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Behind The Scenes at Stroudsmoor

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.

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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.

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Pirone family walking on the property

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.

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Thanksgiving Turkey Stroudsmoor-Style

Good Knife – be sure to have a true carving knife—one with a long thin blade (10”) sharpened properly. A two-prong carving fork is suggested to complement the knife. Remove Thighs – find the stop where thighbones meet the body of the bird – slip your knife into the joint

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The Best Turkey Gravy

Here are some easy steps from the Stroudsmoor Chefs for making the best turkey gravy at home:  Clean, dress and cook your turkey as you do each year. When finished, remove from the oven and let rest at least 25 minutes. Transfer turkey to your carving board – keeping it

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Italian Easter Pie

Italian Easter Pie, also known as Pizzagaina, is a traditional part of Easter celebrations. Made fresh every year at Stroudsmoor Country Inn by Bernadette Pirone, the matriarch and executive chef of the Inn for over 35 years. This flaky, layered dish is an essential part of Italian Easter tradition, and

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