Wednesday, June 22, 2016

SLO Happenings

Having been born and raised in San Luis Obispo, people often think I know everything there is to know about this beautiful city. And while I can certainly get around without having to use a map, I am often surprised to find out how many awesome events and opportunities SLO offers on a regular basis.


To stay in the loop on upcoming concerts, food and wine events, outdoor and recreation opportunities, workshops, and meet-ups in the area I love the SLO Happening app. It's completely free to download and is really great if you are vacationing/staycationing (or even a local like me) and looking for things to do around town. Give it a try!

Thursday, May 26, 2016

Stained Glass Narratives


These vivid artworks not only add to the Inn's colorful flair, but also serve to illustrate historical vignettes of the Madonna family. 

Below are just a few of the stories these stained glass masterpieces tell.


In the mid 1950s, the Madonnas owned and showed the smallest team of pony stallions in the world!


One of the first families to settle on and begin farming the Central Coast land, the Madonnas valued hard work. 







As Swiss-Italian immigrants, the Madonna's ancestors came to America by ship. 





Although the gold rush days were far before Alex's time, he did mine for gold, chrome, and silver in his youth. 




A tribute to one of Mr. Madonna's lifetime passions - construction.




The pick, shovel, and Model-T Ford that started it all!

Stop by the Silver Bar, or pick up a copy of Phyllis Madonna's book, My Point of View, for more!

Thursday, May 19, 2016

MI in Ag Circle Magazine

Madonna Inn was recently featured in Cal Poly's Ag Circle magazine for it's involvement in local agriculture and agri-tourism.

Photo by Emma Morris of Cal Poly

Ag Circle is a completely student-produced publication for the Cal Poly College of Food, Agriculture, and Environmental Sciences. Check it out here!

Friday, May 6, 2016

Where's the Pink?!

If you've taken a peek at our bakery case lately, you may have noticed that something is a little different.





Indeed, our two pinkest cakes (Apple Spice and Pink Champagne) are temporarily being decorated with white chocolate in light of a pink chocolate shortage. And while the white chocolate shavings and curls do taste exactly the same as their technicolor counterpart, some pink chocolate lovers have been saddened to see their beloved cakes looking a little pale.




But here's the good news: we promise the pink chocolate will be back! Our vendor is currently working diligently to source an all-natural rosy food coloring for our famous cakes; and tells us we should be seeing pink again by early summer.


In the mean-time, know that our cakes are still as delicious as they always have been. And remember... regardless of the color of chocolate, true beauty exists on the inside!



Tuesday, May 3, 2016

Buzzworthy Burgers

While Chef Rob has introduced some seriously amazing new additions to the menu in the past few months, perhaps the most exciting is his Burger of The Week. Drawing inspiration from food blogs, seasonal produce, and his own imagination, Rob rolls out a delectable new burger creation the beginning of each week. 



The Big Ben - a beef patty with pickled onion, Blue cheese, spinach, bacon, and a balsamic mayonnaise on a buttery roll

Each Monday I am introduced to my new favorite burger... and this week's "Big Ben" was no exception. Keep scrolling for some more swoon-worthy creations, and look forward to a new one every Monday! 

The Casanova - A beef patty with ham, Swiss, sauteed mushrooms, and Dijon mayonnaise on a toasted, buttery roll

The Isabella - A beef patty with re-fried beans, grilled onions, jack and cheddar cheese, pickled Jalepenos, tomato, guacamole, and green leaf lettuce on a toasted bun
The Brooklyn - A beef patty with Swiss cheese, corned beef, sauerkraut, and thousand island dressing on grilled Marble Rye

The Johnny Appleseed - A beef patty with sauteed apples, sauteed red onions, maple bacon, cheddar cheese, and grain mustard on a toasted bun

The Pioneer - A beef patty with sauteed mushrooms, thick-cut bacon, Swiss cheese, green leaf lettuce, rosemary, and garlic aioli on a butter, toasted roll
The Miss Daisy - A beef patty with Dijon mustard, brie cheese, maple bacon, tomato, green leaf lettuce, and apple butter on toasted sourdough bread

Thursday, April 28, 2016

Madonna Inn Goblets Re-Imagined

One of the first things guests marvel at when they sit down in the Copper Cafe or the Steakhouse are our signature, jewel-toned goblets. Available in a rainbow of colors and multiple styles, these ornate chalices have been a mainstay at the Inn since the early days, and were actually custom designed by Mr. Madonna.


It is no secret that our lovely glassware can be purchased in-store or online, however it is perhaps not as well known that our goblets are also available in a wearable form.



Produced exclusively for Madonna Inn, these beautiful pendants, bracelets, and earrings are made from "upcycled" (broken) goblets by Jacqui Smiley of Vintage Revival Jewelry. Jacqui specializes in making jewelry pieces from broken china, tiles, glassware, and even cutlery.

Broken goblets are collected and sent to Jacqui to be made into beautiful, unique statement jewelry.





Keep your Madonna Inn memories close to your heart with one of these signature pieces - each a custom made, one-of-a-kind keepsake!


Photos courtesy of Lauren Chester

Thursday, March 31, 2016

Meet Rob - MI's New Executive Chef



After nearly 15 years of experience in various fast-paced California kitchens, self-taught chef Robert Osborne has found his home on Central Coast to serve as Madonna Inn's Executive Chef. Apart from the years of experience and knowledge that Rob brings to the MI team, his enthusiasm, creativity, and ever-present smile have given new energy and inspiration to our kitchen and menus.

Burger of The Week - The "Casanova"

Green Goddess Avocado Toast

Truffle Fingerling Potatoes
 Rob's culinary journey began as a summer job, bussing tables at a premier French restaurant in Saratoga, California.  Shortly thereafter, he was thrown behind the line and told not to “mess up," despite the fact that he had no prior training! Although this may have at first been daunting, it was indeed the beginning of Rob's affinity for the creative process. Learning, teaching, creating and honing his craft, he quickly fell in love with what it meant to be a chef. 

Rob gained more experience working for well-established Silicon Valley restaurants and clubs - such as Wolfgang Puck’s Spago restaurant in Palo Alto, where he worked as a sous chef. He also spent time in Monterey as the chef for Cannery Row Brewing Company. A highlight of his early career came when he was chosen to serve as the equipment manager for the 4th and 5th annual Pebble Beach Food and Wine Festival; and the inaugural Los Angeles Food and Wine Festival. During these events, Rob was responsible for the equipment needs of over 100 of the biggest celebrity chefs!

"Hamming" it up in the kitchen. (Pun intended). 
Rob has become an integral part of the Madonna Inn team... but also happens to be a part of the extended Madonna family. As the great-nephew of Mr. and Mrs. Madonna, Rob has many fond childhood memories of holidays and celebrations that included trips to San Luis Obispo and Madonna Inn.

Rob and his cousin Connie at a family birthday celebration.

Rob's decision to take this position has not only been exciting and positive for the Madonna Inn as a whole, but has also been special because it gives even more meaning to our motto, "a family tradition since 1958."