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Down South Eggs Benedict

Makes 4 Servings Our chef Paul la Valley likes to get creative in the mornings. One day he came up with a Southern-style Eggs Benedict which he served with roasted new potatoes. It was really different, and guests enjoyed his new twist on an old favorite.

What to Do with Jerusalem Artichokes

They’re known as Jerusalem Artichokes, though some people call them sunroots or sunchokes or earth apples or (as in France) topinambur. Most of us don’t call them anything because we can’t figure out what the heck to do with those gnarly-looking things, so why bother?

Classic Doggie Loves

Our four-legged friends give us so much love, they deserve to have special treats on Valentine’s day too. We bake cookies every day for our two-legged guests, and developed these wholesome treats for our many canine guests. They are delivered to the guest rooms along with people-cookies, and the heart shape makes them perfect for [...]

Friday Harbor Inn Drowning in Eggnog

From the Keyboard of Stephanie Prima-Sarantopulos: We ordered 2 quarts. We received 2 cases! There they were, stacked like soldiers in tidy rows on the bottom shelf of the reach-in refrigerator. Whaddaya do with 24 bottles of eggnog? Short of bathing in it, we had to figure out creative ways to use it up before [...]

Dave’s Barbecue Sauce and Sticky Baby Back Ribs

Dave enjoys grilling and smoking, and these ribs are one of our favorites of his creations.

Harrison House Suite Fruit Crisps

For a GF (gluten free) version substitute rice flour for all purpose and pastry flour and eliminate oats. These crisps can be made with pears, berries, or peaches. In spring, we use rhubarb. Use 1 cup of sugar for every 4 cups of rhubarb.