It's Wild Mushroom Weekend!

Wild Mushroom Specials At

Dinner Friday and Saturday & Breakfast Saturday and Sunday.

 

At Dinner:
Four Courses Of Wild Mushrooms
For $45.00.
This Friday And Saturday Night Only.
Wild mushrooms sauteed with red onions
and dried cranberries
in a Port wine butter
sauce.
*
Salad of Mixed Greens with pickled
Chanterelle mushrooms and green apple slices with a wild mushroom
vinaigrette
*
Grilled fillet of sturgeon on a wild mushroom polenta cake with wild Watercress cream and grilled Oregon green beens.
*
Guiness stout ice crean on Moravian ginger cookies topped with candied chanterelles, golden raisons and a Marsala caramel syrup.
(Entree pictured is Vivek’s pan-roasted
cod with chanterelles.  We might do that Sunday or Monday.  Cheri is playing and
planning.)
Reservations recommended.  Call
360-642-2323 now.
At Breakfast reservations are only accepted for parties of six or more.

The Oyster Bar Re-Opens Friday, July 1st!

In honor of the
Official Grand Opening of

The Columbia Pacific Farmers Market…

The Only Farmers Market Where
Fresh Produce And Fresh Seafood Can Be Found Side By Side.

What is sweeter than a strawberry just plucked from the garden?  An oyster just shucked and served on the half-shell, that’s what.  Now, for the first time we know of you can find both in the same place every Friday afternoon in Long Beach, WA. Every Friday from 3 pm to 7 pm the Columbia Pacific Farmers’ Market is open in the park behind the police station with fresh breads, produce, plants, jams and seafood available for purchase, as well as live music and a horseshoe pit.

To honor this event, this Friday night there will be an Oyster Bar set up in the dining room.  Goose Point oysters will be served on the half-shell by representatives of the Nisbett Oyster Co acting as our guest “oyster bar” tenders.  We will also feature their
fresh oysters as our special appetizer and special entrée all evening.  Look for:

Cold Poached Pepper and Lime Oyster,

Cornmeal and Rice Flour Dusted Pan-fried Oysters

Baked Oysters Muffaletta

Green Gumbo with Pan-fried Oysters

Here’s a recipe for Green Gumbo just to make your mouth water:

Green Gumbo 

4 ounces thick cut bacon chopped up
12 ounces andouille sausage sliced 1/4? thick
3 tablespoons flour
8 cloves garlic finely minced

1 large onion minced
2-3 jalapeno chili seeds removed and minced (add less if you want it mild)
1 pound greens (Ex: 1 bunch of  kale, 1 bunch beet greens, mustard greens, and some carrot and celery leaves)
8 ounces clam juice
2 cups vegetable stock
6 ounces okra trimmed and roughly chopped

1 teaspoon
celery seed
1 teaspoon dried oregano
1 teaspoon smoked paprika
1/4 teaspoon white pepper

Cooked brown rice

Add the bacon and andouille to a large pot and fry over medium heat, until most of the fat has rendered out and the sausage is browned. Use a slotted spoon to transfer the sausage and bacon to a plate. You should have about 1/4 cup of fat in the pot, if you have more, remove some, if you have less, add butter.

Add the flour to the fat and fry, stirring frequently to make the roux. Keep frying until it reaches a golden brown color. Add the garlic and onions and fry until the onions are browned, soft and fragrant.

To save time, pulse the greens in a food processor along with some of the stock, but if you
like it more chunky you can hand chop the greens. Add the jalapenos, greens,
clam juice, vegetable stock, and okra to the pot. Return the bacon and sausage,
then add the celery seed, oregano, paprika and pepper.

Lightly salt the gumbo. It should be a little less salty than you think it should be since
some of the water will evaporate as it cooks. Cover and simmer over medium low
heat for 40 minutes, or until the greens are tender and the green gumbo is thick and flavorful.

Serve the green gumbo over hot rice with hot sauce.  Top with pan-fried oysters.  Pow!

The Garlic Festival Is Coming Saturday and Sunday, June 18th & 19th!

So It’s Grilled Roasted Garlic Caesar Salad Time.

How can you improve a Caesar salad?  Nothing seems to refresh like crisp romaine lettuce tossed with olive oil, fresh egg, garlic, salt, pepper and Parmesan cheese with enough lemon to cut the richness of the dressing and brighten the flavors.  Here are two things we do as summer approaches to ratchet up the flavor in our Caesar salad entrees during Garlic Festival Weekend.

First, we roast the garlic we use in the dressing.  To do this slice the tips the top off a garlic bulb.  Then  place the garlic in a baking dish, drizzle with olive and bake in a pre-heated oven at 250 degrees for approximately 20 minutes (or until the smell of garlic is permeating the kitchen).  The bulb will be brown; the garlic soft.  Squeeze the bulb to extract the garlic.

Roasted garlic caramelizes the starch in the bulb producing a sweeter, more buttery flavor.  It takes some of the heat and sharpness out which you taste in raw garlic.  Roasted garlic can be spread on bread like butter and eaten straight (if you try that with raw garlic you won’t taste anything else for a week, nor be kissed by a stranger… but safe from vampires).

Second, we grill the romaine lettuce.  The head of romaine is sliced in half lengthwise.  The flat part is placed on the char-broiler and grilled.  The resulting grill marks add a smoky flavor to the lettuce.

To finish the salad place two of the romaine halves on a plate.  Drizzle with your Caesar dressing and top with Parmesan cheese.  Or add grilled chicken or strips of grilled steak and some garlic toast and you’ll have a complete dinner.

We will be featuring our Caesar Salad Entrees this way on Garlic Festival Weekend, but we can do grilled Caesar salads upon request any time.

Would You Like A $50 Dining Certificate?

Enter Your Clam In Our Spring Clam Derby # 5.

Everyone wins something!

Jim Border Won A Complimentary Dining Certificate With This Clam.

The last clam ‘dig’ of the spring is this Saturday and Sunday, May 21st and 22nd.  Just bring your best clam in to be weighed.   The largest wins a $50 Dining Certificate.  Second, a $25.00 Certificate.  Third, a $15 certificate.  And every entry will be mailed a $10 certificate as an official “runner up”.  But This Is Your Last Chance!  The State Of Washington Says This Is It.  And if the weather holds, the beach could look like this…

and you could look like this…

Or you could just watch everyone chase those delectable delights in the surf and sand; then enjoy them with us at Breakfast , Lunch or Dinner.

Hope we see you this weekend.  If not then next weekend. – 🙂

Love Cheese? Care About Small Farmers?

This Family Of Artisan Cheesemakers Needs Your Help.

Watch this…

[youtube]http://www.youtube.com/watch?v=P3ki_vnlOFY[/youtube]

This family makes (made!) artisan cheeses sold across the US.  The FDA has shut down their business.  It found a dangerous bacteria in one of their cheeses but, rather than removing that product for investigation, it made them stop making all of their cheeses even though the others were perfectly safe and healthy.  They have lost their ability to support themselves and can’t even use their own cheese to feed themselves.  Why?

Wednesday March 16th We Will Donate 15% of Our Sales To Help Them Stay In Business.

Plus, all month long we are rewarding donations for their assistance with chances to win a can of Cougar Gold cheese.  But, if you can’t visit during March, you can contribute directly to their support at:  http://pledgie.com/campaigns/13917

For more details about their situation click here and read the latest updates in their “battle” with the FDA:  http://estrellacheese.wordpress.com/?tag=abuse-of-power

 Sincerely,

Blaine, Cheri and all the Fools For Flavor at 42nd Street

She'll Love Her Gift… And You!

Your Valentine’s Day Dinner For Two Will Include This…

For Her…

A Cultured Pearl Necklace.

A gift for her.  And a great dinner for both of you.  There is nothing you need to do except show up and have a great time.  It is so simple.  Our Valentine’s Day Dinner package takes care of all your worries about what to do and what to get for your Valentine.  You will get:

Two glasses of champagne (or sparkling cider)

Any Appetizer on our menu that night to share.

Two House Salads

Any Two Entrees .

One Our Special Desserts To Share

Coffee or Tea.

And One Gorgeous Chinese Cultured Pearl Necklace.

Price: $70

Valentine’s Day Dinner is from 4:30 to 8:00 pm.

Call 360-642-2323 now to reserve your table.


You'll Win A $10 Dining Certificate…

When You Watch Kites Fly Without Wind!

It’s The World Kite Museum’s Windless Kite Festival!

Two Days Of Indoor Wineless Kite Flying Competition and Performances
This Saturday And Sunday,
January 15 & 16, 2011.

[youtube]http://www.youtube.com/watch?v=4YggQRKJwD4&feature=related[/youtube]

The first 100 people through the doors at this event will receive a Complimentory $10 Off Certificate useable at Breakfast, Lunch or Dinner at the Cafe.  That’s how much we support this event and the World Kite Museum.

You’ll see this young man, who has performed on national television and with others from around the United States, who know the joy and ballet beauty of flying kites without wind.  This is Connor Doran.  He is from Bend, OR.  He made the semi-finals on America’s Got Talent TV show.  Hundreds of thousands have watched his videos on You Tube of those performances as well as his appearance last year when he won the World Kite Museums Windless Kite Festival Competition. 

This year Connor is returning as the Festival’s featured guest.  There will be competions and “special performances” on Saturday and Sunday.  We think so much of this event that if you attend the Festival you’ll receive a Complimetary $10 Off Certificate to use dining with us at Breakfast, Lunch or Dinner any time between now and May 7th, 2011. 

Click on http://kitefestival.com/windless-kite-festival-2/ for all the details about the event, competition and performances.  It is sooo cool. – b

 

Have You Ever Watched The Whales! Got Pictures?

Whale watching could be spectacular this New Year’s weekend with clear skies in our forecast, but prospects look good for the next month.  If you get a great photo or video share it with us on Facebook.  We’ll create a “Whale Wall”.  And you’ll win a free breakfast (one breakfast per entrant).

From late December through to the end of January, close to 2000 whales will be passing by our coast on a massive migration south from their summer feeding water in the Bering and Chukchi seas near Alaska to their breeding and calving lagoons along Baja California.  Then, just before the beginning of February, like clockwork, it all nearly completely stops. You will see almost nothing until around the beginning of March, as they start the trek back to feeding grounds in the north.

The forecast for whale watching is good this year because of lower winds, though other conditions could stir the surf.  Rough surf and high waves make the whales harder to spot. When the surf is smooth, expect to see 10-25 whales per day from the Lewis and Clark Interpretive Center.  Binoculars are advised as most are traveling 3-5 miles offshore.

Happy hunting and Happy New Year!

Merry Christmas To All!

When you visit the peninsula this time of year you see sights just not available in the summer.  To start with, there’s Ilwaco’s Crab Pot Christmas Tree.  It’s got to be the only – or at least largest, for sure – one in the world.   Then there are the storms and the waves crashing against the rocks of Cape Disappointment and North Head.

Plus, great flavors and warm friends await you at the Cafe.

Christmas Eve dinner starts at 5:00 pm and runs to 8:30 pm. 

Christmas Eve’s Dinner Special Will Be:

New York Strip Roast with a roasted garlic demi-glace, Pork Loin Roast with a ginger and cranberry balsamic sauce, mashed potatoes and winter vegetables.   Of course, the regular menu will also be available.

At Last…The Season Begins.

Do You Love Fresh Oysters Shucked To Order

Direct From The Bay?   Like In This Video?….

Just Fast Forward Through The 15 Second Ad…

 

At Last, A Chance To Taste

Fresh Oysters Just Plucked Out Of The Bay

And Talk To The Farmer Who Nurtures Their Existence.

This Saturday, Nov. the 27th, from 5:00 to 8:00 pm …

               …Dan Driscoll, founder and owner of Oysterville Sea Farms and C.F.O (Chief Food Officer) of Willabay Specialty Foods will hand shuck his oysters for you  and answer any and all questions about the wonders of Willapa Bay Oysters.  Plus, we will feature fresh oysters all evening as the “Special Entrees” that evening.

                It is Oyster Season.  Oysters are at their peak of flavor starting in November and running into May.  Their texture is the firmest when the weather is the worst.  When it is cold and rainy.  Now even raw oysters almost crunch in your mouth like an apple.   They taste like clean salt water.  And never are they better than when enjoyed at their source.   It is a treat mostly only locals can enjoy.  Yes, you can have them in Seattle, Portland or San Francisco, but they won’t be as fresh because they will have traveled hundreds of miles in a truck or even a plane.  Some of the seawater in their shells will  have been lost, and so, too, some of their flavor.  For one night only, this is an event your taste buds will remember forever.     Reservations are recommend.  Call now: 1-360-642-2323