Journey Inn

Savoring Organic Whole Food at Journey Inn


MenusLocal FoodsRecipes

 Breakfast at Journey Inn

Nourishment of body, mind and spirit begins with a hearty morning meal. Begin your weekday at Journey Inn with a breakfast buffet, including: homemade organic granola, whole grain sourdough bread (baked in a wood-fired outdoor oven) from a local farm, organic fruit salad and yogurt, farm fresh free-range eggs, organic juice, tea & coffee (fair trade, fresh roasted at a local food co-op).  Weekends, Saturday & Sunday mornings begin with toast & coffee to hold you over until our 11:00 brunch. This savory meal features local and organic food. Menus change with seasonal ingredients and are enhanced with herbs from the garden.

Food, and it’s production, affects the whole web of life – from building cells and feeding our bodies, to the quality of our land, air & water. Cooking with whole grains, fresh fruits & vegetables, local milk, cheese and meat, bring us in touch with the essentials of life in a tangible way. As we buy, cook, serve and eat, we are nourished, both supporting the earth and being supported on our life journeys.                                                                                                     

Seasonal Brunch Menus

Sample Brunch Menus:


Winter greens, frittatta (eggs, kale, mushrooms, cheese, onions & garlic), roasted potatoes & beets in olive oil, glazed carrots & stewed fruit with yogurt. or, Chicken wild rice soup, english muffins topped with olive, sundried tomato tapenade, mashed yams.


Spring greens & local watercress salad, asparagus quiche, steamed snap peas or Cashew mushroom soup, herb foccocia, steamed new veggies.


Grilled chicken salad over local greens, spicy hash browns, steamed green beans or Summer squash with egg sauté, tomato/cucumber salad with toasted sunflower seeds.


Squash soup, zucchini cheese cornmeal squares, sautéed greens & garlic, or Autumn frittata (collards/kale/escarole, artichokes, peppers & local organic cheese), coleslaw with sesame & apple, homemade bread.

Meals are served in the common space "Center Room". Views from the windows look out on a bluff hill to the north and rolling hills in the south.

If you are on a Solo Retreat and would like to eat in the privacy of your room to maintain your solitude please let us know.

Local Foods:

The Kitchen Sage, Linda Harding (catered dinners)                 

The Palate : Unique cooking classes, kitchen ware, wine, cheese & oils.

Rush River Produce  715-594-3648 ( U pick - blueberries, raspberries, currents)

Maiden Rock Winery Cidery  715-448-3502 (apples, cider & wine)

Stockholm General  Wisconsin cheese, beer, wine & liquor; espresso


Rissoto and Curried Apple squash Soup



2 cups Arborio Rice

1Tbsp Olive Oil

1 medium onion, chopped

1 cup white wine

6 cups stock (vegetable or chicken)

1 cup Parmesan Cheese, grated

Some heavy cream or half and half

salt and pepper to taste

Heat stock in an easy to pour container. Heat cast iron or enameled dutch oven or large pot. Add oil and saute chopped onions until translucent. Stir in rice with a large wooden spoon. When rice becomes translucent with a white dot in the middle add wine. Continue to stir in stock in small amounts so rice does not stick to the the bottom. It should be kept in a creamy mushy state

 When the rice is somewhat soft, with a bit of a bite to it (may or may not be after 6 cups of stock), turn off heat and add grated cheese and then cream, salt and pepper as desired. The finished dish will be moist without being runny and can be served on a plate or in its own bowl.

Additions: veggies:such as asparagus, peas, squash etc or chicken.


Curried Apple Squash Soup

2 Tbs Organic Butter

1 (1 & 1/2 lb) Butternut Squash, peeled seeded and thinly sliced

1 medium onion chopped 

1 large tart apple, peeled, cored and chopped

1/2 Tbsp Curry Powder 

2 1/2 cups Chicken or Vegetable Broth

1/2 cup organic half and half

Dash of Sherry or Brandy

1/2 Tbsp vegetarian Worchester  sauce (optional vegetarian)

Sea Salt and Ground Pepper, to taste


Melt butter in a 2 Quart saucepan or soup pot and saute onion and squash for 20 minutes. Add apples and continue to saute til softened. Add stock, bring to boil then reduce to simmer. Add sherry. When squash is very soft turn off heat. Use an immersion blender to puree soup or add a cup at a time and mix in a blender. Add half and half as you puree. Add salt and pepper.



Charlene Torchia & John Huffaker, Proprietors
W3671 200th Ave | Maiden Rock, WI 54750
Ph: 715.448.2424 | email: [email protected]