Cinnamon Mornings and Savory Nights

bed and breakfast cook book

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.



Innkeeper's Story

presenting

Creating and Sharing a Balanced Lifestyle

from Hennessey House B&B Inn

bed and breakfast story photo of Kevin & Lorri Walsh

Four years ago, Kevin and Lorri Walsh were living high powered (and high stress) lives in Silicon Valley. “We lived the silicon valley lifestyle”, says Kevin. “Long hours at the office with barely time to drop off and pick up our kids at daycare.” We really wanted something more balanced, where we could have our own business and have time to actually raise our family.” They made the leap to Napa in the summer of 2004 and purchased Hennessey House. “At the time, we knew nothing about running a hospitality business, but we fell in love with the place and the idea of being innkeepers in Napa. Lorri smiles “we haven’t
looked back.”

“I always had this idea in the back of my head about owning a Bed and Breakfast someday”, says Kevin, “so as we were considering how to rebalance our current lifestyle, we talked it over and decided to look further. We came upon Hennessey House while researching B&B’s in Napa and the rest is history.” Kevin and Lorri live with their family offsite just a short distance away from the inn. A resident innkeeper occupies an apartment on the premises. “Our kids are very energetic,” says Kevin, “and they need their own space to run around”.

It has been a real challenge to balance the needs of their family and run a business at the same time, but Kevin and Lorri say it’s worth it. “I’m one of the few dads who picks his kids up from school, and has the flexibility to spend quality time with them in the afternoon” says Kevin. “Kevin and I trade off between the Hennessey House and at home with the kids, and often work seven days a week”, says Lorri, “but then we get to spend a lot of time with our kids everyday, not just on weekends. Our lives are more balanced now, and we are very grateful for that. We love what we are doing and our guests tell us it shows.”


 

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