A Year in Food: Culinary Inspiration at H.S. Clay House Bed & Breakfast
Food is at the heart of any bed & breakfast experience, and as the owner of H.S. Clay House Bed & Breakfast in Augusta, MO, I spend a great deal of time planning, preparing, and innovating in the kitchen. From gourmet breakfasts to special dinner requests, crafting delicious meals for guests is one of my greatest joys.
This year, I found inspiration in some unforgettable dining experiences—meals that shaped my seasonal menus and sparked new ideas for Missouri Wine Country getaways.
A Taste of Big Bad Breakfast
In June, I had the pleasure of dining at Big Bad Breakfast in Florence, AL, run by Chef John Curran. Having cooked from his Big Bad Tailgating Book, I was eager to try the real thing. The “Cathead” Chicken Biscuit—a towering biscuit with a crispy fried chicken breast, smothered in gravy and topped with cheddar—was a standout. I’d happily make the 9-hour drive just for another bite!
New Year’s Eve at Girl & The Goat
December brought another culinary highlight—New Year’s Eve dinner at Girl & the Goat in Chicago. Chef Stephanie Izard’s Kohlrabi Salad with Ginger-Maple Dressing left a lasting impression. While it’s not a breakfast dish, it might make an appearance on a seasonal dinner menu at H.S. Clay House. Kohlrabi, with its crisp texture and peppery bite, reminds me of fennel and is a fantastic addition to winter dishes.
Favorite 2024 Food Memories
Some of my best meals come from local farmers’ markets, orchards, and seasonal ingredients right here in Augusta, MO. Here are a few highlights from the past year:
- Wild mushrooms from local farmers’ markets, used in everything from mushroom and wild rice crepes to savory tarts.
- Apples from Augusta’s orchards, caramelized for a sweet and simple breakfast side.
- Fresh blackberries from Centennial Farms, baked into my Ricotta Coffee Cake.
- A twist on The Henry’s Harvest Vegetable Bowl (Scottsdale, AZ)—a nourishing mix of roasted vegetables, quinoa, and cashew hummus, perfect with a fried egg for breakfast.
- Seasonal Calhoun County peaches, transformed into decadent French toast. Here’s hoping this year’s crop is abundant!
Looking Ahead: A Dedicated Food Page
I’m excited to launch a food-focused page on the H.S. Clay House website, featuring seasonal recipes, local food finds, and restaurant recommendations for guests exploring Missouri Wine Country. Cooking connects us to the seasons, to the region, and to the people we share meals with—something I love bringing to each guest’s experience.
Here’s to another year of delicious discoveries! What food memories are you looking forward to in 2025?
Book your food focused getaway today and let us help you create memories to cherish forever.
