I am currently without power, internet, and cable, but I wanted to offer a post-Matthew update because I received so many notes of concern & support the last few days.
Cedar House Inn is a tough old broad! She lost one A/C unit, a shutter, and needs some debris clean-up but survived the storm surge and wind without a scratch. Something to be said for the contractors of 1893!
What was reported on the news was accurate and pretty scary, with water our worst enemy. Residents and visitors did, by in large, heed the mandatory evacuation. As a result, loss of life was not a factor. And while there was damage, what doesn’t seem to be as thoroughly reported is the astounding bounce back that is occurring in St Augustine, almost overnight. There is work to be done sure, but our beloved city, that has stood the test of time for over 450 years, will continue to do so despite our unwelcomed guest Matthew and any others that dare darken our door!
My friends and colleagues in town are reporting that many restaurants are planning to open mid-week, attractions have similar plans, with others businesses right behind. Today the sun is shining, the sky perfectly blue, and the locals very grateful that St Augustine will be open for business very, very soon.
On a personal note, I can’t begin to describe how overwhelmed I am with the outpouring of prayers and support from my precious guests, friends, and Cedar House family. I wish that I could respond to each of you but until then please know that I love you all and I promise that it is because of you I will muscle through…Hurry Back, I could use a hug!
Here’s another hot tip to help you plan your #StAugustine visit: Preserved is walking distance from our Inn (2 blocks away!) and was recently named among The South’s Best New Restaurants by Southern Living. On top of that, they’re committed to a locally-sourced ingredient-driven menu. We couldn’t be more proud to be neighbor to Chef Brian Whittington’s creation.
The St. Augustine Record has released their list of winners in the Best Of St. Augustine poll and Cedar House was again voted #1! We are truly honored and offer our heartfelt thanks to our treasured guests, neighbors and friends who once again have recognized our business!
“A1A Cocktail Trail passports, available at Florida Welcome Centers and participating bars and restaurants, guide participants along State Road A1A to eight participating restaurants from Atlantic Beach to St. Augustine. Guests will enjoy cocktails made with St. Augustine Distillery spirits and fresh Florida orange and/or grapefruit juice. Once a participant has their passport stamped at all eight locations, they can redeem it for a free collectible A1A Cocktail Trail t-shirt and branded, wooden coaster set.”
There are 8 initial participating locations between Atlantic Beach and St. Augustine, but we anticipate this program growing pretty quickly. Find out more here.
Under the love and care of previous owners Russ & Nina Thomas and Jack & Mia Martin, as well as the current owner (yours truly), Cedar House Inn Bed & Breakfast has enjoyed a fantastical range of recognition as a venue where Romance and History truly does come alive! So it is with pride that the Cedar House team announces that we have a new milestone. We have just hosted our 500th wedding ceremony at the inn! It seems impossible to believe, but indeed another happy couple tied the knot on Sunday the 20th of March ushering in the 500thcelebration since June of 2009.
Through the years as a Bed and Breakfast, Cedar House Inn has been featured in Southern Living Magazine, acknowledged with White Glove Awards through Superior Small Lodging, voted by local businesses and residents of St Augustine as the #1 Best Bed and Breakfast in St Augustine for the past 7 years, and recently presented with the 2016 TripAdvisor Traveler’s Choice Award for 5th Best Bed and Breakfast in the US! This newest romantic milestone of wedding bliss is the proverbial “icing on the cake” for this historic venue.
The Cedar House Team and I congratulate each and every one of those one thousand people and wish all of our treasured guests a lifetime of love and happiness!
In June of 2009, armed with rose colored glasses and blind faith I embraced Cedar House Inn, my labor of love.
It’s been several years now and along the way my fantastic guests, culinary adventurers all, encouraged the creation of a Cedar House Inn cookbook, and so we persevered.
I do not pretend to have the skills to create even a “Cook Pamphlet”, but I was inspired by those brave & loyal guests to gave it a try. In my world, cooking is one part talent, two parts enthusiasm, and a lot of luck. We certainly hope that you enjoy our efforts and have much success with yours to create these delights in your own home.
20 step-by-step dishes, including:
Baked Pear Strusel with Wild Berry Compote
Crunchy Caramel Breakfast Rolls
Berry Parfait with Homemade Banana Bread Croutons
Cedar House Inn Signature Juice Blend Mimosa
Breakfast Tart with Homemade Pesto & Caramelized Onions
Toasted Butter Pecan Belgian Waffles
Fresh Fruit Bird of Paradise with Honey Ginger Drizzle
Three Loaves of day old White Bread
½ of a 24 Ounce Container of Philadelphia Cream Cheesecake filling
10 Large Eggs
2 Cups Whole Milk
1 Cup Buttermilk
¾ Cup of Sugar
2 t Cinnamon
½ t Nutmeg (1/4 t Freshly grated is best)
½ t Kosher Salt
2 Cans of Apple Pie filling (Its easier!)
½ Cup of Chopped Walnuts
1/2 Sliced Strawberry per person
• Slice the bread loaves into 1 inch cubes and let dry on a baking sheet while you prepare remaining ingredients
• Move bread cubes to (2) 11×14 Pyrex Baking Dishes
• Place dollops of Philadelphia Cheesecake mixture sporadically over the top of the bread cubes (about 9 dollops per dish)
• Whisk together the Eggs, Milks, Cinnamon, Nutmeg, Sugar and Salt
• Pour liquid mixture over bread cubes allowing the extra to remain in the dish to be absorbed by the bread cubes
• Press lightly to ensure absorption
• Cover with plastic wrap and refrigerate overnight
• The next morning remove the plastic wrap
• Pre-Heat the oven to 350’
• Cover the Pyrex dishes with foil taking care not to touch the top of the bread with the foil
• Bake 350’ for 30 minutes, remove foil and bake for another 25-30 minutes uncovered
• Cut the Stuffed French Toast into large squares for presentation and position in the center of the plate. You can also prepare in 5×5 Square ramekins for individuals presentation.
• Place 2 T of the Apple Pie mixture in the center of the French Toast. Drizzle with Caramel Sauce and Maple Syrup to taste.
• Dust with Powdered Sugar and sprinkle with Chopped Walnuts.
• Top with a Strawberry Half and Whipped Cream for a little decadence!
Quick and Easy Homemade Caramel Sauce
½ Cup of White Sugar
½ Cup of Brown Sugar
1 Stick of Unsalted Butter
½ Cup of Whole Milk or 1/2&1/2 for a richer texture
¼ t of Salt (or a touch more to taste)
Place the Butter, Sugars and Salt in a medium sauce pan
Over medium heat
Stir until the Butters, Sugars and Salt until dissolved
Add Milk/Cream and let the mixture boil aggressively
For 4-5 minutes stirring every 10 seconds to prevent
The mixture from sticking
Remove from heat and let cool completely to room
temperature before using
You can store in a glass jar for up to 3 weeks
To re-heat remove lid and place in a microwave for 20 seconds
Satisfy your resident “Cookie Monsters” with our Cedar House signature cookies! Easy to make, but not easy to keep around so make plenty and enjoy!
• 1 cup butter
• 2 eggs
• 2 teaspoons vanilla
• 1 cup granulated sugar
• 1 cup light brown sugar
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3 cups quick oatmeal
• 1 cup chopped walnuts or your favorite nuts
• 1 cup flaked coconut
• 1 cup semi-sweet chocolate chips
• 1 teaspoon of salt
• Cream together sugars, butter, and eggs
• Sift together flour, baking powder, and baking soda
• Add to creamed mixture
• Add oatmeal, nuts, and coconut
• Mix well with wooden spoon (a good workout!)
• Drop by teaspoon on ungreased cookie sheet
Bake in preheated oven at 350’ for about 10 minutes – Careful not to overbake
Makes about 5 Dozen Cookies