Inn Consultants and Brokers Since 1993

Rick Wolf and Peter Scherman (that’s Rick on the left and Peter on the right) are both experienced speakers who have presented on a range of innkeeping related topics at the state, regional, and national level. They gather and analyze research for the Innkeeping industry and welcome the opportunity to share it with others. Contact Us

The B&B Team
 

New Innkeepers and the Yankees are Coming!

Not the New York Yankees…..but Dan and Penny Cote, the proud new Innkeepers of Inn Victoria of Chester, Vermont!

 

Welcoming these new Yankees are the former Innkeepers, Jon and Julie Pierce, who just happen to be British! The B&B Team is pleased to have been the Transfer Consultants to both the Cote’s and Pierces, on January 26th, 2010.  The transfer was smooth and a happy affair…no Redcoats or Green Mountain Men were present.

 

Now a question…will the new Innkeepers serve pie for breakfast?  The New Englanders out there may know the answer to this question.  For those who don’t, there is a wonderful and humorous answer from writer E.B. White:

 

-To Foreigners, a Yankee is an American

-To Americans, a Yankee is a Northerner

-To Northerners, a Yankee is an Easterner

-To Easterners, a Yankee is a New Englander

-To New Englanders, a Yankee is a Vermonter

-To Vermonters, a Yankee is somebody who eats Pie for Breakfast!

 

So, the many Yankees of yore served pie for breakfast in their inns and taverns…..not so different from the wonderful sweet and savory breakfasts served by Innkeepers today!

 

All of us at The B&B Team welcome Dan and Penny to the wonderful community of Innkeepers and say farewell to Jon and Julie as they return to their native England.

 

A Breakfast Pie

 

Pies needn’t be confined to dinner either.  Ralph Waldo Emerson, the great American essayist and philosopher who was dubbed a “hopelessly confirmed pie-eater” by his biographer, hewed faithfully to a diet of pie for breakfast!  Why not take his cue and try a riff on the classic English wake-up: a pie of caramelized, chopped tomatoes, browned mushrooms, thick-cut bacon and hard cooked eggs?  Or maybe a mash-up of spiced pears sautéed with leeks and country sausage? 

  

Enjoy the recipes!

 

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7 Responses to “New Innkeepers and the Yankees are Coming!”

  1. Vikki Woods says:

    Pie for breakfast with gravy was my brother-in-law’s favorite. But then his mother baked at least 3 outstanding pies a day for the farm family!
    I served black beans and rice wrapped in a crepe to some “Islanders” one cold snowy morning.

  2. Peter,
    Inns and taverns served pie for breakfast?? Oh, oh, it’s much more prevalent than that — WE had pie for breakfast, usually apple pie with a significant wedge of extra sharp cheese. It was once standard breakfast fare on Vermont farms. We also had maple syrup on our cereal and ice cream, and if we were out of either, we just ate maple syrup in a dish! Fancy grade, of course, same that we serve at Clay Corner Inn — the very best, can’t be bought in stores, and the description to the place goes something like this: “over thatta way, turn at Shorty’s place and head up the hill past Dawson’s barn, over the creek and around the bend ….. just wander in the back door and announce yourself, someone will see ya there.” Thanks for the memory! Joanne Anderson, Blacksburg VA.

  3. Hi Dan and Penny, Welcome to the neighborhood! If there is anything we can do for you, please don’t hesitate to call.
    Bob and Linda Aldrich
    The Inn at Weston
    Weston, VT
    802-824-6789
    http://www.innweston.com
    theinnatweston@comcast.net

  4. As always with your news bulletins, offered in a delightfully enjoyable and entertaining manner. And I learned a lot more about pie–who eats it and when–than I knew before.

  5. D3 says:

    Well as other wonderful British implants here in Woodstock VT we will tell you that no self respecting innkeeper in Europe would serve pie for breakfast! We just don’t get all this dessert food for the start of the day…and don’t get us started on putting maple syrup on meat…how to kill a decent ‘banger’! The most extreme thing we’ve heard of this week for breakfast is poached pineapple…..this is not and never will be a breakfast food….after supper maybe but to start your day all these pancake and waffle thingies are well…..just not right! Now boiled eggs and soldiers or deviled kidneys….now that is the food of the gentry.
    Be different that’s our motto here at the Woodstocker Inn…we like to think we are the antidote to ‘ye olde englande’.

  6. Rick Wolf says:

    ….hmmm….deviled kidneys…..?
    May have to try them one of these days….
    Thanks for your comments and love the idea of being the antitode inn.
    Rick

  7. Patti Neslusan says:

    Pie was served as part of the meal in early America, sweet desserts were served on feast days like Thanksgiving but pie was just a regular part of the meal. Consumed as vegetable serving and eaten with a knife, pie was considered daily food and nuthin’ special. THink apple, squash, carrot, custard all eaten at breakfast,dinner or tea with and on the same plate as the rest of the food. I can’t think of a bette way to serve apples than in a paste with suigar cinnamon and freshly grated nutmeg.
    In fact the average wife of early America was baking anywhere between 13-20 pies a week on baking day. That’s alot of apples to peal.
    Pie and beans baked overnight in the oven seems to me a great way to start your day. Course the beans weren’t the Boston Baked Beans that we know. They were baked with salted porkbelly fat , sometimes jowl bacon(quite good but tough) and pepper to make them palatable. They tasted a bit like really greasy refried beans and at times were served for the 3 Sunday meals. OR they might even be consumed in your pew at church between the services. To the best of my knowledge at this point in history they wern’t served with franks but might have had brown bread with butter as a side, YUM! Well they do grow on you if you are hungry enough!

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