For your special someone, an intimate 3 course dinner featuring the best of Northwest cuisine offerings of seafood, poultry, and grass-fed beef.  Make the evening even more special by making both dinner reservations at the restaurant and overnight accommodations at the inn, and save 20% off of the regular room rate.

This special is not available on our website, so call us at (360) 642-2442 for reservations for both events.

We are very excited about the seven-course Winemaker’s dinner on Friday, February 3rd, which will feature wines from Mount Baker Winery, paired skillfully with Chef Sebastian’s lovely Northwest cuisine. Winemaker Randy Finley is an amazing and exciting vintner. He will discuss each of the seven wines as they are presented. The wines represent an unusual array of varietals that are both uncommon in the Pacific Northwest, and delicious because of Randy’s comprehensive wine-making skills.   

The event starts with chardonnay and a Washington artisan cheese reception at 6pm, and progresses into a full evening, six courses of unusual wines and superb food, from the master of sustainability and slow foods. Sebastian’s skills are breathtaking.  

Along with this special dining event, the Shelburne Inn is providing a 20% discount to all winemaker’s dinner attendees.  Mention this discount when making dinner and overnight reservations via telephone, as this discount is not available through our online reservation system.

The complete menu can be downloaded and viewed HERE (PDF format, Adobe Reader required). The price for the event is $85 plus tax and gratuity. As seating is limited for this event, give us a call now at (360) 642-4150.

Water Music Festival Favorite
Rhonda Ringering
October 21st and 22nd
6pm to 9pm

Rhonda has crafted a career as a pianist, a writer and an instructor.  She will play an elegant mixture of light classics and jazz standards for your dining pleasure.

Dinner reservations are recommended for this very special evening.  Call (360) 642-4150 for reservations.

1

Boudin Blanc with dirty rice, smoked tomato, chicken jus
or
Crawfish Gumbo with okra, heirloom tomato, local corn

•

2

Dungeness Crab Etoufee with Blackened Rockfish
or
Bacon-Wrapped Pork Tenderloin with sweet potatoes and onion jam 

•

3

Beignets  with cinnamon sugar and hot chocolate

$45 per person

Reservations recommended, regular seasonal dinner menu also available.

Sanford Hinderlie went to high school with Shelburne Inn proprietor Laurie Anderson, and is planning a return visit with his wife, Helma, in September. Sanford is a Professor of Music at Loyola University New Orleans. He works with students in the Music Industry Program, teaching contemporary music. He has performed throughout the world, including concerts in the Far East, the former Soviet Union, the Republics of Georgia and Armenia, the Middle East, Europe and throughout the United States. He built the first recording studio at Loyola in the 1980s and is responsible for the building of technology labs in the college. Being a composer and performer of electronic music, his compositions have been heard throughout the United States. He is also a composer for television, radio, and films, including a feature-length movie, Cut Up and AAA travel videos. Hinderlie has composed the music for past New Orleans Big Easy Awards programs. He performs as a jazz and commercial pianist in New Orleans. His latest recording,Hinderlie Plays Hinderlie, features all original compositions. An earlier CD, Solo Flight, includes several jazz standards. He is the President ofSTR Digital Records, a label specializing in New Orleans-based musicians. To visit that website, use this address:

 http://www.strdigital.com/artists.htm

The Shelburne Restaurant & Pub will donate a portion of the proceeds from the evening’s sales to the Water Music Festival, in support of their effort to bring high-quality, affordable music programs to the  Peninsula.  Reservations recommended. Pictured below is Sanford Hinderlie in concert at Trinity Church.

On Tuesday nights in the Pub you’ll find crooner, Brian O’Connor singing and playing guitar. Brian’s mellow, soothing voice and nimble fingers create a fun and relaxing atmosphere. His musical selections can be nostalgic, as he covers many of his favorites from the ’60′s. His interpretations of the songs from prior generations breathe new life into them. You just might want to get up and dance.

Wednesday night is Ladies’ Night in the Pub. $5.50 pours of wine by the glass and Small Plates make their debut this coming Wednesday, January 26th. Join us for fun and frivolity. We welcome your ideas for special events in conjunction with this evening of  girllowship.

Thursdays are International Cafe Night. Chefs Richard Windrich and Robert Erickson explore the cuisines of the world with their different ethnic offerings, which change on a monthly basis. It’s Italian Night through the end of January. With the onset of the Chinese New Year in February, we’ll launch International Asian Cafe on Thursdays throughout February. These events are intended to be delicious, casual and affordable. Hope to see you soon!

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.