Mark and I have mastered a few breakfasts, but need to expand our offerings. It is difficult to find the time to practice without our guests serving as official taste testers however.
Today’s disaster: the brownies weren’t done. I baked them in a different pan than I normally do, resulting in an under-baked brownie. That mistake won’t happen again. Our guests never knew that brownies were on the menu. Luckily they were thrilled with the fresh California peaches served during the first course, served with vanilla yogurt and homemade granola.
Many times the guests ask for our recipes. Today was a first: a guest from earlier in the week called and asked how we made our potato quiche. They were going to try and make it at home.
I gladly share my recipes. It is an honor for people to make a Habberstad special at home. It means that they are reliving the special time here, and especially the food that Mark and I prepare for them. We sincerely hope to give them an unforgettable dining experience.