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
Wednesday, September 24, 2008
Tuesday, September 2, 2008
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
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
Friday, August 22, 2008
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
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
Wednesday, August 13, 2008
"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
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
Saturday, August 2, 2008
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
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
Sunday, July 27, 2008
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
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
Friday, July 18, 2008
"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
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
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