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Grant Fairley uses classic fairy tales and fables as part of his seminar series and coaching to help people lock in some of the important principles for leading and making the tough choices as an executive. Listen to his presentation using The Gingerbread Man for executives. These "Fairley Tales" are part of an upcoming book called "Fairy Tales For Life" to be published in 2010 by Silverwoods Publishing.
Let's Do Lunch! visits La Bella Vita at The Samoset Resort in Rockport, Maine. There's more to Maine than succulent and sweet lobster, which host Robin Milling discovered courtesy of the delicious tasting prepared by Executive Chef Tim Pierce.
Cooking is not Tim's only talent. He tells Robin about his award winning ice-carving sculptures such as a life-size mammoth, and gingerbread holiday creations. Tim grew up in Boothbay Harbor and says he was hooked by the kitchen with his first job as a dishwasher, joking that he's still doing dishes! He began cooking as a teenager out of necessity due to his working parents with skills so impressive he was making baguettes by nine and preparing dinner parties for the family. At the early age of 20 he became an executive chef.
Lobster is a must on the menu but there's always an Italian twist starting with Antipasto Della Casa featuring Italian meats and cheeses garnished with house-made mustardo, fig jam, and juicy raisins still on the vine. The Swedish inspired crispy hand-crafted gnocchi adds a pleasing crunch with wild mushrooms, Italian bacon, and spinach topped with creamy Pecorino sauce. Tim, who has been lobster chef of the year prepared an Italian style surf and turf featuring the sweet knuckle of the butter poached lobster and petite filet mignon topped with Tuscan potato puree.
The summer months are perfect for al fresco dining at La Bella Vita, either by night with romantic views of Penobscot Bay or for lunching lazily watching the lobster schooners go by.
Milling About visits The Carriage House Inn Bed and Breakfast in Lynchburg, Virginia. Located in historic Daniels Hill, the house dates back to 1878 when it was owned by hardware store magnate Richard Watts who had 11 children. The mansion was restored to it's original grandeur by owners Kathy and Mike Bedsworth. Celebrating their 10 anniversary in the house; it was originally meant for Mike's pet project. He tells host Robin Milling he stripped 1800s paint off the mantels to their original woodwork, keeping features like a winding staircase with coffin corners, and claw foot bathtubs. Hoping to find attic treasures, Kathy says they found 18 inches of pigeon poop!
Each of the four rooms is named for a Watts. Mike says a child is haunting the house, "We've had a little girl speak to some of the guests." Paranormal experts recorded her saying, 'Come here...I'm dead.' Staying in Richard Watts' room, Robin swears she felt someone tickling her toes in the middle of the night! It seems the ghosts are friendly and amiable. When Kathy would smell smoke with no signs of fire, they reasoned it was Richard Watts smoking his cigar. They reminded him it was a non-smoking house and the smell went away!
Breakfast is seasonal like pumpkin waffles for fall, and gingerbread and chocolate waffles for winter.
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