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Posts Tagged ‘Bed and breakfast’

Eloping in Savannah – Ditch the Big Wedding Already!

January 22nd, 2013 by Teresa Jacobson

elopingIf you want to elope while retaining some of the elements in a traditional wedding, eloping in Savannah is the perfect choice for YOU and your betrothed.

  • You want the charm, the romance, the WEDDING CAKE!
  • You want the preparation, the primping, the PICTURES!
  • You want the the ring, the romance and the ROSES!

What you DO NOT want is the planning, the stress OR 150 of your fiance’s mother’s closest friends. Boy oh boy are you lucky you found this story!

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Spend Your Thanksgiving in Savannah, GA with Us

November 15th, 2012 by Teresa Jacobson

Thanksgiving is coming so soon! If your family is spread far and wide, you can spend your Thanksgiving in Savannah, GA with us! We are starting preparations for the festivities already. Thanksgiving is so special for us, because we sure love to cook and we have A LOT to be grateful for.

 

You are officially invited to stay at Azalea Inn & Gardens for a top notch Thanksgiving celebration in Savannah. On Black Friday you’ll be able to shop until you drop because you know our oh-so-comfy bedsheets and bathrobes are here waiting for YOU.

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The Most Divine Buttermilk Pancake Recipe – EVER!

February 10th, 2012 by Teresa Jacobson

Pancakes at the the best bed and breakfast in Savannah GA

Azalea Inn's Blueberry and Pear Buttermilk Pancakes

We believe that we have the most Divine Buttermilk Pancake recipe – EVER!  We make this claim easily after witnessing the unfettered consumption of each deletable bite, right down to the last drip of maple syrup, whenever we serve them. These pancakes are light and moist with a texture that is a cross between a crepe and a pancake.

Preparation is quite simple and the batter is the perfect vehicle for added flavors such as fresh plump blueberries, sliced or diced apples or pears or perhaps toasted pecans. We prefer to assemble the dry ingredients the night before, but this is not necessary. Are you ready?

Buttermilk Pecan Pancakes

Yield: 4 servings of 3 pancakes per serving

1          cup all-purpose flour

2          tablespoons yellow cornmeal

2          tablespoons (packed) golden brown sugar

1          teaspoon baking powder

1          teaspoon baking soda

½       teaspoon salt

1          cup buttermilk

1         cup plain whole-milk yogurt

1          large egg

1          tablespoons unsalted butter, melted

Additional unsalted butter

Combine first 6 ingredients in large bowl; whisk to blend. Whisk buttermilk, yogurt, and egg in medium bowl to blend; add to dry ingredients and stir until just blended but still lumpy. Gently mix in 1 1/2 tablespoons melted butter.  Avoid over-mixing the batter (it’s okay if there are lumps) to ensure that the pancakes will be airy. At this point, add  your choice of “flavoring”, toasted pecans, sliced bananas or apples, blueberries – you get the idea!

Heat griddle or large nonstick skillet over medium heat. Spread thin coating of butter over griddle and let melt. Working in batches, drop batter by 1/3 cupfuls onto griddle, spacing apart.  (If you want to make several different flavors of pancakes, add the ingredient to the top of the pancake now). Cook pancakes until brown on bottom and bubbles form on top, about 3 minutes. Turn pancakes over and sprinkle chopped pecans on top; cook until bottoms are brown and pancakes are barely firm to touch. Transfer to plates. Repeat with remaining batter, adding more butter to griddle as needed.

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Would you prefer to have your pancakes served in bed?  Azalea Inn and Gardens, a Savannah GA bed and breakfast inn, invites you to reserve your room today and begin enjoying the best food experiences in our city, which Travel + Leisure Magazine acclaimed as a “World’s Best City” in July 2011.

Call us today at 800.582.3823 or reserve online by clicking here.

Azalea Inn’s Tomato Harvest WOW

July 10th, 2011 by Teresa Jacobson

We have had the most incredible garden treats from Azalea Inn and our tomato harvest has inspired our favorite (so far) WOW recipe: Tomato Jam.  I picked the last of our cherry and yellow pear tomatoes  to be turned into our infamous Tomato Jam.  We plan to serve the Jam on Rosemary shortbread at next week’s wine and appetizer hour.  As you can see from the impish faces of Kolin and Courtney, we love our tomatoes!  I am not sure how many of the garden harvested tomatoes made it into the jam, but there was enough for two more canning jars of our oft-requested jam recipe (compliments of Bon Appetite, April 2010).

The recipe itself calls for 5 large tomatoes but we have a plethora of the cherry and tiny yellow pear tomatoes and found that they worked as well, if not better, with the two-tone color. We did not skin these tomatoes as the recipe calls for, instead squeezing the seeds out whole and tossing into the saucepan, no boiling first necessary.

Tomato Jam:

2 1/4 pounds ripe tomatoes (about 5 large)

2 cups granulated sugar

Generous pinch of salt

Generous pinch of ground cayenne pepper

2 or 3 grinds of black pepper

2 or 3 teaspoons freshly squeezed lemon juice

Bring a large saucepan of water to a boil. Using a paring knife, cut out the stem end of each tomato, then slice a shallow X in the bottom. Plunge the tomatoes into the boiling water until their skins loosen, about 30 seconds. Remove them with a slotted spoon and let cool.

When cool enough to handle, slip off the tomato skins. Discard the water, but save the saucepan for cooking the jam. Halve the tomatoes crosswise and gently squeeze out the seeds and juice. Chop the tomatoes into 1/3-inch pieces.

Return the tomatoes to the saucepan; stir in the sugar, salt, and peppers. Cook over medium heat, stirring frequently to ensure that the mixture is cooking evenly but not burning, until most of the liquid has evaporated. If foam occasionally rises to the top, skim it off with a large spoon. Remove from the heat and stir in the lemon juice to taste.

Ladle the jam into sterilized jars. Cover tightly, let cool, and refrigerate. The jam will keep for at least 6 months refrigerated, though it has not lasted that long at the inn!

Azalea Inn and Gardens, a Savannah, GA, historic inn.

Azalea Inn and Gardens receives prestigious “Certificate of Excellence”

May 29th, 2011 by Teresa Jacobson

A Savannah Georgia way to stayAzalea Inn and Gardens has once again been recognized by those who know it best: travelers.   It’s always nice to receive praise for something that you love doing – it encourages you.  It’s especially nice when the praise comes from our guests reviewing what we do on the TripAdvisor website.  We are excited to announce that we have been chosen to receive TripAdvisor’s prestigious 2011 Certificate of Excellence award.  This prestigious honor is only given to properties that consistently received excellent ratings from their guests.   We know you have a lot of choices when it comes to where to stay in Savannah and when you choose us, well, it means that all the hard work is paying off for both of us.

Being one of the top ten Savannah B&Bs is not to be sneezed at, getting 4.5 marks out of 5 is pretty pleasing too, and having 96% positive comments makes us blush! Thanks to all the guests that took the time to leave their review on TripAdvisor.  We also take this as a challenge to keep our standards high and make the Azalea Inn and Gardens as comfortable as possible for guests so that their stay is unforgettable. Being rewarded by such a trusted site as TripAdvisor is a great honor for us.

We invite you to see for yourself what all the buzz is about in historic Savannah, Georgia’s premiere bed and breakfast inn.   Book your stay now at our  Savannah, Georgia Bed and Breakfast to enjoy the bounty of our Garden District eco-friendly garden.   Located in the historic district of Savannah, GA, Azalea Inn and Gardens is the premier destination for earth to table dining at breakfast!

Alligator Soul debutes Lunch Menu – Wow!

October 14th, 2009 by Teresa Jacobson

Alligator SoulLast Monday, three innkeepers and a husband met at Alligator Soul to admire the new logo and sample the newly-opened-for-lunch menu.   Chef Chris DiNello shared with Savannah Foodie’s Tim Rutherford:  ”Our focus is on express gourmet Southern-style lunch for under $10. The menu will be short, light and diverse. Diners should expect changes on a regular basis because I’m using ingredients that are fresh, local and predominately organic.”

Alligator Soul’s world class cuisine and ambiance is well-known in the bed and breakfast circles, and a favorite of these three innkeepers and one of our top choices for dinner recommendations.  Could Maureen and Chris, the co-owners, meet our expectations and their own?

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