I began making this breakfast strudel a few months ago, and our guests frequently request the recipe. The ingredients of the strudel may be adapted to suit your tastes and what is available fresh and local. Here’s the basic recipe. … 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
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
Guests always request seconds of this uniquely topped bacon. The recipe is so easy!
These individual Lobster Tarts are perfect for a special occasion breakfast, brunch, or luncheon. We created these for our New Year’s Day Brunch and overheard many oohs and ahhs!
Rolled omelets are beautiful to behold. They are also so versatile as you can fill them with any of your favorites. Be creative!
This is a Lookout Point signature dish made with prosciutto, eggs, and English muffins. Huevos Trifecta was named by our guests, during horse racing season in Hot Springs. It goes well with steamed asparagus, or topped with fresh spinach or … Continue reading
I first posted this recipe in June 2009. That was the year I went to a local produce auction and got a little carried away on bidding for many different plants and shrubs, including several varieties of basil plants. At … Continue reading
Yes, we said spinach! These are a Broad favorite with almost all of us serving them at one time or another. Try them! You won’t be disappointed.