Granola. The name evokes a backcountry, hodgepodge scene of slightly under bathed hikers in need of sustenance. And while Harrison House Suite’s combo of nuts and seeds will certainly fortify you to face the day, this granola’s complex flavors are a far cry for hodgepodge.
Carefully tweaked and developed over time, it’s so popular the Friday Harbor B&B sometimes has trouble keeping up with demand. After all, they also have a 2-course gourmet breakfast to cook daily, homemade yogurt to make, and a garden to tend.
(Harrison House has a few fruit producing plants on site – like their prized blueberry bushes and fig trees – which help supply the kitchen when in season.)
But, somehow they manage. And the requests come from far and wide. They’ve shipped all the way to Singapore and regularly supply an Alaskan fisherman with 50-pound batches!
It Envelops You Up Like a Bear Hug
Making the granola takes nearly a full day with the assembly, stirring, cooking, and cooling. It’s comprised of mostly seeds and nuts. Plus, a little touch of unsweetened coconut flakes, honey, and brown sugar for good measure. (They also carry a No B.S. version that has no refined sugar.)
As it cooks, the granola’s sweet aroma is like a grandmother’s kitchen – like the unpretentious goodness of an oatmeal cookie that envelops you up in a bear hug of comfort.
Meals Made With Love
Each guest at Harrison House Suites is treated to a gourmet, 2-course breakfast. The first course always includes some combo of granola and house made yogurt. Typically, this is topped with a fresh fruit or house made compote.
As with most of the kitchen tasks, making the yogurt is a team effort, often spearheaded by husband-wife duo Glenn and Susan Miesch introduced. Glenn and Susan are not only the head innkeepers, they are also the breakfast sous chefs and jack of all trades. The secret to making great yogurt, Susan reports, “Is keeping two cups of the previous batch.” Like sourdough, the reserved culture develops a complex tartness overtime.
The second course is developed and cooked by Chef Jessie Bryan. Her menus put a twist on traditional breakfast fare. She explained:
It’s really a fun opportunity to introduce something surprising to breakfast. One day we might make shakshuka (eggs poached in tomato sauce with peppers and onions) and the next day we might make a riff on Panzanella. It really just depends on what’s available.
You can certainly order a pound (or a few) of the granola online. But it’s best enjoyed in the Harrison House’s quaint dining room prior to a scrumptious second course.