Happy Yuletide Greetings!!

Frosty Maine has been getting an abundance of snow lately! Santa must be excited that his rooftop landing pads will be cushioned.
Gingerbread cookies, cranberry pancakes, and pear-almond muffins are what this innkeeper is keeping in mind over the holidays. Hope your kitchens, wherever you are are filled with good things being made, as well as laughter with those who think you are great company.

I do want to express before the busy year's end my heartfelt thanks to all of our year's past guests, community supporters, my friends and family, my devoted staff, and to the inn's extended family. Without you Inn at Long Lake could not be the home-away-from-home for so many--with warmness, interesting ideas, and good food.

May all your homes welcome guests over the holiday season. I get to do this every day of my life...and always, but especially now during the holiday season, I feel blessed.

Happy Holidays!!!!

Keith
Your "Maine Innkeeper"
Naples, Maine

Upcoming Events at Inn at Long Lake

October 26, 2008 (Sunday, 6pm-8pm):
"Meet and Greet" with Democratic Maine State Senate candidate Lisa Villa. Refreshments and casual discussion in the inn's Great Room.

November 1 & 2, 2008 (Saturday and Sunday):
"Annual Holiday Craft Show"---In its 18th year(!). Meander through the inn, enjoy some inn-made cookies and seasonal mulled cider, and get some holiday shopping done
early. The professional crafters (many have been displaying at this show for years) offer unique gifts. Remember: Buy Local!! Saturday: 9am-4pm; Sunday: 11am-3pm. A great alternative to the outlet malls!

October 29-November 12, 2008:
Other than the Holiday Craft Show stated above, Inn at Long Lake will be closed for 2 weeks. The inn will re-open on November 13, 2008.

Thanks to all for a super Summer and Fall season. I am so fortunate to have met so many wonderful people during these past few months. Looking forward to a little R&R to contemplate the inn's 2009 path, get ready for the holidays, to spend time with friends, and to pamper myself (hey, you can never give others what you cannot give yourself!!)

To my blog readers, Thanks for reading. It means so much.

Your Maine Innkeeper,

Keith
Inn at Long Lake
Naples, Maine

Perfect Autumn Week in Naples, Maine

Greetings to all!

The weather this past week has been unbelievable. The colors of Autumn displayed themselves proudly in the clear October days. One guest commented that they had consulted the Farmer's Almanac for the perfect traveling weather. Personally, I did not realize that this source was that accurate, but it must be! Congrats to those writers!

Today Inn at Long Lake started its days with Pumpkin Pancakes and a Classic Sour Cream Coffee Cake for breakfast.

The inn served a private luncheon to the 15 volunteers of the Greater Bridgton Chamber of Commerce. These folks, many retired, are the knowledgeable, friendly ambassadors during the year to visitors from all over. Recognizing the hard, unselfish giving of these individuals is important (and, of course, gives me time to break out of the breakfast mode).

Tracy, Debbie, my assistant, Katherine, and I served a wonderful lunch including a first course of Broccoli and Smoked Gouda Cheese Soup with inn-made breads. Next, a choice of either Mahogany Beef Stew with Hoisin and Red Wine, or Pasta Sebago--with Penne Pasta, Oven-Roasted Tomatoes, Applewood Smoked Bacon, tender Chicken Breast meat in a Parmesan Cream Sauce. Ending the meal was an Apple-Almond Crisp with Ice Cream. The volunteers loved it (it warmed my heart to be appreciated back!). Many took a tour of the inn to work off the meal, too!

Started raining out in the afternoon so I made some Strawberry Snickerdoodles to chase the grey-day blues away. Can hardly wait until the guests come back from shopping and exploring.

Gotta run. Thanks for reading.

Keith
Your Maine Innkeeper
Naples, Maine

Pre-Weekend Thoughts from the Inn

Greetings, all!

I am writing to you early morning overlooking beautiful Long Lake. The foggy crispness upon the lake is quiet & serene.
Some fresh-baked Zucchini-Lemon Bread has come out of the oven--cinnamon and nutmeg fill the kitchen (and, hopefully, the guest rooms throughout the inn!). The featured breakfast entree is "Eggs Sebago" (a name I call all my egg entrees that I have come up with). Today the dish is Eggs Over Medium served on Inn-made Honey-Wheat Toast & topped with a light Baby Spinach-Shrimp Bechamel. Of course, the purists among my guests may opt for Eggs To Order or my Autumn Cherry Granola with Yogurt.

Oh, quick tip before I have to run to start my day: CLEANING A MESS IN THE MICROWAVE (something I have to do sometimes when I "forget" to cover--hehe). Put a cup of water with a few Tablespoons of WHITE VINEGAR in for 5 minutes to heat. The "vapors" will cover the surfaces of the microwave's interior. Just wipe out when done (careful--that cup of water/vinegar will be HOT!). Great tip I read and wanted to share.

Best to all & make your day the best one yet!

Your Maine Innkeeper,
Keith A. Neubert

Those Autumn Leaves...drift by my window....

Hi from Inn at Long Lake.

Looks like Fall in New England is at our door. The nights are crisp and cool; the days have been glorious. Driving to some errands yesterday I was so amazed as the smattering of colors coming to life on the trees. They are like gentle fireworks held in Nature's hands!

This month I get inspired by Pumpkin, Cherries, and Apples (later Cranberries find their way into the picture). I work these into breakfast dishes or in the Inn-baked Cookie/Treat of the Day (come check-in early---they are best right out of oven!!). Guests really enjoy them as a snack after dinner, too.

Getting ready for a busy inn during the Fryeburg Fair next week. The Adelaire Room was just given a makeover, too, today. Looks great!

That's all from the Inn for today!

Keith
Your Maine Innkeeper

The End of Summer's Glory

Hi to all from Inn at Long Lake!

Summer's end is always bittersweet here in New England. The Summer, with its face-paced, activity-driven buzz softens into cooler, crisp days and colors of change and quietude.
Our Sing Out Summer Sing-a-long Evening with Charles Grindle was enchanting. Charles arrived decked out in a white tuxedo with teal cummerbund and matching bowtie. The lights in the inn's Great Room were turned down to "romance level" (a setting electricians keep quite secret...) and for 3 hours Charles played songs that are true American gems. He seamlessly played from light jazz, classic Gershwin, to some charming bossa nova. Our guests thought it a classy treat and many couples shared a cocktail, held hands, and chatted. We will run this evening again, I promise!!
As Fall (my favorite season) arrives, I am inspired by food even more--the aromas this time of year just seem more profound in the inn! Folks staying in our Adelaire Room always comment the best feeling of waking up from their slumber with the smells of bread or muffins baking filtering into their room.
So, a little break after the busy Summer season for this innkeeper. Still lots of events to plan, recipes to ponder, and guests on their way for Fall Foliage.
I hope you can experience the New England Fall some time soon.
Until next time,

Keith
Your Maine Innkeeper
Naples, Maine

Upcoming Events at the Inn

Hi, All!
Here are some upcoming events in the days ahead.
Sing Out Summer Sing-a-long: A few more rooms left for the evening of toe-tapping standards on Labor Day Weekend (Saturday night). It will be a memorable way to say "goodbye" to Summer 2008.
Annual Junque and Finds Sale: (September 6 and 7th). Held out in the inn's back lot--stop by to find your treasure!
8am-3pm. If it rains on Saturday, we will still hold it on Sunday. And...the lady haggling the prices is my Mom, so be gentle--"this is NOT Morocco!"
Annual Crafts Show: (November 1 & 2). Tour the inn between 10am-4pm to see the work of local artisans and get some of your holiday shopping done early. This is the day after Halloween (just a note to help you remember). Each room of the inn is turned into a unique display for each crafter. We'll have Inn at Long Lake cookies and warm cider to host you in.
Thanksgiving and Christmas: The inn will be OPEN for both of these holidays. Visiting family in the area? Let us cook your breakfast before your visits!

Your Maine Innkeeper,
Keith

"Party Menu" Chef's Tip of the Week

Hi, All!
The weather finally broke away from the rain today and it looks like Long Lake is back to itself. Yes, the rain did a good job at nourishing the inn lawn, too!
This Friday (in addition to another busy weekend) is the "all about YOU" event at wild plum in Naples. I am excited. Not only does it break me out of the cookie and breakfast mode but Tracy is a great storekeeper and friend.
The menu consists of 6 items. They are:
Candied Kielbasa--rounds of kielbasa, grilled, and served with a zesty tomato-horseradish-brown sugar sauce;
Rosemary & Walnut Tea Scones with wild plum-inspired Jam;
Hothouse Cucumber Planks with White Bean-Oven Roasted Tomato Puree;
Grand Marnier Chicken Bites;
BBQ Turkey and Cheddar Quesadillas.
For the dessert display a simple array of inn-baked goodies:
Elaine's (my Mom's) Pistachio Coffee Cake, Double Chocolate Chewies, and Orange Gingersnaps.
When you plan a party menu, do take into account the vegetarian guests, the elements of the food (you don't want all spicy, all creamy, all sweet, all high fat, etc.) Provide a well-rounded menu from all meats, veggies, and don't forget the great food from your family heritage, also.
That's all from Naples, ME--thanks for reading & if you have a

Upcoming Events at Inn at Long Lake

Labor Day Weekend--"Sing Out Summer Sing-a-long" at the inn.
The reservations are coming in for our evening of American standards and seeing out the Summer. Labor Day Weekend comes earlier than usual this year so don't let this weekend--and event--pass you by. (The words to these wonderful old songs will come back to you as our guest pianist Charles Grindle "tickles the ivories" in our inn Great Room!).

"It's All About Me" Event at wild plum right here in Naples.
Event organizer Tracy Fulop and "yours truly" once again team up to celebrate local women business proprietors on August 15, 2008. I am excited to be chosen as guest caterer in support of this event. The appetizer menu is in the works (some new ideas as well as tried-and-true standbys) & will let you know on the blog what I have been inspired to serve.

Keep in touch with our unique Specials right here on the Inn at Long Lake BLOG or on our Specials Page on this website.

Thanks for reading!

Your Maine Innkeeper,
Keith
Naples, Maine

Guests at the inn...

What a great week at the inn. Early in the week made the acquaintance of Tony and Shirley D. from Augusta, Georgia area (and blog readers to boot!). They are caterers so talking about food on the front porch was interesting and fun. I gave them some suggestions on how to package their catered offerings to prospective clients. Always glad to help. They were such nice guests--a good book on the inn's front porch was their way of relaxing.
Also had a few nice conversations with Nancy B. from Elkins Park, PA. This lady, I discovered, continues to design residential kitchens into her Golden Years. What a great Lady and businessperson. She was with her husband, Ted--taking a break from some big designs projects back at home.
We talked in depth about customers--her sage advice being: always be honest with them, price your service or product with value (but factoring in your own experience, too), and to keep the lines of communication open.
As an innkeeper, it amazes me who reads the blog or how they select Inn at Long Lake as their "home away from home." I'd like to believe that people will always gravitate to a "business with heart."
Oh, and the BEST compliment of last week when a guest checked in: "Wow! Those cookies remind me of my Grandmother's house!" (I think they are getting what I am doing *smile*). Speaking of cookies, time to put mine out for my guests.
Stay cool all!

Your Maine Innkeeper,
Keith

"Notes for the Home Cook" Chef's Tip of the Week

Greetings, Blog Readers!
So sorry I didn't post my Wednesday Tip of the Week. Peak season in Maine, you know...alas, the life of an innkeeper!
This week as I prepared new recipes and stand-bys from my inn chef past, I realized how important it is to WRITE on your recipes. Why, you might ask? Well, recipes can be off sometimes in their yield amounts and (I'll say it again...) YOUR personalized touches need to be jotted down on the actual recipe. Did the recipe work better with tomatoes, rather than red bell pepper? Does it take a longer cooking time than it claims?? Etc.
If a recipe is a "dog", write "not good" on it--saves you the time of doing it again. If it is a "keeper," write "Yum" on it. I LOVE the old cookbooks one finds at flea markets---pages dirtied with smudges, where someone has taken the time to inscribed "good" on it. Does your family have one of those?? Was your Grandma's cookbook the beginning of some of your family's current food favorites??
Work with your cookbooks--they are blueprints, and history, and loads of fun.
Happy cooking to all during these warm summer days. Until next time...

Keith
Your Maine Innkeeper
Inn at Long Lake
Naples, Maine

Labor Day Weekend Package

Calling all Vamps and Crooners!! Join me, my special guest pianist/musical director Charles Grindle, and other inn guests for an evening around the inn piano. Cool cocktails and classic tunes from America's Great Song Book. Brush up on your Gershwin, Berlin, and Cole Porter favorites---sing out strong, hum, or tap your feet. Great songs like these are no longer written.
A unique way to sing out the Summer of 2008 in grand style!
Call the inn for availability or reserve online (Mr. Grindle performs on Saturday evening only).A great gift for everyone!!

"Turning Up the Heat" Chef's Tip of the Week

Wow--it's been warm here in the Lakes and Mountains! Guests came back from their day trips to enjoy the drink of the week--Adult Mocha Milkshakes (with tall straws and whipped cream!) These chilly shakes helped cool things down.

This week (talking about heat) I bring to you another easy tip when using onions or shallots. Caramelizing them adds great flavor to quiches, pasta dishes, sauces, and so many foods. I can tell you the extra time is well worth it.

To caramelize onions, preheat a saute pan to medium-high heat & add diced or sliced onions tossed uniformly in olive/vegetable oil. As the water evaporates during the cooking, the color and sugars in the onions intensify (ever taste grilled onions in a Philly Steak sub??! YUM!). Once the onions turn tan colored, reduce the heat to low and stir occasionally. Do not walk away or they will burn (Murphy's Law)--you might learn that mistake at least once...never beat yourself up when you're learning ;-). 15 minutes for the entire process, Blog Readers--that's all it takes.

Try these in your favorite barbecue sauce and then on your summer burgers. Again, Yummy.

Turn up the heat on onions--caramelize, intensify, and enjoy!

Your Innkeeper in Naples, Maine
Keith

PS: Did anyone collect any family recipes from their Fourth of July cookouts??!! ;-)

"Flavors of your Family..." Chef's Tip of the Week

Hi, Blog Readers.
This week I don't have a particular cooking tip or method for you. Instead...

While the Summer months bring warmer weather and we travel to our friends and families for outside gatherings, why not consider getting a few good family recipes over your burger-steak-hotdog conversations and festivities?
Recipes that pass down through family generations are such blessings. While my joy and focus in cooking at the inn is on re-introducing American homecooking from the 1920's forward, my favorite recipes are ones in which I remember my Granny, or my Mom, or a family Thanksgiving. Beyond their taste, they bring a warmness to our hearts. My Mom's secret Pistachio Coffee Cake is always an inn favorite!! Thanks, Mom!

Compiling Aunt Tilly's Famous Potato Salad recipe, and Uncle Warren's great Steak Marinade (why are there so many recycled bottles in his bin?) needs to be written down and passed on...or potentially forgotten forever. Get them to e-mail you their recipe within a few days and let them know it is a treasure to your entire family.

To those avid writers and cooks reading this blog, these recipe books make a wonderful Holiday or Wedding Gift. Office supply stores help bind these family cookbooks beautifully! Craft stores have great resources for their artistic design. (Even 15 GREAT family recipes are worth their weight in gold!). It will be a rewarding experience, I assure you.

Hope this inspires you. Oh, and be sure to put a few of YOUR great recipes in the family recipe card book, too!!

Happy July to all! From the front desk of Inn at Long Lake...
Your Innkeeper,
Keith

Another Sunday...

Greetings from the Inn!
The thunderstorms and rain did not stop the happy spirits staying at the inn this weekend for local events. Saint Joseph's College had some guests here for an orientation. After many months of planning, also, Todd and Lindsay L. were wed, surrounded by friends and family from Conn. and Washington, DC (and other places!).
What a great group! They sat inside and enjoyed my Black Raspberry-Chocolate Cookies in the afternoon. For breakfast (and I figured they all could use some homespun carbs after their post-wedding cruise around Long Lake on the Songo River Queen), I made a yummy Banana French Toast with Pecan-Brown Sugar Streusel--nothing like comfort food on rainy days.
My gardening friend, Fay, from Somerville, Mass. came up to inspect the gardens. She was pleased at their progress. I re-discovered the wonderful fragrance of the flowers around the grounds. Well, after a busy weekend, I am off to literally take a breather & "stop and smell the flowers!"
Your Innkeeper,
Keith

"Soaking up Flavor" Chef's Tip of the Week

The next time you cook PASTA or RICE my tip to you today is to consider adding Chicken or Vegetable (Veggie) Stock to the water in which you are cooking. The pasta or rice will soak up the flavor of the stock, rather than just the water (which most people agree does not have much flavor!).
Commercial bases may be found at the wholesale stores (Sam's, BJ's) or one may find vegetable or chicken bouillon cubes in the food market. Or, of course, you can make your OWN stock.
Hope this easy tip makes you next meal even better!

A beautiful day in the Lakes Region today. Hope wherever you are it's just as nice.

Your Innkeeper,

Keith
Naples, Maine

Summer is under way!!

Despite the weather (off and on showers) this past weekend was great.
I had the opportunity to meet Blog Reader Lindsay and her friend, Jeff, from Boston. And yes, I made those Sweet Potato-Pecan Muffins for them on Sunday morning. Also, Josh and Abby sent me the kindest note (Thanks!!) thanking me for everything, including my Pineapple Muffins (hadn't baked those in a while).
Got some time away to shop at my friend Tracy's store "wild plum" here in Naples. Wow! This lady has the eye for unique home accents. I scored some period style accents for the inn--couldn't resist (you know if you go back someone will have snatched it up!).
The Blacksmith's Winery wines I have on the Bev List have had rave reviews. The Trillium (a blend of Pinot Gris, Riesling, and Chardonnay) has been a favorite. The Blacksmith's Blueberry Sparkling, too, is wonderful. Kathleen and Rudy from Greenland, NH enjoyed a glass before heading out to Venezia Restaurant (the Lakes Region's place for authentic Northern Italian food--YUM!).
Have to run...have some Strawberry Muffins in the oven. Look for the Chef's Tip of the Week tomorrow!! Make this day a fun one!

Your Innkeeper,
Keith
Naples, Maine

"Frozen Fruit versus Frozen Water " Chef's Tip of the Week

Hi, All.
This past weekend was the Maine Blues Festival and it sounded wonderful as the music flowed up from the Naples Causeway up to the inn.
Also, kicked off the Classic Cocktail Hour at the inn. I decided to have a Special Drink of the Weekend--a "Frozen Watermelon-Strawberry Daiquiri." It went over well.
I used Bacardi rum, a splash of Midori (melon liqueur), a bit of thawed lime-ade concentrate, and cubed FROZEN fresh watermelon and strawberries.
I picked up the technique of cubing and freezing the fresh fruit from Bon Appetit magazine. In the past I have used ice cubes and refrigerated fruit (the ice cubes watered down the taste of the beverage). Here the chilled fruit packs all fruit flavor while freezing up the Frozen Drink! Great Tip! Thought I'd pass it on.
Frozen fruit (pre-cut and bagged in your freezer)would be great for breakfast or post workout smoothies (hear that, reader Lindsay? Your B&B in Florida would be great to have a fresh fruit smoothie on those warm Florida mornings!!).
Stock up on seasonal fruit (especially when it is on sale) for those Summer cookouts and treadmill sessions. Other perfect summer choices: kiwi, peaches, berries. So, before you turn the blender on, think of this tip!

Best,
Your Innkeeper, Keith
Naples, Maine

"Your Recipes & Inspiration!" Chef's Tip of the Week

One of the best things I enjoy about innkeeping is finding a good basic recipe that has the capability to "accept inspiration." Many of us are taught to follow recipes to the letter and teaspoonful. That is, perhaps, true--although I find so much joy in adapting basic recipes into expressions of my cooking creativity!
Example: We've all made pancakes, next blueberry or apple pancakes once we learned to flip basic ones correctly. Don't stop there, though! How about spices??!! Apple pies have cinnamon, nutmeg, and a pinch of clove--why not apple PANCAKES??!! Lemon and blueberry have a natural affinity for each other (nothing too serious I have heard), why not zest some lemon in your blueberry pancakes?!
Pasta dishes, breakfast pies, sauces, cookies--make them all YOU. Maybe it's your family heritage (okay, we Germans understand that bacon drippings can't go in Everything!), or your favorite fruit, or some regional new food you tried on vacation and enjoyed. Add it to your favorite dish.
So, find recipes, work with them, and you'll have a personalized meal on your next table! Happy Cooking and next time you are at the inn, I'll tell you about my Jambalaya Omelets!!
Keith

One, Two, PUNCH! Chef's Tip of the Week

Seems like this past week has flown by. It's Wednesday again and hope this Tip of the Week is useful in your party planning:
When having a festive party, it is not expected that you have a full bar of alcoholic beverages available. A good alternative is to serve a Punch. This will benefit you in many ways: 1). it will allow to moderate the amount of alcohol (to some extent) that your guests are consuming (I usually make it of "sipping" strength, lighten up on the alcohol), 2). it will enable you to have one item rather than a full bar, 3). you can prepare it in advance, alcohol and mixers together.
An attractive pitcher is as nice as a punch bowl and cups.
Serve a punch that has fruity juices (milk punches are not a good option). When possible, freeze to a slushy consistency in the freezer prior to guests' arrival (too much ice will water it down and take away flavor). Try a Hawaiian Seabreeze (Baybreeze) with Vodka, Pineapple, and Cranberry...or a Rum Madras with rum, orange juice and cranberry. Remember to garnish the pitchers or cup area with ample fruits, cut and whole. Enjoy and serve responsibly!!
Your innkeeper-chef (and bartender!), Keith

Breads and Spreads

The weather was cloudy and sunny all day yesterday so I had a few minutes to sort through some recipes I've been working on & saving. This is my favorite part of innkeeping. The classic recipes evoke a feeling; the new takes on the classics evoke, perhaps, new feelings! To me, that is what food is about---remembering, experiencing.

I enjoy making seasonal "refrigerator preserves." These do not have the preservatives that the store bought jars have. They don't, however, last as long. The guests at the inn enjoy it on their Warm Muffins or Toast.
Speaking of breads, I've been looking through some bread books. The bread exudes a glorious smell throughout the inn as it bakes. Trying to stay on the Whole Wheat side of breads these days--most guests prefer that.

Grounds are looking great and reservations are continuing to come in. My Mom is also coming up this weekend!
That's all for today. Make YOUR day one of the BEST yet!
Your Innkeeper, Keith

Wednesday is Chef's Tip Day

We all enjoy the spicy taste of NUTMEG in Autumn and Winter cookies and desserts but don't forget how useful this ingredient is in other dishes.
Nutmeg can be used in the egg batter (custard) component of quiches, cheesey pies, or in many white (Bechamel)/cheese sauces, also! I was taught years ago that the spice brings out the flavor of the cheese in ever-so-subtle ways.
The Toasted Almond (Kahlua, amaretto, and cream)and traditional Holiday Eggnog can benefit from a quick sprinkling of Nutmeg prior to serving.
When using nutmeg, please remember: a little goes a long way (less than an 1/8 of a teaspoonful for an 8-inch quiche is just enough.
Fresh nutmeg is best (but challenging to grate). Your Innkeeper recommends sticking to a good quality, already-grated version for convenience.
Hope you give this potent spice its due validation in your next kitchen endeavor.
Your Innkeeper, Keith

Summer has begun!

The Lakes Region had wonderful weather to kick off the start of Summer. Today's small, but festive, Naples parade had several viewers, including onlookers from their boats. More restaurants have opened and to see servers changing the daily specials on their blackboards, or sweeping their sidewalks, was nice. Looking down onto the Causeway, the crowds looks encouraging for the season ahead...I always say "Do the best you can do each day--they will come."
This weekend I baked some Sweet Potato-Pecan Muffins. These were a big hit with my inn-made Peach and Pineapple Conserve. I also made Oatmeal-Raisin Cookies one afternoon, also. These are always popular, especially when they come right out of the oven.
That's it from the beautiful Lakes and Mountains.
Your Innkeeper, Keith

Harvey Wallbanger, Anyone?

Last night the Town of Naples approved the Liquor License for the inn (Many thanks to our Board of Selectpeople!).
So often our guests have requested a glass of wine to sip on our Front Porch while watching Long Lake. It now can become a reality!
My intention is to bring back many of the Classic Cocktails from American culture that are icons of Cocktail Culture...Singapore Sling? Bacardi Cocktail?? Freddie Fudpucker??!! My 8 years of teaching Mixology will be helpful, for sure!
Lots of work to do in the next two weeks--the kickoff for beverage service will be June 1, 2008 and we are all excited.
Had a walk-in party from Germany last night. They were en route to Montreal (about 6 hours away). Very nice, lovely people. Sent them off after a nice breakfast to start their day.
That's all for today. Off to make it the best one yet!

A Day in the Life of an Innkeeper

What a great day! The guests here are super nice and I had a productive day, too!
Started off the day baking a Sour Cream Coffee Cake with Cinnamon-Pecan Streusel. I was pleased the guests LOVED it (it was my first recipe I did back 25 years ago in college). Our breakfast entree was Belgian Waffles with fresh sliced strawberries and whipped cream.
Did some work on the tree branches that had fallen during our harsh Maine winter. Charles and Tracy (of Wild Plum down the street) loaned me a unique Japanese saw (much easier to cut branches with than a bow saw!). Hey, new effective things are good!
Then, came in and baked Cinnamon-Raisin bread and a new inn favorite--Strawberry Snickerdoodles! These cookies dusted with cinnamon-sugar are timeless and their simplicity is so welcomed in today's world.
Reservations filling in for Memorial Day Weekend and the Summer.
Our gardens, designed by my dear friend, Fay Martin, are filling in nicely and with loads of happy colors. Thanks, Fay!
See you all at the inn soon!!

Hello again, Hello.

Inn at Long Lake has new management?! Well, yes and no...

Chef Keith here.

On April 28th I took the helm and ownership of Inn at Long Lake. After 5 years of hard work with former inn owner, Buddy Marcum, I look forward to the days and years ahead, further exploring my innkeeper/chef creativity in food and ambience, meeting new friends, and seeing our wonderful return guests (you make it all worth while!!).
Look for many magical changes in the future. Will keep you posted on everything but you must come and experience it first hand truly!

Many thanks to my wonderful staff, family and friends, and the Western Maine community. Your support has meant so much.

Keep you all posted.

Naples Winter Carnival

The ninth Annual Naples winter Carnival
Two full days of Winter fun on Long Lake.
Saturday, February 16th & Sunday Febuary 17th

Helicopter Rides Sat & Sun (11 am-2pm)
Antique Snowmobile Show
Food Booths
Fireworks on the Causeway Saturday at 6 pm

A bonfire on the lake will follow the fireworks.
Contact the Inn for more information

Sebago Lake Winterfest Sponsored by Chevrolet

Three days of fun, excitement. Sponsored by Chevrolet and the Sebago lake rotary, this years three day extravaganza of ice excitment for fun and charity takes place February 22 through Sunday Feb 24 on Sebago lake. For more information
www.icefishingderby.com Contact the Inn for room and availability 1 800 437-0328

Mushers Bowl Winter Carnival

Friday January 18-Sunday January 27
Mushers Bowl At Five Fields Farm, Bridgton Mushers Bowl is ISDRA sanctioned event with competitors from throughout the USA. Events include Sled Dog and Skijorring.
Winter Carnival is a good old fashion event throughout the Lakes Region Maine with great food,outdoor acitvites. Now a 9 day event.
www.innatlonglake.com

Portland Press Herald Saturday Jan 5

By John Rolfe
Living Well
The pretty little lakeside town of Naples, known as "the heart of the Lakes Region" has long been a hugely popular destination for tourists-during the summer months.
But at less than 30 miles from Portland, and with plenty of recreational opportunities at any time of the year, Naples offers a perfect getaway destination during the winter, too.
The great thing is, if you're looking for peace and quiet, you can certainly find it here when things have settled down for the winter," says Buddy Marcum who owns and operates the Inn at Long Lake, just off Naples famous Causeway. " So many of our guests just want to sit by the fire, have a glass of wine or a cup of hot chocolate , and relax