Boatyard Inn Blog

It’s that time of year when the Island County Fair comes to town. So grab your cowboy boots and join in the fun. There is always a little something for everyone.

Of course the rides are the biggest amusement for young and old

Really more for the young

Then there is Goat 4-H…. or…… “Dress your goat up to go snorkeling day”

There is the fair parade which is Saturday morning downtown Langley

A fair just isn’t a fair without baby pigs….

Horse 4-H which includes barrel racing for a little more excitement.

And Dog 4-H… How embarrassing all dressed in bonnets

Five years from the beginning of the City’s approval process to completion of the building, we are delighted to announce that the Boatyard Inn’s new Driftwood Suites are finally open for business. The bright red shoreline structure complements the other four buildings that comprise the Boatyard Inn, and the new beach access has become a draw for families and couples alike seeking an “up close and personal” experience with the sea. Guests are giving rave reviews to the two new deluxe Driftwood Suites, each with two decks on which guests can enjoy the panoramic views of Saratoga Passage and Cascade Mountain Range, while falling asleep to the sounds of waves lapping against the bulkhead below.

… As owners of the Boatyard Inn (Paul and Pam Schell and Tony and Cathy Puma), we are delighted that the City of Langley has finally granted us our permanent Certificate of Occupancy. Obviously, this calls for a celebration! So we’ve decided to walk up the hill from the Inn and head to “downtown” Langley to get provisions for tonight’s feast.

At the heart-of-Langley’s Star Store mercantile and grocery, we are delighted to find fresh “world famous” Penn Cove mussels. We’re told they were brought in fresh today from Penn Cove, located just north of Coupeville in Central Whidbey Island. Yum!

After picking up some fresh bread, wine (how many bottles??!!), cheese and the rest of the ingredients for dinner, we head back down the hill to our waterfront Driftwood Suite.

Our spacious room includes a fully furnished galley kitchen, large living room and gorgeous handcrafted solid fir dining table.

Outside on the deck, we share hors d’oeuvres and tall tales as we watch the tide roll in.

Time to set the table!

Let the feast begin!

Not surprising, the Penn Cove mussels were the piece de resistance of our Northwest Seafood Chowder, a successful group effort we cooked up in our suite’s galley.

Time for one more toast out on the deck: “To friendship!”

A good time was had by all. And as we bid goodnight and headed to our respective rooms, we were comforted knowing one of the resident bald eagles would be keeping a watchful eye on things during the night

Okay, if you restrained yourself and did not participate in the pie-eating contest at the Loganberry Festival at Greenbank Farm this weekend, here’s a recipe that might sate your appetite for the delicious loganberry…..
Whidbey Island Loganberry Pie
[Recipe courtesy of Laura Jefferds as posted on FoodNetwork.com]
Ingredients
2 1/2 cups all-purpose flour
3/4 teaspoon salt
5 ounces unsalted butter
4 tablespoons lard or shortening
6 to 8 tablespoons cold water
Filling:
6 cups fresh or frozen Loganberries
1 cup granulated sugar
2 tablespoons brown sugar
3 tablespoons quick cooking tapioca
1 tablespoon cornstarch
Salt
1/4 teaspoon nutmeg
1 tablespoon lemon juice
1/4 cup milk
Directions
Measure flour and salt into medium bowl. Cut in the butter with a pastry cutter or your fingers until it is the size of peas. Cut in the lard in the same way. Add water and mix until the dough begins to hold together. Divide dough into 2 balls, 1 just slightly larger than the other. Flatten each into a disc, about 5-inches in diameter and about 1-inch thick. Wrap in plastic wrap and chill. Pull dough from refrigerator 15 minutes before assembling pie.

Roll the slightly larger disc into a circle measuring about 12 inches in diameter and line a 9-inch pie plate with this dough. Set aside. Roll the second disc into a 9 by 13-inch rectangle. Cut into strips for lattice. Set aside. Make pie filling.

Preheat oven to 400 degrees F.

If using frozen berries, take them out of the freezer and let thaw for 15 minutes. In a small bowl combine the sugars, tapioca, cornstarch, salt, and nutmeg. Pour the sugar mixture and the lemon juice over the berries. Stir to coat evenly. Pour the mixture in to the prepared dough lined pie pan, mounding the berries slightly in the middle. Assemble the lattice on top of the pie. Roll the bottom crust up over the lattice edges and crimp as desired. Brush the lattice with a thin coating of milk. Bake for 10 minutes. Lower the oven temperature to 350 degrees F, and continue to bake for approximately 50 minutes, or until the middle of the pie is bubbling. During this cooking time, brush the lattice with milk and sprinkle with granulated sugar. If the edges start to brown too much, cover loosely with foil or a tart ring turned upside down. Remove the pie from the oven and cool on rack. Let the pie cool for 3 to 4 hours to let the filling set up. Serve warm or at room temperature with vanilla bean ice cream if desired.

It may not always be sunny on the 4th of July in the Northwest, however when the parade comes into town and rolls down Maxwelton Beach, the smiles and laughter will brighten any cloudy day. If you missed it…. here are a few highlights.

Check out these amazing photos taken by one of our Boatyard Inn guests this weekend as viewed from the deck in Loft 6. They told us:
“Photo opportunities like these are part of the reason we continue to come back here [to the Boatyard Inn].’  Low tides in July and August will continue to present bird’s eye opportunities for our visitors to spot eagles dive-bombing for prey on the beach just a few feet in front of their room.”