From The Farm To The Table, Slow Foods At Your Favorite Bed & Breakfast
With the Fall harvest at hand, this is an excellent time to take advantage of some amazing seasonal fruits, vegetables and herbs. Some of our favorite Bed & Breakfast Inns have made a commitment to using the freshest locally grown foods from local growers and from their very own gardens. The Slow Food movement began in 1986 and today has spread to more than 100 countries who believe that good, healthy food comes from the land, and not from machines, chemicals or drive-through windows. The Slow Food practice involves a farm to table approach to cooking, supporting local farmers and the local economy as well as promoting good health in eating. And as our Bed & Breakfast Inns have proven, you don’t have to sacrifice taste to eat locally grown, healthy food
At the Clarksville Station restaurant at Rackheath House and Cedarcrest Manor in Clarksville, Missouri, the daily menu is inspired by fresh vegetables and herbs grow right outside the back door. The produce used in their dishes can often be picked just hours earlier and items that can’t be found on the farm are procured by local farmers who share the same sustainable philosophy. Award winning Executive Chef Timothy Grandinetti has a deep passion for using food from the land and supporting the local farms and economy, and creates amazing ever-changing menus which embrace the freshest seasonal produce and herbs.
Local berries, wild mushrooms and Oregon truffles may highlight your next meal at Arch Cape Inn & Retreat in Cannon Beach, Oregon. Chefs Rod Nichols and Noah Kaufman work together to create seasonally inspired breakfast and dinner menus which feature some of the finest local fruits, produce and seafood that the Pacific Northwest has to offer. Breakfast at the Arch Cape Inn is truly an experience, and may include favorites such as a Garden Frittata made with fresh eggs, greens and herbs from the Inn’s edible gardens, and “Bella’s Ears” – a puff pastry quiche filled with soft-cooked eggs, and whatever is fresh in the garden – including fresh spinach, tomatoes and herbs.
When the weather is beautiful at the Inn at Mt. Baker in Glacier, Washington, breakfast is served on the deck with breathtaking views of the Noosack River Valley, Mount Baker, and the surrounding peaks. Innkeepers Bill and Carole are committed to using locally grown organic fruits and vegetables as much as possible, as well as using eco-friendly products throughout their bed & breakfast. Some of their specialties include Upside Down Peach Pancakes, Fresh Squeezed Juice, and Bill’s Famous Potato Pancakes. In addition to a delightful menu of fresh ingredients, the views, fresh air, and secluded location make a visit to the Inn at Mt Baker a true escape from it all.
On the sunny South Kona coast of the Big Island of Hawaii you will find culinary delights at Kealakekua Bay Bed & Breakfast. Using the freshest local ingredients, Innkeeper Emily Peacock works in collaboration with well-known local chefs to create the inn’s unique and ever changing breakfast menus. Emily has a passion for fresh, organic ingredients and is also devoted to providing meals for a variety of special diets including gluten free baked goods, and vegetarian and vegan recipes. Emily has a commitment to a sustainable and “green” lifestyle and business practice, to protect and embrace the beautiful land and beaches surrounding the inn.