Washington Cherries For Breakfast Desserts

From the keyboard of Stephanie Prima-Sarantopulos:

The first of the Washington cherry crops arrived last week – to the delight of Anna Maria and me.  We both sat with bowls of cherries in front of us, gorging like black bears on the glossy, merlot-colored fruit.  From our local co-op we obtained boxes of Tieton Cherries, a variety that is extraordinarily large in size, quite firm, and intriguingly sweet – not too much, not too little, but J-U-S-T right.

While I’ve been content simply eating them “straight” for dessert after dinner, Anna Maria has been busily transforming them into breakfast desserts for our guests.  Cherry Trifle,  Cherry Frangipane Tart (cherry with a creamy almond filling), Angel Food cake with a Brandied Cherry Sauce, Cherry Torte (a sweet pastry crust base topped with cherries and a rich browned butter filling with a touch of lemon zest), or a simple bowl full of berries have all made an appearance at the breakfast table.

At the restaurant, Chef Alphonsine simmers a Balsamic Cherry Compote for our house-smoked duck entrée, and Chef Paul will be making some desserts for the restaurant as well.  Maybe I can talk him into making a batch of cherry sorbet for me……or cherry amaretto ice cream……or chocolate cherry gelato…or our killer knock off of Cherry Garcia?….hummm….

Custom Tours for Winter San Juan Island Visitors

Just because the temperature has dropped some and there may be a bit more precipitation or wind, doesn’t mean the island has shut down for tourism.

We’re happy to introduce Suzie and Hawk Pingree at Westcott Bay Cider Company, who have offered customs tours for our inn guests.  The Pingrees bought into the company in August, and are in the process of ramping up the business to include distilled products.  The cider works is way back at the end of a gravel road that winds along Westcott Bay – a treat in itself to experience the island from a vantage point that most visitors never see.  The simple structure is being revamped to include a tasting bar, gift center, picnic area, and a windowed room to view the distilling process; but right now, it’s fun just to chat with them and have them show you the equipment and explain the cider-making process.  Currently they produce traditional English-style cider (which means no malolactic fermentation) in Very Dry, Dry and Medium Sweet.  In the works: Eau de Vie, Pommeau, Gin, and Calvados. (See our Coho Restaurant blog for more information on this interesting process).  They only produced 400 cases this year, most of which is sold through distributors to high end stores in West Seattle.  We carry it here at our inns and restaurant, but you’ll definitely want to buy it at the source – it just “tastes” so much better when you buy direct from the producer whom you’ve visited.

Naknek Charters, our local dive company will take visitors out on their boat to see the Steller Sea Lions. They have comfortable indoor seating on their boat, and provide hot beverages and cookies during the three-hour tour – that big cooking stove they have heats up the cabin marvelously.  Co-owner and Captain Peggy is a naturalist certified by the local Whale Museum, and she points out eagles and other fowl and sea critters you might see along the way.  It takes about 45 minutes to get to the site where the sea lions hang out, and they spend about a half hour there watching the antics of these testosterone-charged males.  Yes, males – no females.  The females are all at the breeding grounds raising the kids, and the males only show up there when it’s time to do their thing; from about October to April, they hang here around the Cattle Pass area on San Juan Island.  Steller Sea Lions, the largest of the eared seals, are now on the Endangered Species list do to their declining numbers.  The cost of the tour is $65 for adults, $35 for children 12 and under – all they ask is a two-person minimum. 

San Juan Outfitters still has kayak guides on-island, and continues to offer their three-hour tour throughout the winter as long as the weather is reasonable – they don’t want to be on the water if the wind and waves are high.  Their tours may be at different locations around the island rather than just on the west side, and the focus is on wildlife viewing.  Reservations are a must – if there’s no one booked, those guides just might head off island to go skiing or vacationing elsewhere.

The Zip San Juan tour has finally been completed, though winter tours are a bit sketchy – it’s definitely something you can only do when there’s no wind or rain.  Hanging from cables strung through the forest canopy from platform to platform, you traverse over wetlands, a lake, and stunning scenery.  The tour is designed for people who are relatively physically fit, with average mobility and strength, and in reasonably good health.  Children under 17 must be accompanied by an adult.  For safety reasons, there are weight restrictions of 60 to 300 pounds.  The 2 ½-hour tour runs $75 for adults, and $65 for children age 14 and under.

Ryan Browne, our local wild forager, is still on island, offering custom tours of the islands’ forests and fields.  He is well versed in the historical uses of the plants and trees, whether they were used for food, medicine, soaps, cosmetics, tools or shelter, as well as modern-day purposes.  Guests always come back enthusiastic and amazed at Ryan’s breadth of knowledge.  On this tour you’ll need to be prepared to tromp through puddles and mud – but that’s part of the fun.  Also, it’s another rare treat to be guided through areas where most visitors never have opportunity to go.  Private tours require a minimum of two people and run $60 plus tax and gratuity if you choose.

We still have concierge services at the inn, and we’re happy to set up any activities you’d like – just give us a call, ask for Stephanie.

Fresh From the Comb Honey on San Juan Island

No doubt you’ve heard that saying, “Make hay while the sun shines.”  Here on San Juan Isl

and we can add “Make HONEY while the sun shines.”  The marine climate here is just cool enough to keep the flower nectar from flowing easily, so poor little honey bees have a very short window in which to gather their nourishment.  Particularly with a summer like we’ve had this season – sun one day, rain the next – it’s especially important for bee keepers to monitor their stash.

Yesterday I had the rare opportunity to spend an afternoon with local bee keeper Brian Enders.  Brian’s been working with the little critters for about four years now, having been talked into the hobby by his bee-keeping brothers and father – a family tradition you might say.  He started with three hives, then added a fourth, but the hive died just a couple months ago; the worker bees rejected the queen (“off with her he

ad!!!”) and flew away.  There went THAT investment!!  Thirty-five thousand bees, gone with the wind!

Females Versus Males

But he’s still at it, or rather, the rest of his bees are.  It takes just three weeks from the time the egg is laid to the time it’s hatched, and after that, there’s no rest for the wicked – or the workers.  They’re all female of course, and like most women they’re busy all the time (is that sexist or WHAT?!).  For the first three weeks of their life, they stay in the lower “brood” levels of the hive, tending to the newly laid eggs, making sure the embryos are getting protein;  waiting on Miss Queen Bee; cleaning house; m

aking wax; a woman’s work is nev

er done.  Then the last three weeks of their life are spent roaming around the neighborhood in search of nectar to bring back to the hive.

And “what of the males?” you ask.  Well here’s an interesting tidbit: the queen can select whether each egg is fertilized or not.  The fertilized eggs become females, and the unfertilized eggs turn into males.  But get this: it’s the hive members who tell the queen whether to fertilize the eggs or not!  “No, we only need a few males to get the job done.”  And their job?  Their job – their ONE and ONLY job – is to mate with the queen,

because the more times the queen mates, the more she’s accepted into the hive.  Then they die!  They’re literally kicked out of the hive in the Fall.  Umph, umph, umph – now that’s some kinda tough life!

Here’s another interesting tidbit: when a female bee stings someone or something,

she dies, but she also releases a pheromone that attracts other bees to come help her. Meaning, if you get stung, look out brudda, cause doz girls gonna stick togetha and whomp you!!

Experience Beyond the Science

But enough of all this science stuff.  The real reason for this post is to tell you what it was like.  First off, let me say, I’m allergic to insect bites and stings, so signing up for honey extraction duty was a tad un-nerving.  Fortunately, Brian’s wife Joanne is a nurse, and stood by to assist, assuring me an Epi Pen was handy if needed.  She suited me up in her white bee-keepers uniform, making sure not the tiniest bit of flesh was exposed.  With the clumsy garb, I wondered if this was a bit like astronauts feel, but realized they’re probably not sweating profusely like Brian and I were in the warm San Juan sun.  Heart pounding, stomach in a k

not, we calumped over to the hives with the smoker, a small tin can contraption that looks similar to a lantern but with charcoal burning in the bottom and a bellows on the side.  Brian showed me how to squeeze the bellows, aiming the spout into holes in the hive.  He explained that the smoke is like anesthesia to the bees,

subduing them, but not harming them.  We waited a moment for the smoke to take effect, then Brian lifted the lid off the top level of the first hive. SUBDUE MY YOU KNOW WHAT!!!

Stephanie's Ready to Smoke Out Some Bees

Those bees were swarming all OVER us!  The air was thick with them!  And the SOUND – that angry buzzing sound so close!  Lordy, lordy, the hair on my arms and head and neck stood up straight!  Shivers went down my spine.  I was creeped out BIG TIME!  But the amazing thing was the scent.  I could catch whiffs of the honey, just by standing next to the open hive.  Brian suggested I put my face right down over the racks and take a deep whiff.  I thought he was joking!  “Go ahead, put your face right down on it.”  My mind was screaming “Are you nuts?!?!”  No doubt he could sense my reluctance, and graciously demonstrated how to do it.  Finally I drew up my courage and stuck my be-netted face right over the top of the hive – briefly.  Enough to pick up a warm, yeasty, sweet smell, like nothing I’ve gleaned before.

Inside the Hive

Scent lesson over, we proceeded to unload trays from the hive.  Each hive has a series of wooden trays, approximately 8-inches high and 24-inches long, which hang from the sides of the box.  The trays Brian uses have a plastic comb-looking sheet in the center, to which the bees add wax, building the

comb up all the way to the edges of the frame.  As they deposit the honey into the comb and fill the cells, they cap off the individual cells with non-breathable wax (breathable wax is used to cap off the cells with the embryos) to protect the moisture content and preserve the honey.  When the tray is full, it’s time to extract the honey.  On San Juan Island, this only happens two or three times a summer; for the cooler months, the bees need the honey to live on.

Here’s another creepy part: when Brian would lift a tray out, the stubborn little bees would cling to it; the trays were almost solid bees, bustling and quivering in a frenzy.  He had to shake them off, and you could hear their little bodies hitting the trays below – OOOH, it gave me the heebies AND the jeebies!!!  T

hen he had to brush off any remaining bees, and I carried the tray to a crate far enough away from the hives so the bees would be too busy to follow.  We followed this same process for all three hives, filling four large storage crates, then were ready to extract.

Extrating the Honey

Joanne Scrapes Wax Off the Comb

The process of removing the honey from the combs was simple: lightly scrape the caps off the combs (the glistening honey oozing out of the cells was simply beautiful), place the trays in the centrifuge (three at a time) and turn the handle on top of the centrifuge to get the trays spinning.  It was like spinning sugar for cotton candy, with honey whipping to the sides of the great steel drum; it was a great workout for the biceps too.  It was interesting to see the variation of color in the combs, and amazing to feel the difference in the weight of the trays from before and after spinning.  From the moment of the first twirl, the heavenly aroma of honey permeated the room.  At the bottom of the centrifuge, beautiful, golden slush dripped slowly into a bucket fitted with netting inside, which acted as a filter.  Once the bucket was full, it was simply a matter of pouring the honey into bottles or jars.  It was a clear, sunny yellow color, distinctive in flavor as it was quite different from the darker, more intense flavored he’d brought in earlier.  It was positively addicting!  In fact, Brian’s July harvest won Best of Class at the San Juan County Fair!

Brian’s honey is one of the reasons our house-made granola tastes so luscious – his little ladies just do a damn fine job!  It’s too bad he only has enough to supply Harrison House Suites, Tucker House, Coho Restaurant, and a few more lucky buyers.  But you can enjoy it in our granola; simply click here for ordering info.

To  read news on our restaurant, sister inn and around the island, check out cohorestaurant.com,
www.tuckerhouse.com, and www.experiencesanjuanisland.com.  Or follow us on the Tucker House Facebook page, the Harrison House Suites Facebook page, and the CohoRestaurant Facebook page.  You can also see more photos on Stephanie’s Facebook page.

Pineapple Tart

This recipe is from Francois Payard’s Simply Sensational Desserts.  The title of the book says it all!  The recipes are simple and fail-proof.  I return to this book repeatedly for new ideas and old favorites.

1/2 Cup                     Diced fresh or canned pineapple, drained

One  9 1/2″                Tart shell from sweet tart dough, rolled out and fitted into tart pan with removable bottom , unbaked

7 Tablespoons            Unsalted butter, softened

1 Cup                          Granulated sugar

2 1/2 Cups                 Unsweetened dried shredded coconut (sweet coconut will work in a pinch)

2                                  Large eggs

Confectioner’s Sugar

Freshly Whipped Cream

1.  Preheat oven to 350 F.

2.  Scatter the pineapple pieces over the bottom of the tart shell, gently pressing them into the dough.  Place the tart shell into the freezer for five minutes.

3.  Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for one minute, until well blended.  Beat in the coconut and then beat in the eggs, one at a time, mixing well after each addition.  Remove the tart shell from the freezer and, using a rubber spatula, gently spread the filling evenly over the tart shell.

4.  Bake the tart for 50-55 minutes, until the top is a deep golden brown and the center of the tart is set.  Cool the tart completely on a wire rack.  Remove the sides of the tart pan.  Cut into slices and place on plates.  Dust with confectioner’s sugar and garnish with freshly whipped cream.  Refrigerate tart if not serving immediately; when you wish to serve the tart, allow it to come to room temperature before eating.

For news about our other inn, what’s fresh at the restaurant, and the goings’ on around the island, see Tucker House Inn Blog, Coho Restaurant Blog, and Experience San Juan Island Blog

Friday Harbor San Juan Island Lodging – Specials

Lodging and Dining-Friday Harbor, San Juan Island, WA. Harrison House Suites and Tucker House Inn
Coho Restaurant

Vacation Getaways in Friday Harbor San Juan Island

One of our romantic guests, surprised his sweetie with this beautiful cheese plate that Shay prepared. It featured Quail Croft Farms Goat Cheese (made here on the Island), Spanish Manchego and Seastack, a Pacific Northwest soft-ripened Cheese from Mt. Townsend Creamery, in Port Townsend, WA (on the Olympic Peninsula). We served it with a bottle of Coho’s house wine, Mona Vino.

If you would like us to whip up something special, just let us know. It would be our pleasure.

Lodging and Dining-Friday Harbor, San Juan Island, WA. Harrison House Suites and Tucker House Inn
Coho Restaurant

San Juan Island Hotels – Friday Harbor WA

The Harrison House Suites acquired two fabulous cooking appliances last month. The blue tiled object is a kamado – a Japanese clay oven. Dave is quite expert at cooking up meats, poultry and fish for catering and for dinner at Coho Restaurant.

As you can see it nicely adorns our garden path. The Kamado is not only functional but a beautiful addition to our gardens as well. Shay is posing next to the beast to give you a better idea of its enormity. Check out our recipe for smoked baby back ribs!

Our second new acquisition is not quite as glamorous (except for our innkeeper model – Shay and my fuzzy picture), but equally as functional. Shay is holding the flat beater from our small 6 quart Kitchen Aid next to the 20 quart Hobart. We can make up multiple batches of cookies and bagels in a jiffy. The cookie fairy is so delighted and has been waiting years for this.

Lodging and Dining-Friday Harbor, San Juan Island, WA. Harrison House Suites and Tucker House Inn
Coho Restaurant

San Juan Island Washington Restaurants

Smoked Hazelnut Crusted Lamb Chops

• 3-4 Tbsp. course-grained Dijon mustard
• 1/2 c. Italian seasoned bread crumbs
• 1/3 c. chopped hazelnuts
• 1/4 c. fresh parsley
• 1 Tbsp. fresh thyme
• 1/2 tsp. pepper

Depending on how many chops you are doing, you might need to double or triple the recipe. Spread rub evenly over lamb and bake or smoke until internal thermometer registers 150 degrees (medium-rare).

Lodging and Dining Friday Harbor, WA San Juan Island Harrison House Suites and Tucker House Inn Coho Restaurant

Lodging and Dining-Friday Harbor, San Juan Island, WA. Harrison House Suites and Tucker House Inn
Coho Restaurant

Friday Harbor, Washington Recipes for Spring

Washington State Culinary Travel- San Juan Island Harrison House Suites

Tucker House Inn and Harrison House Suites, both Best Places to Kiss, were featured in the Best Places to Kiss Cookbook just released. The Tucker House’s Broiled Portobello Mushrooms stuffed with Italian sausage are included on page 33. The Harrison House Suites’s Molten Chocolate Cake with cherry sauce is included on page 112. We feature this yummy chocolate cake at Coho Restaurant for special dinners.

Upcoming Events at Coho Restaurant 2009, Friday Harbor, San Juan Island.

Coho’s chefs are planning several exciting wine dinners for early 2009 including a special St. Valentine’s Dinner with chocolate and red wine; a sake tasting with sushi and other Japanese favorites; and an Italian dinner featuring Sicilian cuisine!

Coho Restaurant Monthly Wine Dinners – San Juan Island

Thanksgiving is in 4 days and Christmas right around the corner and we are not only busy planning holiday dinners, parties and weddings, but looking forward to our 2009 wine dinner calendar. Coho Restaurant is going to kick off our first 2009 wine dinner with a focus on Spain on Friday, January 23rd. (Of course we are ringing in the New Year with a sparkling wine dinner on the 31st of December!) We will enjoy 8 courses and 7 Spanish wines and end with a wonderful 1927 Spanish Sherry! We are working on the final wine pairings on Tuesday and will post the menu shortly. Other ideas for 2009 include a Japanese-inspired meal with sushi and sake, Italian, Greek and Portuguese. Mediterranean food is always one of my favorites and their wines are such great food wines. Please let us know if you have a favorite wine maker or cuisine that we should highlight as part of our wine dinners.

Coho October Winemakers Dinner – Savor the San Juan Islands

We have no sooner finished one one dinner that we are busy planning our next dinner for October 11th – Flights of Reds. We had a staff tasting earlier this week to decide on the menu and pairings. It was alot of hard work but someone has to do it:)! We are really excited about showcasing these voluptuous reds from Cuillin Hills, Northwest Totem Cellars, Pomum Winery and Stephenson Cellars. Each are very small boutique wine makers who take meticulous care in handcrafting their wines. We are also thrilled that at least 3 out of the four will join us on the 11th for dinner. It should be another great evening. For reservations, please call us at 360 378 3660. Hope to have you join us.

Here is our working menu so far:

Flights of Reds
Cuillin Hills Winery, Northwest Totem Cellars
Pomum Winery & Stephenson Cellars
October 11th, 2008 – 6 p.m.

Antipasto
Prosciutto Wrapped Bread Sticks, Roasted Red Peppers, Calamata Olives, and Sardinian Pecorino Romano
Cuillin Hills Cabernet Franc – 2006 Reserve

Insalata
Warm Spinach Salad with Bacon and Blue Cheese
Cuillin Hills Columbia Valley Claret – 2006

Pollo
Chicken with Mole
Stephenson Cellars Merlot 2005

Carne
Braised Short Ribs with Soft Polenta
Cuillin Hills 2006 ‘The Dungeon’ Syrah
Northwest Totem Cellars Syrah 2005

Intermezzo
Cilantro or Grapefruit Rosemary Sorbet

Carne
Venison Tenderloin with Blackberry Veal Glace and Roasted Root Vegetables
Stephenson Cellars Syrah 2005
Pomum Cellars Syrah 2005

Verdura
Savory Pizza with Roasted Garlic, Caramelized Onions, Broccoli Rabi and Fontina Cheese
Stephenson Cellars Cabernet Sauvignon 2005
Northwest Totem Cellars Cabernet Sauvignon 2005

Dolce
Hot Molten Chocolate Cake, Brandied Cherries and Cinnamon Ice Cream
Pomum Cellars Shya Red 2005
Northwest Totem Cellars Low Man Red 2005

Digestivo
Northwest Totem Cellars
Late Harvest Viognier 2006

Hi! Updates on the Island

Hello everyone, my name is Shaylynn, I just joined the Inn’s team about a month ago and I wanted to introduce myself, many of you have seen me around (if you have been to the island recently) I just moved out here from CT, long jump but I must say that this island is beautiful! I’m so glad I got to join this team with energetic and enthusiastic people. Anna Maria and Dave really take pride in the Inn and the restaurant which if you haven’t been to you must try! (I recommend the salmon, its simply amazing) There are always good specials to try as well, this past week we had a Black Cod with Miso dressing served over Soba noodles, and a Halibut encrusted with Macadamia nuts.. mmm…mmm…mmm. We also had a peach soup which is delicious, and perfect on the warm days and cool nights. Yes the weather out here is still gorgeous with the afternoons bright and sunny and a cool breeze at night makes it perfect weather to drive or bike out to Lime Kiln State Park and watch the sunset, the whales are still around so you still have the chance to see them out at the park or on exciting whale watching and kayaking trips. I haven’t gotten the chance to go and see Victoria, but I hear its beautiful! Please feel free during your stay to ask me anything, I’m here for you! I’m getting to know the island pretty good and I can share some of my experiences with you. I flew in from Seattle (my first time on one of the puddle jumper airplanes! A little scary but well worth it!) We are only located about 2 blocks from the Ferry terminal so its really easy to find the Inn. Thank you guys and I hope to meet all of you soon!

Coho Restaurant Receives Rave Reviews from Patrons – Friday Harbor, WA

Coho Restaurant has been open just a month. We were so thrilled to share this wonderful review from one of our patrons.

http://www.tripadvisor.com/Restaurant_Review-g60957-d1057963-Reviews-Coho_Restaurant-Friday_Harbor_Washington.html

Many of the patrons like the simple things we serve like our salads. The greens come from three different Island farms and are packed with flavor.

Springtime on San Juan Island – Lodging on Friday Harbor

Spring has definitely sprung at the Harrison House Suites and on San Juan Island. The gardens look like a giant Easter Basket with tulips, daffodils, and Camellia in full bloom. While the weather has been a bit seasonally cool, the blue skies and afternoon sun do not deter. The transient whales have been around for the last week so many of our guests have enjoyed encounters on their whale watch adventures. While on the water, our guests have also had the pleasure of seeing Stellar Sea Lions, Eagles, Seals, and other migrating marine birds who are still hanging around the Islands. Restaurant Coho has been open for three weeks and has been receiving rave reviews from guests. One of the most popular specials last week was our smoked duck breast with a morel mushroom wine sauce. Due to our limited seating with only eight tables, we recommend advance reservations so that we can accommodate all of our guests.

Coho Restaurant opens on San Juan Island

It was really gratifying to see the beautiful food emerge from Coho Restaurant’s kitchen during our opening weekend. All the months of planning and weeks of cooking brought the restaurant to life. Having patrons enjoy the fresh local ingredients from the Island’s local farms was really gratifying. We showcased some amazing local ingredients – spring greens from Sweet Earth Farms, Blue Moon Farms, and Synergy Farms, tenderloin from Barlow Bay Fish Company on Lopez Island, and Westcott Bay Oysters. Our signature whole seed encrusted salmon was a beautiful dish. A bed of greens provided the foundation for a grilled rice cake and salmon fillet and slightly sweet mirin sauce. The plate also had a spring medley of asparagus spears and golden beets. We are placing our farm orders and already preparing for our specials for this coming weekend. We took lots of pictures and will post them soon.

Coho – New Restaurant on San Juan Island, Washington

Dave and Anna Maria will continue their passion with food with a new restaurant Coho opening April 2008. The restaurant will feature fresh local and seasonal northwest cuisine with a bit of an international flavor. Coho will draw its menu inspiration from La Cucina Anna Maria: Good Life Recipes from Friday Harbor as well as from the collaborate talent of their restaurant team. The wine list will cull from the best wines of the Pacific Northwest but also wines from the great international food producing countries of the world. The restaurant is small and intimate with only 8 tables so reservations are definitely recommended. The Coho website launches in early April so you will be able to keep track of our special seasonal menu offerings. Here is our menu.

Restaurant Coho Menu Spring 2008

Starters

Smoked Duck Breast on a bed of Spring Greens with dried cherries

Roasted Beet and Quail Croft Farms Goat Cheese on a bed of spring greens

Six WestcottBay Oysters Your Way

Raw on the Half Shell Broiled with fresh herbs, parmesan, and garlic

Dungeness crab cakes with wasabi aioli

Soup of the Day

Mains

Homemade pasta de giorno tossed in a fresh tomato basil sauce

Coho’s Whole Seed Encrusted Salmon with a mirin ginger sauce served on a grilled sushi rice cake and sautéed spring vegetables

Alaskan Weathervane Scallops on bed of wilted greens drizzled with a brandy cream sauce

Hazelnut Encrusted Lavender Chicken on a pillow of sweet potatoes and sautéed spring vegetables

Grain Fed Tenderloin with roasted root vegetable jus and sautéed spring vegetables

Veal Scaloppini Your Way

Marsala with Mushrooms and shallots

Oscar with Asparagus and Crab

Parmesan with cheese and tomato marina

with side of homemade pasta

Sweets

Crème Brulée

Chocolate Mousse

Flourless Chocolate Torte

Tiramisu

Cheesecake

Fruit Crisp

Fruit Torte

Selection of Homemade Ice Creams and Sorbets (Lopez Island)

Bed and Breakfast Friday Harbor – Thanksgiving preparations

The Harrison House Suites is preparing for the holidays. Earlier this month, we purchased over 25 lbs of three different varieties of pumpkins from one of the local farms. We roasted them and made our own pumpkin purée. We will be featuring pumpkin throughout the holidays in Pumpkin pancakes, Pumpkin Bread, Pumpkin Cookies, Pumpkin Pie, Pumpkin Praline Pie, and Pumpkin Panna Cotta. Our fall soaps also have a pumpkin theme – pumpkin cinnamon.

Friday Harbor, Washington Holiday Preparation

San Juan Island and the Town of Friday Harbor are preparing for the holiday season. The town will be decked out for the season and there will be lots of festivities throughout the season. The parade of lights in the harbor features the most amazingly decorated boats and ends with Santa. Shops in town will stay open late to make holiday shopping more convenient. Check out our specials and consider a stay at the Harrison House Suites this holiday season or for a break after the holidays. Winter is a cozy time to visit.