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Berries in Orange Cups Recipe

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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.

Fruit in Orange Cup

  • 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.

Honk if you support our troops.

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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.



Bacon Souffle Recipe

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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!

Bacon and Egg souffle Recipe

  • 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.

Virginia Summer Solstice Wine Festival

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Enjoy Virginia’s beauty, culture, music and wine at the Virginia Summer Solstice Wine Festival, hosted by Lazy Days Winery in Amherst, Virginia.

Take part in the high noon Summer Solstice ritual performed by the Grove of the Seven Hills plus enjoy four other bands and musical performances throughout the day.  Taste a variety of Virginia wines and local foods.  Shop for unique arts and crafts.  Get away from the day to day and take part in this summer festival.

Come stay at The Carriage House Inn Bed and Breakfast, just minutes away in Lynchburg, VA, then visit the festival on June 25 between 12-8 or June 26 between 11-5.

For more information visit or call Lazy Days Winery at 434.381.6088.  And of course for reservations at The Carriage House Inn Bed and Breakfast call 434.846.1388 or visit our web site at  We’ll see you soon!


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Water lily at The Carriage House Inn Bed and Breakfast

The  first day of summer is just around the corner and as we get ready for summer at the bed and breakfast we take time to appreciate the beauty of nature that is all around us.  This waterlily, in our fish pond that is surrounded by our reclaimed brick patio, is such an example.  The waterlily plant, and our other water plants, survived the winter and is happily blooming and delighting both our guests and us as we sit beside the pond in the late afternoon with a glass of wine.  The sounds of the waterfall soothe the mind and spirit as we unwind from the day and prepare for tomorrow.  Wouldn’t you like to treat your dad for Father’s Day to a restful stay at The Carriage House Inn Bed and Breakfast?  The fish would like to see you do so, call today to book your reservation, 434.846.1388.

Pond and patio at The Carriage House Inn Bed and Breakfast

Saturdays in the Cemetery

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Stay at The Carriage House Inn Bed and Breakfast to visit Old City Cemetery, Lynchburg’s most visited tourist spot, any Saturday in June, July or August for a casual walking tour.  Each Saturday, at 10:00 am, meet a guide at the cemetery front gate to be led on a tour that highlights the history and horticulture of the Old City Cemetery.  “Home” to more than 20,000 residents the stories told bring Lynchburg of years gone by back to life.  You will be introduced to many of Lynchburg’s famous and infamous residents, learn a bit of our history and perhaps be able to identify a species of tree or shrub the next time you see it.  Always interesting, sometimes intriguing the walk delights both those who call Lynchburg home and visitors to our city.  Visit more than once, the guides rotate thus stories and explanations are varied depending on who is leading the wlak.  Be sure to wear comfortable shoes, sunscreen and take along some water as you will be walking on uneven ground.  There is no fee charged for this walking tour.