WHEN YOU GO
The Alderbrook Resort and Spa is located at 7101 E WA-106, near Union. There are cottages and guest rooms and some are pet-friendly. They also host weddings, events and meetings. There are several activities available at Alderbrook and in the surrounding areas, including wine-tasting, hiking, kayaking and more. The award-winning Alderbrook Golf Club is across the street. Room prices vary depending on the season. Make sure to check the Web site because they often offer special package. Details: alderbrookresort.com
AH, SHUCKS!
If you’re crazy about oysters, head to the Mason County Fairgrounds in Shelton Oct. 3 and 4 for the 28th Annual West Coast Oyster Shucking Championship and Washington State Seafood Festival — known locally as Oysterfest. Watch (or join) speed-and half-shell shucking contests, a seafood cook-off, and sample Washington wines and microbrews and enjoy free entertainment. Tickets are $5 and kids under 6 are free. Details: oysterfest.org
|
The chorus begins when the sun sets. Nestled among towering trees along the shores of Hood Canal near the tiny town of Union, there’s a place of escape you don’t have to travel far to experience. Just a little more than an hour away from Tacoma, it seems like a world away. When you walk into the massive lodge it feels rustic and cozy with its thick wood floors, crackling fireplace, oversized furniture and wall of windows that captures the perfect view — the Olympic Mountains embracing the sparkling blue water. Welcome to the Alderbrook Resort and Spa.
“It is one of Washington’s most beautiful ‘best-kept secrets,’” said Dave Burns of Fircrest, who first came to the resort in 2004. He and wife Bridget, and their kids, David, 17, Dalton, 14, and 10-year-old twins Olivia and Corrin, have visited the resort more than 100 times during the past couple of years. “One of the hosts at the front desk said we hold the record for the most-frequent visits. We consider ourselves their number-one fans.”
The Burns family likes swimming, watching the sun set and rise, fine dining and meeting new friends. They spend most Christmases and Fourth of Julys here. If someone is hesitant to come along, Dave just shows them a couple of gorgeous photos — it works like a charm. Once they experience Alderbrook for themselves, he doesn’t have to twist their arm to come back.
Alderbrook is a place where traditions are easily formed. It’s been that way for a lot of families since it first opened for business in 1913 — you can see the history — black-and-white framed photos adorn the hallways. The scenes haven’t changed much: people playing lawn games, paddling canoes and enjoying picnics.
There were no roads leading to the resort back then, so visitors came by boat. The accommodations were far from luxurious, think orange-and-black-striped tents, tee-pees and woodstoves. Items that needed to stay chilled, like milk and butter, were held in the cold creek.
Twelve years after the resort first opened, Clara Eastwood and Eloise Flagg bought it. They were popular and known as the “Alderbrook Girls” for years. After World War II, the women sold the resort to a logging company and 21 cottages were built on the site. Through the years, the property has changed hands several times. In 2001, it was purchased by North Forty Lodging. Since then, the lodge and the cabins have been remodeled, although their charm and history has been preserved.
In the lodge, the rooms feel like a high-end hotel room should: comfy beds, soaking tubs and amazing views. The cabins feel a little more private and include kitchens and cute porches. The cabins surround a barbecue and grassy area and are especially great if you’re bringing the kids because they can run around and you can keep your eye on them. Adirondack chairs sit nearby, waiting for someone to sit down with a glass of wine in one hand and a good book in another.
You can swim rain or shine thanks to a large indoor saline (no harsh chlorine smell or stinging eyes) pool, surrounded by glass windows so you can enjoy the natural view outside at the same time. Get fit in the workout room – with free weights and machines.
Or close your eyes and get away from it all at the adjoining Alderbrook Spa – where a deep-tissue massage, pedicure or a heavenly facial will take your cares and knots away. They offer couples massages, too. If you go, indulge in the Alderbrook Signature Facial. It’s 90 minutes of pure bliss. Your skin will glow afterward and feel baby smooth for weeks. Yes, weeks!
If you can’t leave work behind — or Facebook — Wi-Fi is available. Or better yet, curl up with a big blanket and borrow a movie from the resort’s library. How about “Dirty Dancing” or “When Harry Met Sally?”
No good trip is complete without amazing food and drinks and the Restaurant at Alderbrook does not disappoint. Executive Chef Chris Schwarz worked for famous Northwest chef Tom Douglas for 13 years at Etta’s and Dahlia before taking the top job at Alderbrook almost two years ago. He knows what he’s doing.
He builds his menu around fresh, seasonal items — he “goes local” whenever he can. Fresh scallops, grass-fed Washington beef and more are paired with the best regional wines.
He says his guests tend to have “educated palates” and desire a “level of culinary sophistication.” The monthly wine dinners and wine-tasting packages are popular and people really enjoy talking about food and wine and learning more. If you don’t want to leave your room, you can place a room service order.
Thanks to the location, Schwarz serves some of the freshest seafood around. Oysters are one of his many specialties. They are served every way you’d expect, and plenty of ways you’ve never tried. One thing’s for sure, if you go to Alderbrook, oysters should be on your “to-eat” list, especially in fall when they are at their best. (The chef even shared some of his recipes so you can recreate the Alderbrook oyster experience at home! See page 76).
When he’s not creating amazing dishes that are as tantalizing to the eyes as they are to the taste buds, he enjoys paddling around in his kayak, or spending time with his family in Federal Way, where he lives.
Josie Roberts, the restaurant manager, says Alderbrook is an amazing place to work — not just because of the breathtaking view, but because of the people. “I love the team,” she said. “And I love the clientele and the experiences.” She started as a cocktail server five years ago and now she’s working toward becoming the sommelier.
Good times are what the Alderbrook was built on. “Every season offers a different experience,” said Marty McCormack, the director of sales at Alderbrook. In the fall, the leaves change color and the grounds are beautiful. In the winter, the resort is decked out for the holiday season and Santa visits on a boat, he said. In spring, the flowers begin to bloom. And in summer, the fire pits and tiki torches are ablaze and drinks and burgers are served outside.
Britton and Ryan Bigby of Everett recently experienced a romantic getaway at Alderbrook for the first time. They enjoyed trying new wines and had a couples massage. She was especially fond of her pedicure, complete with freshly painted hot-pink toenails. As they sat near the fire pit sipping a new-to-them Cave B Riesling, they already were plotting their next trip back.
There was one thing, however, that stood out about the resort — the “chorus” that begins when the sun sets.
“People often ask if we can ‘turn off the frog sound,’” said McCormack with a chuckle. “Or if we can ‘turn down the sound of the creek.’” That’s when he politely explains it’s not sound machines generating that “music,” it’s Mother Nature.
The Bigbys didn’t mind. “It tells me that we’re out of the city,” Ryan said. “So that’s a good thing.”
Editor in Chief Lisa Patterson never met a scallop she liked, until she tried a perfectly pan-seared one — and then a few more — prepared by Chef Schwarz.
Oyster recipes by Alderbrook's Chef Schwarz
OLIVE AND FENNEL TAPENADE
Use as a topping on pan-fried oysters!
Ingredients:
1 ½ cup chopped, pitted black oil cured olives
1 ½ cup chopped, pitted picholine olives
¾ cup diced and blanched fennel (small dice, no core)
Grated zest of three lemons
Juice of two lemons
Grated zest of four oranges
Juice of two oranges
1 tablespoon anchovy puree
¼ cup rinsed, chopped capers
½ cup chopped parsley
¼ cup finely chopped garlic
1 ½ cup extra virgin olive oil
Directions: Mix all ingredients together.
Season with black pepper
and salt if desired.
FENNEL AIOLI
Ingredients:
3 eggs
½ tablespoon garlic
4 cups grapeseed oil
3 tablespoons honey
3 tablespoons whole grain mustard
1 ½ tablespoons toasted and ground fennel seed
Salt and pepper
Directions: Whisk all ingredients in a large bowl or food processor, adding the oil last and slowly as you mix, like you would mayonnaise. Serve cold. (Note: This recipe calls for raw eggs and may not be suitable for pregnant women or people with other health conditions.)
PAN-FRIED WILLAPA BAY OYSTERS
Ingredients:
24 large shucked oysters, or previously shucked oysters from jar
1 bunch of wild arugula
Seasoned Flour to Dredge Oysters:
3 cups of all-purpose flour
1 cup semolina flour,
1 tablespoon paprika
½ tablespoon cayenne pepper
Salt and pepper to taste
Directions: Drain oysters and dredge in flour mixture until well coated. Shake off excess flour. Meanwhile, heat ½ inch grapeseed oil in a heavy bottom pan. When oil is hot and just slightly starting to smoke, lay breaded oysters in pan in single layer. Cook oysters until golden brown, flip with tongs and cook other side. When the oysters are completely golden, remove and let drain on warm plate covered with paper towels to soak excess oil. Repeat with remaining oysters. To serve, place six large dollops of aioli on each plate (4 plates). Lay a few leaves of arugula on each dollop of aioli and top with one of the fried oysters. Spoon a little olive tapenade on top of each oyster and sprinkle with chopped parsley.
LOCAL HAMMA HAMMA OYSTERS ON THE HALF SHELL WITH PINK PEPPERCORN MIGNONETTE
Ingredients:
24 shucked oysters
For the Pink Peppercorn Mignonette:
½ cup finely minced shallots
2 cups rice wine vinegar
2 tablespoons red Tabasco
2 tablespoons honey
1 ½ tablespoons ground, toasted pink peppercorns
2 tablespoons fish sauce
½ tablespoon kosher salt
Directions: Mix ingredients for pink peppercorn mignonette. Top each oyster with sauce, or dip oysters in mignonette with a cocktail fork. Serve with sliced lemon.
For the full story pick up the latest copy of South Sound magazine. Subscriptions are available by phone at 253.588.5340 or you may order your subscription online.
