BBOnline Member SINCE 2001
 

The Iris Inn

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

Joel Salatin: Making a Difference with Local Food in Virginia 16 May 2016, 3:00 am

Joel Salatin is a local individual well-known for promoting sustainable agriculture and for pioneering grass-farming. Furthermore, the Salatin family owns and runs Polyface Farms, which consists of 550 acres in Swoope, Virginia and has become a popular source of local, high-quality farm-fresh produce. Why are we telling you this? Because Polyface Farms is one of the three local sources that provides ingredients for our very own breakfasts here at the Iris Inn!

Joel Salatin and his expertise in the agricultural world. In an article entitled “Rebel with a Cause: Local Food Can Feed the World,” Salatin elaborates on five “cold, hard truth[s]” about the nature of the food industry:

  1. “Nearly half the world’s edible food never gets eaten.”

  2. “Distribution is the only reason people are hungry; nobody is hungry due to a shortage of food.”

  3. “There is plenty of land for farming. Unused land is everywhere.”

  4. “Science and technology have caught up with natural farming.”

  5. “We don’t need vaccines and antibiotics to keep farm animals healthy.”

One only has to look at how successful Polyface Farm has been throughout various generations to see that Mr. Salatin must be doing something right! If you would like to see Polyface Farms for yourself, there are numerous tours offered—self-guided tours, guided tours, grass stain tours, and lunatic tours.

And don’t forget to book your room at the Iris Inn to try out mouthwatering breakfasts made from Polyface products.

5 Reasons You Should Have Your Wedding at The Iris Inn 9 May 2016, 2:00 am

Your wedding day is something that you’ll remember for the rest of your life, so of course you want it to be as close to perfection as humanly possible. Whether you’ve hired a wedding planner or you’ve received inspiration from obsessively pinned Pinterest boards, your nuptial ceremony is a reflection of your personality and of a couple’s promise. Everything must be just so, and the Iris Inn Bed & Breakfast is here to make it happen.

For many in the wedding planning stages, selecting the right location can be stressful. But go ahead and cross off any other venue suggestions, because we’ve got you covered right here in the Shenandoah Valley, Virginia. Why? So glad you asked:

  1. The Scenery. We’re tucked away in the mountains, shielded with trees, and perched on an overlook where you can scan the whole Valley. Seriously, how can you go wrong with a Blue Ridge backdrop?
  2. The Option of an Indoor or Outdoor Ceremony. If you’re a lover of the outdoors and the weather is right, then stand proudly with your betrothed on the front steps of the Iris Inn. If you and your guests are more comfortable indoors, then you have the option of promising your vows on top of the library balcony while your guests watch from the Great Room.
  3. The Intimate Setting. A wedding at the Iris Inn means a maximum of 44 guests, so you don’t have to worry about inviting your father’s friend’s neighbor who you met at that one Christmas party a few years back. Share your day with those closest to you and your significant other.
  4. The Wedding Package: We offer a special package that includes everything you would need for your ceremony and reception—a Special Justice, a bridal bouquet and boutonniere, a full reception dinner, professional photographer, and two-tier wedding cake.

Let us take the stress out of the planning. Request more wedding information here.

 

Admire the Art of the Blackburn Gallery 2 May 2016, 10:57 am

“Art washes away from the soul the dust of everyday life.” ― Pablo Picasso

We are thankful to be located in an area so close to a number of amazing activities. From wineries and breweries to lush hiking trails and scenic drives, there’s always something to do nearby. One activity that we suggest is browsing local art galleries, and if you need a good place to start, then we suggest the Blackburn Gallery in Nellysford, Virginia just off of the picturesque Blue Ridge Parkway.

The Blackburn Gallery is a “veteran owned family and friend run gallery with a passion for art and giving back.” Boasting beautiful displays from both regional and visiting artists, it’s the perfect place for “new and experience collectors alike.” You’ll find amazing collections of paintings and photographs, glass and pottery, jewelry, sculptures, woodwork, and more. (We especially love the Gallery’s vision, which is to enrich the lives of all we encounter through the vision of artist.”)

Besides the displays for viewing and the artwork for purchasing, the Blackburn Gallery also provides workshops, tours, and classes for interested individuals of all ages, as well as photography mentorships and custom art commissions (which would make amazing gifts!).

If you can’t make it to the Gallery, or you decide after visiting that you wish you would have purchased a piece of artwork or two, then check out their original fine art and their fine art prints for sale online.

We look forward to seeing you here at the Iris Inn for your artsy adventure!

 

 

 

An Adventure in Arts and Crafts, Crozet, Virginia 17 Apr 2016, 7:41 am

The season of spring seems to go hand-in-hand with arts and crafts festivals, doesn’t it? Maybe there’s something about the emerging warmth that sparks creativity, or maybe it’s humanity’s reflection of nature’s originality. Whatever the case may be, we love local festivals, so we’re definitely looking forward to the 36th Annual Crozet Spring Arts and Crafts Festival on May 7-8, 2016, just down the road in Crozet, Virginia.

FESTIVAL FACTS:

– The event will feature over 100 fine art and craft exhibitors and will take place at Claudius Crozet Park.

– There will be Virginia wine and beer tastings, so make sure you have your ID on hand!

– You’ll have your own festival soundtrack as live music plays throughout the event

– Admission for adults is $6, and parking is FREE

– The festival is a Certified Green event, striving to “minimalize its environmental impact.”

– The event is non-profit, with proceeds going towards Claudius Crozet Park.

– Crozet, VA is only 20 minutes from Charlottesville and only 20 minutes from the Iris Inn, so it’s the perfect distance for a day-trip! After a night at the Inn and a hearty breakfast to fuel your day, head to the festival and then on into Charlottesville for an evening of downtown shopping and eating.

– The festival also happens to be taking place on Mother’s Day Weekend, so it’s the perfect chance to treat your mom to a Virginia getaway or to pick up a beautifully unique piece of artwork as a gift.

We look forward to seeing you for your arts and craft festival vacation! Click here to book your Iris Inn room, cottage, or cabin!

2017 Wine Weekends at the Iris Inn 16 Apr 2016, 10:00 am

Wine 101: January 6 – 8, 2017

This wine filled weekend include dinner, wine pairings, informational sessions with our wine expert, Marc Suspic; sensory exploration, and much more, leaving you with happy taste buds and a wealth of new knowledge.

Pricing: 25th Iris Inn Anniversary pricing $196/couple from now through August 1, 2016. Starting August 2, 2016: $246/couple

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!

Wine 201: January 27 – 29, 2017

This weekend will include dinner, wine pairings, informational sessions with wine expert, Marc Suspic; a sensory exploration, and much more, leaving you with happy taste buds and a wealth of new knowledge. It’s all the fun of Wine 101, but amps up the challenge with blind wine tastings! The sensory evaluation/blind tasting occurs over a lunch and will also include a blind competition—Virginia wine vs. the Old-World.

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

Stay tuned for more information about the specific wines you’ll be enjoying! We look forward to seeing you at this wine lovers’ weekend! Click here to book your room now.

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

This wine filled weekend include dinner, wine pairings, informational sessions, sensory exploration, and much more, leaving you with happy taste buds and a wealth of new knowledge.

Pricing: 25th Iris Inn Anniversary pricing $196/couple from now through August 1, 2016. Starting August 2, 2016: $246/couple

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!

11:30: Winery Tour– Marc will introduce you to the process of winemaking with a tour of a local winery. (Your winery tour 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!

Why You Should Choose an Iris Inn Cabin for Your Extended Stay Vacation 6 Apr 2016, 1:00 am

So, you’ve started making plans for a much-needed, extended getaway. You have your itinerary pretty well planned out, your belongings ready to pack, and you’ve called a friend to check in on your house while you’re gone. There’s only one thing left to do—decide on lodging reservations.

Many individuals choose extended stay vacation rentals for various reasons. As a recent Iris Inn reviewer stated, “My husband and I are veterans of vacation rentals and prefer rentals to staying in inns because we like our privacy and we like to cook when we travel. We’ve never been big on enforced intimacy with strangers over the breakfast table–it’s just not our thing” (TripAdvisor). Oftentimes, travelers are worried about forced interactions with other B&B guests, particularly during breakfast. A getaway is a time of privacy for these travelers, and staying in a rented facility seems ideal because of the solitude.

But guess what? The Iris Inn Bed & Breakfast provides more secluded options for these very travelers! We offer both cottages and cabins, the latter of which were purposely built as extended stay retreats. With a full-sized kitchen, a personal washer and dryer, hot-tub, and screened porch, our cabins have everything you need for extended stay lodging.

“I really liked the ‘best of both worlds’ concept of the private couples’ cabins adjacent to the inn,” says the aforementioned  reviewer. “The situation of the cabins, the way they are built for total privacy, the finishings, the shower access to the hot tub, even the solar blinds… There are no trade-offs in the cabin.”

Ready to book your cabin stay? Click here to check availability.

Explore Virginia’s Historic Garden Week 1 Apr 2016, 1:00 am

Lush gardens, historic homes, and warm walking tours with good company—nothing celebrates the arrival of spring like Virginia’s Historic Garden Week, and the annual event is fast approaching! “Every April, visitors are welcomed to more than 250 of Virginia’s most beautiful gardens, homes and historic landmarks during ‘America’s Largest Open House.'”

The first garden tour nearby the Iris Inn is on Saturday, April 23, 2016 at Morven Estate in Charlottesville: “Morven, a three-story brick manor house built in the late-Georgian/Federal Style, dates to 1820. The land on which it sits was part of the original Carter family land grant and was known to Thomas Jefferson as ‘Indian Camp.’” The estate was passed from Jefferson to his adoptive son William Short. It was then passed on to others until it was finally owned by John Kluge, who generously gifted the estate to the University of Virginia. A bit of trivia for you: “Morven” is a Scottish word that means “ridge of the hills.”

The Staunton, VA tour will also be held on Saturday, April 23, 2016, exploring the historic beauty of the Queen City. “Highlights include: artists painting landscapes en plein air, flower arrangers creating stunning floral presentations, and budding young classical musicians serenading guests as you leisurely stroll along garden paths.”

On Monday, April 25, 2016, you’ll have the opportunity to tour the University of Virginia’s gardens just across the mountain Charlottesville, VA:  “The relationship between the Garden Club of Virginia and the University of Virginia goes back at least 68 years, when the club restored the University’s Pavilion Gardens with proceeds from Historic Garden Week.”

Book your calendar, and reserve your room at the Iris Inn. You won’t want to miss out on this indulgence in history, gardens, and springtime in Virginia.

Photo by John Menard

Upcoming events at Thomas Jefferson’s Monticello, Charlottesville, Virginia 15 Mar 2016, 1:23 pm

The former home of America’s third president/principal author of the Declaration of Independence is much more than just a picture of history. From the architecture to the vineyards, Monticello offers a wide range of activities for a variety of interests. Furthermore, there are always fun and education events coming up at Monticello, some of which are much-anticipated annual activities and others of which are weekly occurrences. Keep reading to check out some of our favorite upcoming events:

March 20, 2016: “Monticello in Mind: Fifty Contemporary Poems on Jefferson” Virginia Festival of the Book. This special event will be held as part of the much loved Virginia Festival of the Book. Join fellow literary lovers for a reading from eleven different contemporary poets, who will be available to sign books after the event.

April 6, 2016: The Plantation Household: Monticello Women at Work. “In a plantation household of Monticello’s size, the work was all-consuming.” Take a fascinating walk through the kitchen, the parlor, and the dining room and learn about the history of dining and entertaining at Monticello. (Plus you’ll get to enjoy a wine and cheese reception at the end!)

April 7, 2016: Spring Wildflower Walk. Immerse yourself in the beauty of springtime with this three-hour, five-mile walk. You’ll find yourself trekking through the woods and up the Rivanna River, taking note of blooms like trout lilies and Virginia blue bells. This is a must attend to any flower admirer.

April 13, 2016: Founder’s Day and Jefferson’s Birthday Celebration. Celebrate history with this special event! “Monticello will mark the 273rd anniversary of Thomas Jefferson’s birth with a celebration and ceremony on the West Lawn.” The event will feature a keynote speech from Marian Wright Edelman, who received the 2016 Thomas Jefferson Foundation Medal in Citizen Leadership.

Start planning your Monticello adventure now, and don’t forget to reserve your room, cottage, or cabin at the Iris Inn!

Photo Credit: Sbuckley
https://commons.wikimedia.org/wiki/File:Monitcello_47MP.jpg

Sip & Simmer in Fall and Winter 9 Mar 2016, 6:47 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.

 

 

An Iris Inn Cashew Salad Recipe 1 Mar 2016, 12:00 am

As the weather warms up, our eating preferences may become a bit lighter than the heavy soups and hot meals we enjoy during the winter season. Some days, there’s nothing quite as refreshing as a crisp, crunchy salad for lunch or as the first course of your dinner.

Here at the Iris Inn, we also enjoy a good salad, and if you’d like to have a taste of one of our favorite salad recipes, then keep reading.

Cook time: 20 minutes
Servings: 4

Ingredients:

  • romaine lettuce, torn into bite sized pieces
  • Swiss cheese, shredded
  • cashews
  • croutons
  • vegetable oil
  • sugar
  • vinegar
  • Dijon mustard
  • onion, grated
  • poppy seeds
  • salt to taste

Directions:

  1. Toss romaine, cheese, and cashews in large bowl.
  2. Prepare dressing by blending together oil, sugar, vinegar, mustard, onion, poppy seeds and salt.
  3. Pour dressing over salad mixture. Toss to coat. Add croutons.
  4. Optional: Add a can of mandarin oranges or chopped pear.

Eat and enjoy! We look forward to seeing you on your next getaway at the Iris Inn. Don’t forget to book your room now, and visit our Facebook page to stay up-to-date with the latest Inn happenings.