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00 blog intro garden

Variety is key to planning a delicious home-grown menu.

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All summer long we are featuring stunning photographs and reviews from happily hitched, newly-wed couples. One of our beautiful brides wrote this touching review about our catering director, Bonnie Schleimer and staff.

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large bloody mezcal

Treat Dad During Our Brunch Buffet or Sunday Dinner on Sunday, June 21

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Spring Pea Salad

A Recipe to Make at Home From Chef Corey Heyer

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On a recent late summer day, The Bernards Inn’s garden became a classroom when Chef Corey Heyer hosted students from The Willow School for a celebration of the Harvest. Students enjoyed picking, tasting and learning about different and unique vegetables and herbs, how they grow best, and why fresh local produce is both tastier and better for the environment.

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