2022-10-19 13:32:49
Love at First Bite Embark on a food-focused getaway A Cup of George George Washington Inn Port Angeles, Washington Many of us start our mornings with a good ‘ol cup of Joe – or is it a cup of George? According to Janet Abbott, co-owner of the George Washington Inn, there’s more to this nickname than we may have thought. “Every B&B needs coffee, so [when we opened] my husband did a little bit of research,” says Abbott. “He found an old coffee company called the G. Washington Coffee Company.” Long story short, it turns out George Washington invented instant coffee in the early 1900s! Not the George Washington, mind you, but still. World War I soldiers nicknamed the drink a “cup of George,” and, after that, the shift from George to Geo to Joe happened naturally – or so the story goes. And while the steady drum of time marches on, at least you can still order an authentic cup of George at the George Washington Inn. More on page 76. From our kitchen to yours. Homemade Granola Oakwood Inn Okoboji Spirit Lake, Iowa At the Oakwood Inn Okoboji, innkeeper Bridget Johnson whips up dishes with a story behind every bite. Of her many fanciful flavors, none are more famous than her homemade crunchy granola, which landed a grand champion ribbon at the county fair when she was just 9 years old! More on page 43. Ingredients » 12 cups regular oatmeal » 2 cups bran cereal » 1 cup slivered or sliced almonds » 1 cup wheat germ » 1 cup sunflower seeds » 1 cup oil » 1 cup honey » 1 tablespoon vanilla » 1 teaspoon salt Instructions Heat the oven to 250 degrees. Mix the oatmeal, bran cereal, almonds, wheat germ, and sunflower seeds together in a large bowl. In a separate bowl, mix the oil, honey, vanilla, and salt together. Once mixed well, add the wet ingredients to the dry ingredients and combine. When all ingredients are well mixed, spread the mixture onto a baking sheet and bake in preheated oven. Stir every 15 minutes until toasted. Take the granola out of the oven and let it cool completely. Then, break apart the granola to your desired chunkiness. If you’d like to store your granola for a longer period of time, put it into quart freezer bags and freeze. Pizza Time Barnstead Inn Manchester, Vermont From pop-up guest chefs to pizza nights, there are always tasty bites to enjoy at Barnstead Inn and its in-house restaurant, Stonewall Tavern. This rustic watering hole has delicious small bites and beverages available every day. Pair your charcuterie board with a glass of wine or enjoy your Vermont spinach salad with a fruity paloma. If you’re extra lucky, a top-tier guest chef might even take over the kitchen during your visit. That said, one of the best culinary experiences at the Barnstead Inn is its casual pizza night. Offered every Saturday all summer long, these rave-reviewed wood-fired pizzas can be topped with everything from classic pepperoni to sweet s’mores ingredients. More on page 70. A Front Row Seat Goldmoor Inn & Resort Galena, Illinois Claim your seat at the Goldmoor Inn and Resort’s Chef’s Table for an up-close experience of the sights, smells, and sounds of a true gourmet kitchen. Watch Executive Chef Brandon Veitch and his team turn fresh, local ingredients into Top Chef-worthy dishes. If there’s just one dish that you must try at the Chef’s Table, it’s the beef Wellington. Inn owner Birgit Radin says, “[it’s] our signature dish, and [it’s] seldom offered anywhere else.” Pair the acclaimed dish with a bottle of top-tier chardonnay or cabernet to share. More on page 42. Farm-to-Table Fun Goldberry Woods, A Modern Farm Resort • Union Pier, Michigan When it comes to Goldberry Woods’ farm-to-table breakfast, most visitors say it’s love at first bite. And considering chef and co-owner Julie Haberichter’s passion for food, it only makes sense. From the roasted corn to the tiny quail eggs to the flavorful hot sauces, just about everything is locally made, grown, or foraged. In fact, many of the dishes’ most intriguing elements – like aronia berries, ancho peppers, and currants – come right from Goldberry’s 25-acre farm. As Julie puts it, all you have to do is “taste your way through.” After all, with a seasonal, ever-changing menu there’s always a tasty new treat to try. More on page 51. All Around Elegant Tara - A Country Inn Sharon, Pennsylvania The moment you get a glimpse of Ashley’s Gourmet Dining Room, you know you’re in for a night of luxury. “The elegance of it all is just so unique,” says director of marketing Laura Ackley. The pressed white tablecloths, flickering candlelight, live piano music, and white-gloved service rival the fine dining of New York, Chicago, or London. Ashley’s offers seven delectable courses, impeccable service, and a menu that changes seasonally. The upscale dining experience returns to Tara - A Country Inn in the fall of 2022, but in the meantime guests chow down at the more casual Stonewall’s Tavern. Don’t miss the prime rib or filet mignon, so good it’s been on the menu since Tara opened in 1984. As Ackley says, “if it’s not broken, don’t fix it!” More on page 67 "The elegance of it all is just so unique. From our kitchen to yours. Dirty Dill Martini Barrows House Dorset, Vermont Made with both olive brine and pickle juice, the dirty dill martini is a one-of-a-kind creation from Barrows House’s accomplished bartender, Scott Corey. More on page 70. Ingredients » 1/4 ounce pickle juice » 1/8 ounce olive brine » 3 ounces premium vodka Instructions Fill a cocktail shaker with ice. Add pickle juice, olive brine, and vodka. Shake well and strain into a martini glass. Garnish with a dill sprig and a pickle shaving.
©Miles Select Registry. View All Articles.