Get away to San Juan Island, learn a little about cooking and enjoy a relaxing weekend.
Friday Harbor House offers a series of spring and fall culinary adventures with Chef Kyle Nicholson of The Bluf
f Restaurant
There are six mini-vacations, organized in two themed series: “Fresh Seafood: Everything from Head to Tail,” and “Farm to Table: Island Style.” Attend one class or any number of them.
Each session begins with a Friday night stay at the resort, continental breakfast the following morning and a class from 10 a.m. to 2 p.m. Afterward, celebrate with wine and a lunch featuring ingredients and techniques learned.
Packages range from $199 to $249 per night with a minimum two-night stay, double occupancy. Make reservations at 866-722-7356 or online at www.fridayharbor house.com.
Herald staff
Cooking classes
Friday Harbor House
130 West St., Friday Harbor; 866-722-7356
Series 1
•April 29 to 30, “Bounty of the Salish Sea”: How to identify and clean live local clams and mussels, with a tutorial on shucking oysters.
May 20 to 21, “The Crustacean Collection”: Featuring local Dungeness crab and prawns, and the art of cleaning and de-shelling them, then how to use shells and scraps as the base for seafood soups and stews.
June 10 to 11, “Handling Fin Fish Swimmingly”: Topics include buying, butchering and storing seafood. How to fillet like a pro with techniques and tools.
Series 2
•Sept. 9 to 10, “Spring into Late Summer Salads”: Entree salads with seasonal ingredients such as heirloom tomatoes, pole beans, huckleberries, gooseberries, blackberries and raspberries. Tips on creating perfect dressings and garnishes.
Oct. 7 to 8, “Entertaining Autumn Cuisine”: Using ingredients such as eggplant, chanterelle mushrooms, red torpedo onions and a variety of peppers for party menus.
Nov. 10 to 11, “A True Fall Harvest”: A tutorial on the freshest harvest items from the islands and beyond, with ingredients such as hedgehog mushrooms, golden and red beets, Hubbard squash, leeks, kale and potatoes.
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