GREENWICH BAY TRADING CO. is a family owned and operated business that has been manufacturing fine toiletries since 1962. They will be back with us again at the Mid Atlantic Innkeepers Conference in March!

Denise explaining the virtues of environmentally friendly products.

Greenwich Bay designs, formulates, manufactures, prints, packages and ships all from one location in Raleigh, NC. Their CUSTOMIZED AMENITIES are popular with fine  Inns and B&Bs all over the world.

For more information on the Mid Atlantic Innkeepers Conference and the many Exhibitors that will be on hand, Click HERE.

For Conference updates, follow our BLOG.

Recipe from Mid Atlantic Innkeepers COOKBOOK
Courtesy of Chris Craig, Laurel Lodge

Dining Room ~ Laurel Lodge

Ingredients:
• 1 sweet onion, halved and thinly sliced 
• 1 Tbsp. olive oil
• ¼ bunch Swiss chard
• 3 eggs
• 2 Tbsp. cream
• ¼ tsp. salt
• Freshly ground black pepper
• 1/3 c. grated gruyere cheese
• 1 Tbsp. butter
Directions:
Up to 3 days ahead of serving, warm olive oil in skillet or pot. Add onion and cover for 10-15 minutes, until wilted. Uncover and continue to cook, stirring frequently, until caramelized—golden brown and sweet. Refrigerate until needed. Wash chard and remove from stem and large ribs. Chop leaves. Cook in hot skillet, stirring frequently until wilted. Drain or press out water. If prepared in advance, cool and refrigerate or
freeze until needed.
At the time of service, set oven on broil.
In a small mixing bowl, whisk together eggs, cream, salt, pepper to taste, and grated cheese.
In 6" iron skillet, heat butter on medium heat. Add ½ c. of the wilted chard and 2 Tbsp. of the caramelized onions, stirring until hot.
Add egg mixture and distribute greens and onion evenly throughout. Cook until eggs are nearly set.
Place skillet under broiler for 3 minutes or until puffed and a light golden color. Serve immediately.
The above provides large servings to two people. The ingredients may be doubled in larger skillet for four-six people, but cooking and broiling time will increase. You may substitute spinach or other greens for the chard.

Hilary Jones, bringing her topic "alive", at Williamsburg

In addition to the Mid Atlantic Aspiring Innkeeper Session, the pre-Conference Internet Symposium, and the Keynote Addresses, we have a multitude of session workshops with many new and exciting speakers joining our ranks. Listed below are many of the Session Topics. A more complete list with times of the workshops will soon be "live" on the website.

Carol Evans, Cape Charles House, demonstrates micro-wave cooking

Marie Lanier, Bescover, leading a breakout session

Attention Mid Atlantic Innkeeper "Techies"!

Plan to attend GetListed.org’s “Local University on Sunday afternoon, March 10, 2013 – a half-day workshop about Internet marketing geared especially to B&Bs and Country Inns.