Posts Tagged ‘pinehurst inn’

The Wisconsin Governor’s Tourism Stewardship Award goes to…

Saturday, March 8th, 2014

Congratulations to Steve and Nancy Sandstrom of Pinehurst Inn!  This past Monday at the Wisconsin Governor’s Conference on Tourism held in Lake Geneva, Pinehurst Inn of Bayfield was awarded the Governor’s Tourism Stewardship Award!

“Pinehurst Inn is an 8 room B&B on Lake Superior, offering a magnificent natural environment that is enjoyed by visitors year round.  Pinehurst has a mission to be a premier eco-lodging facility, providing the highest level of green lodging hospitality and guest experience while preserving and promoting the unique historical and environmentally sensitive nature of the property and area. Pinehurst is committed to sustainability in all practices, serves as a model for other tourism businesses, and is a leader in the Wisconsin Travel Green Program.  A few of the sustainable initiatives Pinehurst practices includes using solar panels, organic and/or locally grown food, composting of all food and garden waste, providing guests with reusable stainless steel water bottles, and offering workshops and seminars to other business owners to learn about sustainable business.  The ‘bottom line’ at Pinehurst is a triple bottom-line, not only measuring business success with financial capital, but natural and social capital as well.”

Pinehurst Inn Stewardship Award

Pinehurst Inn Stewardship Award

Wisconsin Governor's Conference on Tourism March 3, 2014

Wisconsin Governor’s Conference on Tourism March 3, 2014

Congratulations Steve and Nancy!

Congratulations Steve and Nancy at the Pinehurst Inn!

Christmas Curb Appeal at Wisconsin B&Bs part 3

Thursday, December 6th, 2012

We’re still waiting for fluffy white stuff to fill the air, and that means there’s still time do your outside decorating sans snowshoes.  In the northwoods, Mother Nature eventually takes care of much of the decorating – nothing like a fresh snowfall at dusk at Pinehurst Inn (Bayfield), with warm lights glowing inside, to remind us of the beauty of the season.  At the Cobblestone B&B in Birchwood, the antique cross-country skis remind us of fun after the holidays.  These ‘snowy reminders’  from a few previous seasons are just what we need to get motivated.

Old wooden cross-country skis are a fitting tribute to the founder of the American Birkebeiner (the largest X-C race in North America) Tony Wise, who grew up in this home, now the Cobblestone Bed & Breakfast. Innkeeper Mary Lou knows how to keep the chill out with breakfast next to a crackling fire on a wintry morn.

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.