The saying is right. The summer is an easy time to be a chef at a country inn! There is no better season in terms of product availability and the heat and humidity in the kitchen rival that of the steam room in the finest of resorts! By the end […]
Back in 1788, when Century Inn was built, local produce was the name of the game. A day was likely the limit for perishable items (especially in the summer). Boat, cart, and foot were the means of shipping; relegating “local” to a day’s float, ride, or walk. Many of the […]
While we are far from its native range, the arctic char entrée is one that I consider historically reasonable. Our native salmonid (and state fish) is the brook trout. While its common name is trout, it is classified in the genus Salvelinus making it a char. Taxonomically speaking it is […]
This weekend is the open house for the shops of Scenery Hill. Please come out and support local independent businesses! While you’re in town, come to Century Inn for our weekend lunch feature: Vistamont Farms Meatloaf. The late Paul Newman first introduced me to the concept that informed my decision […]
I think that Earth Day is a concept that we can all generally get behind. After all, Earth is where we’re all from and we have yet to find food available elsewhere. There are certainly controversial topics associated with environmental awareness and protection but there is also a lot of […]
I suspect that the rationale for having rabbit on the menu is clear. Before state mandated standards and refrigeration, local sourcing of ingredients was a necessity as opposed to a decision. Anyone that keeps a garden in the area knows that Eastern Cottontail rabbit abound. Since they have been historically […]
I’m Chef Matt Kinsey and it’s spring! I’ve been here through a year and I would like to take this time of re-awakening to introduce myself and some of my ideas about the service of food at Century Inn. We’ve just rolled out the spring menus and opened for our […]