Thank you for tuning into our second installment of "New Year's Eve at The Garden Gables Inn"! Please turn off all cell phones, beepers, and baby monitors. Enjoy the show!
Oven Roasted Tomatoes and Asparagus. Yum!
Surf 'n' Turf anyone? Oh wait, Dan has brought to my attention that HE cut the lemon crown, and would like everyone to be aware of that. Way to go, honey! I'm proud of you. (Prior to innkeeping, Dan's cooking skills were limited to microwaves and protein bars, so this is a big step!)
A lovely piece of freshly seared Filet Mignon.
Grilled Salmon with Beurre Blanc and roasted potatoes.
This decanter has a great story behind it. There is this very nice couple that comes up every summer and stays with us for about a week. They decided to stay during our New Year's Package this year, and they brought some friends along as well. One of their friends had given this couple a bottle of 1963 Port 20 years prior and they had kept it. So they welcomed the new year by opening this 45 year old bottle and sharing it with friends. How neat is that?
This is only moments before the ball dropped, all of us flocked into the Guest Pantry to watch the ceremony. In the rush of congregating around the TV, trying to remain unobtrusive, and trying to still get pictures, I got this one which I find amusing because, yes, that is Dan's chin. The picture is even better if you click and see the full-sized version.
There are only seconds left in 2008!
And here are the first embraces of 2009! (and a kiss too, how sweet!)
And what better way to recover from a night of champagne, staying up late, and laughing until your stomach hurts than with a big, hearty breakfast? Oven roasted potatoes, anyone?
How about some steak and eggs with those potatoes? And maybe a mimosa, too?
And if steak and eggs isn't your thing, how about an omelet with a rainbow of fillings? And the best part: omelets aren't just for New Years, you can get them anytime!
Oven Roasted Tomatoes and Asparagus. Yum!
Surf 'n' Turf anyone? Oh wait, Dan has brought to my attention that HE cut the lemon crown, and would like everyone to be aware of that. Way to go, honey! I'm proud of you. (Prior to innkeeping, Dan's cooking skills were limited to microwaves and protein bars, so this is a big step!)
A lovely piece of freshly seared Filet Mignon.
Grilled Salmon with Beurre Blanc and roasted potatoes.
This decanter has a great story behind it. There is this very nice couple that comes up every summer and stays with us for about a week. They decided to stay during our New Year's Package this year, and they brought some friends along as well. One of their friends had given this couple a bottle of 1963 Port 20 years prior and they had kept it. So they welcomed the new year by opening this 45 year old bottle and sharing it with friends. How neat is that?
This is only moments before the ball dropped, all of us flocked into the Guest Pantry to watch the ceremony. In the rush of congregating around the TV, trying to remain unobtrusive, and trying to still get pictures, I got this one which I find amusing because, yes, that is Dan's chin. The picture is even better if you click and see the full-sized version.
There are only seconds left in 2008!
And here are the first embraces of 2009! (and a kiss too, how sweet!)
And what better way to recover from a night of champagne, staying up late, and laughing until your stomach hurts than with a big, hearty breakfast? Oven roasted potatoes, anyone?
How about some steak and eggs with those potatoes? And maybe a mimosa, too?
And if steak and eggs isn't your thing, how about an omelet with a rainbow of fillings? And the best part: omelets aren't just for New Years, you can get them anytime!With Love and Sudden Hunger,
~Brande N.
~Brande N.
DISCLAIMER:
Brande N. and The Garden Gables Inn are not responsible for any broken New Year's resolutions including but not limited to: no more meat, no more red meat, no more junk food, dining out less, or losing weight. Thank you.
2 comments:
Brande - I love your great descriptions and pictures of the New Year's festivities. Thanks - it is the next best thing to being there, and the food "tasted" scrumptious. -Wendy
Thanks Wendy! I can't wait for next year! Maybe you'll be able to join us?
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