After a long Fourth of July weekend, with the help of good friends (thanks, Sue, Bud, Jimmy, and Bob!), we are finally moved into the Lodge! We're excited to be in a place of our own, surrounded by stacks of cookbooks, dreaming up meals and planning future events (hootenanny, anyone?).
We are so fortunate to have so much support from everyone in the Hilltowns; people from Springfield to Williamstown are sending positive energy our way (along with lots of menu suggestions! Keep 'em coming!) Thank you, all.
Here's what we've cooked up for the first round of dinners. We've tried to take advantage of what's in season, and we've tried to keep a balance of vegetarian and carnivorous meals, as well as a balance of homey, familiar food and a few more exotic items. One thing you can count on: at the core of every meal will be handmade food from the freshest available ingredients. Whenever we can buy from local farms, we certainly will.
Please send us your suggestions for future meals! Thanks so much!
Marinated, grilled portabella mushrooms stuffed with feta, caramelized onions, and roasted red peppers (with or without sausage), nutty couscous and garlicky grilled summer squash ~ fresh corn chowder~ house pickles ~ freshly baked bread w/homemade butter ~ peach cobbler w/vanilla ice cream
A medley of handmade ravioli ~ fresh Caesar salad with house-made dressing~ crusty garlic bread ~ creamy semolina pudding with tart fall raspberry sauce
Local chicken pot pie ~ garden-fresh mesclun salad ~ house pickles ~ freshly baked bread w/homemade butter ~ hot apple crisp w/vanilla ice cream
Mrs. Sangar’s homemade samosas ~ saag paneer w/ cashew basmati rice ~ fresh naan with a sampler tray of chutneys and raitas ~ coconut-cardamom rice pudding
No dinner—please attend the West Cummington Congregational Church’s annual auction & dinner!
Stuffed pork roast served with homemade spaetzle noodles and chunky applesauce ~ French onion soup ~ fresh coleslaw ~ Alsatian pear tart