Finger Lakes Region Bristol Valley Canandaigua Bed and Breakfast

Premier Bed and Breakfast Inn Lodging Accommodations in Canandaigua, the Bristol Valley of the Finger Lakes Region of New York State

Posts Tagged ‘wine’

Value In The Finger Lakes

Tuesday, April 30th, 2013

May and June are my two favorite months of the year.  I love the sun, the changing scenery and the flowering perennials.  So take advantage of our Stay Two Weeknights, Receive The Third Weeknight Free Package.  It’s only for the month of May.

Angell/Wilder Rooms:  $375.70 ($170 savings)
Bristol Suite/Hotchkiss Room:  $475.17 ($215 savings)
Barn Suite:  $530.40 ($240 savings)

Package available Monday through Thursday, 4/29/13-5/30/13.  NOT AVAILABLE ON SUNDAY.  Price includes three weeknights accommodations, full breakfast and all applicable taxes.  Package not available on Holidays, Holiday Periods and Special Events.  Thirty-day cancellation policy applies.  PACKAGE MUST BE REQUESTED AT TIME OF RESERVATION.  PLEASE MAKE NOTE IN THE SPECIAL NEEDS SECTION WHEN MAKING AN ONLINE RESERVATION OR INFORM THE INNKEEPER IF MAKING A RESERVATION BY PHONE.

 

Quiche… B & B Breakfast Prep Is Not Always Easy

Monday, August 27th, 2012

A couple of weeks ago I had a little bit of a scare during breakfast.  I was fixing a South of the Border quiche and was nervous that the center wasn’t setting.  As I let it cook, it began to set and I was feeling quite relieved.  Well, that feeling of relief quickly turned into panic when I realized after letting it cool, that it hadn’t set.  So, I went to Plan B.  The Guests, all of them, were quite understanding and loved the scrambled eggs.  I felt a little bit better but quite frankly I was just a tad frightened of making another quiche.  Seems silly as I have been making quiches for years.

So, this past weekend, it was time to overcome that fear and conquer quiche again.  I got new quiche pans.  Got a thermometer for the oven (I have long suspected that the 25 year old Viking is not heating to the correct temperature… and I was right).  I adjusted for temperature and made my Mediterranean quiche… feta, spinach, onion, seasoning.  Served all 10 guests with two pieces left over for Juli and me.  I wish I could say it was a complete success.  The quiche set, looked beautiful and was delicious, but the crust wasn’t as cooked in the center as I would have liked it (even with mozzarella spread across the bottom).  I think I figured out what happened though and will try, try again.

Breakfast Challenges

Mediterranean Quiche