Inns Magazine Issue 2 Vol 22 Gourmet 2018 - Page 30

TIME TO

5 Inns Serving up Gourmet Fare

Sure to Satisfy Your Palate

umptuous. Delicious. Mouthwatering food. With this month’s issue featuring all things gourmet, we’ve rounded up five fabulous restaurants tucked into inns across the country. From seasonal farm-to-table five-course soirees to perfectly packed picnic

lunches for two, these restaurants invite you to pull up a seat and stay awhile. Get ready to indulge in a culinary experience sure to please your inner foodie (and taste buds!).

Inn at Grace Winery- Glen Mills, PA

With philosophies like “nose to tail” and “seed to sprout,” you’re pretty much guaranteed a locally sourced, seasonally designed, farm-to-table culinary experience. Sited on 50 acres of bucolic paradise in Brandywine Valley, the Inn at Grace Winery’s Executive Chef Scott Megill designed a seasonal five-course farm-to-table menu that is perfectly paired with the boutique wines from the inn’s estate winery. Enjoy a dinner for your group of 6 to 10 guests in the speakeasy wine cellar at the Inn at Grace Winery. Or, on the lighter side, head to the tasting room on weekends for light fare such as a local cheeseboard or house made hummus.

Cedar Crest Lodge- Pleasanton, KS

For true farm-to-table gourmet dining in Kansas, check in to Cedar Crest Lodge. From Wild Alaskan Glazed Salmon to Veal Scallopini Piccata, entrees are made with locally sourced ingredients. In fact, the food is so local, the majority of the produce is actually grown organically in the large on-site garden. With plenty of heirloom varieties, 30 types of tomatoes and fresh juicy berries, Cedar Crest ensures the freshest flavors imaginable go into each dish. Get lost on over 100 acres of rolling hills and romantic perennial gardens with a perfectly packed picnic lunch for two or enjoy the award-winning Smoked Brisket Quesadilla in a delicious two-course breakfast.

Inn-dulge

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by Mary White