Roasted Prosciutto Wrapped Fennel
Fennel and prosciutto is a beautifully complex culinary pairing that evokes flavors from the past.
Stories & Ideas
Tulips for your Table and your Plate.
This month’s recipe, Tulipes Vertes et Perroquet, is the epitome of this well-known adage amongst chefs, “You eat with your eyes first,” as it is not only delicious on your dinner plate but also tasteful on your dinner table.
Stroudsmoor Pickled Baby Beet Salad
This recipe is featured on the Stroudsmoor Soup and Salad Bar and serves approximately 100 guests.
Healthy Fruit Smoothie Recipes
Smoothies are a great way to get your daily dose of delicious fruit. Whether you are on the go, or having a relaxing Sunday morning breakfast, the possibilities are endless.
Gingerbread Tips and Tricks
Start your holiday baking early with these tips on making gingerbread for all seasons.
Decking The Halls
For 36-years, The Pirone Family has decorated the Inn’s halls and walls and 24 buildings.
Chambord Rice-tini
The best “Rice-tini” starts with the best rice pudding – homemade with fresh whole milk, sugar, Arborio rice and a pick of vanilla, a dash of cinnamon and the loving hands of Mrs. “P”irone. Here is her third-generation recipe for this classic dessert.
Insalata Caprese
Caprese Salad, or Insalata Caprese, originated on the Isle of Capri in the Campagna region of Italy in the 1950’s.
The Pirone Family Jewel
The Pirones live together, work together, face issues together, raise their children together and weave their lives through Stroudsmoor. It is this unbreakable bond that holds The Inn up and keeps it going.
