Our annual cooking demonstration led by chef Adam Orm was held this past weekend. Eight women reserved the entire inn for a Girls Weekend where they were able to have massages and shop then attend our cooking event on Saturday afternoon and evening. Our menu consisted of bacon wrapped dates as an appetizer, wild field greens w/cherry tomatoes, cucumbers, carrots, red p
epper and house dressing, Maine Crab cakes and tarragon chicken, pan seared breast of chicken with caramelized pearl onions, and portabello mushrooms in a cream. sauce. Our kitchen was filled with the sights, sounds and smell of a gourmet restaurant as everyone helped with the preparations. Needless to say, there was plenty to eat and everyone had a wonderful time. Chef Adam is an executive chef by day and also operates his own catering company called The Gourmet Plalate. We're hoping to offer this event once again in the fall and as always in the spring.
epper and house dressing, Maine Crab cakes and tarragon chicken, pan seared breast of chicken with caramelized pearl onions, and portabello mushrooms in a cream. sauce. Our kitchen was filled with the sights, sounds and smell of a gourmet restaurant as everyone helped with the preparations. Needless to say, there was plenty to eat and everyone had a wonderful time. Chef Adam is an executive chef by day and also operates his own catering company called The Gourmet Plalate. We're hoping to offer this event once again in the fall and as always in the spring.
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