The Lodge is Closed

Hello, friends,
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
carleen_madigan@hotmail.com

**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!

Summer break!

Hello, all! After a long fall and winter, we've decided to stop serving dinners over the summer, to give ourselves a break and a chance to regroup. We hope you have a wonderful summer, and we'll see you in the fall.
Cheers!

May events

Well. We have had some delicious meals here at the Lodge over the last few weeks, ending with a *phenomenal* spring lamb dinner by our wonderful and witty guest chef, David Greeman. He is truly an artist with food, and we sure hope he'll be back so that everyone who wasn't able to get a reservation this time can have the Greeman Experience. Thanks, David!

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
Chocolate-dipped strawberries
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!

Early Spring Menus!

Deliciousness abounds!

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

The menus are here! The menus are here!

We're so excited to announce our next round of menus! Here they are:

January 9th
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

January 16th
Mexican Fiesta
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

January 23rd
Chicken Theresa
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

February 6th
Pan-Asian Celebration
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

February 13th
Valentine Feast
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.)

February 27th
Polska Kielbasa
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

A Lodge Homage

We're taking a couple of weeks off for Thanksgiving, but hope you'll all join us for our next dinner on December 5th: Beef Stroganoff! Sooooo delicious! I will make fresh sour cream for it, and we'll do handmade egg noodles, too. Hopefully, the farmers over at Gordon's Fold will have their tasty highland beef back by then! Cathy will be making a delightful arugula salad, as well as her signature lemon-glazed gingerbread. Yum.

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!

An Ode to Fresh Chestnuts

Our chestnut delivery finally arrived, and I am in heaven. (Because the chestnuts you find at the grocery store aren't refrigerated, as they should be, more often than not they're stale and moldy by the time you get them home. I order mine from Empire Chestnut Company in Ohio, which sends beautiful, crunchy, sweet chestnuts.) I've started roasting them for the pork and chestnut stew we'll be serving on Saturday, but I also love to eat them raw. The flavor is something like a dense, crunchy, sweet carrot, and quickly becomes addictive.

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?