As members of the Jefferson Heritage Trail, The Carriage House Inn Bed & Breakfast, is proud to offer a “behind the scenes tour” during the Jefferson’s Virginia Festival dates of May 28 until July 4th.
Each Saturday morning, during the month of June and on Saturday July 2nd, we will invite 2 guests into our kitchen to observe the preparation and cooking of one of our signature dishes that we serve for breakfast. And then, they and our other guests will be able to enjoy this fabulously delicious main course.
Dishes may include: Apple Stuffed Croissant French Toast with Spiced Maple Syrup, Breakfast Frittata, Pumpkin Waffles with Maple Walnut Apples, Tortilla Breakfast Bowl, Sweet Potato Pancakes with Toasted Coconut and Pecans, Dutch Baby or Shirred Eggs Florentine.
How do you participate in this unique event? Call us at 434.846.1388, tell us you are participating in the Jefferson’s Virginia Festival and would like to book a room and take part in our “behind the scenes tour.” You will book your room for a minimum of two nights and we’ll take care of the rest. Saturday morning of your stay you will join is in the kitchen, observe, take notes and leave the kitchen with a copy of the recipe served that morning. Then you will join our other guests in devouring the signature dish offered. This event is limited to two guests each Saturday morning, so book your space early.
We look forward to sharing some of our techniques and recipes with our guests. See you soon!
Our Breakfast Tortilla Bowl is an easy twist on eggs and sausage.. The dish featured each month is something we have served to our guests at The Carriage House Inn Bed & Breakfast. The featured monthly recipe uses ingredients that are fresh and in season that month, are reminiscent of the season or celebrate a holiday that is celebrated that month. This year, as last, we will be celebrating Cinco de Mayo at the B & B when we serve breakfast on Thursday, May 5th.
Our Cinco de Mayo entré this year is a Breakfast Tortilla Bowl.
We make the tortilla breakfast bowl using a special tortilla baking pan. The shape of the pan is fluted, allowing you to place a 6 or 9-inch tortilla inside. Pressing the tortilla to conform with the shape of the pan results in a fluted bowl. We have used both flour and corn tortillas. If using corn tortillas this recipe can be gluten-free.
The tortilla bowl can be filled with any breakfast items you like. We brown sausage, onions, and peppers. We then make scrambled eggs, which are added to the meat mixture when they are almost set. To the egg-sausage mixture we add black beans, roasted kernel corn and shredded cheese. Once combined we place the mixture into the tortilla bowl and top with a bit more cheese. The plate is dressed with sliced mango and avocado, along with some sliced tomatoes (for a bit more color). We serve this dish with a side of sour cream and salsa plus hot sauce.
Since we are serving this for breakfast we have adjusted the ingredients toward breakfast foods. I have made the tortilla bowls and filled them with taco salad fixings, shrimp (above) or chicken salad, or any other ingredients you think go well with tortillas. Use your creativity. And happy Cinco de Mayo! Olé!
As we are always “experimenting” and trying out new recipes for our breakfast menus we stumbled upon this absolutely delicious French Toast reminiscent of breakfast on a tropical island. Maybe we should serve it with a Pina Colada! And since we are in the midst of our long, cold and dreary winter wouldn’t you like to imagine yourself on a sunny beach, with waves lapping at the shore and nothing to do but relax? If you can’t fit that into your schedule or budget, come stay with us at The Carriage House Inn B & B in Lynchburg, VA and we’ll treat you to this island delight.
Coconut French Toast Ingredients and Directions:
- In a shallow 3-quart baking dish, whisk 5 large eggs, 1 14 oz. can unsweetened coconut milk, 1/4 cup brown sugar, 1/2 teaspoon pumpkin pie spice and a pinch of salt.
- In a 12-inch nonstick skillet, heat 1 teaspoon vegetable oil over medium heat.
- Soak 4 thick slices of brioche or challah bread in the egg mixture, letting excess drip off; add to skillet. Sprinkle each slice with 2 tablespoons sweetened shredded coconut; press to adhere. Cook 4 minutes or until bottom of bread is a deep golden brown. Gently turn slices over; cook 2 minutes or until coconut flakes are a deep golden brown. Transfer to parchment-lined cookie sheet and keep warm in a 300° oven. Repeat with 4 more slices bread, adding another 1 teaspoon oil if necessary. Serve with glazed pineapple and honey syrup.
- 1/4 cup honey
- juice of 2 limes
- 1/2 teaspoon ground cinnamon
- 1 pineapple, cored, cut into bite-sized chunks
- In a baking dish, mix together the honey, lime juice and cinnamon. Place the pineapple in the glaze and let marinate 2 hours, stirring occasionally.
- Preheat grill pan over medium heat. Place the pineapple chunks on the preheated grill. Grill both sides until the glaze caramelizes and grill marks form, about 2 minutes per side.
- To serve: place the Coconut French Toast on individual plates and top with pineapple chunks. Drizzle any remaining honey syrup over the top. Enjoy!
Remember, when staying with us at The Carriage House Inn Bed & Breakfast we can always accommodate a special request for breakfast. Maybe you were served a dish on a previous visit, or you have read our blog consistently and think a specific recipe sounds delicious. Ask us prior to your arrival and we’ll serve you your special request while you stay with us. Afterall, breakfast is the most important meal of the day!
El Jefe Taqueria Garaje has opened in downtown Lynchburg, VA. This eclectic tequila bar has a minimalistic menu that features 10 types of simple, fresh tacos made from either 6 or 10-inch corn tacos, house specials and quesadillas. The bar serves nine times more varieties of tequila than tacos, or 90 types, of tequila, priced between $5 to $11 per shot.
If you are unfamiliar with tequila the wait staff has been schooled in the different types of young and aged tequilas, such as blanco, anejo, joven and reposado.
Tequila is made from the Mexican agave plant, the Blue Weber. Blancos, or “whites,” are clear and relatively un-aged tequilas. Anejo is aged at least one year and is smoother and more complex. Joven, or “young” tequilas are mixed with colorants and flavorings. Reposado, or “restful” is aged between two to 11 months with flavors influenced by the wood barrels in which it was stored.
The bar is a narrow space that seats only about 38. Outside is a two-tiered patio that seats about 24. On warm spring and summer days the wait can be long. The outside patio overlooks the Bluffwalk and the James River.
In addition to the bar menu on Saturdays and Sundays, between 11 until 3 brunch is served. The brunch menu includes Sopapillas, Huevos Rancheros, Mexican Breakfast Frittata, pitchers of Margaritas, Bloody Mary’s and Mimosas.
Located at 1214 Commerce Street parking can usually be found on the street or in the nearby parking garage. El Jefe Taqueria Garaje, which roughly translates to “the boss of the food garage” is open Sunday through Thursday between 11 until 10 and Friday and Saturday between 11 until 1 am. They can be reached at 434.333.4317, if you have any questions.
If while staying at The Carriage House Inn Bed and Breakfast you would like a Mexican breakfast we can accommodate you. In the past we have served Huevos Rancheros, a Mexican Breakfast Frittata or a Chorizo Frittata, usually accompanied by avocado, salsa and beans. Call us at 434.846.1388 when making your reservation and request one of these special breakfast entrees.
The Renaissance Theatre, in downtown Lynchburg, VA, is presenting the hilarious, side-splitting musical comedy spoof of Gone With the Wind, entitled “I’ll Never Be Hungry Again.”
Named after Scarlett O’Hara’s famous declaration and line in the movie this play follows David, a black graduate student, who discovers Gone With the Wind is required reading for his Southern lit class at the University of Michigan. As many students do, David puts off reading the book until the night before a test only to realize the book has more than 1,000 pages! He attempts to speed read the book, but falls asleep where he finds himself on the plantation home of Starlett–not Scarlett–O’Hara, trapped as a character int he book he has come to despise.
The small black box atmosphere at Renaissance Theatre is the perfect backdrop for this musical. An extremely fast-paced production plus over-the-top costumes and exaggerated sound effects keeps the actors and audience enthralled and involved in the story line. Mike and I thoroughly enjoyed it.
This play will be performed on February 26, 27 and 28 plus March 3, 4 and 5, 2016 at Renaissance Theatre. Located at 1022 Commerce Street parking can usually be found on the street or in the parking lot just across from the theatre. Tickets can be purchased at etix.com or by calling 434.845.4427. But don’t delay, previous shows were all sellouts!
Staying with us at The Carriage House Inn Bed and Breakfast while to enjoy this delightful, yet thought provoking play, we will serve you a southern-style breakfast of Shrimp and Grits if you’d like. Just request this special breakfast entree’ when calling 434.846.1388 to book your reservation.
A new recipe for guests of The Carriage House Inn Bed & Breakfast during the month of February.
As most of you know we feature a signature dish each month, usually based on the season of year, freshest local ingredients available or a holiday celebrated during the month. In year’s past we have served a chocolate waffle during February. We have tried different chocolate waffles but the signature dish has been chocolate waffles . In 2016 we are featuring Red Velvet Waffles! Maybe it’s time for you to try something new for your sweetie too. Unlike all of our other recipes this one is super easy because it comes from a box. We wanted to do something that was quick and easy because who wants to spend their time in the kitchen when you can be with that special person in your life.
Ingredients for the waffles:
- 1 box red velvet cake mix
- nonstick cooking spray
For the cream cheese drizzle:
- 4 ounces cream cheese, softened
- 3/4 cup confectioners’ sugar
- 1/2 teaspoon vanilla extract
- 3/4 cup milk, warmed
For the red berry salad:
- 2 cups strawberries, sliced
- 1 cup raspberries, 1/2 cup pomegranate seeds
- 1 tablespoon sugar
Preparation for the waffles:
- Preheat a Belgium waffle iron to medium-high heat.
- Prepare the cake mix, according to the package directions. Once the waffle iron is hot, spray with cooking spray. Pour about 1 cup of the cake batter into the waffle iron. Cook for 5 minutes, then carefully remove from the waffle iron. Place is a 250° oven, on the rack only, to keep warm. Continue making waffles until the batter is gone.
For the cream cheese drizzle:
- Put the softened cream cheese, sugar, vanilla and salt into a bowl. Slowly whisk in the milk until smooth. Set aside.
For the berry salad:
- Mix together all the ingredients for the red berry salad in a bowl. Set aside.
When ready to serve top each waffle with a heaping spoonful of the red berry salad and drizzle the cream cheese icing over top. Happy Valentine’s Day!
**Helpful hint: we put the cream cheese icing into a squirt bottle so that drizzling was easy.
We are offering a variety of special lodging packages during the month of February. Come visit Lynchburg, Virginia and stay with us at The Carriage House Inn Bed & Breakfast, select a special Valentine’s Day package and you’ll impress your loved one. Remember, every day is Valentine’s Day, during the month of February at The Carriage House Inn. Special packages are offered throughout the month. Call us with any questions, 434.846.1388.
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