Gloria has arrived! If you haven’t already heard it through the grapevine, Gloria is a beautiful grand piano. She was purchased from Fandrich & Sons and delivered today by Big Al’s Specialty Movers, Inc. We took pictures of her arrival and have posted them here to share with you. We hope you’ll visit us soon to see and hear her. Soon we’ll be posting our schedule of musical evenings, starring Gloria and Friends. Stay tuned!
Ours is a quiet, little town and especially so in Winter. So, the Shelburne Restaurant & Pub is doing its part to liven things up. We have three regularly scheduled events on Tuesday, Wednesday and Thursday nights.
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. Continue reading
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:
EASTERN EUROPEAN TEA AND MUSIC THIS
SATURDAY, DEC 11TH, 3 – 5 PM
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.
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
Please join us in this celebration of the
To Reserve call:
(360) 642 – 4150
15/per child aged 10 or under
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.” Continue reading
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… Continue reading
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.
For the buns:
8 cups all-purpose flour
½ cup plus 2 teaspoons sugar
2 Tablespoons dry yeast
1 ½ cups warm milk
1 cup warm water
2 teaspoons salt
1 teaspoon allspice
1 teaspoon ground cinnamon
1 teaspoon grated nutmeg
½ cup unsalted butter, softened
2 eggs, lightly beaten
2/3 cup currants
2/3 cup dark raisins
2/3 cup light raisins
Mix 2 cups flour, 2 teaspoons sugar, the yeast, warm milk and warm water. Cover the bowl and set this sponge aside for 20 minutes in a warm place.
Mix the remaining flour with the salt, spices and remaining sugar.
Add the softened butter, beaten eggs, dry ingredients, currants, dark and light raisins to the yeast batter, blending after each addition. Mix well to form a soft dough, adding extra flour if the dough is too sticky to handle. Turn the dough onto a lightly floured surface and knead until smooth, about ten minutes by hand or two to three minutes with a mixer and dough hook.
Shape the dough into a ball and place it in an oiled bowl. Cover and let rise in a warm place until doubled in bulk, about one hour.
Turn the dough onto a lightly floured surface, punch it down and knead it for about 2 minutes.
Divide the dough into 24 pieces and shape them into buns by cupping your hand around each piece and rotating your hand in a circle while simultaneously pressing down lightly on the dough to form a small sphere. Place them on greased baking sheets. Cover and let rise for about 30 minutes in a warm place until they’ve doubled in size.
Just before baking, top each bun with a cross using a pastry tube fitted with a small opening and filled with the following paste (the consistency of frosting).
For the cross:
½ cup flour
3 to 4 Tablespoons cool water
Bake in a 375˚ oven for about 20 minutes. Transfer to a rack and brush each bun with a sugar glaze while still hot.
¼ cup granulated sugar
5 Tablespoons milk
Dissolve the sugar in the milk over low heat. Raise the heat and boil rapidly for two minutes.
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.