The back room at the Little Inn of Bayfield is my secret happy place. It’s a tiny little room tucked back behind the bar. Some days it feels like no one in the world knows about it but me; it’s my private sanctuary. There’s a wood fireplace emitting the most wonderful aroma, and the sofas are so comfortable that you just instinctively kick off your shoes and curl up. I often head to that back room in the evening to indulge in some cheese, sip on a glass of red wine and catch up with a good friend. The rest of the world just can’t touch me in that magical back room.
But I’m rambling now. That’s not what I wanted to talk about today at all. Today I wanted to talk about breakfast. It’s the most important meal of the day, after all, and there’s no way you could dream of skipping it at the the Little Inn in Bayfield!
Today, Chef has prepared a locavore breakfast featuring locally-produced Huron County ingredients. Organic eggs, Weth Wild Mushrooms and Pine River double smoked cheddar cheese combine to make a tender omelette accompanied by flavourful garlic sausage by Metzger Meats. Everything on my plate was found only a few minutes from the Inn and prepared fresh this morning.
Add my cup of Ontario-roasted Coastal Coffee and I’m set to get this day started!