Some Spring Inspiration for Everyone....;-)

Dear Blog Friends:

I found this wonderfully inspiring verse in a folder with my college things. Hey, it's Spring...and we all have something to grow in the Spring! Enjoy!

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How to Grow a Dream:

Take one great idea

Plant it in soil rich with inspiration

Nurture it with confidence, originality, common sense, and vision

Surround it with hardworking friends and colleagues

(Weed out all pessimists!)

Cultivate it lovingly for several years

Share your harvest with loved ones and fellow dreamers.

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Yes, the metaphors have been beaten more than buttercream frosting, but you can glean the sense from this all.

Today....take a moment to assess what brings joy to your heart. Take a walk and see how Nature is constantly working its magic....Call a friend who might need a quick jolt of encouragement...Go to the Goodwill or Salvation Army store (with a bag of clothes you will never actually wear to give to THEM!) and pick up a cookbook to read at the beach this Summer. Take care of YOU. Give to others, too---good Karma always come back 3 times over, they say!

And...again...if you like to cook (which I hope that is why you are here reading me), try a new recipe out, bake a batch of cookies for the Volunteers at the Fire or Police Station (they risk their lives for others!), or organize some great new recipes for your next evening soiree!

Have a great day....or whichever day you wish for!

Keith A. Neubert

Innkeeper/Flour Bin Philosopher--The Inn at Long Lake

Tribute to a Mentor (Part I): Chef Marshall Lyons

(From 1995: Jim (the potwasher), Chef Marshall Lyons, and I pose for this photo at Phillips Exeter Academy before the dinner meal goes upstairs to the diningrooms above. Marshall always said 2 things constantly: 1. "You can always add more in, but you can't always take it out if you add too much", and 2. "A good Chef knows how to make good dishes; a great Chef knows how to rectify a potential kitchen mistake." ).

With the chilly months of New England Winters comes a kind of reflecti0n in the stillness of its quiet evenings. Gone inside are the children in town who rode their bicycles in Summer, or the boy down the street who practices bouncing and shooting his basketball every night after dinner. The waters of Long Lake, which I can see from my office window, have slowed from the cold and turned, ever so slowly, into a solid stage for snowmobilers and cross-country skiers.

Last year I celebrated 30 years in the hospitality field. While to many it was an accomplishment, some classified it as a sign of commitment to a passion and lifestyle. No matter how any of these years are defined, they have been borne of a blending of sacrifice and love. Every day in hospitality is truly different. From the ever-changing faces of guests, to the product you might be selling, to the influence of the weather on the entire atmosphere in which you serve, the learning that is available is endless.

Many mentors have dotted my career in these thirty years. These individuals stay in my head and in my heart. Perhaps more so recently, the economy has tested my own confidence and has brought me to a place where I re-visit these past teachers of mine. All have formed the professional who is writing for you now. During my many hours of baking and cooking I sometimes smile at them in my memories, express a silent smile of gratitude, and hope that they are proud of me carrying their legacy forward.

Marshall Lyons was the First Chef at Phillips Exeter Academy. When I got the second interview at P.E.A., the Assistant Director of Food Service told me that out of the 25 candidates that applied for the Second Cook's position, I had the least amount of actual cooking experience out of all of them. I looked at him and asked: "Then why am I here at a second interview?" The Asst. Director explained that I had an outstanding degree and that my honed Front-of-House experience was excellent. "We can teach skills, it is your attitude we like," said the man who was to become my boss. He explained that sometimes kitchen employees lose perspective on anything outside the kitchen door...that the idea of actual people and their opinions and feelings are out there, waiting to be served, impressed, and excited. "You have that perception of what a guest wants...and we need you to bring that standard into our kitchen," he said.

Only having a few Food & Beverage courses in my hotel degree, it was like running a marathon in the first few months of employment. The day crew buzzed around us on their meals while we started the dinner meal. After they finished at 3pm, the kitchen took on a wonderful quiet where Marshall always took my questions with a certain responsibility. He knew I was out of my element in the Back-of-House and yet would play teacher every chance he could. He would test me on cooking techniques, or come over and arrange my prep station so food would "flow" more easily towards its completion, or ask me to fill out the next day's production prep schedule.

Marshall was not the healthiest chef I had met. Years of kitchen work, which I knew deep inside his heart he loved, took its toll on the Chef. Eventually, his work schedule was dwindling and he became less and less reliable. I had gotten used to almost working without him and there were dinner meals where I remembered his words from the last time we did the meal in the "cycle" (which rotated back every 3 weeks or so).

Marshall cared about the skills involved in preparing food. He was adept in his best moments, worn down and needed a little more help (than he would have liked to admit wanting) at less shining times. Still, he took me under his wing and delighted in my curiousity. Maybe he knew I would someday take his place as Lead Dinner Chef. That was eventually what came to be.

Chef Marshall Lyons had a fierce sense of humor. We called him the "Redd Foxx" of the kitchen. He could take the jibes as well as dish them out. We would roar with laughter as we prepared our meals. Those happy moments and lessons remain with me today. Marshall passed away when I was in New Orleans. Even over 10 years later, I talk to him in my head in the inn's kitchen. He deserves that show of respect...that nod...for helping me become a better servant in hospitality today. And, I think...well, I hope....he is somewhere looking down...feeling proud of the student I still am.

Keith A. Neubert, Innkeeper-Chef, The Inn at Long Lake, Naples, Maine

The Nod of an Author

As an innkeeper we endeavor to highlight reasons in our marketing of our properties for guests to stay with us. Sometimes, though, a guest's visit to our inns means one step in the path to making their dream come true. We learn in the process that we provide a place to stay during that step. Such is the case for Claire Dunn of Rochester (Kent) in the United Kingdom.

In mid-2010 I received a booking from a travel agent in the U.K. We, as innkeepers, get wary to some extent when communication from oversees promises a long stay reservation prospect. (Credit card scams trap uninformed small business owners every day). The reservation was for the end of October of that year and when a Claire Dunn actually showed with her lovely daughter, Kate, my worry was proved "unfounded".

Both Claire and her daughter were easy-going guests. The enjoyed breakfasts each morning during their 5 days with us. I learned in one of our first conversations that Claire was there to do some research for a fiction novel she was writing. I was very intrigued, of course, because so many people have a great story in their hearts to write to the world, and this lady was actually doing what I so often write about: taking steps to the realizaton of your dreams!

Bed and breakfasts, usually owned by individuals, or couples, who have had to take the step away from the security of corporate life, live their dream everyday. It seems befitting, on hindsight, that a creative sort like Claire would not confine herself to the (generally sterile) energy of a corporate property. She and Kate ventured out liberally during the days and reported back some of the "writing" activities and personal adventures they had experienced during each day here.

I received an e-mail from Claire Dunn recently. Her novel, Mortal Fire, is to hit the retail bookshelves in May 2012!! It is the first book (the name of the series is the same) of FIVE. I was so tickled to hear that this creative spirit not only will be published to tell the world a story, but that Claire is working on Book 5 of the series at this very moment!

She teased me about the story in her recent e-mail and it sounded delicious:

"Based in Maine and in the UK, Emma - a young professor of history from the University of Cambridge - soon learns that all is not as it seems, and that truth is what you make it - to her cost."

If you are a fan of romantic mysteries (and to me romance is always that!), you should write that Mortal Fire on your Summer To-Read list! If it is anything like the captivating, easy-going author that stayed at the inn (and something tells me there is a little of her daughter, Kate, in the main character of Emma!), this story will transport you to another place----and, hopefully, for a moment in your reading--to the great state of Maine!

I am blessed to live my dream every day. When I can (even in some small way) help another's dream come true it is sublime. She thanked me--and many others--in the acknowledgement in the front of the book (!)---and nobody walks daring creative roads without support. And, so....while many of us visit inns for nearby activities, or to rest, or to be pampered, Claire Dunn took her time at The Inn at Long Lake to move toward a dream many have only thought about in fantasy. I think for this new author her reviews are already in: "BRAVO!!

And for all of you who need a place to start YOUR vision: we'll have coffee on and a smile to help you find your way...

From crisp, snow-dusted Maine this morning, I wish you all a wonderful day ahead.

Keith A. Neubert

The Inn at Long Lake--Naples, Maine

Winter Herb Classes

One of Naple's greatest treasures is Betsey-Ann Golon (aka "Mrs. Greenjeans.") She and her husband, Dale, exemplify the spirit of the innovative entrepreneur. As owners of Common Folk Herb Farm (at the other end of Lakehouse Road), Betsey is involved in the Shaker Community, organizes the Annual Inn at Long Lake Craft Show each November, and has her hands in almost every pot, flower or otherwise, around.

Betsey will be presenting classes at the inn on the following dates: January 29, February 8 and 19. Classes are $25.00/person and includes a light lunch. Time: Noon-2. Our lovely Great Room is very comfortable and is the perfect setting to hear Betsey's information. One class is "Preserving the Herbal Harvest. " Here, Betsey explains age-old and new ideas to make pastes, how to dehydrate veggies, and (upon my suggestion) use them to create unique spirits (like infused vodkas!).

Another class is "Cooking with Lavender." We all enjoy soaking in a hot bath of it but did you know how wonderful it is to cook with?! Betsey will be showing you how versatile this common herb is---and how we can wow our recipe catalogs with some novel ideas of using this herb.

If you have other gardening questions, I am sure that Betsey can be pulled aside after the classes for brief Q & A. (Spring is just around the corner!!)

For more information or to sign up, please contact Betsey at the herb farm (207.787.2764) between the hours of Noon-4. Hope to see you there!

Keith

Happy New Year's Wishes to All!

(Pictured above: The hammy innkeeper of The Inn at Long Lake, reminds you to NOT be "in the bag" at your holiday party. Drink responsibly. Designated drivers are truly lifesavers! PS: The party needing this bag was going back to Florida. I jumped in hoping they wouldn't notice the extra weight...)

Happy New Year to All!

First off (before I forget in my hurried day), the good people at Thomas' bakery (known for their English muffins) have created some interesting variations of BAGELS recently. While I enjoy Cinnamon-Raisin at breakfast, or a quick snack during the day, other flavors like Pumpkin Spice or Cranberry are excellent for hors d'oeuvres at your next party.

Bagel bites can be brushed lightly with olive oil (simmered gently with any herbs and cooled before applying) for a savory touch. Arrange them in a single layer on a foil lined cookie sheet. Bake them at 400 until browned. Remove, cool, cut each side into 6 or 8 pieces, and cover. Serve with your favorite dip on the side. Onion bagels are excellent and very versatile. Check out all the options!

More blog writing for me to do in the New Year coming. I thank you for checking on this blog from time to time. It has been, and is, my joy and honor to explore food and to share my experiences with you.

Wishing you all a Happy New Year!

Keith A. Neubert

Innkeeper-Chef, The Inn at Long Lake

Your "Ho Ho Hacienda!"

Greetings, Blog Friends.

It has been some time since I've written anything on this blog. At the beginning of November I put myself on my annual vacation. This is the time of year, after the Summer and Fall lodging seasons, that this innkeeper attempts to "check himself out" of the inn. It is a time when getting in touch myself becomes a sort of grounding. It is, also, a time when assessing the present supercedes thoughts of the past and of the future.

Preparing the inn for the Thanksgiving holiday guests seemed challenging after my break. You have to switch modes--this meaning from "up in your head" to "back to the heart" (which is where all hospitality is expressed).

For many innkeepers, this is the challenge in these quiet months. The jump from contemplation to actual action seems like jumping up a mountain. My point herein is that we need both--and when we are off balance with "thinking" and "doing"--life doesn't seem to dance as smoothly with us. So...I try my best to find activities that are for me (during which I focus on myself) and then (status quo) back to my inn business to express all the details that makes my business "homey and warm."

This morning as I shopped around Bridgton, Maine (the next town over), I realized that preparing for the upcoming holiday season has its success in its preparation. For example, one of the things that anyone can rest assured of during the holidays is the influx of visitors to our homes. Faces drop in, some unexpectedly, to wish us the joy of the holidays. Knowing someone has set aside time to want to see you during the holidays is such a wonderful gift. It is the blessing of sharing that friends and family feel a need to do. And during this magical time of year, how prepared are we for our visitors?

Your holiday decorations almost certainly have a schedule for when they appear. (It is different for all of us). Now how about your pantry, refrigerator, and bar? Are these ready to supply one of your memorable snacks or loving libations? They should be!

If you have a passion for baking (like I do), why not make up a bunch of individual quick breads for your visitors to take home after their visit? Mini bags of homebaked cookies are such a treat during the holidays, too---what cookie feels like the holidays to YOU? (If you have made too many of these take-home treats, don't forget the mail carrier, the paper delivery person, or your electric meter reader---these people are people who work hard, and an unexpected treat will really make their day!)

Beyond baked goodies, why not invent or research a cocktail that you can share (at certain hours of the evening) with any visitors? Point here is to stock the ingredients for the creation in ample supply. A cute invitation in your holiday card saying something like "I would like to see you over the holidays. Drop by for a Jingle Bell Cosmopolitan at your convenience. RSVP your Yuletide Cheer at (phone number)." By stocking up your "nearest and dearest" will be tickled by your hospitality and remind themselves why you are just an amazing person! (Lol). Remember: the cocktail can contain alcohol or not (we should all lean towards prudent consumption of liquor, especially this time of year). Make it festive, however, with the colors of the season, or serve it in a cool Wintertime glass of some sort.

Seriously, we know guests are part of holiday tradition. Let's get prepared in advance and step into the creativity of expressing hospitality to those we love. We, as individuals who love to entertain and learn about food, are the front lines for keeping the magic of the holidays alive. You don't need to own an inn to do this. You merely have to open up your heart...and your home. Be sure to grant some "up in your head" time for yourself (walking, a nice warm bath, or a quiet cup of seasonal tea) and know that after all the thoughts, "from the heart" is where your passion is expressed.

A pre-December idea for all to consider! Check back soon!

Keith A. Neubert

Innkeeper-Chef

The Inn at Long Lake, Naples, Maine

A Career Milestone...

Greetings, Blog Friends.

This month marks 30 years of work in hospitality for me and I can't help but reflect on this time as a blessing. Starting with a 2 month stint at a fast-food joint to where I am today--owning a glorious New England inn---has never been without its sacrifice, hard work, and learning.

The scores of co-workers, teachers, and guests that have marked my career are only thoughts away. I re-visit these times on occasion and am amazed at how much time has passed.

I always say to my current staff (the best group of positive, genuine individuals with whom I have had the honor to work) that hospitality is 'not so bad a gig' (yeah, swanky hipster lingo added, I guess!). Remembering the routine, creating details, and delving into one's heart for sincerity is something that has always been a part of my own personality. In today's world, fraught with unmotivated robots, to be genuine and creative means so much. Moreover, it is a code of work ethic that to honor guests who are paying with their hard-earned money that begins and ends every day of mine.

In this time the sacrifice for earning my living has meant missing holidays with friends and family. It has meant making mistakes in the eye of the public. It has meant sacrificing my very health to work more than I should have (gets tougher as I age). It has meant so many things that this blog can never report.

Among my high points (besides the oodles of satisfaction of "work done well") were waiting on former Vice President Al Gore, buying The Inn at Long Lake after returning after a heart-breaking absence, and filming my television cooking series "Cooking Inn Style" on local Lake Region TV (2005-06). Smaller, but no less meaningful, were the smiles of happy guests enjoying and the phone call and cards (many I still keep in a box in my bedroom closet) that validated my intention.

In this blog I have tried--and will continue to try---to be a positive influence to wherever your food and entertaining schemes are evolving. After these 30 years and experiencing that food, beverage, and hospitality means to me, I encourage you to grow in your knowledge as I have spent my career doing. In doing so, those around us are privy to a place in our hearts of conviviality and warmth. And, my friends---that is a "pretty good gig" any day of the year.

Best,

Keith A. Neubert

Innkeeper, The Inn at Long Lake