Hamanassett’s kitchen will be sizzling with five new cooking classes to be held throughout 2016. Guest have plenty of class options to choice from whether you are looking for romance, indulgence or luxury. The 2016 cooking class menus will offer … Continue reading
Select Registry recently listed 5 Things NOT to do at a Bed & Breakfast and we tend to agree with the list. Our regular guests of course would already be aware of some of these gems but for anyone who has … Continue reading
Come hungry to Media Borough’s biggest event on Oct. 4. The 35th Annual Media Food and Crafts Festival will not disappoint the foodie in you. Thousands of people will chow down on the delicious dishes that downtown Media and … Continue reading
Select Registry, the organization that boasts the very finest of the lodging industry throughout North America, listed Hamanassett Bed & Breakfast among its 7 Spots for the Best Homemade Ice Cream. Our gorgonzola ice cream ranked among the other unique flavors … Continue reading
Did you know the Mushroom Capital of the World is less than 15 miles from Hamanassett Bed & Breakfast? Have some fun with fungi at Kennett Square’s 30th Annual Mushroom Festival the weekend after Labor Day, Sept. 11-13. Kennett … Continue reading
Farm to Table is a popular trend in the culinary world but Hamanassett is offering a new twist on natural food. Guests are invited to stay with us from July 31 to Aug. 1 for our Brandywine Bounty Field to … Continue reading
The Hamanassett kitchen may not exactly overlook the Eiffel Tower or the Palace of Versailles but the smell of baguettes, sausage and pears filled the bed and breakfast during our recent French Country Cooking Class. Ten guests put on their … Continue reading
Our guests enjoyed a full day of learning the fine art of French cuisine at our French Country Cooking Class. Here are links to just a few of the recipes we enjoyed learning. Give them a try yourself and tell … Continue reading
Caramelized Pear Tatin* Ingredients: 6 Bartlett pears Puff pastry sheets 2/3 cup unsalted butter 3/4 granulated sugar Method: Have ready six 3 1/2-inch diameter shallow cake pans that can be used on top of the stove Peel and halve … Continue reading
Mel et Lavande Glace de Canard Honey and Lavender Glazed Duck Ingredients: 3 tsp. dried lavender flowers 1 tbs. fresh thyme 1 ½ tsp. sea salt ¼ tsp. whole black peppercorns 1 whole duck 1 cup chicken stock 3 … Continue reading