The Lakeside Blog is happily written by Michelle Bruck at the Interlaken Inn, Lakeville, CT. She writes about what there is to do at Interlaken and why you should come stay with us, fun local events, great places to visit and cool things to do – in and around Lakeville & Salisbury Connecticut.
Comments? Email me: Michelle-at-InterlakenInn.com
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It's more like what is NOT blooming here at Interlaken! Wow, with all of the rain and the hot sun the flowers are just so intense right around the wedding cocktail and reception pavilion - as well as all areas around the property. Let the pictures prove it!
"Organic and Homey"
These were the two words that a Guest used to describe the Interlaken property at our Intermingle this week. I like those words alot and have never heard them used together in a sentence regarding Interlaken. I really like this Intermingle hour each week!
It was great meeting this couple this week, and not just because they were complimentary of the Interlaken. They were just super fun, down-to-earth people escaping for an overnight getaway while their kids were away at camp. They particurlarly loved our Woodside pet friendly accommodations for their big "doodle" dogs - one being "golden" and ther other being "labra". Gypsy and Everest are their names and I hope to meet them in the lobby tomorrow so I can give them a little treat - and perhaps they can be my pet of the week! We happened to mentioned that our private lakeside cabin is also pet friendly and they were both extremely interested in that option later this summer. Are you familiar with our lakeside cabin? It is a one bedroom cabin on our "back" lake with complete privacy and your own lake frontage. There are a few dates in August and also some in September that are still available, so if a quiet and restful vacation are in order soon be sure to look into this very unique accommodation.
As you may know I love to talk about tea, especially Harney and Sons tea, so you can imagine my delight at our "Intermingle" this evening when Mr. John Harney himself walked in. "Master Tea Blender" is what he is and Master Tea Blending" is what his family business does. Harney and Sons tea company was created 30 years right here in Salisbury, CT and is now headquarted in Millerton, NY. I always recommend to our Guests that if they are tea lovers (or likers even) it is a must do!Although I didn't approach Mr. Harney right away I eventually made my way to him and said "Hello Mr. Harney. I love your tea. I start my day with English Breakfast (me too he said) and in the afternoon enjoy Earl Grey (he said he has been choosing Sencha and I said I would make the switch for the summer myself). So if you've always wondered which tea Mr. Harney himself prefers over the hundreds of tea offerings they have, here it is. Be sure to visit his shop in Millerton or SOHO and of course on-line at Harney and Sons Fine Teas.
It was another nice turn-out for our weekly cocktail hour of getting to know Guests and local business people. I also want to say "It was nice meeting you Nancy!"
Come join us next week when we meet in the Executive Lounge at 5pm to 6pm.
The grand entrance
Ahh, the grand entrance. Everyone is waiting at the shores of Lake Wononscopomuc for the bride so the ceremony can begin. Will she arrive in a vintage car? A limo? A horse and carriage? Perhaps a canoe? She can arrive in many ways, but today she will arrive sweetly and simply by foot.
I couldn't resist taking this shot of the bride with her best friends heading to the lakefront ceremony today.
Freshly picked this morning and freshly placed on your dinner plate this evening.
How many restaurants can say that?
We can, and we are proud of it. Chef Brandon picked these amazing vegetables from his garden bright and early this morning, and with each pick thinking of how he will prepare them this evening in Morgan's Restaurant.
These aren't just your usual red beets, these are naturally striped red beets. They look like those little peppermint candies, but much prettier, tastier, and healthier for you.
You'll have to come into Morgan's for dinner tonight to see how Chef Brandon prepared them, garnished with the halibut perhaps?
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