Sunday, December 12, 2010
We’d like to take a moment to thank you all for your support of the Remington Lodge, and for your patience in awaiting news of our reopening. We were so excited to get the lodge up and running last year, with the anticipation of providing amazing local food and a gathering space for our community. What we did not expect was the gratification and magic of seeing friends and families gather, enjoying themselves over good food, conversation, and lots of laughter.
However, there was another unexpected factor we had to acknowledge, which was that, as much as we loved cooking for everyone, it was simply too exhausting for two people with full-time jobs. After having taken the summer to settle back into our regular lives and evaluate where we’d like to go from here, we’ve decided not to reopen the lodge for regular dinners. If anything changes in the future, and we decide to start serving again, you’ll be the first to know!
We’re exploring all the possibilities for how to use the lodge, including potentially renting part of it out for studio or living space. If you have ideas or suggestions for us, feel free to send us an email. We’d love to hear your thoughts! In the meantime, we have plenty of projects to keep us busy: starting new gardens, painting, and making other improvements to the building.
Thank you again, and best wishes to you.
We’ve enjoyed cooking for you!
Cathy and Carleen
**We know that there are still a few gift certificates in circulation. If you happen to have one, please send us an email. Thank you!
Wednesday, June 30, 2010
Monday, April 26, 2010
So, on to May! Here's what we've got for you:
Sunday, May 9th Mother's Day Brunch
11am to 2pm
$20 per person
Fresh fruit plate
Freshly baked muffins and breads
Eggs Florentine with home fries
Juice, coffee, and tea
and . . . spring posies for all the mothers!
Friday, May 21st Soup, Salad, and Song with Sarah Stockwell Arthen
dinner at 7pm
music at 8pm
$20 per person
Come share an evening of delicious spring soups, fresh salad, home-baked bread and cookies, followed by a house concert with the marvelous songstress, Sarah Stockwell Arthen (www.sarahstockwell.com). Josh Wachtel, of Radio Free Earth, may stop in for a set, also!
Friday, February 19, 2010
March 6th Golden Curry
Cardamom pickled vegetables ~ red-lentil soup served with cucumber-mint raita ~ fresh naan ~ golden chicken curry served over basmati rice with carrots, tomatoes, and chopped cilantro ~ chai custard
March 19th Soup, Salad, and Song
A special Friday-evening concert with Josh Wachtel from Radio Free Earth! Soup, salad, bread, and cookies at 7pm, followed by music at 8pm. $20 per person.
March 20th Lasagna Sampler
Italian giardiniera pickles ~ pesto bruschetta ~ Caesar salad with homemade dressing ~ white lasagna with parmesan bechamel, three-cheese lasagna with Italian sausage, and spinach-mushroom lasagna ~ cookie platter
March 27th Maple Madness
House pickle ~ fresh bread with homemade butter ~ mesclun salad with maple-balsamic vinaigrette ~ maple-cider glazed ham ~ cheddar scalloped potatoes ~ lightly steamed fresh spring spinach ~ maple-nut cake with cinnamon streusel
April 10th Pasta Puttanesca
House pickle ~ fresh bread with homemade butter ~ Tuscan vegetable soup ~ green beans with shaved onion, fried almonds, and parmesan ~ pasta puttanesca ~ orange panna cotta with shaved dark chocolate
April 17th Mediterranean Mezze
Pickled spring turnips and carrots ~ beet tzatziki ~ flatbread with za'atar ~ chickpea and potato terrine, stuffed with onions, spinach, and tahini ~ tamarind braised short ribs ~ palace pilaf ~ black walnut baklava
April 24th Out of Winter . . . SPRING!
Guest chef: David Greeman
Root vegetable bisque with fines herbes ~ mixed green salad with shallot and garlic vinaigrette ~ roast leg of lamb, stuffed with tomato, garlic, rosemary, and mushrooms, served with Cabernet jus ~ flageolets, Hadley asparagus, and potatoes Boulanger ~ fruit cobbler with maple chantilly
Monday, December 21, 2009
A Healthy New Year
Sesame cabbage salad ~ vegetarian dumplings ~ baked fish with ginger and shitake mushrooms, served with jasmine rice and sautéed kale ~ walnut cookies and ginger ice cream
Guest chefs: Joe Frye and Lisa Newman
Spicy pickled vegetables ~ chips and fresh salsa ~ black bean, corn, and red onion salad ~ chicken tortilla pie with Spanish rice ~ leche quemada dessert
House pickle ~ fresh bread with homemade butter ~ mixed-green salad with Cathy’s secret dressing ~ Misty Knoll Farm chicken (pounded, breaded, and baked with provolone, basil, and diced tomato) served with parmesan pasta ~ semolina pudding
Sesame pickled vegetables ~ fresh spring rolls with plum dipping sauce ~ coconut-lime soup with jasmine rice and pan-fried tofu ~ shrimp pad thai with fresh bean sprouts and cilantro ~ lime meringue tartlets
Guest chef: Alice Cozzolino
Polenta bites with garden pesto ~ corn, bean, and roasted squash soup ~ watercress salad ~ scallops and porcini-leek risotto with parmigiano reggiano ~ roasted winter vegetables ~ hand-dipped chocolate truffles and poached pears with crème fraiche and red wine coulis
(Because of increased demand, we will have two seatings for this dinner — one at 6pm and one at 8pm.)
Fresh bread with homemade butter ~ mixed green salad with Cathy’s secret dressing ~ potato and cheese pierogies ~ Holiday Brook Farm kielbasa with homemade whole-grain mustard and fresh sauerkraut ~ chocolate babka
Friday, November 20, 2009
What else? Be sure to pop over to Fran and Dan's blog, platetoplate.com, to check out some awesome photos of their trip to the Lodge. So glad to know there are pickle lovers in the world! Thanks, guys!
Wednesday, November 11, 2009
After scoring each chestnut and roasting them, the meat inside turns starchy and soft. A different flavor, but equally good. It adds its own flavor to the stew, and thickens it as well.
The part of dinner I'm most excited about, though, is serving fresh, hot biscuits with our homemade butter! This is truly a unique experience. How often do you get really good biscuits at a restaurant, served hot out of the oven?