360-378-4400 Friday Harbor, WA

News From The Islands

INN the kitchen

Come and hang out INNstyle in one of our spacious penthouses this holiday season and release your INNer epicurean. A fully equipped kitchen with large Dacor gas range and oven, sub-zero refrigerator, pots, pans, and ample counter space will make creating your culinary masterpiece as easy as 1-2-3!

Once you get all settled INN to your penthouse, you may just not want to leave so we've listed some of our favorite recipes for a cozy day INN!

Grab some INN gredients and some of your favorite people and make great island memories!

BreakfastFriday Harbor Hotel | Kitchen

Sweet Potato Apple Hash

Total Time: 25 minutes
Servings: 2

INN gredients

  • 1 Tbsp olive oil
  • 1 sweet potato
  • 1 apple
  • ¼  onion
  • 1 tsp thyme
  • ¼  tsp paprika
  • salt and pepper to taste

INN structions

  1. Chop the sweet potato and onion.
  2. Peel and core the apple and then chop.
  3. Heat the olive oil in a large pan to medium low heat.
  4. Add the sweet potato, thyme, and paprika and cover.
  5. Stir occasionally to prevent burning.
  6. Once the sweet potato is almost fork tender, add the apple and the onion.
  7. When the apple and the sweet potato are both soft, remove from heat.
  8. Sprinkle with the salt and pepper and serve.


LunchFriday Harbor Hotel | Kitchen

Turkey and Cranberry Chutney Sandwich

Total Time: 15 minutes
Serving: 1

INN gredients

  • 2 tbs cranberry or some other fruit chutney
  • 2 tbs chopped toasted pecans
  • 2 slices sourdough bread
  • 2 ounces thinly sliced roasted turkey
  • 2 ounces Brie, sliced
  • ¼  cup arugula

INN structions

  1. In a small bowl, combine the chutney and pecans.
  2. Spread the chutney mixture on the bread and form a sandwich with the turkey, Brie, and arugula.

DinnerFriday Harbor Hotel | Kitchen

Classic Onion Soup with Gruyere

Total Time: 10
Servings: 4

INN gredients

  • 1 tbs olive oil
  • 1 tbs butter
  • 1 large yellow or Spanish onion, halved and thinly sliced
  • 1 large red onion, halved and thinly sliced
  • 1 tbs sugar
  • 1 tsp dried thyme
  • 2 bay leaves
  • ½  tsp salt
  • ¼  tsp ground black pepper
  • ½  cup port wine
  • 6 cups reduced-sodium beef broth or vegetable broth
  • 1 (2-inch) piece Parmesan rind
  • Reserved bread from bread bowls or 4 slices sourdough baguette, about 1-inch thick and lightly toasted
  • 8 slices Gruyere cheese

INN structions

  1. Preheat oven to 400 degrees F and preheat broiler.
  2. Melt butter and oil together in a large stock pot over medium-high heat. Add onions and sugar and cook 10 minutes, until onions are tender and golden brown. Add thyme, bay leaves, salt, and black pepper and stir to coat. Cook 1 minute, until fragrant. Add port and simmer until liquid is absorbed. Add broth and Parmesan rind and bring mixture to a boil. Reduce heat to low, partially cover and simmer 20 minutes.
  3. Remove bay leaves and Parmesan rind and ladle soup into oven-proof bowls. Place bowls on a baking sheet. Place reserved bread rounds or a sourdough round into each bowl and top bread with Gruyere cheese. Broil 2 to 3 minutes, until cheese is golden and bubbly.


The Best Hot Chocolate Ever

Total Time: 6 minutes
Serving: 1

INN gredients

  • ¼ cup milk chocolate chips
  • 1 cup half-and-half
  • ¼ teaspoon ground cinnamon
  • Vanilla vodka or hazelnut liqueur, optional

INN structions

  1. INN a small saucepan over medium heat, add chocolate chips, half-and-half, and cinnamon. Melt chocolate chips stirring frequently with wooden spoon; about 5 minutes. Be careful not to let boil.
  2. Remove from heat and pour into mug. Add a shot of vanilla vodka or hazelnut liqueur, if you like.

Now that your mouth is watering come and experience the comfort and joy of 30% off our cozy and luxurious accommodations now through January 31.

And not to worry if cooking isn't quite your thing! There are amazing island restaurants that serve up delicious meals all year round. Our euros and sweets will make the perfect home base for island explorations!

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