Barbecue season is upon us! Time to introduce a new recipe to make your summer delicious:
Chipotle-Orange BBQ Rub
Recipe from Chef Steffani Adaska
Yield: Makes about 1 cup
2 tablespoons Kosher salt
4 tablespoons brown sugar
2 tablespoons ground cumin
3 tablespoons Chipotle Chili powder
2 tablespoons freshly ground black pepper
1 tablespoon garlic powder
1/4 cup dried orange zest
Combine all ingredients in a small bowl and mix well; use as a dry rub on beef, chicken, lamb or pork.
Store in airtight container in cool, dark pantry.
Want more BBQ recipes? Sign up for our Father’s Day BBQ Best cooking class on Tuesday June 11th!
The longer you stay the less you pay $$$
Springtime is a special time of year. The snow is gone, and the flowers are budding. The trails are ready to be hiked, streams ready to be fished, and stores and outlets are fully stocked and ready to be shopped. And best of all it is much less crowded! Come join us at our beautiful and romantic Bernerhof Inn Bed and Breakfast and take advantage of our Low Season Rates combined with our Spring Time Midweek Specials Rates. Save lots of dollars!
From now thru June 13, 2013 (Sunday – Thursday)
Stay Two Nights Midweek receive 25% off second night – Code ST25
Stay Three Nights Midweek receive 50% off third night – Code ST50
Stay Four Nights Midweek receive 75% off fourth night – Code ST75
Stay Five Nights Midweek receive fifth night FREE – Code ST100
This Midweek Special includes:
- 2, 3, 4, or 5 night’s stay any Sunday-Thursday through June 13, 2013
- 25% Discount on 2nd night stay, 50% Discount on 3rd night’s stay, 75% on 4th night’s stay, OR 5th night Free
- Full delicious country breakfast for two each morning
- Afternoon tea, coffee and fresh homemade cookies
- Apple iPad in each room and FREE WiFi
- Every room has a cozy fireplace and many with a 2 person Spa Tub
- Rooms are priced per couple.
When booking your room, use the appropriate CODE listed above to receive your discount.
Cipollate con Pancetta (Bacon-Wrapped Scallions)
recipe from Chef Steffani Adaska, Director of A Taste of the Mountains
Yields: 4 Servings
Who doesn’t like bacon? Right? My kids and I can never get enough.
This tasty dish originates from Italy. In Italy, they make with pancetta, often called Italian bacon. That’s a true enough description, but unlike American bacon, which is most often smoked, pancetta is unsmoked pork belly that is cured in salt and spices. It’s then dried for a several months.
I serve this as an appetizer with a a horseradish cream drizzle, or as a side dish. It is so easy to prepare and always a crowd pleaser. I like with the pancetta or the traditional smokey bacon. Try it both ways. Choose your fave!!
- 24 large scallions, trimmed of roots and green tips
- 8 strips bacon (or pancetta)
- Sea salt, to taste
- freshly ground black pepper, to taste
- 1/4 cup olive oil
Wrap 3 scallions together with 1 strip of bacon. Repeat with remaining scallions and bacon and season with salt and pepper. Heat oil in a 12″ skillet over medium-high heat. Working in batches, add bacon-wrapped scallion bunches, and cook, turning as needed, until browned and crisp on all sides, 6–8 minutes.
Alternatively, you can do this over the grill for added flavor. Either way they are delish. Serve hot. Enjoy!
Are you having trouble coming up with a gift for Mother’s Day? Get Mom something she will actually enjoy: a gift certificate for the Bernerhof Inn! Gift certificates are good towards lodging, spa services, or cooking classes.
Get your Gift Certificates here, or check out our spa services and cooking classes.
All aboard…for the Murder Mystery Tour! Come walk the blood red carpet and board the Conway Scenic Railroad for a tantalizing evening of INTRIGUE, SUSPENSE… AND HOMICIDE! It’s Lights! Camera! Murder!
Performance are Scheduled for:
Saturday June 1st,
Saturday June 15th,
and Saturday Oct 26th
Till Death Do Us Part
The Marriage of Becky and Stanley
The pleasure of your company is requested at a reception to honor the union of Becky Giovanni and Stanley Simpson.
As friends and family gather together to offer their congratulations and best wishes to the bride and groom,
someone has a different motive for their presence at the reception. Before the bride has a chance to throw
the bouquet, her beautiful dream wedding day quickly turns into a nightmare of mystery, mayhem and murder.
And, you and all the other guests are left to solve the crime.
Will it be the father of the bride who opposed the marriage from the start?
The bridesmaid who longs to be a bride?
The overlooked little sister that has a great inheritance to gain?
Secret will be revealed, motives exposed and your sleuthing skills will be put to the test.
Speak now or forever a killer goes free!
This Fun-Filled Evening includes:
- 2 tickets aboard the Murder Mystery Dinner Train – leaving from Conway Scenic Railroad promply at 6pm
- Four course dinner (gratuity & Tax included)
Alcoholic Beverages are available at additional cost
- … and the Murder Mystery performance (by Arts in Motion) begins.
Murder Mystery Dinner Menu 2013
- Preset: Crudite Platter served at each table
- First Course: Lobster Bisque
- Second Coarse: Crawford Salad, mixed greens with apples, cranberries, carrots, and cheddar cheese served with maple mustard vinaigrette
- Entree: Choice of:
- Grilled Rib Eye with balsamic herb emulsion
- Baked Stuffed Chicken with prosciutto & gruyere cheese
- Vegetarian Option: Black Bean Stuffed Portabella Mushroom with Roasted Red pepper
- All entrees served with Manchego polenta cake and seasonal vegetable
- Desserts: Trays of mini desserts served at each table
This is an audience participation performance. Dress the part and coming looking Fabulous! Casual Elegant to Formal. Break out the bling, and dare to show some skin. Evening Dresses and Tuxedos are highly encouraged (but not necessary).
Evening Event Cost: $210 per couple
Saturday, April 27th, 1-4 pm • Only 3 Spots Left, Book Now!
Class Description: Intimidated by cooking seafood? Don’t know the difference between a Sea Scallop and Bay Scallop?
Come on over to A Taste of the Mountains Cooking School and attend a cooking class that’s all about seafood. Join fun-loving, Certified Executive Chef, Gary Sheldon, in our Seafood cooking class where you will learn a variety of seafood preparations and cooking techniques, witness fish cooking at its finest, get all your questions answered and practice cooking with guidance from this experienced, award-winning chef.
Enjoy the fruits of your labor over a glass of wine in our laid back cooking school. Meet new friends and swap cooking tips. SIGN UP NOW before this class is sold out.
- Crab Cake, with micro greens tossed in a Maple Walnut Dressing
- Thai Shrimp Firecrackers
- Pan seared Scallops, with seafood risotto
- Grilled Maine Salmon with tourne’ potatoes and grilled asparagus
Meet Chef Gary Sheldon
Are you thinking of throwing a Cinco de Mayo party? This is a delicious and festive recipe for your fiesta!
Recipe by Steffani Adaska
Horchata (or orxata) is the name of several kinds of traditional beverages, made of ground almonds, sesame seeds, rice, barley, or tigernuts. Horchata varies in taste across Latin America. Although Horchata shares the same name, the flavor of each is very unique to its country of origin.
In Mexico and Guatemala, horchata is made of rice, sometimes with vanilla, but it always has cinnamon.
1 cup uncooked white long-grain rice
2 cinnamon sticks, (Mexican if you can get it), broken into pieces
7 cups water
1 cup milk (leche)
1/2 cup sugar, or to taste
1/2 tablespoon vanilla extract
Ground cinnamon, (Mexican if you can get it), for garnish
Combine the rice and cinnamon pieces sticks with 4 cups water in a blender; pulse to coarsely grind. Transfer to a large bowl and add another 3 cups water; soak at room temperature for 3 – 4 hours.
Puree the rice mixture in a blender in batches until smooth. Strain through chinoix,or fine sieve, into your pitcher. Discard the rice. Mix in the milk, vanilla and sugar.
Chill and stir before serving over ice. Garnish each glass with a cinnamon stick (optional) and a dusting of ground cinnamon.
“…no one is born a great cook, one learns by doing.”
― Julia Child
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 w/ Bacon Lardons and Crème Fraiche
By Chef Steffani Adaska, Director – Taste of Mountains Cooking School
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” lardons
2 medium leeks, white and tender green only, cleaned & thoroughly, thinly sliced
1 garlic clove, minced
5 cups vegetable stock or low-sodium broth
1 sprig of fresh rosemary
Salt and freshly ground pepper
1/2 pound sugar snap peas, thinly sliced
2 pounds, fresh peas, shelled (or two 10-ounce boxes frozen baby peas)
1/3 cup heavy cream
1/3 Cup crème fraiche
1 tablespoon minced shallot
1/4 cup flat-leaf parsley leaves, sliced thinly
1. In a medium stockpot over medium-high heat, render bacon until browned and crisp, about 5 minutes. Transfer bacon to paper towel lined plate. Reserve for later.
2. Pour off all but 2 Tablespoons of bacon fat. Reduce heat to medium-low.
3. Add the leeks, garlic and rosemary sprig over medium-low heat, stirring occasionally, until softened (do not brown), about 6-7 minutes. Add vegetable broth and season with salt and pepper. Simmer about 15 minutes to marry flavors. Remove rosemary sprig.
4. Add the sugar snaps and the fresh (or frozen baby) peas, cook 3 minutes.
Remove to a blender and puree until smooth. Strain. Cool soup in a large bowl set in a larger bowl of ice water to cool. Add heavy cream.
1. Once soup is chilled, taste for seasoning. Add more salt or pepper if needed.
2. In a small bowl, mix crème fraiche with minced shallot. Season with salt and pepper.
3. Ladle chilled soup into chilled bowls. Add a dollup of crème fraiche mixture to soup. Garnish with parsley and reserved bacon lardons. Serve.
Chef’s Note: The soup can be refrigerated for up to 3 days.
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
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