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"What can we say? We loved the house and the great variety
of tasteful tings to look at and enjoy, our room was great, we
enjoyed the location, our host and hostess were friendly and
helpful and though our waistlines are protesting, the breakfasts
were ones we could hardly wait for! Don't know of anything
else we could have asked for. Thank you. We will be
back."--Peggy |
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| Excerpt
from Kentucky Monthly, Volume 7, Issue 2, February, 2004
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Stewart
is the chef and innkeeper of the Gallery House Bed and Breakfast and Art
Gallery in Louisville. She
recently graduated summa cum laude from the National Center for
Hospitality studies of Sullivan University with a degree in baking and
pastry arts.
She
spends hours working with sugar, fondant, buttercream and
pastillage making a hat box that is
 really
a cake or a Derby Hat cake with handmade red roses.
Breakfast at the Gallery House is a delightful experience for the
guests. Stewart serves
blueberry buckle, Southwest eggs and raisin bread French toast.
“I always had the ability to ‘taste in my head,’” Stewart
said. “I can read a
recipe and I will know immediately what it will taste like, what might
need to be changed, or how the addition of a different spice or
ingredient will affect the taste of the final dish. It saves a lot of experimentation. This is how I created the Southwest eggs recipe.”
French
toast is a specialty at the Gallery House.
Stewart creates a lemon-stuffed French toast shaped like a
butterfly. Sometimes she
will make French toast with caramel and bananas or caramel and apples or
a cherry version with eggnog sauce around the holidays.
Three
of Stewart’s cake creations have been on display in the Sullivan
University Collection—a white chocolate ladies’ hat decorated with
handmade dark chocolate roses, gentleman’s top hat, and an art-deco
inspired pastillage vase filled with a bouquet of handmade chocolate
flowers.
--Vivian
Perez
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Pumpkin
Pancakes from the Gallery House
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1 ¼ cup flour
1 tbsp baking powder
½ tsp salt
1 tbsp corn meal
½ tsp cinnamon
1/8 whole nutmeg, grated
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1 beaten egg
1 cup milk
½ cup pureed pumpkin
2 tbsp vegetable oil
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Mix dry ingredients together. Met wet ingredients together.
Incorporate wet ingredients into dry ingredients.
Bake on a hot griddle.
Serve with cinnamon apples, toasted pecans and real maple
syrup.
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