Spa Feast
International Water Tasting
Washington Bathtub Celebration
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George
Washington's Bathtub Celebration
March 19-21,
2010 (For
more information on the Washington Heritage Trail in Morgan
County, click here.)
FOR IMMEDIATE RELEASE -- 3/12/10
Travel Berkeley Springs • Berkeley Springs, WV
1-800-447-8797 • www.berkeleysprings.com
Press Contact only: Jeanne Mozier -- 304-258-4248
Photos available star@starwv.com
BATHTUB WEEKEND IN BERKELEY SPRINGS
BERKELEY SPRINGS, WV ----- The first president’s bathing and eating
habits are featured parts of the annual George Washington’s Bathtub
Celebration in his favorite spa town of Berkeley
Springs, Friday through
Sunday, March 19 to 21. Businesses celebrate the town's most famous visitor
with dollar specials including drinks, whirlpool baths and popcorn. "We
want folks to know that George Washington's face still means something
in Berkeley Springs," said Jeanne Mozier organizer of the weekend
festival.
"George Washington's Bathtub is the only outdoor monument to presidential
bathing in the country and we
like to celebrate it by highlighting regional history," said Mozier. "This
weekend was selected because it is the anniversary of George's first
visit to the springs when he
was
a 16-year-old surveyor's assistant."
Newly minted West Virginia History Hero, author John Douglas, joins
Mozier on Saturday morning at 11am for the season opening of the Museum
of the
Berkeley Springs. Their exchange uses Washington’s extensive
writings on the area to explore his character and achievements.
George Washington was fond of good food. His favorite meal was breakfast;
his favorite dish was pancakes. Ellen Lewis at the Manor
B&B is
serving her guests Washington’s authentic recipe hoecakes made
from corn meal. Other breakfast locations from the Country
Inn to Temptations
Café are
highlighting pancakes on their menus. “We’ve put the authentic
hoecake recipe on the berkeleysprings.com website calendar so local
folks and visitors can cook along,” said Mozier.
The Country Inn, located on an historic site where Washington once
stayed, is Bathtub Celebration Central with exceptional specials for
$48/night
rooms and $1 whirlpool baths and drinks. “We even have dinner specials
set at $17.48 to commemorate the year Washington first visited,” said
Nancy Sostaric, the Inn’s owner.
Other special discounts and sales during the weekend can be found at
Creekside Creamery, Heath Studio Gallery, the Bath
House Day Spa and
the Star Theatre where Sherlock Holmes shares the spotlight with Washington.
For all the details of Washington Bathtub weekend specials check www.berkeleysprings.com,
call 1-800-447-8797 or check posters featuring George in a tub posted
around town.
SCHEDULE OF EVENTS – Thursday through Sunday, March 18-21,
2010
ALL WEEKEND
Bath House Day Spa..... $1 off every $10 spent in the shop
Country Inn….$48/night
room for two-night stay in Spa West Building. Authentic hoecakes served
all day
Creekside Creamery ......$1 hot drinks and Panorama Overlook posters; deep
discount clearance merchandise.
Heath Studio Gallery….$1 off prints and paintings.
Manor B&B…Guests served authentic George Washington “hoecakes” for
breakfast.
Maria’s Garden….Serving authentic “hoecakes.”
Temptations Cafe....$1 short-stack of pancakes
Star Theatre......$1
unbuttered popcorn. Showtimes: 8pm, Friday through Sunday. Showing "Sherlock
Holmes”
THURSDAY & FRIDAY, MARCH
18 & 19
Country Inn…..$1
whirlpool bath when get spa service
FRIDAY AND SATURDAY,
MARCH 19 & 20
Country Inn….$17.48
dinner special; $1 whiskey drink;
SATURDAY, March
20
11am-4pm....Museum
of the Berkeley Springs opens for season. See new “Green
George” artwork. 11m-noon...Dialogue with John Douglas and Jeanne
Mozier at the Museum of the Berkeley Springs about George Washington,his
regional writings and activities.
11am to 5pm…Ice
House Gallery opens for season. Get a copy of Tri
Tales for $1 with every art purchase.
7pm-midnight - Dance to three big bands for Petapalooza at the American
Legion. Benefit Humane Society.
George Washington's Favorite Corn Cakes
(Hoe Cakes)
2 cups stone-ground white cornmeal
1 1/2 to 2 cups lukewarm water
1 package active dry yeast
1/2 teaspoon salt
1 large egg
mild vegetable oil for greasing the griddle
honey and butter, for serving
Procedure:
1. The evening before serving, combine 1 cup cornmeal with 1 1/2 cups of
the water, and the yeast in a medium-size bowl. Whisk well; the mixture
will be thin. Cover bowl tightly; let sit out overnight in a warm place.
2. The next morning, whisk in the remaining 1 cup cornmeal, salt, egg.
Recover bowl; let stand 15-20 minutes until just-added cornmeal absorbs
some of the liquid and softens.
3. Check consistency; it should be close to a thin pancake batter. If needed,
add more lukewarm water.
4. Heat well-seasoned cast-iron skillet or griddle over medium-high heat.
Moisten a paper towel with vegetable oil. Once skillet is hot, rub quickly
and thoroughly with the oiled towel.
5. Stir batter well; using a ladle, pour 3 inch pancakes onto hot skillet/griddle.
If batter doesn't sizzle, your pan isn't hot enough.
6. Watch closely; when bubbles appear throughout and top surface is completely
dry and edges are curling; then flip and cook for about 30 seconds on other
side. Cakes should be golden-brown, nicely mottled, neither too pale or
too dark. Repeat with remaining batter. Stir batter occasionally so it
doesn't separate.
7. Serve with honey and butter.
.
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