Father’s Day BBQ Best with Chef Kendra Stanley
Price $95

Tuesday, June 11th, 4-7 pm • Open
Class Description: Get your Marinade on. Get ready to Rub. Get sauced and smoked with all of Dad’s favorites with a special BBQ fest with Chef Kendra. Be prepared to eat lots of Ribs, Chicken, steak Tips and all of the fixins you find at a great BBQ joint.

Meet Chef Kendra Stanley

Register Now!

Can’t wait for the class? Check out our recipe for a Chipotle-Orange BBQ Rub

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“I’ve Never Found Time Spent Amongst Nature to be a Waste of Time” - Anonymous

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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!

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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 2^nd night stay, 50% Discount on 3^rd night’s stay, 75% on 4^th 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.

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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!

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

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Performance are Scheduled for:

Saturday June 1st,
Saturday June 15th,
and Saturday Oct 26^th

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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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 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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