Good Morning All!
We have a wonderful Wednesday getting started out here at the Baldpate Inn where you can always find a smile waiting for you and a warm offering of soups and friendship. Today is an especially scrumptious soup day, as we will be serving our Red Chili and Broccoli Cheese. I have started to take the advice of fellow front desk associate, Cory, and now add a few dashes of Tabasco to my red chili, as well as, a little bit of our famous cornbread. I do believe that this has got to be the best way to do it folks!
As most of you already know, homemade is the only way we do it out here and a perfect example for this would be with our muffins of the day, Mandarin Orange and Cranberry Nut. Nothing opens up the taste buds like baked goods that are made fresh daily! Also, made fresh every day, are our wonderful assortment of pies that are hard for even the strongest of us to resist. Have your waiter put a little ice cream on top and a better summer treat can not be found!
If our menu hasn't gotten you geared up for a trip out to visit us today, then let me tell you about tonight's weekly history discussion! Tonight we will be stepping away from our usual Estes Park trivia and talk a little bit about the local town of Glen Haven. The topic is going to be "Glen Haven, Hidden Jewel" and will center on the overlooked community and all it has to offer. If you don't know much about the Summer Enchanted Evenings Series, then all you need to know is that it is at 7pm, free, open to everyone, and most importantly includes complimentary cookies and refreshments! What a sweet deal! If you can't make it this week, next Wednesday's topic is going to center on the Estes Park Newspaper Digitization Project. Make an evening of it and call us for dinner reservations before, at 970-586-keys.
After bribing the cooks, I believe that tomorrow we will be serving our yummy Cowboy Buffalo Stew and Potato Leek soup. If we aren't then I apologize and I believe I will be tracking down those ornery cooks to get my 5 dollars back!
As always, thanks for reading everyone!
Katie Emard
