The Carriage House Inn Bed and Breakfast’s Massage and BodyWorks Studio in historic downtown Lynchburg is offering one $40 “Hot Rockn’ Reflexology Treatment” with every two-night stay during the month of April 2011. This unique reflexology treatment uses hot river stones to impart an extra degree of relaxation and rejuvenation. Visit our web site, choose your room and call us at 434.846.1388 to book your reservation and reflexology appointment. You must mention this special when booking, stay must be completed in April. This special cannot be combined with any other special, promotion, voucher or discount.
As Lynchburg’s first “green” bed and breakfast we are proud to announce our participation in the Third Annual Green Fair, to be held at the Lynchburg Armory Saturday, April 16, 2011 from 10 AM until 4 PM.
Stop by to see how “green” is being incorporated into our daily lives. Visit the variety of vendors and participants to learn how you too can become “green”.
We’ll see you there!
The Carriage House Inn Bed and Breakfast, in Lynchburg VA, is participating in the “Better Way to Stay” campaign’s FREE Gas promotion. Book your room(s) between April 1st and August 15th, 2011, stay at least two consecutive nights and receive $25.00 for gas money! Stay three consecutive nights and receive $35.00 for gas money! You must mention this special FREE GAS promotion when booking your reservation. This FREE GAS promotion cannot be combined with any other special, discount, voucher or promotion. While in Lynchburg visit our historic sites, nearby wineries, hiking/biking trails, indulge in a massage or body treatment in our on-site massage and bodyworks studio or just relax on our wraparound front porch while reading a good book. Visit our web site www.TheCarriageHouseInnBnabdB.com, choose your room and call to book your reservation 434.846.1388–remember to mention this special. We’ll see you soon.
Guests of the Carriage House Inn Bed and Breakfast in Lynchburg have many dinner dining options. We tend to send our guests to locally owned restaurants because these places are unique to Lynchburg. The Dahlia opened in 1947 and has quite a history. It is off the beaten track and it is not something a tourist would find without a little direction.
I was introduced to the Dahlia by a nurse in the emergency room of Lynchburg General Hospital. While restoring the windows (before we opened as a bed and breakfast) a window rope got stuck and while trying to close the window I pulled and pulled until the rope broke and the window came guillotining down on my fingers. After wrapping the bleeding fingers in a paper towel we headed to the emergency room for stitches. While chatting with the emergency room nurse about the local night life or lack there of she mentioned The Dalia was a place to hang out and grab a beer. A couple weeks later we found ourselves eating the greasy food in the smoke-filled bar and met quite a few colorful local characters. Evidently the owner didn’t always abide by the ABC laws and the place was closed.
A couple years later the place has reopened. Freshly painted walls, new booths and tables, a new bar and a new menu. They open for dinner at 5:00 and we arrived at 4:30 for an early dinner. We ordered a couple of beers and some wings and waited till 5:00 so we could order dinner. At 5:00 our waiter, a local artist, took the order and by 5:15 we were enjoying our dinner. By 5:25, every table, booth and stool at the bar was full and by the time we left, about 6:00 there were at least 20 people waiting to be seated.
The food was excellent, the atmosphere was wonderful (the smoke-filled dining room doesn’t exist any more due to a state wide ban on smoking in restaurants). The seafood was as fresh as you could get in Lynchburg because the owner of the seafood market/restaurant next door is the owner of the Dahlia.
If you want to try a cozy restaurant that is off the beaten track that caters mostly to locals (because the tourists don’t know about this place) I can recommend the Dahlia without reservation. Speaking of reservations, they don’t take them so if you don’t want to wait for a table, get there early.
Travel to The Carriage House Inn Bed and Breakfast, in Lynchburg, Virginia during Virginia Wine Week (March 18 – 27, 2011) and you will be greeted at check-in (between 4-6PM daily) with a glass of local Virginia wine and appetizers. Start your getaway by relaxing in our comfy parlor, while sipping wine, where the innkeepers will help you plan your visits to local wineries, historic sites, museums, hiking/biking trails, antique shops or make an appointment in our on-site Massage and BodyWorks Studio for a massage or body treatment. Enjoy a delicious 4-course breakfast each morning, then head out on your day of exploration or just relax with a good book at the inn. Visit our web site www.TheCarriageHouseInnBandB.com, choose your room and pick your dates to visit, then call 434.846.1388 to book your reservation. We look forward to seeing you within the next few days!
Each month, The Carriage House Inn Bed and Breakfast Lynchburg, Virginia offers it’s guests a signature dish created especially for the month. This month we are featuring a Spinach Quiche. We took the liberty of using a prepared frozen pie crust rather than making it from scratch. The recipe is as follows:
Spinach Quiche Recipe:
- 1 frozen deep dish pie crust
- 1 tablespoon butter
- 1 green onion, diced, green and white sections
- 1 9-oz package frozen, chopped spinach, thawed & drained
- 3 oz grated Swiss cheese, divided
- 5 oz heavy cream
- 5 oz half and half
- 3 large eggs, slightly beaten
- pinch salt
- pinch black pepper
- pinch nutmeg
Preheat oven to 350 degrees. Bake pie crust according to instructions until lightly browned.
Melt butter in skillet over medium heat. Add green onion, cook until soft. In small bowl combine spinach and 2 oz Swiss cheese. In separate small bowl, combine cream, half and half, beaten eggs, salt, pepper and nutmeg.
Place spinach mixture (must be well drained, we suggest you wring out the excess water in a paper towel) in prepared crust. Pour egg mixture over spinach mixture. Sprinkle with remaining Swiss cheese. Cover crust edges with foil.
Preheat oven to 375 degrees. Bake quiche for 10 minutes. Remove foil, lower oven temperature to 350 degrees and bake for 30 minutes more or until knife inserted in center comes out clean. Replace foil on crust edges if edges are getting too brown.
Serve atop fresh spinach leaves. We serve with sausage links and roasted asparagus and tomatoes.
Feel free to check back monthly and see what’s cooking in our kitchen. If you have a fantastic breakfast recipe that you would like to share then let us know. All future recipes will be posted under the category of “Recipes” so they will be easy to find.
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