nicks cove
 

Stories from the Coast   ~   The Nick's Cove Blog

Breakfast in Bed!

Each morning our cottage guests enjoy a beautiful, complimentary breakfast that our staff delivers to their cottage along with that day’s SF Chronicle. The continental breakfast consists of freshly sliced seasonal fruit and berries, coffee and/or tea, juices sconesand my favorite: warm, freshly baked muffins and scones! Our Pastry Chef Jenna Katsaros is responsible for the most delicious, moist, not-too-sweet blueberry muffins and her lemon poppy seed scones are perfectly flaky and buttery … heaven in a half-moon shape!

muffins

 

Sometimes, after all the guests have been served, a few extra muffins and scones remain and I am oh-so-happy to enjoy the stragglers! If you have never enjoyed an overnight in one of our cottages, you are in for a treat when you do! From the wood burning stoves that are ready to light, delicious high thread count sheets and duvet, radiant-heated bathroom floors and the yummy breakfast … it’s absolutely a sensory experience. Everyone should have an overnight at Nick’s Cove! Click here to see our Cottages.

Enjoy

dena-signature

 

Posted in Uncategorized | Leave a comment

Crab Mac & Cheese!!

Summertime on the coast reminds me of Crab Mac & Cheese.  If you’ve ever been to Nick’s and tried the Mac you’ll know it’s a fan-favorite.  Here’s a chance to try it at home!  Serve with a few cold beers in the summer sun…

Cheers,
austin-signature

Dungeness Crab Mac and Cheese

 

Nick’s Cove Dungeness Crab Mac And Cheese
serves six to eight

1 pound dungeness crab meat

2 pounds dried elbow macaroni pasta

1/2 pound unsalted butter

3/4 cup flour

1/2 gallon whole milk

1/2 gallon heavy cream

2 leeks, white part only, sliced

1 cup Point Reyes Toma, shredded

1 cup Spring Hill Cheddar, shredded

1/2 cup parmigiana reggiano, shredded

Salt
Tabasco
Lemon juice

Garnish

Parsley, chopped
Toasted breadcrumbs

In a large pot, bring 3 gallons of water to a rolling boil.  Add pasta and boil stirring occasionally 6-8 minutes.  Add to a large mixing bowl and set aside.

In another large pot begin melting butter.  Add the leeks and sweat 5-10 minutes, until soft.  Add the flour. Stir constantly; cook until the mixtures bubbles for 2-3 minutes and smells like short bread.  Add the milk and bring to a boil; reduce to simmer. Allow the mixture to reduce while simmering, approximately 5 minutes.  Add the cream and allow to simmer for 5 minutes.  Add all the cheese, whisk until incorporated.  Add salt to taste; add 3-5 drops of Tabasco sauce and the juice of a quarter lemon.

Pour over pasta and add crab meat, stirring to incorporate.

Serve with toasted breadcrumb and parsley.

Posted in Food & Wine | Leave a comment

Bandit’s Bungalow: Cottage History-Part 2

bandits1[1]

Continuing with my series on the history of the cottages at Nick’s Cove, this week I will tell you about Bandit’s Bungalow.

Bandit’s Bungalow is one of the original cottages on the waterfront and was remodeled in the early 2000’s before Nick’s Cove reopened in 2007. It gets its name from the movie “Bandits”, a Hollywood bank robber film. Directed by Barry Levinson and starring Bruce Willis, Billy Bob Thornton, and Cate Blanchett, Bandits was filmed at Nick’s Cove and in the nearby town of Tomales. The film is definitely a Nick’s Cove Crew favorite!

Bandit’s Bungalow and Joker’s Shed (the second bedroom) is one of two, 2-bedroom waterfront cottages, which makes it a great option for a large family, two couples, or a get-away with girlfriends. There are two bathrooms and each boasts its own deep-soaking tub. The front bedroom has my favorite feature: a large window right next to the bed that overlooks the bay, so that you get a beautiful view right when you wake up! And, of course, just like all of our waterfront cottages, Bandit’s Bungalow has a large deck overlooking the pristine waters of Tomales Bay.

On your next stay in Bandit’s Bungalow, be sure to borrow the movie Bandits from our DVD library to watch on your in-room plasma TV.

Until next time…

Alyssum

Posted in Uncategorized | Leave a comment

Migration of the Swallows

pierAt the beginning of May I await the return of the swallows; the migratory barn swallows appeared at Nick’s Cove on May 6th.  Suddenly, they are darting, and swooping over and under our pier.  They begin building nests, which you can glimpse underneath the restaurant and pier.  Our General Manager will be so happy to know that they all seem to be building their nests under the pier instead of over our cottage doors and lights!  Morning and evening provide great times for viewing these intelligent creatures as they dine on flying insects.  There are many legends and fables about this bird. One of my favorites is when a clever bird tried to steal fire from the gods to give to humans. Outraged, a deity hurled a flaming arrow at the barn swallow singeing away the bird’s middle tail feathers.

This, or so the legend goes, is how the swallows’ distinctive tail feathers came to be.

Cheers!

Kat

Posted in Nature, Uncategorized | Leave a comment

Oyster Bar and Waterfront Lounge

oyster bar and loungeSchool is out! Congratulations to all the graduates of 2015! It’s time to relax and enjoy the beautiful summer! My favorite place to unwind and take in the sights at Nick’s Cove is our Waterfront Lounge & Oyster bar. The lounge and oyster bar is now open every weekend through October (weather permitting), 11am-4pm.  Our lounge boasts some of the most beautiful views of Tomales Bay and Point Reyes National Seashore and the freshest bi-valves that Tomales Bay has to offer.

My favorite memory of last summer is enjoying the afternoon sun, curled up on the warm cushions of our lounge. With a glass of Chardonnay in hand and an empty oyster platter on the table in front of me, I watched my nephew playing with the family dog on the beach below us. Surrounded by some of my favorite people, I remember having a moment of clarity: life doesn’t get any better than this!

But it might …

By popular demand, in addition to our delicious raw oysters, our cooked oysters  and our award-winning clam chowder are now available at the Waterfront Lounge. So, this summer, bring your loved ones and make amazing memories of Bloody Mary’s and warm sand in between your toes! I hope we’ll see you soon!

frankie-signature

 

Posted in Food & Wine | Leave a comment

Travels

road photo denas blogNick’s Cove is closer than you think; however, getting here involves a series of twists and turns on historic Highway 1, complete with breathtaking views of the coast and Tomales Bay. I say “however” because with that view and those turns come distraction. There have been several auto collisions along this stretch of Highway 1 and beyond and so I say this to all of you who will be making this stunning drive out to spend time with us: Drive safely. Be aware of your surroundings. Always have a designated driver. Watch for deer. Watch out for cyclists and cyclists, watch out for cars. Watch your speed (those turns are tight and there might be a cyclist in the middle of that turn!). Above all else, take your time, enjoy the ride and be safe so that you can return to this little slice of heaven and continue to build lasting memories at Nick’s Cove.

Cheers!

dena-signature

 

 

Posted in Uncategorized | Leave a comment

I love gin. So should you.

danny martin blog photoThe glory days for the cocktail were between the late 1800’s and prohibition. This is when the martini became popular and when many of the classic gin cocktails were invented. Back then, gin was the number one clear spirit in America; only whiskey was higher in consumption. When Prohibition began in 1919, bootleggers made “bathtub gin”. After prohibition ended, gin had a decline and once vodka was introduced to the states, it readily became the new “cool” spirit. Everyone was drinking it in Hollywood, from The Rat Pack to James Bond. Vodka passed gin in popularity just as cocktail culture started to decline.

Now that cocktail culture is back, so is gin! It has been rediscovered by bartenders who, like me, appreciate how well it mixes and how well it brings out the flavors in your cocktails. But I often still come across holdouts who are not convinced of gin’s freshness and versatility. I always encourage them to try different gin cocktails to find what they like; whether it is a negroni, Tom Collins, or gin and tonic. There are hundreds of botanicals that can be used to make gin, and every gin has its own recipe which brings out different flavors and aromas in your cocktail.

What I think people don’t understand is that gin is the quintessential spirit for making cocktails. It’s not made to drink on its own, like cognac or tequila, and that’s why it’s the base for more classic cocktails than any other spirit. By mixing or shaking a drink made with gin you make all the botanicals come to life in a way that they wouldn’t if you simply had it alone. Gin works well with everything. Whether it’s citrus, berries, herbs, spices, flavored syrups, shrubs, bitters, the list goes on and on.

Here are a couple of my favorite gins that you should get your hands on: St. George terroir gin is made in Alameda and has strong flavors of douglas fir, sage and fennel. Uncle Val’s botanical gin comes from Sonoma, California and is extremely floral and fresh with notes of lavender, violet, verbena and citrus. If you want more of a classic gin flavor, like pine needle that comes from the juniper berries, try San Francisco’s Junipero gin. Hendricks gin (our GM’s favorite) is a very popular soft, smooth gin made with cucumber and rose petals. The key to finding the right gin for you, is paying attention to the list of botanicals they used to make it … that, and tasting as many gins as you possibly can!

I have put together a gin selection that I’m very proud of … come try one of our specialty cocktails made with gin or ask your bartender to create something just for you!

Cheers!

Danny

Posted in Uncategorized | Leave a comment

Cottage History – Part I

Ruthie's This is the first in a series of posts about the history of our cottages. To start, I chose the first two waterfront cottages, “Al’s” and “Ruthie’s” which are named after the second owners of Nick’s Cove: Al and Ruth Gibson.

The Gibsons purchased Nick’s Cove in 1973 and although they operated the business mostly the same as it had been for the first 40 years, the couple did make a few changes: they remodeled the restaurant to give it a more nautical theme and they began renting the cottages on a nightly basis rather than month-to-month as had been the practice of the original owners. 

After Al passed away, Ruthie continued to operate the business on her own and encouraged her friends and family to come live with her and help her run the property.  It was even said that, for a time, while she was alone, she occupied a different cottage each night in an effort to thwart off crime.  Ruthie continued to operate the restaurant into the 1990’s; however, started shortening the restaurant hours more and more until it eventually closed.  The cottages remained available for lodging until 1999 when an upgrade to the septic system proved too costly and she sold the property and the business to Pat Kuleto and Mark Franz.

Ruthie’s Cottage is ADA compliant and both are pet friendly. Like all of our waterfront cottages, they boast large decks that overlook Tomales Bay.   Each cottage is furnished with a king bed and a pull out sleeper sofa.

Cheers!

Alyssum

 

Posted in Uncategorized | Leave a comment

Fresh From the Croft

beet tartare and chips 5.2015 1As a chef, the most important thing to me is finding high quality ingredients.  That’s why I can say I’m truly lucky to work across the street from our own 2+ acre croft.  Our farmer, Lucas Shapiro, is in full swing up there, and we, in the restaurant, are really reaping the rewards of his hard work.  Last week we made a nice little Beet “Tartare” using beets and beet chips in the vein of a classic Beef Tartare.

Needless to say, it was a success: we sold out of all the beets (there were a lot!) before the night was over.

Come to Nick’s and see what we’re whipping up from our croft. You can even take a stroll up the hill to meet Lucas, our chickens and see our beautiful produce.

Cheers!

austin-signature

 

Posted in Food & Wine | Leave a comment

Sailing on Tomales Bay

tomcat-elephant-mountainOn an overcast afternoon a few members of the Nick’s Cove Crew and I had the opportunity to experience Tomales Bay … on Tomales! The four of us boarded a sweet 32′ catamaran, ready and waiting with a gorgeous platter of locally produced artisan cheeses and a small glass of bubbles to toast our new partnership with Captain Brett  Miller and Tomales Bay Sailing. What better way to describe to our guests what they can expect on one of Brett’s tours than to experience it ourselves?

We sailed for about an hour; we saw oyster beds, the east side of Hog Island, While Gulch, Marshall Beach and a few seals swimming playfully next to us. Having grown up in West Marin, Brett brings a wealth of knowledge of the Tomales Bay area and his twenty-plus-year-long passion for sailing.

If you are looking for something fun to do on your next trip to Nick’s Cove, call our lodging office to reserve a spot on Brett’s boat … you will have an amazing experience on Tomales Bay!

Enjoy!

dena-signature

Posted in Uncategorized | Leave a comment
 
site by lobstervine web design