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Inns Magazine – Weddings 2015

Inns Magazine - Weddings 2015

Say ‘I do’ in the most amazing bed and breakfast inns! Whether you are searching for an intimate riverside ceremony, secluded forest or mansion celebration we have found some of the most unique and wonderful places to host your special day or romantic escape. B&B’s are a wonderful way to celebrate love, romance and all things special. You’ll love our great reception appetizers easy to make and taste out-of-this-world! We’ve got tons of great advice on how make your special day unforgettable! Read This Latest Issue of Inns Magazine Here!

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Making Pralines, New Orleans Style!

By Robin Hester, Innkeeper & owner of Sobotta Manor, Mount Airy, NC.  Robin attended the conference in New Orleans January 2015 and took the creole Praline making cooking class. Creole confections occupy a neat position in the United States most popular of these is the praline. Pralines derive their name from Marshal Luplesis-Praslin (1598-1695) and his butler’s recipe for almonds coated in sugar were used as a digestive aid. When Louisiana was settled by French colonists, native pecans were substituted for almonds. Along with their vast collection of creole recipes, cooks had their own secret method for making the best pralines, which they guarded carefully and handed down generation to generation. Ingredients: 1 1/2 cups sugar 3/4 cup light brown sugar, packed 1/2 cup milk 6 tablespoons butter 1 1/2 cups pecans, roasting is optional 1 teaspoon vanilla Method: Combine all ingredients and bring to a soft stage (238º-240ºF degrees) stirring constantly it is about 10 minutes over medium heat. Remove from heat. Stir until mixture thickens (again stirring constantly), becomes creamy and cloudy, and pecans stay suspended in mixture. Spoon out on buttered waxed paper, aluminum foil or parchment paper. When using waxed paper, be sure to buffer

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Vegging Out!

It’s fall and a time for enjoying the company of friends, family and delicious food.  Sides should complement your meals and be healthy, satisfying and easy to make.  Potato chips are a popular standby. So how about something new and exciting  – think veggie chips! Nutrient packed baked veggie chips satisfy snack cravings as well as being an excellent side dish to your cooking repertoire. Here’s the thing – veggie chips taste better than potato chips.  Forget all those preconceptions about veggie chips being a tasteless attempt to convince you that you are eating those fat filled carby potato chips.  It is easier to convince your brain that you are eating something delicious, because, in fact, you are. That being said, commercial versions of veggie chips are usually deep fried and no healthier than regular chips. The basic recipe is simple – slice veggies with a sharp knife or veggie peeler, and to make ultrathin, crispy chips, use a mandolin.  Toss your choice of veggies with a splash of olive oil, space them on a parchment paper lined cookie sheet and roast! Chipalicious recipes follow: Beets Filled with folate, manganese, and potassium, beets develop an earthy sweetness when roasted. Scatter

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Mary White and Mary Hughes Answer Tough B&B Questions in ‘MandM’

Q. I love staying at B&Bs. I enjoy the distinct personality of each one, and I can’t resist the delicious breakfasts! I travel a lot for my job, and whenever I have a choice of where to stay, I pick a bed & breakfast. Hotels are fine, but I find them all about the same, whereas each B&B offers a unique and meaningful experience. I find B&Bs online and I’ve had a few reliable sites bookmarked for years. Recently, a new site called AirBnB has started popping up – do you know it? What is the difference between the B&Bs that I am used to and the properties on AirBnB? – Shelly, Hartford, CT, USA A. Hi Shelly – That is a terrific question and one that many travelers have been asking lately. Because AirBnB uses “BnB” in its name, visitors expect it to be a bed & breakfast website. However, the name is very misleading, because for the most part, the properties listed on the site are not traditional B&Bs. By this, we mean that they are not licensed and insured businesses, do not pay taxes, and most do not follow the local laws and standards to which bed

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Inside Scoop…Tales from the Inn Biz Checking-ins + outs…The Do’s and Dont’s

Stephen Tallon of InnConcierge

By Stephen Tallon When checking in to an inn recently, I was surprised nobody was there to greet me. Surely in today’s best of the best inns in America, guests should at least be acknowledged on arrival? It’s an age-old innkeeping conundrum: Do you really have to greet guests in person…especially those who arrive after hours? One innkeeper I know posts a note on the front door directing guests who check in after 11 p.m. to the nearest Holiday Inn if they arrive after 11 p.m. Given innkeeping is a marathon, not a sprint, this is certainly understandable. But is it hospitable? Certainly, there could be an alternative, such as a welcoming note telling guests how to get to their rooms and a telephone number for emergencies like a softer pillow! I am fortunate enough to spend a considerable amount of time visiting with innkeepers across America and can honestly say that it is a pleasure, for the most part, to experience what true hospitality is all about. But I’m amazed at how often making a good first – and last – impression is overlooked. Yet reputation is the No. 1 reason guests choose one inn over another. If you don’t

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Editors Note

This issue our first one this 2014 is about Romance… my focus this time is loving what you do! Most innkeepers feel just when you think you’re getting close to knowing most of it, comes some more that you didn’t know. PAII (Professional Association of Innkeepers International) have an annual conference and this year it was in Charleston NC. It’s a four-day event with tons of seminars to learn the latest and greatest in the B&B industry because we are there to better ourselves. This year was no exception. There were wonderful vendors (Inns Magazine was a part of that group) and the food was really yummy too! While at the show I attended the second day’s main morning event. Two guys called the The Fabulous Beekman Boys were speaking. I had never really heard of them before and when I got there to hear them speak the huge hall was almost full. Their claim to fame is their show. Josh Kilmer-Purcell  and and his partner  Brent Ridge are learning how to become farmers and at the same time are launching their lifestyle brand, Beekman 1802. Brent was a physician who previously worked for  Martha Stewart Omnimedia and lives at

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My Chocolate Heaven

By Wendy Schuster Almost anything can be dipped in chocolate. It all started with pretzels, but you can be creative!  Last year’s treat, for example, was thick bacon, baked with brown sugar coating. (Let it get nice and crispy!  One strip should be cut into thirds.  Let cool completely then dip in dark chocolate and sprinkle with ground pistachios.) I have always been a chocoholic at heart. About 27 years ago I had a regular 9-to-5 job and enjoyed catering and baking on the side.  I took a few general interest classes and then got serious.  I ‘retired’ from my job and pursued the passion.  I always enjoyed creating one-of-a-kind cakes and confections, met my husband, roped him in to be my muscle, and the rest is history! A week after our wedding we bought an old Victorian house, opened two businesses and lived on the top floor.  A bake shop and a massage therapy clinic were born, we worked for each other.  Stefan stirred batters for me (that’s where the muscle comes in) and I did reception for him for his massage therapy clinic.  Many long hours later, we decided to move on to the Bed and Breakfast business,

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Autumn Escapes

Moffat Inn, Niagara-on-the-Lake, Ontario This historic inn is perfectly situated in the Old Town section of Niagara-on-the-Lake. If you’re looking for the warmth and coziness of a cottage, here the comfortable rooms will welcome you with all the amenities.  This boutique hotel was fully refreshed with new décor in 2011, and offers the tranquil facilities of their Secret Garden Spa at their sister property, the Prince of  Wales Hotel. The Coach and Horses Pub serves up traditional pub fare in bistro-style dining. Come enjoy your dinner, fireside, May to October. The inn is located minutes from award-winning wineries, shopping, the Shaw Festival, and the other beautiful and historic sites for you to see and enjoy. Moffat Inn Niagara-on-the-Lake, Ontario 905-468-4116/888-669-5566   Wedmore Place Country Hotel at the Williamsburg Winery, Williamsburg, Virginia Located on the Wessex Hundred, a three hundred acre farm, this luxury hotel is close to historic Williamsburg. With peaceful serene ambience, it is surrounded by vineyards, forests and meadowlands. A luxurious retreat, guests can choose from among 28 rooms and suites. “Every room is designed based on different wine regions of Europe,” says Courtney Darden, Assistant V.P. of Marketing. “With fine antiques, paintings and fireplaces in every room,

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Ask M&M

Two Inns experts, Mary White of BnBfinder and  Mary Hughes, Editor of Inns Magazine, field questions from  Innkeepers  and travelers    Since B&Bs are usually in someone’s home, what do I do when I get there? Do I ring the doorbell or just walk in? Do innkeepers keep the door locked and, if so, will I have a key once I get there to come and go? How does it work? Great question. While there is no single answer that applies to all inns (as is typical with any question about B&Bs), every innkeeper wants you to feel “at home” and comfortable. Most inns will send you a welcome email or confirmation letter before your stay which explains what to do when you arrive, check-in times and procedures, where to park and so on. Some inns have keys that open both the front door and your guest room while others have a combination lock for the front door and individual room keys or some other arrangement. Upon arrival you can expect the innkeeper to greet you after ringing the door bell, get you settled in and give you a key to come and go on your own. In some instances,

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Designing a Dreamy Space

By Mary Hughes Photos by Kelly Zabder Staging by Angela Karges In the Fall of 2011 my husband and I were faced with a decision. Let me fill you in on a few details: we have an investment property.  Behind the main house, was a large garage that had once been a re-upholstery shop. These days, it has just been used for storage. (It also was home to some raccoons and squirrels!) Our contractor had said to us,  ‘You need to decide to fix this building up, or tear it down!’ So, we asked him for a quote to turn the space into a luxury bed and breakfast suite. It had all the bones, water, hydro and sewage all within it. With some design decisions and our fingers crossed, we went ahead and decided to resurrect the space into something wonderful. We decided on 700 square feet. That would still leave us a space on the end of the building for storage. The tearing out of the old wood, fixtures – walls upon walls of damaged drywall and insulation filled four dumpsters. Surprising what you find in a Reno isn’t it? What went back in filled two pick-up trucks.  As

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