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My purchasing the Copper Heron Bed & Breakfast in July of 2003 was the fulfillment of a long wished for dream. Whenever I have traveled, I have chosen to stay in small Bed & Breakfast Inns, because I valued the quality of the service provided and the "personal touch." What I treasure most is the opportunity to meet some very wonderful people. It proves my theory that people who choose to stay at B&Bs are some of the most interesting folks around. For three years prior to coming to Maine, I was a full time cook at Pendle Hill a Quaker Study Center which attracted people of all faiths from all over the world. That move was an important step in preparing me to become an innkeeper. At Pendle Hill I learned how to prepare wholesome food for a crowd. Meals were made from "scratch" with fresh baked bread available most days and a focus on organic, locally grown and whole foods whenever possible. I bring that background and orientation to my cooking at the Copper Heron and create meals that are healthful, delicious and served attractively. I also strive to use locally grown foods whenever possible. More than anything I hope to provide my guests with a comfortable place to stay where they can relax, unwind and take the time to nurture themselves. I have made a commitment to providing a welcoming atmosphere while keeping costs within a moderate range. I hope that once you come to the Copper Heron you will want to return. Warmly,
Diana Avella
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