AAA Four Diamond Award

AAA Four Diamond Award

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Once again, the 1795 Acorn Inn Bed and Breakfast in Canandaigua, New York has received the AAA Four Diamond Award. The 1795 Acorn Inn is the only Bed and Breakfast in New York State to have received the AAA Four Diamond Award for 22 consecutive years. According to AAA, “Four Diamond establishments are upscale in all areas. Accommodations are progressively more refined and stylish. The physical attributes reflect an obvious enhanced level of quality throughout. The fundamental hallmarks at this level include an extensive array of amenities combined with a high degree of hospitality, service, and attention to detail.”

 

AAA Four Diamond Award

 

Each AAA Four Diamond property has something unique to offer. AAA’s professionally-trained inspectors use strict guidelines to conduct unannounced hotel evaluations. Diamond levels are assigned based on their findings. When a property changes hands or when a new property seeks to be evaluated, AAA sends a “secret sleeper” for the evaluation. AAA inspectors evaluate 59,000 properties annually. Out of those, less than is percent of hotels achieve the coveted Four Diamond Status.

 


 

The staff at the 1795 Acorn Inn Bed and Breakfast works diligently to maintain not only AAA Four Diamond Award standards, but our own as well. First of all, it is our goal to provide our guests with an luxurious, enjoyable, memorable experience. Additionally, we are meticulous about cleanliness. Also, we serve a beautifully prepared and tasteful full breakfast. And provide unmatched customer service. Our warmth and hospitality shine through. We love what we do and it shows.

 


 

Most noteworthy, our pride. We all take great pride in what we do. At the end of the day, it makes all the difference in the world. And, what girl doesn’t like diamonds?

 


 

Packages and Specials

 

Don’t forget to check out our Packages and Specials. You may just find a great value to go along with a great stay.

 

A close up of a plate of food on a table

Eggs Benedict

By odysys_admin • July 22, 2019
English muffins Canadian bacon Eggs Fresh Spinach Feta Cheese Thinly sliced scallions Knorr Hollandaise Sauce Packet Poaching eggs is pretty uncomfortable for me. I’ve watched U-tube videos where you swirl the water to get the egg white to form around the yolk. I tried that once and it worked well for the first egg…what to do with the others? I didn’t want to swirl it each time I slid an egg in. I watched where they just put the egg into a ramekin and then gently poured it into the water from as close to the water as you can get. It stays pretty well together that way. Make sure there is enough water in the pan to cover the egg. Don’t put vinegar in the water, but do add a pinch of salt. If your egg whites get thin on the edges, you can always cut them off. Depending on how runny you like your eggs, let them cook on a gently boil for three to five minutes. Toast and butter your English Muffin. Add a slice of Canadian bacon (you can also use regular bacon or lox). Spinach. Feta. Egg. Hollandaise sauce. I’m not ashamed to admit, I use Knorr Hollandaise sauce mix. It’s easy to prepare and fool proof… and it tastes great. Sprinkle with thinly-sliced green onions. Add a little more feta on top if desired. A slice of avocado would be lovely too. Voila. Enjoy.
A close up of a souffle in a white bowl on a plate.

Cheesy Egg Soufle

By odysys_admin • July 22, 2019
Serves 4 Eight eggs 8 oz milk dash or two of tabasco salt to taste 1/4 cup mozzarella 1/4 cheddar 1/2 cup feta Preheat oven to 375. If it’s humid out, no need to do anything. If it’s dry, put a ramekin or two in the oven when preheating and during cooking. Spray oval ramekins with Pam. Blend eggs, milk, tabasco and salt with an immersion blender. Be sure to get some air in there. Add cheeses and blend again. Add even more air. Pour ramekins half way full and then fill the remainder. The cheese will settle on the bottom so filling them half way and then again makes sure there is some cheese in each dish. Bake for 20-25 minutes until the tops are brown and the eggs pop above the rim. Garnish with fresh herbs and serve immediately. The cheese will rise to the top when baked but the soufflé’s will fall quickly. Be careful, they are hot.
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