Thursday, December 15, 2016

Gift Certificates and our December Newsletter Link

There is still time to shop in your pajamas this year and leave the crowds behind! 

Give your friends and family the gift of a memorable experience by ordering a personalized Gift Certificate for a relaxing getaway at our Inn!

Gift Certificates start at $25 and can be purchased on our website by clicking here, or call us at 888-226-5096 to order by phone. A personalized certificate will be created and mailed directly to you or the recipient! Your recipient can choose between two masterfully restored early and mid-1800s buildings: the 1850s log cabin and the 1830s Federal brick homestead. Our goal has always been to understand our guests and deliver a lasting impression that involves all five senses: the sight of antiques and comfortable surroundings, the sound of soft music, the touch of plush towels, the smell of the freshly ironed sheets, and the memorable taste of homemade cookies.

Call us today at 888-226-5096 to give a gift of relaxation this Christmas!

Our December Newsletter:

Tuesday, November 15, 2016

November Newsletter

Visit this link to view our November Newsletter with live links:

Tuesday, October 11, 2016

October Newsletter

Visit this link to view our October Newsletter with live links:

Friday, August 5, 2016

Robin Wood Flowers Class

Looking for something unique to do during an upcoming stay? 
Robin Wood Flowers just announced the following classes:

(The white flowers below, on our dining table, are an example of this florist's lovely work.)

Thursday, May 19, 2016

Willis Graves Inn on TV - Bob, Nancy, and Jean interviewed by KET

News must have spread about the award that the inn received as one of the Top 10 Bed and Breakfasts in the U.S., because KET television made a special visit and interviewed Bob, Nancy, and Nancy's mom, Jean. What a great story! Check it out here - the segment starts around the 1 minute and 45 second mark. (We will also try to embed the video below...)

Monday, March 14, 2016

Bob Brames

It is with sadness that we share with you that Nancy's Dad and Jean's husband, Bob Brames, passed on February 8th. Everyone who has walked through the bed and breakfast has seen Bob's handiwork as a master-carpenter, he poured sweat and determination into the renovation that began in 1991. In August 1995, with the project completed, the inn opened for business with Jean and Bob greeting guests during the early years. We give thanks for Bob's life and his legacy that is part of the entire inn. Nancy found the wonderful photos (below) that show how much hard work went into the Main House renovation - it was a whole family renovation with Nancy, Bob, Bob, Jean, and Mike all involved.


Robert (Bob) Joseph Brames, age 86, and a resident of Erlanger, died Monday February 8, 2016 at Baptist Village. He was a retired master carpenter and proudly served in the US Naval Reserve. Survivors include his wife Jean (nee Wehking) Brames of Erlanger, KY; Paula (Brames) Leifrig & spouse William (Bill) Leifrig of Richmond, TX; Nancy (Brames) Swartzel & spouse Dr. Robert (Bob) Swartzel of Burlington, KY; Michael Brames of Erlanger, KY; Todd Brames & spouse Anza Brames of Sugar Land, TX; Matthew (Matt) Brames & spouse Katherine Brames of Richmond, TX ; his sisters Jean Maloney of West Palm Beach ,FL , Mary Duffy and Ann Brames both of Indiana; and a brother Dr. Thomas (Tom) Brames of Vacaville, CA. Robert was the grandpa of 14 grandchildren and a great-grandpa to 13. A memorial service to celebrate Bob's life will be held on Wednesday, March 16th at the Linnemann Funeral Home in Burlington, KY from 6:00 - 8:00 pm. Linnemann Funeral Home and Event Cente - See more at:


Inn Restoration Photos and Family Memories...

Before - Nancy's Dad, Bob Brames, out front - this photo was take just after the Swartzels bought it in 1991.

Main House Before

Siding Removed

Bob Swartzel applying the vapor barrier under the siding.
Removing Siding and the ugly porch - 1991

Bob Brames hanging doors
Bob Brames working in the Main House
Bob Brames outside with the new addition to the side of the Main House
Bob Brames working on the addition
Both Bobs! Nancy's Dad finding papers on the left, Nancy's husband Bob on the right.
Nancy's Mom, Jean, hammering
Nancy's brother, Mike, and Bob Swartzel behind him.

Just before the paint was going to be burned off. The photo also shows the 19th century construction of bricks, heavy timber and plaster. The plaster consists of animal hair, lime and sand. The ceiling of plaster was taken out by Nancy and her family to do proper wiring and a new ceiling. You can also see the heavy floor joist.

Bob, Jean, and Bob
Nancy inside the Main House

After all of the siding was removed - beautiful!
Nancy Gardening
Playing Horseshoes
Sheets on the line

Nancy's Mom, Jean, gardening
Grandpa's Littlest Apprentice - Bob and Nancy's son, Dan with Grandpa in the background
Making Cabinets
Nancy's parents always up for a fun time!
Bob with his dog; Bob was most likely about 18 years old. 
Nancy's sister, Mom, and Dad (and Nancy!) at dinner - around 2014. 
Nancy's Dad enjoying the front porch of the house that he restored along with the family's help
Great photo with grandchildren, Liz and Dan
Liz (Bob and Nancy's daughter) with Grandma and Grandpa

Dan (Nancy and Bob's son) with Grandma and Grandpa

Nancy's Dad, Bob, with two of his sisters, her mom, Nancy's cousin and Nancy

Hand of a Master Carpenter - Bob Brames

Jean and Bob at the Inn - taken by a local paper.

Nancy was about 4 years old so that makes this photo of her Dad with the sheep about 58 years old.

Tree house Grandpa built with Bob Swartzel and Dan. This was the Swartzels' house in Edgewood down in our woods - before they moved to the inn.

Both Bobs working on an addition to the inn.

Bob and Jean had an day long wedding. This photo was of a brunch that Nancy's Great Aunt had for her parents just after they were married.

The Happy Couple - Jean and Bob on their Wedding Day - they were married for 66 years.

Friday, February 26, 2016

A Note from Nancy and Bob...

Dear Guests,
Before you click on the link below, we wanted to share a few things to explain the content so there isn't any confusion... As you will discover in this post, we have decided to list the inn for sale. This process is likely to take awhile.
In the meantime, we want our repeat and new guests to know that up until the day the transaction happens, we are still here and our service will be exactly the same. We love innkeeping but after 21 years as innkeepers, it's time to start another phase of life.
We want all our returning - and future - guests to continue staying with us; it would be sad not to see your faces, as we love welcoming you to Burlington's Willis Graves! 
We look forward to continuing to greet you and provide the experience you have loved over the years. 
- Nancy and Bob
p.s. As always, please feel free to contact us with any questions (859-689-5096).

Friday, January 29, 2016

Sunday, January 17, 2016

Top 10 U.S. B&Bs of 2015 Award by

Burlington's Willis Graves Bed and Breakfast Inn has been named one of the "Top 10 U.S. B&Bs of 2015" by popular travel website, This marked the 11th year in which has selected the the country's top ten inns to receive this coveted end-of-year award. Finalists were chosen based on "a qualitative and quantitative analysis of traveler reviews from the past year, and winners were selected by an independent panel of guest judges," the website stated.

Bob and Nancy Swartzel renovated their 1830s Federal homestead next to the Boone County Fairgrounds and opened it for business in 1995. They later made history when they saved a cabin that sat squarely in the middle of a proposed runway at the Greater Cincinnati/Northern Kentucky International Airport, by purchasing it - for $1 - to salvage a second historic landmark. This 1850s log cabin was wrapped in battered white siding and lined with layers of faded wallpaper. Nancy and Bob arranged to have the two hundred and sixteen poplar logs dismantled and hauled on flat bed trucks over four miles to their inn. After two years of reassembly and renovation, their log cabin getaway opened to guests in November 2004. This honor by is a perfect milestone to celebrate their twenty years in business.


Top 10 Winner - Burlington's Willis Graves Bed & Breakfast Inn, Burlington, Kentucky 
"Travelers rave about this B&B's cleanliness, marvelous breakfasts and complimentary snacks, and unparalleled service. In-room features range from fireplaces to hand-carved canopy beds. 'The whirlpool tub was very nice but the show stopper was the steam shower—there are no words to explain how you feel when you take the time to relax in the steam shower,' says a guest. In the morning, choose from a multi-course hot meal or Continental offerings. 'Breakfasts were decadent. I highly recommend the orange marmalade and cream cheese French toast,' says a reviewer."

Sunday, January 10, 2016

Gluten Free Twist on a Guest Favorite Breakfast Dish: Bacon and Spinach Two Cheese Quiche

Loved the Willis Graves' Three Cheese Tart or The Meat-Lovin' Man's Quiche, but you are now gluten-free? A former guest had to omit gluten and tweaked the recipe to be just as satisfying but without the crust. She made the following modified version at home and snapped a quick phone photo of the result...

Gluten Free Twist on the Willis Graves' Three Cheese Tart: 
Bacon and Spinach Two Cheese Quiche

4 bacon slices, cooked and cut into small pieces
2 large handfuls of baby spinach, chopped into small pieces
glug glug white whine
1 cup shredded Parmesan cheese
half a square block (approximately 4 ounces) Gruyère cheese, shredded
4 eggs
3/4 cup heavy cream
1/4 cup half and half
Dash ground cayenne red pepper for a little kick
Two springs fresh thyme, leaves removed and chopped
Six or seven leaves of fresh rosemary, chopped fine
Couple shakes of Penzey's Italian herb blend
1 tablespoon chopped fresh parsley
Freshly cracked black pepper to taste

Preheat oven to 400 degrees. Place four strips of bacon on a cookie sheet that is placed inside a rimmed baking sheet, and add to preheated oven. After six minutes rotate the sheet halfway. After another six minutes, remove the bacon and squeeze in paper towels to remove extra grease. Chop into bite-size pieces. Turn oven down to 350 degrees.

While the bacon is cooking, take the chopped spinach and add to a small saucepan over medium heat. Add a "glug glug" pour of white wine (we used a chardonnay) to the saucepan and let it come to a boil and cook down the spinach for a few minutes. Drain remaining liquid.

Spread the cooked spinach and bacon in the bottom of a pie dish. Add the cheeses on top.

In a separate bowl, mix eggs, heavy cream, half and half, fresh herbs, Italian herb blend, and cayenne pepper. Be careful with the cayenne pepper.

Slowly pour egg mixture over pie, sprinkle the fresh parsley on top, and then add a couple turns of freshly cracked pepper.

Bake at 350 degrees for 45 minutes.

Yield: 6 servings.