succulent and came with a clarified butter garlic dipping sauce that was so full of flavor it took the lobster even more over the top. On the side was something I have always dreamed of tasting but never had the opportunity until now. Duck fat roasted potatoes with crispy bacon and caramelized onions. As I type this I find myself beginning to crave this once more . . .

Main Entry at the Shore Lodge

Should you come to McCall and are seeking accommodations, the Shore Lodge offers guest rooms and suites ranging from cozy Garden View rooms to a variety of spacious suites with separate sitting areas or living rooms, and private balconies or patios offering views to Payette Lake. Specialty suites offer fireplaces, private dining rooms, and separate office space. For the ultimate in luxury, guests can enjoy the new Lake Cottage, which features three suites, a state-of-the-art kitchen, hot tub, private dock and approximately 150 feet of beachfront. All of Shore Lodge’s guest rooms and suites offer deluxe room amenities including spacious bathrooms with marble countertops, separate soaking tubs and glass showers, guest robes, flat-screen HD satellite TV, an in-room refrigerator, wireless Internet access.

Maybe next time we’ll leave the Airstream at home :)

Maybe :)

set 6

What a fun filled day from skiing and exploring the Brundage Mountain Ski Resort to dining at the inviting Shore Lodge for a mouth watering – memorable apres-ski dinner we will never forget.

As our mid winter vacation in McCall continues, we are completely taken with the areas wonderful outdoor winter activities and one of a kind dining experiences.

Thank you McCall!! We love you!

McCall Trip Roundup:

Part 1: Arriving ♥
Part 2: McCall Town Guide ♥
Part 3: Skiing Brundage Mountain and Apres-Ski at the Shore Lodge ♥
Part 4: A Snowmobile Adventure to the Burgdorf Hot Springs and Beyond ♥
Part 5: A Day at Tamarack Resort ♥
Part 6: Apres-Ski at Rupert’s in Historic Hotel McCall ♥
Part 7: A Culinary Adventure in the Forest ♥
Part 8: Brundage Cat Skiing Adventures & Apres-Ski at the Pancake House ♥

Non-Stop Outdoor Adventures and Culinary Cuisine in McCall, Idaho

art galleries, bakeries, Great Restaurants, Great RV Resorts, Hotels, Markets, McCall, Skiing, snowshoeing 10 Responses »

Feb 182013

We woke up early this past Saturday morning and hit the road with Airstream in tow with a b-line in mind to the town of McCall in stunning Idaho.

I have never been to Idaho. Hubby has been telling me for years how beautiful the state is and when we arrived, I was in complete awe. The scenery here is just something that if you have not had the opportunity to experience, should be added to your bucket list.

The mountains, the rivers, the wide open spaces and how they all come together is completely breathtaking.

We are staying at the McCall RV Resort and the amenities here are perfect! Full hookups and they refill your propane tanks for you! There is an indoor pool with hot tub and full work out facility right at our Airstream’s door steps. Nice and so convenient!

Since Saturday we have experienced skiing at Brundage Mountain Resort and have met some of the nicest people around. Everyone here in McCall is very proud of this town and they are happy to share their love for it with anyone who will listen.

I look forward to sharing with you more of our adventures in depth here on J5MM but in the meantime if you would like you can follow our updates on J5MM’s facebook page and click like if you too would like to experience what we have so far { http://www.facebook.com/J5MMAirstream }.

Tomorrow we are experiencing a snowmobiling adventure to hot springs! We had to take Oliver to the “Happy Dog Inn” where he is surely being pampered beyond belief by wonderful Auntie Barbara. I did try and figure out the logistics of bringing him along on the snowmobile but since I have never snowmobiled before and since it is FREEZING cold while you are underway I opted for Ollie to stay in a warm cozy home. Ugh, we miss him. Especially B.

We also have a lot of fine dining, brewery tours and art galleries along with other outdoor winter adventures to share with you that the town of McCall offers.

I also look forward to strolling the town and taking as many pictures as I can to help you get a sense of how it truly is here. Magical!

Thank you for following and I hope you like what we are up to because it is our mission to share with you what this wonderful town has to offer so if you do come to McCall, you’ll have a great sense of places to go and things to do!

McCall Trip Roundup:

A Farewell Dinner and Reflections of a Thanksgiving Past

Great Restaurants, Lopez Island, Lopez Island Dining, Lopez Island Parks, San Juan Islands 10 Responses »

Nov 132012

Every. Single. Weekend.

Those are the days over the past summer that I was lucky enough to spend here in the San Juan Islands helping spread the word on J5MM about how lovely these islands truly are.

Hubby and B were even luckier. They vacationed here all summer and were always on time to pick me up at the ferry landing of whatever island we happened to be on. Our last island to spend time on was none other than Lopez.

“Mommy do you remember when we made the forts on Spencer’s Spit?” B asks me this over dinner last night.

Hubby and I glance up at each other and together our minds go back to that wonderful time.

♥ Spencer Spit State Park ♥ {click to enlarge }

♥ The Spencer family cabin at Spencer Spit State Park ♥

Our day at the spit was spent beach combing and of course building forts from the plethora of smooth driftwood. Camping is a popular option here and the sites down by the water are spacious and beautiful but they are strictly for tents. If you do bring your trailer or RV you have options to stay in the sites above which are also nice as they are large and private.

In the evening we made reservations to dine at The Bay Cafe in the village on Lopez. I was completely looking forward to dining at the Bay as new owners Tim and Kristin Shea have brought their well known culinary talents to the island. Before signing on as the new owner of The Bay, Tim spent the last 11 years as a server, manager and maître d’ at Bis on Main in downtown Bellevue in Washington state under the direction of owner and mentor, Joe Vilardi. I could hardly wait!

Tim and Kristin welcomed us with open arms and big smiles. We immediately felt at ease and dining with the sweeping view of the bay outside, well, it brought everything beautiful about our day together, full circle.

Our dinner was amazing from the steamed clams to the simple rocket salad that to this day I have made countless times (arugula [aka rocket] a little olive oil, lemon, crushed Marcona almonds with grated Parmesan-Regianno and that’s it! Thank you Kristin!!). Using local ingredients is something Tim and Kristin take pride in and it’s no wonder since Lopez is an agricultural mecca for organic farmers.

As we said goodbye and stepped outside we looked up at the sky.

“It’s going to be an amazing sunset tonight,” hubby noted.

“Honey,” I said, squeezing his hand . . . “Why don’t we watch the sunset at Odlin?”

Ahhh, Odlin County Park. We absolutely ♥ it here. Last year this is the spot where we camped with our Airstream and spent our Thanksgiving together. Just the three of us and when I say just the three of us, I mean it. We had the complete park to ourselves.

When we departed last year from Orcas to head over to Odlin on Lopez the weather was quite stormy.

We were also the only ones in the ferry line that Thanksgiving morning . . .

I baked a turkey in the Airstream oven and as an appetizer I bought a nice big block of cheese. Along with some great wine for us and warm cocoa for B it was the most beautiful Thanksgiving we have ever had. Ever. I believe that it was the simplicity of that evening that remains in our hearts forever.

As we move on to our winter Airstreaming skiing adventures here on Just 5 More Minutes, I would like to take a moment to thank everyone of the San Juan Islands for welcoming us with such open arms and most of all, your kind warm hearts. It is with great sadness that we are no longer there and I can only hope that in the future we will be able to make a return visit.

Until then my friends . . . XO

♥♥♥

For the Love of San Juan Island

Coho Restaurant, Great Restaurants, San Juan Island, San Juan Island Dining 10 Responses »

Oct 162012

When you arrive on San Juan Island you are greeted with many options for lodging from tranquil camp spots to plush accommodations, gourmet dining and enough outdoor activities to keep you on island for an eternity.

A little over a year or so ago you may remember when we camped at this spot in San Juan Island County Park. Complete with sweeping views of the Strait of Juan de Fuca make sure to bring your binoculars for some amazing wildlife watching from the eagles soaring above to the whales traveling through the Salish Sea below. In the evening enjoy the twinkling lights of Sydney, BC to the North and Victoria, BC to the South. It is by far one of the most beautiful spots we have ever had the pleasure to camp at. I will never, ever forget it. I would also like to add a “ps” and tell you that camping here in the “off season” is even more spectacular than in the summer months. You will feel as if you have this incredible piece of the world all to yourself. We wouldn’t have had it any other way.

Over this past summer however, we changed things up a bit and decided to explore other options for accommodations. Through a mutual friend, I had the pleasure to meet Anna Maria who, with her husband David are the proud owners/caretakers of Tucker House Inn and Harrison House Suites. Located in Friday Harbor, just three blocks from the ferry landing, here is where you can step right outside and start exploring walkable Friday Harbor and all that this fun town has to offer from fabulous restaurants to quaint boutiques and even a movie theater. Then in the evening retreat into your cozy and comfortable room and reflect back on your day while watching the pastel sunset unfold before your eyes (the sunsets in the San Juan Islands are some of the most incredible you will ever witness).

Additionally Anna Maria and David also proudly run “Coho,” the popular (and ah-mazing) restaurant located next to the House Inn and Suites. Serving up island grown Pacific cuisine with a Mediterranean flair was all that I needed to hear to book a reservation.

“Monica, tonight Chef Bill is preparing Burrata,” Anna Maria tells me with all smiles.

I nearly dropped my camera.

“Did you say Burrata??” I couldn’t believe my ears . . .

If you are a regular reader here on J5MM, you may remember this time in my life when I first discovered Burrata. Oh, how heavenly it was. I could hardly wait to see how it was prepared and by none other than Chef Bill Messick.

~ Our Dinner at Coho prepared by Chef Bill

When I first met Chef Bill I immediately felt a particular kinship towards him. Lover of nature and the great outdoors, he found himself anxious to leave behind the hustle and bustle of the Colorado city life and find a smaller, close-knit community that was surrounded by plenty of opportunities for outdoor activities. It’s no wonder he picked the San Juan Islands.

“I fell in love with here,” he tells me. {I understood completely}

Thank you Chef Bill for allowing me to share your Burrata recipe with my readers! Our dinner experience at Coho was one that we will never forget!!

~ Just one of the suites at Harrison House – perfect for a family!

If you happen to stay at either the Tucker House Inn or the Harrison House Suites you can begin your day this way:

~ Breakfast Tray For Room Delivery

The Tucker House Inn and Harrison House Suites are known for their fabulous breakfasts prepared by talented chef Anna Maria and her culinary team and I was excited to experience it for myself. Three course feasts prepared from scratch daily using fresh ingredients from Island farms was the perfect start to our day. Anna Maria tells me that recipes are adapted to accommodate special dietary requirements. I think that is wonderful!

Be it breakfast, lunch or dinner – dining in the San Juan Islands is always an incredible experience and this morning was no exception. The combination of the warm poached egg atop a bed of cheesy polenta was perfect for our busy day ahead and the finale of the sweet, delicate heart shaped strawberry shortcake brought it all together. The warm apricot with the creme fraiche and lavender tips? It made my heart sing . . .

We said our goodbyes to Anna Maria and her lovely team and began our hunt to find the (secret) Roche Harbor swimming quarries. I’ve heard from many locals that this is the spot to be on those hot summer days. Located on the top of the hill over Roche Harbor we finally find it and meet some locals leaving.

“Excuse me, is this where the swimming quarries are?” I ask one of them.

“It sure is!! But watch out for the fish – they like to nibble on your toes . . .”

Before I could tell B he could go on ahead, he was off and running full speed to stick his little feet in the water to feel those fish “nibble.”

Our summer spent on San Juan Island was full of fun, adventure and new discoveries. Please come with me as I reflect back on some of my favorites . . .

Camping at San Juan County Park {click image to read story}

A Zip Lining Adventures with Zip San Juan {click image to read story}

A Whale of a Tale {click image to read story}

Let’s Go! A Day with Susie’s Mopeds {click on image to read story}

Sweet Inspirations from Pelindaba Lavender Farm {click image to read story}

The Magic of Duck Soup Inn {click image to read story}

Chef Bill’s Burrata

Print recipe

Ingredients

Mozzarella Curds (The amount depends on how much you would like to prepare. (1 cup of curds will create one ball of mozzarella))
Heavy Cream (1/4 cup for every ball of mozzarella)
Cracked Pepper (To Taste)
Fresh Herbs (Of Your Choice)

Directions

Step 1: Mozzarella
Step 1
1. Bring a quart of heavily salted water (it should taste like the sea) to a simmer.
Step 2
Dice mozzarella curd into ½ inch cubes and place in stainless steel bowl.
Step 3
Pour hot water over the curd and let sit for 10-15 minutes
Step 4
Take a slotted spoon and portion out 1 cup of the curd.
Step 5
Kneed into a ball for about 1 minute and keep on turning in on itself like you would finish bread dough. The cheese will become smooth and shiny when finished. Do not over kneed or cheese will become tough.
Step 6
Wrap each ball in plastic wrap and twist ends to tighten. Keep at room temperature until serving.
Step 2: Prepare the Burrata
Step 7
Refrigerate fresh mozzarella for 4 hours or overnight.
Step 8
Dice up one ball (the size of a tennis ball) of chilled mozzarella. Place in food processor and add cracked pepper and 1 teaspoon salt.
Step 9
Add ¼ cup heavy cream and pulse. The filling should become the consistency of a fresh ricotta cheese. (You can add fresh herbs, chopped olive, or other ingredients to the filling at this point.)
Step 10
Make fresh mozzarella using instructions above through step #4.
Step 11
Squeeze out excess water. Kneed about 20 seconds and flatten into 1/8 inch thick round disc.
Step 12
Take a ½ cup of filling and place in center. Fold up the outsides of the round to form a purse. Pinch off the top to seal the filling inside.
Step 13
Place in plastic wrap and twist off ends to form a tight ball around the cheese.
Step 14
Leave at room temp until serving.
Step 15
Enjoy with an antipasti platter including crostinis, fresh heirloom tomatoes, grilled vegetables, olives, pesto and basil chiffonade.

The Magic of Duck Soup Inn on San Juan Island

Duck Soup Inn, Great Restaurants, San Juan Island, San Juan Island Dining, San Juan Islands 8 Responses »

Aug 212012

As you slowly travel down a forested gravel drive meandering alongside a golden sunlit pond, you soon find yourself at Duck Soup Inn.

Situated in a fairytale-like forest setting complete with giant pine trees, twinkling lights and lanterns hanging here and there, you soon realize that your dining experience at Duck Soup Inn will extend beyond your dining table. Once again, we were amazed and rightly so.

The San Juan Islands continue to keep us in complete awe as to the culinary talents that are found here and tonight was no exception. But before I take to you the “Soup,” (as the locals like to call it), let me tell you how our epicurean adventure with Duck Soup Inn began.

Owner and Chef of Duck Soup Inn, Gretchen Allison, invites B and I to take a step into her garden which is the equivalent of a living pantry. Edible flowers, herbs galore, crisp apples, sweet pears, berries of all sorts (I can go on and on) inspire her for the culinary creations at Duck Soup Inn on any given evening. Every morning she can be found here, beginning her day in this sun-drenched garden collecting the colorful bounties that in the evening will become a part of the menu at the Soup.

To me, Chef Gretchen has done it all and I am left completely inspired. From traveling the world to living abroad on her sailboat, to raising a brilliant boy all while pursuing her other passions in life such as watercolor painting, gardening and holding cooking classes in her home kitchen, it is with great honor to be able to say I’ve met her and spent time with her charming family. I can also tell you that her strong sense of wanderlust continues and it is from these experiences (and more) that inspire and influence her talented culinary and artistic mind. I am forever smitten with Chef Gretchen Allison!

~ Just some of the colorful bounties that are headed to Duck Soup Inn’s kitchen; B holding his “Fairy Boat” that he soon set adrift in a nearby pond . . .

When you arrive at the Soup, the precious red-roofed inn is a vision straight out of a fairytale. The inn itself is gracefully adorned in lush green climbing vines that are dotted with twinkling lights that add yet another element of romance to the air. The French windows from the dining room are wide open and from inside greet you with sweeping views of the mirrored pond outside. You can’t help but feel transported to another place and time when you are here.

The inside dining room offers a cozy feel with walls embellished with paintings from local island artist Malcom Ross as well as an inviting fireplace by which you can dine.

Tonight however, we were drawn outside by the lure of the forest lounge. The forest lounge pulls you in with its enchanting feel and if you have children they will enjoy the freedom to explore and play “make-believe,” all while in your sight. B could not stop picking the plump berries that seem to hang everywhere in abundance and he enjoyed the comfortable oversized driftwood seating next to the outdoor fire pit. Here is where you can relax, unwind and take in the idyllic surrounding. Later in the evening feel free to help yourself to the complementary fleece throws to cozy up with your loved one(s) next to the fire or choose to take a leisurely stroll down to the pond to have a seat and watch the eagles soar above.

I will honestly tell you from the bottom of my heart, on this night, I fell in love with Duck Soup Inn.

~ House smoked oysters, baked with buttered bread crumbs and parmesan, served with tarragon garlic aioli
~ Grilled mission figs with Maytag blue cheese, toasted walnuts and reduced balsamic

~ Summer salad with golden watermelon, snap peas, red onion, local sweet onion tips, purple kohlrabi, marcona almonds with a sprinkling of feta cheese atop a bed of mesclun lettuce finished with a drizzle of chipotle lime dressing.

~ San Juan Island Pasta Company linguini (prepared puttanesca style), featuring prawns, heirloom cherry tomatoes, fresh herbs and mozzarella

~ Grilled duck breast, marinated in purple sage & fennel pollen, served with apple sauce, fresh greens & mashed potatoes, topped with poppy-seed golden raisin citronette

~ Grilled filet mignon with zinfandel demi-glace, roasted garlic and cherry tomato confit, fresh horseradish crème fraîche and mashed potatoes

While on island we had the pleasure to dine here not once, but twice and I can hardly wait to come back. The culinary creations that arrived at our table each night were beyond amazing and I am thrilled to be able to share with you Chef Gretchen’s “Lavender and Thyme Crusted Chicken” recipe because it was honestly one of my favorites. You will find the recipe below.

~ Lavender and thyme crusted chicken breast with goat cheese, blueberry habañero chutney and creamy corn polenta

~ Toasted dandelion root ice cream sundae with butterscotch sauce, toasted almonds & sea salt
~ Mixed berry sorbet atop toasted coconut and finished with basil syrup

Thank you to Chef Gretchen Allison and her sweet family and friends for warmly welcoming us to Duck Soup Inn. It was a magical night we will never, ever forget!

Chef Gretchen’s Lavender Thyme Crusted Free Range Chicken Breast

Print recipe

Ingredients

4 boneless, skinless free range chicken breasts
flour ( for dredging)
1 egg and 1/2 cup milk (for egg wash)
3 tablespoons butter (for lightly frying)
1 cup panko bread crumbs (for breading)
1/2 cup granted parmigiano reggiano (for breading)
1 teaspoon crushed lavender blossoms (for breading)
2 teaspoons minced fresh thyme (for breading)
1 teaspoon chopped fresh rosemary (for breading)
big pinch freshly ground black pepper (for breading)
big pinch of kosher salt (for breading)
goat cheese (for finishing)

Note

In place of the lavender, thyme and rosemary, 1-1/4 tablespoons of "Herbs de Provence," would be lovely.

Directions

Step 1
In a shallow dish, combine all ingredients "for breading." Coat the chicken breasts with flour, then egg wash and place into the bread crumb mixture pressing the crumbs into the chicken until well coated.
Step 2
Over medium heat in a cast iron skillet, heat 3 tablespoons of butter until it is fragrant. Gently lay in the chicken and brown on the first side turning over and finishing cooking on the second side.
Step 3
Adjust the heat as you go so as not to burn the chicken. When done, the meat will loose its spring when pressed with your finger and will have reached an internal temperature of 165 degrees F.
Step 4
On a warm plate, place chicken on a bed of mashed potatoes or creamy corn polenta, and fresh greens like raw arugula, and top with 2 tablespoons of fresh goat cheese and 2 or 3 tablespoons of blueberry habanero chutney (recipe follows below).

Habanero Bluerberry Chutney

Print recipe

Ingredients

1 cup finely chopped onion
1 tablespoon olive oil
1/2 cup sugar
1 cup red wine vinegar
1/2 teaspoon salt
2 teaspoons minced habanero chili
4 cups fresh blueberries

Directions

Step 1
Using a medium size non-reactive sauce pan, saute the onion in the oil until golden.
Step 2
Add the sugar, vinegar, salt, habanero and blueberries. Heat until the blueberry skins are broken.
Step 3
Remove from the heat and place berries in a strainer, saving the juices.
Step 4
Put the juices back in the pan over medium heat until reduced by half.
Step 5
Return the berries to the reduced juices and allow to cool.

Let’s go! A Day with Susie’s Mopeds and a Dinner Finale

Great Restaurants, Mopeds and Scoot Cars, San Juan Island, San Juan Island Dining, San Juan Islands 4 Responses »

Aug 152012

One thing that we have come to learn while spending time here in the San Juan Islands is that people take things pretty slow. No one is really ever in a rush and for us, that is very comforting.

We’ve spied these cute little candy apple red mopeds and scoot coupes all over San Juan Island and often wondered to ourselves what it would be like to have a ride in one of them. Taking life slow and really exploring the island is how I always perceived the experience to be. Of course B was always chiming in with his opinions.

“Oh mommy, it would be so fun!”

Could you guess how happy he was when hubby and I told him that today would be the day we would go and take a scoot coupe out for spin?

Pretty happy indeed.

~ Trail Hike to Cattle Point Light House

After a brief instruction on how to operate the moped (hubby) and scoot coupe (B and I) we were off. Wind blowing in our hair, smiles from ear to ear and the feeling of complete freedom from the openness around us was so invigorating!

When you are cruising around the island this way, you are tempted to stop everywhere and guess what? You can. You see things from a different perspective this way. We found that we saw things that we would not have normally seen from the window of our car.

We honestly felt like we were one with the island. It may sound funny, but it was truly how we felt. Free, excited and ready to explore every corner around us.

~ Cattle Point Lighthouse

~ We saw Orca (killer) whales gracefully swimming through Haro Strait

~ Happy at Pelindaba Lavender Farm – can you imagine the scent in the air here? Fragrant and delicious . . .

~ False Bay at low tide; goodies at the farmer’s market

It was a day we will always remember. Why? We were really able to explore so much of beautiful San Juan Island this way. We took things slow, enjoyed the views of the island as we cruised along and best of all, were together having fun. Thank you Susie!

Before we headed back to the Airstream we decided to stop in at The Bluff restaurant. Situated on a bluff overlooking Friday Harbor we knew we were in for a treat not to mention we’ve heard some pretty special things about the talents of Chef Kyle.

Chef Kyle creates some of the finest culinary masterpieces we have had. Foraging the island for ingredients to be used in his recipes was amazing to me from the pickled sliced kelp to the wide variety of greens and edible fruits and flowers freshly picked from the garden at The Bluff. His talents are nothing short of miraculous.

We are continually impressed, day after day with the cuisine we experience here in the islands. Every day is a new adventure be it picking up local fresh ingredients from the farmer’s market and bringing it back to the Airstream to prepare for dinner or by visiting some of the finest dining establishments.

We are always, always impressed. The San Juan Islands are definitely a dream come true for any foodie out there.

Wouldn’t you agree?

Welcome to the Madrona Bar and Grill on Orcas Island and a Farewell Goodbye

Great Restaurants, Madrona Bar and Grill, Orcas Dining, Orcas Island, San Juan Islands 4 Responses »

Aug 072012

~ Perfectly Steamed Clams from Buck Bay Shellfish Farm

Have you ever had one of those days where you are so taken by your surroundings that for a moment you forget the time? This was our day on Orcas Island when we realized that #1 we were starving and #2, we had a ferry to catch. We were making the move with our Airstream to begin our non-stop outdoor and epicurean adventures on San Juan Island and didn’t have much time to spare.

Luckily the Madrona Bar and Grill in the Eastsound village was open and ready for us. We could always count on the Madrona for serving us quickly so we could catch our ferry on time. We have dined here countless times selecting a spot in the spacious interior seating area or opting for outdoor seating with views of Fishing Bay. Either way both are excellent choices. Time and time again we were impressed with the quick service and smiling faces not to mention delicious fare and today was no exception. Sourcing local ingredients and supporting local farmers is what the dining establishments on island excel at. The steamed clams were one of our favorites and came straight from Toni, who with Mark runs Buck Bay Shellfish Farm in Olga. Thank you to owner Monica Duthie for sharing this simple but yet mouthwatering recipe !!

It’s a great atmosphere here at the Madrona. On any given day you can find the locals of Orcas mingling with one another and catching up about the days happenings. Belly up to the bar during happy hour, order some appetizers, say hello to the locals and soon you will get to know them. Bonus here aside from the delicious food at great prices is that you may just walk away with some island rich folklore that you will keep in your heart forever.

Thank you for always being there for us Madrona! Not only is the service A+ but our dinner was pure perfection and a perfect ending to our journey and explorations on Orcas Island.

~ Refreshing Ahi tuna flame grilled medium rare and served with wasabi, pickled ginger and ponzu sauce
~ Our Airstream in front of the Orcas Island Museum in the village of Eastsound

~ Decadent chicken fettuccine with a flame grilled chicken breast atop a creamy sundried tomato, shallot, fresh herb and white wine sauce complete with fresh grated parmesan and toasted baguettes

~ Make sure to stop in and say hello to Kyle at the Orcas Homegrown Market. It’s by far, one of my favorite markets ever. Organic produce, meats, eggs, cheeses — all come from Orcas Island as well as San Juan and Lopez.

~ Fresh spinach with candied walnuts, mushrooms, pan fried capicola and chevre goat cheese tossed in Madrona’s special fennel infused honey vinaigrette

~ shots around darling Eastsound Village

~ Melt in your mouth hand cut and flame grilled certified Angus beef rib eye served with garlic mashed potatoes and chef choice vegetables with creamed horseradish

With heavy hearts we say goodbye to Orcas Island as we sail towards San Juan Island and begin a new series of adventures. We are happy to have you along with us!

Buck Bay Steamed Clams

Print recipe

Ingredients

1lb manilla clams
1 tablespoon garlic (rough chopped)
1 tablespoon butter
1/2 cup white wine
parsley for garnish
lemon wedges for garnish

Directions

Step 1
Over medium high heat in a medium sized saute pan melt your butter and add the garlic and cook for one minute taking care not to burn the garlic.
Step 2
Add the clams, white wine and cover your saute pan cook for about one minute taking the pan off the heat once the clams open. The goal here is just to have them open and they are ready.
Step 3
Garnish with freshly chopped parsley, lemon wedges and serve with buttered toasted baguettes.
Step 4
Bon appetit!

The Inn at Ship Bay and an Evening of Culinary Delights on Orcas Island

Great Restaurants, Inn at Ship Bay, Orcas Accomodations, Orcas Dining, Orcas Island, San Juan Islands No Responses »

Jul 192012

I knew one thing was for certain this evening and that was the special dining experience that was ahead of us at The Inn at Ship Bay. Many of my new friends on Orcas Island have encouaged me countless times to come here and experience the culinary treasures Chef Geddes and his talented team of chefs create.

Set atop a bluff overlooking the blue waters of Ship Bay, we settled down at our table and took in the views. Picture yourself dining on the deck of a charming historical farm house built in the 1860′s complete with sweeping views of the bay at sunset. That was the experience everyone here had that evening and I can tell you without a doubt, it would be an experience I would never forget.

Glancing over his menu, hubby looks up at me and asks, “How will we ever decide?”

“I know . . . let’s ask Chef Geddes to decide for us. What do you think?”

He thought that was an excellent idea indeed :)

The Inn at Ship Bay

~ Weathervane Scallops with a Carrot – Lemon Emulsion and Baby Arugula

Charcuterie plate (all Mangalitsa Pork). Buachspeck, Coppa, Lardo and Salami, Semolina Crackers, Cornichons and Whole Grain Mustard

One of the 11 luxurious rooms at the Inn

Greens from the Inn at Ship Bay’s Garden with Shaved Spring Vegetables, Golden Beets, Myers Creamery Goat Cheese and Aged Sherry Vinaigrette

Roasted Asparagus Salad with Shaved Reggiano, Toasted Almonds, Citrus Dressing and Old Balsamic Vinegar

Pan Fried Razor Clams with a Radish, Sorrel and Kale Salad Drizzled with Green Garlic Aioli

Mad Hatcher Chicken Breast atop Beluga Lentil Salad and Spring Garlic

After our incredible dinner we took a stroll around the property enjoying the manicured gardens when we realized that we were amid an heirloom pear, apple and plum orchard. I later discovered that these orchards were here from the beginning and were a part of the cornerstone of Orcas Island’s agricultural economy thanks to Michael Adams who built the farmhouse and established the property in the 1800′s.

The grounds here are awe inspiring from the vegetable and herb garden to the fruit trees – it’s no wonder everyone has been encouraging me to come out and visit.

I am so happy we did.

This is your view from one of the 11 rooms at the Inn

I would like to thank Chef Geddes for sharing his Troll Caught Salmon recipe with me (and you). Thank you!

Please click to download :)

Where the Earth Meets the Sea

Cannon Beach, Great Restaurants, Oregon Destinations, Oregon Dining, Uncategorized, Western Oregon Beaches No Responses »

May 082012

Our trip through Oregon’s Spring Splendor was coming to an end. It would not have been a proper trip to Oregon if we hadn’t stopped off at Cannon Beach. Full of rich history, fabulous restaurants with the friendliest hosts, candy shops galore and boutiques upon endless boutiques to fullfill your shopping desires are just a few of things you will find here.

Of course I won’t forget to tell you all about the sandy beach with infamous Haystack Rock. Maybe my pictures will help you understand just how breathtaking it is here.

Oh, did I mention the surfers?

They are amazing.

Morris’ Fireside Restaurant was our stop for lunch. It was hubby’s favorite place to go — for me, I have never been. I was so happy he took B and I there. It was a slightly chilly day outside so you can imagine what a pleasure it was to walk into such a cozy and warm place. The fire was so inviting along with the log cabin charm Morris’ offered.

We split a burger with some of the most delicious fries I have had in a long time. They were definitely made here and they were not greasy but rather thick and hearty. I loved them! B enjoyed his little sliders :) They were just the right size for his little hands.

We also enjoyed a Bloody Mary. It was hands down, the BEST Bloody Mary I have ever had.

That’s Armando our host. What a pleasure it was to meet him. He made me laugh and made our entire dining experience such a fun time. Oh and I should mention that the Bloody Mary recipe belongs to him so if you do stop by and you like this particular drink, I highly recommend it. It’s on the menu too “Armando’s Famous Bloody Mary.”

Armando :)

I am sad that our trip was over so soon. We will definitely be back to beautiful Oregon.

From our memories of Kahneeta, Smith Rock State Park, and Jetty Fishery to spending time on the beach with our Airstream, it was all an incredible time.

As usual :)

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