Reservations
  • Wine Country Balloons

May 23, 2014 - Now in Healdsburg

  • Outdoor

Happy Memorial Day Weekend. Here in Healdsburg, our local Future Farmers’ Twilight Parade was held Thursday night. Such fun! Horses, kids, goats, trucks, floats, fire trucks…even the Shriners. It’s a home-town event, with everyone involved, either marching or applauding from the sidelines. Some of our guests joined our family at a ring-side seat on the route. Now, on to the Fair!

Summer also means our local baseball team, the Prune Packers, are starting their season. Opening day is June 1st. This year, they are part of Golden State Collegiate Baseball League. And, with their new uniforms, they’ll be sure to win their games at Rec Park and beyond. http://prunepackers.pointstreaksites.com

Available for a last minute getaway? – Monday May 26th thru Thursday May 29th call Lucy for super-special post-holiday rates at the Inn. 707-433-8182.

Let the winery come to YOU! Every Friday evening at the Inn, we feature a different local winery during our relaxing wine-tasting, 5:30-7:00 p.m. Held either in the spacious double parlors or down by the pool, come and enjoy having a knowledgeable winery representative pour their best for you.

Going into the busy summer season, even if we are booked we will try to steer you in the right direction for an appropriate room or vacation rental in our area.

Guitar fans - Join us for a lively Celtic concert on June 23rd, with world-renowned guitarist Tony McManus. Call the Inn for details: 707-433-8182. http://www.tonymcmanus.com

Recipe

White Gazpacho

A delicious warm-weather luncheon dish – as simple or elegant as you want, depending upon your garnishes.

3 med. cucumbers, peeled
1 clove garlic
3 c. chicken broth
2 c. sour cream
1 c. yogurt
3 Tblsp. white vinegar
2 tsp. salt (or to taste)
Dash white pepper

Place cucumbers in a blender with garlic and some broth. Puree, adding rest of broth. Combine in bowl with sour cream, yogurt, salt and pepper. Chill.

Arrange small bowls of chopped tomatoes, parsley, chopped scallions and toasted almonds to use as garnish for the soup. Serves 6-8.