Category Archives: For the Foodies

The Carlton Inn Bed and Breakfast

Asparagus Quiches from The Carlton Inn Bed and Breakfast

These delicious mini Asparagus Quiches are simple, tasty and can be served as a hearty breakfast or a light meal anytime.  Thanks to the innkeeper at The Carlton Inn Bed and Breakfast for sharing. They can be made in small ramekins for a elegant presentation or in a simple muffin tin.

Asparagus QuicheeServes 10-12 – muffin size

Ingredients:
2 tsp olive oil
1/2 cup sliced onion
2 garlic clove, minced
1 pound asparagus, trimmed and cut in pieces
cooking spray

1 1/4 cups milk
1 cup shredded Gruyere cheese (I used Havarti too)
3 TBLS chopped fresh parsley
2 tsp Dijon Mustard
1/2 tsp sea salt
1/4 tsp pepper
5 large eggs, lightly beaten
3 TBLS grated fresh parmesan cheese
1/4 cup green onion

Instructions:

1.  Preheat oven to 350F
2.  Spray a standard 12 cup muffin pan with cooking spray. I’ve also used ramekins (fewer portions)
3.  Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic, sauté 1 minute. Add asparagus, sauté another 2-3 minutes. Spread the mixture into the muffin tin.
4.  Combine milk, cheese, parsley, Dijon mustard, salt, pepper, and eggs in a large bowl.
5.  Pour milk mixture over asparagus mixture and sprinkle with parmesan and green onions.
6.  Bake at 350F for 20-25 minutes (longer if using ramekins) or until knife inserted in center comes out clean.
7.  Let stand 5 minutes before serving

Built in 1915, The Carlton Inn Bed & Breakfast is located within the charming community of Carlton, known as “The Wine Capital of Oregon.” A short drive and you’ll reach even more places to explore.

The Carlton Inn Bed and Breakfast has four comfortable bedrooms, 1 with a king size bed and private bath,  3 with private bath and queen size beds, living room with wood burning fireplace and TV area along with central air conditioning and wireless internet throughout.

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Oregon Bed and Breakfast Guild is ready to share Oregon with you: it’s environment, culture, and heritage. Combine gracious hospitality with ambiance at an inspected and approved Oregon Bed and Breakfast Guild member Inn.

Easter Sunday Brunch and Dinner ~ Prospect Hotel and Dinner House
Easter Sunday Brunch and Dinner

Do you have plans for your Easter Sunday Brunch or Dinner?  Why not join the innkeepers at the Prospect Hotel and Dinner House for a day full of good food and good fun?

March 27th
Brunch 10am to 2pm
Dinner 5 – 8 pm

Innkeepers will be serving up their traditional huge Brunch Buffet and the Dinner menu will include all your favorites.

There will be an Adult Easter Egg Hunt.  Come see what the Easter Bunny left for you!  Year after year this has become a favorite event and you might win a Dinner for Two in the Prospect Hotel Dinner House.

Reservations are required so please call 541-560-3664

The Prospect Historic Hotel/Motel and Dinner house was built in 1888 as a stagecoach stop halfway between the Rogue Valley and Crater lake.  This Nationally Registered Historic Hotel has been restored for full comfort while maintaining its charm.  Being the closest Bed and Breakfast to Crater Lake, only 28 miles away, the inn is a perfect home base while exploring Southern Oregon’s National Forests, Wilderness areas and BLM land, and the majestic Lake, of course.

Prospect Historic Hotel Bed and Breakfast Inn provides lodging in its 10 room, each with period furnishings and decorations, private baths and beautiful quilts on every bed.  Hearty belly filling breakfasts.  Stay where Teddy Roosevelt, Jack London, Zane Grey, John Muir, William Jennings Bryan, Gifford Pinchot and Hubert Humphrey slept. Relax in the sitting parlors, warming your toes at the fireplace and catch up on some local history from our collection of books.  Unwind on the wrap around Veranda with a glass of wine or a microbrew and a good book.

Get to know our State like a local; stay with one of our near 100 hosts in any one of our many regions. Experience romantic getaways, historic treasures, and tucked away rustic retreats.  Whether your trip is for a quiet escape to a quaint rural or coastal town, for a World Class City experience or for a new spin on business travel, you can be assured of combining gracious hospitality with ambiance by staying at an inspected and approved Oregon Bed and Breakfast Guild member Inn

The Marionberry

The Marionberry ~ An Oregon Native

When you think about them, your mouth waters. When you eat one, the sweetness just makes you want more and when you serve them with a little oatmeal, brown sugar, and butter our guests are in heaven with dessert for breakfast.

That’s the Marionberry and it was born and raised exclusively in Oregon and is known as the “cabernet of blackberries” because of it’s rich, complex earthy flavor.  Again, the lush Willamette Valley’s spring rain and sandy soil provides the perfect medium to grow these lovely berries.  A cross between a Chehalem and Olallieberry, the marionberry or marion blackberry, created in 1945 at OSU, then released in 1956 has become the standard blackberry.  It was created to fulfill a need for a sturdy berry that could be frozen and put into processed foods and has now become the number one berry crop that is frozen then sold throughout the US and Canada.

The berry is used in pies, cobblers, crisps and can be served at any meal.

  • Using a ramekin, spray with non-stick spray, put 3/4c. frozen or fresh marionberries into the ramekin, sprinkle 2 tablespoons uncooked oatmeal over the berries, then sprinkle about 1 tablespoon packed brown sugar over the oatmeal and top with 1 tablespoon butter.
  • Bake about 20 minutes at 350 degrees or until berries are hot and butter is melted.
  • You can play with this easy recipe by adding whatever you like to the berries.  I have added hazelnuts, my homemade granola and even some cinnamon is good too.

Top the berry crisp with a dollop of fresh homemade whip cream and it’s like having dessert for breakfast.  Served up with an egg and onion scramble topped with fresh grated asiago cheese, a thick, warm, fresh from the oven square of cinnamon crumb cake, and several slices of sizzling turkey bacon it makes a simple breakfast at an Oregon Bed and Breakfast.

Shop and travel Local

Oregon Bed and Breakfast Guild is ready to share Oregon with you: it’s environment, culture, and heritage. Combine gracious hospitality with ambiance at an inspected and approved Oregon Bed and Breakfast Guild member Inn.

ROCO Winery Winter Supper Club Series

ROCO Winery is perched on a breathtaking hillside in the Chehalem Mountain Range. The property’s perfect combination of elevation, soil type, natural springs, and geological aspect were the seed of a dream that would eventually become ROCO Winery.

ROCO Winery will be hosting Winemakers Dinners on the following Thursdays: March 3rd, March 24th and April 28th.  Each dinner features a top chef from Portland starting with March 3: Chef Katy Millard of Coquine. The winery is located at 13260 NE Red Hills Rd., Newberg, Oregon.  Contact the winery for information and to register for the dinner.

Le Puy A Wine Valley Inn is offering 15% discount for stays on Wednesday, Thursday and/or Friday around each of the dates.  Le Puy is an 8-room destination Inn for the Yamhill Wine Valley, minutes from ROCO Winery. The Inn strives to exemplify sustainability from the food offered, to the products used, to the care for the environment from the exterior to the interior.  Use promo code ROCO16 when booking online.

The innkeepers of the Oregon Bed and Breakfast Guild are ready to share with you their version of Oregon Culinary Tourism and Geotourism.  Get to know our State like a local; stay with one of our nearly 100 hosts in any one of our many regions. Experience romantic getaways, historic treasures, and tucked away rustic retreats.  Whether your trip is for a quiet escape to a quaint rural or coastal town, taking in Oregon Geotourism, for a World Class City experience, or for a new spin on business travel, you can be assured of combining gracious hospitality with ambiance by staying at an inspected and approved Oregon Bed and Breakfast Guild member Inn.

Wine and Dine at the Newport Seafood & Wine Festival

Wine and Dine at the Newport Seafood and Wine Festival.  Shake off the winter doldrums and plan a weekend getaway to the Oregon Coast and a member inn of the Oregon Bed and Breakfast Guild.

Here’s a chance to meet, greet and sample nearly 80 Oregon wineries and taste excellent Oregon coast seafood all in one location!  Arts & craft vendors add to the local color.

This is a ticketed event and open to adults aged 21 and over.  You can purchase tickets in advance through the Newport Chamber of Commerce website or by calling (541) 265-8801

The festival organizers warn the public to make their lodging arrangements in advance.   The Oregon Bed & Breakfast Guild offers wonderful Oregon coast lodging with its coastal members from Astoria to Coos Bay.  For those in the Newport area specifically, take a look at:

Why stay in the Oregon coast hotels when you can enjoy the comfort, pampering and hospitality of an Oregon Bed & Breakfast Guild member on the Oregon Coast?

The innkeepers of the Oregon Bed and Breakfast Guild are ready to share with you their version of Oregon Culinary Tourism and Geotourism.  Get to know our State like a local; stay with one of our nearly 100 hosts in any one of or many regions. Experience romantic getaways, historic treasures, and tucked away rustic retreats.  Whether your trip is for a quiet escape to a quaint rural or coastal town, taking in Oregon Geotourism, for a World Class City experience, or for a new spin on business travel, you can be assured of combining gracious hospitality with ambiance by staying at an inspected and approved Oregon Bed and Breakfast Guild member Inn.

Apple Pancakes

Apple Pancakes at the Old Parkdale Inn Bed and Breakfast

Apple Pancakes have become a guest favorite at the Old Parkdale Inn Bed and Breakfast and thanks to Ryan’s Hood River Juice Company for this Apple Cider Syrup recipe.  Here in the Hood River Valley, known for its abundant apples and pears, I’ve been using a wonderful sourdough starter for the pancakes and mixing in one teaspoon cinnamon, 1/2 teaspoon nutmeg and 1/2 cup grated fresh apple. Cook pancakes up on a hot griddle.

Ryan’s Cider Syrup:1/2 cup sugar
1 Tbsp cornstarch
1/2 teas pumpkin pie spice
1 Tbsp lemon juice
1 cup Ryan’s Apple Cider
2 Tbsp butter or margarine

To make syrup:  Combine sugar, cornstarch and pumpkin pie spice in medium saucepan; stir in apple cider and lemon juice.  Cook, stirring constantly until mixture thickens and boils for 1 minute.  Remove from heat and stir in butter or margarine.  Served warm over the apple pancakes with a side of Chicken Apple Sausage, fresh fruit and yogurt, this hearty breakfast warmed and satisfied our guests on this clear, crisp morning in the Upper Hood River Valley.

Shop and travel Local

Oregon Bed and Breakfast Guild is ready to share Oregon with you: it’s environment, culture, and heritage. Combine gracious hospitality with ambiance at an inspected and approved Oregon Bed and Breakfast Guild member Inn.

Oregon Hazelnuts

Red had heard that Innkeeper and Chef Kristin Fintel of Chehalem Ridge Bed and Breakfast sources ingredients for her gourmet breakfasts from local suppliers and he got to experience it for himself.

Strawberries for Chehalem RidgeFirst stop was Caravan Coffee, where Kat made him a cup of fair-trade coffee that Kristin serves in the mornings. On to the hazelnut orchards – or filbert orchards, depending on your point of view. Red learned that 99% of the US hazelnut production happens in the Willamette Valley.  No wonder Kristin uses them in her homemade granola. We stopped at the farmer’s market, where we picked up strawberries that smelled so good, Red was sad he could only hold them and not eat them. Kristin said they would be the star compote atop the next morning’s Lemon Ricotta Pancakes.

Bob himself of Bob's Red MillFinally, Red got to visit Bob’s Red Mill where they still stone-grind wheat and other grains. He went in the store where Kristin buys her gluten-free flours and, lo!, there was Bob himself! Red was excited to pose with Bob in front of the French Burr Millstone from the 1800s. Red went back to the B&B with Kristin to help prep for breakfast, but it turns out he was all legs when it came to cooking.

Although Red Chair Travels has moved on to Washington State we still have so many tales to tell of its visit to Oregon.

BedandBreakfast.com partnered with Red Chair Travels keeping the journey alive and the inns of the Oregon Bed and Breakfast Guild have had a blast hosting Red.  We hope you’ve enjoyed the ride so far and that you’re inspired to travel to the places, and inns, that Red visits.

The innkeepers of the Oregon Bed and Breakfast Guild are ready to share Oregon, its Culinary Tourism and Geotourism, its environment, culture, and heritage with you.  Get to know our State like a local; stay with one of our nearly 100 hosts in any one of our six regions.  Experience romantic getaways, historic treasures, and tucked away rustic retreats.  Whether your trip is for a quiet escape to a quaint rural or coastal town, taking in Oregon Geotourism, for a World Class City experience, or for a new spin on business travel, you can be assured of combining gracious hospitality with ambiance by staying at an inspected and approved Oregon Bed and Breakfast Guild member Inn.

 

Hoods River Organics is all about the food.  I am so excited to be a member of the Hood River Organics CSA (Community Supported Agriculture) Coop, bringing fresh, locally grown, organic food to my front porch!  Each week throughout the year the participating farms work with multiple other farmers and producers in the Columbia River Gorge area to put together a box of the most delicious, healthy, seasonal food.  Did I mention it will be delivered to my door?

Slow food is an idea, a way of living and a way of eating. It is a global, grassroots movement with thousands of members around the world that links the pleasure of food with a commitment to community and the environment.

Local Harvest – real food, real farmers, real community – Over the last 20 years, Community Supported Agriculture (CSA) has become a popular way for consumers to buy local, seasonal food directly from a farmer.  Use the map on the Local Harvest Website to find a small farm near you.

Slow food, local harvest, and a commitment to sustainable business practices.  These all make for sustainable travel and the Oregon Bed and Breakfast Guild has implemented a Green Program that encourages and recognizes those inns that are making sustainable travel a reality.

The Old Parkdale Inn Bed and Breakfast near Mt Hood Oregon
The Old Parkdale Inn is proud to be a member of the Green Program of the Oregon Bed and Breakfast Guild.  Located at the base of Mt Hood and in the heart of the Hood River Valley, we have been supporting our local farmers for 6 years now.  Our farmers grow crops of apples to blueberries, pears to strawberries.  Potatoes, greens, onions, all the wonderful fruits and vegies that go into our daily breakfasts.  We are so very excited to now have our box of fresh produce delivered to our door once a week.  And I’m sure our guests will be, too.

Carlton House Bed and Breakfast

Thank you Carlton Inn Bed and Breakfast for hosting Red Chair Travels. I think its favorite time at the inn was time spent with the hens. They were very impressed with their famous visitor.   Their farm fresh eggs will make their way into gourmet breakfasts at the inn including this:

Lemon Ricotta Pancakes
1-1/4 cups all-purpose flour
3 Tablespoons granulated
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup part-skim ricotta cheese (do not substitute fat-free)
1 large egg
2 large egg whites
1/2 cup lemon juice
2 teaspoons grated lemon zest
1 Tablespoon canola oil, more for brushing on the griddle/skillet

Preheat oven to 200 degrees.  In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt.  In a medium bowl, whisk together ricotta, egg, egg whites, lemon juice, lemon zest and canola oil.  Fold this mixture into the dry ingredients to make a thick batter.  Brush a nonstick skillet with canola oil and heat over medium-low.  With a 1/4 cup measure, drop the batter onto the skillet, spreading it slightly. Cook the pancakes until browned on the underside and beginning to set, about 2 minutes.  Flip and cook until browned on the second side and cooked at the center, about two minutes longer. Transfer the cooked pancakes to a baking sheet and place in the oven to keep warm.  Brush the griddle or skillet with the remaining oil and repeat with remaining batter.

Blueberry Sauce
1-1/2 Tablespoons fresh lemon juice
2 teaspoons cornstarch
2-1/4 cups fresh or frozen blueberries
1/3 cup sugar
2 Tablespoons water
1/4 teaspoon salt

In a small bowl, combine the lemon juice and cornstarch, then set aside. In a medium saucepan, combine the blueberries, sugar, water and salt.  Bring mixture to a boil over high heat.  Reduce to a simmer and stir in lemon juice-cornstarch mixture.  Simmer, stirring, until the sauce thickens slightly, about 2 minutes more.  Cover and set aside.

We will continue to share Red’s travel through Oregon as it visits the Seven Wonders of Oregon, Oregon Wine Country, Mt Hood, Crater Lake and all points in between, while experiencing gracious bed and breakfast hospitality at more than 20 inns of the Oregon Bed and Breakfast Guild

BedandBreakfast.com has partnered with Red Chair Travels keeping the journey alive and now the inns of the Oregon Bed and Breakfast Guild will do our part .  We know you’ll enjoy the ride and hope you’re inspired to travel to the places, and inns, that Red will visit.

Shop and travel Local

Oregon Bed and Breakfast Guild is ready to share Oregon with you: it’s environment, culture, and heritage. Combine gracious hospitality with ambiance at an inspected and approved Oregon Bed and Breakfast Guild member Inn.