Bed & Breakfast - Winter 2019

Romantic Getaways

Bed & Breakfast WINTER 2019

Volume 1 • issue 2

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IOUS C I L E D ES RECIP

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COLETTE PUBLICATIONS

display until MAR. 25

Welcome to

Bed & Breakfast Magazine

The Romance Issue

CELEBRATING

Love

From the Editor

W

e are grateful for all the support we’ve had from readers, subscribers, innkeepers, associations and advertisers. There truly is a market for people who appreciate good ole’ fashion bed and breakfasts and inns.

By choosing to stay with a traditional bed and breakfast, travelers are helping to give back to local communities. By booking direct, you help save a small business from additional expenses, plus are able to get the best value for your stay. Fully licensed and registered B&Bs go through a lot of extra steps, and pay additional local and state taxes to ensure they are compliant versus vacational rental businesses.

Plus, travelers are not charged additional cleaning fees or other deposits. However, one of the biggest perks is the outstanding breakfast included with your stay. When traveling, the price of food for three meals per person can add up quickly. On a recent trip in the Northwest, we were served scrumptious and hearty breakfasts. We were nearly able to skip lunch and have an early dinner instead, saving us the cost of two meals, times two. So in reality, we pretty much saved on the cost of four meals per day. Many innkeepers offer fresh baked bread or scones, which we were able to carry a slice with us for a snack.

Innkeepers wear many hats to ensure their business runs smoothly and successfully.

For this reason, it’s nice when reviewers leave pleasant thoughts and spare negative comments that could potentially harm someone’s livelihood. If something does go wrong during your stay, it’s best to let the innkeeper know about your issue. If they aren’t aware, they can’t rectify the problem. Sometimes people don’t realize how detrimental one harsh review can be. Mistakes happen, things get overlooked, and sometimes fresh eyes or another’s perspective can help a business become better.

We are excited to be attending the Professional Association of Innkeeper’s International (PAII) conference at the Westgate in Las Vegas, Nevada in January.

We look forward to this opportunity to meet innkeepers and others in the industry and be able to bring readers and subscribers fresh content. For readers who have always dreamed about owning their own inn, workshops for aspiring innkeepers are a great opportunity to meet others and see if it’s the right fit for you. We look forward to meeting attendees at our booth and sharing highlights with readers in the spring issue.

Sincerely,

Nicolette Johnston www.BedBreakfastMagazine.com

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CONTENTS

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FEATURES Colette’s Bed & Breakfast - Coastal Paradise

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Cocoa Cottage Bed & Breakfast - INN Love

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Rabbit Hill Inn - Ultimate Romantic Dinner

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Grand Victorian Bed & Breakfast - Mardi Gras Parade 28 The Stockade Bed & Breakfast - Louisiana Cooking Aurora Staples Inn - Following Her Heart Blue Goose Inn

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44

Snug Hollow Farm - INNspire

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The Pendray Inn & Tea House - International Charm

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Bed & Breakfast

IN EVERY ISSUE

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Entertaining 6 Garden Delight 8 Where Am I? 16 Wine Hour 37 Innkeeper’s Spotlight 50 Tea Time 58 Bed & Breakfast Marketplace

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Bed & Breakfast Winter 2019 Volume 1 • Issue 2 PUBLISHER & EDITOR-IN-CHIEF Nicolette Johnston CONTRIBUTORS Rachelle Davilla Owner of Aurora Staples Inn • Anita Chilton Former Innkeeper ADVERTISING Please contact us at: ads@colettepublications.com

SUBSCRIPTIONS To subscribe, visit our website at www.colettepublications.com To update your address please email: subscriptions@colettepublications.com EDITORIAL To submit letters to the editor, or a query letter: email: editorial@colettepublications.com

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COLETTE PUBLICATIONS produces quarterly:

Bed & Breakfast MAGAZINE

and CHATEAUX & CASTLES QUARTERLY This magazine is purchased by the buyer with the understanding that information presented is from various sources from which there can be no warranty or responsibility by Colette Publications as to the legality, completeness or technical accuracy.

© COLETTE PUBLICATIONS 675 Fairview Dr., Suite 201 Carson City, NV 89701 www.colettepublications.com

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Bed & Breakfast Magazine is published quarterly by Colette Publications, 675 Fairview Dr., Suite 201, Carson City, NV 89701. (ISSN 2639-3875) The cover and contents of Bed & Breakfast Magazine are fully protected by copyright and cannot be reproduced in any manner without prior written permission. All rights reserved in all countries. SUBSCRIPTION RATES: For the United States, $29.99 per year, 4 issues; add $3 for postage in the U.S., $10 for postage in Canada; add $20 elsewhere. Single issues $9.99, available at select newsstands and bookstores, or on our website.

Periodicals postage paid at Carson City, Nevada and additional mailing offices. POSTMASTER: SEND ADDRESS CHANGES TO Colette Publications, 675 Fairview Dr., Suite 201, Carson City, NV 89701. NOTE: Bed & Breakfast Magazine assumes no responsibility for unsolicited photographs and manuscripts; submissions cannot be returned without a self-addressed stamped envelope.

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ENTERTAINING As we gravitate towards lite and healthy meals in the new year, here are some unexpected but delicious salads that are easy to present in a fanciful way for entertaining or just because...

P

Salads &

APPETIZERS

Avocado & Mandarin Salad - Colette’s Bed & Breakfast

air up a fresh avocado with mandarin slices and top with some toasted almonds and your favorite leafy green, like watercress. Drizzle with an olive oil, balsamic vinegar, agave nectar or all of the above!

Endive Roquefort & Walnut Salad - La Villa de Mazamet, France Endives Roquefort cheese Walnuts Apple Celery Fresh Chives Slice up a fresh apple and stick of celery. First plate apples, then lay out individual endive slices. Top with Roquefort cheese, add walnuts and sliced celery. Garnish with freshly chopped chives!

Goat Cheese & Red Onion Tartlet - La Villa de Mazamet, France

La Villa de Mazamet’s Salad Dressing

This is a delicious everyday dressing. You just need a clean Mason jar and lid. Add one teaspoon of Dijon or wholegrain mustard and fill the jar halfway with a good quality olive oil. Add a pinch of salt and pepper plus one tablespoon each of balsamic vinegar and liquid honey. Ensure the lid is screwed back on tightly and shake vigorously. Keep refridgerated.

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Blueberry Tequila Lime Salad - Blue Goose Inn Ingredients: 2 cups fresh blueberries 4 medium kiwis peeled, halfed lengthwise and sliced 1 large ripe mango peeled, pitted and diced 1/2 cup granulated sugar 1/4 cup tequila 2 tsp finely grated lime zest 2 tbsp fresh lime juice Combine blueberries, kiwis, and mango in a large bowl. In a small saucepan, combine the sugar, tequila, and lime zest and bring to a simmer over medium heat, stirring to dissolve the sugar. Remove from heat and stir in the lime juice. Pour the warm syrup over the fruit and gently toss. Cover and refridgerate until cold, at least 1 hour and up to 6 hours. Gently stir before serving.

Goat Cheese & Red Onion Tartlet Ingredients:

6 tbsp of red onion marmalade/jam Mixed salad leaves plus a couple of endives/chicory 6 tsp of salad dressing (see recipe page 6) Puff pastry Honey 1 tsp of dried or fresh thyme 1 beaten egg 9 cherry tomatoes

Pre-heat oven to 425 degrees.

We have a great variety of goat cheeses in France and one we use for these tartlets comes from a small village of Albine. However, any goat cheese log or roll can be used. Cut the log into discs of approximately 2 cm and then into either 4 or 6 wedges, depending upon the size.

Roll out your pastry until it’s less than 1/2 centimeter thick and using an espresso saucer, cut out six discs. Lay these onto a silicon lined baking tray. Place a tablespoon of red onion marmalade in the center of each disc and roughly arrange the goat cheese on top.

Drizzle a little honey over the cheese, a sprinkle of dried or fresh thyme and brush a little beaten egg around the edge of each pastry disc and place on a high shelf in your oven for 8-10 minutes.

Arrange some mixed leaves in the bottom of your serving bowls.

Cut the cherry tomatoes in half and place three halves and one endive leaf. Add a teaspoon of salad dressing onto your mixed leaves and (if you have it) a few dots of balsamic glaze on the rim of your plate.

Remove the tartlets from the oven when you can see the edges of the cheese just starting to turn golden brown and the pastry is golden and raised. Use a spatula to carefully place the tartlets on top of the mixed leaves. Serves 6.

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Colette’s Bed & Breakfast PORT ANGELES, WA

SHARON: Amaryllis Evergreen Photos provided by Longfield Gardens.

COASTAL PARADISE Written & Photographed by: Nicolette Johnston

I

t was a serendipitous course of events that led us to visit Colette’s Bed & Breakfast. I first found Colette’s while in the first few months of business. I was Googling domain names for the internet, as our Bed & Breakfast magazine is published by Colette Publications. When I stumbled across their website, I immediately wrote it down on a sticky note, because the photography of the property blew me away, and I knew I would like to do a feature on it for an upcoming issue.

Owner Cristy Kidwell, also stumbled across Colette Publications in the same manner we had. She noticed that Colette Publications published Bed & Breakfast magazine, and introduced herself by email, and we couldn’t be happier that she did. Cristy insisted that the pictures did not do Colette’s Bed & Breakfast justice, and that I simply must visit. I found that hard to believe because I remembered the power their website and photos

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GARDEN DELIGHT Named One of the Best Places to Kiss in the Northwest

each evening. We were able to eat a midafternoon lunch and simply enjoy our peaceful evenings relaxing coast-side on the property seeking the R&R we sought.

Breakfast was prepared by Cody Haeg, a local chef who also works at a renowned seafood restaurant in Port Angeles called, Kokopelli Grill. Each morning we enjoyed a first course fruit item like poached pears with goat cheese and a balsamic vinegar reduction sauce, and an orange and avocado salad (featured in our Entertaining section on page 6). Guests are offered two options for breakfast, typically a choice between sweet or savory.

While at Colette’s we were served lemon ricotta crepes, portobello mushroom topped with a poached egg and a Mornay sauce, French toast with pumpkin sauce, a cauliflower and kale quiche, and my personal favorite, a poached egg on top of crispy polenta with sun-dried tomatoes and artichoke hearts.

Aside from the scrumptious food, it is evident that Colette’s Bed & Breakfast staff go above and beyond to put forth every effort to make sure each guest enjoys their stay. They are one of five listed with Select Registry in the state of Washington. They succeed in being a notch above the rest.

Referencing their excellent hospitality, innkeeper Anita, shared a piece of advice which stood out and should hold true for any business. “People are paying for the experience, and we never know what is going on in their lives; no matter how tired I may be, they expect a good experience,

OWNERS: CRISTY & KELLY KIDWELL

already had on me. This is one reason photography and a good website are so important in this industry because potential guests can quickly skip over a lodging option if it has poor photography on the website.

But Cristy was right, the property was stunning. We were warmly welcomed by innkeeper, Anita Chilton.

Right away, I could tell that Colette’s Bed & Breakfast prided itself on the definition of hospitality.

Complimentary wine and hors d’oeuvres are offered

LEFT TO RIGHT: CHEF CODY HAEG, OWNER CRISTY KIDWELL, INNKEEPER ANITA CHILTON, CLEANING SUPPORT CINDY TRIGGS, AND GARDENER SHARON NYENHUIS.

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Creating a Sanctuary

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fter 18 years as the gardener for Colette’s, Sharon Nyenhuis has been able to enjoy the fruits of her labor.

Sharon and her husband have their own landscape design business, but unlike most landscape designers who move on to the next project, Sharon is able to lovingly spend three days a week tending to the gardens she helped create.

Blessed to live in a small pocket called the “Blue Hole” of the Northwest, a place where lavender farms flourish in nearby Sequim which oddly receives the same amount of rain each year as Los Angeles, versus nearby Seattle where rain is abundant at an average of 37 inches per year.

Any gardener would envy the rich soil this making these gardens thrive, but Sharon attests that even in the Northwest, it still takes work to create such rich soil.

Sharon creates a full garden by layering a medium plant or tall shurb beneath a high canopy tree with a bare or undesirable trunk. She uses low-growing perennials at the base of trees with a colorful bark or more attractive trunk. She then plants small bulbs around ground covers to aid in layering, making Colette’s garden full and lush.

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GARDEN DELIGHT

which is what we strive for, to make sure they have a truly memorable time with us,” she says.

Every nook and cranny has thoughtful conveniences to make any guest’s experience more than comfortable, such as: a cozy fireplace, Keurig machines in each room, grand hot tubs in some of the guest rooms, binoculars to watch the eagles and eaglets nesting in a tree on-site, or to look for ships (like we did as we woke to the distant sound of a fog horn on a barge approaching Victoria, British Columbia across the water).

The fact that both Cindy and Sharon have each devoted 18 years to being on Colette’s Bed & Breakfast staff, since it was

converted from a home to a bed and breakfast by preceding owners, demonstrates they truly love their jobs.

As Cristy welcomed us for a stroll in the gardens, she explained the Japanese term for ‘forest bath’ where one simply leaves their problems behind in the calm and peacefulness of a forest. “To be able to share this place with others... to let them have a memory and an experience at Colette’s is a dream,” she said. “It’s funny what the power of this place can do--we’ll get a couple, with a curmudgeony man on the first night--but by the end of their stay, I’ll see the couple strolling around the gardens holding hands.”

We too, felt renewed after a few days at Colette’s Bed & Breakfast and the surrounding areas of Port Angeles and Sequim. We toured surrounding lavender farms like Jardin du Soleil and neighboring George Washington Inn (a spectacular place on its own). We also enjoyed Olympic Cellar Winery and Camaraderie Cellars.

For quick drives for the outdoor enthusiast, Olympic National Park is less than an hour away; also, the Hoh rainforest, Lake Crescent, and the town of Forks for Twlight Saga lovers are all short jaunts away. While we loved exploring the surrounding areas, we were also very content to come back to our home-away-from-home for quiet evenings to simply enjoy the property at Colette’s Bed & Breakfast. www.colettes.com

New Dungeness Lighthouse

Dungeness Wildlife Refuge

Near Colette’s just outside of Sequim, Washington is the Dungeness National Wildlife Refuge and New Dungeness Lighthouse on a spit in the Strait of Juan de Fuca. It is a 5-mile walk to the lighthouse, so those who wish to walk to it must plan their day according to the low-tide. Anyone can be a lighthouse keeper for a week as long as they pay a $35-50 membership fee to be a NDLSA member. Fees for 2019, range from $420 per person per week, up to $2,370 for eight guests to rent the whole lighthouse. Keepers must greet guests who have made the journey, raise and lower the flag, water the grass, mow once a week during the season, and polish brass daily.

Be a Lighthouse Keeper For A Week

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Poached egg on crispy polenta with artichoke hearts and sun-dried tomatoes.

Poached Egg on a Portobello Mushroom with Mornay Sauce

Grilled Pineapple with Fresh Cream

Lemon Ricotta Crepes French Toast with Pumpkin Sauce Cauliflower & Kale Quiche

When An Innkeeper Travels...

Written by: Anita Chilton Innkeepers are constantly taking care of others by ensuring the guests are pampered and receive the highest quality of service. Guests should feel comfortable in their home-away-from-home. It’s the little touches and the hospitable hosts that make all the difference in a positive or negative experience. A place of lodging can look beautiful but if the service is poor or amenities and quality of products less than adequate, the entire experience can be ruined. People spend a substantial amount of time, money and energy in accommodations and traveling. They can choose to stay anywhere, so what happens when a traveler finally arrives at their chosen destination and things malfunction or aren’t quite what they expected?

As an Innkeeper who worked extremely long hours and busy days during the high summer season, I recently took a much-needed vacation. After a day of travel and sightseeing in Canada, I checked into a hotel. The manager and staff were extremely professional and kind. Once I arrived in my room, I was less than satisfied though! It was dark and quite dingy with stains on the furniture and a dated coffee maker. I went back to Guest Services and inquired about paying to upgrade to their bed and breakfast (B&B) on the same property. The lady greeted me with a willing attitude to please. As we walked to the B&B, she was elated to learn that I work in the same industry. We conversed and talked shop as she toured me around the inn.

With uniquely decorated rooms and satisfactory amenities, I quickly decided that it was worth the nominal upgrade fee. A bit sleep deprived from the night before, I unpacked and was simply ready to take a bath and go to bed. After 30 minutes of rest, I couldn’t drown out the sound of fireworks from an adjacent neighborhood or the pedestrians talking along the street and cars passing by. One detail I forgot to notice when selecting my room was that it faced the street. As a lite sleeper, this wouldn’t do, so I called my new friend Janice in Guests Services who immediately offered to move me to another room. I packed my things and off we went to a premium room facing the inner courtyard. Then, I happily unpacked and was ready to finally take my bath but not before trying to turn on the radiators to warm up the two rooms. After 15 unsuccessful minutes, I called Janice for a solution. She was also unable to turn on the radiators. With my warm pajamas and the electric space heater she provided, I assured her that I would be fine, but with a sincere apology, she implored me to let her know after my bath if the radiators had still not come on. Approximately 45 minutes later, I obliged and reassured her that I was content with the space heater. Her caring personality and determination shone through by sending their Security/Maintenance man to the room with full confidence that he would know the solution. It was now approximately 9:45pm. He first looked at every wall for a thermostat even though I politely informed him that there were none. After quickly turning the radiator knobs, he concurred that the heaters weren’t working in my room or in the rooms on the floor below. He apprehensively said “Well, I'll have to go to the boiler room to try to figure this out but it’s kind of locked up right now, so I can’t get in.” He left, and I phoned Janice with an update for their records. The next morning, the Guest Services Supervisor mentioned his knowledge of the comedy of errors. As we discussed the happenings of the night before, he informed me that he was not charging for the room upgrade.

Unexpected blessings are some of the best! Character is also built through our experiences and what we choose to learn and do from them. No place is perfect and things malfunction, especially in a restored house from the 1800’s. I was well pleased with the staff ’s efforts, especially Janice's for going above and beyond to provide exceptional guests services. You just never know what will come from unexpected delays or events; like new friends and an upgrade!

(Anita shares a post card she received from a former guest who only stayed one night, but was grateful enough for her hospitality to send her a Thank You note.)

Many times when we travel, we meet people who make a big impact on our lives, whether it's that we are more receptive to forging a connection, or we are more present in the moment to create a lasting memory.

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LAST ISSUE you guessed...

Elfreth’s Alley

The oldest residential streetin the U.S. Known as the oldest residential street in the United States, Elfreth’s Alley is located in Philadelphia. Congratulations to our winner, Linda Spitzer! She received a one-year subscription free!

can you guess?

WHERE AM I?

Check out the winter issue of Chateaux & Castles Quarterly to see our feature and get the answer!

Email your answers to: editorial@colettepublications.com or share on our social media pages!

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Lucky readers who guess our “Where Am I?” contest will be entered to win a free one-year subscription to Bed & Breakfast magazine!

(Contest closes March 1st, 2019.)

Lulabelle

Gifts & Gallery GIFTS FROM THE GALLERY

Photo Pillow

Tote Bag

14x14 $54.00 18x18 $66.00

$28.00

Phone Case $23.00

Framed Prints Starting at $60

Canvas Wrap, Acrylic Print, Metal Prints, Art Posters & More

www.lulabellegift.com

whitehall, mi

INN LOVE

Cocoa Cottage Bed & Breakfast Written by: Nicolette Johnston Photography: Courtesy of Cocoa Cottage Bed & Breakfast

A

hhh.... there is nothing like the aroma of chocolate! Lisa Tallarico and Larry Robertson never tire of chocolate, but then again, who does?

They say love happens when you least expect it, and who would expect to meet the love of their life at an optometrist’s office? But that is what happened when Lisa took her glasses in for a refitting. Larry was working there at the time and invited her to a ball game. If the stars hadn’t aligned on that day, the Cocoa Cottage Bed & Breakfast would have never come into existence.

Lisa had the dream job many hopeless romantics would give their left arm for, she was a Creative Director at Hallmark in Kansas City, Missouri. Larry had experience working in the hospitality industry as an innkeeper for a bed and breakfast in Kansas City, as well as previously working at a dude ranch in Colorado. He always knew he wanted to have a bed and breakfast. She always knew she wanted to have an old-fixerupper home. It was a match made in heaven.

The two choose Whitehill, Michigan for its proximity to Lake Michigan and its pristine white beaches. Lisa grew up in Lansing, Michigan and knew she wanted to return one day to the place where she spent many summers growing up.

Larry grew up in West Virginia. They purchased their Arts and Crafts Bungalow and spent their time fixing it up over the course of ten years. Though they initially bought the bungalow as a summer home and had the dream of opening a bed and breakfast in their retirement years, things shifted and they decided to do it earlier in life, rather than later. The bed and breakfast has four guest rooms: Ghiradelli Whirlpool Suite, Hershey Room, Cadbury Room, and Godiva Room.

But why the focus on chocolate? It all began when Lisa would make hot fudge sauce for friends and family for Christmas presents. All of a sudden she had an order for 300 jars, and just like that she was in the all-natural gourmet chocolate business.

Mama Tallarico’s Hot Fudge is a staple served with every breakfast at the Cocoa Cottage Bed & Breakfast, typically with

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INNKEEPERS Larry Robertson & Lisa Tallarico

A signature breakfast served at the Cocoa Cottage Bed & Breakfast is Larry’s Cottage Eggs, which is eggs baked and served in a light crepe cup with Gruyeres, shallots and fresh tarragon. Another house favorite is the Panettone Pain Perdu, a tribute to Lisa’s Italian heritage.

It is sweet Italian bread soaked in cream custard, then grilled, served with Merlot poached pears and fresh homemade lemon curd.

One of Lisa’s greatest passions is her garden, in which she loves to grow her own vegetables, fruits and herbs.

Her black raspberry “corral” and cherry trees supply Larry’s kitchen; she typically plants eight zucchini plants to supply their own homegrown zucchini for their chocolate zucchini bread. Lisa also tends to her indoor lemon tree and indoor herbs for fresh cooking. She loves canning and keeps their pantry stocked all year long.

fresh strawberries and either chocolate zucchini bread or another seasonal sweet bread. The hot fudge is sold at the bed and breakfast, as well as a few local businesses around Whitehill.

Though Larry is the main cook of the house, the couple happily split their share of the duties. Lisa draws in on her expertise as a graphic designer and handles all the marketing. Larry loves to comes up with amazing new recipes, especially with an emphasis on chocolate, such as the Chocolate & White Chocolate Raspberry Towers they created for a 50th wedding anniversary celebration they held at the bed and breakfast.

Cocoa Cottage Bed & Breakfast has been nominated by guests and through reviews to be listed as a “Top Ten Culinary Inn Worldwide” on BedandBreakfast.com.

They have also won a few awards in Arrington’s Inn Traveler, back in its time. They offer two (Level-2) Tesla charging stations on-site.

Private Table 223 is a package offering guests an opportunity for a private candlelit dinner served by the fireplace or on the patio. This package is perfect for proposals, anniversaries, special birthdays or anytime you want to show someone just how much you care.

Lisa and Larry have truly created a life worth dreaming about, as any Creative Director should. They are innovative and have forged their own career path based on passion, truly the way any Hallmark movie is written. The world needs more creative souls like Larry Robertson and Lisa (Mama) Tallarico.

Mama Tallarico’s Hot Fudge

To purchase Mama Tallarico’s Hot Fudge or book a stay at the Cocoa Cottage Bed & Breakfast visit www.cocoacottage.com

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www.naglewarrenmansion.com Left: The dining room set for guests. Below: The Francis E. Warren Room is named after U.S. Senator Francis E. Warren.

Decadent Chocolate Dipped Strawberries Served at Cocoa Cottage Bed & Breakfast Cocoa Cottage Chocolate Chip Meringue Cookies

Chocolate 101

A weekend course offered at the Cocoa Cottage Bed & Breakfast for chocoholics!

3 large egg whites, at room temperature 1/4 tsp cream of tartar 1 cup superfine granulated sugar 3 tbsp unsweetened cocoa 3 tbsp semi-sweet chocolate chips Preheat the oven to 300ËšF. Line two baking sheets with parchment paper. Set aside. In a chilled bowl of an electric mixer, beat egg whites and cream of tarter until soft peaks form. Add the sugar gradually, about one tablespoon at a time. Continue beating and adding remaining sugar until all of the sugar is dissolved and the meringue is very shiny and tight (stiff peaks). Sift cocoa over egg whites. Gently fold in with a large spatula. Fold in chocolate chips. Use a pastry bag or drop batter by level tablespoonfuls onto prepared baking sheet. Bake at 300ËšF for 40 minutes or until crisp.

Cool pan on wire rack. Store in an airtight container for up to one week. Note: high humidity days can alter your success and cause meringues to be chewy.

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Above: Panettone Pain Perdu, a house favorite. Sweet Italian bread soaked in cream custard, then grilled, served with Merlot poached pears and fresh homemade lemon curd.

Cocoa Cottage Hot Chocolate Recipe Perfect for special holiday breakfasts, a warm indulgence to snuggle by the fire with a loved one or favorite book; or if you just need a hit of rich smooth chocolate! Delicious hot or cold.

Makes 5 Delicious Cups!

3 1/2 cups whole milk 1 cup heavy whipping cream 8 ounces semi-sweet chocolate chips 1 tsp pure vanilla extract 1 tsp high quality instant coffee 2-3 cinnamon sticks Whipped cream Prepare in a medium saucepan (copper is best) over medium heat, combine milk and cream just until mixture bubbles at the edges.

Add chocolate chips, vanilla and coffee. Whisk until chocolate chips melt and cocoa is smooth and well combined. Remove from heat. Serve immediately. Ladle into mugs and top with whipped cream. Garnish with cinnamon sticks, chocolate covered coffee beans or what ever makes your taste buds happy!

Larry loves to come up with new recipes like this crepe omlette above featuring an egg, mushrooms, shallots and fresh chives.

www.BedBreakfastMagazine.com

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LOWER WATERFORD, VT

Rabbit Hill Inn

Written by: Nicolette Johnston Photography : Courtesy of Rabbit Hill Inn & Jumping Rocks Photography

For the Ultimate Romantic Dinner...

O

ur vote for the Ultimate Romantic Dinner goes to the Rabbit Hill Inn. For those looking to escape and who love the experience of fine dining, the Rabbit Hill Inn offers exquisite items with a seasonally changing menu artisically prepared by three renowned chefs. Dining here should be on every foodie’s culinary bucket list.

Owners Brian and Leslie Mulcahy had thriving careers in the corporate world, until one weekend in 1992 they decided to get away and try the “bed and breakfast, country inn thing that everyone kept talking about”, Leslie said. Not knowing what to expect, they fell in love with the Rabbit Hill Inn. It was the very first bed and breakfast they had ever stayed in. The owners at the time were looking to bring on another couple as assistant innkeepers. Two years later, they “dropped out” of corporate life in Rhode Island and joined the Rabbit Hill family.

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ROMANTIC DINNERS

Three years later on April 1, 2017, it was no joke, they proudly took ownership of the first bed and breakfast they ever stayed at, and have never looked back.

With 19 rooms, the Rabbit Hill Inn offers a variety of rooms from classic to superior and luxury. Aside from the impressive property, guests have the opportunity to dine at the restaurant. With a Romance Getaway add-on package, guests can enjoy sparkling wine and gourmet Vermont chocolates, and an intimate three-course dinner for two. For newlyweds, the Rabbit Hill Inn also offers “Do Not Disturb” Honeymoon packages for three and five night stays.

For those looking for adventure during their stay, add-on outdoor packages are also available for activities like: ziplining, biking, ATV tours, snowmobiling, and lazy river paddling depending upon the season.

To showcase some of Vermont’s specialty food items, we have shared the Rabbit Hill Inn’s Maple Dream Cookies and Vermont Cheddar Cheese Soup recipes.

For more recipes from the Rabbit Hill Inn, to book your stay, or make a dinner reservation, visit: www.rabbithillinn.com

Executive Chef Andrew Hunter (New England Culinary), with Rabbit Hill Inn since June 2015.

Sous Chef Joseph Ganley, with Rabbit Hill Inn since July 2018.

Pastry Chef Phyllis Grech, (Culinary Institute of America) with Rabbit Hill Inn since September 2007.

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RABBIT HILL INN RESTAURANT

Lower Waterford, VT

Open Thursdays - Tuesdays.

Open Wednesdays during peak foilage season from mid-September to mid-November.

Maple Dream Cookies

As featured on: The Rabbit Hill Inn Blog www.rabbithillinn.com

If you’re a maple fan, this maple cookie recipe will soon be your favorite! These Maple Dream cookies are soft, moist, and really addictive.

Preheat oven to 350˚F. Recipe Yields approx. 48 cookies

Cookie Ingredients:

1/2 cup unsalted butter, softened 1 cup shortening 2 cups light brown sugar, packed 2 eggs 1 tsp pure vanilla extract 1 tsp maple flavoring 3 cups unbleached flour 2 tsp baking soda 1/2 cup chopped pecans 1 cup white chocolate morsels

Frosting Ingredients:

In a large bowl, cream together butter and shortening. Add brown sugar and mix until well combined. Beat in eggs one at a time. Stir in vanilla and maple flavoring. Set aside. In a medium bowl, combine flour and baking soda. Thoroughly blend this flour mixture with the creamed mixture. Add the pecans and white chocolate morsels. Mix well. Drop by rounded teaspoons onto ungreased or parchment-lined baking sheet. Bake at 350˚F for eight minutes or until cookie edges begin to golden in color. Remove pan from oven and let cool for three minutes. Transfer cookies to a wire rack to fully cool.

Make ahead and set aside 4 cups confectioners sugar 1/4 cup unsalted butter, softened 6 – 8 tbsp milk 1 tsp maple flavoring 1 cup pecan halves In medium bowl, combine confectioners sugar and butter. Mix well. Stir in maple flavoring and milk until you achieve a thick frosting consistency. Frost each cookie and place a pecan half on top.

Vermont Cheddar Cheese Soup

We make our creamy Vermont cheddar cheese soup with Vermont’s Cabot cheddar cheese.

Don’t hesitate to change things up, add whatever you may have on hand – cooked bacon or pancetta pieces, smoked chicken or sauteed broccoli flowerettes. Serves 10.

1 cup diced onion ¾ cup diced celery ½ cup diced carrots 2 tsp minced garlic 1 lb grated cheddar cheese 1 tsp Worcestershire sauce 6 tbsp unsalted butter 4 tbsp flour 4 cups chicken stock 1 cup heavy cream 1 tsp dry mustard 1 cup chopped sun dried tomatoes Salt and pepper to taste Dill Honey

Photo from Bed & Breakfast magazine test kitchen.

(Note: We did not strain the vegetables.)

Special equipment: fine mesh strainer with cheesecloth, or chinois strainer.

Instructions: Melt butter in a soup pot. When hot, add onions, celery, carrots, and garlic. Sauté for five minutes over medium heat. Sprinkle flour on top and stir constantly for another five minutes. Add chicken stock, one cup at a time.

Whip to incorporate each time. Bring to a boil, then reduce heat and simmer for 45 minutes. Strain soup through a mesh strainer into another soup pot, pushing through as much liquid and vegetable as possible. Place soup on very low heat and add cheese, mustard, cream, sun dried tomatoes, Worcestershire sauce, salt, and pepper. Do not return the soup to boil. Add honey to taste. Add chopped, fresh dill as needed.

Bed & Breakfast 27

Best Place to Stay & Watch the Mardi Gras Parade

Photography: Courtesy of Grand Victorian Bed & Breakfast

Grand Victorian Bed & Breakfast

FAVORITE LOCAL RESTAURANTS Commander's Palace

For an Upscale Romantic Evening.

Just Two Blocks Away.

1403 Washington Ave., New Orleans, LA

Joey K's Restaurant & Bar

Authentic, Affordable, & Delicious.

(Featured on the Food Network) 15 minute walk.

3001 Magazine St., New Orleans, LA

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NEW ORLEANS, LA

MARDI GRAS Located on St. Charles Street, the Grand Victorian Bed & Breakfast offers a prime location for watching the Madri Gras Parade!

O

wner of the Grand Victorian Bed & Breakast, Bonnie Rabe loves to visit with guests. We get seasoned travelers from all over the world coming to visit in New Orleans, and we are blessed that it's pretty busy all year round, not just at Mardi Gras. Although, since they are located on St. Charles Street, they truly do have one of the best seats in the house to enjoy the parade.

Back when she purchased the singlefamily home 21 years ago, it needed a total renovation. "The last time it had been inhabited was as an apartment building in the 1970s," Bonnie said.

Bonnie knew another innkeeper in town and saw how much she enjoyed it, and made that her mission. With a

career as a medical technologist, she took her time renovating to give it the care it deserved and took several years before the business took off. "Most people either love innkeeping or hate it," she said. "I've known people who bought a property but couldn't last a year." Bonnie herself, loves it.

"We are very centrally located for visitors who want to come to New Orleans and do more than just the French Quarter," she said. Many guests are repeat guests that have become like friends, and they usually want to explore other parts of New Orleans. She also gets many locals around Valentine's Day who just want to have a night or weekend of romance, to stay at their bed and breakfast and perhaps dine at Commander's Palace, just two blocks away. For traditional New Orleans cuisine for lunch, Bonnie recommends Joey K's Restaurant & Bar, which was featured on the Food Network.

Bonnie loves meeting the people who come to stay. "They are not cookie cutter guests, we get people from all over," she says. She loves being able to share about all the exciting things New Orleans has to offer with guests.

www.gvbb.com

The Stockade Bed & Breakfast

BATON ROUGE, LA

Written by: Nicolette Johnston Photography :Courtesy of The Stockade Bed & Breakfast

INNKEEPER: JANICE DELERNO

J

anice DeLerno never imagined herself as an innkeeper. As a gallery owner and art dealer at Frameworks in Baton Rouge, Louisiana for over 35 years, Janice had her eye on a property which had been vacant for some time across the street from her gallery. Originally wanting to expand her gallery, she noticed realtors trying to get the property ready to go on the market in 1990 and decided to inquire about it.

“It was a big stretch to purchase this big ole’ white elephant of a property, but it ended up working out,” said Janice. She purchased it through a silent bid auction, but her plans to convert it into a gallery took a turn, as city zoning ordinances wouldn’t allow for it. Converting it into a bed and breakfast didn’t pan out to be easy either.

At the time, a local hospital administrator called Janice inquiring if she would be willing to rent a room to a resident they were going to hire from out of town, and would be showing up in less than a month. Janice quickly got to work to get a room ready. But she soon faced other challenges.

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She recalled an article that ran in the local newspaper with a photo of her throwing her arms up in the air. She had been defending herself to city council members who accused her of attempting to run a brothel.

Janice DeLerno and her husband Jerry Verges have been married for three years. Jerry is a local musician who plays with visiting musicians on tour. He recently played with Michael Bolton.

There were no bed and breakfasts in Baton Rouge at the time, let alone anything being written in city code to define a bed and breakfast. In the end, Janice received an apology from council members who more or less accused of her being a madame.

She received the city’s blessing to operate The Stockade as a bed and breakfast. She believes a big part of the city allowing her to continue with her plans was because a local hotel association wrote a letter advocating for her and stating they were not against the idea of a bed and breakfast.

The hospital quickly sent more residents and she was blessed with business almost instantaneously. Janice’s involvement in the hospitality industry has grown throughout the years. She served as the President of the Louisiana Bed & Breakfast Association until she termed out, where she currently serves as Treasurer.

She is also on the Board for the Professional Association of International Innkeepers (PAII), and serves as Vice Chair of LTA (Louisiana Travel Association) and was appointed by the governor to the Louisiana Tourism Development Commission.

Having grown up in New Orleans, Janice prides herself on her authentic cajun recipes. She proudly shares her recipes on The Stockade’s blog, which we are also excited to share.

Janice owns many original works of art from local artists, which is proudly displayed throughout the walls of The Stockade.

Janice shared a few memorable times as an innkeeper. A small, but lively wedding ceremony was once held on site.

The couple were devoted LSU fans planning to attend a game after the ceremony, so the whole wedding party wore purple and gold. But The Stockade’s claim to fame is when HBO’s film crew came to film the season finale of “True Blood”. The scene of Bill (Stephen Moyer) proposing to Sookie (Anna Paquin) took place inside. Moyer enjoyed playing their piano between filming scenes.

“You have to be willing to recommit on a regular basis to this type of work… you gotta love it,” Janice says in her charming New Orleans accent. She believes she has flourished in this line of business because even though the industry has continued to change during her course of 26 years in business, she has been adaptable.

Recipes from KADE THE STOC AKFAST BED & BRE BLOG

Authentic Cajun Cooking

Louisiana’s Celebratory Recipes Kiss Ma’ Shrimp ‘n Grits We LOVE our food here in Louisiana, so I am sharing my version of the classic Carolina dish with a Creole-Cajun twist. You may add or delete items based on your personal taste. If you were never crazy about grits before, you just may change your mind about that after trying this dish!

Prep Time: 30 Minutes Cook Time: 1 Hour and 30 Minutes Total Time: 2 Hours Servings: 8

Bon appetite and, as we say in South Louisiana,

Ingredients: 1 cup stone-ground grits “ Salt and pepper Garlic powder 1/4 cup butter 1 cup shredded sharp Cheddar cheese 1 cup shredded Parmesan cheese 2 links Cajun Andouille sausage 4 ounces smoked Tasso 1/4 stick butter 1 cup thinly sliced green onions 2 large garlic cloves, minced 1 lb medium shrimp, peeled and deveined 1/4 cup white wine 1/4 cup half and half 1/2 lemon squeezed 2 tbsp chopped parsley Cajun Seasoning (optional)

Laissez le Bon Temps Rouler!”

Sauteed Tilapia with Seafood Topping Prep Time: 30 Minutes Cook Time: 30 Minutes Total Time: 1 Hour Servings: 4 Ingredients: 4 – 8 ounces tilapia filets 4 tbsp butter Flour Tony Chachere’s Seasoning Granulated garlic 4 ounces half and half 1 bunch green onions, chopped 6 ounces mushrooms 6 ounces small shrimp 1/4 cup dry white wine (Chardonnay is good) 4 ounces lump crabmeat Season fish and dust with flour. Pan sauté in butter.

Take filets out and set aside (keep warm). In skillet with more butter, sauté green onions, chopped mushrooms, and shrimp. Add ¼ cup dry white wine and ¼ cup half and half. Reduce to thicken.

Add lump crabmeat at the very end, being careful not to break it up. Pour over fish.

34 Bed & Breakfast www.BedBreakfastMagazine.com

(Let the Good Times Roll!)

Directions: In a medium saucepan, bring 4 cups of water to a rolling boil. Pour in the grits, season with salt, pepper and garlic powder and stir well with a whisk. Turn down the heat and cook grits until soft, about 30 minutes. Stir in ¼ cup butter and cheeses. Cover the pot and keep it warm until ready to serve.

Cook the sausage and tasso in a skillet until brown, then transfer to a paper towel to drain. Add ¼ stick butter and sauté onion and garlic until slightly wilted, then add shrimp and sauté them until they just turn pink, about 3 minutes. DO NOT overcook or they won’t be tender. Add wine, half & half and lemon juice until blended and smooth. Take the skillet off the heat and add sausage and tasso.

To serve the Shrimp and Grits, ladle the grits into a large serving bowl. Spoon shrimp and sausage sauce over grits. Garnish with parsley. Voila!

Note that you can add cream into the grits if you want to make them even more ‘oooeey, gooeey’ or substitute chicken broth to boil the grits in. The Lowcountry version of Shrimp and Grits doesn’t have the andouille sausage or tasso (which may be hard to find in other areas of the country), nor does it have the cream and wine!

Photo: iStock: bhofack2

Grits & Grillades Like many of the recipes in South Louisiana, Grits & Grillades was introduced by the Creole people. The French & Spanish settlers brought their own styles of cooking and blended them with local crops to create dishes as hot and sultry as the Louisiana nights.

Grillades (pronounced gree-yahds) is a rich, dark gravy with braised meat served over creamy, garlic cheese grits. The Creoles served it for midday brunch or late night suppers after their Mardi Gras balls.

TRADITIONAL Creole

DINNERS

NUMBER OF SERVINGS: 16 NECESSARY UTENSILS: Tenderizing Mallet, Sauté Skillet, Stock Pot, 2 Qt Sauce Pan, 9 x 13 Casserole Dish.

INGREDIENTS (Grillades): 4-5 lbs beef or veal round steak Flour for dredging Tony Chachere’s Creole Seasoning Granulated Garlic Vegetable oil for browning meat 1 cup chopped onion 1 cup chopped celery ½ cup chopped green pepper ½ cup chopped red pepper 1 cup chopped green onions 4-5 cloves chopped garlic 3 cups water 1 cup white wine 3 cups Rotel tomatoes Bay leaf, salt, pepper, & Worcestershire sauce for seasoning Parsley for garnish STEPS FOR GRILLADES: Tenderize meat with mallet and cut into strips. Season meat with Tony’s & granulated garlic. Dredge meat in flour and pan sauté in oil until brown. Remove meat from skillet and add flour to make a medium dark roux. Add vegetables and cook until soft. Add remaining ingredients and put into stockpot for simmering until meat is tender (about 1 hour or so).

Add more liquid if necessary. Garnish with parsley and green onions. Serve over grits.

Have fun with this dish and remember that you can tailor it to your specific taste, seasoning wise. It is meant to cook for a long time until the meat is so tender that you can cut it with a fork. Serve Grillades over the Grits.

INGREDIENTS (Garlic Cheese Grits): 6 cups cooked grits 2 rolls Kraft garlic cheese (cut into pieces) 2 tbsp Worcestershire sauce 2 tbsp granulated garlic Tony Chachere’s Creole Seasoning Paprika

& for

Dessert...

N’Awlins Style Pralines Pralines can be found in shops all throughout Louisiana.

Ingredients: 1 cup white sugar 1 cup light brown sugar packed ½ cup evaporated milk 4 tbsp butter 2 tsp vanilla extract 1½ cup toasted pecans Directions: Put sugars and evaporated milk in a 4 quart saucepan and cook on mediumhigh heat stirring constantly until temperature reaches 240 degrees Fahrenheit on candy thermometer. Add butter and vanilla, continuing to stir. Next, add pecans until blended. Drop spoonfuls onto buttered parchment paper until cool (about 25 minutes).

STEPS FOR GARLIC CHEESE GRITS: Cook grits according to package directions. Add rest of ingredients until blended. Pour into buttered casserole dish. Sprinkle with paprika. Bake at 350 for 30 minute

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Romantic Desserts From the La Villa de Mazament blog...

Discover delicious French recipes on their blog!

Baked Peach with Amaret t o & Whipp ed Mascar p one

Olympic Cellars Winery

Join the Customers Choice Membership and receive 20% off retail price wines! www.olympicellars.com "Working Girl - Behind the Cellar Door" is a memoir by Kathy Charlton, owner of Olympic Cellars Winery in Port Angeles, Washington.

Sweets

Spotlight

Limon c e llo Pa r fa it

WINE HOUR

Editor’s Favorite Wine Hour Cheese: Cambozola (a cow’s milk cheese which is a combination of French soft-ripened triple cream cheese and Italian Gorgonzola), served with a fresh loaf of bread or crackers and your favorite wine.

Bed & Breakfast 37

INN HER

WORDS

Following Her Heart

A

s a teenager, I worked at several local bed and breakfasts. I daydreamed about owning my own B&B, while cleaning tubs and making beds. After walking by Aurora Staples Bed & Breakfast on walks with my mom, I decided to approach the owners, even though the inn was not on the market. After a year of negotiations, everything finally fell into place. It was an answer to my prayer. On July 21, 2017 my dream came true.

I chose Aurora Staples Bed & Breakfast for its prime location in Stillwater (my hometown), and as the birthplace of Minnesota. It is about 30 minutes east of the Twin Cities along the beautiful St. Croix River. Stillwater was named one of "America’s Most Picturesque Small Towns", by USA Today Travel in 2018, "America’s Top 10 Prettiest Towns" by Forbes, and was the winner of "America’s Prettiest Painted Places" in Forbes in 2011.

Aurora Staples Bed & Breakfast was built in 1892, during the Lumber Boom. The Queen Anne Victorian home was

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a gift from Isaac Staples to his youngest daughter Aurora and her husband, Adolphus Hospes, a Civil War veteran, and one of the six survivors from the Battle of Gettysburg.

Aurora and Adolphus had three children.

As one of Stillwater’s pioneers, Isaac Staples, arrived in Stillwater in 1853. Legend has it, he stood over the bluffs of the St. Croix River over-looking the great white pine forest and exclaimed, “I can cut those trees down,” and that is just what he did. With the help of some Eastern investors, he went on to become a lumber barron and one of Minnesota’s first millionaires. He was involved in many enterprises such as banking, flour milling, saloons, steamboats, race horse and 3,000 acres of farms.

Built on a hill to take advantage of the river view below, and as a status of wealth, Aurora Staples Bed & Breakfast has been a part of Stillwater’s history for over 126 years. The architectural design is unique to the Boom Town Period, which is seen in different types of wood used throughout

Aurora Staples Bed & Breakfast

stillwater, mn Written by: Rachelle Davila Photography : Courtesy of Aurora Staples Bed & Breakfast & Paramount Pixels

the home, such as bird’s eye maple, pine and oak. Ornate inlaid flooring and wood carvings featuring Isaac Staples signature oak leaves and acorns, are displayed around the fireplaces and doors. There are leaded glass windows, wood and coal burning fireplaces, pocket doors, and even a servant’s stair case. Originally, the kitchen was in the basement and the third level was a ballroom. A beautiful open staircase leads to four guest rooms. There are flower gardens in the backyard, along with a Carriage House, which has been renovated and turned into a guest suite. The St. Croix Suite was Aurora’s bedroom until 1924. Interestingly, her original dresser is still there, and her bed is currently in the Gallery Room.

The Aurora Staples Bed & Breakfast offers a unique getaway experience with a balance of period décor, romantic ambience and modern amenities. All rooms have gas fireplaces, jetted tubs, comfortable beds, air conditioning, and some offer a television.

Guests will wake up to hypnotizing aromas that will lead their noses to the dining room table. But can alternatively, be delivered to individual rooms if preferred, along with gourmet coffee, which is purchased from a local church supporting a community in Ethiopia. We happily accommodate gluten-free and vegan diets.

Aurora Staples Bed & Breakfast has a public stairway nearby, which can take you downtown in just five minutes. Guests can enjoy old buildings, shops, fine restaurants, breweries, award winning wineries, lunch and dinner cruises, kayaking, art galleries, wedding venues, gondola rides, Segway and trolley tours, biking and walking trails, cooking classes and parks; all with a great view of the St. Croix River.

Stillwater hosts many events such as Lumber Jack Days, a 4th of July celebration with fireworks over the river, gondola races, art fairs, Oktoberfest, ice castles, hot air balloon rides and much more. Stillwater is a great place for a weekend getaway. We are ready to welcome you to our inn. Come visit one of the oldest towns in America!

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Bed & Breakfast 39

Gondola Romantica provides romantic cruises for that special occasion...

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OWNER / INNKEEPER

Rachelle Davilla

As an innkeeper, I enjoy cooking, entertaining and meeting new people. I’ve encountered all types of guests ranging from rock-stars, music producers and a commencement speaker for our local college who traveled as far as Africa. I learn something new from guests every day. I love being an innkeeper and owner of a B&B! But it is important for me to make time for myself outside of the inn. In my spare time, I enjoy writing, traveling, Zumba, photography, hiking, reading, and spending time with family and friends.

Romantic Bedrooms

Aurora Staples Inn • 303 4th Street North • Stillwater, MN 55082 • 651-351-1187 www.aurorastaplesinn.com

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Stay Cozy with these

Recipes for Sweethearts

Lavender Pansy Cookies Recipe used at Aurora Staples Bed & Breakfast from www.thecafesucrefarine.com.

Ingredients 1 ½ cups flour ½ cup corn starch ½ tsp salt 1 cup butter ½ cup powdered sugar 1 tsp vanilla extract Pansy flowers your choice of colors Egg beaten with 1 tsp cold water glaze Directions for Lavender Pansy Cookies: Line two sheet pans with parchment paper.

Combine flour, corn starch and salt in a medium size bowl and set aside. Beat butter until smooth. Don’t beat till super light and creamy, with shortbread you don’t want to introduce too much air into the batter. Add sugar and beat again until well incorporated, about 30 seconds. Add flour mixture to butter mixture, beating just until all flour is incorporated. Place a sheet of plastic wrap on a flat work area. Scrape dough onto plastic wrap and form into a ball. Fold plastic wrap over dough and flatten slightly into a disk. Refrigerate for one hour. Remove from refrigerator and allow to sit at room temperature for 10 minutes to soften slightly. On a lightly floured surface, with a lightly floured rolling pin, roll dough to about 1/4 inch thickness. Cut with round or fluted cutters. Place cookies on prepared pans as you cut them. Re-roll scraps of dough and cut out as many cookies as possible. Use flour as needed to keep dough from sticking to counter and rolling pin, but try to keep it as minimal as possible.

Using a lot of flour will make dough tough. If dough gets too soft as you’re rolling, return it briefly to the refrigerator then proceed with rolling. Place pans in freezer for 10 minutes or refrigerator for 20 minutes. Chilling unbaked dough will keep your cookies from spreading out as they begin to bake. Bake 325˚F for 14-18 minutes minutes (depending on size) or until cookies are beginning to turn light golden at the edges and on the bottom. Cool on cookie sheet for 2-3 minutes, then remove to cooling rack to cool. Leave oven on.

While cookies are baking, gently wash pansies in cool water and drain well. Place face down on a clean kitchen towel. Snip off stems as close to base of flower as possible.

Allow pansies to sit upside down for about 15 minutes, then flip over to finish drying completely. To apply pansies to shortbread, place cookies on a clean, dry work surface.

Brush top of one cookie with egg white wash. Place a prepared pansy on cookie. Brush pansy all over with egg wash. Hold pansy in place by gently pressing the center of the flower with one finger while painting the egg wash on. Add more pansies, if desired, depending on size of flowers. Pansies will shrink a bit during baking so it’s fine to cover most of the surface of the cookies. Sprinkle cookie with either regular sugar or sanding sugar for a sugary finish.

Return cookies to sheet pan when completed and bake for another 5 minutes. Transfer to cooling rack.

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Banana Bread Butterscotch Waffles - Aurora Staples Bed & Breakfast TIME: 1hr SERVES: 6-8 INGREDIENTS: 2 1⁄4 cups flour 1⁄2 tsp baking powder 1⁄2 tsp baking soda 1⁄2 tsp salt 1 tsp cinnamon 1⁄2 tsp nutmeg 1⁄4 cup brown sugar, packed 3 eggs, separated 2 cups buttermilk 2 ripe bananas, mashed well 1 cup butterscotch chips DIRECTIONS: Sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg and brown sugar in a large bowl. In another large bowl beat the egg yolks. Add buttermilk and mashed bananas. Stir in the dry ingredients until well mixed. In a mixing bowl, whip the egg whites until stiff peaks form. Fold into batter. Gently stir in butterscotch chips. Heat waffle iron and brush with oil. Pour batter into iron and cook until golden brown.

Serve with maple syrup or butter, if desired. NOTE: Wipe off any melted butterscotch from the iron between batches, so the waffles don’t burn.

“Chilling unbaked dough will keep your cookies from spreading out as they begin to bake.”

- The Cafe Sucre Farine

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43

COUPEVILLE, WA Written by: Nicolette Johnston Photography by: Unique Angles Photography, Dave & Becky Broberg, and Nicolette Johnston

D

ave and Becky Broberg followed their hearts all the way from Colorado with their youngest son Colin in his senior year of high school to fulfill the dream of becoming innkeepers in Coupeville on Whidbey Island in the state of Washington.

They considered their options in the U.S., but two things were their many priorities for choosing their ideal bed and breakfast location: weather and decent innkeeper living quarters. They narrowed down their options between the Blue Goose Inn, on Whidbey Island in Washington, and another bed and breakfast in Port Townsend, Washington. They loved both communities but ultimately chose the Blue Goose Inn because the innkeeper’s living space was a little more private and comfortable. But Dave also craved the small town life, he never got to experience growing up.

They had been advised that sometimes burnout in innkeeping can commonly occur due to undesirable living quarters, and they wanted to make sure they did things right.

Dave planned to leave his job in research and development.

Becky was a stay-at-home mother and wife and loved to cook.

They dreamed about having a sustainable career where they could do things together.

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Blue Goose Inn The couple took a long weekend to fly from Colorado to Washington to check out the inns for sale, and Dave ended up running into a coworker on the plane, before his plan to leave his job was ever public knowledge. But things all worked out.

"People want a hug when they leave, I never got that in a corporate job," he said. "When some guests return, we feel bad charging them, because they've become like friends."

Becky and Dave have completed a lot of remodeling to the inn since they’ve taken ownership. Many of the rooms offer a beautiful coastal view of Penn Cove. Coupeville is a quaint and charming town and Front Street is just two blocks away which offers restaurants with delicious fresh seafood, charming local shops, and the Coupeville wharf, all less than a five minute walk away.

Becky has thrived as the chef of the house, especially with all the fresh and local produce they love to incorporate into their meals, including homemade condiments like outstanding ketchup and unique chocolate hazelnut spread.

While visiting the Blue Goose Inn, we were so impressed with Becky’s cooking; we happily picked up her cookbook “Cooking with Friends” so we could bring her recipes home with us. In fact, it was Becky’s recipes that first drew us to visit

Owners & Innkeepers Dave & Becky Broberg

www.BedBreakfastMagazine.com

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45

Just a Ferry Ride Away

the Blue Goose Inn, aside from their charming name. We saw on their website and the Washington Bed & Breakfast Guild that they offered unique items like Beet and Goat Cheese Muffins and a Blueberry Tequila Lime Salad.

But upon our stay we could smell bacon wafting through the vents and were anxious to go downstairs and sit for breakfast in their quaint breakfast nook. But we were blown away with the flavor and scrumptiousness of a chia seed parfait with fresh mixed berries and toasted almonds, an egg and bacon souffle with green onions, and their bicolor potato hash with chunks of ham. But the real kicker was the homemade ketchup. We’ve never had anything quite like it. Our breakfast also came with a chocolate almond bread served with their special chocolate

Top: Captain’s Suite. Above: Beet & Goat Cheese Muffins. Left: Bubble bath with water views. Opposite Page: View of Port Townsend Bay from Keyston to Port Townsend Ferry. Bottom Left: Mixed Berry Compote on French Toast and Bacon with Brown Sugar and Cardamom. Bottom Right: Roasted Asparagus with a Fried Egg and Bacon Crumble.

hazelnut spread and homemade butter. We enjoyed a view of the deer visting the garden just outside the breakfast nook.

We especially enjoyed sitting in their beautiful parlor visiting with Dave and Becky and meeting other guests whom were attending a nearby weaving school.

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Bed & Breakfast 47

Spiced Strawberries

(Try a flavored balsamic vinegar such as maple or dark chocolate, for a delightful twist.)

2 cups sliced strawberries 2 tbsp brown sugar 1 1/2 tsp balsamic vinegar Pinch of fresh ground black pepper 2 tbsp regular or lemon yogurt In a small bowl, mix brown sugar, balsamic vinegar and ground pepper. Gently stir into sliced strawberries and allow to sit at room temperature for 30 minutes to macerate. Serve in individual bowls topped with yogurt. Serves 4.

Homemade Ketchup 1 can (28oz) crushed plum tomatoes 1/4 cup light corn syrup 3 tbsp cider vinegar 2 tbsp minced yellow onion 2 tbsp red bell pepper, finely chopped 1 small garlic clove, minced 1 tbsp firmly packed brown sugar Pinch of yellow mustard seeds Pinch of ground allspice Pinch of ground cloves Pinche of celery seeds 1 bay leaf 1 tsp kosker salt Pinch of ground pepper

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Prepare at least 1 day before serving. In a heavy saucepan, combine all ingredients. Bring to a boil over medium heat, stirring frequently. Reduce heat to medium-low and cook at a brisk simmer, stirring frequently, until the mixture thickens and has reduced by half, about 45 minutes to an hour.

Remove bay leaf.

Using a blender or immersion blender, blend until desired consistency. Transfer to a covered container and refrigerate overnight to allow flavors to blend. Can be stored in refrigerator for 2 to 3 weeks. Makes 2 cups.

“The real kicker was the homemade ketchup, we’ve never had anything quite like it.�

Chocolate Hazelnut Spread 1 cup hazelnuts, toasted, skinned and cooled 1/4 cup unsweetened dark cocoa powder 1/2 cup confectioner’s sugar 3/4 tsp vanilla extract 1/4 tsp sea salt 2-3 tbsp canola oil

Mixed Berry Chia Seed Parfait 6 tbsp chia seed 1 1/2 cups of milk 1/2 cup heavy cream 2 tsp honey 1/2 tsp vanilla Zest of lemon Pinch of salt Fresh berries Toasted almonds

For the spread:

In a bowl, combine milk, cream, honey, vanilla, lemon zest and salt. Whisk to combine. Add the chia seeds and gently whisk until incorporated.

Whisk two more times, in ten minutes. Cover and refridgerate overnight.

In the morning, whisk mixture to break up any lumps before serving.

Scoop into cup, add berries and toasted almonds. (Can be used with any kind of milk, fruit or nuts.)

In a food processor, process the hazelnuts until they become a smooth butter, about 3 minutes. Scrap down the sides and add the cocoa powder, sugar, vanilla, salt and oil. Start with 2 tablespoons oil and process for a minute. At this point more oil can be added to achieve a creamier consistency.

Transfer to an airtight container and refrigerate. Spread will keep for up to 4 to 6 weeks. Makes 1 1/2 cups.

Smokey Cheddar & Bacon Puffed Eggs (A favorite at the Inn) Serves 4-5.

4 slices bacon, chopped (3/4 cup) 1 onion, halved and sliced (1 cup) 6 eggs, separated 1/4 cup milk or half-and-half 1/4 tsp kosher salt 1/4 tsp freshly ground black pepper 1/3 cup sliced green onions, green part only 1 cup shredded smoke cheddar cheese Preheat oven to 400ËšF. Use 5 individual creme brulee ramekins coated well with a non-stick cooking spray. Fry the bacon in a medium skillet over medium-high heat for 4 - 6 minutes or until brown and crisp, stirring frequently. Scoop the bacon from the pan using a slotted spoon and drain on a paper towel-lined plate. Keep two tablespoons of the drippings in the pan. Add the onion to the pan and cook over medium-low heat from 8 -10 minutes, stirring frequently, until softened and golden brown. Add the bacon to the cooked onions and set aside. Meanwhile, whisk the egg yolks, milk, salt and pepper together in a medium bowl for 1 - 2 minutes or until light and fluffy. In a large bowl, beat the egg whites with an electric mixer at medium speed until firm but not stiff peaks. Do not overbeat. Gently stir half of the whites into the egg yolk mixture to lighten. Fold in the rest of the egg whites until blended. Gently spoon half of the egg mixture into the baking dish or individual ramekins. Sprinkle with the bacon-onion mixture, green onions and half the cheese. Gently scoop the remaining egg mixture over the filling. Bake the eggs for 10 to 15 minutes or until puffed and golden brown and set in the center. Just before removing from the oven, sprinkle with the remaining cheese and allow it to melt. Serve immediately or it will deflate.

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Hobble Inn & Veteran’s Loft

INNKEEPER’S SPOTLIGHT STOWE, VT

Veterans STAY FREE!

O

n a little corner in downtown Stowe, Vermont, sits the Hobble Inn & Veteran’s Loft.

Mary Skelton is a Stowe native and loves to welcome guests to her 150-year-old humble abode. Mary loves caring for others. She moved back to her hometown of Stowe to care for her aging parents, both of whom passed away past the age of 100. She then delved in to give the home she loved as a young girl the tender care it deserved. With the goal to welcome guests into her home, she created Hobble Inn. “To honor my father, late husband, son, and fatherin-law, and all who are serving, or have served, I am proud to present The Loft at Hobble Inn... a one bedroom fully furnished and equipped condo for any veteran and a guest to use for up to one week at no charge as a thank you for their service,” Mary says.

Mary wanted a way to give back to veterans. Nonveterans may rent the loft for $170 per night.

Hobble Inn is a fully licensed, inspected, registered and insured bed and breakfast. Mary renovated the attached carriage barn which was once a hay loft and fittingly named it, The Loft at Hobble Inn. After a friend remodeled his grandmother’s home, he donated bead board from her old home for Mary to use. Mary repurposed it to create the profile of Mount Mansfield as a headboard. Displaying her patriotism, she decorated the loft in red, white and blue. Mary welcomes veterans to The Loft so they may experience all Stowe has to offer.

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“To honor my father, late husband, son, and father-in-law, and all who are serving or have served...veterans and a guest may use for up to one week at no charge as a thank you for their service.”

FRENCH TOAST WAFFLES - ONE OF MARY’S SPECIALTY BREAKFASTS

IRVINE, KY

Snug Hollow Farm

Escape in the Holler Written by: Nicolette Johnston Photography: Courtesy of Snug Hollow Farm

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t was New Year’s Eve of 1999, at the turn of the century and while most people feared what would happen with computers during Y2K, Barbara Napier had other things on her mind. It was the day Snug Hollow Farm officially opened as an inn, even though Barbara has been living on the same property for forty years.

At the age of 52, Barbara’s new adventure with her property was just beginning. Originally Barbara purchased her beloved property in the ‘holler’ with her brother; they felt the 350-acre farm was a great deal. In her heart, she always knew she had to do something more with the property. She felt compelled to share it with other people. She eventually bought the property from her brother when she married and raised her two sons in the original log cabin. But with the twists and turn of life, Barbara was forced to give up the property during her divorce.

All was not lost though, as a dear friend purchased the property back for her, with the intention of Barbara being able to see her dreams come to fruition to turn the property into a place to share with everyone. Her friend simply believed in her vision. Barbara was able to purchase the property back within seven years.

“Everyone in the community came out to help,” said Barbara. “So many people gave their time; the plumber and electrician both did everything for free.”

“Back in 1999, when the internet was just blooming, we paid $35 to start a website and we’ve been blessed since,” said Barbara. But a hard work ethic has always been instilled in Barbara, as she worked two-to-three jobs while things were starting out in the beginning. She previously worked at Berea Community College and provided them with vegetables through Community Services Agriculture for a few years.

As an artist, Barbara’s original vision for the property was an artist’s retreat, and even though artists and writer’s have hosted their own retreats at Snug Hollow Farm, Barbara just hosted her first writers retreat in November for the first time.

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“I just love to sit people down and feed them.�

- Barbara Napier

INNSPIRE One of Barbara’s shining moments at Snug Hollow Farm was when Oprah’s film crew came to stay at the farm, when author Gwen Rubio’s first book, Icy Sparks was chosen for Oprah’s Book Club. Rubio’s next book, The Woodsman’s Daughter was written at and inspired

by Snug Hollow. The crew wanted to get a true feel of the farm for themselves.

Both Barbara and Snug Hollow Farm have been the subject of many national and regional articles. Barbara truly believes that it was a group of travel writers who came to stay and wrote a few articles that really helped set her business in motion. Articles were published in National Geographic and Southern Living where Snug Hollow was listed as one of the “Top Charming Southern Inns”. Snug Hollow has also been named as a green hotel and eco-friendly inn.

Bowtie Pasta with Lemon Cream Sauce & Snap Peas

As far as food goes, Barbara loves to “sit people down and feed them.” She takes pride in baking bread daily. Her braided rosemary bread has been praised and shared in numerous publications as well as her cookbook, and we are happy to share it as well. The fragrance of rosemary and olive oil leap off the page; and it’s evident the amount of love that goes into her own hand-crafted art.

Barbara published a cookbook called “Hot Food & Warm Memories” which has sold more than 10,000 copies. It has been a top seller at Kentucky Book Fairs. In 2007, Barbara was named “Entrepreneur of the Year in Kentucky”. She certainly proves the meaning of bouncing back stronger than ever.

“I’m almost 72 now, and I didn’t start until I was 52… once you get older, you just know what you want and you have to go for it,” she says. “I honestly don’t think I would have gotten this far with someone telling me all the things I couldn’t do.”

Barbara’s ambition has not let up either, she shared that she is working on a second cookbook. We are excited to share some of her other award-winning recipes like her biscuits, classic lasagna, and chocolate tart. Even local restaurants have featured her recipe for Kentuscan Soup.

She has also been featured on Edible Radio Podcast.

Barbara serves only vegetarian meals, and many wives have conveniently forgotten to tell their husbands. “It is not just seaweed and tofu,” she proudly points out. Guests hardly realize meat is missing because her meals are hearty, delicious, and full of flavor. She embraces organic garden-to-table dining, especially with her background in Community Services Agriculture. Reservations for dinner are accepted every night, and is served either in the dining room by the fireplace or out on the sun porch depending upon the season.

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INNKEEPER Barbara Napier

Barbara’s cookbook has sold over 10,000 copies and is available at www.snughollow.com.

Snug Hollow Farm offers three private cabins and rooms in the main farmhouse.

As a self-described dreamer, believer and thinker, Barbara embraces the “wabi sabi” Japanese term. The term “wabi” is defined as simple, humble by choice and in tune with nature. “Sabi” is defined as the beauty inherent in the weathered patina of age, which celebrates all the marks that time, weather and loving use leave behind, with beauty in the cracks, chips, dents and stains—the beauty is in the history. “I’m still in love with the imperfection of this old rambling beautiful farmhouse,” she says.

Many of Barbara’s guests appreciate the complete silence of the holler. They come to escape the hustle and bustle, hear their inner most thoughts by enjoying the property and walking numerous trails. Barbara describes it as a place “birders really love” as guests have identified 37 different species of birds. Guests can appreciate this Kentucky treasure by simply enjoying nature. Though there is no television, wifi is available.

Each cabin has a kitchen and a front porch with rocking chairs.

Guests get the self-described feeling of a ‘big ‘ole farmhouse like Grandma’s house’ where they can occasionally ‘enjoy musicians who entertain and pick

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“I’m still in love with the imperfection of this old rambling beautiful farmhouse.”

for them’ whether it be by the fire pit or fireplace, guests can enjoy a ‘little piece of heaven’.

For those looking to get out for the day, Berea is nearby and is known for its arts and crafts. Snug Hollow is also close to Cumberland Falls and the Bourbon Trail for touring Kentucky’s top bourbon distilleries.

No matter the season, experiencing Snug Hollow Farm is a treasure to the soul...

Lasagna Sauce

“We use oven ready lasagna noodles, they are quick and easy to use.”

2 Tbsp pesto Oregano 2 large cans - whole tomatoes 3 fresh garlic cloves Lasagna noodles

To make sauce, pour canned tomatoes, pesto, oregano, and fresh garlic into food processor. Mix well.

Cheese Filling 3 1/2 - 4 cups ricotta cheese 2 eggs beaten 1 cup each mozzarella, parmesean and extra for layering Mix ricotta with eggs, mozzarella and parmesan cheeses and put aside. Optional: fresh or frozen thawed spinach. To make lasagna begin by ladling a thin layer of sauce into an oiled lasagna pan and top with a layer of lasagna noodles. Spread ricotta mixture evenly over noodles and top with sauce. You may add a thin layer of spinach steamed and drained or a layer of fresh pesto. Cover with layer of cheeses and another noodle layer. Spread on last layer of ricotta and top with sauce, mozzarella and parmesan. I like to add a light sprinkling of nutmeg over the top. Cover loosely with foil and bake in a hot over of 400˚F until bubbly and browned, about 50 minutes. We serve it with a mixture of chopped fresh tomatoes, basil and feta cheese.

Snug Hollow Rosemary Braided Bread

1 cup whole wheat flour 3 1/2 cups or more all purpose flour Rosemary Mixture 1 1/2 cups warm water 1/2 cup olive oil 3 tbsp active dry yeast 2 tbsp chopped fresh rosemary 1 tsp honey 1 tbsp chopped or rubbed sage 1/2 tsp lemon juice Mix together olive oil and herbs. Pour 1/3 cup olive oil mixture over hot bread and serve warm.

1 tbsp salt Preheat oven to 400˚F. This will make one large loaf or two small ones. In a large bowl, combine warm water, yeast, honey, lemon juice, olive oil, salt and whole wheat flour. Stir well and let rest about 5 minutes. Add remaining flour, a little at a time, stirring to mix well until you have a soft dough.

Turn out on a floured board to knead. Add small amounts of flour and knead for approximately 6 minutes or until you have a soft, pliable dough. Pour a little olive oil in your hands and continue kneading until dough “pops up” when punched. Let rest for about 5 minutes. Divide dough into 3 balls. With your hands, roll each section into a long rope (about 12 inches) for 1 large loaf. Braid strands loosely into a loaf. Pinch and tuck ends. Transfer to a baking sheet and brush with beaten egg.

Let rise for 5 minutes in a warm place. Bake approximately 15 minutes or until lightly golden brown.

Biscuits 2 1/4 cups heavy whipping cream 2 cups self-rising flour

“The secret to great, fluffy biscuits is to handle them as little as possible.

Remember for tall biscuits, have your dough thick.”

Preheat oven to 450˚F. Pour heavy whipping cream in a medium mixing bowl and add flour gradually. Stir together until wet and dry ingredients are blended well. May need to adjust cream or flour. Turn biscuit dough onto floured board. Using whole wheat flour, gently pat dough to about 1-inch thickness. Using a biscuit cutter dipped in whole wheat flour, cut out biscuits and place on baking sheet not touching. If you don’t have a biscuit cutter, you may use the open end of a juice glass.

Bake biscuits for 15-20 minutes, or until lightly browned.

- Hot Food & Warm Memories, Barbara Napier.

Chocolate Tart with Fresh Pomegranate Short Crust

1 1/4 cups all purpose flour 1/4 cup powdered sugar 1/4 tsp salt 3 tbsp cold water 7 tbsp chilled butter To prepare the crust combine flour, sugar and salt in bowl of a food processor. Cut in chilled butter using pulse button.

Add cold water and blend to make dry dough. May need to add a little more water one teaspoon at a time. Using floured hands, lightly press into bottom and sides of 9” tart pan with removable bottom. Bake about 15 minutes in a preheated 375˚F oven until it begins to brown.

Filling

1 cup plus 2 tbsp bittersweet or semisweet chocolate morsels 6 tbsp butter 2 large eggs 1/4 cup sugar 2 tbsp light corn syrup 1 tbsp espresso powder (or finely ground coffee beans) 1/2 cup chopped walnuts or pecans In a small saucepan over low heat, melt chocolate and butter.

Set aside. In a medium bowl, beat eggs well. Add sugar, corn syrup, espresso powder and salt to eggs and whisk together.

Stir in butter and chocolate mixture and chopped nuts. Stir one final time and pour into partially baked pie crust. Bake for 15 minutes at 375˚F, or until center is set. Let tart cool and remove from tart pan. Serve warm with ice cream or a dollop or freshly whipped cream, chocolate sauce and fresh pomegranates.

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TEA TIME Taking Tea in Victoria, British Columbia A Remarable Experience...

Nestled in Vancouver Island’s Most Beautiful Gardens

Butchart Gardens

Best Value for

High Tea in Victoria 1. The Butchart Gardens seems as if it would be the pricest because it is located in the heart of a major tourist destination, but proved to be the best value. (Afternoon High Tea $37.50 - Seasonal $41.50) A park ticket is required in addition - $27.65 for adults.

However, if you are already planning to visit the Butchart Gardens and need a place to eat for lunch, it's a win-win!

2. Pendray Inn & Tea House (Traditional High Tea $54 and West Coast High Tea $62). However, guests who stay at the inn get to have a high tea style breakfast included in their stay for free!

3. Of course, we can't forget the Fairmont Empress which offers Tea at the Empress.

The Royal High Tea is $78, or you can choose to have it served with a glass of Veuve Clicquot taking the price up to $118 per person.

The Pendray Inn & Tea House

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Three-Tier High Tea Platter offered at The Pendray Inn & Tea House

INTERNATIONAL CHARM

Pendray Inn & Tea House

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Victoria British Columbia Photography by: Nicolette Johnston & Courtesty of The Pendray Inn & Tea House

illiam Joseph Pendray was born in Cornwall, England and immigrated to California in 1860 to chase the dream of gold. After a few months, he ventured on to the Cariboo range in British Columbia.

Fortune prevailed as he struck it rich in 1870. However, he lost most of his early fortune after investing in a mine in South Africa. He recovered that wealth by mining gold in the booming town of Virginia City, Nevada. Later, he returned to British Columbia in 1875, and finally settled in Victoria.

Guests are sure to enjoy the high tea style breakfast offered at the Pendray Inn & Tea House. Along with a pot of tea (or coffee), guests receive juice and a three-tiered platter. Platters come prepared for two and offer delicious items like: French Toast, a Pineapple Bacon Quiche, Smoked Salmon with Capers and Lemon Zest on Marbled Rye Bread, Turkey Sausage, and Earl Grey Scones (as show on the cover page).

In 1877, Pendray sent for his fiancĂŠe, Amelia Jane Carthew, as she was waiting for him in England. They had four children: Ernest, Carl, Herbert, and Roy. Pendray invested in a local soap company called, White Swan Soap.

He purchased a block on Belleville. The family lived in the modest cottage on site, as their new Queen Anne was being built, which is now The Pendray Inn & Tea House.

German painters, Herr Sterns and Herr Muller frescoed the ceilings of the parlor, dining room and two bedrooms.

Panes of stained glass were ordered from Italy, where they were shipped in barrels and crates filled with molasses. The formal parlor is now the main dining room, and what was a mudroom is now the Tea Bar. The home was completed in 1897.

Š Photo by: Marie du Carcassone

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Pendray sold part of his land to the Canadian Pacific Railway after the turn of the century, where The Empress Hotel was built in its place. He sold his interests in White Swan Soap to Lever Brothers in Vancouver and then founded British American Paint Company (BAPCO). Pendray’s personal hobby was gardening and he had an affinity for topiary gardens. (The current topiary gardens were replanted by his descendants in 1980.)

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In 1913, a pipe fell and killed Pendray instantly while he was inspecting the factory. Mrs. Pendray lived in the house until she died at the age of 87 in 1937. The home was then sold to Mrs. M.A. Lewis and she bequeathed the Queen Anne to the Missionary Sisters of Notre Dame des Anges where it operated as a boarding house until 1966. In 1970, it was sold and became known as the Captain’s Palace, a restaurant and later a small bed and breakfast. It sold again in 1997 and became the Gatsby Mansion, after F. Scott Fitzgerald’s novel, "The Great Gatsby". In 2013, the property changed hands one last time and the new owners of The Huntingdon Manor Hotel began the process to renovate and update the guest rooms.

In 2016, they changed the name from Gatsby Mansion to the Pendray Inn & Tea House to preserve the history of the home and honor the Pendray family for their contributions to Victoria.

Today, the inn has nine guest rooms, and guests can enjoy a high tea style three-tiered breakfast served in the main dining room or outside on the front porch overlooking the topiary gardens out front (a truly great value).

The Pendray Tea House offers a Traditional High Tea and West Coast High Tea in their tea house. Exotic teas from TWG of Singapore are served at the Pendray Inn & Tea House. www.pendrayinnandteahouse.com

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