 |
 FOOD HAS LONG BEEN
MY PASSION – which is
great as I've been immersed in the business for over three decades. And so, you can be assured that we
work very hard to make every bite served at Wickwood taste absolutely delicious – be
it a cookie or a wedding buffet – it's not all Chicken Marbella.
 My cooking style these days tends to be on the “more is more”
side of things as I'm constantly amazed at the wealth of wonderful fruits and vegetables
grown in our little corner of the world. The rich black soil here and the expertise of the
fruit, celery and flower farmers is ever apparent at the Farmers' Market. Daily they seem
to inspire me, as I believe so strongly that you must begin cooking with superb all
natural ingredients at their peak . Day in and day out I'm grateful that I've moved to the
country.
Let me again let Getaway Magazine describs their Wickwood experience,
“Although the rooms themselves are the highlight of any stay here, breakfast in the
sunny garden room is not to be missed. Everyday the old pine sideboard is laden with a
Brunch, everything from perfectly ripened berries and other fruit gathered
that morning from the local farmers' market, served from Simon Pearce bowls,
along with a selection of homemade scones, sticky buns or coffee cake to smoked salmon and bagels to Country Ham and Cheese and Herb Strata
to Lime French Toast, Belgian waffles, spicy sausages or Apple Bread Pudding
with Vanilla Sauce,
served on Wickwood's own hand painted faience pottery.”
Every evening at six o'clock, guests gather in our Garden Room and Gazebo for
an Evening Wine Buffet with
scrumptious hors d'oeuvres. These may include a Roquefort Pecan Tart,
Mushroom, Roasted Garlic Parmesan Pizza, Baked Brie in Phyllo, Salmon Mousse, Smoked Michigan Whitefish, Saucission en Croute, Red Pepper Pesto
Tart, Herbed Bruschetta, Individual Pizzas, Black Bean Dip and Spicy
Tomato Salsa or a Crudite Flower Basket and with various dips.
Everywhere you look, we try to make my love of food apparent throughout the Inn – Ginger Tea, the Inn's own gorp
with Brownies and Brandy, bowls of fresh fruit and the Crispiest Chocolate
Chip Cookies Ever. Then, we send you to sleep.
Just as I frequently change the menus at the Inn to enable guests to savor the seasons as
they unfold. The following recipes will change every month – so you, too, can have a
taste of Wickwood in your home. Enjoy.
RECIPES
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Wickwood Country Inn
510 Butler Street, PO Box 1019 • Saugatuck, Michigan 49453-1019
Telephone: (269) 857-1465 or 1-800 385-1174 • Fax: (269) 857-1552
www.wickwoodinn.com
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