Our Cuisine, Classes and Cookbook

Food is important at Clementine’s Bed and Breakfast. We love to eat and we really love to cook. And we think there is a direct connection between a sense of contentment and the comfort and enjoyment of good food. We make that experience happen at our table. A large open gourmet kitchen where cooking classes are frequently scheduled is in full view where guests watch breakfast being staged. Breakfast, a multi-course event, is served on a beautiful setting of fine tableware and includes the best bounty of the Pacific Northwest, always fresh, delicious and out of the ordinary. You can enjoy some of our recipes that have been ’keepers’ and are frequently requested, we change them regularly, so check often, view recipes.

Breakfast: Breakfasts at Clementine’s are lovingly prepared each morning by chef Judith. A different menu each day begins with a choice of fresh juices, freshly ground gourmet coffee, a dozen choices of teas or our in-house hot chocolate. A first course of fresh seasonal fruit compote is always served but in the fall and winter she prepares baked apples, pears, a seasonal crisp with vanilla yogurt or broiled grapefruit with grated nutmeg. Hand crafted sweet treats like petit assorted raspberry or blueberry muffins, baby fruited puff pastries, spicy buttermilk coffee cake or sweet drop scones will usually accompany the main dish. Some of Judith’s favored  main dishes include:

• Individual Skillet Baked Eggs in Sweet Cream with Fresh Herbs & Cheese with Smoked Salmon
• Clementine’s Famous Buttermilk Cornmeal and Oatmeal Pancakes with Oregon Blueberries
• Blintz Souffle with blueberry Sauce
• Spinach Frittata with Goat Cheese and Wild Mushrooms
• Baked Stuffed French Toast with carmelized apples or Fresh Fruit
• Dungeness Crab Eggs Benedict with Steamed Asparagus
• Huevos Rancheros or Southwest Frittata
• Perfectly baked soft scrambled eggs with fresh herbs and fontina cheese

Cooking Classes: If you are interested in joining us for a cooking class check out our "COOKING CLASS" page, where ’things really get cooking’. Typically classes are packaged with one or two night stays plus the cost of class and arranged when you make your lodging reservation.  We require a minimum of 4, maximum of 8 people per class.  We work with you on choice of the class, but some ideas include Breadmaking, Pastry, and theme classes like Weekend in Provence or Tuscan. Classes are hands-on with everyone enjoying a relaxed and fun meal prep together. Clementine’s gourmet kitchen was especially designed to accommodate a group for cooking class, and the opportunity for guests to observe breakfast prep. For more about our class offerings, CALL TO SCHEDULE YOUR OWN PRIVATE PARTY COOKING CLASS.  view our cooking class details

Cookbook: In 1995 we opened the Lagniappe Café, the name inspired from the French Cajun term "to get a little something extra". The café prepared everything from scratch including all our baked goodies, gourmet hand-built sandwiches, soups, and dinner entrees. The Café closed in 1998. But many of our customers have requested their favorite items from the menu and we put together recipes from the Café and Clementine’s Bed and Breakfast. These recipes are tried and true and we thought you might enjoy preparing them for your family. Our cookbook "From Clementine’s Kitchen" is due out soon, send us your name and e-mail address if you would like information when we send the cookbook out into the world, email us!

"Great charm and first class breakfast" Karyl & Maike M., White Plains NY - - - "Simply Charming!!" M/M John S., Seattle WA