1795 Acorn Inn (Canandaigua, New York)
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The Kids Are Leaving Home

May 27th, 2014by Innkeeper

So I stepped outside day before yesterday and one of the parents started swooping at me. She/he only does that when the chicks are ready to fly. It is at that time when they are most vulnerable.

Don't come any closer...

Don’t come any closer…

So, I take a picture of the nest and the one that is giving me the stink eye, as if to say enough with the paparazzi, takes off.

Ready to leave home...

Ready to leave home…

She/he hops around on the ground with a parent in close proximity and slowly gets higher and higher off the ground. Without a tail, at this time, she/he is a tad wobbly.

I think I can.  I think I can.

I think I can. I think I can.

Exploring the Finger Lakes...

Exploring the Finger Lakes…

Bristol Mountain Aerial Adventures Open Today, May 23, 2014!

May 23rd, 2014by Innkeeper

Canandaigua, NY (May 22, 2014)     Friday, May 23rd is opening day (9am-6pm) for the highly anticipated Bristol Mountain Aerial Adventures.  Residents and visitors to the Finger Lakes Regions can enjoy five thrilling outdoor aerial adventure courses comprised of nearly 100 elements which include: crossing from tree to tree riding a snowboard or a skate board that is attached to half inch cable 30 feet above the ground, making your way across the Double Helix bridge, zip lining downward with the feeling of going upwards, and free falling from a height of 60 feet, just to name a few of the adventures in store for you.  Courses transition from beginner to intermediate to advanced levels.  A course specifically for children ages 4 to 7 will be opening in the near future.

“It is an amazing feeling to be up in the trees transitioning from element to element”, exclaims, Bristol Mountain Marketing Director, Drew Broderick.  As Director of Marketing, Broderick had the good fortune to get to try out the aerial park several days before the park opened to the public.  “I just may relocate my office from the base area to the top of the mountain so I can get more time on the course”, jokes, Broderick.

Why an outdoor aerial adventure park?  Why now?   Project Manager, Steven Fuller, explains, “For several years Bristol Mountain has been looking for an attraction that would allow us to transition to a year round destination.  Bristol Mountain Aerial Adventures compliments our other endeavors which include: Bristol Mountain Snowsports, Fall Sky Rides, weddings and Roseland Waterpark.  We are now truly a four seasons resort”.   Fuller offers, “Our snowsports guests are families who enjoy an active, healthy lifestyle on a year round basis.  When we started researching aerial parks we knew it was the right fit”.  There is even a kids course dedicated to children ages 4 to7.

Finger Lakes Visitors Connection President, Valerie Knoblauch, had this to say about the addition of this new Finger Lakes based attraction, “Bristol Mountain Aerial Adventures strengthens the already robust tourism product in Ontario County. The aerial adventure park will be a destination attraction for visitors to the Finger Lakes and will draw them into Ontario County. Families and adventure travelers will come for the park, and while they are here they will stay overnight, enjoying our hotels, bed and breakfasts, restaurants, shopping, wineries and more. Finger Lakes Visitors Connection research data shows that the average daily spend per travel party on an overnight trip is $417, compared to $296 for a day trip. The more there is to do in Ontario County, the more likely visitors will extend their vacation, which strengthens the economic benefit to the community.”

The operating season will be from May 23rd through November 2nd.  Until June 8th the aerial park will be open Friday through Sundays plus Memorial Day from 9am-6pm.  June 13 through September 1st it will operate seven days a week from 9am-6pm.  The fall schedule will be back to Friday – Sunday plus Columbus Day from 11am-dusk.

Due to the expected high levels of interest, advanced reservations are highly recommended and can be made by calling 585-374-1180 between 9am-6pm or by going online to www.bristolmountainadventures.com.  Guests should arrive 30 minutes prior to the scheduled ticket reservation time to check in, get fitted for their harness and to attend the park orientation prior to getting onto the course.  The aerial park is located at the top of Bristol Mountain at 5589 South Hill Road, South Bristol, NY.

Groups are welcome at the aerial park and will receive a special rate for 15 people or more.  A deposit of 50 percent is due at the time of booking (at least 72 hours in advance) with the remainder due the day the group arrives at the aerial park.  This park is great for family outings, teambuilding events, wedding parties, birthday parties, cross training for athletes and sports teams to name a few.

For more information regarding the Bristol Mountain Aerial Adventure Park  or to schedule a media interview please contact Drew Broderick at 585-455-4186 or dbroderick@bristolmt.com

Drew

Drew Broderick
Bristol Mountain/Roseland Waterpark
Director of Sales and Marketing
5662 Route 64
Canandaigua, NY  14424
O-585-374-1125
C-585-455-4186
F-585-374-2253

www.bristolmountainadventures.com

www.bristolmountain.com
www.facebook.com/bristolmountain

www.roselandwaterpark.com
www.facebook.com/roselandwaterpark

Robin’s Nest

May 20th, 2014by Innkeeper

This little lady built this nest in less than a day. The quality of workmanship is outstanding. And, such a treat to watch her make it. After bringing materials, she wiggles out the perfect nest with her breast and then her feet. Turning a quarter each time. This is the second year she has built this nest outside the Bristol Suite window where guests will soon be able to see her beautiful blue eggs. And, then to watch them throughout their growth from ugly, featherless chicks to sweet baby red-breasted Robins taking that first flight. I assume it’s a she but don’t know for sure. Nature is simply amazing.

Bristol Suite robin's nest
Bristol Suite robin

April Touring Tips Courtesy Of The Finger Lakes Visitors Connection

April 7th, 2014by Innkeeper

The spring feeling is in the air! That means it’s the perfect time to throw on those hiking boots and get out on the trails. Stop by Finger Lakes Visitors Connection for your free hiking and biking kit.
Finger Lakes Visitors Connection, 25 Gorham St, Canandaigua. 585-394-3915

Red Jacket Orchards is a “must stop” in the Finger Lakes Region. Located just 5 minutes from Seneca Lake, Red Jacket offers up some of the best fresh fruits and juices in the country. Enjoy a free tasting of juice and apples at the farm store. After a tasting, you will never look at apple juice the same again. Be sure to stock up on your favorites! 957 Routes 5 & 20, Geneva 315-781-2749.

Golf season is just around the corner. It’s time to brush off the clubs and head to one of the 9 golf courses located in Ontario County. For more information and special golf deals visit us online at www.VisitFingerLakes.com/golf

And they’re off to the races! April 18th is the first day of racing for the 2014 season. Between races check out the gaming floor with over 1,500 video gaming machines. Finger Lakes Gaming & Racetrack, Route 96, Farmington. 585-924-3232.

Watch the crazy rafts run down the stream in Shortsville / Manchester at the Wild Water Derby. Canoe and kayak slaloms, a raft parade, a flat water regatta on Canandaigua Lake, food and live music are all part of the fun. April 26-27. Located at Canandaigua Outlet / Red Jacket Central High School, 1506 Route 2, Shortsville.

Looking for a change of pace? Check out the newest offerings on tap in Ontario County. Now with a rising total of breweries, Ontario County has become a beer lovers paradise! Be sure to check out Twisted Rail Brewing and The VB Brewery. Twisted Rail Brewing, 20 Pleasant Street, Canandaigua 585-396-0683 / The VB Brewery, 6606 State Route 96,Victor 585-904-8166.

Come pet a an award winning alpaca at Lazy Acres Alapcas. Lazy Acres, recently competed at the National Alpaca Show winning three ribbons! The farm features tours, hands-on activities for kids and great shopping. Call today to setup a visit to the farm at 585-455-1203. 8830 Baker Rd, Bloomfield, 14469

Enjoy live music from local musicians at Arbor Hill Grapery’s Brew and Brats every Saturday night. While there, enjoy some local sausage from Hartmann’s and a local beer. Brew and Brats, 6461 Route 64, Naples. 585-374-2870.

Antique hunters, listen up! With over 40 Antique Shops you can start an immediate search for your next treasured heirloom. Pick up an area map and follow the antique trail to merge your passion into action. Ontario County, Finger Lakes Visitors Connection. 585-394-3915.

Baked Apples

March 3rd, 2014by Innkeeper

Cortland apples (work best because they don’t brown)
Granola (we use our homemade but any will do)
Maple syrup
Cranberry Juice
Cinnamon

Spray a pan with Pam. Core the apple and leave a ring of skin around the top and bottom. Set the apple in the pan and fill the center with granola. Pour about a tablespoon of maple syrup and cranberry juice down the center. Fill the bottom of the pan with about 1/8 inch of cranberry juice.
Sprinkle the apple with cinnamon.

Bake at 350 for 1 hour.

Remove from pan and pour a little of the juice over the apple, sprinkle with powdered sugar.

Nested Eggs

March 3rd, 2014by Innkeeper

Ham
Spinach
Feta Cheese
Eggs
Salt
Pepper
Pesto Sauce

Spray a muffin tin with Pam – This recipe allows you to make from one to twelve.

Cut ham slices in half and arrange in tin to cover bottom and sides. Use a few leafs of spinach to fill in any gaps. Sprinkle Feta – just a bit. Crack egg – don’t worry if it goes over the ham. Sprinkle salt and pepper to taste. Add more feta. Dollop a few bits of pesto.

Bake at 350 for 18-20 minutes based on whether you like your eggs slightly runny or fully cooked. Check on them at 15 minutes. Run a knife around the edge and lift them out of the tin.

Serve one to two eggs per plate.

Breakfast Frittata

March 3rd, 2014by Innkeeper

1 doz. large eggs
2 tbsp. water
1/4 extra virgin olive oil
4 ounces ham, prosciutto or Italian sausage
1 lb. Yukon Gold potatoes, peeled and 1/2-inch cubed
1 cup Gruyere cheese
2 scallions, thinly sliced
1 teaspoon salt
1/2 teaspoon white pepper (black pepper is fine)

Preheat over to 400 degrees

Heat olive oil in large oven-safe pan (9 inch base) over medium heat. Add meat and potatoes, saute until meat is brown and potatoes are soft. Remove from heat and drain excess oil. Spread meat and potatoes evenly over pan. Sprinkle cheese evenly over meat and potatoes and let melt. Mix eggs with water, salt and pepper. Pour the egg mixture evenly into the pan.

Bake for 30 minutes checking periodically. Once the center is firm (could be less than 30 minutes), remove from oven and let sit for 10 minutes before cutting. Cut into wedges, sprinkle with scallions and serve

Serves 6 – 8

Note: I have found that it is best to clean the pan after the meat and potatoes are finished so as to minimize sticking. Once the meat and potatoes are cooked, start with a clean pan and spray with Pam. Then start building the Frittata.

Mediterranean Quiche

March 3rd, 2014by Innkeeper

1 unbaked, deep-dish pie crust
1/4 – 1/2 crumbled feta
1 1/2 cups grated mozzarella
6 – 8 oz. frozen spinach
1 tsp butter
1 tsp olive oil
3-4 tbsp minced onion
1 tbsp Greek Seasoning
1 1/2 cup heavy cream
4 eggs
1/4 tsp salt
1/8 tsp pepper
1/8 tsp nutmeg

Preheat oven to 400F

Melt butter and oil in skillet. Saute onion and seasoning until onion is transluscent and a little brown. Squeeze water out of spinach and saute with onions for 2 minutes. Set aside to cool.

Sprinkle 1/2 cup mozzarella over pie crust. Add onion and spinach. Sprinkle with feta. Add remaining mozzarella.

Combine eggs, heavy cream, salt, pepper and nutmeg and pour over pie crust slowly so that all liquid is absorbed. Sprinkle a little nutmeg on top for added color.

Bake for one hour or until quiche is puffy and golden. Be sure that the center of the quiche is firm.

Allow 10 – 15 minutes to cool before cutting.

Serves 6 – 8

Baked French Pear Pancake

March 3rd, 2014by Innkeeper

1 29 oz. can of sliced or halved pears
1/2 cup all purpose flour
1/2 cup light brown sugar
4 egg
2 tsp. vanilla extract
1/8 tsp salt
1/2 tsp. baking powder
4 tbsp. butter
Confectioners sugar

Spray four shallow, oval ramekins with Pam. Preheat oven to 375 degrees.

Drain pears and reserve liquid.Slice pear into 1/4 inch slices.

In a blender, mix eggs, flour, sugar, vanilla, salt and baking powder. Put eggs in first.
Process to a smooth batter, scraping the sides as needed. Add butter and 3/4 cup pear liquid and process.

Pour batter into pan and top with pears and cinnamon sugar. Bake uncovered for 30 – 45 minutes, until brown and fluffy. Sprinkle with powdered sugar and a dollop of whipped cream.

Blueberry or Apple Bristol (Stratta)

March 3rd, 2014by Innkeeper

11 oz. Bread Cubes (Challa or Cinnamon Bread Recommended)
12 tsp. cubed Cream Cheese
2 cups Blueberries (fresh – preferred or frozen) Apples and raisons work well.
Dash Salt
16 Eggs
16 oz. Milk (Can use half heavy whipped cream/half whole milk)
1 tsp. Vanilla
Dash of Cinnamon
¾ cup Maple Syrup
¼ cup Butter
Rice Krispies

Preheat oven to 350 degrees. Spray eight large ramekins with Pam. Layer bread cubes to line the bottom of the ramekins. Generously dot crème cheese throughout (1 – ½ tsp. per ramekin). Spread blueberries evenly among the ramekins.

Combine eggs, milk, vanilla and salt. Pour 4 oz. of egg mixture into each ramekin. Leave about ¼ inch from top of ramekin.

Cover. Refrigerate overnight.

Cook maple syrup and butter in microwave for 5 to 6 mins. on high. Stir once. Syrup should thicken slightly. Pour over prepared ramekin. Sprinkle with Rice Krispies.

Line cookie sheet with foil. Place ramekins on sheet and bake for 45 minutes. Run a flat knife around the side of the ramekins. Place a cloth napkin on top. Flip over and flip over again onto plate. Or, serve in ramekin (much easier).

Drizzle maple syrup/butter remains over stratta and sprinkle with powdered sugar.

For those with dietary restrictions, egg whites can be used instead of whole eggs. Lowfat milk or Lactose-free milk can be used instead of whole milk. Gluten-free bread may also be used. The strata will not rise as high, but will taste delicious. Serves 8

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