Archive for category: General

Bringing your fur baby for an adventure can make your getaway fun for the entire family — with a little bit of planning. Because while you and your two-legged companions may be well versed in take-off and landing protocols, your pet likely isn’t. Use the following tips to make your pet’s (and your) vacation a smooth one.

Check the Pet Policy. They vary from airline to airline. As a pet-friendly airline, Kenmore Air welcomes dogs and cats on board. However, for the safety of its passengers, it limits one pet per flight. (See website for additional restrictions.)

Review the International Regulations. If you are flying out of the country, pet immunization and a health certificate will likely be required.

Make Reservations Over the Phone. You’ll always want to make your pet’s reservation before arriving at the airport to ensure the airline can accommodate your four-legged loved one.

Scope Out the Pet Area in Advance. While making your reservation, be sure to ask if there’s an area where your pet can relieve themselves before the flight. This is a great way to avoid any unwanted accidents.

Have a Secure Leash. Always keep your pet leashed while flying. Even the most well-behaved animals can act unpredictably in new situations. Having a secure hold of them is essential to both their safety and your own.

Try to Get Your Pet Some Exercise Before the Flight. Just like for humans, exercise is a great stress reliever for your pet. If possible, take your pet on a walk prior to the flight so that they—and you—can expend some energy.

Plan for Water & Food. It’s not guaranteed your destination will have a dog-friendly restaurant, so plan accordingly by packing a food and water bowl, along with at least enough food for one meal. Check to make sure you can buy additional food at your destination. If you are flying somewhere remote, you may need to bring enough food for the entire trip.

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 Kenmore Air 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

More Fun Seaplane Getaways

West Coast Wilderness Lodge — The Ultimate Summer Camp for Grownups

It doesn’t look like much from the air, just a collection of windows tucked between the trees, but that’s the beauty of the West Coast Wilderness Lodge.

7 Reasons Chatterbox Falls Should Be On Your Bucket List

Carved into the Sunshine Coast, at the head of Princess Louisa Inlet, Chatterbox Falls might steal your heart.

Experience a Luxury Fishing Vacation at Sund’s Lodge

Don’t assume fishing for King Salmon demands braving the rough seas. British Columbia’s Inside Passage is a breathtaking checkerboard of remote islands and protected waterways. At Sund’s Lodge, a fishing getaway is about a lot more than just fishing.

Forget the flowers. Skip the poems. Stick to the good stuff – chocolate.

Across the globe, chocolate shops can be found tucked beside bustling walkways and nestled in hotel lobbies. You’ll find factories in cities and on remote islands. Because whether you’re buying truffles for your lady friend or salted caramels for yourself, chocolate is always a good idea.

Seattle: Fran’s at the Four Seasons

Just south of Seattle’s historic Pike Place Market is one of the classiest chocolate shops on the West Coast. The design is museum-esc in its elegance, ensuring chocolate remains the star. And how could it not? Fran Bigelow’s passion for pure flavors is tempered into every individually poured, cut, and salted piece.

Victoria: Roger’s Chocolates

One of the oldest chocolate shops on the West Coast, Rogers Chocolates has been a mainstay for Victorians since 1885. The shop was originally a “green grocery” that sold chocolates imported from San Francisco. But shipping couldn’t keep up with demands. So the shop’s founder, Charles “Candy” Rogers began making his own. His first creation, the Victorian Cream, was so beloved it remains a mainstay today. They have several retail locations, but their heritage store in downtown Victoria is by far the most fun and unique to visit.

Orcas Island: Kathryn Taylor Chocolates

Beyond simple nibble-worthy indulgences, Kathryn Taylor Chocolates serves steaming cups of rich hot chocolate. Located on Orcas Island, this chocolate destination is tucked at the north end of Eastsound. In the summer, outdoor seating offers stunning views of the Fishing Bay. During the winter, the intimate shop provides a quiet refuge.

Victoria: Chocolat Chocolatiere De Victoria

Like most chocolate shops, this Victoria gem has almond clusters, cocoa truffles, and caramel filled delights. But unlike most chocolate shops, Chocolat Chocolatiere De Victoria wasn’t afraid to get creative. They’ve steeped fiery hot chilies in dark chocolate and infused white ganache with antioxidant-rich green tea. You’ll find saffron spiked bites and wasabi-dusted cashews bathed in dark chocolate. Coconut cream is spiked with lemon grass and candied ginger is rolled in dark chocolate. Needless to say, be prepared for your palate to be surprised.

Seattle: Theo Chocolate Factory

On the other end of the Seattle chocolate shop spectrum, Theo Chocolate Factory’s industrial machinery is a far cry from “classy.” There are roasters and stone mills. There are conch machines, tempering machines, and conveyor belts. Hairnets are worn. Fur and perfume are not permitted. But the Fremont-based bean-to-bar operation makes bars as flavor-packed as they are good for the world. Factory tours are an affordable, educational, and tasty experience. And while you can find their bars at a variety of retail locations throughout Seattle, you’ll get the freshest selection in their Retail Store located on campus.