We get this a lot, and it never tires: “Smoked salmon….the pristine quality, sustainable fishing methods (reef-netting), and locality of the fish make for an ethereal treat. The perfect combination of smoke, succulence, and sea are a product of the thoughtfulness put into every detail, and result in what, we think, is the best smoked fish ever produced.”
Stacey Bender wrote that in her blog, “10 Legs in the Kitchen.” Eight belong to Ginger and Buddy, the pups who rode along with her and husband Tom on a recent stay with us. As you wend your way through their every experience – ferry-to-inn; 24 dinner tastes, bites, and mains; Spotted Owl and woodruff martini; wine pairings and local IPA; espresso-and-gelato kicker, and breakfast farewell, her 48 photographs show the way.
Near the end: “The next dish set in front of us was exploding in color, flavor, and scent. The best dessert ever (period). Salmon berries with rosé granita and edible rose petals. (Then)…with our steaming cappuccino, hazelnut and chestnut gelato slipped easily down. …but wait, there’s more, flaxseed…caramels, DIVINE!”