Archive for the ‘breakfast’ Category

New “Winter Color” Coffee Mugs are Here

February 14th, 2013 by carriagehouse

Coffee Mugs

The 2013 Winter Coffee Mugs are here and are available while supplies last.  The 2013 Winter colors are Light Teal with a Cinnamon/ White Glaze and Black with a Sand White Glaze.  Both of these mugs are available only in the Barrel shape.

All of our mugs are hand thrown by a potter from Deneen Pottery in Minnesota  In this day of Chinese assembly line products, our mugs are American craftsmanship at it’s best.

If you are interested in purchasing a mug, please call me at 903-665-9511.  The mugs are $18 plus tax and I will ship them directly to you.

As Seen on on Channel 3 in Shreveport

December 3rd, 2012 by carriagehouse

A few weeks back, I was proud to have Bob Griffin, his beautiful wife Denise, and their dog Sport come and spend a few days with me here at the Carriage House.  For those of you not in the Shreveport TV air space, Bob is the weekend anchor on KTBS, Channel 3.  Before his tenure with Channel 3, he was with KSLA Channel 12 also in the Shreveport area.

Bob never stops working and his passion for what he does was evident during his stay here.  He is a “news man” at his very heart.

He put together a 3 minute video on the Carriage House and all the things he enjoyed about his stay.  He was most impressed with our pet friendly accommodations and the fact that you can walk to just about anywhere from right here at the Carriage House.

I hope you enjoy this video. Here ya go!!!  Enjoy!!

 

Breakfast Photos Before and After The Bug

February 4th, 2012 by carriagehouse

Breakfast

Before

Breakfast

After

 

 

 

 

 

 

 

Like everyone else, we have a project list about a mile long.

One of our many projects is to get some awesome breakfast photos for our website.  So I commissioned my favorite photographer, Tom, and we had a photo shoot this morning right after breakfast.  The Pasta Frittata was colorful and really did photograph well!  As is not unusual for us, we were  quickly distracted by cleaning and giving directions to the guests.  When we walked back into the kitchen we had a surprise.  The plate had been licked clean and The Bug was looking very guilty!!

New Kitchen Cabinets are Being Installed at the Carriage House B & B

August 26th, 2011 by carriagehouse

Kitchen CabinetsKitchen Cabinets

 

 

 

 

 

 

 

 

 

 

We hit another big milestone this week.  The new kitchen cabinets are being installed.  Finally this is beginning to look like a real kitchen and not just a big empty room.

We decided to go with a light maple color since the old cabinets were very dark.  The old kitchen had a feeling of being in a cave and I was constantly complaining about having to cook int he dark.  Our plan is to make the new kitchen very light and bright.  We want to it be a cheerful and pleasant place to work.

The Renovations Have Begun!

July 22nd, 2011 by carriagehouse

House

 

House

The latest round of renovations on the Carriage House B&B have begun!  The painters started yesterday replacing the rotten wood on the house and prepping the exterior for the first coat of paint.   I am looking forward to being on the other side of this project but it is also fun seeing the progress on this old house.

Don’t forget that we are running a Renovation Special this summer.  $79 for any room, any night, no breakfast (since the kitchen will be under construction as well.)  Just call us at 903-665-9511 or book online at www.carriagehousejefferson.com

 

 

Breakfast and a Show at the Carriage House Bed and Breakfast in Jefferson Texas

February 14th, 2011 by carriagehouse

So the Carriage House Bed and Breakfast’s crazy Italian chef has been at it once again.  It is Valentine’s Day and the big guy is making some very romantic Strawberry Mascarpone Crepes for our guests.  Watch while he shows us his amazing technique for flipping crepes.  Only a true pro could show such mastery!

That Crazy Italian Chef and His Secret Recipes at the Carriage House B & B

February 9th, 2011 by carriagehouse

So our crazy Italian chef has been in the kitchen all morning making the family secret recipe for marinara sauce.   I have been trying to sneak in behind him and get the recipe but he is too quick and wily for me.  Plus he has been using those spice bottles marked “secret ingredient”.  What could they be?!

For those of you who have stayed with us before, you already know this story.  For those of you that are our future guests, Chef Tom’s Nona (grandmother) came over to this country on the boat through Ellis Island to New York from Italy.  She single handedly raised two children in a foreign country where she didn’t speak the language (sound familiar).  Like all parents, she wanted the best for her children and so she worked herself to the bone so that she could send her kids to parochial school and provide a comfortable life for them.

Now for the fun part of Mama Ronchi’s story…the family lore.  She was apparently a very gifted seamstress.  So much so that she was able to charge $2,000 a suit back in 1910s and 1920s.  Now think about it, $2,000 is a lot of money for a suit today, a 100 years later, and back then in the teens and 20s that had to be just an incredible amount of money to spend on anything, especially a suit.  The family legend has it that the only people that could afford one of her suits were members of the Family… the Italian mob.

For years Chef Tom would talk about his Nona’s cooking, especially breakfast.  She didn’t prepare any frou frou waffles or fancy tarts.  It was old fashioned comfort food full of sausage, eggs, peppers, and potatoes.  Chef Tom tried to duplicate the recipe from his memory in our test kitchen but never quite got it right.  Then a few years back, we were cleaning out Tom’s mother’s home when we ran across an old cookbook.  I picked it up and out fell two stained and yellowed 3×5 index cards.  One was marked marinara and the other marked scramble.  Apparently Tom’s mother had at some point spent the day following Mama Ronchi around in the kitchen writing down everything that she was doing.  Success!!  We finally had the recipe.  We came back to Jefferson and ran both recipes through the test kitchen and they were in a word…amazing.

We now consider Mama Ronchi’s Mafia Scramble to be our signature dish.  Trust me, you can’t get anything like this at any other Bed & Breakfast in Jefferson.  An old historic recipe served at an old historic house in an old historic town.  It just seems fitting.

So on this snowy and blustery day, our crazy Italian Chef Tom is in the kitchen making the family secret recipe for the marinara.  He would tell me what is in it but then he would have to kill me.  You know how it is with these mob chefs.

Yummy New Recipe

February 18th, 2010 by Skyla Grimes

I am always looking for new and decadent recipes to serve my guest. We serve a multi-course gourmet breakfast and Tom and I split the cooking duties. He focuses on the main entree and I focus on the appetizer. I love serving fruit dishes for our first course. I think it really opens up the palate for Tom’s main course.

Many of our guests ask for our recipes and so I decided that I will start to post some of our fan favorites for everyone to try. Here is the first one. Our guests just rave about this one. You can always tell if people really like it or if they are just being polite by the amount of food that comes back to the kitchen. We never have any leftovers with this one.

Grand Oranges and Strawberries

Prep Time 30 Min
Cook Time 5 Min
Chill Time 8 hrs
1/2 cup orange marmalade
1 1/2 cups sparkling white grape juice (chilled)
1/4 cup Grand Marnier
10 to 12 large navel oranges
2 cups sliced fresh strawberries

Melt marmalade in a small saucepan over low heat, stirring constantly; remove from heat, and let cool slightly.

Stir together marmalade, white grape juice, and grand marnier in a large serving dish or bowl until blended. Add orange sections, and gently stir. Cover and chill for 8 hours.

Add strawberries to the oranges in the bowl, and gently toss to coat. Serve in parfait bowls with a mint sprig for a garnish.
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