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 describes 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. On weekdays, the centerpiece of the buffet might be 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 warm muffins, scones and coffee cake. On weekends the old pine sideboard is laden with a full-scale brunch, everything from smoked salmon and bagels to Country Ham and Cheese and Herb Strata to Lime French Toast, Belgian waffles, spicy sausages and baskets of buttery croissants, served on Wickwood's own hand painted faience pottery. If you fancy the pottery, you can even take it home – it's available for purchase, and the Inn graciously sends you on your way with some of their recipes.”

Every evening at six o'clock, guests gather in our Garden Room and Gazebo for drinks and scrumptious hors d'oeuvres. These may include a Roquefort Pecan Tart, Baked Brie in Phyllo, Salmon Mousse, Smoked Michigan Whitefish, Saucission en Croute, Red Pepper Pesto Tart, Herbed Bruschetta, BBQ Baby Back Ribs, 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. There are snacks in your room and throughout the Inn – Ginger Tea, thick hot chocolates, spicy Indian Punjabi, the Inn's own gorp, bowls of fresh fruit and the Crispiest Chocolate Chip Cookies Ever. Then, we send you to sleep with chocolates made for us, that I consider the best I've had anywhere in the world.

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.

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RECIPES

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