The end of summer is near but there is still time for a weekend getaway to enjoy a stay at Cedar House Inn and Wolf Mountain’s Artisan Cheese & Southern Regional Cuisine Brunch. Featuring hand-made cheeses from South Georgia’s Sweetgrass Dairy along with goat cheeses from Alabama’s Fromagerie Belle Chevre, the selection is sure to please the most discerning palate.
- Romaine, Applewood Bacon, Hardboiled Egg, Cheddar, Creamy Avocado Vinaigrette
- Regional Artisan Cheese Display
- Chilled Pimento Cheese Soup, Pickle Olive Relish
- Yukon Gold Mashed Potatoes
- Braised Country Fried Beef, Cream Gravy
- Stewed Tomatoes & Okra
- Grilled BBQ Chicken, GA Peach Glaze
- Southern Egg Scramble, Peppers, Onion, Creamy Bacon Cheese Grits
- Carving Station – Smithfield Ham, Housemade Honey Mustard
- Dessert – Summer Berry Trifle, Mini Key Lime Tarts and Cheesecakes, Chocolate Covered Strawberries
$30 per person plus tax and gratuity
Wine is additional by the glass or bottle
Seatings at 12:30 and 2:30pm
Dates August 14,21,28
We are the closest bed and breakfast inn to Wolf Mountain so stay with us and enjoy brunch Sunday afternoon.
ADVANCE RESERVATIONS REQUIRED- CALL 706-867-9862
Come stay with us and attend Wolf Mountain Winery’s Barrel Tasting Dinner on Saturday, July 30th at 7pm, cost is $40 per person, all-inclusive. Watch the sun set as you taste new vintages from the barrel followed by a spectacular dinner buffet. Reservations are required, so call the winery soon at 706-867-9862 to reserve your space to spend a great evening. These events tend to fill up fast.
The inn is only 1.5 miles from the winery so driving back to the inn for bedtime is easy.
Barrel Tasting Dinner Menu
- Mixed Greens, Crisp Prosciutto, Walnuts, Local Goat Cheese, Blackberry Dijon Vinaigrette
- Chilled Sweet Corn Soup, Avocado, Lime, Cilantro
- Sweet Potato Spoon Bread
- Roasted Green Garlic Vegetables
- Florentine Salmon & Sole Roulades, Housemade Bearnaise
- Cajun Duck Leg Jambalaya, Carolina Gold Rice
- Carving Station – Country Sausage Stuffed Pork Loin, Mushroom Ragout
- New York Style Cheesecake, Huckleberry Compote
We still have rooms at Cedar House Inn available so call us at 706-867-9446 or visit our website.
The 15th annual Bear on the Square Mountain Festival will be an entertaining and lively weekend of music and art held in the foothills of the North Georgia mountains. Pre-festival events will take place on Friday, April 15, with the first of the jamming sessions on Dahlonega’s Historic Public Square, as well as Master Classes in the afternoon, and the Live Country Auction that night.
On Saturday and Sunday, April 16-17, there will be on-stage performances by local, regional, and national musicians throughout the day in the Main Stage Tent at Hancock Park. The juried Artist Marketplace on Saturday and Sunday features traditional mountain crafts and will also have a Country Store. More jamming on the square and music workshops on Saturday and Sunday, a Sunday morning Gospel Jam led by Glenda Pender, a Saturday evening old-time Mountain Dance and food complete the offerings.
For more details about the festival, including the complete lineup of performers, and updates between now and the event, visit website.
Stay with us and attend the Yahoola United Cherokee Spring Powwow
The Yahoola Cherokee Museum and Cultural Education Center will be hosting the first Annual Spring Powwow. The event is a fundraiser/benefit to help raise funds for the construction of a world-class Cherokee Indian museum in Dahlonega. Festivities will occur atop Crown Mountain on Findley Ridge. Experience Native American life from years gone by.
Jane Mashonee, 7 time Nammy winner, will be performing on Saturday at 3 pm. Brothers of the Spirit Flute will be playing native american flute music on Sat. and Sun. Finally, Wright Flight will be playing throughout the weekend.
Watch or participate in a traditional primitive bow and tomahawk throw competition. Food offerings include “Indian” tacos and other foods from Buffalo Burgers to Fry bread to Italian Ice. Vendors will be selling Native American and Native American style items. Native American dancing and other styles of dancing will occur throughout afternoon.
For more information visit Cherokee Powwow or call 706-482-8353.
Cedar House Inn and Yurts invites you to our first cooking class led by Pastry Chef Jenni Field from North Carolina.
Take the breakfast part of the B&B experience home with you. Learn how to make a delicious coffee cake and frittata–two brunch staples.
The great thing about these two recipes is that they are open to interpretation, and there are as many variations as your imaginations can come up with. This 75-minute demonstration includes a sampling of the bounty as well as copies of the recipes and a hand-out that covers brunch baking basics. Leave your pen and notepad at home because the handout has all the information you need.
Saturday, March 12
What to Bring: Your questions and your appetites
For more information about our guest chef visit Jenni Field.
This event is limited to 8 persons and members of the surrounding community are invited.
Reservations required by March 1st.
Wintertime is alive and well in the North Georgia mountains and many adventurous visitors to the area may think that there may be little for them to do and see. A favorite among our guests are winery dinners and tours. Some wineries close down during the winter but Blackstock Vineyards is featuring Winter Wonderland Fireside Fare each weekend through March 20th.
Wine, Gourmet Food and Great Music – “Fireside Fare” – a delicious hot menu by Dahlonega’s Corkscrew Cafe and live blues music by Rod Hamdallah in the lodge. All to accompany their award-winning wines! Sit by the large stone fireplace overlooking the vineyards and snowy mountains – enjoy the “winter winery” experience! Wine tastings available all day (8 selections for $12, including take home Blackstock glass). Saturday Hours 12-5 pm, Sunday Hours: 12:30 – 5 pm, Music 1- 4 pm. Visit website for more information.
With smiles on our faces and tears in our eyes, we said good-bye to the last of our raw 2010 home-grown organic tomatoes tonight. It adorned our salad adding a pop of red to our plates and a burst of flavor to our tongues. How exciting to think that it grew from a plant we put in the ground in April and that it’s sisters and brothers were picked as early as July. We ate them green – both fried and in chocolate cake, red and raw in gaspacho, salsa, and salads, and cooked in pasta sauce, stewed tomatoes, chili, and more. They were gifted to friends and guests, and even traded for pasture raised eggs. Good-bye summer tomatoes!