Thursday, March 26, 2009

Win a Free Night's Stay and a New Cookbook: Support the Leukemia & Lymphona Society

Raffle Tickets On Sale Now!
Our daughter, Liz Swartzel, is raising funds for the Leukemia & Lymphoma Society as she participates in the Team in Training Triathlon. You can help in this effort! 100% of raffle ticket proceeds go to support this important organization and each ticket enters you in our grand prize drawing.

The Grand Prize is a gift certificate to our bed and breakfast for a one-night stay in the William Rouse Log Cabin Suite, along with a copy of Room at the Table, the new cookbook by the Bed and Breakfast Association of Kentucky.

Tickets are $5.00 each, or 5 for $20. The triathlon will take place on April 26, 2009 in St. Petersburg, Florida.

To donate and enter to win, you can visit Liz's Team in Training page at:
This site is a secure website managed by the Leukemia & Lymphoma Society. You can make your donation online using a credit card, and then please email us ( your information so that you will be entered in the drawing.

You may also purchase tickets by sending us a check made payable to The Leukemia & Lymphoma Society. We will forward the check and your information on to Liz. Our address is: Burlington's Willis Graves Bed & Breakfast Inn, 5825 N. Jefferson Street, Burlington, KY 41005.

The winner will be called on May 1, 2009 and the prize will be sent to the winner’s home address! Feel free to contact us with any questions at 859-689-5096.

Raffle Grand Prize
One-Night Stay in William Rouse Log Cabin Suite
including Full Gourmet Breakfast and a copy of the Room at the Table Cookbook

Tuesday, March 24, 2009

From Our Kitchen to Yours: Garlicky Swiss Chard

Every time I am at the grocery store and pass those big green leaves, it seems like they are calling my name. Knowing that greens are good for you, I thought I should buy some, but what do you do with them? One time I grew kale in my garden, but it looked so good that I couldn't bring myself to remove it! This week I bought some swiss chard and decided it was time to take the plunge.

Join me in preparing a quick, weeknight dinner with garlicky swiss chard, polenta, a side salad and fried chicken. The meal came together quickly since we picked up the fried chicken from a neighboring restaurant, Tousey House Tavern. Their fried chicken is rolled in their "secret herb flour" prior to being fried to a golden crisp. For the side dishes, you will need the following ingredients:

2 tablespoons extra virgin olive oil
4 medium garlic cloves, minced
1 medium onion, diced or sliced thin
2 1/2 pounds chard
3 tablespoons balsamic vinegar
1 teaspoon sugar, to taste
Salt and fresh ground pepper, to taste
1 box polenta
1 to 2 tablespoons Parmesan cheese
Salt to taste

The first step is to cut out the main stem and thick ribs from the chard and discard them.

Once that is done, you just wash the leaves and then shake them to remove excess water.

Now you are ready to chop the chard. In the background you may notice the small salads that I had ready to go along with our meal. I used mixed greens with a variety of produce and toppings that I had on hand; last night that included small tomatoes, grapes, walnuts and buffalo mozzerella topped with Garlic Expressions salad dressing.

Next chop the chard roughly.

Before putting up the cutting board, mince the garlic clove and slice one medium onion into long or diced pieces depending on your preference. This time I used a red onion but you can use any kind.

Heat oil in a stockpot or saute pan that is deep enough to hold the greens. Add the garlic and then onion, sauting over medium heat until tender, about 8 minutes.

Sprinkle some sugar to taste over top to help the onions carmelize.

After you have stirred the onion/garlic mixture, splash in a few tablespoons of balsamic vinegar to taste.

Add the damp chard, stir well to coat with the oil, cover, and cook, stirring two or three times, until wilted, about 5 minutes.

As it finishes cooking, season with additional salt, pepper, balsamic vinegar, and sugar, to taste.

Before serving, you can continue to simmer uncovered for several minutes if you want to to evaporate any excess liquid, or you can use the liquid to moisten rice, polenta, mashed potatoes, beans, or meat. Speaking of polenta, while the chard was simmering, I prepared a box according to the directions and then added a sprinkle of Parmesan cheese, salt, and pepper.

Since the fried chicken was ready to go, the only thing left to do was plate our dinner.

I put a little bit of polenta next to the fried chicken and topped it with the garlicky swiss chard. The best thing is that not only was the chard easy to prepare, but it tasted delicious. I guess I'll be buying more leafy greens at the grocery store after all.

Wednesday, March 11, 2009

Celebrate Cincinnati's Restaurant Week

Locally-owned restaurants in the greater Cincinnati area are eligible to join The Greater Cincinnati Independents (GCI) group. Twice each year, this group hosts a Restaurant Week.

Member restaurants invite guests to frequent their establishments and enjoy a three-course prix-fixe dinner for $26.09 (price does not include drinks, taxes or gratuities). The first Restaurant Week in 2009 will take place Monday, March 16th through Sunday, March 22nd. To date, 26 locally owned restaurants are participating.

Consider booking a last-minute stay at Burlington's Willis Graves Bed and Breakfast Inn in conjunction with Restaurant Week. After a nice dinner out on the town, you can come back to luxurious surroundings, fresh baked cookies waiting on your pillow, and our gourmet breakfast the next morning. Same-day reservations receive a 20% discount, so this is the perfect opportunity for a quick, mid-week getaway.

Click here for more information about GCI and their list of participating restaurants.

Monday, March 9, 2009


We just wanted to let everyone know that our main website ( and email are both back online!

Wednesday, March 4, 2009

Our Main Website is Temporarily Down!

Unfortunately we just learned that our main website is temporarily down as we switch hosting servers. In the meantime, you can continue to make reservations using this link: Click here to make an online reservation and then call us to confirm (888-226-5096) since our email is down with the server.

You can learn about our inn and view pictures on several bed and breakfast websites:

- Click here to visit our listing
- Click here to visit our listing
- Click here to visit our listing

Our sincere apologies for any inconvenience. Please feel free to contact us by phone, 888-226-5096, if we can assist you in making travel plans, help you make a reservation, or answer any questions. We hope to be back up soon!