New Cooking School Calendar at the Captain Freeman Inn

by Donna Cain

Cooking School at the Freeman

Cooking School at the Freeman

We have a fabulous time each winter during our Cape Cod Culinary cooking schools at the Captain Freeman Inn. Chef Carol will continue conducting the class. This year’s calendar is filled with some new comfort foods including bread and soups, all from the areas that we love in Europe including Italy, Spain and France.

The cooking school package includes a one or two night stay at either the Captain Freeman Inn or our sister property Brewster by the Sea Inn and Spa. The package includes a fabulous breakfast each day, cooking school for two and wine tasting and dinner afterwards. We pair both red and white wines to compliment our evening meal. Guests can sample different wines and decide which one they would like to enjoy with their meal. The dinner always concludes with a wonderful dessert or biscotti that I love to dunk in the dessert wine:)

Savory breakfast the the Freeman

Savory breakfast the the Freeman

2014/2015 Schedule

November 8, 2014- France

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In Paris the crisp fall air is filled with smells of baking bread and simmering comfort food. The flavors are amazing but the best part is that these classic dishes are simple and fun to make. We will make French bread, classic French Onion soup and French garlic sausage and butternut bisque that will transport you to Paris.

mushrooms from a previous class

mushrooms from a previous class

January 17, 2015 – Northern Italy

Winter chills mean fragrant country loaves and simmering soups overflowing with the bounty of the Tuscan hills. We will make country bread, stracchiatella, chicken and egg soup and hearty white bean and kale soup. Flavors to delight an Italian palate.

February 7,2015- Spain

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Winter is the season for warm bread dipped in fragrant olive oil and simple but beautiful paella, the comfort food of Spain. This hearty and simple rice sauté traditionally loaded with seafood and poultry. We will honor our local seafood bounty and prepare a sausage and scallop delight with all of the seasonings of Espagna!

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February 21, 2015- France/Provence

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As the cold mistral winds blow across the lavender fields of Provence, learn to shape French loaves in many shapes and sizes and enjoy classic Bouillabaisse, the provencal city of Marseille’s world famous seafood soup made with our local bounty of fish and seafood.

March 7, 2015- Southern Italy/Sicily

As spring approaches the hills of Sicily we will make hearty Sicilan country bread and two wonderful soups: Ribolitta (literally bread soup)and escarole soup with veal meatballs.

April 11, 2015- Spain, Portugal and Morocco

Where northern Africa meets southern Europe the flavors of Spain, Portugal and Morocco are all influenced by their common geography and unique histories. We will make traditional flat bread with its soft pillowy texture and amazing flavors. To accompany our bread, a selection of delicate soups and hearty tagine highlighting the local flavors of the region.

Our winter classes fill up quickly so it’s important to get your reservations in early. The package price includes best available room at time of booking giving you even more reason to book early so that you can reserve your favorite room.
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Bon Appetite and Exhaling on Cape Cod!

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!

Crepes for Breakfast at the Captain Freeman Inn

Sweet crepes with mascarpone and lemon curd

Sweet crepes with Mascarpone and Lemon Curd

I have always loved a good crepe and have fond memories of my mother making them for breakfast and serving them hot with our homemade raspberry jam……the tradition continues at the Captain Freeman Inn. We serve both a sweet and savory version during our two week menu rotation in the summer months.

This morning we served the sweet crepe that was filled with a very thin layer of Lemon Curd and Mascarpone cheese. On the side was plenty of our homemade raspberry jam that is made from the raspberries grown in our patch at our sister property, Brewster by the Sea Inn and Spa. Many guest like to have a protein with their breakfast meal so we offered our very special fresh Hickory smoked Bacon and eggs any way you like.

Buckwheat Crepes

Buckwheat Crepes

Our savory version is made with a little bit of buckwheat. We serve that with an over easy egg (or any way you like them) The savory crepe has gruyere cheese and black forest ham. The cheese is also melted on the top……ummmmmm, what a yummy combination!

Here’s to breakfast dining at the Captain Freeman Inn!

New breakfast chef at the Captain Freeman Inn

Breakfast chef at the Captain Freeman

Breakfast chef at the Captain Freeman

We are thrilled and delighted to have Nick Caplice as our new breakfast chef at the Captain Freeman Inn. Nick brings a wealth of experience having tenured under 3 Best Chefs of America, including Anthony Silvestri of the Ocean House Restaurant, Toby Hill of Pain D”Avignon Bistro and Bakery and currently Lyric Restaurant and Nick’s present employer by evening, Ruth Manchester of the Bramble Inn. He attributes all of his professional inspiration to these three wonderful Chefs.

The timing could not be more perfect in having an experienced chef in our commercial kitchen at the inn. This past winter we reinvented our breakfast menu to include wonderful new additions such as a rustic pear tart as a yummy morning appetizer to enjoy with your coffee or tea-

Rustic pear tart

Rustic pear tart

and a Huevos Rancheros savory breakfast

Huevos Rancheros with Eggs

Huevos Rancheros with Eggs

and a delicious farm to table Red Pepper Fritatta with sausage, just to name a few!

Red Pepper Fritatta

Red Pepper Fritatta

Nick’s background is primarily as a cook, and he is thrilled and delighted to try his hand at the inn’s baking needs. Every afternoon he whips up a wonderful treat for our afternoon repast. Today’s treat included some delicious Pecan Tassies.

Pecan Tassies

Pecan Tassies

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Nick was born on the Cape in Marston Mills and enjoys spending time with his darling one year old daughter, Lily. Her picture can be found in the front of his recipe book, and he smiled in telling us that she is his motivation in life!  Ahhhh, what a great Dad!

His friendly smile, talent in the kitchen and his quiet demeanor are a wonderful addition to our Captain Freeman Inn and Brewster by the Sea family.

New Frittatas at the Captain Freeman Inn on Cape Cod

Roasted Red Pepper Frittata

Roasted Red Pepper Frittata

Yum!  We continue to test new recipes for our summer menus at our two Cape Cod Bed and Breakfasts, Brewster by the Sea Inn and Spa and Captain Freeman Inn. We have made many Frittatas with our favorite last season being a zucchini and sun dried tomato with Monterey Jack Cheese. Our new combination is over the top delicious and includes roasted red peppers, sweet sausage, basil and feta cheese. It’s always nice to think about the vegetables and herbs being harvested fresh from the garden, and we always have delicious aromatic basil all summer long.
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Frittatas are actually very easy to make. You will need to have an oven proof skillet where you can actually cook the first part on the stove top and then move into the broiler to melt the cheeses and to make sure the eggs are cooked through. We used maple sausage but the recipe actually called for sweet sausage. I like the maple sausage that we use at the inn because they are not greasy and have a wonderful sweet yet savory taste. The peppers can be roasted ahead of time and actually are very easy to do by placing under the broiler and turning frequently until the skin is black all over. Once cooled you can remove the black layer and dice into small pieces. The fresh basil, feta cheese combined with the sweet sausage and roasted peppers created a wonderful combination of flavors.

Another winner for our summer menu. We decided to serve the Frittata with corn muffins (using fresh ground corn form Brewster) and grapes. Frittata-20130318-0211

Cape Cod Bed and Breakfast Winter Color

By Donna Cain, Innkeeper and owner

It may be white outside for many of us, but at our two Cape Cod Bed and Breakfast, Captain Freeman Inn and Brewster by the Sea Inn and Spa, our winter fruit courses have been filled with color.

This mornings breakfast included a delicious baked pear that Byron garnished with fresh orange, blueberries and blackberries and a homemade raspberry sauce…..mnnnnn!

Baked Pear served with orange, berries and pomegranates.

Baked Pear served with orange, berries and pomegranates.

We like to consider our breakfasts at both of our Cape Cod Inns to be Farm to Table whenever possible and always look for in season produce that is the freshest possible. The winter months are always a challenge with February probably being the hardest. Basically the fresh fruit choices are lemons, apples and pears. Lemons are a treat, and we just served our Lemon Biscotti as our afternoon tea this weekend. We also love our Baked Apple which is recipe served on the QE2 cruise lines. It’s very decadent and delicious.

QE 2 Baked Apple

QE 2 Baked Apple

Another storm is on the way. That’s OK!  We just feel blessed to have time to finish up our winter projects. The biggest change guests will notice this year is our hall common areas which are now newly painted with new wall sconces- no more dated wall paper.

Newly remodeled hall

Newly remodeled hall

. We just brought over Nanna’s Grandfather clock which fits perfectly in the hall. The Captain Freeman is such a beautiful stately building, and we feel very honored to be it’s stewards for part of our lifetime journey on Cape Cod as happy innkeepers.

Rediscovering Breakfast #7

I am so tickled with this new mission to find new recipes. We are having so much fun!

This weekend we added a new twist to our repertoire of menu options. We just hired a new chef to cook for the Captain Freeman.

DSC00252Esperanza comes to us with a wealth of experience in the kitchen and a side passion to cook authentic Mexican food. When we were planning the weekend menus for Brewster by the Sea and the Captain Freeman Inn, I was excited to include some of her favorites as an option for our guests.
On Friday we experimented with a new Lemon-Ricotta Pancake.DSC00254 Ricotta cheese lends a delicate, airy texture to these pancakes and the freshly grated lemon zest adds a hint of citrus flavor. We served it with a warm compote of fresh, sweet berries.

I am also looking to add a savory or sweet bite that guests can enjoy with their coffee and tea when they first sit down for breakfast. Last week we visited our favorite coffee house in Orleans, the Chocolate Sparrow, to enjoy a cup of mocha coffee. We decided to splurge and enjoy some sweets, and I had the most delicious apple tart. It was served warm with apples that were perfectly sweetened and a delicious home made pastry. On the drive home I decided to find a similar recipe for Saturday’s breakfast.
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I landed on a recipe that I found on the internet that included sour cream in the dough that made for a pastry that was part puff and part pie in flavor. I purposefully made the tarts small so as not to spoil the main breakfast. Guests staying at the Captain Freeman Inn loved the tarts, and I am always encouraged when none are left:) The dough was actually very easy to make, and I put the tarts together the evening before. I used sweet Granny Smith apples and sweetened them with sugar, fresh lemon juice and cinnamon.

Sunday’s breakfast was a true adventure and included an option of blueberry buttermilk pancakes or Huevos Rancheros Tostadas. Oh my gosh, they were so delicious and the pancakes were a perfect side option for guests that do not like Mexican.DSC00262
After our guests were served all of our staff sat down to enjoy Esperanza’s meal. I was so impressed and ate every single morsel on my plate. The food was so intensely flavorful but not hot. I was not hungry until dinner and found her cooking to be filling and satisfying. I have always wanted to do some Mexican breakfasts at the inn but did not feel confident. Next weekend we are going to duplicate this menu with different guests staying at Brewster by the Sea and Captain Freeman but this time around, Esperanza will make the pancakes and Donna will do the Tostadas…..a learning breakfast to say the least.

Bon Appetit!

Rediscovering Breakfast on Cape Cod- Breakfast #5

Almond-Crusted French Toast served with Strawberries and Hickory Smoked Bacon

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Everyone loves a good French Toast and today’s version was a huge success!  I especially like to use Challah bread as it really absorbs the custard creating an eggy, sweet old fashion favorite. Crunchy almonds, fresh strawberries and fragrant orange zest brings this classic breakfast dish to a whole new level!

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Bon Appetit to all of our guests staying at our Cape Cod bed and breakfast, Brewster by the Sea and Captain Freeman Inn!

Rediscovering Breakfast on Cape Cod-Test Breakfast #4

I love to prepare breakfasts for our two Cape Cod bed and breakfasts, Brewster by the Sea and the Captain Freeman Inn. This Sunday our guests staying at the Captain Freeman enjoyed the following menu:

Warm Cheese Puffs with Coffee and Tea

Fresh Squeezed Orange Juice or our specialty drink-”the Brewster Sunrise”

Byron’s Baked Apple with Cream Mousse and Craisons

And our Test Breakfast #4-

Cheesy Eggs Sandwich with Homemade Sausage

When I saw this recipe it reminded me of  Mc Donalds-Egg McMuffin.

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I must confess, in my younger years when the kids were small, we frequented McDonalds often and I personally loved their french fries and egg McMuffin. I thought it would be fun to create a gourmet version for our guests.

The sausage was a huge success. I added fresh thyme,sage and rosemary with a little red pepper to give it a kick. What I learned is that the sandwich was a little dry and needed an optional sauce. Decided next time to make the sausage thinner with a light Chipotle Sauce on the side. Yummmm!

Guests seemed to love the idea and most just picked it up in their hands. I think it brought back fond childhood memories for all!

Cooking Schools at the Captain Freeman Inn

Cape Cod Culinary and Captain Freeman Inn

Presenting a season of Mediterranean cooking with locally grown ingredients, combined to create small plates with big flavors.

Demonstration at our Cape Cod Culinary Cooking School

Demonstration at our Cape Cod Culinary Cooking School

Our chef, Carol Edmondson, has been combining the simple, healthy preparations of Mediterranean cuisine with fresh local ingredients in the kitchen of the Captain Freeman Inn for many years. Her professional training, world travel and love of food and sharing her cooking knowledge with others, was the inspiration for our cooking classes. Classes are held in our welcoming kitchen, built by master ship builders in the mid nineteenth century, with an eye for light and air.

We had a sold out class in  November’s Tuscan class featuring northern Italy at its best and show casing game birds, local cranberries, root vegetables, seafood and herbs flavored with Italian pancetta, Parmesano Reggiano and Tuscan olive oil.

Our 2013 schedule is noted below:

On February 9th we will explore Naples and southern Italian winter comfort food. Naples is known for it’s fresh made and cured cheeses, herbs and olive oil. Agro dolce (sweet and sour) dishes make great use of winter squashes like pumpkin, acorn and butternut. Salumi or cured meats play a key role in flavoring pastas. The Campagnia region has over 35,000 pizzerias and pizza is a signature street food in Naples. Our menu will make the most of these flavors using local fresh ingredients.

On March 2nd 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 many major cities. Their influences are felt in preparation unique to the region. Winter soups harvest flavors preserved from fall gardens. Pork is an essential ingredient both fresh and preserved in Salumi. Artichokes and eggplants are fried in olive oil to whet winter appetities. 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 food and preserves.

March 9th brings us to the island of Sicily with its Morrish, Greek and Italian flavors. Sicily is not unlike any other region of Italy. You will find hints of the middle east with lemons, cumin and other unique flavors in braised and grilled preparations. Rice plays a leading roll. Fresh tuna caught off the Sicilian coast in the early spring is prepared and preserved to perfection. Rosemay and oregano perfume the hillsides and our menu!

Fresh grilled tuna

Fresh grilled tuna

On March 23rd we will sample 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 winter wind from the Alps, blows across Provence. Warming stews and soups are a must. Spring lamb, winter squash, great cheeses and local grains are the staples of early spring. Early greens are peeking through and lemony salads brighten spring tables. Poached winter fruits finish hearty meals.

Fruit tart for our dessert

Fruit tart for our dessert

April 6th brings us April in Paris. Classic French preparations featuring the finest local ingredients available in the spring. Fiddle heads, asparagus and baby greens adorn spring salads. Berries are a must in tarts. Cheese is everywhere in great variety. Young chickens and ducks are available to roast on a bed of root vegetables and to confit, a slow braise in a bath of chicked or duck fat produces a succulent result. Bread is a central ingredient for a perfect Parisian meal. We will pair locally raised poultry with great Parisian flavors.

As local and imported ingredients become available and our menues begin to develop we will keep you posted on what’s coming in each upcoming class.

All of these cuisines are world renowned for their fresh ingredients, simple home based preparations and complex flavors. The tradition of small plates simply prepared and enjoyed almost any time of day is well established throughout the Mediterranean region.

The class will be from 2 – 4:30 PM on Saturday with wine tasting that is paired with the food made in the class beginning around 5:30. We then all gather fireside to enjoy all of the food made earlier in the class along with plenty of laughter and good cheer!

The two night package can be either a Friday/Saturday stay or a Saturday/Sunday stay in best available room at time of booking. The package includes breakfast each morning, afternoon tea, cooking school for two with wine tasting and dinner afterwards. 2 night package- $649 plus tax

Our permit for the cooking school from the Brewster selectmen’s office requires that the attendees be guests at the inn. To accommodate local Cape Codders, we also have a one night package, call us for details.

We are offering a $50 coupon off of our cooking school package if you book your reservation in January.