This lavender-trimmed Second Empire home has Victorian antiques in its formal parlor and a circa-1870 copper tub in one bathroom, but what it’s famous for is its filling, fanciful, and altogether outrageous breakfasts.
Nan and Tom Hawkins, she formerly a marketing director for shopping centers and he an engineer, create a four-course extravaganza. Tom starts things off with his hand-squeezed or -extracted juices (neverjust orangejuice), and from there Nan takes over. She serves a fruit course (often a fruit soup) followed by the main course—perhaps Norwegian ham pie with tomato sauce, Italian frittata, or one of Nan’s many recipes with seafood orphyllo. This is complemented by a side dish and homemade bread and followed, believe it or not, by dessert, chocolate being the most popular. With a repertoire ofmore than 200 dishes, Nan bases her menu on what’s fresh and caters to guests’ dietary restrictions and prefer-ences. Though she’s cooking lighter these days, most guests still don’t have room forlunch. “I’ve created a monster,” she admits.
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