It seems I have survived another winter (always the worst season for me) and so I spent this morning thinking about what got me through those bleak and snowy Pittsburgh days. One of the highlights was a late autumn trip to the Omni Bedford Springs Resort in (duh) Bedford, PA. Hesitant to like the place due to my longstanding phobia of big, old hotels . . . maybe I’m permanently scarred from watching movies like The Shining . . I was not an easy “sell.”
But the resort was really idyllic . . . not over the top and ostentatious, but decorated in a casually elegant and comfortable manner with obvious regard to the history of the hotel. There were games, chess sets, lots of old photos from the resort’s early days; bowls of cookies for nibbling and carafes of hot apple cider for sipping. Like the baby bear in the Three Little Bears children’s story, this place felt just right. Besides getting an A for Upscale Coziness, the resort also had foodie activities that deserved an A, too. I pre-registered for two cooking events – one mid-afternoon mini class and a longer Chef’s Table dinner. The mini-class introduced me to Chef Konrad Meier’s generous spirit. The class was loaded with cooking tips, jokes, and lots of really great food. Then just a few hours later it was time to eat again. The evening Chef’s Table, recommended by a friend, was a 3 plus hour adventure of cooking, entertainment, great food and lots of wine.
My husband and I, along with two friends, ended the meal with a s’more-making escapade at the outdoor fire pit. Although I hear this resort is just dandy during any season, it was the perfect way to prepare for my winter hibernation.