So, with all this luxury, you’re thinking…is this really an eco-friendly property? It ab- solutely is and the innkeepers provide guests with the following in-room green solutions to maintain their commitment to an eco-friendly lifestyle.
• Low-flow water sources and tank-less water heaters.
• Kitchen composting. • Re-usable glassware instead of paper or plastic, as well as stainless-steel water bottles replacing plastic water bottles. • In-room recycle bins. • Energy-saving light bulbs. • In-room climate control. Each room has a personal air-conditioning/cooling unit, heat source and ceiling fan. • Luxury toiletries from Gilchrist & Soames. The BeeKind® Collection features formula- tions which contain no parabens, phthalates, petrol-derived ingredients, mineral oil, urea, DEA, TEA or propylene glycol, use recy- clable packaging and are free of any artificial colors or dyes. A portion of the proceeds (paid by the Innkeepers) are donated to sup- port honey bee and sustainable pollination research.
• Household natural cleaning products One day it could be the chocolate pasta
with tofu-walnut sauce and a poached egg, the next…sushi omelets filled with salted zucchini and green onion served with hot mustard and wasabi cream. The chocolate pasta, made with cocoa powder and not sweet chocolate, presents just a hint of cocoa in the back of your throat and pairs nicely with the walnuts. The tofu is a low-fat version of ricotta cheese and allows dairy- free guests to enjoy the meal. The sushi omelets are great for gluten-free and/or dairy-free guests. The dish looks cold when it arrives, but as you take a bite you realize that it is hot, with a crusty, crunchy exterior and a soft and sticky interior. Definitely to die for!
If all this isn’t enough, Jim and Jamie also coordinate excursions including private wine tours and hot air ballooning and make recommendations for dining at local, organic restaurants. One of their suggestions for us was Ubuntu, a unique restaurant that offers diners a bounty of local, biodynamically gardened produce, handled with care and skill by talented artisans and chefs providing an unparallel experience connecting din- ers to the bounty of the earth. Some of the menu items include: beets, roasted potatoes, borscht sauce, and greens; the Snake Salad with beautiful micro-greens and a light dust- ing of “dirt” (dehydrated mushrooms and walnuts); potato and mushroom “pillows” in a lovely mushroom reduction sauce; and warm focaccia with truffled pecorino from Florence and apricot/almond agrodolce. This
that protect both the environment and the housekeepers who use them. • Sheet and towel replacement by request only, saving both energy and water. • House-made snacks. This reduces unnec- essary packaging/shipping, which reduces pollution that is derived from automobile based distribution & paper waste.
• Food storage bags that are composed of clear 100% Home-Compostable cellulose product made from wood fiber that causes nearly zero environmental impact.
• Pens that are made from recycled wood, tires and plastic. • Natural gardening products are used to keep the grounds in pristine condition. • High-quality 100% recycled tissue. • Organic and shade-grown coffee options in each room.
• Ceramic cups instead of Styrofoam. • Loose-leaf teas in the dining room, which means no tea bags to dispose of.
was definitely a unique and memorable din- ing experience! So, when you’re booking your next trip
to wine country, don’t miss including The Inn on First as part of your stay. Jim and Jamie will take excellent care of you and you can do your part in supporting a truly eco-friend- ly bed and breakfast resort.
Submitted by Dr. Diane Hindman. For more information on the Inn on First, visit
www.theinnonfirst.com.
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