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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