1005456154 ADT_2019Jan_MorningGlory1.jpg
The cover of the "Breakfast at Morning Glory" cookbook. Courtesy photo

Recipes for success: Simmer for 10 years

No matter what day, no matter what time, it seems there’s always a line out the door of Morning Glory in Ashland, the No. 1 overall of 122 restaurants in Ashland, according to TripAdvisor. Chef Patty Groth has been serving up Ashland’s favorite breakfasts and lunches since 1997 and now she’s written a cookbook that celebrates the lovely food she prepares every day.

More than 10 years in the making, Groth’s cookbook, “Breakfast at Morning Glory: Recipes, Mishaps and Adventures from the Little Blue House,” is part memoir, part scrapbook, part recipes and all deliciousness. Expected to publish this month, “Breakfast at Morning Glory” is about 150 pages filled with color photographs and notes and recipes inside a hardcover book specially bound to lie flat.

Morning Glory, the restaurant, is a sight for sore, half-open eyes the first thing in the day and a godsend for a hungry stomach. The brilliant blue and yellow palette, colorful paintings by Suzanne Etienne and art coffee cups refresh the soul while Patty Groth’s signature omelets, scones, pancakes and more nourish the body. The 1926 Craftsman-style residence on Siskiyou Boulevard is small-town intimate with comfortable wood tables, booths and bar seating, and spacious and open with skylights and big windows on almost every wall. The restaurant’s charming colors and imaginative style are found throughout the pages of Groth’s cookbook, a scrapbook of sorts with a variety of fonts, decorative features and narrative elements.

Every day, Groth and her team serve up more than 175 muffins and over the course of a year she’ll go through 250,000 eggs, 6,240 pounds of bacon and 660 gallons of orange juice. The kitchen runs non-stop every day serving the 70-seat restaurant and, with these quantities, each of the cookbook’s recipes needed to be re-written and tested for family-size proportions.

There are five chapters to “Breakfast at Morning Glory,” Glorious Baked Goods; Cakes, Waffles and French Toast; Eggs and Others; Beverages and Finishing Touches. Each chapter has 10-20 recipes, so expect to find your favorite dish, like Lemon Ricotta Stuffed French Toast with lemon butter and raspberry syrup, Orange Cream Biscuits and Oatmeal Pancakes or Bacon Belgian Waffles with Walnut Butter. Morning Glory’s exceptional flavored butters, jams and syrups are also in the cookbook.

Each recipe is introduced with a personal note, followed by a list of ingredients and clear, step-by-step preparation instructions. Mouthwatering photographs of plated recipes taken by are bigger than life, reminiscent of the generous portions served at the restaurant, where one often needs a take-home carton at the end of the meal.

Those are the recipes, but “Breakfast at Morning Glory” also includes mishaps and adventures. It’s Groth’s adventures that are detailed, memories of her mother’s meals, her favorite childhood game of running a restaurant, her early career as a hippy chick cooking in a Colorado timber town. The mishaps are hilarious and revealing, the frantic first day, a cook slipping out a back window or falling asleep on the freezer after service, the time when the restaurant’s safe was stolen and later found in a field, unopened.

Toki Cavaner takes the cake for the mouthwatering photos in “Breakfast at Morning Glory” and Laney D’Aquino is stellar as graphic designer. Diana von Welanetz Wentworth, co-author of “Chicken Soup for the Soul Cookbook,” edited the work and also wrote a warm and heartfelt introduction.

“Breakfast at Morning Glory” will launch with a private book party in January and will be followed with public events scheduled in local bookstores. Patty Groth’s cookbook will be available at $25 at Bloomsbury and other local and regional bookstores and, of course, at Morning Glory, 1149 Siskiyou Blvd. in Ashland. “Breakfast at Morning Glory” can be ordered by phone at 541-488-8636 and shipped for $7.25.

Reach Ashland freelance writer Maureen Flanagan Battistella at mbattistellaor@gmail.com.

Share This Story