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News
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Tuesday, 08 June 2010 18:29 |
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Dear Friends and Guests, Renovations are complete, the gardens are planted and wedding and event season is upon us...ahhh...our 2010 season has finally begun. Back in an earlier blog I listed off all the things we were working on- the biggest undertaking was our room renovations. We completed our makeover and updates to our guestrooms 1 to 14 and cannot say enough of how pleased we are with how they turned out. We have had wonderful feedback from our guests and although we are in the midst of updating our room pictures we would love to have you come by and show you these rooms. We welcome your feedback!!
Next, with the very early spring we had, we were able to expand our gardens westward and added a a new waterfall feature for ceremonies, pictures and for simple enjoyment. Our west gardens have been added to accentuate our wedding and event services as well as add another area for exploration and relaxation. If you know our family then you know our passions, if you are in the area and want to take a tour, come on in and stroll through our gardens!
In the next couple of weeks we will once again begin the Mongolian Grill on Thursday June 24th through until the last Thursday of August. Believe it or not we already have reservation bookings for the next couple of weeks and expect to sell out each Thursday as we have done previous years! So if you're interested in coming out and trying our Grill, book early to avoid disappointment.
Another exciting event is our Sunset Soirees- an evening event combining local musical talent and culinary creations featuring our overabundance of local ingredients in our County. The dates for this event is Monday July 18th, Monday August 16th in conjunction with the Taste of Huron Festival and Sunday September 19th which we are excited to partner with the Bach Festival of South Huron. We have been busy and we cannot share what we have planned with all of you. Of course if all you are after is rest and relaxation, you have found the right place....after all we are a haven of peace and tranquiltiy.
For any questions or further information, please feel free to peruse our event schedule for more details or give us a call and ask for Frank or Liz at 1.866.543.7736 or if you're local 519.236.7707. Of course, if all you are after is rest and relaxation, please jag testing link |
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News
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Thursday, 21 January 2010 21:52 |
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Winter at Hessenland is never a hybernation- it's a time when we plan for the upcoming season, clean and once again RENOVATE!! This year we are tackling our main guest room track. Gone is the stucco, carpet, furniture and lighting and in is a fresh look that will compliment the rest of the Inn. Although the rooms will be ready for the end of March, we will be excited to unveil the rooms at our 9th Annual Wedding and Event Fair at the end of April. Another area that we are excited about is the expansion of our gardens to the west of the Coach House- appropriately named "the west gardens". With our overwhelming response to our newly renovated Garden Room we are now pleased to be able to accommodate 2 weddings per day. In keeping with our philosophy of a personalized and intimate retreat we felt that by expanding our grounds it would give each of our special events it's own explicit surrounding . The plans our all laid out and in the early spring the landscaping will begin. Although it will not be ready for the Wedding/Event Fair, we anticipate the project to be complete by the end of May early June.
Changes to our entrance- We were informed last year that the Ministry of Transportation is reducing the number of access points to Highway 21. Thus Hessenland Lane will serve as an exclusive access to our beach. The new and improved entrance will be moved closer to the building we have been told that the completion will be at the end of July. No disruption will take place to our business and parking and 2 entrances/exits will remain intact throughout the construction. So, as you can see, no hybernation taking place here but all in all, we're doing well and squeezing in some well needed R & R. Once again, we look forward to showing you what we have done and I'll keep you posted along the way. For now- stay warm and stay tuned
Liz and the rest of the Hessenlanders! |
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News
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Thursday, 19 November 2009 16:14 |
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Last month, Frank and I along with Soren our student chef from Germany had the pleasure of attending the Women's Probus Group of Grand Bend and Area. Frank had the opportunity to share his thoughts on the importance of supporting local food suppliers and farms- in fact- you just can't get it fresher anywhere else!! Frank also offered some entertaining ideas for the holiday season and we were able to share a couple of samples.
Below you will find the recipes that was prepared at your meetings- ENJOY!!
Ladies, thank you for having us for one of your groups and we look forward to seeing you all next month for your holiday party at the Coach House!!
Roasted Pumpkin & Butternut Squash Shooters Yield: 40 shooter cups 235ml Butter 100g Butternut squash 500g Pumpkin 500g Onions 100g Garlic 90g Coconut Milk 300ml Garam masala 2 tsp Curry 1 tsp Salt & Pepper to taste Maple Syrup to taste Mint garnish Vegetable broth / water1L
Sauté onions & garlic until golden brown, add pumpkin & squash and continue to root, add garam masala and curry, blend until fragrant, add coconut milk & simmer until pumpkin and squash are cooked. Puree mixture, season with salt & pepper & maple syrup. Pour into small shooter glasses and garnish with mint leaf.
Purple Potato Risotto Yield: approx 35 soup spoons Purple potatoes 500g Onions 100g Garlic 50g Salt and pepper to taste Butter 100g Parmesan 75g -100g Vegetable broth 500ml
Peel potatoes and dice into 5mm cubes. Sauté onions & garlic until glassy (no colour) add potatoes, sauté for approx 1 min. Top with liquid enough to cover potatoes, let simmer until potatoes are fully cooked and liquid has almost evaporated. Add small amount of liquid and grated parmesan carefully stir until parmesan is fully melted and combined with potatoes. Season with salt and pepper, truffle oil would be optional. Serve on soup spoons, garnish with fresh English thyme.
Turnip Salsa Yield 35 portions 235 soup spoons Turnip 500g Garlic 50g Rice vinegar 100ml Double smoked bacon 150g Chopped thyme 1 tsp Leeks chopped 150g Water or veg broth 500ml Salt & pepper to taste Fergusons Honey to taste Butter 75g Cilantro garnish
Cook turnip in rice vinegar& water mixture until tender, drain & cool, set aside. Sauté onions, garlic, & bacon with butter until crispy and add leeks after to retain colour. Add chopped thyme and add turnip back, season to taste with salt and pepper and Fergusons honey. Serve warm on soup spoon and garnish with cilantro leaf |
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News
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Friday, 08 May 2009 15:52 |
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Hard to believe but in May of 1984- the doors to Hessenland Restaurant opened for the first time and for the past 25 years some of the traditions and food are still prominent at the Inn today. Be sure to check back occassionally as we will be showcasing information, specials and upcoming events to commenerate this milestone So here we are once again, 25 years later and on the cusp of our Inn's peak season of weddings, celebrations and hosting vacations, Beginning tomorrow May 9th our first wedding will take place. I must admit today feels like Christmas Eve- anticipation and excitement - after a long winter of preparations, renovations and planning we finally get to welcome our guests back to the Inn. If you're attending a wedding at Hessenland, be sure to check out our event's schedule. All couples are listed here with any details of their wedding day. Also this weekend is our Mother's Day Brunch and Buffet in our newly renovated Garden Room and although we are starting to fill up our seatings there is still room for those who want to treat Mom to a day out! After your brunch or buffet walk our gardens, I can't believe how much the trees and dafodils have bloomed this past week- be sure to come into our Coach House Reception Hall to complete your tour! Our family and staff are looking forward to a busy and successful season and we cannot wait to welcome you to our Inn! Cheers! Liz and the rest of the Hessenland Family and Staff!! |
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Weddings
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Sunday, 05 April 2009 00:17 |
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I can't believe it's been 8 years since we started our Wedding Fair. Each year we have added and tweaked to what has now become an fabulous weekend of elegant decor, amazing vendors and ofcourse seeing what's new at Hessenland. I love this weekend because I can touch base with my bridal couples getting married this year or next. It's an opportunity we can have fun, play with decor or just simply catch up. Of course this weekend would not be complete without meeting new couples and assisting them with all the options we have at Hessenland. New this year will be the unveiling of our newly renovated our Garden Room. From ceiling to flooring, wall colour and window treatments, the Garden Room displays a simple elegance. What a room for a wedding reception, rehearsal the night before or breakfast the next morning. Be sure to visit our gardens where we have set up locations to have your nuptuals then enter our turn of the century Coach House Reception Hall. Taste some delectables and sample our wine from Pelee Island- My fave wine lady Lori Lopton will be on hand to help you navigate through some of their fabulous wine. Be sure to leave some time to talk to our vendors, not only are they awesome at what they do but we work well as a team their service for your wedding day becomes seamless to ours. Come in, let's have a chat or just simply enter the Inn, register and lose yourself at our Wedding Fair! Click here for more information or email me through the website! |
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