The James Manning House Bed & Breakfast, located in the Lake Region of the Pocono Mountains, welcomes visitors to Historic Wayne County, Bethany and Honesdale, PA.  Guests will find our 194 year old federal-style house to offer all modern amenities along with charming, eclectic antique and country furnishings.  We offer common rooms for reading or conversation, gardens for strolling, and of course comfortable sleeping quarters with private baths.  Our hot, hearty breakfasts are prepared fresh from local farm produce and our own garden harvests when available.

The area offers much to do from historic museums, to the great outdoors of the Delaware River.  Visitors, young and old, enjoy the Wayne County Historical Society, Dorflinger Glass Museum and Wildlife Sanctuary, the Roebling Bridge, and Zane Gray Museum just to mention a few.  For the adventurous, raft down the Delaware, hike Prompton State Park, ski Elk Mountain, zip line, snow shoe, bike, fish the lakes or hunt the state game lands.  Maybe your visit includes a concert at Bethel Woods, the original site of Woodstock, or one of Honesdale’s street events, such as Roots and Rhythm, Harvest and Heritage Days, Arts and Antiques weekend, or just a great event at the Cooperage or Ritz Theater in nearby Hawley, PA.

Our historical bed and breakfast offers you tranquility and comfort. When you arrive for your stay, you will find a welcoming and relaxed atmosphere, the perfect hotel lodging alternative. At the James Manning House your hosts, Warren and Janet Heinly, look forward to welcoming you with the warm, friendly hospitality unmistakable to their PA Dutch heritage.

Come be our Guest!

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Rhubarb Compote with Lemon Thyme

rhublemon4¼ c. water                                                       1 pint strawberries, sliced or halved                 ¼ c. dry red wine                                            2 sprigs fresh lemon thyme or rosemary         ½ c. sugar                                                                                                                              1 lb. Rhubarb, cut into 1” slices

Combine water, wine, sugar and rhubarb in medium saucepan.  Bring to a boil over med. high heat.  Reduce heat and simmer, partially covered for about 10 minutes.  Check to be sure rhubarb is tender. Meanwhile, crush the lemon thyme.   Remove rhubarb from heat and stir in strawberries and fresh herb.  Allow to cool. Serve at room temperature or chilled.  Can be garnished with a dallop of Greek style vanilla yogurt.

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