May 9, 2014 - Now in Healdsburg
Camellia Inn is partnering again with Dragonfly Floral to offer you a class voucher at their beautiful farm. Book a two-night stay at the Inn and learn how to arrange floral masterpieces. There are a myriad of choices for classes: early evenings, day long experiences…make a succulent pot? Book two nights at the inn and we’ll provide a $25 voucher towards your class. Queen rooms start at $225 per night or pamper yourself with a King Deluxe with whirlpool tub and sitting area at $325. Classes are held at Dragonfly Floral. http://www.dragonflyhealdsburg.com
May is a busy time here in Healdsburg. Farmers’ Market opened on the 3rd, and the fresh eggs and greens were in abundance. We use only local, fresh eggs in our breakfast dishes!
The Jazz Festival is May 30th to June 8th. http://www.healdsburgjazzfestival.org. Call us for room reservations: 707-433-8182. We still have some openings.
Our traditional Future Farmers’ Country Fair and parade occur over Memorial Day weekend. The twilight parade on the 22nd kicks off the fair and is not to be missed. As we say, “half the town is in it; the other half waves.” Join in on the small-town fun: cake auction, livestock, exhibits…and fantastic fudge from the Dry Creek Neighbors Club!
Do you love antiquing? Also over Memorial Day is the annual Antique Fair in the Plaza on Sunday, May 25th. Sponsored by the Healdsburg Museum, there are treasures for everyone. Free admission makes it an even better day in the park.
Looking ahead, the Fitch Mountain Footrace is on Sunday, June 8th. The race takes you through town and around picturesque Fitch Mountain to the east of Healdsburg. Both the 10K and 3K courses begin and end at the Historic Downtown Plaza. Registration info can be found at http://www.healdsburgkiwanis.org. Call us for room availability this weekend.
Happy Mother’s Day – here is a treat for all:
Sonoma County Mimosas – serves 4
8 ounces orange juice
Sonoma County Champagne – such as J or Korbel
2 ounces Triple Sec or orange liqueur
4 twists orange peel, plus juice of ½ orange
Pour 2 ounces of orange juice into each of four flutes, then fill almost to the rim with Champagne. Top each glass with a splash of orange liqueur and of fresh orange juice. Garnish with an orange peel twist.