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Posted on May 29th, 2010 in Biking in Portland Oregon, Oregon, Portland.

Their mission is simple: to promote bicycling in Oregon. They offer the most comprehensive cycling events calendar in the state, a blog and Twitter feed for the local buzz and a secure, online registration system so you can sign up for local events.  Whether you’re into racing, everyday cycling, distance rides, weekend riding or any other riding style, join their newsletter to get the insider scoop on riding your bike in Oregon.


  • Cirque Du Cycling, presented by Laughing Planet Cafe, is a street festival, a circus, a bike race and a parade – and a benefit for Albina Youth Opportunity School.

Check out the upcoming event:

Cirque Du Cycling

Cirque Du Cycling Parade
  • A bicycle journey from The Oregon Garden through the Willamette Valley roads less-traveled.
The Oregon Garden is an 80-acre botanical showplace, Oregon’s premier public garden with thousands of plants set in 20 specialty gardens. The ride starts and finishes on the Garden grounds for a delightful breakfast start and a gourmet dinner at the finish line featuring Hopworks beer and live music.The routes take you along Oregon’s quiet rural roads, past Willamette Valley wineries, to Silver Falls, through vibrant blooming fields of flowers and on a journey that will make you fall in love with Oregon.
  • The Night Ride

The Night Ride is a late night bicycle ride around Portland.  Thousands of people come riding every year to show off their lit-up bikes, dress in costume, party at the disco, sing along to the group karaoke video show and eat unlimited midnight doughnuts at the Portland Train Station in Downtown Portland.

Surprises and mysteries await you at every turn.

Come join us to howl at the moon, on two wheels.  Grab all your friends for this annual moon-lit bicycle ride around Portland in support of the Bicycle Transportation Alliance.

Check out these events plus many more on the OR BIKE WEBSITE!

Culinary Institute of America: Day 5

Posted on May 24th, 2010 in Food & Recipes, Oregon, Portland.



 Boot Camps at the Culinary Institute of America

 Today the final day of “Boot Camp” Culinary Institute of America has arrived.  We have experienced so much in so little time from the “Pastry Boot Camp” to a basic course in Wine Tasting to Coffee & Tea Tasting,  and to Tempering Chocolate. This course has been an incredible experience!  It is much more than what was promised–It was intense at times, pushing the limits and I created amazing pastries and desserts you would find in a local patisseries.  I had a wonderful and fun-filled time with great people both instructors and fellow classmates.  If you have ever thought of attending the Culinary Institute of America, I say just as Nike states, “Just do It!”  You will never regret it! 

 I can’t wait to come back for my next course, “Breads.”

As the chef at the Fulton House Bed & Breakfast, I am always looking for quick, elegant and easy recipes for our breakfast.  One of my favorite cookbooks,

The Culinary Institute of America’s


contains over 175 new recipes from the World’s Premier Culinary College.  Several of my favorite recipes are:  Cheddar & Thyme Muffins page 43, Banana Nut Loaf page 47, Making English Muffins from Scratch!, Banana Pancakes with Blueberry Maple Syrup page 119, Cheese Blintzes with Mixed Berry Sauce page 129, and Garlic Cheese Grits page 172.  When my friend, Ann visits from Baton Rouge, Lousiana I make these for her.  She travels with her own Grits for breakfast each morning but these dazzle her. The Tabasco and the cayenne pepper give them a little kick! 

Add new life to your breakfast or brunches; pick up this cookbook at our local “Powell’s Book Store”,  the largest book store west of the Mississippi River. 

Bon Appetit! 

More pictures to follow in the coming weeks!

What happening at the 2010 PORTLAND ROSE FESTIVAL?

Posted on May 22nd, 2010 in Festivals in Portland, Oregon, Portland.

Rose Festival Dragon Boat Race

In Portland, Oregon the spirit of the spring is Rose Spirit, a time to cheer up and celebrate community with Portland’s Official Festival, the Portland Rose Festival!”

  • Opening Celebration — Friday, May 28 –includes Free Admission–Free Concert featuring Curtis Salgado–Fireworks presented by Pacific Power
  • Waterfront Village — May 28-May 31; June 2-6; June 9-13
  • Fleet Week — June 2-6
  • Starlight Run & Starlight Parade — June 5
  • Fred Meyer Junior Parade — June 9
  • Grand Floral Parade & Walk — June 12
  • Dragon Boat Races — June 12-13

We invite you to browse the many more great events of  the 2010 Portland Rose Festival Calendar of Events located on their website:  Portland Rose Festival 2010.

Please note that The Fulton House Bed & Breakfast is located in southwest Portland, the same quadrant of the City as Tom McCall Waterfront Park, the mooring of the naval vessels and the tall ships, and many of the activities. All the parades, including the Grand Floral Parade, wind through southwest.

If you drive, it’s about 5 minutes away. If you prefer public transportation to avoid the hassle and expense of downtown parking, there’s a bus stop about a half-block away from us.  We are also just one block from Willamette Park and just a few blocks from the boat ramp so if you are bringing your boat to enjoy the fun during Fleet Week stay with us so you can conveniently launch your boat.

But make your reservations now.  Thousands pour into Portland each year for the Portland Rose Festival.  The Fulton House Bed & Breakfast  is a terrific place to stay while you explore Portland and enjoy the Rose Festival.   And we are just minutes to downtown Portland.  Book your room today!

Places to Eat!

Posted on May 14th, 2010 in Food & Recipes.


Try  a new restaurant near the Fulton House Bed & Breakfast  just on Macadam Avenue  in Portland, Oregon with “Soul Food Mississippi Style.”


If you like Ribs, Brisket, Catfish, Chicken and/or Pork Roast plus all the fixings this is the place for you! You can even get hush puppies and collard mustard greens!  They just relocated from Aloha to Portland.


Barbecue Restaurant
Baby Back Ribs • Barbecue Chicken

Snoop Doggs' Uncle Reo

Enjoy homemade Southern style barbecue chicken and baby back ribs at Reo’s Ribs in Portland, Oregon.  At Reo’s,  barbecue restaurant they serve hearty homemade entrees and soul food side. Their menu includes red beans & rice, yams, collard greens, fried okra and hush puppies. Traditional desserts, peach cobbler & more. Top all this off with freshly brewed Sweet Tea, a true Southern Specialty.

Add Reo’s Ribs to your list of places to eat during your next stay at the Fulton House Bed & Breakfast.  Stop in after a morning of walking in Willamette Park or an afternoon of biking riding to enjoy the finger lickin’ BBQ.

I can’t wait to go back to try the Fried Catfish!  One of my favorite southern dishes.

Puff the Magic Pastry!

Posted on May 9th, 2010 in Food & Recipes.

Check here while reading this post!

Culinary Institute of America:  Day Three Production Assignments

PUFF the Magic PASTRY…

Preparation of Dough

Today was spent making puff pastry, butter cream, meringues, assembling and decorating our sponge cakes, and finishing our Fresh Fruit Tarts.  I am infatuated with puff pastry; and if I may say, my Fresh Fruit Tart was pretty magnificent as well and so simple.

PITHIVIER-- Ready for Baking--Filled with Almond Cream & Pastry Cream Filling

Puff Pastry--Fresh out of the Oven --Ready for Filling

My Fresh Fruit Tart made with 1--2-3- Cookie Dough and Pastry Cream sealed with Simple Syrup Apricot Glaze

Baking a product made from fresh made “puff pastry dough” is a moment of truth because it allows the baker to see the success or failure of his or her process in the preparation of the dough.  Precautions must be taken when working with puff pastry dough.  Every particle of the butter must be evenly distributed through the dough and all corners should be folded squarely.  The dough needs to rest 20-30 minutes between multiple foldings and rollings which means a long process to prepare.  And, you cannot allow the dough to warm during preparation so you must work quickly but carefully.   Also, the dough needs to rest 20-30 minutes before final baking to prevent shrinking.  And most importantly, do not “egg wash” cut edges of puff pastry or they will stick together and not rise. So many things to do and remember but it is so worth the time for you get such incredible professional looking products.

Shaping of Puff Dough For Danish -- Bake & Fill

Use the scraps for sticks--don't re-roll just trim to shapes desired!

At the Fulton House Bed & Breakfast, I often prepare Fruit Tarts as they are very easy way to highlight a bumper crop of berries from the farmers market here in Portland, Oregon.    My favorite recipe is a “Raspberry Cream Tart” of fresh berries, chocolate and macarpone cheese blended with fresh whipped cream, powdered sugar and vanilla which is then spread evenly over an almond shortbread crust.  This recipe and finished product is Exquisite!   It is simple and everyone raves about it!

Raspberry Cream Tart

Assembling & Decorating Sponge Cakes with Butter Cream…

Finished Sponge Cake decorated with toasted Almonds and Chocolates made from our Chocolate Making Demonstration

Wendy's Sponge Cake--Notice the scoring on the top to make cutting easier once you have completely finished your decorating!

Jess's Cake--Love the Abstract Chocolate Design!

That’s all for today! Returning to the Journey B & B for a “quick walk” on the grounds of the Vanderbilt Estate along the Hudson River. I probably should walk every square inch of the 600 acres to burn off all the calories I have eaten but that will be for another day.  I am just going to enjoy the scenery, soak in the beauty of the Hudson Valley and imagine what it must have been like to live and own an estate of such grand scale of the Vanderbilt Mansion.

Vanderbilt Mansion

Hudson River Valley from the Vanderbilt Estate


A Day of Discovery & New Friends

Posted on May 7th, 2010 in Food & Recipes.

Cream Puffs & Eclairs

DAY TWO: Culinary Institute of America

At 6:15 am, I meet up with Jess, my production lab partner.  She loves writing, loves taking photographs, and she is an extraordinary person.  I am fortunate and thrilled to be working with her.  She like me has determination, endurance and stamina plus the understanding and mastery of techniques in order to complete our production work to the very best quality.  We might be the slowest in the class but our production work is excellent.   We make a perfect team possibly since we have both recently encountered great anguish in our lives and both of us seem to have the perseverance to overcome those difficulties.  Like me, she writes a food blog known as “Sweet Amandine” and you can catch her photos and posts at I am the Innkeeper at the Fulton House Bed & Breakfast in Portland, Oregon and now I write the B & B’s blog that you are currently reading.

Our morning lecture by Chef Joe was filled with information on Foaming, Creaming and Mixing Methods in preparation for our production of Pastry Dough, Sponge Cakes, Fillings and finishing our Cream puffs & Éclairs.  By the end of the day, we should be able to:  list the steps of the foaming method, differentiate between the three types of foaming methods, explain the purpose of warming the eggs and sugar, list the steps of the creaming method, and prepare sponge cake and tart dough.

We prepared 1-2-3 Cookie dough for Fresh Fruit Tarts, Mixed, Baked, and Cooled Sponge Cakes, prepared Butter Cookies, prepared Diplomat Cream and finished and plated our Crème Brulee, Crème Carmel, Bread Pudding, and Petit Pot de Crème, from Day One.   Wow, that was quiet a day and I am so full from sampling everything we make.

I don’t want to stop at the end of each day, I just want to keep going and going making pastries, pastries and more pastries.   But I must end this post to preview my Day Three readings so I can get to bed before midnight– for tomorrow is another busy day of Pastries.

Check out the pictures of our products.



Sponge Cake ready for freezing

Sponge Cake ready for the oven



Posted on May 6th, 2010 in Food & Recipes.