Tuesday, August 30, 2011

The Blue Hill Fair, and braised short ribs!

I love having the Marine Environmental Research Institute here in town. In the back is a marvelous touch tank. Local fishermen pass along unusual catches, like this rare blue lobster. They offer educational programs for children all summer and lectures year round.

Red Wine Braised Short Ribs... Who knew celery root mash could be so heavenly? Chef Devin sautes Tuscan kale from Four Season Farm and drizzles the perfect amount of her gravy over the dish. The result is heavenly and perfect for these evenings that are getting a little cooler. She's topping her corn soup with peekytoe crabmeat and our parsley--it's so good. (For a deeper understanding of this delicious local crabmeat, read this New York Times article.) Another nod to fall is our vegetarian option--a roasted acorn squash stuffed with wild rice, butternut squash, and cranberries then drizzled with apple cider reduction. The espresso chocolate mousse has been so popular, rivaling the blueberry crisp. We also have the sweetest crème brûlée, served in demitasse cups for the perfect ending to any meal. You must hurry in to see us, though. Our last dinner of the season will be Oct. 28. That is our last weekend of lodging on the inn proper. We'll have a glorious Halloween gathering and then host all guests in the Cape House Suite and Studio until May.

This week we're excited about the Blue Hill Fair! The rides, the animals, the award winning vegetables, the fancy chickens, the live music, the sheep dog trails, the horse racing--this country style fair is a hit with everyone.

Hurricane Irene passed us by with a wave of wind and a shower or two, making way for exquisite late summer weather. Come see for yourself. Now is the time for a long sail, an extra afternoon by the shore, a glorious cookout under the sky full of stars. I hope your summer has been this marvelous and you're looking forward to a relaxing Labor Day weekend.

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