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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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The Stroudsmoor Mountain is Lit for the season . . .

Neither wind, nor rain, nor gloom from fog will stay the Stroudsmoor Team from bringing in the 2019 Holiday Season with the annual lighting of the Stroudsmoor Mountain. Weather conditions aside, the Stroudsmoor Tree Lighting Celebration was enjoyed by many. With many plans under their belts, the Stroudsmoor Team made

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What’s on the table for the next holiday dinner?

Grilled, pan-fried, roasted, seared and served with delicate sauces and fresh sides . . . Beef is on the holiday menu says Chef “G”erard and Mrs. P. Here are some of the mouthwatering cuts served this holiday season at SCI – the Restaurant at Stroudsmoor Country Inn.

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Arrange a table for Thanksgiving

The tradition of setting the holiday table is not just to amaze your guests with china and crystal, but rather to impress upon them the tradition of hospitality and the blessings of family and friends. The table is the gathering place for a meal prepared by loving hands using recipes that have been passed on from generation to generation, the platform for good conversation to catch up on life and love, and a stage where a grand memory will play out and live on forever. From our house to yours, we wish you a blessed holiday season, The Pirone Family.

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Thanksgiving dinner at Stroudsmoor Country Inn

Thanksgiving Turkey Tips

Ready to make a reservation? Thanksgiving Reservations The key to planning a successful holiday meal is being able to enjoy it. Here are a few tips for planning an enjoyable meal . . . Plan your menu in advance to be sure the proper ingredients are available or can be

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Summer Zucchini Pomodoro

Ingredients to make your zucchini as a side dish for four guests: 4 small zucchini (1-2” round by approximately 6-8” long) sliced in rounds about ½” thick, or 2 medium sized squash sliced in rounds, then cut rounds in half 2 tablespoon of olive oil 3/4 cup diced white onion

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