The Buttonwood Inn on Mount Surprise

P. O. Box 1817 64 Mount Surprise Road, North Conway, New Hampshire 03860
Innkeeper(s): Bill & Paula Petrone
 

B&B's best food Daily Meal 7 Jul 2014, 8:16 am



#BestFoodNewEngland 



“providing the best in service, hospitality, and attention to detail”

Bill & Paula Petrone
Innkeepers at the Buttonwood Inn
P.O. Box 1817
North Conway, New Hampshire 03860-1817
1-800-258-2625
1-603-356-2625
Fax: 1-603-356-3140



“Providing the best in service, hospitality, and attention to detail.” Bill & Paula Petrone Innkeepers at The Buttonwood Inn PO Box 1817 64 Mount Surprise Road North Conway, New Hampshire 03860-1817 800-258-2625 603-356-2625 Fax: 603-356-3140 innkeeper@buttonwoodinn.com www.buttonwoodinn.com FACEBOOK LINK TWITTER LINK

Can you guess what this is a photo of? 18 Jun 2014, 7:34 am



This photo was taken during the Photography Workshop: Winter Landscapes.  Joe Klementovich, local professional photographer, provided guidance to the amateur teenage photographer who wanted to learn more after taking a photography course in school.  Having learned the mechanics of operating his camera, this student wanted to go out in a natural setting and apply his knowledge in a creative way.  He proved that he has an artistic eye in shooting photos from zeroing in on the minute aspects of nature to capturing a landscape. #Winterlandscape of #WhiteMountains.



Joe took this young man and his father out to Diana’s Bath during the morning shooting many photos.  Joe’s style is to provide guidance on camera use and allow the student to freely shoot photos.  Afterwards, they came back to The Buttonwood Inn #TheButtonwoodInn for lunch prepared by me and reviewed the photos.  Joe goes into the semantics of photography providing information on whether the shot is good or how it can be improved upon.  Other workshop participants favorably remarked that they felt the workshop was beneficial and enjoyable because of the intensive one-on-one instruction.
If you enjoy photography and are either new to it or more experienced, you may want to sign up for this half day workshop on Winter Landscapes held on March 21, 2015 or the Photography Workshop:  Capture Waterfallsheld on April 18, 2015

Check out our two-day photography workshop packages at #TheButtonwoodInn for Winter Landscapes or Capture Waterfalls.  You can either reserve on-line or call us at 1-800-258-2625 today!


“Providing the best in service, hospitality, and attention to detail.” Bill & Paula Petrone Innkeepers at The Buttonwood Inn PO Box 1817 64 Mount Surprise Road North Conway, New Hampshire 03860-1817 800-258-2625 603-356-2625 Fax: 603-356-3140 innkeeper@buttonwoodinn.com www.buttonwoodinn.com FACEBOOK LINK TWITTER LINK

Our Guest Friendly Outdoors in the Forest 9 Jun 2014, 1:02 pm

Bill and I wake up to a morning like every other looking out our windows viewing Merriman State Forest and various mountains which are part of the Green Hills

For example, if we look out our office and kitchen windows in the morning light, we see Bartlett Mountain and notice the wildlife, mainly birds.  On some mornings, we may get visited by a bear cub trying to scoff up some bird seed for its breakfast.

We've noticed over the past seven years of innkeeping at The Buttonwood Inn, that guests enjoy our acres of serene property as much as we do. We have purchased some very comfortable cedar Adirondack chairs, double benches, double Adirondacks, and an 8-foot long picnic table/benches, coffee table and various birdhouses from local Jackson woodworkers, RandR Woodworkers, who hand-cut and screw all furniture together from scratch.  Bob and Robin (the R&R in R&R) make a great product.

Here are a few photos of the woodworking as Bill prepared to stain it with Cabot Australian Timber Oil.









                                                       


Of course, whether it's hiking or snowshoeing you can always take the Buttonwood or Mt. Surprise trails right from our backyard and explore to your heart's content!








“Providing the best in service, hospitality, and attention to detail.” Bill & Paula Petrone Innkeepers at The Buttonwood Inn PO Box 1817 64 Mount Surprise Road North Conway, New Hampshire 03860-1817 800-258-2625 603-356-2625 Fax: 603-356-3140 innkeeper@buttonwoodinn.com www.buttonwoodinn.com FACEBOOK LINK TWITTER LINK

July 4th Cookout at The Buttonwood 9 Jun 2014, 12:33 pm

July 4th  Cookout at The Buttonwood Inn

As the summer approaches, we thought we'd talk about activities and events at The Buttonwood Inn this past July onward in this blog.  

2013 was another great year at the Buttonwood because we welcomed back many return guests and new guests who stayed with us from 3 to 12 days.  We enjoy it when guests stay for longer periods of time because we get to know them much better.  We especially enjoy it when our return guests come through the door because it feels like friends came to visit again.  We catch up on each other lives and we all feel comfortable and at home.

During the July 4thholiday week of 2013, we had several families return and stay nearly the full week.  The weather was beautiful, but hot, which was great because all of our guests returned early to mid-afternoon.  They either swam in the heated pool, relaxed on the recliners, or conversed over a glass of wine by the table under the umbrella.  The children and adults also played the bean bag and ball string toss lawn games in the back yard, and the croquet game set in the front yard garden area.

Last summer, we added a new 10-foot long cedar picnic table, benches, and more Adirondack chairs from R&RWoodworkers.  In June, we purchased more vinyl Adirondack chairs to accommodate more guests in the evening around the fire pit.  We also purchased more pool tubes and lawn games for our guests of all ages to enjoy.

The Saturday after July 4th, we invited all of our guests to a backyard cookout.  Everyone attended and got to know each other.  Paula made potato salad, pasta salad, and baked beans.  Bill manned the grill making hot dogs and hamburgers.  The hamburgers were especially delicious because the Johnson family provided their ground beef and goat combination burgers from animals raised organically on their farm.


We set out the food on the new picnic table and everyone gathered around to eat and tell their stories.  It was particularly enjoyable for Bill and me because we don’t get to spend time with our own families during holidays and our guests allowed us to be a part of their families for this short time.







“Providing the best in service, hospitality, and attention to detail.” Bill & Paula Petrone Innkeepers at The Buttonwood Inn PO Box 1817 64 Mount Surprise Road North Conway, New Hampshire 03860-1817 800-258-2625 603-356-2625 Fax: 603-356-3140 innkeeper@buttonwoodinn.com www.buttonwoodinn.com FACEBOOK LINK TWITTER LINK

 31 May 2014, 7:04 am

Our Story
We are always asked the question by our guests, “Why did you become innkeepers?” Here is our story…
In the winter of 2007, we made the serious decision to leave New Jersey and purchase a Bed & Breakfast in New England. We almost bought one in Brattleboro, Vermont but decided it wasn't the perfect place for us. We continued on with our search in New Hampshire and Maine. Though we had often vacationed in Maine and enjoyed the seacoast, we were not convinced that we should live and work there. After viewing several Bed and Breakfasts in New Hampshire, we fell in love with The Buttonwood Inn. In the heart of winter, we were amazed by the amount of snow and the serene beauty and peacefulness. Driving past the Village Green in North Conway that evening, we spied families ice skating and marveled at all the shops and restaurants decorated in holiday lights and holiday greenery, as snow fell around us. Above the town, Cranmore Mountain’s ski slopes lit up the night sky creating a veritable winter wonderland. We were sold!
The inn is located on nearly six acres on Mount Surprise with access from our back door to the hiking trails in and around Merriman State Forest and Bartlett Mountain. This location was particularly appealing to us because we wanted our guests to be able to explore the peaceful surroundings and enjoy the solitude, while being only minutes away from the village and wonderful shops and restaurants.
   
Bill and I both worked in the corporate world in New Jersey. Bill was an industrial engineer by training and managed staff in production plants and retail product facilities. I went to cooking school to become a chef and also obtained a degree in food service management. I worked in hospitality and took a detour for a time, working in the pharmaceutical industry as a marketing analyst. During those years working in corporations, I yearned to get back to my passion of cuisine and food preparation, while Bill was searching for a way to combine his love of conversation and his “fix-it” nature in a business we could call our own.
Thus, we began our search for a B&B in New England and after touring the three large common rooms, ten nicely appointed guest rooms, huge kitchen, and owner’s quarters at The Buttonwood Inn, we realized this felt like home, not just a business. We always loved fine old homes with character and that was what we bought—an 1820’s farmhouse in the classic style of New England.
Returning to New Jersey after signing a contract to purchase The Buttonwood Inn, we excitedly informed our son and daughter that we were moving to North Conway, New Hampshire. They were surprised because we had talked about making this sort of move for many years and were happy when they saw how excited we were about finally taking the plunge. We were “empty nesters” and it was time to pursue our dream. On July 31, 2007, we closed on The Buttonwood Inn and served our first breakfast to a “full house” on August 1. We were now, officially, Innkeepers!
During our time here, we’ve redecorated common rooms and guest rooms, painted the inn inside and outside, re-established gardens, and added various amenities to make our B&B more like a “home away from home” for our guests. The true joy of our business is meeting great people from around the world and learning a little about them and them about us. We continue to add to the pleasurable memories of our conversations with them and look forward to the return of the many guests we have come to know and love as friends. We pick up the conversation wherever it left off during their last visit.
As we continue to grow our business, we also continue to grow as individuals learning so much about what we are capable of, and are happier for it. We’ve been able to balance our work life with a more tranquil lifestyle by exploring the natural scenery of the White Mountains. We often go out our back door on our hiking trails or explore the many trails in the Mount Washington Valley near waterfalls, lakes, and rivers observing wildlife along the way. At the time we purchased The Buttonwood Inn, we had a good idea of the time and energy needed to run a successful B&B. We expected, but could not be certain, that the experiences ahead would enrich our lives. We are happy to say that they have and that each day continues to be better than the one before. We hope you will join us and find out why.
Bill and Paula Petrone
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Our Story - About the Innkeepers
Please Join Us in The Heart of New Hampshire's White Mountains 
Innkeepers: Bill and Paula Petrone
PO Box 1817  64 Mt. Surprise Rd.  North Conway, New Hampshire 03860-1817
800-258-2625  603-356-2625  Fax: 603-356-3140  Send us an E-mail!
“Providing the best in service, hospitality, and attention to detail.” Bill & Paula Petrone Innkeepers at The Buttonwood Inn PO Box 1817 64 Mount Surprise Road North Conway, New Hampshire 03860-1817 800-258-2625 603-356-2625 Fax: 603-356-3140 innkeeper@buttonwoodinn.com www.buttonwoodinn.com FACEBOOK LINK TWITTER LINK

 10 May 2014, 4:07 pm

Latest Improvements at The Buttonwood Inn


It's been a busy couple of weeks for Paula and I as we complete the addition of a new roof and thirteen new energy efficient windows on the West Wing of the Inn.

The roof is burgundy in color which is our dining room's theme color. The contrast with the clear blue sky really sets the old facade off nicely.



Once the roof was done and the windows arrived the job of removing the old windows, and storm windows took a few days but it's always best to take your time when removing both the outer and inner trim to preserve as much as possible for the installation. 

We had extra insulation on-hand to make sure that the benefits gained form these multi-paned, vinyl clad windows wasn't lost on leaks around the perimeter of the windows.Even though the forest and mountains surrounding the Inn are very quiet we immediately noticed that the rooms were even quieter. The other benefit was that more light is now let in compared to the older windows. Another plus, the new windows are super-easy to clean both inside and out now and both Paula and I were amazed by how simple it is to remove the new windows totally from the frame, pop out the screens and, voila, gain easy access to the 2nd floor roof and front and side of the dormers! This is going to make cleaning and touch-up in the future a breeze!

 

 

On my next installment of this renovation project I'll let you know how we made out with the final exterior and interior trim patching, priming, and painting.


Please Join Us in The Heart of New Hampshire's White Mountains 
Innkeepers: Bill and Paula Petrone
PO Box 1817  64 Mt. Surprise Rd.  North Conway, New Hampshire 03860-1817
800-258-2625  603-356-2625  Fax: 603-356-3140  Send us an E-mail!









“Providing the best in service, hospitality, and attention to detail.” Bill & Paula Petrone Innkeepers at The Buttonwood Inn PO Box 1817 64 Mount Surprise Road North Conway, New Hampshire 03860-1817 800-258-2625 603-356-2625 Fax: 603-356-3140 innkeeper@buttonwoodinn.com www.buttonwoodinn.com FACEBOOK LINK TWITTER LINK

Polar Express Excitement in December! 29 Jan 2014, 2:53 pm

Tickets are now available for this year's Polar Express event. Call for details at 1-800-258-2625.

Here is what you will have to look forward to so don't delay.

As the first families began arriving for their Polar Express experience this past December, the Buttonwood Inn was decorated throughout as Bill and I had begun decorating the week before Thanksgiving.  Our own children are married and live in New Jersey, so we do not always get to spend the holidays with them.  We are transported back to those Christmas holidays we experienced with our own children when families arrive at the Buttonwood observing their excitement and wonder as the children “discover” all the Inn has to offer.  Cupcakes and hot chocolate await them on our Dining Room table at our afternoon tea service.  On Saturday afternoon, I put out my hand-decorated sugar cookies for the children and their parents to enjoy before they leave for the Polar Express train ride.  

The Polar Express event is a re-creation of the 1985 Chris Van Allsburg book and the 2004 animated movie starring Tom Hanks.  It originated in North Conway back in the 1990’s.  On Saturday, our families arrive at the Victorian Conway Scenic Railroad station located behind the charming New England green, which faces the decorated shops and restaurants.  The slopes of the Cranmore Mountain Ski Resort, which overlook the town, are all lit up and conjure up visions of Santa Claus and his reindeer’s impending arrival.  Everyone is ushered onto the train traveling through the forest to the North Pole where the magical journey begins.   

Back here at The Buttonwood Inn, when we are all alone, we can hear the train whistle blow several times marking the beginning of the Polar Express journey to the North Pole.  That train whistle always sparks my memory of our Polar Express experience several years ago.  We were caught up in the merriment of the passengers singing carols while hot chocolate and candy was passed out by the chefs on the train.   Upon arriving at the North Pole, we all filed off the train and proceeded up the lantern-lit path while being greeted joyously by elves.  When I looked back down the hill at the Polar Express lit up inside waiting for us to return, I felt like we were seeing the same vision of it as if we were in the movie. 

The next morning at breakfast, the children happily tell us about meeting Santa Claus and show us the bells that they received from Santa. There is joy in air as the children of the different families finish breakfast and head down to the Mount Surprise Room to play games with each other.  We had two fathers take turns on Saturday and Sunday mornings leading the children in playing “Cooties.”  The young children were laughing and squealing with delight so loudly that one of the mothers and I ran down to make sure they were happy noises…of course, they were.  This kind of merriment is what we take pleasure in most when families or other guests come stay with us because they are comfortable enough in our home to share their cheerful moments with us. 


Several families have come back to The Buttonwood Inn for the Polar Express.  If you are interested in coming back or you would like to reserve with us for the first time, please call us at 1-800-258-2625 for information and pricing.


PO Box 1817  64 Mt. Surprise Rd.  North Conway, New Hampshire 03860-1817800-258-2625  603-356-2625  Fax: 603-356-3140  Send us an E-mail!

“Providing the best in service, hospitality, and attention to detail.” Bill & Paula Petrone Innkeepers at The Buttonwood Inn PO Box 1817 64 Mount Surprise Road North Conway, New Hampshire 03860-1817 800-258-2625 603-356-2625 Fax: 603-356-3140 innkeeper@buttonwoodinn.com www.buttonwoodinn.com FACEBOOK LINK TWITTER LINK

Appreciation for freshly prepared foods all begins here... 12 Jan 2014, 9:38 am

...helping Mom with the holiday baking or preparing dinner for the family.  The photo is of my daughter-in-law, Lori, at the tender young age of five helping her mother, Gloria, roll out the pie dough for Thanksgiving pies.  It's a tradition that she still follows the day before Thanksgiving in her mother's kitchen.  Lori is quite a good cook who can make an awesome meatloaf.  She also likes to bake delicious cookies, cupcakes, and pumpkin breads that she gives out as Christmas gifts to her family and friends.  I enjoy cooking with Lori because she quickly and adeptly prepares the menu items based on her cooking experience while growing up.




My daughter, Alexandra, also helped me with baking and cooking also starting at age five.  As a teenager, when Alex came home from boarding school during the Christmas holiday season break, she couldn't wait to begin decorating the gingerbread house that she requested I make for her.  She happily spent hours piping royal icing onto it creating her own design and placing the various candies onto it.  After sleeping in late the next morning, Alex would come back into the kitchen and ask what we would be making for dinner. After deciding which menu items we would be preparing, I instructed her to read through the recipe to gather the ingredients, cooking utensils, and understand the step-by-step process of preparing the menu item.  Alex often amazed me with her zealous nature of wanting to cook or bake a complex food item without any fear of it not coming out right.  She had the advantage of me being a professionally trained chef.  She learned how to make fresh pasta, pie dough, pizza dough, butter cream icing, cakes, how to cook meats and fish, etc.  Since Alex had a strong interest in cooking and baking from scratch, she will prepare any type of cuisine.

I also began baking and cooking as a young child watching both of my parents lovingly prepare the meals for our family.  My mother prepared the daily meals since she was a stay-at-home mother for awhile and my father prepared the Sunday dinner meal.  He was happiest on Sunday morning singing along with the radio while preparing his typical roasted meat, gravy, potato, and vegetable dinner which was extraordinary.  This sparked my interest in cooking and looked forward to the home economics cooking classes I attended in grammar school.  Reading the recipe, organizing the ingredients, utensils, and mixing the ingredients in a specific process appealed to me.  I liked measuring and whisking the dry ingredients, then whisking the wet ingredients separately only to combine them to form a batter that yielded delicious muffins.  I couldn't wait to bake my first batch of muffins at home for my family!  When my mother discovered my culinary capability, she quickly assigned me baking duties helping her bake the numerous, huge walnut and poppy seed rolls for Christmas and Easter.  Our neighbors and friends were often the lucky recipients of our day long labor of love.

Now some of my favorite photos on Facebook are of my brother-in-law, Fred's, two young grandsons, Tyler and Evan, decorating holiday cookies with their mother, Holly, in their kitchen. I'm certain that these boys will continue their tradition of holiday baking with their mother and further develop their culinary skills in preparing good, wholesome meals as they grow up.
“Providing the best in service, hospitality, and attention to detail.” Bill & Paula Petrone Innkeepers at The Buttonwood Inn PO Box 1817 64 Mount Surprise Road North Conway, New Hampshire 03860-1817 800-258-2625 603-356-2625 Fax: 603-356-3140 innkeeper@buttonwoodinn.com www.buttonwoodinn.com FACEBOOK LINK TWITTER LINK

All things "maple-y" in March... 19 Mar 2013, 3:26 pm

It's maple sugaring time again at The Buttonwood Inn.  During March, we tap a few of our maple trees to boil the sap making our own maple syrup.  Bill drills five holes into three maple trees and then inserts his handcrafted spiles that are connected to empty, clean plastic milk and orange juice bottles to collect the sap.  The sap looks like water but has a slightly sweet scent and tastes slightly sweet.  Over the past two weeks, we've collected 15-1/2 gallons of sap and are hoping for more.  It takes 40 gallons of sap to make 1 gallon of maple syrup.  We boil it on our stove.

Our neighbors have a different method of collecting the sap from their maples.  They hook up a long, plastic hose line to the spiles running it from tree to tree downhill where it drips into a large vinyl drum.  Other neighbors still hook up the traditional New England covered metal sap buckets of yesteryear. 

During a recent snow shoe trek on the Buttonwood Trail, I spoke with neighbors who were pulling their daily yield of sap in a sled holding about 8 plastic gallon jugs.  Their maple syruping operation is a bit larger than ours because they have about 30 jugs collecting sap in the forest.  They are hoping the forest will be kind to them this year because their yield last year was half compared to 2011.  The winter of 2012 was unusually warm for New Hampshire and we also didn't have much snow!

As I write this blog, I'm watching the snow fall very heavily at times with an accumulation of one foot so far and we're just halfway through it.  Tomorrow morning is the first day of Spring!  I'm not complaining because as long as it remains wintry cold, the sap should continue to flow and we can make more syrup.

The maple syrup we make is for our personal consumption.  We purchase the best quality Grade A Amber from award-winning maple producer, Fuller's Sugarhouse, in Lancaster, NH.  They have a huge maple sugaring operation and supply their customers all year around.  They  conduct tours of their maple sugaring operation next to their store and fill internet orders shipping anywhere.

This weekend some of our guests will be participating in our annual March Maple Madness tour to other inns in Mt. Washington Valley.  They will sample maple treats while gathering points for a chance to win a $200 gift certificate for a future stay at any one of these inns, including other prizes.  You still have to time to reserve with us and join in on this fun and "maple-y" event!  Call us at 1-800-258-2625 or book online today.
“Providing the best in service, hospitality, and attention to detail.” Bill & Paula Petrone Innkeepers at The Buttonwood Inn PO Box 1817 64 Mount Surprise Road North Conway, New Hampshire 03860-1817 800-258-2625 603-356-2625 Fax: 603-356-3140 innkeeper@buttonwoodinn.com www.buttonwoodinn.com FACEBOOK LINK TWITTER LINK

Upcoming Valley Chili Cookoff and My Chili Recipe! 4 Mar 2013, 3:21 pm

Come stay at The Buttonwood Inn and sample our local restaurants' chili and judge for yourself which one is the best!  Check out our special Chilly Chili Cookoff deal located on The Buttonwood Inn home page. 

For Super Bowl fare, I made a delicious beef and bean chili that incorporated a complexity of flavors and spices.  After researching several chili recipes on-line, I modified one substituting ingredients from another recipe to produce the best chili.

If you read through the recipe, gather your ingredients for food preparation, and follow the cooking instructions exactly, you'll impress your family and friends with a rich, thick, and comforting chili.  ENJOY!

Beef and Bean Chili


3 tablespoons vegetable oil, plus more as needed
3 pounds 85% lean ground beef
Kosher salt and freshly ground pepper
2 large onions, chopped
8 cloves garlic, chopped
3 tablespoons of chipotle peppers in Adobo, pureed
1 teaspoon dried oregano
3 tablespoons tomato paste
1 28-ounce can diced tomatoes
2 cups low-sodium beef broth
1/2 cup brewed espresso or strong coffee
2 15-ounce cans pinto beans, drained and rinsed
1 tablespoon Worcestershire sauce
shredded cheddar cheese, sour cream, sliced scallions, and/or diced avocado, for topping

Directions

Heat 1 tablespoon vegetable oil in a large pot over medium-high heat. Add half of the ground beef and season with salt and pepper. Brown about 4 minutes, adding more oil as needed. Transfer to a plate; then brown the second batch and remove from pot. Discard leftover oil from the pot.

Reduce the heat to medium and add 2 tablespoons of oil to the pot. Add the onions and cook, stirring, until golden, about 5 minutes. Then add minced garlic for 1 minute. Add pureed chilis in Adobo, oregano, and tomato paste; cook, stirring, 30 seconds.

Return the meat to the pot and stir in the tomatoes with their juices, broth, espresso, and pinto beans. Bring to a boil and then reduce the heat and simmer, partially covered, until the chili is thickened about 2 hours.

Stir in the Worcestershire sauce and cook 5 minutes. Taste and add more salt and pepper, if needed. Divide among bowls. Top with cheese, sour cream, scallions, and/or avocado.


“Providing the best in service, hospitality, and attention to detail.” Bill & Paula Petrone Innkeepers at The Buttonwood Inn PO Box 1817 64 Mount Surprise Road North Conway, New Hampshire 03860-1817 800-258-2625 603-356-2625 Fax: 603-356-3140 innkeeper@buttonwoodinn.com www.buttonwoodinn.com FACEBOOK LINK TWITTER LINK