Beechwood Inn Wine

Beechwood Inn Innkeepers make several varieties of wine from Georgia grown grapes.  The wines are available for sale at the inn; sorry we cannot ship. Here is what we usually have available: Chardonnay: Made without malo-lactic conversion, this wine is mostly unoaked and offers great acidity. The aromas include lemon, grapefruit, apple-skin and limestone. The flavor is Read More...

July 25 – From Tapas to Meze – Small Plates Dinner

July 25 – From Tapas to Meze – Small Plates Dinner: Small plates have different terms in each of the Mediterranean countries. In France it is hors d’oeuvres, in Spain, tapas, in Italy antipasti and in Greece, Turkey and the Middle East, meze. So tonight will feature a collection of small plates artfully assembled for your dining enjoyment. (more…) Read More...

July 18 – Spanish Dinner with Spanish Wines

July 18 - Spanish Dinner with Spanish Wines:  Spain is a land that hovers between Europe and Africa, between hat and turban.  The Moors invaded Spain in 711 and stayed nearly 800 years. The Catholic Kings, Isabella and Ferdinand conquered Granada, the last Moorish stronghold in 1492. With their religion they also brought new styles and new foods such as pork, and bacala Read More...

July 11: An evening in Charleston, SC

July 11: An evening in Charleston, SC. Charleston boasts some really wonderful restaurants such as Cypress, Fig, Husk, McGrady’s.  There is nothing simple about these recipes.  All the sauces are made from scratch, Duck Confit takes three days, and many of the products are fresh and local and from the best of suppliers.  Bold, imaginative and passionate . . . these ar Read More...

July 4 Independence Day – Farm to Table Dinner

July 4 Independence Day - Farm to Table Dinner: With warm summer weather we are offering some seasonally inspired dishes that are farm fresh. 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. (more…) Read More...

July 3 Independence Weekend Tuscan Dinner

July 3 Independence Weekend Tuscan Dinner: What distinguishes Tuscan food since the time of the Etruscans has been its noble simplicity.  Country cooking attests to the seasonal goodness of garden produce and the perennial splendor of green-gold extra virgin olive oil. Tuscans are fanatical about freshness. (more…) Read More...

June 27 Private Event

Wrap-up event for the 10 day Tallulah Gorge Skywalk Celebration. Join us at Heaven's Landing to see  a pre-concert air show, then the Time Jumpers featuring Vince Gill, Kenny Sears and Ranger Doug Green.  Tickets available ONLY on line at www.explorerabun.com, then click on the Skywalk Celebration logo to view all events and purchase tickets. (more…) Read More...

Skywalk Celebration Farm to Table Dinner

Skywalk Celebration Farm to Table Dinner: At the Red Barn Cafe featuring two "Best Chefs America 2015" from Beechwood Inn and Wine from Tiger Mountain Vineyards.   Skywalk Celebration Farm to Table Dinner At the Red Barn Cafe featuring two "Best Chefs America 2015" from Beechwood Inn and Wine from Tiger Mountain Vineyards.  dinner and wines $95.00 per person. ma Read More...

Gingered Jalapeño Cranberry Relish

Gingered Jalapeño Cranberry Relish with Red Wine Beechwood Inn Recipes by Chefs David and Gayle Darugh - Best Chefs America 2013/2014 Best Chefs America At Beechwood Inn we love to cook with wine, sometimes we even put it in the food.  We cook with fresh ingredients and love unexpected flavor combinations. This fresh made cranberry sauce with a hint of sweet/sour/ginger/ Read More...

Chocolate Pecan Pie with Local Honey

I love Georgia Pecans and this is a really great recipe combining local made chocolate, honey and pecans. Chocolate Pecan Pie with Local Honey at Beechwood Inn by Chef Gayle Darugh One Prepared Pie Crust ¾ cup light corn syrup ¾ cup sugar Pinch of salt 1 teaspoon real vanilla extract 1/8 teaspoon grated nutmeg 1 teaspoon Bourbon 3 tablespoons Mountain Sourwood or Tupelo Read More...

Beer and Cheese Soup

We tagged this as Beer and Cheese Soup - but it is much more than that. This is a hardy rustic soup for the fall and winter. Here is a more fitting name using the local products we included in making theis recipe: Red Hare Long Day Lager and Flat Creek Lodge Natural Rind Cheddar Cheese Béchamel Soup with Truffled Croutons and Drizzled with Balsamic  2 bottles local lager Read More...

June 19 & 20 – Private Party in the North Georgia Mountains

Private Party in the North Georgia Mountains: This weekend we are helping the Moore's Celebrate 50 years of marriage with a family weekend event. If you would like a special party or event at Beechwood Inn give us a call at (706) 782-5485. Read More...

June 13 – Spring Dinner in Provence

June 13 – Spring Dinner in Provence. The days are getting longer and the gardens are in full bloom with spring flowers.  Provence is the golden corner of France. Stretching from the Alps to the Mediterranean, and the Rhone to the Italian border, it is a rich study in diversity.  This is the land of flowering Thyme and fragrant Lavender. (more…) Read More...

Best Bed and Breakfast Georgia Beechwood Inn

Best Bed and Breakfast Georgia Beechwood Inn: Family Life Publications of Georgia has named Beechwood Inn as Best Bed and Breakfast Georgia 2015. The Award as a "Best of Life Winner" applies as the Best Bed and Breakfast Georgia for one year.   (more…) Read More...

Giocato Pinot Grigio by Winemaker Edi Simcic Slovenia

Giocato Pinot Grigio by Winemaker Edi Simcic Slovenia: This wonderful wine is imported from Slovenia, just a few miles East of the border with Italy. The winemaker, Edi Simcic, has been called “perhaps the best winemaker in eastern Europe.” He’s the man behind the Giocato Pinot Grigio. Fame will likely come, but for now, it’s a treat to enjoy a world-class wine a Read More...

GEORGIA COOKING SCHOOL

Grow, Cook , Eat –A North Georgia
Cooking School at Beechwood Inn:

Culinary classes make the perfect gift for that person who has everything and has been everywhere.  You don’t need to be a great cook to enjoy the class.


Learn the secrets of professional cooking.