Tag Archives: #foodies

What’s for Supper?

Something new this season. We invite you to join us for supper on the day you arrive.¬†We look forward to each and everyone who visits us and we’re letting them know that that we now offer light suppers with wine. … Continue reading

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2015 Kingsbrae [F]Arms Crops

This last blizzard day kitchen sink pizza got us thinking about our garden and greenhouse crops for the coming season. Maybe it was the thick armor of onions and their golden caramelized finish we craved—or sinking our teeth into the … Continue reading

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Beat the snow

If you’re looking for something to get you through the next blizzard [or the one after that for that matter] check out this Parmigiana recipe from the New York Times: http://nyti.ms/1CjJiye It is infinitely adaptable and can be made with … Continue reading

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Skillet Corn Bread

[NEW YEAR’S UPDATE. Serve this golden cornbread with a heaping helping of Hoppin’ John on New Year’s Day for a healthy and prosperous year filled with luck. Unfamiliar with this Southern dish? Just mix up a batch of savory black-eyed … Continue reading

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Preserved Lemons

Our Mediterannean tagines have been spot on with spicing, but truth is, our lemon ingredient was roasted, not preserved. The result…the random hit of concentrated lemon without the acidic throat attack was judged agreeable. And yet, we’ve been impressed with … Continue reading

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Chowder Reconsidered

With all the early winter horrors or news of it upon us, we yearn for comforting nourishment. Chowder comes to mind. We’ve got an arsenal of tried and true recipes, but have been really impressed with substituting chickpea or “gram” … Continue reading

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Risotto No-Stir Redux

Somewhere in the early dawn of everything digital we downloaded a 2000 New York Times article titled “Minute Risotto [Almost]” by Melissa Clark @goodappetite¬†on behalf of master chef Christian Delouvrier @DelouvrierChef. Our pack-rat tendencies are to organize recipe downloads, scribbles, … Continue reading

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The Most Normal Extraordinary Things

Something extraordinary happens at this time of the year when comments are made about summer being already half over. And yet in the garden we feel like we’ve only just begun. Dalton, our stalwart master gardener [he studies plant biology … Continue reading

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How would you like to be an innkeeper?

We are looking for a mature individual who would like to join the dynamic world of inn keeping. Duties consist of working with the public in a friendly and hospitable way. Live on this lovely property rent free year round. … Continue reading

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Duck Phat

The Foie Gras vein you see in Topside Tavern’s Rustic Pork Pate is from Le Ferme du Diamont here in New Brunswick. This is another way we support our local farm and field producers. The appetizer is served with grainy … Continue reading

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