Wild Mushrooms with Cranberry Port Wine Butter Sauce

Here’s a great way to serve wild King Boletus Mushrooms.  Especially around Thanksgiving.  Or any meaty mushroom you can find.

 

 

 

Sauteed Wild Mushrooms with Cranberry

Port Wine Butter Sauce

 

Ingredients:

  • 1/2 lb. wild mushrooms, cleaned and thinly sliced
  • 1/4 cup dried cranberries (Crannies)
  • 1/4 cup sliced red onions
  • 1 tsp chopped garlic
  • 3 oz whole butter
  • 4 oz port wine

Method:

  1. Melt the butter in a medium hot saute pan
  2. Add the  garlic, red onions and sliced mushrooms to the melted butter in the medium hot pan until partially cooked
  3. Add the dried cranberries and port wine to the pan.  Continue to cook until the mushrooms are done the the sauce is thickened (the sauce will be thick enough when a spoon drawn through the pan leaves a temporary blank trail).

Presentation serves two (or three):

This dish is so pretty that no elaborate presentation is necesary.  Simply divide and serve with some crusty bread for sopping up the sauce.

Wild Mushroom Weekend, Oct. 28th, 29th & 30th.

Two Nights & Two Mornings Of Wild Mushroom Specials!

IMG00031-20111007-1519

Friday and Saturday night:

Entrée choices, plus an appetizer, salad and dessert featuring the local wild mushrooms brought to our back door this week.

And…

Saturday and Sunday Morning:

Wild mushroom scrambled eggs and a wild mushroom Quiche.

     It is Wild Mushroom Festival time on the peninsula from October 15th though the middle of November.  Restaurants, Bed & Breakfasts, hotels and museums will be sharing what they know about and how the use and enjoy the abundance of different wild mushrooms which spring up this time of year.  Offerings vary every year (and week) depending on what the weather nurtures.  Right now we have taken in thirty-three pounds of King Boletus (Cepes in French or Porcini in Italian) and chaterelle mushrooms, plus some Matsutaki and Lacterius.  Come visit this weekend.  Forage for your home cupboards and dine with us for fun.  The season won’t last long, but is in full swing now.  Be safe and make reservations at 360-642-2323.

Celebrating Cinco De Mayo!

Sunday, May 5th We Celebrate Cince De Mayo

With Lupe Pacheco!

Lupe and Cheri have created a special menu for Cinco De Mayo:

*

Albacore Tuna Empanaditas.

*

Orange, Jicama and Chili Salad.

*

Authentic Queso Relleno.(fried Oaxacan cheese stuffed Poblano chili).

*

Camarones en pipian (wild Mexican prawns with pumpkin seeds).

*

Re-fried beans, rice, guacamole, sour cream and flour tortillas.

*

Dessert: Dolce de Camote (sweet potato-rum puree) & Tequila-lime Sorbet in a Corn Tortilla shell.

 Sangria, Mexican Beer, Margaritas and More.

Reservation Recommened.

360-642-2323

Our Most Requested Recipe….

Creamy Tomato Bleu Cheese Soup with Brandy & Dill

     This soup was developed from a recipe for what has been proclaimed a “Genius” recipe and “the most popular tomoto sauce on the internet” by the Food 52 cooking blog.  That recipe was first published in the Essentials Of Classic Italian Cooking by Marcella Hazan some thirty plus years ago (see http://bit.ly/rtkEhR ).  Cheri made that sauce for dinner one night (ambrosia!), then the next night added gorganzola cheese to the left overs (wonderful!).  And later used those flavors to make a tomato soup which would stand out from the crowd of creamy tomato soup recipes.  Please have fun and enjoy.  Crusty bread, please….

The Simple Version.

 Ingredients:

2 Cups Tomato Sauce

1 Cup Chicken stock (can substitute 1 cup hot water with 1 1/2 tsp chicken base)

4 tsp Tomato paste

1 tbsp brown sugar

2 tbsp Brandy

1 tbsp Anisette syrup or Ouzo

1/4 tsp White Pepper

2 tsp Dried Dill Weed

1 Cp Bleu Cheese

1 Cp Heavy Cream (whipping cream)

  1. Put tomato sauce into a sauce pan
  2. Whisk Stock and Tomato paste together until smooth and add to tomato sauce
  3. Add sugar, liquors and spices to the tomato soup base (can be refrigerated until needed or continue to make the soup)
  4. Crumble the bleu cheese and mix with the heavy cream
  5. Heat the cheese and cream mixture and stir until they blend together
  6. Add to soup; heat through and serve.

Two Culinay Legends.

Celebrate These Two Legends This Weekend:

A Benefit For Jimella

Fri., Sat. and Sunday, June 22nd, 23rd and 24th.

           

The short Italian girl on the right is fighting cancer.

     The doctors say it’s stage 2 cancer of the esohpagus, but with chemotherapy they expect a successful recovery.  The therapy costs money, though, so peninsula restaurants are donating a percentage of their profits this weekend to assist them.   This Friday, Saturday and Sunday 10 percent of all dinner sales will set aside for Jimella’s health expenses.  Order a Martini, a bottle of wine or a cheeseburger.  It all counts.  Also, during those meals we will features specials utilizing Jimella’s recipes from the Ark Cookbook.

Can’t Make It?

Buy A Raffle Ticket!

We Will Raffle Off A Copy Of

The Ark Cookbook

Just mail us a check (the raffle will last through Saturday, June 30th.  We’ll purchase a ticket for you and all the money will go to Jimella!

                Nanci Main and Jimella Lucas made the Ark Restaurant famous, won James Beard’s heart and put the peninsula on the culinary map in America.  Now, after several years of retirement they have opened and operate Jimella’s Seafood Market and Cafe in Klipsan Beach where they continue to share their skills and knowledge in as smaller more intimate setting.  You can support  Jimella, by visiting the Market and Cafe, too.

 

We’ll see you soon!

– blaine & cheri

Your "Monster" Clam Could Win!

The Biggest Clam Wins

A $100 Dining Certificate!

Morning Tides In March Mean It Is Clam Derby Time, Again.

Everyone wines in our Third Annual Clam Derby.  The heaviest clam wins a complimentary $100 Dining Certifcate.  Second place wins a $50 Dining Certificate.  Third Place is a $25 Dining Certificate.  But all entrants will be mailed a Complimentary $10 Dining Certificate to use any time before July 4th, 2012.  Just bring in your biggest clam to be weighed and entered

She was the first derby winner.

The Derby runs through the end of March’s scheduled clam digs which  are this Saturday and Sunday, March 10th and 11th, plus digs scheduled for Saturday and Sunday March 24th and 25th.

And remember, if you “strike out” we feature beautiful razor clams

at Breakfast, Lunch and Dinner.

Look What Your Valentine Will Get With Dinner…

The Best Valentines Dinner Package Ever!      

A Celebratory Martini or Champagne Cocktail for each, plus…

Four Courses:

An Appetizer to share;

Salads for each of you;

Choice of Any Entree for each of you

And A Dessert To Share

AND

PEARLS BY LONNIE

Cultured fresh water pearls.

Pearls by Lonnie in Astoria has given us his entire collection for your Valentine to choose from at dinner on Valentine’s Day when you enjoy one of the special Valentines Dinner packages.  The assortment is wide but numbers of each item are limited and will be rewarded with dessert at the end of your meal on a first come first served basis.  Reservations are recommended.  Price: $70.00 per couple.

Note: Dinner specials on Valentine’s Day will include: an Appetizer/Antipasto Plate of Lemon Oregano Albacore Tuna Mousse, Silky Sweet Bell Peppers,  Pickled Razor Clams , House-smoked Oyster and Olive “Tapenade” & Orange Scented Pickled Asparagus.  Plus scheduled Entree Specials include: Classic Chicken Cordon Bleu using hormone free Foster Farms Chicken Breast Stuffed With Gruyere Cheese and Ham and a Char-broiled all natural Black Angus Top Sirloin With Cilantro, Jalapeno and Lime Chimichurri Salsa and Smoked Spanish Paprika “Shoestring” Fries.

Special Note:  the regular menu will be available, and includable in the Valentine’s Package, too.

Call now for reservations: 360-642-2323.

Hoping Your Holidays Are Filled With Love And Joy….

Those who know, know where to go for the Holidays!

The beach is the best in the winter.  The air is invigorating.  The wind and waves can be spectacular.

The Christmas decorations are up.  Prime rib and Yorkshire pudding are on the menu Christmas Eve.  And the New Year’s Eve dercortations are ordered.  On New Years Eve we’ll serve Breakfast and Lunch from 8 am until 2 pm.  Then, we’ll pull out the decorations, hats and noise makers for New Year’s Eve dinner.  No music this year, because our new liquor license won’t allow it.  But it will allow Martini’s and champagne flow until 9 pm PST when the “Ball drops in New York”.

As usual, reservations are recommended.

Blatant Thanksgiving Ad #1

Thanksgiving To Go… The Most Effortless, Delicious, Hassle Free
Thanksgiving You’ve Ever Had.

Yes, you can have Thanksgiving Dinner at home or  in your hotel room and not dirty a pot or pan. This is such a great idea….

Here’s why you’ll love this:

  1. A professional chef with  over thirty years experience creates you meal.
  2. You’ll have more time to  spend with your family and friends.
  3. You’ll have minimal clean up (more time to enjoy your loved ones).
  4. You can dine with an ocean view if you’ve got one.
  5. You can watch the game,  too.

Order Now.

You get:

A the traditional ready-to-roast turkey with herb stuffing or a deep-fried turkey.

Both include:

  • a 14 – 16 lb. Turkey
  • mashed potatoes with turkey gravy
  • cranberry chutney
  • butternut “rum” squash
  • winter vegetable gratin
  • bread, cornbread, and butter
  • Marionberry Conserve and Corn Relish
  • and two pies: pumpkin, chocolate pecan or both for dessert.

All for just $175.00 plus tax.

Note: Orders must be placed by Noon, Wed., Nov. 16th.

You can submit your order via our online order form. A staff member will be in touch with you to confirm your order, arrange a pick-up time and collect payment information.  Or, you can call us direct at 360-642-2323 to place your order.