by Donna Cain, owner and innkeeper
This morning was an extra special breakfast at Brewster by the Sea Inn and Spa.
Yesterday, I was a little concerned in that both inns are busy for the long weekend, and we have been temporarily short handed at our Cape Cod Bed and Breakfasts. Our daughter April was coming to visit us for the weekend. Last night we were planning who would cook and serve at each of the inns and April offered to be the chef at Brewster by the Sea. April is a wonderful cook as well as the added benefit of knowing how we like to do things.
I have been changing up the menus at both of our inns with some fun new creations. April was game to master our new Huevos Rancheros Tostadas. I had watched our new chef, Esperanzo make them at the Captain Freeman, and she had made all of the flavorful sauces for us ahead of time. As we were preparing our wonderful breakfast we played Sugarland on the kitchen player and were singing happily.
We also offered Wild Blueberry Buttermilk Pancakes and sausage for guests that would prefer a sweet breakfast. We have found that this combination of choices is sure to please all of our guests staying at our two cape cod bed and breakfast. This mornings menu included a health tonic of pomegranates and blueberries, fresh Cantaloupe with Blackberries, Huevos Rancheros Tostadas with eggs and/or wild blueberry pancakes and maple sausage. Many of our guests have been with us many times, and it was such a fun breakfast gathering in a warm fireside room as the wind and snow were blustering outside.
April and I cleaned up the kitchen and then talked about product choices for her new business as I made the afternoon tea cookie of Chocolate Macaroons and our house Molasses cookie. The house smelled wonderful, and we both grew great satisfaction in knowing that all of of our guests staying at Brewster by the Sea are happy guests:)