by Donna Cain
We recently hired a wonderful new innkeeper for our sister Cape Cod bed and breakfast, Brewster by the Sea Inn and Spa. Elizabeth brings a wealth of hospitality experience and lucky for us, she appreciates good food and loves to cook. We thought it would be fun to create a food tour of sorts, so that she could experience all the wealth of good restaurants we have close by to our beautiful Brewster Cape Cod inns. We are enjoying every bite of our experiences, not only for the good food and company, but also for the opportunity for Elizabeth to share our foodie experiences with our guests. We are calling our adventure – #elizabethscapecodfoodtour. Elizabeth just dined at the wonderful Ocean House and the Naked Oyster with family visiting her this weekend. Coming soon….blog posts about her experiences there on the Brewster by the Sea blog.
This week we had the opportunity to enjoy one of the restaurants joining in on Cape Cod Restaurant Week.
After much discussion we decided upon a restaurant that is a long time tradition in Brewster, Chillingsworth Restaurant. Chef Nitzi and his lovely wife Pat have owned and operated Chillingsworth since 1975. We have had Brewster by the Sea for over 12 years now and it is amazing to me that they have run such a beautiful culinary experience for so many years.
We enjoyed a wonderful evening in their more casual section, the “Chills Bistro and Bar”. The formal side is also a great option for those looking for a food experience to be enjoyed over several hours with many courses being savored.
With the help of our “inhouse” wine specialist, Elizabeth (she is a certified Specialist of Wine (CSW) Society of Wine Educators), we decided upon a wonderful pinot noir to enjoy with our meal. As quoted by Elizabeth, “The pinot noir varietal really grows well in Carneros, a wine growing region just south of Napa. The grapes and vines benefit from the cooler temperatures which are a result of the cold fronts that come up from the San Francisco Bay.” We were not disappointed! While not a wine expert, I enjoyed the subtle spiced fruit aromas with a hint of oak in our wine choices. We enjoyed warm olives and crusty bread with olive oil with our wine (my favorite part:)
We took advantage of the Restaurant week 3 course value menu which included an appetizer, main course and dessert. We had a fabulous meal, filled with fresh ingredients and local fare. it seems appropriate to let the pictures say it all…..
Elizabeth decided upon the Mushrooms Crostini with baby Arugula and Shaved Parmesan
I love beets and decided upon the Golden Beet and Red Carpaccio (it was delish)
Byron wisely chose the Truffle mac and Cheese…..if I was not watching my carb intake this would have definately been my choice. I had a bite and it was divine to say the least.
For the main course Byron decided upon the Seared Duck Breast with mushroom and Pea Risotto, Duck Sauce and Pea Shoots.
Elizabeth wisely chose the Miso Cod served with daikon cucumber relish, curried sticky rice, curried coconut milk sauce and cilantro. Always love to see fusions that embrace local ingredients such as the Cod caught locally. I just had to smile as this dish was not found in their typical French menu that they embraced for so many years.
I adore scallops and every time we dine out I tend to sway toward the scallop dishes. These scallops were yummy! Pan Seared scallops with Napa Cabbage with corn and chives. And the homemade potato chips were the icing on the cake. Needless to say my plate was empty at the end of our meal.
So I must confess, I am one of these people that look at the dessert menu first. We all ordered desserts, shared each others, and found the sweets to be a perfect ending to our meal. Byron always chooses the Creme Brulee and tonight’s entree was Pistachio.
Elizabeth had the Strawberry Rhubarb Cobbler with Vanilla Ice Cream
and I had the Sticky Toffee Pudding with Carmel Sea Salt Ice Cream because I am an ice cream kinda girl.
We all agreed that it was a wonderful meal and would highly recommend Chillingsworth to our guests.