|
BREAKFAST & DINING ∙ SNACKS AVAILABLE UPON ARRIVAL ∙ COMPLIMENTARY BOTTLED WATER AVAILABLE IN YOUR ROOM REFRIGERATOR ∙ FULL BREAKFAST SERVED BETWEEN 8:00 - 10:00 A.M. INCLUDED IN OVERNIGHT STAY ∙ DIETARY RESTRICTIONS NOTED UPON ARRIVAL Breakfast is served in the spacious restaurant area which is decorated with locally made crafts, original paintings and collectibles. Large gatherings are served buffet-style in a separate Audubon-papered dining room and guaranteed to tempt your palate. Old Spring Farm Bed & Breakfast offers the best of what changing seasons have to offer. A fruit and vegetable garden produces much of what is used in the homemade specialties served. Expect wholesome meals with a gourmet touch with farm-grown fruits, vegetables and eggs. At first light, the rooster’s crow greets the new day. Early coffee is ready by 7:00 A.M. Enjoy the mountain air from the inviting brick porch overlooking “Doctor’s Pond” with your first cup of freshly-brewed coffee or tea. A breakfast to remember is included with your overnight stay. Savor a hearty breakfast for the gourmand beginning with fruits in season, juice and fresh morning breads served with jams made from fruit grown on the farm. The eggs produced on the farm are used in a variety of delectable omelet's and quiches. Hand-me-down recipes ensure tasty fare. Uncle Amos’ Buttermilk or Buckwheat Waffles are a signature “must”. A guided walking tour of the farm after a “full-tummy, nice breakfast” affords exercise and the opportunity to cuddle Bengal-Manx (“Banx”) kittens and view the newest Appaloosa foal frolicking, lambs leaping and llamas looking for leftovers. “Breakfast at the rustic 1883 house means eggs from Pabst’s chickens, vegetables from her garden, jams from her fruit trees, and spicy chutney... “Gourmet Magazine Patchwork Pilgrimage August 2003 “Cooking is the part I love best”, says Innkeeper Suzanne of preparing meals for her guests. “They are my family while they are here and help fill the void left by having three children and five grandchildren some 600 miles away in Connecticut and New York”. “If you start with fresh food, master technique, and learn basic sauces, I believe anyone can be a good cook. It helps to come from a family of great cooks. So much is learned by sitting around the table and sharing a meal. I was fortunate. I grew up with the belief ‘Food is Love’. My dad was an excellent recreational baker. Yeast breads, doughnuts and Danish pastries were his specialties. Mom excelled at everything else. When it became my turn, my ‘coming-of-age’ dish was a ‘Blubarb’ (blueberry-rhubarb) pie. I honed my cooking skills running a restaurant for area farmers in Wassaic, NY in 1979-80. They were tempted with eleven different kinds of pie, all homemade, and farm-style cooking. The venture was a success. From a heritage synonymous with good food and memorable gatherings dating back to June 16, 1636 - when a spark, from an ancestor’s cannon fired to salute departing guests who had been “entertained by the family’s wine cellar”, landed in the thatched roof and burned the dwelling to ashes. Today, that house, rebuilt, is an historical landmark according to an NEW YORK TIMES article of July 31, 1960. I hope your stay at Old Spring Farm Bed & Breakfast will rekindle your heart and be as memorable. We promise to bid you adieu in a more traditional fashion - Suzanne PICNIC BASKET AVAILABLE ∙ $18.00 per person, typically Buttermilk Fried Chicken, potato salad, coleslaw & filled with Virginia specialties. Advance notice required. SPECIALTY BASKETS ∙ $50.00 includes items specific to the occasion.
Please click on thumbnails for larger view.
|
|||||||||||||||||||||
|
Please Click for A Panoramic
View of Restaurant
Stay at Lovely Old Spring Farm A Virginia Bed and Breakfast in VA Bed & Breakfasts in the Blue Ridge Mountains close to Floyd Fest Hillsville Antique Gun Show Inns, a romantic getaway with gourmet breakfast and a breath taking view.