Make Yourself at Home
Utah's Bed and Breakfasts Take Comfort to the Next Level
November 1, 2008
Aching for a cozy getaway? Look no further than a bed and breakfast. Whether you want to visit the state’s towering red rocks or invigorating snow-filled mountains, the Beehive State has plenty of bed and breakfasts where you can put your feet up and relax or get outside and enjoy the great outdoors. Here’s a look at three B&Bs that will make you feel right at home.
Old Town Guest House
Nestled within the Wasatch Mountains, Old Town Guest House combines white-knuckle adventure with sublime relaxation for the ultimate Park City experience. Owned and operated by Deb Lovci, guests at this B&B are privy to the world’s best powder, as well as the area’s hip culture and nightlight.
Lovci, who has been a ski guide for 18 years, says that what makes the Old Town Guest House unique is the personal attention guests receive. “I have an extensive background in mountain biking, trail running, cross country skiing and backcountry skiing,” she says. “I can offer suggestions to my guests to help them make the most of their outdoor experience. I hope that my love for the Wasatch rubs off on them!”
And you can feel good about staying at this B&B, since its nearly 100 percent green. “We use all recycled products, wind power and sustainable material,” Lovci says. “Very little goes to waste. Our goal is to be as eco-friendly as possible!”
Salt Lake City
Centered in downtown Salt Lake, the Armstrong Mansion delights its guests with ornate wood work, original stenciling and its overall Victorian style. Built in 1893 by Francis Armstrong, this B&B was once considered the ritziest home in Salt Lake City and was the first to have electricity and running water. In 1995, the storied mansion was turned into a bed and breakfast and has been housing guests from around the world ever since.
Judy Savage, the mansion’s innkeeper, says that what keeps guests coming back to this B&B is, “the service and concierge pampering along with the wonderful homemade gourmet buffet breakfast every morning.”
And if supreme relaxation is what you’re after, you’ll find it here; the Armstrong Mansion also houses a spa where guests can receive facials, manicures and pedicures.
The Garden Cottage
When Gary and Diana Simkins purchased a fraternity house in the 1980s, they had no idea that it would become an award-winning English cottage-style bed and breakfast. After remodeling the house one room at a time, The Garden Cottage opened its doors to guests in 1997.
Today, this B&B is considered one of the best places to stay during the Shakespearean Festival. “We’ve had quite a few British guests that just love it. They say it reminds them of their grandmother’s home,” says Diana Simkins. “Each room is filled with antique furniture and vintage linens that have been hand embroidered. When [guests] slip into these crisp, homemade sheets, they just feel special.”
And if you plan a longer stay at this B&B, don’t worry about getting bored with the breakfast menu; Simkins says she makes sure her guests don’t eat the same thing twice. In fact, you won’t even see the same plate twice. “We have a collection of vintage china that we use, so even the china is different.”
A Taste of Breakfast at Utah’s B&B’s
Francis’ Sweet Rolls
1 Egg (room temperature)
Add enough warm water to egg to equal 1 1/2 C
1 1/2 t Lemon juice
4 1/2 T Oil
1 1/2 t Salt
1/2 C Sugar
4 3/4 C Bread Flour
2 1/4 t Active Dry Yeast
1. Combine all ingredients except flour in large bowl. Let yeast begin to work, then add flour.
2. Mix to a soft sticky ball, then let rise till double in size (one hour).
3. Knock down once, then pour out onto floured surface and roll out to 3/8 inch thick rectangle.
4. Brush on 1/4 C of softened butter, cover with 3/4 C brown sugar and sprinkle with cinnamon and crushed pecans.
5. Roll loosely and cut with strong thread. Let rise until double in size (one hour).
6. Bake for 15 minutes at 350. Makes 21 rolls.
7. Top with almond flavored icing.
Pumpkin French Toast
Old Town House
A loaf of unsliced brioche-style bread
1/4 cup organic sugar
dash of cinnamon
pinch of coarse sea salt
1/2 cup pumpkin puree
4 brown eggs
splash of orange juice
bit of grated fresh ginger
splash of vanilla extract, the real stuff not imitation
grated orange zest
6 TBS unsalted real butter
pure maple syrup
1. Cut bread into 1 inch thick slices
2. Whisk all ingredients together, excluding the butter and syrup, and pour into large pan.
3. Add bread slices to the pan, and then turn the slices over.
4. Cover pan and refrigerate overnight.
In the morning, heat your skillet, add a tablespoon of butter and cook bread slices as you would regular French toast, only flipping once, until golden brown on each side (about 3 minutes each side). Repeat with remaining butter and bread until all slices are grilled. Serve with maple syrup.
The Garden Cottage -- Tomato Basil Swiss Cheese Quiche
1 cups sour cream
1 cup cottage cheese
2 Tbs flour
2 Tbs cornmeal
1 tsp salt
1 tsp dried basil
1/8 tsp pepper
Mix above ingredients together well.
Then stir in carefully:
1/2 cup chopped green onions
1-2 cups chopped tomatoes
2 cups shredded Swiss cheese
Pour into a greased glass pie dish or a 9x9 pan.
Cook at 350 for about 35 minutes.
Sprinkle with cheese and chives and serve hot.