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The idea began when suddenly I found myself amongst a number of other foodie friends on Twitter. The word foodie needs no further explanation. Foodies understand one another; we’re obsessed with all things culinary. Foodies don’t eat to live, we live to eat. We plan activities around food. We plan vacations around foodie towns. At breakfast we talk about where to eat dinner. At dinner we talk about and photograph our food. In the morning we chat online about the food we ate for dinner. We post photos of our meals. Our partners and spouses often ask “can I eat now?” waiting for the end of the photo session. And not just photos, beautiful, artful photos. Food is art. Edible art.

And with my constant food-teasing habits, some Twitter friends would regularly ask when I was cooking for them. Thus our brunch tweetup was born. @kimswan decided she’d offer the venue and I (@danamoos) offered to cook (being a former innkeeper and present wannabe food writer/photographer). It was not long after our Harvest Brunch with Chef Carmen Gonzalez (who much prefers preparing dinner) that I said I’d do brunch, since it’s my favorite meal to prepare for entertaining. The hashtag #DanforthMaineTweetup was created. Realizing I could use the expertise of  event and party planner @LeslieCottrell and wonderful foodie friend and Cabot Creamery’s Consumer Lifestyle Commentator, @CandaceKaru, the “Danforth Divas” began planning. Hmmm, that could have been the hashtag…

We decided on a date – November 23, 2009.  We tweeted it, posted it on Facebook and ended up with a very nice turnout. It was a chance to meet new friends, face to face (or IRL, in real life). It’s also a way for Innkeepers to leverage the power of Social Media. Restaurants and bars host tweetups, why not inns? @RSHotel in New York has been uber-successful at it. Why not Danforth Inn with the Danforth Divas? And days later, we’re still talking about those Gorgonzola stuffed dates wrapped in bacon…

Our menu:

–Fabulous Horseradish-Heavy Bloody Marys

–Pomegranate Sparkling Punch

–Mango, Papaya and Strawberries with Basil and Lemon

–Grapefruit Brûlé with Vanilla Bean Creme

–Pumpkin Spice Bundt Cake

–Egg Roulade filled with Leeks and Parmesan topped with Lobster in Sherry Butter

–Steamed, Chilled Asparagus served with a Curry Aioli

–Cabot Clothbound Aged Cheddar, French Bread

–Potato Gratin Dauphinios “Danforth” with Cabot Private Stock Cheddar

–Gorgonzola Stuffed Dates wrapped in Bacon

–Chocolate Truffles

–Earl Grey Tea Cookies

–Coffee, Tea

Thanks so much to all of you who attended, it was great fun and wonderful to meet you in person, or I should say IRL or F2F. And @Sarah_Wallace, nice job on the video

Enjoy the eye candy tour…

p.s. Here’s a snapshot of the Twitter hashtag stream #danforthmainetweetup. Click on it to get all the search results!!

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Innkeepers are constantly looking for innovative ways to serve the same basic ingredients for breakfast. This dish was inspired by Scot Fuller, the innkeeper at Pomegranate Inn. Our Historic Homes of Maine course was held there a few weeks ago and those of us who stayed the night prior to class were awakened to wonderful aromas wafting from the kitchen. Sometimes the most successful breakfast entrees are the ones with the simplest of ingredients. This is a beautifully delicious example of that.

Here’s my adaptation:

2 slices thick cut bread (I prefer Challah but I didn’t have any so I used white bread) buttered and lightly browned in a saute pan

2 eggs (crack 1 each into a small ramekin) and set aside

Top each slice of browned toast with 2 tablespoons of  shredded Gruyere and Swiss cheese, then 2 slices Canadian Bacon (Prosciutto would be wonderful as well)

Add 1 thick slice of a ripe tomato (preferably heirloom or Ugly Ripe) and salt to taste

Top each with 2 more tablespoons grated Gruyere followed by freshly cracked black pepper.

Place in a 375 degree oven until the cheese is melted and begins to bubble. While waiting, heat some butter in a pan and gently place the eggs to cook, sunny side up. When the egg is cooked to your liking, remove the bread, cheese and tomato croute and place the egg atop, add a dash of salt and more pepper and enjoy!

I prefer to serve my egg dishes on a small bed of baby spinach. The warmth of the egg softens the tender spinach leaves nicely.

I often garnish my plates with steamed asparagus and sliced cucumbers (I use the cucumber peel as a garnish as well). Fan an apple wedge and you’ve got a very satisfying and simply elegant meal, for breakfast, lunch or a light dinner (paired with a nice Pouilly-Fuisse ).

Bon Appetit!

I visited Ann’s Point Inn and Spa on a beautiful October morning. This inn offers a unique secluded waterfront spot amongst a peninsula of residential properties. With just four rooms, the innkeepers can really concentrate on personalized, detailed service. The rooms are very large with gorgeous views of the harbor. Bathrooms are proportionately large with spacious vanities and very large two person, glass-enclosed ceramic and tumbled marble showers.

There is a large lap pool and a Finnish spa for self pampering. Add a handmade Cappuccino by the innkeeper and warm cookies delivered to your room and you feel cared for.

Breakfast is beautifully served on crystal and china and is as beautiful as delicious. The innkeepers use local foods when at all possible, including local cheeses, herbs, coffee beans, wine and more. I enjoyed photographing the food as much as tasting it!

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My husband and I stayed at Inn on the Harbor this past February and had these wonderful Maine Blueberry cookies at their Espresso Bar one late afternoon. The texture is soft, moist and a cross between a cookie and muffin and are great with coffee or tea. I’ve made them at home (and with fresh berries because they were in season, but frozen would work fine) and wanted to share them.

Cream the following ingredients:

1 stick of butter (1/2 cup)

3/4 cup sour cream

1/3 cup white sugar

3/4 cup brown sugar

1 egg

1 t vanilla

1/2 t baking powder and 1/2 t baking soda

Add in:

1 cup thick cut oats (not instant)

2 cups flour

1 1/2 cups white chocolate chips

GENTLY FOLD in blueberries to avoid breaking them and turning the dough purple.

Place small scoopfuls (I use a small ice cream scoop) on a heavy duty cookie sheet lined with a silicone mat and bake at 350 for 12-14 minutes until the very edges get slightly light brown. Let cool. Keep in airtight container to keep the cookies soft.

ENJOY!

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Timbercliffe Cottage is a newly renovated inn taking you back to the Early American period. There are 6 spacious guest rooms, some with fireplaces, all with large, comfortable wing back chairs and beautiful decor. The paint colors and the interior were carefully designed to the period, right down to the artwork and lighting fixtures. The result is a wonderful new adaptation of old world Colonial.

Breakfast is multi-course and served at the large dining table set with period glassware and pewter accents. The gas fireplace glows and music plays softly in the background.

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Kismet Inn and Spa – where old world meets new. Relaxation and rejuvenation for the mind and body. There are 5 guest rooms, all with elaborate custom baths – either smooth pebble steam showers or very deep tiled Japanese soaking tubs (with heated tiles). There is a yoga studio on the third floor, two large beautiful parlors and an art gallery, all on the first floor for guests to enjoy. Breakfast is served either in the dining room or on the porch on nice days.

Dinner is an option at the inn, where it’s the innkeeper’s opportunity to provide guests with an eclectic and ethnic dining experience using all organic and local ingredients.

Warm and vibrant colors adorn the walls of the guest and common spaces. You immediately feel good when you walk in.

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The Lindenwood Inn is a 1904 sea captain’s home and is named after the large linden trees that surround it. The inn has been entertaining guests for over 25 years and offers a unique spin on the ordinary or cookie cutter bed and breakfast.

The decor is eclectic, with bold, warm colors and collectibles from Down Under, where the owner was born. The Aussies love to entertain and have a great time and this inn gives off just that vibe. “Relax, mate…no worries, love”.

There is an outdoor heated pool and hot tub, a full bar and a beautiful slate deck for lounging while on vacation. Fluffy towels are set out on the side of the hot tub beside the yellow duckie taking a dip. There are lounge chairs and bistro tables around the pool deck. The large front porch offers tables and seating for breakfast or any time.

Since they choose to run the inn a bit less regimented, they offer a beautiful buffet breakfast with an array of fresh fruits and pastries, followed by a hot entree if the guest so chooses. Enjoying an espresso, croissant and some fresh fruit by the pool somehow offers a more exotic feel.

The guests enjoy a beautiful harbor view from the inn, particularly from the Penthouse Suite, complete with its own private deck and hot tub. As the Lindenwood sign reads “a quiet place by the harbor“…

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The Kingsleigh Inn in Southwest Harbor, Maine, is one of Mount Desert Island’s premier water view bed and breakfast inns. It has hosted guests for nearly 25 years, offering beautiful harbor views and gracious hospitality. Its in town village location is very convenient for guests to walk to dinner or the shops.

There are 8 guest rooms, (7 plus 1 suite), 4 of which have private decks and harbor views. The rooms are all richly decorated in a variety of coordinating patterns and colors in Laura Ashley and Waverley fabrics. There are two common parlors, one with a wood burning fireplace and large bay window bringing in lots of natural light. Breakfast is served either in the dining room or out on the wrap around porch during most of the summer season. Breakfast is a three course gourmet event, with a homemade sorbet rounding out the daily meal.

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