November 9-10, 2008, Estes
Park, Colorado- Participation, education and
invigoration were part of the agenda when bed and breakfast innkeepers from
all over the state met at the 22nd Annual Bed & Breakfast
Innkeepers of Colorado (BBIC) Conference. In addition to great
speakers on topics such as greening your inn, Colorado's tourism outlook,
media relations and tax tips, innkeepers brought their favorite muffins to
enter the "Golden Muffin Award" contest. Multi-state participation
also included vendors providing amenities to B&Bs and the hospitality
industry. An aspiring innkeeper day and inn tour of Estes Park B&Bs
were well attended as part of the educational and open house
opportunities.
MUFFIN RECIPE AWARDS:
Celebrity judges included Estes Park Mayor Bill
Pinkham, travel writer Linda Duval (Colorado Springs, CO), Terza Ekholm of
Send Out Cards (Colorado Springs, CO), Ty Currie of Reservation
Nexus (Provo, UT) and Ben Nilsson of Kellsson Linens (Denver, CO). With the
assistance of BBIC President Karen Cullen, Mayor Pinkham personally
presented special bright blue award aprons to the top two
winners.
Fruit was the focus as the
Golden Muffin Award was
presented to an excited Tasha Overmyer of Romantic
Riversong in Estes Park for "Tasha's Cranberry Orange Muffins". The
Silver Muffin Award was
presented to Shirley Wick of the Old Town GuestHouse
in Colorado Springs for her "Best Blueberry Cake Muffins".
Honorable mentions were also
received by Heather Hidalgo of Holden House 1902 Bed & Breakfast in
Colorado Springs for "Heather's Blueberry-Molasses Muffins", Wendy
Goldstein and Sharon Smith of Two Sisters Inn in Manitou Springs for their
"Mocha Chip Muffins", aspiring innkeeper Gwenn David from Colorado Springs
was honored for her Pumpkin Apple Streusel Muffins and Sandee Rogers from
Rogers in the Pines in Monument was recognized for her "Meeam'o Breakfast
Muffins". Golden and Silver Muffin award winners received embossed aprons
to signify their B&B culinary expertise. Muffin judging was based
on appearance, texture, mass appeal and taste. (Recipes
below)
PROCLAMATION:
Mayor Bill Pinkham personally proclaimed November 2008 as
"Bed & Breakfast Appreciation
Month" in Estes Park, Colorado. He recognized
BBIC's efforts in providing educational opportunities for bed and breakfast
innkeepers to increase business viability and continue the beneficial
economic impact to the region and the state of Colorado. Pinkham also
thanked the association for their efforts to increase tourism in the state,
reflecting on Colorado's communities as "tourism related" for economic
viability. "It's an honor to be with you this morning and it's an honor to
recognize Estes Park's tourism-related industry, businesses, amenities and
associations, which contribute so much to the development of this
burgeoning B&B industry", he said.
MEMBER AWARDS:
The conference included the BBIC Awards
Dinner, which acknowledged the board of directors with
"Certificates of Appreciation". Special awards were
given for service to the bed and breakfast industry. BBIC President,
Karen Cullen and Jay Rohrer of 1892 Victoria's Keep Bed & Breakfast
received the "Clark Award", so named for the Clark's,
who founded the association in 1987. This award has only been bestowed
three times in BBIC's history. Cullen and Rohrer were appreciated for their
exceptional service and dedication to the association and the bed and
breakfast industry. Wendy Goldstein and Sharon Smith of Two Sisters Inn received the
"Longevity Award" for their long-time service,
providing high innkeeping standards and supporting the association and the
industry. Sallie and Welling Clark of Holden House 1902 Bed & Breakfast
Inn were presented with the "Golden Globe Award" for
their hard work and service as BBIC marketing chairs. Outgoing BBIC
administrators Lynda and Howard Lerner of Manitou Springs were recipients
of an "Appreciation Award" for their long-time
service as former innkeepers and current
administrators.
STATE GRANT
AWARD: In her presentation to the membership,
President Cullen announced a recently awarded Marketing
Grant provided by the Colorado Tourism
Office for which BBIC received full funding for a
matching grant of $14,997. The marketing plan, titled "Branding and
Business (B&B)" will leverage association dollars with the grant for a
total advertising value of $22,000. It is estimated
that the worth of the current BBIC membership with a 5 room average size
generates approximately $9.1 million in gross revenue economic value in
Colorado.
"This is a tremendous boost for our
association and for bed and breakfasts in Colorado", said Cullen. "As our
small businesses struggle with the economy, this will allow us to upgrade
and increase marketing for our website, advertise in additional
publications, produce a new association cookbook and ultimately bring more
guests to our inn doorsteps. Marketing efforts are paramount to our
overall success as the B&B
industry".
ELECTIONS:
The new Board of Directors installed on November 10, 2008
includes:
Welcome our newest board member,
The Anniversary Inn from Estes Park who will be our
legislative chair!
President-
Karen Cullen and Jay Rohrer, 1892 Victoria's Keep Bed &
Breakfast, Manitou Springs
Vice
President- Sandee and Buzz Rogers, Rogers in the
Pines, Monument
Treasurer-
Bill and Annette Lyttle, The Dove Inn,
Golden
Secretary-
Melody Ann Hahn, Hahn's Haven,
Nathrop
Legislative-
Karen and Roger Steer, Anniversary Inn, Estes
Park
Marketing-
Sallie and Welling Clark, Holden House 1902 Bed &
Breakfast Inn, Colorado Springs
Membership-
Don and Shirley Wick, Old Town GuestHouse, Colorado
Springs
Public
Relations- Ron Pijut, Pikes Peak Paradise,
Woodland Park
Publications-
Kevin Abney, Avenue Hotel, Manitou
Springs
For additional information, contact
Marketing Chair Sallie Clark at marketing@bbicadmin.com
or 719-471-3980. Visit the Bed & Breakfast Innkeepers of Colorado
website at www.InnsOfColorado.org
GOLDEN MUFFIN
AWARD WINNER!
Tasha's Cranberry
Orange Muffins
Tasha Overmyer of Romantic
Riversong
2
C. Sugar
3 Lg.
Eggs
½
C. Evaporated Milk
1 C. Canola
Oil
1/4 tsp. Salt
1
tsp. Vanilla
½ C. Peach Yogurt
1 T. Orange
Zest
¼ C. Orange
Juice
2 C. All Purpose Flour
1 ½ tsp. Baking Powder
1 Can (11 oz.) Mandarin Oranges
1 C. each Chopped Walnuts & Frozen
cranberries
Raw
sugar to top off muffins
Directions:
Preheat oven to 350°F (325°F for
convection). Grease 12-count muffin tin. Combine sugar, eggs, evaporated
milk, oil, salt, vanilla, yogurt, zest, and orange juice. Blend well. Add
flour and baking powder, stirring just until combined. Chop mandarin
oranges in thirds. Add to flour mixture along with walnuts and cranberries,
again stirring just until combined. Pour tins 3/4 full and sprinkle each
with raw sugar. Bake for 12- 18 minutes. Cool on wire wracks for ten
minutes and remove to serving tray. Makes
12.
SILVER MUFFIN AWARD
WINNER!
Best Blueberry Cake Muffins
Shirley Wick-Old Town
GuestHouse Bed & Breakfast
Inn
(Freezes
very well) Makes 2 Doz.
4 C. yellow cake
mix
½ C.
Flour
1 ¼ C.
Water
1 Egg
3 T.
Oil
3 C. Blueberries (I use
frozen)
¾ C.Whole Oats
(optional)
Crumble
Topping:
1 1/2 C. Whole
Oats
¼ C.
Flour
1 C. Brown
Sugar
1 tsp.
Cinnamon
1 tsp. Baking
Soda
¾ Stick butter
(melted)
Directions:
Preheat oven to 350 degrees. Use baking cups sprayed with oil. Fill baking
cups almost full - not heaping. Cover with Crumble Topping lightly pressed
on-Bake for 25-30 minutes. Makes 24
muffins.
HONORABLE MENTION MUFFIN
AWARDS:
Heather's
Blueberry-Molasses Muffins-Holden
House
Mocha
Chip Muffins-Two Sisters
Inn
Meema'o
Breakfast Muffins-Rogers in the
Pines
Pumpkin
Apple Streusel Muffins-Gwenn David, Aspiring
Innkeeper
Heather's
Blueberry-Molasses
Muffins
Heather
Hidalgo-Holden House
1902 Bed & Breakfast
Inn
Ingredients:
1 Box (Krusteaz) Wild Blueberry mix w/ Blueberries
(drained)
½ cup Fresh
Blueberries
1
Egg
1/3 C.
Molasses
1/3 C.
Milk
½ Tsp.
Ginger
¼ Tsp.
Nutmeg
¼ Tsp.
Cinnamon
1/3 C.
Oil
Directions:
In a large bowl add all ingredients, except the blueberries. Mix together
well.
Gently fold in the
blueberries. Grease muffin tins with non-stick spray. Fill Muffin cups
evenly with batter, about ½-3/4 full. Bake at 400 degrees for
18-20 minutes. Sprinkle with powdered sugar and serve with butter. Makes 12
muffins.
Mocha Chip Muffins
Wendy Goldstein and Sharon Smith of Two Sisters
Inn-a bed & breakfast
1/4 C. Cocoa
Powder
1/2 tsp. Salt
3/4 C. Strong Coffee
1 egg
3 lg. Very Ripe Bananas,
peeled 3/4 C.
Sugar
1-1/2 C. Flour
1/3 C. Uunsalted Butter, melted
1 tsp. Baking
Powder
1/2 C. Chopped Pecans
1 tsp. Baking Soda
1/2 C. Chocolate
Chips
Directions:
Preheat oven to 375 degrees. Grease and flour muffin tin. Dissolve cocoa in
coffee in a bowl and add bananas and mash. In a medium-size bowl, combine
flour, baking powder, baking soda, and salt. Set aside. In a large bowl,
slightly beat egg and sugar, then incorporate the butter and mashed
bananas. Add dry ingredients to the egg mixture and stir just until
moistened. Fold in pecans and chips. Spoon mixture into muffin tins. Fill
to the top. Bake until toothpick inserted into center of a muffin comes out
clean, about 18-20 minutes. Remove from tin and cool on rack. Makes 12
muffins.
Pumpkin Apple
Streusel Muffins
Gwenn David, Aspiring
Innkeeper
1 ½ C.
Flour
2 C. Sugar
1
T. Pumpkin pie spice
1 tsp. Baking
Soda
½ tsp.
Salt
2 eggs
1 C.
Pumpkin
½ C.
butter
2 C. Peeled chopped
apples
Streusel
Topping:
2 T.
Flour
¼ C.
Sugar
½ Tsp.
Cinnamon
4 tsp.
Butter
Mix Streusel Topping together in small
bowl to resemble coarse
crumbs
Directions:
Pre-heat over to 350 degrees. Lightly grease 18 muffin tins.
In a large bowl, sift together flour, sugar,
pumpkin pie spice, baking soda, and salt. In separate bowl, mix eggs,
pumpkin and butter. Add pumpkin mixture to flour mixture; stirring just to
moisten. Fold in apples. Spoon batter into muffin tins and sprinkle topping
over muffin batter. Bake 25-30
minutes.
Meema'o
Breakfast Muffins
Sandee Rogers-Rogers in the
Pines
Dry
Ingredients:
2 C.
Flour
1/3 C.
Sugar
1 tsp. Baking
powder
½ tsp. Baking
Soda
½ tsp.
Salt
1 C. Grape-Nuts
Cereal
Liquid
Ingredients:
2 Eggs
(beaten)
1 C. Orange
Juice
1 T. Grated Orange
Peel
1/3 C. Salad
Oil
Directions:
Mix dry ingredients together and then separately combine liquid ingredients
together. Add liquid ingredients to dry ingredients, stirring until
moistened. Fill greased muffin cups 2/3 full. Bake at 400 degrees for 20-25
minutes.
Thank you to our
2008 Conference Sponsors!
Our Platinum Sponsors, Roxanne Kolbe and Becky
Goldsmith from Inn
Matchmakers
Innmatchmakers Hix Insurance Send Out Cards Ascent Processing Acorn Internet Services The B&B Lady Denver Mattress Co. Kellsson Linens Reservation Nexus The Pampered
Chef PAI/Peak Card
Services Young
Living Art of
Design Colorado
Preservation, Inc. Gilchrist & Soames Granny's Traveling Closet
Greenwich Bay Trading
Company Hanover
Mortgage Corp. Inn Caring Mountain Man Nut & Fruit Co.
Rocky Mountain
Chocolate Factory Inns
Magazine-Harworth Publishing Scentsy Tomboy Soap Company Tayco
Screenprinting
And a
special thank you to our speakers: Travel Writer Linda
Duval, The B&B Lady Kit Cassingham, Accountant Michael Smith, Acorn
Internet Services (and Website Guru) Lisa Kolb, BBIC Inn Inspectors Carol
and Rod Faino, Inn Matchmakers Roxanne Kolbe and Becky Goldsmith, Holden
House Innkeepers and Inn Consultants Sallie and Welling Clark and
Carrie Koenig from Weaver Publications on behalf of the Colorado Tourism
Office.
We greatly appreciate the work of
our conference committee this year and the many others who helped make
this educational and networking event a success: Karen Cullen, Shirley
Wick, Sandee Rogers, Sallie Clark, Bill and Annette Lyttle and Lynda
Lerner. A special note of thanks to the inns who worked on the inn
tour- Anniversary Inn, Black Dog Inn and Romantic Riversong. Thanks
to everyone who made this a successful 2008 conference. We're
looking forward to another great conference in
2009!