While cleaning out the basement of the 1792 portion of the inn, we ran across a life preserver.
But seeing its age (the preserver) and remembering there was never a pool (perhaps, people swam in the pond?), we thought it would be fun to run a contest with our Facebook friends.
A huge thank you to all who responded. We planned to give one prize, but after our weekend guests and staff voted, we ended up with three clear favorites.
(INSERT DRUM ROLL HERE)
FIRST PRIZE, BRAGGING RIGHTS AND A $50 GIFT CERTIFICATE TO THE INN goes to Katherine Silta for her story – “A man and a life preserver walk into a bar. It was a dark and stormy night (as most tales begin). Nor’easter drove seagulls west and Ahab followed. Arrived at Weathersfield Inn. A whale of a time in Lucy’s Tavern. In lieu of lampshade, he wore a preserve in the Conga Line.”
“This Life Preserver, and many like it, were sold here in Perkinsville at the Hopkins’ General Store at the turn of the century. Many residents were confused as to why, but were extremely thankful to have them when the great flood of 1927 nearly destroyed the whole town.”
(By the way, Craig married Kim Adams in 2010 at the Inn.)
“This life preserver is the actual life preserver from the USS Minnow. A little known fact is that Gilligan and the Mary Ann took a quick vacation after they were rescued. All those years on the island together and nothing but after they returned, sparks were flying. There was so much attention being paid to them they had to just get away and there is no better place to get away then The Inn at Weathersfield. Gilligan brought the life preserver plus a few other souvenirs from their time on the island with him on the trip because he was going to the Antiques Road Show as they were taping in New England. Once Gilligan was told the life preserver was worthless, he just left it in the Lincoln room. It was then brought to the basement where you just found it.”
Every Saturday (and sometimes Sunday), all winter long, we’re firing up the Beehive Oven right inside the front door! Last night, Cavendish Quail with garlic, orange and fresh thyme. Tonight, scallops for a special Chef’s Table in the Wine Cellar!
We are so pleased to announce that after 10 amazing years serving as caretakers of this fine historic inn, Jane and Dave Sandelman have transferred ownership to Marilee and Richard Spanjian. Chef Jason Tostrup and the entire staff are excited with the changes ahead. Stay tuned for the launch of our ongoing cooking classes and other tasting adventures as we grow into New England’s Premier Culinary Inn.
Despite a little rain…. The renowned American landscape painter Donald Jurney conducted a ‘Plein Air’ workshop here at the inn last week. The participants had an opportunity to watch a daily demonstration by Donald and then spend the day painting – followed by a group critique. A good time was had by all. Filled with beautiful art, food and wine…. we hope to offer another painting workshop soon! For more information on Donald Jurney and his incredibly inspired work visit his website.
On June 4th we packed up our kitchen and headed south to NYC to cook dinner at The James Beard House. It was a fantastic experience for our entire staff and we even had a few extra minutes to enjoy city life. What a night!! To see the full photo album – check our facebook page!!
Julia and Rob were married at the inn on May 27th. It was a spectacular day with lots of sunshine and plenty of smiles. Photo courtesy of Kingdom Wedding Photography
Not really a dream. Our dinner at the James Beard House in New York is just 2 weeks away on June 4th. We are starting to assemble all our goodies from wild edibles to wine. Ramps have been harvested, pickled and pesto’d. Want more info? Here’s a link to our press release
Congratulations to Monique and Mark. Perfect couple, perfect weather… a great day. We wish you all the happiness in the world!
Yesterday we hosted the launch of a new line of clothing called ‘Troutwear’. Great people, clothes, music and food filled the inn. Interested learning more about Troutwear?
Spring has arrived and our renewal has begun! The garden is showing off her gifts carried over from the winter.
We are starting the long process of getting ready for spring break. That means not only cleaning and repairs but looking forward to the summer months.
We have lots of events planned for the summer – everything from a Community Picnic to our Farm Dinner Weekend. Our last night of dinner service is March 30 and we’ll reopen Thursday May 3rd!!
Check out the guys hard at work making “Renegade” Spinach soup. Why the name you ask? Renegade is the variety of spinach that is grown by Cogers Sugarhouse Gardens…. and if you come in for dinner and there is spinach on the menu… you can bet its Renegade!!! Here’s a link to the Youtube Video….
Just up the hill from the inn is Wood’s Cider Mill. A place that always amazes us. In spring the sugar house pumps out steam and the most delicious maple syrup around. In the fall their antique cider press is making delicious cider from local heirloom apples. That cider then goes into the maple evaporator and voila! Cider Jelly is born!. Here’s a great article that ran in this week’s Free Press all about Tina and Willis and their wonderful products.
If you haven’t yet visited them – next time you are at the inn, ask us for directions – we’ll make sure you get there!
Well – we are at the very last week of our ‘Summer/Fall’ season – and what a season its been. Lots of happy celebrations and great meals served on the deck…. we met lots of new friends and saw lots of old friends too. And now we hear the forecast for snow on Thursday! Wow…time to wax up the skis and dig out the mittens. Here’s a little look back at the season (just a few of the many weddings this last season!)
At long last – a return to the blog with a very special recipe! One of our most requested recipes (and most ordered dishes). Chicken under a Brick is cooked in ‘the old style’ – and literally under a brick. So fire up your stove, get a good heavy piece of masonry and get cooking!!
Boiled Cider Glazed Chicken under a Brick with Green Peppercorn Mashers
By Chef Jason Tostrup
For the chicken
1 Whole Chicken or 4 skin on chicken breasts
½ cup cup orange juice
½ cup fresh cider
2 tbs hot sauce
2 bricks wrapped in foil
For the pan glaze
¼ cup Woods Boiled Cider
¼ cup balsamic vinegar
1 each minced Shallots
1 branch fresh Thyme
1 pinch Chili Flakes
For the spice mix
place in spice grinder and grind
For the mashers
2 lb Yukon gold potatoes
2 lbs Russet potatoes
1 cup cream 3 tbl green peppercorns (preferred in can or brine)
2 sticks Butter
½ cup Sour Cream
Well – things have been really busy here. Have barely had a minute to update the blog and website. We have had some terrific weddings and events (yoga weekend) and now we are preparing for our 7th Annual Farm Dinner on August 21. (Still a few rooms and tickets left)
Here are some photos of our recent brides and grooms – great parties – great people!!
Stephanie and Jeff visited the inn a few years ago when they were still ‘courting’. Several months ago I got a one line email from Jeff asking about weddings at the inn. Next thing I knew we were planning a winter wedding!! A few emails, a visit for dinner and we had one beautiful wedding planned. Stephanie’s custom touches turned our dining room in to an elegant space.
It was a beautiful March winter day yesterday. Just as the sun set, 46 friends gathered in our living room to celebrate the marriage of Stephanie and Jeff. Then on to a great cocktail hour with lots of ‘Lemontinis’, ‘Cider Slammers’ and passed hors d’oeuvres like this tasty halibut ceviche ! Then…the delicious dinner followed by merriment into the night…
The Weathersfield Family wishes you guys all the happiness in the world!!
I just received a PDF of an article that Jason wrote for Edible Green Mountain Magazine. Its all about Willis and Tina Wood and their apple products. Kudos to Jason for writing such a beautiful piece.
As I read the article again this morning I got to thinking about how lucky we are here at the inn. We have the freedom to play a little…test our theories…learn from our successes and failures. We get to meet new people, try new (old) products and constantly evolve. Chef Jason is a classic example of someone who is constantly renewing himself, reinventing his cuisine and inspiring those around him. Give this article a read – I’ll bet you will feel inspired to look at something in a new way today – or maybe make a loaf of Grandma Ida’s Oatmeal Bread.
A winter wedding has to be among the list of my favorite things. Small and intimate – so romantic. This weekend we hosted Anna & David and their families for a wedding celebration. The weekend was full of champagne, smiles & flowers. Not a dry eye in the house. Chef designed a perfect 6 course dinner in the wine cellar with wines paired to each course. We wish Anna & David a very, very happy future – filled with lots of celebration!