Like your mom said, “Breakfast is the most important meal of the day.” This is especially true for guests embarking on adventures from Chehalem Ridge B&B. We serve a Chef’s Choice breakfast, which means Kristin designs the menu based on what is in season, taking into consideration food allergies and dislikes. Kristin’s background in her own dietary restrictions have made her quite skilled at baking and cooking without gluten, dairy, egg or just about anything you avoid. And to keep your experience as fresh as the food, we make sure you have a new breakfast menu every morning, even through the next time you stay with us.
Is it delicious details you want? The Guatemalan Antigua coffee from local roaster Caravan Coffee is ready first thing in the morning for those early risers. Kristin’s fresh home-baked goodies, like Chai Scones or home-grown Rhubarb Muffins, start things off along with creative fruit dishes highlighting local ingredients and homemade hazelnut granola. Kristin is also a little out of control when it comes to canning so be on the lookout for her homemade jams and jellies. The entrée each morning is familiar, but with a memorable twist. Say, Pesto Scrambled Eggs with Home-grown Grape Tomatoes, but the pesto is made from Nasturtium leaves. Did we say “Home” enough? Yep, that’s right, it’s all done right here.
If you’re still reading, there’s probably two questions you want answered, so here they are: We serve breakfast at 8 or 9 – you’re choice – and the odds are high you will share a table with other guests, or as we like to say, new friends.