A most ACCOMMODATING Napa Valley Innkeeper

June 16th, 2010 by Carol Beazley

Carol adds the marinara to her gluten-free breakfast polenta.

Our breakfast buffet is as beautiful as it is varied.

Let’s talk about “accommodations”. To most folks accommodations are a place to stay. The Beazley House takes accommodations to its true meaning. When we ask guests if they have any food allergies or needs we really go the extra (s)mile to “accommodate” those needs.

Luckily we have a large variety of breakfast selections to choose from on our buffet so that there is nearly always something to meet everyone’s needs.

If we know ahead of time a guest is lactose intolerant we try to use soy instead of mlk in the preparation of their breakfast. If there is someone on a gluten free diet we try to prepare a meal that is gluten free.

I’d like to share a recipe today that I created for the gluten free guests:

Beazley House Mediterranean Polenta
Topped With Cheesy Egg Scramble

Serves 8

1 cup polenta
4 cups water
1 Tablespoon olive oil
1 Tablespoon butter
1 cup shredded Italian cheese blend

Topping:
½ cup shredded Italian cheese blend
1 cup Marinara sauce
½ cup Pesto

Cheesy scramble:
12 Eggs
1 teaspoon onion powder
½ cup shredded Italian cheese blend

Preheat oven to 350º F

Bring water to boil in double boiler; SLOWLY stir in polenta stirring constantly until polenta has thickened enough to absorb water (about 10 minutes) stir in olive oil & butter then blend in 1 cup cheese until completely melted. Transfer mixture into 8 small ramekins sprayed with Pam spray. Bake for about 30 minutes. Bring polenta out of oven & layer 1 tablespoon cheese then 2 tablespoons marinara sauce on each ramekin.

Scramble eggs on medium heat adding last ½ cup cheese just before eggs appear “dry” then evenly distribute eggs on each prepared ramekin and top with one tablespoon pesto. Serve immediately!

Beazleys 1st Napa Valley Wine Auction

June 8th, 2010 by Jim Beazley

In this  our 30th “Year of Firsts” we’ve added our FIRST Napa Valley Wine Auction.

Jim & Carol smiling and serving at Rubicon Estates

Held at the fabled Rubicon Estate owned by Francis Ford Coppola and his talented family, it was a scene right out of Hollywood. All of the stars of Napa Valley culinary and viticulture scene were on stage.

And we played our bit part!

Our setting was “The Terrace” and the “E-bid Hall” on the second floor of the massive stone winery founded in the 1800s known then as Inglenook.

Shaded by a 150 year old Redwood tree, the Terrace was lined by a legion of legendary chefs, caterers and vintners. In the center was a grand piano on a Persian carpet,  its keys sending  familiar notes to the heavens.

The weather gods had been exceedingly kind by allowing the morning fog to linger- sparing us from the sun’s glare and heat.

Our duties were as simple as they were clear: we were to do anything the chefs, caterers, vintners asked, with a smile and knowledge certain that we ALL were there to serve the guests. We were a team.

Our team was captained by our dear  friend Arthur Roosa, a veteran volunteer of the Wine Auction.  His second in command was the lovely Keiko, his wife and we were joined by Arthur’s sister Donna from Phoenix. The team was filled out by Charles from Angwin and Laura from St Helena.

Team Roosa: Arthur, Keiko, Carol, Laura & Donna. The Electronic Bids "Cave" is behind.

We worked beside two other teams: one on the Terrace  and one team of techies helping with the Electronic Auction in the Barrel room. This cave-like hall was lined with vintners and purveyors with its center glowing with laptops set to take their “E” bids.

This was the first day of the famed event, which over the last 30 years has raised almost $100 MILLION for local charity. The auctioneers would wring a near record breaking $8.51 million out of the guests at Meadowood Resort the next day.

These generous guests were as easy to serve as our Beazley House guests. They were polite and grateful as we whisked away their napkins and nibbles on silver trays.  Even after hours of wine tasting NO one appeared tipsy.

Rubicon's fountain was the center piece for the 30th Napa Valley Wine Auction

Perhaps the setting of the romantic Rubicon Estate with its splashing fountains and gardens demanded decorum.

However, given the copious quantities of wine consumed along with culinary delicacies, even a saint would have been tempted to over indulge.

And there was serious money being bid, even before the next day’s “main event.” Usually money spoils a good time, ask any working girl.

But in the end it was the “paradise effect” that probably mellowed the crowds: that feeling that they had died and gone to Heaven.

That and they were a classy crowd.

Carol Beazley Recalls 1st Breakfast 30 years ago!

May 31st, 2010 by Carol Beazley

The first weekend of June, 1981 Jim & I had not even unpacked our kitchen boxes when our 1st guests needed to have breakfast!

I rummaged through those boxes and found a package of blueberry muffin mix. So it was blueberry muffins, some orange juice, coffee, fresh fruit and yogurt  I recall serving that 1st breakfast.

Our breakfasts have evolved since then.

Carol cook'inn

Our breakfasts now are as beautiful as they are delicious

We now have our own blend of Beazley House coffee (which can be purchased from the Napa Valley Coffee Roasting company as the Beazley Blend). Our fresh fruit is served not only with an organic yogurt but now with our popular Beazley house made granola. We have a variety of entrées and always a side of either applewood-smoked bacon, chicken-apple sausage or Sonoma Farms country ham on the buffet along with our artisan cheese board. So for my 1st blog I’ll share my Blueberry Coffe Cake recipe with you and hope you follow me through this 30th year as I share more recipes!

Very Berry Blueberry Coffee Cake

Serves 10-12

Heat oven to 350º degrees.  Spray 12 inch Bundt pan with cooking spray.

Ingredients:

¾    Cup Sugar
2     Cups all purpose flour
2 ½ Teaspoons baking powder
¾    Teaspoon baking soda
½    Cup vanilla or plain yogurt
½    Cup buttermilk
1     Egg
2     Cups fresh or frozen blueberries

Upside down Topping
2 Tablespoons brown sugar
¼ Cup butter, melted

Crumble 2 tablespoons brown sugar into melted butter and sprinkle into bottom of “pam” sprayed bundt pan.

Mix all other ingredients (except blueberries) until smooth. Batter will be stiff. Fold in blueberries.  Spoon batter into pan until 2/3 full.  Bake for 40-50 minutes or until toothpick inserted in center comes out clean.  Let cool in pan for 15 minutes before turning out onto serving plate.

Beazley House Napa’s 1st B&B Celebrates 30 years!

May 24th, 2010 by Jim Beazley

This June the Beazley House will begin our 30th year as Napa’s 1st B&B by celebrating the entire year!

Celebrating 30 years of Carol's killer Chocolate Cakes!

We will call it a “Year of Firsts!”

And you will be the FIRST to hear about it in detail when we send out our FIRST email blast on … June 1st.

Okay, you won’t have to wait, THAT long because I’m going to give you a little sneak peek in this blog.

What does OUR being FIRST mean to you? Why should you care?

It’s simple, really. As the 1st bed and breakfast of Napa our 30 years of experience enriches yours.

We know stuff.

There are over 425 wineries in the Napa Valley alone. The Beazley House knows where YOU should go. Not based on hype but what will suit YOU best.  First time in Napa? We will tailor your itinerary to hit the landmarks and offer places known only to us. It will match your tastes, not some wine snob.

The only constant in life is change.

Jim & Carol take in the newly-revitalized Uptown Theater on May 14th.

And in 30 years we’ve seen LOTS of great changes to Napa. Like how we are now within walking distance to dozens of fabulous restaurants; everything from nationally recognized to locals’ favorites. And not just the famous, but the best VALUE too.

There’s an UPTOWN now.

Even if you’ve been coming to Napa for years, we can turn you on to new and exciting experiences we are learning about everyday.

Take the new and exciting LIVE entertainment venues which have arrived on the Napa scene: The Napa Valley Opera House, the Uptown Theater, Silo’s and Uva‘s. The Opera House is a circa 1879 gem of a 500 seat theater which Judy Collins said is “acoustically perfect”. The Uptown opened May 14th with Big Bad Voodoo Daddy and will host a virtual galaxy of stars. Silos is a place where the piano lounge is being redefined by fresh talent and a newly formed jazz club. And Uva offers jazz and so much more five nights a week.

Napa’s FIRST Choice for Dog Friendly

Their smiles say it all, DOGS and people welcome!

Traveling with your pooch? We will be your second best friend…maybe even your FIRST if you consider we’ll host you, send you to places you and fido will be welcome and we offer the most Dog Friendly rooms in Napa.

Our Gardens have been stopping traffic for years!

Our gardens have made us the most photographed landmark in Napa.

Perhaps the FIRST thing you’ll notice as you arrive at our inn will be our beautiful gardens. Lovingly planted and tended by Nilda Douma, our master gardener, with help from Javier Becerra, our gardens reflect 30 years of care.

We started with a patch of ancient lawn in front, over grown shrubs and dying birch trees. Our “backyard” was just that. Today it is our “secret garden” where weddings are celebrated and breakfasts served.