Sushi 101 With Chef Kendra Stanley
Saturday, March 2nd, 1-4 pm
Class Description: Chef Kendra teaches the ancient art of sushi making from beginning to end. She will introduce the tools and basic skills of sushi making to include proper rice cooking and ingredient selection. Kendra will demonstrate her skills through hands-on approach. When learning to make sushi, you must acquire your skills through practice. You will learn the techniques required to roll some of the standards such as Veggie, California, Basic Nigiri and more.
Meet Chef Kendra Stanley
The class is almost full so sign up now!
It was a very romantic Valentine’s Day at the Bernerhof Inn! Here are some photos from the Couples Cooking Class with Chef Kendra Stanley:
Hope you all had a great Valentine’s Day as well!
Last Wednesday at A Taste of the Mountains Cooking School we had a pizza making class with Chef Kendra Stanley. These were not your usual pizza toppings! Here is what was on the menu:
- Dill, Havarti, and Smoked Salmon
- Smoked Gouda, Caramelized Onions, and Chicken
- Brie with Raspberry, Bacon, Squash, and Fried Garlic
- Andouille, Black Bean, Corn, Tomato, and Avocado
- And our dessert pizza: Apple with Caramel Sauce
Making the Brie, Raspberry, Bacon, Squash, and Fried Garlic Pizza
These pizzas are all ready to eat!
Apple Pizza With Caramel Sauce!
Check out our upcoming classes at A Taste of the Mountains Cooking School at the Bernerhof Inn
Looking for something romantic to do with your sweetheart this Valentine’s Day? look no further:
Cooking for Couples with Chef Kendra Stanley
Price $190 Per Couple
Thursday February 14th, 4-7 pm • Open
Class Description: Love is in the air. Grab your honey and get your romance on with Couples cooking this Valentine’s Day at A Taste of the Mountains Cooking School.
- Creamy Tomato Basil Soup
- Sweetheart Salad with Raspberry Love Vinaigrette
- Grilled Shrimp in Lemon Cream
- Roasted Garlic Heart Shaped Duchess Potatoes
- Dark Chocolate Ganache Fondue with Strawberries
Meet Chef Kendra Stanley
NEWS FLASH from Mike, the Innkeeper at Bernerhof Inn, Glen, NH:
“SNOW, SNOW, SNOW AND LOTS OF IT!!!”
That’s the latest weather report for Mount Washington Valley New Hampshire.
Come ski in fresh powder!
Take a few of your vacation days, call in sick, or even quit your job, because the skiing is going to be amazing!
We have a few rooms left so BOOK NOW. Call 1-877-389-4852 or 1-603-383-4200 or book online
Be a good cupid and give your love a stay at the romantic Bernerhof Inn Bed and Breakfast along with one of our Romance Packages:
Sweet Delights – Set the mood with these delights. Your romantic getaway will only get better.
Includes: A Box of Hand-Crafted Bavarian Chocolates • A Chilled Bottle of Champagne • A Dozen Beautiful Long-Stem Roses in your room upon arrival.
Love in the Mountains – Pamper the one you love! This Package includes a heavenly one hour Essentials Massage at our “Serenity Wellness Studio” plus a Box of Hand-Crafted Bavarian Chocolates, a Chilled Bottle of Champagne and a Dozen Beautiful Long-Stem Roses in your room upon arrival.
Price – $144 Single
The Ultimate Romance Package – It doesn’t get any better than this! Enjoy a one hour side-by-side couples Essentials Massage with the one you love at our “Serenity Wellness Studio” plus a Box of Hand-Crafted Bavarian Chocolates, a Chilled Bottle of Champagne and a Dozen Beautiful Long-Stem Roses in your room upon arrival.
Price – $229 per couple
Don’t forget, if you’re feeling frisky we offer FREE cross country skiing and tubing at Great Glen Ski Area, discounted ski tickets at Attitash, Wildcat, Breton Woods, Cranmore and Black Mountain as well as snowshoeing on our own wooded backyard trail system, we supply you with snowshoes, FREE.
Come on cupid… let fly with an arrow of love! Book a Room or Purchase a Gift Certificate, now!
Vanilla Bean Cheesecake with Winter Fruit Compote
For the Cheesecake
1 T. unsalted butter, melted
3 T. graham cracker crumbs
2 lbs. Philadelphia cream cheese,
1 cup sugar
4 large eggs, room temperature
1 tsp. lemon zest
3 tsp. vanilla extract
1 vanilla bean pod, scraped
1/4 cup heavy
1/4 cup sour cream
1. Pre-heat the oven to 500°.
2. Brush sides and bottom of a 9’’ springform pan with butter. Sprinkle
graham cracker crumbs over bottom of pan and shake to coat evenly
3. Beat the cream cheese in a standing mixer until very smooth. Gradually
add the sugar and beat on medium speed until sugar dissolves (3-
4 minutes). Add eggs, one at a time, beating just until incorporated
and scraping down the sides of the mixer bowl after each addition.
Add lemon zest, vanilla extract and vanilla specks and beat just until
4. Remove bowl from mixer and stir in cream and sour cream with a
5. Pour the batter into the prepared pan. Bake the cheesecake at 500°
for 10 minutes. Reduce oven temperature to 200°. Bake until the
cheesecake’s perimeter is set, but center jiggles when pan is tapped,
about an hour.
6. Turn off the heat and use a long-handled fork or spoon the hold the
oven door open by about one foot.
7. Let the cheesecake rest for an hour, then place it on a wire rack and
let it cool to room temperature. Cover the cheesecake and refrigerate
it until chilled, at least 4 hours.
I recommend baking the cheesecake in a water bath (Bain Marie).
For the Compote
1 cup dry white wine
¼ cup sweet Marsala wine
1 cup granulated sugar
2 tsp. vanilla extract
½ cinnamon stick
½ cup dried apricots, quartered
½ cup golden raisins
½ cup dried cherries
Dash gray sea salt
1 cup Granny Smith apples,
diced ¼-inch thick cubes
1 cup pears, ¼-inch slices
1 T. lemon zest
1 T. fresh lemon juice
1. In a 4-quart saucepan or pot bring the first 6 ingredients to a simmer.
Stir slowly to dissolve the sugar in the liquid.
2. Add the remaining ingredients except the lemon juice.
3. Bring liquid to a boil. Reduce heat to simmer, simmer for about 20.
4. Turn off the heat then stir in the lemon juice. With a slotted spoon
remove the fruit to a bowl.
5. Bring the remaining syrup to a simmer and reduce until lightly thickened
or when the bubbles formed on the top become small.
6. Remove the syrup for the heat and cool. Once cool mix with the fruit
and serve over cheesecake slices.
7. The compote can be made ahead and kept n the refrigerator for up
to 3 days.
This weekend is the Snow Sculpting Competition at Black Mountain. In case you couldn’t make I thought I would post some snow sculpting inspiration so you can start planning your idea for next year. Enjoy!
2009 St. Paul Winter Carnival Snow Sculpture.
Photo by Lois Bravo
Snow Sculpture of Château Frontenac in Quebec City from Harbin Snow Sculpture Art fair 2007. Photo by R. Todd King.
Under Water from the Breckenridge International Snow Sculpture Championships ’11
Milite Est Vita from the Breckenridge International Snow Sculpture Championships ’10
Dinosaurs Snow Sculpture from Sapporo Snow Festival 2004.
Photo from Starfires.
A couple weeks ago our innkeepers Mike and Tina took a SnowCoach up the Mount Washington Auto Road with some of our guests. It was a beautiful day and they got some amazing pictures!
This weekend when you are shopping in North Conway Village look around for some of the ice sculptures done by Josh Nylin of Inspirational ICE. There will be 12 sculptures total, though a few of them will be done tomorrow throughout the day as demonstrations.
Here are some from today:
Ice Sculpture by Inspirational ICE outside The Funky Bubble.
Inspirational ICE Demonstration Outside The Eastern Slope Inn.
The Penguin Gallery Ice Sculpture by Inspirational ICE.
Soyfire Candle Ice Sculpture by Inspirational ICE.
Chef’s Market Ice Carving Demonstration by Chef Bryant Alden.