Thursday, May 28, 2009

Andon-Reid Inn ...Dessert For Breakfast?

I love to bake. That's my passion. So, breakfast at Andon-Reid Inn always has a special dessert to top off the meal. Even though we tell our guests that we always have dessert at breakfast...when we bring it out they can't believe it. They do get use to it pretty fast because many send us an email when they get home that one of the things they miss the most are our desserts. Peanut butter pie, hot fudge brownie sundaes, key lime cheesecake or whatever fancies me at the time. We've now added cake for two and cookies as special requests on our website.

This morning, a guest who is arriving tomorrow evening to celebrate an anniversary, couldn't make up her mind on whether she wanted a carrot cake or chocolate cake. She decided on the carrot cake and also ordered chocolate covered strawberries to satisfy her chocolate craving. Not less than 10 minutes ago she emailed me to ask if I would also bake a chocolate cake so that she would have her very own. Absolutely!! Here's the recipe I would like to share with all of you for my favorite chocolate cake that I will be making tomorrow morning.

Dreamy Chocolate Cake

1 cup unsifted unsweetened cocoa
2 cups boiling water
2 1/2 cups sifted flour
2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. baking powder
1 cup butter, room temperature
2 1/2 cups sugar
4 eggs
1 1/2 tsp. vanilla extract

  • Preheat oven to 350 degrees. Grease and lightly flour 3 - 9" cake pans.
  • In a medium bowl, combine unsweetened cocoa with 2 cups of boiling water and mix with a wire wisk till smooth. Cool completely.
  • Sift together flour, baking soda, salt, and baking powder.
  • In a large bowl of electric mixer beat butter with sugar at high speed till fluffy. Add eggs one at a time till combined then add vanilla. Beat till light and fluffy about 5 minutes.
  • At low speed beat in the flour mixture (in fourths) alternately with the cocoa mixture (in thirds). Begin and end with flour mixture. Do not overbeat.
  • Divide evenly into pans and bake for 25-30 minutes or until surface springs back when gently pressed with fingertip. Cool in pans for 10 minutes. Carefully loosen sides with spatula and remove from pans and let cool on racks.
Filling
  • Whip together 1 cup heavy cream, 1/4 cup unsifted confectioner's sugar and 1 tsp. vanilla extract till stiff.
Glossy Chocolate Frosting
  • Mix thoroughly in 1-quart saucepan 1 cup sugar and 5 Tbs. cornstarch
  • Stir in 1 cup boiling water, 2 oz. bittersweet chocolate and 1/2 tsp. salt.
  • Cook over medium heat until mixture thickens, stirring frequently. Remove from heat.
  • Remove from heat and stir in 4 Tbs. butter and 2 tsp. vanilla extract
  • Refrigerate till spreading consistency
To assemble: on plate place a layer top side down, spread with half of cream. Place second layer top side down and spread with rest of cream. Place third layer top side up. Frost sides first to cover cream , then use rest of frosting on top. Refrigerate for 1 hour before serving.

Serves 10 - 12

Rachel Reid, Very Happy Innkeeper

Friday, May 22, 2009

Blue Ridge BBQ Festival "Sides" Winning Recipe



Just in time for BBQ season, my award winning Fiery Chipolte Bean recipe. Last year I entered my first ever recipe contest for the "Cottage Living BBQ Side Dish" in the Blue Ridge BBQ & Music Festival in Tryon, North Carolina and won 1st place. I actually got to make this recipe with Sara Foster, former contributing editor for Cottage Living , founder and owner of Foster's Market in Durham, North Carolina and the author of Foster's Market Cookbook and Fresh Every Day. What a thrill that was!

Fiery Chipotle Beans
6 ounces chorizo, sliced thin
2 1/2 cups chopped onion
1 cup chicken broth
1/3 cup brown sugar
1/3 cup cider vinegar
1/3 cup chili sauce
1/3 cup molasses
2 teaspoons of each: dry mustard and chipotle powder
1/4 teaspoon of each; salt, ground cloves, cinnamon and allspice
1 (15oz) can of each: black beans, pinto beans and Great Northern beans, rinsed and drained

Preheat oven to 325 degrees
Heat Dutch oven over medium high heat. Add chorizo and saute for 2 minutes. Add onions, and saute for 5 minutes. Stir in chicken broth and remaining ingredients.
Bake uncovered at 325 degrees for 1 hour. The sauce is suppose to be thin.

This year the
Blue Ridge BBQ & Music Festival will be held on June 12-13 at Harmon Field in Tryon, NC. The drive from Andon-Reid Inn is absolutely beautiful. Treat yourself to some great BBQ. Make sure you let me know how my prize winning beans turned out!

Rachel Reid, Very Happy Innkeeper

Saturday, May 16, 2009

Waynesville's Farmer's Markets

One of the best things about Spring is the opening of the Waynesville, NC farmer's market.I can't wait to get my little hands on all those wonderful herb potted plants and fresh produce. This year on opening day we had two choices for shopping. Evidently, there had been a bit of a falling out at the end of last season and there has been a split. The market definitely needed more space but with a move on the horizon some of the vendors wanted to expand their selections and others wanted to continue the market as it has been for the past 20 years. Now the question is can our town of Waynesville support both?

The Wa
ynesville Tailgate Market sticks to fresh produce and fruits that are from Haywood County growers only. They have been together since 1985 and are located in the American Legion parking lot. They certainly don't lack for an assortment of offerings. One vendor had dahlias,cukes, tomatoes,onion,corn berries and more. Open Wednesday and Saturday from 8a.m. to 12p.m.

The Haywood Historic Market sells the same as above but also the value-added products such as ba
ked goods, cheese, jams, jellies, salsas, meat and even fish. These are from vendors in and out of the county line.This group formed in 2008 and are located in the Haywood Regional Arts Theater parking lot. Open Wednesday and Saturday from 8a.m. to 1p.m.


I am going to do my best and support both. I want the small farmer to thrive in our area, so I try to buy as much as possible from our local growers. I always develop my breakfasts around what I purchased that day. I suppose at the end of a couple weeks of flip flopping between both markets, I will come up with a favorite.

I did find some great herbs for my garden this year! I am going to experiment with cinnamon basil
, pineapple mint, chocolate sage and lemon balm. The old standbys such as rosemary, oregano, dill, lemon thyme, parsley and chives have already been started. So the big question ..."what's for breakfast tomorrow morning at the Andon-Reid Inn Bed and Breakfast?" We're starting off with minted fruit salad using my pineapple mint with a dollop of Greek yogurt, a wonderful roasted vegetable frittata with Gruyere, home fries with fresh rosemary, pineapple and lime scones and for dessert a lemon verbena pound cake with fresh strawberries.

Now, are you ready to workout in our fitness studio?

Rachel Reid, Very Happy Innkeeper

Tuesday, May 12, 2009

Local Dineries in Waynesville, North Carolina - Part 3

Here we go with the final installment in the series on dining in Waynesville, NC.In this post I will be covering great little spots that we have discovered. Bogarts is one of those restaurants where you will get the real flavor of Waynesville. This is where the locals eat. Andon-Reid Inn is only 1/2 mile from Bogarts and our guests love to walk in. It's always busy and the menu choices cover everything. No matter what you order get the sweet potato, it's huge and delicious.

Los Amigos is a little gem found in the Bi-Lo shopping center. It's family owned and is authentic Mexican food at it's freshest. The chips and salsa are great as are the Margaritas. I always order either the Southwestern Fish or the Pescado a la Plancha which is a delicious tilapia grilled with sauteed zucchini, squash, onions and tomato. Both dishes are prepared in a healthful way. Ron is a Burritos man and usually orders a couple of them along with his Corona. You have to have a Corona with Mexican food!

The Sweet Onion is an upscale southern eatery with a twist on southern. Each menu item has its own special take.The Sweet Onion Soup is creamier than the traditional and the catfish is cornmeal dusted. The salmon is marinated and then topped with a grilled peach and the country fried steak is breaded and fried to order. They also have a delicious ahi tuna. The place is always busy and everyone loves their comfort food.

As you can see there are so many choices for all you foodies, in Waynesville. We are never at a loss for "where's a good place for dinner in Waynesville?"
And remember when you frequent one of these restaurants don't forget to tell them that Rachel and Ron sent you!

Rachel Reid , Very Happy Innkeeper

Friday, May 8, 2009

Local Dineries in Waynesville, North Carolina - Part 2

Mama Mia I am so ready for Italian. As promised,this is a continuation of all the good food we have here in Waynesville,NC.There are three very good casual Italian eateries that we recommend to all of our guests at Andon-Reid Inn. Bocelli's has a large menu with something for the whole family. For appetizers Ron and I splurge on the basket of cheese bread oozing with garlic and one of their large salads to share.I always go for the 12" Palermo Special pizza which has spinach, artichokes, fresh garlic, tomatoes, feta cheese and oregano. Ron usually orders the Egglant Parmigiano dinner and ends up finishing my pizza on top of that. It amazes me what that man can put down. Angelo's has a bit of a smaller menu but some great pizzas. Their antipasto salad is wonderful and of course the chicken wings...my husband is from Buffalo. We both love the Chicken pizza which has chicken, white sauce, chopped garlic, onions, feta cheese and a special blend of House cheeses.The pizzas are cut in squares, this is the only part that Ron has a difficult time getting use to...it's just NOT suppose to be cut that way. Last but not least Nick and Nates. Their hand-tossed pizzas are reallly good. They have several pizzas that we are forever ordering. The Nantahala, The Mediterranean and The Border Crossing are among our favs.The unique thing about Nick&Nates are the hand crafted beers. They get them within days of being kegged so the freshness is unbelievable. They are always busy so plan your time.

Are you ready for some BBQ? We send our guests to Big Mountain BBQ or Fat Buddies Ribs & BBQ. They are both rib sticking delicious and consistent. We have done a couple of small weddings at Andon-Reid Inn and the bride only wants good down home BBQ. Where do we go? Big Mountain BBQ. The pulled chicken and pulled pork are so fresh and meaty, no fat! When we frequent the restaurant I always order the Blue Cheese Chips.
Fresh cut and kettle cooked chips served warm with blue cheese crumbles on top. Everything there is good. We have never had a bad meal. I keep telling them that they need to put "my salad" on the menu. It's the Big Mountain Salad with pulled chicken, blue cheese crumbles and BBQ sauce as the dressing. Oh.. don't forget to order the Vidalia onion casserole, you won't be sorry. The starters at Fat Buddies are sooo good. You won't know whether to order the onion loaf or the cheesy bacon fries. The trick is to go with alot of friends and then you can get both. The Baby Back Rib Combo is huge.You get a full rack of smoked BBQ ribs,1/4 pound of one of the other meats,and choices of the other sides plus garlic bread. You need to take a bath after you eat one of those dinners.

Needless to say you won't go hungry in Waynesville and remembe
r when you frequent one of these restaurants don't forget to tell them that Rachel and Ron sent you!

Rachel
Reid, Very Happy Innkeeper

Tuesday, May 5, 2009

Local Dineries in Waynesville, North Carolina - Part 1

"Where's a good place for dinner in Waynesville?" is one of the first questions we hear when our guests arrive.We try to take care of that request with our pre-concierge service we offer at Andon-Reid Inn but many times it slips by the mind of our travelers because they're just so anxious to get here. Being the foodie that I am, I can talk about our local restaurants all of the time. Let me say now that there isn't one best place to eat here in Waynesville. It amazes me the vast choice of eateries that we do have. Today I will cover steak and seafood, then part 2 will cover Italian and BBQ foods. Part 3 will cover the rest.

One of my dreams in life was to become a food critic, so here I go but in an abbreviated way. There are a couple of places that come to mind when I hear the word STEAK. Chef's Table that serves an excellent filet of beef that melts in your mouth, Lomo Grill that has a Certified Black Angus Ribeye with the perfect marbling and J. Arthurs which has five different cuts of beef and known for their steaks. It's important to me that my steak is cut at least 11/2 to 2 inches thick, that's my first requirement , my second is that they cook it to my liking, which is very rare with a good crust, thirdly it needs to be exquisitely seasoned and last but not least very tender. When I eat a steak I mean business, I love it. All three restaurants have great appetizers, salads and sides. If you do go to Lomo Grill you must order their special bread. The fresh herbs they blend into their olive oil and pour over the warm crusty bread is worth every calorie. You will find an outstanding wine list at Chef's Table. Richard, the proprietor also owns the Wine Cellar and definitely knows his wines. The World Famous Gorgonzola salad is what J.Arthurs reknowned for so definitely order that.The dessert lis
ts all look great, but I never seem to have room left for that sweet ending.

Just because we are not close to the ocean doesn't mean we can't find good seafood in Western North Carolina. The trout around here is the seafood of choice, more specifically red trout,rainbow trout, smoked trout, marinated trout and trout sausage The local restaurants purchase the trout from the Sunburst Trout Company located in watershed of the Shining Rock Wilderness in the mountains of Western North Carolina. It's a beautiful drive down 276 S. to Edwards Cove Road to Lake Logan. Only 30 minutes away. Maggie's Galley Oyster Bar is the most popular for seafood and they have a menu full of fresh fish to choose from. If you want to feel like a local, eat here. Like their name states...Oyster Bar they have and I will tell you that the oysters are wonderful! The hush puppies here are worth the splurge also. Another good choice for seafood in Waynesville would be Chef's Table. Their signature dish is Carolina Low Country Shrimp and Grits and their Ahi Tuna is sushi grade and encrusted with sesame seeds. Need I say more?

We're never at a loss for good food in Waynesville and when you frequent one of these restaurants don't forget to tell them that Rachel and Ron sent you!

Rachel Reid
,Very Happy Innkeeper

Friday, May 1, 2009

North Carolina Bed and Breakfast, Andon-Reid Inn Provides Unique Experiences

Unique experiences are what our guests are telling us they want to participate in. At Andon-Reid Inn Bed and Breakfast, we are creating all inclusive experiences just for you. We realize that when you are able to take a couple of days off you really want to remember them. We are more than a place to sleep...it is a place where memories are created. Here are a couple of all inclusive unique experiences that we designed for your special getaway!


Rock Climbing in the Mountains

Do you want a magnificent way to take in all the views of the mountains? Have you ever wanted to go rock climbing or rappelling but have been hesitant to try? We can sign you up for a 2-hour beginner climbing clinic or a half or full-day training session with a certified instructor and take on your dream. We have partnered up with a company to give you that climbing experience you won't soon forget. Choose any one of our well appointed guest rooms and enjoy what we have to offer. Do you want a Jacuzzi after that climb with sweet smelling salts or a relaxing sauna in our recreation room? You'll wake up each morning to the aromas of our sumptuous breakfast and in the afternoons freshly baked goodies await you. This is an all inclusive experience made to order!
Add $195 half day/$235 full day to the guest room of your choice, plus tax.

Fly Fishing in the Great Smoky Mountains
Enjoy fly fishing at it's best with Roger Lowe as your professional guide. The Great Smoky Mountain National Park has over 700 miles of trout water. We are only minutes away. This trip can include back country and it will be a full day. It will also require some hiking. If you enjoy outstanding mountain surroundings, this trip is for you. Enjoy our beautiful home for two evenings, two incredible four course breakfasts, afternoon snacks and evening pastries. This is an all inclusive experience you won't forget!
Add $200 for 1 person/$300for 2 people to the guest room of your choice, plus tax.

Experience Basket Weaving
Have you ever wanted to learn how to make baskets? We have partnered with a local basket weaver who would love to teach you this art. You will walk away with your very own basket. This special private class is for beginners and will include all the materials plus a booklet with the instructions and photographs of the basket that you will making. This private class will take 4-7 hours plus a $10 gift certificate for lunch. If you are advanced there are other private classes we can provide for you. This is an all inclusive experience designed for you.
Add $75 to the guest room of your choice, plus tax.

Do yourself a favor and explore in our backyard. We have what you are looking for.

Rachel Reid, Very Happy Innkeeper