- Three night Week Day stay, Sunday through Thursday, at the Nations Best spa bed and breakfast, awarded by Bed and Breakfast.com
- Beach Chairs, Umbrella and Towels (limited supply)
- Two passes to the Museum of Contemporary Art Center of Virginia
- Two multi course gourmet breakfasts each morning
- Two Entrées at the top rated Restaurant in Hampton Roads ($50.00 value)
- Couples massage in our one of a kind spa tower
- Full use of our heated spa pool, heated massage water fall
- Full use of private spa bathrooms and steamer showers, availability limited.
Rate per night (3 night minimum) $299*
(rate available for reservations made between June 19-August 31)
Welcome to Beach Spa B&B. We will introduce you to our Inn. Escape to your private room and get ready for a night out on the town. Return from dinner and slip under the crisp high thread count linens in the privacy of your own luxury suite. Dry off with oversized fluffy towels and waffle robes while relaxing in your room with a great book from our library or watch some TV on your inroom HDTV. If you need to work or want to search the web, do so in the privacy of your room with WIFI. If you need speed, plug into the inroom data port. Taxes and fees not included. Dinner Certificate $50.00 value. Additional $25.00/night for Avamere Expires 08/31/15.
Please call #757.422.2621 to reserve your Summer Spa-Tacular Special with Innkeeper
- Cannot combine with other specials. No monetary value refunded if shorten stay. Cancellation policies apply.
June 18, 2015 Leave a comment
The Beach Spa Bed and Breakfast picked Fresh Organic Strawberries this weekend for a very berry week of delicious dishes. Follow our blog this week for some fantastic Strawberry recipes being served every day at the Beach Spa Bed and Breakfast.
May 21, 2015 Leave a comment
A simple dish easy to serve to many or individual in ramekins. Beach Spa Bed and Breakfast has taken this Gourmet recipe and created an organic spin.
First use only organic items: 5 Yukon gold Potatoes, 8 Eggs, 1/2 cup Asiago or Swiss Cheese, and 1/4 cup 1/2&1/2 cream.
Wash 5 potatoes and slice thin. A food processor works great along with shredding the cheese. Place sliced potatoes in a skillet with a little olive oil, dash of salt and peper and nutmeg and sauté them with 4 generous tablespoons butter until tender and nicely browned on both sides. Spread the cooked potatoes in a 14 x 9 inch lightly buttered baking dish and spread grated cheese over potatoes. Create 8 divots with a spoon and crack eggs into divot. Be careful to keep yolk whole. Sprinkle a little salt and pepper over eggs and cover the eggs with cream. Bake for 10 minutes in a 350 degree oven.
Serve with side of balsamic asparagus, green beans or broccoli.
January 18, 2015 Leave a comment
I love this dish because anybody can create various flavors that please any palette. Let’s first talk about Farmer Cheese. Farmer Cheese is typically found in dairy section of local grocery store. However, I like to make my own by mixing some homemade Ricotta(recipe on blog) and Cream Cheese. Blend with a mixer and add some lemon zest and a little Honey, adjust accordingly.
Now take crepes prepared in advance or even from the freezer, (future recipe), spoon 3 tablespoons of cheese mixture in center of crepe and fold into a square, refer to photo. Place a table spoon of butter in a pan and place 4 cheese crepes into pan and brown on both sides to a crisp texture. Place on plate and top with Berry Compote (future recipe). Enjoy!
January 9, 2015 Leave a comment
The trick to this dish is to preheat the baking dish. This will cause the pancake to billow like a souffle.
Let’s start with the basics, preheat oven to 425 with rack on lower third. Now it is time to peel, core and slice some apples. 5 Granny Smith yield about 4 cups of medium sliced pieces. We like to keep the peels to decorate plate and find many will eat the peal just like my kids. So try organic apples for better health.
4 tablespoons of butter
Juice of 1/2 lemon
1/2 teaspoon ground cinnamon
4 large organic eggs
1 cup whole milk
1 cup all purpose flour
1 teaspoon vanila extract
1 tablespoon of maple syrup
1/8 teaspoon salt
Place apples in a large frying pan over medium-high heat, with 2 tablespoons of melted butter. Turn apples until tender about 5-7 minutes. Remove from heat and sprinkle with brown sugar, lemon juice, and cinnamon and stir to combine.
Preheat 9×13 baking dish in oven for 5 minutes. Remove and add remaining 2 tablespoons of butter in dish and coat bottom and sides by tilting dish. A little tricky with a hot glass dish, so be careful. Add apples.
December 3, 2014 Leave a comment
The perfect recipe for ripe frozen bananas. This recipe creates a light airy fruit bread. Many fruit breads may end up heavy and dense, not this recipe .
Didn’t finish the bunch of bananas before they ripened well spotted. No waste, put them in the freezer till you have enough to make the recipe. 3 ripe bananas makes 2 loaves. Preheat oven to 350.
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/3 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon sea salt
- 3 large ripe frozen bananas, peeled of course
- 2 large organic eggs
- 3/4 cup cane sugar
- 1/2 cup (1 stick) unsalted melted butter
- 3/4 cup chopped pecans or walnuts
I like to lightly roast pecans in small skillet for 4 minutes over medium heat. Then place pecans on cutting board to chop. Use same skillet and melt butter over low heat. Put frozen bananas in bowl and mash. Pour melted butter over mashed bananas and mash some more till consistent texture.
In a mixer add eggs and sugar and mix on high for 30 seconds. Mix in bananas and butter till smooth, medium. Pour back into banana bowl and ready mixing bowl for dry ingredients.
Place flour, cinnamon, nutmeg, salt, baking soda in mixing bowl and lightly whisk. Make a well in the center by pressing dry ingredients up against side of bowl. Pour banana mixture into well of dry ingredients. Change whisk to dough hook and slowly mix till dry and wet ingredients are blended. Do not over mix or overwork flour.
Spoon mixture into bread pans and place in oven for 25-30 minutes depending on size of loaf pan.
September 24, 2014 Leave a comment
This souffle’ holds its shape with a little extra effort. We like to use fresh Whey instead of lowfat milk but both will help hold the shape. We also prefer organic ingredients especially the eggs. Please ready the following ingredients
- 10 ounces organic spinach, fibrous stems removed
- 1/2 cup Panko crumbs
- 1/2 cup freshly grated parmesan cheese
- 1 full tablespoon unsalted butter
- 1 tablespoon canola oil
- 3 full tablespoons flour
- 1 3/4 cups cold Whey
- 1/4 teaspoon salt if you substitute with lowfat milk
- 1/4 teaspoon fresh ground black pepper
- 3 egg yolks
- 4 ounces of lean ham sliced long and thin (1 cup)
- 5 egg whites
Preheat oven to 375 degrees.
Wash spinach, and place in a skillet. Cook over medium to high heat for a few minutes, until the spinach is wilted. Remove from pan and cool on paper towel. Dry spinach and chop coarsely.
Mix the Panko crumbs and 3 tablespoons of the parmesan cheese together in a small bowl. Using 1 teaspoon of the butter, grease the sides and bottom of a 6 cup gratin dish that is about 1 1/2 inches deep. Pour crumb mixture into dish and rotate until crumbs coat sides and bottom.
Melt 1 tablespoon of butter in medium saucepan, add oil, add flour whisk for 30 seconds over medium heat. Add whey and whisk with ground pepper and bring to a boil whisking continuously. Mixture should thicken now add the egg yolks and mix. Remove from heat and add spinach and ham. Let cool
Beat egg whites until they are firm but still soft. Fold them into spinach/ham mixture along with cheese. Pour mixture into the prepared gratin dish, sprinkle the remaining Panko crumbs. Gently slide into 375 degree oven for about 35 minutes. Remove when souffle’ is brown on top and puffy.
Serve immediately by spooning servings onto plates with a side of mixed roasted root vegetables. Enjoy!!
May 24, 2014 Leave a comment
This is quick and perfect when you have whole milk and a little cream reaching expiration date. Use the curd (Ricotta) for Lemon Zest Ricotta Pancakes and the Whey for Spinach & Ham Souffle. With this silky Ricotta and fresh Whey you are sure to win your families heart.
Combine 6 cups of whole milk, 1 1/2 cup of cream, 2 tea spoons kosher salt and most importantly 3 Tablespoons of fresh lemon juice in a saucepan and bring to a boil. Try not to stir but keep milk from browning on bottom of pan. Once it boils immediately remove from heat and let stand for 15 minutes. The curds should have started to seperate from whey. If not add one more Tablespoon of lemon juice.
Spoon curds from whey and place them in a fine sieve or use cheese cloth in a regular strainer to drain the curds from majority of liquids. Serve on crostinis with a little honey or spice it up a notch with homemade pesto. The perfect beginning to so many dishes. Enjoy
November 28, 2013 Leave a comment
The lemon zest ricotta pancakes have been winning our guests over for years. Now we have taken one step further and added homemade Ricotta Cheese. Oh so Gooood!!
- 2 cups home made ricotta cheese (reference blog recipe page)
- 1 1/2 cups whole milk
- 4 eggs, separated
- 1/2 cup sugar
- Zest and juice of 1 lemon
- 1 1/2 cups all purpose flour
- 1/2 cup of buck wheat flour
- 2 Tbsp. baking powder
- 1/4 tsp. kosher salt
In a seperate bowl wisk whole milk with juice of a lemon and set aside. This can be done a day ahead. You can substitute this part by using buttermilk instead of whole milk. In another bowl, whisk together the egg yolks, lemon zest and sugar.Now use a third bowl and gently wisk together the flour, baking powder and salt.In another large bowl, the fourth bowl, using a whisk, beat the egg whites until frothy. You should have four bowls, it’s time to bring all the ingredients together
Now that the milk has had time to seperate and thicken softly poor into egg yolk bowl wisk gently. Add the milk mixture to the dry ingredients and mix until mixture is consistant with lumpy batter. Now, using a rubber spatula gently fold egg whites and ricotta into batter.
Preheat a griddle over medium heat 325-350 and lightly butter before ladling batter to make pancakes. Cook until bubbles form on top and the pancakes are golden underneath, about 2 minutes. Flip the pancakes and cook for 2 more minutes. Transfer to a warmed plate. Repeat with the remaining batter. Makes 12 to 16 pancakes, all depends on the size of pancake. Top pancakes with berry compote or roasted pecan syrup. Enjoy
June 28, 2011 Leave a comment
Visit the Beach Spa Bed and Breakfast and catch the grand celebration at the oceanfront. We are central to all the action without being in the noise. Watch the illuminating fireworks while sipping wine on our front porch or take a stroll and you enjoy the symphony on the beach. The Beach Spa still has a few rooms left. So hurry before they are gone
June 28, 2011 Leave a comment