Camellia Inn
211 North St.
Healdsburg, California, 95448, United States

March 14, 2014 - Now in Healdsburg

  • wine bottle

It’s green here in Healdsburg –

Our St. Pat’s Parade continues… “The parade must go on,” according to locals. Healdsburg resident and writer, Ray Holley, says the “organic march of happy souls” will happen this year, however unofficially. Begun by the B & B lounge, the small but colorful parade grew over the years from a few hardy folks to a large contingent willing to march a few blocks to the Plaza and back at early o’clock. The B&B cancelled this year’s St. Patrick’s Day Parade due to their move from downtown to the north end of town. So, local tavern John & Zeke’s will open at 6:00 a.m. to accommodate any out-of-towners who many not have gotten word about the parade’s postponement. They made this decision at the request of the B&B, and will offer coffee in the parking lot at 6:00 a.m., as well as the traditional corned beef meal, inside the bar, around 3 or 4:00 p.m. The event “belongs” to the B&B, who plans fun festivities next year. 

Amphora Winery is celebrating St. Patrick’s Day. On Saturday, March 15th, Amphora will be giving a nod to their assistant winemaker, the one and only Paddy Sherlock, who taught all to love an Irish Jig. Stop in between 11:00 a.m.-2:00 p.m. for a bowl of corned beef and cabbage paired with Irish soda bread and a glass of Lakeville Pinot Noir for just $15 green ones - first come/first served and no reservations needed. 4791 Dry Creek Rd.,

Join us at the Inn for an evening of traditional and modern folk music. Alan Reid and Rob van Sante of Battlefield Band fame will perform here on April 10th. Gather at 7:00 p.m.; music starts at 7:30 p.m. $20 includes music, beverage and dessert. Call us at the Inn for reservations.

Relish Culinary School has an Artisan Cheese Festival, March 21st – 23rd. If you love cheese, you can't miss this annual festival that features the best artisan cheese makers in California. Relish is proud to support the Saturday hands-on cheese making seminars and the Sunday chef demonstrations. Register for an event or class online at  877-75

Our Recipe for the Week for You - Smoked Gouda Breakfast Skillet

Fried potatoes alone are mouthwatering, but this dish combines them with salty bacon, sweet red peppers, earthy local mushrooms, scallions, and oodles of creamy melted smoked Gouda. Top that with a couple of sunny eggs and a handful of fresh basil, and it’s a dream savory breakfast.

Prep time - 5 min.
Cook time - 25 min.
Total time - 30 min.
Serves: 2

Ingredients -

1 tablespoon olive oil
1 and ½ cups potatoes, cooked and chopped (I used two small leftover baked potatoes)
½ cup red pepper, chopped
½ cup mushrooms, chopped
4 slices bacon, cooked and crumbled
Salt & pepper to taste
2 tablespoons scallions, chopped
About 1 cup smoked Gouda, shredded
2 large eggs
2 tablespoons thinly sliced fresh basil

Directions -

Preheat oven to 375 F. In a 9-inch ovenproof skillet, cast iron or otherwise, heat olive oil over medium heat. Add potatoes and cook until just golden brown, about 5-8 minutes. Add crumbled bacon, red pepper and mushrooms and cook until softened, another 3-5 minutes. Season will salt and pepper to taste. Stir in scallions and Gouda, stirring to distribute evenly. Make two wells in the vegetables, and crack one egg into each well, being careful not to break the yolks. Transfer pan to oven and bake until the tops of the eggs are set, about 8-10 minutes. Serve immediately, sprinkled with the basil, with a side of ketchup if you like that sort of thing!