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360-378-4400 Friday Harbor, WA

News From The Islands

Epicurean Escapes; Friday Harbor Gourmet is INN Season

Two premier San Juan Island establishments have announced their partnership to deliver elevated Northwest lodging and dining getaways this winter. The Island Inn at 123 West and Duck Soup Inn will offer epicurean travelers an indulgent experience showcasing elevated accommodations and exceptional cuisine in the heart of Friday Harbor, WA.

Guests may participate in one of three exclusive classes hosted at the Island Inn at 123 West by Chef Gretchen Allison on November 19th, December 31st or January 21st. Each of these three unique weekend escapes includes:

  • Penthouse accommodations for two guests at The Island Inn at 123 West on Friday and Saturday night
  • A bottle of sparkling wine and chef's welcome awaiting guest arrival on Friday
  • A cooking class (and meal) for two guests with Chef Allison Saturday starting at 5pm
  • All the gear and ingredients foodie apprentices will require
  • Takeaway recipes for each dish explored

"We are thrilled to partner with one of the finest restaurants and chefs in the San Juans to offer our guests a taste of excellence regardless of the time of year" remarked Misty Todd of The Island Inn. Gretchen Allison, the critically acclaimed chef and owner of The Duck Soup Inn, is equally excited saying "I love sharing my style of combining and refining the flavors and textures in each dish we'll make together."

First Impressions; arrive November 18th and depart November 20th This experience will focus on the fresh and local produce, seafood and meat perfect for creating tasty first courses. Northwest and international wines will accompany the bites created and participants will learn how to think about flavors and ingredients without recipes. Fare (included in package)

  •   duck confit with pear-kumquat relish
  • seared weather-vane scallops with blackberry vinaigrette
  • wild mushrooms with local goat cheese and crackers
  • Lopez Island pork in a spicy lemongrass salad

Libation (optional at $29/guest)

  • Castellar, Cava Brut, Spain NV
  • Kuentz-Bas, Alsace, France 08
  • Raptor Ridge, Reserve Pinot Noir, Oregon 08
  • Penner-Ash, Viognier, Oregon 10

Succulent Celebration, arrive December 30th and depart January 1stSay goodbye to 2011 gourmet style. Participants will prepare a memorable New Year's Eve feast under the direction of Chef Allison. While our menu tips its hat to formality, the front and back of house atmosphere will be easy and festive. Fare (included in package)

  • duck breast with a bourbon soaked cherry sauce
  • wild mushroom bread pudding
  • salad with organic greens, pears, nuts and Mount Townsend ripened cheese
  • cardamom crepes with butterscotch sauce and dandelion root ice cream

Libation (optional at $29/guest)

  • Teutonic, Maresh Vineyard, Pinot Gris, Oregon 10
  • Abeja, Columbia Valley Cabernet Sauvignon, Washington 08
  • Jeio Bisol, Proseco, Italy NV
  • Louis Barthelemy, Brut Amethyste, France NV

Cabin Fever, arrive January 20th and depart January 22nd Dial up the heat in the dead of winter with an East Indian epicure experience. Indian spices, creative cocktails and a selection of local organic brews will accompany a cozy afternoon of cooking together. Fare (included in package)

  • local lamb curry with all the condiments
  • fresh chutney
  • coconut date salad
  • saffron rice
  • sweet poached apricots with walnuts and thick yogurt

Libation (optional at $29/guest)

  • Arrack cocktail with orange marmalade and fresh mint (Arrack is a traditional Indian liquor made with distilled coconut)
  • Northwest organic beers

Aspiring chefs are encouraged to book their most desired sessions early as participation to each class is limited at eight guests. Rates start at $249/night and two night minimum stays are required. Packages, menus and libations are based on availability and subject to change with or without notice. Guests may phone 1-877-512-9262 to reserve their getaway or visit 123west.com. Information regarding Chef Allison and the Duck Soup Inn may be found at ducksoupinn.com or by phoning 360-378-4878.

 

Gretchen Allison is the Chef and owner of the critically acclaimed Duck Soup Inn, a comfortable country restaurant serving fresh, sophisticated Northwest cuisine on San Juan Island in Washington State just four miles outside of Friday Harbor. Seasonal menus are based on fresh Pacific seafood, Island produce, homegrown herbs, and the best quality meats and poultry. Applewood-smoked local oysters are a house specialty. Chef Allison also relies on produce from her personal orchard and garden near her West Side home. Duck Soup Inn has had a reputation for offering some of the most delicious food and wine in the region since 1975.

The Island Inn at 123 West is located in the heart of downtown Friday Harbor on San Juan Island in Washington State, steps from arriving seaplanes and ferries. Off the coast of ordinary™, the Inn features five sleek and easy eurostyle guestrooms and seven luxurious penthouses complete with kitchens, living spaces, steam showers and gas fireplaces. The Inn opened in 2011 and, tucked into the historic Friday Harbor waterfront, encourages guests to go with the slow™. The Island Inn at 123 West is the only Silver LEED certified building in San Juan County.

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