Peter and Mary Deneen have been crafting custom handmade stoneware since 1972 in their Deneen Pottery studio located in St.Paul, Minnesota.   In 2012, Deneen Pottery celebrates its 40th anniversary with a fresh new look and the same commitment to customer service that has made them the industry’s leader for handmade stoneware for the last four decades.

Each piece is handcrafted, working with innkeepers and other clients to best showcase their business logo and branding on signature mugs, tableware, and other clever accent items.  Don't forget, every product is lead-free, and safe for use in your microwave, dishwasher or freezer making them extremely durable for use by innkeepers as well as guests.  Stock up those signature mugs in your gift shop as guests love to take them home to their friends and family!    

This year, they have added a new style to their line of  Deneen Pottery signature mugs, and have been busy creating new glazes in an effort to continue offering the most original and high-quality products their clients have come to expect from Deneen Pottery since 1972.  Be sure to stop by and see them at the next  hospitality trade show presented by Mid-Atlantic Trade Show in Colonial Williamsburg taking place March 4-5-6, 2012 and see what they have hot out of the kiln!

Greenwich Bay, America's Soapmaker since 1962 produces fine soaps and quality private label custom amenities crafted especially for guests to enjoy while staying at your property at reasonable prices.

We often find ourselves seeking "Made in the USA" quality products.  You will find that and more when dealing with this environmentally sensitive fine soap manufacturer, custom packaged to compliment the branding of your business.

Greenwich Bay is pleased to now offer new retail size products for add on sales in your on-site or on-line gift shop to your clients and guests:

*packages for B-days/Anniversaries
*gifts to take home to remember their trip
*gifts for their family, babysitters, etc.
*online sales for future sales

Stop by and meet with Denise Huntwork at the March 2012 MidAtlantic Innkeepers Conference and Hospitality Trade Show being held in Colonial Williamsburg where you can check out the latest products, fragrances, and packaging of their fine soaps and custom amenities.  Be sure to visit their page as well!

Another Recipe from the Mid Atlantic Innkeepers COOKBOOK
By the Side of the Road Inn & Cottages • Harrisonburg, VA        

By the Side of the Road

[FEEN erb; FEENZ herb] A mixture of very finely chopped herbs.  
The classic quartet is chervil, chives, parsley and tarragon
though burnet, marjoram, savory or watercress are often used
as part of the blend. Because they quickly lose their flavor,
fines herbs should be added to a cooked mixture shortly before
serving. Unlike bouquet garni, they’re not removed from the
dish before serving. Though not classic fines herbs, at By the
Side of the Road, we use oregano, thyme and whatever savory
herbs we have available.

Preheat Oven to 350 Degrees

Fines Herbs Soullles

1 dozen eggs (at room temp).
Whip for a full four minutes until thick and lemon colored.

4 cups grated cheeses;  choose your favorites;
mix mild & pungent; whatever you like.
Finely grate cheeses; we use a pre-grated Mexican mix.

½ cup flour
2 tsp. Baking powder

¼ cup savory herbs;  thyme, parsley, oregano, chives, your choice.

Sift together the flour and baking powder over the grated cheeses, add over the grated cheeses, add herbs and mix with hands until coated evenly. Herbs may be fresh or dried. Adjust quantity accordingly.

Two cups small curd cottage cheese
¼ cup melted butter, cooled

Gently fold together grated cheese mixture & cottage cheese with eggs & melted butter until uniform in consistency. Pour into 12 6oz. individual ramekins that have been coated with non-stick spray or heavily buttered. Bake for 30-35 minutes until puffy and beginning to turn golden. If centers are soft, increase baking time by a few minutes. May be served in ramekin or cooled briefly, removed from ramekin and placed on cooling racks, then frozen. If frozen, defrost and reheat in microwave for 1 minute per serving. You may also bake in a 13X9 casserole, cool briefly and cut into squares for “family style” service.

Sausage, bacon, ham, seafood, vegetable, whatever you like, may be added to the soufflés prior to baking, if preferred. We serve the meat as an accompaniment. ENJOY!

The next time you are looking for a Harrisonburg VA Bed and Breakfast, consider staying By the Side of the Road Bed & Breakfast!

Eliot Dalton, Bed and Breakfast Real Estate Broker is a professional Realtor® and Inn Sales Specialist whose practice is dedicated exclusively to innkeepers and future innkeepers. He understands both the rapidly evolving marketplace for inns and the critically important business aspects of innkeeping.

Dalton is uniquely qualified to provide the expert guidance that owners and buyers of country inns and bed and breakfast inns need.

Whether you are an aspiring innkeeper dreaming about owning your first bed and breakfast or a seasoned veteran of inn keeping, be sure to stop by and visit with Eliot Dalton at the upcoming MidAtlantic Innkeepers Conference in March 2012 about any questions you may have about buying or selling an Inn.

Eliot always comes prepared with the latest information on the bed and breakfast real estate markets around the country and will be delighted to visit with you about many ideas and suggestions for you to consider.

Churchtown Inn

If using, fry bacon and set aside. Beat eggs and half and half;
add salt, pepper and parsley. Scramble lightly ( eggs should be
wet) in skillet then mix with sour cream. Place into greased
two 8 x 8 dishes, top with zucchini and/or scallions Cover and
refrigerate overnight. In the morning, bake loosely for 30
minutes 300, remove cover and layer cheese, tomato, and bacon
if using. . Uncover and layer with cheese, tomato, herbs and heat
for 5 to 10 minutes with over off or very low.
Don’t make this dish if you do not have fresh, good tomatoes,
fresh mozzarella, and fresh herbs; won’t get the same reaction
from guests.
Prepare in self-serve casseroles with a savory bread or muffin –
raves from guests!
Makes two 8” x 8” Dishes or one 9 x 13
Serves 8-10