Mike Rohde, co-owner of the William Miller House, is an accomplished chef. Cooking has been a hobby for Mike since he was a child; and as an adult he has attended cooking and culinary classes in Paris. He enjoys cooking for friends and family, and has now put his culinary talents to work for breakfast in the kitchen at the B&B.

Mike's recipes have been published in The Bed and Breakfast Association of Virginia's Cookbook, American Country Inns and Bed and Breakfasts (best recipe!) and in the book Sleep on It.

"Do not miss Mike's breakfast, generally served at 9, as it's a highlight. A large crystal chandelier hangs over a formally set table. The first course is fresh fruit or a crepe stuffed with fruit or cheese. The main course, served on individual platters from Italy and France that they've collected from their travels, could be omelets made with exotic mushrooms, foie gras and unusual cheeses; scrambled eggs with boursin cheese served over asparagus; orange poppy seed waffles with blueberry sauce or breakfast burritos. Sausage or bacon accompanies the dishes."

~ The Discerning Traveler

A typical breakfast, served on individual platters, may include:

  • Orange Juice and Custom Blended Coffee
  • Fresh Seasonal Fruit Cup
  • A Main Course of Belgian Waffle w/Berry Compote and Warm Maple Syrup
  • Miller House Crème de Cassis Sautèed Apples
  • Bacon or Sausage

We feature coffee from Carytown Coffee and Tea Company, specifically custom blended and roasted for the William Miller House, and Barnes and Watson fine teas. We are proud to add to our larder eggs, bacon, and sausage from Keenbell Farm; this local, family-run farm utilizes sustainable farm practices and pastures their hormone-free, steroid-free animals, resulting in naturally lean and healthy meats that are higher in beta-carotene, vitamins and omega 3s.

We have a Keurig coffee system, located in the dining room, so coffee and tea is available 24-hours a day.

You may help yourself to recipes from Mike's kitchen.