FALL FOLIAGE SPECIAL – AUTUMN IN BOOTHBAY

September 25th, 2012 by richard-pamela-riley

Celebrate the fall season and take in the splendid fall colors – using the Hodgdon Island Inn Bed & Breakfast as your “Mid-coast Maine home base”, you can spend a day “Down East”, north or South, exploring state parks and coastal towns, museums and historic sites, lighthouses, go antiquing or outlet shopping, or just take a walk through the Coastal Maine Botanical Gardens or our nearby nature trail, Porter Preserve – it’s all here for the doing and within a driving time from just minutes to a little over an hour.

Book your choice of room 1, 3,5, 7 or 8 for a three-night stay anytime during October or November and we’ll give you a 50% discount off your third night. These rooms at Hodgdon Island Inn have very comfortable king-size beds, private baths, in-room refrigerators, hair dryers, and water views. A full gourmet breakfast is served every morning and delicious homemade desserts are offered each evening. The inn offers secure parking, is minutes from Boothbay Harbor and seconds from the area’s best lobster rolls.

Exclusions: Special rate does not apply for one or two-night stays; offer cannot be used with any other specials and is based on availability and double occupancy. 7% Maine State Lodging Tax is extra. Please mention this package at the time of booking or include in the comments section when booking on line.

Offer applies only to stays from October 1 – November 17, 2013.

GUESTS AT HODGDON ISLAND INN BOOTHBAY MAINE PREPARING FOR CULINARY DELIGHTS AS RESTAURANT WEEK KICKS OFF

September 20th, 2012 by richard-pamela-riley

Restaurant Week: September 22-28, 2012

lobster dinner

RestaurantFor the great price of $24.95, enjoy an appetizer, entree, and dessert from a special menu at participating restaurants. This great bargain will allow you to sample some of the wonderful dishes the chefs in our region have to offer. Participating restaurants include:

BOOTHBAY HARBOR REGION CHAMBER OF COMMERCE FIRST ANNUAL CLAW DOWN TO KICK OFF RESTAURANT WEEK 2012

September 19th, 2012 by richard-pamela-riley

First Annual Claw Down Chef’s “Lobster Bite” Competition

Wednesday, September 19, 2012, 6:00-8:00 p.m., The Opera House at Boothbay Harbor

 

ClawJoin us for a memorable evening at the Opera House with Emcee Lynn Archer, (a.k.a. The Queen of Clubs), owner of the Brass Compass Cafe and winner of the “Lobster Dekkah” challenge on the Food Network Show: Throwdown with Bobby Flay

 

Be there when local chefs vie for the best “Lobster Bite” to be determined by three renowned judges:

  • Meredith Goad, Portland Press Herald food writer “Soup to Nuts” column
  • Dane Somers, Executive Director of the Maine Lobster Promotion Council
  • Kelly Patrick Farrin, 2010 Maine Lobster Chef of the Year, Sous Chef at Primo restaurant, Rockland.

Cast your vote for the people’s choice award and sample savory lobster bites from the following restaurants:

 

  • The Boathouse Bistro  & Tapas Bar
  • Boothbay Lobster Wharf
  • Brown’s Wharf
  • Davis Island Grill
  • Fisherman’s Wharf Restaurant and Lounge on Pier 6
  • McSeagull’s Restaurant
  • Newagen Seaside Inn
  • Oliver’s at Cozy Harbor
  • Ports of Italy
  • Robinson’s Wharf & Tug’s Pub
  • Rocktide Inn and Restaurant
  • The Lobster Dock
  • The Thistle Inn
  • The World is Mine Oyster
  • Tugboat Inn and Restaurant
  • Under Currach Tavern
  • Windows on the Harbor

HODGDON ISLAND INN B&B BOOTHBAY HARBOR REGION CELEBRATES APPLE SEASON

September 13th, 2012 by richard-pamela-riley

The “apple man” cometh!

This morning while Richard and I were fixing breakfast here at Hodgdon Island Inn there was a loud knocking on the front door followed by the low murmuring of voices intent on not disturbing the guests still sleeping.

I have to admit that it is pretty unusual to have someone knock that early in the day, so I was trying to think who it might be.  Of course!  It was time for the “Apple Man” to come!  I could not believe it!

Summer had changed to fall and apple season was upon us.  The signs were all there:  shorter days with really deep pink sunsets, heavy dew on the morning grass, Monarch butterflies heading in a southwesterly direction and the “apple man” at the front door.

The apple man comes twice a year from Augusta with his station wagon full of just picked Maine apples  http://www.maineapples.org/varieties/   Yum!  The smell is absolutely delightful.  It reminds me of my childhood apple picking adventures down by the Ohio River at Parlor Grove Farm in Kentucky.  The best ones of course, are always on the high, high branches.  I hate ladders, being slightly afraid of heights, so I loved it when my dad would take me in his arms and swing me up high so I could pick the really good ones!  Picking apples with the “apple man” is a lot easier and requires no ladder, but that same element of fun is there when one takes his paper basket and begins picking the assortment of apples one wants.  A McIntosh here, a Jersymac there, a Jonamac or two and a Paulared … J

Apple season is here and so for the next few weeks Hodgdon Island Inn guests will be treated to a multitude of apple recipes including our most often requested signature dessert:  apple pie cobbler cake (see September 12, 2012 BLOG for recipe).

Happy Fall!

Hodgdon Island Inn, Boothbay Bed and Breakfast, Most Requested Dessert Recipe

September 13th, 2012 by richard-pamela-riley

Apple Pie Cobbler Cake

A recipe from Pamela Byrne Riley,

Innkeeper, Hodgdon Island Inn, Boothbay, Maine

Photographed by Richard B. Riley

 

 

Apple Pie Cobbler Cake

 Ingredients:

1/2 c butter or margarine

1 c sugar

¾ c all-purpose flour

2 tsp baking powder

¼ tsp salt

¾ c milk

3 c  Apple  filling (I make my own, but any 20 -21 ounce can of pie filling works in a pinch)

Cinnamon sugar

 

Directions:

Place butter or margarine in an 8”x8” baking pan; set in a 325-degree oven to melt.

Combine sugar, flour, salt and milk; mix well with a wire whisk.

Pour over melted butter or margarine; do not stir.

Spoon pie filling on top of batter; again, do not stir.

Sprinkle cinnamon sugar on top of batter and fruit.

Bake at 325 degrees for about an hour, until golden.

Serve warm or cold with whipped cream.

Makes 6-8 servings.

BOOTHBAY B&B, HODGDON ISLAND INN, MOST REQUESTED RECIPE FOR JUNE, 2012

July 28th, 2012 by richard-pamela-riley

From the kitchen of Pamela Byrne Riley, Hodgdon Island Inn, Boothbay, Maine … Photographs by Richard B. Riley

Baked eggs in bread bowls – easy to make and fun to eat!

Baked Eggs in Bread Bowls – Fun to Eat and Easy To Make!

 Ingredients

  • 8 crusty dinner rolls
  • 8 large eggs
  • 1/4 cup chopped mixed herbs, such as parsley, chives and tarragon
  • 2 tablespoons heavy cream
  • Salt and pepper
  • 4 tablespoons grated Parmesan

Preparation

1. Preheat oven to 350ºF. Slice off top of each dinner roll and gently remove some bread until there is a hole large enough to accommodate an egg. Arrange rolls on a rimmed baking sheet. Reserve tops.

2. Crack an egg into each roll, then top with some herbs and a bit of cream. Season with salt and pepper. Sprinkle with Parmesan.

3. Bake until eggs are set and bread is toasted, 20 to 25 minutes. After eggs have cooked for 20 minutes, place bread tops on baking sheet and bake until golden brown. Let sit 5 minutes. Place tops on rolls and serve warm.

HODGDON ISLAND INN BED & BREAKFAST HOST SHARES SPOTLIGHT ALONGSIDE EMILY POST’S GREAT-GREAT-GRANDDAUGHTER IN COASTAL LIVING MAGAZINE

June 26th, 2012 by richard-pamela-riley

December 2011/January 2012 Issue

In the December 2011/January 2012 issue of Coastal Living Magazine (http://coastalliving.com /), in an article titled “Full House” written by Pamela Redmond Satran, Hodgdon Island Inn Host, Pamela Byrne Riley, provides insights along with Lizzie Post as to how to make your houseguests feel right at home.  Lizzie Post is the great-great-granddaughter of etiquette guru, Emily Post, and co-author of Emily Post’s Great Get-Togethers.

A summer’s day at HII

 

Pamela and her husband, Richard (http://www.stonehouse1817.com/ ), marked the beginning of their third season as owners and innkeepers at Hodgdon Island Inn or HII, as Pamela and Richard affectionately call the nine-room bed and breakfast inn, this past May and they are enjoying every minute of it!  “Running the inn is a natural for us”, says Pamela – “we love to entertain and we love people!” The Number One rule at HII is that the minute you walk through the door you become family”.

 

Hodgdon Island Inn is located just minutes from Boothbay Harbor and the Coastal Maine Botanical Gardens (http://mainegardens.org).  The décor reflects a casual, tasteful elegance. Its dominant views are westward looking and each room is painted to frame the magnificent Maine sunsets in pinks and blues, and to echo the shoreline hues of gold and green. In addition to enjoying the first floor common rooms, guests may relax on the porch, explore the grounds, sit by the water’s edge in a super comfy Adirondack chair, sip a glass of wine while being hypnotized by the water, or take a dip in the beautiful heated in-ground pool.

The inn’s heated in-ground pool

 

The innkeepers take a great delight in spoiling their guests.  A full gourmet breakfast is served each morning and “Dessert & Conversation” is presented each evening. Complimentary hot beverages and bottled water are available throughout the day. Extra special touches include honoring special dietary needs/preferences, fresh flowers in the rooms, an ice machine on the porch and Pamela and Richard’s assistance in planning your stay.

 

 

To check out what Hodgdon Island Inn guests have to say about their visit to the inn and their hosts, go to (http://www.tripadvisor.com/The_Hodgdon_Island_Inn ) or to make a reservation, go to http://www.boothbaybb.com/ and click on the RESERVATION/AVAILABILITY line at the top right-hand side of the inn’s homepage or call Pamela & Richard at 1.800.314.5160

HODGDON ISLAND INN B&B LODGING NEAR CABBAGE ISLAND, BOOTHBAY HARBOR, MAINE

June 23rd, 2012 by richard-pamela-riley

Bennie Alice arrives at Cabbage Island

Last summer, Richard and I were invited to a 60th birthday celebration for a very dear friend and neighbor.  The celebration, she told us, was to be held on CabbageIsland as she had always wanted to have a clambake for her birthday so where better to do it than on the five and a half-acre CabbageIsland inLinekinBay.

We were psyched.  It was a beautiful Saturday evening in July; our guests had all checked in; good friends were inn-sitting for us and we were about to embark on a fact-finding mission: we were about to find out for ourselves if everything we had heard about “The Cabbage Island Clambake” http://www.cabbageislandclambakes.com/clambakes.htm was true.   The experience from start to finish was amazing – from the boat ride to the dinner to the friendly and professional staff to the island itself – we understood completely why this adventure is and continues to be a favoriteBoothbayHarborattraction!

 

The boat, named the Bennie Alice, departed from Pier 6 at Fisherman’s Wharf (the boat goes out daily in the summer and twice on Saturday and Sunday).  Along with about 150 other adventurers, we gently cruised out ofBoothbayHarbor, pastSquirrelIsland, around the Burnt Island Lighthouse, gazed at Ocean Point,RamIslandand other coastline treasures until we docked about forty-five minutes later atCabbageIsland.

Enjoying the fare!

 

Once we had disembarked, we made for the picnic tables that theCabbageIslandstaff had so thoughtfully set up for our party of 12.  Drink orders were placed (FYI – they do offer full liquor service on board the Bennie Alice and onCabbageIsland) and then our meal began with a cup of deliciousNew Englandseafood chowder (generous chunks of fish and clams swimming in a lightly seasoned broth).  Shortly afterward we heard the boat horn announcing that “lobsters were ready”.  We made our way to the area designated for picking up dinner.

Yum!

Dinner was sumptuous as we worked our way through two luscious bright red lobsters, tender white steamed clams wrapped in foil, an ear of sweet golden corn on the cob, an onion, and a full size newMainepotato accompanied by plenty of drawn butter for dipping.  It was a culinary delight!  Richard and I said to each other as we picked up our artfully arranged trays that there was no way we were going to be able to eat all of that food – well guess what?  We did.  It was delicious!  And to top it all off, we were served generous slices of the famous Cabbage Island Blueberry Cake with fresh coffee.  Did I mention that it was delicious?!

 

The magic, they claim, is in the cooking process.  The Original Downeast Clambake ofBoothbayHarboris cooked in seaweed, steamed from top to bottom, and covered with tarpaulins and rocks in order to capture all the flavor and sweetness of theMainelobsters and clams.

 

Keeping up the family tradition, owner Wayne Moore and Pamela

 

Magic is a good word to use in conjunction with the Cabbage Island Clambake.  Needless to say our friend enjoyed her birthday celebration as did we and the rest of her party – none of us wanted to see the evening end. It was perfect:  good friends, delicious food, a beautiful location, and all surrounded by the sea.  AUDIBLE SIGH …

Advance reservations are suggested as the clambakes are very popular.  Be sure to get there early as reservations are held until 15 minutes prior to departure.  For reservations call 207-633-7200.

THE WINDJAMMERS ARE COMING! THE WINDJAMMERS ARE COMING!

April 10th, 2012 by richard-pamela-riley

Come celebrate over fifty years of maritime history in Boothbay Harbor when the majestic schooners drop anchor to take part in the Boothbay Harbor Region Chamber of Commerce’s 51st Annual Windjammer Days Festival, June 25-26, 2013.

Stay three nights at Hodgdon Island Inn and we’ll give you 50% off the third night in honor of this special occasion. The inn, a nine room Bed & Breakfast, just minutes from the hustle bustle of Boothbay Harbor, the Boothbay Country Club & Golf Course, the Coastal Maine Botanical Gardens and the area’s fun and fine dining establishments, offers casual elegance, private bathrooms, water views, free WiFi and lots of personalized service!

A full gourmet breakfast is included every morning along with fresh homemade desserts each evening.  Complimentary hot beverages and bottled water are available throughout the day.

Hodgdon Island Inn has a heated in-ground pool (open Memorial Day through Columbus Day, weather permitting) and a secure parking lot.

Exclusions: Offer does not apply for one or two-night stays and is good only on stays from June 23 –June 30, 2013. Cannot be used with other specials or discounts and is based on double occupancy and availability. 7% Maine state lodging tax is extra. Please mention this special at the time of booking or put in the “Comments Section” when making an on-line reservation and we’ll apply the discount when we confirm your reservation. Rates subject to change.

WHITE CHOCOLATE-RASPBERRY CHEESECAKE BARS

March 6th, 2012 by richard-pamela-riley

The crust is made from crushed Oreo cookies

(Makes 9 servings, 2 bars each)

 

Ingredients:

12 Oreo cookies, finely crushed*

2 TBS butter, melted

3 squares Baker’s White Chocolate, divided

2 pkg (8oz each) Philadelphia Cream Cheese, softened*

½ cup sugar

1 TSP vanilla

2 eggs*

¼ cup red raspberry preserves (preferably seedless)

Directions:

1)    Heat oven to 350 degrees.

2)    Mix cookie crumbs and butter; press onto bottom of 8-inch square pan.

3)    Melt chocolate squares as directed on package.

4)    Beat cream cheese, sugar and vanilla with mixer until blended.  Add melted chocolate; mix well; Add eggs, 1 at a time, mixing on low speed after each just until blended.  Pour over crust.

5)    Bake 25 to 28 minutes or until center is almost set.  Cool 5 minutes; spread with preserves.

6)    Melt remaining square of chocolate; drizzle over cheesecake.

7)    Cool cheesecake.  Refrigerate 4 hours.  Cut into 18 bars.

 

*To save calories and lower the grams of fat and cholesterol per serving, prepare recipe with Reduced Fat Oreos, Philadelphia Neufchatel Cheese and egg whites.