CANNON BEACH, Ore. – The Stephanie Inn, Oregon’s premier four-diamond oceanfront boutique hotel located in Cannon Beach, has introduced a series of one-of-a kind edible excursions and guided adventures with executive chef Aaron Bedard. Beginning in May, the Stephanie Inn Sojourns guest experience program will immerse guests in the spectacular culinary world along Oregon’s stunning North Coast, with unique collaborations between premier chefs, makers, artists and outdoor experts.
“From cooking and molding confections alongside one of the best chocolate makers in the country, to learning how salt is made at Jacobsen Salt capped off with an indulgent ocean side feast, we’re taking the guest experience at the Stephanie Inn to the new level with our Sojourns program,” said Bedard. “By combining unique hands-on culinary education with unforgettable coastal adventures, Stephanie Inn Sojourns really provides our guests with experiences they can find nowhere else.”
The first Stephanie Inn Sojourns guest experience in the series takes place on Thursday, May 4 with Alma Chocolate’s Sarah Hart and Mike Selberg of Cannon Beach Distillery.
Chocolate Goes South of the Border:
Award-winning chocolate maker Hart joins Bedard to explore the spicy, storied relationship between chocolate and Latin cooking, with a hands-on, four-hour guest immersion into making everything from chocolate habanero caramels to truffles to rich, flavorful moles.
After the class, guests will meet for a sunset cocktail on the beach, where they’ll learn about earthy, agave-based cocktails crafted by Selberg. The experience culminates with a deluxe, chocolate-themed five-course prix fixe dinner inspired by the day’s creations, with Hart leading guests in a tasting of chocolate varieties from around the globe, and Bedard and Hart guiding diners through the courses and pairings, including:
- Chocolate Santafereno
- Grilled Mango and Pineapple Salad
- Camarones a la Diabla
- Mole Braised Pork Osso Buco
- Chocolate Flan
- White Chocolate Martini
Space is limited to 10 guests for each of the Stephanie Inn Sojourns experiences, and reservations are required. Price per guest for Chocolate Goes South of the Border is $499 and includes the class, cocktail experience and the pairing dinner; lodging accommodations at the Stephanie Inn are separate. Guests may purchase seats for the dinner experience only, separate from the day’s activities, for $119 per person.
The Stephanie Inn Sojourns will continue through 2017 with three additional immersive experiences highlighting the best of the Pacific Northwest:
- What a Catch – The Oregon Seafood Hat Trick (Tuesday, July 25): Guests spend the day following the rhythms of the tides as they join Bedard and expert fishing guide David Johnson. With house-made scones and hot coffee in-hand, guests head out for an adventure on Nehalem Bay, to troll for the iconic Chinook salmon and drop pots to catch fresh Oregon Dungeness crab. As the pots do their magic, guests will head to a sandy stretch of beach, home to many clam varieties, including the tangy Butter clams and Purple Varnish clams. They’ll debark at a dune swept beach on the bay for gourmet beachside crab boil with bright salads, clams, baked breads. Oregon wine and growlers of frosty Public Coast beer round out the beach feast.
- Harvesting the Coast – Shellfish, Salt & Supper with Jacobsen Salt (Wednesday, August 16): The Oregon Coast has inspired a new culinary movement: sea-farm-to-table. Learn about two pioneers leading the way: Nevør Shellfish and Jacobsen Salt. Bedard will guide guests as they together drive down a spectacular stretch of coast to Netarts Bay, the home of Nevør Shellfish Farm. The reward: fresh oysters served on-site accompanied by sparkling varietals from the Willamette Valley, and a lesson in oyster farming and shucking. Then it’s on to the home of Jacobsen Salt, maker of hand-harvested gourmet salts for Williams Sonoma and top chefs across the country. Here, guests will tour the saltworks with salt master Ben Jacobsen, tasting through his offerings and learning how salt is harvested and transformed. Next up, a collaborative sea-farm-to-table dinner from Bedard and Jacobsen. Each course of this brine and dine menu will be paired with a selection of stellar Oregon wines.
- Where the Wild Things Are – A Chef’s Foraging Adventure in the Coastal Range (Saturday, Oct. 14): Guests join Bedard and chef-brewer-forager Will Leroux of Public Coast Brewing Co. for a misty wander in the stunning coastal range to seek out the forest’s magical ingredients. Learn the art of foraging as Bedard and Leroux teach guests how to identify mushroom varieties and other wild edibles. Freshly baked scones and coffee fuel the adventure; then the group sets off to seek out wild provisions. With baskets full, guests return to the Inn, then later that evening head to the Stephanie Inn Dining Room for a five-course prix fixe foraged feast dinner, including wine and beer pairings. The menu will be based on seasonal findings, but will likely feature cast-iron grilled steaks or salmon with roasted chanterelles, bright seasonal greens, root vegetables, autumnal desserts, and more.
For more information on Stephanie Inn Sojourns, please visit stephanieinn.com/sojourns or call 844.266.6446.Location
Contact Sojourns at Stephanie Inn