Tuesday, July 23, 2013

Schooner Ondine

If you have driven by the Night Swan recently, the dual mast sailboat at the end of the dock may have piqued your interest.  No, this boat does not belong to a guest.  This is the Schooner Ondine, a beautiful two masted, full keel schooner rigged with Chinese junk sails.  Best part -- she is available to you for sailing charters.

Her caretakers, Captain Pat and Jeannine Reed are New Smyrna locals and have years of sailing experience.  A former American History Professor, Captain Pat is incredibly knowledgeable about New Smyrna Beach history, and isn't a bit shy about sharing his knowledge with you.   You may also see their son Brenden, who also has a lifetime (though slightly shorter than Captain Pat's) of professional sailing experience, aboard helping with the family business.

Whether you are interested in crewing the boat, or just sitting back to relax, there is plenty of opportunity for you here.  In addition to Day Sails and Sunset Cruises, they also have Full Moon Cruises and Special Event Cruises.  Captain Pat and his team will make your special day become even more memorable aboard the Ondine.  Engagements, anniversaries, and even the spreading of ashes of a loved one are all apart of the boat's unique history. 

With rates starting at $250 for up to six people, sailing on the Schooner Ondine is affordable and easily accessible through the Night Swan dock.  Contact Captain Pat today at 386.847.9133 or explore their website for more information.

We are excited to have Captain Pat, Jeanne, and Brenden as part of the Night Swan family and look forward to hearing reports back from our guests.  We'd love to see pictures from your cruise!!


Monday, July 15, 2013

Oatmeal Craisin Cookies

These cookies have become a favorite around here.  The smell of cinnamon and coconut in an oatmeal cookie is just amazing, and our guests love the aroma wafting through the house.  After receiving numerous requests for the recipe, I figured we should just go ahead and post it.  This recipe, among many of my new favorites, hails from John Barricelli, Owner of the SoNo Baking Company in Norwalk, CT.  While I have never visited the bakery myself, Barricelli shares some of his yummiest recipes in The Seasonal Baker: Easy Recipes from My Home Kitchen to Make Year-Round.  As with most cookie recipes, feel free to substitute or add your favorite flavors -- I see toasted almonds and cherries in my future.


3/4c all-purpose flour
1/2t baking soda
1/2t ground cinnamon
1/4t coarse salt
1 1/2c old-fashioned oats
1/2c dried cranberries (plumped in boiling water), drained and patted dry on paper towels
1/2c sweetened flake coconut
1/2c unsalted butter, at room temperature
1/2c firmly packed light brown sugar
1/4c granulated sugar
1 large egg
1/2t pure vanilla extract

(c = cup, t = teaspoon)

  1. Set oven rack in the lower third of the oven.  Preheat the oven to 350 degrees.  Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.  Set aside.
  3. In a separate medium bowl, combine the oats, cranberries, and coconut.  Set aside.
  4. In a large bowl, or in the bowl of a standing mixer fiteed with a paddle attachment, beat the butter, brown sugar, and granulated sugar on medium-high speed until light and fluffy, scraping down the bowl halfway through.  
  5. Beat in the egg and then the vanilla.  Scrape down the bowl.
  6. Reduce the mixer speed to low.  Add the flour mixture and beat just to combine.
  7. Gently fold in the cranberry mixture with a rubber spatula.
  8. Use a tablespoon scoop to portion out the batter onto the prepared baking sheets, placing the batter about two inches apart.  Flatten gently with the palm of your hand.  (Wetting your hand will make the batter not stick).
  9. Bake one sheet at a time, rotating the sheet about two-thirds of the way through the baking time, until the edges and bottoms are set and golden brown (and delicious), but the cookies are still a little soft in the centers, 12 to 14 mintues.
  10. Transfer the baking sheet to a wire race and let cool for 10 minutes.
  11. Remove the cookies to the rack with a spatula and cool completely.

Friday, July 12, 2013

New Owners, New Look at the Night Swan


New owners, Matt and Betsy Baker, closed on the inn on May 31st, just weeks ago.  If you ask them, it feels like they have been here for months.  And rightly so.  They've made some incredible changes in the short time they've been here, starting with the beautiful logo you see to the left.

Betsy, whose smile will greet you throughout your stay, was born for the hospitality industry -- and I'm sure you will agree once you meet her.  Her career includes the titles of Director of Sales and General Manager for a Marriott property in Upstate New York.  She brings her love of the guest and the industry, along with some incredible experience to the Night Swan.

Matt, Betsy's husband of 29 years, complements her perfectly.  While Betsy focuses on the guest experience and the daily operations, Matt is the "numbers guy," focusing on the financial aspects of the business.  He is also our own Mr. Fix-It, and his experience as a Nuclear Engineer in the Navy and as a District Manager with Sodexo, overseeing the facilities department of multiple colleges and universities, gives him all the experience he needs to maintain these historic buildings in our quaint town of New Smyrna Beach.

The smiling faces of the staff members have not changed -- we are all still here and incredibly excited to be apart of such an amazing team.  The Baker's vision is quickly unfolding, and we are just as thrilled as they are to see their dreams of owning their own B&B come true.

Stay tuned as we post more about the changes at the Night Swan.  We hope you will enjoy it as much as we do!!