A funny thing happened when we first became innkeepers, back in 2003. We’d see guests come back each day, not feeling well: “Ugh...need a nap...not used to all this wine.”
The funny thing was, no one came back early on Tuesdays. We puzzled over this, and realized we served souffle’ on Tuesdays. On a hunch, we switched it to Saturday. No one came back early! As we tried different recipes, we saw that egg whites were key. And less sugar/fats
Back then, we had been serving more “traditional” B&B breakfasts: Lots of sugar, bacon, cheese, sausage. Over time, we’ve tried lots of different things. What we now serve each day is our “best of the best”—Top recipes that, over the past 10 years (and 75,000+ breakfasts), get our guests through 4-6 hours of solid wine tasting & other fun activities, feeling great and wanting to do it all over again tomorrow.
We like to think of it as our “wine taster’s marathon” breakfast.
It may sound crazy, but it really works!