May 24, 2016

Morel Mushrooms from the Ground to the Plate

Morel Mushroom season occurs during the Spring each year.  Morel mushrooms can be found around the roots of trees; specifically Ash, Elm, Apple, or Tulip trees.  Morel mushrooms are effected by the environment as well and tend to pop up after the first rain and once the nights start warming up in the beginning of […]

May 19, 2016

Say Good Morning to your body…Eat Breakfast!

      Breakfast… my most favorite meal. Why you ask?  Allow me to tell you. Hi, my name is Mark Downey and I’m the head breakfast chef here at the Dorset Inn. Of course, I work other shifts but this is my passion.  They say breakfast is the most important meal of the day and I agree. It’s like making your bed. […]

April 6, 2016

Questions About Some of Those Ingredients?

  Velvet Falernum This is a unique liqueur from Barbados displaying flavors of sweet lime, almond, vanilla, ginger, and clove. It is an excellent addition to add a bit of a twist of sweetness to your cocktail.   Old and Young Genever Related to gin, this Dutch spirit combines rye, malt and barley. The old […]

March 28, 2016

Behind the scenes at Dorset Inn Easter brunch

    Take a stroll with me as we go in back into the kitchen and check out our food as its prepared for service Duck confit hash. Looking mighty tasty. Prime rib roast. Just out of the oven and beginning its rest before we carve it. Buttery gnocchi with rosemary. And who doesn’t like […]

February 26, 2016

Biddy and Fish and Stuff…

    This is Biddy… Biddy likes to eat… Biddy likes to ice fish too! Here’s a recipe for Roasted Poblano & Wallingford Locker Bacon Aioli.  It’s pretty good with Walleye! 4 small Poblano Peppers ½ pound Wallingford Locker Bacon 4 cloves Garlic 4 Scallions 3 cups Mayo Juice of a Lemon or two 1 […]

December 31, 2015

A Labor of Love

  Why did I come to work this morning at 7:45?  Well, in short I have stuff to get done.  It’s New Year’s Eve and we’re putting out special menus at both restaurants.  This means there is definitely stuff to get done! When I got here my work station looked like this… After an hour […]

November 24, 2015

Happy Thanksgiving

Turkey is on our mind at the Dorset Inn ….. 600 plus pounds of turkey. In order to give our customer and honest, wholesome turkey we turned to Stonewood Farm from Orwell VT. Lets take a look at what they offer: Our Turkey Friendly Barns are un-crowded and open-sided providing lots of fresh air & […]

October 24, 2015

Double Rib Lamb Chop

Double Rib Lamb Chop, Cassoulet of Yoder Farm Summer Beans, Bone Marrow Jus As chefs we try to buy, cook, and use as many local products as possible.  Yoder Farms is a local family run farm in Danby, Vermont which produces grains like popcorn and dry beans, as well as fruit, chickens, and some vegetables.  […]

October 4, 2015

You say tomato… I say tomato…

The last of our tomatoes are off the vines today.  Fall is in the air.  The first fires are lit in our Tavern and Living Room at the Inn.  And I’m grilling the last of our zucchini and summer squash. I’m making a very simple homage to summer salsa.  “Grilled Garden Vegetable and Fresh Garden […]

September 20, 2015

Omelettes 101

So with this blog post I am going to talk about how to make an omelette from start to finish. I never knew how to make a great omelette until I started working at The Dorset Inn and Barrows House.  There are some wonderful chefs at both properties who helped teach me the proper techniques.  I would especially […]