Innkeepers David Campiche and Laurie Anderson
Photo by Nancy Campiche, Campiche Studios
The evolution of our personal style of Pacific Northwest cuisine is based upon a combination of things. Wholesomeness, tradition, innovation, fresh local ingredients, color, texture, flavor and aesthetic appeal are some of those things. Our approach to cooking is also very seasonal, as there are four distinct seasons in the Pacific Northwest.
"The Shelburne is to breakfast what the Louvre is to art."
William Allen for the
St. Louis Post Dispatch
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Shelburne Breakfasts and
The World of Pacific Northwest Cuisine
Traditions are both those we have grown up with and those that survive in the unique Pacific Northwest microcosm. The North Coast natives drew from vast stores of wild edibles, which included salmon, venison, elk, berries, wild mushrooms and edible greens. Immigrants have come to this region from all over the world, of course, and two strong ethnic influences are Scandinavian and Asian. While often the dishes we prepare are distinctly of one ethnic influence, we are unable to resist the inclination toward innovation and often find ourselves inventing a new taste sensation through the blending of different traditions.
Our artistic eye plays a role when it comes to presentation. David is a potter and Laurie is a weaver, so playing with color and design comes naturally to both of them. Not to be forgotten are the two essential items of texture and flavor, the unseen elements in a dining experience and those that linger on the palate and in memory.
Most importantly, we support the philosophy that the purpose of food and wine, lovingly prepared and served is to enjoy. We delight in watching that happen.
Photo by Peter D'Aprix |
Photo by Doug Plummer
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We were pleasantly surprised by the beauty of the wood paneling, stained-glass windows and the country interior of the historic Shelburne Inn. Our room was superb and the staff was helpful and friendly. The breakfast was magnificent. We were also delighted by the extent to which the menu options at the Shoalwater Restaurant included fresh, regional foods and products. From the Innkeeper’s Mussel and Clam Chowder with homemade bread to the Peninsula Cranberry Salad, main courses and irresistibly fresh desserts, the food could not have been better. Nor could we have asked for a more charming and romantic setting. We look forward to repeating the experience when another opportunity to visit the coast arises.
~KO Seattle, WA |
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Hear what our guests have to say about it!
"I did get as far as the Long Beach Peninsula at the extreme southwest corner of Washington for dinner at...The Shelburne Inn. Products from twenty miles around rule the menu. The next morning, the owners of The Shelburne Inn, Laurie Anderson and David Campiche fixed one of their famous breakfasts: David's handmade caviar, smoked salmon, and potato-clam cakes; Laurie's pastries and sourdough rolls-the starter may be a hundred years old. In theory, the Northwest has just become my favorite U.S. region for eating. But in practice you have to move there to taste it all."
Jeffrey Steingarten for Vogue 6/90 |
"... If you can't wait until dinner, get started with one of the best breakfasts anywhere."
Travel & Leisure 6/96 |
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