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‘Tis the season for giving and it’s almost time for the Inn’s annual Holiday Shopping Boutique. What better way to shop than to browse our collection of unique, upscale vendors while supporting Heartworks, a local group that pays forward the type of kindness that began on September 11, 2001 for families living in crises?

This year’s Boutique will be celebrated on Wednesday, December 4, from 5:30 p.m. - 9:30 p.m. in the Fenwick Ballroom. Enjoy light fare at the Library Bar or sip a cocktail by the fireplace. The Inn will be elegantly decked for the Holiday season for a spirited yet relaxing shopping experience.

 

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At The Bernards Inn, we offer a selection of over 45 wines by the glass, reflecting what is new and exciting in the wine world and what we would love for you to taste and enjoy. This allows you to try more wines without having to buy an entire bottle. Wine expert George Staikos shared his thoughts on our wines-by-the-glass experience with New Jersey Monthly readers. Read on for more.

 

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butternut squash soup

Butternut squash soup is a seasonal favorite at The Bernards and returns to menu every autumn. Roasted squash has a delicate flavor; slightly earthy and mildly sweet. In order to capture that flavor, one must not cover, but compliment this delicate taste. Here is a simple recipe from Chef Corey Heyer to help those at home make a great soup.   Enjoy!

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My name is Samantha Meighan and I am a Hospitality Management major at the University of South Carolina.

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I spent my summer as an intern at The Bernards Inn in the hotel division. I was a front desk agent and was able to use what I learned in my classes in real life situations. I took “Hotel Management” as one of my courses which taught me all about how a hotel functions and the different terminology used for the front desk. However, working in an actual hotel versus learning about it in one of my classes made me so much more knowledgeable about the hospitality industry. Yes, in class we learned about customer service, but working at the Bernards Inn gave me first hand experience on what it really means to be hospitable and how a hotel operates and upholds its standards.

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sangria
“Garden to Plate” describes many of your seasonal dining options when you come to the Inn, but have you tried our “Garden to Glass” summer cocktails from the bar? Healthy, refreshing and oh so delicious, these drinks like the Bernards Sangria and Summer Melontini, capture the season. So grow your own cocktails with these recipes and ingredients from your own garden. BERNARDS SANGRIA 3 ounces red or white wine ¼ ounce of vodka, brandy & triple sec ½ ounce of fresh orange juice ½ ounce club soda Place all ingredients in a wine glass with some ice. Garnish with fresh, summer fruits (stra...
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