Daily Dish

January 31, 2010 by Beth Colt

Homemade continental breakfast offered each morning at the Woods Hole Inn.

Every complaint is a gift.

And we received a few “gifts” about our breakfast last year. So come New Years, we made our resolutions about 2010 and one of them was to improve breakfast.

I’d like to welcome chef Sara Dillon to our staff. Sara comes to our little Inn with years of fancy restaurant experience.  And I am pleased to tell you that she has completely re-conceived our breakfast offerings and service.  Maple Creme Brulee French Toast anyone?  Roasted tomato and asparagus tartlette?  Sippewisset Sour Creme Pound Cake..covered with fresh blackberries?  Hello!  I’m picky and I will tell you, this stuff is delicious.

Add this to our already incredible local coffee (thanks Erik at “Pie in the Sky” for artisan-roasting our exclusive breakfast blend), and a charming “to-go” bag if you have to leave us in the early morning, and you have a recipe for breakfast success.

Sara is as devoted to living local as we are — she is making our Greek-style yogurt from scratch, she pioneered a WHI homemade granola that has guests sneaking into the larder for more, and she found a working gristmill in Sandwich to source locally ground corn meal.  We know you will love her locavore spirit.

So rest assured, when it comes to the fantastic breakfast part of “bed and breakfast“…we have it covered!  And a special thank you to every customer who nudged us toward this stellar addition to our staff.

B & W continental breakfast

Continental breakfast at the Woods Hole Inn. All new menu from our professional chef in 2010.