Excuse us for tooting our own horn but we just can’t resist…
Sure, Birchwood Inn with its gracious porch, colorful gardens, New England stone fences, elegant library, 19th century dining room, comfortably decorated rooms, and nearly 250 years of history is beautiful.
But beauty goes only so far. There has to be substance, or in this case, sustenance. And that’s why at our Berkshires bed and breakfast we take great pride in our award-winning breakfasts.
Our daily fruit course always includes the freshest pickings, local in season, with imaginative twists – such as Watermelon Benedict, Honeydew Gazpacho, Fruitinis, and seasonal Crisps. In the summer, the raspberries and some of the blueberries are picked in our garden just before putting the coffee on.
The main course, sweet and savory on alternate days, also reflect our “farm to table” commitment and creativity – from Fondue Florentine Soufflé, Bacon-Wrapped Polenta, and Frittatas to Peach Croissant Panini French Toast, “Waffles of Insane Greatness, and New Jersey Cheese Blintzes.
And we bake our own breads, both sweet breads and breads for toasting.
A number of years ago, our guests voted Birchwood the best New England Breakfast two years in a row (in “Arrington’s Magazine,” which is no longer published). And then Ellen’s San Francisco Bay Mud Pie – made with homemade chocolate chip cookies, homemade chocolate and coffee ice creams, and luscious lava-like fudge sauce – won first place in the green grocer’s Mud Pie Contest, making her the Mud Pie Queen of the Berkshires.
But we don’t rest on our laurels!
In April Birchwood and bedandbreakfast.com facebook friends voted our “Kiss My Grits” as the best savory recipe in the Great Breakfast Recipe Tournament 2013. We combine Carolina stone ground grits with Italian turkey sausage, cheese, eggs, and our inn-grown herbs to create this prize-winning dish.
And then just a couple of weeks ago, The Daily Meal website published its Top 50 Bed and Breakfasts for Food, with Birchwood Inn, yes, us, at #7!
Add in, of course, our Fun for Foodies’ packages and our enthusiastic participation in the Eight Broads in the Kitchen’s blog and you’ll know why we like to think that we continually and consistently put the “and” in bed and breakfast.
Quinn and Charley note: Whatever drops on the floor in the kitchen is ours, and it is always heavenly!