Last night, Azalea Inn and Gardens was honored to have two soldiers (and one husband) who provide the toughest kind of care to our active duty military. They work daily with Wounded Warriors as these soldiers struggle through healing, both physical, mental and emotional. The cadre of this special battalion of the military exhaust themselves to the point of breaking because they want no solider forgotten, no soldier to believe they don’t matter. Kristina has with over 12 years in active duty and is the single mom of an 11-year-old-girl; Kimberly has 16 years on active duty, is married with three children, a 12-year-old, a 3-year-old and a 2-year-old; her husband was formerly on active duty.These exceptional young women we so extraordinarily grateful for our support that for just a moment we believed we could fly on angel’s wings. Let me share with you Kimberly’s letter.

11 May 2012

Dear Teresa,

I walked in your beautiful inn tired, frazzled and stressed out. I’m walking out today a more calm, relaxed wife, mother and Solider. My husband and I walked around the local squares, visited the Cathedral and went out for a romantic dinner! We loved it here so much we decided to hurry back and let our feet “dangle” in your pool at night. We laughed and just “enjoyed the moment.” Thank you for making it all possible. I am listening to the birds tweet to me on the patio right now…

Thank you for Everything!

Love, KRM

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B&B for Vets is sponsored and endorsed by BetterWayToStay, and the Professional Association of Innkeepers.

Eggs Pomodoro

Two perfect servings:

1      large tomato, sliced and drizzled with olive oil

4       eggs, poached

4       slices ham, bacon or turkey bacon

2       biscuits (bake lightly and cut in half)

2       tablespoon freshly chopped basil or fresh made pesto

2       tablespoons greshly frated Parmesan Cheese

Prep:  Drizzle tomato slices with olive oil and bake at 350 until tomatoes are soft but not smooshy. Remove from oven and lightly sprinkle with salt and pepper.

Preheat oven to 375.  Bake biscuits to light brown; don’t overcook.

Poach Eggs: Boil 3 cups of water in a large deep frying pan. While waiting for the water to boil, break eggs into individual small bowls and sprinkle with salt and pepper. When the water begins to boil add a sprinkling of salt and 3 Tablespoons of white or cider vinegar. Now gently lower the bowls into the boiling water and allow some of the water to come into the bowl and wrap around the egg, then slip the egg into the water; repeat with all eggs.  Turn the heat OFF. Cover the pan and set the timer for three minutes – you will have perfectly poached eggs if you follow this suggestion.

When the biscuits are done, let them cool slightly, then cut them in half and brush lightly with butter. Cover each biscuit half with the oven roasted tomatoes, ham (or bacon) and top with poached egg. Place a generous dollop of pesto sauce or finely chopped basil on top of the egg, then sprinkle with  parmesan cheese. Broil until cheese melts.

Serve immediately on a bed of mixed greens that have been lightly drizzled with olive oil or your favorite dressing. Creamy Georgia Grits make a nice side.

Still afraid to tackle the perfect poached egg? Book a stay at the inn between June 15 and August 15, and you may take a lesson from Kimberly, our assistant innkeeper, on the secrets of the perfect poached eggs. Just be sure to mention this offer when you book your stay at Savannah’s bed and breakfast of choice, Azalea Inn and Gardens.

Please take a moment to educate yourself on this issue – help us to clear up one of most prevelent misconceptions regarding a Bed and Breakfast stay: It is not a visit to your post-war-era grandma’s house - many of us are Doily-Free.

“Innkeepers, the time is now to dump the doily. Enough of this Pro-Doily dribble; the B&B industry has suffered long enough saddled with archaic symbols. Doily reform must take place and the time is now. Don’t occupy Wall Street; preoccupy yourselves with doily prohibition. The No-Doily party supports capital punishment for doilies and we’re hoping you’ll sign up to support the cause.”

View our position here.:

Don’t listen to the doily pencil pushers. Disagree with doilies today!  Not sure what this Doily campaign is all about? Click here for more information and learn about Doily Decision 2012.

This has been a message from the Committee to eliminate doilies from every bureau.

The last real weekend of summer, Labor Day Weekend, cries out to be the most memorable end to summer, and the 5^th Annual Craft Brew Festival in Savannah, GA is sure to linger as an outstanding memory of tastes and sounds and friends. Sponsored by VisitSavannah, the weekend kicks off on Friday, August 31, 2012 with dinner at the International Trade and Convention Center for a pairing of Coastal cuisine with Stoudt’s Brewing Company’s favorite craft brews.

Situated on the Esplanade of the Trade Center overlooking the Savannah River, the Grand Tasting Event, Saturday, September 1, is the grandest event of the weekend where you will have the opportunity to sample nearly 150 American craft beers. A beautiful color printed guide will show the location of each brewery over the festival site. Would you let summer end without food? Do not fear, there will be plenty of delicious beer festival food like soft pretzels, French fries and chicken sandwiches on hand. Are you feeling the vibe of those last hours of summer  yet?

The last day of the festival is the International Craft Brew Tasting which is just as it sounds, a plethora of craft brews from around the world. Without leaving Savannah or for that matter the US, you can take your taste buds on a hop-induced tour of the world!

If you are coming to Savannah before the festival, be sure to check out some of our own favorite brew-spots.  Savannah’s own local brewery, Moon River Brewing Company , can be found on West Bay Street, or for a larger selection of craft beers hop on over to The Distillery, a craft beer and gastro-pub located on West Liberty Street.

Book your Azalea Inn & Gardens room NOW for the 3-day Labor Day Weekend and be entered in a drawing to be held on August 25, 2012. One lucky winner will be given two tickets to the Grand Tasting Event and a second winner will receive two tickets to the International Tasting Event.

Azalea Inn & Gardens the bed and breakfast of choice in Savannah, Georgia.

Fireworks in Savannah Georgia

It’s hard to get excited about any holiday that falls on a Wednesday, but we take our celebrations seriously in the South and Savannah’s July 4, 2012 Fireworks Extravaganza will be no exception. Everyone knows that Savannah is the only place to be for St. Patrick’s Day – after all, we did hold the largest parade with the largest attendence in the WORLD just a few weeks ago – but we take all opportunities that come our way to have some fun. Did you know there are over 200 festivals throughout the year in Savannah – no kidding! We love our food, our beer, our wine, our art, our culture, our city – heck, we love it all – but most of all we love sharing! So join us on July 4, even if it is a Wednesday, and plan on spending the night – getting up for work the next day is much easier if you didn’t spend it in jail cause you had a wee bit too much fun – or better, take the next day off, meander our streets and enjoy this world-class destination.

This year, the Riverfront Association will throw a party as if it were a Friday night – there will be music, food, live shows, contests, and more, but best of all it is free! Mosey on down to Rousakis Plaza ’round about 5 p.m., bring a blanket and some snacks, oh, and don’t forget your radio! Yup, tune your radio to FM radio stations KIX 96.5 or Magic 103.9 for the choreographed music simulcast fireworks beginning around 9:15 p.m.

We are offering every local Savannahian the opportunity to enjoy the downtown atmosphere for the Independence Day celebrations – Stay two nights and the second night is half-price on either July 3 and 4, or July 4 and 5, 2012. Azalea Inn and Gardens is the B&B of choice when it comes to accommodations in Savannah Georgia.

Call us today at 912-236-6080 to take advantage of this incredible offer before all the rooms are gone!

45 Bistro bar is magnificent!

I have been avoiding this restaurant for quite a while, nearly seven years to be exact, simply because of its location. I couldn’t possibly send my guests to a hotel restaurant because, well, because usually they are just okay and I take my vocation seriously. You would think that the opinions of two of my girlfriends would sway me, but until last night, not a chance.  45 Bistro turned out to be a surprising revelation nestled on Broughton Street in the first floor window front of a historic hotel.

So with apologies to my Wine-Chick friend, Lori, I tried dinner last night with another friend and fellow innkeeper, Shannon. Shannon must know every bartender in town and is enthusiastically greeted by one and all. I felt very privileged to be walking in her shadow. Bistro 45 is divided into the bar, dining room, and three private rooms which are used for various functions from intimate family dinners to wedding parties. We opted to sit at the bar (what a magnificent room) where bartender James remained attentive to us as well as the other groups scattered about the bar. He never failed to keep our wine glass topped off as Shannon and I discussed upcoming Savannah events and our individual B&B inns.

I left the ordering to Shannon and was not disappointed. First up was Roasted Ruby Beets – Belgian endive, praline walnuts, stilton cheese and roasted golden and ruby beets marinated in a champagne vinaigrette.  I LOVE beets and these did not disappoint. Next was GRILLED hearts of romaine with garlic croutons, shaved parmesan and their house made Cesar dressing. I don’t think I will ever have an ordinary Cesar salad again – grilled split romaine is the way to go. Our final course was a shared plate of Duck Two Ways – a succulent pan-seared duck breast and confit thigh topped with whipped Yukon gold potatoes, roasted beets and natural jus reduction.

When all was said and done we had consumed a bottle of wine, licked our plates clean, and converted a reluctant dining partner into a believer.

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 Magazineacclaimed as a “World’s Best City” in July 2011.

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

Azalea Inn & Gardens Selected as Savannah's 2012 Select Registry Inn

Select Registry is a collection of nearly 400 of the “finest country inns, B&Bs, and unique small hotels” on the continent, from California to Nova Scotia. Yesterday we were overjoyed to hear that these distinguished inns of North American chose Azalea Inn and Gardens for membership in this exclusive enclave – the very best the Travel industry has to offer! The official announcement will be in a few days, but we wanted to share this precious accolade of hard work with the people who helped us to grow – our guests who provided invaluable feedback and encouragement over the past nearly seven years. 

The journey began in 2001, though we really didn’t know at the time that we were being led here. Our first visit mesmerized us and we chose Savannah for our honeymoon in 2002 and we realized that 5 days were not and would never be enough. We returned yearly, several times a year, and always stayed in our “honeymoon” inn, and in 2005 we bought her – Azalea Inn – and in honor of Jake’s passion – we added “& Gardens” to her name.  We lacked many basic “innkeeper” skills but we did share a passion for food and wine, and I had (and still have) my Irish-rooted “gift of gab.” This city, this inn, seemed heaven made for us, and is truly the most delightful job I have held in my more than 40 years in the workforce.

We joined several Innkeeping groups as we grew into our jobs, the best of which hosts a yearly conference where I continue to learn and grown. Jay Karen, the leader of this group, Professional Association of Innkeepers International (PAII), encouraged me to join the elite group of Select Registry, and for more than two years I hemmed and hawed; were we ready?

Finally, on February 1, 2012, I spoke with Carol Riggs of Select Registry, asked questions, and made the leap – We Want to be Members! The first step is an exceedingly rigorous inspection which would be conducted within the next three to four weeks. You don’t know who the inspectors are until they check out – and though initially it seemed a bit scary – I would not have filed the application if I doubted our ability to pass this rigorous 200-point inspection – and besides I had at least two weeks to finish our winter “repair and replenish” list. Understanding that you must have a minimum of 175 points to be considered made me a bit queasy, but we plunged ahead with our plans. If you look at our Facebook page you will see some of the undertakings we planned and accomplished in January and February.

February 5 started out like any other Sunday at the inn – I prepped breakfast, bantered and teased with the guests, and cleared the table. My last check-out of the day handed me back our parting gift with the heavy words “I’m Rich with Quality Consultants for Select Registry.” I leaned over and began hyper-ventilating and laughing somewhat hysterically.  He gave us 180 points, a list of suggestions to enhance your experience at our inn, and wished us good luck – apparently the Board has to like us too!

Once again, thank you guests, thank you friends, thank you guests who have become friends – we love how you have helped us grow. If you have not yet experienced a Select Registry property, Azalea Inn and Gardens, a Savannah GA bed and breakfast inn, is one of only two properties in this beautiful city of Savannah.

Call us today at 800.582.3823 or reserve online by clicking here and begin experiencing what Travel + Leisure Magazine acclaimed as a “World’s Best City” (July 2011).

Tall Ships Challenge - Savannah, Georgia

Today is dedicated to Romance so why not engage in a bit of swashbuckling reminincing? Do you remember the thrill of old time pirate movies and swashbucklers such as Errol Flynn, or maybe more recently Johnny Depp in Pirates of the Caribbean – it was the sight of those full-masted sailing ships (okay, and the handsome men who captained them) that sent a girlish romantic shiver up my spine. You can get that thrill in early May when Savannah welcomes “Tall Ship Challenge 2012, Atlantic Coast” from May 3 to May 7. As many as 15 of these Class A, B and C ships will race to a buoy in the ocean on May 3 and then gather so they can enter the port together under full sail – an unbelievably impressive site. Most of these vessels will then berth on both sides of the Savannah Riverfront and leave for the next leg of the race on May 7.

The very idea of viewing these full rigged ships sailing into our harbor is beyond our ability to articulate. We will be the first in line to board the ships (a pittance at $10 per person), but even more, we have our heart set on the decided thrill of a two- or three-hour sail in the waters off our coast (not nearly a king’s ransom at $50).

We have the Savannah Riverfront Association to thank for six years of hard work with Tall Ships America, the organization that operates the Tall Ships Challenge, (an annual race which rotates among the Atlantic Coast, the Pacific Coast and the Great Lakes) for bringing this event to our city.  These ships are rigged sailing vessels crewed by youth ages 13 to 25 enrolled in Sail Training programs operated by Tall Ships America.  This year’s challenge race starts in Savannah finishing in Halifax, Nova Scotia. Last September Kenny Hill of the Savannah Riverfront Association told a group of local small businesses, “We’ve all seen the old photos and drawings of the Savannah riverfront with tall ships along the wharves on both sides of the river. For four days, Savannah will be transformed back to the maritime community it was when we started.” That sight, indeed, will ”shiver me timbers.”

Azalea Inn and Gardens, a Savannah GA bed and breakfast inn, implores you  to book your room today  – this opportunity may not come again – but if it does you will have to wait at least three more years.

Call us today at 800.582.3823 or reserve online by clicking here and begin experiencing what Travel + Leisure Magazine acclaimed as a “World’s Best City” (July 2011).

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.