Posts Tagged ‘Bed and Breakfast’

Educational Opportunities from Wisconsin Bed and Breakfast Association

Friday, November 7th, 2014
Tim Brady Session

Tim Brady from Forty Putney Road B&B and creator of Brand Pandemic speaks to conference attendees at WBBA’s 24th Annual Conference in Wausau, WI.

We’re gearing up for our biggest Annual Meeting, Conference and Trade Show yet, welcoming innkeepers and speakers from Wisconsin, Minnesota, Indiana, Illinois, Michigan and Iowa; to be held at the Waupaca Ale House and Conference Center November 9 – 11, 2014.  These events are just as much fun as they are educational for hard working innkeepers. We look forward to seeing everyone again, meeting the new members, and hearing from industry leaders about the latest trends in hospitality. Just a few additional benefits to belonging to the Wisconsin Bed and Breakfast Association!

 

Irish Oats with Fruit & Cranberry Syrup…perfect for Fall!

Tuesday, October 2nd, 2012

The annual Cranberry Festival in Warrens has come and gone, with cranberry fests in Eagle River and Stone Lake coming up this weekend.  All of which means the tangy red fruit –Wisconsin’s official state fruit by the way – will soon be hitting grocery stores for all those favorite cold-weather recipes and holiday treats. Stewart Inn in Wausau shared with us this recipe for Irish Oats that just begs for a lazy morning, a bottomless cup of strong coffee and good conversation.

Irish Oats with Fruit & Cranberry Syrup

Cozy sitting room at the Stewart Inn, Wausau

1 cup water
1 cup milk or soy milk
1 Tbsp brown sugar or
1 package Splenda
¼ tsp cinnamon
⅛ tsp salt
¾ cup steel cut oats
1 can frozen cranberry juice concentrate

Fruit Topping

¾ cup water
⅛ tsp salt
¼ tsp cinnamon
2 each dried apricots, prunes, and dates, chopped
¼ cup Craisins
¼ Granny Smith apple, peeled, and chopped pecans and blueberries
½ banana, chopped
2 Tbsp cream or soy milk

Plan ahead, this dish needs to refrigerate overnight. In a saucepan over medium-high heat, combine the first five ingredients and bring to a boil. Stir in the oats, reduce heat, and continue cooking, stirring occasionally until thick, about 15 minutes. Pour into a bread pan sprayed with cooking spray. Cool to room temperature, then cover and refrigerate overnight. Thaw the cranberry juice overnight. The following morning: Pour the juice into a saucepan and cook over medium heat for 20 minutes, or until juice has reduced by half and thickened. When it begins to foam, it is almost done. Set aside and it will thicken more as it cools. To prepare the fruit topping, bring the first three ingredients to a boil. Add the dried fruits, apples, and pecans to the mixture and heat 3-5 minutes, stirring gently. Add the remaining ingredients and stir just to mix. Cook one minute and set aside. Cut the chilled oats into 4 triangles. Melt 2 tablespoons butter on a nonstick skillet or griddle over medium heat. Add oat triangles and cook 3 minutes per side, or until golden brown and heated through. Put 1 triangle on a warm plate and top with ¼ cup warm fruit. Drizzle with 1-2 tablespoons of the cranberry syrup. Yield: 4 servings.

Wisconsin B&B Inns Cherish the Apple

Tuesday, September 25th, 2012

Apple orchard at Apple Tree Lane B&B, Waupaca.

Wisconsin’s roller coaster of a spring and summer in the weather department wasn’t exactly kind to the state’s apple crop.  All the more reason to relish every juicy bite of the ruby pomme with recipes like this one for Apple Lavender Scones from the innkeepers at Pinehurst Inn in Bayfield. By the way, this recipe and many others are included in our eighth edition cookbook which will be available for purchase mid-November.  Gift-giving idea anyone!

Pinehurst Apple Lavender Scones

“This recipe pulls together a mix of items from our own gardens and fruit from our local Bayfield orchards. We adapted this recipe from a basic scone recipe given to us by a friend.”  -Pinehurst Innkeepers Nancy & Steve Sandstrom

2 cups organic whole wheat pastry flour
¼ cup organic sugar
1 Tbsp baking powder
¼ tsp cinnamon
¼ tsp salt
2 tsp chopped lavender leaves
1/3 cup cold butter
1 cup buttermilk
1 tsp lemon juice
2 tsp lemon zest
1½ cups peeled cubed apples, or Bosc pears

Preheat oven to 375°F. Combine the flour, sugar, baking powder, cinnamon, salt, and lavender in a medium bowl. Using a pastry blender cut the cold butter (divided into 6-7 pieces) until the consistency is coarse and crumbly. Add the buttermilk, lemon juice, lemon zest, and cubed apples and stir with a fork until just moistened. If the mixture is too dry, you can add a drop or two of additional buttermilk. Knead the dough 5-6 times on a floured surface. Roll out to ¾-inch thickness and cut into preferred shapes. We use a greased scone pan to create consistent sizes. You can also drop the batter onto a greased cookie sheet lined with parchment paper. Brush the tops of the scones with egg white and sprinkle with a mixture of sugar and cinnamon. Bake 15-18 minutes, or until golden brown. Yield: 1 dozen.

Funny Videos on Why B&Bs Are a Better Way to Stay – Part 2

Saturday, February 11th, 2012

These two videos from the Professional Association of Innkeepers International, our trade organization, should strike a chord with all you die-hard Wisconsin B&Bers who relish a friendly face, search out quiet surroundings, and have no desire to stay in someone’s spare bedroom dubiously billed as a B&B experience.  Our innkeepers are grateful for their loyal guests and, who knows, maybe these videos will deliver a few more to their doorsteps! Friendly Welcome   Not a Scary Spare Bedroom

To design your preferred B&B stay, try My Stay My Way.

Joannes B&B, Green Bay, Fox River Trail, luxury B&B

Joannes B&B in DePere, minutes from Green Bay Wisconsin, has the Fox River Trail for biking, walking, through their back yard ... if you can bear to leave your luxurious guest room.

 

Funny Videos on Why B&Bs Are a Better Way to Stay – Part 1

Thursday, February 9th, 2012

If you’re a loyal Wisconsin B&B traveler, you already have your reasons for choosing inns over hotels.  Like quiet ambience, free wi-fi, gourmet breakfast, luxury linens, big screen TVs, connection to local history and culture, and friendly innkeepers.  But for the rest of the traveling public who’ve not yet crossed a B&B threshold, it may simply be a case of the unknown or that a B&B just never entered their consideration set. Well, our trade organization, the Professional Association of Innkeepers International, put out a series of videos on YouTube that we think are a hoot showing why a B&B is a better way to stay.  Here are links to our favorites regarding the food experience.  Enjoy and feel free to forward to that friend of yours whom you’ve been trying to convince to give B&Bs a try.  Real Breakfast   Real Food  Great Coffee

By the way, fourteenWisconsin B&B inns actually have full restaurants on site.

full breakfast, fresh fruit, local foods, farmer's market, natural foods, Travel Green Certified, Westby House Inn, restaurant

And this is just the first course of the breakfast you'll enjoy at the Westby House Inn, in Westby WI. The inn's menu, whether for breakfast, lunch, or dinner, changes to insure the freshest locally sourced foods.

 

White Gull Inn, Door County, fish boil, full restaurant, gourmet restaurant, Good Morning America

The White Gull Inn hosts a regular Fish Boil - no trip to Door County is complete without this tradition! And, the White Gull Inn's breakfast of Door County Cherry French Toast was named the "Best Breakfast in America" by Good Morning America.