Tag Archives: culinary

grape harvest

Grape Harvest Special at Yamhill Vineyards Bed and Breakfast

A Grape Harvest Special awaits guests at Yamhill Vineyards Bed and Breakfast in Oregon’s Willamette Valley Wine Country.  From September 10 to October 30, 2016, you can harvest 25 pounds grapes from the vineyards of Yamhill Vineyards Bed and Breakfast and make your own grape juice.  Grape varieties will vary depending on the time you book your stay: Pinot Noir, Pinot Blanc, Pinot Gris or Chardonnay

After a gourmet breakfast each morning, prepared by your innkeeper, you’ll head out on a vineyard tour, harvest your grapes and head back into the kitchen to make your juice, that can be drank as it is or used for jams and jellies.

Your Grape Harvest Special includes:

  • A 2 night Stay at Yamhill Vineyards Bed and Breakfast
  • two gourmet breakfasts
  • vineyard tour
  • wine tasting coupons and a winery map
  • grape juice containers
  • recipes

For an additional $20 you can make your freezer jam right then and there, great for breakfast and topping on your favorite cheesecake.  Pectin, sugar and containers included

As if that’s not enough your be treated to an evening dessert at Yamhill Vineyards Bed and Breakfast.  The Inn is surrounded by vineyards, spectacular views and has two large guest rooms, each with private baths, a loft  and deck area, offering a relaxed country retreat.

Yamhill Vineyards Bed and Breakfast offers guests a quiet country setting with spectacular views, sunsets, and stargazing. Each of the two large guest rooms has a queen bed, table, chairs, and private bath.

The Grape Harvest Special is US $426.66, tax included, when you reserve the Grape Suite and US $375.76 tax for a special including the Garden Room.

  • Great for breakfast and topping on cheesecake
  • Recipes included
  • SUBJECT to availability
  • GRAPE varieties will vary

Yamhill Vineyards Bed & Breakfast is a little known gem located in the heart of the Willamette Valley wine country.  The Inn is surrounded by vineyards, spectacular views and has two large guest rooms, each with private baths,  a loft  and deck area, offering a relaxed country retreat.  The Oregon Bounty breakfast features one of five varieties of vineyard grape juice and local produce.

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.

Coconut French Toast

Coconut French Toast with a Tropical Twist

Coconut French Toast with a Tropical Twist has become a favorite of guests at The Carlton Inn Bed and Breakfast in Carlton, Oregon.  Once you’ve tried it you’ll know why!

Coconut French Toast
Makes 2-3 servings

Blend together:

1 large egg
¾ C coconut milk
1 Tbs sugar
½ teas vanilla

6 slices of stale baguette
Dip bread in egg mixture (let the bread soak for several seconds to a minute).  Dip in sweetened, shredded coconut and chopped almonds
Cook on a hot griddle lathered with 1 teas butter

Top with Maple syrup, sugar, jam, fresh fruit, almonds and/or Dark Chocolate Rum Sauce, this makes plenty, even if you double the French Toast recipe:

¾ C heavy cream
½ C dark brown sugar
4 oz unsweetened chocolate
¼ stick unsalted butter
1 ½ Tbs spiced rum
Pinch of salt
¼ teas vanilla

Combine the cream, sugar, chocolate, butter, rum, salt, and vanilla in a small saucepan and melt over medium-low heat until the chocolate is completely melted and combined. Use a whisk and stir constantly for best results.  Drizzle away!

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.

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.

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.

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.

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.

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.

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.

The innkeepers of the Oregon Bed and Breakfast Guild are ready to share Oregon, its environment, culture, and heritage with you.  Get to know our State like a local. Whether you’re looking for a quiet escape, a world class city experience, or a new spin on business travel,  you can be assured of combining gracious hospitality with ambiance when staying 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.

 

Feller House Bed and Breakfast

Guests at the Feller House Bed and Breakfast will enjoy a full, hearty breakfast served with a gourmet touch, featuring fruits, vegetables, and herbs from the garden when in season.  You might even be treated to this Hash Brown Crust Quiche, a savory and elegant breakfast dish.

Preheat oven to 425 degrees

Stir together 3 T olive oil and 3 C shredded hash brown potatoes (can use raw or fresh packaged)  Press evenly into pie 9″ pie pan.  Bake at 425 degrees for 15 minutes until just starting to  brown.  Remove from oven

Layer in pan:
1 c. grated chedder or mix of cheese3/4 c. any kind of meat if desired
1/4 c. sauted onion
1/2 – 1 c. vegetables (asparagus, mushrooms, peppers, etc. a mix is best)

Beat together in seperate bowl:
1 c. rich milk (can use part cream)
2 eggs
1/2 tsp salt
pepper to taste

Pour milk mixture over other ingredients.  Sprinkle with parsley and paprika.  Garnish with asparagus or tomato slices if desired

Return to oven and bake at 400 degrees about 30 minutes
or until lightly browned and knife inserted comes out clean.

Cool for at least 5 minutes before serving.  Serves 5-6

The Feller House Bed and Breakfast is located on Oregon’s famous French Prairie where settlers came because of its rich fertile soil and farms and nurseries still abound for the same reason.  Situated just two miles off of I-5  just 22 miles from either Portland or Salem, it is very quick and easy to access from the freeway yet in a rural setting.

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.

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.

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.