I know. We’ve read about it for years: breakfast is one of the most important meals of the day. So here at The Inn On First, a luxury Napa bed and breakfast inn, we take it seriously. Today we have over 120 recipes that we utilize over the course of one year. We keep track of when you visit, what you eat for breakfast, and ensure you don’t get served the same dish again. It is our way of keeping you excited for what is about to be presented to you each morning, no matter how often you visit us.
It is also a way for Chef Jim Gunther not to get bored or complacent. His goal is to develop a minimum of 250 recipes before he retires. He’s hoping for another ten years to work at it and thinks he can achieve that goal. For Jim, it is a very Zen-like experience- you eat, you enjoy, you let it go. Something new is coming your way the next time. “Knowing you get to eat this breakfast but once helps the guest to savor what is present to them today,” Jim stated. “And in case you didn’t really enjoy that particular breakfast,” he added playfully, “you’ll never see it again.”
So what are some of the more recent creations that have come out of The Inn On First’s kitchen? Cheese Consomme with Roasted Potatoes and Poached Egg, Corndog omelets, Argentinian Arepas with Eggs in Chipotle Cream Sauce, Macaroni and Cheese, and S’mores French Toast are a few of the items you can expect to enjoy this year. The key to the inn’s success? Everything is made from scratch: from macaroni noodles, to the graham cracker bread Jim created for French Toast. Using fresh, organic, and locally grown ingredients, the focus is on cooking seasonally and creating recipes that have “comfort food” in mind.