Restaurant Week In Downtown South Bend

June 27th- July 9th 2011

16 Restaurants- $25  Multiple Course Meals or Dinner for Two!

For the next 2 weeks the Downtown Restaurants have banded together to offer great deals to their patrons!

Check out the website eatdrinkDTSB.com to see menu’s and start making your plans. This is a great chance to try out some new places and get some deals at some of your favorites too!  You can also support the Food Bank of Northern Indiana by adding $5.oo to your dinner!

January Special!

Ok so I’m a bit behind in blogging. Here it is winter, and my last blog says it’s fall. We have been working hard, and thought we would offer all our wonderful guests a bonus in January!

Stay 2 nights in January and only pay for 1.( You pay for the higher price night if the rates aren’t the same.)

This offer is not available in our Carriage House Suite.

This could make a great last minute Christmas Present for your sweetheart!

Call for Reservations

Check out Arts Everywhere for some great Artist’s coming to the area!

Merry Christmas!

It may be cold outside but our fireplaces are warm and so are the cookies and hot chocolate!

Special Breakfast at the Oliver Inn

On Sunday August 29th 2010, The Oliver Inn will be open to the public for a Breakfast Buffet.

You will need to make reservations since seating is limited.  First Seating is at 9:45am last seating Noon.

Call 574-232-4545  We look forward to seeing you here!
Menu:
Breakfast Strudel
Carmel Pecan French Toast
Vegetable Quiche
Assorted Pastry including Alice’s Famous Cinnamon Rolls
Fresh Fruit Platter
Sliced Ham and Italian Breakfast Kabobs
Coffee /Tea and Juice Selections included in the price

Cost is $11.95 pp + tax

Music and Theatre and even Baseball!

South Bend has so much to offer for a weekend getaway!  Check out the ARTSEVERWHERE link and see what you can find to do.  Drive here and walk to everything for a “green” relaxing weekend!

The Lily’s of the Valley and the lilacs are making our gardens smell so wonderful right now!  Just like Jimmy Johns, we offer free smells stop by  our gardens!

Blog Special 3 for the price of 2!

Life is so busy for all of us these days! Why not have a 3 day weekend and still go to work on Monday! If you live  within 90 miles of the inn, you can arrive on Friday and stay until Monday am.  I’ll pack you a special gourmet breakfast for your drive to work ( or you can still have our candlelight breakfast before you leave.  If you are in the Central Time Zone you gain an hour going to work, so you can be there in no time!

Plus with our blog special you can stay for 3 nights and only pay for 2!  Good through April 30th.  Call the inn for specific details.

Save even more by adding our Tippecanoe Dinner package!

End of February ……..

Well, at the beginning of February, I challenged myself to write every day about Food and Love. I made it to the end (with the help of my best friend, Kathy!).

Here at the Oliver Inn, we are all about food and love. We try to create a relaxing environment with great food, a special place for you to take the one you love for a great getaway. Remember to keep looking for ways to share food and love with your friends and family every day.

Keep following us for recipes and events as well as our restoration project here at the Inn. I will still be blogging—just not every day. See you in March!

Flourless Chocolate Cake

I have friends, and sometimes guests, with various food allergies. So I’m always on the lookout for good alternative recipes. Here’s a great chocolate cake for those who need to avoid wheat.

Flourless Chocolate Cake

1 stick plus 2 tablespoons butter
¼ cup sugar
1 1/3 cups semisweet chocolate chips
3 tablespoons coffee
4 eggs
½ teaspoon vanilla
¼ teaspoon salt
powdered sugar for dusting

Grease 6 half-cup ramekins with the 2 tablespoons butter and sprinkle the inside of each one with 1 teaspoon of the sugar. Place ramekins in a 9×13 baking dish.

In a microwave-safe bowl, combine the chocolate chips, stick of butter, and coffee. Microwave for 90 seconds and then stir until smooth and creamy.

In a mixer combine the eggs, remaining  sugar, vanilla, and salt. Mix until frothy and almost doubled in volume, about 5 minutes. Fold 1/3 of this mixture into the chocolate. Repeat 2 more times, until all the egg mixture has been folded into the chocolate.

Portion the batter into the 6 ramekins. Add enough water to the pan to come up halfway on the sides of the ramekins. Bake about 20 minutes. The edges will just be setting and the cake will have risen slightly. Cool slightly and the loosen the edges with a dull knife. Invert each cake onto a plate and then flip back over so the top is facing upwards. Cover and refrigerate.

Just before serving, sprinkle with powdered sugar.