Meet the Innkeeper

Virgina Dean Spruces Up Our Gardens

If our innkeeper greets you with a smudge of dirt on her nose or mud on her boots, you’ll have the pleasure of meeting Virginia Dean, the newest addition to our team. Being a former landscaper, Virginia saw so much potential in our winterized gardens, she couldn’t wait to get cracking at them. In fact, we could barely get her to pause long enough for a photo! This industrious little power house also has plans for filling the greenhouse outside the Garden Room Café with flowers and plants.

But digging in the flower beds is not her only passion. After living in Arizona where she got her degree in both anthropology and archeology, she spent time in Belize poking amid the ruins of Mayan temples (among other places), and absolutely loved it.

It was the proximity to Canada that brought Virginia to San Juan Island. Like many people, she looked at a map, saw how close the islands were, and decided this is where she’d like to be. Just like that! She sold all her antique furniture, gave things away, took care of “all the paperwork,” and took off, pausing for a 3-month visit in Australia before landing on the island. Of her drastic change in lifestyle, Virginia says, “It felt wonderful getting “lightened; it’s less responsibility, less to deal with. You can’t take all that junk with you.” Please join us in welcoming Virginia to the island.

Island News – February and March 2012

“Glocalisation” is the growing trend of dealing with big global problems through small, individual actions – something that every one of us can do. Vacation travel which includes volunteering for a charitable cause, called “Voluntourism,” is perfect for travelers who want to make a positive change in the world, yet still enjoy a relaxing experience. If you’d like to do a little voluntourism during your holiday, mark your calendar for Saturday, April 21^st, and plan to lend your hand in the Great Island Clean-Up. This is a major part of the island’s annual celebration of Earth Day, beginning with a good Spring cleaning of all beaches and roadsides. Participants in the Earth Day clean-up will receive “special treatment” from island businesses, including discounts at Tucker House Inn, Harrison House Suites, and Coho Restaurant. Think of this as a part of the World cleanup 2012 campaign, started by Rainer Nolvak (co-founder of Skype); this year’s goal is to mobilize 300 million people to pick up 100 million tones of illegally dumped waste in six months. Read more on this on The Economist.

Miss Representation, an award-winning documentary, was screened at the public to a standing-room only crowd on Super Bowl Sunday. Hosted by our Guest Services Coordinator Stephanie Prima-Sarantopulos and Julie Hagn, a senior at Spring Street International School in Friday Harbor, this powerful film exposes how the media plays a huge role in the downgrading and objectification of women, and the consequences to our youth, our culture, and our politics. With the enthusiastic feedback, future screenings are in the works, as well as targeted sessions in the local schools. For a screening in your area, or more information on bringing this important film, check out the Miss Representation website.

Voice of the Orcas: Orcas cannot speak – at least not to us in our own language.

Photo Courtesy of Voice of the Orcas

Now there’s a new website up which is devoted to speaking up for them. Voice of the Orcas was created by professionals and former marine mammal trainer who share a common philosophy. From their work at amusements parks, they all experienced a change of heart regarding the captivity of whales and dolphins.

The site gives you the true, behind-the-scenes story. Go to https://sites.google.com/site/voiceoftheorcas/home to read more.

Earth Hour: Saturday, March 31^st at 8:30 pm is the date that hundreds of millions of people around the globe will turn off their non-essential lights for one hour. This campaign, designed to raise awareness on sustainability and the environmental challenges we face, started in the city of Sydney in 2007, and has been growing every since. Last year, over 1.8 billion people, including citizens from Friday Harbor and from over 5,000 cities and towns in 135 countries and territories across every continent participated. Will you join us this year? For more information contact Katy Fenn at 202-495-4624 or visit worldwildlife.org/earthhour for participation guides, tools and creative assets to share with your community, businesses, and city government.

Organic Seed Savers Workshop for Enthusiastic San Juan County Farmers

Parking Pass Now Required for Lime Kiln State Park

Travel Alert: As of July 1, visitors wishing to park a vehicle in WA state parks and recreations lands will need to purchase a Discover Pass.  The fee is $10 for a one-day pass, or $30 annually.

Photo Courtesy of Lighthouse Friends.com

You will need this vehicle pass in order to visit Lime Kiln State Park on San Juan Island.  Be forewarned, failure to display the pass as required will result in a $99 penalty.

The passes can be purchased

New Chef at Harrison House Suites

Paul la Valley Joins Harrison House Suites / Tucker House Inn / Coho Restaurant

People come and people go, and our inn is no exception to the movement of personalities. 

Innkeeper Moves On

Innkeeper John Hamilton has left us to further his career with the newly formed Cask and Schooner in Friday Harbor.  Acting as the Head Chef and Kitchen Manager of the restaurant portion of the tavern, John will apply his love of locally grown foods to the menu he’s creating for the new venture.  Focusing primarily on pub-style food, John hopes to incorporate lots of vegetarian and gluten-free options, including gluten-free beer.  For more information on this latest addition to the Friday Harbor scene, visit our blog on Experience San Juan Island.com.

Onward Winter Projects!

A lot of inns on San Juan Island close for the winter months, but that’s the only time we find to work on our “Winter Projects” lists.  After collecting suggestions from all the staff members, Anna Maria set up prioritized lists for everyone.  We’ve been slowly whittling away, crossing off, lining out.  So far, Erin gets the prize for the most accomplished on her list.  She’s cleaned carpets, painted rooms, sanded and painted cabinets, and more.  Bravo, Erin!

Here are some photos of work in progress:

Friday Harbor Farmers Market Moves Indoors

Susan & Peter Corning - Synergy Farms

Even though the temperatures are dropping, our hard-working farmers are still at it.  The crops may not be as prolific as in the warmer months, but we islanders still have locally-grown produce available to us, including carrots, cabbage, potatoes, other root vegetables and more.  The farmer’s market moves indoors to the Friday Harbor High School Commons on the first Saturday of each month, from 10:00 am to 1:00 pm.  (The late morning starting time allows off-island growers to catch the early ferry to San Juan Island.)

One nice thing about this location is that it offers more space for craft booths and ready-made food vendors.  They all add to the fun of socializing at the market!

OCT 26: Charles Moore To Speak Again in Friday Harbor, WA

OCT 26: Charles Moore To Speak Again in Friday Harbor

Noted marine researcher Charles Moore will give a talk on “Combating the Oceans’ Plastic Plague,” at the San Juan Community Theater on Tuesday, October 26, at 7:30 pm. Two years ago Doris Estabrooks, the Friday Harbor resident who spearheaded the successful crusade to ban polystyrene food containers in San Juan County, arranged Captain Moore’s first appearance in the islands. She has convinced him to return and speak again since, as Doris noted, “passing the ordinance has not made the plastics problem go away.”

Because Doris, who is passionate about this issue, wants as many people to attend Moore’s lecture as possible, there will be no admission charge. But at the same time, she is working hard to cover all the costs of his visit. Donations are still very much needed and appreciated.

Checks (which are tax-deductible,) should be made out to Moore’s organization, Algalita Marine Research Foundation, and mailed in care of: Doris Estabrooks, 2143 Cattle Point Road, Friday Harbor, 98250.

To learn more about the Algalita Foundation and Captain Moore’s work, go to his website at: http://www.algalita.org .

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.

Birthday Cakes Galore in Friday Harbor

Six-Layer Chocolate Fudge Cake Made by Anna Maria Brought in Generous Silent Auction Dollars

July 24^th was a busy day for Anna Maria. She was in her element, away from the drudge of the computer and behind the counter in the kitchen.  Her task: whip up four extraordinary cakes for guests, catered events, staff birthday, and the local Relay For Life auction.  With her typical top-notch style, the Relay For Life cake brought in very generous dollars from silent auction bidders.   The Six-Layer Chocolate Fudge Cake was comprised of six moist layers of chocolate and white cakes, interlaced with fresh sweet whipped cream and local berries, with chocolate ganache glaze and frosting.  It was decorated with edible flowers picked fresh from the chefs’ garden – and judging from the gasps as people closed on their first bite, it tasted even better than it looked!

The cake was a contribution to honor all the birthdays of cancer survivors, and the hope that there will some day be a world of more birthdays, a world where cancer cannot claim another year of anyone’s life.

For more information on Relay For Life, see the American Cancer Society’s website.

Head Housekeeper Elsa Celebrated Her 31st Birthday with One of Anna Maria's Towering Creations

Speaking of birthdays, Head Housekeeper Elsa celebrated her 30^th birthday with one of Anna Maria’s crowning creations.  You can see more photos of this towering masterpiece and Elsa’s party on the Tucker House Facebook page.

To follow news on our restaurant, sister inn and around the island, check out cohorestaurant.com, www.tuckerhouse.com, and www.experiencesanjuanisland.com.

Hand-Crafted Furniture at Friday Harbor Inns

If you have a have a chance to start really poking around this island and learning more about the residents, you’ll be struck by the creative aura that pervades.  True, some might view these artistic people as a bit quirky, but the things they create are amazing.  Just being around so many lateral thinkers makes you want to let loose and try things yourself.

When you see someone who has found their niche, found their medium, it’s just so enjoyable to view their work.  But being a small community, there are only so many buyers.  Last month one of the local artisans, Dan Miller, was driving around town, just trying to show off his work, looking for buyers.   His pick-up truck was loaded with his work – chairs, benches, birdhouses, tables.  He happened to stop by the inns, where innkeeper Erin Dannelly spotted him.  She was enthralled with his furniture – ended up buying a cozy bench of recycled woods, seven beautiful hand-crafted Western Red Cedar chairs, and placed an order for more!

Dan Miller Handcrafts Wood Furniture

Dan’s a man of few words when it comes to his work, perhaps preferring to let the pieces speak for themselves.  “It’s hard to find the right wood; then you have to make it into something people want.”  An island carpenter by trade since 1972, Dan likes to “mess with antiques” and make furniture.  Sometimes it’s a hobby, sometimes it’s a sole source of income, all depends on how well things are going on the island.  He always has a booth displaying his furniture at the San Juan County Fair in August and usually makes 15 to 20 large pieces a year – a corner cupboard, a dining set, whatever the available wood dictates.   “It’s the same basic principles; furniture is all put together the same way, except the materials are different.  I just start building and see how it turns out.”  Most of his pieces are one-of-a-kind, simply because of the availability of materials.

You wouldn’t think so, but finding appropriate woods is a problem.  The nice stuff is still very expensive, though occasionally he scores at a lumber yard or estate sale. The old weathered woods from buildings that have been torn down offer interesting possibilities for unique pieces, but then again, you have to be able to find it, along with other elements he uses in his craft.  He’s used old copper sheets for table tops, discarded doorknobs for perches on his birdhouses, painted panels for benches.  He loves to build artistic garden sheds out of recycled materials.  Can’t you just picture it?  You’ll have to, because so far Dan hasn’t taken any photos of his handiwork.

If you’d like to talk with Dan about crafting a special souvenir of the island, you can reach him at (360) 378-2046.

You can now follow Harrison House Suites on Facebook or see our other blogs for Tucker House, Coho Restaurant, and Experience San Juan Island

Farewell Dear Friend

Friday Harbor Suite – Lodging Friday Harbor San Juan Island

The Harrison House Suites debuted a new suite this past weekend.  The Friday Harbor Suite – a penthouse studio suite with king bed, full kitchen, fire place, private hot tub on the back deck with views of the Harbor, tiled bath with dual showers and dual vanity with waterfall faucets.  Beautifully appointed accommodations with hand crafted built in cabinetry and Brazilian Cherry flooring.  Check out the photo gallery below:

King Bed with feather top bed and lofty down comforter!

600 square feet of pure luxury!

Small & compact kitchen, but stocked with everything you need to cook Thanksgiving dinner – 1/2 draw dishwasher, microwave, refrigerator/freezer, 4 burner gas stove, deep sink all wrapped in a soap stone countertop.

Enjoy your own waterfall faucet that fills into a beautiful green glass vessel sink. The dual waterfall showers allows each to individually select the perfect water temperature.

Snuggle up in a cozy leather love seat with matching leather ottomans and watch your favorite movie or tv show on a flat screen high definition televison.

The private deck enjoys filtered views of the harbor. The Hotspring Jetsetter tub is inviting after an action-packed or lazy day.

Enjoy the Hot Tub under the stars.

Take your breakfast on the deck or grill up some salmon on the outdoor barbie.

Looking forward to hosting you here.

Pot Luck Dinner at Friday Harbor Bed & Breakfast

There were three of us who started working at the same time for Harrison House Suites, Tucker House Inn and Coho Restaurant: myself, Stephanie – Guest Services Coordinator, John Hamilton, Innkeeper and Catering Manager, and Alphonsine Haslet-Phillips, Executive Chef.

Anna Maria, the business owner, decided a staff potluck would be a great ice-breaker for all of us to get to know each other.  It was one of those spur-of-the-moment deals, a day’s notice, casual fare in the Harrison House Suites Café.  As foodies tend to do, we all checked with each other to see who was bringing what, just to make sure everything flowed together well and there weren’t too many desserts and not enough wholesome foods.  Everyone contributed something tasty for our leisurely dinner, which ended up having an Asian flare complete with Sake tasting.  But that night was our first taste of Alphonsine’s true talent.  She brought a Pineapple Tart that was absolutely exquisite.  The center was light and fluffy, the pineapple delicately flavored – not overpowering; beautifully browned bits of coconut on top crunched in perfect contrast to the creaminess of the filling; the crust – oh my word, the crust – it was flawlessly textured: crunchy yet delicate at the same time, not too hard to break with a fork, infused with butter but not overly rich, enticingly golden in color.  It was definitely the crowning glory of the meal.

Alphonsine graciously agreed to share the recipe with Coho Restaurant fans, and it’s reprinted here.  But you know how the same recipe made by 20 different people will turn out 20 different ways?  Somehow I can’t imagine I will ever get the same incomparable results as Alphonsine did that night.  The girl’s got talent, pure and simple.

Pineapple Tart

Harrison House Suites B&B, Friday Harbor

Stephanie Prima-Sarantopulos recently joined Harrison House Suites, Tucker House Inn and Coho Restaurant in the newly created position of Guest Services Coordinator. 

Stephanie Prima-Sarantopulos will be involved in all the marketing and promotion activities for the two Inns and Coho Restaurant.    She will serve as the in-house editor for online and print publications including the Inn’s e-newsletters, blogs and social networking initiatives.  She will explore new community partnerships and create new avenues for promotion.  She will serve as the head concierge for our guests and assist in other administrative responsibilities at the Inn. 

“We are so fortunate to have Ms. Prima-Sarantopulos as part of our team.  Her background as a publisher of a small food-related newsletter and producer of an accompanying cable television program, along with her leadership, communication and organizational skills demonstrated as a national seminar leader for Fred Pryor seminars, make her the perfect candidate for this position,” says de Freitas, the Inns’ Owner and General Manager.  “And her culinary arts training give her an insider’s understanding of the hospitality business.  As an active island resident, she understands the importance of working in a community.  She has made the Inn’s public spaces available to local non-profit agencies for meetings free of charge.”

Prima-Sarantopulos has been a summer resident for many years, cruising the winter aboard the family sailboat with her husband, Jeff and two chocolate labs.   Last summer she became a full-time San Juan Island resident.  She is an active member in Soroptimists, and has volunteered for the Fire Department Thrift House, Chamber of Commerce Visitors Center, Island Rec activities, Trash to Treasures, Islands Oil Spill Association, and along with her husband, has adopted Wold Road in the Anti-Litter Initiative effort to keep the Island’s roads free of litter.

The Harrison House Suites and Tucker House Inns and Coho Restaurant are three historic properties on San Juan Island conveniently located a few steps from the Friday Harbor Ferry Landing.  The properties provide an exemplary guest experience: privacy, beautifully appointed rooms and personalized guest services offered by a friendly staff.  With six guest rooms, seven suites and two cottages to choose from, the Inns have a variety of options to fit the most discerning traveler.  Coho Restaurant serves Island grown Pacific cuisine with an international flair. Coho’s wine list was awarded a 2009 Award of Distinction from Wine Spectator.

Friday Harbor Lodging – Washington

The Harrison House Suites & Tucker House will host pilots for the 1st annual Mooney fly-in to Friday Harbor Airport (FHR) this August. Pictured below is the airport and the two runways.

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

Friday Harbor WA Accommodations – Harrison House Suites

We are finally catching up with our pictures from all our renovations. This is a picture of the Roche Harbor Kitchen with its new paint job and tile floor. This full kitchen has a dishwasher, 4 burner range/oven, microwave, refrigerator, toaster and barbecue on the back deck – perfect for preparing a simple snack, steaks on the grill or Thanksgiving dinner.

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

Pet-friendly Accommodations – San Juan Island Washington

Mollie’s doggie treats have been so popular with our guests that she decided to branch out with her own line of baked goods and food. Mollie treats will be able starting May 1st for the four-legged friend in your life.

San Juan Island Inns – Friday Harbor, WA Harrison House Suites

The Harrison House Suites and Tucker House welcome Erin, our new innkeeper. Erin moved to Friday Harbor from Maryland. There seems to be a trend here. We are so thrilled to have here. Erin and Shay are for sure the Inn’s dynamic duo! The next picture – not our dynamic duo, but Lilly and Maya – Erin’s two dogs.

Lilly & Maya have settled into their new home quite nicely after a week long journey across the country. Here they are peeking out a window keeping watch over the Inns. Mollie, the Inn’s assistant innkeeper, wants to let the two new arrivals know she is not ready for retirement or to relinquish any of her innkeeper duties anytime soon. Even though Mollie turns 13 next month, she still greets all of our guests with one of her many balls and a wagging tail.

Harley, Erin’s cat, stays behind the scenes.