Experience-based excursion will highlight foraging the Oregon coast

Stephanie Inn Sojourns is hosting another intimate experience-based excursion, with a seaside cocktail hour, on Saturday, October 14. Photo courtesy of Viki Eierdam  

Stephanie Inn Sojourns is hosting another intimate experience-based excursion, with a seaside cocktail hour, on Saturday, October 14. Photo courtesy of Viki Eierdam  

Over the years, the ocean side Stephanie Inn, located in Cannon Beach, Oregon, has gained a reputation for anticipating the needs of its guests and providing luxurious getaways.

In 2017, Stephanie Inn upped its game with Sojourns, a series of experience-based excursions led by Chef Aaron Bedard. 

Jacobsen Sea Salt Encrusted Canary Rock Fish was expertly prepared by Chef Aaron Bedard and Ben Jacobsen provided details on how his flavor-packed salts are harvested from the coastal waters at the August Stephanie Inn Sojourns. Viki Eierdam

Jacobsen Sea Salt Encrusted Canary Rock Fish was expertly prepared by Chef Aaron Bedard and Ben Jacobsen provided details on how his flavor-packed salts are harvested from the coastal waters at the August Stephanie Inn Sojourns. Viki Eierdam

August saw 'Harvesting the Coast', a day full of exciting activities that began with a three-course lunch. Chef called on his coastal colleague, Ben Jacobsen, owner of Jacobsen Salt Company, to join the intimate table set for 10. Ben educated us with fascinating facts about why his salt is so different from what graces the average American table as we tasted first-hand his flavorful varieties with Salt Block Caprese Salad, Jacobsen Sea Salt Encrusted Canary Rock Fish and a Salted Caramel Ice Cream Sandwich.

Aubrey of Sleepy Monk Coffee passionately explained every step in the coffee roasting process as guests of Stephanie Inn Sojourns tasted their small batch coffees and were then able to scoop out our own just-roasted Dark Guatemalan, Viki Eierdam 

Aubrey of Sleepy Monk Coffee passionately explained every step in the coffee roasting process as guests of Stephanie Inn Sojourns tasted their small batch coffees and were then able to scoop out our own just-roasted Dark Guatemalan, Viki Eierdam 

Then we were whisked off to Sleepy Monk Coffee Roasters for a tour and tasting with Joel and Aubrey, a behind-the-gate viewing of glass blowing at Icefire Gallery and a private tour and tasting at Cannon Beach Distillery with distiller, Mike Selberg. 

Stephanie Inn Sojourns guests have a behind-the-gate viewing as husband and wife glass artists, James Kingwall and Suzanne Kindland weave a well-orchestrated dance that both informs and moves their audience. Viki Eierdam 

Stephanie Inn Sojourns guests have a behind-the-gate viewing as husband and wife glass artists, James Kingwall and Suzanne Kindland weave a well-orchestrated dance that both informs and moves their audience. Viki Eierdam 

After a little down time, we all joined up again for agave margaritas and freshly-shucked oysters courtesy of Selberg, Jacobsen and Chef. The seaside spot and made-to-order sunset could not have been a more fitting segue into our five-course dinner. Slipping into our seats at the Stephanie Inn Dining Room, we were all pleasantly surprised when artisans from the day broke bread with us. Special touches like this is what sets Stephanie Inn apart. 

After a private tour and tasting at Cannon Beach Distillery with distiller, Mike Selberg, it was a fun surprise to see him sea side mixing agave margaritas with Jacobsen Salt and his own tequilla. Viki Eierdam 

After a private tour and tasting at Cannon Beach Distillery with distiller, Mike Selberg, it was a fun surprise to see him sea side mixing agave margaritas with Jacobsen Salt and his own tequilla. Viki Eierdam 

For participants fortunate enough to tie in an overnight stay, gorgeous view rooms with welcoming balconies, an afternoon wine gathering, evening nightcap in the cozy library and a Chef's breakfast buffet the next morning are all included in the lodging price. 

For Stephanie Inn Sojourn participants fortunate enough to tie in an overnight stay, well-appointed rooms with stunning ocean views are their specialty. Viki Eierdam

For Stephanie Inn Sojourn participants fortunate enough to tie in an overnight stay, well-appointed rooms with stunning ocean views are their specialty. Viki Eierdam

More little touches were sprinkled throughout our memorable day including gift bags at each stop with a keepsake of our time tucked between the tissue. 

One more Sojourn is scheduled for 2017;  Where The Wild Things Are: A Chef’s Foraging Adventure In The Coast Range. Reserve your spot for Saturday, October 14, pack your boots and prepare to learn a thing or two from Master Forager, Will Leroux. Guests will identify mushrooms and other forest floor edibles and bring your coastal bounty back to Stephanie Inn for the night's main event. This is a not-to-be-missed opportunity for fans of the eat hyper local movement.  

Oregon hazelnut crusted rack of lamb complemented with chantrelle mushrooms, potato gratin, Kingfisher Farms baby root vegetables, Bee Local Honey and fig jam paired elegantly alongside a 2012 Siltstone Pinot Noir at the evening table. Viki Eierdam 

Oregon hazelnut crusted rack of lamb complemented with chantrelle mushrooms, potato gratin, Kingfisher Farms baby root vegetables, Bee Local Honey and fig jam paired elegantly alongside a 2012 Siltstone Pinot Noir at the evening table. Viki Eierdam 

Stephanie Inn Sojourns has hit the mark in 2017 and looks forward to bringing another series of experience-based excursions to foodies, adventure-seekers and beach lovers in 2018. Keep an eye out at stephanieinn.com/sojourns.