2008 Special Events

This year, Mountain Quest is adding an array of events for guests of all ages!  

New E-Mail Database

At Last!  The Inn at Mountain Quest is pleased to announce the compilation of our new e-mail database!  In order to keep our guests apprised of specials and happenings at the inn, we are gathering e-mails from all of our past and future guests.  This new feature will enable us to reach more people through the Internet and share information quickly and conveniently.  If you would like to share your e-mail, you can send a blank message to vramos@mountainquestinn.com or you can subscribe through this newsletter on the Mountain Quest home page.  The e-mail addresses that are shared with us will not be disclosed to any other source without the permission of

Earth Day Celebration
Includes Breakfast

Mother’s Day Brunch
$20.00+tax/Person

What's Cookin' in the Kitchen

   Hello to all; The house is coming along well and hopefully will be done soon. We are also looking  forward to our first harvest from the Vineyard and our first bottle of MountainQuest Reserve.....

Many of you have asked about special recipes during your visit with us, particularly for the Creme Brulee Cake and the Chocolate Chocolate Truffle Cake. These are my own recipes so although I thank you for your interest, they are not available to the public. However, as a special treat I thought I would share a recipe that I use to make Chocolate truffles. I hope you enjoy it.

 This is for 150 truffles.

 2 pounds fine dark chocolate, any good quality chocolate will do.

1 pound of Unsalted butter

16 ounces heavy cream

4 ounces of brandy [any flaovred liqueur will work, but I use brandy]

Place the chocolate and butter in a large mixing bowl.

Pour cream into a sauce pan and bring it to a boil. Remove from heat.

Pour the hot cream over the chocolate and butter.

Stir until the chocolate melts. Stir in the flavored liqueur and mix well. Pour the mix into a shallow ungreased  pan. Chill until firm. Remove from refrigerator and take a 3/4 inch melon baller. Use the melon baller to scoop out balls of chocolate. Roll the chocolate tuffle balls in cocoa powder or powdered sugar.

 These may be returned to the refrigerator to keep cool or may be served at room temperature.

Hope you enjoy!!!