Wild Mushroom Cooking Class with Cynthia Nims

CNFinal1Wild Mushroom Cooking Class with
Author Cynthia Nims

Saturday, October 25th, 2014

Link to Ms. Nims’ Northwest ebook series

Cynthia Nims is a cookbook author and culinary consultant focused on food, beverages, and travel. She also writes a blog that is very engaging: http://www.monappetit.com/  . She has studied cuisine in France, where she earned the Grand Diplome d’Etudes Culinaires from La Varenne cooking school in Paris and Burgundy. She has authored 15 cookbooks, and has edited or contributed to dozens of other books. Recently she was part of the team of writers and editors who worked on the groundbreaking Modernist Cuisine: The Art and Science of Cooking book which was authored by Nathan Myhrvold, Chris Young and Maxime Bilet.
Cynthia taught a wild mushroom cooking class at the Shelburne in 2007, and we’re delighted to have her back.
For the class on Saturday, October 25th, she will prepare Porcini-Dusted Salmon with Wild Mushroom Ragout, Northwest Meurette, and Braised Wild Mushrooms and Winter Greens with Golden Beets. Attendees will have the opportunity to watch the preparation of these dishes as well as taste the results!
Be sure to sign up soon, as space is limited for this fun and educational class.

Call (360) 642 – 2442 to sign up

Cynthia Nims with Wild Mushrooms

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Shelburne Restaurant Wild Mushroom and Pike Beer Dinner 2014

Shelburne logo top
5th Annual Wild Mushroom and Pike Beer Dinner
Friday, October 24th, 2014
7:00 pm
$65 per person

Because Pike is celebrating their 25th anniversary the week before, Rose Ann & Charles will be bringing along some very special, one-off brews!

Local mushroom wild rice balls, with Romano and Gruyere cheese, rolled in porcini
bread crumbs, served with a wild mushroom puree and crispy kale chips
Pike Space Needle IPA

Silver salmon encrusted with hazelnuts, served with cranberries, tossed in a porcini and ground mustard vinaigrette with pickled mushrooms on the side
Pike Tinkertown Tart

A medley of the Innkeepers’ gathered wild mushrooms and Biocharm Farms vegetables, served over a creamy polenta
Pike Harlot’s Harvest Pumpkin Ale

House made wild mushroom and pork sausage, sauteed in duck fat with vegetables and fingerling potatoes
Pike Wood-Aged Kilt Lifter

Avocado, goat cheese and porcini mousse in a puff pastry pouch with dark chocolate mushroom sauce
and wild berry candied porcini brittle
Pike Entire

Pike Brewing Co. Logo
Cuisine by Chefs Josh Coleman and Randall Hoff
Sourdough Breads by Laurie Anderson

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Farm To Table Dinner at Shelburne Restaurant & Pub

This coming Saturday, September 13th, 2014 the Shelburne Restaurant & Pub is pleased to host a Farm-To-Table Dinner, featuring the produce from Jim and Vera Karnofski’s Biocharm Farms. Below is a photograph of the Biocharm Tin Man Scarecrow and following that is the luau-style menu prepared by Chef Joshuan Coleman:

Tin Man Scarecrow

Farm-to-Table Dinner
Saturday, September 13th, 2014
$30 per person

Pickled Bean Salad
with Akahama-mame beans, Kohlrabi, Seabeans and Cabbage

Braised Kahlua Pork
Local Pork Smoked in applewood,wrapped in Biocharm Collard Greens
with fresh Garlic and Herbs, served on a grilled Zucchini Bowl

Smoked Free-range Chicken
Stuffed with Biocharm vegetables

Roasted Biocharm Potatoes
with onions, garlic and peppers

Sourdough Zucchini Bread
Served with Biocharm roasted garlic spread

Steamed Akahama and Shirohana-mame Beans
with Hawaiian sea salt


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Lalo Returns to Shelburne Inn–Again!

Lalo at Shelburne Pub


Before returning to Barra, Mexico, our friend and musician, Lalo will entertain us once more in the Shelburne Pub. Please join us on Tuesday evening September 9th, 2014, from 7:00 to 9:00 pm.

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Chef Gets Fresh with Fish at Shelburne Pub

Chef Joshuan Coleman was quite excited when he received a delivery of Sea Bass and Black Cod recently from Kerby’s Fish Sales.

The Sea Bass makes the best fish & chips. Join us in the Shelburne Pub   to sample this local treat.

Here are some photos of the fish with Chef Joshuan, clearly inspiried by its freshness!

Josh with Black Cod Josh with Sea BassFish and Chips


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