Archive for the ‘What’s happening at The Inn at Ormsby Hill’ Category

Join us in March for…

Thursday, March 7th, 2013

The Crucible Presented by The Dorset Players the weekends of March 8-10 and 15-17. Show times are Fridays and Saturdays at 7:30 pm and Sundays at 2pm at The Dorset Playhouse. Tickets are $20 and are available at The Dorset Playhouse box office at 802-867-5777.

Marchdi Gras Festivities at Stratton Mountain Saturday, March 9 from 3pm – 10pm. Celebrate March in Mardi Gras fashion! Enjoy live music, street performers, delicious food and give aways in Stratton Village at the base of the mountain.

Bird Walk at Hildene Sponsored by The Vermont Bird Place & Sky Watch, local birders meet to conduct a survey of birds on the Hildene grounds. Meet at the Hildene Welcome Center at 8am on Saturday, March 16th; free to all birders.

The Saturday Series at Burr and Burton Academy World renowned performing artists presented in high definition broadcasts. Saturdays at 7pm in the academy’s Riley Center for the Arts, cost is $18 per adult.
March 16 – JEWELS, a George Balanchine ballet presented by the Mariinsky Ballet Company from St. Petersburg, Russia.
March 30 – PEOPLE, a comic play by Britain’s celebrated playwright, Alan Bennett, from the National Theater of London.

Off the Shelf Series sponsored by the Northshire Bookstore Author Jodi Picoult presents The Storyteller in this author in conversation series at The Maple Street School. Thursday, March 21 at 6:30pm.

Sugar on Snow The Vermont Country Store presents this time honored tradition of indulging in sweet maple syrup drizzled over snow! The store is also offering Maple Syrup sampling. Join the VCS on Saturdays and Sundays in March from 12pm – 3pm (through March 24th).

Vermont Maple Sugar Open House Weekend This annual event is statewide and being held on Saturday and Sunday, March 23 and 24. Visit sugar houses as they boil maple sap. Learn how goods such as maple syrup and maple candy are produced. Watch the boiling process and sample different grades of syrup.

The Many Faces of February

Sunday, February 24th, 2013

February is not even over, and we’ve had all kinds of excitement in addition to the usual snow, freeze, thaw, snow, etc.

Yoshio and I attended the national inn keeping conference in Las Vegas. It was our first, and was a lot of fun. To preserve our dignity, we can only show you one photo from this trip.

photo(37)

From Las Vegas, we went to San Francisco for the biggest event of our year: the birth of our first grandson. Owen Kai Endo was born on Feb 5. He is amazing, and his parents are amazing, too.

IMG_0759

We returned in time for Valentine’s/President’s weekend, and had a wonderful time helping people with their plans for extreme romance. I’m happy to report smiles, good cheer, and an abundance of flowers.

photo(43)

Although not really a February event, planning is well underway for our first, and only IOH pop-up picnic, being held Saturday, March 9 from 6-8 pm. We will serve some of our favorite Japanese foods in a casual buffet style. Please call us if you’d like to reserve a spot. The cost is $40 for two people.

Photo1(38)

We did not receive snow from the latest New England storm, although the mountains had better luck. February will continue on it’s fickle path, and we can only guess what March what March will do.

Winter at Ormsby Hill

Wednesday, January 16th, 2013

I hope everyone had a good start to this new year. After our first big snowfall, it has been seasonally cold except for two glorious spring teaser days. It is snowing again as I write, so the weather is behaving appropriately, just in time for the upcoming holiday weekend.

At the inn, we are all about cookies, coffee, and comfort. Candi, Courtney, and Yoonie have been baking away to ensure we have plenty of cookies; ten varieties right now, including a dairy free, gluten free blueberry mini bite, and gluten free banana bread. If we get snowed in, or we all have a simultaneous snack attack we will be covered.

Ten varieties for your snacking pleasure

Ten varieties for your snacking pleasure

Our brand new Mocha Joe’s Coffee service is active as of today. Mocha Joe’s is a Brattleboro, VT coffee company with incredibly knowledgeable staff, and a business ethic that includes kindness and generosity of spirit. The computerized Fetco brewer was precisely calibrated to our coffee choice. We will order our beans, they will be roasted that day and shipped to us the next day. We will grind the coffee each morning before brewing. Your morning cup will be coffee shop fresh.

This coffee will never touch a burner.

This coffee will never touch a burner.

Our new coffee

Our new coffee

For your comfort, we are now offering winter special rates in Thompson Purdy and Tower. We have a new “midweek two night stay” special, and a “two night suite getaway.” Check out our “Specials & Packages” page for more details.

Hope you can come to see us soon. We’ll be here with cookies, coffee and comfort.

Almost on our way to Spring

Sunday, December 30th, 2012

This is the view from my kitchen desk

We have just had our first major snow storm in Manchester, VT. The Inn at Ormsby Hill has been transformed into a winter paradise. The view from my kitchen desk is truly remarkable. That being said, I can already envision a different scene out this window: green leaves on the crab apple, a soft breeze blowing through the screen, multi-hued green on the Taconic mountains…in other words – SPRING! The days are already getting minutely longer; the darkest days are behind us. I am celebrating the new year with beautiful cymbidium orchids purchased at Equinox Valley Nursery, the place I sneak off to when I need to feed my soul.

Mini white with blush

Lime green

Demure pink

So, when you visit us here, you can enjoy the actual climate outside, or you can join me inside for a hint of warmer days to come.

It’s Time To Think About The Small Things; Maple Butter and Paper Cups

Friday, November 2nd, 2012

Maple butter

Yoshio and I were wondering how we would switch gears after an insanely busy six weeks. We didn’t have to worry because nature nudged us to a solution. It’s getting chilly here in Southern Vermont. I want to spend time in the kitchen, puttering. Puttering inspires creative tweaking. Creative tweaking leads to tastier, more efficiently prepared food. For instance, making and serving maple butter with our Japanese milk bread is both yummier and more efficient than serving one bowl of cut butter and one bowl of jelly. It is also way more Vermonty. Another idea that came to fruition in the last week is healthy homemade maple sausage, half ground turkey and half ground pork. Our taste-tester guests gave both the thumbs up.

Yoshio has also spent some time being creative. How do we keep enough ceramic mugs in the dining room while encouraging guests to use the Keurig machine and the instant hot water dispenser for tea and cocoa? He (with the help of our daughter, Kelly) designed an Ormsby Hill take out cup. They are a big hit, and a stress buster for us.

Ormsby Hill take out cups

We are both looking forward to the ebbs and flows of inn keeping; finding the balance between doing and thinking.

No Damage from Sandy

Tuesday, October 30th, 2012

We are very fortunate to report no damage at Ormsby Hill from Sandy moving through southern Vermont.

After losing power for eight hours in a September thunderstorm, we ordered a stationary generator. It will power our well pump, hot water heaters, furnace, and lights at the inn. You can be assured a comfortable stay regardless of the weather outside. This mind-easing machine should be operational by the end of the week.

Tucked behind the shrubs…our new generator.

Surviving Foliage; Feeling Grateful

Thursday, October 25th, 2012

Yoshio and I completed the first right of passage for innkeepers in Vermont – foliage season.

Leaves began changing colors in early October

We are tired, we are proud, but mostly we are grateful. Grateful to our wonderful staff for working so hard, day after day with their signature cheerfulness, professionalism, and good will. Grateful to our guests, who came for pleasure, and also gave us great pleasure and great company. Grateful for the Manchester, VT community of inns, restaurants, and shops, who offered support and advice when we needed it most. Grateful for our service providers, especially our plumber and electrician. We are also grateful for the spirit and energy of this amazing house and property, the catalyst for all these connections.

Fire sky at dawn

There is no time to rest because another season of inn keeping is beginning. Fireplaces, snow, holiday tours, winter food, and cozy, warm spaces are our challenges and our stage to work some innkeeper magic.

Enjoy Spectacular Manchester, Vermont Views and Our New Patio Furniture

Monday, August 27th, 2012

A spectacular view of the Green Mountains from our new patio tables and chairs

We finally received our new patio furniture, just in time for quintessential summer days. Guests immediately took advantage of our spectacular views from early morning breakfast, to late afternoon reading, writing, and wine sipping. Yoshio added lanterns for romantic ambient lighting; perfect for after dinner star gazing.

Ambient lighting on the patio is very romantic

Ormsby Hill guests are often amazed at the wonderful mountain views from the back of the Inn, thus our emphasis on the patio. Other places to enjoy the best of Vermont are the porch, gazebo, our Frances suite, the Tower, the deck off Ethan Allen, and of course, our Conservatory dining room.

View of mountains as rain threatens

Early Monday morning clouds

If you come visit us as the glorious days of fall unfold, and we don’t come to the front door right away, we might just be sneaking a few awesome moments on the patio.

After one month of innkeeping, we are finally moving in

Sunday, August 12th, 2012

Before we could comfortably move into our owner’s quarters at the inn, we needed something to move out. It was a collection of approximately 100 year old taxidermy specimens perched on the walls and ceiling beams of our living area. According to the previous owner, they were historic to the house, and thus belonged there. I just could not warm up to sharing our space with those guys. We had yet to begin researching relocation possibilities, when Rocky appeared at our door bearing glass tops for our new dining tables. Being acquainted with the property, he knew about the creatures and asked if they were still there. Yoshio told him we were trying to find them a new home, and Rocky offered to take them. On Saturday the move was completed. Thank you Rocky and family. Your respectful removal of the elk and birds assures us they will be in good hands. That very day, with the help of our daughter Kelly, we began setting up our new home.

The birds in our owner's quarters

The elk after it was removed from our living room

The eagle in need of a good cleaning

Japanese breakfast bread

Saturday, August 4th, 2012

Japanese milk bread is served with savory breakfast entrees

Every other morning at the Inn at Ormsby Hill we serve a savory breakfast entree accompanied by fresh baked Japanese bread. “What is Japanese bread?” you might ask. It is a soft, milky bread that is delicious plain, toasted, with or without butter or jam. Here is the recipe:

First, you must make a Tangzhong mixture. Prepare this at least an hour before making the actual dough so it has a chance to cool down. You want it to be room temperature.

1/3 cup flour
1 cup milk

Whisk together the flour and milk in a small sauce pan over medium low heat until the mixture starts to become paste-like. Don’t let it boil or it will get too thick.

For the dough:

1 cup warm milk
4 teaspoons dry yeast
4 tablespoons sugar (extra fine if you have it)
5 1/2 cups bread flour
2 teaspoons salt
4 tablespoons dry milk powder
3 large eggs (one is for an egg wash after the dough has risen)
4 tablespoons butter at room temperature

In a small bowl or large measuring cup, whisk together the warm milk, yeast and sugar.
In a large bowl or your bread machine, combine the flour, salt and powdered milk.
Add your room temperature tangzhong to the milk and yeast, along with two eggs. Whisk to combine into until smooth.
Add to flour mixture.
If using a bread machine, this will make a 2 lb loaf. You can use just the dough setting, and later shape into mini loafs.
For any mixing technique, after the dough is combined, add the softened butter. Continue with machine, dough hook, or by hand until the dough is ball shaped, but a little sticky.
Put dough in a big bowl in a warm spot and let it rise for 45 minutes, until it has doubled in size.
After the first rise, shape the dough into two large loaves, in two greased pans, or shape into 8 mini loaves.
Let rise for another 45 minutes.
Beat the one remaining egg with a fork and brush the tops of the loaves with the egg.
Put into a pre-heated 350 degree oven for 30 minutes (large loaf) or 20 minutes (mini loaves).