July 19, 2016

Do you cook on your days off?

  As a Chef this is a question I’m asked quite a bit.  And the answer is yes!  I love to cook for my family, for myself and for my friends.  That’s not to say I don’t ever eat frozen pizza cause I sure do!  But cooking is something I love to do not just […]

June 28, 2016

Summer at The Dorset Inn Bar

Is it really Summer? It sure is.   Summer is here and in full swing at The Dorset Inn! This is my 27th Summer here at the Inn. Time flies when your having fun. So what is Summer exactly? For me, its a time to connect with over 5,000 people who will be passing through […]

June 14, 2016

The Balancing Act

  When I was growing up, I’ve always heard the term “The Balancing Act”. I used to think it was about the person at the Circus who would walk the tightrope and balance their way from side to side, to the end. After several circuses and years later I now know what it means. How, […]

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 & […]