What's Cookin' at Inn at Riverbend

The latest happenings from new recipes to new things to do in the mountains.

Sometimes it’s all about the shoes…. July 30, 2009

Filed under: Inn at Riverbend, Weddings — innatriverbend @ 5:37 pm
The shoes of the groom and the groomsmen!

The shoes of the groom and the groomsmen!

Weddings at Inn at Riverbend include lots of planning and details, on our part and especially the bride’s part. Usually, the groom is involved in just a few essential parts-the ring, the proposal, the flavor of the cake, and the beverage of choice.

Last month, the Inn was the site for a wonderful wedding. The weather was perfect, the bride was beautiful, the groom drank Mike’s Lemonade but it was all about the shoes…not the bride’s but the guy’s!  I love this photo take by Laura of Laura’s Focus Photography!

 

Steppin’ Out Summer Festival Aug 7-8 July 30, 2009

Filed under: Festivals, Inn at Riverbend — innatriverbend @ 5:25 pm
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More than 150 artists, crafts people and musicians from all over the US will be selling handcrafted items and featuring musical entertainment. Entertainment begins at 10:00 am on Friday and continues on 3 stages throughout the day.  Located in the heart of Blacksburg near Virginia Tech.  Just a few rooms left at the Inn!

 

Vacation…a necessary evil! July 9, 2009

Filed under: Vacation, Weaving — innatriverbend @ 5:01 pm
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Being in the hospitality business, we meet guests each day who are on a getaway, a staycation, a working vacation, a honeymoon, babymoon, or just plain relaxing. So it’s easy to be jealous as you watch a guest read the entire newspaper in one sitting, finish a newly released novel, fall asleep in the afternoon, or enjoy the last chocolate chip cookie in the cookie jar!

I just returned from doing all of that…and it was great!  Here’s a few highlights of my trip.

The prior post shared the first few days in Coeur d’Alene for our cooking experience. The rest of my 12 days away in Washington state included time in Issaquah, Whidbey Islands, and Orcas Islands.

My husband is passionate about his dog, Jackson; fly fishing any day of the week, playing golf, good wine and cigars. I’m passionate about cooking, our guests, running our bed and breakfast and more cooking. Do you see the problem?   I love to work and he loves to play. Not that he doesn’t love our business but…

As a remedy, I decided to reach back to the early 80’s when I learned to weave in Coral Gables, Florida. I was pregnant with my children and weaving was a wonderful, relaxing and creative outlet. I’ve hauled my basic rigid heddle loom with me since then and only last year began to weave again.

My favorite inspiration has been a magazine, Handwoven, so when I discovered that Madelyn van der Hoogt, owned the Weaver’s School, in Whidbey Island, WA. I registered for a week long class.

What a great week of waking to views of Mt. Baker, sitting and enjoying breakfast with three other weavers staying at the Blue Goose Inn in Coupeville, then walking to class in the cool, fresh morning air. Madelyn, a former college English professor, was the perfect instructor for me: just enough spoken instruction balanced with lots of hands on weaving.

Our class at The Weaver's School

Our class at The Weaver's School

So one week later, I had created large samplers on 13 looms, de-mystified drafting, warping, treddling, and much more and found a new passion.

Double weave color block

Double weave color block

Two weeks later, my new 8 shaft  Baby Wolf cherry loom arrived and I’m hooked. Now if I can just figure out how to tie it up and get a warp on, I’ll be weaving beautiful new things. If you visit the inn, I’m sure you’ll meet Lynn’s buddy, Jackson and if you ask me, you’ll meet mine too.

Baby Wolf

Baby Wolf

ed

 

Cooking with the Chefs at Coeur d’Alene May 27, 2009

Filed under: Inn at Riverbend, Vacation — innatriverbend @ 9:13 pm

Our prize for winning the Select Registry 2008 Inn-Credible Cook-off was a trip to Coeur d’Alene, Idaho to the resort overlooking the lake, the site of the 2007 Cook-off and Select Registry meeting.

Eric and I arrived to beautiful spring weather with snow still on the mountain tops but lots of motor boats and sail boats in the marina. This photo was my view each morning as I awoke.

Morning at Coeur D'Alene Resort

Morning at Coeur d'Alene Golf and Spa Resort

Our day began with a full tour of the many operating kitchens throughout the resort with Executive Chef Rodney Jessick. Seeing the storage, prep areas and kitchens was fascinating.

Most of our time was spent in Beverly’s, their top restaurant in the resort. Here we are in chef gear with Chef de Cuisine Tyler Schwenk and Executive Chef Rodney Jessick.

Eric and Linda with the chefs

Eric and Linda with the chefs

The best part of the day was seeing the new spring menu items prepared and presented to the staff. Then…we ate them!  Lobster corndogs bring a whole new meaning to typical county fair food! They were deliciously filled with lobster mousseline and battered and served with a tobiko aioli as just one of the sauces.

One of our favorites was the Strawbery Rhubarb Salad shown below. A base of spring greens with a marinated chicken breast, candied balsamic onions, strawberries, hazelnuts and a rhubarb chutney are just a few of the components of this decadent salad.

Strawberry Rhubarb Salad at Beverly's

Strawberry Rhubarb Salad at Beverly's

The seafood tower was a beautiful salad with a vertical element  composed of choped avocado, bay shrimp salad, cucumber relist, dungeness crab salad, tomato concasse plus prawns and more and then topped with a quail egg. And this is just lunch…

Beverly's Seafood Tower

Beverly's Seafood Tower

All in all, we relaxed, ate too much and learned many new ideas. Thanks to Exec Chef Rod and Chef Ty for a great experience.  Visit www.beverlysrestaurant.biz for more information about this great restaurant and resort.

 

Something new for breakfast April 28, 2009

Filed under: Recipes — innatriverbend @ 1:56 am
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Since winning the Inn-Credible Breakfast Cook-off,  I’ve continued exploring new vessels for breakfast.

Tortillas come in so many great flavors that they seem to be the perfect holder for some wonderful sauteed vegetables topped with either a poached egg or an herbed egg scramble.

After crisping in the over in the shaper, the tortilla pops out fluted.While these are flour tortillas, using the spinach or roasted red pepper tortillas adds great color and flavor.  I found these tortilla shapers from The Good Cook.

So for breakfast last week at the Inn, I placed the tortillas in the shapers and let them crisp for about 10 minutes in oven at 375 degrees. Cool for 10 minutes out of the oven but in the shapers. Then remove and set them on a rack.

While the tortillas are crisping, roast sweet potatoes fries in the oven. Remove when crispy and keep warm.

Next, with a little olive oil, saute onions, roasted red peppers, mushrooms, Italian herbs, etc (artichokes or asparagus are great too so pick the things you enjoy!). In another pan, scramble eggs until ready to serve.

To plate this, place the sweet potatoes in the bottom of the tortilla, add the scrambled eggs, then the sauteed vegetables and top with grated cheese. Let the cheese melt and you are ready for a yummy savory breakfast entree.

blog_breakfasttortillas1

 

Mystery in the meadow April 26, 2009

Filed under: Inn at Riverbend — innatriverbend @ 11:26 pm
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The big question last week was “what is that pattern in the meadow?” First, we saw someone ride a mower to the middle of the meadow. Next he mowed a fat “T” through the grass. Then he left.

A few days later a truck shows up and I snapped the picture below. Any guesses?  We now have a runway for a small remote controlled plane and a helicopter! After getting over the surprise, it’s actually pretty awesome to watch these planes from the deck, as they make their landings and do dare devil tricks.

blog_meadowmystery

 

Hello from Linda! April 21, 2009

Filed under: Inn at Riverbend — innatriverbend @ 4:07 am
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When I attended the Select Registry Innkeepers Conference last November in Williamsburg, the keynote speaker cautioned everyone that this upcoming year’s theme would be CHANGE. I listened attentively and decided right then and there, that I would embrace CHANGE and see what happens.

So here I am with a blog, a facebook page for Inn at Riverbend, a twitter account and Constant Contact for sending out great new stuff to our Inn at Riverbend fans. Plus newly created wine tours, the Jackson and Me photo contest and more.

Stay tuned. I’m excited to share What’s Cookin’ at Inn at Riverbend!