Bed & Breakfast - Spring 2019 - V1I3

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Bed & Breakfast

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BEST BREAKFAST RECIPES FROM INNKEEPERS

Blueberry Craze

SPRING 2019

Volume 1 • issue 3

TROPICAL GETAWAYS

Wedding Venues

THE GOODSTONE INN, VA HOLUALOH INN, HI HIGHL AND L AKE INN, NH L'AUBERGE PROVENCALE, VA

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COLETTE PUBLICATIONS

Bed & Breakfast Magazine

Bed & Breakfast spring 2019 Volume 1 • Issue 3 editorial Publisher & Editor Nicolette Johnston

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

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.

Printed in Canada.

© COLETTE PUBLICATIONS PO Box 2775 Minden, NV 89423 www.colettepublications.com

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Bed & Breakfast

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CELEBRATING

Love

A

From the Editor

love of bed and breakfasts and inns has long inspired my soul. I have always loved browsing for inns online as I dreamed to own one, just like new owner Paul Kobylinski from The Village Inn of Woodstock in Vermont. He searched for the perfect one for 15 years as he shared in our feature this issue. When I think I've found the perfect place, another one inspires me in a whole new locale or a completely different architectural style. Hence, the reason why I love this job!

As a Cancer zodiac sign, home is my haven and I've always had the desire to stay-at-home and create-from-home; whether it be to rise with the rooster, bake new recipes, tend to the garden, or just to sit down with guests and share a cup of tea or coffee and discover their story.

When I interview innkeepers, I embrace hearing their stories and how they became owners and innkeepers. They commonly share with me that their favorite thing is meeting guests and chatting with them at breakfast. What a warm and positive way to start the day, with someone serving you a hot breakfast and taking the time to get to know you.

Whether we are traveling to celebrate a special occasion or to simply seek a little rest and relaxation, the extra attention innkeepers give to a guest is without a doubt appreciated and noticed, and one of the many reasons they have returning guests. Sometimes, that is all we want in life, a little attention and to feel like someone is listening.

Diane from the Pinecrest Bed & Breakfast in Asheville, North Carolina said it simply, "It's all about treating others the way you want to be treated." Ah...The Golden Rule, the ultimate key to customer service and in life. If only we could all still remember and apply it more often, wouldn't the world be a much better place?

In January, I attended the Professional Association for International Innkeepers (PAII) conference as a vendor in Las Vegas, Nevada. It was not only inspiring to meet so many innkeepers and owners and hear their stories, but also to feel the warmth from these unique hospitality professionals who welcome strangers into their homes and serve them like they are a member of the family.

In this issue, we highlight some beautiful properties and inspiring souls. We bring you a few wedding venues, and some tropical bed and breakfasts that will make you want to ditch the cold weather and hop on a plane faster than you can say, 'eggs and bacon’.

We are sure you will agree, as we are all ready for the warmer weather. So, let's start thinking about travel!

Nicolette Johnston

Follow us on Instagram: @colettepublications @bedbreakfastmagazine Bed & Breakfast Magazine is published quarterly by Colette Publications, P.O. Box 2775, Minden, NV 89423. (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, P.O. Box 2775, Minden, NV 89423.

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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Celebrating Launch Day on October 16, 2018 in Seattle before our B&B tour on Whidbey Island and Port Angeles, Washington and Victoria, British Columbia.

CONTENTS 51

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34 61 FEATURES What is a Bed & Breakfast? 7 Weddings - Thinking About Eloping? 18 Ant Street Inn - Brenham, TX 20 The Village Inn of Woodstock - Woodstock, VT 24 Pinecrest Bed & Breakfas - Asheville, NC 28 Goodstone Inn & Restaurant - Middleburg, VA 36 Holualoa Inn - Holualoa, HI 46 Highland Lake Inn & Andover Barn - Andover, NH

IN EVERY ISSUE

Cover Photo: iStock Kate Smirnova. Inside cover spread: Jumping Rocks Photography, Landmark Inn in Cooperstown, NY. This page - top left: Highland Lake Inn & Andover Barn in Andover, New Hampshire.

Top right: Crow Vineyards in Kennedyville, Maryland.

Bottom right: Clevedale Historic Inn in Spartanburg, South Carolina. Middle: Sticky Bun by: Sutherland House Bed & Breakfast. Below: Dan and Diane Rogers owners of Pinecrest Bed & Breakfast, Asheville, NC. Back Cover: The Wallingford Victorian Inn, Wallingford, CT.

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Tea Time 10 Where am I? 11 Wine Hour 12 Entertaining 15 Garden Delight 16 Innkeeper’s Spotlight 54 Charming Inn 56 International Charm 62 Bed & Breakfast Directory 65 Bed & Breakfast

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contributors Nicolette Johnston is the founder and publisher of Colette Publications (Bed & Breakfast Magazine and Chateaux & Castles Quarterly). She published her first novel "Running Away to Europe" in 2017, and blogged from 2009 to 2013 on her blog, Simply Colette. Her passion is photographic storytelling, traveling, visiting museums, historic architecture, and trying regional foods. She has always been fascinated by the idea of owning her own bed and breakfast. She now loves researching inns and castles.

Dave Westfall is the founder of WhereToElope.com. He is proud to have 'eloped before eloping was cool'. He has helped over a million couples elope, and is the author of Big Weddings Suck!

He has a very helpful blog where he gives couples advice on executing the perfect small wedding.

In 2011, he discovered the elopment niche when he was talking to innkeepers who wanted to enter the small wedding market. With his SEO (search engine optimization) experience, he saw that eloping was an underserved market and the need to provide better information to couples.

Rachelle Davilla is the owner of the beautiful Aurora Staples Inn Bed & Breakfast in Stillwater, Minnesota, named one of “America’s Most Picturesque Small Towns” by USA Today Traveler.

Her inspiring story was featured in our previous issue. Before she purchased her beloved inn, she would take evening walks with her mother walking by the property and talked about 'one day' buying it. Her wish came true. As an innkeeper, she enjoys cooking, entertaining, and meeting new people. She also loves writing, traveling, Zumba, photography, hiking, and reading. www.aurorastaplesinn.com Fred W. Wright Jr. is a writer and editor based in the Tampa/St. Petersburg, Florida metro market. He has published hundreds of articles, with travel representing about 85 percent of his published content. Fred has traveled extensively in the U.K., Western Europe, and various other points on the globe. He is a member of the Society of American Travel Writers (SATW). He also teaches motion picture writing (his favorite genre) for a local college. He is also a frequent contributor in our other publication, Chateaux & Castles Quarterly. www.fredwright.net Anita Chilton is a hospitality and administrative professional with over 26 years of experience.

A North Carolina native, she moved to San Diego, California where she worked for a premier design-build remodeling firm, before she became an assistant innkeeper for a leading bed and breakfast in San Diego. After that, she was the solo innkeeper of a four-diamond (refined) boutique bed and breakfast in Washington. Anita enjoys nature, photography, writing, playing the piano, outdoor activities, traveling, and dining with friends. She finds inspiration in her faith and the beauty of the earth. Encouraging others while ensuring they are appreciated and well taken care of, is what brings her joy.

Jumping Rocks photography is featured in our magazine. Matt and Mark are the former owners of The Woolverton Inn in Stockton, NJ with their then-business-partner Carolyn McGavin. They purchased the failing business in 1999, and nearly quadrupled the income within a few short years. One of the three ways they did this was with the 'agressive marketing and public relations driven by emotion photography'. After they sold the inn in 2004, they founded Jumping Rocks and have since photographed hundreds of inns, resorts and restaurants. Their work has been featured in numerous publications such as: National Geographic Traveler, Conde Nast Traveler, Victorian Home, Southern Living, the cover of Select Registry Guidebooks and The Today Show. We are pleased to feature their emotion-evoking work and truly believe what they do has helped many small business succeed in driving more revenue to innkeepers.

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What is a Bed

& Breakfast?

Mtrue meaning of a bed and breakfast has any innkeepers have expressed that the

been lost with the presence of vacation home rental conglomerates. Unfortunately, business has been affected by travelers opting for accommodations with corporations that offer such lodging. Some are left fighting to keep their business afloat.

We have been reminded that they are just that, a business. They are insured, have gone through all the regulations, passed required inspections; not to mention, innkeepers are on site to help you check in and take care of any of your personalized needs.

They encourage you to book direct with them, so they can not only prepare first-hand for any special requirements guests may have, but to offer a special touch of good ole-fashioned customer service that has been lost with booking sites or the click of a button. They also offer just what they say in their name, a delicious breakfast included with your stay.

Whether it be a farm fresh breakfast with homemade bread (the way your grandmother would make), or prepared by a cutting-edge professional chef who is up with current foodie trends, we believe that the breakfast is by far one of the best things about staying at a B&B. We are not sure why anyone would want to stay anywhere else! We want to remind travelers just how much of a personal touch is put into your stay.

Remember, they are a small business, please help support them by considering to book your next trip with a bed and breakfast. Give them a call, book direct, and don't pass on a freshly baked cookie. Go ahead, have two when you check in, and after a relaxing night, start your day the right way— eat breakfast like a champion!

Photography by: Jumping Rocks

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A room that has been prepared for your arrival with a special touch.

An innkeeper who will welcome you upon your arrival with a plate of freshly baked cookies, and offer a delicious hot breakfast when you rise in the morning.

Whether it be a cozy country bed and breakfast, historicVictorian, or elegant new build, an innkeeper will be there to greet you and make you feel like you have a home away from home to restore your soul and give you a full tummy to awaken your tastebuds.

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Bed & Breakfast

A Bed & Breakfast reminds us what "Made with Love" means...

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TEA TIME Celbrate Your Special Occasion with

Rose Tea

1. High in Vitamin C - helps fight off colds and maintain a healthy complexion.

Whether it's a bridal shower, baby shower, or ladies lunch, rose tea adds a romantic touch to any special occasion, but it is also good for you.

Health Benefits of

2. Clears toxic waste from bladder and kidneys, reducing chances of a urinary tract infection.

Rose Tea

3. Prevents blockages caused by kidney stones.

4. Has rich nutrients and organic acids to help prevent digestive problems and eliminate toxic waste. Reduce risk of dysentery, diarrhea, gastroenteritis and constipation.

5. Helps to calm the central nervous system.

Perfect for Tea Time

Lemon Poppyseed Scone with Glaze

Victorian House Scones

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Delicious scones mixes from Victorian House Scones include: Butter Brickle, Gingerbread, Indian Chai, Lemon Poppyseed, Pumpkin Spices and three delicious base mixes.

Use the Original Recipe, Cornmeal, or Oatmeal mix as a base to toss in your favorite mix-ins! Also available on www.victorianhousescones.com is the User's Guide to Sconemaking. Products are not limited to scones.

(Retail and wholesale options are available.)

WHERE AM I?

can you guess?

INN & TEA HOUSE

A Boutique B&B Experience!

Nine elegant, unique Victorian-era rooms and suites on Victoria’s Inner Harbour. The perfect destination for romantic getaways and special occasions. Come and experience traditional Afternoon Tea with us.

Š Matt Inden / Miles

309 Belleville Street, Victoria, BC, Canada 250-388-3892 | pendrayinnandteahouse.com

The answer will be revealed in the Summer 2019 issue of Bed & Breakfast, stay tuned!

LAST ISSUE YOU GUESSED...

Miami's historic mansion...

Vizcaya Museum & Gardens

The Vizcaya Mansion and Gardens is an icon in Miami. It is open to the public for tours. An afternoon exploring the gardens is a must-do when visiting Miami.

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Farmstay B&B and Winery

Crow Vineyard

KENNEDYVILLE, MD

SHARON: Amaryllis Evergreen Photos provided by Longfield Gardens.

WITHIN THE VINES Photography courtesy of: Crow Vineyard Farmstay Bed & Breakfast & Loblolly Multi-Media Productions

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elax in a rural setting, experience an authentic working farm, and taste quality award-winning wines at Crow Vineyard's farmstay bed and breakfast. It has three charming rooms named after their

views: the Pasture View Room, the Vineyard View Room, and the Barn View Room. Guests can enjoy the 300acre farm where the Crow family raises their own grass-fed beef and operates their own vineyard. A hearty breakfast is served each morning with a home-cooked flair.

Guests visiting the nearby Chesapeake wine country off the Eastern Shore of Maryland can enjoy boating on the bay, visiting historic Chestertown, or touring other local wineries as well. Or simply, request a packed lunch,

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WINE HOUR

OWNERS: ROY & JUDY CROW

watch the animals, take a stroll around the vineyard and farm trails, meander to the two-acre pond, and have a picnic under the willow trees. Guests can stay and sip quality estate wines that have won numerous awards. Check for upcoming events at Crow Vineyard, such as Farm-to-Table Pizza Nights, Farmto-Table Grill Nights, Wine and Chocolate Pairing Events, or Ovation Theatre Nights for a Mafia Murder Mystery! www.crowvineyardandwinery.com

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Enjoy a Glass

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Bed & Breakfast

Ice Cream

COCKTAILS

ENTERTAINING

Brandy Freeze - Ant Street Inn We are in Blue Bell Country and every summer during National Ice Cream month, we make ice cream drinks for our guests on the weekends!

Brandy Freeze: 1/2 gallon Blue Bell Homemade Vanilla 1/2 cup Brandy 1/2 cup Cream de Coco liquior - light Mix in a blender a little at a time. Pour back into the ice cream cartoon to refreeze. Use an ice cream scoop to fill a glass of your choice (we use martini glasses). Ice cream will be very soft - it melts quickly. No spoon required!

www.antstreetinn.com

Is la n d S t y le From the Editor: In college, I worked at Walt Disney World's Magic Kingdom in Food & Beverage Services in Adventureland rotating between food stands selling eggrolls near Aladdin's Magic Carpet Ride and the Swiss Family Robinson's Tree House, and selling Turkey Legs in Frontier Land. But on most days in the hot and humid summer, I sold Dole Whip at a little island shack called, 'Aloha Isle'. At the time, Dole Whip was only sold at Walt Disney World and the Dole Plantation in Hawaii. My favorite thing at Aloha Isle was the Pineapple Floats, which consisted of vanilla or pineapple and vanilla swirl ice cream in a float cup on top of fresh Dole pineapple juice. So, the day after I got married in Oahu, it was a must that we tour the Dole Plantation to see where it all began, and of course have a pineapple float! We put of spin on the pineapple float to bring you a Pineapple Float Cocktail!

Pineapple Floats Cocktail The best thing about pineapple floats is they are so easy to make!

Riding the Train at the Dole Plantation in Oahu, Hawaii.

Ingredients: 1 6 oz can Dole pineapple juice 1 scoop vanilla ice cream 1-2 oz Malibu Rum Fresh pineapple or Dole pineapple slices, chunks, or crushed pineapple (optional) Open cans of juice and fruit and pour into a shaker. Add Malibu rum and shake. Pour into a large glass. Add a scoop, or two of vanilla ice cream. Or for a family-friendly dessert, just pour a glass of pineapple juice and add desired amount of vanilla ice cream. Enjoy!

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GARDEN DELIGHT

Tulip Farms

& Festivals

in the U.S.

Make the journey to visit some of the prettiest tulips farms this season. Book your stay at a nearby bed and breakfast!

WASHINGTON

Tulip Town - Mount Vernon RoozenGaarde - Mount Vernon Holland America Flower Gardens - Woodland

OREGON

Wooden Shoe Tulip Farm - Woodburn VanderZanden - Hillsboro

TEXAS

Texas Tulips - Pilot Point

CALIFORNIA

Dutch Hollow Farm - Modesto

TULIP FESTIVALS:

There is no better way to celebrate spring than by visiting one of these local Tulip Festivals!

Albany Tulip Festival - New York Orange City Tulip Festival - Iowa Pella Tulip Time Festival - Iowa Skagit Valley Tulip Festival - Washington Thanksgiving Point Tulip Festival - Utah Topeka Tulip Time Festival - Kansas Tulip Time Festival - Michigan

POETRY COLUMN Written by: Rachelle Davilla

Heaven on Earth Each flower flirts with the thought of stardom, The sunrise and sunsets are jealous of my garden, Because they are kissed from the rising sun They dance and twirl like ballerinas having fun With every breeze that comes their way They listen to the birds that sing during the day The flowers twinkle from the morning dew, to catch you by surprise The variety of flowers demands the attention of all curious eyes…

A rainbow of colors, reach for the blue dome of sky, where there are cotton clouds, effortlessly drifting by.

Each flower represents… love, friendship, grace, purity and more While entering, you’ll think you walked through heaven’s door.

Awakened Beauties

Long cold days that passed seemed like eternity, until a countdown to the month of May, Budding pink roses awaken from a sleepy winter, by a prince, a kiss of the sun’s ray A vivid memory from a blink of time, To see the roses gasping for warm air I look forward to the day when they grow big enough, To wear in my long unruly, curly, hair.

A Rainbow

A Glance of a garden is Like watching a rainbow emerge: The radiant pigments shine so bright, They turn into colorful ashes when burned by afternoon sun… and blossom into flowers the rainbow in the garden is brighter than before; The flowers are ready to be picked for a special vase two hands hold a rainbow and put them in a special place

A Flower

A flower flat-lines all winter long but is jolted to life, in showering April by a thunder bolt exploding loudly… a flower’s new heart beats and begins again as more days pass by, It stretches petals in the morning… toward the steady, shining sun, in May and toasts to growth of a brand-new day with a tall glass of sparkling morning dew, while the sun rejoices and applauds!

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Holland's Most Visited Tulip Farm

Keukenhof

We featured the Netherlands most visited tulip farm in the spring issue of Chateaux & Castles Quarterly, and covered nearby castles. To read the article and enjoy the photos, order your copy of the magazine at:

www.chateauxmag.com

Fringed Tulip

Parrot Tulip Claudia

French Toast with Pumpkin Sauce

Orange Emperor & Fritillaria Lady Jane

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WEDDINGS

Thinking

About

Eloping?

Written by: Nicolette Johnston & Dave Westfall © iStock: Irina Shpillar

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ave Westfall, founder and publisher of WhereToElope.com is proud to have ‘eloped before eloping was cool’. He got the idea for an elopement vendor directory website when he saw that it was an under-served market and there was a growing need to provide better information for couples to find a place to elope. "We are the 'matchmakers' that connect elopement vendors to eloping couples so that they can find their place to elope.”

The definition of eloping is defined in the Oxford Dictionary as ‘running away secretly to get married, especially without parental consent’. Today eloping means much more than that. While it can still mean to run away and secretly get married, it is now loosely used as a term for a small intimate wedding, destination wedding, private wedding, casual wedding, or non-traditional wedding. The term elopement is more widely used to describe a bride and groom in front of an officiant and witnesses by themselves; all the way up to describing a small group of family and friends up to about 30 guests!

The two most common types of elopers today remarriages and millennials. The most popular elopement destination is anywhere near water; whether it be on a beach, near the ocean, lake, or on a cruise. Couples also elope to the mountains because of its natural beauty in the summer or winter.

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Small Wedding Tips

Top 5 Reasons to Elope

1. Create a Budget While having a smaller wedding will automatically reduce costs, it doesn’t mean overspending is impossible. Your small wedding can be as simple or as lavish as your heart desires, but it can still be easy to get carried away. Your budget will influence many of your decisions, so it should be one of the first things you work on after getting engaged. All-inclusive elopement packages average around $2,500. Although, a small wedding can be pulled off for much less.

2. Decide on Essential Features Start looking at vendors. Having a small wedding does not mean you have to sacrifice your dream wedding. It just means doing it on a smaller scale! Do you want an outdoor or indoor ceremony? Will you stay overnight at your venue? Can the vendor provide a cake? Is photography an option? Do you want to bring a pet with you?

3. Look for All-Inclusive Small Wedding or Elopement Packages One of the easiest ways to plan a small wedding is with an all-inclusive package. Once you have a budget and a list of your requirements you can begin to create a short list of vendors and packages. It can be a great way to save time and money since everything is already taken care.

4. Small Wedding Tips– Stick to Your Guns There is often a great deal of societal and family pressure to have a big, traditional wedding. Many couples have expressed that their parents or grandparents are often upset when they find out the wedding is going to be an intimate one. Don’t allow yourself to be swayed.

You have decided on a small wedding and you need to stick with it. Otherwise, you will end up spending more money and getting stressed to make someone else happy. This is your special day!

#1- Save Money!

The number one reason to elope is– MONEY! Eloping is the perfect way to save more than 90% on the cost of a traditional wedding, while still getting to go on a honeymoon.

#2 – Save Time & Ditch the Stress

Planning a wedding can bring out the worst in people. Everyone else has an opinion on your wedding. It can be stressful trying to keep everyone happy while trying to hold on to your own dream wedding. Not to mention the amount of time it takes to organize everything. When eloping, there is less stress and it takes hardly any time to plan. Choose an elopement package, and all or most of the arrangements are already taken care of!

#3 – Take the Opportunity to Travel Create an ‘elopacation’! A growing number of couples are choosing to elope while on vacation. Eloping to a favorite place or somewhere new is the perfect reason to get away.

#4 – Skip the Audience Some brides (and grooms) are incredibly shy. But even if anxiety isn’t an issue, many couples are drawn to the intimacy of an elopement ceremony.

#5 – No More Family Drama Every family can have its fair share of problems. Someone is bound to feel slighted that you didn’t ask them to be a bridesmaid or groomsmen, or invite them altogether. You may not want to share your special day with people you haven’t seen since you were 5-years-old, or a parent's friend-of-afriend. Eloping is a great way to ditch the drama, once and for all!

Where To Elope is the easiest way to Just Married!

In Dave’s book, he shares helpful hints that will guide a couple through planning a wedding in three months or less. However, one of the biggest pieces of advice he gives is to choose a wedding elopement package or a small wedding. The best thing about packages is most of the planning has already been done for you! www.wheretoelope.com

Dave Westfall Founder & Publisher of WheretoElope.com

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For the Ballroom Wedding...

T

Written by: Fred Wright Photography : Courtesy of Ant Street Inn

he Ant Street Inn, nestled in the small mid Texas town of Brenham, offers guests 15 rooms rich with antiques and stained glass; the cozy personalized service visitors want and a spacious veranda and garden for weddings and receptions. But no ants.

The aura of Americana is paired with modern touches such as flat-screen TVs and two broadband networks for those who need to stay wired to the world. The on-site Brenham Grill provides a breakfast menu designed to appeal to a family of tastes with flavors from Texas, Mexico, and Italy. If that’s not tempting enough, Brenham is home to the first Blue Bell Creamerie, which opened in 1907. Samples are complimentary in the Inn’s Refreshment Room.

Owners/innkeepers Suzy and Keith Hankins bought the inn in 2011 and have since emphasized the value of an intimate experience and weekend wedding packages. Brides can book every room and the entire inn for set-up, rehearsals, wedding and honeymoon. No need to wed and run.

The inn itself dates back to 1899 when the area was a hive of workers and farmers going about their work, suggesting the “ant” label, historians suggest.

There is ample history at every turn in Brenham. Located about 70 miles northwest of Houston, this area – Washington County – is where much of Texas history began. It is called “The Birthplace of Texas” because it

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Ant Street Inn

Brenham, TX

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ROMANTIC DINNERS

contains the site, Washington-on-theBrazos, where the Texas Declaration of Independence from Mexico was signed in 1836.

Within driving distance from the inn, there are four local wineries and further on, The George H.W. Busch Presidential Library in College Station.

Back at the inn, guests can choose rooms named after the cities their antiques came from. The Richmond Room, for example, features fabric draped over the brass-and-iron queen-sized bed complemented by a soft reading chair with ottoman, white whicker desk, and a Victorian dresser. The bathroom has a two-sink vanity and shower. Some other guest rooms have a soaking tub plus shower.

Crediting the previous owners who amassed much of the art and many of the antiques, Suzy says, “We like to think of ourselves as keepers of the collection.”

Couples who want to celebrate their

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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Whidbey Island

marriage in the embrace of the Ant Street Inn have lots of choices. They can book the day, the night, or the weekend. The weekend packages offer the privacy of guests and family only; all guest rooms are reserved for the event.

Not just for summer

The Weekend Celebration Wedding Package, at $8,050, books the inn, staff, and gardens for two days and nights, providing exclusive use of the ballroom, and guest rooms (for up to 34 people) and landscaped back yard for 100 to 250 guests.

Whatever the Season, Quaint & Historical Whidbey Island is an easy, convenient, year round Escape whidbeyislandbandb.com

One of the rewards for staying at a bed-andbreakfast with such history, there are eccentric surprises to be found. For example, the Memphis Room has a hand-pull elevator, once used when the building was a retail general store and warehouse.

The Hankins’ expansion of wedding packages seems to be drawing attention. "Younger couples are really into the experience,” Suzy Hankins notes. “It' a small town experience with an intimate hotel. I tell my brides and family, it’s just like home – except they don’t have to clean it.”

To book your stay, or for more information on weddings, or make a dinner reservation, visit:

Vacations, Getaways, Relaxation Search the Best B&Bs by Amenities, Location, Price or Availability.

Use promo-code: BBM2019 with any member for special pricing!

Book Direct & Save!

Whidbey Island

Bed & Breakfast Association Anchorage Inn Blue Goose Inn B&B Carol Lee's Attic Comforts of Whidbey B&B Country Cottage of Langley Eagles Nest Inn The Bluff on Whidbey B&B Wildwood Farm B&B

THROUGHOUT THE YEAR: Wine Tasting & Winery Tours • Beach Combing • Hiking • Biking • Kayaking Boat Tours • Whale Watching • Five State Parks • Farmers' Markets • Plays • Art & Antiques • Concerts Local Festivals & Parades • Art Trail • Holiday Bazaars

www.antstreetinn.com

Unique Northwest B&Bs Opening Soon...

• The Barn B&B - Walla Walla, WA • Endicott Gardens Bed & Breakfast - Gold Beach, OR

Follow their journey on social media.

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The Village Inn of Woodstock

F

rom the time he attended a family reunion in Minnesota and stayed at his first bed and breakfast, Paul Kobylinski instantly knew that was what he wanted to do with his life. He was enchanted by the beautifully tended gardens full of flowers at the bed and breakfast where his family met.

With his own background in horticulture and as a florist, as he attended a technical college and completed a twoyear program within one year for horticulture. Paul spent many years working in a garden center and worked his way up to become the manager. He also helped his church in his hometown to decorate floral arrangements for Christmas and Easter. He enjoyed maintaining the indoor and outdoor plants and flower gardens throughout the year for his church.

But Paul always had a bed and breakfast in the back of his mind, wanting a place to call his own so he could showcase his talents in his own inn. After pining for the right property for over 15 years, Paul finally found the right one.

He consulted with a firm that sold bed and breakfasts and

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WOODSTOCK, VT Photography: Courtesy of The Village Inn of Woodstock & Rare Brick Photography

they helped him narrow down his perfect place. He knew what he wanted, and what he didn't want. With a love of history, antiques and Victorian architecture, Paul took a leap of faith and flew from Minnesota to Vermont (never having been there) to 'see if it was the one that would finally end his search'—it was.

After his consultant reviewed everything thoroughly and recommended that he should pursue it, on June 25th, 2018, Paul's long sought dream came true.

Paul purchased The Inn at Woodstock from the previous owner, who owned it for 17 years and was ready to retire.

While the eight-room property was turnkey, Paul aims to keep it true to form, although he does want to put a little of his own personal touch on the property.

Since taking ownership, Paul has brought in a few of his own antiques, and put up beautiful Bradbury & Bradbury designer wallpaper. Although he intends to keep the Victorian style throughout the inn, he has added some modern pictures.

FOR A ROMANTIC GETAWAY Book Room 1 or Room 5, both offer a two-person spa tub, king size bed and a fireplace.

Request a table at Simon Pearce restaurant in nearby Quechee, Vermont and request a table with a waterfall view.

The Village Inn of Woodstock has modern bathroom amenities with marble showers and jacuzzi tubs. Each room has its own private en-suite bathroom with individually controlled heat and air conditioning, Turkish cotton towels, flat panel televisions and complimentary wi-fi.

With a background of over 30 years in retail management, Paul honors the customer-first mentality and takes all their comments and suggestions into consideration. He values the input and listens with open ears to the feedback his guests provide.

Paul's vision for his property in the future includes repainting the outdoors and adding an additional

parlor and game room for guests to enjoy. He would also like to add new plants and a gazebo for relaxing outdoors and to possibly hold small weddings. The property currently has an intimate patio with a fish pond and a waterfall with benches and picnic tables where guests can visit and mingle, or simply enjoy a good book outside.

They can also enjoy a complimentary glass of wine on their first night. There is a beautiful tavern inside where visitors can purchase additional glasses of wine, hard liquor, or beer and enjoy inside or outside.

The property is fully equipped with a commercial kitchen, as it once operated as a restaurant, prior to the previous owner who also ran the property as a bed and breakfast. Paul envisions utilizing the full kitchen to host events in the future. He has a wonderful staff of six who help run the inn. Beginning this fall, Paul wants to begin offering a high tea service for guests.

OWNER / INNKEEPER

Paul Kobylinski

The elegant Victorian dining room offers guests a comfortable place to enjoy a candlelit three-course breakfast, with farm fresh eggs, homemade granola, two kinds of freshly baked breads, Luis's pastry of the day, and Green Mountain Smokehouse bacon or sausage. Breakfast items are kept local from farmers and purveyors within an hour away. The maple syrup and jam come from Vermont.

With just coming out of his first holiday season as the owner of The Village Inn of Woodstock, Paul proudly shared that he was able to showcase his talents by decorating his inn like a Hallmark Christmas movie, as some of his guests attested to in their reviews. He is truly in his element now that he finally owns his perfect B&B and can do what he loves best—creating beautiful floral arrangements for others to enjoy.

WOODSTOCK, VT The Village Inn of Woodstock is conveniently located in the heart of Woodstock village, named one of prettiest small towns in America.

It is walking distance to art galleries, boutique shops, cafe and restaurants.

It is close to neighboring towns of Quechee, Barnard, Hanover, Killington, Bridgewater, and White River Junction.

To book your trip, visit www.villageinnofwoodstock.com www.BedBreakfastMagazine.com

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Pinecrest Bed & Breakfast

asheville, nc

Inn Love

Written by: Nicolette Johnston Photography :Courtesy of Pinecrest Bed & Breakfast and Camilla Calnan Photography

OWNERS / INNKEEPERS: DAN & DIANE ROGERS

Dan & Diane Rogers love to nurture their guests at the Pinecrest Bed & Breakfast in Asheville, North Carolina.

O

riginally from Ohio, just south of Cleveland, Diane and Dan Rogers now owns the Pinecrest Bed & Breakfast in Asheville, North Carolina. They base their hospitality principles on "treating people how you want to be treated," she says. "It's not rocket science, but good customer service is pretty much the basis of the Golden Rule."

When asked what her favorite thing about innkeeping is, she responded, "...the fact that it is being super nurturing to the utmost level. Everyone needs food and shelter, we just provide it on a more elevated level." Diane loves to cook, and has loved entertaining long before they became the owners of the Pinecrest Bed & Breakfast in 2016. She has taken such pride in offering her guests a variety of culinary treats, that she keeps notebooks to journal the food she serves. She tracks what she serves each day, making sure that when guests stay for many days never get the same breakfast. Also, she takes it to another level when guests return, by referring back to her journal to ensure they are offered something new and aren't served the same thing as when they previously visited. Some of her specialities include: Quiche Lorraine with a crispy hash brown crust, carrot cake pancakes with cream cheese frosting, and her Spinach Gruyère Strada.

Diane admits feeling a tad bit guilty because she was not one of those innkeepers that always knew she wanted to be in the field. Rather, their purchasing the inn, was more fate guiding them along on their path. Dan was in career transition, when their eyes fell upon a real estate advertisement for the Bavarian Sky Inn in Chattanooga, Tennessee. Diane asked out loud, "Wouldn't

28

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that be a fun thing to do?" She recalled that the property pulled her in with its charm, although it needed a lot of work.

Three weeks later, Diane Googled bed and breakfasts for sale in Asheville, as her parents were retired there. She forwarded some of her findings to Dan and said, "We should buy a B&B in Asheville." A few days later, Dan sent her a message saying, "I have an appointment with a realtor to look at some B&Bs in Asheville next week. Are you coming?" The rest is history. They knew when they walked into the Pinecrest Bed & Breakfast that they were home.

Innkeeping has seemed to come naturally to the couple. Diane loves making breakfast, and although fried eggs are her favorite, she has a natural talent for poached eggs. She is happy to share her gluten free Southern-style eggs benedict recipe with readers.

She replaces the English muffin with a grit cake and serves it with bacon jam on a bed of arugula.

The key to their success is the solid foundation of a good partnership, and the reason we were enthusiastic to feature them in our magazine. Simply put, their genuine smiles immediately sold us to feature them as our "Inn Love" couple for this issue.

The warmth and love from their portrait leapt off their website,

and we we were convinced that anyone going to stay at the Pinecrest Bed & Breakfast would feel like they were going home.

This year, the couple will celebrate their 30th wedding anniversary. They have lived in five states together as a couple and have two children.

The pair initally met when Diane arrived at ColgatePalmolive for an interview. Dan was working there at the time. She teases remembering he had a coffee stain on a bad tie, and says he was equally underwhelmed with her.

The two developed a friendship for about a year before they began going out to play golf in the mornings. They had odd work schedules when they began dating; but enjoyed their golf outings. They encountered rough challenges in their early days of dating; Dan was struck by a drunk driver and Diane suffered from toxic shock syndrome. But those challenges and appreciation for life early on, may be a reason these two can overcome anything together.

"It's been said, 'do what you love, and you'll never work a day in your life', but I would add 'do what you love and who you do it with,'" Diane said.

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29

Pincrest Bed & Breakfast Recipe Diane shares her recipe featured in"Morning in the Mountains" the cookbook compiled by theAsheville Bed & Breakfast Association.

Spinach Gruyère Strata

Recipe from MORNING IN THE MOUNTAINS

Spinach Gruyère Strata Ingredients: 1 lb large croissants, halved (about 6) 1 tbsp extra virgin olive oil 1/2 cup minced shallots 16 oz frozen chopped spinach, thawed and squeezed dry 1 tbsp Italian seasoning 1/2 cup dry white wine 2 cups Gruyère cheese, shredded and divided 8 large eggs 2 1/2 cups milk 1 cup heavy cream 1 1/4 tsp kosher salt 1 tsp black pepper Directions: Heat oven to 500 degrees. Open croissants and arrange all halves, cut sides up, in a single layer on a large baking sheet. Toast until golden brown, about 5 minutes. Let cool, then tear into large bite-size pieces. Heat olive oil in 10" nonstick skillet over medium heat. Sauté shallots until fragrant and translucent, about 3 minutes. Add spinach and cook 2 minutes, stirring occasionally until combined. Transfer to a medium bowl; set aside. Add wine to skillet, increase heat to medium-high, and simmer until reduced to 1/4 cup, about 2-3 minutes.

Lightly oil a 13x9-inch baking dish and add half the croissants. Sprinkle half of the spinach mixture and one-third of the cheese over croissants. Arrange remaining croissants on top; sprinkle with remaining spinach mixture and another third of cheese. Wrap and refrigerate remaining cheese. Whisk eggs in a medium bowl until combined; whisk in reduced wine, milk, cream, salt and pepper. Pour egg mixture evenly over croissant layers; cover and refrigerate overnight.

Remove dish from refrigerator 20 minutes before baking. Meanwhile adjust oven rack to middle position and preheat oven to 350 degrees. Uncover strada and sprinkle reserved cheese evenly over the top. Bake until eggs are set and golden brown, about 1 hour (cover loosely with foil the last 20 minutes if top is browning too much). Let stand 10 minutes before cutting into wedges to serve. Makes 10-12 servings.

Helpful Tips: 1. Watch the toasting croissants closely as they can burn quickly; or skip if pressed for time.

2. Dry spinach thoroughly as damp spinach will turn egg custard watery. Wrap wet spinach in a few paper towels and squeeze hard over the sink until no more water runs out.

3. Swiss can be substituted for Gruyère.

4. This dish holds well for a breakfast buffet.

30 Bed & Breakfast www.BedBreakfastMagazine.com

Romance packages are available Featuring: French Broad Chocolate and wines selected from local Metro Wines.

www.pinecrestbb.com

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Eggs Benedict

Pinecrest

Cheesy Grits Cakes

DINNERS

TRADITIONAL Creole TIME: 1hr

SERVES: 6-8

Bed & Breakfast

Makes 6 cups (12 half-cup servings) and must be prepped night before serving.

The Pinecrest Bed & Breakfast recipe of Eggs Benedict is gluten-free!

• • • • •

Cheesy grits cake Bacon jam Arugula Fried Egg Hollandaise Sauce

Recipes and photos courtesy of: Pinecrest Bed & Breakfast in Asheville, North Carolina.

The idea for Cheesy Grits Cakes came as a gluten-free substitute for English muffins. The Cheesy Grits Cakes also makes a good savory first course, plated on arugula, with a few chopped cherry or grape tomatoes and chopped green onions. Feel free to substitute other cheeses, such as Gouda, or smoked Swiss.

Follansbee Inn

Lobster-Hollandaise Eggs Benedict with Steamed Asparagus and Cornmeal Waffles

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INGREDIENTS: 30 oz water 1/2 cup heavy cream 2 tsp instant chicken bouillon 1/2 tsp garlic powder 1/2 tsp salt 1/2 tsp of pepper 1/2 cup quick cooking grits, uncooked 2 cup cheddar cheese, shredded 2 tbsp butter, for cooking DIRECTIONS: In a large heavy bottom saucepan, combine water, cream, bouillon, garlic powder, salt and black pepper. Bring to a boil and whisk in grits. Reduce heat, cover and simmer 5-7 minutes, whisking occasionally. Add the cheese and stir until melted. Using a 1/2 cup ladle, pour grits into 12 jumbo-sized silicone muffin baking cups. Place cups on a sheet pan for easier handling and put in refrigerator overnight to set. When ready to serve, preheat electric griddle to 350 degrees for 5 minutes. Add 2 tablespoons of butter to griddle and spread to melt. Pop grits cakes out of baking cups, handle gently and place on griddle. Cook about 4 minutes or until bottom is slightly browned, checking with a slotted fish spatula for best results. Flip and continue to cook, another 4 minutes or until thoroughly heated through.

Recipes and photos courtesy of: Follansbee Inn in Sutton, New Hampshire.

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Follansbee Inn’s

Lobster-Hollandaise Eggs Benedict with Steamed Asparagus and Cornmeal Waffles

Serves 6 Ingredients for eggs and waffles: 12 large eggs poached 1 ½ cups all-purpose flour 1 cup yellow cornmeal ½ cup cornstarch 1 tbsp sugar 2 ½ tsp Creole seasoning (such as Tony Chachere’s)* 1 tsp baking powder ½ tsp baking soda 2 ¼ cups whole milk 2/3 cup vegetable oil 2 large eggs 1 cup freshly grated Parmesan cheese 1-pound fresh asparagus, 1inch of bottoms trimmed and bottom portion half skinned (using potato peeler) Lobster-Hollandaise

For the Asparagus: 1. Place asparagus spears in an even layer on a large microwavesafe plate. Season spears with salt and pepper to taste. Completely cover asparagus spears with a triple layer of damp paper towels and microwave on high for 2 ½ to 6 minutes, until spears are bright green and crunchy-tender.

2. Arrange waffles on serving plates, top with asparagus and 2 poached eggs per plate. Top with lobster and Hollandaise. Serve immediately.

Lobster-Hollandaise

Juice from ½ lemon ½ tsp kosher salt 1 generous pinch of white pepper 2 tbsp water 1 ½ sticks cold butter cut into tablespoon size pieces **To Poach Eggs: 3 egg yolks 1. Place a large sauce pan with 8 cups of water and 1 teaspoon ¼ tsp Cajun seasoning salt on high heat and bring to a boil.

1 tbsp chopped fresh tarragon (optional) 2. Crack 2 eggs at a time into a wire-mesh sieve over a small 8 ounces lobster meat sautéed in butter bowl. Allow loose, watery albumin to drain off eggs.

3. Pour drained eggs into small dish (you may need to 1. In a small saucepan combine lemon juice, white pepper, facilitate this with a rubber spatula, using it to gently scrape salt and water and simmer until reduced to 2 tablespoons to the remaining egg white into the dish keeping the egg white concentrate flavors. Remove from heat and let cool. and yolk intact).

2. Add egg yolks to cooled concentrated lemon juice and whisk 4. When you have 6 to 8 eggs in glass dishes (2 eggs per dish) until combined. gently pour up to 8 eggs at a time into the boiling water, 3. On medium heat add ½ of butter pats whisking constantly. letting eggs slide into the boiling water. (You can pour 2 of When butter is nearly melted add remaining butter again the dishes at a time, 1 in each hand). Turn heat to low and whisking constantly. after 30 seconds or so swirl the water to prevent eggs from 4. Continue cooking Hollandaise until thickened. Stir in sautéed sticking. Continue to swirl the water from time to time until lobster and tarragon if using. Taste and adjust seasonings if eggs are cooked. needed.

5. After 4 minutes remove eggs with a slotted spoon and place 5. Pour mixture over eggs and serve immediately. in very cold tap water.

6. Eggs can remain refrigerated in the cold water for up to *For a homemade Creole spice mix, mix until combined in a 3 days. When ready to serve the eggs place them in hot tap small bowl: water for 15 minutes, remove eggs from the hot water with 1 tsp cayenne pepper a slotted spoon and place on paper towels to drain before 1 tsp paprika serving. ½ tsp ground white pepper 1 tsp ground black pepper For the Waffles: 2 tsp chili powder 1. Preheat oven to 200 degrees.

1 tsp garlic powder 2. In a large bowl whisk together flour, cornmeal, cornstarch, sugar, Creole seasoning, baking powder, and baking soda. **I used to find poaching eggs a daunting task until I stumbled 3. In a medium bowl whisk together milk, oil, and eggs. Add upon this method. I find it superior to using vinegar or any other milk mixture to flour mixture and whisk until smooth. Stir such methods to tame the loose egg white that is so troublesome. in Parmesan.

The beauty of poached eggs to me is that I can do them ahead of 4. Preheat waffle iron. time and simply place the whole lot in a bowl of hot tap water to 5. Pour about ½ cup batter (use correct amount for your warm up the little gems prior to serving. waffle iron) onto waffle iron and cook until golden brown.

— Denis Swords, Follansbee Inn Place cooked waffles directly on warm oven rack allowing steam to vent for crispy waffles.

Bed & Breakfast 33

Clevedale Historic Inn

& Gardens

spartanburg, sc

The Clevedale Historic Inn and Gardens is a bed and breakfast and event facility located on the Westside of Spartanburg, SC. A wedding here is sure to be a celebration of elegance. The four acre property has six distinctly unique indoor and outdoor settings from which to choose; decorated with trees of grandeur, formal English and colorful perennial gardens, and romantic Roman baths.

The 1913 Colonial homestead with its stately columns and sun kissed porches is reminiscent of Low Country Charleston. Choose an all-inclusive package tailored to fit your budget and event size.

Call 864-345-2394 to consult about your special day. Let the wedding designing begin!

Fairytale Wedding

Enjoy a Carriage Ride!

www.clevedaleinn.com

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Photography: Courtesy of Clevedale Historic Inn & Gardens.

The Clevedale Historic Inn & Gardens offers the setting for a fairytale wedding and happy endings...

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INNspire

The Perfect Place

Written by: Nicolette Johnston Photography : Jumping Rocks Photography & Goodstone Inn & Restaurant

A

n hour away from Washington, D.C. is the perfect place. The Goodstone Inn & Restaurant sits on 265 acres of lush countryside that will make anyone's heart swoon. With six guesthouses and a total of 18 guest rooms and suites on the estate, it is elegantly decorated in English and French decor. Choose your stay in the Carriage House, Dutch Cottage, French Farm Cottage, Manor House, Spring House, or Bull Barn Cottage.

The estate's lodging accommodations are surrounded by unique gardens which matchs the individual style of each building. The Carriage House Courtyard offers a water fountain and blooming gardens with wooden benches for guests to enjoy the ornamental beds for year-round blooms of boxwood, tulips, roses, hostas, and clematis, all surrounded by tall oak trees. The Romantic Woodsy Garden offers guests peaceful country views with stone walls, a mossy fern pathway and a grassy shaded area with views of rolling pasture and a stump to enjoy a gourmet picnic.

Gazing out of the Palladium windows, guests can sip a glass of wine and enjoy the views of the restored stables and the sweeping Blue Ridge Mountains. Grab your walking

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stick or bike and enjoy the surrounding trails. Don't forget to pack a picnic to enjoy by Goose Creek, or simply enjoy the farm complete with a flock of sheep, laying hens, goats Daisy and Duke, and a llama named Greyson. If learning about beekeeping has been on your bucketlist, learn about it on the farm, and enjoy some of the best honey which is served in the restaurant.

If you're looking for a wedding or event venue, the Goodstone Inn may be the place for you. The wedding page on their website offers a plethora of wedding inspiration, with the ability for the bride and groom to have the opportunity to create their perfect dream wedding.

The on-site restaurant has won numerous awards multiple years in a row from Wine Spectator, USA Today, Trip Advisor, Open Table, and Conde Nast to name a few.

Seasonally inspired cuisine is offered in a farm-to-table style which is grown in the Goodstone gardens, as well as coming from other nearby farms.

Goodstone Inn & Restaurant

middleburg, va

Bed & Breakfast 37

Dine at the Award-Winning Goodstone Inn Restaurant.

Enjoy a massage on site

at the Spa at Goodstone.

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Bed & Breakfast

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The Romantic Countryside

Visit the minature Nubian goats on the farms.

Bed & Breakfast

41

Goodstone Inn & Restaraunt • 36205 Snake Hill Road Middleburg, VA 20117 • 540-687-3333 www.goodstone.com

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L'Auberge Provenรงale Bed

& Breakfast

White Post, VA

The

Perfect

Plate

In the Shenandoah Valley there is a charming boutique country inn with the delectable award winning French restaurant, La Table Provenรงale.

Photography : Jumping Rocks Photography

Our foodie pick for a beautifully delicious breakfast goes to L'Auberge Provenรงale Bed & Breakfast in Whitehall, Virginia. Enjoy a Signature Gourmet Breakfast from their seasonal menu with locally sourced food. Favorites include a smoked salmon benedict, an eggroll, crepes, fresh fruit and granola parfaits, and the Breakfast BLT. Guests can enjoy their favorite meal of the day in the sun room or on the patio.

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43

Relax with your favorite cocktail, local wine, or craft beer. Then stay for dinner and dessert.

L'Auberge Provenรงale Bed & Breakfast 313630 Lord Fairfax Hwy White Post, VA 22620 800-638-1702 www.laubergeprovencale.com

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Holualoa Inn

Written by: Nicolette Johnston Photography by: Jumping Rocks Photography

T

here is no better way to wake up than at Holualoa Inn, a "Big Island Bed & Breakfast," which boasts sweeping views the Pacific Ocean, as well as the inn's 30 acres of lush tropical gardens.

But the best part of waking up here, is not Foldger's, it the 100% estate Kona coffee which is grown at the "Big Island Bed Breakfast". The Holualoa 'kope' (coffee) comes from over 4,100 trees on the estate.

Breakfast at the Holualoa is naturally a tropical pleasure.

Much of the fresh fruit served daily at breakfast comes from the estate. Guests can enjoy seasonaly fresh fruit like papaya, mangoes, bananas, figs, citrus, avocado, pineapple, lilkoi (passion fruit) and bread fruit. Guests gather each morning around two tables community style to enjoy the view, a tropical breakfast, and a pretty darn good cup of Kona coffee.

In ordered to be labeled Kona Coffee, the beans must come from North or South Kona. If purchasing Kona coffee, look for 100% Kona (and not a Kona blend). Kona coffee is considered to be high-quality since it is handpicked and sun-dried. Estate grown coffee means that the beans are grown and processed to the parchment stage on one farm, and if labeled 'estate grown' this means it was not blended with any other Kona coffee.

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Bed & Breakfast

There are four grades: extra fancy, fancy, number one and prime. The grading has to do with size and moisture content of the bean. Extra fancy means the largest bean with the most moisture; and although coffee label "100% Kona" can be a mixture of all grades, does not necessarily mean it will ensure a great cup of coffee.

The Holualoa Inn has a Brew Club visitors can join. There are also other Kona coffee farms nearby to visit and sample.

Holualoa farmers grow a variety of beans including: Arabica, Guatemalan, Moka, Red Catuai, Yellow Caturra and more. The coffee is grown at different exposures and elevations, creating varying climates which effects the size and flavor of the beans.

The roasting and processing methods also create a wide spectrum of differing flavors. Many of the surrounding farms offer Brew Clubs where connosieurs can enjoy their favorite blend all year long.

The inn was originally constructed as a private residence in the late 1970s. It offers four guest rooms, a custom-tiled mosaic pool and hot tub, garden gazebos and exceptional Aloha service. Guests can meander through the tropical paradise with a property map and identification card to discover local plants and animals (such as the Kalij pheasant, mongoose, and geckos) to help identify what one may find while strolling on the property.

HOLUALOA, HI Polynesian Elegance

Bed & Breakfast

47

Island Dreams

© Top Photo: Hawaii Forest & Trail - Hilo Tropical Waterfalls

Bed & Breakfast 49

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

www.holualoainn.com

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Highland Lake Inn & Andover Barn

Owners & Innkeepers Pecco & Gail Beaufays

ANDOVER, NH

Written by: Nicolette Johnston Photography courtesy of: Highland Lake Inn and Freebird Photography

H

ighland Lake Inn and Andover Barn are nestled in New Hampshire on the border of Darmouth Lake Sunapee Region and the Lake Region. The property offers guests breathtaking lake views of Highland Lake where visitors can fish, boat, or swim. Kayaks and bike rentals are available on site for those looking for a little adventure.

of offering their sons the perfect place to return home to on their college breaks. When they purchased the property back in 2006, they asked them, "how do we get you to come back home and visit?" They received the response, "get a big house so we can put up all our friends on a lake and go skiing". So that's just what they did.

The inn partakes in "Inn-to-Inn" packages where participating bed and breakfasts partner with Bike the Northern Rail Trail.

Bike enthusiasts or those just looking to appreciate the beauty of New Hampshire by bike can enjoy the trail and be graced with covered bridges, alpaca farms, and the beautiful countryside.

Pecco begun his career in hospitality in the 1960s working for Interncontinental Hotels in Germany, although his first apprenticeship was working as a cook for Hotel Sacher in Vienna, Austria. In 1980, he decided to come to America and began working in the fashion industry. He later worked for Kempinski Hotels where he helped build up their brand, and later helped The Grand America Hotel in Salt Lake City to prepare for the 2002 Winter Olympics. Not to mention, he also ran a restaurant in the German Embassy in New York, as well as representing Rosenthal fine china with his own marketing company.

With ten comfortable rooms, guests are not far from many day excursions such as New Hampshire's capitol of Concord just twenty minutes away, New Hampshire's White Mountains, Vermont's Green Mountains, the Coast of Maine, and Boston are all within a two hour drive.

Pecco is proud to have lived an accomplished and adventuresome life, where his expertise is demonstrated on their property. He takes pride in running the inn with the utmost level of high quality service. Just his laundry process alone, of using German washing machines where he washes the linens for three and half hours in hot water, then irons them by hand is an example of his quest for excellence in hospitality. Even if guests Innkeepers and owners, Pecco and Gail Beaufays, have don't realize the effort that goes into the process, Pecco does, and tirelessly created their ideal inn and event venue with the idea it exemplifies his principles of high standards.

The on-site Andover Barn offers the perfect venue for a barn wedding. Although, the barn can accommodate 150 guests, the venue overall can host a little over 500 people for a much larger guest list. In addition to the perfect barn wedding, the venue can be rented out for business functions, lectures, or any other kind of event.

Bed & Breakfast 51

BARN WEDDING

Bliss

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www.highlandlakeinn.com www.BedBreakfastMagazine.com

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INNKEEPER’S SPOTLIGHT

LACONIA, NEW HAMPSHIRE

Lantern Inn

Bed & Breakfast

A

yearbook for guests

Honoring Guests Written by: Nicolette Johnston Photography: Courtesy of Lantern Inn Bed & Breakfast

OWNERS / INNKEEPERS DAVID & SHAY DOYON

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D

avid and Shay Doyon of the Lantern Inn Bed & Breakfast in Laconia, New Hampshire show appreciation for their guests in such a way that stood out to us. When a visitor clicks on their website Gallery page, expecting to see photos of the property, viewers are greeted by a scrolling yearbook of smiling guests, each exuding genuine warmth and relaxation.

We chose to feature them in the Innkeeper's Spotlight this issue because we were impressed at how much they value their guests.

They don't just give an example of one or two smiling couples or use models; rather they have a whole page dedicated in honoring their guests as they happily pose for the camera. The Doyons make a point

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Left: Wild Berry Stuffed French Toast. Middle: Artichoke Souffle.

Right: The Shabby Chic Room.

to show their appreciation by asking them to pose for the camera and by sharing their picture on their Facebook page and website.

Visitors range from 18 to 92 years old and their smiles prove that a night or two at the Lantern Inn Bed & Breakfast provides just the relaxing getaway guests seek. Many guests have become friends and are repeat visitors.

As a Justice of the Peace, Shay enjoys making an impact with her guests, whether it's for the getaway they need, or by being there as they vow their love to one another. The Doyons demonstrate how their guests have made an impact on them as well, and appreciate their new found frienships and those who chose to stay at The Lantern Inn Bed & www.lanterninnbb.com Breakfast.

Charming Inn

SAVANNAH, GEORGIA

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

- Barbara Napier

Photography: Courtesy of Azalea Inn & Villas and Jumping Rocks Photography

Azalea

Inn & Villas

For the perfect weekend getaway in Savannah, Georgia, the Azalea Inn & Villas offers fourteen beautifully decorated rooms and villas with true Southern charm and scrumptious food...

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Bed & Breakfast

www.azaleainn.com

Blueberry ricotta pancakes Prep Time: 15 minutes Cook Time: 5 minutes per batch Serves: 4 servings INGREDIENTS 1 cup all-purpose flour 1/4 cup granulated sugar 1 tsp baking powder 1/4 tsp salt 1 cup part-skim ricotta 1/2 cup low-fat (1%) milk 2 tsp grated lemon zest 1 tsp vanilla extract 1 package (6 ounces) Driscoll's Blueberries 2 large eggs, separated into yolks and whites

DIRECTIONS Preheat large griddle or skillet over medium heat. Whisk ricotta, egg yolks, milk, lemon zest, and vanilla in a large bowl. Whisk flour, sugar, baking powder, and salt in a medium bowl. Stir flour mixture into ricotta mixture just until combined. Do not over mix. Beat egg whites with an electric mixer until soft peaks form. Fold egg whites into pancake mixture just until blended. Do not over mix. Grease griddle or skillet lightly with oil. Pour heaping 1/4 cup batter onto griddle and spread to make about 4-inch pancake. Drop about 10 blueberries onto pancake. Cook 3 minutes, or until edges are dry and bubbles remain without disappearing.

Flip pancake and cook 1 to 3 minutes longer or until lightly golden on both sides.

Repeat with remaining batter and blueberries. Place pancakes on a heatproof platter and keep warm in oven.

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Recipe from:

TOPSIDE INN

Wild Maine

Blueberry Jam

Recipe from Topside Inn Boothbay Harbor, Maine INGREDIENTS 12 cups fresh blueberries (wild blueberries are preferable) 3 packets powdered pectin (1 ½ boxes) 6 cups sugar 4 tsp fresh lemon juice METHOD Combine blueberries and sugar in 4+ qt saucepan and let stand for 10-15 minutes. Stir in pectin and bring mixture to a boil, stirring frequently. Once mixture comes to a rolling boil, cook for 5 minutes, stirring constantly. Reduce heat to low and stir in lemon juice.

Cook for 3 minutes, stirring occasionally. Remove from heat and allow jam to cool for 10-20 minutes.

Pour jam into freezer-proof containers. Once completely cool, cover containers and place in freezer.

CHEF'S NOTES Since not everyone has access to fresh wild Maine blueberries, frozen blueberries are a good alternative; the amount of pectin may need to be increased slightly.

Set aside a small amount and simmer for 3-5 minutes with a small amount of fresh diced habanero (or hot pepper of your choice) to use as an accompaniment for cheese boards or other savory snacks.

Recipes and photos courtesy of: Topside Inn in Boothbay Harbor, Maine.

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The Parsonage Bed & Breakfast Sweet Onion

&

Chestnut Souffle

Serves 6 2 oz olive oil 2 oz butter 2 or 3 large sweet onions (Vidallia) 1/4 tsp fresh thyme, crushed 4 oz roasted chestnuts chopped coarsely whole roasted chestnuts for garnish 4 eggs 1 1/2 cups heavy cream 1/2 cup Gouda, grated 1/8 tsp nutmeg sea salt white pepper 1 1/2 tbsp flour 1 1/2 tsp baking powder

Bon Appetite!

1 2

Recipes and photos courtesy of: The Parsonage Bed & Breakfast in Jim Thorpe, Pennslyvania.

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Preheat oven to 375 degrees.

Saute onions in olive oil and butter until caramelized. Stir in fresh thyme and chestnuts.

Pull from heat and allow to cool slightly.

Lightly beat eggs with cream, fold in Gouda and nutmeg.

Stir in onions, thyme, and chestnuts. Season to taste with salt and white pepper. Sift flour and baking powder over top of mixture and fold in.

Ladle into buttered ramekins/ souffle cups. Place in a pan adding water half-way up. Bake until puffed in the center, about 20-25 minutes.

Before serving, top with a slice of chèvre, a toss of chopped roasted hazelnuts, a sprinkle of Aleppo pepper and a sprig of fresh time.

Caramel Sticky Bun Breakfast Ring

Recipe & Photo by: Sutherland House Victorian Bed & Breakfast in Canandaigua, New York.

A few tablespoons of cinnamon sugar* 2 tubes Pillsbury Grands buttermilk biscuits 6 Tbsp. butter, melted 3/4 C. pancake syrup 1/3 C. packed light brown sugar 1/2 tsp. cinnamon 1/2 C. chopped pecans, walnuts, almonds or combination, optional 1/4 C. raisins, optional

Sutherland House Bed & Breakfast *To make cinnamon sugar, combine ¼ cup white sugar with 1 teaspoon of cinnamon.

Instructions: Spray a bundt pan with non-stick spray. Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar, cinnamon, nuts and raisins (if desired). Place about 1/3 of the syrup mixture in the bottom of the pan.

Then sprinkle half of the brown sugar mixture on top. Coat each biscuit with the cinnamon sugar mixture. Cut each biscuit in to 6 pieces (cut the biscuit as if you were cutting a pie). Place 1/3 of the biscuits in the bottom of the pan. Pour approximately 1/3 of the syrup mixture on the biscuits. Add another layer with approximately 1/3 of the biscuits, then the remaining brown sugar mixture on top. Place the remaining biscuits in the pan, and pour the balance of the syrup mixture over the top. Bake at 375 degrees for approximately 35 minutes or until golden brown and the biscuits appear baked. Cool for 1 minute in the pan, then invert onto a serving platter and enjoy!

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INTERNATIONAL CHARM

Playa Cativo

golfo dulche, costa rica

Photography courtesty of: Playa Cativo

I

n an untouched rainforest on the coast of Golfo Dulche, Costa Rica, travelers can experience a truly relaxing getaway in a five-star ecolodge. Only accessible by boat, visitors enjoy a 30 minute ride on the blue waters of the Osa Peninsula.

If enjoying the water is what you are looking for, paddleboards, kayaks, and snorkel equipment are available to use. There are selfguided walking trails filled with wildlife such as exotic birds, mammals, and butterflies. Nearby is a biological research station and private nature reserve for long-term studies of the species of the rainforest; including, the wildcats' population. In the library and business center, their are books about the area, Costa Rica's history and natural habitat, including novels to sit back and relax. Or if one simply has to stay connected to the outside world, there is a wifi and complimentary computer for use.

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El Gavilan Restaurant not only offers sweeping views of the Pacific Ocean, but authentic local cuisine that is sure to whet anyone's appetite. With fresh organic produce from their on-site farm, guests can also enjoy locally caught seafood, grass-fed Costa Rican beef, all in a romantic atmosphere. www.playacativo.com

ADVERTISE YOUR BED & BREAKFAST OR INN! Email ads@colettepublications.com to reserve your ad space.

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Bed & Breakfast Directory

AURORA STAPLES BED & BREAKFAST STILLWATER, MN www.aurorastaplesinn.com 651-351-1187

COLETTE’S BED & BREAKFAST PORT ANGELES, WA www.colettes.com 877-457-9777

HEDRICK’S BED & BREAKFAST & EXOTIC ANIMAL FARM NICKERSON, KS www.hedricks.com 888-489-8039

THE HENDERSON CASTLE INN KALAMAZOO, MI www.hendersoncastle.com 269-344-1827

THE RED HORSE INN LANDRUM, SC www.theredhorseinn.com 864-909-1575

RIO GRANDE BED & BREAKFAST GLENWOOD SPRINGS, CO www.riograndebnb.com 970-456-1477

SNUG HOLLOW FARM IRVINE, KY www.snughollow.com 606-723-4786

THE WALLINGFORD VICTORIAN INN WALLINGFORD, CT www.thewallingfordvictorian.com 203-265-1200

Travelers Embracing Life - Essay from an Innkeeper

P

by Anita Chilton

eople are compelled to travel at appointed times and select particular destinations largely due to what is occurring in their lives. But the true gift of traveling is sharing a little of their story along the way with others...

Travelers go on vacation to places they have never been before, to enjoy delicious food and drinks that awaken their senses and create special memories; not realizing the impact they have made on those they meet or the friendships that may develop.

From the young couple who gets engaged at a destination location, as the husband-to-be holds an umbrella over his love on a rainy day as he pops the question, because that is the day that he wanted to propose no matter the weather; to a senior couple sharing their last vacation together before the husband is no longer able to travel and passes away from a terminal disease. Or, the cancer patient who is in remission and can once again travel and celebrate with loved ones.

It’s the newlyweds celebrating their honeymoon, as well as those going back to the same location to celebrate a landmark anniversary. It’s the husband salvaging his marriage by being present in his wife’s life and taking her to places she has always wanted to visit. Or the couple who have different interests and want individual experiences while being on vacation together. He may enjoy sitting by the great room fireplace with a cup of tea as he writes from the inspiration found during vacation. She may find solace and inspiration by painting in the captivating outdoor gardens overlooking the sea. Or one partner loves outdoor adventures, while his mate takes photographs.

It’s the solo author on a weekend getaway to a beautiful and tranquil bed and breakfast with an idyllic atmosphere and no distractions to complete a new novel, although a new friendship develops with another unaccompanied traveler celebrating a birthday by taking an adventure without a traveling companion and in search of personal growth.

Or a divorced, lonely lady who lives with ailments and daily physical pain who received an inheritance and took a weeklong trip with her caregiver to a luxurious destination unlike anywhere she’d ever been, being served and pampered, and reuniting with a childhood friend. It was the innkeeper’s hug and willingness to sit with her, listening to some of her life stories that brought a missing smile to her face each day.

Or an elderly couple, both in their early nineties, who may find it difficult to go on short vacations, so they travel to a destination and “live” there for two weeks or so. They eat at the local’s favorite restaurants (acting as locals themselves), enjoy sightseeing and driving around to appreciate the scenery around them. Because the staff is accommodating to their daily routines and provide some of their favorite foods, the inn is their home-away-from-home.

It’s families and friends traveling together, creating lasting memories that can bind them together for a lifetime. No matter what type of travelers we are, or the reasons, show kindness to others and embrace life together. We don’t know people’s stories. We don’t know what’s going on in their lives. Many enter as strangers and leave as friends. You never know, the friendships formed and stories shared may last for decades or a lifetime.

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Exclusively INN the SUMMER Issue!

Summer Escapes -

On the Water & Mountain Getaways Photo: Jumping Rocks Photography - . Lookout Point Lakeside Inn, Hot Springs, AR. Back Cover: Courtesy of The Wallingford, CT.

Chateaux & Castles Quarterly in the current issue!

• • • •

ORDER AT WWW.COLETTEPUBLICATIONS.COM

Exploring the U.K. Beynac-et-Cazenac, France Tulip Season in the Netherlands Ireland's Ashford Castle

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