Saturday, March 6, 2010

Thoughts from the Innkeeper


Yesterday was my 55th birthday, and I am in my 14th year as Innkeeper of the Walnut Street Inn. I’m seven years past the burn-out stage and still cooking! Small business can consume you. I’ve seen it over and over in my fellow B&B owners over the past years while participating in Bed and Breakfast Inns of Missouri.

Why am I still here? Why am I not burned out? Tough to answer. My staff might tell you I am burned out, but I don’t think so. I don’t feel burned out. The past months have been a trial, business wise, but the opportunity for reward is still here. The guests are still the blessing of the job.

This week we had a wonderful business guest from South Africa, a doctor promoting holistic health on a book tour, candidates interviewing for jobs at the local universities, honeymoons, anniversaries, concert goers, and on the night before the wedding, a room (the Benton) full of bridesmaids. All typical Walnut Street Inn guests, but all atypical with their own unique stories and paths to walk.

I sat down with a fascinating lady on Friday morning and talked for an hour about how her cats had twice saved her life, how natural foods had caused her health to bloom, and how her home had waited for her until she could acquire it. All simple stories, but all so important to her, and when shared with others, they become bigger than just one person. They add to our “universal intelligence” and increase all our lives.

This week was not unique to me or the B&B. It was an example of why I’m still here, greeting guests, and planning Murder Mysteries. It points out our need to slow down and live in the moment. Fascinating stuff is happening all around us every day, if we are only open to it. And at the B&B, the best of society comes calling.

So I guess I’m being a bit reflective on turning 55 years old. Luckily, I have friends who will listen, friends who will share, and plenty of reason to look forward with hope and anticipation to the “second half” of my life.


An Innkeeper’s prayer

Dear Lord, hear my prayer!

Every day I open my home to all walks of life,
and if I’m lucky, they come.

Give me the serving heart needed to
welcome all into my abode.
When a stranger enters, give me the courage
and strength to welcome them with open arms.

With time, they will be friends. With time, they will
be emissaries for the Inn, spreading the word
that friendship, peace, and contentment is found
at our home.

Gary Blankenship 3/5/10



Gary at Walnut Street Inn
900 E Walnut Street
Springfield, MO 65806
Info: 417-864-6346
Reservations: 800-593-6346

Sunday, February 21, 2010


Saturday, we had another wedding at the Inn. That is not a rare occurrence, but something that happens one or two times some months, and always seems appropriate for the house. This one was a small, intimate family wedding for two great folks with 4 beautiful little daughters, the attendants. Their giggles filled the house, and the spirits of weddings past giggled right back at them.

The old house always seems to appreciate family gatherings. It is a “home” first, and an Inn second, and for some reason, it welcomes home groups and families with open arms. Many Inns don’t host weddings, for they can be a lot of work. We welcome those that fit our home's requirements: they can have no more than 40 guests and no fewer than 3, take place during the early afternoon, and give us a month's notice to clear the calendar and call in the team that makes them work so smoothly. A full wedding and reception takes about 6 of us working behind the scenes to make sure everything goes perfectly. You can see pictures of our weddings and special gatherings by visiting: http://picasaweb.google.com/garyfromwsi/WeddingsAndSpecialOccasionsAtTheWalnutStreetInn#

The couple who got married here this past December posted this wonderful review on Bedandbreakfast.com. We could not have purchased advertising any more effective:

“My husband and I chose the Walnut Street Inn to have our wedding. It was an all inclusive package and we were treated like family from day one. On the day, the Inn keepers and staff made sure all the details were taken care of so that my husband and I could focus on our special day. We had a night stay included in our package and thoroughly enjoyed a beautifully decorated room complete with a king size four post bed and a whirlpool bath tub for two. In the morning, the Inn chef cooked a lovely breakfast including pumpkin pancakes with orange marmalade, bacon, fresh fruit, juice and coffee. If you're looking for a quiet getaway, a place to spend a few days while in Springfield, or just want out of your own house for the night, I highly recommend the Walnut Street Inn for service, friendliness, atmosphere, food, and decor!”

Only one more weekend before “Valentine's Month” is over. This is a busy time for innkeepers, and a welcome diversion from the slow bookings of January. We are busy shuffling lovers in and out, trying to make their stay as good as it can be. One way to tell we have been successful is when they don’t want to leave. We know then we have given them what they needed, a chance to be alone together, to rekindle their love, to relax in the contentment of the moment.
I hope all of you had that chance this “Valentine's Month.” If not, we still have 5 rooms open for Friday and 2 for Saturday. Come on home.

Gary at Walnut Street Inn
900 E Walnut Street
Springfield, MO 65806
Info: 417-864-6346
Reservations: 800-593-6346

Wednesday, February 3, 2010

“Inadvertent sound bites”


One of the fun things about being an innkeeper is (inadvertently, of course!) overhearing our guests' conversations. This usually happens at the breakfast table, because we are just around the corner in the kitchen, out of sight, but within hearing distance. Get a bunch of strangers around a table and the darnedest things come up!

Politics and religion are usually left alone, but personal experiences are paramount and the more bizarre or personal the better. This must be what I call the “bartender effect”; you know, if you are in a strange city, you can tell the bartender anything! You know you won’t see them again, and it just feels good to get it off your chest! Sometimes it turns into a contest, “we just got back from Spain!” “You too? Did you go to France as well? We did, and you’ll never guess what happened to us there!”

Sometimes the table goes quiet, as one guest shares a touching story about the loss of a child, the finding of a birth mother, or the story of his or her first kiss. That is the time I enjoy the best.

All the while, we are coming and going, delivering food, clearing plates, pouring coffee, checking people out, and answering the telephone, so we don’t normally get the entire story, just a snippet of the conversation. We often take that snippet back to the kitchen and embellish around it to complete the story.

A common example would be when someone in the group at the breakfast table says, “Does anyone remember where we left the car last night?”

Since our parking lot is small, we know they are not talking about our parking area, so it leads to the assumption that they drove the ½ mile to old downtown Springfield, had a wonderful dinner and drinks in one or more of our 41 dining and entertainment venues, got a bit “over-served” and chose to walk back to the Inn, catch a carriage ride back to the Inn, or hail a cab. All very good options!

We can safely surmise that now, through the miracle of time, the brain fog has started to lift, and the practical need to find the car has arisen. Based on 15 years experience, this is usually a good assumption from that 10 word statement.

But sometimes the story isn’t so obvious, and poetic license has to be granted to finish the thought. Sometimes we “play tennis” with the quote, each adding to the story, hitting it back and forth across the kitchen island, embellishing as we go, until the story reaches some logical conclusion. Often the police are involved…

I’ve collected a few of these snippets through the years and categorized them as “inadvertent sound bites.” In a different blog, I will share a few of them with you. But first, what got me noticing them as a thread, and recognizing the potential for some interesting insight, was something that happened at Silver Dollar City about 14 years ago.

By way of explanation if you aren’t a local, Silver Dollar City, just an hour’s drive from the Inn, is an 1800s recreated village that has blossomed into one of the most-visited theme parks in the United States. It is spread over hundreds of acres and is an amazing educational experience wrapped up in some of the most terrifying and heart-palpitating rides a soul can find. You can be “edutained" in SDC for the price of admittance, and I highly recommend it.

While standing in the main gift shop waiting for the tour through Marvel Cave, I noticed two elderly gentlemen dressed in bib overalls, conversing quietly as they leaned against the rail for the tour line. From their clothing, shoes, and calluses, I surmised they were local farmers or ranchers. They seemed to know each other, and from their demeanor I gathered that they had gotten hooked into coming to SDC with their families at the request of the great-grandkids, but would really rather have been somewhere else.

There was something familiar about these men from the first glance, but I couldn’t put my finger on it. When the line for the cave tour started forming, I wandered by them. As I passed close enough to overhear their conversation, I heard one say to the other, “Well, to me, it just ain’t church if they don’t sing Just as I Am.”

Those words hung in the air in a bubble over the gentleman’s head, and, being an old Assembly of God boy myself, I knew in an instant what he meant. His life story, his work ethic, his hopes, his dreams for his family all flashed through my mind. I could have even pinpointed the time he answered the call and came forward to that altar in an old country church, so many years ago, to give his heart to Jesus. Unbeknownst to the man, I connected with him, I knew him, and loved him for who he was and what he represented to his family, church, and community. He is the backbone of the Ozark Mountains, the moral compass that emanates influence throughout the hills. He is repeated again and again in our own families as our dads, our grandpas, our uncles, or family friends. I “knew” this, I felt all this from the simple, inadvertent sound bite, “It just ain’t church if they don’t sing Just as I Am.”

We are all, it seems, connected through our community leaders, our mentors, and role models. We all seek guidance and truth. The Ozark hills are full of characters and character. I hope you have someone to lift you up in their thoughts and prayers like this man’s family surely does.

Just as I am, without one plea,
But that thy blood was shed for me,
And that thou bidst me come to thee,
O Lamb of God, I come, I come.


Charlotte Elliott, 1789-1871


Gary at Walnut Street Inn
900 E Walnut Street
Springfield, MO 65806
Info: 417-864-6346
Reservations: 800-593-6346

Tuesday, January 26, 2010

Breakfast! The second "B"


In the winter of 1981, when we were starting our career with Minolta, the camera company, we moved from Springfield, Missouri to Chicago. Wow! our first big city. What a change! Country boy and girl go to the big city! For some reason, we both took to it like pond fish dropped in a clear stream. Paula found a job downtown just off State Street, and I found the office and the airport. If I wasn’t at one, or out of town, I was at the other.

O’Hare Airport, way back then, was the busiest airport in the US, and I didn’t mind at all. It all was so new and fascinating to me I enjoyed every minute of the travel and the game of getting in and out of airports and hotels around the US.

This is when my interest in the hospitality industry started developing, and coincidentally, my interest in food. During those 15 years with Minolta, I got to eat at some of the best restaurants in the US and Canada, plus a bunch in Europe, South America, the Caribbean Islands, and Japan. I tried everything. Nothing was off limits. Some foods I loved, and some I didn’t, but the experience was amazing.

While in Chicago, we started watching the Frugal Gourmet with Jeff Smith on PBS. That summer he was doing a lot of omelets, so we got the pans and cooked right along with him. Who would know those omelets would lead me to the Walnut Street Inn and the second “B” in Bed & Breakfast?

Now, don’t get the wrong impression. My job is to hang around during breakfast until someone needs me, not to prepare it. We are lucky to have a CIA (Culinary Institute of America) chef who plans our menus and makes our breakfasts. Her name is Rita, and she is a bit publicity-shy, so I won’t go any further than to say we are very, very lucky to have her (and so are our guests.) People come to the Walnut Street Inn for many reasons, but many of our guests come back for the breakfasts. We have about 40 menu items we rotate through, according to season and availability.

We started this winter with a push to buy locally (see the blog about our organic, free-range chicken eggs!), so I’m certain our chef will get even more creative as spring crops start coming in. Sausage Strudel, Oatmeal Walnut Pancakes, Florentine Egg Ramekins, Dutch Babies, Lemon Buttercream Blueberry Pancakes, Ham & Cheese Puffs, Spring Veggie Quiche (often out of Rita’s garden!) -- the list keeps growing and changing. I’m getting hungry just writing it!

We have found we can’t move too far from center when cooking for our guests as a whole. Individually, some guests are adventurous eaters, but as a population (and what a population! about 4,000 plates a year) we can’t get too far afield, or we get “that sounds wonderful! But could I get scrambled eggs and bacon?”

Generally, vegetarians aside, our guests don’t want fish, beef, or chicken for breakfast, but there had better be pork in there somewhere. I give my dad credit for saying, “It ain’t breakfast if a pig don’t die,” but in fact, I think that is my line.

Fruit can be a garnish, but shouldn’t be an entree unless it is covered with brown sugar and baked (as in grapefruit). Eggs can be served almost any way, except don’t overdo the Mexican style of anything. Homemade Granola is appreciated, but it had better be on the side, or over the fruit garnish, or in a bowl with some yogurt, so there is room for a protein of some kind (see pork and eggs above). Potatoes have to show up at least every 3 days, or folks will wander off to Cracker Barrel for lunch.

If we stick to these basic guidelines, we keep em’ happy and coming back. Rita sneaks in a little culture now and then (I see crepes are on the menu for tomorrow. Yay!). But sometimes I have to sneak out for a bowl of frosted mini wheats or a pop tart, just to see how others live…

Breakfast at the Walnut Street Inn! So good you'll wanna slap yo momma!

Gary at Walnut Street Inn
900 E Walnut Street
Springfield, MO 65806
Info: 417-864-6346
Reservations: 800-593-6346

Friday, January 22, 2010

Frustrations of Innkeeping!


Whew! Is it January 22nd already? Things have been both slow AND busy here at the inn. When occupancy slows down, one has to work more hours, being both owner and manager, and do anything that needs to be done, because there is not enough income to justify calling in employees. So that’s the slow and busy part.

I’m here seven days a week when business is this slow. This being an urban inn, we always have guests. Somebody is always coming and going. But some nights there are only one or two rooms booked, so it gets pretty quiet around here. I call off Rita, our chef, and play chef myself, roll rooms (wait a day before cleaning), or clean them myself, and be here for check-in and check-out.

When it is busy and all the rooms are full, I need to be here for crowd control, to help everybody with whatever needs to be done. So the innkeeper’s life is very busy then. And it is bunches of fun.
Only when business is “in the middle,” not slow or busy, when all the staff is needed and here, that the innkeeper can take a breath, take a day off, or schedule projects that allow time away from the property. Luckily, we have a lot of middle ground, but it is not found in January!

Frustrations! Yes! We have them. Today, I’m spitting mad! This morning, a “nice” couple checked out of the Finley Room in the Cottage Inn. When they checked in, I smelled cigarette smoke on their clothes, so I went over our policy of no smoking in the room (as clearly spelled out in their confirmation letter), and showed them the covered smoking porch with a swing and two chairs conveniently located right outside their door.

Did that matter? You guessed it, it did not. Not only did they smoke in the room, they cut a hole in the window screen so they could flick their ashes out the window! This infuriates me. We are in the service business. We go out of our way each day to meet every need we can for our guests. When “1 out of 100” does something as stupid and insensitive as this, I want to close the doors, and go live in a trailer down by the river.

But that feeling will go away. By evening we will have the room totally refreshed and cleaned (industry secrets, you know), and tonight’s guests won’t know of last night’s idiots.

The screen is another matter. That will take some time. I’m not proficient at putting new screen in an aluminum storm window, so I’ll have to take it off and find a local shop to replace the screen for me… One more item to put on the list of things to do.

Thanks for letting me vent. It is truly only 1 out of 100, or less, that causes this frustration for a B&B innkeeper. The vast majority of B&B guests go out of their way to respect and protect our property. My friends at the Springfield Hotel/Motel Association tell me that ratio is much worse for traditional hotels, so I should feel lucky and contented…but it still ticks me off…

Welcome to the world of innkeeping!


Gary at Walnut Street Inn
900 E Walnut Street
Springfield, MO 65806
Info: 417-864-6346
Reservations: 800-593-6346

Saturday, January 2, 2010


We made it through with flying colors here at the Inn. A wedding and two parties, including my daughter, Cat’s, kept the old Inn busy and full of Christmas spirit and family reunions. Pecan pies kept cropping up around the kitchen, just when we thought we had them all subdued and donated to those short of pie. Empty wine glasses lie undiscovered in the potted plants and porches, but by spring all will be found.

The house seems to like a party; the more the merrier. The first floor double parlor, emptying into the dining room on one end and the entry way on the other, holds the group like a warm handshake. One family gathering tipped the 100 count, with everyone in the house at one time it seemed, but the band kept them moving, and the food and drink never ran out, so a good time was had by all.

Thanks to those families and friends who chose the Inn for their holiday gatherings. We welcome you back each year.

Happy New Year to all,

Gary at Walnut Street Inn
900 E Walnut Street
Springfield, MO 65806
Info: 417-864-6346
Reservations: 800-593-6346

Tuesday, December 22, 2009

There here! Free range chicken eggs from Millsap Farms!


Now don’t everyone rush out to Millsap farms and request eggs. Eggs are a bi-product of one of the many things they do at Millsap Farms (like fresh, free range chickens!), and they don’t have many in the winter. As the days get longer (starting this week! Yea!) chickens will start producing more eggs, and by summer, they are at their peak of production. But they have enough for us, the Discovery Center (what do they do with fresh eggs?) and a few downtown restaurants, so at the moment, their production is pretty well taken up. These eggs are beautiful, large, and full of goodness. They are as local as you can get, with Millsap Farms just outside of Springfield’s northern city limits. They are a CSA – Community Supported Agriculture, where you purchase a share of the harvest and pick it up weekly as it becomes ripe. According to their website (linked below) this starts in April, as the lettuce, cooking greens, peas, turnips, beets, radishes and onions are ready, and moves into summer and fall vegetables and fruits mature. Makes me hungry to think about it!
More local product to come, but starting today, we have free range eggs at the Walnut Street Inn!

Check them out at: http://www.millsapfarms.com/index.html


Gary at Walnut Street Inn
900 E Walnut Street
Springfield, MO 65806
Info: 417-864-6346
Reservations: 800-593-6346

The Walnut Street Inn

The Walnut Street Inn
the Inn is made up of three 100+ year old buildings.

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