Top 10 questions about staying at a bed and breakfast

We get a lot of people that stay with us that have  never been to a bed and breakfast before.  I always gets really excited about this, since we then,  are not compared to anywhere else, and now others have to live up to what we offered.  Before the reservation even gets made, I get some pretty typical questions from those that do not know what to expect. I have the the top 10 that I get asked the most often along with my responses, in no particular order ( in case you were wondering as well). Don’t stop the questions coming though, we like it when you ask and we love to tell you what we offer.

1. Do I have to share a bathroom with someone I don’t know? Nope, not at Brayton Bed and Breakfast. Yes, some B&B’s do have shared bathrooms, so this is an excellent question to ask. All of our rooms and suites have their own private bath. Some with two person soaker tub and steam like showers as well.

2. Do I have to eat breakfast with people I do not know?   The choice is yours. You can eat the main dining room with a group, on our sun porch with individual tables or or even in your room. Interact as much or as little as you like. Each bed and breakfast is unique, so if this is a concern, this is another great question to ask.

3. I have food allergies and restrictions. Is this a problem? Not for us it is not. Just let us know when you make  your reservation if you a vegetarian, vegan, gluten free, atkins, etc etc etc. We have a lot of tried and true recipes and love a challenge occasionally too.

4. What kind of breakfast can I expect in the morning? We always offer two choices. A sweet dish choice such as a stuffed french toast, waffles, or bread pudding to name a few and then a savory dish such as a quiche or breakfast burritos which are some of the favorites. Your entree also will come with some type of fruit, bread meat and/or hash browns. We have never had anyone walk away hungry or disappointed.

5. Is there a certain time you serve breakfast? We serve breakfast between 8:00-10:00 everyday.  We try to be flexible on the times to be respectful of other guests wanting to sleep in, but if you do need breakfast earlier, please ask. We will do what we can to try to accommodate.

6. Is there a curfew? Nope. We are not your parents. You have your own code to the house, so you don’t even have to worry about taking keys with you. You can come and go as you like and stay out as late as you want.

7. Do I have to bring my own towels, sheets, shampoo, etc. Nope. We have everything that we think you may need. Not only do we provide fresh towels and sheets, soap, shampoo and conditioner, but everything is the highest quality. Each room also has a hair dryer and our suites have bathrobes to enjoy while you are staying with us.

8. Will we have our own privacy? Absolutely! We are here when you need us. We don’t believe in hovering. We have plenty to do behind the scenes to make your stay comfortable. As for hearing guests in other rooms, not true either. One thing  nice about having a 150 year home is that it is made of plaster and lathe and not drywall. Its so quiet, we never hear people coming or going.  The time is yours to do with what you wish. Our home is your home, so  make yourself comfortable.

9. Will I be able to get online or print something if I need to? Yes. We have WIFI throughout the inn. Most of our rooms have some sort of table, bench  or chest to work on, but if you need more room, we also offer a small work station with a printer on the sun porch and the Casa Suite offers it own work area. If you are meeting with a group of people, they are more than welcome to come over. Our dining room works well for that too, but please let us know so we can make sure that you get the privacy  you need along with our other guests as well.

10. Air conditioning, hot water, squeaky floors? Though our inn is 150 years old, our electrical and pipes are not. When we purchased in the inn in 2004 we did a complete remodel from top to bottom. That means adding all new windows, central air, new pipes for instant hot water, 3 hot water heaters so you will not have to worry about running out of hot water when you fill the tub and outlets that will allow you to plug in your hair dryer and curling iron without blowing a fuse. We have even furnished the inn with all new furniture and warm paint colors to make your stay relaxing and not stuffy. Though we can’t guarantee that the floors won’t squeak, in spots, since they are original we do think that you will appreciate their beauty.

I could probably go on and on, but these are the ones that get asked the most often. As I mentioned, each bed and breakfast is unique, so don’t be afraid to ask questions. It doesn’t matter where you stay, all innkeepers want the same thing and that is to make sure that you walk about happy and think of coming back or staying in another B&B in the future.

 

Friday Recipe of the Week – Vanilla Creme BruleFriday Recipe of the Week – Vanilla Creme Brule

Creme Brule sometimes intimidates people, but it shouldn’t. It fairly easy to make and tastes so decadent. Chocolate is my favorite and am working on some other flavors, but I will share with you my basic vanilla recipe.

Vanilla Creme Brule – Serves 6

Creme Brule – 1/2 of a vanilla bean, chopped in the smallest pieces you can or vanilla extract, 2 TB sugar, 1 C heavy cream, 1 C half and half, 3 egg yolks, 1 egg, 1/4 sugar and a pinch of salt.

For the topping- 1/2 C brown sugar and 1/2 Granulated sugar

Preheat oven to 325 degrees.

Pulverize the vanilla bean and 2 TB sugar in a coffee grinder or skip this step and use vanilla extract ( the bean gives it a really intense flavor). Warm cream, half and half and vanilla sugar or vanilla extract in a saucepan over med. heat just until steam rises (you don’t ant to burn your milk mixture).

Whisk egg yolks, egg, 1/4 C sugar and salt together in a mixing bowl. Slowly whisk hot cream mixture into eggs to temper. Strain egg mixture with a fine mesh strainer to get out any vanilla bean pieces. Pour into six 4 oz. ramekins. Arrange dishes in a baking pan filled with water. Try not to let bowls touch each other and only fill pan 1/4 full of water. Bake approx 40 minutes. Don’t overlook. They should be slightly jiggly, but not runny.

Remove ramekins from water bath and cool, and then cover with plastic wrap. Chill until completely cold. Overnight is okay if you have the time.

Caramelize each with topping mixture and either burn with a torch or in your broiler for a few seconds (be careful as to watch so they don’t really burn though if you are putting in the oven.

For the topping, pour both sugars onto a shallow cookie sheet pan. After the brules are are down baking, turn off the oven and put the pan of sugars in the oven (no heat). Allow the sugars to dry out. Once the sugars are dried out, put in a food processor or coffee grinder to make a fine sugar.

Destination Downtown May 19th

What a great way to celebrate with the girls! Get your daughters, mothers, and friends together and head downtown Oshkosh for Destination Downtown.  Start your day off at Becket’s at 10:30 with an amazing brunch, mimosas and an entertaining fashion show. You will then pick up your goodie bag, which will include special coupons for your shopping experience at all the unique shops downtown has to offer. After you have shopped til you’ve almost dropped meet everyone at Oblio’s at 5:00 for a wine tasting and prize give aways.

Friday Recipe of the Week – Baked Oatmeal

This recipe is a staple for us. We make it a lot! Repeat guests ask for it often. We find that people who do not  like oatmeal, really enjoy this. It does not have the sticky, gummy texture that regular oatmeal has. What is great about this recipe is that if their are any leftovers, it heats up just as well the next day.

Baked Oatmeal – Serves 4

1 stick of butter, 2 eggs, 1/2 C. Brown Sugar,  3 C Old Fashioned Oatmeal, 2 tsp. Bk. Powder, 1 tsp. Salt, 1 tsp. Vanilla, and 1 C Milk,

Mix all together and Bake at 350 degrees for 20 min.

DO NOT OVERBAKE- IT WILL DRY OUT! It should be soft in middle where it wiggles.

Serve with yogurt and any fruit you like

 

 

Open for Gallery Walk, Saturday, May 5

A few times a year we open up our doors for Gallery Walk. We would love to be open every month, but we have found that people that do not know about us or have never visited us before, would like to tour the inn and all the rooms. Typically from June through October, this is very difficult for us, since we are full most weekends. Most guests don’t like people going through there rooms when they are not there. Go figure?? The winter months, sometimes get pretty messy with the weather, so we opt out of having a lot of people coming through with wet shoes and clothes. We like being open around the holidays since its such a beautiful time and then usually 1 or 2 others times if the right artist comes our way.

I am happy to say that we will be open Saturday, may 5 from 6:00-9:00. Some of you may know Jan Brantingham who is our local artist this month. She is graciously helping out the Ugandan community by selling their home made jewelry through her church through education and entrepreneurial efforts. The Jewelry is one of a kind made of recycled paper, horn, wood, beads and seeds.

100% of proceeds will go to build Amani School in Uganda.

Friday Fright Night

If you have not been downtown lately, what are you waiting for? There are so many great finds, cool buildings and things going on.

The Time Theater is just one of the many great buildings that Oshkosh history has to offer. It is currently being utilized as  a multi-purpose theater established to provide an affordable venue for the theater, music, dance and film arts in the city of Oshkosh. By utilizing the vacant Time Cinema building at 445 N. Main Street,  contributions go towards the revitalization of downtown Oshkosh.

This Friday night, along with every other Friday night is the Friday Fright Night series. This Friday, The Time theatre is showing Plan 9 from Outer Space. Friday Fright Night presents classic 50′s and 60′s Sci-Fi + Horror movies in a theater setting. Admission is free. Soda, popcorn and beer are available with a donation. Doors open at 7:30 pm and the movie starts at 8:00 pm.

Some interesting historical facts about the theartre.

The entire northern portion of the 400 block was destroyed in the July, 1874 Second Great Fire and was consequently rebuilt. 445 N. Main shows year built as 1874, according to the city assessor.

The building was first a theatre in 1908 – called the Superba Theatre.

1911 – Changed to the Rex Theatre

•1912 First Motion Picture show in Oshkosh at the Rex

•1914 – Changed to New Peoples Theatre (Northside) during the “People’s Theatre Movement”

•1915 – Changed back to the Rex Theatre until 1949 when it became the Time Cinema

•1980s – one of only 4 “piggyback” twin cinemas in the state of WI (Northwestern)

•1990s – Rebel Alliance Theatre

•2007 – Community Theater Group of Oshkosh

The Time Community Theater was crafted by people interested in developing a place for community activity and creating a platform for local talent to perform.

 

Friday Recipe of the Week – Blueberry Crisp Bars

My husband loves this recipe. In fact when I make it, I always make extra because he usually has a huge serving with a big bowl of ice cream. I guess I can’t blame him. It is pretty good that way.

Blueberry Crisp Bars

1 C flour, 1 C oatmeal (quick or old fashioned), 1 C brown sugar, 1/2 tsp. salt, 1/2 C butter,  2 1/2 C fresh or frozen blueberries (fresh is better), and 1/4 C sugar

Preheat oven to 350 degrees

Combine flour, oats, brown sugar and salt. Cut in butter until crumbly.

Press half of the crumb mixture into a bottom of a greased 8×8 pan. Press down firmly. Bake 10 minutes until edges are brown.

Combine blueberries and sugar. Sprinkle over baked crust. Top with remaining oatmeal mixture. Press down firmly.

Bake an additional 35-40 min. until light brown. Cool completely before cutting.

Enjoy with or without ice cream!

WineFeast 2012

Oshkosh’s most popular event of the year – WineFeast 2012. New this year, 100% of WineFeast proceeds will be directly benefiting over 3,600 youth at the Boys & Girls Club of Oshkosh.

The event which is held on Saturday, April 28  at the Oshkosh Convention Center  is attended by nearly 750 people – gives guests the opportunity to sample fine wine from around the world, sip tantalizing brews and try tasty cuisine from area restaurants.

There are two parts of WineFeast. Guests can attend regular WineFeast, which begins at 7 p.m. or guests can purchase reservations to the elegant wine and dish tasting that happens before general WineFeast at 4 p.m. called Cellar Select.  Cellar Select provides a richer more fine wine experience and is an opportunity to socialize with familiar faces in a relaxing environment. Doors open at 4 p.m. for a champagne reception and the evening program starts promptly at 5 p.m.

 

Friday Recipe of the Week – Oreo Balls

Silly name, but seriously good! I have taken these to parties, served them to my guests for desserts and have even enjoyed them myself. They should stay in the freezer until ready to serve.  If you have a food processor, this is super easy. This can be done in a blender as well, but its a lot more work. This recipe comes from my daughter in law. When I first had one, I thought this is good, but then I could not stop helping myself to more.  What is nice is that you can make a bunch and store them in your freezer. Whenever you get that chocolate craving, help yourself. I have not tried using the chocolate or the mint Oreos, but I can only imagine how scrumptious they would be.

Oreo Balls

1 package of Oreos, 8oz. cream cheese, white chocolate and/ semi sweet baking chocolate

Add the entire package of Oreos to the food processor. Process until crumbly.

Scoop out Tablespoons of crumb mixture and form into a ball.  Put on a cookie sheet and store in the freezer until ready to coat with chocolate. (It will be much easier when they are firm like this)

Melt chocolate and either dip the frozen Oreo balls in chocolate or drizzle with the white or chocolate  or both.

30-35 balls depending on the size you make them. Store in the freezer until ready to serve.

 

8th Wisconsin Bed and Breakfast Cookbook is in the works.

I am looking for some suggestions. The WBBA (Wisconsin Bed and Breakfast Association) is in the process of putting out its 8th cookbook from Wisconsin innkeepers. They are asking for 4 recipes from each inn. I started looking through all my recipes and then decided that I would let you choose. Please tell me your favorites that you have had when you have stayed with us and we will use the top ones in the cookbook. I need all requests in by April 25th. You can reply to this blog, comment on our facebook page or email me. your choice.

Cookbooks will be ready for sale by October at a price of $24.95.  We will ship them to you or someone else as well for an extra charge.  As always we will have a hefty supply, but if you preorder now, they can be yours for $19.95.  Boy that sounds like a real infomercial. Sorry about that. These cookbooks have been in a huge demand in the past and sell out each year.

In case you are wondering, the cookbook is more than just the recipes.  There will be information about each B&B that submitted a recipe as well.  The last cookbook that was put out was so  much more than just breakfast entrees. Appetizers, soups and some lunch and dinner entrees and Amazing desserts were also included!

I look forward to seeing all your favorites