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Berwood in the News
Aug '07: Midwest Living Magazine - Aug '07: BOOM - Life and Style for Baby Boomers
Apr '06: Minnesota Moments Magazine - Jan '06: AAA Living Magazine - Jan '06: Minneapolis Star Tribune
Summer '05: Minnesota Bride - Dec '04: Bed & Breakfast Journal - Oct '04: Midwest Living Magazine
Aug '04: Preston Republican-Leader - Aug '04: Fillmore County Journal - June '04: Victorian Homes Magazine
Dec '03: Bed & Breakfast Journal - Sept '03: Minneapolis Star Tribune
Dec '02: Bed & Breakfast Journal - Dec '02: KCCO Radio - Oct '02: Minnesota Monthly
June '02: Travel + Leisure - Jan '02: Midwest Home & Garden - Oct '00: Better Homes & Gardens TV
May '00: Rochester Magazine - Feb '00: Midwest Home & Garden
More Accolades
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Where to STAY in Lanesboro: Berwood Hill Inn includes spa services and great meals in an 1878 country house just a few miles out of town. |
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A Biker's Dream Vacation What could be better for boomers than bicycling, homemade pie and staying in an elegant bed and breakfast? Not much, my husband Jim and I concluded after our trip to the Root River Trails and The Berwood Hill Inn in Lanesboro, Minn., about 170 miles north of Iowa City. Our love for biking was the impetus for this trip. Besides having a variety of routes from flat and easy to hilly and challenging, the paved trails are free to ride (www.RootRiverTrail.org). The first day we rode the 28-mile round trip from Lanesboro to Peterson. We did the Lanesboro to Preston route, a 22-mile round trip, on the second day. Both flat trails meander along the Root River, jutting to its bank or winding through bluff-lined valleys, farmland, scenic countryside and small towns. To make the ride complete, a stop at the quaint Aroma Pie Shop in Whalan for the extremely generous serving of pie à la mode was a must. We hit the jackpot with the Berwood Hill Inn (www.berwood.com), located four miles south of Lanesboro. The once abandoned farmhouse was renovated into an award-winning country estate. A five-course breakfast outside, elegant furnishings and antiques inside, and an atmosphere of peace and quiet everywhere rounded out this magical getaway. The countless gardens adorning the grounds are a flower-lover's dream. Several barn cupolas, bird statues created from farm implements, and gazebos and waterfalls of various sizes and materials are scattered among the breathtaking blooms. If you enjoy biking, pie and pampering at a beautiful B&B, this might be the trip for you. We had such a fun time, we're going back this summer and taking four boomer relatives with us. |
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We took this trip (Aug. 12-14, 2006) because we both love to bike, and it was my husband Jim's Christmas gift to me. Since we had never stayed at a bed and breakfast, we decided to try that too. We enjoyed our time so much that we booked it again for July 20-22, with four of our relatives joining us.
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| Berwood Inn is the childhood home of the current owner, Fran Scibora. The 125-year-old farmhouse sat empty and in disrepair for 15 years before Scibora decided to refurbish the house and opened the bed and breakfast in 1998.
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Around the house, the gardens wind along paths dotted with whimsical art, rural antiques, and cozy sitting areas. The lush greenery under the stately pines creates an oasis from the busy modern world. From corncrib roofs which cover gazebos to a ringer washer used as a planter, you never know what treasures you will stumble upon during your meanderings. The inn features four rooms decorated with gorgeous antiques, replicas and fanciful treasures: the French Room, the Wood Room, the Sunrise Room and the Owl’s Nest. Scibora’s grandparents’ iron bed still is used in the Sunrise Room. The Owl’s Nest is a suite that encompasses the entire third floor. During the warmer months, guests also can stay in the Garden Cottage behind the house. Of course, B&Bs are about food, too. The guests will find gourmet snack mix, caramel apples, and sumptuous chocolate treats in their rooms. Breakfast is a five-course meal served in the gardens during clement weather. Berwood offers an array of amenities, themed getaways and entertaining packages from chocolate-tasting getaways to countryside weddings, and business conferences to arts and crafts workshops. Weddings Berwood Hill Inn offers facilities for weddings of any size. Nuptials can take place anywhere from in front of a cozy fireplace to a woodland garden gazebo. Receptions can be hosted in the banquet and meeting facility, which was a large farmyard building, or outdoors on the croquet lawn. Berwood Hill Inn’s wedding coordinator ensures that every wedding is charming and splendid with the finest of cuisine. As a special bonus, Berwood Hill Inn offers the bridal couples rides in a beautiful 1952 Bentley. Spa Experience Design your own spa experience from these services available in your room: therapeutic body massage, aromatherapy body massage, reflexology, facials and chair massage. |
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For those whose chocolate tendencies lean toward bed-and-breakfast getaways, a stay at the Berwood Hill Inn, near historic Lanesboro, is a good option. The Berwood stages Chocolate Tasting packages that consist of an assortment of desserts awaiting you at check-in. Past tastings have featured warm chocolate fondue with marble angel food cake, a Death by Chocolate torte and white chocolate blueberry cheesecake. The goodies may be served in front of the fireplace, in your room or in the gazebo. |
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| On a bleak Minnesota winter day, there's hardly a better place to be than curled up on a couch in front of a roaring fire. Whether of the wood-burning or efficient (and less messy) gas variety, the soul-soothing properties of a great fireplace are much the same. If you don't have a humble hearth to call your own, you're still in luck. Comfort can be found in Twin Cities restaurants, coffeehouses and even a grocery store, where blazing fireplaces entice you to grab a latté or a glass of wine, pull up a chair and crack open your latest read. Winter sports enthusiasts can find plenty of cozy spots for warming frozen hands and feet before heading back into the elements. We visited a few places in the Twin Cities with noteworthy fireplaces and rated them on the admittedly unscientific basis of "best curl-up factor" — with one log being "lukewarm" and four being "flaming wonderful." Fuzzy slippers optional.
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FIREPLACE FINDS OUTSIDE Sample delicious chocolates and hot beverages in front of one of this bed-and-breakfast's two elegant main floor fireplaces — a perfect wintertime retreat.
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Berwood Hill Inn, located in Lanesboro, is a Victorian country-style estate with picturesque gardens, wraparound porches, and antique decor. The inn is nationally recognized and was featured on the Lifestyle Channel's Better Homes and Gardens series, as well as in Midwest Home and Garden magazine. A stroll through the property's vibrant gardens seems the perfect way to settle any pre-wedding jitters. Acres of adjacent woodlands await your guests, as does a path that snakes through the forest to a romantic gazebo. Opt for an outdoor ceremony and reception among these beatutful, fragrant surroundings and you can celebrate with up to 300 guests. If it happens to rain (a sign of good fortune on a wedding day), you can make good use of the inn's tents. On chilly days, everything can be moved inside to Lu Lu Belle's Roost Banquet Facility, which can accommodate 125 people. The Berwood Hill Inn welcomes off-site caterers for large weddings. Call 800-803-6748 or visit www.berwood.com. |
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"[Lanesboro is] known as one of Minnesota's bed-and-breakfast capitals. A good reason why is the Berwood Hill Inn. The Victorian country home four miles west of town on State-16 offers antique-filled rooms, a five-course breakfast, lush gardens and a valley view that's especially breathtaking in the fall." |
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While creating cartoons is a great way to make a living, even cartoonists need to take vacations once in awhile. |
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Over the years, Berwood Hill Inn, the elegant Victorian Bed & Breakfast, located between Preston and Lanesboro has received its share of publicity. The country estate, with its exquisite gardens, has long been featured in tourist magazines as a "must see" vacation and weekend retreat. |
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| APRIL PREVIEW: Lured by Berwood In the hill country of southeastern Minnesota is an inn that has it all — rich history, superb design, fine cuisine and gardens you'll want to get lost in. Fran Scibora assumed ownership of Berwood after growing up on the rural property and immediately turned it into a retreat for guests from all over the country. She has retained original features of the house like natural pine walls, added Palladian view windows on the top floor, extended the front porch, and has turned the old summer kitchen into a guest cottage. Lots of French inspired touches, warm paint colors and unexpectedly marvelous antiques are a treat for lovers of Victorian eclecticism.
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| JUNE FEATURE: Roots in the River Valley City folk seeking rural relaxation have penetrated the hill country of southeastern Minnesota in recent years. It's more like New England than the Midwest — green bluffs overlooking the Root River valley, neat farms carved from pine and oak forests. In the 1850s, stagecoaches carried pioneers to the newly opened region, and one cluster of homesteads became the village of Lanesboro. There, on 200 acres outside town, stands a bed-and-breakfast now known as Berwood Hill Inn, owned by Fran Scibora. Friends marvel at how fast Scibora transformed the farm between the spring of 1998 and opening day that fall. To her, however, Berwood isn't a purchased project. Her family is only the second one to own it in a century and a half. Family memories, more than antiques and improvements, give Berwood its welcome-home personality. The three-story farmhouse was built in the 1870s by a pioneer family of Scandinavian background. In 1936 the last member of the family died, and Scibora's grandparents purchased the farm. The house and the equally early barn had no running water then, and pressure pumps were not yet available. Fran's father Lawrence and his brother Paul dug deep trenches to lay narrow pipes, and hauled in bricks to line a cistern; the pressure of gravity rushed water from the cistern into the buildings. They enlarged the barn and kept the original granary, which included storage for wagons and carriages. Lawrence and his wife took over the farm and Fran Scibora and her brother grew up there. After Scibora's parents retired and moved to a nearby town, the house stood empty for 16 years while her father mowed the lawn and winterized the house regularly. When her parents were ready to sell, Scibora says, the house called her name. She owns a Minneapolis business with her husband and had never thought of running an inn, but decided she wanted to turn the property into a bed-and-breakfast. The parents gave the house to her and the surrounding land to her brother. "Berwood" combines their family name [Berland] with a dominant feature of the home and grounds. Still commuting about 100 miles each way, Scibora now has the help of a small but expert staff. Friends have helped furnish the house with a potpourri of antiques and art: local, exotic, historic and whimsical, mingling serious Victorian style with Scibora's offbeat sense of fun. The Family Way Most 19th-century farmhouses in the area were built on lathe and plaster, but Berwood's original owners built their entire house of hand-sawed, double-grooved pine. Each wall is formed of two airtight layers with a space between. Scibora removed the existing wallpapers to expose the warm reddish pine walls in most of the rooms, and she believes the rich natural-wood look is original. She cleaned and revarnished the wood before opening day, and simple soap and water have maintained it since. Floors are still straight with no sign of sagging. When an old radiator was removed from the entrance hall floor, Scibora ingeniously covered the hole with an inlay design. Two new furnaces and central air were installed. She spent that first summer choosing and sewing textiles and planning interiors. She loves French furniture, but wouldn't undercut Berwood's naturalism with too much fuss and formality. Wanting a no-frills parlor to welcome guests of all tastes, she draped the windows in Waverly plaid. In the dining room, to evoke old French oilcloth walls, she hung toile paper and applied coats of shellac over it for a warm candlelight hue. Here, an antique blanket chest serves as a china hutch. A Victorian music box, once a coin-operated hotel lobby diversion, now announces breakfast. In the adjoining library Parisian furniture, c. 1900, is banked with cushions covered in antique textiles and trims. In the big farmhouse kitchen, the chef prepares gourmet meals and tea treats including scones, finger sandwiches, cakes and fruit breads. Holiday season guest enjoy lavish Victorian teas. Upstairs, shellac-coated toile reappears in the 18th-century-style French Room. Scibora used light green and yellow paint in the halls and in muted shades on the exterior, similar to the milk-based paint colors that had been on the doorframes since the early years of the house. In the Sunrise Room near the stairs, two generations of parents had slept in the iron bed, with an ear open for the one creaking board that betrayed late-returning offspring. Scibora decorated the room with cockerels as a morning greeting to guests. The entire third floor is a guest suite called the "Owl's Nest." Here, antique decorating goes wild: screens, landscape paintings, marble tables, a carved post from Berwood's original porch, Gothic "gingerbread" cornices from a flea market, a Victorian Chinese-style birdhouse and caved doors from an old mansion in Decorah, Iowa. A cherub head from an old church seems to float over the Victorian bed. Guests are challenged to "count the owls," 14 owl-shaped curios hidden in plain sight. To convert the long attic dormer into a bath, Scibora lined it with a lavish tin ceiling from an old store and a horizontal landscape by a local painter. Larger Palladian windows were installed on this floor so that guests could enjoy breathtaking views of the garden, and watch seasonal changes take place. Prize-Winning Gardens Outside, the old porch was on the front and back of the house. Scibora had the trim remilled and added a third section to achieve a true wraparound. A large farmyard building became a reception hall and meeting room. Behind it, Grandpa's Garden, combining prairie flowers with cavorting "junque art" animals, was named when Scibora's father died last year. Her brother maintains the fields under the government-sponsored prairie reclamation program. Around the house, Scibora planned ingenious garden vignettes with winding paths and woodland flowers. Rural antiques strewn among the pines look staunchly Victorina at a distance. Close up, they turn out to be a 19th-century barn cupola and chicken coop, heirloom farm implements and an iron lich gate from a rural church. A round corncrib roof on iron posts with a wood floor became a gazebo for dining and parties. Some distance from the house a tiny cottage, originally the summer kitchen, provides an overnight retreat for warm-weather guests. Berwood has two Book of Lists Awards from Arrington's Inn Traveler: "Best of the Midwest" for 2003, and the 2004 Garden Award. The inn was featured on the Better Homes and Gardens cable TV show, and a leading daylily grower plans to name a new variety "Berwood." With its picturesque gardens and fields as background, Berwood is popular for wedding and reception rentals. People from all over the country and even Europe come to experience the pastoral charm this homestead has to offer.
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Cathy Taylor, owner of Victori Limited, is a freelance writer and editor, a founding member of the North Star Chapter of the Victorian Society in America, and the editor of the quarterly newsletter of the Costume Society of America. She writes, lectures and serves as a consultant on antique and vintage clothing. Her website is www.victori.com. |
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| Berwood Hill Inn:
This place is clearly loved, which perhaps isn't surprising. After all, it was owner Fran Scibora's childhood home, and now as an adult, it is her passion. Striking color schemes — goldenrod, maroon, green — define this 1800s Victorian inside and out. Rooms are decorated with eclectic European antiques, but retain an easy comfort. Of the five well-designed rooms, two caught my attention. The cozy Garden Cottage is in the garden and has a private porch. My favorite was the French Room, which evokes the sexy ambience of the Moulin Rouge. The Berwood Hill Inn is a great place to think indulgently — get a massage in your room, sniff the flowers that scent the air as you walk the acres of ever-changing, award-winning gardens or simply sit in the new gazebo and enjoy the view of the entire valley. A bonus is chef and innkeeper Vin Skjelstad, who creates five-course breakfasts that are nothing short of art (and dinners by request). Typical fare: Belgian waffles with a caramelized orange syrup, quiche, a seasoned hash, fruit and pastries. Actually, a stay at Berwood is nothing short of art.
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Love Inns - Confessions of a B&B Lover
I've crisscrossed the country battling bugs in soggy tents; settled into sterile motel rooms with two beds and no character, and fought off herds of resort-goers to stake out spots at the pool, the dining room and the beach. After all that travail, it's no surprise that I'm a lover of bed-and-breakfasts. There is something about seeking a true retreat, and I love the personal touch. The core of the matter, however, is that I'm a hopeless romantic, and what romantic doesn't love candlelight, feather beds, whirlpool tubs, garden views and a bit of history? For me, a bed-and-breakfast or small inn is all about sensuality and creature comforts. These are the places where chocolate-covered strawberries and champagne seem right at home, while the phone, the television and the normal stuff of day-to-day life aren't allowed. Romance comes easier unplugged. The best part of all is that I don't have to set this scene. I might have made the reservation and picked the place — but I never remember that as I set down my suitcase in a gorgeous suite that feels as if it was created and cleaned (this is important) just for me. It isn't always easy to find romance and refuge. There are a lot of sad and shabby places that call themselves inns. I've been staying in Minnesota bed-and-breakfasts for five years and writing about them for three. I've waded through my share of doilies, knick-knacks and potpourri in search of the truly worthy — the gorgeous, hospitable inns at which we've stayed and that I recommend to others. The prices for one night and one meal range from $75 to well over $200 — it all depends on the time of year and week, the size of the room and whether it has extras like a whirlpool. With that kind of outlay at stake, a little research is in order. The internet is invaluable because I never stay anywhere without seeing pictures, and Web sites offer pages of insight. With B&Bs, a picture truly is worth 1,000 words. If the bed looks a bit worn, or the room seems a bit gaudy, I trust my instincts, knowing that it is probably worse in person, and that I'd feel like crying as I closed the door. Another clue is the voice on the phone when I make my reservation. The best innkeepers return calls promptly. They're genuinely friendly, and ask if you need any extras or have special requests. As for what I consider a gorgeous interior, I don't mean frou-frou and floral prints all over. I mean elegance, luxury and design that would feel at home in House Beautiful. A fireplace and a whirlpool tub surrounded by candles are musts, and on the occasion when I found a place with a roof garden, I was mightily pleased. The frosting on the whole experience is the little extras — really good bath robes, or a complimentary bottle of champagne and a basket of treats that remind us that we are eternal honeymooners. The true prize is the privacy and solitude to be found in such a grand place because ultimately, we go to reconnect with each other, not to meet new people. After we greet the innkeeper and settle into our room, the evening is a date night. We savor the room, venture out to splurge on a nice dinner, then come back to our cocoon for the night. Morning is softer — and it always seems to come too soon. But, it is a gentle return to real life, as sunlight trickles in and the scent of stuffed French toast, quiche or some other sinful breakfast slips under the door. It isn't easy to climb out of a bed that feels like a cloud, but somehow, I always feel ready and relaxed, as I begin my day with a gourmet breakfast waiting at a grand table. This brings the part we like least — sleepy, sometimes awkward, conversations with other guests. Seeing them is a reminder that the next steps are toward home, along with the responsibilities and work that go with it. I close the door to each visit, and leave carrying a little bit of that magic and love that come with staying at each new bed and breakfast.
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In December 2002, Susie Johnson, host of KCCO radio's
Minnesota Business Focus, highlighted Berwood Hill Inn in a holiday broadcast.
During the show, Berwood's founder, designer and owner, Fran Scibora,
spoke with Susie regarding Berwood and the wonders of the Bluff Country Region.
The following is a transcript of their on-air conversation... Susie Johnson, KCCO: With
us on the phone is Fran Scibora, who is the owner of the B&B.
Fran, thanks for being with us today. SJ: Great.
Give us a little bit of an idea about your place, describe it for us. SJ: Wow,
that's great, I didn't know — so this was where you grew up as a child. SJ: Well
that's outstanding. SJ: Oh
wonderful. And it's Victorian? Describe it. What
is the style of the house? SJ: Get away
from it all. SJ: So what do
you do in the Cities, then? SJ: What's
that called? SJ: Wow.
And then you do this... FS:
This is my passion. SJ: Wow.
Isn't that something!
FS:
It is, and I usually take a load of plants down to my inn every week in
the summer, and I have a gardener that works with me.
And then we just go to work and we work until it's dark, and then I
come back and that was my relaxation — a way to get away. SJ: Well,
isn't that something? Then you
don't really have days off, but it doesn't bother you because you do
something you love on the weekends.
FS:
That's exactly right. And
I have an innkeeper that stays there. He
is an executive chef; he actually worked in the Twin Cities and worked in some
prominent places — I think he helped start Muffuletta. SJ: Now tell
me how to say his last name.
FS:
Wayne "SHELL-STAD." SJ: It's
spelled...
FS:
He calls himself "Vin," in a Norwegian way.
Wayne means Vin. SJ: And you
don't pronounce the J.
FS:
Right, right. And he's
been with us since we opened in 1998. SJ: 1998 is when you opened for business.
FS:
Right. SJ: So how
many rooms do you have?
FS:
We have five rooms, and we have a cottage that we rent in the summer,
where people can sit in the gardens, and they have their own little porch. And it's open from the first of May through the end of
October. SJ: Now, do
you stay open in the winter as well?
FS:
Yes, we do. SJ: And what
do you think... I mean, obviously some of the fun of Lanesboro is getting
outside and taking a walk or a bike ride on the wonderful trails. Are there opportunities in the winter for cross-country
skiing? Tell us a little bit about
what's available. FS: Yes. As you probably know there's 52 miles of bike trails available, and in the winter those same trails are groomed for cross-country skiing... SJ: When we
have snow. SJ: You could!
Or taking a nice walk. It's
beautiful. SJ: Yeah,
it's beautiful; I lived in La Crescent for many years. SJ: You did?
I worked in La Crosse, at a TV station, and so, our TV station was up on
the top of the hill, on County Trunk 25. So
it was always a very fast race to try to get your story done on time, up the
mountainside. SJ: Well,
it's so nice to talk to you. Fran
Scibora's our guest; she's the owner of Berwood Hill Inn.
It's our Minnesota Business Focus this hour on KCCO.
It's in Lanesboro, which is just amazingly growing in popularity.
Tell us what you've seen there.
FS:
So that's wonderful. SJ: Yeah.
You think bed-n-breakfasts that you've seen... obviously you got into
this business, a growing trend toward them.
And what do you think they offer that a more traditional hotel doesn't?
FS:
I think what they do is that they give a little more personalized,
individualized treatment. So each
inn has its own feel and environment. That
makes it seem more quaint, or perhaps it makes it seem more romantic. And there's always those uniquenesses that draws each of us
to come to those places. SJ: Yeah, sure
does. Well, before we run out of
time, it's a great time... it's the holidays, so maybe, do you do gift
certificates, that kind of thing? FS: Yes we do. SJ: Do you
have a phone number people can call? SJ: And that
is 1-800... SJ: Fran Scibora, with Berwood Hill Inn, on KCCO-AM 950, Twin Cities Business Radio.
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Morning comes too fast. Most days. But at these bed and breakfasts — perfect for a one night getaway or a whole weekend of escape — it's impossible to choose between the land of the waking with its sweet and savory kitchen scents, and the land of sleep and retreat with its soft-as-a-feather beds, crackling fireplaces, and bubbling hot tubs for two. Aaaaaah...Berwood Hill Inn
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WEEKEND FUN: Try elegant fine dining at the Old Village Hall Restaurant and Pub with a great view of the Root River Bike Trail. Try Mrs. B's for a four-course, prix fixe meal. Sample homestyle cooking at the charming Apple Dumpling Cafe. Take in a show at the local Commonweal Theatre Company. |
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On an overcast Sunday in June, I make the two-hour drive from the Minneapolis-St. Paul airport to Lanesboro, the hub of the 42-mile Root River State Trail and its adjunct, the 18-mile Harmony-Preston Valley State Trail. ... ON MY LAST NIGHT, I drive to the Berwood Hill Inn, a restored 132-year-old farmhouse in Lanesboro's rolling hills. Dripping with antimacassars, burled-wood antiques, and fireplaces, it's as luxurious as a B&B can get, down to the bedtime truffles and the next morning's decadent five-course breakfast, which includes an asparagus frittata and thick farm sausage. But I'm happiest with its sweeping Technicolor vista of hills and farmland, bad weather be damned. Even though I don't live [in Bluff Country] anymore, I assure myself before loading up my car, I'm still a native son. |
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"rest
your head": BERWOOD
HILL INN, Lanesboro A former farmhouse, Bluff Country's
most luxurious inn is set on a hilltop with valley views. The handful of rooms,
all idiosyncratic, are stuffed to the gills with a mishmash of American
antiques. |
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The fragrant scent of oranges and cinnamon waft through the
rooms. Hot apple cider and
chocolate truffles delight taste buds. Brocade
pillows add plump mounds of comfort to sofas.
These sensory delights are the creation of Berwood Hill Inn's owner,
Fran Scibora, who turned her 1870s family home near Lanesboro into a dramatic
country inn two years ago. The home is constructed entirely of lumber; pine floors, pine walls, and pine ceilings now glow with a rich sheen. Hand-painted floral patterns grace the stairways and accent the ceilings. Today, the inn has four unique bedrooms, each with a private bath, on the second and third floors. The main floor hosts the common areas of living room, dining room, library, and kitchen. Wraparound porches on the first and second floors add a special welcome. A seasonal cottage near the house provides an additional guest room in summer months. Holiday decorations adorn the tabletops, mantles, and corners of the inn. Seasonal evergreens, bright berries, dried shafts of wheat, delicate feathers, and gauzy strips of ribbon twine together into whimsical creations. She begins to transform the home in late November after collecting natural and dried materials from Twin Cities floral shops. Seasonal ribbons, braided cords, and fragile ornaments become part of what she dubs her "harvest." Then, with the aid of husband Marco, friend Geri Charlston and other energetic helpers, Scibora sets up shop in an old barn near the house and begins to work her magic. Everyone pitches in over a marathon weekend, and holiday cheer seeps into the nooks and crannies of the inn. "I bring nature inside to express the beauty of the holiday season," she says. Guests appreciate this philosophy as soon as they drive up to the inn. Perched on a high ridge overlooking the Root River Valley, the inn is surrounded by gigantic white oak, spruce, and maple trees. Fresh evergreen garlands with bright plaid ribbons drape gracefully over porch railings. Hundreds of tiny white lights cast a welcoming, starlike glow. Stepping into the entryway, guests first spy a large Christmas tree laden with eye-pleasing plums and clusters of grapes, sprigs of holly, and tufts of feathers and flowers amid fragile glass ornaments and more shimmering white lights. A sage green and burgundy antique silk tablecloth serves as a tree skirt. Dried oranges, cinnamon sticks, a and fragrant cloves decorate a second tree in the upstairs hallway. Bright red and pink berries accenting evergreen bouquets grace fireplace mantels in the living room and dining room. Innkeeper and gourmet chef Wayne "Vin" Skjelstad presents memorable breakfasts: poached eggs in puffed pastry, fresh fruit, French toast with seasoned pears, designed to encourage visitors to linger over just one more cup of coffee. For Scibora, decorating the inn is a labor of love — a way of sharing her memories of past holidays and recapturing the spirit of Christmas.
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| An episode of the nationally televised Better Homes and Gardens show, hosted by Jeannette Trompeter, was devoted to Berwood Hill Inn's history, gardens, decor, hospitality and cuisine. BHG TV produces twenty-six shows a year, choosing remarkable locations around the globe. It is truly an honor that they chose Berwood as one of their locales! |
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"I remember as a little girl going out behind the house to go berry picking with my grandma," says Berwood Inn Owner Fran Scibora.
"When we refurbished the house and opened it as a B&B in 1998, it was done as a labor of love. This home has the spirit of the family in it."
Indeed Berwood Inn is Scibora's childhood home. And once you set foot inside the door, it'll feel like you're in a 19th century romance novel. However, prior to its amazing transformation, the 125-year-old farmhouse sat empty for 15 years. Fran and her brother Larry spent that time planning what to do with the home since it was badly in need of repair. The house also had 200 acres that accompanied it. So they decided to divide it up. Fran took the house; Larry took the property. Fair enough. Today the B& B offers guest their choice of four rooms meticulously detailed in Old World charm. A fifth room is available during the warmer months in the garden cottage behind the house. "The house is beautifully located high atop a bluff overlooking the Root River Valley. Our guests really appreciate the quietness of this place." And when it comes to detail, Scibora says, there's no holding back. "We added upper and lower wrap-around porches so that in the summertime, guests can sit outside and enjoy the breeze coming from the valley. We have antiques throughout the house that we've collected from all over the world. And we even have an old Bentley on the property that we use to chauffeur people following weddings," she says. Fran and her husband Marco have even gone all out on dining. Because the couple lives in the Twin Cities and operates a business there, they thought whom better to be their innkeeper than a chef? Vin Skjelstad pampers guests with a gourmet, five-course breakfast they won't soon forget.
Address: Off County Road 16 between Lanesboro and Preston |
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If ever there were a day meant for
late-morning lounging while feasting on a luscious breakfast, Valentine's Day is it. For such a special occasion, Vin Skjelstad,
chef and innkeeper at Berwood Hill Inn, a charming Victorian B&B near Lanesboro, recommends a time-tested treat: homemade waffles.
Waffles make an elegant impression but don't take hours to prepare. That's one of the most important criteria when
planning such a morning meall, says Skjelstad, who often makes waffles as part of Berwood's multi-course breakfast for
overnight guests. Prepare batter the night before. In the morning, simply add beaten egg whites, preheat the waffle iron,
and within minutes you've got an easy entree, ready to be embellished with an assortment of delicious toppings.
"Toppings are the creative part," says Skjelstad. A former executive chef at several Twin Cities restaurants, Skjelstad now
looks to his own garden-as well as to nearby berry farms in the Amish community of the Root River Valley-for inspiration
and ingredients. His favorite homemade fruit-flavored syrups include those prepared with fresh raspberries, blueberries,
apples, or Bosc pears. And he likes to jazz up butters with a unique chocolate hazelnut mixture, a local honey, or a hot-pepper peach preserve.
The honeycomb surface of a traditional waffle is perfect for holding pools of such syrups, sauces, and butters. And the
deeper recesses of Belgian waffles allow for an even more spectacular presentation-perhaps filled with fresh whole berries,
a dollop of Chambord-scented whipped cream on top, and a decadent drizzle of chocolate over all. |
| Sample these recipes from Berwood Hill Inn for especially romantic occasions — like every Saturday morning... |
|
The difference between Belgian waffles and traditional waffles is the depth and the rise of the grids in the iron (not the recipe). This multi-purpose yeast recipe is made the night before and can be used as a base for a variety of dishes.
2 cups all-purpose
flour (or 1 cup cake flour and 1 cup all-purpose flour)
In a large bowl, combine first five ingredients and mix well. Pour in milk, melted butter, and vanilla. Stir until combined.
Cover and let sit at room temperature overnight.
In the morning, while waffle iron is preheating, separate eggs and add yolks to the overnight mixture. In a separate bowl, heat whites until they are at soft peak stage, then gently fold into batter.
Spread one ladle of batter into iron to bake until the waffle is done, usually 3 to 5 minutes. Add toppings, serve immediately. (See the following for presentation idea.)
Makes approximately 6 to 8 waffles, depending on size of the waffle iron.
Top or layer waffle with bananas and a combination of strawberries and blueberries.
Add a scoop of frozen strawberry or vanilla yogurt. Garnish with sweetened whipped cream
spiked with Chambord liqueur, melted dark chocolate, and chopped nuts. Finish with a sprinkle of cocoa powder.
Mornay Sauce
In a medium-sized saucepan, heat milk. Stir in Blonde Roux to thicken. Add the rest of the ingredients.
Chocolate Hazelnut Butter Skjelstad adds syrup flavoring (usually used for flavoring coffees; e.g. Torani) and powdered cocoas (e.g. Ghirardelli) to butters for extra flavor on waffles. Tip: Instead of buying a big bottle of the expensive coffee-flavoring syrup for this recipe, ask your favorite coffeehouse if the shot of hazelnut syrup you usually add to your coffee can be put in a little container to take home.
1/2 cup unsalted butter, softened to room temperature
In a small bowl, whip softened butter
for approximately one minute. Add flavored cocoa and flavored syrup. Mix until combined.
Spoon onto plastic wrap. Shape into a cylinder, then refrigerated until firm. Wrap in parchment
paper and label. Store in refrigerator or freezer.
Honey Butter
1/2 cup unsalted butter, softened
to room temperature
In a small bowl, whip softened butter
for approximately one minute. Add honey slowly and mix until ingredients are combined.
Spoon onto plastic wrap. Shape into a cylinder, then refrigerate until the mixture is firm.
Wrap in parchment paper and label. Store in refrigerator or freezer.
Hot Pepper Peach Butter Don't be afraid to experiment with jams and jellies mixed into butter, says Skjelstad. Add blackberry jam or strawberry preserves to taste.
1 1/2 cup unsalted butter, softened to room temperature
In a small bowl, whip softened butter for
approximately one minute. Add jam and mix until combined. Spoon onto plastic wrap. Shape into a cylinder,
then refrigerate until the mixture is firm. Wrap in parchment paper and label.
Store in refrigerator or freezer.
Fruit-based Syrups Delicious syrups can be made quickly and easily by using a combination of two parts sugar and one part water, also known as a simple sugar syrup. The combinations and kinds of fruit you can use in this recipe are as endless as your imagination.
To make a simple sugar syrup:
In a small saucepan, stir sugar into water.
Heat to boiling and boil until sugar is dissolved, about one minute. Store covered in refrigerator.
Add: Breakfast Fruit Smoothies Use a blender to mix all the ingredients, says Skjelstad, who likes to serve these refreshing and healthful drinks in the morning. They're also great for helping you cool down on hot summer days. When using fruit with lots of seeds, such as raspberries or blackberries, you may wish to strain the smoothie before serving. Skjelstad usually prepares smoothies with a fruit-juice base, but a milk- or cream-based smoothie makes for a nice change. As a general rule, add a tablespoon of honey to the smoothie if using orange juice or a juice/fruit with a high acid content. Two of Skjelstad's favorite fruit combinations follow:
Triple Berry:
Hawaiian Crush: |
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