Morning comes early in Bonnie’s kitchen at the John Wesley Inn. The coffee is brewing and buttermilk biscuits are in the oven before 7:00 am.
The kitchen at the Inn is large, inviting and cozy all at the same time. Bonnie feels as though her kitchen is the best place to work in the whole world.
The breakfasts are home-made daily. Baking is an on-going, daily event that promises recipes of confections given from grandmothers, great-grandmothers and an entire family tree of relatives and life-long friends.
Fresh fruit is served with each entrée and promises to be from local growers whenever and as often as possible. In July when New Jersey blueberry season in full swing, Bonnie’s kitchen makes big piles of blueberry pancakes that are light, fluffy and melt in your mouth delicious. Other blueberry breakfast favorites include blueberry skillet custard pie and blueberry clafoutis. Whenever eggs, cream and butter are joined together, the results are bound to be this side of wonderful. How can you go wrong?
As summer slowly meanders and the day light hours lengthen, so do the presence of New Jersey peaches, tomatoes and sweet corn. Bonnie’s guests continue to enjoy peach cobbler, made with brown sugar and lots of fresh cream on top. Not much can compete with the flavor burst from summer Jersey corn. Bonnie makes several varieties of corn quiche and South Jersey corn pudding delighting all who partake of the daily fare.
So that the apples don’t feel left out of the menu line-up, mention must be made of breakfast treats made with fresh orchard picked apples to create a favorite confection called a Puffed Apple Pancake. Cinnamon, melted sweet butter and vanilla round out this family favorite that guests at the inn look forward to on a cool, almost frosty morning in the fall. Bonnie uses her grandmother’s, black iron skillet for many of her recipes when a slow baking procedure is warranted.
Every Sunday morning Lance helps out in the kitchen and “roasts” the black peppered bacon to a perfect degree of crispness. Sleeping guests are gently awakened by this tantalizingly familiar aroma….for many, from days gone by. The freshly brewed coffee rounds out the smells emanating, in the early morning hours, from Bonnie’s kitchen. Bonnie makes Belgian Waffles every Sunday. They are served with freshly whipped, sweet cream and sliced strawberries. Guests, snuggled under their goose-down comforters, look forward to this piping hot breakfast served in the dining room with other friendly guests.
The breakfast selection, additionally, offers a varied assortment of sausages and bacons for the protein lovers. All meats are ordered from local concerns and are delivered to the inn daily. Fresh produce helps to round out the daily presentations as the food is individually plated and delivered to each seated guest in the dining room. There are two breakfast seating’s each morning. The first is at 8:30 am and the second one is 9:30 am.
We hope you will join us for our culinary delights.
Bon appetite !