When Gayle and I travel it usually involves some type of wine and culinary adventure. The Summer of 2010 was no exception. We enrolled in a culinary class with Chef/Author Joanne Weir. Chef Weir got her big start working at Chez Panisse with Alice Waters. What a great culinary week . . .

There are certain people you meet in life that you admire for their great humanitarian values. The owners/operators of our local Glory Seeds Farm are two of those people. Here is their story . . .

At the Beechwood Inn we celebrate local ingredients and include as many as we can. Our recipes present us with the opportunity to use the most flavorful produce, meats, and cheeses in our region. Each spring and into early summer we can hardly wait for tomato season to arrive. We hope you enjoy this recipe.

At Beechwood Inn we are proud to serve Taylor Farm greens to our guests, but it does involve more work than simply buying triple washed lettuce in a plastic bag from Wal-Mart. Food is needed by everyone, everywhere, every day. We believe that making shopping decisions that favor sustainable and local food sources benefits health, improves the local economy and is ecologically sound – even if it means more effort on our part.

For my birthday my husband David gave me a second session with Ena Weinstein at Mind and Body Haven. I am looking forward to taking the time away from the Beechwood Inn so I can be molded, pounded, buttered and relaxed. Then, Pour me back into my street shoes Ena and I’ll return next week.

We buy and use some very beautiful and tasty micro-greens from a local farmer. I call them "Chef's Confetti."

I was told by a friend that Clayton was getting a new French Bistro and that it would be located at the Old Clayton Inn. Being a dedicated foodie, and very much a Francophile I exclaimed “What, a French Bistro in Clayton? Who, when; where do I find out more?” In our small community it took only a few hours of sleuthing around to learn that “Dominique” was the one in charge. I set out to learn more about Dominique and his venture

Brigadoon is a place that is idyllic, unaffected by time, and distant from our world of tension and stress. Crane Creek Vineyards fits this definition perfectly. Gayle and I have traveled the world in quest of food and wine and few locales feel as cozy and comfortable as Crane Creek Vineyards.

Wow! Another CIA Trained Chef here in the North Georgia Mountains. Chef Michael Collins brings a wealth of experience to Michaelee's Chocolate Caffe, in Hiawassee, Georgia

Here's a little bit about our amazing getaway to the Beechwood Inn in Clayton, Ga back at the beginning of April. Thank you David and Gayle for providing everything we needed as we recharged and explored Rabun. Salut!

New wineries are continuing to open in the North Georgia Mountains. We stopped by to meet the owners and taste their wines. What a delightful visit.

What an exciting interview I had with Chef Yati Lang of Yati’s International Bistro in Franklin, Georgia. Chef Yati is a native of Indonesia, and has traveled the world in her quest of new and interesting foods and recipes.

Tucker moved his approving eye around the dusty wine cellar. Emma had just reproached him one more time to clean it up, at least just a little.

Gayle and I go out to lunch frequently. It has become almost a daily ritual in order to get out of the Beechwood Inn just for a small change in scenery. Invariably, the first place that comes to mind is “Fromage.” While we try to make the rounds of local restaurants, we would have to say we are Fromage “regulars.” Excuse me folks, but you are sitting at our favorite table.

Gayle and I go out to lunch frequently. It has become almost a daily ritual in order to get out of the Beechwood Inn just for a small change in scenery. Invariably, the first place that comes to mind is “Fromage.” While we try to make the rounds of local restaurants, we would have to say we are Fromage “regulars.” Excuse me folks, but you are sitting at our favorite table.

The North Georgia mountains have been known for moonshine, agriculture, traditional values and a broad spectrum of geologic and cultural riches. These assets remain, but their impact is changing as visitors are now associating the North Georgia Mountains with beautiful new wineries, fabulous dining, luxury resorts and the abundance of wonderful fresh and local products. Of course, you can still find a mason jar of good ‘shine if you know who to ask.

The Beechwood Inn is a very special place – in large part because of the wonderful ambience and hospitality provided by David and Gayle. The inn is not just a nice place to visit...you WILL want to live there. The southern states are blessed with many fine bed & breakfast inns that don’t elicit this same reaction. You may be awed by their antique appointments, lacey coverlets and elaborate breakfast spreads, but you also feel as if one wrong, clumsy move could destroy an heirloom and draw the scornful looks of your hosts for the remainder of your stay. At the Beechwood Inn you will instantly feel as if you're staying with family. The Inn is historic yet not fragile. It is filled with wonderful period antiques, but it does not feel formal or stiff. It is altogether homey and comfortable.

The Beechwood Inn is a very special place – in large part because of the wonderful ambience and hospitality provided by David and Gayle. The inn is not just a nice place to visit...you WILL want to live there. The southern states are blessed with many fine bed & breakfast inns that don’t elicit this same reaction. You may be awed by their antique appointments, lacey coverlets and elaborate breakfast spreads, but you also feel as if one wrong, clumsy move could destroy an heirloom and draw the scornful looks of your hosts for the remainder of your stay. At the Beechwood Inn you will instantly feel as if you're staying with family. The Inn is historic yet not fragile. It is filled with wonderful period antiques, but it does not feel formal or stiff. It is altogether homey and comfortable.

The enjoyment of food is as much visual as it is about taste and smell. Both Gayle and I care about how food is presented to us. Maybe it’s because of our artistic backgrounds. Before I became a chef I was an artist, specifically a painter, as was my mother. Gayle is a musician and comes from a family of musicians. Now, looking back after long careers, we can see that the connection between cooking and art is pretty direct.

Author and Herbalist Patricia Kyritsi Howell of  BotanoLogos School for Herbal Studies, offer guests the opportunity to forage for dinner. Ms. Howell is a registered herbalist and the author of "Medicinal Plants of the Southern Appalachians."