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!

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!

Cape Cod Art

by Donna Cain, Innkeeper and owner

We are busy innkeepers on Cape Cod managing two lovely Bed and Breakfasts in Brewster, Brewster by the Sea and the Captain Freeman Inn. One of the best parts of being an innkeeper is having the opportunity to visit with guests. We love to sit down when they first arrive to help with any dining or activity planning. The next morning at breakfast we always ask, how did you sleep and how was your day? We learn so much from our guests and learning about the wonderful art that is on Cape Cod is no exception. Many of our guests love to include stops at their favorite art galleries during their stay.  Art is such a wonderful part of what makes Cape Cod special. We attract many talented artists that in many cases have their home and gallery together in many of our quaint sea towns.

Mark Kundmann

Marc Kundmann

My absolute favorite artist on Cape Cod is Marc Kundmann. His work can be seen at the Addison Art Gallery in Orleans. He described his recent work as “an exploration of painting with encaustic wax, one of the oldest forms of painting. The technique allows me to build and remove textured layers of color, transparency, and pigments. Keeping true to that first piece of advice, I try to focus on the joy of creating, and also painting with honesty. My hope is that the resulting layers create not only intriguing and beautiful surfaces, but also give emotional life to the subjects, whether figures, structures, or boats, and hint at the mystery inside” I love the picture he did shown above that is titled “Welcoming Committee”

Managing editor of Cape Cod Life, Susan Dewey, described it perfectly, ” Art is all about making connections, the artist to the subject, the viewer to the artist’s work”. Such a simple statement but the meaning so paramount.

I just looked through the recent Cape Cod Life annual publication of Cape Cod Art. I always look forward to seeing which local artist they have chosen to preview. While I am no expert in art, I loved Art History in college and love walking through galleries. My eye immediately can zone into what I like and what I don’t…….I guess after all that’s what art should be about…..it’s all in the eye of the beholder or in artists case the eye of the buyer:)

Some of my favorites included:

Eric Abrecht- his work is represented by Eisenhauer Gallery on Martha’s Vineyard. His present work includes landscapes which surprisingly are not about the place. The painting’s are powerful and used as a departure point. “For me, the landscape is just being used as a vehicle for the paint application to play around with colors and movement”, Abrecht says. “It’s a good home base to start from-there’s a lot of different directions I can take”. He presents the idea of a landscape and encourages his viewers to be transported. These are hazy, unspecific places of the imagination.

Kimberlee Alemian- her work may be seen at the Elizabeth Rowley Gallery in Orleans. I love Kimberlee’s work! Alemian’s vivid emotionally immediate paintings are a work of evolution. According to Alemian it’s about ” painting, scraping, sanding, and going back into it sort of like palimpsest she says of her method.In addition to the charcoal and pastels are drawn into her paintings and leave traces of the history of the painting” her floral paintings create a unique lighting pattern.

Herb Edwards- his work can be seen at his gallery in Cataumet. While many painters devote themselves to a single medium, Edwards finds merit in both oil and acrylic. His diverse paintings in both mediums have a lightness of touch and simplicity on line reflecting the natural uncluttered beauty of New England and America’s far west. As quoted in the magazine that summarizes his work so perfectly” From Impressionistic pieces like “Sunny Afternoon”, to more austere, Hopper-like works with bare renderings of line and color such as “Inner Harbor”, Edwards paintings reflect the simple beauty and symmetry of natural surroundings that have always been his source of inspiration.”

The Cape is a wonderful place to live and visit. Having so much wonderful art here is just the icing on the cake.

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!

To Jenn with love

By Donna Cain (Innkeeper and Mom)

Jenn and Darin having fun after the ceremony

Jenn and Darin having fun after the ceremony

Our darling sweet daughter, Jennifer  was wed on Cape Cod a few weeks ago. Every detail of the wedding was perfect and master photographer, husband Byron, caught some great memories.

So you might ask why to “Jenn with love” as a title on an inn’s blog. I recently wrote a blog on Brewster by the Sea to our daughter April about gardening. I chose the title for both blogs remembering an old song called “To Sir With Love”. There is nothing to match the love of a parent to a child, and this past weekend was especially sweet for me in that I saw Jennifer happy. She married a lovely southern gentleman, Darin and I will forever remember the look on both of their  faces during the touching ceremony….it just spoke I love you with all my heart!

Blessings on the beach by Faith Lavender

Blessings on the beach by Faith Lavender

Since we have two inns in Brewster, Brewster by the Sea and the Captain Freeman Inn we were happy to host many of Darin’s friends and family. It was a lovely gathering of childhood and college friends along with family that traveled from the mid west to be with Jenn and Darin on their special day.

Darin's lovely family

Darin’s lovely family

College friends. Our son Nathan was adopted into the pack.

College friends. Our son Nathan was adopted into the pack.

Also special for Jenn was that her family from Florida  were able to come and join in on all of the fun.

Loved ones from Florida

Loved ones from Florida

When we were planning the wedding, both Jenn & Darin wanted their guests to experience all that Cape Cod is about, so it seemed a natural to have a clam bake back the inn. We also rented a trolley to take us down to the beach. Even our dog Harrison loved the ride.

Harrison on the trolley

Harrison on the trolley

The clam bake was catered by Mac’s Seafood out of Wellfleet. They did a great job and everyone enjoyed the “lobsta” , Cape Cod clam chowder and clams.

Jenn enjoying a fresh steamed lobster

Jenn enjoying a fresh steamed lobster

We had a lot of fun decorating the inn for the special event. Jennifer is very creative and preplanned some lovely table arrangements. We also timed the wedding to coincide with when the hydrangeas were in bloom at Brewster by the Sea. The morning of the wedding all of the girls gathered to pick hydrangeas and to arrange the lovely bouquets….so much fun

Flower arranging at Brewster by the Sea

Flower arranging at Brewster by the Sea

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All of our immediate family stayed at Brewster by the Sea and I just love this photo of our three wonderful kids (plus Matt, April’s husband and our new son-in-law Darin)

Our precious family!

Our precious family!

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I was also so touched that many dear friends and family came from far and near to join us on this special day. Only sad part of the day was that our Nanna was not up to going to the festivities. She is OK now and Jenn and Darin went to visit here after the ceremony.

And so my sweet Jennifer, I wish you and Darin many many years of happiness and good health. Know that I love you with all of my heart. Mom

I love you kiss

I love you kiss

p.s. Thanks Byron for all of the great shots.

Photographer Byron

Photographer Byron

Washing away the cob webs

As innkeepers on Cape Cod, we are blessed to meet the most wonderful people. Our guest blogger, Catherine, has been visiting us every spring for many years, and we always look forward to our visits with her. She is a remarkable lady who really appreciated the natural beauty of Cape Cod. The picture below was taken by our resident photographer at our Cape Cod Bed and Breakfast, Byron and represents all that Catherine pens about in her blog. Thank you Catherine for sharing parts of your visit with our readers.

Cape Cod sunset

Cape Cod sunset

Guest blogger, Catherine Lombardozzi

June 7, 2013 by cmtl

“Clean out a corner of your mind and creativity will instantly fill it.”
~ Dee Hock

Experts say that taking time off allows your mind to process all that you’ve been cramming into it, and to noodle through some of those nagging questions you haven’t had time to ponder. So when I go on vacation, I try to leave plenty of space for good old-fashioned vegging out – and a rainy day is a perfect excuse to do just that. Of course, sunshine is a good excuse for it as well, which the last several days have proved! But for some reason today felt like a true veg day.

I think everyone on the entire east coast got something of a drenching over the last few days as a front comes through bringing up remnants of tropical storm Andrea. I managed to squeak in a long walk on the beach this morning – a little cool and breezy, and occasionally drizzly, but peaceful nonetheless. I headed down the road a bit to walk on Paine’s Creek Beach. The storms over the last few years have changed the contours of the beach a bit – the parking lot is completely gone and the homes along the beach seem a lot more exposed than before.

Paine’s Creek Beach.
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After the long walk, I stopped to browse at the Brewster Bookstore and eat some lunch at the Marshside restaurant. Afterwards, I took a drive for a bit to indulge my real estate envy.

The rain came in earnest by mid-day so I spent the afternoon reading on the porch. It was chilly, but I made it cozy with my light jacket and a throw blanket fashioned from a beach towel. Today, I finished Zig Zag: The surprising path to greater creativity and made additional progress on Networked: The new social operating system – both interesting reads that gave me lots to ponder.

All you need for reading – a comfy spot and a restful view.

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046 043

“A vacation is having nothing to do and all day to do it in.”
~ Robert Orben

I’ll be leaving the Cape tomorrow all rested and refreshed. Between the stunning beach walks, the stimulating reading, and rain to clear away any lingering cobwebs – I would call this a successful vacation so far. I have another treat in store visiting the Connecticut Lombardozzi’s overnight on Saturday, extending my vacation for one more day.

I’m hopeful the rain will break early enough to allow for one more long beach walk. That would be icing on the cake!

“Total physical and mental inertia are highly agreeable, much more so than we allow ourselves to imagine. A beach not only permits such inertia but enforces it, thus neatly eliminating all problems of guilt. It is now the only place in our overly active world that does.”
~ John Kenneth Galbraith

Captain Freeman Inn on Cape Cod receives Certificate of Excellence award from Trip Adviser

Certificate of Excellence 2013
We are thrilled and delighted to learn that the Captain Freeman Inn on Cape Cod is the winner of the  2013 Certificate of Excellence award.
Captain Freeman Inn

Captain Freeman Inn

This prestigious award, which places you in the top-performing 10% of all businesses worldwide on TripAdvisor, is given to businesses that consistently earn high ratings from TripAdvisor travelers.
We purchased our Cape Cod bed and breakfast 2 1/2 years ago and have been busy restoring and updating this beautiful sea captain’s home. This summer is especially rewarding for us in that all of the common areas and guests rooms have been redecorated and/or  remodeled creating an upscale yet relaxed atmosphere where “fine lodging is in the details”
Come and see what all of our guests are raving about on Trip Adviser.

Former Guest of the Captain Freeman, Suzy Brooks makes headlines

Suzy Brooks, third grade teacher.

Suzy Brooks, third grade teacher.

“Class Act” was the title of the headline of our local newspaper this morning. When I glanced over the headlines I knew the face looked familiar but I did make the connection that Suzy Brooks and her husband had stayed with us for our French cooking school at the Captain Freeman Inn.

Suzy was one of five teachers nationwide to receive the national award recognizing her social media savvy in the classroom. The third grade teacher at Mullen Hall School in Falmouth has more then 12,000 followers on Pinterest, where she shares teaching strategies, links, tools and suggestions. Add to that 600 friends on her professional Facebook page and more than 3,000 twitter followers, and it’s no wonder her fellow educators call her a social media rock star.

Congratulations Suzy!