Unique Inns Newsletter – September 2010
Breathe in the fresh autumn air! Fall is here and with it comes stunning sunsets, crisp, blue skies and leaves of orange, yellow and red. Enjoy the changing colors on an outdoor adventure, explore museums brimming with culture, or head out to a vineyard. No matter what you're looking for, a getaway to one of our exclusive Unique Inns offers you the chance to have the most amazing fall ever.
This Month's Specials include complimentary VIP Wine Tasting for two at a Napa Valley winery, free museum passes, champagne breakfasts, discounts of up to 30% off, free additional nights and room upgrades.
The Serenity Package
The Treat Yourself Special
The Fire & Ice Package
This Month's Testimonial: "The Most Fabulous Birthday I Have Ever Had"
“My best friend and I absolutely loved the River and Soul package! We were both celebrating our birthdays. The cabins are beautiful and cozy! The private hot tubs are an awesome treat following the raft trip! All of the staff were very helpful and friendly. We especially appreciate Jodi as she made a point to assure everything was in order and was very accommodating. Every meal we ate was excellent! The massage therapist did a great job as well! We look forward to another visit to your facility very soon! Thank you all!”
Victoria Oceanfront Vacation Packages!
Featuring: Brentwood Bay Resort in Victoria, BC
Get the most out of your stay this Fall at Victoria's only five star oceanfront resort with inspiring vacation packages that combine boutique hotel accommodation with your choice of relaxing spa treatments, delicious coastal cuisine or fun or interesting activities.
Right now all of the following featured B&B packages include three nights for the price of two in a luxurious OceanSuite and gourmet breakfast for two each morning of your stay:
This Month's Recipe: " Innkeeper's Mussel Chowder"
When Tony and Ann Kischner took over the restaurant at The Shelburne Inn in 1981, their new chef became ill on opening night. David Campiche, the Innkeeper, who resided at the inn with his family at that time, offered his help. The chef pointed to a large bag of fresh mussels and asked if he could come up with a soup or chowder using them. David dove in and to his and everyone’s delight, the chowder was a hit and became a fixed item on the menu for many years.
Featured Above: Lake Pend Oreille near the Lodge at Sandpoint in Idaho.
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