When we travel, my wife and I prefer staying at B&Bs to hotels/motels to avail ourselves of local knowledge, a good night's sleep and occasionally, a great breakfast. At the Inn at Baldwin Creek you get all this and more. We arrived with snow falling and the lights of the Inn glowing. You are as likely to meet with Doug, the chef/owner, as you are with his gracious staff. After a quick checking in process we were shown to our room which was small, quaint, and most importantly, housed a very comfortable bed. This is an old farmhouse, so there are some groans and creaks and with the restaurant directly beneath us, if you intend on sleeping by 9 p.m. you'll contend with some ambient noise. But all-in-all, the room was in-the-Vermont-woods quiet once we settled in for the night.

You have to try the scones if you stay at this inn, and when no one is looking, stuff your pockets or purse with those remaining in the basket for a mid-morning treat. Fruit is fresh and ripe and delicious (and I enjoyed the lime-zest that added a nice texture and flavor to the fruit) and then I had the seafood omelet. Served warm, as it should be, it was stuffed with shrimp and crab, as I recall, and a velvety sauce. Add to that piping hot, fresh coffee and your juice of choice and you will not walk away wanting for anything.

But the real treat is dinner. The wait-staff was friendly and attentive without being cloying. We later made it a point to compliment our waitress for the service she provided and the answers to any and all questions about the dinner fare. I won't go into everything we had (and by dinner, our party had grown to a dozen), but suffice it to say you won't find a better meal in NYC, or Boston, or Chicago, or LA. Doug uses locally grown vegetables and meats, when possible, and that is demonstrated in the more subtle layers of taste in the food you'll enjoy. My wife enjoyed the trout - and so did I as I stole morsels from her plate when she was distracted by conversation. I hated passing over the Veal Shank and the Bison and the (Bistro) Lamb Sausage Ragout, that our fellow-dinners claimed were delicioso, and instead went for the garden salad and the mussels and pasta. They mussels were clean and tender and wholly complimented by the sauce - and it's really about the sauce, isn't it?

Finally, there was a chocolate buffet set out for a very reasonable price. I'll simply say I'm home now and on my way to the gym to work off the decadence. And no, this is not a paid advertisement. You will not be disappointed. And when you pass Doug moving tons of snow off the parking area with his mini-bulldozer, tell him to get back to the kitchen where he belongs.