Thursday, January 28, 2010

David Sanborn, Asheville, North Carolina


My all time favorite sax jazz player David Sanborn is coming to town this weekend. On January 29 thru January 31 at the Grove Park Inn, the All That Jazz Weekend is going on. Many great artists will be there.

We have two rooms left for this weekend at Andon-Reid Inn Bed and Breakfast.Come join us for this great weekend of jazz!

Rachel Reid, Very Happy Innkeeper at Andon-Reid Inn our
Bed and Breakfast in Waynesville, North Carolina

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Sunday, January 24, 2010

Google's Favorite Places-Andon-Reid Inn Bed and Breakfast Is One of Them


A month or so ago we received a letter from Google (master of my business listing) stating that we're "a favorite place on Google. Between July1 and September 30, Google users found Andon-Reid Inn Bed and Breakfast business listing 28,497 times. WOW!!! Stickers bearing Google's logo and a QR code (bar code) have been distributed to 100,000 of the most popular businesses in Google's Local Business Center database.

The company analyzed which local listings were generating the most activity, and declared those to be "Favorite Places on Google," and therefore eligible for the sticker promotion. What does the sticker do? Businesses need to put them on their front door or window. Let's say you are passing by a restaurant and you want to know what is on the menu and what the reviews are. Use your phone and scan the QR code. You will be able to:
  • Read reviews to see what other users think about the business
  • Find a coupon that the business has posted to their Place Page
  • Star the business to remember to check it out later, or to remember to visit again
  • Leave a review right after you leave the business.
How are we going to use it? Leaving a review is a great idea. You're in the car driving back home or continuing on your vacation. What's a better time to write what you think, than when you've just visited?

Rachel Reid, Very Happy Innkeeper at Andon-Reid Inn our
Bed and Breakfast in Waynesville, North Carolina


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Saturday, January 9, 2010

Winter Festival Fire and Ice 2010 in Western North Carolina


It is that time of year to embrace Winter. It's here and it's not going away. Discover Haywood County as we celebrate the very first Fire and Ice Mountain Winterfest. Located in the heart of the Blue Ridge Mountains, the towns of Waynesville, Maggie Valley, Canton and Clyde will be transformed into a winter wonderland. Andon-Reid Inn Bed and Breakfast has put together a great package for all of our guests. I'm going to be doing a couple of cooking demonstrations on Saturday, recipes from my new cookbook. Enjoy an ice carving competition, wine and beer tastings, culinary excellence, fashion show and more. Click here for the schedule.
Rachel Reid, Very Happy Innkeeper at Andon-Reid Inn our Bed and Breakfast in Waynesville, North Carolina

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Carolina Kitchen Andon-Reid Inn TV Debut


This past Tuesday I had the opportunity to demonstrate 3 recipes on WLOS an ABC network affiliate in the Asheville area. I've always dreamed about going on TV and cooking but never in a million years did I ever think it would happen.I was a nervous wreck for 4 days. Which recipes should I demonstrate, what should I wear, how should I fix my hair, how do I keep my hands from shaking out of pure nerves? With the support and recommendations from my family I did it. On Thursday the station aired my Baked Pears. During the next two weeks they will be airing the others. Take a look and enjoy the show. Carolina Kitchen click on Baked Pears.

Rachel Reid, Very Happy Innkeeper at Andon-Reid Inn our
Bed and Breakfast in Waynesville, North Carolina


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Monday, January 4, 2010

Soup Recipes From Andon-Reid Inn Bed and Breakfast


Mother Nature has certainly let us know that it is winter in the mountains of Western North Carolina. Every morning since the new year began, it has been in the single digits when I go to make breakfast for our guests. All I can think about is how to stay warm. I thought that making some hearty comfort soups for us to enjoy in front of the fireplace each night would bring a warm feeling back to my body. Here are a couple that I know you'll enjoy.

Mexican Chicken Soup

A favorite from Ina Garten, The Barefoot Contessa

Ingredients:

4 split (2 whole) chicken breasts, bone in, skin on

Good olive oil

Kosher salt and freshly ground black pepper

2 cups chopped onions (2 onions)

1 cup chopped celery (2 stalks)

2 cups chopped carrots (4 carrots)

4 large cloves garlic, chopped

2 1/2 quarts chicken stock, preferably homemade

1 (28-ounce) can whole tomatoes in puree, crushed

2 to 4 jalapeno peppers, seeded and minced

1 teaspoon ground cumin

1 teaspoon ground coriander seed

1/4 to 1/2 cup chopped fresh cilantro leaves, optional

6 (6-inch) fresh white corn tortillas

Directions:

Preheat the oven to 350 degrees F.

Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.

Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.

Serves 6-8


Barley and Beef Soup

Make this soup the night before to allow time for its flavors to develop.A Cooking Light delight.

Cooking spray
2 cups chopped onion (about 1 large)
1 pound chuck steak, trimmed and cut into 1/2-inch cubes
1 1/2 cups chopped peeled carrot (about 4)
1 cup chopped celery (about 4 stalks)
5 garlic cloves, minced
1 cup uncooked pearl barley
5 cups fat-free, less-sodium beef broth
2 cups water
1/2 cup no-salt-added tomato puree
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 bay leaves

Heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add chopped onion and beef to pan; cook 10 minutes or until onion is tender and beef is browned, stirring occasionally. Add chopped carrot and chopped celery to pan; cook 5 minutes, stirring occasionally. Stir in garlic; cook 30 seconds. Stir in barley and remaining ingredients, and bring to a boil. Cover, reduce heat, and simmer 40 minutes or until the barley is done and vegetables are tender. Discard bay leaves.

Serves 6

Let me know how you like them. You can freeze them for up to 2 months.


Rachel Reid, Very Happy Innkeeper at Andon-Reid Inn our Bed and Breakfast in Waynesville, North Carolina

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