From Local Inns

In Asheville, local bed and breakfasts know the value of giving their guests a healthy, relaxing meal combined with great conversation. To them, food is much more than subsistence—it's a creative source of fulfillment. Check out these favorite recipes from Asheville area innkeepers.

Three-Cheese Egg Puff Recipe

  • January 1, 2011

This Three-Cheese Egg Puff recipe is provided by Bent Creek Lodge. Ingredients ½ cup, plus 1 tablespoon all-purpose flour 1 1/5 teaspoons salt 1 1/8 teaspoons baking powder 14 eggs 3...

Potato and Leek Soup Recipe

  • January 1, 2011

Potato and Leek Soup Recipe from Gerda Angevine of Owl's Nest Inn and Engadin Cabins Ingredients: 3 pounds of leeks, use only white parts, slice and wash well 3 pounds of potatos, any kind, peeled and...

Butternut Squash Soup Recipe

  • January 1, 2011

Butternut Squash Soup from Richmond Hill Inn Ingredients ¼ cup fresh thyme 1 quart leeks - cleaned and sliced 2 quart yellow - onion and sliced 1 quart green apple - peeled and diced ½...

Pecan Gravy Recipe

  • January 1, 2011

Pecan Gravy recipe f rom The Madison Inn Ingredients 1 cup chopped pecans ¼ cup sweet cream butter 2 cups liquid from pork marinade 1 quart chicken stock 4 tablespoons flour ½...

Marinated Cheese Recipe

  • January 1, 2011

Marinated Cheese from Bent Creek Lodge Ingredients ½ cup olive oil ½ cup white wine vinegar 3 tablespoon fresh parsley 3 tablespoon minced green onion 1 teaspoon sugar 1/8 cup fresh...

Apricot Ginger Scones Recipe

  • January 1, 2011

Apricot Ginger Sc ones from The Princess Anne Hotel Ingredients 2 cups flour 3 tablespoons sugar 1 tablespoon baking powder ½ teaspoon salt 4 tablespoons unsalted butter, cut into cubes...