Posts Tagged ‘Wisconsin Bed & Breakfasts’

Class A Baseball in Wisconsin

Thursday, May 17th, 2012

Janesville's Scarlette House, is in the heart of the Court House Hill Neighborood - the entire area is on the National Register. And, 25% of Wisconsin'sNational Register homes are in Janesville. Walk to antique shops and restaurants ... and of course, make the Scarlette House your home-base for taking in Beloit Snapper games!

Our Milwaukee Brewers are beloved here in Wisconsin, but we also have an affinity for the Class ‘A’ clubs – namely the Appleton Timber Rattlers (the Class A affiliate of the Brewers) and the Beloit Snappers (the Class A affiliate of the Minnesota Twins).  Their games are not only a bargain, they’re great fun and you get to see the stars of tomorrow.   For Rattlers’ games, stay at The Roost B&B or Franklin Street Inn.  If you’re taking in a Snappers’ game, try the Scarlett House in nearby Janesville.

Cooking Up Another Wisconsin B&B Cookbook

Monday, April 2nd, 2012

The Wisconsin Bed & Breakfast Association has put out seven editions of its cookbook and each time it has sold out.  So thought you’d be pleased to know we’re whipping up edition No. 8.  This one will have a real emphasis on signature recipes – the ones guests ask for all the time.  And it will cover everything from soup to nuts or, more accurately, breakfast, lunch, dinner and dessert.  Right now it’s looking like we’ll have our new cookbook in time for holiday giving and entertaining.  Until then, enjoy the top vote getters in our statewide recipe cook-offs from years past. 

Port Washington Inn, winner 2010 Wisconsin Bed & Breakfast cook-off, Door County Cherry bread pudding, home baked breads from scratch

Port Washington Inn's "Door County Cherry Bread Pudding" took first place honors at the Wisconsin Bed & Breakfast Association's 2010 cookoff. Rita, owner-innkeeper-baker at the Port Washington Inn says: "We put the emphasis on quality ingredients and from scratch preparation… no shortcuts… you’ll taste the difference!" The inn's full breakfast is served buffet style so that guests can pick and choose and go back for more if they desire.

Wisconsin Winery Tops at International Competition

Tuesday, March 27th, 2012

Wine and cheese and B&Bs has such a nice ring to it.  Many of our member inns provide complimentary tastings in the evening, featuring Wisconsin artisan cheeses and Wisconsin wines.  Yes, that’s right, we have some incredible wineries in Wisconsin, including one that took top honors at this month’s San Diego International Winery Competition.  Wollersheim Winery in Prairie du Sac was named 2012 Winery of the Year, beating out entries from Napa Valley and 13 countries.  What an especially nice honor during Wollersheim’s 40th anniversary year, although the vineyards there date back to the 1840s.  Take of tour of the historic buildings here – you’ll feel as though you’ve been transported to Europe – and allow time for tastings.  Then spend the night at a B&B in the Madison area or nearby Wisconsin Dells.   

Savor the local flavor includes sampling locally produced wines at many B&Bs. With over 40 Wisconsin Wineries and over 150 WBBA member B&Bs, the pairings are nearly endless. The Wine Cellar at Madison's Speckled Hen Inn is shown here.

Warm Up with Soup (and Grilled Cheese)

Wednesday, January 25th, 2012

Some might call it a classic combination – tomato soup and grilled cheese.  Of course, with it being Wisconsin, we always suggest making the sandwich using an artisan cheese.  Download the brochure of artisan cheese varieties and think about pairing two or three cheeses.  Then whip up this recipe for Italian Basil Tomato Soup from Green Fountain Inn in Waupaca and you will feel warm and cozy no matter what the mercury reading is outside.  Here’s one more idea: Search for B&Bs that offer rooms with fireplaces (wood-burning) and enjoy a warm-you-up breakfast made for you.

Italian Basil Tomato Soup – makes 4 servings

1 pound Italian sausage
1 medium onion, chopped
2 stalks celery, chopped
2 (14.5ounce) cans diced Italian tomatoes
1(8 ounce) can tomato sauce
1/4 c basil, chopped
1/2 c lemon juice
2 TBL sugar
1TBL Worchestershire sauce
1 t salt
3/4 teaspoon hot sauce

Heat a bit of oil in a heavy-bottomed soup pot over med-high heat.  Remove sausage from casings & crumble into the pot.  Add onion & celery and cook until meat is browned and vegetables are tender.  Add in the tomatoes and puree together using a blender (regular or immersion). Add remaining ingredients and reduce heat to low.  Cook just until heated.  Garnish with grated Parmesan cheese and/or croutons.

Cooking Classes - a great inside activity for the winter - are held at the Green Fountain Inn, in Waupaca.