What better way to celebrate Poppy’s 75^th birthday than an 8-day cruise in the BC Islands.

My dad is a waterman. That’s not a term used for just anyone who likes the water. Being a waterman in the true sense means a person is driven by a need to be in the water and on the water for sport, leisure, and sometimes livelihood.

My dad, in particular, will sail anything that he can hook a mast on. He’s raced everything from 2-crew 505 sailboats to 5-foot short-board windsurfers. When faced with a lack of wind, he’ll paddle; for miles. He was an early adopter of SUP, as he would simply pop the mast off his longboard and paddle up the river if she wasn’t blowing.

Nearly all of our family vacations involved a van with four boards on top or some kind of boat on a trailer. He actively seeks the opportunity to spend the entire day sailing, paddling, or simply cruising to dinner at sunset with my mom. It’s his sweet relief from life’s responsibilities, simply moving through the water.

While planning for his 75th birthday, he called upon his crew to plan a sailing trip through Desolation Sound. What better way to celebrate three-quarters of a century on the water than with a crew of kids, grandkids, and sons-in-law? The entire family gathered around a big pot of spaghetti and several bottles of wine. Maps were unfolded. Calendars were pulled out. Dates and destinations were considered. Soccer games and softball games were crossed off the calendar. And Poppy’s 75th Birthday Cruise was marked across eight days of summer. It should have been 15.

We chartered two boats out of Comox, British Columbia to carry the full crew. A 32-foot Bayliner, “Frank” and a 42-foot Jeanneau, “Gloman Magic.” Our loosely planned itinerary included crossing Rosario Strait and heading up to Squirrel Cove, Refuge Cove, Pendrell Sound, Prideaux Haven, Lund and then back to Comox.

Squirrel Cove seems to have popped straight from the pages of a storybook. It is protected from weather and surrounded by gorgeous tall trees that reach to the sky. It has a feeling of a protected water playground, where rocky tide pools burst with starfish. This was our first night spent anchored and it was filled with fun and drama.

There is a large tidal pool, the size of a lake, connected to Squirrel Cove via a short narrows. During a tidal flood, it’s fun to run the dinghy into the connected lake. But be sure to pay attention to the tides, because the narrows will eventually dry up. Unaware explorers and fun-seekers can find themselves stranded on the ‘lake’ side until the tide comes up again, which happened to us. We missed dinner and got back to the boats well after dark. As far as vacation-problems go, we survived the reminder Mother Nature is in charge relatively unscathed. There are certainly worse ways to spend your time stranded than playing with starfish and oysters.

Pendrell Sound was the anchorage we had heard so much about and yet had heard nothing at all. People could only say they were at a loss for words upon experiencing this precious place. When our bows turned into that famed channel, we could understand why. It felt as though we were being swept into an imaginary scenery — one so beautiful it almost shouldn’t be real. There was a sense of awe as the mountain tops broke the surface of the sea and connected with the sky. We set anchor in a protected little cove and jumped into the comfortably warm waters. Again, the kids took to dinghy exploring; it never gets old to see your teens get forced off the data highway and reset directly into nature’s playground. Taking a paddle out alone serves as a hotline to Zen and a deep appreciation for this beautiful place so far removed from every device that ties you to your connected life.

After a night or two in Pendrell Sound, we realized it was time to shower and re-provision. Breaking the silence, we fired up Frank and Gloman Magic and headed toward Refuge Cove.

Seaplanes fly in and out of this easy dock to pick up and deliver guests to larger yachts and adventure flotillas. This jumping-off spot has a darling bakery, a well-stocked store for provisions, and fabulous artisan crafts and gifts. The smell of fresh cinnamon rolls filled the air as we walked up the dock — greeting us like a grandma’s hug.

“Shower first please, then breakfast,” I emphasized to the teens without any intention to do the same for myself. Those rolls smelled too good.

Our next stop was Desolation Sound Marine Provincial Park, Prideaux Haven anchorage. This spot is known for making friends as you help one another stern tie off from the cliffs that protect the anchorage. It’s a beautiful little pool filled with boaters anchored from the bow and tied from the stern to keep the boats from swinging into each other. And to get a little closer to one another just in time for Happy Hour.

My brother-in-law volunteered as tribute to scale the cliffs and tie us to a tree halfway up the wall. Then, being the showoff he is, he climbed to the top and jumped off the cliff into the deep blue pools of warm tidal water. Obviously, we asked him for a repeat performance so we could catch his dive on video.

These beautiful finger coves are filled with jellyfish. Schools of little jellyfish must number in the thousands. Oysters are so plentiful, they literally jump into the boat. Casual swims with the kids, boat barbequing, and letting go of life’s worries come easy in a place this magical. After one night at this anchorage we sent a shipmate away on a 51�鶹 flight. He was an 18-year-old and he needed to head back for work. Meeting the plane via dinghy outside of the marine park entrance was a really cool moment and he was back in Seattle in just two hours.

His departure meant the trip was almost over. After a day in Prideaux, we were forced to head south again. We took the better part of the day to cruise to Lund and we decided to make one more stop before crossing the straits. The rain arrived to set the somber mood that the trip was ending. Then as we called into the marina, a rainbow appeared. We tied up and tucked into some frosty beers, tasty hamburgers and much needed showers. Lund took the sting out of this final chapter.

Our last morning, we crossed back to Comox and parked the charter boats. The text machine started to ding and wake us from our state of disconnected bliss. And yet, I remained comforted by the memories — the awe and wonder of a truly un-touched special place on the earth. I promised myself to return when my soul needs to be fill with the unique solitude.

Wonder what Poppy has planned for his 76th? I’ve heard great things about the little archipelago nearby north Quadra Island!

Oyster Mimosa

This is delicious raw or cooked. When harvesting from Desolation Sound, you’ll want to do a quick online check for red-tide prior to your trip. And it’s a little more insurance to serve cooked oysters, easily made from your boat barbeque.

But first make yourself a fresh mimosa. Squeeze some orange’s juice and combine with prosecco. It really is the best way to make these delicious bites.

For raw oysters, shuck and pour some of your mimosa on the oyster. Top with zest and slurp. It hits all the great citrus and acid notes with the combo of wine and oranges.

Barbequed Oyster Mimosas

Ingredients: Oysters, Melted Butter, Orange Juice, Prosecco, Zest

Set the closed oyster on the barbeque and heat until they begin to open. Pop the oyster and pour in some melted butter as it cooks.

In a sealable jar, create a foam by shaking together nearly equal parts: melted butter, fresh orange juice and Prosecco.

Using a spoon, top the barbequed oysters in butter with a little of your foam and zest.

Enjoy with several more mimosas. You can create the same recipe with sparkling cider if you wish.

Simple Barbecued Oysters

This incredibly simple recipe was made with leftover provisions on the boat.

With a sheet pan, we made some croutons on the barbeque with torn bread, butter, parsley, lemon and salt and pepper.

Set the closed oyster on the barbeque and heat until they begin to open. Pop the oyster and pour in some melted butter as it cooks. Top with the barbequed croutons.

Next level your boat trip with provisions for an amazing dinner!

The boat trip. Those three words transport us. Plotting the course, dreaming of the passages, and planning provisions. If cruising is your favorite pastime, then dinner on the boat is the ending to a perfect day. Take your boat trip to the next level with provisions for amazing dinners — built from a quick visit to a farmer’s market, thoughtfully packed cooler, and if you’re lucky, a fresh catch.

I’ve been excited to share a professional tip I overheard at the boat show last winter. Some salty charter captains were chatting about packing frozen, vacuum-sealed proteins that are fully cooked via the sous-vide method. This conversation set me off into a whirl of recipe planning.

Cooler Packing Smarts

Using fully cooked and sealed frozen foods as packing ice in the cooler is just brilliant. It means little to no wasted cooler space. Because the packages are fully sealed, you don’t have to worry about water leaking into your other ingredients. And, there are so many options for beautifully seasoned, sous-vide meats ranging from steak and lamb to chicken and roasts.

Once thawed, the portions simply need to be removed from the bags and seared on a hot BBQ grill or pan, whatever suits the moment. The captains at the boat show chatted at length about sailing all day, setting anchor and tucking into a gorgeous prime rib twenty-five minutes after setting the hook. (Winning!)

Sous-Vide Know How

Sous-vide isn’t difficult. However, it does take a little time and planning. For this trip I made up a couple steaks and chicken skewers, just to get familiar with the process and take some photos. If you plan to marinate your meat, do so prior to vacuum sealing. This is especially important with chicken, as you want it to really soak up the flavor. I love marinating chicken in pickle juice. It makes for an amazing chicken sandwich.

Many chefs like to put butter, rosemary, and garlic in the bag with steak. That can be good, but I prefer steak to be very straight forward with a ground salt and pepper rub. For pork and beef roasts, you’ll want to give them a thick layer of spice rub and herbs to intensify their flavors. Remember, if you don’t love your protein, you can have another glass of wine and eat the side dishes. The trip will still be a fun memory and breakfast is only a few hours away.

The time-consuming element of preparing sous-vide is that the cuts all cook at different times and temperatures. You’ll have to set aside time for making meals throughout the planning period of your boat trip. But let’s be honest, spending time in the kitchen thinking about provisions for your boat trip will just start that dream cycle again. Ahh, the boat trip.

Get to Dinner in Style

What if you’re thinking of taking several local trips this year rather than one long haul? Local boating is a great way to spend the weekend. You can meet your dinner party goals by having your guests take a seaplane flight to a local cove like Poulsbo, Port Ludlow or even Andrew’s Bay on Lake Washington.

My husband, Mike, and I recently hopped on a 51�鶹 seaplane to do just that. Our friends simply gave Kenmore their coordinates. Then, we hopped on a quick scenic charter with our fully loaded cooler. The flight was stunning and the experience of stepping off a seaplane into an awaiting dinghy was so quintessentially Northwest we were spoiled before we’d even fully settled in.

Our hosts had a batch of Pirate Pucker ready for our arrival — ensuring we were greeted with a celebratory toast the moment we boarded. Then, the four of us settled in for a fuss-free, slow sunset dinner cruise. It’s an evening we won’t soon forget.

Sous-Vide Steak with Peanut Noodle Salad

• Season steaks generously with salt and pepper or spice rub of choice.
• Vacuum seal steaks. Up to 2 small steaks per bag.
• Fill a tub with plenty of water and secure sous-vide.

Do a quick internet query on timing and temperature based on the thickness of your cut.
Once sous-vide is complete: freeze to use later or cut out of bag for immediate enjoyment.

When ready to serve:

• Allow the steak to come to room temp.
• Sear the steak on a hot pan or grill.
• Top with a knob of butter and enjoy with any side dish.

Peanut Noodle Salad

This dish is also seriously delish over rice.

• Package of cooked fettuccini noodles (or a few cups of cooked rice)
• 5 cups julienned veggies such as cabbage, carrots, radish and peppers (use a mandolin)
• Cilantro to taste
• 1 cup boiled salted peanuts

Dressing

• 1 TBS crushed or grated fresh ginger (substitute with powder or frozen cubes if you can’t get fresh)
• 1 TBS crushed fresh garlic (or frozen cubes from Trader Joe’s)
• ½ cup natural peanut butter or crushed peanuts
• Juice from a lime
• ½ cup mirin, sherry or fruit juice
• 2 slugs of soy sauce
• Sugar or sweetener to taste
• 3 TBS sesame or olive oil
• Hot sauce or chili flakes to taste

In a blender, blend all ingredients together until smooth. Toss pasta, veggies and dressing and serve with sliced steak. Alternatively, quick sauté veggies and serve over rice with steak, pour dressing over the top. Garnish with cilantro and sesame seeds.

Pirate Pucker

• 3 cups squeezed lemon juice
• ½ cup simple syrup
• 3 cans of soda water (unflavored or citrus flavor)
• Jarred cocktail cherries and their juice
• Optional: vodka
• Garnish: mint leaves, limes, umbrellas

Mix together the lemon juice, simple syrup and soda, set aside for multiple uses. Put 3 to 4 cherries and one spoonful of cherry juice at the bottom of a glass. Fill glass with ice. Add vodka if using. Top with the lemon soda. Garnish at your whimsy.

Boat Transfer Tip

In order for a successful transfer, your vessel must be no taller than 9 feet from the water’s surface. This ensures it won’t hit the wings. Generally speaking, this means transfers happen using a dinghy. However, kayaks, sea-doos, stand-up paddle boards, and canoes have all been used.

Contact the Charters Department

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Like every small town, Roche Harbor has its own unique traditions that keep the locals stepping in time and the tourists relishing their vacation. The mornings at this water-side village begin with carillons from Our Lady of Good Voyage and hot donuts, freshly made at the .

Jo Jo makes the donuts Monday through Friday. She opens the kitchen way too early (at least by this lady’s standards) and goes straight to work mixing batter and heating oil. She’ll make about 100 donuts a day during the shoulder season. During the busy summer months, the production is an entirely different story – Jo Jo will make several hundred a day!

As a San Juan Island native, Jo Jo’s favorite donut is vanilla with sprinkles; or wait, maybe her favorite is cinnamon and sugar, when it’s hot. Really, it’s both. And it has been since the Lime Kiln Café was just a tiny kitchen on the pier.

Back then, the restaurant was a simple walk-up window – a far cry from the established diner we now know. The little kitchen, then known as Johnny R’s, earned a devoted fanbase for its perfect fried confections. While the building has changed, name evolved, and menu grown, the fresh doughnuts have remained a mainstay.

These sweet treats keep the locals fortified and the visitors hungry for more. They are perfect when paired with strong coffee and a second donut (just sayin’).

Plan Your Roche Harbor Adventure

I love a good field trip. I love to eat. And, I love to spend the day with folks who are downright passionate about food and travel. All the above bookended by round-trip seaplane flight with ? To say I was excited, doesn’t even come close.

The day started at 51�鶹’s Lake Union terminal where I met with Joey from Pretty Fork. Instantly I knew the day would be filled with laughs and easy conversation. The rest of the party arrived, Joey in introduced himself and talked a little about what to expect from the experience:

The first rule of Pretty Fork Events is you don’t talk about Pretty Fork Events. The destination is a secret. If anyone asks, you just went for a hamburger.

Everyone felt like they were in this adventure together. Touché Joey.

The guests listened on as Joey told them that we were headed someplace in the San Juans via seaplane, however the exact location was a surprise. The excitement grew as we walked down the dock to the awaiting de Havilland Otter Seaplane. Another stroke of luck, we were flying with Anna on 51�鶹’s custom painted Orca Whale Seaplane. Pilot Anna gave a quick, safety briefing and within moments we were off the dock. The plane glided along Lake Union and then took flight. We were off to our secret destination.

The plane ride was spectacular. It was clear for miles. The mountains connected to the waterways and the little islands dotting the vast open water. Passengers were pulling out the 51�鶹 route maps and pointing out landmarks all the while trying to figure out the big secret.

Where were we going?

The plane eventually turned in toward Orcas and gently set down outside of Rosario. We taxied in to find a host waiting with our first course, Oysters and Bubbly on the dock. We disembarked the plane and were greeted with a chilled glass of bubbly and a quick introduction to oysters and how to enjoy them Northwest Style. After a few slurps we walked up the dock toward with excited anticipation on what was coming next.

We were greeted upon arrival by the General Manager of the resort, Christopher Peacock. He invited us to relax for a few minutes in the music room, where a 1900 Steinway Grand Piano rested. After a brief historical overview of the property, Christopher treated us to an original piece he had composed. It was heavenly.

Once Christopher had us at the brink of tears, he invited us to tour the library. While we’d been impressed by the piano, we were blown away by the resort’s 1913 Aeolian organ. Built into the structure of the room, it had 1,972 pipes! And, we were once again delighted by a musical piece. From music and history, we went to the dining room.

The excitement was building.

This is what we came for and yet this trip had already been so incredible. Was the meal going to be a sensory masterpiece to match the flight, the champagne arrival and the divine musical presentation?

We were seated in our own private space nearby the windows and the kitchen, fully immersed in the beauty of our destination. I loved looking out to the sea and then through the glass to the kitchen to watch the mastery unfold.

Executive Chef Raymond Southern introduced himself and presented us with the first course; Burrata and Famer John’s Tomatoes, a gorgeous local tomato topped with creamy, tangy burrata and tempura arugula. This simple dish answers the question, “How does a chef make a salad better than me?”

For starters, a chef can tempura a leaf of arugula that he grew 20 feet from his kitchen. To round out this course, we sipped on cucumber lemon soda with an arugula crema. So good. What’s next?

Mussels in Curry. This was another play on local bounty. The mussels had been harvested from Penn Cove and were served with local apples, mint grown in the chef’s garden and an apricot shrub. It was fabulously comforting with a zesty summer fruit finish. We then tucked into a bright salad picked from the chef’s garden that morning and offered simply with a light spritz of lemon and olive oil. (Can you see the pattern? Chef’s garden. Local products. Incredibly fresh ingredients.)

The savory courses began with rabbit. (It was local of course.) Joey playfully asked the table how many had tried rabbit; not a big show of hands. When the dish arrived, it was a perfect portion of warm, earthy comfort starring chanterelle mushrooms and rabbit loin in a delightful marsala sauce.

Not to worry Pacific Northwesters, the final savory course was our local hero, halibut. Gorgeous and simple presentation, chef Raymond knows how to let the halibut be the star.

Dessert was a masterpiece; a simple fried squash blossom filled with pineapple cheesecake. It was just two bites of sweet satisfaction. Amazing.

Shortly after dessert, it was time to applaud the glorious meal and the talented chef and head off to catch our flight back to Seattle.

This was an experience that literally hit all the senses. There was mystery, excitement, an amazing view, a unique culinary experience of local goodness served up by a talented chef and his team, an unexpected musical performance and a tour of a historic mansion all wrapped up with a seaplane flight.

I have lived in Seattle my entire life and this was a hometown experience I knew was going to be fun. However, I didn’t expect it to be breathtaking, amazing and unquestionably one of the coolest things I’ve done here.

Bravo Pretty Fork, Seattle is ready for what you’re serving up.

About the Author

is a Seattle-based photographer, specializing in wedding and portrait photographer. She’s quick to smile, loves to travel, and is full of pizzazz. Her knack for seeing unique opportunities – whether that be within the frame or in life – has made her a standout in the industry. She and her handsome husband live locally with their two kids and dog.