Mid-Week Happenings in Seaview

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

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All in the Spirit with Krupnikas

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:

Continue reading

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Tea, Tantalizing Treats and Music at The Shelburne Restaurant Saturday Dec 11

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

SHELBURNE RESTAURANT

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.

Please join us in this celebration of the
holiday season!

To Reserve call:

(360) 642 – 4150

25/per person

15/per child aged 10 or under

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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.” Continue reading

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Wild Mushroom and Pike Brewing Co. Beer Dinner Menu

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/

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Julia Child Week at the Shelburne Restaurant & Pub

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: Continue reading

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Shelburne History

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

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Hot Cross Buns

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.

Sugar Glaze:

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.

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How to Clean Razor Clams

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.

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Raspberry Vinegar

1 ½ pounds fresh raspberries

3 cups white wine vinegar Continue reading

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