| Greetings from Frederique |
 |
Dear friends and guests,
Time has gone by again ever so quickly and soon enough we will welcome a new year.
For now let’s savour this day, this hour and let’s try to stop for just a moment this high speed travel. At Sooke Harbour House we try, sometimes very successfully, to take back our time, time to savour a good meal with friends, to enjoy the smell of the ocean and the herbs in the garden, a calming massage, a good bottle of wine, a read by the fire. We want to share this little corner of paradise with you.
In this quiet season, we always have rooms waiting for you. We are taking this quiet time to embark and test new projects that we hope you will come to experience with us. Let us know your thoughts and wishes. Check our website regularly for very special offerings (even free stays!) We are looking forward to welcoming you very soon, yes do it now, to our little white Inn by the sea.
Frederique, Sooke Harbour House Innkeeper |
Gift Certificate Promotion:
|
|
Be a Secret Santa this Year!
Give someone you love a Sooke Harbour House gift certificate and receive a 10% bonus...
Sooke Harbour House gift certificates always delight their recipients. They are available in any denomination and can be redeemed for dinner, accommodation, a spa treatment, a unique art piece or just about anything Sooke Harbour House has to offer. Order yours between November 15th and December 15th and receive a bonus certificate equal to 10% of the price of the originally purchased certificate; our way of wishing you a happy holiday.
Minimum 100.00 purchase.
Call 250-642-3421 or 800-889-9688 today
to order yours and let the season of giving commence!
Don't get caught in the last minute rush.
|
A Coastal Christmas Holiday :
|
Enjoy an unforgettable holiday vacation. Just imagine the spectacular views combined with warm hospitality and world class cuisine. Add a decorated tree and some Christmas magic and you have a home away from home to enjoy the festive season.
Our Christmas package will include a two night stay on December 24 and 25, breakfast delivered to your room daily, a candle lit four course dinner for 2 each night, and a holiday gift.
Comfort rooms |
Deluxe rooms |
Executive rooms |
$1078.00 |
$1218.00 |
$1338.00 |
Rates exclude taxes, beverages and incidentals. A 15% gratuity will automatically be added to your food bill. No discounts available at this time.
Book Online Now, Don't Wait
|
Ring in the New Year :
|
An elegant way to welcome the new year. Join us at Sooke Harbour House as we welcome in 2008.
Our New Year's package will include a two night stay, December 30 and 31 or December 31 and January 1, breakfast delivered to your room daily, and dinner for 2 each night including our New Year's Eve Gala; a 10 course gastronomic feast (Wine Pairing option available) with party favours, a toast at midnight and live musical entertainment by "Southern Urge". The Polar Bear Swim on Januray 1 is optional!
Comfort rooms |
Deluxe rooms |
Executive rooms |
$1278.00 |
$1420.00 |
$1540.00 |
Rates exclude taxes, beverages and incidentals. A 15% gratuity will automatically be added to your food bill. No discounts available at this time.
Book Online Now, Don't Wait
|
|
Don't just dream about luxury travel; book your Season of Romance package and enjoy dinner for two, an overnight stay in a select ocean-view guest room and breakfast in bed. Valid on Sundays through Thursdays excluding special days/holidays.
$345.00 CDN plus taxes, beverages, and gratuities.
Book Online Now, Don't Wait
|
Upcoming Wine Tastings:
|
November 24th
"South of the Equator" ($50.00)
With over 400 years of wine making history and an increasing presence on the global wine scene, the Southern Hemisphere produces some of the most interesting and distinctive wines. Come taste some of the traditional archetypes and sexy new stars. We'll sample whites and reds from South Africa, New Zealand, Australia and the Americas.
December 29th
"Remember gentlemen, it's not just France we are fighting for, it's Champagne!" Winston S Churchill, 1918 ($50.00)
No other wine inspires us like Champagne. Discover the birth of sparkling wine, its role in history and its cultural niche. From vintage to rose, we will try four different manifestations of the glorious bubble plus a couple of the best non-Champagne sparkling wines the world has to offer. Get a jump on the new year and pull yourself up a glass!
|
 |
November's featured artist
Kristi Bridgeman
Her original fine art work, art cards, books and prints, can be found in various Galleries and Arts events on Vancouver Island and throughout North American including the Art Gallery of Greater Victoria Art Rentals, The On Canvas Gallery, and Sooke Harbour House Gallery.
As a fine artist and illustrator, Kristi approaches each series for its "green friendliness", its versatility for the project, and the mood it captures. Regardless of the medium her works often feature an appreciation for the environment and use the warm west coast sepia tones that she loves.
Sooke Harbour House will host an opening on Sunday, November 11th from 1:00pm - 4:00pm. It will offer painting demonstrations by Kristi and refreshments. Everyone welcome.
Gift Ideas and Gift Certificates
Treat yourself or a friend to a wine tasting at Sooke Harbour House. Give as a Wedding Gift. Treat someone to a dinner, or simply send a "Thank you" note with a Sooke Harbour House Gift Certificate:
|
On the West Coast, it's Salmon!
Leave the Turkey in the freezer, this Christmas treat your friends and family to one of our Chefs' favourite dishes.
Baked Salmon with Roasted Beets, Yukon Gold Potato, Wilted Greens and a Cranberry Rosemary Compote
Complements of Edward Tuson, Chef de Cuisine, Sooke Harbour House |
| 4 – six ounce pieces Wild Chinook Salmon
2 cups fresh or frozen cranberries
3 cups apple juice
1 TBSP minced ginger
¼ cup balsamic vinegar
¼ cup brown sugar
1 TBSP very finely chopped rosemary
2 ½ cups peeled and cubed beets (approx. ½ x ½ inch cubes)
2 ½ cups peeled and cubed Yukon Gold Potatoes (approx. ½ x ½ inch cubes)
½ cup sunflower oil
Salt and pepper
4 cups chard or kale (stems removed, chopped coarse)
1 cup chicken or vegetable stock
3 TBSP butter
Salt and pepper
Cranberry Compote Procedure
Place all ingredients in a medium sized pot and bring to a boil over high heat. Reduce heat to low and simmer for 30 minutes, stirring occasionally.
When finished compote should be jam consistency. Remove from heat and let cool to room temperature.
Roasting Beets and Potatoes
Preheat oven to 350 degrees. Toss Beets and Potatoes with oil in a medium sized bowl, making sure there is an even coating of oil on beets and potatoes; season with salt and pepper and place on a small baking sheet and place in preheated oven. Roast vegetables until soft, about 30 – 40 minutes or until a knife can be inserted and removed with no resistance. Remove from oven and set aside.
Final procedure
Preheat oven to 400 degrees
Place salmon on an oiled baking sheet and season with salt and pepper. Place salmon in oven and bake 8 – 10 minutes; at the same time place potatoes and beets back in oven. While salmon and vegetables are cooking, place greens in a medium sauté pan with stock and butter. Turn heat to high and cook 4 minutes or until wilted. Remove from heat.
Plating
On four preheated dinner plates divide the greens evenly. Then divide the beets and potatoes evenly and place on top of wilted greens. Next place one piece of salmon on top the vegetables and top with 1 large TBSP of chutney. |
Sign up for 2009 Art Calendar with recipes
You will receive an update on creation, features and publishing dates,
as well as an option of early purchase at a special price.
By signing up you are in no way obligated to purchase anything now
or in the future.
|
|
