7006 SW Virginia Ave, Portland OR 97219



Food & Recipes

Annual “Oregon Brewers Festival”


During the Oregon Brewers Festival enjoy a growler from the neighborhood-Fulton Pub!

Event begin July 26- 29, it’s one of the world’s best loved craft beer festival located at Tom McCall Waterfront Park minutes from the Fulton House Bed & Breakfast.

Come join the fun!  Don’t miss out, we have two rooms available due to a last minute cancellation.  Lots of fun and suds!  Featuring 80 Craft Beers from Around the US.

We also have a special package you can add to your room to included a growler, two beer glass and a gift card as well.

You can also pick up your mugs and tokens from local establishments rather than stand in line starting Wednesday–check out Cascade Brewing Barrel House, Cascade Brewing, Deschutes, Brewery, Belmont Station, Rogue Ales and Spirits.  Cheers!

Don’t Wait, Book today.









Not far from the Fulton House Bed & Breakfast this weekend is the Portland Greek Festival

We still have the spacious Innkeeper’s Suite available for this weekend. Come Join us!

The Greek Festival begins Friday, October 6 through October 8, 2017

The festival is located at 3131 N.E. Glisan St. Portland, OR 97232

The Portland Greek Festival is celebrated as the largest Greek Festival on the west coast with more than 15,000 people attending. This cultural experience features Greek food, music, dance and shopping. The Agora – the Greek marketplace features imported merchandise, clothing, jewelry, icons, flokati rugs and cookbooks. Among the fabulous food, exclusive cooking demonstrations, and exciting entertainment, visitors have the opportunity to also learn about our vibrant Greek community by visiting the Hellenic-American Cultural Center Museum (HACCM) located on the 2nd floor of the church hall.

Event Type
Family friendly, Festival, Free, Multicultural

The event is Free!


Request promotional code OCTOBERFEST and join us during October and November to celebrate the craft beer capital of the U.S., PORTLAND!

Stay with us for 2 week nights either month and we will send you to The Fulton Pub with a card for a flight of beer to sample and enjoy.

Fulton Pub has had a long history in the John’s Landing neighborhood and is a perfect starting point for your journey!

Fulton Pub Brew Menu locinfo_fulton

Fulton House — Gruyere Herb Bread

Gruyere Herb Bread

Makes 1 large loaf

1/3 cup clarified unsalted butter, cooled to room temperature

2 teaspoons olive oil

½ teaspoon each dried basil, savory, chervil and tarragon, crumbled

½ teaspoon freshly ground pepper

¼ teaspoon dried thyme, crumbled


1 package active dry yeast

2 cups very warm water (105-115 degrees)

2 tablespoons sugar

1 tablespoon plus ½ teaspoon salt

5 – 5 ½ cups unbleached all-purpose flour


5 ounces grated Swiss Gruyere cheese

1 egg white, lightly beaten


1.  Brush 11-cup savarin (ring) mold generously with butter; place in freezer 5 minutes; brush with butter again.  Refrigerate mold.

2.  Combine oil, basil, savory, chervil, tarragon, pepper and thyme in small bowl; let stand 1 hour.

3.  Dissolve yeast in very warm water in large bowl. Add sugar, salt and herb mixture; stir until sugar dissolves.  Stir in enough of the flour to make a soft dough.  Knead on lightly floured surface, adding enough of the remaining flour to prevent sticking, 10 minutes.  Shape into ball.  Let rise in greased large bowl, covered with plastic wrap, at room temperature until double, about 1 ½ hours.

4.  Punch down dough; roll on lightly floured surface into 10-inch circle.  Sprinkle with cheese.  Fold edges in toward center to form ball; let rest, covered, 8 minutes.  Roll dough into 24×10-inch rectangle; roll up tightly, starting at long edge; pinch seam to seal.  Join open ends to form circle.  Pinch seam to seal. Place in prepared mold, seam down.  Let rise, covered with waxed paper, at room temperature until doubled, about 1 hour 15 minutes.

5.  Heat oven to 425 degrees.  Brush loaf with egg white.  Holding scissors at 45 degree angle, snip surface of dough at 2-inch interval (or slash with razor blade).  Bake on center oven rack 10 minutes.  Reduce oven temperature to 375 degrees; bake until bread sounds hollow when tapped, 35 to 40 minutes.  Cool in pan on wire rack 5 minutes.  Remove from pan; cool on wire rack.


Portland’s Saturday Market

Portland Oregon's Saturday Market

Check out the link to Portland’s Saturday Market!  Lots of things to do and great places to eat!  Go enjoy the FUN!

Introducing our Interim Innkeeper, Penny Johnson

During the months of September and October, the Fulton House Bed & Breakfast’s Innkeeper, Wendy Fencsak will be part of an “Earthwatch” scientific team focused on the excavation, study, and conservation of a Roman Coastal Settlement on Poggio del Molino, in Populonia, Italy.   This Archeodig Project is one of the most important Etruscan cities, and the only one built overlooking the Tyrrhenian Sea.  Wendy  will be wearing the same shoes as an archaeologist and will explore the ruins of the lavish Roman Villa, practice stratigraphy excavation, documentation, and technical relief, and  identify Roma mobile artifacts of pottery, metal, coins and etc.    The research project is located in beautiful Tuscany, a part of Italy famous for its stunning scenery, food, wine, and culture.  The site is located on a small point overlooking the Tyrrhenia Sea, between the Gulf of Baratti and the Naturalistic Park of Rimigliano, with a splendid view of the Isle of Elba.

My bag is packed and I am ready to go!  So, Ciao!  But before I leave I would like to introduce you to Signora Penny Johnson.  (Can you tell I am taking Italia?)….

During my absence,  Penny Johnson will be taking over my duties and tending to our guests.  Penny comes highly recommended and has done an excellent job for the Fulton House Bed and Breakfast previously.

“In February 24, 2010 -at Dallas School District/High School –Penny Johnson, Catering and Culinary Arts teacher at Dallas High School was honored by her school district with the Distinguished Educator Award.  She was nominated by a student who says she is their families favorite teacher and he is the 3rd brother to go through her program.

Here is what Ricky had to say about Mrs. Johnson:

Penny is welcoming with open arms. She works hard to get to know the students. She has tried to connect not just with us as students ,but on a personal level as well. Penny’s personality really makes the class fun. She is funny. Sometimes in the chaos of her job, she gets us laughing at how she handles all of the stress. I encourage you to honor this deserving teacher who has poured her heart and soul into her job and the kids that take her classes. She inspired us to be better people and love life!

Here is what her students had to say about her:

*She loves us!
      *Helps us out on stuff, more than just catering.
      *She does so much; events, catering, class etc.
      *She has an outstanding personality.
      *There is really just too much to put into words.
      *She is a really nice teacher. Thank you for teaching me.
      *I have known her since I was a freshman and she always pushes me to do my best.
      *She treats us like workers.”

I know that all you will love Penny just like her students did at Dallas High School.  Penny plus her husband, Dave will begin their Interim Inn-keeping duties on August 28 and continue until Wendy’s return.  Please help me welcome, Penny & Dave to our wonderful City of Portland and to the Fulton House Bed & Breakfast.

As for our Fulton House Blog –watch for my blog posting from Italy as well as Mauritius where I am heading after my stay in Italy.





Cyclists — A Great Day of Touring Oregon Wine Country Plus Treat Yourself to a Fabulous Brunch at Eola Hills Winery

Buena Vista Ferry

Today, I completed my first 2011 MAC Annual Wine Ride  touring Oregon wine country and treating myself to a fabulous made-to-order gourmet brunch — without guilt!

Starting at the Eola Hills Winery in Rickreall, Oregon I wandered along 36.8 miles of scenic Polk County Wine Country, through the town of Independence and across the Willamette River on the historic Buena Vista ferry and then made a loop back to the winery.  As I approached the ferry crossing,  I spotted an osprey nests up on the platforms and along the route was up close and personal with two turkey buzzards feasting on a dead rabbit just a few feet from me as I crossed the dead carcass in the road.  This was just an incredible day in Oregon to be cycling.

For additional information about cycling in Oregon read this article from the NY Times.

Click here for the 2011_MAC_Wine_Ride_Map.

After my ride, I returned to the Eola Hills Winery for the reward of a fabulous  brunch prepared by Eola Hills Winery’s master chefs that include stuffed crepes, eggs Benedict, waffles, omelets, sauteed oysters, and more, along with a choice of wine or champagne.

Check out their wonderful Menu for July 24th:
Fresh Pan Fried Oysters from Willapa Bay
Roast Beef Sliders with Onions and Cheese
Fruit Supreme w/
Fresh Fruit, Yogurt and Granola
FOUR styles of Eggs Benedict; Ultimate,
Traditional, Seafood and Veggie
Stick to your Ribs Biscuits and
Breakfast Ham
an Omelet Bar with about 20 toppings to choose
Belgian & Hazelnut Waffles along with Crepes
Country Fried
Stir Fried Veggies
Spring Mix Salad with Apples and
Platter of Watermelon
Cold Cucumber
homemade desserts and much more.

And don’t forget to belly up to the wine tasting bar to sample their wine selections and take home a bottle of their outstanding wines.    I particularly like their 2009 Pinot Gris and their Pacific Blanc a Oregon White Wine after a hot day biking the latter that I am sipping now as a draft this post.

The Eola Hills Winery is approximately 58 minutes from the Fulton House Bed & Breakfast in Portland, Oregon.  Bring your bikes and enjoy a day of cycling Oregon.


Cappuccino Smoothie–You will love this recipe…Yum!

If you don’t have an espresso maker, use triple the amount of coffee you normally use to brew coffee.
1 cup espresso, cold
1/2 cup coffee ice cream
1/4 cup crushed ice
1/3 cup milk
1/4 cup heavy cream, whipped
1/4 teaspoon ground cinnamon, or as needed

Blend the espresso, ice cream, ice, and milk in a blender until smooth. Serve at once in chilled tall glasses garnished with a dollop of whipped cream and chocolate shavings.
Serves 2

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