A Sunset Breakfast - Dawn Inspired Dishes Served at Dusk

The University of Georgia recently hosted a meal plan special event which featured a fruit dish from Bloomsbury Inn. The presentation, A Sunset Breakfast, featured menu items from select bed and breakfasts from across the United States. The Bloomsbury Cold Fruit Soup was one of three fruit selections presented. Of the hundreds of recipes tested, this recipe was one of thirty-four menu items featured. The selected recipes were served to over 8,300 industry participants.

The Bloomsbury Cold Fruit Soup recipe will again be featured in the Sunset Breakfast event when it competes for national recognition in the Loyal E. Horton Menu Awards in mid April. Bloomsbury Inn and owners, Bruce and Katherine Brown, were presented a commemorative plate in appreciation of their participation. Katherine Brown noted, "It is an honor to be the only bed in breakfast in the State of South Carolina to have a recipe selected for another state's event which will now compete for national recognition. We often receive compliments on the soup when we offer it as our first course at breakfast, but it had not occurred to me that it was special enough to be one of the top three in the Nation." The soup is offered three or four times a month to the guests of Bloomsbury Inn. Bruce Brown thinks that, "Katherine is too modest about the breakfast meals that she serves. I was not surprised when we learned that one of her recipes had been selected with recipes presented by such renown chefs as Matthew Minor, The Swag near Ashville NC, vegan Chef Kyle Evans of Stanford Inn by the Sea in CA, or Four Seasons Farm Chef Pierre Wolfe."

Bloomsbury recipes are shared in a variety of ways. You can now dine at the University of Georgia to enjoy the soup; you can book an evening at Bloomsbury Inn and request the soup for breakfast; or, you can make it for yourself. The recipe can be found online: www.bloomsburyinn.com or in the Camden Junior Welfare League cookbook, Dining by Candlelight.