In mid-July, we quietly re-opened the doors to the Anchorage House in Beaufort, SC. After many delays to the construction and inspections from the building code officials and the Fire Marshal, we finally did it. This was just in time as it was the week of Beaufort Water Festival and we had lots of bookings for both Water Festival weekends! We were fortunate that several bookings were from our Atlanta and Wofford friends, and we had great fun celebrating our “soft” opening with them.
Over the past four or five months we have learned a lot. Bob Newhart made it look so glamorous in his 80’s sweaters, but innkeeping is a lot of work! It is pretty much like always having friends over and continuously making sure they are having a great time. Some of the friends are schedule to visit, and some just drop in and stay awhile. When your inn is empty, you spend most of your time catching up on other parts of the business and getting prepared for the next drop in.
While it is hard work, it is a lot of fun and we are having a great time! We’ve made so many new friends and had visits from lots of old friends that we haven’t seen in years. We’ve had weddings, special dinners, group buyouts and more. Heck we even had a birthday party for Pat Conroy! We have also developed a wonderful staff that has become great at projecting the image and mission of our inn. Each one of them has worked hard to deliver and we appreciate their efforts! We like to think of ourselves as one big happy family.
There is so much to learn and so much to do and it is constantly coming at you! We have a great chef, but sometimes he needs time off. Back in my college days, usually at about midnight, I used to whip up a mean FEOT (Fried Egg On Toast) for my fraternity brothers. So I’ve always considered myself a pretty good breakfast cook. However, I never thought I would be able to pull off breakfast for 30 people in an hour.
What Kevin our chef has taught me is that you can’t have a great Full Southern Breakfast without great grits! We use Adluh Mills out of Columbia, they’ve been milling grits and flour since 1900. But the grit is just the start. Great grits take a watchful eye and lots of extra stuff! Specifically, heavy cream, cream cheese, butter, salt and pepper.
Amy had me on a Paleo diet for most of the year until we opened. However, these grits have got me reeling! They are awesome if I do say so myself, and I have the recipe down to where I can make ‘em just by “feel.”
2015 has been an unbelievable experience. We count ourselves so lucky to have been able to restore the Anchorage, meet new friends and reconnect with old ones. We hope you will come see us in 2016. The grits alone make it worth the trip!
We’ve been a little busy over the last half of the year so I’ve neglected our blog. However, in 2016, we’re committed to post and post often!