Leigh Cort Publicity - Effective Public Relations

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Leigh Cort Travel & Food Journalist

King and Prince Media Trip Unleash your Creative Spirit

Eagle Island in new international book PRIVATE ISLANDS FOR RENT

CHARLESTON - meet me on Queen and Meeting Street

Ocean 60 - Cultured Beach Cuisine

Casa Marina Hotel - IT'S ALL ABOUT BRUNCH Ten Years Later


Leigh Cort Publicity 2013

Leigh Cort Joins Atlanta Pres Club

Horse Stamp Inn GOLF PROMOTION 2013

Weddings with a Front Row Seat - Casa Marina Hotel

Casa Marina Hotel - Chef Aaron Webb - Jacksonville Biz Journal

From the Casa Marina 'With Love'

Bistro de Leon FACT SHEET

St. Francis Inn in Center of National Georgraphic Award

Oldest Inn + Oldest House = Architectural Wonders

America's Oldest Inn is Cookin' for Christmas

A Beaches Mainstay - 11/2012 - The Casa Marina Hotel

Eagle Island - Cooking, Ecology & Low Country Boil

Eagle Island - Leigh Cort Introduction

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V.E.G. Getaway - culinary classes at Spring Lake Inn

Vegetarian Edible Getaways Great for Winter Fun

Spring Lake, NJ (November 2008) Relaxing at the Spring Lake Inn and culinary classes are a perfect combination for winter getaways. During January thru March 2009, visit the Inn and plan to enjoy a hands-on cooking class, wear a signature inn apron and see their kitchen behind-the-scenes with innkeeper Donna Ferris. Each Monday, Wednesday and Friday guests AND kids (if they’re traveling with Mom & Dad) can prepare one of the following vegetarian dishes. They’re easy, tasty and one of the Inn’s breakfast specialties: (maximum classes of six)

1. Culinary Classes Complimentary with 2-night midweek stay (Sunday thru Thursday)
2. Take Home Professional Chef Apron
3. Classes up to (6) guests
4. 2:00p-4:00p Classes each Monday, Wednesday, Friday - January thru March
5. *Take-home Recipes * Three Recipes Follow

Cooking Classes Include one of the Following:
Garden Vegetable Frittata
Tomatoes, Fresh Basil, Mozzarella Baked Omelet
Sun dried Tomatoes Strata/Cheddar cheese
*Spinach Pie with Cream Cheese Pastry Crust
Cheese Blintzes with Berry Jam
*Peaches & Cream French Toast

Mickey Mouse Banana Pancakes
*Baked Cheesy Pizza Omelet
Mc Veggie Breakfast Sandwich
Peanut Butter & Jelly French Toast Sticks

The Inn’s European-style hospitality, history and contemporary amenities blend into an unpretentious yet elegant vacation – warm and inviting – yet offering privacy when guests need time and space to unwind. Built in 1888 as the Grand Central Stables of Spring Lake, it’s a block to the ocean and private 2-mile boardwalk as well as a short stroll or bike ride to the pristine Lake. From healthy-choice breakfast served in the grand dining room to afternoon tea, the 80-foot Victorian porch is irresistibly alluring.

Spring Lake Inn
104 Salem Avenue
Spring Lake, New Jerse
# # #

Spring Lake Inn Peaches & Cream French Toast

2 tablespoons corn syrup
½ cup butter
1 cups brown sugar, packed
One loaf of French semolina or challah bread, thickly sliced
5 eggs
1 ½ cups of sliced peaches or enough to cover your baking pan
1 ½ cups half-and-half
1 teaspoon vanilla
¼ teaspoon salt

In a small saucepan, combine the syrup, butter, and brown sugar; simmer until syrupy.
Pour this mixture into a 9X13 inch Pyrex baking pan; set aside
Place the sliced peaches evenly on top of the syrup. Slice the loaf into thick slices and place over syrup/peaches in baking pan.

In a large bowl, beat together the eggs, half-and-half, vanilla and salt. Pour evenly over the bread. Cover and refrigerate overnight.

In the morning, leave the casserole at room temperature while the over preheats. Bake at 350 degrees, uncovered, for 35 to 45 minutes (depending on your over). Cut into squares and serve immediately. Yield 6 to 8 servings

Spinach Pie

Preheat oven to 375º.
1-9” unbaked pie shell or recipe to follow.

For each pie shell-
1 cup flour
3 oz cream cheese
½ cup of butter
Mix together butter with mixer, flour into a ball. Cover with clear wrap or moist cloth and refrigerate for at least 1 hour. Roll out on a well-floured pastry sheet to fit the 9” pie plate. Line pie plate loosely with pastry.

1 tablespoon grated Parmesan cheese
1 cup of grated Swiss cheese ( jarlsberg cheese)
1 - 10oz. Box of frozen chopped spinach, defrosted and drained
Egg Mixture:
Mix; 3 eggs beaten
1 cup half and half OR heavy cream
½ teaspoon of seasoned salt (we use Jane’s)
Dash of black pepper

Sprinkle the Parmesan cheese evenly on the bottom of the pie shell. Pull apart the spinach and spread evenly over the Parmesan NO LUMPS. Sprinkle the Swiss evenly over the Spinach. Pour the Egg Mixture gently and evenly into the pie shell.
Bake at 375º on center rack for 40 minutes until top is golden. All ovens are different; monitor this closely to prevent burning/overcooking.


8 Eggs
1 Cup Milk
½ tsp salt
1/8 tsp white pepper
1 can diced tomatoes
1 cup mozzarella cheese

Preheat the oven to 350 degrees. Butter a 6 cup baking dish (about 10” diameter)
Beat the eggs with a whisk until blended. Mix in milk, salt & pepper. Pour into dish – add tomatoes evenly over egg mixture and top with cheese. Sprinkle with a little oregano or basil if desired. Bake for 30-35 minutes, or until browned. Make 6-8 servings

If you have any questions or would like more information, please contact us 904.806.3613, email us, or use our online request form.



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