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Relax, Refuel, Renew at
Inn at Riverbend
June/July 2013 Newsletter
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We were honored to take the Platinum spot in the Best Bed & Breakfast category in Blue Ridge Country Magazine's Best of the Mountains August issue. Blue Ridge Country Magazine covers the best of the Blue Ridge in Alabama, Georgia, North Carolina, South Carolina, Tennessee, Virginia and West Virginia.
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 Meet Maren Helfrich - Assistant Innkeeper
We are delighted to have Maren join the staff at Inn at Riverbend. Maren is a Hospitality and Tourism Management Student at Virginia Tech. She is a rising sophomore, and has found a home away from home in Blacksburg and the surrounding area since becoming a Hokie last year. She loves to read, sew, paint, and enjoy a good movie whenever I have time between classes, work, and sorority functions. Though a home body at heart, from Fredericksburg, Virginia, her bucket list consists of one thing; to see the world and enjoy all that is has to offer. In the meantime, she's so excited to be working at the Inn at Riverbend and learning about the business and the hospitality industry, all the while helping others to see the world too.
She also aspires to own her own bed and breakfast, so she will get plenty of experience here at Inn at Riverbend.
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Artist of the Month: PiPPi Miller
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PiPPi Miller
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Devoted to Creativity! Simple, basic, and the only way she knows how to live her life. This months artist, Pippi Miller, really had no choice when it came to becoming an artist. In her freshman year at Hollins University, she took a short semester, Winter Light, Plastic Lens, class using a Holga camera, and was seduced by the darkroom. That was it. Photography had taken it's hold. In the following years she took every type of photo class available until she graduated.. With a Studio art and Business degree, she immediately jumped into the world of commercial photography, and learned the new fangled digital technology as the business transitioned from film and a darkroom to computers and SD cards. She learned the technical aspects of lighting, shooting, positioning and editing that every photographer should know, and then if they so choose, throw out the window.
She utilizes both photographic forms in all elements of her creative life. But she does view them as two almost separate mediums, and she sees the advantages and disadvantages of each. She loves the financial freedom and unlimited experimentability (yes, she thinks that's a word) that is allowed with the digital, but needs the hands on and the emotional and physical focus and hand-on aspect that comes with the film. She will tell you "that the digital can be much more about the after, where the film needs to be about the before, but both are entwined within the now." This is meant to be understood in a variety of ways. When she goes too long out of a darkroom she finds herself learning to knit, sketching in various blank books (that she can't seem to stop collecting), and making jewelry to supplement the physical creation of something that the digital side of photography sometimes lacks.
View her work at Miller Off Main (yes there is a family connection) in Blacksburg Virginia AND up a Mountain Lake Lodge.
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Thanks Alisa - Wild Country Studios
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A lesser known (rarely used) trail that boasts a 1/2 mile long series of spectacular falls known as Falls of Mill Creek is a true hidden treasure. Stop at the sign going into the park to decide which trail you desire to hike from fairly short and flat to "Better take the Hiking Poles". The scenery is great whichever route you choose. All have been recently re-marked so that you can find your way. Pretty likely you won't see many fellow hikers.
Access:
Easiest access to the falls is through the Town of Narrows taking Rt. 100 to VA-652 to the intersection of VA-710. On foot follow VA-652 (gravel) on the left side of the creek through a gate marking the Town Farm Park. Stay close to the creek the whole way.
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Food and Wine of the Month -
Upcoming food events:
The Bank Food and Drink continues Cocktails and Conversations with artist and fashion illustrator, Donald Earley on August 7 at 6:00 pm. Donald Earley, a former New Yorker, whose work has bridged "fine art" and fashion illustration since 1969 has often been described as an "artist's artist". An accomplished artist, his skills include painting, drawing, etching, drypoint, sketching, lithography and sculpture works in glass and bronze.
Also, Saturday, August 10 brings National S'Mores Day!
Join us for dinner and get your copy of Susan Whetzel's new book, The S'Mores Cookbook. She'll be at the restaurant to autograph your copy!
Also, Saturday, August 10 brings National S'Mores Day! Join The Bank Food and Drink for dinner and get your copy of Susan Whetzel's new book, The S'Mores Cookbook. She'll be at the restaurant to autograph your copy!
 The Palisades Restaurant: AUTUMN HARVEST DINNER I hate to even say the word autumn since summer has just arrived but mark your calendars for our annual Autumn Harvest Dinner which features all local foods and my excellent team of chefs. This 5-course dinner paired with wines and beers will be held on Tuesday, September 24th. Tickets go on sale August 15th. $75.00 per person tax and gratuity included.
In celebration of good beer, during the months of September and October we'll be featuring beers from every state. We'll roll out 5 states a week and have the list of which state and when coming up...
Chocolatier classes
For all of you chocolate lovers, in October & November we'll be offering chocolate making classes from our very own in-house Chocolatier, Devin Giles.
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This is a really great hearty breakfast or brunch dish. You can vary it by mixing cheeses (such as cheddar and Colby, or mozzarella and pepper jack, and add other items such as green onions and red pepper!
Makes 8-10 servings
Time: 20 minutes preparation, 45 minutes baking (can be prepared the night before and stored in the fridge, take out about 30 minutes before you plan to bake it).
Ingredients
Cooking Spray 1 cup milk
1 28oz package frozen Southern 2 tablespoons honey Dijon mustard
Style hash brown 1 teaspoon salt
8oz shredded sharp Cheddar cheese 1/4 teaspoon ground pepper
10 eggs, well beaten Sliced red onion
1 cup reduced fat sour cream Parsley sprigs
1. Preheat oven to 350 degrees. Evenly coat a 13 x 9 inch glass baking dish with cooking spray.
2. Evenly spread potatoes in the baking dish. Sprinkle with cheese.
3. In a large bowl, beat together eggs, sour cream, milk, mustard, salt and pepper. Pour over potatoes.
4. Bake until puffed and browned and no visible liquid egg remains, about 45 minutes.
5. Garnish with onion and parsley.
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Thank you, thank you for visiting Inn at Riverbend often and sharing it with your friends, family and business associates. The memories that we create with our experiences and the true friends that we find will last us for our lifetimes.
Sincerely,
Janet and Jimm Burton, Innkeepers/Proprietors
Gaby & Zoey, Resident Pets and Greeters
Maren, Assistant Innkeeper
Eileen and Tracy, Housekeepers Extraordinaire
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