Tuesday, October 25, 2011

Christmas At Biltmore Estate, Andon-Reid Inn Bed and Breakfast

Experience the holidays at America's largest home, the Biltmore Estate. This is truly a holiday travel destination. You will be mesmerized by the highly decorated trees, poinsettias and thousands of ornaments. Our bed and breakfast in Waynesville, NC is only 30 minutes away.

During the daytime you can tour the Biltmore House, Antler Hill Village where you will find the winery and of course the gardens. Enjoy the exhibit in Antler Village "Tiffany at Biltmore" through the 1st of the year.

Candlelight Christmas evenings are filled with music in the Winter garden, a beautifully decorated 55 foot Norway spruce and a self guided candlelight tour of the Biltmore House. These tickets are available by reservation only and is separate from the daytime entry.It includes the candlelight tour and next-day or same day visit to the gardens and Biltmore Estate Winery.

Daytime Celebration
November 4, 2011–January 1, 2012
Biltmore Estate is open Thanksgiving, Christmas, and New Year’s Day.
Candlelight Christmas Evenings
November 11- December 31

Get your tickets in advance and SAVE online on the Biltmore Estate Web site or by calling 800-411-3812. We highly suggest visiting during the week. You will thank us for that! Remember when you stay at our Smoky Mountain bed and breakfast for 3 or 4 days during the months of November and December  we give you a credit.


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

Tuesday, October 18, 2011

Waynesville, North Carolina Local Incentive, Andon-Reid Inn Bed and Breakfast

 Our Waynesville, NC bed and breakfast has come up with a way for you to explore our quaint town and end up with an incentive just for spending some money locally.

A completely flexible local credit that lets you invest your money where you want. When you book three or four consecutive nights during the months of November and December, you can support our network of local purveyors, artisans, shopkeepers and get up to a $30 daily credit. Gas up the car, have a great meal, or pick up some holiday gifts: any merchant in Waynesville qualifies. All you have to do is show us your receipt and we’ll take care of it from there! 3 nights earns a $20 daily credit and 4 nights earns a $30 daily credit. Two great ways to save.
 Waynesville  Local  Credit
November 1, 2011-December 31, 2011
You support our local economy and save as much as $120.
Everyone wins!

Cannot be combined with any other special, gift certificate or discount.


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

Tuesday, October 11, 2011

Full House Rental at Andon-Reid Inn Bed and Breakfast

Now is the time to take a look at your calendar with your family and friends and plan a getaway to our bed and breakfast in Waynesville, NC and book our house lock, stock and barrel. There isn't a better way to visit with each other than in the comfort of our home during a North Carolina mountain retreat. No meals to make or rooms to clean, we take care of it all!
Where else will you be served an amazing breakfast each morning with dessert ? We have an incredible  game room complete with a fitness studio, sauna, pool table, table top shuffleboard, Wii Sports and more. During the day explore the Smoky Mountains, Blue Ridge Parkway, stroll through our unique stores in downtown Waynesville, Biltmore House or just relax with a book in one of our comfy club chairs. In the evening have a great dinner at any one of our Waynesville restaurants and come back to the warmth of our Smoky Mountain bed and breakfast with the fireplaces glowing.
There are several groups who have already taken advantage of our special rate of $750/night. If you book before the end of the year we will give you the house for $725/night. The only exceptions: during the months of July and October and all holiday weekends our rate is $875.

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

Tuesday, October 4, 2011

October Apples and Pumpkins at Andon-Reid Inn Bed and Breakfast

It's finally October at our Waynesville, NC bed and breakfast and that means its time to start the ovens!We just received a bagful of apples and small pumpkins from our very thoughtful guests Liz and Peter who hail from Missouri. As soon as I receive a gift like that I want to bake something to serve the next morning at breakfast to show our appreciation.

I have a recipe to share with you from Bon Appetit that I have used since 2001. It incorporates both the apples and pumpkin, Pumpkin-Apple Streusel Cake. It tastes like pumpkin spice cake and apple crisp baked together.


Pumpkin-Apple Streusel Cake
Bon Appétit | October 2001

3 tablespoons unsalted butter
4 cups diced peeled cored Granny Smith apples (about 4 large)
3 tablespoons sugar
1 teaspoon ground cinnamon

Cake
1 1/2 cups all purpose flour
1 cup (firmly packed)  brown sugar
1/2 cup (1 stick) unsalted butter, cut into pieces, room temperature
1/2 teaspoon salt
3/4 cup canned pure pumpkin ( I made my own)
1/3 cup sour cream
2 tablespoons sugar
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
2 large eggs

Preparation
For apples: Melt butter in large nonstick skillet over medium-high heat. Add apples; sauté until apples begin to brown, about 5 minutes. Add sugar and cinnamon and sauté until golden brown, about 3 minutes longer. Cool.

For cake: Preheat oven to 350°F. Butter 9-inch-diameter springform pan. Combine flour, brown sugar, butter, and salt in large bowl. Using electric mixer, beat until mixture resembles coarse meal. Set aside 2/3 cup of mixture for topping. Beat pumpkin, sour cream, 2 tablespoons sugar, spice, and baking soda into remaining flour mixture, beating just until smooth. Beat in eggs. Transfer batter to pan. Scatter apples evenly over top. Sprinkle reserved topping over apples.

Bake cake until topping is golden brown and tester inserted into center comes out clean, about 1 hour 10 minutes. Cool cake in pan on rack 20 minutes. Run knife around pan sides to loosen cake. Release pan sides from cake. Transfer cake to platter. (Can be made 6 hours ahead. Let stand at room temperature.) Serve warm or at room temperature with ice cream.

 The aroma from this dessert fills our Smoky Mountain bed and breakfast with all of the fall spices you can think of. Enjoy!




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