Breakfast at the Woods Hole Inn, featuring Rachel Ray

When Rachel Ray calls, you answer, right? Last week, we heard she was looking for special romantic breakfast recipes, and what’s more romantic than breakfast for two at the Woods Hole Inn?

So, close your eyes and imagine a perfect parfait of fresh cut berries, layered with thick greek yogurt, and house-made granola, the fragrance of savory bread pudding wafting from miniature cast iron pans, and a warm muffin dusted lightly with powdered sugar.  How about the steam off a hot cup of coffee, served in a thick pottery mug that rests softly in the heart of your hand?  Plus the smell of salt air fresh off the harbor?  Hmm, now that sounds nice.

Open your eyes and look out over Woods Hole Harbor with ferryboats bustling and cumulous clouds floating over distant islands. Spend a moment dreaming about your perfect Cape Cod vacation day — sleeping late in your comfortable bed, walk to the beach, take a long swim, stroll along the harbor, savor a lobster dinner, sip a nightcap with your feet in the Atlantic.   Cape Cod vacation perfected.

But how should we relate all this back to Rachel Ray? Enter Charlene, our world class breakfast chef.  Her vegan “Tomato Soup” muffins are notorious up and down the East Coast, and we felt confident that Rachel Ray would be suitably impressed by her perfect breakfast spread.

Breakfast at the Woods Hole Inn – always a work of art.