by Donna Cain, Innkeeper and owner
I am always tickled when guests staying with us at Brewster by the Sea Inn and Spa speak up and tell us what we can do to improve their stay. We recently had a lovely couple from Boston stay with us that were enjoying a restful holiday away from their busy acting careers. After their first savory breakfast we asked them what they would like for their second breakfast since they were the only guests at the inn and we could customize a special breakfast for them. They asked if we could grill several different kinds of root vegetables as that was their favorite breakfast that they have little time to prepare for themselves back home. Seemed a little strange at first but we are always looking for new ways to be more “farm to table” and to create a unique healthy breakfast for our guests. After doing a little research on google I decided to start out their breakfast with a homemade corn muffin that included fresh ground corn meal from Brewster and our homemade raspberry jam and then move to the vegetable platter that included grilled sweet potato, carrots, beets, parsnips, portobello mushrooms and fresh baby spinach. I grilled the vegetables with Peruvian Lime Olive oil and salt and pepper. After the vegetables came out of the broiler I sprinkled them with a little walnut oil.
We had plenty left over for our handy man Antonio, Esperanzo (our wonderful cook) and Byron (our official taste tester) at Brewster by the Sea. All agreed that while we would probably not serve this as our regular breakfast it was a great option for some of our vegan or vegetarian guests.