Adair Country Inn and Restaurant
Inventor Thomas Edison Returns to Adair Country Inn & Restaurant 11 Feb 2013, 2:05 pm
Meet an Owl during Full Moon Snowshoe Event 18 Jan 2013, 12:17 pmat Adair Country Inn & Restaurant
“Our Full Moon Snowshoe events are meant to be fun, but we also like to be able to educate our guests about what they are seeing as they snowshoe around the Adair property, so we have partnered with Squam Lakes Natural Science Center,” said innkeeper Ilja Chapman. “Having a naturalist from the
This is the fifth year that Adair has offered its Full Moon Snowshoe Evenings that combine the glow from the full moon with a beautiful setting, excellent food and a walk in the woods, where guests will have the opportunity to discover the tracks of fisher, fox, snowshoe hare, deer, squirrels and mice.
The evening begins at 5:30 p.m. with a New England-style buffet in the fire-placed Granite Room at Adair, followed by a moderate guided snowshoe walk on some of the trails of the 200-acre property, with a finale of s’mores and hot drinks around the fire pit. The
The cost for the evening is $29.95 per person, and reservations can be made by contacting Adair Country Inn & Restaurant at (603) 444-2600.
Adair is a country estate built in 1927 by Frank Hogan as a gift to his only daughter, Dorothy Adair, upon the occasion of her marriage to John W. Guider. Its scenic grounds and gardens were designed by the Olmsted Brothers, and its 200 acres are managed as a tree farm and for multiple use, including snowshoeing, hiking, cross-country skiing and snowmobiling. Innkeepers Ilja and Brad Chapman run the inn and restaurant for Nick and Betsy Young and their children, the fourth and current owners of the property. For more information please visit www.adairinn.com.
Squam Lakes Natural Science Center’s mission is to advance understanding of ecology by exploring
The Red Chair travels in Bethlehem 26 Oct 2012, 10:32 am
At the WREN Local Works store in downtown Bethlehem, the Red Chair lent its support to shopping locally — the store is brimming over with handcrafted items made by local artisans — and admired artist Michele Johnsen’s paintings in the gallery.
More art was hanging on the walls next door at the Cold Mountain Café, where artist Kristine Lingle’s paintings were a vibrant counterpoint to the yummy salad awaiting the Red Chair.
The Red Chair received top billing across the street at The Colonial Theatre, one of the oldest continuously operated movie theatres in the country.
After a busy morning of sightseeing, freshly brewed coffee and hot out-of-the-oven chocolate chip walnut cookies provided a quick pick-me-up for the Red Chair at Maia Papaya, the cozy breakfast, brunch and sandwich shop next to the Bethlehem Post Office.
After a relaxing few days with the hospitable folks at Adair, the Red Chair donned its traveling clothes once again and headed off to the Inn at the Round Barn Farm in Vermont.
Adair Employees Give Thumbs Up To 21 Apr 2012, 8:21 am
“10 Years Younger in 60 Days” Program
So, how did we do? Several of us lost varying amounts of weight, but nowhere near the person who lost 22-23 pounds, halfway toward his final goal. “I have certainly gained better eating habits,” he said, “though at times it has been a challenge. I know more now about how hard -- but also how easy -- it is to get into better shape. Hopefully, once I get to where I want to be, I will also have the knowledge, skills and motivation to stay at that weight and/or to quickly lose any unwanted weight gain. I met some goals, not all. Hopefully, as the warm weather comes along, the outside activities/exercises will increase.”
Chef Orlo Coots
“10 Years Younger in 60 Days” 30 Mar 2012, 3:04 pmWraps Up with Wellness Tips & Celebration
Our “10 Years Younger in 60 Days” program took a short hiatus in late winter due to family obligations of some of our participants, but we were back on track this week for our last presenter in the wellness series organized by Innkeeper Ilja. The series has been a great hit among the Adair Country Inn & Restaurant employees, who set goals in early December to help them become fit and healthier through making good food choices, exercising more, reducing stress, getting enough sleep, and getting medical and dental check-ups.
Cindy Noyes, RMT, of Thyme to Learn Wellness, welcomed our group at a healing circle at the Inner Truth Massage & Healing Arts Studio on Cottage Street in Littleton, along with Inner Truth’s owner Tamar Smookler.
At the center of our circle was a large crystal and candle, surrounded by smaller crystals in the colors of the rainbow – red, orange, yellow, green, blue, indigo and violet, which are also the colors associated with the major chakras – or energy points – of the body. Cindy uses crystals and gemstones, along with essential oils in her meditation and Reiki practice to help her clients feel refreshed, renewed and rejuvenated.
Our evening began with a short meditation in which we paid attention to our breathing and consciously relaxed our bodies. Cindy encouraged each of us to set aside 15-20 minutes each day to take time for ourselves, practice conscious breathing, and let go of our monkey minds that distract us from being in touch with our true selves. “Practicing meditation, even for a short time,” said Cindy, “can change the focus of your day. It’s about going within and feeling the energy you have and realizing that we don’t need to let stress control us.”
Cindy explained the concept behind Reiki, which calls on the universal life force energy that exists in everything around us, including plants, animals and humans. During Reiki, the practitioner helps to move that energy through the person’s body by placing her hands on the seven major chakra points and the many minor chakras. Chakra is the Sanskrit word for wheel, and the chakras act like small wheels within the body; when the wheels are moving freely, the person is healthy and in balance. Blockages within the wheels can eventually lead to physical, spiritual and emotional illness. During a hands-on session, Reiki helps clear out the “stuff” that is stuck, leading a person back to wellness.
Crystals and essential oils can be used in conjunction with Reiki to help enhance a session. For instance, when the throat chakra is in balance, we communicate freely and speak clearly, and allow our self-expression – drawing, writing, dancing – full range. To treat throat problems, Cindy might employ turquoise or chalcedony by placing a small stone on the throat or apply the essential oils, thyme, rosemary or chamomile, to help open up that chakra. Cindy offers a Thyme to Align session that uses a combination of Reiki, meditation, crystals and essential oils to help her clients release what is not needed in their lives and bodies, and leave them refreshed and balanced. To learn more, contact Cindy at (603) 616-8827 or http://www.thymetolearnwellness.com/.
As this was our final evening as a group focused on living healthier lives, we celebrated the occasion and our commitment to “10 Years Younger in 60 Days” with a small party that included healthy food – a wonderful couscous dish – and a treat -- decadent chicken wings – some hot, some sweet and some rubbed -- provided by Innkeepers Ilja and Brad.
We’ll wrap up the program in next week’s blog, with a look at how we all did. Did we meet our goals? What did we learn? Stay tuned.
‘Weekly Party of Four’ Catch up with Friends for FREE on Fridays 7 Mar 2012, 7:55 amA fun and relaxing evening dining out with friends is just the antidote to a busy week of work and family obligations, and every Friday, now through the end of May, Adair Country Inn & Restaurant in Bethlehem, is making it easier than ever to enjoy some special time together. Catch up with friends for free on Fridays: when you make a dinner reservation for four, your two friends receive a 2-course dinner for FREE! Fine New England-style cuisine at a reasonable price prepared by Chef Orlo and excellent service from a staff that wants each guest to walk away with a unique experience is only a phone call away.
FULL MOON SNOWSHOE EVENINGS PROMISE FOOD, FUN AND EDUCATION 5 Mar 2012, 9:22 amBETHLEHEM — There’s nothing prettier than a full moon casting its glow on the snowy landscape. What better time to be outdoors breathing in the crisp air and taking in the sights and sounds of winter’s woods and fields? Combine the full moon and a beautiful setting with excellent food and a walk in the woods and you have the Full Moon Snowshoe Evenings offered by Adair Country Inn & Restaurant in Bethlehem, in collaboration with The Rocks Estate, a Society for the Protection of New Hampshire Forests-owned property.
STRESS! We All Have Some, So What Can We Do About It? 27 Jan 2012, 10:37 amStress is a fact of life and all of us experience it in some way and to some degree each day. There are major life stressors, like moving, break-ups, car accidents and health problems, along with the minor stresses that we must confront every day. A stressful day for one person might mean managing a demanding schedule so that she doesn’t disappoint anyone who is relying on her; for another person it might be having too many things to do at one time. A third person might create her own stress by setting unrealistic deadlines. Someone else might be stressed because she leaves things to the last minute. Another might worry about what will happen if things don’t get done on time, begin to pile up, and then fall through the cracks.
Our “10 Years Younger in 60 Days” guest this week was yoga teacher and life coach Katrine Barclay, who helped us to understand what stress is and how it impacts our lives, and gave us tips to help us cope with and reduce stress.
|Katrine Barclay de-stressing the Adair "family"|
Once you are aware of the stressors in your life and how you typically respond to them, you can make changes that will help you cope or eliminate the stress. Putting an event into perspective is useful. Katrine says it is all about “not believing everything you think.” Many times we make up stories about a situation that are not valid. She suggests checking in with our self and always asking “Is it true? Yes or no, unequivocally?” Many of us, she says, spend a lot of time with COWS – all the Could-a, Ought-a, Would-a, Should-a things that our mind deals with every day, and that steal a lot of our energy and add stress to our lives. A simple “Is it true?” asked each time might help us see a situation for how it really is.
So, what can you do if you are really stressed – for instance, you are cooking breakfast for 20, the boiler breaks, and one of the guests asks for a fresh cup of coffee? Katrine suggests, “slow down to hurry up.” Sometimes all it takes is a few seconds to take a couple of deep breaths to put everything into perspective and help you see how to proceed without totally losing it.
Katrine’s suggestions for ongoing life changes to manage stress include taking time off – “work-free” vacations; getting plenty of rest, eating right, and exercising; getting outside; paying attention to stress signals and choosing to relax; going on a “media fast”; making positive, self-care choices; building a time every day to “do nothing”; play every day.
Our evening with Katrine ended with a guided relaxation exercise that left us feeling calm and relaxed and we left Week #7 of “10 Years Younger in 60 Days” with a handful of tips and tools that each of us can use to better manage and reduce the stress in our lives.
For more information about Katrine’s Wellness At Work yoga classes at WREN or her life coaching services, including stress management, contact her at (603) 823-7441 or http://www.katrineswellnessatwork.com/.
Chef Orlo Coots prepared not just one, but two healthy snacks for us this week: really yummy “Dive into the Dark Side” Bars, and Lifestyle 180 Quinoa and Fruit Pudding, which was less enthusiastically received -- by some because it contains bananas and by others because of the texture.
“Dive into the Dark Side” Bars
Makes 24 bars (1 ounce each), about 110 calories each
1 cup toasted walnuts
3/4 cup golden raisins
3/4 cup sweetened dried cranberries
5 brown rice cakes, broken into chunks
2 TB agave nectar
2 TB orange juice
1 TB vanilla extract
1/4 tsp cinnamon
7 ounces 70% and 3 ounces 85% dark bittersweet chocolate bar, broken into chunks
5 TB 2% milk
Place walnuts in food processor and pulse until chopped. Add raisins and cranberries and pulse until mixture is finely chopped. Add rice cakes; process until finely chopped. Add agave nectar, orange juice, vanilla, and cinnamon; process until mixture holds together. Transfer mixture to an 8-inch square glass baking dish; cover with plastic wrap and press into a firm, even thickness. Remove plastic wrap.
Combine chocolate and milk and place over a double boiler of simmering water. Cook, stirring constantly, until chocolate is melted and smooth. Spread chocolate evenly over rice cake mixture, cover, and refrigerate at least 1 hour before serving. Cut into 12 (3- x 2-inch) bars.
Lifestyle 180 Quinoa and Fruit Pudding
9 servings, 130 calories per serving
(Pudding has 4 grams of fiber and 3 grams of protein and only 1 gram of fat)
1 cup organic quinoa
2 cups water
1/2 cup dried apricots
1/2 cup dried cranberries
1/2 cup unsweetened apple juice
1 tsp grated orange zest
1 tsp almond extract
1/2 tsp cinnamon
Rinse quinoa in cold water if saponin has been removed; if not, rinse in hot water. Add rinsed quinoa to boiling water; reduce heat to low, and simmer for 7 minutes. Add dried apricots and cranberries and simmer until liquid is absorbed, about 5 to 7 minutes. While quinoa is cooking, combine remaining ingredients in food processor and puree until smooth. Remove quinoa from heat, combine pureed mixture with quinoa, and mix well. Place in serving bowls and refrigerate until ready to serve.
This is it! Week #8, and the conclusion of “10 Years Younger in 60 Days.” A little birdie told us we might be having a pool party to celebrate our accomplishments; we don’t know yet if that means sitting around a pool and dipping our toes in the water, or a vigorous game of pool in Adair’s Granite Room. Stay tuned for next week’s wrap-up.
Make Every Bite (and Sip) Count 18 Jan 2012, 10:09 amGreat Wines from the Lands Down Under
Australia and New Zealand — the lands down under — have both gained a reputation for producing some of the world’s best wines. While both countries have been producing wines since the late 1700s/early 1800s, they have only in the past 30 years been recognized by the rest of the world as being on par with the best. Australia’s Shiraz and New Zealand’s Sauvignon Blanc have become the standard by which all other growers are judged.
In addition to the celebrated Shiraz (also known as Syrah), Australia is producing high quality Cabernet Sauvignon, Merlot and Pinot Noir. The major white wines produced include Chardonnay, Semillon, Riesling and Sauvignon Blanc.
There are over 50 wine-growing regions in Australia, most of which are concentrated in South Australia, New South Wales, Victoria and Western Australia.
South Australia produces more wine than any other Australian state. South Australian vineyards are blessed with cool winters, warm summers and a long ripening season. The most famous regions in South Australia include the Barossa Valley, known for its Shiraz, the Clare Valley, known for its Rieslings, and the Adelaide Hills, known for its Pinot Noir and Chardonnay. The Limestone Coast, known as “the Bordeaux of Australia,” is where the vines grow in rich, red soil and which is home to regions such as the Coonawarra and Padthaway.
Australia’s oldest and best known wine regions can be found in New South Wales (NSW). Located near Sydney, this large area has many diverse types of grape varieties. More than half of the wine produced from this region is exported to the United States.
Victoria produces some of Australia’s best sparkling wines. Vineyards such as Chateau Yering and Domain Chandon both export large volumes of their popular sparkling wines to North America that are made with the same grape varieties (Pinot Noir, Chardonnay and Pinot Meunier) used in Champagne.
Western Australia is home to some of Australia’s best new wineries. Vines are now grown from the Coral Coast (North of Perth) to the cooler Southern climates of Margaret River, the Swan Valley and Albany. Margaret River, especially, has become known for its great wine. Its 60 or so wineries produce only 1% of Australia’s wine, but 15% of Australia’s premium wine. Wineries in Margaret River include: Vasse Felix, Leeuwin Estate, Mad Fish and Evans & Tate.
New Zealand wines have a similar story. They have been produced for years, but just recently have they earned worldwide acclaim. Their vineyards are all relatively close to the sea and all enjoy the cooling sea breeze, which aids in their ripening.
While there are many different grape varieties grown in New Zealand, it is the Sauvignon Blanc wines which have become some of the best in world. With a climate similar to Australia, New Zealand is also known for quality Chardonnay, Riesling, Cabernet Sauvignon, Pinot Noir and Merlot wines as well.
New Zealand’s best known wine region is Marlborough, located at the northeast end of South Island. Here, the top wineries such as Oyster Bay, Villa Maria, Pernod Ricard, Nobilo and Sacred Hill produce the world-class Sauvignon Blancs for which New Zealand is most famous.
So, next time you are shopping for wine, do yourself a favor and explore some of the world’s best wines from the lands down under.
— Orlo Coots is Head Chef at Adair Country Inn & Restaurant. Enjoy his cooking featuring local produce, cheeses and meats Thursday through Mondays by making a reservation at (603) 444-2600. Orlo can be reached at email@example.com for questions about this article or any other food-related questions. Remember — whether cooking for one or for a crowd, make every bite count.
Only Floss the Teeth You Want to Keep 12 Jan 2012, 11:42 am
|F.l.t.r: Brad Chapman, Dr Bernd Weber, Eileen Alexander, Dr. Roy Brewster, Kathleen White, Orlo Coots|
We’ve been eating more fruits and vegetables, trying to get enough sleep, exercising more and losing weight, but that’s not all that the “10 Years Younger in 60 Days” program is about. When we started the program we also made a commitment to have a medical checkup and to receive regular dental care.
This week, Innkeeper Ilja invited Dr. Roy Brewster and Dr. Bernd Weber of Mountain View Dental in Whitefield, to be our guests and educate us about the importance of good oral health.
“Sugar is a drug,” he said. “You get decay and you get fat.” Put another way, “sip all day and you get decay.”
Innkeeper Ilja told of her experience at an eco-reserve in Ecuador in the early ‘90s. The hotel hired members of the native population who had previously never eaten sugar, coffee, lemonade or processed food. One day, three months after the native staff members had begun, the hotel ran out of sugar and the employees rioted and refused to work because there was no sugar. “They had become addicted in just that short a period of time,” said Ilja.
Dr. Weber said that he tells parents that when their kids are thirsty they should be offered water instead of juice. “You aren’t being nice to your kids by giving them juice. Once they try sweets, they are always going to want sweets.”
Along with daily brushing and flossing (Remember – floss only the teeth you want to keep!), the dentists recommend rinsing with Listerine or ACT with flouride. Water piks and power toothbrushes are also good dental care tools. And, of course, regular teeth cleaning by a dental hygienist and examination by a dentist contribute to the overall good health of your mouth.
It’s very important, said Dr. Brewster, that as we get older we continue to move our bodies and take care of our teeth. There never comes a time, he said, when we can sit back and say that we’re old enough now that we don’t have to do that. “Stay disciplined for the rest of your lives. You can’t let up,” he said. “Having teeth versus not having teeth gives you six extra years.”
For more information about Dr. Brewster and Dr. Weber and Mountain View Dental and the services they provide, click on http://www.smilewise.net/about.htm.
Kathleen prepared this week’s Healthy Snack, a wonderful crunchy granola that she served with both blueberry and Greek yogurt. Delicious!
3 cups oatmeal (not quick-cooking)
1 cup nuts, chopped
1 cup dried fruit (Kathleen used blueberries, cranberries and apricots, but any combination of dried fruits will do; chop if in large pieces)
1 tsp. vanilla
1 Tb. cinnamon
1/3 cup brown sugar
1 cup maple syrup
Combine first six ingredients in a large bowl and stir. Pour the maple syrup over the mixture and stir. Spread the mixture on a cookie sheet sprayed with Pam. Toast in a 325-degree oven for about 45 minutes, stirring once halfway through.
After the evening’s presentation, we are all going to be diligent about brushing and flossing, and watching the sugary beverages we consume, as we continue into our 7th week of “Ten Years Younger in 60 Days.” We definitely want to keep our smiles healthy!