Barrows House Inn & Restaurant

Double Rib Lamb Chop

admindev — Wed, 24 May 2017 23:50:53 +0000

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. They turn their unsprayed apples into specialty products such as live cider vinegar, apple butter, and sweet cider. We’ve been fortunate enough to be able to incorporate some of their amazing Summer Beans into quite the tasty treat tonight! Eat fresh and local! Cheers, Chef Matt. Barrows House.

Do You Cook on Your Days Off?

admindev — Wed, 24 May 2017 23:47:39 +0000

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 a job.

Sunday my wife and I went to the Dorset Farmer’s Market and acquired some local seasonal goodies. As we strolled the market I decided we needed to make pasta. That’s to say from scratch and with some of the awesome ingredients we were seeing in front of us. Fava beans, kale, heirloom tomatoes, garlic scapes, and grass fed beef sweet italian sausage.

So we brought all that home and went fishing!!!

After fishing and catching fish we came home and got down to business making dinner…

While Kristen picked the fava beans I made the pasta.

As the pasta rested we finished prep for our sauce. Cooked the sausage, cut the veggies, opened the wine…

While my pan got hot I rolled the pasta and laid out to dry a bit before cooking.

Butter (lots of butter), scapes and onions first. Kales then tomatoes and then sausage joined the team. Some chardonnay and the fava beans joined the party. More butter and some EVOO with a little S&P rounding things out towards the end of that.

Pasta into boiling salted water for about three minutes then into the pan with the farmer’s market goodies it goes!

Tossy Toss and and little more seasoning and that’s about that.

Warm up a little bread, sprinkle a little romano, pour some cabernet sauvignon and dinner is served!

Cooking can feel like a chore on occasion, and that’s why I have a freezer full of frozen pizzas. Most of the time though I cook with love for my family, friends, food and even myself (love me some street tacos).

Cheers!

Chef Jon

Summer at The Dorset Inn Bar

admindev — Thu, 09 Feb 2017 09:20:16 +0000

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 the Inn or this small yet special town of Dorset. A time to reconnect with locals and travelers and give them an experience they will never forget. A time to show off our award winning (Wine Spectator Award of Excellence) wine list, that features a number of refreshing summer wines by the glass such effervescent white blends, rosés, vinho verde, to name a few.

Beer, of course- this is Vermont. Maybe beer is more your style, we’ve got plenty of crisp Vermont beers to quench your thirst…Pilsners, Hefeweizens, IPAs, Lagers.

Cocktails? Of course. Have one of our famous Specialty Cocktails. Perhaps a Ginger Mojito, an Aperol Spritzer, or the classic Pimm’s Cup with muddled lemon and cucumber? You can never go wrong with a Hornitos Margaritas; 100% blue agave, Cointreau, and lime juice.

Oh right, Summer! That means we are now open for Brunch Wednesday through Sunday from 11:00am – 2:00 pm in our Sunny Garden Room, The Tavern, or Al Fesco on the front porch, weather permitting. The Menu, of course the Chef is serving up Summer favorites. Lobsta Rolls, Oysters, Chowda, Clams all your New England delectables.

What does Summer mean to you?

For those of you reading, stop on by and let’s celebrate “Summer” together.

Patrick

Say Good Morning to Your Body… Eat Breakfast!

admindev — Thu, 09 Feb 2017 09:19:36 +0000

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. They both set the tone for the day.

Ever since I was a kid I loved the idea, smell, technique behind breakfast. Something about eggs, bacon, sausage, biscuits, french toast, pancakes, coffee, fresh breads, butters, jams, and jellies. I know I’m missing something… did I say eggs? Makes for a wonderful start.

From the age of 13 I have been in the industry. No, not the Egg industry, but the Hospitality. After washing dishes for 2 years, I proved that I was more than a dishwasher. I was no longer going to be the guy who cleaned these dishes, but the guy who was going to make sure every dish was “cleaned”. Finally a chance to cook breakfast not only for me, but for the people who would enter the door!

Now, I must admit being a Breakfast chef at an Inn is a little different than your typical restaurant which I was used to working at. Not only do I have the luxury of cooking for the locals, but I have the chance to cook for those who are staying at the Inn. Those who have taken the time to seek out a place of shelter….. whether its for leisure, business, or celebration… guests are on their way to the next journey and nothing else gives me great joy and satisfaction, then knowing that at11am check out they ate and ate well.

A question……What do you like for breakfast? Why do you like breakfast? For those of you reading this, I ask you to join me for breakfast. I promise you nothing but a good experience and a full belly.

On this same post, I would just like to say THANK YOU to Jameson. Jameson will be leaving us after a short time at the Dorset Inn to pursue family dreams of making wine. Jameson, you will be missed and thank you for everything. I mean everything. You are what they call “Salt of the Earth”.

Chef Mark