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Executive Travel
Sunday
thru Thursday, single travelers may take full advantage of all the
Foley House Inn has to offer including free in-room Wi-Fi and flat
screen HD television. Every room includes full
southern breakfast, afternoon sweets and tea and evening complimentary
wine and hors d'oeuvres as well as evening port. Executive rates as low
as $149 per night
Check Availability
800-647-3708
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Featured Room
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403 Bredby
This king size corner room is done in historic greens, with hardwood
floors, two walls of windows overlooking our courtyard, Bull street
and the tallest church steeple in Savannah, magnificently lit at night.
This room features a working mirrored
antique fireplace, an English mahogany armoire and original art.
Check Availability
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How May We Assist you?
The staff at the Foley House Inn is always ready to assist you with reservations or information about Savannah's most popular attractions, restaurants, museums, shopping, Forsyth Park, and the Riverfront. Please call Quita or Gina at 800-647-3708 for personal assistance anytime! Sincerely, Allisen & Grant Rogers
Foley House Inn
800-647-3708
info@foleyinn.com
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Greetings!
Brie is a soft cows' cheese named after Brie, the French province in which it originated. The white moldy rind is edible, and is not intended to be separated from the cheese during consumption.
According to legend, during the 8th century, Charlemagne had his first taste of Brie cheese, and immediately fell in love with it.
When you mix something French (brie) with something southern (apricots & pecans) you end up with something very special that we serve with delight to our friends staying at the Foley House Inn.
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Featured Recipe.
Apricot-Pecan Brie
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25
pecan halves
1(8-ounce)
Brie, chilled
1/3
cup apricot preserves
1 ½
packages frozen puff pastry sheets, thawed
Bake
pecans at 350 in a shallow pan for 10 to 15 minutes or until toasted; cool.
Remove
rind from cheese; cut cheese into 24 cubes, and set aside.
Roll
pastry into a 15-x10-inch rectangle on a lightly floured surface; cut into 24
squares into miniature muffin pans, extending corners slightly above cup rims.
Bake
pastry at 425 for 10 to 12 minutes or until it begins to brown. Remove from
oven, and gently press handle of a wooden spoon into center of each pastry,
forming tart shells.
Spoon
½ teaspoon perseveres into each shell; top with a cheese cube and a pecan half.
Bake 5 more minutes or until cheese melts; serve immediately.
You
can also drop the puff pastry. Take brie (Do not remove rind). Add apricot
preserve and roasted pecan bake for about 15 to 20 minutes. Serve with crackers
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Savannah Film Festival
October 25 - November 1, 2008
 Featuring the best in independent and innovative film from around the world. Hosted by the Savannah College of Art and Design, the annual festival
presents a full range of cinematic creativity from both award-winning
professionals and emerging student filmmakers.
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