Prescott City proclamation to honor Watson Lake Inn
We have recently opened Watson Lake Inn bed and breakfast in Prescott, Arizona; a business initiative that started almost a year ago, in June to be exact, when I decided to leave my corporate position in Wisconsin and to refocus career and family life altogether.
My first visit to Prescott was in July followed the American Culinary Federations National Convention in Phoenix. In addition to exploring the area, I also had two particular lodging operations which to evaluate; yet a third property caught all my attention. Long story short, two weeks later I returned to Prescott with my wife to further evaluate the log construction on SR 89, find a school for the kids, write the business plan, get financing in place – and as they say, “The rest is history”.
Without a doubt, it has been very challenging and tiring at times. Busy periods have been followed by some slow times, but it all has been exciting and rewarding. We arrived in Prescott on February 7, after a five day trip through six states and logging 2400 miles. The following week, we closed and took possession of the property. Since then, we have been busy furnishing and decorating the Inn. We have also done some remodeling in the kitchen to be able to support the lodging business as well as the weekly culinary arts classes. And we cleared the surrounding areas, including a trail to Watson Lake; yes you can hike to the lakes hore from the Inn’s backyard in about twenty minutes.
A couple of weeks ago, we invited the public to our open house introducing them to Watson Lake Inn, its concept and mission. Watson Lake Inn is a hybrid concept; a bed & breakfast combined with a cooking school. It is secluded in the Granite Dells but, close enough to all the action around Prescott courthouse square.
The concept is designed to support sustainable farming and fishing, and we foster a growing partnership with local farmers. We also strive to grow our own product, and are in the process of setting up a chicken coop to supply the B&B’s center of the plate, the egg.
We are committed to reducing our environmental footprint, and reduce, reuse and recycle in the day to day operation.
As I am writing these lines, we are ready to do business, as a matter of fact, our official ribbon cutting took place this afternoon, with the Prescott Chamber of Commerce facilitating; and local dignitaries attending. We believe that focusing on quality and service, team development and training, and being “locked on” to our guests’ needs, we will not compete with the other Prescott lodging operations but, rather enhance and add to the local community offering for tourism successfully.
And if you are curious, yes I am still publishing that book – Streetfood & Spareparts, it’s on the back burner for now.
Below are a few images from the Ribbon cutting event.
Ribbon cutting with prescott Mayor Oberg and Chamber of Commerce
Chef dishing up organic stone ground grits with braised pork belly
Panna Cotta with berries