42. Open Season

43. Quietly Brewster

In this episode of Inn the Wild, Laurie and Jason discuss getting the porches ready for spring and summer, recapping our first Cocktail Series, Snowy Owl's reopening, and our new Town-by-Town segment starting with Brewster. ............................................................................................................ We'd love to hear from you! Email us at innthewild@captainfreemaninn.com [innthewild@captainfreemaninn.com] Follow us on Instagram [https://www.instagram.com/captainfreemaninn] Follow us on Facebook [https://www.facebook.com/captainfreemaninn] Laurie and Jason are owners of the Captain Freeman Inn [https://www.captainfreemaninn.com/] on Cape Cod in Brewster, MA since January 2020 (yes, just before COVID!). Combined, they have more than 25 years of hospitality experience which led them to thrive as innkeepers. Music by moodmode (Vlad Krotov) and sachinda shehan from Pixabay [https://pixabay.com/music//?utm_source=link-attribution&utm_medium=referral&utm_campaign=music&utm_content=291172]

42. Open Season

In this episode of Inn the Wild, Laurie and Jason talked about restaurants, shops and stores opening up for the season, exciting Sundae School [https://www.sundaeschool.com]news, the new Parker's River Landing [https://www.yarmouth.ma.us/1538/Parkers-River-Landing], upcoming June happenings, and an exclusive night-time kayaking excursion. The recipe of the week is a Blackberry Mojito. ............................................................................................................ BLACKBERRY MOJITO Prep Time: 5 minutes Servings: 1 drink Ingredients: * 6 Blackberries * 6-10 Mint Leaves * 1 oz Lime Juice * 1 1/2 oz Simple Syrup * 1 1/2 oz White Rum * 2 oz Club Soda * Ice Steps: 1. Place 4 blackberries, 6-8 mint leaves, simple syrup and lime juice into a cocktail shaker 2. Gently mash the mixture with a muddler. Do not shred the mint leaves, just press them to release the essential oils 3. Add White Rum and Ice to the shaker and shake vigorously for 10-15 seconds 4. Pour the contents of the shaker through the strainer into a Highball glass filled with ice 5. Top with Club Soda and garnish with remaining blackberries and mint leaves Codo Mexican Kitchen [https://www.codomexican.com] Chatham Bars Inn Farm [https://www.chathambarsinn.com/activities-amenities/the-farm] Yarmouth Sand Sculpture Trail [https://www.capedays.com/yarmouth-sand-sculpture-trail.html] Rideaway Adventures [https://rideawayadventures.com] ............................................................................................................ We'd love to hear from you! Email us at innthewild@captainfreemaninn.com [innthewild@captainfreemaninn.com] Follow us on Instagram [https://www.instagram.com/captainfreemaninn] Follow us on Facebook [https://www.facebook.com/captainfreemaninn] Laurie and Jason are owners of the Captain Freeman Inn [https://www.captainfreemaninn.com/] on Cape Cod in Brewster, MA since January 2020 (yes, just before COVID!). Combined, they have more than 25 years of hospitality experience which led them to thrive as innkeepers. Music by moodmode (Vlad Krotov) and sachinda shehan from Pixabay [https://pixabay.com/music//?utm_source=link-attribution&utm_medium=referral&utm_campaign=music&utm_content=291172]

41. Shifting Sands

In this episode of Inn the Wild, Laurie and Jason talk about wrapping up the Quiet Season, new Cape Cod restaurants opening this spring, changes at Breakwater Beach, Artist Markets, Sea Glass, and how to make Jason's scrambled eggs. ............................................................................................................ We'd love to hear from you! Email us at innthewild@captainfreemaninn.com [innthewild@captainfreemaninn.com] Follow us on Instagram [https://www.instagram.com/captainfreemaninn] Follow us on Facebook [https://www.facebook.com/captainfreemaninn] Laurie and Jason are owners of the Captain Freeman Inn [https://www.captainfreemaninn.com/] on Cape Cod in Brewster, MA since January 2020 (yes, just before COVID!). Combined, they have more than 25 years of hospitality experience which led them to thrive as innkeepers. Music by moodmode (Vlad Krotov) and sachinda shehan from Pixabay [https://pixabay.com/music//?utm_source=link-attribution&utm_medium=referral&utm_campaign=music&utm_content=291172]

40. Waffles, Whales & Bloom

In this episode of Inn the Wild, Laurie and Jason discuss some breakfast and hospitality inspirations, reopenings on the Cape, and Brewster in Bloom. The recipe of the week is Spinach Scone. ............................................................................................................ SPINACH SCONE Servings: 12 scones Ingredients: * 2 ½ c flour * 3 ¾ tsp baking powder * 1 ½ tsp kosher salt * 1 tbsp sugar * ½ cup cold butter, grated with a cheese grater * 2 c fresh spinach, roughly chopped * 1 ¼ c feta, crumbled * 1 ¼ c heavy cream, plus a little extra for brushing * fresh cracked pepper Steps: 1. Preheat oven to 400 degrees. 2. Whisk all dry ingredients together in a large bowl. Add butter and mix with your hands until it looks like coarse crumbs. 3. Add spinach and feta and mix until combined. Add heavy cream and mix until fully moistened. 4. Dump the dough onto a lightly floured surface and shape it into a round flattened disc, about 10” across. 5. With a sharp knife, cut dough into triangles and place on baking sheet about 2” apart. 6. Brush with heavy cream, give a turn of black pepper on top and bake for 14 minutes or until edges are golden brown. 7. While scones are baking, make chive butter by whipping 1 stick of softened butter with ¼ c dried chives. Serve with warm scones. Brewster Fish House [https://www.brewsterfishhousecapecod.com/] The Ocean House [https://oceanhouserestaurant.com/] Lune [https://www.lunecapecod.com/] Clean Slate Eatery [https://cleanslateeatery.com/] Fin [https://fincapecod.com/] Chatham Fish Pier Market [https://www.chathampierfishmkt.com/] Sesuit Harbor Café [https://sesuit-harbor-cafe.com/] Brewster in Bloom [https://brewster-capecod.com/brewster-events/brewster-in-bloom/] ............................................................................................................ We'd love to hear from you! Email us at innthewild@captainfreemaninn.com [innthewild@captainfreemaninn.com] Follow us on Instagram [https://www.instagram.com/captainfreemaninn] Follow us on Facebook [https://www.facebook.com/captainfreemaninn] Laurie and Jason are owners of the Captain Freeman Inn [https://www.captainfreemaninn.com/] on Cape Cod in Brewster, MA since January 2020 (yes, just before COVID!). Combined, they have more than 25 years of hospitality experience which led them to thrive as innkeepers. Music by moodmode (Vlad Krotov) and sachinda shehan from Pixabay [https://pixabay.com/music//?utm_source=link-attribution&utm_medium=referral&utm_campaign=music&utm_content=291172]

39. Spring Dreaming

In this episode of Inn the Wild, Laurie and Jason talk about the spring cleaning happening around the inn, the first year of the Inn the Wild podcast, the new Night Owl [https://socoffee.co/pages/coffee-house-in-brewster] in our neighborhood, and our recent visit to Mr. Bob's [https://www.mrbobscapecod.com] in Sandwich. The recipe of the week is Madeleines. ............................................................................................................ MADELEINES Prep Time: 20 minutes Cook Time: 8 Minutes Ingredients: Cookies: * 1 ¼ c flour * 2/3 c sugar * 1 tsp baking powder * ½ tsp salt * ½ tsp espresso powder * ¼ c Dutch processed cocoa powder * 4 eggs * 1 tsp vanilla * 10 tbsp butter, melted and cooled Ganache: * ½ c heavy cream * 1 c semi-sweet chocolate chips Steps: 1. Preheat oven to 375 degrees. Grease and flour madeleine pan and set aside. 2. Whisk together the flour, sugar, baking powder, salt, espresso powder and cocoa powder. 3. In a separate bowl, whisk the eggs and vanilla and then add to flour mixture and mix to combine. 4. Pour melted butter into the batter and stir until fully incorporated. 5. Scoop a tablespoon of batter into each madeleine cavity of the pan. Bake for about 8 minutes until madeleines spring back when lightly touched. Immediately flip over pan to release madeleines and let cool. 6. Pour heavy cream into a microwave safe bowl and microwave for 30 seconds or until hot but not bubbling. Immediately pour chocolate chips into bowl of hot cream and let sit for 3-4 minutes. 7. Stir heavy cream mixture until chocolate chips are fully melted and incorporated, making ganache. Dip the wavy side of the madeleines into the ganache and place on a wire rack to set. ............................................................................................................ We'd love to hear from you! Email us at innthewild@captainfreemaninn.com [innthewild@captainfreemaninn.com] Follow us on Instagram [https://www.instagram.com/captainfreemaninn] Follow us on Facebook [https://www.facebook.com/captainfreemaninn] Laurie and Jason are owners of the Captain Freeman Inn [https://www.captainfreemaninn.com/] on Cape Cod in Brewster, MA since January 2020 (yes, just before COVID!). Combined, they have more than 25 years of hospitality experience which led them to thrive as innkeepers. Music by moodmode (Vlad Krotov) and sachinda shehan from Pixabay [https://pixabay.com/music//?utm_source=link-attribution&utm_medium=referral&utm_campaign=music&utm_content=291172]