Barnacle Beach Suites
1107 South Maquinna
Bill Griswold & Bernadette Prior
Box 182, Tahsis, BC, V0P 1X0
Phone: (250) 934-6238
Fax: (250) 934-6238
Email: barnaclebeach@cablerocket.com

This spacious suite with kitchen includes a private entrance bath, Satellite TV, and VCR . An extra overflow suite can accomodate larger families or groups.

Not only can guests enjoy the fine fishing and scenery, they can also peruse Bernadette's fine collection of Eastern Maritime antique furniture.

• Extra Queen Bed in suite
• 1 person........... $75.00
• 2 person........... $95.00
• weekly or monthly rates
• Visa-Cash-Travellers Cheques

Bill Griswold and Bernadette Prior moved from Nova Scotia to Tahsis in January, 1995. They bought the old school house located at the mouth of the Tahsis inlet on the waterfront, in May 2000.

In 1958 the high school was built on the site of what is now the hospital. When a new and completely modern secondary school was built several years later, in 1972, the old high school was converted into teacherages. And remained so up until it was sold in May 2000.

Barnacle Beach Suites offers guests comfortable accomdation, modern ammenities and east coast hospitality on the pristine Tahsis waterfront. For more information about Tahsis and a Road Map, visit VillageofTahsis.com.

Your Hosts, Bill Griswold and Bernadette Prior

BILL'S OWN RECIPE

Shuck as many live oysters as preferred. Boil oysters till firm. Place oysters in smoker, do a mild smoke. One tray of chips in Little Chief Smoker. Place oysters in shallow pan, coat with cracker crumbs. Moisten crackers with a sprinkle of cream. Add a dab of butter and salt and pepper to taste. Broil in oven at 350 degrees until golden brown.

OYSTER STEW

3 dozen oysters
4 tablespoons butter
1 quart milk
Salt & pepper to taste

Drain oysters well, save juice. Heat one tablespoon butter and add oysters and cook until browned.

Heat juice separately and add butter , oysters and juice to scalded milk. Season to taste.

COD FISH CAKES

3 cups cooked cod fish, boned 8 medium potatoes ½ teaspoon pepper 1 cup onion (finely chopped) 1 egg beaten 1 tsp savory Blend fish, mashed potato , onion, pepper and savory. Add eggs and mix well. Make into cakes and fry until golden brown. Serve with creamed carrots and asparagus.

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barnaclebeach@cablerocket.com

SALMON OMELET

1 pound of cooked salmon
4 to 5 eggs
salt, and pepper and season to taste

Beat eggs and seasoning. Shred salmon, add to egg mixture and stir. Drop by tablespoons in hot fat. Fry until golden brown.