Jim & Jamie’s Adventures In Napa

The city of Napa and Napa Recycling and Waste Services presented The Inn On First with two prestigious recycling awards today.  We were awarded the Certificate of Special Congressional Recognition for invaluable service to the community issued by the office of Mike Thompson, our congressional representative in Washington, D.C.; and we were awarded a Certificate of Recognition by the California State Legislature for outstanding recycling efforts.  What was even better was that we received a small monetary award to go with the awards.  This was all with the assistance of the Napa Recycling and Waste Services who made on-site visits and gave us the information and tools necessary to implement changes which secured us these awards.  We are so excited to know that our efforts to be green, to educate our guests and employees on the need for recycling and composting, are being recognized in the community and in the state of California.  Thanks to Mercedes Stonefelt for her continued efforts to find new ways to make our inn greener, and to the housekeeping staff (Mari, Lourdes, Nita, and Veronica) whose daily efforts to support our recycling efforts have paid off through these awards.

A simple link, a vote, and you’re done.  Please help us to be #1 for Best of the Bay for 2010.  Maybe you cannot visit us this year, but you can easily put in your vote and that will help us quite a bit!

Thanks,

http://baylist.sfgate.com/the-inn-on-first/biz/372055

We were happy that Jennifer Huffman of the Napa Register wrote a nice piece on the Holiday Tour. What she wrote about The Inn On First was the following:

Down First Street, Jim Gunther and Jamie Cherry welcomed partygoers at the Inn on First.

“It’s been a great year,” Cherry said. The innkeepers recently became the second California inn to become certified green by the California Green Lodging Association. To receive the award, the innkeepers incorporated a number of changes in their business including replacing plastic water bottles with aluminum containers, adding recycling bins to each room, switching to green cleaning products, and installing tankless water heaters. Customers these days notice such efforts, Cherry said. “Everyone said you have to distinguish yourselves.” Online reviews have also helped draw business their way, he noted.

On that afternoon, plenty of visitors were drawn to the Inn on First, sampling Mumm Napa Valley champagne and chef Gunther’s sweet and savory treats. Or perhaps it was the live tango music by ensemble Tango No 9.

“You gotta make them happy,” Cherry said, as he looked at his guests as they enjoyed the live music.

For the full article, see: http://www.napavalleyregister.com/articles/2009/12/12/home/doc4b22f5d2883f9509032407.txt

Another awesome year for the Holiday Tour.  We invited Baldacci Winery and Mumm Napa to pour wine for our guests this year, and I decided to make my own food instead of relying upon one of the restaurants to provide comestibles.  We started with 200 pieces homemade puff pastry, baked off into small bites, topped with a Humboldt Fog Goat Cheese/Ancho Chili Pepper spread with a roasted sweet tomato.  We continued with homemade flour tortillas which were baked off into 300 chips, with a spoonful of carnitas, roasted tomato salsa, and avocado cream.  Then we put out 500 pieces of chocolate cake squares frosted with peppermint cream and peppermint bits, and 250 pieces of homemade pecan brittle.  It was all gone by the end of the 4 hour event.  Not just here, but at every inn.

Now, to put it into perspective.  There were 11 other Bed and Breakfast Inns on the tour, and each of them also had food, providing approximately 1000 pieces of food at each inn ranging from new york steak sliders, hors d’ oeuvres, ribs, shrimp, chicken, ham, pork, sandwiches, cookies, and small desserts.  12 inns multiplied by 1000 pieces of food equals 12,000 pieces; divided by 375 people, and you end up with 32 pieces of food per person.  No wonder people said they wouldn’t need dinner that night!  There was an average of 24 bottles of wine at each inn, bringing the total to 288; divided by 375 people, and you end up with each person drinking 3/4 of a bottle of wine each.  Considering that many people don’t drink at the event, well you do the math.

Don’t forget the transportation provided between the inns, as well as the entertainment which ranged from Tango 09 (The Inn On First), carolers, jazz trio, and many other musical groups scattered across the inns.  All that for $55.00 per person.  It is a fundraiser for local Napa Charities and it helps to support the local Napa Historic Inns Association.  There is a great article in the San Francisco Examiner (unfortunately we were not mentioned- bah!  humbug!) about the event:  http://www.examiner.com/x-28365-Napa-Valley-Insider-Examiner~y2009m11d18-Holiday-tour-in-the-town-of-Napa-features-best-historic-inns-local-restaurants-and-wines

Now that it is over we’re both a little sad…all this planning, all these wonderful people, and the fun is over so quickly!  ”Ah, next year,” Jamie said with a smile.  I can see he’s already getting ready to plan next year….

We were named Best of the Bay for 2009 on SF Gate, giving us some much needed publicity on the front page of that website for a full day.  Now that was fun; looking at the page, seeing the picture of The Inn On First at the very top of the page, and we didn’t have to pay for it!  Thanks to everyone who made it happen.  We are excited to be counted as a destination Bed and Breakfast Inn in the Napa Valley.  We have worked hard to distinguish ourselves from all others in terms of service to our guests, as well as through the innovation in the food.  Currently there are 80 distinct and unique breakfasts that get served here throughout the year- recently we added Breakfast Pot Pie, Breakfast Nachos, Morning Gorditas, Hawaiian Pancakes, and Breakfast Canapes.  Our guarantee to our returning guests that we will not repeat a breakfast for future stays continues to bring repeat guests to our doors.  The homemade truffles and nut brittle, the spicy nuts and cheddar crackers, as well as all the other room amenities we offer along with concierge service for all dinner and winery reservations are what continue to draw new traffic.  We are fortunate that this award is right on the heels of “Most Romantic Bed and Breakfast 2007″ and the “Best Bed and Breakfast in the West 2008″.

For more information on our current Best of the Bay award, you can visit:  http://baylist.sfgate.com/winners/wine-getaways/4748/napa/napa-bed-and-breakfast

Desserts magazine recently did a short article on The Inn On First and published my Sweet Potato Pancake recipe.  We’re very excited about the article and hope you will be, too!  Go to:  http://www.dessertsmag.com/desserts-magazine/issue8/#/90/ and take a look see!

We were awarded membership this week into a group of Inns called “Select Registry”.  The unique entry into this association is that you subject your Inn to an outsider review by a “secret shopper” as it were who stays at your Inn.  When they are checking out they will announce who they are and tell you how you fared.  The application fee is hefty and the membership fee is high, but we wanted to have an “outsider’s opinion” who would thoroughly evaluate what we do from top to bottom in comparison to other Inns.  Our guests have generously given us feedback and praise which we have appreciated.  Some ideas we’ve implemented and others are still on the table for negotiation and discussion.  The praise is always great and we want to trust it, but we didn’t know how we compared to 400 of the finest country inns, B&Bs, and unique small hotels from California to Nova Scotia.   Select Registry’s difference is that they carry out inspection of all 400 inns on a regular basis to ensure that we are meeting the standards of hospitality, cleanliness, and service that they require.  Our rating wasn’t perfect (yes, we still have room for growth and improvement), but we passed with “flying colors” as the inspector told us.  We would like to thank each and every guest who has helped us reach this goal by your feedback and your praise over the last 18 months.  As only 1 of 2 Inns in Napa Valley, and the only one in the City of Napa, to be awarded this membership, we were really pleased to pass inspection.  We are glad to be noted in this organization as a “shining light of hospitality” and our commitment is to continue to build on our success to better serve our guests in the years to come.   

THE INN ON FIRST CHOSEN AS TOP WESTERN B&B IN THE BEST OF

BEDANDBREAKFAST.COM AWARDS

Napa, California — The Inn On First of Napa, California was selected as a “Best of the West” winner in the annual Best of BedandBreakfast.com Awards, 2008-2009. The Best of BedandBreakfast.com Awards are based upon a qualitative and quantitative review of the nearly 50,000 independent reviews submitted to BedandBreakfast.com, the leading online B&B directory and reservation network worldwide.

“We know how important independent reviews are. We’re delighted that inngoers concurred that The Inn On First is a favorite among those seeking the B&B experience,” explained BedandBreakfast.com’s Sandy Soule, one of the most highly recognized authors and a spokeswoman for the B&B industry. “It’s clear that The Inn On First earned high marks from inngoers for their fine accommodations, breakfasts, amenities, and wonderful hospitality and service,” commented Soule.

“We are pleased that we were chosen for a Best of BedandBreakfast.com Award and are proud that our guests posted reviews that resulted in this award, stated The Inn On First, Jim Gunther, B&B innkeeper. “It is gratifying that our attention to the details that make a difference to guests were recognized by inngoers who took the time to write reviews of The Inn On First” commented Jim Gunther. Here’s an excerpt from one of our reviews:

The Inn on First was amazing. Our room was beautiful, impeccably clean and wonderfully quiet. It was our first time staying at a Bed and Breakfast and we were truly spoiled. Jim and Jamie were incredible. They helped plan tours and trips and made great restaurant suggestions, as well as making all of our reservations! The breakfasts were a culinary experience to remember. We will definitely recommend “The Inn on First” to our family and friends!

Well, we finally made it to the big time here in Napa and were written up by a local columnist for the Napa Register.  Woo-hoo!  We think it is a great introduction about who we are, why we’re here, and what we’re trying to do.  I’m recopying the article here for those who would like to know…. 

New B&B owners bring bit of S.F. to Napa inn

While all rooms come with a deep tub, this room is the only one with a heart. Jim Gunther and Jamie Cherry redesign the interior of their B&B from traditional to modern at the Inn on First. Lianne Milton/Inside Napa Valley

Sunday, April 06, 2008

By JENNIFER HUFFMANInside Napa Valley

Jim Gunther comes from a large family — a very large family. The 10th of 17 children,  he’s no stranger to a house full of people. So, when it comes to making a meal for 10 roomfuls of visitors at his Napa B&B, it’s no sweat.  “I get to feed 20 people for breakfast,” he said, “It’s like being back at home,” he said with a smile.

These days, home is the Inn on First, which Gunther, 49, runs with partner Jamie Cherry, 52.  They are the new owners of the Inn on First, formerly the Daughter’s Inn.

Since buying the business in May 2007, the couple have renamed and rebranded the inn.“We wanted to add a touch of San Francisco in Napa, a more contemporary look and feel,” said Gunther.  Cosmetic changes have altered the interior, especially in the main rooms, providing a fresh take on B&B interior design.A soft mustard-colored paint lightens the walls. Tones of red, gold and khaki are spread throughout, including faux suede couches and chairs, red footstools and a celadon-colored settee. Modern lamps and artwork accent the main room.“We wanted to provide a traditional B&B experience, just updated,” said Cherry. “We knew what we liked in lodging, and we wanted to provide the same feel.”“We didn’t want ‘Grandma’s house,’” said Gunther.The 4,000-square-foot inn, a transitional craftsman American foursquare, built in 1905, has five guest rooms, with a separate Garden building in the back offering another five units.Gunther and Cherry, who met in 1994 in San Francisco, are newcomers to the lodging world.Gunther’s previous careers are varied and diverse. From age 25 to 34 he was a Catholic priest at two different parishes in Southern California.Leaving the priesthood, he trained as a chef at the California Culinary Academy (Le Cordon Bleu), and then later worked as a software quality assurance manager.  After a layoff in September 2006, Gunther found himself praying about his next move.  The sudden death of Cherry’s brother-in-law in December 2006 left him also considering new choices other than his financial career.On Jan. 6, which Catholics know as Epiphany, Gunther told his partner of his own epiphany — to own a bed and breakfast inn.As Gunther described his vision, Cherry told him, “Let’s go for it.”  After meeting Carol and Jim Beazley at an innkeeper training seminar, the two discovered that their second B&B, the Daughter’s Inn was for sale. Striking a deal, the two jumped into the business headfirst, taking over the inn almost one year ago.Since then, they’ve been quite busy — enough that they’ve decided to hire an extra innkeeper to have a day off now and then. Gunther and Cherry live on site and run day-to-day operations of the business.Gunther’s Cordon Bleu training comes into play when he cooks breakfast each morning featuring all organic produce and dairy products.A set of coasters with four-square motif was the design inspiration for the inn’s new logo.Amazingly, it matched perfectly the square windows of the craftsman style home. Outside, a glass and metal sculpture by local artist Ken Eide acts as both artwork and homage to the business logo. Wild grass and a rounded stone wall accent the artwork.  The inn also offers another benefit to guests — it’s very dog friendly. Canine companions receive a pet toy, treat, pet tag, clean-up bags, outdoor dog shower, custom pet bed and food and water bowl with floor mat.Why cater to dog owners? “Mostly because we are dog owners ourselves and like to travel with our pets,” said Gunther.A smaller number of guests take advantage of the offer, but “We’re hoping it will increase,” he said. 

The Inn On First actually made it to the Napa Register for the Holiday Tour. You can read all the juicy details at http://www.napavalleyregister.com/articles/2007/12/19/business/local/doc4769c13e251c6378528373.txt. They even took a picture of the choral group in front of the fireplace, although we weren’t noted at the location of the photograph. Nonetheless, out of 13 inns, our name made it into the article. As a newly formed business this was an important distinction as we are competing against the very best of bed and breakfast inns in Napa. As the newcomers on the block, only 6 months in business, we were feeling a bit overwhelmed by the history of some of these innkeepers: upwards of 26 years of experience. How do you compete against that? The bottom line: you don’t. You compete against yourself. You continue to work hard, provide good service, quality food, and hope that you guests will come to appreciate the unique offering of attention they receive here at the Inn. Are we perfect? Not at all. Sincere? Absolutely. We care deeply for each person who walks through the door. We can’t always guarantee, though, that our gifts or offerings will match what the guests require. I suppose that is why we are willing to tell people: “We may not be a good fit for you”. There are times that potential guests express hesitation at staying here at The Inn On First, and we cannot be afraid to encourage them to continue looking elsewhere for lodging. Sometimes it really is best to admit that you cannot meet every need, want, and desire. The best we can do is to offer someone or someplace else that might be able to do that. As for the guests we do serve, we are grateful that they are propelling us to success; and for as long as we succeed we will strive to remember that service above self is what matters.