Most Unique Breakfast Dishes at California B&Bs
SACRAMENTO, CA [May 24, 2017]--California bed and breakfasts are renowned for their inspired cuisine, but several inns offer one-of-kind, signature dishes travelers won’t find anywhere else. The California Association of Boutique and Breakfast Inns (CABBI) has compiled a list of inns serving some of the most unique breakfast dishes in the state.
The most popular breakfast item on the menu at the Brewery Gulch Inn in Mendocino is the B.A.A.T.: bacon, arugula, avocado and tomato. The mouth-watering sandwich is served open-faced on a grilled slice of fresh-baked brioche and topped with thick slices of the inn’s signature bacon laced with brown sugar and crushed red chili. The bacon is then topped with heirloom tomatoes, fanned slices of avocado and a peppery arugula dressed with a toasted shallot vinaigrette. Perched on a bluff overlooking the Pacific Ocean, the inn was built in 2001 from 150-year-old reclaimed redwood timbers from the bottom of the nearby Big River. Breakfast is included with each guests’ stay and is cooked-to-order.
Non-guests are always trying to snag a seat at the table for Chanric Inn’s signature three-course champagne brunch, but the famous brunch is served only to guests of the inn. The brunch menu changes daily, but features non-conventional items such as fresh fruits soaked in Grappa, aged Cachaça, or Grand Marnier, baked oysters, fresh salmon on broccoli bousse, boudin blanc with baked apples in Calvados, Provencal-style halibut brandade, homemade ice-creams, chestnut mousse, candied pineapple and more. Each evening, the inn serves delicate hors d’ oeuvres and premium wines, which guests can enjoy by the fire in the great room. The seven-room inn in Calistoga features designer furnishings, muted color palettes and authentic art, giving the inn an eclectic, modern flair.
To perfect his spin on German pancakes, owner Tony Gangloff at POSH Palm Springs experimented several times to find the right combination eggs, flour and milk. He wanted a pancake that was neither heavy nor doughy. He also wanted to create a pancake that was slightly smaller and more appropriate in size than the large, full-plate versions served in most restaurants. The experiments took a while, but the resulting pancake, which he tops with fresh strawberries and bananas, is now getting rave reviews from his guests. The intimate and tranquil inn features an art deco design with a Mediterranean flair. Homemade vegetarian breakfasts are prepared daily and served in the poolside courtyard.
Many people like breakfast for dinner, but at Sorensen’s Resort, the most popular item on the breakfast menu is a classic dinner meal: beef burgundy stew. Innkeeper Patty Brissenden says her guests love “stew for breakfast”—particularly on chilly mornings—because it’s hearty, healthful and takes guests through their day. For a great pairing, order the house-made berry cobbler for dessert for breakfast. Sorensen’s Resort lies high in the Sierras in Hope Valley, along what was once a trail for thousands of gold rush pioneers. The four-season resort features cozy cabins with fireplaces surrounded by acres of meadows, aspens and pines.
In Santa Barbara, the Secret Garden Inn and Cottages’ buffet breakfast features the innkeeper’s French recipe quiches and fresh-baked soufflés, but the most unique and beloved dish is the inn’s persimmon and orange nut bread. The bread is made with fresh persimmons from the inn’s very own persimmon tree and is laced with hints of cinnamon and nutmeg. The inn’s collection of charming cottages are shaded by mature trees and surrounded by beautiful gardens. All of the cottages have separate entrances and private baths; many feature enclosed private patios with hot tubs.
The Apple Blossom Inn near Yosemite is nestled in an organic apple orchard and its breakfast offerings feature the apples harvested from the inn’s orchard along with other fresh local fruits. The inn’s signature dish is its apple blossom pancakes, which are made in the shape of a flower and served with a chunky, house-made applesauce. Other favorites include the candy apple French toast and banana blossom waffles with apple cider sausages. In addition to the orchard and delicious breakfast fare, the inn features a private spa, and comfortable guest rooms with country cottage décor and private baths.
The three-course breakfast at the Gables Wine Country Inn in Sonoma is always intended to amaze its guests with scrumptious, unexpected fare. The inn’s signature dish, the Gables Breakfast BLT, is a luxe version of the classic that features a poached egg on grilled, house-made rosemary focaccia with balsamic roasted tomatoes, avocado aioli, spinach and Black Pig bacon. The egg is finished with a few chile threads to add just a touch of heat. The tranquil and luxurious Victorian inn is nestled on over three acres in the heart of Sonoma’s wine country. Each of the inn’s guest rooms are beautifully appointed and feature private bathrooms with claw-foot tubs.
Breakfast at Dunbar House, 1880 is created with close attention to the needs of guests and features a couple of unique options. One is a vegan and gluten-free dish that the innkeeper created on a day when all of her guests were either vegetarian, vegan, lactose intolerant, gluten free or allergic to nuts. Her solution was a roasted acorn squash with cinnamon, nutmeg, and pure maple syrup served with a side of sautéed spinach, tomato fresca and fresh fruit. Another unique dish is the Enchurrito, which is a cross between a burrito and an enchilada that features house-made chili and white cheddar cheese sauces. The dish is paired with grilled avocado stuffed with salsa, cheddar and sour cream and a glass of Sangria-marinated fruit layered between vanilla cream. Located in Murphys, the five-room Victorian-style inn offers an intimate, romantic escape to California’s scenic Gold Country.
On the Mendocino Coast, Stanford Inn serves distinctive vegan and vegetarian fare inspired by the inn’s own certified organic gardens and prepared with careful attention to detail. The inn’s most famous dish is the Herbed Polenta. The polenta is grilled and served with a cashew “cream” sauce and garden greens sautéed in a braising sauce. Other unique dishes include the Stanford live scramble featuring coarsely ground almonds and sunflower seeds with tomato, cilantro, onion and spices atop spinach chiffinade, the spinach and quinoa enchilada, and the portbello benedict featuring grilled tomatoes, marinated Portobello and a vegan Hollandaise. Stanford Inn is an eco-resort offering stunning ocean views, beautifully landscaped grounds and gardens, and over 40 suites with wood-burning fireplaces and elegant furnishings.
For more details on these and other California inns, visit www.cabbi.com.
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Media Contact: Ranee Ruble, ranee@papermooncreative.net or 503-788-3938
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