MOTHER OF ALL MEALS
by: ERIC AKIS
Publication: Victoria Times Colonist
Email: life@times-colonist.com
Date: March 13th, 2003
BREAKFAST IS OFTEN called the most important meal of the day. For those donning an apron early on Mother’s Day, it certainly will be.
Fathers, sons and daughters will want their queen-for-a-day to awaken to something extra special. But if your usual breakfast repertoire is cereal and toast, what are you going to do?
To open your eyes to the possibilities, I contacted the owners of three highly regarded Vancouver Island bed and breakfasts. Who better to ask for advice than people who stake their livelihoods on making people happy from the moment they awake?
One might assume the food offered to create such a feeling would be quite elaborate and take hours to prepare. But the bed-and-breakfast owners say this is not the case.
“I do not believe that a glorious breakfast has to include complicated dishes to be extra special,” agrees Angelo Prosperi-Porta, co-owner of Cooper’s Cove Guest House and Bed and Breakfast in Sooke. “The experience is more than the meal itself.”
Angelo Prosperi-Porta acknowledges how these little touches can create a splendid looking table. Using artisan-crafted pottery dishes and edible flowers on all the plates are some that he employs. He and the others use a similar, step-things-up approach to make the everyday breakfast items they offer go from ordinary, to extraordinary.
“At Cooper’s Cove Guest House we do subtle things like adding minced fresh ginger and cinnamon to our fresh fruit salad and sweetening our butter with local honey and edible flowers to spread on our baked goods. We bake fresh individual-sized breads and pastries small enough to allow a sampling of several items,” says Prosperi-Porta.
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