COUNTRY INNS
Variety is the spice of dining
on Cape Cod and this month I suggest you add a little spice to your pleasure
by experiencing some of the Capes' treasures, it's Country Inns who serve
up hospitality in both manners, dining and lodging. Winter is the perfect
season to enjoy these Inns. The following are some of the Inns suggested
by our Radio Listeners, Television Viewers and Cape Cod Navigator/Internet
readers.
| Wild Mushroom en Patisserie; Roasted Garlic & Lemon
Herbed Chicken; Szechuan Chicken; Pan-Seared Potato Encrusted Tuna; Shrimp
& Scallops Lemon Alfredo; Lisa's Pecan Square ala mode; Mumu's Lemon
Cake, Glazed Chocolate Cake; |
| has become a tradition at this historical country inn. The
turn of century Nimrod Inn in Falmouth is not only a landmark but
a long standing dining establishment that has blossomed since the Murray
family has owned the renowned Nimrod. The entrees has giving a new meaning
to "All that Jazz" (entertainment 6 evenings) in the creative menu. May
I suggest the Roasted Garlic & Lemon Herbed Chicken, herb encrusted
chicken breast pan-seared with roasted garlic, shitake mushrooms and finished
with lemon and white wine served with lemon pepper pasta or the Szechuan
Chicken, tender breast meat sauteed and tossed with cashews, crisp seasonal
vegetables and a tangy oriental sauce served spicy or mild over long grain
white rice. My other selections will make you decide this is the place
not to be missed, Shrimp and Scallops Lemon Alfredo with fresh lemon pasta
with jumbo Gulf shrimp and sea scallops married with a reduction of cream,
Parmesan cheese, white wine, |
shallots and parsley. Now on to the desserts, which should
have been the first course (life is short, desserts first); Lisa's Pecan
Square ala mode is a warm pecan square topped with premium vanilla ice
cream with hot fudge, a dessert I have at least once upon each visit. Mumu's
Lemon Cake is another dessert and you can choose to have this with a raspberry
sorbet or not. By the Lisa is the owner of a local dessert company called
Delicious Desserts which will be featured on my television show this Spring.
Jim Murray, Chef/Owner buys as much local produce, wines, breads and desserts,
which you won't find at other Falmouth establishments. The Inn is noted
has a landmark, and the Murray family has enhanced the conception of creative
and traditional dining to complement the historic surroundings. Open
7 days for Lunch and Dinner. Entertainment nightly, Jazz and Big Band /Thursday
Evenings. 100 Dillingham Ave. Falmouth. 508-540-4132. |
| Lobster & Corn Chowder; Mesquite-Grilled Asparagus
and Portabella Mushrooms; Braised Fennel and New Potatoes; Wild Blueberries
Glazed with Hazelnut Sabayon |
| is just a sample of the design cuisine prepared at the Country
Inn (circa 1780, previous home of the Miton Family of Jordan Marsh
Co.) in Harwich Port. Innkeepers, Chef James Dings and Wendy Dings have
a combined 30 years experience in the hospitality industry that insures
a memorable stay and a dining pleasure. The "Loving Couple" Dinner for
Two is my choice, a hearty platter of chicken, shrimp and native scallops
sauteed with fresh basil and garlic in a authentic marinara sauce served
on linguine |
with a tasty spinach and cheese stuffed tomato and garlic
bread. Desserts prepared at the table undoubtedly is the choice of patrons;
I suggest the Strawberries Romanoff, flambeed fresh strawberries and special
liqueurs over French ice cream. Traditional dinners are served starting
at $9.95. Dancing and Dining Friday and Saturday evenings. Opened year
round. 6 Rooms available for lodging. 508-432-2769. See the Country
Inn on our Television Shows, Channel 11. Monday/Thursday 6PM. |
| Veal Scallopini Marsala; Scrod Meunier; Lobster Pie; New England
Turkey Dinner; Chicken Cordon Bleu; Bread & Rice Puddings |
| are the traditional entrees served at the Colonial House
Inn (circa 1730s) in Yarmouth Port. Dining at this Inn is continental,
with a New England casual atmosphere. The Veal Scalloppini Marsala made
with tender veal scallops sauteed in a lemon, mushrooms and marsala wine
sauce undoubtedly is my favorite. But I also suggest the house favorite,
Colonial House Supreme, tender chunks of chicken with broccoli, mushrooms,
shallots and sherry topped with cheddar cheese and then baked to meld the
flavors together. |
Vegetarian specials such as the Stir Fried Vegetables, all
vegetable Lasagna have been my favorites for a change of taste. End your
lunch or dinner with a traditional New England dessert of Chef Ray's home
made Bread Pudding, plump raisins with sweet bread. Another favorite of
the Inn guest is the traditional Turkey dinner, oven roasted with sage
stuffing and cranberry sauce...a choice 365 days a year, including Thanksgiving
and Christmas. The Inn is opened year round. 21 Guest Rooms. Conference
Center, Indoor Swimming Pool. 508-362-4348. |
| Escargot; Baked Wellfleet Oysters; Key West Gulf Shrimp; Baked Stuffed
Lobster with "Native" Sea Clam Dressing; Carrot Cake with 1" cream cheese
frosting |
| starts the most memorable water side dining at the Red
Inn (circa 1805/as an Inn since 1915). Michael and Bob, Innkeepers
offer Cape Cod cuisine, which I believe is the "native" seafood. Fish lovers
should find satisfaction at the Inn. But I must add, the Rack of Lamb and
Long Island Duckling are superbly prepared by Chef Michael. For those who
like vegetarian dishes, fresh seasonal vegetables with a pasta base such
as the |
eggplant (grown in their own garden "lightly salted by ocean
the breeze") with tomatoes wrapped in fillodough, then baked to crisp the
fillo and meld the combination of vegetables. Ah! the dessert...(Aunt Ruthy
makes it). The Carrot Cake is my choice, rich with carrot bits and a 1
inch cream cheese frosting. Dinner nightly, year-round. 6 Rooms available
some with harbor view. As a guest the harbor deck is perfect for breakfast.
508-487-0050. |
| Rack of Lamb with a watercress demi-glaze; Swordfish grilled with
red fennel saute drizzled with shiitake mushroom butter; Fruit Tart layered
with a cream filling, with either blueberries, raspberries, blackberries... |
| is the fare at High Brewster (circa 1738) in Brewster.
Traditional American cuisine, highly acclaimed, superior cuisine in an
old Cape Cod setting by Robert Levy, Boston Globe. The prixe-fixe dinner
menu is |
the choice of many patrons, seasonally inspired. Opened
from April to December 31st. 2 rooms in the main house. I suggest one of
the 3 cottages overlooking their private pond. 508-896-3636. |
| Polish Scones; Devon Clotted Cream Imported from England, Strawberry
Jam Preserves & Currants; Finger Sandwiches; Sweets and Pastry |
| for an afternoon tea at the Gingerbread House (circa
1883) served in the decorated carriage house. In addition to the Tea Room,
Polish art, crystal and woodcrafts grace the Inn. You may want to stay
just for the Polish breakfast. And do ask for the recipe (written up in
the Boston Globe) for |
their Polish Parogi. The imported Devon Clotted Cream accompanied
with fresh baked cranberry scones is just one of the reasons why people
from all over the Cape travel here for afternoon tea. (12-5PM) Year-round/6
rooms. 508-432-1901. |
TASTE BITES:
As I dine, eat, munch and travel throughout Cape Cod....these have beckoned
me to just take a taste...The Indian Pavillion Restaurant (Hyannis/Cape
Cod) offered me this recipe to warm the palate of my winter dinner guest:
Madras Curry Paste
2 cups coriander
1 cup ground cumin
2 tbsp ground black pepper
2 tbsp black mustard
2 tbsp chilli powder
2 tbsp turmeric |
2 tbsp salt
4 tbsp crushed garlic
1 tbsp fresh ginger, finely chopped
Vinegar for mixing
* cup ghee |
Combine ground spices and salt into a bowl. Add garlic and ginger to vinegar
and mix to a smooth thick puree. Heat ghee* until very hot. Stir in spice
mixture and reduce the heat. Keep stirring constantly until spices are
cooked and oil starts to separate from mixture. Cool and bottle. Use about
1 tbsp of paste for each pound of meat, fish or poultry, substituting it
for the garlic, ginger and spices in a recipe.
*ghee - a type of clarified butter, available in Indian stores.
Excellent with poultry! Accompanied with Basmati Rice of course...JR
In coming issues...local Cafes, Ethnic Dining, Fireside
Dining, Dancing and Dining, Winter get-a-ways.
You may be of my 6 "Dinner Guest" winners who will be joining me for
dinner at outstanding restaurants throughout Southeastern Massachusetts
and I pick up the check! Send in your name, address and favorite restaurant
to participate in this monthly drawing:
P.O. Box 876, Hyannis, MA 02601
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