The Second B is the Best
September 7, 2012: We at the Gillum House Bed & Breakfast believe everyone expects to have a clean room and bathroom with a comfortable bed – as they should. Décor is in the eye of the beholder and every bed & breakfast will have décor that reflects the tastes of the innkeeper or the style of the inn. Since the innkeeper at the Gillum House has no sense of décor (just does not like clutter in the guest rooms – the office does not count), the house, believe it or not, dictated the decorating and colors for the ones that “felt right”.BREAKFAST – the second B – is the important part of bed & breakfast. It is what separates one B & B from another - the breakfasts served by each innkeeper refect the special quality of that B & B. It is what makes each of us different. And with the décor of the B & B, the wonderful breakfast, and the personality of the innkeeper(s), none of us have competition - each inn is unique. We do many different breakfasts here. What is served often depends on the dietary restrictions of the guests, but it is “Cook’s Choice” and served family-style. By serving family-style, the guests can help themselves to as much or as little as they wish without feeling they are insulting the cook (the cook is only insulted if not told in advance of an allergy).One of the favorite breakfasts at the Gillum House is the sour cream and chives with 3 cheeses egg bake that is served with our English Muffin Bread – oven to table. The chives are regular chives and garlic chives cut each morning from the Gillum House herb garden. Our Baked Oatmeal, Baked Pineapple Toast, and Bread Pudding also get rave reviews.
One recent morning, breakfast started with a fruit banana split. This banana split had Ohio cantaloupe, mango, and kiwi, with a few blackberries for garnish and topped with vanilla yogurt and a cherry (doesn’t every banana split have a cherry on top?).Orange juice is always served and also a non-citric juice. This morning the non-citric juice was Blueberry Nectar. 
The entrée of the day was a small egg bake with a loaf of English Muffin Bread with a domed individual dish of butter next to the bread plate and sausage links. The coffee of the day, chosen by our guest, was from Maui.