Loved By Guests Award Winner
Stroudsmoor Country Inn Wins “Loved by Guests” Award from Hotels.com.
Stroudsmoor Country Inn Wins “Loved by Guests” Award from Hotels.com.
The French may have invented it, but the Italians perfected it! Or at least one 85-year-old Italian at Stroudsmoor lovingly known as Mrs. P.
Fennel and prosciutto is a beautifully complex culinary pairing that evokes flavors from the past.
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.
This recipe is featured on the Stroudsmoor Soup and Salad Bar and serves approximately 100 guests.
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.
Start your holiday baking early with these tips on making gingerbread for all seasons.
For 36-years, The Pirone Family has decorated the Inn’s halls and walls and 24 buildings.
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.
Caprese Salad, or Insalata Caprese, originated on the Isle of Capri in the Campagna region of Italy in the 1950’s.
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.
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
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
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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