April 18, 2014 - Now in Healdsburg
Farmers’ Markets around Sonoma County will be opening soon. Our own Market starts on Saturday, May 3rd in the West Plaza. We can’t wait for the fresh vegetables, fruit and local goods the Market provides.
Do you like “antiquing?” We have a great variety of shops, small to large for you to explore: Seahoney, Antique Harvest, Shoffeitt’s, Healdsburg Vintage, Mill Street complex. Plan to visit our Antique Fair in the Plaza, Sunday, May 25th from 9:00 a.m. to 4:00 p.m., sponsored by the Healdsburg Museum. Over 80 vendors will be there with their treasures. www.healdsburgmuseum.org.
We still have a couple of spots open for our Chocolate Tea, May 31st, at 2:00 p.m. here at the Inn. Cy Olney of Scharffen Berger Chocolate will also present a tasting and some interesting details on chocolate; look for savory AND sweet chocolate delights. Call the Inn for reservations at 707-433-8182. https://www.scharffenberger.com
Join us for a great Celtic concert on June 23rd, with world-renowned guitarist Tony McManus. Call the Inn for details: 707-433-8182. http://www.tonymcmanus.com
More music: the Healdsburg Jazz Festival will be held at venues around and about town and at various wineries, from May 30th to June 8th. Expect Blues, Dixieland, Latin Jazz – even the legendary Charlie Musselwhite will perform in four concerts. http://www.healdsburgjazzfestival.org
For you – a popular breakfast recipe from the Inn – a guests’ favorite:
8 Sausage Links
¼ Cup Chopped Green Onions
¼ Cup or less Melted Butter
½ Cup Grated Cheese – Cheddar or Combo Cheddar & Jack
¾ Cup Biscuit Mix – like Bisquick
3 Cups Frozen Potatoes O’Brien
2 Tblsp. Milk
6 oz. Softened Cream Cheese
Salt & Pepper to Taste
1/3 Cup Milk
Heat oven to 400 degrees. Grease a deep pie dish. Spread in frozen potatoes (lightly thaw if necessary to spread them). With electric beaters, mix cream cheese, onions, salt & pepper. Spread over potatoes. Lightly brown sausages. Arrange in wagon wheel-spoke fashion over potato/cream cheese base. Beat together biscuit mix, 1/3 c milk, cheddar cheese, eggs. Gently pour over sausages. Bake around 25-30 minutes, until top is golden.