ITHACA'S TOPS FOR INNDULGENCEStory and Photography by Pamela A. Campbell
|
||
|
Stunned by my spelling talent for the title of this article? I hope so! It's a totally irresistible reaction to innkeepers Lynnette and Ken Scofield who will spoil you to bits the minute you check into The William Henry Miller Inn. Arriving here is akin to visiting with endearing friends - the Scofields welcome visitors with genuine hospitality. Lynnette bravely offers to help carry the luggage up the stairs to The Library, a corner room with a fireplace that's comfortably |
|
|
|
close to the sofa or queen bed (nice enough to curl up with a great book from the selection on the bookshelves or bring your own).
A historical masterpiece built in 1880, the inn was designed by William Henry Miller, Cornell University's first architectural student. The solid brick exterior with its lively green trim and stained glass windows hints at the hidden beauty inside. Seven rooms plus three in the Carriage House offer an open invitation to "make yourself at home" in traditional upstate New York style. Located in the East Hill Historic District, the inn was recently restored to closely match Mr. Miller's original plans and enhanced with creature comforts like whirlpool tubs and jacuzzis. The 120-year-old former Miller home still proudly displays American chestnut woodwork and cozy fireplaces. Even the lower wooden stairway topped with candelabra (that still works) stir memories of a different era. A pleasant surprise is its strolling distance location to Ithaca Commons, a traffic free promenade decked out with stores, theatres and restaurants, and a short drive to Cornell University and Ithaca College. Breakfast is the house specialty, but the innkeepers are always willing to recommend any of the fine restaurants in the area for lunch and dinner. Dining at Dano's on Cayuga (Tel: 607-277-8942) gives us the opportunity to meet Chef Dano Hutnik who is not your typical restaurateur. He is as much at home in the kitchen as he is meeting and greeting his guests in the dining room. The menu is also different - a simple handwritten version, reprinted, but legible.
If you like pasta there's Penne with chicken breast, Swiss chard, green and yellow squash, mushrooms, onions, garlic, olive oil and Feta. Despite the tempting array of entrees, seafood wins the popularity contest. Baked filet of Dijon crusted salmon in a tomato root vegetable broth served with Israeli couscous is a delectable new combination - the Norwegian salmon was a first for our taste buds too! Sauteed shrimp and scallops (from Cape Cod) with roasted cauliflower, mushrooms and corn served with garlic mashed potatoes is highly recommended if you're a seafood lover.
After dinner it's a short walk to the Clinton House (Tel: 607-273-4497), a renovated 170-year-old hotel, to enjoy the KitchenTheatre's presentation of Our David by Ian Mairs, starring Olive Dunbar and Mark Price. The intimate theatre setting plays out five scenes that are at times emotionally charged, funny and entertaining. Back at The William Henry Miller Inn the night is still young, and the 'sweetest' part of the evening is tucking into some of the tempting goodies awaiting guests on the sideboard. Any morsel of willpower instantly disappears once you set eyes on homemade Apple Pie or the irresistible Brownie Buffet (white chocolate brownies and fudge brownies with sundried cherries and pecans). Why not try the delectable white chocolate brownies for the holidays? I'll let you sneak a peek at the recipe I requested below.
The late night snack is just a prelude to a breakfast repertoire that 'Wows' guests with a capital "W" - and when (if ever) have you had breakfast served by candlelight? It's a delightful first for yours truly, and from all appearances for our fellow guests too. Waking up to brown sugar and cream over baked pear with fresh raspberries is like a dream come true, or how about a wedge of pineapple topped with lemon sorbet? There's time for conversation and freshly squeezed orange juice, tea or coffee as we try croissants, pumpkin muffins and apricot cranberry scones from the warm bread basket.
I believe he finds solace in the 'full' breakfast that's offered - either artichoke frittata with sour cream and jalapeno jelly or baked apple cinnamon French toast with warm syrup and bacon. The frittata won my heart and I am sure Lynnette would just love me to share her recipe with you (see below). While William Henry Miller's legacy of rich architectural detail remains intact, Lynnette and Ken Scofield excel as hosts with that added touch of gracious hospitality. This is one of the few inns that will extend the courtesy of private dining in the adjoining parlour or a Continental breakfast en suite.
And who would share special recipes with her guests? Why, Lynnette, of course!
ARTICHOKE FRITTATA
WHITE CHOCOLATE BROWNIES
Preheat oven to 350F. Lightly grease an 8-inch square plan. Melt butter (in microwave or in a saucepan over low heat). Remove pan from heat and add 4 oz of the white chocolate. Do not stir. In a large bowl beat eggs and salt with electric mixer until fluffy. Gradually add sugar and beat until pale yellow. Add white chocolate mixture, vanilla, salt and flour and mix until it is just combined. Stir in semi-sweet chocolate chips and remaining white chocolate. Spoon mixture into prepared pan and smooth the top with a spatula. Bake about 30 mins. (check after 25) until knife inserted at the center comes out clean. Note: Cover with foil if baking too quickly. Yields 16 brownies.
| ||
Smoked Trout with beet and horseradish relish and celery root remoulade rivals tomato mozarella tartlette with basil mint puree and greens as openers. Or should we opt for escargot with orecchiette in a garlic herb butter with tomatoes, green onions and mushrooms? How about grilled Belgian endive marinated in Balsamic vinegar on a bed of greens or salad of roasted peach, Bergere Blue and caramelized walnuts on a bed of field greens? The first and last on the list were just the right choice, tasty to the last bite. (Dano revealed the mouthwatering trout came from Au Sauble, Michigan).
Dessert presents a lineup that's a major challenge - Kirsch whipped cream Gateaux Basque, Belgian chocolate flourless Gateaux or Strawberry/mango/rhubarb compote? They taste as delectable as they sound.
The Inn features the Music Room with games, books and newspapers for a change of pace, or if you're in the mood for relaxation the Parlour is just the place to be.
Parties of guests are in for family reunions from different locations in Canada and a bridesmaid and her friend are visiting from Florida to celebrate another friend's wedding nuptials that weekend (check out our photos of the bellydancer bride Jacqueline). One guy sports a shiner that must feel as painful as it looks - no, he's not been in a spat at the bar or with his lovely wife - he fell off a bike when he hit a huge pothole!
Now where in the world can you find the warmth and charm of folks like Lynnette and Ken? Only at William Henry Miller Inn, the most 'inndulgent' spot in town!