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1349 Gunbarrel Road, Chattanooga, Tennessee 37421

Saturday, July 23, 2016

Testing the Bed and Breakfast Menu - Round 2

A Look back at Round 1  


Many, many THANKS to our faithful food testers Jennifer and Ingo Jung, Colleen Fieser and daughter Liz Fieser!  These folks have been exceptionally brave critics and supporters as we attempt to add our own touches to some well-received recipes.

This trial menu item for St Francis Cottage, Savory Green Bean Benedict, was a big hit.
Savory Green Bean Benedict
L to R - Ingo and Jennifer Jung, Liz Fieser and Colleen Fieser at St Francis Cottage
L to R - Ingo and Jennifer Jung, Liz Fieser and Colleen Fieser

At our first gathering last March, we tried out a Green Bean Casserole recipe from The Old Coffeepot Restaurant in New Orleans that we saw on Diners, Drive-ins and Dives.  We decided to convert this savory dinner treat into a breakfast entree by serving the creamy casserole over English Muffins, ham and poached eggs, with a side of home-fried potatoes. 



Our sweet dish was a cinnamon-raisin bread French toast stuffed with blueberries and cream cheese, however we didn't manage to grab a picture in time.

These links will give you insights into the origins of these two possible menu items:



Round 2


This weekend was a “Blueberry Breakfast,” beginning with Blueberry Greek yogurt topped with organically-grown blueberries from our bushes, and a breakfast salad of our garden tomatoes, sweet Georgia peaches, fresh Mozzarella, a few more blueberries, and organic balsamic vinegar on the side.

fresh peaches, blueberries, and tomatoes with fresh mozarella, basil, and a balsamic vinaigrette dressing.
Our breakfast appetizer was fresh peaches, blueberries, and tomatoes with
fresh mozarella, basil, and an organic balsamic vinaigrette dressing.

Our next experiment in culinary adaptation was in trying to convert the Baby Beluga recipe to a breakfast dish. This curry-based comfort-food vegetarian recipe from the Tin Shed Garden Cafe in Portland, Oregon, was also featured on Diners, Drive-ins and Dives. (We love you Guy Fieri!) 

St Francis Cottage take on "Baby Beluga" with a side of slow cooked egg and sausage casserole.
Our take on "Baby Beluga" with a side of slow cooked egg and sausage casserole.

Instead of serving it over fresh spinach and rice, Wallace made biscuits and poached eggs, smothered with the curry sauce made from heavy cream, red curry paste, curry powder, onions, peppers, mushrooms, sweet potatoes, zucchini, herbs, and organic split-red lentils.  The dish was then topped with avocado, raisins and crushed peanuts. As a "side" dish we served a sausage-and-egg garden casserole, which could easily be a main dish. 



Round 2 of Food Trials at St Francis Cottage "Blueberry Crème Brule French Toast"
"Blueberry Crème Brule French Toast"

Also worthy of being our main contender, our breakfast “dessert” was Crème Brule French Toast from the Crest Café in San Diego, California, we saw on yet another Triple D episode.  Thanks to the Cavey Family from Winnipeg, Manitoba, we had some delicious Canadian maple syrup on hand, which added the perfect touch to the caramel sauce!  Since our strawberry plants are getting established during the first year in the garden, we substituted fresh blueberries.  Check out these and other recipes:

Be looking for the results of Round 3!

6 comments:

  1. Replies
    1. We can't wait to host you and Kevin as you deserve some pampering!

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  2. Ingo and I absolutely love being "official" "experience" and taste testers !!!

    You will not find another location anywhere with the genuine hospitality that you will experience at St. Francis Cottage. Nancy and Wallace are the perfect portrait of gracious host and hostess, who have a natural, genuine and holistic spirituality that takes you above and beyond feeling welcome and special.

    Let's talk about the food !!! Delicious doesn't do the food we have sampled justice !!! The green bean eggs benedict was fantastic, and there was nothing "fried" about the potatoes. To make an even nice balance were the yummy glazed pears. To round out all the delicious flavors and textures was the cinnamon raisin french toast topped with blueberries (fresh from the garden) and cream cheese, which tasted absolutely sinful in a good way.

    Round 2 food was equally amazing !!! The breakfast appetizer took seasonal peaches and tomatoes (fresh from the garden) and put them together with fresh mozzarella to make a wonderful, balanced combination of tasteful goodness. Moving onto the Baby Beluga was a culinary treat of excellence. Just the right amount of curry complimenting perfectly poached eggs and organic fresh vegetables topped with the avocado was a taste bud celebration. Finished off with the most fantastic blueberry creme brulee french toast that was just the right amount of sweet on the fluffiest french toast I have ever experienced.

    We toured the progress of the B&B and wow !!!! speechless !!!! The setting is peaceful and the gardens are beautiful. The trees provided the perfect shade for you to enjoy the warm, summer breezes. The home design and layout is perfect !!! I cannot wait to see it and stay the night (or two), sit on the front porch and enjoy being pampered in the way that Nancy and Wallace have perfected. The location of the B&B is phenomenal - close to all attractions that make Chattanooga so unique, but without any of the hustle and bustle of downtown.

    Ingo and I always comment that when we visit with Nancy and Wallace at their home, we enjoy and experience a sense of hominess and calm peace. You will too !!!!

    Great job Wallace and Nancy !!! You are a success !!!! and thank you for allowing Ingo and I to be part of your journey !!!

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    1. Wow, Jennifer, Wallace and I are extremely humbled by your kind and generous comments. Your support and encouragement along the way has been a huge gift, and you and Ingo are always welcome at SFC. THANK YOU for taking the time write such sweet words. You're the best!

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  3. Amazing pictures! And I can almost taste it! Will be a pleasure to partake in good time!

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    1. We are so looking forward to catching up with you at SFC, and THANK YOU for the authentic Canadian maple syrup, a special treat here in the south!

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