Wednesday, February 2, 2011

Featured Inn: Blue Goose Inn

603-763-5519 | #24 Route 103B, Mount Sunapee, NH
Charmingly intimate 19th century farmhouse evokes memories of Sundays with the family in a day gone by.

Before becoming a B&B owner, Margaret was a process engineer for 22 years before beginning a new career in Real Estate.  She has been in real estate for more then 8 years and owns her own brokerage, Sunapee Region Buyers Advantage; She is  an Exclusive Buyers Agent so Buyers Only. Ron has been a mechanical engineer for the past 35 years and looks forward to retiring in the near future when he can become a full time "innkeeper".  Ron and Margaret have owned the Blue Goose Inn for almost 4 years.

Margaret says in response to being asked why they wanted become innkeepers, "We were looking for a lifestyle that would keep us busy and on our toes as we look toward retirement from our "day jobs".  Innkeeping and the hospitality industry in general offers the opportunity to meet lots of great people and affords some flexibility in your "work schedule".

Margaret mentions she finds the most challenging thing about running a B&B is coming up with new ideas for their menu, She loves to bake.  They run a simple farmhouse style B&B and keep their menu simple with a few interesting twists.   Rons says, "Finding time to get to all the projects I'd like to work on.  More fencing and gardens and grounds work. "

Margaret really likes to walk and hike and there are so many great places right near by the inn.  Snowshoeing in the winter is a great break for them both while their guests are out skiing.  They both also really enjoy their kayaks whether they are on Lake Sunapee, or any of the beautiful smaller lakes and ponds in the area.  When they get their "seasonal breaks" in the spring and late fall they try to plan a trip away from the area to unwind.  They often visit their youngest son who lives and works in Las Vegas or they may travel a bit further to visit family in CA.  They took a great trip in Nov. 2010 and visited Utah/Zion National Park for a hiking trip.

Both Margaret and Ron share the house keeping duties most of the time, Ron is typically at work during mid-week periods so Margaret is on her own.  As far as the cooking goes, Margaret is the baker and prep cook and Ron is the cook every weekend!  Ron is also the maintenance man, landscaper, and all around "jack of all trades".  Margaret takes on the ironing duty as she always iron her linens to make sure the beds are really comfy.

Margaret says, "There is so much to do here year round.  Warmer months, motor boating, water skiing, days at the beach.  Kayaking, biking, hiking and picnicking!  In the fall these outdoor activities are even more enjoyable with the fabulous foliage we have. Come winter time there is downhill skiing at Mt. Sunapee, just 750' from our door to the entrance to the State Park, cross country skiing (ever right from our property)  snow shoeing, skating and sledding."

Margaret continues, "Many of our warm weather guests come for the outdoor activities and many for special events like weddings, bike races and the fabulous League of New Hampshire Craftsman's fair.  For the winter guests it's very often for the snow!  Skiing, and more skiing along with the other winter activities we've mentioned."

The Blue Goose Inn is a "Provider of Simple Comforts" and they do keep it simple but very comfortable.  They try to be very flexible and meet the needs of their guest's schedules.  They provide really great linens in their guest rooms to make sure the "BED" part of the B&B is really enjoyable.  And for the "BREAKFAST" part of the B&B they offer farm fresh eggs from a local farm as one option each morning and homemade pastries for breakfast and afternoon refreshments time.

Margaret says, "I love to bake!  I'm now baking fresh bread for our guests to enjoy.   Also, Ron is a beekeeper so the honey on the breakfast table comes from the Blue Goose hives.   A sample breakfast begins with coffee/tea/ or hot chocolate, homemade ginger scones and fresh bowl of homemade chunky applesauce .  Then for your main course;  bacon and your choice of farm fresh eggs cooked on the grill cranberry pecan French toast.   Many mornings our guests just can't decide and will have some of each."

Margaret comments, "We have guests in all age groups for all kinds of reasons.  We have young families, young singles getting away from the hustle and bustle of everyday life as well as those aging baby boomers.  Again, we are a simple farmhouse and that appeals to all ages and interests.  We've even had newlyweds on occasion be we are not really focused on those "romantic getaways"!  We do have wireless internet and our rooms are set up to be suitable for business guests and we'd love to see more of them."

Both innkeepers say with enthusiasm when asked, What would you say to people who have never stayed in a bed and breakfast before? "Try it you will be in for a real treat!" Margaret and Ron's favorite thing about owning a B&B is meeting people from all over the country and all over the world and this gives them am opportunity to do that.

When asked, how do you think B&Bs differ from hotels and what makes staying at a B&B better Margaret says, "It's a totally different experience in that the mission of an innkeeper (speaking for Ron & myself) is to provide you with comfortable lodging and a great breakfast but to also assist you with getting the very most out of your visit to our region.   Hospitality is the key to B&B's & Inns.  Looking for great hiking trails, skiing venues, restaurants and more?  Want to know some of the history?  This is part of the service to all our guests along with the bed and breakfast.

Margaret says, "Ron and I are  the "innkeepers and our style is "farmhouse friendly".  You can sit in our breakfast room and watch the turkeys, birds, squirrels and chipmunks while you enjoy your breakfast.  You can sit by the fire in our cozy living room and enjoy a good book or the company of other guests who are visiting.  Because our inn is "simple and comfortable"  nothing real fancy, Ron and I focus on our guests.  Chatting and sharing information about our beautiful region and making every effort to meet your needs to make your stay here truly enjoyable is our greatest offering."

When asked, "What do you consider your signature dish? And tell us a little bit about it." Margaret replies, "WOW!  Just one?  Well, perhaps I'll give you a first course and a main:  cherry chocolate chip scones to start and cranberry pecan French toast to finish.  The scones are a French style scone so lots of butter and just a little sugar which makes them really moist and flaky.  The French toast begins with an artisan bread that is a pretty dense multigrain bread with dried cranberries and pecans.  It gets soaked overnight in Ron's own batter and then is grilled to a golden brown on the grill.  That French toast is great with pure maple syrup from the local farm where we get our eggs OR honey from Ron's hives."