Category Archives: Arts and Culture

Make Mother’s Day Extra Special

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.

Mother's Day Gift Certificate

Get your Gift Certificates here, or check out our spa services and cooking classes.

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Murder Mystery Dinner Train

Murder Mystery Dinner TrainAll 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

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Smitten For Seafood

Smitten for Seafood With Chef Gary Sheldon

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.

Menu:

  • 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

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Mexican Horchata Recipe

Are you thinking of throwing a Cinco de Mayo party? This is a delicious and festive recipe for your fiesta!

horchata

Mexican Horchata
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.

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Cooking Inspiration

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

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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

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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

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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.

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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.

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Sushi 101 With Chef Kendra Stanley

California Roll

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!

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