Breakfast with a local
produce part of homestyle
Published Wednesday, Jul 5, 2006
Some of the delights
whipped up by Owner Renae Matson of the Amorosa
Inn and Gardens Bed and Breakfast includes, far
left, french toast croissant stuffed with
whipped cream, strawberries, grapes and sausage,
and left, yogurt “martinis,” yogurt and granola
served in a martini glass
Credit: CLIFFORD OTO/The Record
LODI - When your community is a virtual produce
stand, the seasons can provide breakfast
For Lani Eklund, the
proprietor at The Inn at Locke House, a summer
breakfast can start with an Italian omelet called
a frittata topped with vegetables and served with
sausage from a Lockeford butcher.
all her guests like to know that the peaches in
their fruit bowl come from the farmer down the
road and the chocolate in their French toast is
from the chocolatier in neighboring Clements, she
"People appreciate the local touch,"
said Eklund, who has run the inn for 14 years with
her husband. "And the best thing is I don't have
to go far to get fresh organic food."
Bernall, a spokeswoman for the California
Association of Bed and Breakfast Inns, said there
is a growing trend in Northern California of
innkeepers using local agriculture as a way to
promote their communities and healthy eating.
The Art of
Lani Eklund of The Inn at Locke House gives a
few tips on cooking for guests.
ingredients the night before so you're free to
interact with your guests.
2. Look to the
seasons for menu planning.
3. Think in
courses. This draws the meal out longer.
"People love it and
it's a departure from our daily lives where we
just get everything from the big supermarket,"
Bernall said. "Part of the bed-and-breakfast
experience is to bring people back to a home-style
environment. Home-grown foods play a really big
role in that."
Just a few miles away amid
the vineyards of Lodi's Harney Way, Amorosa Inn
owner Renae Matson approaches breakfast as a
visual feast for her guests.
dish is the Yogurt Martini, which features a
martini glass layered with yogurt, granola and
fruit and topped with colorful edible flowers.
Matson said just such details can turn a routine
morning meal into a wine country bed-and-breakfast
Favorite dishes at the Amorosa
Inn include lemon crepes with fresh strawberries,
egg casserole and a small bundt cake called the
Much like Eklund, Matson
lets the region with its abundance of fresh
fruits, vegetables, cheese and wine ultimately
decide what's for breakfast.
Owner Renae Matson cooks
french toast croissant at the Amorosa Inn and
Gardens Bed and Breakfast in Lodi
Credit: CLIFFORD OTO/The Record
strawberries are in season, I have strawberry
everything," she said. "During the fall, I'm
making pumpkin pancakes with fresh applesauce. The
whole area is just a wealth of agricultural
products and we celebrate it."
interested in creating the bed-and-breakfast
experience on their own, the innkeepers willingly
shared a few tips.
"Serve mimosas," Matson
said. "It's a great way to start the
Eklund said she likes to set the
table the night before and use cloth napkins and
fresh flowers. Have soft music playing and brings
the courses out slowly. Breakfast starts with
beverages, followed by a fruit course and an
There's one drawback to this approach. Even in
a family, it falls to the host to clean up
"That's just part of the
experience," Eklund said.
Cindy Arora at (209) 546-8257 or
Chile Cheese Breakfast Casserole
8 ounces diced green chiles
ounce carton of cottage cheese
1/4 cup melted
1 teaspoon baking powder
1 teaspoon salt
teaspoon ground cumin
2 cups grated sharp
Preheat oven to 350 degrees.
Combine eggs, chiles, cottage cheese and
melted butter and mix well. In a separate bowl,
combine dry ingredients. Slowly add dry
ingredients to the egg mixture and then add
cheese. Mix well and bake for 45 minutes or
until golden brown. Sour cream and salsa make
tablespoon unsalted butter
1/4 cup all-purpose flour
teaspoon of salt
Hint of vanilla
Preheat oven to 475 degrees. Combine
all ingredients in blender and mix well. Pour
batter into small Bundt cake molds or individual
baking containers. Bake for 12-15 minutes, or
until golden brown.
Coat with lemon sauce,
add fruit topping and serve warm.
1 cup sugar
Pinch of salt
1 cup boiling
3 tablespoons unsalted butter
cup fresh lemon juice
1 tablespoon grated
In a saucepan, combine the sugar,
salt and cornstarch. Slowly stir in the boiling
water, blending well. Place over low heat and
cook, stirring constantly, until the sauce is
clear and thick, about five minutes.
from heat. Add butter, lemon juice and zest.
Serve over Bundt cakes while warm.
For fruit topping, use fresh berries
in season. Coat them in warm lemon sauce for
about a half hour before serving.
Masareje, Amorosa Inn and Gardens
Joaquin Morning Breakfast Bake
16 ounces creamed corn*
ounces chopped green chilies
shredded low fat cheddar cheese
1/4 teaspoon freshly ground black
Preheat oven to 375
Spray a 9 x 13 baking dish with
cooking spray. In a large bowl mix eggs until
well-blended. Stir in creamed corn, chopped
green chilies, cheddar cheese, garlic,
Worcestershire sauce and pepper. Pour
ingredients into prepared dish.
Bake 25 - 30
minutes. Cut into serving sizes and serve
Garnish with fresh chopped cilantro
and dollop of sour cream.
Serve with slices
of fresh avocado, fresh salsa or chopped fresh
tomatoes and white corn tortilla
Serves 8- 10
* To make fresh
creamed corn: Cut or grate fresh corn from the
cob to make 2 cups. Simmer until it starts to
soften. Add a tablespoon of butter and moisten
with milk or half and half.
Eklund, The Inn at Locke House