Bed and Breakfast Blogger: Bounding Into Springtime!

April showers bring May flowers, and we are definitely looking forward to those blossoms of springtime! This time of year always comes with a rejuvenating and renewing sense, and beginning the spring cleaning is a long awaited and much enjoyed process. Whether it’s a simple dusting of the shelves or a full blown restoration this spring, the benefits of a good spring cleaning will surely prepare all for the adventurous summer sure to follow!

May is the perfect opportunity for new activities and fresh ideas for innkeepers to consider and implement as summer looms large. Getting into a groove for the active summer vacationers is important, both for travelers to fully appreciate their stay and to make running your property continue on as smoothly as possible. One idea that has been floating around recently is adding in a cooking class or two. This is a great way to fill up slower weekdays or bring in locals who may be dying for a peek inside your B&B.

Tony Leone, Innhkeeper at the Pasfield House has recently written on just this topic. His article, titled Dishing Up Cooking Classes at B&B Inns, gives great advice on the logistics of running a cooking series class, such as size and available equipment. With outlining the basics, Tony’s article is a great place to begin when considering a cooking class.

One of my favorite ways to usher in the newness of Spring is with a little redecorating! The stimulating richness of the sprouting fauna manages to serve as inspiration year after year, and there are several ways to make your guests, as well as yourself, become fully swept up in spring fever.

Small touches, like switching out your muted wintery throw pillows for more vibrant greens, yellows, and blues can make the atmosphere of a whole room change. I like to start featuring potted plants and fresh flowers beginning in Spring, and even give a new look to the front yard with a little landscaping. If a whole new look is a must, a few of my favorite spring green paint colors this year are Golden Cricket 210-5 by Pittsburgh Paints (which goes fantastic with dark hardwood floors), Sleepy Hollow D6-2 by Dutch Boy (a more neutral color perfect for a common area), and Marsh Green 6006-5C from Valspar (this looks lovely as a kitchen accent color, or for a desk or side table).

Along with a freshening of the décor, new and mouth watering recipes seem to start blooming around this time of year as well. Find some favorites below that have been submitted to our upcoming cookbook, Inn Love: Recipes for Romance and enjoy a spring brunch or sunny tea time!

The Innkeeper's Soufflé from the Buttonwood Inn

Ingredients:
2 eggs, separate, whites at room temperature
1 Heaping Tablespoon sour cream (plain yogurt or cottage cheese in a pinch!)
1 Tablespoon cold water
4 or 5 drops Tabasco Sauce
1 Teaspoon dried mixed herbs or 2 Tablespoons fresh mixed herbs, parsley, basil, rosemary, chives, oregano, ,or thyme.
Salt and Pepper to taste
1/4 cup shredded cheddar cheese

Instructions:
Beat egg yolks, add sour cream, water, Tabasco, herbs, salt and pepper and mix well. Beat whites till soft peaks form, fold gently into yolk
mixture. Then fold in cheese. Pour into two 6 oz. custard cups. Bake 12-14 minutes in 350 degree oven.
Yield: 2
Yield Type (servings, dozens, ): servings
Cooking Time: 15 minutes

Bananas Foster Crepes from the Crystal River Inn

Instructions:
1) Make a batch 12 large, pretty crepes. This can be done ahead of time. When ready to use, warm them.
2) Filling: Melt 1/2 stick (1/4 cup) of butter. Stir in 1 cup brown sugar, packed. Add water enough to make a thin syrup. Allow to simmer briskly until partly reduced. Add 1 tsp pumpkin pie spice, and about 4 Tbsp Grand Mariner or Triple Sec. Allow to simmer 1-2 minutes, and then slice in 3 bananas. Simmer until they wilt, about 5 minutes.
3) Topping: Stir together 1 cup sour cream, 2 Tbsp whipping cream, and 1 packet artificial sweetener.
4) Assembly: Fill each crepe with 4-5 banana slices and wrap it closed, placing seam down on the serving plate. Place a second crepe alongside. Top the twosome with liberal pan syrup, a dollop of crème, toasted almonds, banana slice, and spring of mint. Serve with sausage, Mimosas, and gourmet coffee.

Please find below more of our esteemed 2011 Guests Greatest Picks Award Winners, who are surely ushering in Spring with the enthusiasm of champions!

Best,
Pamela