Featured Recipe: Kings Courtyard Inn’s Southern Pimento Cheese Spread

October 29, 2012 14:41 by Emily

This week, we're featuring a tasty recipe from one of our Charleston B&Bs, Kings Courtyard Inn. Pair it with some crackers or chips, and it's the perfect appetizer for a large or small group. Read on for the recipe and more information on the historic inn.

 

Southern Pimento Cheese Spread

Serves 10-15 people
Prep Time: 15 minutes

You’ll need:
• 6 cups - cheddar cheese
• 2 cups - Dukes Mayonnaise
• 1 cup - sour cream
• 1 small can - pimento peppers, diced
• 1 small can - Pickled jalapeno peppers, chopped (optional for a spicy kick)
• 3-4 Scallions, diced (optional for a spicy kick)
• Dash of salt and pepper

Preparation:
In a large bowl, combine cheddar cheese, mayonnaise and sour cream. Finely dice pimentos and scallions before adding into the cheese mixture. Mix all ingredients together by hand and add a dash of salt and pepper to taste. If the spread is too thick, add more mayonnaise. If spread is too thin, add more cheese.

Variations:
For Pimento Cheese Dip: This variation calls for about a half cup less of mayonnaise. All other ingredients remain the same. Combine all ingredients and blend in a food processor before serving for a smoother consistency.

About the inn:

Kings Courtyard Inn is located in the heart of historic Charleston, South Carolina. It was originally built in 1853 as an inn catering to plantation owners and merchant guests. It has been beautifully restored, and each of the 41 rooms have a unique size and architectural details. Thanks to the inn for sharing this delicious recipe with us!

 

By Emily Starbuck Crone


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A Morning at Songbird Meadows in Johnson City, TX

October 24, 2012 17:55 by Maggie

Patti and Patick McLead are the owners and innkeepers of Songbird Meadows Bed & Breakfast, located in Johnson City, TX. They have three private cottages on 18 acres in the Texas Hill Country. Each cottage sits at an angle so guests have a private view from their porch, and they all feature large hammocks fit for two.

Relaxation and rejuvenation is encouraged and can be accomplished in a variety of ways: breaking dishes for stress relief, peeling cedar bark on your private porch (it’s addicting and encouraged!), or by watching the abundance of nature. To maximize their guests’ privacy, breakfast is delivered to your door in a vintage picnic basket. BedandBreakfast.com’s Maggie Lundy visited the inn and interviewed the innkeepers to learn more about what makes their property special.


Patti and Patrick McLead

Maggie Lundy: How long has the inn been open?

Patti McLead: We opened in April of 2011.

ML: So you two are pretty new to innkeeping?

Patrick McLead: We bought the property the first weekend of November 2010 and opened six months later. Our first cabin was just a shell, with nothing on the inside. My cousin, brother-in-law, and I finished that one out. And then we found this builder out in San Antonio that built the other two and our house.

ML: Did you go into this knowing you wanted to be innkeepers?

Patti: Yes. It was kind of a dream we never thought would really get to happen.

ML: What were your occupations before this?

Patrick: I was a hairdresser for 37 years. I owned a salon.

Patti: I taught 8th grade history. It was fun; I loved it.

ML: Are you from the Austin, TX area?

Patti: No, we’re from Rockport, TX.

ML: Do you like the Johnson City area so far?

Patrick: We love it. We’ve been coming up here for years. My family had a ranch in Blanco, TX. They sold it, but kept 14 acres and split it into lots amongst themselves and their families. So every year we’ve gone up there and had a family reunion on the property. Everyone has a little family house, so I’ve been going there since I was a little kid. When Patti and I married, she wasn’t quite sure about it because they used to call it “the cabin in the woods.”

Patti: It was a shack! And I had lived in Houston. I was very Houston.

Patrick: Yes, she was very citified.


(L:R) Destinations near and far, sign made by Patti and Bosco the countrified city dog

ML: Has your dog, Bosco, adapted well to country living?

Patti: Yes, he loves it! I have a golf cart, and if he hears it in reverse he is out that door and up on the bench seat. He’s ready to ride! He loves to run the trails with me.

He got all brave out here. We used to have to go in the backyard with him; it was that ridiculous. But out here, he just takes off after rabbits. He’s hilarious.

ML: I’m a big fan of Bosco.

Patti: It’s funny, we have journals in each of the cabins and they write about what they liked or saw, and so many of them mention Bosco. He goes with us when we deliver breakfast, since we deliver to the cabins. We have antique picnic baskets; we load them up and bring breakfast, and he’s always with us. So they get greeted by him in the morning.

ML: What's a sample menu for the breakfast basket?

Patrick: A sample menu could be frittata with sweet peppers, mushrooms, shredded potatoes with cheese on the top, jumbo blueberry muffins with orange zest, a fruit bowl, and orange juice.

Patti: It’s usually so much food they have to save some for later! We load the baskets up. There are coffee pots and all that sort of stuff in the cabins.

ML: You seem to offer your guests a lot of privacy.

Patti: Yes, people love that. They like having their own cabin; none of them look at the other ones. They all face different directions. We tucked their parking in too, so you don’t have to look at a car. They’ve each got their own little spot.


Chickadee Cottage

ML: I saw on your site that this is a great place for birding. Can you tell me about that?

Patti: We do have a big number of birds. There are two more that I need to add--a few hawks that I’ve seen. All the winter birds are coming in now. The Juncos are all flying in; they’re called the Dark-eyed Junco. They’re awesome, with the pink legs and a pink beak. 

I’m trying get into the Audubon Society so I can count the birds. There’s a yearly bird count, and it’s a real official thing across the country, so we can keep track of what birds we have coming through. I know that sounds funny, but we do, we actually count them. It’s called the Christmas Count. You set one day, and set up. There are circles, big 15 mile circles, to do a count on your property.

ML: With that many birds, you and your guests must have many opportunities do a lot of birding photography.

Patti: Yes. My friend, who is a professional birder and photographer in south Texas, helped me pick where I was going to put the professional photography blind out in the woods. It’s set up for morning and afternoon shots. We built a little pond for it and we can make it drip to make the birds come.

ML: How long have you been doing this type of photography?

Patti:  Six or seven years. When we lived on the coast, it’s huge birding down there--a whole different ballgame of birds. Water birds. They have the Whooping Crane down there, it’s an endangered species. They’re five feet tall!

Patrick: Imagine standing in front of a bird as tall as you!

ML: What was your design inspiration for the property?

Patti: All of the wood is reclaimed wood, so we kind of wanted it to be rustic, cozy, and not wasteful--very Hill Country-ish. We wanted it to be very natural; there’s not a lot of frou frou on the grounds. It’s supposed to be nature; we have deer walking around, jack rabbits, and the birds!

Patrick: The cabins are very romantic, nice cozy little areas.


Hummingbird Cottage

ML: What do you both like most about being innkeepers?

Patti: Just sharing something that’s really awesome out here. We like to share our place.  

Patrick: It makes us happy when people are here. Especially when they go, “Oh man, this was so great, we’re going to have to come back. This was wonderful, we needed this.”

Patti: Some people are talkative and they want to visit with you more, and we like to. We also set it up so they don’t ever have to see us except at breakfast, just to answer the door. You know, because they want to. And we’ve had couples that get in their cabin and disappear. We don’t see them except for breakfast.

And this one couple just cracked me up because he would just open the door and say “thank you,” take the basket and that was it. We thought, “They must be having a miserable time. This is horrible. I don’t know what we’re going to do.” They re-booked before they left. They were like, “This has been the best thing ever!” And we were going, “really?” because I really thought they were unhappy.

And they’ve been back twice! They’ll be back again in November, which will be their fourth time.  Sometimes you just have no idea. And sometimes they’re so gushy you know that right away that they love it.

ML: You encourage guests to peel cedar off their decks?

Patti: People can pick the cedar off the bark and just chunk it; it’s therapy, too. It’s addictive, you can just pick at it. It’ll get to where there’s nothing left to peel, it’ll just be the core, but we’re a long way from that. People just like peeling it.

Patrick: We’ve spent hours doing it. They were a lot thicker. The bark was a lot thicker.

ML: But I feel a little naughty, like I shouldn’t be peeling away your porch!

Patti: Nope! It’s perfectly okay. I love the colors.

ML: You should have a sign for this. “Feel free to peel the cedar – It’s Therapeutic”

Patti: That is something that people write in the journals. That they just had such an experience of renewal. It’s a spiritual place, which is what we think. It’s a healing place for us, which is what other people seem to think, too.


Freedom Park

ML: Tell me about the memorial you built here.

Patti: We built a memorial called Freedom Park for our boys, our son Garrett and the ten scouts of the recon unit who were killed in a helicopter crash in Iraq. They’re in rank order and each post has a plaque with a quote from their mothers. We’re Gold Star parents, and other Gold Star parents can stay here for free. We also offer a military discount, but Gold Stars always stay free. That’s one of the reasons we started this place, to have a place for people to disappear, because when you go through that you just want to disappear.  We may be doing some stuff with the Wounded Warrior Project pretty soon, too.

Patti and Patrick's favorite local attractions:

Photo Credit: Austin Hansen at Exit Flag Photography


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Photo of the Week: Hacienda Linda in Tucson, Arizona

October 10, 2012 14:02 by Emily

Located on six acres in Tucson, Arizona, Hacienda Linda is home to gorgeous sunsets every evening. The inn sits alongside the Saguaro National Park West, and you will see a variety of birds and wildlife during your stay. Some of the many amenities include appetizers and wine upon arrival, Tempur-Pedic beds, and cast iron clawfoot tubs.

By Emily Starbuck Crone


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BedandBreakfast.com Stays at Fort Conde Inn

October 3, 2012 15:13 by Maggie

The Fort Conde Inn is a recently renovated historic home in Mobile, AL. Maggie Lundy, the Marketing Assistant at BedandBreakfast.com, recently stayed at the inn while on vacation and interviewed with two key employees.

Alan Waugh, the General Manager, lives on-site and has worked at the inn for over a year and half. He was prepped for the job early, as his parents owned a B&B when he was young. As someone born and raised in Alabama, he understands the essence of Southern hospitality.

Jeremy Weaver is the Executive Chef. He has been a chef for 20 years, both working in and managing restaurants, and has been with the inn since the doors opened over a year and a half ago. What he loves most about working at the inn is the people he gets to meet.

The Fort Conde Inn is only the beginning of a large renovation of the entire Fort Conde Village. The latest addition to the village is the Antunez House, which will provide additional rooms and suites. It is located across the street from the Fort Conde Inn. Keep reading for a sneak peak!

L:R - Alan Waugh, Jeremy Weaver

ML: How do you like working at a B&B?
Alan Waugh: It has its ups and downs, but I love the hospitality industry.  It’s a never-ending industry. You meet so many different people from so many different diverse backgrounds, and that’s what I really like about it. I couldn’t sit behind a desk every day and do the same thing constantly. I have to have change. I’m a busybody and a workaholic. I don’t get much time off, but when I do it’s just relaxation because I’m working so hard. With the addition of the three new suites, we have two cottages and nine rooms in the main house, so it keeps me busy.

ML: It really sounds like it. You’ve dedicated a lot of time to this.
AW: Well, this village is a work in progress. When the Fort Conde Village is finished, we want it to be a live, work, and play village, and really have it be a destination spot on the map for people coming from all over the world. When I got into this business, I thought it was mainly the stereo type for a B&B, mid-60s retired couples, but it’s nothing like that. It’s all different people, ages and backgrounds.

ML: What was the design inspiration?
AW: This was the outskirts of Fort Conde back in 1700s. Larry Posner, the owner and developer, wanted this to feel like a French area, like it was back in the day. And all the rooms are named after different family members, of Larry the owner.

ML: Minus one room, right?
AW: Al Sinclair, the director of historic development here in Mobile.

ML: What do you think sets an inn like this apart from a luxurious hotel?
AW: We spent no less than $5,000 on any mattress on the facility, there are Keurig coffee makers in all the rooms, and guest rooms have L’Occtane products, which are the same products in the Four Seasons and Ritz Carlton Hotels.
When we set out to brand our self as a bed and breakfast/boutique hotel or luxury inn, we wanted to have all the comforts of home. I think when you stay in a hotel, they will all be the same all over the country. You’re not going to find somewhere like Fort Conde Inn anywhere in the world. We’re unique in our taste, design, and feel of things.

ML: The L’Occtane products were delightful. The little sugar cube was incredible!
AW: Thank you. It’s just all the little things that make it so much better.

ML: I know you may not think of business travelers as the ideal B&B guest, but people really like coming to inns and having full service in one place. What accommodations are you offering for business travelers?
AW: We try to accommodate all guests in every way possible. If they need an early breakfast, we’ll do it. If they need a late check-in, I’ve checked people in at 2 a.m. before. We have complimentary Wi-Fi, T1 access lines, and we have company iPads if they need to check their email. We can fax or print things for them. We also have areas where they can do business meetings. We have a conference room that can sit up to 50 people, AV equipment, the whole works. Business travelers like us because they feel like they’re at home. They don’t feel like they’re staying in a five-star cookie cutter. All the business travelers that stay with us always stay more than once.

My accomodations, the Rachel Luxury Room

ML: Do you think Southern hospitality a real thing around here?
AW: I really do. It’s a lifestyle. People in the South live differently than people in other parts of the country.

ML: Four people told us to have a good night yesterday at the restaurant, and one of them didn’t even work there.
AW: See! We hold doors open; we call people by their professional names. I could travel all over the country, stay a week or two, and I’m ready to go home to the South, because of the feel of Southern comfort.

ML: Can you tell me why people should come to Mobile?
AW: People come to Mobile because we’re known as the port city. We have a big port here that brings in a lot of different business people, travelers and tourists. We have a cruise terminal.
Mobile is the founder of Mardi Gras. While you’re here, make sure you take a trip the Carnival museum on Government Street. You can learn about the history of Mardi Gras. Mardi Gras started in Mobile; our mayor went to New Orleans and told them in a meeting about it, and a month later they stole the idea. We are a family Mardi Gras, more oriented towards a classic, traditional event here, where New Orleans is a noisy, rowdy event.

ML: What is the most popular season to visit Mobile?
AW: Fall and into part of spring.

ML: It’s already beautiful now, in September.
AW: Yes, it’s beautiful and the weather’s warm. We have Bayfest in October, which is Alabama’s biggest music festival, with over 125 different acts. Last year, Blake Shelton, Miranda Lambert, and Duran Duran stayed with us. This year we’re expecting Sheryl Crow and Pat Benetar. Also, football season is huge. We have Auburn and the University of Alabama, two of the biggest football teams that have won the most national championships out of anywhere in the country, so people love to come here for football.

ML: Can you tell me a little about the inn’s history?
AW: The inn was built in 1836, the second oldest building in Mobile. It was built by our third mayor, Mr. Edward Hall. The home was bought by the Ford family, who were descendants of Fairhope, AL, which was then acquired by the city. When Eisenhower built the interstate system back in the 70s, they took all of it back over by eminent domain, knocked down about 40 of the homes, and this is what’s left of the original neighborhood, the original village of Mobile where the village was started.

ML: It’s shocking that they would knock all that down. Now it feels like you’re in your own little pocket.
AW: Yes, we’re in the heart of downtown, but pocketed to where we’re by ourselves. The interstate separates us. Larry decided one day, during the first banking crisis of the early 80s, that he would restore Newburg, NY. So he had a history in restoration. He came to Mobile in the early 90s. He went to the mayor, who was at the time Mike Dowd, and said, “I want to give back to the city. I’d like to restore some old buildings; what can I do?” Up there on the 10th floor of his office, Dowd peeked out his window and said to Larry, “You see all those old dilapidated buildings down there? That’s called Fort Conde Village. People have bought homes in there and done things over the years, but bank loans fell through or people decided they didn’t want to do this. I’d really like someone to come in; I’d give them the entire village and I want them to restore the whole thing at once.” Larry laughed and said, “Anybody who comes in and restores the whole thing at once would be in complete bankruptcy. I can’t restore the whole thing at once, but what I can guarantee you is that I’ll start the first two buildings immediately and I won’t stop until the village is finished.” It’s a heartfelt thing; there’s no money in it.

We have two more buildings to go. This will include a public bistro downstairs and a full-service spa upstairs. There will be an art gallery and some boutique shops, loft apartments, a welcome center and some conference areas, 20 more B&B rooms, an indoor-outdoor resort style pool, and a sports-flex gym area. So we have big plans for the village.

Back:Front - Where it started from Mike Dowd's office in the Mobile Government Plaza overlooking the latest renovation, the Antunez House

ML: It already looks amazing. What is the timeframe on this?
AW: Over the next two years.

ML: Lastly, is there anything you’d like to offer to our readers?
AW: For all of our returning guests, if you call and book a reservation directly through us from now until the end of October, you’ll get 25% off your stay. And for all new guests, right now until October 31, if you book a reservation through us or BedandBreakfast.com, you’ll get tickets to four local attractions in Mobile: USS Alabama Battleship, Dauphin Island Sea Lab, Gulf Coast Exploreum, and Bellingrath Gardens. You need to ask for the Explorer Discount.

A sneak peak of one of the new rooms in the Antunez House

ML: Do you usually source locally for the inn?
Jeremy Weaver: Yes, as much as we can. We have a farmer’s market that goes through the summer; they stop and pick back up for the fall selection. They’ll run right up until December, and then stop again.

ML: What kind of dietary restrictions do you accommodate?
JW: We’re probably one of the few places when you say you have an allergy, or you are a true vegan, we can accommodate you. I’ve gone out and tried to find soy eggs; I went to 5 health food stores trying to find it. I ended up getting her polenta sausage and all that kind of stuff.

ML: I’ve never heard of polenta sausage.
JW: Oh yeah, I’ve got all sorts of stuff in my freezer that I’ll probably never use, unless someone else comes through the door and asks for it. But that’s the fun part of this for me. It challenges me. I’ve had a whole family come in who were allergic to anything processed. They could have eggs, but no milk in them. One of my first guests was a woman who was allergic to eggs. When I meet these people, I get to learn from them. I’ve had limited interaction with this through school, but that’s the whole thing about it, I get to keep learning more and more.

Breakfasts to request at the inn

JW Recommends:

  • Seafood Benedict
  • Bananas Foster French Toast

AW Recommends:

  • Eggs Au Gratin with Blue Crab
  • Shrimp Omelets
  • Corn Roasted Grits

Places to eat in Mobile, AL

JW’s Picks:

  • Café 615
  • The Bull
  • The Dauphin Street Taqueria – in the OK Bicycle Shop
  • Liquid Lounge
  • Dreamland BBQ – (recommends the half chicken)

ML’s Picks

  • Kitchen on George (Shrimp and Grits)
  • The Royal Scam
  • Cammie’s Old Dutch Ice Cream  (Lemon Custard—delicious!)

Places to eat outside of Mobile

JW’s Picks:

  • Mikey’s
  • Ribbon Reds
  • The Gulf Shore Steamer
  • Crabs – in Florida (Florida chain)
  • De Soto’s Seafood Kitchen

Photo Credit: Austin Hansen at Exit Flag Photography


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Review of the Week: Sugar Hill Harlem Inn in New York City

September 27, 2012 15:47 by Emily

The Sugar Hill Harlem Inn is located in a recently restored Victorian brownstone was built in 1906. The inn is only a few days from City College and Columbia University. According to the innkeepers, "Our rooms have been tastefully decorated by Interior designer Carol Donawa, using musically inspired themes and photographs to weave the unique history and cultural traditions of the African diaspora."

The following is a review from a very happy guest that stayed at the B&B earlier this month.

A guesthouse with a very personal touch
"Staying at Sugar Hill Harlem Inn made our stay in New York extra enjoyable. My intuitions were right when I chose this guesthouse for a 13-night stay in Manhatten. My sister and I felt we were coming home at the end of each busy day. Luxurious beds and decor that could top any 5-star hotel. Lovely big quiet rooms and a wonderful, interesting host who attracts lovely people to his house. People eat together at breakfast at one huge oblong table. It is lovely that stangers from all over the world meet and talk and find things in common. Jeremy, the owner, sincerely enjoys his work and is willing to invest much of his own time getting to know his guests and baking wonderful treats for them to enjoy."

By Emily Starbuck Crone


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