I have a servant's heart. It seems most of my life, I have been caring for some one and I do enjoy that. One of the aspects of the Inn that gives me great joy is cooking for my guests. Cooking is easy for me, similar to any design oriented art. Ever since I was able, I derived great pleasure from making and serving food to guests. As a young girl, my mother would ask me to make lunch or bake for her friends and I thought it was a great honour.
So, now at the Inn, I am so pleased to be able to bake and cook for my guests and to serve them and please them. I very much enjoy coming up with concoctions for their dinners, special appetizers, soups and salads and of course amazing desserts, too. But, for me, it all must be made from scratch. I do not open a can of anything, nor a package. The food is fresh and even condiments such as salad dressing and barbecue sauce are home made. Mayonaise, mustard and soups, even cream is whipped fresh for the from scratch Belgian waffles - everything is clean eating!
I try to use organic food whenever possible. The meat comes from the farm for the most part, except the bison, which is a local grass fed product. I did manage to grow some vegetables this year and next year's gardens will hopefully produce more. There is a crock of home made sauerkraut in the making, picked eggs in the fridge, pumpkin muffins in the freezer and home made organic sour dough buns ready to eat up.
The guests who have eaten at the Inn have given me excellent feedback and all but two comments have been excellent. The other two were "good". I know I cannot please everyone, but I strive to. If I had a chance to ask the folks who left the 'good' comments, I would ask them how to change that to excellent and I would attempt to do it.
It is my pleasure to serve my guests and make the food from scratch with love. These old arthritic loving hands have a desire to please and to serve and my heart is of that ilk as well. After all, love is what the world is all about, isn't it?
So, now at the Inn, I am so pleased to be able to bake and cook for my guests and to serve them and please them. I very much enjoy coming up with concoctions for their dinners, special appetizers, soups and salads and of course amazing desserts, too. But, for me, it all must be made from scratch. I do not open a can of anything, nor a package. The food is fresh and even condiments such as salad dressing and barbecue sauce are home made. Mayonaise, mustard and soups, even cream is whipped fresh for the from scratch Belgian waffles - everything is clean eating!
I try to use organic food whenever possible. The meat comes from the farm for the most part, except the bison, which is a local grass fed product. I did manage to grow some vegetables this year and next year's gardens will hopefully produce more. There is a crock of home made sauerkraut in the making, picked eggs in the fridge, pumpkin muffins in the freezer and home made organic sour dough buns ready to eat up.
The guests who have eaten at the Inn have given me excellent feedback and all but two comments have been excellent. The other two were "good". I know I cannot please everyone, but I strive to. If I had a chance to ask the folks who left the 'good' comments, I would ask them how to change that to excellent and I would attempt to do it.
It is my pleasure to serve my guests and make the food from scratch with love. These old arthritic loving hands have a desire to please and to serve and my heart is of that ilk as well. After all, love is what the world is all about, isn't it?
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