Food and Dining

At Beechwood Inn we have an appreciation for our history, the region and traditional foodways. We believe that making shopping decisions that favor sustainable and local food sources, especially organic sources, benefits health, improves the local economy and is ecologically sound. We are proud of our local farmers and ranchers; their names dot our menus paying homage to those who have done the work to get such delicious ingredients through the kitchen door. Once through that door, respect and care for the ingredients play as important a role as the preparation of them. The goal of our chefs is to make as much of what is used from scratch as possible – we think that is what makes cuisine authentic. Here are some of our favorite recipes:

Croissant Bread Pudding, Crème Anglaise, Apple Chutney and Caramel Shards

Croissant Bread Pudding, Crème Anglaise, Apple Chutney and Caramel Shards: This is a great take on bread pudding - much more soft and luxurious using buttery croissants rather than stale bread. The caramel shards add a professional and are easier to make than they look. (more…) Read More...

Authentic Seafood Paella at Beechwood Inn

Authentic Seafood Paella at Beechwood Inn: This classic grilled rice dish from Spain seems intimidating, but making it on the stove top couldn’t be simpler—no grill needed. While the combination of ingredients ranges from the traditional rabbit and snails to vegetables and seafood, this version, known as paella mixta, contains seafood, Spanish chorizo, and rabbit or c Read More...

Duck Confit Spring Rolls with Warm Mirin Glaze

Duck Confit Spring Rolls with Warm Mirin Glaze: This recipe combines the classic Chinese pairing of roasted duck with a rich soy sauce into a crispy egg roll appetizer. The filling is made by mixing shredded duck confit meat with sautéed mushrooms, carrots, onions, and sweet water chestnuts. It’s wrapped in thin egg roll wrappers, pan seared and served with different t Read More...

Pâté de Campagne Rustic Appetizer

Pâté de Campagne Rustic Appetizer: A pâté de campagne, or country terrine, is a rustic preparation, slightly more refined than a pâté grandmère mainly in that it uses no liver or only a small amount of liver—liver is a seasoning device here rather than the dominant flavor. Also unlike the pâté grandmère, some internal garnish, such as fresh herbs and chunks of Read More...

Easy Pizza Dough – Great Pizza at Beechwood Inn

Easy Pizza Dough - Great Pizza at Beechwood Inn: Thin, crisp crusts like this one are the hallmarks of much of Italy’s pizza. Another vital element is not overloading the pie with toppings; less is definitely more on pizza. This dough goes together quickly and can be used after a single rising. If time is very short, blend, knead, rest for 30 minutes, and roll out. ( 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...

Lemon Verbena Ice Cream

Lemon Verbena Ice Cream: Among all the fabulous herbal ice cream preparations, Lemon Verbena Ice Cream is a very subtle and unmistakably delicious one that is very unique. Every year we put out several lemon verbena plants in the Beechwood Inn Culinary Garden  (Aloysia triphylla). It is native to South America and grows well in North Georgia, but it does not survive our Read More...

Sweet and Sour Pickled Beets

Sweet and Sour Pickled Beets: Roasting beets intensifies their flavor, brings out their earthy sweetness, and makes their peels as easy to peel. Roasted beets are particularly delicious in beets salads. We start with fresh beets just in from the garden with their greens still on.  Cut off the greens and reserve them for another use. Preparation - Sweet and Sour Pickled Read More...

Crab Cake Avocado Relish, Poached Egg, Sauce Maltaise

Crab Cake Avocado Relish, Poached Egg, Sauce Maltaise: Sauce Maltaise is a variation on the classic Hollandaise. It is made with orange juice rather than lemon. Here we have made breakfast by putting it on a crab cake and poached egg, but it is equally at home on fresh seasonal asparagus. (more…) Read More...

Thai Basil Rolls

Thai Basil Rolls: Thai Basil is at its best in summer, fresh out of our garden. The flavor and aroma is more licorice than the Genovese Basil. Here is a great use of Thai Basil - not your old lettuce salad. Thai Basil  is a type of sweet basil native to Southeast Asia that has been cultivated to provide distinctive traits. Its flavor is more stable under high or extende Read More...

Heirloom Tomato Tart

Heirloom Tomato Tart: There is nothing better than ripe heirloom tomatoes just picked and still warm from the summer Sun. This recipe captures the essence of tomato flavor.  Try it with several dollops of fresh garden pesto. A galette is a fancy way of saying “a thin pie.” This one has a crunchy dough, rich with butter that is perfect for summer’s Heirloom Tomatoe Read More...

Spinach Ravioli with Tomatoes and Basil

Spinach Ravioli with Tomatoes and Basil: Winter is the time for comfort food - but at Beechwood Inn we make all our comfort food from Scratch, no shortcuts allowed. You can fill ravioli with lots of different ingredients - one of our favorites is soft cheese. Spinach Ravioli with Tomatoes and Basil Filling: 1 pound fresh spinach stems removed 6 oz ricotta 6 oz mascarpone Read More...

Chicken Tagine

Chicken Tagine: This is a wonderful Winter Dish with lots of exotic flavors. We use organic chicken. We would serve this with Couscous or Cooked Quinoa. Chicken Tagine With Apricots And Spiced Pine Nuts – Algeria For Tagine 2 pounds of boneless chicken thighs ½ cup seasoned flour 2 tablespoons extra-virgin olive oil, divided 3 large shallots, finely chopped (1 cup) 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.