Reservations
  • ci eggs photo

March 22, 2014 - Now in Healdsburg

The hens are laying again, and we’re getting weekly deliveries from Rowan Farm in Dry Creek Valley and Bauer Farms near the Russian River. The farm-fresh eggs make great breakfasts here.

We still have space for out Celtic-style concert on April 10th. Join us for an evening of traditional and modern folk music. Alan Reid and Rob van Sante of Battlefield Band fame will perform. 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, at 707-433-8182707-433-8182.

It’s official – April’s Smithsonian Magazine named Healdsburg one of “America’s 20 Best Small Towns.” You can read the article on www.smithsonian.com. Art, food, wine – all were mentioned as pluses.

Live Music & Great Wine at Truett Hurst Winery. Looking for a relaxing way to spend your Sunday? Join Truett Hurst Winery on March 23rd for a day of live music by Vintage Stew, while you taste wonderful wines. Guests are welcome to bring a picnic to enjoy with a glass on the patio, or right on the banks of Dry Creek, just past their master gardens. Don’t forget to grab a pair of their “fish finders,” and look for the Steelhead spawning in the creek. No reservation necessary. Tasting is open from 10-5 daily; tastings $5 complimentary with wine purchase. 1-4:30 p.m., 5610 Dry Creek Road, Healdsburg. www.truetthurst.com

If you like lemon bars, you’ll enjoy our fresh Rhubarb Torte - our guests do.  Maybe it's our farm-fresh eggs!

Rhubarb Torte

Uses a 9 inch square pan.

Ingredients

Crust:
1 c. flour
½ c. butter
2 Tblsp. confectioners sugar

Filling:
1 ½ c. white sugar

3 Tblsp. flour
3 egg yolks
1/3 cup milk
3 ½ c. rhubarb, chopped

Topping:
3 egg whites
¼ c. white sugar

Preheat oven to 350 degrees.

The crust:
In a large bowl, combine 1 c. flour, butter, and confectioners sugar. Mix together well until it forms a ball. Press into the sides and bottom of the pan. Bake for 20 minutes or until golden brown.

Filling:
In saucepan, combine 1 ½ c. sugar, 3 Tblsp. flour, yolks and milk. Stir, then add chopped rhubarb. Cook, stirring constantly until thickened. Pour this over the hot crust.

Topping:
In glass or metal mixing bowl, beat the egg whites until foamy. Gradually add ¼ c. sugar, continuing to beat until stiff peaks form. Spread this meringue over the rhubarb filling. Cover completely.

Bake for 10-15 minutes or until golden brown. Dust with more confectioners sugar. Cut into squares.