The NCAA Basketball Tournament has it’s Sweet Sixteen during March Madness®, so why not hold a Sweet Sixteen of the best B&B breakfasts in America this month as well? That’s exactly what BedandBreakfast.com has decided to do, with the public ultimately determining the winner in head to head competition taking place this week and into April on their Facebook site.
Among the 16 finalists is a dish called ‘Jackson Hole Gravlax’, a Wyoming twist on cured and spiced Scandinavian-style salmon, submitted by Innkeepers Bob and Virginia Schrader of Jackson Hole’s award-winning Bentwood Inn (http://www.bentwoodinn.com/). A key ingredient is Wyoming Whiskey, a small batch bourbon whiskey distilled, barreled and bottled in nearby Kirby, Wyoming.
“Traditionally cured gravlax has been a family favorite for years and our usual holiday morning breakfast. As we’ve grown to love western culture and cuisine, we sought to “Westernize” the old-style gravlax,” Bob explains. “Cilantro and jalapeno were a given but didn’t blend with traditional dill and the juniper imparted by gin. When we discovered locally distilled Wyoming Whiskey, it proved to be the missing ingredient adding a smoky richness to the gravlax. Fresh gravlax as one of our daily breakfast offerings is an unexpected luxury for guests.”
Get the recipe: http://www.bentwoodinn.com/notes_from_the_kitchen.html
There were over 70 entries into this year’s competition that will determine the reigning king of the B&B kitchen for 2015. It took two rounds of judging and voting by officials at BedandBreakfast.com before setting on the 16 finalists. Starting Monday March 23 and each day following, two of the top 16 recipes will go head-to-head in a Facebook vote. The recipe with the most votes in each bracket will move on to the next round of eight, four, and the final two, which will battle it out in a showdown on April 6. The winner will be announced April 7. Go to: https://www.facebook.com/BedandBreakfastcom
Bentwood Inn’s ‘Jackson Hole Gravlax’ will be featured on the BedandBreakfast.com Facebook page (http://a.pgtb.me/n1cQFR) on Sunday, March 29 for the first round of voting. “We are encouraging the local Wyoming community along with anyone who has stayed with us over the years and enjoyed the great breakfasts at The Bentwood to join in the balloting and fun,” adds innkeeper and chef Bob Schrader.
The Bentwood’s chef-prepared gourmet breakfast is legendary. It begins with the welcoming aroma of freshly brewed, locally roasted organic coffee, followed by a mosaic of seasonal fruit, homemade sweet breads and something sizzling on the griddle. Described as “hearty and sumptuous” by Frommer’s Travel Guide, guests are treated to a different menu each morning.
But the culinary experience at The Bentwood goes beyond just a memorable breakfast. At least twice weekly the innkeepers offer a delicious alternative to the many world-class dinner offerings in the Jackson Hole valley. In the intimate log dining room, B&Bers can enjoy a sumptuous four-course seasonal dinner prepared exclusively for Bentwood guests. Each Bistro Dinner menu is tailored to individual preferences and features seasonal local and organic ingredients such as elk, buffalo and trout.
In January 2015 The Bentwood Inn was named the #2 B&B in the country by the editors of Harper’s Bazaar. In the spring of 2014 the Inn was invited to become a member of the BedandBreakfast.com Diamond Collection, a distinction reserved for premier inns offering extensive amenities and top-rated guest reviews. “These were the latest accolade for Jackson Hole’s most distinctive inn that has been rated among the top properties in Wyoming by Trip Advisor, Outside Magazine and Away.com,” adds innkeeper Schrader.