Friday, March 10, 2017


With fields of green, melodic birds overhead, and fragrant blossoms abound there's no time more vibrant and magical than Spring - especially at Madonna Inn. As the grass and daisies push through the rocky hillsides, I feel as though I've been transported to an Alpine village.

Because of the exceptional amount of rain we've received this season, the flora and fauna is more dense than I've seen it in years. Even within the dark cracks of the pavement there are hints of life! And although I know the vivid greens, pinks, and yellows will eventually fade to brown, I'm thoroughly enjoying the hum of springtime while it lasts.

Monday, December 19, 2016

A New Stage

If you've been to the top of Cerro San Luis (Madonna) Mountain lately, you may have noticed our new and improved stage. The old stage, originally built in the late 1970s by Mr. Madonna, was in serious need of repair this past summer after years of wear and weather.

 Our new redwood stage was built over a few weeks by the skillful hands of our Madonna Inn maintenance team. It has the same dimensions as the previous version, and even has space underneath for tired pets to shade themselves after a hike.

We hope that the new stage will serve the needs of our friends on the mountain for years and years to come. 

Friday, November 18, 2016

Not Your Average Appetizers

 Last week while photographing (and tasting) the drinks and appetizers on our new bar menu, I continually found myself thinking "I love my job!"

Some new cocktails, like the refreshing Cool as a Cucumber, are a fun addition to the signature Madonna Inn drinks loved by so many - such as our famous Pink Cloud or the delicious Daisy Mae. If beers are more your style, enjoy our wide selection of craft and artisan brews, including selections from Allagash, Figueroa Mountain, and Lagunitas breweries.

For a yummy small bite, enjoy a variety of delicious offerings like my new favorite - crispy Portabella Fries with lemon basil aioli - made fresh to order. When you're craving something wholesome, our Avocado Toast is the perfect mix of savory roasted veg, creamy avocado, and tangy Tahini. And the classic shrimp cocktail is always a good choice if you're seeking a gluten free option.

Bring your appetite and your dancing shoes - music and dancing on our steakhouse dance floor nightly!

Wednesday, September 21, 2016

The Cows Came Home!

Over the weekend, the Madonna Meadows became a temporary home to 101 uniquely painted fiberglass cows - which were on display as part of a traveling art exhibit called the International Cow Parade.

Stopping in various locations all around the world, Cow Parade events are a fun way to showcase the work of local artists, bring together community members, and raise money for deserving charities and organizations. The SLO event this past weekend drew nearly 10,000 visitors, lots of cameras, and more cow jokes than you could shake a stick at!

Now that the event is over, the cows are being delivered to their new "homes" around the county. Some, like our "Lady Moodonna" and her matching mini-moo, will be permanent fixtures at local businesses; while others, such as our "Grazing Monarch" and "Cow on a Mission," will only be on display till they are auctioned off in early May.

The cows are such a wonderful addition to our Madonna Inn landscape, and serve as a great reminder of our values: community, agriculture, and fun. Make sure to check them out during your next visit!

Thursday, September 1, 2016

Once Upon a Pretzel...

As part of this year's Oktoberfest celebration, Madonna Inn is proudly teaming up with House of Bagels to bring our guests the most authentic and delicious soft pretzels on the Central Coast!

Today, I was invited by Mike Prowse: co-owner of House of Bagels, to get a sneak peak of the behind-the-scenes-magic happening at their SLO location. He and Molly, one of his talented bakers, kindly gave me a tour of the bakery and walked me through their pretzel making process from start to finish.

It all begins with a special high-protein flour and distilled, temperature controlled water. The ratios of each and every ingredient are carefully monitored to ensure consistency.

Once the dough is mixed and rolled out, it is covered and left to proof until it reaches the right temperature. This, Mike explained, is a very critical point in the process because consistent size and density of the finished product depends on perfectly-timed proofing of the dough.

After proofing, the dough is cut down to a proper size and weight, then rolled out and twisted into it's famously recognizable shape.

Traditionally, both "legs" of the pretzel are tucked underneath the bottom curve of the dough; however Mike and his crew only tuck one of these legs underneath to give each pretzel their signature touch. They even have pieces of rope in the bakery for practicing the House of Bagels twisting technique!

Next, the pretzels take a dip in a solution of food-grade lye and boiling water. This step allows for the dough to achieve a deep caramel-brown crust on the outside, while remaining soft and airy on the inside.

Following their dip in the boiler, the pretzels are hit with some course-grain salt before heading to the oven. The entire cooking process only takes about 10 minutes. 

While this picture may be worth a thousand words, it will never do justice to the aroma of these pretzels taken fresh out of the oven - talk about heavenly!

Before I left, Mike graciously insisted that I take a big bag of warm pretzels with me to share back at the office.

After such a lovely, educating, and carb-filled morning, I can hardly wait for this year's Oktoberfest. Get your tickets online today!

Friday, August 5, 2016

Farm-Fresh Goodness

Of all the reasons I love living on the Central Coast, having access to incredibly fresh produce is definitely near the top of my list. Our Mediterranean climate, mild seasons, and rich soils allow us to enjoy fruits and vegetables that have literally been harvested in the same day they're eaten. Living in an agricultural society also allows us to meet our local farmers and get to know more about their processes, history, and passion for the land.

Marcus Hunt is a San Luis Obispo resident, father, farmer, and Madonna Inn Steak House server. He was kind enough to invite us to his small farm in Los Osos for a tour of his operation - which has grown from an eighth of an acre to five full acres in only four years!

While Marcus focuses mainly on blackberry production, he also has a few rows of Serrano peppers, squash, beans, and pink blueberries.

Last but not least, he has two boxes of bees which he uses to help pollinate his crops, and make quite literally the best raw honey I've ever tried. Seriously, this stuff is next-level.

Although the berries are still about 19 days away from a widespread harvest, we did find a few that were just asking to be eaten. Stay tuned for Hunt Family Farms blackberries at the Madonna Inn; and trust me... they will be so worth the wait!

Tuesday, July 12, 2016

A Match Made in Heaven

For a lover of vintage memorabilia, matchbooks have a certain je ne sais quois. Firstly, and perhaps most obviously, they harken back to a (not so long ago) time in our history when smoking in public was not only the norm - but fashionable! Decoratively branded, complimentary matchbooks were offered by hotels, restaurants, bars, salons, and even grocery stores as a small courtesy for patrons who needed a light. As smoking lost popularity over the years, many establishments stopped offering these matchbooks since there was no longer so much of a need for them - moving them from a necessity to more of a novelty. This also made these little mementos increasingly harder to scout out if you weren't a serious collector or an antique shop regular.