Amazing creatures call the Sonoma Coast their home and now thanks to a recent act of kindness we have started a list of birds that have been spotted from the Inn. This very detailed list was given to us by a lovely couple from the Audubon Society. It allowed us to start a Pinterest Board on these lovely creatures so you too can enjoy spotting them when you are at the inn (like this colorful "Barn Swallow"!). The trouble is, we neglected to get this generous couple's name. Such a nice gesture and we can't thank you! So please, if you are reading this and were the wonderful people that gave us this list, please advise so we can recognize you as the nice people you are. Otherwise when people ask us where we got this list we'll just have to say "A little Bird told us."  

That's Chef Ben St. Clair on the left and a beaming Allison Kneubuhl (Marketing) and proud General Manager Keith Hill on the right displaying the Judges award for BEST chowder at the recent 2013 Gualala Whale and Jazz festival Chowder Challenge.  There was stiff competition out there folks but this chowder recipe is a show stopper. Congratulations to Chef Ben! Oh and take a quick look at Chef Ben, General Manager Keith Hill and Sales and Event Manager Shawn Prescott in action serving up the Chowder and running out of cups!

Corn and Shellfish Chowder

2 pounds little neck or cherrystone clams, well rinsed (You may substitute 2 cups canned chopped clams and 4 cups clam juice)
1 pound mussels, de-bearded and well rinsed, discarding any opened (dead) ones
2 cups white wine
1 dozen shrimp, peeled, deveined and chopped (save the shells!)

8-10 cobs of fresh sweet corn
Fresh cold water
2 TBL cold water1/2 cup finely diced bacon
2 onions diced, about 3 cups
1 ½ cups diced celery
1 large pinch saffron
1 TBL curry powder
1 TBL jam house spice
1 TBL minced garlic
1 gallon heavy cream
2 cups peeled and diced potatoes
8 oz. bay scallops, foot (the hard piece on the sides) removed
2 tsp. finely chopped fresh thyme
Salt and pepper to taste
A few drops of hot sauce
1 scallion finely chopped

Preheat a grill or broiler.

Shuck the corn removing as much or the corn silk as possible.  Place the ears or a grill or on a broiler and lightly brown each side of the cobs.  When done browning, set aside to cool.  When cool enough to handle cut off the kernels saving the cobs.  These should yield about 6 cups of corn kernels.

Place the sheared cobs and the shrimp shells in a heavy bottom stock pot with just enough cold water to cover, place on a medium high heat and bring to a boil. Lower the heat to a simmer and cook for 15 minutes. Strain the liquid into a container and discard the cobs.

In a heavy bottom pot cook the clams and mussels with the wine with a medium high heat with a tight fitting lid until the clams open, approximately 4-6 minutes.  Transfer clams and all the liquid to a large bowl.  When cool enough to handle remove the clams and mussels from the shells discarding the shells but reserving the liquid. Strain the liquid through a fine mesh strainer and reserve.

In a heavy bottomed soup pot sauté the bacon in the oil over medium heat until lightly browned. Strain out the cooked bacon leaving the fat behind in the soup pot.  Add the onions and celery and cook until tender, stirring often with a wooden spoon.  Add the saffron, Jam house spice mix and garlic and cook for another couple of minutes.  Add the ½ corn, ½ the potatoes, cream and clam cooking liquid and simmer for 15 minutes.

While the soup simmers boil the other half of the potatoes in the strained shrimp-corn stock just until done then strain the liquid into the soup then strain through a sieve.

To serve heat 8 oz. of the soup basin a pan with a few pieces of the shrimp, scallops, clams and mussels with a ¼ cup of corn and 1 TBL of cooked bacon. Add a pinch of chopped thyme and bring to a boil.  Season to taste with salt and pepper. Garnish with some finely chopped scallions and a drizzle of hot sauce.

There was a great TV show that ran from 1954 to 1963, (The year Timber Cove Inn was born!) called "Father Knows Best". Very popular. Much like the formula sit-coms of that era, the Anderson family was picture perfect with a spotless home, Jim in a suit most of the time and always coming home from work to a beautifully cooked meal with eager children, Betty, Bud and Kathy, delighted to share their day without ear buds, cell phones or a thought of getting up from the table without permission.  Mom, Margaret, was coiffed and perpetually sunny (anyone remember June Cleavers pearls? Loved that she wore them when vacuuming, just like me), and the biggest conflicts revolved around pets, the family car or a particularly stubborn dilemma about the school play. Father ALWAYS knew best and we gained a lot of wisdom from him (thank you Robert Young). Well I would like to give a nod to all the Mother's out there that also have espoused wisdom, knowledge, street smarts, fashion sense, social graces, character refinement and a moral compass to raise children into the upstanding adults that we are.  In the spirit of the great work of the Mothers of the world, we have created the "Mother Knows Best" package for Mother's Day because we believe that Mother needs a break now and then and a trip up the Coast for a relaxing weekend of staring at the Ocean, sipping extraordinary Sonoma Coast wine and just chillin'. Package includes two nights, two tickets to the fabulous 29th annual wine tasting and auction , sponsored by the Gualala Arts and Soroptimist International of Mendocino-Sonoma Coast at the Gualala Arts Center. So Father, surprise the Misses this May 12th and pack up the station wagon for a little vaca. Mother, you can leave the pearls behind, just this once. 

Is there anything better than Clam Chowder with those little fish crackers? Chef Ben is preparing a serious run for Chowder Champion at the annual Gualala Chowder Challenge, April 6th from 11:30 AM -2:30 PM. This is only  one of many month-long festivities during the Gualala Whale and Jazz festival. Music, chowder cook-offs, art exhibits, performances...it is an extravaganza of fun on the wild and woolly Sonoma coast. It wasn't easy but I was able to coax young Chef Ben into sharing one of many of his chowder recipes but couldn't get him to tell me if this is THE one. Maybe you can ask him and share with the rest of us. 

CLAM CHOWDER

2 qt Med Dice Celery
2 qt Med Dice Onion
¼ cup Chopped Rosemary
4 bay leaves
2 lbs Bacon Med Dice
2 lbs Pancetta Med Dice
3 qt white wine
I container Clam Base
5 cans Clam Juice
1 Tub fresh clam strips rough chop
1 gallon heavy cream
1 gallon whole milk
4 lg potato med dice (mandolin for slicing)
2lb butter
2 lb flour
1.5 onion peeled and cut into quarters
1 stalk celery

In a large pot render bacon till crispy, add celery and onion, sauté till soft, add rosemary to release flavor then add wine, reduce by ¼, add clam base, clam juice, reduce by ¼. Add clams, cream, and milk. While the chowder is returning to a simmer, make a roux out of the butter and flour (in a medium sized pot), then take your celery and onion and 2 cups of h20 and place in the blender. Mix on high for 1 min. Transfer to the chowder pot and mix well, add potatoes and continue to cook for 10 min stirring so you don’t burn the bottom. Ladle in the hot chowder to the pot with the roux, continue to ladle and stir using roughly ½ the chowder liquid.  Return to the main chowder pot and incorporate the roux till blended in smooth. Adjust seasoning and refrigerate.
 

If you have traveled up the Sonoma Coast past Timber Cove Inn and beyond you may have found yourself in the lovely community of Gualala. If you are like me, and please tell me you are, you first pronounced Gualala as it looks, GUA LA LA. If you did so in front of locals, as I did, the knowing looks between them said "Be nice to this lady as she is clearly a tourist that needs a friendly hand". The pronunciation is "WA LA LA" and is way more fun to say than GUA LA LA even though I have to stop myself from adding a few more "LA'S". Gualala was named by the Pomo Indian tribe and literally translated means "Where the river meets the ocean". A cornerstone of this charming community is the Gualala Arts Center, operated by local volunteers and supported through membership and donations. This amazing facility is home to 2,000 events, exhibits, workshops, lectures, plays and concerts throughout the year. One of the most fun is the annual "Gualala Whale and Jazz Festival" (Say THAT fast 5 times) held every April and includes music, exhibits, lectures and my personal favorite, the annual "Chowder Challenge" accompanied by a traditional the New Orleans Jazz band "Barnaby’s Hot Four".  Our own Chef Ben will be entering in this challenge and we hope you will be there to support him, along with his fans from Timber Cove Inn. To make this nice and easy we have created a "Gualala Whale and Jazz Festival" package that includes a room and two tickets to the festival. No promises but it is entirely possible you might even see a whale or two along the way. So why not wind your way up to Gualala Whale and Jazz Festival for a wonderful weekend!  

You've made the get away plans and dinner reservations are set. Card, flowers, giftie, the works. It is going to be a Valentine’s Day extravaganza. The takeaway? Memories to last forever on that great visit you planned at Timber Cove Inn. So we thought we would add a bit of frosting to the cake, a little cherry on top, a champagne finale…get the picture? We have made arrangements for you to capture the moment with a stunning picture of you two commemorating this year’s Valentine’s Day.  Two of the best local photographers on the Sonoma Coast Norah Burrows and Susan Adler will be on hand to take pictures of you and your sweetie February 14-17, 5:00-8:00pm in the Ansel Adams room. They also will be available for mini photography sessions so that you can have a truly special picture that you will cherish for years to come.

For all you smarties out there: What is the difference between a “Windmill” and a “Wind Turbine”. Give up? One of them looks like it is ready to take flight with a few disturbing alien creatures on board, and the other is a graceful nod to the past when our forefathers built these beautiful structures to garner energy for pumping water or milling grains. Our friends at Fort Ross along with California-based architecture firm Page & Turnbull just brought a historic windmill into the 21st century with the launch of the Fort Ross Windmill Project. The windmill is a full-size replica of the 19th century mill that once stood on the Russian settlement that is now Fort Ross State Historic Park. The structure consists of pine, spruce and birch wood native to Russia and measures approximately 25 feet wide, 17 feet deep, and 31 feet high. Fort Ross was the hub of the southernmost Russian settlements in North America, was founded in 1812 by the Russian-American Company to promote fur trade. Reviving the spirit, the windmill replica which was fabricated in Russia using archaic materials and methods, arrived at Fort Ross in early September and has since been assembled and erected as a permanent exhibit.

Want some hands-on experience with this historic structure? Join the friends of the Fort Ross Windmill for their monthly "windmill turning" where they spin the blades, rotate the millhouse, and learn a little more about this wonderful structure. Wind permitting, they may even grind some grain. Hot coffee and munchies will be supplied!! Dates are February 9th and March 9th at 1:00 PM. Just 5 minutes or so south of Timber Cove Inn. For more information Email them at info@fortross.org with questions. BYOHH - Bring Your Own Hard Hat, if you've got one.
 

For those of you that were NOT in attendance at our Mushroom Foraging extravaganza last week you were not able to taste the scrumptious items on the menu by Chef Ben. Fear not! We are happy to offer you the next best thing and that is the recipe for his killer "Mushroom and Crab Chowder". Yummm...

Mushroom and Crab Chowder

Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: Serves 4

Ingredients:

• 6 tablespoons butter, divided
• 1/4 cup finely chopped onion
• 3 oz finely chopped red bell pepper
• 3 oz yellow bell pepper
• 1 green onion, finely chopped
• 2 tablespoons fresh chopped parsley
• 1 1/2 cups sliced wild mushrooms
• 2 tablespoons all-purpose flour
• 1 1/2 cups milk
• 1/2 cup heavy cream
• 1 teaspoon salt
• dash pepper
• dash ground nutmeg
• dash cayenne pepper
• 1 1/2 cups cooked crabmeat
• 2 tablespoons dry sherry

In a heavy skillet, heat 4 tablespoons of butter. Add the onion, green pepper, and mushrooms. Saute until onions are softened. Add the green onion and parsley and continue cooking for 2 minutes longer. Set aside.
In a medium saucepan, heat the remaining 2 tablespoons of butter over medium heat. Stir in the flour until smooth; gradually stir in the milk. Add salt, pepper, nutmeg, and cayenne. Cook, stirring, until thickened. Add the sautéed vegetables and half-and-half or light cream, and cook, stirring, until hot and bubbly. Stir in the cooked crabmeat and simmer for 5 minutes. Stir in the sherry just before serving.
 

Not a lot of superplex movie theaters on the Sonoma Coast so we thought we would bring you the next best thing! "Dinner and a Movie" nights at Timber Cove Inn. Starting Tuesday January 8th we are offering classic movies on Tuesday and Thursday nights for hotel guests and area residents. Join is for dinner and the movie is complimentary, starting at 7:45 PM in the Ansel Adams room complete with cocktail and snack service (can't get THAT at your local movie theater!) Upcoming movies are:

Tuesday January 8th:     Sixth Sense
Thursday January 10th:  Jerry McGuire 

Stay tuned for more classic box office hits to be announced here!

Well get it back this Valentine's day at Timber Cove Inn! Can't think of a more romantic spot; beautiful drive along the coast, cozy stone fireplace in the lobby, lot's of hand-holding and eye-gazing along the paths overlooking the Pacific Ocean. Plan a special Valentine's Day (and maybe make up for last years disaster) this year with a Sonoma Coast getaway. Timber Cove Inn is offering a perfect romantic retreat  Available from Thursday, February 14 through Sunday, February 17. Package includes overnight accommodations, personalized Valentine's Day card, Scharffenberger chocolates, bottle of champagne and a bottle of bubble bath. Special three course Valentine's Day menu will be served in Alexander's for $49 and wine pairings for $29 per person (tax and gratuity additional). A photographer will be available to take a photograph to commemorate the evening. Rates starting at $199 per night with a 20% discount for additional nights. BOOK NOW!

Face it. Detours are usually time consuming, annoying and get in the way of all the really important things you have to do today. But sometimes, life's little detours send you on journeys that are inspiring and eye-opening. Like the next time you travel up to Timber Cove Inn. As is fairly typical this time of year (winter) there are parts of the North Coast Highway that need a little special attention due to rain and wind. Nothing serious, just a bit of TLC. So you will have to take an ALTERNATE ROUTE at Meyers Grade Road to get to the Inn this time.  It might add 5-10 minutes on your journey but what a trip! The ridge is a spectacularly beautiful road with scenery that is memorable and camera-ready*.  And it just so happens that you will pass right by the newly opened Fort Ross Vineyard Tasting Room so why not make a pit/grape stop? 

In case you may have heard news reports of road closures in the Jenner area, take our word for it, the detour is worth it and will drop you off nicely just a few 100 feet from our door. Detour? We call it a de-lightful-tour (sorry). 

* Take a picture on your detour, submit it to us and we will chose one winning photo a month and win a two night "Fort Ross Vineyard Wine Escape"!

Noted Bay Area Mycologist David Arora or cool-mushroom-hunter-guy as we affectionately call him, will be leading a small group of lucky gatherers on the grounds of nearby Fort Ross Vineyard for an afternoon of mushroom foraging. The weekend is January 4 & 5, 2013 and you will be treated to two nights at Timber Cove Inn, mushroom hunting with David and dinner that evening at acclaimed Alexander's restaurant at Timber Cove Inn with him as your Co-host. Also joining you will be Damian Lagle, Fort Ross Vineyard Tasting Room Manager who will walk you through the wine pairings with each yummy course. There are just a few spots left so take advantage of this rare opportunity to dig around a vineyard and earn some bragging rights for your mushroom wisdom. Rates start at $649 for two and you can book online or call us at 707.847.3231. And for the mushroom devotee pinterest-person check out our Fantastic Fungi Pinterest page .  Happy hunting!

Impress the friends with minimal effort! Crème Brulee is a fantastic desert with any meal. Ignoring the calorie content (Who's counting this time of year anyway?) this desert is yummy and easy. Added bonus is the respect you'll get from friends and family when they see you whip out your hand torch (Williams Sonoma, $39.95) and scorch those babies ever so gently for just a hint of crust. Master of the Crème Brulee. That's you.

CRÈME BRULEE

1 quart Cream
12 egg yolks
8 ounces sugar
1 vanilla bean

Yields 9 portions

1. Scald Cream 200 degrees f
2. Blend together yolks and vanilla and sugar
3. Temper yolk mixture with hot cream
4. Skim off foam
5. Pour mixture into Brule dishes
6. Set dishes on flat sheet pan and set in a 350 degree oven
7. Pour hot tap water into pan to create a water bath
8. Bake for 15-20 minutes until set
9. Chill
10. Sprinkle with granulated sugar onto the surface of the custard and caramelize with a hand torch
11. Enjoy your creation!
 

Cold weather? Little drizzly outside? This is the perfect time to get away to the Sonoma Coast with limited crowds and great deals! Our "Cold out, Cozy Inn" package celebrates the cooler temperatures and fun things to do on a Sonoma retreat. Get comfy by the toasty stone fireplace and catch-up on your reading, take magical walks on the beach and enjoy the winter surf.
 
This package includes:

- A Cove View room overlooking the ocean
- Two "Dark and Stormy" cocktails (or substitute)
- Complimentary breakfast for two (midweek only)
- In-room DVD for snuggling up to watch your favorite movies
- Keepsake binoculars to watch the extraordinary winter surf

Available through March 31, 2012.

Rates start at $189 midweek, $199 on the weekend
To upgrade to a deluxe add $20.00
To upgrade to a suite add $40.00

Bring your warm-woolys and we'll see you by the fire!

Love, LOVE the holidays. The cards, friends, family, shopping, schlepping, cyber-Monday,Tuesday,Wednesday...All this being-nice can wear you out and who wants to be pooped for the big day? I say you leave the cooking to us and bring the whole family (no annoying relatives please) to Timber Cove Inn for an evening of great food and good cheer. Let us do all the work and your whole family can enjoy the crackling fire, great view and "Cold out, cozy Inn" feeling (Shameless plug, Sorry, Santa). Starting at 5:00pm on December 24th and 25th we are offering a fantistic four-course dinner starting at $69 (tax and gratuity extra). We hope you will join us for a very special evening. Just a little present from you to you.