Doe Bay Cafe

Spring is Blooming on the Plates of Doe Bay Cafe

noreply@blogger.com (Abigael Birrell) — Mon, 11 May 2009 21:26:00 +0000

It's finally safe to say that spring has arrived on our end of Orcas Island.

To me, nothing says spring like the first clumps of nettles appearing at the edge of the woods and along the roadside. Growing up, I always looked at nettles as a dreaded weed that needed to be avoided at all costs when I was playing out in the woods near our house. Then as adult, I had my very first bite of nettle ravioli and it rocked my world forever. Now, everytime I see a patch of those spikey green "weeds", I get a little giddy thinking about all the amazing things I'm going to cook. So far in the cafe we've been enjoying nettle pesto for Pizza Night, nettle-chive soup, and nettle gnocchi.

Also making appearances on the Spring menu are rhubarb pickles, featuring rhubarb from our neighbor, George Orser of Orcas Farm, Washington grown asparagus in our Asparagus-Mint Flan, and most exciting, salad greens from our own garden!

The Doe Bay Garden is looking beautiful, in that anticipatory, ready-to-burst Spring sort of way.

We've had some fantastic gardening help from participants of the Willing Workers on Organic Farms Program. Jim and Cami, Mike and Caitlyn and quite a few others have been working hard making our "seed to table" program a reality. You'll be tasting the fruits of their labors here at the cafe all season long.

Pliny Keep, the new Doe Bay General Manager, is an experienced farmer in addition to his many other talents and has big plans for our onsite orchard. He's even been talking about trying to start to grow our own shitake and oyster mushrooms for the cafe. Now that is a commitment to local foods!

We're looking forward to an expanded dinner menu and expanded hours in just a couple of short weeks. We'll be open five days a week starting May 25. We'll look forward to seeing you soon.

best wishes,

Abigael

Foraged and Found on Orcas Island

noreply@blogger.com (Abigael Birrell) — Mon, 02 Mar 2009 20:18:00 +0000

The Northwest has a bounty of delicious wild edibles.

I grew up in Kansas, which while it has own beauty and edible bounty, does not compare to the riches of berries, mushrooms and tender greens that are showered down on Northwest Washington.

Few people know that as well as Jeremy Faber, proprietor of Foraged and Found Edibles, a Seattle-based company that provides Seattle's (and Orcas Island's) top restaurants with wild mushrooms, miner's lettuce, huckleberries and other treats according to season.
I got to know Jeremy when I was working at Carmelita and I have been waiting for the perfect opportunity to get him up to Doe Bay Cafe.

Jeremy will be bringing his foraging skills to Doe Bay in April. We're looking forward to hosting a talk about the down and dirty details of finding the best edibles Orcas Island has to offer in the spring.
Best of all, the lecture will be followed by a dinner featuring locally foraged foods. I'm hoping for fiddleheads, nettles, and maybe even a few mushrooms!
Stay tuned for more details.

On a bittersweet note, we are losing our breakfast server Erica, this week. She, baby Eden and husband and Doe Bay gardener James are moving on to bigger and better farms and gardens up in BC.

She will be missed by all of her regulars and most of all by her coworkers. Thank you Erica for the style and good humor you brought to the cafe! For any of you out there who think you can fill her shoes, we are currently accepting applications for a weekend breakfast server.

best wishes,

Abigael

Love Is In the Air At Doe Bay Cafe

noreply@blogger.com (Abigael Birrell) — Mon, 16 Feb 2009 23:25:00 +0000

We are basking in the afterglow of Valentine's Day here at the cafe. Valentine's Day is my absolute favorite holiday to cook for. While some cynics may say that it is a holiday invented by Hallmark to sell cards, I say GO LOVE!
Of course we should have a holiday just to celebrate loving each other!

And what better way to celebrate loving one and other than eating a super romantic dinner at Doe Bay Cafe?

The cafe was full to capacity with happy couples on Saturday evening and we even had a surprise visit from Cupid. The part of the Cherub was played by our resident cafe baby, Eden, who flew in wearing red velvet shorts and a homemade bow and arrow. It was awesome.
Dinner was followed by a concert in the Yoga Studio. Karl Blau played a set along with Lake.
I, sadly, did not get to see them as I am a slave to the stove, but I heard it was fantastic.

To cap off our weekend of romance we showed Harold and Maude in the cafe for our Sunday night movie. Harold and Maude is one of my favorite movies of all time and it was so fun to show it to a packed house and hear everyone enjoying it.

Thanks to everyone who spent Valentine's with us! I hope we in the cafe played a part in creating some happy memories.

best wishes,

Abigael

Croquet Takes Cafe Staff By Storm

noreply@blogger.com (Abigael Birrell) — Mon, 19 Jan 2009 20:52:00 +0000

Orcas Island is pretty dreamy right now.
The view out of the cafe windows is of endless blue sky, boats in the distance and calm, sparkling water. In January.
On days like this I have no regrets about leaving NYC behind.

We had amazing weather here all weekend.
It gave the whole resort a giddy, longing-for-spring kind of feeling. We celebrated with an epic croquet match in between breakfast and dinner service for the cafe staff spearheaded by Ande.
I soon found out why Ande was so eager to play when I witnessed her mad croquet skills honed on the mean greens of Volunteer Park in Seattle.
She and Freddy battled for the win, with Erica coming in a close third. I was left hilariously in the dust. I hit wickets, my own foot, the air, and on several occasions sent the mallet flying, much to the amusement of my coworkers.

Obviously, there are reasons I am a chef and not a player of competitive sports.

My triumph came when I finally perfected my new roasted pear panna cotta recipe which I put on the menu this weekend. It's an appropriately sexy dessert as we near the most romantic holiday of the year.
Speaking of romance if you are booking a stay at the resort we now offer room service. You can order a selection of house-made truffles and Champagne or a selection of local cheeses and Warre's port waiting in you room when you arrive!

If that doesn't create the right mood I don't know what would.

Get out here and enjoy the sun while it lasts!

best wishes,

Abigael

A New Year At Doe Bay Cafe

noreply@blogger.com (Abigael Birrell) — Mon, 12 Jan 2009 21:37:00 +0000

Things have not slowed down here in at Doe Bay Cafe since our amazing New Year's Party.

Pizza night this past week rivaled most summer evenings with incredible music provided by Bruce, Al, Carlos and many others. The best part of Pizza Night was the impromptu gathering of all the farmers who supply our cafe with beautiful produce. Sarah Ross of Taproot Farm, George from Orcas Farm and John from Maple Rock were all spotted enjoying the music and the food. I have to admit I was nervous how my roasted beet and blue cheese pizza would be received by John, the "Pizza King of Orcas Island", but I passed my test with flying colors.

I'm looking forward this summer to holding a series of special dinners featuring menus designed around the produce from one local farm each evening. I'd love to combine it with farm tours if people are interested.

Valentine's Day is fast approaching and I just finished our menu for the big day! I have to say I am pretty excited. It is always my favorite event of the year to cook for. It's nice to think that we here in the cafe are creating a little more romance in the world. Check out our menu on the cafe web site.

The cafe will also be offering special room service option. Starting in the month of February you can surprise your sweetie with a iced bottle of Gruet Champenoise, a fantastic sparkling wine from New Mexico and a selection of house made truffles waiting in your cabin upon arrival. I can't think of a better way to start a weekend getaway.

Eat well and keep in touch!

best,
Abigael

Winter Hits Doe Bay Cafe

noreply@blogger.com (Abigael Birrell) — Mon, 15 Dec 2008 21:52:00 +0000

Hello!

This is my first post on the Doe Bay Cafe site and actually my first blogging experience ever.
I'm a little bit of a Luddite.
I do live in a mud hut, after all, down the road on Taproot Farm.

Winter is upon us here at Doe Bay. Orcas Island is under snow and ice but we kept the Cafe going this past weekend for those hearty few who needed some warm, delicious food to get them through this crazy weather.
The hilarious highlight of the weekend for me was when Freddy, our wonderful Front of the House Manager, got stranded in town, when the only road out here was blocked by a downed power line. He called at 3:30 to let me know I might end up not only being chef but server as well for Saturday evening.
Sure enough, I got to seat and wait on 3 tables before he managed to get back. I had so much fun. I think as a chef it's easy to feel jealous of the wait staff sometimes. They are out there in their nice clothes, looking cool and poised, laughing and chatting with the customers while you are hidden away at the hot stove going at top speed trying to get orders out.
Well, I enjoyed my moment on the floor. I think I did pretty well, although there was my less than elegant wine service where I had a wrestling match with the cork, but let's not dwell on that shall we?
It was a good learning experience but I'm glad Freddy made it back as soon as he did.
Stay warm out there and stop by and see me on Pizza Night this Thursday!

best,

Chef Abigael

noreply@blogger.com (R.) — Fri, 18 Jul 2008 21:12:00 +0000

Intentions and eating with a purpose.

I feel like my life has propelled me to Doe Bay for a reason... not only to bring the "food revolution" to one small restaurant on a itty bitty corner of a tiny green island, but to teach me something. There is a lesson here to learn, and I think I've found it - and it's only taken 9 months!

I'm here to find my voice, and its not like the voice of the guy on Hell's Kitchen, or of some loud, stereotypical Chef either, it is a sweet song, kind of quite but sure of itself. Melodic and idealistic, uncompromising and true. This is what I bring to the world, the world of food specifically.

Finding your voice as a Chef is a difficult task, and following the "rules" to create one of the Mother Sauces is just a piece of the puzzle. Like a musician learning to play an instrument note by note before improvising or being a part of a jam session.

So now that I'm composing my own art in my own menus, I feel like Leonard Cohen singing "Bird on a Wire" and always plunging forward doing better than my best on a regular basis.

God/dess of food: I'm glad to be of service.

In gratitude,
- Janay

noreply@blogger.com (R.) — Mon, 14 Jul 2008 21:51:00 +0000

DB fest is here!

July 19th 11am until 10pm, Doe Bay will turn into a mini Woodstock!

There are so many different bands playing, and it is only $40 to get into the entire event! All door money goes to the bands themselves, and food is being sold by Soul Flour Bakery and also from us here at the Doe Bay Cafe!

Come celebrate summer in our beer garden, and enjoy some of Seattle's finest bands! Read more about it > >

See you at the Fest!
- Chef Janay

noreply@blogger.com (R.) — Thu, 26 Jun 2008 22:04:00 +0000

Summer vegetables are starting to roll in!

We are all very excited to see one of our favorite vegetables returning! Kohlrabi is one vegetable you don' t see in the city very often, and it is one of my personal favorites! Bright amethyst purple and about the size of a navel orange would be a pretty good description of what we used last week!

We cut the kohlrabi into a fine julienne and put it on top of an asparagus flan, surrounded by seared Alaska Weathervane Sea Scallops in a lemon cream sauce. Sigh. That was a nice dinner.

Keep checking the Café dinner page for our next seasonal menu- it is coming soon, and it just may have this dish!

- Janay

noreply@blogger.com (R.) — Thu, 19 Jun 2008 22:13:00 +0000

Wedding season- feel the commitment!

Wedding season is here and things are really picking up! We are looking forward to the sight of outdoor tents, waterfront sunsets, oysters on the half shell, and bouquets from our garden; being enjoyed by the folks saying the "I do's."

We have had many a ceremony here, and it is always moving to see people exchanging vows. I love- love, and it is my privilege to express this through food for you all.

Thank you, and congratulations!
- Janay

noreply@blogger.com (R.) — Thu, 12 Jun 2008 22:54:00 +0000

The interns have arrived!

I am so excited to share my love of seasonal, local foods with our interns! We have an outing planned to meet one of our fish purveyors and I am looking forward to sharing this experience with them.

I also have time set aside for them to get “dirty” in the garden. There they will weed and sow, and help harvest leafy greens and vegetables that we will later prepare for our Café diners. Each and every one of the interns (we have three this year) are wonderful and bring unique skills to our tables.

I’m very proud to welcome Sarah Lynn, Nathan, and Lance to our kitchen on the cliff!!!
-Janay

noreply@blogger.com (R.) — Fri, 06 Jun 2008 22:56:00 +0000

Viva La Fermentation!

Sandor Katz came this past week to talk about fermentation, and really inspired me to "break out" of my comfort zone and try to do it myself! Currently I am making sauerkraut, I will keep you updated on its aging process.

As a Chef I have been trained in the ways of food safety and it is difficult for me to think that leaving food out on the counter is a good idea. That being said, my sauerkraut is both an experiment in flavor and in bravery! According to Sandor, aging vegetables in this way cannot make you sick. Period. Apparently no vegetable has this power, which is a relief since this is my first experiment and I have a tendency to be overly cautious.

This is kind of funny really because the power of fermentation has been wielded by our ancestors since the beginning of food preservation, and is inherently low tech. Who knew? Fermentation is a transformative process that any one of us has the power to do!So if you like miso soup or kimchi, you like fermentation. Beer or chocolate more of your thing? That's fermentation too!

Make something, every country and culture has their own specialty, I encourage you to find your own "heirloom" fermentation and make it. Make your ancestors proud!

Recipes can be found on his website: http://www.wildfermentation.com/

Transformatively yours,
- Janay

noreply@blogger.com (R.) — Sat, 24 May 2008 22:58:00 +0000

Whale of a Time!

The db group went on a whale watching trip together, and it was amazing!!!

Watching the Orcas was a life changing event to me. We saw so many whales... they were jumping out of the water (aka "breeching") and almost doing Sea World style tricks? I felt like tossing them a herring or something!

The crew on the boat were so knowledgeable, you can tell that they are passionate about what they do! I learned about Orcas eating patterns, which is a concern to me. The Orcas have had to change their eating patterns, like us, due to the "salmon situation" but are doing what they need to get by and stay healthy.

Want to take a trip? Check out Deer Harbor Charters, the first eco-tour company in the San Juan Islands to use biodiesel!

- Chef Janay

noreply@blogger.com (R.) — Sat, 17 May 2008 23:00:00 +0000

The Funhouse

This Monday we held a benefit BBQ for a local kids program called The Funhouse and it was a blast! The weather was pretty good, cloudy but not raining, and warm.

It was held onsite at Doe Bay and some people had not been out to "our side of the island" for years! People really enjoyed listening to the AM String Band and watching the wildlife from our cliff side dining! It was a success on many levels- bringing community together over food and music is always a good idea!

Many thanks and congratulations to the fine folks from The Funhouse, you are doing great things for kids and community!!!

- Chef Janay

noreply@blogger.com (R.) — Thu, 15 May 2008 23:01:00 +0000

Blessed are the cheesemakers!

This past Monday I went to a Seattle Chef's Collaborative meeting in Seattle, and the topic was cheese. Anyone who knows me can tell you this - Janay loves cheese! There were so many varieties from different animals; goat, sheep, and cow. Also many different styles of cheesemaking - curd, pressed, aged and fresh! Wow! I learned a lot from this tasting and talking to the cheesemakers.

I also got to meet several board members of SCC and had great conversations. Thanks for all of your support SCC, and thank you for the opportunity to make these connections with farmers! I look forward to adding my favorites to the cheese plate at db, and throughout the menu as well.

It ain’t easy being cheesy,
- Chef Janay

noreply@blogger.com (R.) — Fri, 09 May 2008 23:02:00 +0000

Abigael

I would like to introduce my new Sous Chef, Abigael Birrell! She comes to us from Carmelita's in Seattle and was the former Executive Chef of the Candle Café in New York City. She brings to us a wealth of new ideas and technical knowledge, as well as a passion for local cuisine and commitment to excellence. I couldn't be happier about her decision to join us; we go together like strawberries and rhubarb!

This week, Abigael and I went on a wine tasting tour with our wine representative, Pete from Noble Wines, along with some other industry folk. It is hard to describe the kind of "work" this was for us. It was quite an endurance test, that's for sure! We went to eight different wineries in two days, and boy is my palate tired! I personally learned a lot about Oregon Pinots and how much I love them! We were also shown different techniques used to achieve optimum flavors, from oak barreling to the use of stainless barrels. Like in cooking, there are countless interpretations of "the rules", when to follow them and when to break them!

Speaking of fermentation, Sandor Katz is coming to db on June 4th to speak about his book, Wild Fermentation. We will be making a special meal of fermented foods from bread and chocolate, to beer and cheese! Details will be posted on the Café website soon, so stay tuned! Meanwhile, take a look at his website: www.wildfermentation.com/

Cheers!
- Chef Janay

noreply@blogger.com (R.) — Sun, 27 Apr 2008 23:04:00 +0000

Spring Fling

This past weekend was our busiest weekend since last summer... and boy are my arms tired! Luckily the owners Joe and Maureen Brotherton were here to get in on the fun of bussing tables and doing dishes as well! It is great knowing the owners are not afraid of "getting dirty" and missing out on all of the fun!

We had excellent comments from our guests on the flavors and presentation of the food. I'm really excited for the upcoming "busy season" and am looking forward to all of the challenging and fulfilling work to follow!

Keeping it fresh!
- Chef Janay

noreply@blogger.com (R.) — Sun, 20 Apr 2008 23:08:00 +0000

"Dough" Bay

Each Thursday night is Open Mic/ Pizza night at Doe Bay. It is always interesting to see who shows up! I have seen mimes perform, heard spoken word, watched a lady with a harp, a guy with a banjo, a "live" DJ mixing music, and even kids performing something from Dr. Seuss! It is an exciting night to work, and an experience to be had! Come on over and bring your talents- we'd love to see what YOU have to bring!

See you soon!
- Chef Janay

noreply@blogger.com (R.) — Wed, 09 Apr 2008 23:09:00 +0000

Family Ties

This weekend my family came to visit and they loved the resort! Being from Alaska they are "used to" natural beauty, but what impressed them the most was our temperate climate and our onsite garden! In honor of my Mom, I made a family favorite that she calls "Halibut Delicious" for the restaurant. It was a hit with the guests and now it is on my Spring menu! What a great experience!

Thanks Mom!
- Chef Janay

noreply@blogger.com (R.) — Sun, 06 Apr 2008 23:10:00 +0000

Spring has officially sprung at Doe Bay!

If you're interested in working at our cafe this summer, go here for more information and to download an application.

In peace and gratitude,
- Chef Janay

noreply@blogger.com (R.) — Wed, 26 Mar 2008 23:10:00 +0000

Easter weekend was a blast!

The owners of Doe Bay Resort, Joe & Maureen Brotherton, had their family and friends up for a "Tom Sawyer Work Weekend". It was amazing to see! Many yards of gravel and fresh soil were placed around the property, fresh paint was applied, and flower bulbs were planted.

And boy was the "Tom Sawyer Crew" hungry!!! It was very satisfying to me to feed them, and they were great guests... I have never seen such an hard working team in action.

Thank you Tom Sawyer Crew! The grounds look wonderful, and it is truly a blessing to have had you all here at Doe Bay. We are blessed to have such talented friends and family!

In peace and gratitude,
- Chef Janay

noreply@blogger.com (R.) — Fri, 21 Mar 2008 23:11:00 +0000

This past week I went to a Japanese tea ceremony in Festooned hosted by Sati, a friend of mine and Doe Bay's. It was so peaceful to be a part of the ritual of tea. Did you know that there are over 150 steps to preparing and serving the tea? Each step is done mindfully and with heartfelt thanks for friendship. It gave me many things to think about, and at the end I felt loved and nourished.

In honor and thanks for this event, I dedicate this weeks dessert, Organic Macha Tea crème brulee with a candied ginger crust, to this experience!

In peace and gratitude,
- Chef Janay

noreply@blogger.com (R.) — Fri, 14 Mar 2008 23:12:00 +0000

Bringing Slow Foods back!

This just in! I was asked to be on the board of the Orcas Island Slow Foods chapter, and I am flattered and happy that my efforts are being recognized throughout the community. Right now we are in the planning stages of a couple of upcoming events, including an island "meet and greet" night! I'm looking forward to this new position and all of the great things (like food) that will come from the work that we put in!!!

For more information on Slow Foods go to: http://www.slowfood.com/

Eating locally grown foods is the best thing you can do for your body and the environment. Come to the Cafe and give it a try!

Keepin' it fresh!
- Chef Janay

noreply@blogger.com (R.) — Sat, 08 Mar 2008 00:12:00 +0000

The next project for us on the island is to plan for the summertime! This means a lot to us, both as a business and as a community.

In the upcoming weeks there is a meeting planned between myself as a Chef/ consumer and our local farmers. We are going to plan what you all will be eating in about two to three months! To me this is very exciting and in fact, dreamy… I love coming up with new and exciting preparations to entertain the eyes and taste buds of our guests. And now is the season for planning and dreaming!

In the world of Chefs and food we often look through culinary magazines, trade books and purveyor “hot sheets” like others may look at design magazines or fashion catalogs with complete delight and abandon of our surroundings. “Did I just yell 'No way!?!' in a crowded coffee shop over a tiered savory napoleon with mushrooms and gruyere cheese? Why yes, I did.” And I will do it again!

I'm a foodie - food is my thrill. I encourage you to search for your inner foodie here at the Doe Bay Café!

Culinarily yours,
- Chef Janay

noreply@blogger.com (R.) — Sat, 23 Feb 2008 00:13:00 +0000

The resort is so beautiful right now. The spring flowers are beginning to make their way through the ground, and there is a cherry tree already budding! It is putting me in a mood that I can only describe as ecstatic to be alive and well on this island location! Coming from Alaska, I am endlessly infatuated with food grown outdoors, and springtime at large! That’s right - you heard it here… Springtime!

In food news, last week, we all met with our representative from Noble Wines, Pete. Pete brought us over some samples from Lopez Island Vineyards. It's amazing to me that such wonderful wines can come from the San Juans. It’s so fascinating learning more about Washington wines, and how our state, along with Oregon and Idaho are up and coming wine regions. There will always be a place for French Champagne and Italian Vin Santo, but I would like to take our “eating local” to greater heights and incorporate our beer and wine menu. Eat locally, drink locally.

See you in the café!
- Chef Janay