Warm, sunny weather has been a bit spotty this summer in parts of the Pacific Northwest. Everything in the garden is harvesting about a month later than normal. A case in point–we have some very old blueberry bushes in our yard in Seaview. Normally, we would have harvested buckets and buckets by now, but just yesterday I was scrambling to pick enough for my “Mixed Berry Pie” for the Shelburne Restaurant. Here are some photos that chronicle the journey from bush to pie…
Wannabe Blueberries
Fresh PNW Berries
Mixed Berry Pie in progress
The finished pie didn’t last long. That’s always the amazing part of baking. When you think how long it took to ripen those berries, then to pick them, clean them, make the crust and assemble the pie and bake it. And then, to watch it disappear in a matter of minutes. The reward is most certainly the smiles on the faces of the satisfied eaters. After all, nothing lasts forever.
Mixed PNW Berry Pie
The recipe I used was one I found at Chow.com, a very fun website. Be sure to check out their “Chow Tips”, which showcase short instructional video clips on everything from food preparation to making cocktails.
We hope you’ll be able to join us for Easter Sunday Brunch this Sunday, April 4th in the Shelburne Restaurant. We’ll be serving our brunch menu from 8:30 am to 3:00 pm on that day. If that isn’t a possibility for you, and you’d like to add a bit of Shelburne tradition to your own Easter menu, we suggest that you try your hand at our recipe for Hot Cross Buns. You can make them the day before and re-heat in a 300 degree oven wrapped in foil for about 15 minutes. You’ll wonder why these are served only once a year! Here’s the recipe and a photo of the finished product:
These buns are a festive addition to the Easter table with their shiny glaze and cross on top.
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.
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
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 berries are a summer treat with a unique flavor all their own.
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.
Are you looking for something more secluded - or perhaps a more natural setting? Discover the hidden treasure of China Beach Retreat, nestled in a small cove at the mouth of the Columbia River on the Long Beach Peninsula, where your nearest neighbors are Great Blue Heron, Bald Eagles, otter and deer.
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.
