Hill Top Berry Farm and Winery is hosting it’s annual Blackberry Harvest Festival on Saturday, August 6, 2011 between 9am-5pm.
More than a dozen “True to the Fruit” Virginia wines will be paired with food. Taste historical honey meads. Listen to live music played throughout the day. Enjoy a “Pig Pick’n Pull” lunch (additional cost).
Stay with us at The Carriage House Inn Bed and Breakfast to enjoy this summer festival and your tickets will be complimentary. You must: stay with us at least 2 nights during the festival, mention this special when booking your reservation and cannot combine this special with any other special, coupon, discount or voucher.
Visit our web site, www.TheCarriageHouseInnBandB.com to choose your room, call us to book your reservation, 434.846.1388 and come enjoy a day of good wine, mead, food and fun.
Hill Top Berry Farm and Winery is just north of Lynchburg in Nellysford, VA.
The Academy of Fine Arts in Lynchburg, VA is offering a unique weekend workshop on August 6, 2011…handmade paper. Between the hours of 9:30 am – 4:30 pmyou will be immersed in the special process of making handcrafted paper that you will be able to use in a variety of art projects.
Make various papers using recycled paper, a stronger paper made from cotton linen, learn how to add colors and plant materials to handcrafted paper and leave the workshop inspired and with a great selection of papers to use in various craft projects.
The Carriage House Inn Bed and Breakfast is offering a $20.00 discount off the class price, normally $120.00, to those who stay with us a minimum of two (2) nights, to include Saturday August 6, 2011. Come have a getaway in Lynchburg, learn something new and unique and have an relaxing stay at The Carriage House Inn Bed and Breakfast. While here you will enjoy our oversized rooms with sumptuous ammenities, our delicious 4-course breakfast, our wrap around porch or patio with fish pond and waterfall and quality time spent together.
The Fine Print: Only one class discount per room booked. Reservation must be made by August 1, 2011, in order to secure a registration in the class. All class supplies are included. This offer cannot be combined with any other offer, discount, special or voucher. Call 434.846.1388 to book your reservation.
Just outside one of the kitchen windows, at The Carriage House Inn in Lynchburg, VA, the mockingbirds set up housekeeeping. We saw them meticulously building their nest and then maintaining the eggs. Soon we could hear chirping, whether we were inside the kitchen and certainly whenever we out the backdoor. Plus at times the mockingbird parents dive-bombed us if they felt we were getting too close to the nest! This picture of our newest, and youngest, “guest” was taken at our organic herb garden, located just outside the Carriage House. The antique fencing helps protect the herbs and lavender from the roaming rabbits and makes a perfect perch for our little bird friend. We’re sure he/she will be leaving the nest for good, soon. Perhaps to return next year to build their own nest and raise their family. We would love to have you and your family visit us this summer. Give us a call to discuss reservation options and all that there is to do in and around Lynchburg. 434.846.1388.
Visit The Carriage House Inn Bed and Breakfast, in Lynchburg VA, during July and enjoy fresh, organic berries from our garden, served in an orange cup. This breakfast appetizer recipe showcases our fresh berries, whichever are in season, in a delightful and delicious way.
- 4 large ripe Naval Oranges
- 2 cups of fresh berries (blackberries, raspberries or blueberries)
- raw sugar
Cut the tops and bottoms off the oranges.
Remove the fruit from the orange peel using a paring knife.
Place a bottom of the orange in the hollowed out orange peel.
Fill “orange bowls” with fresh berries.
Sprinkle with raw sugar.
Add sprig of fresh mint, if available, as a garnish.
Place in cup-style champagne glass or on a plate and serve.
We hope you enjoy this recipe from the kitchen of Lynchburg’s award winning bed and breakfast, The Carriage House Inn Bed and Breakfast. Our last guest that had this said she was going to steal this recipe for her own so we took her back to the kitchen and showed her how to make it! If you hate to cook breakfast give us a call and reserve a room. We would love to serve you our legendary breakfast each morning of your stay.
The sign said, “Honk if U support troops,” and they did. June 10th was a hot summer day. The temperature at noon was 88 degrees heading to a high of 93 with lots of humidity. Gathered at the foot of Monument Terrace in downtown Lynchburg was a group of citizens that were there to show their support to our men and women in uniform. There were probably a lot of other places where these men and women could have been (anywhere that is air-conditioned for example) but instead they were gathered to show support for our troops. A month earlier we had showers on Friday and several months earlier it was cold, windy and snowing, but these men and women are out there every Friday showing their support of our armed forces. In fact, this was the 496th consecutive Friday that they were there (that’s over 9 ½ years)!
On Friday July 8, 2011 it will be the 500th consecutive Friday that a group of mostly former military personnel and their families will have been demonstrating their support for our troops and showing their patriotism. Freedom isn’t free and we owe it to our troops, (both active duty and retired) to let them know how much we appreciate the sacrifices that they and their families have had to endure so that we can enjoy our way of life.
Please join the regulars and show up on July 8th from noon to 1:00pm to support our troops and yes, as you drive by, please honk to show your support.
The Carriage House Inn Bed and Breakfast and it’s staff want to say thanks to our troops and those that support the work they do.
This easy to prepare, but impressive recipe, is The Carriage House Inn’s signature dish for the month of June. We gather fresh peppers from our organic garden to use in the recipe. Don’t be alarmed by the “runny eggs” when you put the egg mixture into the muffin cups, they finish cooking in the oven without becoming dry or tough. Have fun with the recipe by trying it with ham, another type of cheese or a different crisp vegetable–experiment. You might want to impress your dad on his special day, Father’s Day, June 19th!
- 1 8 oz can refrigerated crescent rolls
- Cooking spray
- 7 large eggs
- 1/4 cup whipping cream
- 1/8 teaspoon pepper
- 1 tablespoon butter
- 1/4 cup diced red bell pepper
- 8 slices bacon, crisply cooked, crumbled
- 1 cup shredded cheddar cheese
Heat oven to 375 degrees. Separate dough into 4 rectangles, lightly press or roll each into a 6-inch square. Press 1 dough square into bottom of each of 4 greased Texas-sized muffin cups; fold over excess dough and crimp edges. Coat edges with cooking spray. Set aside.
In medium bowl, beat eggs, whipping cream and pepper with whisk until well blended; set aside. Melt butter in large frying pan. Cook and stir red pepper in butter 1-2 minutes, just until tender. Pour egg mixture into frying pan. With spatula, pull thin layer off bottom of frying pan toward center. Repeat around pan. Continue to gather cooked portion in center of frying pan until about half of the egg mixture is set (eggs will be very runny).
Immediately remove from heat; stir in half of the bacon and cheese. Working quickly, spoon partially set eggs into muffin cups. Top with remaining bacon and cheese. Bake 15-18 minutes, or until golden brown. Cool 5 minutes in pan, then carefully remove souffles from cups.
We served this main dish entree with cheesy hash browns and roasted asparagus and cherry tomatoes. Enjoy!
We hope you enjoy this recipe from the kitchen of Lynchburg’s award winning bed and breakfast, The Carriage House Inn Bed and Breakfast. Our last guest that had this said it was fabulous! If you hate to cook breakfast give us a call and reserve a room. We would love to serve you our legendary breakfast each morning of your stay.
*Adapted from the Pillsbury Breakfast & Brunch Made Easy cookbook.
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