Beginning this fall Chef Jacob has been putting the massive wood-burning fireplace in the main dining room at the inn to good culinary use. He has been fire-roasting pork and beef loins, winter squash and other vegetables like chilies, even preparing the night’s soup on the open fire.
The hearth is part of the history of the inn that dates to the Civil War era. Then and for years to come chefs would dig into their root cellars to pull out fall and winter staples, the carrots and turnips and potatoes that would traditionally be hearth-roasted or steamed in cauldrons dangling over the open fire.
Chef Jacob hopes to fold even more hearth cooking history into his presentations. In addition to meats and vegetables, it’s almost a given that he’ll experiment with made-to-modern treatments of cornbread and other old-fashioned pan breads.
Come join us on a cold winter evening for a Fire to Fork culinary experience.