Escaping to a cozy cabin in the mountains of Virginia to indulge in food and wine sounds like the perfect winter retreat. Here’s how you can make that dream a reality at Iris Inn.
Tucked away in the Blue Ridge Mountains of Waynesboro, Virginia is Iris Inn. Not your typical bed and breakfast, the Inn has a stellar chef on its staff is ready to showcase local flavors and wines for curious guests. 
Chef Caitie Maharg and team have made our winter vacation dreams come true. Debuting Sip ‘N Simmer Cabin Dinner, guests have the option of getting cozy in a cabin in the mountains while Chef Caitie brings the food and drink to you. Chef prepares a seasonal three-course dinner in the Inn’s kitchen and pairs it perfectly with local wines. The meal is delivered straight to the cabin where guests can have a masterchef experience in the beautiful lodging’s kitchen as they add the finishing touches to the meal. Think Bacon and Parmesan Potato Soufflés paired with Ponga Sauvignon Blanc or Roasted Fennel and Orange Chicken with a Honey Ale Glaze or Lemon Garlic Salmon paired with a Virginia blended red, the Lovingston Rotunda. Count us in!
We caught up with Chef Caitie to here what she is whipping up for her next Sip ‘N Simmer guests. As a food and wine lover, there really is so much to learn at Iris Inn, from wine pairing to food preparation and even more about the local Virginia wine scene.
HC: Do you have a personal philosophy when pairing food and wine?
Chef Caitie: “It’s simple, just making sure the wine you pair with the food doesn’t over power the meal, but that the flavors compliment the food and vice-versa.”
HC: Do you have a recent favorite pairing?
Chef Caitie: “I really enjoy writing new menus for a wine dinners we offer at the Inn. Basically I come up with a menu then hand it over to our talented sommelier who determines what flavors would work best with the dishes I created.”
HC: Why do you think Virginia wineries are seeing a growth spurt and interest from consumers?
Chef Caitie: “Virginia is known for its wine and our wineries aren’t afraid of trying new things!”
Try this recipe for Chef Caitie’s famed Bacon and Parmesan Potato Soufflés and get to Virginia for more delicious eats, pronto.
Bacon & Parmesan Potato Soufflés
Description
Escaping to a cozy cabin in the mountains of Virginia to indulge in food and wine sounds like the perfect winter retreat. Here’s how you can make that dream a reality at Iris Inn.
Ingredients
- 4 small red bliss potatoes
- 4 slices cooked bacon
- 1 cup mayonnaise
- 1/4 cup shredded Parmesan
- Salt and pepper to taste
Instructions
- Slice a small portion off of each end of the potato so that it will be able to sit evenly on the cut side. Then cut the potato in half horizontal. Take a melon baller and scoop out the center of the potato being sure not to make a hole in the bottom of it.
- Boil in salted water for 10-15 minutes or until just tender. Chop the bacon and mix it with the mayonnaise and Parmesan cheese. Season with salt and pepper and place in a piping bag.
- Fill the center of the potatoes with mixture and bake at 350 degrees.
What a great idea! What a great place! What a great Chef!
I would definitely back the ‘hole’potato carved out, and then add into the mix of the bacon and parm…I’d leave out the mayo…pretty sure that extra fat would not be necessary. Worse, add a touch of french butter or even sour cream, but not mayo. hmm…..great idea – will try soon. Grazie mille!
The fat from the Mayo is what makes this small bite! It is not meant to be healthy, but it is meant to be decadent!