The Shelburne Inn - Seaview, Washington, 98644, United States

All in the Spirit with Krupnikas

December 19, 2010

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While researching recipes for our Eastern European tea recently, I came across one for a spicy Lithuanian spirit, Krupnikas. Not being a round-the-clock tea-totaller, the recipe intrigued me because of its use of all of the spices we associate with the smells and tastes of the holiday season. I opted to use Vodka instead of 190-proof grain alcohol in the batch I made. I like to photograph my cooking and baking endeavors and as it happened, while I was setting up the photograph below, our local listener supported radio station, KCPB was airing a classical concert program hosted by Alec Baldwin. He happened to be playing the music of eastern European composers as I staged my photo. A little shot of Krupnikas, and all I could hear was the passion of Shostakovich, Tchaikovsky, Rimsky-Korsakov and Rachmaninoff. Krupnikas is often served slightly heated. Here’s the recipe:

Krupnikas

10 Cardamom Pods
1/2 Nutmeg
10 Whole Allspice
10 Whole Cloves
3 Three-inch Cinnamon Sticks
1 Vanilla Bean, split lengthwise
4-inch piece of Fresh Ginger, cut into 1/2-inch chunks
Thinly peeled rind of one orange
Thinly peeled rind of one lemon
(I use a zester and go once around the fruit from top to bottom, leaving some rind on the fruit, see photo)
Pinch of Saffron
4 Cups of Water
2 pounds of honey (too sweet for my taste–I used half that amount and it was better balanced in my opinion)
4 cups 190-proof grain alcohol (I used vodka)

Add the saffron to the water and allow to sit for 1/2 hour to release flavor and color, before adding the other spices. Hammer the cardamom pods and nutmeg to release their flavors. Boil them in the saffron water, along with all the other spices and rind strips, until the liquid is reduced by one half. Strain this mixture and set aside.

Bring the honey to a boil. Remove from heat and skim off foam. Pour the spice liquid into the honey and remove from heat. Relocate yourself far from the stove, especially if using 190-proof grain alcohol. Slowly add the alcohol. When all is added, return to a low heat and heat for 15 minutes, but don’t allow mixture to boil or simmer. Remove from heat and allow to sit overnight, covered. In the morning filter it through coffee filters and pour into sterilized bottles. You may need to filter it a few times over several days in order to achieve the desired clarity.

Tea, Tantalizing Treats and Music at The Shelburne Restauran

December 8, 2010

EASTERN EUROPEAN TEA AND MUSIC THIS
SATURDAY, DEC 11TH, 3 – 5 PM

SHELBURNE RESTAURANT

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We have two more SpecialTeas remaining in our series of holiday teas,
the Eastern European Tea and the Scandinavian Tea.
This weekend, why not counteract the affects of these dark days of winter
with the soulful tradition of an Eastern European Tea?
Let candlelight, a steaming Samovar brewing satisfying tea, and our selection of delicate savory and sweet treats
warm and lift your spirits this holiday season.

In addition, we’re thrilled to have the young and extraordinarily talented Madison Baker perform
some musical selections acapella during this tea.

Madison will choose some of her favorite songs from her
ever-widening repertoire to suit the occasion.

Long Live the Samovar!
The monumental Russian tribute to tea is the mighty
samovar. The samovar is an adaptation of the 13th
century Mongolian hot pot, and the name means
“self-cooker.” A tea concentrate is brewed in a pot
atop the samovar and it is diluted with hot water
from the urn below it. It is traditional to sweeten the
tea with jam or a sugar lump held between
the teeth.

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Please join us in this celebration of the
holiday season!

To Reserve call:

(360) 642 – 4150(360) 642 – 4150

25/per person

15/per child aged 10 or under

KATU Television’s Restaurant of the Week

KATU Television’s Restaurant of the Week traveled to Seaview, Washingtonon November 2nd to record a series of three of these popular culinary features for AM Northwest and for KATU News. The Portland station’s award winning Creative Services Department visited The Depot Restaurant, The Shelburne Inn, Restaurant & Pub, and The 42nd Street Cafe and recorded documentary style segments that featured owners and chefs showcasing the high points of the restaurants, signature menu items, wine selection and restaurants’ atmosphere.

Steve Denari, Director of KATU creative Services had this to say, “Restaurant of the Week has been a tremendous success for both AM Northwest and the restaurants featured in the segments. The concept is simple…viewers get an insider’s look into the kitchens of top local restaurants. The owner or Chef are able to tell their own story and present their favorite dishes and desserts to the audience. One of the biggest compliments we get is how great the dishes look on camera. Using a film style of shooting, our photographer, Bryon Garvin, is able to capture the dishes using very little equipment.”

AM Northwest (M-F, 9-9:30 a.m.) will air the three minute Restaurant of the Week segments for three Thursdays in a row in November. Each Restaurant of the Week segment will receive double exposure with an encore airing of the segment at 7 p.m. on KATU.2, the digital station that airs AM Northwest Primetime, Dr. Oz, MGM movies and classic television. In addition, each Restaurant of the Week segment will be posted on katu.com’s AM Northwest section and available for viewing for a year. The following Saturday after each Restaurant of the Week, KATU News will air a minute and a half version of the Restaurant of the Week segment during its newscast (7 - 9 a.m.). Here’s the schedule for viewing our local Seaview restaurants:

The Depot Restaurant
AM Northwest 9 – 9:30 a.m. Thursday, November 11
KATU News 7 – 9 a.m. Saturday, November 12

The 42nd Street Cafe
AM Northwest 9 – 9:30 a.m. Thursday, November 18
KATU News 7 – 9 a.m. Saturday, November 20

The Shelburne Restaurant & Pub
AM Northwest 9 – 9:30 a.m. Thursday, November 25
KATU News 7 – 9 a.m. Saturday, November 27

Special Offer from The Shelburne Inn, Restaurant & Pub

Book a room for Wednesday, Thursday and Friday, have dinner at each of our Seaview Restaurants, and receive a 15% discount off your room rate. This still includes the Shelburne’s gourmet breakfast for two each morning! Call now to make your reservation and mention the KATU Special:

(800) INN – 1896

Here’s a link to KATU.com and the Restaurant of the Week online segment.

http://www.katu.com/amnw/segments/110553439.html

Wild Mushroom and Pike Brewing Co. Beer Dinner Menu

October 26, 2010

The Shelburne Restaurant and Pub is hosting its Ninth Annual Wild Mushroom Celebration event this Friday, October 29th. For the first time we are pairing our wild mushroom creations with beer. We’re delighted to feature the beers of Pike Brewing Co. with our six-course “Oktober-Feast”. Here’s the line-up of Fall delights:

NINTH ANNUAL WILD MUSHROOM CELEBRATION
OKTOBER-FEAST
Wild Mushrooms and Beer Dinner
Proudly Featuring the Wild Mushrooms of the Long Beach Peninsula and
Beers from Pike Brewing Co. of Seattle, Washington

October 29, 2010

Menu

Canapés

With a Welcoming Taste of Pike Auld Acquaintance Ale

Forest Gem Risotto
Lobster, Porcini and Chanterelle Mushroom Risotto
Drizzled with Truffle Oil
Served with Pike Naughty Nellie Ale

Vegetarian Consommé of Porcini Mushrooms
Served with Pike Dry Wit

The Shel au Vent
Rockfish, Ling Cod, Salmon, Delicioso and Man on Horseback Mushrooms Sauteed in an Ale Crème and
Served in a Puff Pastry Tent
Served with Pike Pale Ale

The Brasserie Loin
Porcini-Powdered Beef Loin, Seared in a White-hot Pan, Finished in the Oven,
Served with a Chanterelle Mushroom and Stout Demi Glace
Over a Matsutake Wild Mushroom Spaetzle Cake
With Butternut Squash Puree and Stockhouse Farms Red Cabbage with Nueske’s Applewood Smoked Bacon
Served with Pike Kilt Lifter Ruby Ale

Dessert
Laurie’s Chocolate Stout Cake with a
Cranberry/Raspberry Mousse Filling and Chocolate Ganache Glaze
With a Farewell Taste of Pike XXXXX Extra Stout

Chefs de Cuisine Richard Windrich and Robert Erickson

Many Thanks to Charles and Rose Ann Finkel
Visit their website at:

http://www.pikebrewing.com/

Julia Child Week at the Shelburne Restaurant & Pub

August 13, 2010

Julia Child was born in the summer time, August 15th, 1912, to be exact. In her honor our Chefs have chosen to add their rendition of several of her favorite dishes to our menu this week at the Shelburne Restaurant & Pub. Summer time in the Pacific Northwest brings such a plethora of fresh produce and seafood. In addition, baskets full of foraged local products arrive with regularity this time of year and on into the autumn months. The result of that is an increased flow of our creative juices, and a big reminder of why we do what we do…because we (like Julia) are passionate about food, its preparation, presentation and the sharing of it. We hope you’ll visit us, if not this week, then some time soon to savor an inspired meal. Breakfast, lunch or dinner. Here’s this week’s dinner menu:

Weekly Changing Menu

Week of August 13 2010

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In Honor of Julia Child

august 15 1912 – august 13 2004

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The Shelburne Appetizers

Sake Steamed Willapa Bay Clams 13-

Pan Fried Willapa Bay Oysters 15-

Salmon Quenelle with Basil Lemon Beure Blanc 16-

The Shelburne Salads

9-

ABGV Salad

Mixed Greens, Apples, Blueberries, Blue Cheese and Blueberry Vinaigrette

Chef’s Classic Caesar Salad

Hearts of Romaine Tossed with our own Caesar Dressing, Parmesan Cheese and Homemade Croutons

Add Ahi Tuna, Crab Cakes, or Pan Fried Oysters for 8 bucks

The Classic Nicoise

The Shelburne Soups

Cup 5- Bowl 8-

Innkeepers Mussel Chowder

Vegetarian French Onion Soup Au Gratin

Soup of the Day

The Shelburne Mains

Chef’s Special Pasta of the evening

Price changes depending what we have in the pasta

Fire Kissed Rogue River Salmon 28-

Huckleberry Glaze, Quinoa Salad

Dungeness Crab Cakes 26-

Served with Smoked Chipotle Rouille, Seaweed Salad, Wild Rice Risotto

Ling Cod Meuniere 22-

Capers, Orange Glazed Parsnip, Sherry Wine and Fine Herbs

The Shellington 36-

Beef Tenderloin, Porcini dust, Oyster Mushrooms, Phyllo tuille, Horseradish Smashed Potatoes, Garlic Shrimp

Harrison Ranch Angus N.Y. Strip Loin Bordelaise 32-

12 oz, Pan Seared to your liking, Wild Mushroom Bordelaise, Red Wine Syrup Smashed Yukon Gold Spuds

Cioppino 26-

A selection of Seafood, including Prawns, Salmon, Halibut and Clams, Green Lipped Mussels, Saffron and Truffle oil

Rack of Lamb 33-

Broiled to your liking, Sorghum Juniper Glaze, Minted Sour Cream Sauce, Herbed Roast Potatoes

Hudson Valley Brick Seared Duck 25-

Served over Yukon gold potato gallette, Lingonberrie sauce

Cuisine by Chefs Richard and Rob

Shelburne History

April 26, 2010

The Shelburne Inn was built in 1896 as a hotel with a dining room.

This year, 2010, marks the 114th year of business for the Shelburne Inn, Restaurant & Pub. It is the oldest continuously operating hotel in Washington State. Many of our guests ask about the details of that history, so we printed up a flyer that offers up some of the Shelburne’s colorful past, though not as colorful as some have imagined–to our knowledge it never was a brothel. It has always been our goal, in any of our projects here at the inn, to maintain the design integrity of the past while accommodating the modern traveler. We’ve run the inn since 1977, and in that time have developed a relationship with it that is more animate than inanimate, or shall we say innanimate? Needless to say, we like old things. When properly cared for, they exude a certain comfort and character that is difficult to recreate in new construction. Here’s a brief history…

The Shelburne Inn was established as a retreat for Portlanders, and has operated continuously since 1896, making it the oldest continuously operating hotel in the State of Washington. Charles Beaver chose the name Shelburne for the home and boarding house he built, naming it after a grand hotel in Dublin, Ireland. Charles Beaver married Inez Stout, daughter of Jonathan Stout, who platted Seaview and who was also instrumental in the founding of the town of Gearhart, across the Columbia River in Oregon. In 1911, to better accommodate increasing numbers of summer visitors, a team of horses was used to pull the Shelburne across the street to join it to another building. In those early days, travelers ventured up the Columbia River to Astoria on the sidewheeler T.J. Potter. From Astoria they ferried to Megler and then traversed the Long Beach Peninsula via the narrow-guage Clamshell Railroad. The Shelburne Station was one of the main stops, dropping off summer residents and visitors to the inn.

David Campiche and Laurie Anderson purchased the inn in 1977, and under their ownership four major phases of refurbishing and new construction have been completed. Wireless Internet service has been added to accommodate the modern traveler. A transformation of the restaurant dining room was begun in 1983 with the expansion and enclosure of the old front porch which surrounded the building. The glorious Art Nouveau stained glass windows which dominate the restaurant’s front dining room and the pub date back to the late 1800’s. David and Laurie were able to salvage them from a soon-to-be-razed church in Morecambe, England.

David and Laurie and their staff invite you to step back in time while savoring a longstanding Pacific Northwest tradition in heartfelt hospitality and outstanding cuisine.

How to Clean Razor Clams

March 21, 2010

David Campiche, owner of the Shelburne Inn, a Washington Historic Hotel, demonstrates how to clean Razor Clams, a Northwest specialty. David grew up on the Long Beach Peninsula and has enjoyed digging, cleaning and eating Razor Clams all his life. He shares with you the sometimes messy but always gratifying job of preparing these delectable clams for your favorite recipe.

RECREATIONAL RAZOR CLAM OPENER: The March 2010 recreational razor clam opener will proceed as planned. The marine toxin tests have been completed and the Washington Department of Health has found razor clams are safe for human consumption. The following are the dates and locations of this razor clam harvest opportunity:

  • Friday, March 26, (4:29 p.m., +0.1) Long Beach, Twin Harbors, Kalaloch
  • Saturday, March 27, (5:19 p.m., -0.1) Long Beach, Twin Harbors, Copalis, Mocrocks, Kalaloch
  • Sunday, March 28, (6:04 p.m., 0.0) Long Beach, Twin Harbors, Copalis, Mocrocks
  • Monday, March 29, (6:35 A.M., -0.1) Long Beach and Twin Harbors only
  • Tuesday, March 30, (7:22 A.M., -0.7) Long Beach and Twin Harbors only
  • Wednesday, March 31, (8:07 A.M., -1.0) Long Beach and Twin Harbors only
  • Thursday, April 1, (8:52 A.M., -1.0) Long Beach and Twin Harbors only

Please be aware that every beach is not open every day. Having the flexibility to offer variable beach openers allows us to provide more harvest opportunity.

If you are unsure of the name of the razor clam management beach where you plan to harvest razor clams, please take a look at the map we have at the following web link: http://wdfw.wa.gov/fishing/shellfish/razorclams/

Note two important items:

A new license will be needed to participate in any harvest after April 1.

· The tides switch from P.M. to A.M. on March 29.



Location
The Shelburne Inn
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