Saturday, October 20, 2012

We adore October!


Innkeeper Sarah and Chef Devin at the Taste of the Peninsula
October, with her gorgeous colors, more relaxed pace, and crispy weather, delights us.  Conversation dances around what we will hand out to trick or treaters and what we'll be wearing when we do.  Our end-of-season open house is on the 31st--come say boo.

Our last night serving dinner this season will be Friday, October 26 but if you want to come in next week, you'd better call us now.  We fill up fast on our last week.

The main building of the inn will be closed up November 1st, but you can always stay in the Cape House--both the Suite and Studio are open year round. 

Did you say hi to us at the Foliage, Food and Wine Festival's Taste of the Peninsula?  Chef Devin prepared a delicious soup and lamb ragout, I baked some cookies (the recipe is on our website), and we both had a great time.  Kate from Black Dinah Chocolatiers taught not one but two classes at the inn during the festival and left us with gorgeous pillow chocolates for our guests.  El El Frijoles took over the inn for two special wine-paired meals, serving up incredible Mexican food.  If you aren't on their mailing list, email them right now, right now, because they offer supper clubs all winter but their space is small and their dinners are popular.

Are you our friend on Facebook yet?  If not, like us, please!  (I'll admit that when I realized that my brother, George, and his Wisconsin business, Whitetail Bluff Camp and Resort, has more friends that we do, I was mighty jealous!  I could pretend that I got over it but I didn't.  I'm a Leo and I just plain want to be more popular than my older brother!  So perhaps you could like the Blue Hill Inn's page?  and get your friends to like it? and their friends? and get your mother to join Facebook so she could like me, too?)
Sarah picking pumpkins at Homewood Farm

As the innkeeper here, I am lucky enough to get fed by Chef Devin on a regular basis.  Tonight's high-five, thumbs up, could not be more amazing meal is wine-braised short ribs with mashed potatoes, local brussels sprouts and carrots, and a delicious gravy.  A gentleman at the festival last weekend described her cooking as "alchemy."  I think he is exactly right.

I'm nostalgic for certain people who have crossed my path because of the inn--Sarah Brown, we miss you and think of you every time we make that amazing toffee and each time I offer pineapple with toasted coconut for our fruit course; Jeff, it's your graham crackers and your apple squares and this week your coffee squares that have us thinking back about your time here.  Don, your quiche titles--Sealed with a Quiche,  the Kielbasa Nova quiche, and of course, your pecan mini muffins (which we glaze with Nervous Nellie's Cherry Peach Jam--delish!).  Lisa, when are you bringing us those adult s'mores?!  

Luckily there's more October yet to come!  If your month hasn't been Octobery enough, come see us.  We'll know just what you need.

Monday, October 1, 2012

October Happenings and Menus

We're a broken record here at the inn, "How can it already be October?!"  Apparently September was a surprise, too, because we exclaimed about it all month!  We are delighting in the fall colors, the cooler weather, and Chef Devin's pumpkin creme brulee!  We've gotten beautiful leeks, melons, tomatoes, greens--the harvest has been gorgeous.

Dates to remember:
Oct. 4 and 5    Chef Devin's Five-Course Wine-Paired Dinner to kick off the Foliage, Food, and Wine Festival

Oct. 6              Taste of the Peninsula, 11am-3pm.  Come see us and some of our favorite suppliers at Mainescape. 

Oct. 13 and 14 El El Frijoles takes over the inn again to offer their Foliage, Food, and Wine Festival supper club

Oct. 14            Kate from Black Dinah Chocolates will be here leading a class in chocolate making

Oct. 26            This is the last night the restaurant at the Blue Hill Inn will be open.  Come see us any night, Monday to Friday, before then.

Call the inn for reservations or more information.