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.
Lancaster County is known for smoked meats not the least of which is bacon. I was fortunate to grow up in a family that made their living smoking meats and selling them at market. My earliest memories include getting up … Continue reading
It is always fun to find new dishes to inspire our guests and this one has so many options you never need to make it the same way twice. For those of us who get bored easily that is a … Continue reading
While this dish can be made year-round using store-bought zucchini and dried herbs, it’s particularly good in early summer when local zucchini are readily available and fresh herbs can be substituted for the dried. Simply use 2 tablespoons shredded basil … Continue reading