Posts Tagged ‘Richmond Bed and Breakfast’

Food Tour Visits Bed and Breakfast

Saturday, June 23rd, 2012

Real Richmond Food Tours and More visited the William Miller House Bed and Breakfast this afternoon. This urban inn is located in the heart of the historic Fan District and is featured often on the “VCU: Alternative Eats” walking tour. After a quick introduction to the inn, a bit of its history, its parlor, dining room, and wine room with its fabulous view of the east garden and its hydrangeas, tour-goers were ushered into the kitchen.

Grilled Shrimp on Homemade Pickle Relish with Chipolte Aioli

Breakfast is the biggest part of the name bed and breakfast and this inn is a foodie’s paradise. Breakfast items focus on fresh, local, seasonal and organic (if available) ingredients brought together in a creative way to highlight the flavors of central Virginia.

First up, Mike offered a grilled shrimp, atop a homemade pickle relish garnished with a chipolte aioli served in a Chinese soup spoon. Guests were offered a taste of Barboursville Vineyard’s Brut, the Virginia version of champagne to celebrate the day, which happened to be one couple’s anniversary.

A toast, anyone?

After a toast to their anniversary and the the second year of Real Richmond Food tours, Mike prepared a fresh peach espuma garnished with fresh peach cubes, also served in a Chinese spoon.

Fresh Peach Espuma! YUM!

Next on the menu, Mike presented puffed pastry baskets with pastry cream and a trio of fresh berries: raspberries, blueberries, and blackberries. The sampling menu concluded with a quick explanation of “sous vide” cooking and a taste of a rib eye for those interested!

Puffed Pastry with a trio of berries

The visit ended with cold water-to-go in a signature, reusable, foldable, clip-on-able, freezable water bottle! All that one needs on a hot walking tour!

 

 

Ice cold water-to-go

Bed and Breakfast Excellence in 2012

Sunday, June 17th, 2012

We have added to our collection!

William Miller Bed and Breakfast Certificate for Excellence 2012

We just received our 2012 certificate of excellence for 2012 from TripAdvisor to add to our previous certificates. During our twelve years as innkeepers, we are fairly sure we have developed an idea what travelers and guests are seeking in terms of amenities and comforts.

How about a luxurious pillow top mattress with exquisite linens? We do that. And, naturally a private bathroom, accessible only from the guest room equipped with both a tub and shower! Of course! How about free wi-fi? We have that. How about free off-street parking? Yep, we have that too. We have many assets and amenities that our guests love: evening wine and snacks, individual servings of snacks, beverages and ice available all day, prime location in Richmond’s historic Fan district, a front porch with rockers and a side garden filled with seasonal color and shielded from the street, a lovely parlor with fireplace, cable tv and flat screen televisions in each guest room, walk-in closets to store belongings, and the list goes on……

But, what sets the William Miller House apart from other establishments is BREAKFAST. Breakfast is the biggest part of the name bed and breakfast and we have focused on breakfasts and food since our first day. We serve a hearty gourmet breakfast of multiple courses featuring fresh, local, organic, and seasonal ingredients that give our guests a taste of central Virginia’s finest products from local farmers, local coffee roasters, our herb garden, and local food artisans.

Treat yourself to a Richmond dining experience: a stay with us, sample our gourmet breakfast, and visit our nearby dining establishments with fare spanning from neighborhood casual to fine dining.  Add to your food-centric experience by reserving a spot in one of Real Richmond Food Tours and More walking tours. Sign up early, places are limited and each tour fills up fast. Richmond’s culinary scene is continually evolving and there are lots of options to try!

 

 

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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Charm and Elegance at Richmond B&B

Thursday, June 9th, 2011

Recently, Judith Reitman of the travel news, information and resources blog/website where to go next stayed with us during her visit to Richmond and gave us a glowing review.    (more…)

Omelette Mondays beginning in May

Monday, April 25th, 2011

Most everyone has heard of Julia Child (1912-2004). It was in Paris that Julia met two French women, Simca Beck and Louisette Bertholle, who were writing a cookbook aimed at an American audience. They needed an American collaborator. Julia was perfectly suited for the job. She began testing recipes. For nearly ten years, she devoted herself to writing, testing and re-writing. She confided to her sister-in-law: “Really, the more I cook the more I like to cook. To think it has taken me 40 yrs. To find my true passion (cat and husband excepted).”

She was invited to appear on a television program called “I’ve Been Reading”, produced by WGBH, Boston’s public television station. The host of the show was reluctant to take time for a subject as trivial as cooking. But Julia was undeterred. She arrived with a hot plate, giant whisk and eggs, and made an omelet. Twenty-seven viewers wrote to the station, wanting to see more. The station produced three pilots, then launched into production of The French Chef. Produced and directed by Russ Morash, the series broadcast a total of 199 programs, produced between 1963 and 1966.By the end of 1965,

The French Chef was carried by 96 PBS stations. Sales of Mastering the Art of  Cooking” were picking up speed – 200,000 copies sold. In 1965, Julia won a Peabody. In 1966, she won an Emmy. Time put her on the cover in a feature article on American food – “Everyone’s in the Kitchen.”

But this series is not about Julia, although America will miss her, it about Romaine Chatard Champion, the author of of the book “The Art of Cooking Omelettes” published in 1963. (more…)