The IvyWild Inn
A Nostalgic Trip Back


 

For several years this was the website for The IvyWild Inn. According to Yelpers this historic Tudor era inn is permanantly closed.The last twitter posts were from 2016.
Content is from the site's 2010 -2012 archived pages.
Enjoy a nostalgic trip back.

The IvyWild
410 North Miller Street
Wenatchee, WA  98801
(509) 293-5517 phone
(866) 608-8808 toll free

Stay at The IvyWild Inn Bed and Breakfast and step back in time. The historic 6,000 square foot mansion is set in the heart of beautiful Wenatchee, Washington. While the IvyWild is centered in the heart of town, once you enter the front door you are transported to pure relaxation and peace.

The IvyWild Inn offers four stately bedrooms. Lulu's and Nico’s rooms offer brand new private bath-rooms. Lola's and Ashley’s rooms share a large, newly remodeled bathroom complete with a chandelier.

The expansive living room features an inviting fireplace and oversized picture windows. The formal dining room also has a large window that frames the grounds and the surrounding mountains. It is a perfect place to enjoy a carefully prepared gourmet breakfast. Another exciting feature of the IvyWild is the third floor movie theater. It features a large projection screen, cozy couches and a video library. It is be perfect place to hideaway.

The IvyWild grounds are set on an impressive half-acre. The picturesque backyard is full ofsurprises. Have breakfast on the patio and enjoy the fountain. Or sit on the bridge and gaze at the pond that sits beneath the majestic cedar tree. At the rear of the property sits a large in-ground pool. Take a dip on a hot summer day. And for those that like a hot soak. The IvyWild offers a hot tub.

We are excited to serve you. Thank you for considering the IvyWild Inn as your temporary home while visiting the beautiful Wenatchee Valley area. 

 

 

W E L C O M E   T O   T H E   I V Y W I L D . . . 

There are many reasons to book a room at the IvyWild Inn on your next visit to Wenatchee, Washington. Whether you are a leisure or business traveler the IvyWild Inn can accommodate your needs.

Our rooms are tastefully designed with your relaxation and comfort being our ultimate goal. Each room has wireless internet, flat screen televisions and down comforters. The owner/chef, Richard Kitos, and his staff, prepare a two-course breakfast with the freshest local ingredients. The grounds are beautifully maintained and offer a bubbling fountain and a garden of serenity.

The historic 6,000 square foot mansion is centered in the heart town, allowing easy access to downtown, Wenatchee Valley College, Wenatchee Valley Medical Center, Central Washington Hospital and Town Toyota Center.

With over 300 days of sunshine a year, the Wenatchee Valley is a mecca for outdoors activities. Enjoy hikes in the local hills and mountains, river rafting, and kayaking in the warm seasons. For the skiers and snowboarders, we are less than 15 miles to Mission Ridge, and an hour to Stevens pass. We offer reduced lift tickets to Mission Ridge and Stevens Pass. Make your winter 2010 plans now; we are only three hours west of Seattle. Reserve your weekend ski package soon. It is an amazing deal. Check out a show at the Gorge at George. Tour one of the local wineries. Or take a day trip to Chelan or Leavenworth. Weekends are already filling fast. Book today.

We are hoping to open a restaurant summer 2011. In the meantime, Richard is catering events, parties and weddings. Call The IvyWild for all your catering needs, at your place or ours.

 



 

COOKING CLASSES

Spring/Summer 2011

All classes begin at 5:30p.m.
Single class: $40
Series of 3 classes: $105

Tropical ya manh, come feel the island breeze
Tuesday, May 31st
Caribbean Cobb salad, Pineapple-Coconut Rice, Spicy Tropical Gazpacho, Gold-Coast Grouper with Mojo Marinara, Pineapple-Run bread pudding

Everything’s better with Bacon
Tuesday, June 14th
In honor of Father’s Day a bacon redux of sorts, come enjoy the smells of bacon
BLT Benedict with Avocado-Tomato Relish, Cantaloupe-Bacon Relish on grilled crostini sprinkled with goat cheese, Mango-Spinach Salad with warm Bacon Vinaigrette, Springtime Pasta with Bacon, Bacon-Herb Cupcakes and Bacon-Peanut Truffles

Rubs, Pastes and Marinades, a whole day of recipes in two hours, how can he do it? –
Tuesday, June 28th
Alsatian Rub, Fire and Spice Rub, Asian Rub, Spicy Bayou Rub, Mediterranean Rub, Sweet Curry Paste, Sweet Fennel Pastes, Spiced Chile Paste, Middle Eastern Orange Paste, Browned Garlic Marinade, Lemon-Herb Marinade, Zesty Dijon Marinade, Ginger-Molasses Marinade, Jalapeno-Lime Marinade

Five Sauces to Master, I will help you master the sauce and a suitable pairing –
July 12th
Slow Roasted Tomato Marinara: Baked Ziti
Remoulade: Fish Sandwiches
Mushroom Gravy: Meat loaf
Béchamel: Moussaka
Red Wine Reduction: Duck
Building Blocks: Chicken Stock (Mushroom Gravy and Red wine Reduction
Mayonnaise (Remoulade and Tartar Sauce

French Cooking a oui, c’est vrai –
Tuesday, July 26th
Basil-Steamed Halibut with Lemon-crème Sauce, Roasted Eggplants with Herbs, Scallops with green tea cream, Green salad with Hazelnut vinaigrette, Nutty Mussels with grilled baguette

Get Grilling – Outside at the Ivywild, and I better hope it doesn’t rain –
Tuesday, August 9th
Sliders with Shallot-Dijon Relish, Grilled Chicken with Sriracha glaze, Grilled Romaine with Blue Cheese Dressing, Brown Sugar and Mustard Salmon, Spiendidi (Italian for “little skewers”) of Chicken and Zucchini with Almond Salsa Verde, Grilled Vegetable Salad

Interesting Indian, yes, a favorite in our household, come get your curry on –
Tuesday August 23rd
Tamarind Martinis, Indian spiced roasted nuts, Curried rice noodles in lettuce wraps, Cumin-Scented Samosas with Mint Raita, Chai-Brined Shrimp skewers, Green beans, potato in chunky tomato sauce and lime-coconut Granita

Spanish, come feel the joy of Spain, in my living room –
Tuesday, September 6th
Picadillo Empanditas, Chorizo-Banana bean soup, Sautéed with Calabaza and spicy ginger relish, Beef stew with Cuban Coffee Gravy, Sweet Potato-Plantain bake, Warm Mojo Salsa, Chocolate flan

Brunch, and then enjoy a siesta –
Tuesday, September 20th
Let the omelette guy show you how he makes his omelettes.
Bircher muesli parfait, sweet potato hash browns, eggs benedict on a black bean and jalapeno cake, and a look at how I make the most flavorful scones.

These are a couple of classes we are working on………
Stovetop Steaming
Steamed Pork Buns (Char Siu Bao), Steamed mussels with Chive Butter, Asian Aromatic Chicken, Steamed Wasabi Salmon with Ponzu Sauce, Shrimp and Mushroom Sui Mei

Salsa
Peach Ginger Salsa, Roasted Pineapple Carrot Salsa, Papaya-bean salsa, Roasted Fennel Salsa, Mango and Roasted Corn Salsa, Salsa Roja, Tropical Basil salsa

Call Ashley Kitos at 509-293-5517 to enroll

 



 

COOKING CLASSES
Fall and Winter 2012

 

At long last! The cooking classes are up and running. Richard has had some time off and is greatly missing entertaining you with his culinary knowledge and witty repartee. As usual, all classes are on alternating Tuesdays, start at 5:30 and $40 per person. Please email: ivywildcatering@me.com to reserve your spot.

 

Hold On To Summer As long As You Can – Tuesday 9/18/12
Take advantage of the bounty at the Farmers’ Market before it’s too late. We have interesting ways to preserve and utilize the bounty of harvest through late summer, fall and even winter.
Sweet Oven-dried tomatoes can keep in the refrigerator for up to 2 months. The tomatoes can be used in many ways. In this class we will broil and layer the tomatoes on crostini with mozzarella cheese and basil.
Quincy Corn Relish with Roasted Peppers is a family favorite! This canned relish is a perfect sidekick to a lemony roasted chicken and can be enjoyed all year long.
Oil Packed Roasted Chilies give roasted potatoes a little zing. With the right preparation these chilies can be kept in the freezer for up to 6 months.
Perfect blueberry Syrup has so many uses! It can be used as a glaze for ribs, to smoothies, to an addition to yogurt. In this class with will pair it with Richard’s amazing rice pudding

Mastering Six Flavor Enhancing Techniques – Tuesday 10/2/12
Roasting: Hi-heat roasting vegetables concentrates the sweetness and yumminess. This is a popular dish that we serve as an appetizer all the time. In this class we will roast broccoli, carrots, asparagus, fennel, red potatoes and onion and serve it with a red bell pepper dipping sauce
Frying Spices in oil: This a quick way to deepen the flavors of cumin, paprika, red pepper flakes among many other spices. We will fry up a flavorful spice mix and drizzle it over pan-fried scallops.
Build a Flavor Base: Soffrito is an Italian blend that lends itself to countless recipes. In this class we with use it to create a white bean ragout with toast.
Confit Garlic: When garlic is oil-poached it yields tender and sweet garlic cloves. We will be serving up a grilled chicken salad with garlic Confit

#1 Quick and Easy Dinner Party Ideas for 10 People – Tuesday 10/16/12
Far East Feast:
Spicy Avocado-Cucumber Soup with coconut milk and Serrano chiles
Grilled Flank Steak with Sichuan Peppercorns with a touch of black bean-garlic sauce
Asian Coleslaw with Miso-Mustard Dressing 
Jasmine Rice with Tomatoes and Cornichons
Tipsy Plums and Raspberries with Japanese plum wine and gingersnaps

#2 Quick and Easy Dinner Party Ideas for 10 People – Tuesday 10/30/12
Modern Mexicana
Sangrita Soup with or without a splash of Silver Tequila
Chickpea and Arugula Salad with Creamy Cumin Dressing and Roasted Pumpkin Seeds
Grilled Salmon with Melted Tomatoes and Jalapenos 
Smoky and sweet black beans
Grilled Honeydew Wedges with Lime Sugar

The Steak Class – Tuesday 11/13/12
Ok Ladies, grab you guy and treat them to this class! We will review all the cuts of beef; Tri-tip, hanger, strip, rib eye, top-sirloin, porterhouse or T-bone, skirt, top blade and flank. Since we can’t possibly taste all these cuts, we’ll serve up Ashley’s favorite, tenderloin with caramelized red onion, paired with horseradish butter. To round it all out we will start with a classic lemony-garlic Caesar with anchovies. Also, mac and cheese with truffle oil. To top it off Richard with instruct you in the making sweet and salty truffle pie.

Freshly Ground Meat Yields Endless Options for Burgers – Tuesday 11/27/12
We are so excited about grinding our own meats for burgers and grilling. Here are some of our favorites!
- Mini Cheddar Cheese burgers with caramelized shallots
- Mini Hoisin-glazed salmon burgers with pickled cucumbers
- Mini Lamb burgers with cilantro Raita
- Mini Turkey burger with mushroom and soy sauce 
This class will also include homemade roasted French fries and for dessert, red velvet milkshakes

Mediterranean Spice Blends That Makes Each Region So Unique – Tuesday 12/11/12
Spain and Portugal – PIRI-PIRI: This blend had become a generic term for hot sauces and chili powders used for barbecue. This version is smoky and hot, with a bitter-sour hint of lemon. In this class we will serve Piri-Piri with Spanish White Bean Tortilla
Morocco – Ras El Hanout: Best known as the seasoning used in Moroccan couscous, ras el hanout contains dozens of different spices and vary in heat and intensity. Today we will be serving roasted cauliflower with ras el hanout tahini sauce in a pita
Lebanon – Za’atar: Lemony, grassy and nutty, za’atar is usually served with olive oil and bread for dipping. Ground Sumac adds lemony flavor, while a blend of thyme and oregano mimics the pungency of wild thyme, a regional staple. In this class we will feature Za’atar and goat cheese Tartines with arugula and tomatoes
France – Herbes De Provence: The most common herbs used in Provencal cooking are mixed together in dried form to make herbs de Provence, a summer grilling favorite throughout France. We will be using the herbs de Provence to slow-roasted potato gratin
Tunisia – Tabil: In Tunisian Arabic, Tabil means coriander, so it’s no surprise the pungent, slightly peppery seed is the dominant ingredient in this spicy mix. If you prefer a milder flavor, use less red pepper flakes. We will pair it with grilled lamb.

Voracious Vegetarian – Tuesday 1/8/13
Spiced chickpea salad; Celery, pear and hazelnut salad. Next, crisp tomato, zucchini and eggplant bread gratin. Phyllo-crusted goat cheese and lentil pie. Pasta with cauliflower, bell pepper and walnut pesto. Apple rye turnovers with celery seed and vanilla bean ice cream.

A Romantic Winter Meal for Two or Twenty! – Tuesday 1/22/13
Pumpkin bisque with smoked Gouda garnished with parsley and crumbled bacon, Classic beef Wellingtons (individually wrapped in puff pastry), parsnip potato gratin, sautéed Broccolini with shallots and shaved Parmesan and finished with lacy Brandy snaps.

Dreaming of Tagine – 2/5/13
Chilled Carrot and Cauliflower Soup, Fragrant with ginger, turmeric, cinnamon, garlic chicken tagine served with a sauce of wine, lemon, olives, parsley and cilantro, Couscous with Peas and Mint, lemon Confit and Coconut Lemon Cake.

All classes begin at 5:30 pm
Single class: $40
Series of 3 classes: $105
email Ashley Kitos

 



IvyWild Holiday Menu 2013

 

Appetizers
• Pistachio Shortbread and Honey Whipped Goat Cheese topped with Fresh Thyme
• Roasted Winter Vegetable Crudités Platter with Roasted Red Pepper Coulis
• Chilled Prawns with Garlic Aioli and Cocktail Sauce
• Maple Bacon Spears
• Caramelized Fennel and Onion Tart 
• Smoked Salmon Mousse on Crostini with Capers and Red Onion
• An assortment of Cheeses, Fruit, and Charcuterie

Salads
• Poached Pears, Ricotta Cheese, Arugula, and Ginger Spiced Pecans tossed in Balsamic Vinaigrette
• Apples, Dried Cherries, Candied Ginger, and Toasted Walnuts on a bed of Mixed Greens in a Toasted Walnut and Blue Cheese Vinaigrette.
• Apples, Pears, Blue Cheese, Candied Pecans, and Romaine tossed in Honey Mustard Vinaigrette
• Roasted Beets, Goat Cheese, Spiced Pumpkin Seeds, Mixed Greens tossed in Tarragon Vinaigrette

Main Dishes
• Herb Encrusted Roasted Pork Loin with Apple and Pear Chutney
• Prime Rib Roast with Jus and Horseradish
• Pan Seared Salmon with a light Wild Mushroom Cream Sauce
• Maple Glazed Roasted Turkey Breast with fresh Pureed Cranberry Orange Sauce

Sides
• Roasted Brussels sprouts with Caramelized Shallots and Brandy
• Apple, Bacon, and Onion Stuffing
• Yam and Yukon Mash with Horseradish Butter
• Potato and Goat Cheese Gratin
• Lemony Haricot Vert Sautéed with Shallot, Lemon Zest, and Almonds
• Honey and Ginger Glazed Carrots

Dessert
• Warm chocolate truffle cake with espresso crème anglaise
• Syrah Poached Pears with Honey Scented Whip Cream
• Pumpkin Streusel Cheesecake with Gingersnap Crust
• Apple Gallete with Vanilla Whipped Cream
• Traditional Tres Leche Cake
• Brown Sugar Cranberry Tart
Vegetarian, Vegan, Gluten Free Available upon request

 



 

All Rooms Include:

Queen size beds
Luxurious linens
Down comforter and pillows
Flat screen TV with cable
iPod /alarm docking station
Natural hair and skin products
Fluffy white robes
hair dryer (upon request)
Iron & ironing board (upon request)

*for those allergic to down, cotton comforter available upon request

 

Ski Mission Ridge!

SPECIAL PACKAGES AVAILABLE:

Nico's room with 2 lift tickets: $200/per night 
Lulu's room with 2 lift tickets: $200/per night 
Quinn's room with 2 lift tickets: $190/per night (shared bath) 
Gracie's room with 2 lift tickets: $180.00/per night (shared bath) 
Includes a 2 course breakfast.

Prices do not include sales tax. Call about out special week day rates.

Lulu's Room • $105 
Sit back and relax! Lulu's room is a family favorite. Decorated with a laid back feminine vibe, this room is just so pretty. The queen sized four-poster bed is decked out with luxurious linens and lots of fluffy pillows. The room enjoys four large windows that look out to the IvyWild's beautifully landscaped gardens and the Wenatchee Mountains in the distance. The private bathroom is brand new and has a shower only.

Nico's Room • $105 
Being the most spacious room at the IvyWild, Nico's room is something special. The floor to ceiling picture window looks out to the picturesque grounds and mountain views. Snuggle into the queen size sleigh bed that is dressed with gorgrous linens. The private bathroom is brand new and has a shower only.

Quinn's Room • $95 
Aptly named after a cherished family pet this room is something to be cherished. The room is surrounded by natural light from the large picture window to one side and French doors to the other. The French doors open to a private balcony, the perfect place to sit back and enjoy a glass of wine. This room does not have a private bathroom. The bathroom designated for this room is right across the hall. The bathroom is very large and recently renovated. Depending on occupancy this bathroom may or may not be shared with one other room. 

Gracie's Room • $95 
Gracie's room will not disappoint. It is very stylish and warm. The room enjoys lots of natural light. This is the owner's favorite room. This room does not have a private bathroom. The bathroom designated for this room is right across the hall. The bathroom is very large and recently renovated. Depending on occupancy this bathroom may or may not be shared with one other room. 



 

PRESS

 

THE NINTH LIFE OF IVYWILD
At Home... The Good Life... Fresh Ideas for the Home
[ Good Life ]
IN THE WENATCHEE VALLEY
Experience an Interactive Cooking Class Dinner at the IvyWild
[ Spokane CDA Living ]
COUPLE COOKS UP FOOD IDEAS AT IVYWILD INN
By Mike Irwin
The Wenatchee World
GO EAT! 
From Wenatchee's 'good earth'
By Julien Perry
[ KOMO NEWS ]
BED & BREAKFASTS OFFER UNIQUE GETAWAYS
Going IvyWild 
[ The Wenatchee Business Journal ]
VICTORIAN BAKER
[ The Los Angeles Times ]
STUDENTS FIND LOCAL PRODUCE AT SCHOOL
Area chefs submit their creations to kids' taste test
By Rochelle Feil Adamowsky
[ The Wenatchee World ]
ESCAPE FROM SEATTLE
A Quick Waltz through the Wenatchee Valley
By Jay Friedman
[ Gastrolust ]
48 HOURS IN WENATCHEE
The 'Robe of the Rainbow'
By Picky Heasley
[ Inland NW Magazine ]
A TASTE OF THE GOOD LIFE
In Washington's gastro belt, test your farming chops and eat really well
By Jess Thompson
[ Sunset Magazine ]

IF NOT NOW THEN WENATCHEE
The changing face of Washington Orchard County 
By Jill Lightner 
[ Edible Seattle ]

WENATCHEE VALLEY
A Farm to Fork Escape in the Heart of Washington 
[ Portland Monthly ]
FEAST IN THE EAST
Indulge Your Inner Foodie in the Wenatchee Valley
by Allen Cox 
[ 425 Magazine ]
HOW TO EAT AND DRINK IN WENATCHEE, WASHINGTON
[ Nomadic Foodie / Food + Wine Wanderlust ]
CULINARY HEARTLAND
The beautiful Wenatchee Valley yields a bountiful harvest 
By Paul Clarke
WENATCHEE CHEFS CREATE LOCAL FOOD SCHOOL LUNCH 
[ The Herald ]
DISCOVER TASTY TIMES IN THE WENATCHEE VALLEY
[ Journey Staff Room Blog ]
KITOS MIXES HUMOR, COOKING LESSONS
[ Food @marillo Globe ]

 



Yelp IvyWild Inn Reviews

Kristy W.  Lacey, WA
5.0 star rating 3/11/2012
What a great place to stay when visiting Wenatchee.  Comfortable, stylish rooms, not frilly at all.  Great food, wonderful hosts.  We stay here when we ski Mission Ridge and love it!

+++

Jessica B.  Olympia, WA
5.0 star rating 10/22/2011
Very charming! Close to restaurants and bars in town.  Cozy house with a fireplace in the living room.  Friendly and inviting owners. If you're staying in Wenatchee, skip the Best Western or other chain hotel!  This place is local and authentic.

Google IvyWild Inn Review

Matthew Kendrick 5*****/5
Google review
This was one of the most comfortable and pleasant stays I've ever had on a vacation. The owners are such nice people and you can tell they take a lot of pride in running the place. Clean, comfy, very well decorated and appointed, plus lots of little extras that make this place feel more like a home away from home rather than just a rented space. The location is great too - lots of restaurants and stores within walking distance. We're definitely booking the IvyWild on our next trip to Wenatchee. It's a real gem!

 

IvyWild Inn Reviews
www.bedandbreakfast.com

reat getaway spot in the sun
5  on September 28, 2009
The IvyWild Inn is a ideal spot for a relaxing getaway. The house and garden meld into one perfect space for reading, swimming and unwinding. Golden hills enfold Wenatchee, providing a beautiful backdrop to the town and an enticement for exploration. The Inn serves wonderful breakfasts; for a dinner to die for, try chef/owner Richard's restaurant La Bonne Terre, located at a local winery.

 


5 wonderful days in Wenatchee
4.8  on September 27, 2009
My wife and I travelled to Wenatchee, WA, from Vancouver, B.C., in early August. The IvyWild Inn had been recommended to us by friends. It measured up to their plaudits in every respect. We loved the experience and plan to repeat it as soon as possible.


outstanding food prep and comfort
4.8  on March 27, 2009
The hospitality of Deb and Richard was the bed B&B experience I have in the entire United States, including Washington. DC.


Dry side getaway
5  on February 15, 2009
The wife and I decided to come over for birthday and valentines day. Did not want a hotel. What we got was a very pleasant stay, in a very nice house, run by a very hard working family. Deb was fantastic as hostess. Richard prepared a great breakfast, only wish we could have had dinner or lunch at his restaurant in the winery (should have made reservations). Very relaxing atmosphere. Gorgeous old house. Ashley you guys are doing great with this part of all your projects. Thanks


Ivy Wild Inn
4.4  on January 12, 2009
The inn was beautifully decorated and hosts made us feel at home. We enjoyed relaxing in different parts of the house, the living room, and home theater.


very pleasant inn
3.0  on December 03, 2008
most hospitable innkeepers, well appointed rooms.


excellent stay
4.0  on October 30, 2008
excellent service, helpful hosts, very hospitable. clean rooms


We loved this place!
5  on October 27, 2008
We stayed for a tournament in Feb. and thought it was the perfect place to come back and spend our anniversary. Excellent breakfast and warm, comfortable atmosphere.


This is a great property with fantastic owners!!!
5  on October 25, 2008
From the moment we were greeted at the door to the moment we left we were treated with the upmost kindness. Deb and Ashley took turns holding and doting over our 6 month old when we needed the extra hands. It seemed like they were there when we needed anything at all, yet gave us all the privacy we desired. Great people and a great place.


Enjoyable!
4.6  on October 13, 2008
This is an outstanding place to relax, both inside & out. Beautiful facility with all amenities & competent, friendly staff!


IvyWild Inn
5  on October 08, 2008
On our arrival we were welcomed with a glass of wine & from our final encounter we were treated as welcomed guests/family by the owner, Ashley K. Their home is a 1900 early Tudor home with fine custom necessed bookshelves in main living & dining areas, neatly kept landscapes with blooming beautiful flowers (end of Sept), decorative, peaceful, sculptured in the backyard landscapes with stone miandering pathway. This was a beautiful, relaxing experience! The Breakfast was very special with baked delicious fruit & apple pancakes & strawberries.


September weekend
4.6  on September 23, 2008
IvyWild is a wonderfully restored building that hosts a small number of guests, which keeps the setting intimate. They have beautiful gardens and serve just the right amount at breakfast (not too heavy or too light) with excellent coffee.

TheIvyWildInn.com