Archive for the ‘Bed and Breakfast News’ Category

Earthquake in Mineral Virginia

Thursday, August 25th, 2011

The rumbling started just after 1:50 pm on Tuesday August 23rd.  At first we thought a truck was rumbling by or that nearby Virginia Commonwealth University was in the middle of another major construction effort, but it was too consistent and hung on too long! Cabinets on the wall vibrated, chandeliers were swinging, the pot rack in the kitchen was swinging, and a stack of old bricks in the back yard tumbled. The aftershock (a 4.5 magnitude) was almost unnoticed after the excitement of the first.  A quick survey of our bed and breakfast, built in 1869, showed no cracks in the foundation or chimneys – but after all, the house was already almost 30 years old when it survived the last major Virginia earthquake in 1897.

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Richmond Bed and Breakfast on Food Tour

Saturday, July 9th, 2011

Breakfast is the biggest part of the name bed and breakfast, so it is no surprise that Richmond’s premier bed and breakfast was asked to participate in the Real Richmond Food Tour of the historic Fan District on Saturday July 9. So, what did Mike prepare for the tour ticketholders?

Lilly P's for the Real Richmond Food Tour from the William Miller House Bed and Breakfast

First, a tasting sample of one of his newest first courses: the Lilly P.  The Lilly P is a creamy, layered, not too sweet starter consisting of one layer of fresh strawberries combined with Greek yogurt (the pink part) topped with a layer of basil white chocolate mousse (the green part), garnished with flavored whipped cream and chopped pistachios. Recipe.

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Testing a New Wine Chiller

Sunday, June 19th, 2011

Keeping white wine chilled during evening wine service has always been an issue. Those clay bottle holders or ice-filled wine buckets just don’t do the trick – especially in the summer.  The correct serving temperature for white and rose wines is between 8 degrees C and 10 degrees C (46.4 degrees to 50 degrees).  Red wine is usually served between 16 degrees C and 18 degrees C (60.8 degrees and 65 degrees).  Wine stored at too high a temperature will ultimately develop an overwhelming alcohol content.

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The Outer Banks (OBX)

Tuesday, June 14th, 2011

We spent the last two weeks in the outer banks of N. Carolina, so while here I thought I would share our dining experiences.  Because OBX is really about casual, we very seldom visit the 2 or 3 upscale restaurants, we have eaten in the past at Aqua S in Southern Shores in Duck, Prime Only in Nags Head and the Sanderling in Duck. However, after plunking down between $2000 and $4000 a week most folks are looking for casual dining with a slightly lower price, well much lower!

Our ist of places we have eaten is long, however, I will keep the list to our current visit.  We usually eat diner in because we always stay in a friens house at the 20-mile marker and usually have copious amounts of wine, need I say more?  This trip we have eaten at:

Blue Moon Beach Grill Located at mile post 13 in Surf Side Plaza on the beach road.

We have eaten diner at Blue Moon ever since they opened about 3-years ago, over the winter that expanded the restaurant.  This visit was for lunch, there were 4 of us, the girls shared a Spinach & Arugula Salad and split the beach burger and fries.  The guys each had the sour of the day, which was crab and blue cheese chowder and one of us had the shrimp “not a burger” and the shrimp  po’ boy. The shrimp “not a burger” a zesty sandwich comes with blackened shrimp, fried green tomato & sharp provolone.  Served on toasted ciabatta bread with arugula, basil aioli and a balsamic reduction and erved with fries. Excellent. (more…)

Farm Fresh Eggs: Integral Part of Breakfast

Friday, June 3rd, 2011

Every Friday evening, a tap at the kitchen door means that farm fresh eggs have arrived at the historic Fan District bed and breakfast known for its hearty gourmet breakfasts.  Mike, the creator of each morning’s breakfast, continually seeks the freshest and finest ingredients to include on the menu.

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