interested in were the things about hotel rooms that bothered him and that he wanted to do differently – some of which I’d never even thought of until he mentioned it. Like providing two luggage racks, a charging station next to the bed (not halfway across the room), a sound machine, a quiet air conditioner where you can control your own temperature, extra blankets, two kinds of pil- lows both firm and soft, a heated towel bar, soft towels, a big bath sheet and regular bath towels. Probably the most unique amenity he’s thought of is a sensor light under the sink that goes on in the bathroom so you don’t have to turn on that annoying bright light in the middle of night! Clearly – he’s thought of everything.
One of the best things about the Inn
is Nick’s amazing cooking. At the nightly happy hour, you’ll enjoy a selection of local cheeses and homemade appetizers with lo- cal beer and Italian wine, but the breakfast – to die for!! As always, his menu depends on what is fresh, local, and in season. While we were there the two-course menu consisted of fresh watermelon and mint with fresh mint syrup made from their garden. The sec- ond course of deliciousness was blueberry banana pancakes with maple syrup sourced from Vermont but made in Asheville, and local sausage.
On a personal note, it was an absolute pleasure to be able to stay at Abbington Green B&B Inn again with Nick, Steve, Car- ey and the staff. Out of all of the wonderful places we’ve stayed, this is at the top of my list. Nick’s attention to detail is world class. His passion, hospitality and genuine care for everyone that walks through his door is unmatched. I can’t think of a better place to dream away the day and night.
Submitted by Dr. Diane Hayden. For more information, visit
abbingtongreen.com.
Abbington Green Bed & Breakfast Inn 46 Cumberland Circle, Asheville, NC 28801. 828.251.2454. Call for information on how to order Nick’s cookbook.
PICTURED: CAREY, NICK, DIANE AND CHRIS AT ABBINGTON GREEN
www.EssentialLivingMaine.com 27
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