Brewster House Bed & Breakfast (Freeport, Maine Coast)

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Thanks to our Guests!

December 18, 2012 by Scott Gile

As 2012 draws to a close, we pause to take time to be thankful for the wonderful blessings we’ve experienced this year – our busiest year ever! We are thankful for our wonderful guests and friends, and for the many guests who have become friends over the years.

With the passing of time, many guests who are dear to us have had to stop traveling, for reasons associated with aging and health. We think of you often, and with great fondness, and are very grateful to have known you.

One announcement is needed, as we just revised our January special today – Book our Wild Winter Wonderland special for a January visit, and get a bigger discount the longer you stay! You’ll get a personal plate of Ruth’s wonderful cookies for a one night stay, a 20% discount on a two night visit, and 30% off a three or more night visit.

We are very grateful for our guest who return, because, over time, we all get to know each other better, and relationships grow. Brewster House is about the people, and the people are what makes it so enjoyable to be here!

We can’t thank you enough for your kindness, friendship and loyalty, and we certainly look forward to seeing many of you again in the New Year.

We wish you and yours a very wonderful Christmas and a superb New Year!

Ruth & Scott
Brewster House Bed & Breakfast, Freeport, Maine

A Very Merry Christmas and Happy New Year!

December 13, 2011 by Scott Gile

We’re coming to the end of the calendar year, and the end of our busiest year ever. As we look forward to a bit of time with family for Christmas and over the winter, a bit of R&R, our winter guests and our projects around the house, we wanted to pause for a moment to thank all our guests, and to wish you all a very Merry Christmas and to express our hope that you will have a wonderful New Year.

We look forward to seeing you over the winter, in the spring (before the crowds arrive in Freeport!), or throughout the year!

Ruth & Scott

Great New Photos at Brewster House

September 20, 2011 by Scott Gile

Many of our friends know that, while we often get (and appreciate!) compliments on our web site, we have wanted to upgrade the photos, especially the photos of the food and the rooms, to top-notch professional photos.

This past week we were able to do just that!

We worked with Jumping Rocks Photography, widely regarded as one of the best photographers of small lodging properties – in no small degree due to their past ownership of a highly regarded Inn. We met Mark and Matthew at an innkeeping conference over a year ago, began talking, and eventually scheduled their visit for early September of this year.

Before their arrival, we were given a list of things to prepare, from props (pillows, flowers, etc.) to scheduling, plans were made to ensure that the time the team was here was used most effectively.

When they arrived, Matthew and Mark went right to work, learning about Brewster House’s rooms, our plans for food shots, and arranging to work around occupied guest rooms. We had scheduled a day and a half of shooting, and had wanted to include some exterior shots, but rain made that unlikely (but also meant we had more time for the other shots). The first day they were able to shoot a couple of rooms, getting things well underway.

Following breakfast the next morning, Matthew and Mark shot several more rooms, then we all re-convened in the dining room and kitchen for some food shots. The afternoon saw them back in the guest rooms, getting more amazing shots.

The final morning provided time to finish the last of the guest rooms, and, with a bit of parting sunshine, some quick shots on the guest entry porch.

We’re thrilled with the results, and have already put many of them up on the Brewster House web site. You’ll find them on our home page, each of the rooms pages, and the breakfast page, as well as appearing here and there throughout the other pages of the site.

Look for changes to the website, itself in the winter months, as we make even more use of the wonderful photos from Jumping Rocks.

Maine Fall Foliage is Offically Underway!

September 14, 2011 by Scott Gile

The official start of Maine fall foliage season has begun, as the state has issued its first 2011 foliage report, indicating there is a small amount of color in the northern part of the state, in the higher elevations.

Based on our (very) unofficial historical observations, you can expect the colors to change in a pattern that moves from west to east, and from north to south. That said, there are almost always areas within one zone that are well ahead, or well behind, their neighboring trees. That is why, while “peak” in a particular area is ideal, there are micro-locations that will peak earlier or later than the rest of the zone.

The Maine Foliage site also includes historical foliage peak information, which can help identify the best times to visit. The state is divided into 7 zones (Freeport is in Zone 1), then the peak date is charted by date and zone here. This chart makes it clear that, even though there will be good color near our Freeport Maine Bed & Breakfast from late September through all of October, the actual “peak” is likely to be between October 15 and October 20, if the past 10 years are any indication.

Some have asked about damage from the recent tropical storm. There are a few trees that have lost their leaves – most likely due to salt spray brought inland by the strong winds – but their number is not significant, and will not have much, if any, impact on the foliage viewing for 2011.

Brewster House Honored by Select Registry

May 2, 2011 by Scott Gile

Brewster House was recently honored to be the only Freeport Maine Bed and Breakfast admitted as a member of Select Registry, Distinguished Inns of North America, the premier innkeeping association in the United States and Canada.

Select Registry requires its members to pass their rigorous Quality Assurance inspection, which Brewster House did in April of this year.

Out of the thousands of inns in North America, only an elite few will be invited to join Select Registry this year. Brewster House Bed & Breakfast joins approximately 400 other exceptional properties that are already members of the Association.

For our guests, this will mean they now have access to Select Registry’s frequent stay and gift certificate programs, in addition to the specials and packages we have always offered. Other than this, you can expect the same great hospitality and accommodations that have allowed us to receive this recognition.

Founded in 1972 as the Independent Innkeepers’ Association by Norman Simpson, “the
Father of Country Inn travel in America,” Select Registry is an offshoot of Simpson’s popular and pioneering book, Country Inns and Back Roads. The name and logo of the organization were changed several years ago to reflect the group’s approach to marketing its selective and distinguished member properties. Originally established in the Berkshire area of New England, the nonprofit organization is now headquartered in historic Marshall, Michigan.

We are thrilled to be members of Select Registry’s distinctive marketing organization.

Recipe: Nanaimo Bars

April 1, 2011 by Scott Gile

This year for Flavors of Freeport, Ruth made Nanaimo Bars – a no-bake, layered cookie, with chocolate (how can you not love a no-bake bar with chocolate?). It was a huge hit – with one lady coming back five (we counted!) times for more!

Without further ado, here they are

Nanaimo Bars

Bottom layer:

1/2 C unsalted butter
1/4 C granulated sugar
5 T cocoa powder
1 egg, beaten
1 3/4 C graham-cracker crumbs
1 C coconut flakes (can use reg. coconut)
1/2 C finely chopped almonds

Middle layer:

1/2 C unsalted butter, room temp.
3 T whipping cream
2 T vanilla custard powder or instant vanilla pudding mix
2 C powdered sugar

Top layer:

4 squares (1 oz each) semisweet chocolate (or 4 oz choc. chips)
2 T unsalted butter

1. For bottom layer: Melt butter, granulated sugar and cocoa powder together
in the top of a double boiler over simmering water. Add the egg and stir
constantly until thickened, about 2-3 min. Remove from heat. Stir in graham
cracker crumbs, coconut and almonds. Press firmly into an ungreased 8×8 pan.
Refrigerate while making next layer.

2. For middle layer: Cream together butter, cream, vanilla custard powder
and powdered sugar. Beat until light. Spread over bottom layer. Refrigerate
while making next layer.

3. For top layer: Melt chocolate and butter over low heat. Cool. When
cool, but still liquid, pour over second layer and use offset spatula to spread
over entire surface. Chill in refrigerator about 15-20 min., then carefully
cut into bars.

Will stay for several days in airtight container in refrigerator (I put wax
paper between layers)

Calling all Peanut Nuts!

March 9, 2011 by Scott Gile

In honor of Peanut month (who knew there was such a thing?), BnBFinder featured our flourless peanut butter cookie recipe in their blog.

We’re big fans of peanut butter cookies, and this flourless (and gluten-free!) version is one of our all-time favorites.

If you believe in peanut butter (and we do!) you simply must give these a try!

On the first day of Christmas

December 14, 2010 by Scott Gile

’tis the season – for a new roof!

The old roof comes off – near the guest entry.

One thing we’ve always known we would need to do, but have been hoping would wait a bit, is to put a new roof on at Brewster House. In theory it shouldn’t be needed, but the hints have been coming for years.

Every year in the wind storms and Nor’easters that are common in Maine we lose a few shingles. Most times we just have an annual repair and things are fine for another year. This year we lost quite a few more shingles than has been the norm, so we talked to the roofer about a replacement, and decided to go ahead with the project.

He told us that one of the reasons we were losing so many shingles is that the old roof used a shingle that was too light to stay in place in the heavy winds. Sigh. Thankfully, the new roof will be heavier, and should stay in place much better.

Down come the shingles over the dining room

The men arrived early this morning and began stripping off the old shingles. They’ll be here for several days, repairing any wood that is needed, and sealing up the roof and putting on new shingles.

We’re looking forward to a new, – heavier – and more attractive roof!

Tranquility in Freeport, Maine – Brewster House Bed & Breakfast

September 21, 2010 by Scott Gile

We recently had an opportunity to try out a video production software, and created a short video for the website.

Our objective was to provide an enticing introduction to Brewster House – one that would make the prospective visitor want to come to the area, but would also specifically entice them to stay at Brewster House.

The result is below. Let us know how you think we did at achieving our objective!

Recipe: Bananas Foster French Toast

July 5, 2010 by Scott Gile

Ruth is always looking for new recipes and making changes (adjustments?) to existing recipes. A while back she was on a croissant French toast track – trying a variety of croissant French toasts, similar to our tried-and-true Strawberry Croissant French Toast, and she came across her current favorite (repeat guests will know that Ruth’s favorites come and go, but they’re always wonderful!).

These are also a favorite with the guests, so give them a try, and let us know how you like them!

Bananas Foster French Toast

4 Servings (can be doubled/tripled, easily)

2 large eggs
1/2 C whole milk (can use 1/2 & 1/2)
1/4 t (or more, to taste) cinnamon (we like a lot!)
1 t vanilla extract

4 large croissants, cut in half

3 T unsalted butter
1/2 cup brown sugar
1/2 cup maple syrup
1 T dark rum (or 1/2 t rum extract)
1/4 t cinnamon
1/4 C chopped pecans
1 1/2 C bananas, cut into 1/2 inch thick slices

Batter:
In a shallow dish, whisk together eggs, milk, cinnamon and vanilla.

In a large skillet or griddle, melt some butter over medium-high heat. Dip
croissant halves in egg mixture to coat both sides. Using a fork, lift
croissant from custard and let excess drip off a little. Place croissant
halves in hot skillet/griddle. Cook 2-3 min. per side or until lightly
browned. (you can keep them warm in 350 deg. oven, but they will deflate a
little if left too long)

Meanwhile, in a large saute pan over medium heat, stir together butter, brown sugar, maple syrup, dark rum, cinnamon and pecans. Stir occasionally and when mixture is syrupy, toss in fruit just till heated through, about a minute or so. Spoon over French toast and garnish with powdered sugar and a few pieces of banana and dollop of whipped cream.

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