Stephanie Inn, Cannon Beach, Oregon

August 29, 2017

Cannon Beach is on the Oregon Coast looking out into the Pacific Ocean. Linda and I stayed at the Stephanie Inn on the quiet south end of Cannon Beach July 25 and 26, 2017. We dined at the inn both evenings.

These were the views in the morning to the left and right from the balcony of our room.


Throughout the day there is a lot of activity on the beach to watch: runners, dog walkers, kite flyers etc. But no swimmers, as the waves are high and the water is really cold and even the air quite cool in mid-summer with a constant wind off the ocean.

The first evening we started with glasses of Argyle Sparkling wine from Oregon. We ordered a bottle of 2012 Bergström “Le Pré du Col” Oregon Pinot Noir.

Excellent.

The amuse-bouche was a crab cake bound with a scallop mousse and whipped cream.

It had a soft texture and a good, strong crab flavor.

Our first course was
Ricotta Gnudi
Fresh ricotta dumplings, toasted pine nut, heirloom tomato Provençal sauce and fresh basil.

The fresh summer tomato flavor was very good, enhanced by the fragrant basil and the ricotta in the gnudi.

Our intermezzo was a marion berry sorbet.

This variety of blackberry was developed by the University of Oregon and is only grown in Oregon. It was delicious.

Smoked pork osso buco
Snake River Farms Kurobuta pork, creamy polenta. braised greens, Tokyo turnips and citrus gremolata.

The pork had been smoked and braised until it was falling off the bone. It tasted somewhat like a ham and somewhat like a pork shoulder. The polenta, greens and turnip were all cooked in the classic way and went well with the pork. 

Dessert was
salted caramel ice cream and brandied fig sorbet.

Good.

 

In the morning we enjoyed the breakfast buffet.




After my orange juice and coffee. I had huevos rancheros with a pork sausage and hash browns. A good start to the day.

 

The following evening the menu was quite different. We ordered a bottle of 2011 Sokol Blosser Pinot Noir, which was very good.

The amuse bouche was a local goat cheese with honey, lightly sugared dried cherries and a fresh cherry.

Linda’s first course was
Sesame seared tuna
local albacore tuna, wakame seaweed salad and sweet soy reduction. 

The tuna was nicely cooked, but the seeds coating it were a bit thickly laid.  The seaweed salad was very good.

Mine was
Creamy Celeriac Soup
Pepper bacon and chives.

The flavor of the celery root came through nicely. It was enhanced by the cream, bacon and chives.

The intermezzo was the same good marion berry sorbet as the evening before.

Linda’s main course was
Wagyu Eye of Rib
Snake River Farms wagyu beef, butter poached potatoes,
baby carrots and veal reduction sauce.

Linda keeps ordering it but finds that American Wagyu just cannot approach Japanese Wagyu.  But this Wagyu had good flavor.  The traditional vegetables were very nicely done. 

My main was
Rack of Lamb
Anderson Farm Lamb, creamy polenta, sautéed greens,
green beans and roasted garlic & Dijon reduction sauce.


This was very good. The lamb had real lamb flavor, enhanced by the traditional, well-prepared garnishes.

Because we had good Sokol Blosser left, Linda asked if, instead of dessert, she could have some of the chèvre that was served as the amuse bouche.

The following day being my birthday, I received this chocolate concoction with hazelnuts on the side. I ate all of it.

We were pleasantly surprised by how consistently good the cuisine was in this remote resort hotel. It was very traditional in its preparations without seeming at all boring. The service, ambiance and pace were always good.

http://www.stephanie-inn.com/discover-the-inn

 

2 Responses to “Stephanie Inn, Cannon Beach, Oregon”

  1. Peter Maier Says:

    When we lived in Portland the Stephanie inn didn’t exist. However, we are intimately connected to both Bergstrom and Sokol Blosser. Dr. Bergstrom was my OB in Portland and the Sokol half of the team was a year behind me in high school and Peter and I and her beau took dancing lessons in the ballroom of her house. The wines are both very good- Sokol Blosser has a very nice tasting room. During the 80s SB was one of the very best Oregon pinots. Still planning on being in Europe probably late March early April- maybe an Easter reunion in Beaulieu? Keep us posted. Sandra and Peter

  2. Karen Long Dwight Says:

    Wow! You have described a heavenly birthday weekend! The view, the hotel, the food all look beautiful. Glen and I wish you a happy birthday and a wonderful year. 💗


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