June 4, 2016
Practicing the Art of Breakfast
Posted by: Brent Markwood
The Bright Morning Inn is unique among local bed and breakfasts in that we have a restaurant that serves meals to the public. Serves breakfast. Only. And only from 7:30 to 11 am five days a week (closed Tuesday and Wednesday). Obviously serving breakfast is important, but it's not our core business, which is lodging.
That being said, we serve awesome breakfasts, artful breakfasts, with lots of variety. Because people are different and have different tastes. We get a lot of basic bacon and egg eaters here. And gravy and biscuit lovers. But we also get athletes, and healthy eaters and city foodies with refined tastes. Thankfully, we get mostly easy going people, who are needing fuel for hiking, biking and skiing, which is why they come here.
It's hard to please all these different tastes, though we try, and we try, also, to support our local farmers. Most of these operations are small, and mostly they are labors of love--no one gets rich from a small vegetable farm or pig operation. Now that summer is coming we are starting to see the results of their labor. This weekend, for instance, we are serving a spicy chorizo burrito from Ben Neustadt's New City pig farm. Imagine such a thing -- pigs in Canaan Valley! And we have Scott Weaner's luscious asparagus cooked with eggs and white cheddar cheese, too. Delicious!
We wish we could offer more local foods, but sometimes it's too expensive. Plus, our seasons are short and most of the year we have to buy from the big food guys or we wouldn't have any food at all. Still, when we can, we will try to serve some of this local food to you. It's an honor and privilege to cook this way, and we know it's appreciated by the compliments we get.