Category Archives: Activities in the White Mountains

Saturday Bonfire

Saturday was pretty chilly outside, but our guests kept warm with a fire and a glass of wine. Sounds like a great idea to me!

Bernerhof Fire Pit

Share this:
Share this page via Email Share this page via Stumble Upon Share this page via Digg this Share this page via Facebook Share this page via Twitter

Time to Relax

There is nothing more relaxing than a weekend (or weekday!) getaway in the White Mountains, especially when we have the Serenity Wellness Studio conveniently located right here at the Bernerhof Inn!

Serenity Wellness Studio

Massage Treatments at the Bernerhof Inn

Essential Massage – Our most popular massage designed and customized for each individual to promote relaxation, rejuvenation, reducing muscle tension and improving overall wellness.
60 minute ~ $85 90 minute ~ $125

Warm Stone Massage – This treatment incorporates warm Basalt Stones to enhance the Essentials Massage by warming the muscles and melting away tension.
60 minute ~ $95 90 minute ~ $135

Deep Tissue Massage – Designed for those who like deeper more specific bodywork on multiple target areas. *90 min session recommended.
60 minute ~ $95 90 minute ~ $135

Couples Massage – Enjoy your customized Essentials Massage along side your friend or loved one! *can be upgraded to Warm Stone or Deep Tissue.
60 minute ~ $170 90 minute ~ $250

Foot Retreat – Perfect for after a day of hiking or hitting the slopes! Your feet will be pampered in a aromatherapy foot bath and softened with an exfoliating foot scrub and callous softener. Finishing off with a lower leg and foot massage including reflexology.
45 minute ~ $70

Couples Foot Retreat – Enjoy our Foot Retreat along side your friend or loved one!
45 minute ~ $140

Hydrating Wrap – After a stimulating dry exfoliation a rich balm will be applied to skin that warms and melts for deep hydration, then wrapped in warm blankets to enjoy an aromatherapy face and scalp massage.
50 minute ~ $70

 Learn More or call   (603) 383-4200 to set up an appointment.

Share this:
Share this page via Email Share this page via Stumble Upon Share this page via Digg this Share this page via Facebook Share this page via Twitter

Cooking Inspiration

Cooking Class Students
“…no one is born a great cook, one learns by doing.

Share this:
Share this page via Email Share this page via Stumble Upon Share this page via Digg this Share this page via Facebook Share this page via Twitter

Goodbye Snow

February Snowstorm at the Bernerhof Inn

It has been a great winter for snow at the Bernerhof Inn! With such beautiful weather these past few days though it has been melting fast! See you later Snow!

Share this:
Share this page via Email Share this page via Stumble Upon Share this page via Digg this Share this page via Facebook Share this page via Twitter

Sweet Pea Soup With Bacon Lardons and Crème Fraiche

This week’s recipe is inspired by our upcoming April in Paris cooking class.  You can see all our upcoming classes and register for a class here, or view more recipes.

Sweet Pea Soup

 

Sweet Pea Soup w/ Bacon Lardons and Crème Fraiche
By Chef Steffani Adaska, Director – Taste of Mountains Cooking School
Serves: 6
A heavenly chilled Spring Soup made with garden fresh sweet peas, leeks, bacon drippings, fresh rosemary, vegetable broth and a touch of cream, garnished with Bacon Lardons &  Crème Fraiche.

6 slices of thick bacon, sliced into 1

Share this:
Share this page via Email Share this page via Stumble Upon Share this page via Digg this Share this page via Facebook Share this page via Twitter

April in Paris

Spring is here! If you are having trouble believing that because of the weather, head over to A Taste of the Mountains Cooking School for our next class:

April in Paris with Chef Steffani Adaska

Spring in Paris

Saturday April 6th, 1-4 pm • Open

Class Description: Oh la la! Come celebrate Paris and all its magic and charm-starting with the food. Prepare recipes from famous Parisian restaurants as you learn about French cuisine. Chef Steffani Adaska will share her culinary experiences of living in Paris, while teaching you amazing recipes. Bring an empty stomach and a love for food. Bon Appétit!

Meet Chef Steffani Adaska

Look at a full list of Upcoming Classes

Share this:
Share this page via Email Share this page via Stumble Upon Share this page via Digg this Share this page via Facebook Share this page via Twitter

St. Patrick’s Day on the Slopes

Happy St. Patrick's Day

Spring is almost here but the ski season isn’t over yet. All the ski areas have a ton of great deals and activities for the rest of the season. Thinking of hitting the slopes for St. Patrick’s Day? Here’s what the local mountains are offering tomorrow:

Cranmore:
Cranmore is offering an e-coupon for $35 Adult or $25 Teen/Youth Lift Ticket for March 17th! Find it here.

Attitash/Wildcat:
Attitash and Wildcat are offering $17 Full day lift tickets!

Bretton Woods:
Wear green and bring a friend for their Buy One, Get One Free offer for another ticket for the same day!

Black Mountain:
Wear green and ski/ride all day for $17!

 

Share this:
Share this page via Email Share this page via Stumble Upon Share this page via Digg this Share this page via Facebook Share this page via Twitter

Gluten Free Cooking

Next month we are doing a gluten-free cooking class! Perfect for anyone looking to add a few gluten-free meals to your routine or get new meal ideas for a completely gluten-free diet.

Gluten Free Cooking with Chef Kendra Stanley
Price $95

Thursday, April 25th, 4-7 pm •  Open
Class Description:
Join Chef Stanley to learn recipes that are Gluten Free. Fantastic recipes to include a Breakfast, Lunch,  and Dinner dish. Don’t forget your dessert. Come Hungry. Leave Happy.
Meet Chef Kendra Stanley

Spaces are limited so sign up now!

Here’s a recipe to hold you over until the class:

Gluten Free Banana Cake

Gluten-Free Banana Cake

Ingredients1 1/4 cup almond meal
1 cup sweet sorghum flour
1/2 cup tapioca or arrowroot starch
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon kosher salt
6 eggs, at room temperature
1/2 cup vegetable oil
1 cup of milk, room temperature
6 over ripe bananas (nastier the better), mashed

Preheat oven to 350 degrees F. Prepare 2 9-inch tart pans by spraying with cooking oil. Combine the dry ingredients in a large bowl and whisk. Combine the wet ingredients in a medium bowl and whisk. Add the wet ingredients to the dry and gently combine. Add the banana. Stir well. Pour mixture into pans and bake for 30 minutes. Cake will brown slightly and rise in the middle. It should be firm to the touch. Let cool slightly and then remove the bottom of the tart pan from mold.

Frost with peanut butter cream cheese frosting

Peanut Butter Cream Cheese Frosting

2 (8 ounce) packages cream cheese, softened
1 cup creamy peanut butter
1stick unsalted butter, room temperature
2 teaspoons vanilla
5 -5 1/2 cups powdered sugar
3 tablespoons milk, room temperature

Mix together cream cheese, peanut butter and butter with mixer until smooth.

Add vanilla and powdered sugar, 1 cup at a time, along with the milk and beat until spreading consistency.

Spread on cooled cakes.

Share this:
Share this page via Email Share this page via Stumble Upon Share this page via Digg this Share this page via Facebook Share this page via Twitter

Wedge Salad With Gorgonza and Bacon Dressing

Wedge Salad with Gorgonzola and Bacon Dressing

Classic Steakhouse Wedge Salad With
Steffani’s Best Gorgonzola & Bacon Dressing

Recipe Steffani Adaska, 2013

Dressing:
4 ounces Gorgonzola, crumbled
6 strips bacon, cooked, drained and crumbled
1/3 cup sour cream
1/3 cup buttermilk
1/4 cup mayonnaise
1 tablespoon white wine vinegar
1/4 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper

Salad:
1 large head of Iceburg lettuce, outer leaves removed and discarded.
2 plum tomatoes, cored, diced
½ small red onion, sliced thinly (optional)

Directions:
1. Cut head of lettuce in quarters. Place each quarter on chilled salad plates. Sprinkle with diced tomatoes and sliced red onion.

2. Put the Gorgonzola in a small mixing bowl and mash it with a fork. Add bacon bits, sour cream, buttermilk, mayonnaise, vinegar, Worcestershire and pepper. Stir to combine. Store in a glass jar, in the refrigerator for up to 1 week,  or serve immediately over salad wedge.

Yield: 1 1/4 cups dressing

To learn more Steakhouse style recipes to go with this one, Sign Up for D.I.Y. Steakhouse Meal with Chef Steffani Adaska on Thursday, March 7th.

Share this:
Share this page via Email Share this page via Stumble Upon Share this page via Digg this Share this page via Facebook Share this page via Twitter

Go Outside

We just got 10 inches of new snow! Now it’s time to get out there and ski/snowboard/snowshoe or whatever it is that you do!

Go Out There And Earn Your Hot Cocoa

Share this:
Share this page via Email Share this page via Stumble Upon Share this page via Digg this Share this page via Facebook Share this page via Twitter