January 19th, 2010
The thought of winter weather at the beach on the Washington coast conjures up word associaitons such as “cold, windy, rainy, stormy and inclement”. The truth is that if you’re prepared with the right clothing, a visit to the beach in winter can surprise and delight just as at any other time of year. One of the things we like about winter weather is that it’s often dramatic. We’ve also learned that if you’re willing to go out in the middle of the night or the wee hours of the morning you might just catch some rare scenery. Take for example the scene at North Head Lighthouse during winter crab fishing season. The following photos were taken from about 4:30 to 6:30 a.m. in December.




David and I recently celebrated our 30th Wedding Anniversary. It happened to be a sunny, though freezing winter day. We opted to dress warmly and pack a picnic. We drove to Ecola State Park, just under an hour from the Shelburne Inn, near Cannon Beach. Indian Beach can be found there and that was our location choice for the picnic. We took a walk on the beach, which is at the base of a very tall cliff. There is a small stream that empties onto the beach. The freezing weather formed icicles at the base of the stream.

Cannon Beach, Astoria, Ilwaco, Seaview, Long Beach and Ocean Park all have interesting Art Galleries, Museums and shops. After a day of sight-seeing and browsing you’ll find yourself in the perfect position to take advantage of the local cuisine. The Shelburne Restaurant & Pub’s winter menu is designed to comfort the weather-weary and feed the adventuresome soul. A new winter menu will be launched on Friday, February 5th, 2010.
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November 11th, 2009
Many guests ask about all the stained glass windows installed in the Shelburne Inn, Restaurant & Pub. David Campiche and Laurie Anderson procured most of the windows that front the building from an old friend who had imported them from Morecambe, England in the 1980’s. The windows had been salvaged from a soon-to-be-razed church. They are from the Art Nouveau period and their floral design and colors cast a beautiful glow in the rooms they adorn. Recently, professional photographer, Doug Plummer photographed the large window in the area of the restaurant we call the “Inglenook”.

Others have found inspiration from the windows, as well. We were emailed a photograph of a replica created by a former guest, Stephanie Bergeron in her own home. Stephanie wrote:
I had a lot of fun doing this.It only took one afternoon and evening to complete– about 6 hours. It was done with Gallery Glass glass paints and the Gallery Glass Redi-Lead. It was done while the door was still hanging on it’s hinges in the doorway. I do have a bit of a stiff shoulder today…:)
Here’s her photograph of the result:

Co-owner, Laurie Anderson, with the assistance of her teacher, the late Barbara Wagner, created a needlepoint rendition of the stained glass window. Laurie has created needlepoint kits for others to reproduce the “window” to hang in their own home.

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November 11th, 2009
Here on the Long Beach Peninsula, it’s impossible to ponder the Fall season without thinking of the bounty of wild edible mushrooms that pop up at this time of year. Our 8th Annual Wild Mushroom Celebration brought out crowds of mushroom lovers to sample our Chefs’ creations as well as those of Guest Chef, Larry Piaskowy, formerly of the Port Bistro, in Ilwaco. Larry and his lovely wife, Jennifer Williams promise to return next year for another Guest Chef Dinner during the Wild Mushroom Celebration 2010.
 Shelburne Reataurant Culinary team, left to right: Richard Windrich, Kim Pickering and Michael Campiche
Our Chefs, pictured above produced a remarkable Wild Mushroom feast of multiple courses showcasing the bounty of wild mushrooms that grow in our surrounding countryside. Some of the dishes are pictured below.
 

Fortunately, we harvest enough wild mushrooms that we’re able to serve them almost year-round. When fresh, local produce and wild things show up at our door, it really gets our creative juices flowing. We invite you to celebrate the season by joining us to sample the bounty of the region.
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July 28th, 2009
Summertime brings with it so much that we wait for all year long, here in the Pacific Northwest, specifically, good weather with enough warmth to wear less clothing, and all the beautiful produce that grows in this region. I scored some perfect Marion berries recently and was inspired to bake a pie for the restaurant. Here’s a photo of the pie and the recipe, too. It’s so simple and sooooo good!
Marion Berry Pie
The Shelburne Restaurant & Pub
Preheat oven to 450 degrees
Prepare pie crust for two crust pie, and roll out bottom crust. Prepare filling:
4 cups berries, washed
1 ¼ cups granulated sugar
1/3 cup unbleached flour
½ teaspoon ground cinnamon
2 Tablespoons unsalted butter, cut into small pieces
Mix above ingredients, except for butter and fill pie shell. Dot the top with butter. Roll out top crust and make slits to allow steam to escape. Apply to top of pie and crimp edges. Brush with milk and then sprinkle top with sugar.
Bake in preheated 450 degree oven for ten minutes. Cover with foil and reduce heat to 375 degrees and bake for 40 minutes more. Remove foil for last ten minutes so that crust browns nicely. Allow pie to cool before serving, as the juices set up. You can substitute blackberries for the Marion berries.
 Marion berries are a summer treat with a unique flavor all their own.
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July 21st, 2009
 M. Angels Nieto, of Salardu, Spain enjoys and takes seriously her passion for bird watching.
We were recently hosts at China Beach Retreat and the Shelburne Inn to a lovely couple from Spain, named Joaquin and M. Angels Nieto, who had found us on the Internet. They were drawn to our location largely due to our large bird population, as they are avid bird watchers. They were delighted to hook up with a member of our local chapter of the Audubon Society, Mary Atherton, of Discovery Coast Audubon Society. Mary met them early one morning and showed them where to go for some great bird sightings. Interestingly, they own Hotel Mauberme, in Salardu, Lleida, Spain. The area from which they come is also quite a mecca for birders. A visit to their website will reveal this, as well as the Nietos’ passion for bird watching (in other parts of the world, too, such as Africa). While it may be difficult for us to get away from the inn for any extended period during the summertime, we feel as though the world comes to us because of our diverse clientele. The Nietos were kind enough to send us this photo of M. Angels that was taken of her on their hike in Pacific County. If you would like to learn more about birding in our area, please visit our local Visitors Bureau website, funbeach.com, where you’ll find a wealth of information.
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June 18th, 2009
The July/August, 2009 issue of Victoria Magazine lists the Shelburne Inn among the Inns We Love section. On the cover it reads, “Our Favorite Beach Finds, charming coastal shops, soothing interiors, and enchanting seaside inns.” The Shelburne is one of five featured inns, and the only one on the west coast. The Herbfarm Restaurant, located in Woodinville, Washington, owned and operated by our friends, Ron Zimmerman and Carrie Van Dyck, received six pages of well-deserved attention in the same issue. On the stands now–pick it up!
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June 9th, 2009
 Grape Vines in Yakima Valley Washington
On a recent trip to visit friends in Yakima and Spokane, David and Laurie took a little detour through the Yakima Valley wine country. Not to be missed is the printed brochure, “Rattlesnake Hills Wine Trail”, which has a map and listing of 16 of the region’s best wineries. A handful of these winemakers went into winemaking about the time David and Laurie became Innkeepers. We’re proud to offer wines from Eaton Hill, Masset and Silver Lake Wineries in the Shelburne Restaurant and Pub. According to the Rattlesnake Hills brochure, there were over 150 awards given to wines produced by the 16 wineries along this wine trail. You can attibute that to the rich, volcanic soil, long days and warm climate of this region as well as the ever-expanding expertise of the winemakers. Definitely worth the trip!
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May 21st, 2009
The Past…it’s just so yesterday, or is it?
A former guest sent us a copy of an old “Hotel Shelburne” brochure that appears to date back to the 1950’s. When we read it we were struck by how things had changed, of course, and also by how they hadn’t. Inside, the brochure read as follows (with the exception of our italicized editorial comments):
Modern Hotel Shelburne is located in Seaview…when you think of the sea, you will think of the Shelburne. Many wintry gales have weathered its features, but the Shelburne still maintains its salty dignity, the glow of its hearth, and the warmth of its charm. Here you will find:
No juke boxes—
No pinball machines—
No chrome or streamlining—
BUT!
You Will Find—
A relaxing home-like atmosphere; good beds (sleep in if you like—a hearty breakfast served ‘til noon) [now true on Sundays], home-cooked foods (yummy home-made bread); and twenty-eight miles of splendid beach thrown in. The tide is in and out twice every 24 hours.” [duh!]
Today we take pride in the Shelburne’s history, dating to its beginning in 1896 and the fact that it is the oldest continuously operating hotel in the State of Washington. Indeed, the Shelburne has weathered many a storm, but in addition, as a business, it has survived two world wars and a major depression. Admittedly, that gives us a little extra dose of courage as we face current economic challenges. As much as it is historic, it’s also modern in terms of its comfort level and the amenities offered such as a full-service restaurant and pub, wireless Internet service and of course, all private baths. The Inn is getting a new coat of its signature forest green paint and antique white trim, so it’ll be all spruced-up for the spring and summer season. The flowers are blooming and the glorious local foods of our region are on the table. Our friendly staff is eager to point you in the direction of all that the area has to offer. Won’t you join us soon for a much-deserved escape?
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May 9th, 2009
As the weather warms and is somewhat tamed by the change of season, we hanker for outdoor activities that inspire and challenge us. One of our favorite things to do is to go kayaking on Willapa Bay, specifically to Long Island, in the middle of the bay. Spangled by bright sunlight, the water gleams and glistens as our kayaks slice through it. A small copse of western cedar, hemlock and Sitka spruce are all just a few steps from the shoreline of Long Island. The only sound other than the raspy protest of a Stellar Jay is the low prayer-like gurgle of water rubbing stone. Such simple treasures abound on Long Island, the jewel of Willapa Bay on the east side of the Long Beach Peninsula.
Four kayakers paddle the ten mile round-trip from the Willapa Bay Refuge up the western reach of the Naselle River and then around Pinnacle Rocks to Smoky Hollow, one of five camping destinations in the federal park. Eight miles long and half as wide, the island was saved from the chainsaw by Congressman Don Bonker, lock, stock and barrel in the late 1980’s. Last year the 160-acre grove of virgin cedar—crown jewels—was christened with the ex-congressman’s name, the Don Bonker Grove, and now stands in perpetuity as a natural cathedral to those who follow the call of the wild.
The kayakers leave their boats perched over a fallen log above the high tide-line, then hike south along the beach to a trailhead left unmarked by the park rangers. That trail leads the travelers to the entrance of the grove, just uphill and an easy ¼ mile south along the old Weyerhaeuser logging road. Within minutes they enter the grove, and are greeted by 200 foot giant cedar with candelabra tops. The trail loops for about a mile, not a long jaunt, but each footstep laced in a hundred shades of green. Two owls are practicing their mating calls, and the celadon-blue sky sneaks between the dense flat boughs. Dozens of varieties of fern, moss and lichen dangle green lace and frond along the forest trail.
Later on the beach, we indulge in the picnic lunch we have packed. We’re ravenous from the exertion of getting here. Sunshine bathes pale arms and faces—winter has been long and wet.
Hugging the flood tide, the wayfarers push off, the silky bay waters warm and soothing. A northwest wind blushes blissfully against their backs, and the shoreline rushes by as they pass steadily up the bay.
Willapa Bay is rarely docile, requiring boat, kayak or canoe in the hands of a capable waterman. The easiest crossing is the short paddle from the public launching ramp at the refuge to the old truck landing on the south end of the island, only about a ½ mile. From here, the old logging road ambles about four miles to the cedar grove. The trail is subtly marked all the way to the campsites and the grove.
Be forewarned: paddling around the west side of the island can be dangerous. On the day that the four seasoned kayakers traveled safely up-island, two men in a kayak capsized and an elderly gentleman drowned. Every few years, the bay claims the unwary. Travelers on this shallow oyster bay must show caution. None-the-less, the rewards of such adventure remain rich and satisfying. There are few areas in the contiguous 48 states with such accessible isolation and natural highlights. These opportunities are but a 30 minute drive from Astoria, or 11 miles east on Highway 101 out of Seaview.
Though major portions of the island were logged heavily in the latter years of the 20th century, many of those scars have healed. This
wildlife preserve—home of Roosevelt elk, white-tail deer, black bear and numerous forms of wildlife and wildfowl—remains the legacy of a wise Congressman with a keen vision. Before the next century comes to a close, second-growth will blossom into the majestic cedar giants that once covered all corners of the Pacific Northwest. In those latter years, our grandchildren and theirs will thank these caretakers who protected this sanctuary.
 Tall Western Cedars
 Long Island View
 Kayak on Willapa Bay
Getting there: Travel from Seaview on 101, 11 miles east to the Willapa National Wildlife Refuge or follow Highway 4 from the Astoria-Meaghler Bridge to Naselle, turn left, which is west, then backtrack from Johnson’s Landing on 101 about five miles to the Refuge. If boating, bring a picnic lunch and bottled water. Extra rain gear is a necessity. Trail maps are available at the refuge. Show caution in traveling the tidal waters. Watch the tides. Always wear a life jacket.
Portions of this posting have been reprinted with permission from The Daily Astorian.
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May 8th, 2009
The historic Shelburne Inn in Long Beach is a romantic Washington Hotel with a gourmet restaurant and pub. Since 1896 visitors to the Long Beach Peninsula and the local population have frequented the inn which is known for its use of fresh, local ingredients. Recently, three new taps were added in the pub, bringing the total to six. The current draft beer offerings are: Alaskan Amber Ale, Blue Moon Belgian-style Wheat Ale, Organic IPA Fishtail Hefeweizen, Mirror Pond Pale Ale from Deschutes Brewery, Black Butte Porter from Deschutes, and Curve Ball Summer Ale from Pyramid. Pictured below is the popular Blue Cheese Bacon Burger and hand-cut fries with a mug of Black Butte Porter. Black Butte Porter is crafted from chocolate and crystal malts, and is Deschutes Brewery’s flagahip brand. It was developed in 1988 and has enjoyed a passionate following since then. The Shelburne Pub remains loyal to its regional micro breweries, since it is a Washington Pub. So, the featured micro-brewed beers on tap are all from Washington and Oregon. With warmer weather on the horizon, the innkeepers have spruced up the outdoor seating on the pub deck, for their guests to enjoy the longer days of spring and summer. Open 7 days a week, the friendly staff extends a warm invitation to all to come in and experience a longstanding Pacific Northwest tradition in dining and hospitality.
 Black Butte Porter and Burger
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