Going “Wild” on Cape Cod

by Donna Cain, Innkeeper and owner

Cape Cod is known for it’s natural beauty and with that comes an unlimited amount of wildlife.  While staying at our Cape Cod Bed and Breakfast, the Captain Freeman Inn, we like to up your chances of encountering unique wildlife. So while you are exhaling on Cape Cod to  relax your soul, we might also suggest that you take a “walk on the wild side” to see some of our unique wildlife and habitat. Listed below are some of our favorites:

Cape Cod Whalewatching

Cape Cod Whale watching

Whale tales- Many of our guests staying at our Cape Cod Bed and Breakfasts enjoy a day of whale watching during their stay on Cape Cod. We usually recommend the Dolphin Fleet out of P’Town which has several 4 hour + excursions each day. Many of our guests tell us that seeing the whales up close was on their bucket list…..and most just rave about their experience. P’Town is such a unique town and is full of many other things to do after your whale watching such as biking on the bike path to Race Point beach, having lunch at the Lobster Pot which is a great place to have your old fashion “lobster eating experience”, climbing the Pilgrim Monument and shopping at the many unique shops on Commercial Street. The whale watching cruises get you very close to the whales and usually include sightings of Humpback and minke whales that frequent and feed the waters off of Cape Cod. Recent sighting of the rare Right Whale means you may even see a more unusual species. The trips are narrated by a naturalist who share the natural history of the area and teach guests about whale biology and their natural habitat.



Seals of approval- Everyone loves to see seals, and we recommend to our guests that they stop by the fish market in Chatham to see all of the seals that wait for the fishing vessels to return and the dinner that they receive when the fishermen throw into the waters their unused bait. Adorable grey and harbor seals are frequent visitors to Lower Cape beaches, where they swim, frolic and sunbathe. Blue Claw Boat Tours out of Orleans brings seal watchers to the shores of Pleasant Bay. The Monomoy Island ferry, based in Chatham, takes visitors to the Monomoy National Wildlife refuge, barrier islands off the Cape Cod elbow that are home to a sprawling colony. Recent news last summer included shark sightings since the seal habitat has become so large and makes for a nice meal to the sharks:(

Birds of a Feather- Midsummer is a perfect time to view migrating shorebirds including short-billed dowitchers, whimbreds, Hudson godwits- taking a break en route to South America. Diane Silverstein is a local expert and is a member of the Cape Cod Bird Club. Members provide free guided walks in bird friendly spots from Sandwich to P’Town. For self guided strolls look for barn swallows and Baltimore orioles at the Ashumet Holly Wildlife Sanctuary in East Falmouth, herons and terns in the National Seashore on the outer Cape, or ospreys at the Cape Cod Natural History Museum.

Osprey at the Natural history Museum

Osprey at the Natural history Museum

Not to be missed are the array of bird life that can be seen from the bird feeders in the front and rear of the Captain Freeman Inn. Guest have recently seen cardinals, finches, woodpeckers, robins of course, and chickadees.

Finch resting in our Lazy Susans last summer

Finch resting in our Lazy Susans last summer

Audubon- The Cape’s Audubon wildlife sanctuaries can be a great place to view egrets, herons and ospreys, but there is more to be seen at these properties. The Wellfleet Bay sanctuary offers walks, lectures, and kid’s day camps. At Long Pasture in Barnstable, visitors can wander the Butterfly Mosaic trail looking for unique butterflies, diamond back terrapin and pipping plovers, or maybe the threatened spadefoot toad.

Baby plover

Baby plover

On Martha’s Vineyard visit Felix Neck sanctuary to hike four miles of trails, watch resident barn owls or sample wild edibles. You can find scheduled for each at http://www.massaudubon.org

Walking trails full of nature including the trails in our Brewster Nickerson State Park, the unique White Cedar Swamp Trail at the National Seashore where you can enjoy an easy 1.5 mile walk on an elevated boardwalk with swampy trees and peat lined swamp full of unique bird life.

Ahhhhh, exhaling on Cape Cod and being amazed at all of the natural beauty and wildlife that surrounds our two inns, Brewster by the Sea and the Captain Freeman Inn.

Captain Freeman Inn on Cape Cod Captain Freeman Inn on Cape Cod[


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


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


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!


February 21, 2015- France/Provence


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.

Bon Appetite and Exhaling on Cape Cod!

Spring has sprung at the Captain Freeman Inn on Cape Cod

By Donna Cain, innkeeper and owner

Spring has always been my favorite season and a little sad this year as my dear mother passed away in January. She too, loved spring, and we would always walk the gardens together and comment about all the flowers that were pocking their heads up to the sky. This morning I was preparing breakfast for our guests staying at the Captain Freeman Inn, and I happened to look out the window at our raspberry patch. Sitting on top of two of the posts are homemade birdhouses made many years ago by my Uncle Al. This past fall I had our handy man Antonio repair and repaint them and we just hung them last week in our raspberry patch. To my surprise I saw a chickadee making a new nest in this house……so sweet…… my mind thought back to so many wonderful memories when I was a little girl.  I was very close to my Uncle Al who was the brother of my father. He was very handy with woodworking and also had many beautiful flowers growing in his greenhouse. I think he would be pleased that we placed his houses in our beautiful raspberry patch.

Bird house

Bird house

We started our raspberry patch at Brewster by the Sea from small plants from my Mom’s garden in the Berkshires. These particular plants are so hearty and provide us with two crops- one in July, and if the weather cooperated, one in the late fall.  Hoping we will get some nice berries this year to make our famous raspberry jam.



I am always amazed in the spring how you will be driving down the road one day and the trees will be bare and the next day everything will be green…..happening overnight! I am encouraged as these buds are almost ready!

New buds

New buds

I love fountains and am especially attached to this one as it use to be in my mom’s garden back in the Berkshires. We have placed this one near our porch where our guests enjoy breakfast overlooking the pool and gardens. Fountains make such a soothing sound….perfect for relaxing our guests.



This was my mother’s favorite peony. When she moved in with us at Brewster by the Sea ten years ago we transplanted it from her gardens back in the Berkshires. Last year we retransplanted it to the gardens at the Captain Freeman. So glad to see that it is healthy this spring.

Favorite peony

Favorite peony

Brewster in Bloom festivities start this upcoming weekend and I was so tickled to see the daffodils are all in bloom. These particular blooms grace our beautiful gardens around the pool.



Not quite sure which flower this is but the brilliant lavender color is a joy to see from inside the inn. I keep telling myself…..summer really is coming:)

Spring color

Spring color

Last but not least is a picture of our pool at the Captain Freeman, a boutique inn on Cape Cod. it was just opened last week, and the water is a little cold but once we get a few warm days it warms up quickly. Here is to a wonderful summer filled with laughter, sunshine and fun for all.

Captain freeman pool

Captain freeman pool

Herring run in Brewster

by Donna Cain, Innkeper and owner

We always know when spring is here as we hear all of the seagulls “squaking” with content at the Stoney Brook Grist Mill which is just behind our second inn, Brewster by the Sea Inn and Spa. It’s quite a sight to see the seagulls swooping down and eating many of the herring that are jumping upstream to reach Upper Mill pond where they will spawn over the summer months.

Herring Run

Herring Run.

It was interesting to read that the herring population is very healthy and increasing every year. The article below was written last year by the “Wicked Local” There is much debate as to why the population is increasing. When we first moved here over 10 years ago it was fun to watch the kids catching the herring in their nets. When the population starting decreasing you could not get a permit to catch the herring.

Herring at Stony Brook

2007 – 22,300
2008 – 25,289

2009 – 11,062

2010 – 48,099

2011 – 37,091

2012 – 41,028

2013 – 153,262

(one wonders how they can count the actual number of herring:)

Herring in Brewster

Herring in Brewster

They won’t be packing barrels of smoked herring out of the Stony Brook Mill site like they used to 100 years ago, but maybe some day folks will be able to dip their nets in to catch the sparkling silver fish once more for their private smoking.

The Association to Preserve Cape Cod reports last spring’s estimated record run of herring was 153,262 fish.

“It’s certainly encouraging to see this big increase at Stony Brook,” said noted Jo Ann Muramoto, senior scientist at the Association to Preserve Cape Cod, who oversees their work with herring. “Still it’s so, so low compared to historic records based on the barrels of fish they used to take out. I don’t think we’re out of the woods yet.”

Prior to 1903 Brewster had an official herring catcher who had to supply each town family with one eighth of barrel of herring a year. The average annual catch was 225 barrels. In contrast, in 1912, Harwich’s Herring River produced 1,200 barrels.

The official “record” only covers eight years, the formal herring counts began in 2007 but it still a good sign. The previous high was 48,099 in 2010 so this represents a tripling.

The question is, is the bounce due to the reworked (in fall 2010) culvert under Route 6A, which is now 18-feet wide instead of 4 feet, or does it reflect a general rebound of herring around the state?

“I’d like to think it’s a combination of both of those,” Muramoto said. “I do think making the culvert wider has made a difference. During the run itself a number of people including myself stood over the culvert and looked down at thousands of herring schooling to pass through the culvert whereas before maybe a dozen could move up at one time. An entire school could make it through now.”

Muramoto explained that herring seem to like to form a school before they move upstream.

“It’s probably the way they migrate upstream. If you watch at different points they seem to like to congregate in schools. This schooling pattern is pretty common,” she said.



That could be a way to reduce the chance of predation by gulls or other animals.

Massachusetts imposed a three-year moratorium on herring harvests (both alewife and blueback herring, both in the genus Alosa) on Jan. 1, 2006. That was extended for another three years in 2008 and has continued since. Connecticut and Rhode Island have also closed their herring fisheries however herring can be caught in the open ocean as a bycatch of other fisheries, especially Atlantic herring (Clupea Harengas). Most of the bycatch occurs around Cape Cod, according to a 2008 study.

“The effects of fishing at sea are not well controlled,” Muramoto observed.

Dana Condit, head of Brewster Mill Site Committee, puts more stock in the fishery shutdown than the new culvert.

“I grew up right there and I remember in the ’60′s they’d show up like this year and they would use that culvert,” Condit said. “In 1968 they changed the configuration where the fish go into the pond and they navigated that in huge numbers.”

The Stony Brook fishery was big business in those days.

“They used to sieve them out in the back of dump trucks and in barrels on tailor trucks. They took a lot of herring out of there,” Condit recalled.

Last year (2012) saw big runs of herring in the Charles and Black rivers, as well as at Stony Brook and in the Monument River in Bourne.

“This may have begun in 2012 and is continuing this year. We’ll know better when the Division of Marine Fisheries presents the results from around the state later this month,” Muramoto said. “I think 32 runs are monitored in Massachusetts. The highest numbers are on Cape Cod.”

Muramoto works with herring monitors in several towns.

“There are increases in some, others are the same,” she said. “The Herring River in Wellfleet almost doubled this year. Pilgrim Lake (in Orleans) was the same. The Mashpee River was the same but some counts were lost. The Quashnet (River) was the same. The increase for Stony Brook was one of the most dramatic.”

“I talked with construction guys from the DMF and they had wonderful numbers everywhere. It wasn’t just us,” Condit said. “A lot of runs did very well off Cape.”

The herring run generally peaks in late April and early May. Muramoto recruits 15 to 20 volunteers to do the counts. Nine counts are done each day at random times during herring season, at a designated location, each count lasts 10 minutes. Herring runs in Bournedale and Sandwich have electronic counters.

The herring do run at night, but nighttime counts have been problematic.

“We’ve tried to use a video camera underwater at night but had severe lighting problems,” Muramoto said. “We weren’t successful seeing fish.”

We stopped by the Herring run last night and Byron was able to get some great shots of the herring in the water. The pictures have an impressionistic feel and we both loved the shots so much that we want to frame some.

Herring in Brewster

Herring in Brewster

This particular evening the seagulls were flying overhead but were not swooping down for dinner…..maybe they had their fill for the day.



Many of our guests staying at the Captain Freeman Inn and Brewster by the Sea love visiting the Brewster Grist Mill. This weekend the town is celebrating Brewster in Bloom and the mill will be open for tours. They will also be selling their wonderful ground corn meal. We love to purchase the ground corn for our wonderful Captain Freeman Corn Muffins which we serve regularly at the inn.

Happy Spring!

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.
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

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!

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

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.

Rediscovering Breakfast on Cape Cod-Test Breakfast #3

My mind cannot stop thinking about breakfast foods…….I actually fall asleep and wake up thinking about all the new recipes. Our winter guests staying at our Cape Cod Bed and Breakfast, the Captain Freeman Inn and Brewster by the Sea Inn and Spa have all been such good sports and seem to be enjoying the adventure. I usually have a motto of not trying a new recipe for our breakfasts until I try it once or twice. For this  new culinary adventure it feels OK to just roll out the new recipes to our guests. I always appreciate their honest feedback and am on a roll as the first 3 have been absolute winners! (I always have backup items in the freezer and can resort to something simple like herbed eggs if the recipe fails:)

Last night I decided upon a new recipe for our first course for our Sunday breakfast. Each breakfast now begins with a  new  “surprise health nectar” and a fresh baked delight that our guests can enjoy with their coffee or tea. I wanted to create items that were light, flavorful and not too filling. Muffins always seem pedestrian so my eye has been going to miniature bite size scones, pastries and biscuits. This mornings menu included a wonderful Savory Cheese Puff with Gruyere cheese and black pepper.

I was wide awake at 5am this morning with visions of cheese puffs bouncing in my mind. I decided to get an early start since I was trying something new. The cheese puffs were actually very easy to make and all came our picture perfect! Once they came out of the oven I placed them on a warming tray so that they were warm when we served them to our guests. Cheese puffs also freeze really well and can be used later.

Savory Cheese Puffs

Savory Cheese Puffs

These airy cheese puffs are a relative of the popover, leavened only by eggs to expand in the heat of the oven. Called gougeres in French, they are a delicious way to start your day.

Bon Appetit!

This recipe is a keeper and has been added to our new recipe book that I am creating for our staff to use. Once I get organized I want to collect all the good recipes and have a cookbook available for our guests. As always, just let me know if you would like any of the recipes that I blog about. I have always said that life is too short to keep any recipes secret!

Rediscovering Breakfast on Cape Cod-Test Breakfast #2

We are on a quest to find 14 new breakfasts to serve at our Cape Cod bed and breakfast, Brewster by the Sea and Captain Freeman. This morning was day 2 and I was delighted with the results.

We have a lovely couple staying with us at the Captain Freeman, and I had heard through our staff that the gentleman loved savory.Zeumer-Breakfast_20130102-0002

So my mission yesterday was to find a new recipe that included eggs. I landed on a recipe that was Buckwheat Crepes with Ham, Gruyere and Fried Eggs. The recipe intrigued me as I have always wanted to do a savory crepe. We have served raspberry crepes with Mascarpone cheese and Lemon curd. They were delicious, but I always felt like it was an ultra sweet breakfast that some of our guests did not enjoy.

The results were amazing and a wonderful combination. I made the batter early this morning and refrigerated it for several hours. I then made each of the crepes and kept them warm on a warming plate. When the guests arrived I prepared each crepe with a little butter, grated cheese and thin slices of Black Forest Ham. I then topped with a little more cheese and placed in the oven while I cooked the sunny side eggs.

Buckwheat Crepes with Sunny Side Eggs

Buckwheat Crepes with Sunny Side Eggs

Our guest gave us an A+rating, and I took that as a compliment since both were very worldly travelers, appreciating good food and spending time in Provence.  I had a little left over and left a platter in the frig for our son to eat when he returned from the gym. I just smiled when he called and asked us what accompanied the eggs…he loved it and ate every morsel. We always offer breakfast alternatives which today include old fashion cheereos and blueberries….how special is that!

How sweet to order Cheereos with Blueberries!

How sweet to order Cheereos with Blueberries!

So, I now have two new recipes to add to our summer menu. These crepes really were exceptional and a nice compliment to the sunny eggs.

Bon appetit from Cape Cod!

Rediscovering Breakfast at the Captain Freeman Inn on Cape Cod

by Donna Cain, Innkeeper and owner

I have always loved breakfast with fond memories of my mom’s breakfast on Saturday and Sunday. It was such a special time for our family to gather and not be hurried! When we purchased Brewster by the Sea Inn and Spa I was so thrilled to recreate this vision and feeling for our guests. I was testing many new recipes way before we closed on the inn and still have friends in Houston that tease us about the “test” breakfasts they use to enjoy after church on Sunday. It’s been 9 years now since we started this wonderful career of being innkeepers, and I have found over the last few years that we have, out of habit, been making the same breakfasts- our guests love them and they are healthy, farm to table, always homemade and usually very little comes back to the kitchen. BUT, I have always been a huge proponent of change and realized over the holidays that I was ready to take on a new challenge of creating some creative new breakfasts for our guests. We’ll certainly keep a few of the favorites such as the buttermilk pancakes and herbed eggs, but it feels appropriate to reach out of my comfort zone and try some new things.

And so this blog seemed like the perfect vehicle to chronicle all of the recipes I will be trying over the next few months. The goal is to have 14 new menus in place by May which will include a savory and a sweet option for our guest. We have also decided to add a 4th course to our breakfast meal which will be a petite homemade scone or muffin to enjoy over your coffee of tea while you wait for your main course.

Today is New Year’s Day and my quest to test and create new menus for the Captain Freeman Inn and Brewster by the Sea begins.

This morning our guests enjoyed an apricot scone with our homemade raspberry jam and sweet butter. Fresh fruit is always important and today included fresh squeezed orange juice and cantaloupe with fresh pomegranates.

My new adventure was creating a cinnamon bun similar to the ones in the mall. Just the smell alone is intoxicating. I was so tickled to find a recipe that is very close in a cookbook that was given to me this Christmas. I made the sweet yeast dough last night and rolled the buns so that all I had to do this morning was to bake and frost. They truly were amazing with not one left.

Savory Breakfast at the Captain Freeman Inn

Savory Breakfast at the Captain Freeman Inn

We also had a wonderful omelet with a suggested filling of sauteed mushrooms, sun dried tomatoes, Gruyere cheese and greens. It is a yummy combination but we always give our guests an option to make the omelet any way they like.

Tomorrows test breakfast is Buckwheat Crepes with Ham, Gruyere and Fried Eggs……yum……..oh the joy of being a happy innkeeper!

Happy New year to all.