Trinidad Bay Bed & Breakfast

"An Immaculate Place That Is Endlessy Comfortable"

2012-01-30T13:42:00.000-08:00

Pastels on the Plaza - Sat Morning, Oct 1 2011

2011-09-30T19:35:00.000-07:00

Pastels on the Plaza Event - Sat Oct 1, 2011 9am in Arcata, CA

Come look for the Trinidad Bay B&B's square while you visit the Farmer's Market.

This Saturday, artists will once again gather to lend their talent for the day, with each one creating an original piece of art representing a business sponsor, on a square of sidewalk surrounding the Arcata Plaza. The event benefits Northcoast Children's Services, a private nonprofit corporation which has provided educational, family, and recreational services and opportunities to children and adults of Humboldt and Del Norte counties for 30 years.

Times Standard Article
http://www.times-standard.com/lifestyle/ci_19002387

Trinidad Artisans Market

2011-06-21T21:42:00.000-07:00

Every Sunday from 11am-3pm there is an Artisans Market in Trinidad at the Saunders Shopping Center. It runs through September. It includes local musicians and handcrafted items by local artisans. Stop by here and check out what the artists have to offer. While you here you can get your lunch at Catch Cafe or at the Murphy's Market outdoor grill.

Landscaping

2011-06-06T08:04:00.000-07:00

With better weather we have been working hard on our new landscaping at the Trinidad Bay Bed & Breakfast. It is coming in very nicely.

Tide Pool Room Renovation

2011-04-06T14:52:00.000-07:00

The Tide Pool room at the Trinidad Bay Bed & Breakfast has recently been renovated. A new wood floor was installed along with new curtains, a new front door and hardware, and a fresh coat of paint.

Comments in Guest Room Books

2011-01-25T18:47:00.000-08:00

Here is what the guests are saying about the Crab Pot room at the Trinidad Bay Bed & Breakfast.

We love comments .. thanks for stopping by

Trinidad to Clam Beach Run

2011-01-15T18:17:00.000-08:00

The Trinidad to Clam Beach Run will be on January 29th. This Annual race has been a tradition in Trinidad since 1967. There will be an 8 3/4 & 3 mile race beginning at 1:00pm and a 5 3/4 mile race starting at 2:00pm. Runners begin in Trinidad along a beautiful scenic course and the final leg of the race is on Clam Beach. A feature of this race is crossing Little River at Moonstone Beach and at the finish line there will be a bonfire. After the race there will be a chili feed at the Trinidad Elementary School. For more info call the Trinidad Chamber of Commerce 707-677-1610 or log onto the race website. Rooms are also available at Trinidad Bay Bed & Breakfast for this weekend. We look forward to hosting your visit to Trinidad!

Guest Drawings

2010-12-04T19:08:00.000-08:00

I've had these two pictures on the wall in the kitchen for about 6 months now. I thought I would share them with you. They were given to me by a young girl as she and her parents checked out. They stayed in our child friendly Crab Pot room over the summer. It was so kind that she took the time to draw these pictures. They only stayed for one night but I will never forget them. Things like this and all the other notes guests leave bring a lot of joy to me as an innkeeper. I don't think I would get this in most other professions. I am thankful that I am able to be doing something that I enjoy. Inn keeping is a very unique career.

We love comments .. thanks for stopping by

Cooking a Thanksgiving Dinner

2010-11-28T20:16:00.000-08:00

For the first time I cooked a Thanksgiving dinner at the B & B. It included a turkey, stuffing, mashed potatoes, green beans, orange glazed carrots, orange buttermilk rolls, two pies--pumpkin and blackberry, cranberry sauce and sparkling cider. This was not for the guests but for my family. I had the dining room all set up for the big day and worked for two days to get the food prepared. I was a bit nervous about cooking a turkey because I was not sure of the cooking process. My friend Gayle shared with me a great turkey recipe and together we got it ready. It turned out to be very successful and everyone loved it! It was very moist and savory. I would like to share this recipe with you too! The recipe comes from the November 2008 edition of Bon Appetit magazine. It is a classic recipe and the meat will taste of sage, rosemary, and thyme.

Salted Roast Turkey with Herbs and Shallot-Dijon Gravy

8 to 12 servings

Ingredients

Herbed Salt

1/3 cup plus 1 tablespoon coarse kosher salt
1 1/2 teaspoons dried rosemary
1 1/2 teaspoons dried rubbed sage
1 1/2 teaspoons dried thyme
1 teaspoon black peppercorns, crushed
3 small bay leaves, coarsely torn
1 teaspoon finely grated lemon peel

Turkey

1 14- to 16-pound turkey (neck, heart, and gizzard reserved)
1 large onion, chopped
1 large celery stalk, chopped
1 whole lemon, chopped with peel
1 teaspoon dried rosemary
1 teaspoon dried rubbed sage
1 teaspoon dried thyme
1/2 cup (1 stick) unsalted butter, room temperature
2 cups (or more) Golden Turkey Stock

Gravy

3 1/2 cups (about) Golden Turkey Stock
2/3 cup chopped shallots
1/2 cup all purpose flour
1/2 cup dry white wine
2 tablespoons Dijon mustard
2 teaspoons chopped fresh rosemary

Preparation

Herbed salt

Rub first 6 ingredients in small bowl to crush herbs finely. DO AHEAD Can be made 1 week ahead. Cover; store at room temperature. Stir in peel before using.

Turkey

Rinse turkey inside and out (do not pat dry). Pull any fat pads from main cavity and neck cavity of turkey; wrap, chill, and reserve fat for roasting. Place turkey in roasting bag; sprinkle inside and out with herbed salt. Close bag. Place on baking sheet; refrigerate 18 to 24 hours.
Set rack at lowest position in oven and preheat to 325°F. Rinse turkey inside and out; pat very dry. Stir chopped onion and next 5 ingredients in small bowl. Divide onion mixture between main and neck cavities. Fold neck skin under and secure with skewer. Tuck wing tips under. Tie legs together loosely. Place turkey on rack set in large roasting pan. Spread butter all over turkey. Place reserved fat pads and reserved neck, heart, and gizzard in pan; pour in 2 cups Golden Turkey Stock.
Roast turkey 45 minutes. Baste with pan juices. Continue to roast until thermometer inserted into thickest part of thigh registers 165°F to 170°F, basting every 45 minutes, adding stock or water to pan if dry, and tenting loosely with foil if browning too quickly, 3 to 3 1/2 hours longer. Transfer turkey to platter; tent very loosely with foil and let rest 30 to 45 minutes. Reserve roasting pan with juices for gravy.

Gravy

Remove turkey neck, heart, and gizzard from roasting pan. Pull meat off neck; chop neck meat, heart, and gizzard and reserve for gravy, if desired. Pour pan juices into 8-cup measuring cup. Spoon off fat from surface, reserving 1/2 cup fat. Add enough turkey stock to degreased pan juices to measure 5 1/2 cups total.
Place roasting pan over 2 burners on medium heat. Add 1/2 cup reserved fat and shallots; sauté 1 minute. Whisk in flour. Cook until roux is light brown, whisking constantly, about 2 minutes. Whisk in wine, stock mixture, mustard, and fresh rosemary. Bring to boil, whisking to blend. Boil until gravy coats spoon, about 3 minutes. Add neck, heart, and gizzard, if desired. Season with salt and pepper.
Serve turkey with gravy.

I would also like to share with you my mashed potato recipes. It is unique and healthy.

Mashed Potatoes

Ingredients

Yukon Gold Potatoes
half a head of cauliflower
1 small carton of plain Greek yogurt
chopped chives
butter
milk

Quarter the potatoes and boil until tender. Steam cauliflower until tender. Transfer potatoes with skins on and cauliflower to mixer and whip. Add carton of yogurt and whip. Add some butter and milk and whip until you get a consistency you like. Stir in chopped chives. Serve and enjoy!

Redwoods Room

2010-11-14T21:56:00.000-08:00

Hey all you Redwoods Room fans! The busy season here is slowing down and that means time to make improvements to the guest rooms. The much loved Redwoods Room which was the original master bedroom of the house now has a new organic fern embroidered quilt from Pottery Barn. Many other improvements are on their way this winter so stay tuned!

Raspberry-Almond Clafouti

2010-07-10T19:28:00.000-07:00

I made this today for our afternoon treat. It is fun and easy to make. Here is the recipe. The clafouti is sort of like a custard.

Raspberry-Almond Claufouti

Ingredients

* 1/2 pint ripe raspberries
* 2/3 sour cream
* 1/3 cup whole milk
* 1/2 cup (1 stick) unsalted butter, melted and cooled
* 3 large eggs
* 1/2 teaspoon vanilla extract
* 3/4 cup cake flour (not self-rising)
* 1/2 cup sugar
* pinch of salt
* 1/4 cup sliced unblanched almond

Preparation

1. Preheat the oven to 400 degrees. Butter a 9-inch deep-dish glass pie plate. Place the raspberries in the pie plate and set aside.

2. Combine the sour cream, milk, 6 tablespoons of the butter, the eggs, and vanilla in a blender or a food processor and process until smooth.

3. Whisk together the flour, 1/3 cup of the sugar and the salt in a medium bowl. Whisk in the sour cream mixture just until blended. Pour the batter over the raspberries. Drizzle with the remaining 2 tablespoons of butter and sprinkle with the almonds and the remaining sugar.

4. Bake for 40 minutes or until golden brown. Let cool on a wire rack for 10 to 15 minutes and serve warm.

Ginger-Lemon Pinwheel Cookies

2009-12-27T14:55:00.001-08:00

Our holiday open house was a big success with over 100 people showing up. Here is a cookie recipe that was a big hit.

Ginger-Lemon Pinwheel Cookies

Ingredients

* Ginger dough:
* 1/4 cup unsalted butter, softened
* 1/3 cup packed dark brown sugar
* 1/4 cup molasses
* 1 large egg yolk
* 6 ounces all-purpose flour (about 1 1/3 cups)
* 3/4 teaspoon ground ginger
* 3/4 teaspoon ground cinnamon
* 1/4 teaspoon salt
* 1/8 teaspoon ground nutmeg
* Dash of ground allspice

Lemon dough:
* 5 tablespoons unsalted butter, softened
* 2/3 cup granulated sugar
* 1 large egg white
* 2 teaspoons grated lemon rind
* 3/4 teaspoon vanilla extract
* 6 ounces all-purpose flour (about 1 1/3 cups)
* 1/4 teaspoon salt

Preparation

1. To prepare ginger dough, place 1/4 cup butter and brown sugar in a medium bowl; beat with a mixer at medium speed until well combined (about 3 minutes). Add molasses and egg yolk; beat until well blended. Weigh or lightly spoon 6 ounces (about 1 1/3 cups) flour into dry measuring cups; level with a knife. Combine 6 ounces flour, ginger, and next 4 ingredients (through allspice); stir with a whisk. Add flour mixture to butter mixture; beat at low speed just until combined. Wrap dough in plastic wrap; chill 30 minutes.

2. To prepare lemon dough, place 5 tablespoons butter and granulated sugar in a medium bowl; beat with a mixer at medium speed until blended (about 3 minutes). Add egg white; beat until blended. Beat in rind and vanilla. Weigh or lightly spoon 6 ounces (about 1 1/3 cups) flour into dry measuring cups; level with a knife. Combine 6 ounces flour and 1/4 teaspoon salt. Add flour mixture to butter mixture; beat at low speed just until combined. Wrap dough in plastic wrap; chill 30 minutes.

3. Unwrap ginger dough. Roll ginger dough between sheets of plastic wrap into a 13 x 8 1/2–inch rectangle (3/16 inch thick); chill 10 minutes. Unwrap lemon dough. Roll lemon dough between sheets of plastic wrap into a 13 x 9–inch rectangle (3/16 inch thick); chill 10 minutes. Carefully stack ginger dough on top of lemon dough, leaving a 1/2-inch border along one long edge. Starting with the long side without a border, roll up dough, jelly-roll fashion. Seal edges (do not seal ends of roll). Cover with plastic wrap; freeze 30 minutes.

4. Preheat oven to 350°.

5. Unwrap dough. Cut with a sharp knife into 40 slices (about 1/4 inch thick). Reshape rounds, if necessary. Arrange slices 1 inch apart on baking sheets lined with parchment paper. Bake, 1 batch at a time, at 350° for 8 to 9 minutes or until set and lightly browned. Cool on wire racks

December 2009--Cooking Light

Trinidad Holiday Home Tour

2009-12-03T18:35:00.001-08:00

The Friends of Trinidad Library introduces a new holiday Event - Lights of Trinidad. Tour holiday decorated Trinidad Homes and Businesses with a reception at Trinidad Art Gallery. Trinidad Bay Bed & Breakfast will be one of the featured businesses. Caroling lead by Bill and Nick - with bells on! They'll be pulling their wagon all decked out for the Holidays. Chamber Members are encouraged to attend and then head over to "Holidays By The Sea" at Town Hall. Lights of Trinidad - Holiday Home Tour, Saturday, December 19, 4-7p For tickets contact the or the Trinidad Chamber of Commerce at 707-677-1610, Trinidad Library at 707-677-0227 or Darlene Marlow at 707-677-9242.

Human Rights Shouldn't Justify Human Wrongs

2009-09-20T16:15:00.000-07:00

When Two Rights Go Wrong

"Douglas McCue, 68, stands in front of his home in Perth, ON, Sept. 19, 2009. The CornerStone Bed and Breakfast that he operated out of his home since 2003 was closed on March 30 following court procedures and an Ontario Human Rights Tribunal case after he refused to let a blind man with a guide dog stay at the B&B due to his allergic reaction to dogs, which affects his diabetes."

This summer, we had a similar situation with a much less stressful resolution.

A man and his "lady-friend" showed up with their dog after making online reservations. With no forewarning of their unique situation, and with several printed pages of our obligation to accept their animal into the Inn, they "forced" my kind-hearted Innkeeper to let them stay. I told them that we would never discriminate against anyone - handicapped or otherwise.

I felt their using a "dog-in-training" (this guy trains them for autistic children), along with misusing an admirable piece of legislation was wrong and unacceptable to me. I let them stay the night, but that was it. The next morning my guests were asking all the questions I would, like what's the disability, how the dog helps, etc. Turns out that his lady-friend (his words) was calmed by the dog-in-training, and he was misleading me when he said that she was "slightly" autistic.

Needless to say, I was outraged at his irresponsibility and selfishness. We do not allow animals in the house for the same reason most small B&Bs do not, guests have allergies. I have two dogs and I love animals. I keep them out of the Inn out of respect for my guests. So what can I do? I'm posting this article, and I contacted our local B&B association to warn them, and to flag any future reservations from this person.

I did learn more about the law, its intentions, and how it can be misused and misapplied for selfish reasons. I hope everyone will stand up to such "bulling", learn your rights, and be kind to each other.

Referring article:

(http://www.ottawacitizen.com/health/When+rights+wrong/2013286/story.html)
When Two Rights Go Wrong:
In Perth bed-and-breakfast battle, there are no real winners - BY KELLY EGAN, THE OTTAWA CITIZENSEPTEMBER 20, 2009COMMENTS (26)

© Copyright (c) The Ottawa Citizen

Westhaven Blackberry Festival

2009-07-23T19:15:00.000-07:00

WESTHAVEN -- The Westhaven Volunteer Fire Department's 49th annual Wild Blackberry Festival will be held Sunday from 11 a.m. to 6 p.m. at the Fire Hall, south of Trinidad at the Sixth Avenue exit off U.S. Highway 101.

Sponsored by the fire department and the Westhaven Ladies Club, this old-fashioned fundraiser in the redwoods by the sea will feature live music, a barbecue, blackberry snow cones, local brews and wines, a raffle, children's activities, artists booths and the firemen's dunk tank.

The Ladies Club and its helpers have been working all year making blackberry jelly, jam and pies you can eat by the slice with ice cream, or purchase whole pies that have been frozen and then freshly baked.

Visitors can meet the fire crews of the Westhaven Volunteer Fire Department and the California Department of Forestry and Fire Protection with their fire trucks on display, and kids can have their picture taken with Smokey the Bear.

Donations to this nonprofit event support the fire department and the local community.

Huckleberry Banana Bread

2009-06-14T22:31:00.000-07:00

Huckleberry Banana Bread

Ingredients:

1 cup butter
2 cups sugar
4 eggs
3 cups unbleached flour
1/2 teaspoon salt
1 teaspoon baking soda
3/4 cup buttermilk
3 to 4 very ripe bananas, sliced
1 cup walnuts (optional)
1 cup huckleberries, rinsed and drained (you may substitute with blueberries)

Cream together, butter, sugar and eggs. Combine flour, salt and baking soda in a small bowl. Alternate adding dry ingredients and buttermilk to creamed mixture. Mix well. Beat 200 strokes. Fold in sliced bananas and huckleberries. Bake in a greased and floured mini loaf pans at 350º for 45 minutes to an hour.

Adopt-A-Highway Program

2009-05-25T20:41:00.000-07:00

Trinidad Bay Bed & Breakfast been a part of the Adopt-A-Highway program since April 2006. The adopted area is about 3 miles north of the B & B on HWY 101 just before Patrick's Point State Park. The weather has been very nice and I figured that I needed to get out there and clean the highway before the B & B gets too busy. I walked the two mile stretch of the highway and only picked up one full bag of trash and one bag of recyclables! This is a big improvement from the last time I went out and picked up about 6 bags of trash. I just love being out there doing this for the community. Cal Trans provides me with all the tools needed for the job. This includes a hardhat, trash grabber, trash bags, yellow vest and bags for recycling. Businesses or individuals may adopt a stretch of highway. All one needs to do it check out the Adopt-A-Highway website to apply.

Flowers are Blooming at the Trinidad Bay B & B!

2009-05-12T21:26:00.000-07:00

Cherry Almond Scones

2009-04-22T20:45:00.000-07:00

Here is a new recipe a Trinidad neighbor shared with me and it has been a big hit.

Cherry Almond Scones

For the scones:
3/4 cup dried cherries
1 cup boiling water
1 egg
3/4 cup low-fat buttermilk
2 teaspoons vanilla extract
1 teaspoon almond extract
2 cups flour
1/4 cup granulated sugar
1 tablespoon baking powder
6 tablespoons butter
1/4 cup almonds, chopped

For the cherry butter:
1/2 cup butter, softened
1/4 cup cherry preserves

To start: Preheat the oven to 400˚. Grease a baking sheet or cover baking sheet with parchment paper; set aside. Put the dried cherries into the boiling water; set aside.

Prepare the scones: In a large bowl, combine the egg, buttermilk, vanilla and almond extracts; set aside. In a food processor, blend the flour, sugar, baking powder, and butter until the mixture forms coarse crumbs. (You can also just use a simple hand held pastry blender to do this if you don't have a food processor). Drain the cherries and stir into the egg mixture. Add the crumb mixture to the egg mixture and stir until blended. Stir in the almonds. Drop the dough by heaping tablespoonful onto the prepared baking sheet. Bake for 12 to 15 minutes or until golden. Serve warm with cherry butter.

Make the cherry butter: In a medium bowl, combine the butter and preserves. Stir until blended.

Yield: 24 scones

Trinity Alps Guest Room - Remodeled

2009-04-10T14:59:00.000-07:00

The Trinity Alps Room is Ready for the Season!

The old wallpaper has been stripped, and the plastic mini blinds are history. New curtains and new freshly painted colors - check it out ...

Tu Tu' Tun and Bandon-By-The-Sea, OR

2009-01-20T16:43:00.000-08:00

I'm gathering my thoughts and pictures from my recent weekend up north. I'm excited to report that we have a very special, even luxurious place, a few beautiful hours north - the Tu Tu Tun Lodge [link].

Trinity Alps Guest Room - Remodeling

2009-01-10T09:36:00.000-08:00

We are at it ... again!

Things are sadly so slow here in the winter, that even though we can't afford it, we take rooms off the market for remodeling projects. This year, our Trinity Alps Guest Room gets some special attention.

When I remodeled the entire B&B a few years ago, Trinity Alps stayed open the longest and got less attention in the wall-paper/paint removal department. All rooms got new furniture, plush king beds, Restoration Hardware linens, and fixtures, but Trinity Alps just got a quick coat of paint - gotta pay the bills. We recently got a less than stellar review (!) for our Trinity Alps Room. I'm glad we were already addressing their concerns, even before they got back to Germany. Though I can't figure out how to cram a jacuzzi tub into that little bathroom over the garage, and can't afford to add a fireplace this year, it will be a nice remodel.

Jason has been busy scraping this past week, and will start painting next week. We'll post some before and after pics here for those of you that like projects like this.

Here are a few (pre-remodel) reviews from the Trinity Alps Guest Room Journal:

Not Having to Answer the Bell All the Time

May '06

"Sometimes work is being like a boxer, taking a beating round after round, and yet having to keep answering the bell to go out for another round. I love hearing the bell in the bay, a very different kind of bell. Nothing to answer, just something to be with."

It Goes With You

May '06

"I have waited 28 years to stay in this place. I fell completely in love with Trinidad and with this house as a young, impressionable college student. How is it possible that I am here now as a 50 year old with my own college age daughter? How wonderful to be able to share this dream with her. This is not a place you can leave behind. It goes with you, it becomes a part of you forever." -Huntsville, UT

My Husband's (Then Boyfriend's) Birthday Present '98

June '06

"Since then we have tried to come here every year, and we always stay in the same room (Trinity Alps). We love Northern California, Trinidad, this house, and this room. The owners of this place have changed twice since we came here, this place is a bit more modern and less country, and it's still as charming, lovely and beautiful as ever." -Pacifica, CA

Trinidad Bay Will Beckon Us Back

June '06

"This place has all the weary traveler could long for ... The charm of the Trinity Room - The incomparable view and melody of the bell. Treats and treasures are just around the corner. A delightful breakfast to nourish body and soul in the morning." -Grass Valley, CA

Excellent in Every Way

July '06

"I love the style and comfort of the Trinity Alps Suite and have thoroughly enjoyed the delicious breakfasts -- what a way to start the day! I wish you well for the future -- by all accounts you deserve to continue to be hugely successful." -Yorkshire, England

Most Comfortable Bed Ever

August '06

"Great room with a beautiful view! ... P.S. The bed is a Simmons 'World Class' and I'm going to get one when I get home!" -San Clemente, CA

iPod Charger a Nice Bonus!

September '06

"The sounds of the ocean, birds & bell with the cool air were soothing after a long day of driving. The room had nice touches & details. The artwork was a great combination -- from your hike into the Trinity Alps." -Grants Pass, OR

An Awesome Time

October '06

"Breakfast was a highlight of each day as was meeting and talking with the guests. You can be proud of all that you have done here." -Manhattan Beach, CA

Returning for Anniversaries!

October '06

"Today we were married on Wedding Rock. The weather was absolutely beautiful and the scenery breathtaking! We drove for 4 days to get here and it couldn't have been more worthwhile! I will always remember the sounds of the waves and the bell in the bay!" -Alberta, Canada

A Jewel of a Town

December '06

"Were we (my wife and I) lucky to find such an amazing B&B or what? Our room's decor was great! Much more modern than your typical Victorian B&B ... May your stay be as restful & memorable as ours!" -Orange, CA

Perfection & Beauty

February '07

"James and Loraine [...] were madly, deeply, and insanely in love in this room ... Thank you"

Fine Simplicity, Luxurious Comfort, Brilliantly Thoughtful

March '07

"A taste of Heaven if there ever was one ... 'Old Home' ( aka Indian Beach [242 steps away]) Beach was our favorite jont [jaunt?] ... Don't miss 'Catch Cafe', 'Beach Comber Cafe', and the 'Trinidad Trading Company'. There's so much to savor & enjoy right here in Trinidad without stepping foot into the car. It's quite an extraordinary gift to slow down and walk everywhere, & to simply rest in this elegant room." -Seattle, WA

Blessed

April '07

We feel blessed that our Lord led us here - a wonderful quiet place an absolutely beautiful view! We love the layout of the room, and it is so clean! We plan to return and to recommend this place to our friends." -Lincoln, CA

Wonderful Special Place

August '07

"Too bad we could only stay one night. This is such a great place to stay. Wonderful room. Great view. Super breakfast." -Santa Cruz, CA

Wish We Could Stay Longer

August '07

"One of the most charming places we stayed. Look forward to stopping by in the future." -Buenos Aires, Argentina via Jacksonville, FL

What An Ugly Weather

January '08

What a spectaculous (sic) view. The 'pacifico' at Trinidad in the trinity-room! What an ugly weather - raining over days - stormy winds and in the last night it snows into the ocean. And what a beautiful time these three days are with the ocean with the redwoods with the sleeping buddha on the beach. Thanks the univers (sic) Thank you for the beautiful breakfast Thanks to this beautiful house & place." -Zurich, Switzerland

Luck ... Destiny - Everything Perfect

June '08

"With no set plans just our spirit of adventure this was one of the most restful & beautiful stops we made along the way. Sometimes it pays to be like the water that flows around the rocks in the sea ... you never know what you'll caress ... Thank you for everything & for living out your dreams so that others may enjoy theirs ... until next time." -Connecticut

It's so touching to read these entries over the years.

If I ever feel unappreciated in my town, or a bit blue, I just head to one of my rooms and read a little.

Can't feel blue long with all these wonderfully warm words, left by such kind people, staying in my little Trinity Alps Guest Room over the garage, in this charming 50's Cape Cod Home, on the bluff overlooking the Bay, in my favorite place on earth - Trinidad!

Thanks for staying with us. -Mike Morgan, Owner

Best of the West Award from Bedandbreakfast.com

2009-01-06T15:08:00.000-08:00

Bedandbreakfast.com Reviews

Rooms with a view

Times Standard Story and photos by Sharon Letts
Posted: 11/05/2008 01:30:12 AM PST

Trinidad Bay Bed & Breakfast innkeeper Jason Richie was born and raised in Eureka, but he'd like to die in Trinidad -- and it's not due solely to the inn's 1,000-thread-count Egyptian sheets.

"I love being in a small town and knowing the people here and also them knowing me,” he said. “I can see myself being old here and dying here, I love it so much. I feel blessed to be able to live here in this town and in this house.”

The bed and breakfast is small, with just four rooms available, but it sits just across the street from the Trinidad Harbor with clear, expansive views of Trinidad Head, and the Trinidad Memorial Lighthouse, making every room at the inn “a room with a view.”

"I love the beauty of Trinidad,” Richie said. “I love the small cottages and what is left of the historic buildings in town and that there are some streets without sidewalks -- the sounds of the buoy bell, the smell in the air, all the birds, seeing the storms come in and out during the winter. I even love it when it is very stormy with a lot rain and wind.”

Richie was living in Trinidad and working in the telecommunications department at Humboldt State University when he learned a few years ago that the historic bed and breakfast was for sale.

"My friend, Michael Morgan, decided to move to Trinidad from San Francisco,” he said. “He was planning to buy some houses in Trinidad and I had heard that the Trinidad Bay Bed & Breakfast was possibly for sale, so I let Mike know. He'd already bought his other house at the opposite corner of the bed and breakfast. He was then able to purchase the bed and breakfast from Don and Corlene Blue, who were the previous innkeepers.” Morgan hired Richie as innkeeper about two years ago. And though he'd never run a bed and breakfast before, Richie knew he loved to bake.

"I had never cooked for people before, but after I took the food safety course and got started trying recipes, I realized that I enjoyed it,” he said.

“Serving breakfast is my favorite part about running the bed and breakfast. It's a great way to get to know the guests and to provide them with a good, hearty meal for the morning.”

Breakfasts at the inn are quite lively. Richie said there is lots of laughing in the dining room and a lot of lingering at the table afterwards over coffee.

"For the guests that want more privacy, I'll deliver a breakfast tray to the two private entrance rooms,” he said. “I have about seven main dishes I can do. The longest I have had a guest stay is about seven days, so I can change the entree each day.”

All of the meals at the inn are made from scratch. Richie uses organic flour, sugar and other organic and local products, including Humboldt Creamery milk and butter, organic Signature Coffee out of Redway and fresh produce from the farmers market.
Every detail at the bed and breakfast is carefully attended to by Richie and his staff, including ironing the sheets and making cookies and other baked goods every day.

"I bake a variety of small muffins and breads,” he said. “I got interested in making peach preserves when my neighbors down the street, Kim and Stan Binnie, had all these peaches from the tree in their backyard. I spent a couple weeks this year just making preserves and jarring those for the next coming year.”

Richie uses the preserves both as a spread and for a French toast dish he makes. He also makes homemade fruit mincemeat used as a topping for baked apples.

"Baked apples have been a part of the breakfast here for 20 years,” he said. “The mincemeat I make has cranberries, apples, orange and lemon zest, currants, spices, brandy, rum and many other ingredients. When blueberries are in season, I'll go out to Wolfsen's blueberry farm in McKinleyville to pick my own.”

Visitors represent the four corners of the world, he said, and many are repeat guests. Richie said locals have been known to get away to the inn, too.

"Guests come from all over Europe, Canada and the United States,” he said. “I had one couple from Tokyo, Japan today. They heard about the bed and breakfast through a recent New York Times article that was published in September 2008.

"There are also quite a few repeat guests who have stayed with all the innkeepers who have run the inn. It's also popular for honeymooners and some locals who celebrate special occasions.”

The Trinidad Bay Bed and Breakfast was honored this year, along with the Ship's Inn Bed and Breakfast in Eureka, as being the “Best of the West” in the annual “Best of BedandBreakfast.com” awards. BedandBreakfast.com is an online bed-and-breakfast directory.

Richie said that reviews of nearly 50,000 bed and breakfasts were submitted to the Web site from guests throughout the world.

"We're grateful for our wonderful guests,” he said, “as their reviews resulted in this recognition and we are honored.”

Those who stay at the bed and breakfast wake up to one of Richie's many baked dishes, and he honors past innkeepers by keeping their featured dishes on the menu, including the baked apples and even halved and sectioned baked grapefruit. Other morning dishes include smoked salmon scrambled eggs, shirred eggs with chicken-apple sausages, and peach French toast or waffles.

However, some dishes he's made his own, such as an egg strata made with brie.

"I found the egg strata recipe in a magazine called Cooking Light,” he said. “I love to prepare this dish because it's an unusual dish that most haven't had. I'm able to have everything chopped and ready to go the night before and put it in the fridge overnight in a baking dish ready to go. In the morning, I wake up and just add the egg mixture and bake it.”

Richie shares the recipe below:

Brie and Egg Strata
To prepare the night before serving, assemble and layer the casserole without the egg mixture; cover and refrigerate. Combine the egg mixture and refrigerate that in a separate container.

In the morning, pour the egg mixture over the bread mixture; allow the strata to stand for 30 minutes before baking.

If desired, substitute a French baguette or sourdough loaf for the flat Italian bread called ciabatta. Freeze the brie for about 15 minutes to make chopping easier.

-- 2 teaspoons olive oil
-- 2 cups chopped onion
-- 1 1/2 cups diced unpeeled Yukon gold potato (1 large)
-- 1 cup chopped red bell pepper
-- 1 cup halved grape tomatoes
-- 1 teaspoon salt, divided
-- 3/4 pound ciabatta, cut into 1-inch cubes, toasted
-- Cooking spray
-- 4 ounces brie, rind removed and chopped
-- 6 large eggs
-- 1 teaspoon herbes de Provence
-- 1/4 teaspoon freshly ground black pepper
-- 3 cups of 1 percent low-fat milk
-- 2 tablespoons chopped fresh parsley

For casserole:

Heat oil in a large nonstick skillet over medium-high heat. Add onion, potato and bell pepper; sauté 4 minutes or until tender. Stir in tomatoes; sauté 2 minutes. Stir in 1/2 teaspoon salt.

Combine this mixture and the bread.

Place half of the bread mixture into a 13-by-9-inch baking dish that has been coated with cooking spray.

Sprinkle with half of the brie. Top that with the remaining bread mixture and the remaining brie.

For egg mixture:

Place egg substitute or eggs in a medium bowl. Add remaining 1/2 teaspoon salt, herbes de Provence and pepper. Add milk, stirring with a whisk until well-blended.

Pour egg mixture over bread mixture. Let stand 30 minutes.

Bake at 350 F for 50 minutes, or until set. For a brown top, leave in the oven a little bit longer. Sprinkle with parsley. Serve immediately.

Makes 12 servings.

Baked Grapefruits

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Baked grapefruits date back to the 1950s and are quite popular with the guests here.

Recipe:

Slice grapefruit in half and section each half with a grapefruit knife. Separate the fruit from the membrane.

Place grapefruit halves in Pyrex dish and sprinkle tops with brown sugar and cinnamon.

Add a dot of butter if desired.

Add water to the dish and place in an oven heated 375˚-400˚ for about 30 minutes.

Serve warm with a half cherry, raspberry or strawberry on top.