Guests from near and far alike have to hand it to Ed and Betty Dinwiddie. For the pair, building a bed-and-breakfast on the grounds of Wintergreen resort may have seemed the most natural thing in the world; after all, their family had vacationed there for years. But to skiers, refugees from the Blue Ridge Parkway, wild flower enthusiasts, and all-round mountain devotees, the idea was a stroke of genius. The fact that Trillium House lies across the road from the gargantuan sports complex, with its indoor pool, ten-nis courts, ski slopes, hiking trails, and golf course, should give prospective visitors a clue as to the activities available.
From Wintergreen’s gate, a roller-coasterish road brings guests 3½ miles to the doorstep of Trillium House. The beige frame building fronted by a porch and a Palladian window, surrounded by trees and stylish condominiums owned by Win-tergreen residents, was built in 1983. Entrance is through the Great Room, which is two stories high, near a staircase at the side leading to a loft library. The front sitting area has a wood-burning stove, above which hang several organ pipes; by the front door, a canister holds a collection of walking sticks. Breakfast is served in the dining rooms, with views of bird feeders and the backyard gazebo, and Friday and Saturday dinners (by reservation) are cooked by chef Ellen English, who formerly worked in one of Winter-green’s restaurants. The 12 guest rooms at Trillium Houselie in two wings off the Great Room. Their architectural tone is slightly motelish, but decorative touches add some personality—here a quilt or a framed picture that could only have been created by one of the Dinwiddie brood, there a writing desk from the Homestead or a bed with a lace canopy.
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