By now all of you know that I love to cook and bake. It gives me such a sense of accomplishment when, at the end of breakfast everyone has a huge smile and full bellies.
Each day I prepare an entree in which I can acquire the freshest ingredients. One day savory the next day sweet. The Mexican Frittata is always a winner served with my homemade cornbread, honey butter and turkey kielbasa. When our guests see my Baked Pancakes come out, they flip. They always say "how do you do that?" The pancakes are filled with sauteed fruit and are usually served with scrambled eggs and thick sausage links. One of the things I learned as an Innkeeper was how to make chicken sausage. It is a real treat and I try to serve them often. There are several different mixtures, but my favorite is carmelized onion and apple. Mmmm
The last course is our dessert course. Yes,dessert for breakfast. We are known for this. It can be anything from frozen peanut butter pie with chocolate drizzle, Choco-Mania which is a dark chocolate souffle cake or strawberry cheesecake sliders. All I know is that I have fun making them and our guests have fun devouring them.They're like kids in a candy store.
Last but not least it's important for all of you to know that many of our guests do have special dietary needs and we cater to them all. Whether you are lactose intolerant, diabetic, vegan, gluten free or low carb, we've got you covered. My background is nutrition and it has come in quite handy these past 5 years.
Well, that's our breakfast experience and remember...
Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts! ~James Beard
Rachel Reid, Very Happy Innkeeper at Andon-Reid Inn our Bed and Breakfast in Waynesville, North Carolina