About captainfreemaninn

Cape Cod Bed and Breakfast Innkeeper.

Captain Freeman’s cookbook coming to Cape Cod

by Donna Cain, Innkeeper and owner

Captain Freeman Inn in Brewster

Captain Freeman Inn in Brewster

We had fun with the title as everyone thinks it’s Captain Freeman answering the phone when they call to make a reservation…..so maybe he made the cookbook???? No, not really!

We are happy  to report that our new Captain Freeman cookbook is being printed now and should be to us by the end of the month. It is a project two years in the making as we have been creating many new recipes for the inn over the past few years. This cookbook includes many of our favorites.

Cover for our new cookbook

Cover for our new cookbook

Many of our guests ask us for our recipes, and we are always willing to share. Shown below is a new favorite for Black Bean and White Turkey Chile that our friend and Captain Freeman cooking school chef made for us. It was so good that I immediately asked Carol for the recipe and have passed it on to all of our family and friends. How appropriate to add to this blog for many more to enjoy. Thanks Carol!

The original recipe called for onions and Carol adapted the recipe to omit the onions as my husband is allergic. This recipe is easy to make, freezes well and will add a smile to everyone’s face that you include in this meal.

Black and White Bean Turkey Chili

4 Turkey thighs
3 cups chicken stock
3 cups beef stock
1 bay leaf
2 cloves of garlic, whole

2 Tablespoons olive oil
1 14 1/2 ounce can diced fire roasted tomatoes
1 small can mild green chiles, drained and chopped
4 cloves garlic, diced
1 can black beans, drained
1 can white beans, drained
2 Tablespoons flour
1/4 cup tequila
2 Tablespoons honey
1 Tablespoon salt
2 Tablespoons ground cumin
2 teaspoons Mexican chile powder
1 Tablespoon expresso powder

Place the turkey thighs in a large dutch oven with a bay leaf, garlic and stock just to cover. If you need a little more liquid add water. Bring to a boil and lower heat to a simmer and poach for one hour. Leave in the stock to cool just until you can easily handle the thighs. Remove thighs and reserve the stock in a separate container. Take the turkey off the bones and cut into bite size peaces.
In the same pot add the olive oil and heat. Then add the tomatoes and cook on high until the liquid is evaporated. Reduce the heat and add the chiles, garlic, turkey and beans. In a small bowl mix the flour, tequila, honey and all the additional spices until smooth. Add some reserved stock to create a smooth liquid. Add the liquid to the pot and stir and cook on medium heat until the chile begins to thicken. Add liquid if needed to create the desired thickness. Simmer for 30 minutes (some of the liquid will evaporate) Make ahead and refrigerate for up to 5 days. It just gets better! May be frozen for up to 90 days in meal size portions.

Bon Appetite!

Cape Cod Boutique Inn is inspired by nature

by Donna Cain, innkeeper and owner

Beach shells

Beach shells

One of our favorite things in life is walking on our Cape Cod beaches.

walking the beach with Harrison

walking the beach with Harrison

This past week we found some beautiful shells that spoke to me. I am fascinated with color and am always looking for new color schemes and decor to use at the inn. We are a “boutique inn on Cape Cod” as each room is tastefully decorated in a unique theme. Our main objective is to have an elegant feel combined with a relaxed feeling. My husband always teases me in that I am always talking about a feeling……but I know our guests pay attention to their feelings during their stay and we strive to make every guest feel both relaxed and pampered during their stay at the Captain Freeman Inn.

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Since nature is a perfect place to relax, I often use color tones that are found in nature. I was intrigued when I found a shell that pulled together beautiful tones of blue, grey and tan. it would be fun to find a modern painting with these color tones as a base for decorating the room. The walls and fabric treatments could work around the painting…what fun! Can’t wait to decide which room I will be redecorating at the Captain Freeman Inn.

Farm to table with family in Virginia

by Donna Cain, innkeeper and owner

We just spent a couple of days visiting dear family in Richmond. We were greeted with a wonderful dinner at Byrons Aunt Jean’s house where we were able to meet all of the grand and great grand kids. What an incredible treat and blessing. There is something so endearing about southern hospitality. Life just seems to go at a slower pace and in this case, is all about family. I had  heard many stories about  Byron’s cousins, Jan and Alan, who had built a home in the country. Both had tired of Alan having to travel and being away from family so they decided to switch careers and build a family farm. Byron and I had talked about this many times and were anxious to see what country farming is all about.

I was especially excited as I believe and support the “farm to table” movement and strive to serve our family and guests fresh vegetables, herbs, eggs and meats whenever we can and the Captain Freeman Inn. I would also love to have a chicken coop one day at the inn where our guests could enjoy fresh eggs in the morning. Jan and I had the opportunity to talk, and she is a wealth of information about the affect of diet on ones health.

Before we toured the farm we visited in their large beautiful log cabin surrounded by family and a nice warm fire. Jan’s oldest daughter was visiting from Canada and they have three darling young children who were very happy to be spoiled by Grandma and Grandpa.

Since spring is the muddy season on the farm, Jan loaned me a pair of rubber boots so that we could see the entire farm. We left Harrison in the car as we did not want him to excite the chickens. We meandered down to their country store and saw Alan’s beautiful lake off to the left of the property. I was tickled to see a John Deer tractor….always thought they were kinda cool. (next time I’ll have to ask if I could have a short drive and maybe move some hay with it:))

First shot is of the family. Note the mobile chicken coup in the background that Alan is building. At first it seemed kinda crazy but once I stopped to think about it, it made perfect sense. Successful gardening is all about fertilizing the soil. (Nanna always told me that chicken manure is the best fertilizer to add to the garden soil) Alan will move the coup around their fields which has wire mesh on the bottom to allow the “bird poop” (excuse the graphics) to fall below. They have nesting boxes along the sides to pick up the eggs daily.

Farm helpers

Farm helpers

The chickens just looked so happy and were fenced in the orchard area where new pear, apple and peach trees were growing.

New chickens for fresh eggs

New chickens for fresh eggs

Jan holding one of their prized chickens

Jan holding one of their prized chickens

We were lucky enough to meet a new calf that was just born last week. The Mom’s name is Button, and they were looking for a new name for this cute little guy. This area is used for milking which they do once a day. I was interested in learning that the new breed of milking cows can now be milked once a day which is perfect for small gentlemen farms that may combine working a regular job with having a few animals at home to feed their families. I grew up in the Berkshires in dairy country and remember very well having to stop our car as the cows moved to and from the rolling country fields to the milking parlor twice a day. Having to do the milking once a day (by hand I might add) seemed like a huge advantage, especially on the cold winter days. They had 6-8 milking cows with two almost ready to give birth. They sell the delicious milk in the store. When we opened the frig in the store I saw 3 large bottles of milk with cream on the top with customer’s names on the top. These bottles are reused each time.

New calf.....name TBD

New calf…..name TBD

Mamma Button

Mamma Button

The rest of the milking herd

The rest of the milking herd

Chicken processing site:(

Chicken processing site:(

Now here is the picture Byron thought I should leave off….but hey this is a part of life. This is the chicken/turkey processing center. The farm sells fresh milk and cream, fresh eggs and fresh chicken meat and yes the poor chickens have to be killed so that humans can enjoy the fresh meat on their tables. State health code allows them to process the chicken meat but the cattle have to be processed by a licensed butcher.

Byron and Jan-  cousins

Byron and Jan- cousins

Frozen beef

Frozen beef

Byron is from Wyoming and always enjoys when we serve meat for dinner. When I looked in the store freezer I so wished we lived closer so that we could enjoy the benefits of grass fed beef from this farm.

2 blue birds pirched on top of the fence post

2 blue birds pirched on top of the fence post

The last part of our tour included a visit to Julie’s house (Jan’s sister) which is right next door. We could see the beef cattle grazing in the far field. I was tickled to see a wide variety of birds flying around and ecstatic when I saw a Bluebird pair pirched on a near bye fence post. They were my mother’s favorite bird, and I have always loved them too. This just made my day!

The farm also includes a large vegetable garden, blueberry and strawberry patch, all sold in the country store. Jan said it was fun in the summer to visit with some retired old time farmers that love to see what they are doing. They always love to share stories that are filled with good clues on how to make the farm run more smoothly. I am learning that our elders are always filled with good advise.

As we were walking back to the house Jan shared that when they started the farm they did not know a single thing about farming. They have just jumped in and learned along the way. I was so impressed. What a great way to tackle a new life adventure.

Oh I forgot to mention that their son also helps on the farm and has a bee hive. There was a mystery last year as all the of bees left the hive. That happened to many neighbors which is a concern. They were going to try again this spring and hopefully be able to sell the honey in the store.

Thanks Jan and Alan for sharing your farm with us. Just wished we lived closer to help out and to be able to benefit and enjoy all of your farm to table bounty.

So Byron, do you think we can build a chicken coop now at the Captain Freeman Inn?

A guest’s winter experience

By Donna Cain, Innkeeper and owner

Breakfast is one of my favorite times at the inn, and I always love to ask guests about their previous day’s experiences. This past weekend we had a lovely repeat guest stay with us that comes to Cape Cod to rest and rejuvenate. I so loved hearing about her adventures that I asked if I could mention some of her favorites in our blog. She was glad to share and actually e-mailed me one that she had forgotten to mention. Listed below are some of her favorites:

The Rose Dorothea Schooner Library in P”town-

Rose Dorothea Schooner Library

Rose Dorothea Schooner Library

For those that have never visited the library, it is a wonderful experience filled with a unique surprise- there is a replica boat in the middle of the building that is filled with history.

Rose Dorothea schooner

Rose Dorothea schooner

The Rose Dorothea won the “Lipton Cup”in a dramatic finish in 1907. The Lipton Cup was a special prize offered by Sir Thomas Lipton, who was an avid yachtsman, for the Fisherman’s Cup Race, a 42 mile race which took place in Massachusetts Bay, between Boston and Gloucester. The boat was an Indianhead schooner, designed by Tom McManus and built in 1905, at a cost of $15,000. In 1917 the schooner was sunk by German U-boat while traveling from Portugal to Saint John’s with a cargo of salt. Her crew escaped into dories and made it safely to Lisbon.
The boat that is found in the library is a half scale replica and was built as a tribute to Provincetown’s fishermen and New England ship building. Master ship builder Francis A. Flyer Santos oversaw construction, which started in 1977. The sails were hand sewn by Ernest W. Smith of New Bedford, one of the few men left who could create authentic sails for a Grand Banks Schooner. The Schooner sits on the second floor of the library with the sails high (the ceiling was modified to fit the tall masts) above which was originally the sanctuary of the Center Methodist Episcopal Church of Provincetown, built in 1860.

Wired Puppy , Specialty coffee and tea

Wired Puppy

Wired Puppy

We love coffee and tea and are anxious to try out this wonderful coffee shop. Our guest raved about the wonderful selection of teas ,and she chose the decaf jasmine green which is a loose tea option available at this eclectic house.

Napi’s restaurant, Provincetowns most unique restaurant-

Napi's restaurant

Napi’s restaurant

Our guest is vegetarian with some food allergies so we recommended  Napi’s. They have many vegetarian options and the menu is very eclectic and the clam chowder delicious!

Wellfleet Wildlife Sanctuary
Wellfleet Bay provides peace and unmatched beauty on the hillsides and shoreline overlooking Wellfleet Harbor. Extensive trails bring you to a panoramic salt marsh, sandy barrier beach, and pine woodlands, each attracting a wide array of wildlife. The sanctuary features a universally accessible trail and an award-winning “green” nature center with professional exhibits and aquariums. There is a $5 entrance fee to walk the trails which is worth every penny!

Brewster Fish House-

Bar at the Brewster Fish House

Bar at the Brewster Fish House

The Brewster Fish House is still our favorite restaurant on Cape Cod, simple, elegant dining that uses fresh local fish.

Harrison

Our lovable Harrison

Our lovable Harrison

Leslie loved Harrison, and she mentioned that spending time with him each morning had soothing affect on her soul and heart. We totally understand as our 4 legged friend loves us unconditionally.

White Cedar Swamp-

White Cedar Swamp

White Cedar Swamp

We found this wonderful walk trail last winter and have been recommending it to our guests ever since. The trail is found in the Marconi Beach area and includes a well maintained walk path and board walk through the swamp.

The Chocolate Sparrow-

The Chocolate Sparrow

The Chocolate Sparrow

We visit the Chocolate Sparrow frequently, and I love the Sparrow coffee which includes a chocolate flavoring. Our guest loved the atmosphere and was pleased when they accommodated her food allergies.

Last but not least our guest mentioned that she loved coming back to the Captain Freeman to rest by the fire in her room to read.

Truro fireplace

Truro fireplace

 We left her some gluten free cookies in her room to enjoy with a good cup of Harney and Son tea.

Thanks Leslie for staying with us and sharing all of your favorite spots.

 

Winter in Naples Cooking School at the Captain Freeman

by Donna Cain, Innkeeper and Owner

Winter in Naples

Winter in Naples

We just had a wonderful cooking school at the Captain Freeman this past weekend. Our professional chef, Carol Edmondson continues to create a wonderful experience with plenty of helpful cooking tips as well as providing delicious recipes for the food cooked in the class. This class included pizza and antipasta, enjoyed with wine tasting after the class.

The full menu included Bruschetta with Roasted Peppers and Shaved Reggiano, Italian meats and cheeses on toasted bread,
Classic Pizza Margherita Pizza, Sea Scallops, Arugula and Pancetta Pizza, Salad with Roasted Eggplant, olives and Fresh Citrus Vinaigrette and the show stopper Berries with Zabaglione Sauce.

The class always enjoys watching the simple way to roast the peppers…..

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Looking forward to our next two classes which includes:

Savory cuisine from Rome on March First where we will sample the classic cuisine of Rome influenced by it’s history and geography. Rome is the home of many religions and ethnic groups not unlike any major city. Their influences are felt in preparation unique to the region. Winter soups harvest flavors preserved from fall gardens. Pork is an essential ingredient fresh and preserved in Salumi of many types. Artichokes and eggplants are fried in olive oil to whet winter appetites. Capers and other pickled vegetables perk up the winter Roman table. A harvest of flavors to bring to our late winter menu along with the freshest of local foods and the best of our own local preserves.

On March 29th we will visit Avignon in the heart of Provence. True French country cuisine influenced by ingredients found daily in the market square. In March the mistral, a cold wind from the Alps, blows across Provence. Warming soups are a must. Spring lamb, winter greens, great cheeses and bread from ancient grains are the staples of early spring. Early greens are peeking through and lemony salads brighten spring tables. Wine poached winter fruits finish this hearty meal.

Bon Appetit!

Fantastic State Park in the middle of Brewster

by Donna Cain, innkeeper and owner

We are so lucky to have a wonderful State Park just up the street from the Captain Freeman Inn. Nickerson State Park is a 1,900-acre state park with sandy soil and scrub pines surrounding many kettle ponds.

Harrison was very excited when we entered the park as he knew a nice long walk was fast approaching.

Harrison's excitement

Harrison’s excitement

We love to go to the far end of the park and walk around Higgins pond.

Map of Nickerson State park

Map of Nickerson State park

The walk around the lake is always pristine, quiet and magical.

Byron and Harrison walking the trail

Byron and Harrison walking the trail

Views of the kettle pond with a wonderful walk trail around the lake.

Higgins lake at Nickerson

Higgins lake at Nickerson

It’s always fun when walking after a snow storm to see that you are the first to walk the trail…

tracks in the snow

tracks in the snow

Harrison went for a nice swim….

our lovable Harrison

our lovable Harrison

The sun was casting beautiful reflections on the lake.

Sunshine in Nickerson

Sunshine in Nickerson

As we were ending our hike my eye caught sight of a new little pine seedling…..new growth with spring in site….

Pine seedling in Nickerson

Pine seedling in Nickerson

i just heard on the radio that the first day of spring is 6 weeks away…..that’s great…. but winter in Brewster, Cape Cod is really special!

Byron and Harrison’s Polar Plunge on New Year’s Day

by Donna Cain, Innkeeper and wife

Byron's polar plunge

Byron’s polar plunge

Polar Plunges have become popular these days and while I am always game for doing something fun and crazy jumping into frigid Cape Cod waters never came to my mind as something I wanted to do.

Byron and I just figured out how to sync our phone calenders, and he had written in a walk on Nauset Beach with Harrison for New Year’s day. I hadn’t given it much thought as we love to walk on the beach at Nauset for all seasons, especially in the winter when the beach is deserted.

Byron and Harrison walking to the beach

Byron and Harrison walking to the beach

So here is how it happened…Byron informed me that he really wanted to start the year out with a bang! So he asked for towels and his bathing suit which was stored in the attic. I just kept smiling thinking that he would not follow through with this plan as the beach winds would be very cold.

Harrison getting excited

Harrison getting excited

Harrison is always ready for a walk on the beach, and he almost always does the polar plunge. The cold water does not seem to bother him.

Byron getting ready

Byron getting ready

As we neared the beach we were both laughing and happy.

Byron running

Byron running

I was amazed how fast everything happened.

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Before I knew it Byron was under the waves.

Time to get dressed

Byron taking the “big” plunge!

IMG_0285I was also amazed how quickly the clothes went back on:)

IMG_0288Thank you my love for making New Year’s Day 2014 so special and memorable!

Spanish Cooking School at the Captain Freeman

by Donna Cain, Innkeeper and owner

We recently had our first cooking school of the season which included Spanish food from Valencia. Our Chef Carol Edmondson continued the tradition of providing wonderful cooking tips in the class and later an over the top delicious meal which we enjoyed in the fireside dining room at the Captain Freeman Inn.

Our wonderful chef, Carol

Our wonderful chef, Carol

The menu included warm lemon, garlic and rosemary olives,

warm olives

warm olives

figs with goats cheese,

Fresh figs served with goat's cheese

Fresh figs served with goat’s cheese

warm garlic and herb flat bred and the show stopper, Paella with duck, seafood and chorizo.

Paella with duck, seafood and chorizo

Paella with duck, seafood and chorizo

All of our cooking school meals include a wonderful fresh salad and a dessert that pairs perfectly with the meal . For this dinner Carol chose  Valencia oranges in Rioja wine with Manchego.

It was fun to learn a different way to grill the peppers which was actually quite simple and included just holding the pepper over the stove flame and then pealing away the burnt skin.

fresh roasted peppers

fresh roasted peppers

Our classes always include Wine tasting before our meal and Byron was so excited about the Spanish wines he was able to find. For those wine conoseurs, a detail description of the wines we served is noted below:
Wine

RED
• Zerran – 2011 Montsant
Garnacha 50%, Mazuelao40%, Syrah 10%

• The Saint – Rioja – 2008 Reserva
Tempranillo

• Los Dos 2012 – Campo De Borja
Grenache 85% & Syrah 15%

• Laya 2012 – Garnacha Tintorera 70% , Monastrell 30%
WHITE
• Godello 2011 – Castelo Do Papa
Godello 100%

• Licia Albarino 2011 – Rias Baixas
SPANISH WINES – Grape Variey Descriptions for wines in our tasting.
Albariño – White. Native to Galicia, with small, very sweet glyceric berries which produce high quality wines. It is the basic grape of Rías Baixas DO. There has been a dramatic increase in the area planted with this grape over the last few years.
Godello – White. A high quality, very aromatic grape. Native to Galicia, new planting has been encouraged in the last few years, especially in Valdeorras DO. It is considered a main variety in Valdeorras and Bierzo DOs.
Garnacha Tinta – Red Garnacha. A high-yielding grape that produces vigorous wines. This is the most widely grown red grape in Spain, especially in La Rioja, Madrid, Navarre, Tarragona, Teruel, Toledo and Zaragoza.
Cariñena (Mazuelo) – Red. Produces robust, balanced wines. An excellent complement to Garnacha, it is widely planted in Catalonia and La Rioja, where it is known as “Mazuela”.
Monastrell – A red, very sweet and productive grape. It produces wines with a deep colour and considerable alcoholic content. It is mainly found in Murcia (52%), Alicante, Albacete and Valencia and it is considered a main variety in DOs such as Alicante, Almansa, Costers del Segre, Jumilla, Penedés, Valencia and Yecla.
Syrah – Red. A variety thought to have come from Persia, grown extensively in central and southern France. Hermitage wines are usually 100% Syrah. Very little is grown in Spain (principally Catalonia and La Mancha).
Tempranillo – Red. Superb quality and very aromatic, the star of Spanish grapes. It is called Ull de Llebre in Catalonia, Cencibel in Castile-La Mancha and Madrid, and Tinto Fino and Tinto del Pais in Castile and Leon. It flourishes in Burgos, La Rioja, Alava, Cuenca and Ciudad Real. It is considered a main variety in the following DOs: Calatayud, Cigales, Conca de Barbera, Costers del Segre, La Mancha, Penedes, Ribera del Duero, Rioja, Somontano, Utiel-Requena, Valdepenas, and Vinos de Madrid.
WINE DESCRIPTIONS
BODEGAS ORDONEZ 2011 ZERRAN MONTSANT – RATINGS – WA 92 ; IWC 91+
Zerran is another fantastic deal from Spain. The 2011 Bodegas Ordoñez Zerran is a blend of 50% Garnacha, 40% Mazuelo (aka Carignan), and 10% Syrah sourced from vines that were planted between 1934 and 1942 (so the youngest vines are 70+ years old!).
The only ‘shock’ was how good this was in the glass, the wine’s explosive fruit component with notes of boysenberry, plum, and blackberry with a hint of cola taking center stage. There’s good minerality and acidity to balance out the fruit and the soft tannins make this bottle very approachable right now.
Very expressive, very versatile, very affordable, this has all the makings of a first class ‘house red’ or party go-to. There are excellent notes from both Wine Advocate (92 points) and International Wine Cellar (91+ points) as well as some enthusiastic words. It reveals abundant kirsch, lavender, black raspberry and dusty, loamy, earthy scents intermixed with notions of spring flowers and blackberries. There is not any oak evident in this dense effort.” Excellent value. Stock Report Aug. 2013
Robert Parker writes in Wine Advocate: “Even more so is the 2011 Zerran, which ratchets up the level of concentration and ripe fruit. It reveals abundant kirsch, lavender, black raspberry and dusty, loamy, earthy scents intermixed with notions of spring flowers and blackberries. There is not any oak evident in this dense effort. Its completeness and overall equilibrium are impressive, and this great value should drink well for 5-6 years, possibly longer. (There is no track record for these wines in terms of aging.) Production from the Rueda vineyard (38.3 acres) owned by Jorge Ordonez was begun in 2011. This well-known white wine appellation sits on the border of the province of Segovia. The 2010 and 2011 Zerran come from a vineyard planted at 1,500-1,800 feet altitude. They are blends of Grenache, Mazuelo and Syrah whose vines were planted between 1934 and 1942.”
Josh Raynolds writes in International Wine Cellar: “Vivid purple. Aromas of black raspberry, spicecake and musky herbs, with a smoky topnote. Densely packed and youthful, with spicy dark berry flavors accented by cracked pepper and a touch of candied violet. Tannins build on the zesty finish, which shows refreshing bitterness and a touch of boysenberry.”
2008 The Saint Rioja Reserva
Website: http://www.thesaintwine.com – Region: Rioja Varietal: Tempranillo
Coined by Jancis Robinson as “Spain’s answer to Cabernet Sauvignon,” its style varies significantly depending on terroir and the wine-making techniques used. Cooler regions and stainless steel fermentation tend to produce Tempranillos with fresh strawberry and cherry like fruit, similar in body to Pinot Noir. Examples from hotter, more arid regions that undergo extended oak aging often produce richer, plumper, jammier wines, typically exhibiting chocolate, tobacco, and leather notes. Tempranillo provides the backbone of the highly regarded wines of Rioja, Toro and Ribera del Duero. In Rioja particularly, it is typically blended with Garnacha (Grenache), Mazuelo (Carignan) and Graciano. In La Mancha and Navarra, it is commonly blended with Cabernet Sauvignon and Merlot to produce inexpensive, great-value wines. One of the few places Tempranillo has spread to is Spain’s neighbour, Portugal. Grown mainly in the Douro valley since the mid 19th century, where they call it Tinta Roriz, it is used as one of the key blending agents in port. Lately it has been used in the region’s intensely rich, dry, table wines.
With more area under vines than any other country, it ranks third in terms of quantity of wine produced. The range of its wines is a reflection of the country’s regional climatic diversity ranging from the rich and sumptuous reds of the hot and arid Ribera del Duero to the light, crisp whites of the cool Atlantic region of Galicia and Basque Country. For some of the country’s best reds, try the regions of Rioja, Navarra, Ribera del Duero, Priorat, and Murcia. Spain is also nsible for some of the world’s finest fortified and dessert wines, the finest of which come from the town Jerez (Sherry), in Andalucía.
Complex aromas of ripe fruit blend with smoky fine woods. The wine is fantastically well structured and has a long lingering finish. The Saint Rioja is a deep ruby colored wine that displays an abundance of fruit enhanced by a full 26 months of oak aging. On the palate it shows big fruit, spice and outstanding concentration of flavors with impeccable balance. This Reserva will continue to age well for at least 10 years. The Saint Reserva Rioja will match well to most dishes for the perfect pairing, try this with grilled meats, BBQ and mushroom or seafood risottos. Enjoy this wine with good food and good friends or, try it alone in your room with the door locked, you’re the boss!

2012 Los Dos Grenache / Syrah
Brand: Bodegas Aragonesas – Region: Campo de Borja – Varietal: Grenache Blend Style: Red Wine
Winemaker’s Notes:
From slopes on the edge of the Sierra Iberica, just south of Navarra where Garnacha is king, this special cuvée blends Syrah with rich Garnacha produced from vines of 30 years of age. The resulting wine is nuanced and elegant. Fermentation is classical, with no carbonic maceration. Aging is entirely in stainless steel. The wine is immediately aromatic, full and friendly on the palate and finishes with a refinedlength.
Almira Los Dos is bright cherry red with violet hues and has a pleasantly intense and complex aroma of subtle fruit and balsam, with a full, well-structured and lingering taste.
85% Grenache and 15% Syrah The fun and fruity character of Los Dos might seem simple at first taste, but Grenache and Syrah have been making hap…
RP: 87 + Wine critic This is a dark rich wine with a nice fruity aroma. Bold black berry flavor, that hold it flavor right to the finish. The tannin on the finish were … Read more
classic old world Garnacha dark-fruit-forward flavor profile with a long, dry, spicy Syrah finish. would be excellent with something like carolina-… Read more
A round, fruit-foward palate of cherries and blackberries carries through to a refined, lengthy finish. Read more
Suggested Recipe Pairing presented by
Spain Easy Paella featuring RiceSelect™ Arborio Rice – RiceSelect™ Arborio Rice has an exceptional ability to absorb flavors, which makes it the perfect choice for tasty paella and Spanish Red Wines
Parsnip Risotto with Pancetta and Sage Recipe
Chicken Noodle Soup with Lemongrass Recipe
Garlic-Infused Mashed Potatoes and Celery Root Recipe
02/17/2012
This is a dark rich wine with a nice fruity aroma. Bold black berry flavor, that hold it flavor right to the finish. The tannin on the finish were present but smooth. We had this with some spice chili that my wife prepared, I wondered how this wine would match with the hot and spice dish. This wine stood it ground, it’s flavor came through the spices in the chili nicely, even mellowing out the chili a little. One spoon of chili followed by a sip of wine (alright , maybe a gulp), then some more chili. It was great. Two years ago a reviewed a 2008 vintage of Los Dos, but I was not impressed and stated I would not purchase again. I am happy that I forgot about that review. I would buy the 2010 vintage again.
Snooth User: kleith
classic old world Garnacha dark-fruit-forward flavor profile with a long, dry, spicy Syrah finish. would be excellent with something like carolina-style smoked pulled pork with a vinegar slaw topping (with cilantro, I think). Keep it at proper temp, as Garnacha can get cloying if let get too warm and Syrah loses dimension when too cold.
External Reviews for Los Dos Grenache Syrah Campo de Borja 10/05/2011
A round, fruit-foward palate of cherries and blackberries carries through to a refined, lengthy finish.
External Review Source: Astor Wines & Spirits 09/28/2011
An excellent Spanish red from the Campo de Borja region, made from a blend of old-vine Garnacha and a bit of Syrah. Dark, fresh and – no surprise – deliciously “grapey” on the palate. Light, silky tannins make for a very pleasant finish. Try it with grilled fare for a failsafe pairing.
Winemaker’s Notes: From slopes on the edge of the Sierra Iberica, just south of Navarra where Garnacha is king, this special cuvée blends Syrah with rich Garnacha produced from vines of 35 to 50 years of age. The resulting wine exhibits an elegance rarely encountered in the wines from this DO. Fermentation is classical, with no carbonic maceration. Aging is entirely in stainless steel. The wine is immediately aromatic, full and friendly on the palate, and finishes with a refined length.
Tasting Notes: The fun and fruity character of Los Dos might seem simple at first taste, but Grenache and Syrah have been making happy noise together for centuries in the southern Rhône Valley. The grape duo are no less rewarding in this wine, showing oodles of fruit such as mulberries, boysenberries, and raspberries.
BODEGAS ATALAYA 2012 LAYA ALMANSA
WA 90
Neal Martin writes in Wine Advocate: “The 2012 Laya, a blend of 70% Garnacha and 30% Monastrell, has a superb bouquet of pure dark cherries, blackberry and incense that would normally grace a wine far more expensive. The palate is medium-bodied with layers of succulent black fruit that is neatly entwined with the subtle French oak. It is not a complex wine, but it is supremely well-crafted for the unbeatable price. Excellent.”

Not only is Spain cranking out an abundance of great values overall, there are certain sources that have consistently hit the mark year after year. One of the producers that we keep going back to is the Gil family. These are the folks who bring you an impressive list of exciting wines: Bodegas Atalaya, Juan Gil, Shaya, Can Blau, and El Nido. We’ve carried the Laya every year ever since the inaugural 2009 vintage was released in the U.S.. There have been changes in the organizational aspects of the company since that time. But thus far there have been no changes in the quality and value of what goes in the bottle. This 2012 Bodegas Atalaya Laya from Almansa is a blend of 70% Garnacha Tintorera (aka Alicante Bouschet) with 30% Monastrell (aka Mourvedre). Although every vintage has been quite the juicy value, this is the first vintage that pulled in 90 points from The Wine Advocate. Neal Martin of The Wine Advocate writes, “It is not a complex wine, but it is supremely well-crafted for the unbeatable price.” There are immediate impressions of mixed berry preserves with a hint of smoked meats and fresh cracked pepper that carry from your nose to your palate. There is also surprising volume and length for a wine at this modest price. You might want to keep a few bottles handy for those summertime neighborhood BBQ’s or as a hearty all-around house go-to. A juicy ‘90-pointer’ for $7, this is definitely a case buy.

Lícia Albariño 2011
Wine Description
Lícia is a shortening of Galicia, the autonomía in northwest Spain known for its Celtic influence and overall greenness due to the maritime climate. This refreshing, flavorful white is made from 100% Albariño, sourced from the subzones of Condado de Tea and O Rosal in DO Rías Baixas. Situated along the border with Portugal, vineyards in these subzones benefit from the drier climate and warmer growing season.
Tasting Notes
Straw yellow with greenish hues, the Lícia Albariño has strong varietal characteristics with hints of grapefruit, candied fruit, quince jelly, notes of fresh herbs, green apples, and minerals. It is fullbodied and wellbalanced, highlighting the aromas of citrus and green apple, with a long and persistent finish.
Food Pairing – This wine pairs deliciously with grilled fish—or any kind of seafood—Asian cuisines, rice dishes, salads and grilled vegetables.

Castelo do Papa
Papa, spicy scents of citrus peel, green apple and anise, with a salty mineral overlay. Fresh and taut, with the wine’s minerality dominating fresh apple and pear fruit and notes of fresh herbs adding complexity Exceptionally concentrated and focused. Finishes brisk and persistent. This fresh, mineral-inflected Godello will pair well with swordfish sautéed in butter and wild herbs, grilled or pan-fried sweet veal or pork sausage, and a host of casual foods like tapas, pasta with white clam sauce or fried oyster sandwiches.
Wine Advocate
Made from the indigenous Spanish varietal Godello (25-year old, organically farmed vines), this cuvee is aged completely in steel and sees no malolactic fermentation. A restrained yet intense minerality along with spicy, lemony, flinty, stony notes make for a fresh, medium-bodied, complex white to enjoy over the next year.
Score: 90. —Robert Parker, August 2012.

Best Wines to Pair with Paella?
Fabulous Blog Post – http://enofylzwineblog.com/2013/03/27/best-wines-to-pair-with-paella/
Every cuisine has at least one – a one-pot meal, a dish of humble origins that is the quintessential definition of that place and people. There’s Gumbo, Cassoulet, Risotto, Irish Stew and Pad Thai to name a few. And the Spanish? Well, they have paella. March 27th is National Paella Day.
Paella originated Valencia region of Spain.
Paella was originally farmers’ and farm labourers’ food, cooked by the workers over a wood fire for the lunchtime meal. It was made with rice, plus whatever was to hand around the rice fields and countryside: tomatoes, onions and snails, with a few beans added for flavour and texture. Rabbit or duck might also have been added, and for special occasions, chicken plus a touch of saffron for an extra special colour and flavour. Paella was also traditionally eaten straight from the pan in which it was cooked with each person using his own wooden spoon.
There are three main types of paella; Valencian consists of rice, green vegetables, meat (rabbit, chicken, duck, pork), land snails, beans and seasoning; Seafood replaces meat and snails with seafood such as prawns, mussels, and clams and omits beans and green vegetables, and Mixed, a combination of meat, seafood, vegetables.

Paella Valenciana (image courtesy of daytondailynews.com
In addition to the three main types of Paella, two other popular variations are Vegetarian, which typically contain vegetables like artichokes, lima beans, red and green peppers,and Paella Negra, which is typically seafood, cooked with squid ink, so it looks black.

My personal favorite – Paella Negra (image courtesy of piospaella.com)
When pairing paella with wine, I recommend keeping a few food and wine pairing guidelines in mind:
• What grow together, goes together – I prefer to pair with wines from Spain, Portugal, or wine from the neighboring Languedoc-Roussillon region in Southern France. Outside of Spain or France, consider Sangiovese or Pinot Noir for red wine.
• Pair humble with humble, great with great – Paella has humble origins, I generally pair with inexpensive wines unless it’s a special occasion.
• Sparkling wines go with almost anything – Pair Valencian, Mixed, and Negra paella with rosé Cava and Seafood and Vegetarian with Brut Cava

Can’t wait for the next class. We have a few slots left  in the Naples class.

February 8, 2014     Naples, Campagnia

March 1, 2014     Rome
March 29, 2014     Provence

Cape Cod Fall color at the Captain Freeman

by Donna Cain, Innkeeper and owner

I have been amazed at the wonderful fall colors and warm temperatures we all have enjoyed this fall on Cape Cod.

Fall colors

Fall colors

Our neighbors to the right of the Captain Freeman planted these small trees. I never really liked them  as they make it difficult to see oncoming traffic when pulling out onto Breakwater Road. I’ve now learned the trick to peek down by the trunks as you are approaching the street and you can see if a car is coming. They really were pretty this fall so now I smile when driving by.

DSC00453
We are still using our wonderful fresh parsley from the side garden. I always plant seed in the spring but this year it almost grew wild which was such a treat.

Fresh mint for our fruits

Fresh mint for our fruits

I have never had to replant mint. It just seems to grow wild in several different areas of our gardens. One of my biggest pleasures in life is going out to the garden early in the morning and choosing my garnish for breakfast. Mint is almost always included as it adds a nice flavor to out fruit and teas. The mint usually does not like cold so we cut it off sometime in September. This year since the weather has been so mild, and we have not yet had a frost, we are still fortunate enough to have plenty of mint.

Blooming roses that smell so beautiful

Blooming roses that smell so beautiful

Who can believe we have such beautiful roses blooming in November??

Fall colors by the pool

Fall colors by the pool

This lovely tree flanks our pool and offers summer shade and now beautiful color.

Raspberry patch

Raspberry patch

We built a wonderful raspberry patch last spring which are babies from Nanna’s original patch back in the Berkshires. We had a great summer crop at Brewster by the Sea and are looking forward to a new crop next summer from this patch. Note Nathan’s owl which will look over things this winter.

Storage shed

Storage shed

We had a functional storage shed to the back of the property. Since we have been busy with building renovations we never had time to give this area much attention. This fall Antonio cleared away all of the old growth, built a wonderful new compost with three different sections, painted and repaired the shed. While things look a little stark now just wait until spring. We have grand thoughts of adding a beautiful fountain with seating and plush landscape plus we want to build a fenced in vegetable garden so that we can expand our farm to table menu in the summer.

Antonio with Harrison

Antonio with Harrison

And last but not least is a picture of our lovable Harrison and Antonio. Now is the time of year when we move our winter projects indoors and Antonio is repairing the grout in our Orleans room….with Harrison’s help of course.

Out thoughts are now moving to the holidays and family. Our daughter April just purchased a new home in Boston with her husband Matt. They are hosting Thanksgiving this year. All of the kids are coming for Christmas and we are really looking forward to spending time with them at Brewster by the Sea.

Happy fall!

Cookie Madness at the Captain Freeman

Oatmeal Cookies with Cranberries and Chocolate Chunks

Oatmeal Cookies with Cranberries and Chocolate Chunks

We always have fun while working at our two wonderful inns in Brewster, the Captain Freeman Inn and Brewster by the Sea. This morning was no different as our great breakfast chef, Nick, was humming as he was preparing our wonderful Wild Blueberry Buttermilk Pancakes. Nick is a hummer and I love to tease him. The other day he was singing “Kiss me once and kiss me twice and kiss me once again”. We laughed together as he told me that Cliff, the owner of the Bramble Inn where Nick is also the chef, was humming that song all evening. He said it was addictive, and he could not get the song out of his mind. We  both started singing the song, but we both could only remember the first few lines of the classic song by Louis Armstrong.  I’ve included all of the words Nick and Cliff so that you can sing the entire song…….

Kiss me once…and kiss me twice
Then kiss me once again
It’s been a long, long time
Haven’t felt like this, my dear
Since I can’t remember when
It’s been a long, long time

You’ll never know how many dreams
I’ve dreamed about you
Or just how empty they all seemed without you
So kiss me once, then kiss me twice
Then kiss me once again
It’s been a long, long time

(instrumental break)

Oh, kiss me once…and kiss me twice
Then kiss me once again
It’s been a long…such, a long time
I haven’t felt like this my dear
Since I don’t remember when
It’s been a long….been a mighty long time

You’ll never know how many dreams
I’ve dreamed about you
Or how empty they all seem without you
So kiss me once…and kiss me twice
And kiss me once again
It’s been a long…long time

It’s been a mighty, mighty long time

This morning Nick made my favorite oatmeal cookie for our afternoon tea which includes old fashion oatmeal, fresh cranberries, roasted pecans and large chunks of dark chocolate. The cookie is addictive and guests at both of our Brewster Cape Cod Inns went crazy over these wonderful cookies. We gave several cookies warm out of the oven to our staff and guests that were near bye. So then  I started singing “Cookie madness at the Freeman”. It had a nice little ring to it, and I decided to make that the title of today’s blog.

We make thousands of cookies at our two Cape Cod Bed and Breakfasts and are always trying new recipes. This oatmeal cookie has become my favorite and is special in that we use fresh cranberries (cut in half) and really good dark chocolate that we buy in large blocks and cut into chunks for the cookies.

Needless to say our guests love our cookies that we serve at the Captain Freeman and Brewster by the Sea. They are always homemade and very special!