OCTOBER 2007 NEWSLETTER

WHITEGATE INN IS NOW A MEMBER OF SMALL ELEGANT HOTELS WORLDWIDE

The Whitegate Inn is proud to announce that we have been accepted as a member of the prestigious Small Elegant Hotels Worldwide. 

Over 400 hotels from 17 countries are represented and we are the only one from Mendocino. Hotels are chosen for their unique character, architectural heritage and endearing lifestyle and must feature friendly ambience and exemplary service. Please check out their web site and specials including a VIP card which offers discounts and upgrades: SmallElegantHotels.com

CORKY THE MIRACLE DOG - UPDATE

We get many requests for Corky news and every day guests want to meet the famous canine. He is a ham and loves all the attention.

We are happy to report that Corky is thriving. He still has the Depression mentality and wants to eat everything in sight, so it's an effort to keep his weight in check - especially with Susan and Gretchen creating special meals for him.

We just returned from the international Portuguese Water Dog show in Ventura CA. There were over 300 PWDs, browns, blacks, black and white, curly and wavy. There wasn't one as cute as Corky of course, but it was fascinating to watch the PWD fanatics compete. The dogs were interesting too.

INN SPECIALS

We're getting to the end of our high season so look for specials on our web site. Right now we are offering a special 25% discount for stays from Oct. 14-18, Oct. 21-25 and Oct. 28- Nov. 1. This is for new reservations only. After Nov. 1st our popular winter specials kick in.

RECIPE OF THE MONTH:
Asparagus Cheese Strata

(Makes 14 servings)

This is one of our most popular breakfast dishes, usually served on Tuesdays with homemade banana coconut bread.

Ingredients:
1 1/2 stalks asparagus per ramekin (blanched).
1 cube melted butter (quantity depends on number of servings)
Shredded half cheddar and half jack cheese
Green onions chopped
Cubed bread
1/2 teaspoon Salt
1/4 teaspoon Dry mustard
Eggs (1.14 eggs per portion - round up )
4 cups Milk if making 14

Directions:
Spray ramekins with Pam. Put enough cubed bread (any kind of plain bread will do remove crusts) to fill bottom of ramekin.

Pour melted butter over bread (drizzle not soak)

Add a small handful of chopped green onions.

Add chopped asparagus to ramekin, reserving the tips.

Fill ramekin to top with the cheese mixture.

Beat eggs and milk and add salt and mustard. Katharine prefers French's Wet Mustard but I use dry and mix it with a little warm water to make a paste before combining with the other ingredients. Otherwise it gets clumpy.

Pour egg mixture into ramekin and fill to top.

Put asparagus tip on top for decoration and identification.

Cook at 350 degrees for 40-50 minutes or until they puff up and brown a bit.

Can be frozen. If frozen, take out of freezer the night before. Let sit for about 2 hours to partially defrost. Then refrigerate overnight. They should be fully defrosted by morning.

Bon Appetite! And, as always, call us at 800-531-7282 if you have any questions.

Email us at staff@whitegateinn.com
or call us at 800-531-7282 or fax us at 707-937-1131
or book online at whitegateinn.com