I remember rocking on our front porch and admiring the expansive craftsman style home across the street. The brick façade, wide screened-in porch, the garden-lined sidewalk, the way the lights reflected from the square attic windows onto the tin roof. It reminded me of
John and Arthur own and manage the
John's background is in hospitality management on the beaches of
My time in the kitchen with Arthur was more of a spectator sport as he is quite the Olympian when it comes to moving around a kitchen with the quick and deliberate movements of a well practiced chef.
As I sipped on a cin cin and watched our dinner experience unfold in the kitchen, I asked Arthur what he enjoyed most about cooking. His immediate reply was, "Eating, of course!" Isn't that everyone's favorite part? I laughed and gave him a look that let him know that I was being serious and he said, "Being an artist, I love the mixture of colors, scents and textures. For example, the contrast with the purple and green here in the artichoke. Cooking really is a melding of art & science in bringing ingredients together into new flavors."
So, how did Arthur become a chef? While putting the last finishing touches on our meal, Arthur told a story of being an art student in
Lost in conversation with Arthur, I didn't even realize how hungry I was until we finally sat down to eat. Arthur had prepared a three course meal starting off with artichokes drizzled with warm Dijon vinaigrette leading into the main course of grilled lamb with a lemon white wine reduction and Provencal herbs, accompanied with simply fried eggplant, middle eastern spiced potatoes and carrots. A beautiful peach and blueberry country tart created the perfect finish. With all his international sophisticated culinary tricks and recipes, Arthur says he still prefers the simplicity of country style meals, mixing formal with informal.
Breakfast may be what a traveler typically thinks of when it comes to B&B's, but with monthly International wine tastings and exotic cuisine, dinner at the