Inn at Pleasant Lake
NEW LONDON, NEW HAMPSHIRE
According to Inn at Pleasant Lake innkeeper, Jennifer Reed, "We currently work with about 15 local farms. Our chef works in close concert with the farmers, even featuring them on Friday Harvest nights during fall and winter, and bringing the farmer in to talk to the guests. The Inn at Pleasant Lake's chef is also an expert forager, bringing in edibles from the land and incorporating into our dinners here. Ever tried birch granita? Christmas in your mouth!"
Inn at Huntingfield Creek
ROCK HALL, MARYLAND
Inn at Huntingfield Creek's 70 acres are home to sprawling gardens of flowers and fresh produce. Innkeeper Joanne Rich tells us, "We grow a raised bed of organic herbs used [in the inn's cuisine] almost every day. Also, we have an organic garden where we grow asparagus, several varieties of heirloom tomatoes, beets, green beans, peppers, and cucumbers. Our guests enjoy fresh blackberries, blueberries or raspberries at every breakfast. We use lavender from our more than 200 plants to flavor signature wedding drinks and in our shortbread cookies."
Farmhouse Inn's Michelin Starred chef, Steve Litke, visits artisan farms every Wednesday to select produce to be served at the Sonoma County inn's elegant award-winning restaurant. Additionally, ingredients are sourced from the innkeepers' nearby ranch, and French-inspired dishes feature local treasures such as wild salmon from the Sonoma Coast or cheese from regional goat farms. Make your reservations well in advance if you plan to dine at Farmhouse Inn's popular destination restaurant.
The Mill House Inn
EAST HAMPTON, NEW YORK
Mill House Inn doesn't charge for any of its myriad snacks—from chocolate truffles made with local stout to New York-sourced cheeses—served all day. And breakfast features regional fare such as New York maple syrup and Montauk lobster. According to innkeeper Sylvia Muller, "We have remarkable food and coffee programs, working with our local farms and artisan purveyors as much as possible. And our coffee program [sources beans] direct from small purveyors around the country."
Bay Haven Inn of Cape Charles
CAPE CHARLES, VIRGINIA
Bay Haven Inn of Cape Charles is encircled by vegetable and herb gardens, and guests are welcome to pick produce grown on-site to take home. "We have a small space to garden that produces a significant bounty. Heirloom tomatoes and vegetables are grown from seed to table for breakfast, creating a delicious seed-to-fork experience for our guests," says innkeeper Tammy Holloway. Tammy makes her own homemade preserves and jams, and the coffee served at the inn is a specially made blend from Virginia's own Eastern Shore Coastal Roasting Company.
The Lake Rabun Hotel
This inn's restaurant is true farm-to-table, with cuisine sourced from nearby farms in Rabun County, and local wines and microbrews on the menu. Innkeeper Jenna Tucker tells us, "The Lake Rabun Hotel introduced the farm-to-table dining movement to the mountains of North Georgia several years ago. It maintains a close working relationship with regional farms and farmers throughout the entire growing season." Guests who don't get the chance to experience the property's exceptional restaurant can look forward to locally sourced and organic dishes at breakfast.
Old Caledonian Bed & Breakfast
"We source the highest quality local ingredients whenever possible," says Old Caledonian Bed & Breakfast innkeeper Jon Emanuel. "There are independent farms, farmers markets, purveyors, and cottage sellers all over our area from which we are proud to purchase produce, honey, dairy products, grains, and meats—some of which I cure on-site. We also maintain a spacious garden where ingredients are grown, and will be adding beehives this spring!" Be sure to try Jon's signature breakfast dish, Scotch eggs, which features his homemade sausage.
Frush Farm Bed & Breakfast
Frush Farm Bed & Breakfast is a 6.5-acre working farm where goats, chickens and donkeys roam. Innkeeper Nancy Frush tells us, "Our breakfasts are made from our fresh homegrown vegetables, fruits and berries! We also milk our own goats, and serve fresh goat milk, homemade cheeses, and kefir. Eggs are from our free range chickens. We like to introduce our guests to specialty foods such as sunchokes and ground cherries." The philosophy at this inn is to tread lightly on the environment via sustainable practices. The innkeepers recycle nearly everything, and the B&B's fresh home-cooked breakfasts are made almost entirely of food grown on-site.
The Inn at Weathersfield
"We are a true farm-to-table inn and restaurant with a hands-on cooking class program and an heirloom vegetable garden," says innkeeper Marilee Spanjian. "We source about 75 percent or more of our food from within a 25-mile radius of the inn. We make everything—even our own butter. On the lodging side, we even make our own cleaning products." Additionally, the rural Vermont B&B regularly features visiting chefs and cookbook authors in its cooking classes.
Cedar Crest Lodge
This inn has more than 16,000 feet of garden space from which ingredients for dishes served in the om-site restaurant are sourced. According to Cedar Crest Lodge innkeepers Matt and Laura Cunningham, "We grow over 40 types of organic vegetables and greens (many of them heirlooms), 30 different varieties of tomatoes, a berry patch, asparagus beds, fruit trees, an herb garden, and edible flowers, and forage for mushrooms on our 111-acre property. We grow this with the rain water that we capture and compost that we make. Any extra produce we have we make available to our guests. We use locally sourced eggs, cheese & pork."