Business Spotlight: Deer Harbor Embraces “Island Pie”

— by Margie Doyle —

Margaret Weidner, proprietor along with husband Bob, at Island Pie

Deer Harbor, the end of the road for many Orcas Islanders, the two-marina boat landing for navigators from the seven seas (and from Waldron, Crane and other islands), the home of the Wyndam Resort and the Deer Harbor Inn, has welcomed Island Pie, the new restaurant operated by Margaret and Bob Weidner.

The restaurant opened last May in the storefront building that was Starfish Grill over a decade ago. The building was purchased by Dennis Schilling, owner of the Deer Harbor Marina, who renovated the building to take advantage of its western views over Deer Harbor and Cayou Cove marinas.
Stepping inside recently on a blustery fall day, one is enveloped in warmth, good smells and good music from recent years.

The Weidners decided some years ago when their kids went off to college that they were ready for new adventures. Transitioning from Seattle neighborhood into new lives in Deer Harbor since 2015. Margaret had worked as a cell biologist in a private biotech firm. Bob always cooked: “He won my tummy,” says Margaret, describing for example the 650-degree roasted mushrooms, roasted at 650 degrees and served with sweet shallot vinaigrette, that Robert always prepared for her after a hard day at the biotech lab (and that are now on the Island Pie menu).

Bob is also the lifelong sailor; and the couple have been living aboard their boat the Syrene I at Deer Harbor Marina, just 100 steps away from Island Pie, across the street from the Deer Harbor Post Office. They check in to the restaurant every day.

With Bob’s love of cooking and food, and Margaret’s attention to detail and service, the pair have made a winning spot out of the restaurant already. They are open through the winter on weekend evenings, from Friday through Monday 4 to 9:30 p.m.

Fine dining, warm atmosphere and fabulous views at Island Pie

They focused their menu on pizza, looking for signature flavors and meeting options such as vegan and gluten-free diets. That focus is addressed in all parts of the menu from soup, salads and appetizers, to entrees and desserts. The menu is innovative without being “haughty,” and Island Pie boasts an extensive wine list.

Margaret and Bob have benefited from the advice of chef Michael Wieczorek (pronounce “Veetrek”) who was trained in the classical French style at Le Cordon Bleu College of Culinary Arts in Seattle. He worked under Executive Chef Bill Morris at the prestigious Rainier Club in downtown Seattle. He continued his career under executive Chef Eric Donnelly at Toulouse Petit while also working at Serafina in Eastlake under Chef Nate Simmons. After some years Michael then moved to Mount Vernon and became the executive Chef at the renowned Chrysalis Inn and Spa in Bellingham WA.

“Consulting with him has been instrumental in guiding our flavor profiles,” says Margaret. He has suggested finishes and sauces with ingredients such as ingredients to “give the dish a chew,” or provide a glaze to use as a finish, or adding crispy shallots as a garnish.

Now that the flow of patronage has changed with the seasons, Island Pie has engaged Wieczorek to prepare a five-course Chef’s Dinner on Tuesday, Dec. 5 for $55 per person. Reservations for 40 are going fast, Margaret said this week.

The five-course dinner — with wine pairings — starts with Grand Marnier prawns, followed by a carrot ginger bisque. The third course is Brie and Apple Pizza with arugula and crispy shallots, followed by the main course of Braised Short Ribs with fingerling potatoes, sweet shallots, Lacinato, and balsamic redux. The “sweet finish” is Chocolate and Banana “Pot de Crème.”

The couple are the first to admit that last summer was “a steep learning curve.” But as Margaret says, “We wanted to integrate into the community and we’ve met so many people and the community has embraced us. We love knowing the people who come in and it’s a great motivator to work super hard.

“We’re astounded by the welcome we’ve gotten. That’s why we’re staying open in the winter, even though it’s a minor profit margin, it’s worth it. It’s become known in the community as a place to come; so we want to measure up to be a spot that people can consistently count on. It’s been perfect for us.”

Islanders in search of a convivial, refined yet relaxed dining experience will want to venture “all the way” to Deer Harbor to experience Island Pie, open in the winter Friday through Monday evenings from 4 to 9:30 p.m. Catering and take-out are also available and hurry to enjoy the Chef’s Dinner on Dec. 5. Call 360-376-2505 or email info@myislandpie.com for details and reservations.