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.

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. – 🙂