In 1992, following a
devastating fire and
extensive water dam-age,
Benjamin Berry’s
1853 historic home was left
abandoned. Fortunately, in
May 1995, Dennis Madsen
and Chuck Pennington found
the boarded-up, decaying man-sion,
purchased it and, after
more than a year of renova-tions,
restored the house to
its previous splendor. Today,
it is The Verandas Bed &
Breakfast, an inn “Second to
Nun.” (The joke, of course,
is that it’s located on the
corner of Second and Nun
streets in Historic Downtown
Wilmington.) The Verandas
is one of two Four-Diamond-rated
bed and breakfast inns
in eastern North Carolina
and is a member of the elite
Select Registry. But don’t
let the prestigious titles fool
you: The Verandas is a warm
and charming home away
from home for any visitor.
Madsen and Pennington are
always ready with fascinat-ing
facts about the house and
about the Port City, as well
as suggestions as to how you
can best enjoy your stay in
Wilmington. (Inside tip: Ask
them to show you one of the
few remaining Confederate
Dollars that Benjamin Berry
himself kept in his pocket,
hoping it would one day regain
its value.)
Breakfast at the Verandas
includes recipes Madsen has
collected throughout the years
and then tinkered with to
make his own. Along with a
selection of juices and French-press
coffee, locally grown
fresh fruit accompanies entrées
such as Glen-Ella Springs
Blintz Casserole.
64
WBM september 2010
e n - l E l l G a S • •
p r e
The Ve i l randas
n o 202 Nun Street
g r (910) 251-e 2212
s s l B s a C t n i z Glen-Ella Springs Blintz Casserole
The Verandas
Filling:
2 pounds ricotta cheese
2 eggs
¼ cup sugar
1⁄8 teaspoon salt
¼ cup lemon juice
8 ounces cream cheese,
softened
Batter:
½ pound butter
2 eggs
½ cup sugar
1 cup sifted flour
1 tablespoon baking powder
1⁄8 teaspoon salt
¼ cup milk
1 teaspoon vanilla extract
Step by step
For filling, place the ricotta cheese, eggs, sugar, salt, lemon juice
and cream cheese in mixer and blend well and set aside. Mix
the remaining ingredients for the batter by hand. Spoon 1/2 of
the batter into a greased, 9-by-13-inch baking dish. Top with
filling, spreading it on top. Spread the remaining 1/2 batter over
the filling. Bake at 300 degrees for 1 1/2 hours.