I hit one of those moments last week that was filled with memories and nostalgia. No surprise that it related to something foodie, but not quite what you think. Summertime growing up was filled with weeding the garden, picking whatever … Continue reading
Summer and tomatoes are almost synonymous. The first of these beauties ripen around the 4th of July and continue giving fruit until frost. There is nothing to compare to the sweet juiciness of a sun ripened warm freshly picked tomato. When … Continue reading
Brussel Sprouts are finally coming into their own. It is obvious to me that some veggies have their time in the spotlight and then fade away into obscurity. Brussel spouts are enjoying the limelight this winter and rightfully so. Packed … Continue reading
Wow. Can’t believe it’s been just over a week since the Eight Broads were all together in Charleston at the annual Innkeeping Conference and Trade Show. What a great time! It was sunny most of the time and certainly warmer … Continue reading
Every innkeeper has those recipes in their repertoire that will come together in next to no time and still elicit rave reviews from guests. These buttermilk rolls are just such a recipe. They mix together in a heartbeat, live in … Continue reading
So here’s the second recipe promised as part of our Sidekicks presentation and demo at the Innkeeping Conference and Trade Show. What a great audience we had – our largest yet, I think. It’s always a bit challenging for us … Continue reading
Insipid sausage for breakfast again? Not with Jazzy Sausage! Michael Salmon, owner/chef of Hartstone Inn, in Camden, Maine, created “Cumin-Spiced Bacon and Sausage Roll” to serve with breakfast. At Birchwood Inn, we left out the bacon and rolled the sausage … Continue reading
Guests always request seconds of this uniquely topped bacon. The recipe is so easy!
As an alternative to traditional nachos, the potatoes add a tasty gluten-free base for the nacho toppings. This appetizer is one of our offerings for receptions.
Recipe originally published in August 2009. At that time Ellen wrote, “This summer’s peaches have been incredible! Birchwood Inn guests look forward to this very easy and full-flavored dish we serve as the fruit course at breakfast, and the grilling … Continue reading