Friday, July 31, 2009
Collins House Inn: Eating is half the fun of staying
Larry Bly
Larry Bly runs an ad agency and does freelance writing in the Roanoke area.
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I written in the past about various B&B's in which I've stayed. B&B experiences can be charming, interesting and simply delicious.
While I didn't know the owners of The Collins House Inn before I stayed there, I soon got to know them pretty well. They welcomed us at the front door with smiles, showed us to our rooms, and even spent a little time in the front parlor discussing the history of the place -- and food! Sheila Quattrocchi has a passion for food and couldn't wait to show off her considerable culinary skills; though she'd have to wait until morning. As with most B&B's, breakfast is the meal they serve, though fresh homemade cookies were on the buffet for any guests who needed a chocolate fix while checking in for the night.
First a little about the old house and its history. David Fields and Sheila Quattrocchi spent several years bringing the old 1920's structure back to its original glory. Located in downtown Marion, the neighborhood was once a bustling area of town. Even now, grand homes still surround it, all sharing a wealth of the town's considerable past. The five guest rooms area each unique and boast modern conveniences once only imagined (or not) by its original owners. The rooms have lavish baths, wonderful sitting areas, televisions and even an Internet connection -- all the comforts of home without having to clean, which Sheila also does.
The two innkeepers, Sheila and Dave, certainly make you feel at home without getting in the way of your plans.
There are a handful of rooms downstairs: the foyer, the fireplace room, a formal dining and side room, the parlor and another room off from the kitchen where breakfast is served. Fresh coffee and tea were available as soon as we wandered into the breakfast room from our overnight upstairs. Shortly thereafter, a fruit compote was placed before us. That was followed by a very large breakfast that included a delicious sausage grits casserole and a breakfast strata with spinach and gruyere cheese, along with nice breads and pastries. One could not have left the dining table hungry: it's just not allowed. We saw precious little of Sheila (holding forth at the kitchen stove), but plenty of Dave, during the breakfast service.
The Collins family, who originally owned the house, was well respected and certainly had a lovely place to raise their family. The five guest rooms bear the names of various family members who lived there: Ella, Mary, Nettie and so forth. Much like the Collins family once did, you can take a quick stroll down the street to visit shops, see the theater, enjoy restaurants, or take in a little history. Marion is a charming town.
Here's Sheila's sausage grits casserole recipe:
Quaker Quick Grits according to package instructions, enough for 3 cups
1 cup shredded sharp cheddar cheese
1/4 cup minced green onion or Vidalia onion
1/4 cup butter (softened)
1 (3 oz.) pkg cream cheese, softened
1 pound sausage, cooked and crumbled
1 1/4 cups milk
3 large eggs, lightly beaten
2 teaspoons hot sauce
Preheat oven to 350 degrees. Lightly grease a 13x9" baking dish or pan.
In a large bowl, combine grits, cheese, onions, butter, and cream cheese, stirring Until cheeses melt. Stir in sausage, milk, eggs, and hot sauce until combined.
Spoon grits mixture into prepared baking dish. Bake 50/60 minutes or until set.
Serve hot.
THE COLLINS HOUSE INN
204 W.Main St
Marion, VA 24354
276-781-0250
While I didn't know the owners of The Collins House Inn before I stayed there, I soon got to know them pretty well. They welcomed us at the front door with smiles, showed us to our rooms, and even spent a little time in the front parlor discussing the history of the place -- and food! Sheila Quattrocchi has a passion for food and couldn't wait to show off her considerable culinary skills; though she'd have to wait until morning. As with most B&B's, breakfast is the meal they serve, though fresh homemade cookies were on the buffet for any guests who needed a chocolate fix while checking in for the night.
First a little about the old house and its history. David Fields and Sheila Quattrocchi spent several years bringing the old 1920's structure back to its original glory. Located in downtown Marion, the neighborhood was once a bustling area of town. Even now, grand homes still surround it, all sharing a wealth of the town's considerable past. The five guest rooms area each unique and boast modern conveniences once only imagined (or not) by its original owners. The rooms have lavish baths, wonderful sitting areas, televisions and even an Internet connection -- all the comforts of home without having to clean, which Sheila also does.
The two innkeepers, Sheila and Dave, certainly make you feel at home without getting in the way of your plans.
There are a handful of rooms downstairs: the foyer, the fireplace room, a formal dining and side room, the parlor and another room off from the kitchen where breakfast is served. Fresh coffee and tea were available as soon as we wandered into the breakfast room from our overnight upstairs. Shortly thereafter, a fruit compote was placed before us. That was followed by a very large breakfast that included a delicious sausage grits casserole and a breakfast strata with spinach and gruyere cheese, along with nice breads and pastries. One could not have left the dining table hungry: it's just not allowed. We saw precious little of Sheila (holding forth at the kitchen stove), but plenty of Dave, during the breakfast service.
The Collins family, who originally owned the house, was well respected and certainly had a lovely place to raise their family. The five guest rooms bear the names of various family members who lived there: Ella, Mary, Nettie and so forth. Much like the Collins family once did, you can take a quick stroll down the street to visit shops, see the theater, enjoy restaurants, or take in a little history. Marion is a charming town.
Here's Sheila's sausage grits casserole recipe:
Quaker Quick Grits according to package instructions, enough for 3 cups
1 cup shredded sharp cheddar cheese
1/4 cup minced green onion or Vidalia onion
1/4 cup butter (softened)
1 (3 oz.) pkg cream cheese, softened
1 pound sausage, cooked and crumbled
1 1/4 cups milk
3 large eggs, lightly beaten
2 teaspoons hot sauce
Preheat oven to 350 degrees. Lightly grease a 13x9" baking dish or pan.
In a large bowl, combine grits, cheese, onions, butter, and cream cheese, stirring Until cheeses melt. Stir in sausage, milk, eggs, and hot sauce until combined.
Spoon grits mixture into prepared baking dish. Bake 50/60 minutes or until set.
Serve hot.
THE COLLINS HOUSE INN
204 W.Main St
Marion, VA 24354
276-781-0250
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