The rumbling started just after 1:50 pm on Tuesday August 23rd.  At first we thought a truck was rumbling by or that nearby Virginia Commonwealth University was in the middle of another major construction effort, but it was too consistent and hung on too long! Cabinets on the wall vibrated, chandeliers were swinging, the pot rack in the kitchen was swinging, and a stack of old bricks in the back yard tumbled. The aftershock (a 4.5 magnitude) was almost unnoticed after the excitement of the first.  A quick survey of our bed and breakfast, built in 1869, showed no cracks in the foundation or chimneys – but after all, the house was already almost 30 years old when it survived the last major Virginia earthquake in 1897.

But this was not the innkeepers’ first earthquake in central Virginia: guests visiting Richmond on Tuesday December 9, 2003 were resting their feet after a day of sightseeing, when a 4.5 magnitude earthquake struck about 4 in the afternoon. The guests were familiar with earthquakes and told us what was happening.  We just assumed it was construction, since VCU had a major expansion underway at the time. The epicenter of the 2003 quake was in Goochland County, just west of Richmond, and it was actually 2 events that took place 12 seconds apart.

We are grateful and fortunate that paintings and wall art needed to be readjusted, but at this point, that is all. Our thoughts and wishes go out to all those who did suffer some impact from this round of Mother Nature.

We look forward to greeting our guests this weekend as we batten down the hatches to prepare for Hurricane Irene’s onslaught. There’s even a special breakfast  treat  in store for our guests……..

Recently, Judith Reitman of the travel news, information and resources blog/website where to go next stayed with us during her visit to Richmond and gave us a glowing review.   

Check it out!

Of course, Judith visited before the Regency Room was redecorated. Now its brass bed has been replaced with a vintage rococco-style upholstered headboard, the plaid draperies behind the bed have been updated with new ones, a new dustruffle dresses the bed, and new custom fabric “London-style” shades top the shutters at the windows. Its still elegant – just a little different and, somehow more spacious.

New cushions welcome porch-sitters to the rockers

She was also here earlier in the year, before Spring came to Richmond.  In fact, we had snow while she visited! Now the yard around the inn is covered with annual color of coleus, impatiens, petunias, and million bells.  Hydrangeas are blooming, and yellow roses dot the east garden.  Birds have nested, young birds have flown the nest and frequent the yard as they search for shelter from predators and, of course, food.  The fish are awake in the fishpond and every evening break the surface looking for food.

And, the porch is ready for porch-sitting! Multi-colored cushions and pillows make the sitting easier on the porch rockers. Two new tables between the rockers are the perfect spot to set that glass of wine or your laptop.

So y’all come! Ya hear! You’ll enjoy charm and elegance at our urban bed and breakfast!

Most everyone has heard of Julia Child (1912-2004). It was in Paris that Julia met two French women, Simca Beck and Louisette Bertholle, who were writing a cookbook aimed at an American audience. They needed an American collaborator. Julia was perfectly suited for the job. She began testing recipes. For nearly ten years, she devoted herself to writing, testing and re-writing. She confided to her sister-in-law: “Really, the more I cook the more I like to cook. To think it has taken me 40 yrs. To find my true passion (cat and husband excepted).”

She was invited to appear on a television program called “I’ve Been Reading”, produced by WGBH, Boston’s public television station. The host of the show was reluctant to take time for a subject as trivial as cooking. But Julia was undeterred. She arrived with a hot plate, giant whisk and eggs, and made an omelet. Twenty-seven viewers wrote to the station, wanting to see more. The station produced three pilots, then launched into production of The French Chef. Produced and directed by Russ Morash, the series broadcast a total of 199 programs, produced between 1963 and 1966.By the end of 1965,

The French Chef was carried by 96 PBS stations. Sales of Mastering the Art of  Cooking” were picking up speed – 200,000 copies sold. In 1965, Julia won a Peabody. In 1966, she won an Emmy. Time put her on the cover in a feature article on American food – “Everyone’s in the Kitchen.”

But this series is not about Julia, although America will miss her, it about Romaine Chatard Champion, the author of of the book “The Art of Cooking Omelettes” published in 1963.

Madame Romaine was born in Lyon and grew up working in her parents’ restaurant. She learned everything from her mother who was ‘an instructive cuisinère, and saw to it that I learned in proper order: first principles; then recipes; and, finally, style.’ Madame Romaine lived in Lyon until she married, at a very young age, and moved to New York City with her new husband. She spoke no English whatsoever when she arrived in the US and took a bit of time building up confidence to do so. While still very young, her husband tragically suffered a heart-attack and died. Madame Romaine was then left wondering what to do and eventually opened a Salon de Thé in Manhattan. Her eventual location was at 156 East 56th Street, which is now an Antiques shop.

Beginning in May Mike the Chef and co-owner of the William Miller House will begin preparing one of the 500 different style omelettes from Madame Romaine’s book.  We will begin with the cheese omelettes, and on to tomato, if the timing is right and so on.  I promise you each will be a delight and we will ask that our guests leave comments here on the blog so that you may draw you own conclusions as to whether or not to try a particular omelette.  We promise to alert you if the omelettes are falling into one of the less well know culinary areas of liver, kidney, sweetbreads, etc.  I figure with 500 omelettes it will take over 8-years to complete the effort as this should not be a problem.  In the case of the more obtuse items Mike and Pat may choose to have those for dinner on Monday night and invite the neighbors, should they be so brave.

Here is the beginning of the journey:

Cheese Omelettes (Omelettes au Fromage) NOTE:The cheese will always be swiss cheese in keeping with the recipes

GUIGNOL (onion, cheese)
PARMENTIER (potatoes, cheese)
CHAMBERY (potatoes, onions, cheese)
LAURENTIENNE (fines herbes, cheese)
DAUPHINIOSE (potatoes in cream sauce, cheese)
VALENCIENNES (onions, peas, croutons, cheese)
AELEGEOISE ( onions, spinach, rice, cheese)
CHOISY (peas, onions, rice, parsley, cheese)
ARGENTEUIL (asparagus, parsley, cheese)
FONTAINEBLEAU (eggplant, garlic, fines herbes, cheese)
MORNEY (tomatoes, croutons, fines herbes, cheese)
BRESSANE (croutons, CREAM SAUCE, cheese)
LORRAINE (chives, bacon fines herbes, cheese)
LIMOUSINE (potatoes, bacon, fines herbes, cheese)
BEAUVILLIER (bacon, crouton olive, cheese)
FRANCHE-COMTOISE ( asparagus tips, bacon, parsley, cheese)
DAUPHIN (bacon, spinach, croutons, cheese)
ROCHAMBEAU (sausage, spinach, mushrooms, cheese)
BAMBOCHE (chicory (curly endive), croutons, bacon, garlic, cheese)
DUMONTEIL (carrots, onions, bacon, fines herbes, cheese)
CHAMPENOISE (oyster plant, rice, parsley, CREAM SAUCE, cheese)
AURILLIC (oyster plant (salsify), bacon, croutons, noodles, cheese)
MONTPELLIER (cauliflower in CREAM SAUCE, croutons, cheese)
COLMAR ( cauliflower, bacon, croutions, cheese)
FANTASIO (apples, croutons, walnuts, cheese)
MARGOT (truffles and cheese)

As part of our Green Lodging program, Richmond’s premier bed and breakfast is excited to offer our guests a taxi service that is fueled by bio-diesel. Being Green doesn’t mean you’ll sacrifice comfort and luxury, BioTaxi operates a Mercedes E-class sedan. We’re happy to offer our environmentally conscious guests this transportation alternative to local restaurants and sights with competitive taxi rates and a driver who is knowledgeable  about the local scene, accepts credit and debit cards, and is on call 7 days a week.  A win-win all around!

Bio Taxi was founded by  Joey and Jeff Anderson, two Virginia Commonwealth University students with a better idea. Bio Taxi is a professional taxi service whose vehicles use biodiesel, produced from grease from local restaurants. It is nontoxic, burns cleaner than standard mineral based fuel and is made from sustainable American products. More facts on biodiesel. You can even schedule a ride on their website.

So make your reservation at our Historic Fan District bed and breakfast, schedule a special dinner at a local restaurant, and schedule Bio Taxi to get you there and back in style. You’ll conserve resources, be eco-friendly, and travel in luxury.

The hydrangeas in the east garden of our Fan District bed and breakfast are in full bloom

East Garden's Showy Hydrangea Blooms June 2010

celebrating the arrival of June and heralding the fact that summer is right around the corner. The gardens are in their glory, the spring flowers disappearing but making room for the bright blooms of summer – both its annuals and perennials.   The day lilies are in bloom, so is the lavender.  Our impatiens and other annuals have settled in nicely and are filling any spare void in the beds. We even have a water lily bloom in the pond, check out the goldfish swimming near by.

Goldfish checks out the latest addition to the pond - a vibrant water lily

Summer is a great time to visit Richmond, there is so much to do and see!  And, after a day of sightseeing or rafting down the James River, unwind in the beauty of our garden with a glass of wine as you make your dinner plans.  Our exclusive boutique inn has limited availability so act quickly to reserve your guest room in the middle of it all: convenient to dining, shopping, museums, antiquing, art galleries – all that Richmond’s historic urban neighborhood offers to residents and visitors alike!

What Richmond event features a bug chef cook-off, molecular gastronomy, to-die-for dish awards, kids cooking demos, cooking for your dog, and a whodunnit art exhibition? Of course, the answer is Broad Appetit, the unique taste of Richmond’s best, is scheduled for Sunday, June 6, 2010.

Food and Fun on Broad Street June 6 2010

A local food festival, Broad Appetit promotes the amazing food, art, and music that call Richmond home, and is hosted by the Downtown Neighborhood Association, benefitting the Central Virginia Food Bank and Meals on Wheels.  The event closes the 100-200 and 300 blocks of West Broad Street, where 50+ of Richmond’s local restaurants offer  tastes of their signature dishes for just $3 a sample (admission, however, is free!)

Last year, guests at our urban inn, took in the First Friday Art Walk and finished off their weekend with Broad Appetit!  Broad Appetit is only three years young; it began in 2008 with a crowd of 7,500 folks.  The 2009 crowd swelled to 18,000 food lovers.  Expectations for 2010 are that the crowd may exceed 25,000.  There is no better way to sample signature dishes from Richmond’s restaurants – all in one place – and some of the region’s best fresh produce, cheese, herbs, breads and confections.

Get more details here and even a schedule!

The ninth season of Richmond’s First Fridays Art Walk is well under way.  In fact, there are only 3 First Fridays left in the ninth season; in September 2010 the tenth season launches. This monthly event showcases over 30 diverse small businesses, working studios, and cultural organizations that call Richmond’s downtown home.  Featuring diverse art galleries, unique boutiques, incredible dining, a spot of culture, and independent studios – First Fridays beckon art lovers to experience downtown’s nightlife.   Participating galleries often launch new exhibitions in conjunction with First Friday events and offer extended hours on First Friday to facilitate browsing. Downtown restaurants and cafes in the arts corridor often offer specials or discounts to First Friday walkers.  First Friday Art Walk participants may even find a museum or two open and welcoming visitors. Nearby shops open their doors for that special take-home gift from soaps and lotions, vintage musical instruments, to streetwear fashion. There’s a new downloadable and easy to read map for finding all the fun!

So here’s a great plan for a weekend of art: pick a first Friday, book the weekend at Richmond Virginia’s premier downtown bed and breakfast.  At 4 Pm on Friday, check into your room, enjoy a glass of wine and a bit of cheese at 5Pm, head over to First Friday Art Walk or check out the galleries along Main Street, pick a neighborhood eatery for dinner, return to the William Miller House Bed and Breakfast and collapse into your pillowtop bedding dressed in fine, high-quality linens.  In the morning you’ll wake to fresh brewed coffee included in a hearty gourmet breakfast for two.  After breakfast, head over to the newly-expanded Virginia Museum of Fine Arts to explore their permanent and special collections. Remember: “Tiffany: Color and Light” opens on May 29 and extends into August. Afterwards, explore the shops of Carytown, visit another of Richmond’s world-class museums, or cruise through Richmond’s River District on a flat-bottomed canal boat.  Then, back to your inn to enjoy another complimentary wine-hour and make your dinner plans selecting a neighborhood dining experience. After dinner, take the FREE bus to Shockoe Slip and Bottom and check out the nightlife. Return trip is also free on the 2BNB bus, just flash the peace sign to flag the bus down.  Donations are greatly appreciated to keep the big green bus running!  Sunday morning you’ll be treated to another hearty gourmet breakfast for two, and after checking out of the inn, visit Lewis Ginter Botanical Gardens’ Millions of Blooms with Glorious Glass in the Garden, glass sculptures by Hans Godo Frabel.

First Fridays provide the opportunity to begin an art-focused weekend in Richmond with a great experience; but any time is a great time for art lovers in Richmond! Studios, galleries, museums and special exhibitions are always on the schedule.

Groovin’ in the Garden, Richmond’s outdoor concert series at Lewis Ginter Botanical Gardens, has an alternative location for its May concerts.

Crowds enjoying the outdoor concert series Groovin' in the Garden

The May events will take place at Maymont Park (though the May 20th concert has been cancelled) and the 2010 SCHEDULE is varied and exciting. Concerts happen rain or shine, so check the forecast and be prepared. Tickets are discounted if purchased in advance – more information here.  Enjoy live music in a beautiful garden setting: Maymont in May and  Lewis Ginter Botanical Gardens for the rest of the series, including Arlo Gutherie on June 24  and Zappa on June 17.  Food and beverages will be available; and coolers are not permitted.  Tickets for A Prairie Home Companion will go on sale May 22nd.

Richmond attractions, Lewis Ginter Botanical Gardens and Maymont Park, are very close to the historic Fan District Bed and Breakfast known for its hearty gourmet breakfast. Make this downtown inn and one of these concerts part of your central Virginia getaway, your urban overnight stay, or your special occasion celebration.  You won’t be disappointed….

What do you do with all that orange rind all winter?  At our historic Fan District Bed and Breakfast, we carefully remove the zest, making sure that we do not take any of the bitter white pith, chop it up and store it in the freezer.  On a hot spring or summer day, we treat our guests to a chilled fruit first course that is so good, guests have been know to sneak the opportunity to lick their bowl.

Delightful morning first course is in high demand at the William Miller House Bed and Breakfast

We’ve uploaded the recipe to our website and it’s downloadable for your use.  It even makes a wonderful dessert! Its ingredients consist of Greek Yogurt, orange juice, orange zest, and honey, chill well. Then just before serving top with fresh fruit, like strawberries and kiwi, and toasted almonds, or berries, or any other topping that suits your fancy.  Another great option is sprinkling granola over the yogurt mixture to add that great crunch.  Here at our inn, home of the “killer” breakfast, we use Zaydie’s Granola, each batch hand tossed, and naturally delicious, not too sweet.

Zaydie’s Granola is another locally produced product that furthers our commitment to give our guests the best in regional fare.  Zaydies Ladies, producers of Zaydie’s Granola, were featured in Richmond’s skirt! monthly magazine and offer their granola in two flavors: Almond Blueberry and Walnut Cranberry.

Our Richmond inn is happy to share recipes and kitchen secrets with our friends and guests. So make a reservation for a stay in one of our fab guest rooms now to enjoy a scrumptious breakfast with regional Richmond ingredients in the morning.

Brown’s Island is the site of June 12th’s World Beer Festival and tickets are on sale now.

Get your ticket for Richmond VA's World Beer Festival June 12 2010

The festival consists of two sessions and each requires a separate ticket. Each four-hour session includes a tasting glass for two-ounce pours and a festival program. There are two levels of admission/tickets: general admission tickets are $40 a session ($50 at the door – but only if there is available capacity); $75 VIP tickets are limited and available on-line.  VIP tickets include a World Beer Festival commemorative glass, complimentary food, and access to the VIP hospitality area where selected beers will only be available. Proceeds of this event benefit FETCH-A-CURE.  Richmond’s World Beer Festival features live music, great food, and beer from great breweries.  The two sessions are  noon to 4 PM and 6 PM to 10 PM.  Don’t miss out on this fun event – tickets are limited, so don’t wait!

If you need a bed and breakfast or inn close to downtown Richmond and Brown’s Island, to complete your weekend package check for availability now! A  weekend stay includes free off-street parking, a hearty gourmet breakfast for two each morning, and a complimentary wine and cheese hour each evening.