BBOnline Member SINCE 2001
 

The Iris Inn

191 Chinquapin Dr, Waynesboro, Virginia 22980
Innkeeper(s): Dave & Heidi Lanford

Sip & Simmer in Fall and Winter 20 Sep 2016, 7:47 am

Guests are raving about our Sip & Simmer Cabin Dinners, and if you’ve seen photos of Chef Caitie’s culinary creations, then you know why! “Order a Sip & Simmer package, and the Iris Inn’s Chef Caitie Maharg will prepare a seasonal dinner where you add the finishing touches, pair with local wines, and enjoy right in the privacy of your own cabin.”

You’ll feel like a gourmet chef, complete with your very own hat and etched Iris Inn wine glasses. Chef Caitie will have all of the ingredients ready to go for you in your cabin, so all you’ll have to do is follow a page of instructions for your mouthwatering dinner.

Want to re-create one of the recipes you experienced at a Sip & Simmer Cabin Dinner? Maybe you’re just in need of a new recipe for your repertoire. Whatever the case may be, if you’re looking for Fall/Winter Sip & Simmer Recipes, then keep reading for Caitie’s current collection. (Click here for more information about our Sip & Simmer Cabin Dinners.)

 

Fig Dressing

2 Tbsp. Dijon Mustard

4 Tbsp. Fig Jam

2 Tbsp. Light Brown Sugar

½ Cup Apple Cider Vinegar

1 ½ Cup Vegetable Oil

*Blend first 4 ingredients until well blended. Slowly add oil until dressing comes together. If dressing is too thick add water 1 tsp at a time until desired consistency is reached.

 

Balsamic Dressing

2 Tbsp. Dijon Mustard

3 Tbsp. Honey

1 Clove Garlic

½ Cup Balsamic Vinegar

1 ½ Cup Vegetable Oil

Salt to taste

*Blend first 4 ingredients until well blended. Slowly add oil until dressing comes together. If dressing is too thick add water 1 tsp at a time until desired consistency is reached. Season with salt.

 

Candied Pecans

4 egg whites

2 cups granulated sugar

1 lb. pecans

*Preheat oven to 350 degrees. In a medium bowl combine egg whites and sugar. Toss pecans in mixture until well coated. Lay pecans out on a well, greased sheet pan. Bake for 14-21 minutes in 7 minute increments, mixing the pecans after each time. Bake until crispy. Let cool and enjoy!

 

Roasted Butternut Squash Risotto

1 ½ cups Butternut squash, diced

4 Tbsp. Olive Oil

1 medium yellow onion, diced

2 cloves garlic, chopped

1 cup Arborio rice

½ cup white wine

1 ½ cup Chicken stock

½ cup butter, unsalted

¼ cup parmesan cheese, grated

¼ cup heavy cream

1 tsp. garlic powder

Salt & Pepper to taste

*Preheat oven to 350 degrees. Toss Diced Butternut squash with 2 Tbsp. oil, 1 Tbsp. Salt & 1 tsp. black pepper. Bake for 25 minutes until tender. In a medium sauce pan heat remaining 2 Tbsp. oil. Sautee Onion and garlic until onion is translucent. Add Arborio rice and coat with oil. Add White wine and let reduce by ½ stirring constantly using a wooden spoon. Add Chicken Stock ½ cup at a time, letting reduce by ¾ each time. Add butter, cream, cheese, garlic powder, salt, pepper and squash. Cook until Al dente.

 

Lemon Herb Risotto Balls

2 Tbsp. Olive Oil

1 medium yellow onion, diced

2 cloves garlic, chopped

1 cup Arborio rice

½ cup white wine

1 ½ cup Chicken stock

½ cup butter, unsalted

¼ cup parmesan cheese, grated

¼ cup heavy cream

1 Tbsp. Lemon Zest

1 tsp. Fresh Basil, Chopped

1 tsp. Fresh Parsley, Chopped

1 tsp. dried oregano

1 tsp. garlic powder

Salt & Pepper to taste

Breading:

1 ½ Cups AP flour

3 whole eggs

1 ½ Cups Bread Crumbs

2 Tbsp. Salt

2 tsp. Black pepper

1 Tbsp. Dried Parsley

1 tsp. Lemon zest

4 cups vegetable oil for frying

*In a medium sauce pan heat 2 Tbsp. oil. Sautee Onion and garlic until onion is translucent. Add Arborio rice and coat with oil. Add White wine and let reduce by ½ stirring constantly using a wooden spoon. Add Chicken Stock ½ cup at a time, letting reduce by ¾ each time. Add butter, cream, cheese, lemon zest, herbs, garlic powder, salt and pepper. Cook until Al dente. Spread cooked risotto onto a sheet pan and place in the fridge until chilled. Roll into golf ball sized balls. To set up the breading, mix 1 Tbsp. salt, 1 tsp. pepper & ½ tsp lemon zest with the AP flour. In a separate bowl beat the eggs. In another bowl combine bread crumbs, remaining salt, pepper and lemon zest and the dried parsley. Coat each risotto ball in the flour, then the egg, then the bread crumbs. Heat oil in a frying pan to 350 degrees. Fry each risotto ball until golden brown transfer to a paper towel lined plate, cool slightly and enjoy!

 

 

Bacon Parmesan Potato Soufflés

4 small red bliss potatoes

4 slices cooked bacon

1 cup mayonnaise

¼ cup shredded Parmesan

Salt and pepper to taste

*Slice a small portion off of each end of the potato so that it will be able to sit evenly on the cut side. Then cut the potato in half horizontal. Take a melon baller and scoop out the center of the potato being sure not to make a hole in the bottom of it. Boil in salted water for 10-15 minutes or until just tender. Chop the bacon and mix it with the mayonnaise and Parmesan cheese. Season with salt and pepper and place in a piping bag. Fill the center of the potatoes with mixture and bake at 350 degrees.

 

Spinach Cashew Pesto

½ cup unsalted cashews

½ cup parmesan cheese, grated

1 clove garlic

2 Tbsp. fresh lemon juice

1 ½ cup fresh spinach

½ cup olive oil

Salt & Pepper to taste

*Combine all ingredients in a blender and blend until well combined

 

 

 

 

 

 

Parsnip Spinach Puree

3 parsnips, peeled

2 ½ cups heavy cream

1 cup fresh spinach

½ cup parmesan cheese, grated

1 Tbsp. fresh lemon juice

Salt & Pepper to taste

*Cut Parsnips into chunks and place in a medium sauce pan. Cover with heavy cream and cook over medium heat until tender. Remove parsnips from cream and place in a blender with ¾ cup the cooking cream, spinach, cheese, lemon juice, salt & pepper. Blend until smooth.

 

Apple & Pear Crisp

1 ea. Fuji apple, peeled & diced

1 ea. Bosc pear, peeled & diced

2 Tbsp. butter, unsalted

1 Tbsp. vanilla

¼ cup light brown sugar

½ tsp. cinnamon

 

Crisp Topping:

½ cup butter, unsalted, chilled

½ cup AP flour

½ cup light brown sugar

¼ cup oats

*Preheat oven to 350 degrees. In a medium sauté pan melt butter. Add the diced pear & apple, vanilla, brown sugar & cinnamon. Cook over medium heat until caramelized. Place in two 8-10oz ramekins. In a medium bowl combine flour, sugar & oats. Cut in butter until crumbly. Sprinkle on top of the apple filling. Bake for 15-20 minutes until golden brown.

 

Honey Nutmeg Ice Cream

4 large egg yolks

1 cup whole milk

1 Tbsp. sugar

1/8 tsp. salt

7 Tbsp. honey

1 scant tsp. nutmeg

1 ½ cups heavy cream

*In a medium sauce pan bring milk, nutmeg & salt to a boil. In a medium bowl whisk egg yolks with sugar, temper with milk. Return to the stove and bring to 180 degrees, whisking continuously. Strain and stir in honey & cream. Chill and run through ice cream machine according to ice cream machine instructions. Transfer ice cream to container. Cover and freeze until firm, at least 6 hours and up to 1 day.

Strawberry Rhubarb Crisp

½ cup fresh rhubarb, diced

½ cup fresh strawberries, quartered

2 Tbsp. butter, unsalted

1 Tbsp. vanilla

¼ cup granulated sugar

Crisp Topping:

½ cup butter, unsalted, chilled

½ cup AP flour

½ cup light brown sugar

¼ cup oats

*Preheat oven to 350 degrees. In a medium sauté pan melt butter. Add the rhubarb, strawberries, vanilla & sugar. Cook over medium heat until caramelized. Place in two 8-10oz ramekins. In a medium bowl combine flour, sugar & oats. Cut in butter until crumbly. Sprinkle on top of the rhubarb filling. Bake for 15-20 minutes until golden brown.

 

 

Sweet Lemon Balsamic Ice Cream

1 1/2 cups heavy whipping cream

1 1/2 cups whole milk

1/2 vanilla bean, split lengthwise

6 large egg yolks

1/2 cup balsamic vinegar

1 Tbsp. Lemon Zest

*Combine heavy whipping cream, whole milk, and 1/2 cup sugar in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Bring cream mixture to simmer over medium heat, stirring until sugar dissolves. Meanwhile, whisk yolks and remaining 1/4 cup sugar in large bowl until very thick, about 2 minutes. Gradually whisk hot cream mixture into yolk mixture. Return mixture to saucepan. Stir over medium heat until custard thickens and thermometer inserted into custard registers 180°F, about 3 minutes (do not boil). Strain custard into large bowl set over another bowl of ice and water. Cool custard completely, stirring often, about 15 minutes. Boil balsamic vinegar in heavy small saucepan until reduced to 2 tablespoons, about 6 minutes. Cool syrup in pan. Process custard in ice cream maker according to manufacturer’s instructions. When ice cream is done, spoon in balsamic syrup & Lemon Zest and churn 3 to 4 seconds longer to swirl. Transfer ice cream to container. Cover and freeze until firm, at least 6 hours and up to 1 day.

 

 

The Fall Foliage Festival is Coming to Waynesboro, Virginia 12 Sep 2016, 1:00 am

“Creative work is not a selfish act or a bid for attention on the part of the actor. It’s a gift to the world and every being in it. Don’t cheat us of your contribution. Give us what you’ve got.” –Steven Pressfield

A much-anticipated annual autumn art festival is coming to Waynesboro, Virginia with a flurry of artisan fanfare. The 45th Annual Virginia Fall Foliage Festival Art Show will be held on October 8-9, 2016, and will see downtown Waynesboro transformed into an outdoor art gallery with creations of over 150 artists from all over the United States.

Are you a lover of photography? A watercolor fanatic? A jewelry obsessive? The Fall Foliage Festival has these offerings and a whole lot more. From sculptures to printmaking to pottery and glasswork, a host of different mediums are represented among the more than 200 booths at the festival.

Besides the fine arts and crafts, you’ll also have a chance to sample some local craft beer and gourmet food while musicians accompany you in the background.

This festival is the perfect opportunity to find gifts for those hard-to-buy-for people in your lives. Every piece is unique and hand-crafted, so you know you’re going home with something special. (It’s also a great chance to support the local community and help out small businesses!)

Downtown Waynesboro is only minutes away from The Iris Inn, so grab your room, cottage, or cabin now, and prepare for an art extravaganza. Click here to follow the festivals official Facebook page to stay up-to-date with the latest information.

September is Here, and Oktoberfest is Coming! 2 Sep 2016, 8:39 am

Is anyone else excited about that nighttime chill in the air that hints of the fall weather to come? We love summer and all of the warmth and relaxation that it brings, but that nip of autumn promises more seasonal magic in the near future, and we can’t wait for it. One of our favorite parts of fall is Oktoberfest, a celebration of the season, of good beer and great friends, of Bavarian culture, and of folk festival fun. Check out these two upcoming Oktoberfest celebrations near the Iris Inn:

Oktoberfest 2016, Frontier Culture Museum, Staunton, VA: “Where other than Bavaria can you visit an actual German farm during Oktoberfest? Only at the Frontier Culture Museum!” Oktoberfest in Staunton, VA takes place at a popular living history museum on Saturday, October 8, 2016. You’ll have the chance to enjoy mouthwatering traditional food, live music, delicious German beer, and more.

Oktoberfest 2016, Blue Mountain Brewery, Afton, VA: Who celebrates Oktoberfest better than a local craft brewery? Blue Mountain in Afton, VA is ready to party with more than a week of fall-themed fun from October 1, 2016 to October 9, 2016. Enjoy the music of a live Oompah Band, Oktoberfest trivia, brewery tours, a keg toss competition, brunch, and the rich, hearty taste of Blue Mountain’s 13.5 Ofest Oktoberfest Lagerbier. Furthermore, the brewery will be offering a special German menu all week to pair with your beer selection.


Ready for some fall fun at one (or both!) of these Oktoberfest Celebrations? Book your room, cottage, or cabin, at the Iris Inn! We look forward to seeing you here soon.

 

 

Relish a Ride with Rebel’s Run, Afton, Virginia 18 Aug 2016, 1:00 am

Picture yourself riding on horseback through the Virginia countryside, rolling blue mountains in the distance and lush trees on either side of you. You breathe in the scents of nature and breathe out the worries of everyday life, relishing the steady pace of the horse that carries you. Finally, your party halts and you dismount, ready to indulge in a glass of Virginia wine. It almost sounds too perfect to be real, doesn’t it? Luckily for you, this little scenario is very real, and you can experience it for yourself at Rebel’s Run in Afton, VA.

Rebel’s Run’s winery trail rides are around 45 minutes long and include forests, creeks, vineyard, and a 360 degree view of the Blue Ridge Mountains. We recently went on a wine tour trail ride tour with Rebel’s Run, and it was an incredibly fun experience. At one point on the ride, we emerged from the woods and looked out at a field of hay. Just beyond the field is the red tin roof of Afton Mountain Vineyard’s tasting room, a glistening lake, and the beautiful Blue Ridge Mountains, creating the most idyllic country scene. It’s an absolutely stunning part of the winery that you don’t get to see if you drive by car.

Besides the scenery, we also greatly enjoyed getting to know the horses. These beautiful animals, owned and loved by Mimi Paixao, are so gentle and well-trained that even beginners can enjoy a winery trail ride.

Furthermore, Rebel’s Run is part of our Sip & Saddle Up wine package. Stay two nights at the Iris Inn, and you can enjoy a trail ride to Afton Mountain Vineyard, a bottle of wine in your room on arrival, a picnic lunch, and of course, breakfast at the Inn. All you have to do is book your room, then add the Sip & Saddle Up package to you online booking reservation. Click here to check out more of our wine packages.

Ready for a ride of your own? Reserve your room at the Iris Inn, bring some sturdy riding shoes, and be prepared for an equine adventure.

 

5 Fun End of Summer Activities Near the Iris Inn 9 Aug 2016, 12:15 pm

Back-to-School season has hit, which means that soon enough, the days will grow shorter, the summer heat will lessen, and the leaves will start changes, shifting from the carefree dog days of summer to the cozy chill of autumn. But this doesn’t mean that you have to give up your summer fun just yet!

Here are 5 local activities that are the perfect way to end the season with some memory-making merriment:

1. Cool off at Sherando Lake. Whether your preference is swimming, hiking, fishing, canoeing, or just lounging on a lakeside beach, Sherando Lake is the perfect place to do all of these things.

2. Explore the “after hours” beauty of Monticello. Your Monticello Sunset Pass will grant you access to Thomas Jefferson’s vistas, gardens, rooms, and more, giving you a behind-the-scenes glimpse of places you won’t normally see during regular tours.

3. Sip your way through the Brew Ridge Trail or the Shenandoah Beerwerks Trail. You can’t really go wrong with either of these trails! With award-winning brews, beautiful scenery, and mouthwatering food, these beer-based trails are perfect for brewery-lovers and foodies alike.

4. Take in a Summer Concert Series at the Frontier Culture Museum. Our local living history museum hosts some fun events, and this summer, many people have enjoyed their outdoor concert series. American Roots Music still has three concert dates left, August 14, August 21, and August 28, so take advantage of this event, complete with wine tasting and food vendors!

5. Explore the Virginia scenery with Rebel’s Run at Afton Mountain. Have you ever taken a horseback ride to a winery? Now’s your chance! Rebel’s Run offers a number of trail ride tours, our favorite of which is the vineyard tour, where you can experience wine tasting, wonderful woods and creeks, and an amazing panorama view of the Blue Ridge Mountains.

We can’t wait to finish out summer and usher in in autumn with you! Click here to book your room, cottage, or cabin here at the Iris Inn!

4 Reasons to Visit the Shenandoah Valley in the Fall 3 Aug 2016, 1:55 am

“Autumn is a second spring when every leaf is a flower.” ― Albert Camus

  1. The Scenery. Of course the number 1 reason for visiting the Valley in the fall has to be the foliage. The rich green of summer slowly shifts into a brilliant display of red, orange, and yellow, and what better place is there to see it happen than from the top of a Virginia mountain? Whether you’re hiking a local trail, taking a scenic drive, or enjoying the view from one of our porch chairs, the emergence of autumn is a splendid sight to behold. (The Virginia Department of Forestry will continually update their Fall Foliage Report as the changes happen, so stay up-to-date with their website.)
  2. The 45th Annual Fall Foliage Festival Art Show. Fall is a work of art in and of itself, so it’s the perfect time to celebrate other artistic displays. For one whole weekend, “the streets of downtown Waynesboro are turned into an outdoor art gallery,” hosting the talents of a myriad of local artisans. You’ll find everything from traditional paintings to woodworking to jewelry, so if you’re looking for a souvenir of your Valley getaway, or you’re in need of a gift, this is a great opportunity to pick one up. This year’s festival will take place on October 8-9, 2016.
  3. The Apples. From apple pie to apple cider to apple butter, this fruit bursts onto the scene in autumn. Enjoy the apple-themed merriment at Chiles Peach Orchard’s “Fall Into Fun” Festival, or pick your own ripe, juicy apples at Seamans’ Orchard.
  4. The 10th Annual Heritage Harvest Festival at Monticello. On September 10, 2016, “taste a bounty of heirloom fruits and vegetables and learn about organic gardening and seed-saving during this fun, affordable, family-friendly festival — unlike any other — held on the breathtaking West Lawn of Jefferson’s Monticello.”

We look forward to seeing you in the fall! (You may want to book your room now, as we fill up fast in autumn.)

Photo by Glenn Martin

Wine 301 Menu 27 Jul 2016, 2:31 pm

Wine 301: February 24 – 26, 2017 (including an offsite winery tour at Pollak Vineyards!)

  • Mushroom cigars with pomegranate glaze
  • Seared scallops with ratatouille
  • Butternut squash and bacon salad with maple-rosemary vinaigrette
  • Homemade pappardelle pasta with lamb ragout
  • Caramelized onion, Gorgonzola, and mushroom stuffed flank steak with truffled fingerling potatoes and broccoli
  • Chocolate bourbon bread pudding with smoked honey ice cream

 

Wine 201 Menu 27 Jul 2016, 2:28 pm

Wine 201: January 27 – 29, 2017

Friday

5:30: Virginia Wine and Cheese Pairing– We will be pairing Virginia Viognier with cheese from Caramount Farms, and Virginia Cabernet Franc with Gouda from Our Lady of the Angels.

8:30: Port and Chocolate Pairing– What day is complete without a rich dessert? This pairing will feature treats from a local chocolatier, truffles dusted with cocoa powder, and chocolates with orange, perfect paired with sweet, young, ruby Port.

Saturday

8:00-9:30: Breakfast and Sparkling Wine– Your day will start with a Spanish Cava paired with a savory egg dish. What a way to wake up in the morning!

1:30: Sensory Exploration– For 50 minutes to an hour, Marc will introduce you to an aroma/flavor kit to train your palate, and as you learn, you will have the opportunity to win some prizes. (Your Sensory Exploration includes lunch.)

Dinner– Menu (prepared by Chef Caitie Maharg):

– Spring greens with English cucumbers, radishes, strawberries, ricotta solata and a honey balsamic dressing

– Shrimp & Grits

– Apple crisp with maple, bacon & bourbon ice cream

Wine 101 Menu 27 Jul 2016, 2:25 pm

Wine 101: January 6 – 8, 2017

Friday

5:30: Virginia Wine and Cheese Pairing– We will be pairing Virginia Viognier with cheese from Caramount Farms, and Virginia Cabernet Franc with Gouda from Our Lady of the Angels.

8:30: Port and Chocolate Pairing– What day is complete without a rich dessert? This pairing will feature treats from a local chocolatier, truffles dusted with cocoa powder, and chocolates with orange, perfect paired with sweet, young, ruby Port.

Saturday

8:00-9:30: Breakfast and Sparkling Wine– Your day will start with a Spanish Cava paired with a savory egg dish. What a way to wake up in the morning!

1:30: Sensory Exploration– For 50 minutes to an hour, Marc will introduce you to an aroma/flavor kit to train your palate, and as you learn, you will have the opportunity to win some prizes. (Your Sensory Exploration includes lunch.)

Dinner– Indulge in a mixed or Caesar salad paired with New Zealand (Marlborough) Sauvignon Blanc, stuffed chicken with tomatoes and spinach paired with a Meritage from Karamoor Estate in PA, and bread pudding paired with a Malmsey (Sweet) Madeira. If you think your mouths are watering now, just wait until it’s all sitting right in front of you!

Grab a Growler Along the Shenandoah Beerwerks Trail 18 Jul 2016, 8:19 am

Why try out one brewery when you can travel an entire trail of them? With twelve breweries from Lexington to Nellysford, the Shenandoah Beerwerks Trail offers a wide array of some of the finest craft beverages in Virginia. Furthermore, many of these breweries host food trucks, live music, and growler fills as an added bonus to your visit. Let’s take a closer look at Waynesboro’s two new libation locations, which also happen to be stops along the Beerwerks Trail:

Stable Craft Brewing Co.: This beautiful horse farm offers everything from stable tours to visits in the hop fields, all of which are accompanied by the resident horses, who will watch curiously as you make your way around the farm. As you arrive at Stable Craft, you’ll be greeted by Morocco the Cyldesdale, a personable, nine-year old stallion who loves attention. Make your way into the Draft Room for a taste of beer from Head Brewer, Christopher Fann. The sixteen beers on tap include an Oatmeal Stout, Wet Hop American Pale Ale, Smoked Soral Ale, American Blonde, Saison, and more. Amp up your brew with a taste of Stable Craft’s Savory Fare from a Southern-inspired menu—French toast sliders, turkey biscuits, haystack potatoes, grilled seasonal veggies, and a whole lot more.

Basic City Beer Co.: This brother-owned business is located in what many residents will recognize as the old (but renovated) Virginia Metalcrafters building. Basic City will quench your thirst with a sip or two of their Grand Coutre Tripel (a winter seasonal inspired by Belgian golden ale), the Frying Pan Imperial Stout (crafted with Belgian malt and boasting a rich chocolate flavor), a Foggy Lager (light, refreshing, and unfiltered), Ray’s Pale Ale, and their own take on the classic IPA. As with any new brewery, their tastes will shift with small improvements over time, so even if you enjoy a tasting in their opening months, you’ll have to return later to see how the beverages have reached their full potential.

Click here to see all of the breweries along this Shenandoah Valley excursion. We’re only a quick drive away from the breweries along this trail, so all you have to do is grab your cabin, cottage, or room at the Iris Inn, and you’re ready for the perfect Beerwerks Trail getaway! We look forward to seeing you soon.