Breakfast in Garden

Posts Tagged ‘food’

Pinehurst Inn Breakfasts….Think Blueberries

October 31st, 2013 by Nancy Sandstrom

blue plate with blueberry french toast, partial view of rolled napkin, and pansies.

Pinehurst Inn is a “B&B”. We got the beds part down – comfortable, welcoming beds. The second “B” is for breakfast. And we feel pretty good about the breakfast part as well, although we are always trying to take it a bit further. But there are some recipes that just continue to work well for our Pinehurst Inn breakfasts. This is the case with our Blueberry Cream Cheese French Toast. When we introduce this entre to returning guests at the Bayfield B&B, they smile with happy memories and taste buds.

So for this post, we introduce all of you to the winning recipe – which can be done with blueberries, raspberries, or blackberries. We use a dense whole grain sourdough bread, local maple syrup and organic eggs. This recipe is so simple, can be made the night before and serves up beautifully. Served with local bacon or savory biscuits, it’s a winner!

Visit our Breakfast page to find the Blueberry Cream Cheese French Toast recipe.

As an inn with all our eyes and ears focused on sustainable operations, we make great effort to source our foods locally. So here are some of our “food partners” in the area.

Blueberries – Highland Valley Farm

Raspberries – North Wind Farm

Whole Grain Sourdough Bread – Ashland Baking Company

Maple Syrup – Northern Wisconsin Maid Syrup

Milk – Tetzner’s Dairy (their ice cream is to die for!)

Next time you visit us, be sure to check them out.

Calling all Cooks! Pinehurst wants your recipes!

November 17th, 2010 by Nancy Sandstrom

Pinehurst Inn Apple Cheddar MuffinsAre you a foodie? Do you love to cook and play with recipes? Do you get excited at the prospect of finding some great produce at your local Farmers Market? We’d love to connect!

Pinehurst Inn is seeking your help in expanding our breakfast offerings. We work hard to offer our guests wonderful breakfasts each morning with recipes that honor our local produce and products, provides options for various dietary needs and is simply good food. But it’s time for some fresh (no pun intended) recipes!

Send us your best recipe that might work for breakfast by January 15, 2011. We will select the top 5. These recipes will then be offered for breakfast to our guests through February 28, 2011 with the guests rating the recipes on a “1-5 muffin scale.” These overall ratings will be used to determine the winner.

The winner will receive three of the best Wisconsin Bed and Breakfast cookbooks along with a $50 Pinehurst Inn Gift Certificate.

Some suggested parameters:

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