September 30, 2019
What do Inns and B&Bs Offer that Hotels Don’t?
Many travelers first hear about inns and B&Bs from friends. They may be reluctant to stay at a bed and breakfast or small inn because they are not sure how these establishments function. An article in the Huffington Post http://www.huffpost.com lists some reasons you may enjoy the unique experiences at independent inns.
At establishments like the Buckhorn Inn, your room rate includes a cooked-to-order breakfast. Many hotels offer continental breakfasts. But it is an entirely different experience to sit down to freshly baked breads, fresh fruit, juice, a made-to-order entrée and a never-ending cup of robust coffee!
Bed and breakfasts also typically offer free wi-fi and complimentary parking. And B&B owners and their staffs have a wealth of knowledge about the local area. We are always happy to provide our personal favorite restaurant, gallery, and hiking recommendations!
Small inns typically have paid much attention to detail and comfort when furnishing the rooms. Each accommodation at Buckhorn Inn is different and all have your relaxation in mind. Many have fireplaces. Complimentary beverages and afternoon snacks are something you don’t often find at chain hotels!
Inn rooms are cozy retreats.
Inns offer many options for privacy and socializing. You have the opportunity to meet and interact with other interesting guests. Or you can spend as much alone-time as you desire. We even offer breakfast delivery for those guests who wish to dine in their accommodations.
As the Huffington Post article points out, hotels often see their patrons as customers, while innkeepers see their patrons as guests. From the warm welcome you receive to the attentiveness of staff, to the appointments of your room, we want to help you create long-lasting memories at Buckhorn Inn.
Guest Ranks Buckhorn Inn Above Other Inns
We were delighted to receive this note this morning from our guest Dr. Bryska Benoit:
Dear owners!!! I have already given Buckhorn Inn a great review on TripAdvisor!! But, on a personal note, I just wanted you to know that 2 weeks before I visited your WONDERFUL inn, I also spent 3 days at Blackberry Farm with friends!!
Your service was just as exceptional, your accommodations even BETTER, and the food & value were beyond compare!!! I would not hesitate to return to your inn & would recommend it to ANYONE! I know thousands of people in our area and many of them vacation in the Smokies, winter and summer. You will be my #1 place to stay! Thank you again.
Thank you to our wonderful guests who recommend Buckhorn Inn to other travelers.
September 16, 2019
Downton Abbey Afternoon at Buckhorn Inn
We were proud to host a Downton Abbey event for 50 guests on September 15, 2019. Our speaker, Dr. David Woodfine, has served as personal butler to the 11th Duke of Marlborough. He also has been High Steward at an Oxford College and oversaw the wedding of Lord Andrew Lloyd Weber. Guests received a copy of his memoir “When Angels Dare to Tread”. Ticket sales benefitted reading/writing programs through the Hilliard Institute for Educational Wellness, a non-profit teaching and learning centre located in Spring Hill, TN and operating in Tennessee, North Carolina, Ireland, and England.http://www.hilliardinstitute.com
Insight into Lives of Downton Abbey Characters
Dr. Woodfine’s professional experiences shed light on the real lives of fictional characters, such as those on Downton Abbey. His memoir shares his love of educating students. The following story is an excerpt from “When Angels Dare to Tread”.
Dr. Woodfine’s new memoir is entitled “When Angels Dare to Tread”.
“One occasion I know that some of them [his students] will remember is the wedding of Andrew Lloyd Webber and Madeleine Gurdon in 1991. A company that gave our young caterers and waiters experience of events invited us to take part in this one. What excitement! First, David Oswald and I attended all the planning meetings and were shown around the beautiful Lloyd Webber home, Sydmonton Court near Newbury, so that we could familiarize ourselves with the kitchen, cellar and layouts. Then we put together two teams of students, about forty in all.
On the day of the wedding, the house was transformed as we were transported into a scene from “Phantom of the Opera”. Chandeliers sparkled against black drapes and the hexagonal plates on the tables were glazed black. Our students wore white gloves to that no finger marks would transfer to the crockery and I was pleased as I watched and directed them to serve Michael Caine, Jason Donovan, Elaine Paige and a host of others from the world of stage, film, and television. I worked discreetly in the background, feeling very satisfied when my students exchanged little pleasantries with the likes of Esther Rantzen, David Frost, and Michael Ball and seemed to take it all in their stride. Quietly, I congratulated each one on how splendidly he or she was coping with the big occasion. They did well, and I felt that if they could just handle this situation with confidence and efficiency–and keep smiling–then a good career was waiting for them.”
September 9, 2019
You Will Want to Eat “Olive” this Bread!
Much like cilantro, the olive is a food that you either love or hate. We happen to love the chewy, rich fruit of the olive tree and use them in many recipes. This delicacy has a long history. Research indicates that olives were first cultivated more than 7,000 years ago in the Mediterranean. They were grown commercially in Crete as long ago as 3000 BC. Spanish travelers brought olives to plant in Peru, Chile, and Argentina. Spanish missionaries planted the tree in California, the start of a highly successful commercial crop.
Black olives are nutritious as well as delicious.
Oil from olives was once considered sacred, symbolizing wisdom, fertility, power, and purity. The olive branch is still a symbol of peace. The fruit is nutritious, too. Olives, and their oil form an integral part of the Mediterranean diet which may help us live healthier lives. They are low in cholesterol, a good source of dietary fiber, and rich in iron and copper. They are a good source of monounsaturated fatty acid and antioxidants. Whether you eat them for health benefits or taste benefits, we are sure you will love this bread!
Olive Bread
Preheat oven to 375 degrees F.
In an electric mixer, combine:
1 Cup All-purpose flour
1 Tbl Dry yeast
2 Tbl Olive oil
1 Tbl Salt
Add and mix until smooth:
1 ½ Cups Warm water
Add (1 cup at a time) approximately 2 ½ cups flour or until a pliable dough is formed. Turn onto a floured surface and knead until smooth and elastic. Place in a greased bowl, loosely cover and let rise until double in size.
In a food processor, process until smooth and set
aside:
1 Cup Black olives
2 Cloves Garlic
1 Shallot
1/4 Cup Olive oil
Zest of 1 lemon
When doubled in size, press down dough. Divide
into thirds. Form flat rectangle. Spread part of
olive mixture on each dough. Roll up jellyroll
fashion. Pinch seams. Put on a greased and corn-
mealed baking sheet. Let rise until almost doubled.
Cut 2 or 3 diagonal slashes in each loaf. Bake 20-
25 minutes or until golden brown.
Yield: 3 loaves
September 3, 2019
Buckhorn Dinners Pair Well With Wines
You may have noticed that our online dinner menu now carries suggestions for wines that will pair especially well with the selections. Guests routinely ask us for pairing recommendations, so our suggestions will help you take out some of the guesswork. A member of our team is taking a certificate program at Napa Valley Wine Academy http://www.napavalleywineacademy.com so we all will benefit from what she learns.
The aromas of wine are even more diverse than the flavors.
A really good food and wine pairing creates a balance between the flavors of the dish and the characteristics of the wine. Here are some basic rules of thumb:
- The wine should have about the same intensity or “weight” as the food. A robust wine might overwhelm a light dish, while a delicate wine might be overwhelmed by a hearty dish.
- Acidic wines work well with rich dishes. For example, a zesty Sauvignon Blanc would complement the richness of macaroni in a creamy béchamel sauce.
- Rather than simply matching a wine with the protein in the entrée, match it with the sauce.
- Off-dry wines, like a Riesling, balance spice and are delicious with dishes featuring ginger, chutney, or barbecue sauce.
- Wines that may seem lean or tannic when sipped by themselves may taste very different when paired with boldly-flavored food. Don’t be scared away!
Remember that taste is a subjective sense and what might be a “textbook perfect” pairing for one diner might not be perfect for another. This subjective nature makes it possible to drink any kind of wine with any kind of food and have an enjoyable experience. So feel free to experiment!
Taste Profiles for Wines Featured at Buckhorn Inn
In general, if you are looking for a pairing for a light seafood dish, try a light-bodied wine with a higher acidity, like Pinot Grigio. Chardonnays have more body and are not as acidic and go well with fatty fish or a rich sauce.. Pinot Noir doesn’t have a lot of tannin and is a light-bodied red. Pair it with dishes featuring mushrooms or truffles. If you are looking for full-body and high tannin, look for Cabernet Sauvignons. Cabs go well with steaks and chops as the tannins refresh the palate. Try a Malbec with sweet, spicy sauces as it is bold enough to hold its own.
Sparkling wines like Champagne, Prosecco, and Cava have a faint touch of sweetness, even when they are dry. This makes them especially good with salty foods.
Please let us know some of your favorite food and wine pairings. Happy sipping!
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