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Macaroni and Vermont Cheddar Cheese
Macaroni and Vermont Cheddar Cheese CRAVING A LITTLE COMFORT FOOD? Macaroni and Vermont Cheddar Cheese Shaking off winter’s chill is a bit easier if you’re reaching for comfort foods to warm the heart and soul. Macaroni and cheese may not seem like gourmet fare, but Executive Chef Corey Heyer’s recipe for the Vermont Cheddar variety of this classic comfort dish will have you reaching for more! Macaroni and Vermont Cheddar Cheese Recipe from Corey Heyer 6 TBSP Butter, Cubed ¼ Cup Flour 3 Cups Whole Milk 1/8 Tsp. Cayenne Pepper Salt ¾ # Sharp Vermont Cheddar Cheese, Grated ½ # Macaron...
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Planning a wedding takes an extreme amount of coordination of details. But who comes up with the overall design and vision for the wedding? And who pays attention to the details of the various elements and ensures that they are coming together to tell a story? In many cases, the bride and groom have snippets of ideas that they want to include in their dream wedding, maybe a color or the style of the wedding dress, but they struggle in how to pull it all together. Several years ago, I developed the Jeffrey B. Haines Signature Style of Entertaining, exclusively at the Bernards Inn. Having worked...
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On a recent wine trip to California, my travel plans included visiting Livermore Valley which is located about one hour south of Napa Valley and 30 miles southeast of San Francisco. Livermore Valley is an AVA (Approved Viticultural Area), which is one of California’s oldest wine districts. This AVA is 15 miles long and 10 miles wide. There are many wineries in Livermore Valley, but one of the most popular is Wente Vineyards. Wente also boasts a wonderful restaurant located at the entrance to their beautiful Greg Norman PGA golf course. If you play golf on this magnificent course, and your g...
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Intern Bryna McEntee Every day is different in the hospitality industry. I knew that was the only thing I could count on when beginning my internship at The Bernards Inn. My internship began in the sales and catering office where I saw how a single phone call triggered the entire event planning process. While working in banquets, I was able to sit in on client consultations and then observe how the events came together. Working at the front desk allowed me to see a whole different side of the Inn. I was able to interact with guests the night before their events and assist them again the ...
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As a sommelier, it will likely come as no surprise that wine dinners are one of my favorite parts of the job. Wine dinners are such an amazing way to experience, enjoy and learn more about wine and food, all within the company of enthusiastic wine drinkers, and more often than not, foodies! The recent Girardin Burgundy Wine Dinner was no exception—it was an intimate and friendly evening that was enjoyed by all. Our guest host for the evening, Marco Caschera, Export Director from Meursault France, was eager to share his passion and knowledge about the Girardin wines. I personally enjoyed all t...
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