What’s Cooking?

Breakfast on the sun porch at the Blue Goose Inn Bed & Breakfast

Breakfast on the sun porch

Home grown apple cider

Home grown apple cider

Fresh baked croissants

Fresh baked croissants

Homemade condiments for breakfast at the Blue Goose Inn

Homemade condiments

Chia seed parfait with strawberries and rhubarb sauce for breakfast at the Blue Goose Inn

Strawberry rhubarb chia-seed parfait

Egg Roulade for breakfast at the Blue Goose Inn

Bacon, tomato, onion roulade

Coconut pancakes with banana

Coconut pancakes with banana

Amish baked oatmeal with fresh berries

Amish baked oatmeal with fresh berries

Breakfast Style:

Our breakfast style focuses on hand-crafted foods from fresh, local ingredients as much as possible. You’ll never find a boxed mix in our kitchen. This allows us to know exactly what is in the food we serve and where it comes from. Becky grinds her own wheat for our home baked breads. The organic wheat comes from a family friend’s farm in Colorado. Most of the butter we serve will be home-churned from our kitchen.

Whidbey Island Grown

Fresh ingredients grown locally with a focus on seasonal produce create amazing breakfasts. At breakfast we highlight the local farms who provide us fruits and veggies on a regular basis including the following:  3-Sisters Farm, Bell’s Farm, Case Farms, Dugualla Bay Farm, Golden Glen Creamers, Huntersmoon Farms, Kettle’s Edge FarmLavender Wind Farms, Mile Post 19 Farm, Prairie Bottom Farms, Round Tuit Farms, Rosehip Farm, Skagit Sun Farms and Willowood Farms and others. The Blue Goose Inn is a proud members of Whidbey Island Grown.

We make nearly all the condiments found on our tables including ketchup, maple-butter, cinnamon syrup, peanut butter-syrup and various jams. Other jams and berry syrups come from the many local berry farms. We make two kinds of granola that serve as a starter or as a crunchy topping for other foods. The first one is a honey-almond granola from a recipe we developed in Colorado where we kept bees and harvested our own honey. The second type offers a nice contrast with a bit more savory flavor we call our coconut-cardamom granola. Sweetened with maple syrup and it includes pistachios, almonds and olive oil and frequently served with dried fruit.

Special Diets?

Because of our focus on hand-crafted breakfasts, we don’t have a supply of ready-made breakfast foods available for last minute substitution. We are glad to accommodate special dietary requirements when we know in advance and can plan your breakfast with care. Please let us know when you book if you have special dietary restrictions, allergies or sensitivities.

Waves of Fresh Fruit:

Berry season on Whidbey Island is a great highlight of the summer months. The fresh local berries will be a feature of our breakfasts throughout the summer months. The season starts with tender strawberries in June, and then the raspberries start to come in late June and early July. Later in July we start to get the Marionberries, Loganberries, Tayberries and blackberries. Some of the regional blueberries start to appear as early as mid-July and the Whidbey Island blueberries start to appear in August and continue through to October.

We also get great local cherries, apricots, pears and apples throughout the summer. Toward the end of summer we will be making our own, fresh apple and pear ciders to serve with breakfast – a real treat!

Follow us on Twitter!  

Our daily twitter feed shows our breakfast menu and is posted each day before breakfast is served. Search for our hashtag: #WhatsForBreakfast.