Inn at Weathersfield

Spring Wedding

admin — Mon, 14 May 2012 13:49:33 +0000

A Spring Wedding at The Inn

Congratulations to Monique and Mark. Perfect couple, perfect weather... a great day. We wish you all the happiness in the world!

Shroomin’

admin — Thu, 10 May 2012 18:18:05 +0000

Chef, while out with his son, harvests an amazing crop of morels. The Spiderman lunchbox never had it soooo good.

Trout Season

admin — Mon, 07 May 2012 11:42:23 +0000

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?

Great live Music all afternoon at the Troutwear party

Troutwear Party on the Deck

Wild Salmon sneaks into the Troutwear party

Open for the Season

admin — Sat, 05 May 2012 14:31:59 +0000

: Inn at Weathersfield Garden Tarragon

Spring has arrived and our renewal has begun! The garden is showing off her gifts carried over from the winter.

Spring Break is Coming

admin — Mon, 26 Mar 2012 14:55:10 +0000

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!!

Raptor Ridge Wine Dinner

admin — Sun, 25 Mar 2012 19:17:36 +0000

Last night we hosted a fantastic wine dinner with our friends from Raptor Ridge Winery. Fun was had by all. Here are some pix from the festivities!

Renegade Spinach Soup

admin — Sun, 25 Mar 2012 15:16:36 +0000

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….

Enjoy!

A ‘Must See’ on your next visit…

admin — Sat, 29 Oct 2011 22:34:20 +0000

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!

Winding down….

admin — Tue, 25 Oct 2011 20:17:25 +0000

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!)

Another perfect afternoon wedding in Vermont!

Another Happy Couple!

A Beautiful Wedding Day!

Chicken under a Brick

admin — Sun, 23 Oct 2011 15:40:48 +0000

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!!

Chef Jason's Chicken Under a Brick

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

salt

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

4 tbl Fennel seed
2 tbl black pepper
2 tbl coriander seed
2 tbl brown mustard seed
4 each cloves
4 each juniper berry

Split chicken in half. Remove wing , back bone, leg and thigh bone. Place half chicken skin side up and gently press down on the breast bone to flatten breast. Place chicken in baking pan to marinate over night( roast chicken bones for stock)
Whisk orange juice, cider and hot sauce together and pour over chicken. Let marinate overnight or at least 5 hours.
To cook chicken, Set oven to 400. Remove chicken from marinade and pat dry with paper towel. Place two large saute pans on stove top over high heat. Season chicken with salt and enough ground spices just to lightly cover. (You will have extra spices left from the mix)
Place oil into hot pan,-using tongs place chicken in pan skin side down.
Next place foil wrapped brick on top of each chicken and gently press down.
Let chicken brown on the stove top for 2-3 minutes , then place in hot oven and bake for 15-20 min.
Remove chicken from oven take off the bricks. Their should be no pink meat showing.
To finish flip chicken in pan so that the skin side is now up. Add shallots, thyme, boiled Cider and balsamic balsamic vinegar. Using a spatula or spoon, mix all the ingredients the chicken pan. Making sure to get all the pan drippings and chicken flavor from the bottom of the pan.
Place chicken over mashed potatoes and and drizzle with Boiled Cider Glaze.

For the mashers

2 lb Yukon gold potatoes

2 lbs Russet potatoes

1 cup cream 3 tbl green peppercorns (preferred in can or brine)

1/2cup Cream

2 sticks Butter

½ cup Sour Cream

Peel, cut and boil potatoes together in the same pot until potatoes are fork tender.
While the potatoes are cooking, and in separate pot, bring to boil cream, butter and whole green peppercorns. Once butter has melted, place mixture in blender and puree until smooth.
Using hand-mixer or potato masher mix potatoes add peppercorn mixture and sour cream and continue to mix until smooth. Season with salt to your taste.
For an extra flavor you can grate fresh nutmeg into your potatoes!