Archive for the ‘Bed and Breakfast News’ Category

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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The birth of the breakfast June Bug

Wednesday, May 4th, 2011

I’m always thinking about food, at least new items for breakfast here a the William Miller House Bed and Breakfast.  Last week I was out planting some vegetables and herbs for the season and while planting the basil it occurred to me that I always plant too much basil.  While I do use some for pesto for our vegan guests I rarely make it for Pat and myself, mostly because Pat does not really care for it.

So what to do this summer when the basil is in full swing?  How about a new first course, so with the basil I have on hand, store bought, I embark on a crazy idea, making a basil mousse, now I do not think the idea of making mousse from herbs is new, but it is for me and our guests as well.  The dish is actually a Basil white-chocolate mousse over a layer of strawberry (did I mention that its strawberry season here in Virginia) greek yogurt.  After they finished the dish and licked the glasses I suggested that they have the honor or coming up with a name and the name they chose was a “June Bug”, sort of a play on a grasshopper, the cocktail made with creme de menthe.

Basil white-chocolate mouse over ripe strawberry Greek Yogurt

Basil white-chocolate mousse layered over strawberry yogurt (June Bug)

The process. Because I knew that this would not be something to whip up in the morning I decided to make it the night before.  Besides the gelatin in the mousse really needed time to set up.

The first step was to puree some of the fresh strawberries that we had picked at the local berry farm.  I always lean towards fresh local ingredients if at all possible and it is the beginning of the strawberry season here in Virginia. Following the pureeing of the berries I grabbed some of my favorite Greek Yogurt and added some of the pureed strawberry to the yogurt and stirred it to combine and placed it in the bottom of 4 - 9.25 ounce martini glasses. I then place the glasses in to the fridge.

The next step was to make the mousse.  I grabbed a pot and put some heavy cream into the pot and then brought it up to a slight simmer and added the basil leaves and removed it from the heat.  I allowed the mixture to steep for 10-minutes, then pureed in my Vita-prep.  I got mine several years ago when Jimmy Snead of the restaurant The Frog and the Redneck closed his restaurant and was selling of his equipment. (more…)