Inn the Wild

In this episode of Inn the Wild, Laurie and Jason discuss getting the porches ready for spring and summer, recapping our first Cocktail Series, Snowy Owl's reopening, and our new Town-by-Town segment starting with Brewster.............................................................................................................We'd love to hear from you!Email us at [email protected] us on InstagramFollow us on FacebookLaurie and Jason are owners of the Captain Freeman Inn on Cape Cod in Brewster, MA since January 2020 (yes, just before COVID!). Combined, they have more than 25 years of hospitality experience which led them to thrive as innkeepers.Music by moodmode (Vlad Krotov) and sachinda shehan from Pixabay

In this episode of Inn the Wild, Laurie and Jason talked about restaurants, shops and stores opening up for the season, exciting Sundae School news, the new Parker's River Landing, upcoming June happenings, and an exclusive night-time kayaking excursion. The recipe of the week is a Blackberry Mojito.............................................................................................................BLACKBERRY MOJITOPrep Time: 5 minutesServings: 1 drinkIngredients:6 Blackberries6-10 Mint Leaves1 oz Lime Juice1 1/2 oz Simple Syrup1 1/2 oz White Rum2 oz Club SodaIceSteps:Place 4 blackberries, 6-8 mint leaves, simple syrup and lime juice into a cocktail shakerGently mash the mixture with a muddler. Do not shred the mint leaves, just press them to release the essential oilsAdd White Rum and Ice to the shaker and shake vigorously for 10-15 secondsPour the contents of the shaker through the strainer into a Highball glass filled with iceTop with Club Soda and garnish with remaining blackberries and mint leavesCodo Mexican KitchenChatham Bars Inn FarmYarmouth Sand Sculpture TrailRideaway Adventures............................................................................................................We'd love to hear from you!Email us at [email protected] us on InstagramFollow us on FacebookLaurie and Jason are owners of the Captain Freeman Inn on Cape Cod in Brewster, MA since January 2020 (yes, just before COVID!). Combined, they have more than 25 years of hospitality experience which led them to thrive as innkeepers.Music by moodmode (Vlad Krotov) and sachinda shehan from Pixabay

In this episode of Inn the Wild, Laurie and Jason talk about wrapping up the Quiet Season, new Cape Cod restaurants opening this spring, changes at Breakwater Beach, Artist Markets, Sea Glass, and how to make Jason's scrambled eggs.............................................................................................................We'd love to hear from you!Email us at [email protected] us on InstagramFollow us on FacebookLaurie and Jason are owners of the Captain Freeman Inn on Cape Cod in Brewster, MA since January 2020 (yes, just before COVID!). Combined, they have more than 25 years of hospitality experience which led them to thrive as innkeepers.Music by moodmode (Vlad Krotov) and sachinda shehan from Pixabay

In this episode of Inn the Wild, Laurie and Jason discuss some breakfast and hospitality inspirations, reopenings on the Cape, and Brewster in Bloom. The recipe of the week is Spinach Scone.............................................................................................................SPINACH SCONEServings: 12 sconesIngredients:2 ½ c flour3 ¾ tsp baking powder 1 ½ tsp kosher salt 1 tbsp sugar½ cup cold butter, grated with a cheese grater2 c fresh spinach, roughly chopped1 ¼ c feta, crumbled1 ¼ c heavy cream, plus a little extra for brushingfresh cracked pepperSteps:Preheat oven to 400 degrees.Whisk all dry ingredients together in a large bowl. Add butter and mix with your hands until it looks like coarse crumbs.Add spinach and feta and mix until combined. Add heavy cream and mix until fully moistened.Dump the dough onto a lightly floured surface and shape it into a round flattened disc, about 10” across.With a sharp knife, cut dough into triangles and place on baking sheet about 2” apart.Brush with heavy cream, give a turn of black pepper on top and bake for 14 minutes or until edges are golden brown.While scones are baking, make chive butter by whipping 1 stick of softened butter with ¼ c dried chives. Serve with warm scones.Brewster Fish HouseThe Ocean HouseLuneClean Slate EateryFinChatham Fish Pier MarketSesuit Harbor CaféBrewster in Bloom............................................................................................................We'd love to hear from you!Email us at [email protected] us on InstagramFollow us on FacebookLaurie and Jason are owners of the Captain Freeman Inn on Cape Cod in Brewster, MA since January 2020 (yes, just before COVID!). Combined, they have more than 25 years of hospitality experience which led them to thrive as innkeepers.Music by moodmode (Vlad Krotov) and sachinda shehan from Pixabay

In this episode of Inn the Wild, Laurie and Jason talk about the spring cleaning happening around the inn, the first year of the Inn the Wild podcast, the new Night Owl in our neighborhood, and our recent visit to Mr. Bob's in Sandwich. The recipe of the week is Madeleines.............................................................................................................MADELEINESPrep Time: 20 minutesCook Time: 8 MinutesIngredients:Cookies:1 ¼ c flour2/3 c sugar1 tsp baking powder½ tsp salt½ tsp espresso powder¼ c Dutch processed cocoa powder4 eggs1 tsp vanilla10 tbsp butter, melted and cooledGanache:½ c heavy cream1 c semi-sweet chocolate chipsSteps:Preheat oven to 375 degrees. Grease and flour madeleine pan and set aside.Whisk together the flour, sugar, baking powder, salt, espresso powder and cocoa powder.In a separate bowl, whisk the eggs and vanilla and then add to flour mixture and mix to combine.Pour melted butter into the batter and stir until fully incorporated.Scoop a tablespoon of batter into each madeleine cavity of the pan. Bake for about 8 minutes until madeleines spring back when lightly touched. Immediately flip over pan to release madeleines and let cool.Pour heavy cream into a microwave safe bowl and microwave for 30 seconds or until hot but not bubbling. Immediately pour chocolate chips into bowl of hot cream and let sit for 3-4 minutes. Stir heavy cream mixture until chocolate chips are fully melted and incorporated, making ganache. Dip the wavy side of the madeleines into the ganache and place on a wire rack to set.............................................................................................................We'd love to hear from you!Email us at [email protected] us on InstagramFollow us on FacebookLaurie and Jason are owners of the Captain Freeman Inn on Cape Cod in Brewster, MA since January 2020 (yes, just before COVID!). Combined, they have more than 25 years of hospitality experience which led them to thrive as innkeepers.Music by moodmode (Vlad Krotov) and sachinda shehan from Pixabay

In this episode of Inn the Wild, Laurie and Jason share thoughts on the transition to spring, an update on the pool, and recent restaurant visits. The recipe of the week is Manchego Crackers.............................................................................................................MANCHEGO CRACKERSPrep Time: 10 minutesIngredients:6 tbsp cold butter, grated using a cheese grater3/4 cup flour1/2 tsp salt1/8 tsp cayenne1 1/4 cup grated machego cheeseSteps:Preheat oven to 400 degrees.Place all ingredients into the bowl of a food processor and pulse until it comes together. On a floured surface, gather the dough together and flatten into a 6” disk.Roll dough out to 1/8” thick and using a 2” round cookie cutter, cut rounds and place on baking sheet. Prick each round with a fork.Bake for 10 minutes and transfer to a cooling rack.Crocker NurseriesTown Cove Tap HouseInaho............................................................................................................We'd love to hear from you!Email us at [email protected] us on InstagramFollow us on FacebookLaurie and Jason are owners of the Captain Freeman Inn on Cape Cod in Brewster, MA since January 2020 (yes, just before COVID!). Combined, they have more than 25 years of hospitality experience which led them to thrive as innkeepers.Music by moodmode (Vlad Krotov) and sachinda shehan from Pixabay

In this episode of Inn the Wild, Laurie and Jason review the first 2 weeks since reopening. The recipe of the week is our Raspberry Chocolate Ganache Tart .............................................................................................................RASPBERRY CHOCOLATE GANACHE TARTPrep Time: 15 minutesServings: 1225 oreo cookies6 tbsp butter, melted1 ¼ c heavy cream2 c milk chocolate chips1 tsp vanilla extract4 c fresh raspberriesPowdered sugar1.     Preheat oven to 325℉.2.    Crush Oreo cookies in a food processor. Once you have fine crumbs, add butter and pulse until fully combined. 3.    Dump mixture into a 9-inch tart pan with a removable bottom. Firmly press the mixture to the bottom of the pan and a little up the sides.4.    Bake crust for 10 minutes at 325° F. Cool completely.5.    In a saucepan over medium-high heat, cook creamuntil hot, but not boiling. There should be plenty of tiny bubbles at the edge of the pan.6.    Put chocolate chips in a bowl and pour hot heavy cream over the chocolate. Let the mixture sit for 3-4 minutes. Add vanilla and stir until smooth.7.     Pour chocolate ganache into the cooled crust. Spread into an even layer. Cool on the counter for 2 hours and then in the fridge for 1 hour.8.    Place raspberries on top in a circular pattern placing each berry almost touching the one next to it. Dust with powdered sugar and serve.............................................................................................................We'd love to hear from you!Email us at [email protected] us on InstagramFollow us on FacebookLaurie and Jason are owners of the Captain Freeman Inn on Cape Cod in Brewster, MA since January 2020 (yes, just before COVID!). Combined, they have more than 25 years of hospitality experience which led them to thrive as innkeepers.Music by moodmode (Vlad Krotov) and sachinda shehan from Pixabay

In this episode of Inn the Wild, Laurie and Jason share the behind the scenes perspective of the impending reopening of the inn, restaurant updates, the Thrifting scene on Cape Cod; and a question from guests and listeners. The recipe of the week is Strawberry Truffles.............................................................................................................STRAWBERRY TRUFFLESServings: 15 TrufflesIngredients:1 strawberry cake mix18oz block cream cheese, room temperature10oz white bakers chocolatepink candy melting waferssprinkles for decorationSteps:Preheat oven to 350 degrees.Spread entire cake mix on baking sheet and bake for 5 minutes to eliminate bacteria. Cool.Beat cream cheese until smooth and fold in cake mix until well incorporated.Cover and refrigerate dough for 2 hours. Using a small scoop, roll dough into balls and let rest for 15 minutes as they expand slightly.Melt the white chocolate and dip each ball, coating it completely. Place on parchment to set.Melt the pink wafers and add to a pastry bag. Cut the tip allowing for just a small hole which will allow for a thin drizzle of pink to be put across the balls. Quickly add sprinkles before pink sets.Truffles can be stored in an air-tight container in the refrigerator for up to 4 days or in the freezer for up to 2 months.............................................................................................................We'd love to hear from you!Email us at [email protected] us on InstagramFollow us on FacebookLaurie and Jason are owners of the Captain Freeman Inn on Cape Cod in Brewster, MA since January 2020 (yes, just before COVID!). Combined, they have more than 25 years of hospitality experience which led them to thrive as innkeepers.Music by moodmode (Vlad Krotov) and sachinda shehan from Pixabay

In this episode of Inn the Wild, Laurie and Jason discuss the recent snowstorm, bridge construction plans, right whales in Cape Cod Bay, and updates around Brewster. The recipe of the week is Lemon Cheesecake.Arts Empowering Life Performing Arts CenterCape Cod Bridges Project............................................................................................................LEMON CHEESECAKEFor the crust7 oz graham crackers crumbs4 tbsp unsalted butter, melted3 tbsp sugarFor the cheesecake4 pkg cream cheese, softened1 c sugar1 tbsp fresh lemon zest 4 eggs1 c sour creamSteps:Preheat the oven to 350°F.On a baking sheet, place a sheet of foil large enough to wrap around the outside of the springform pan. To make the crust, mix the cookie crumbs with the melted butter and sugar until you get the consistency of wet sand. Press the crust mixture into the bottom of a 10-inch springform pan in an even layer. Bake for 15 minutes. Remove from the oven and set on a cooling rack.Reduce the oven temperature to 325 degrees. Place a 9x13-inch baking dish on the lower rack of the oven and fill with boiling water to create a steamy oven for the cheesecake to bake.Beat the cream cheese until smooth and creamy, scraping the sides of the bowl a few times. Beat in the sugar and lemon zest. Beat in the eggs one at a time, mixing until each egg is combined. Do not over mix. Add sour cream and mix just until combined.Spread batter over crust in pan and put on foil lined baking sheet. Pull foil up and around outside of pan.Bake for 1 hour until top is set but middle still jiggles a bit.Turn off oven and allow cheesecake to cool for 1 hour.Crack open oven door and let cheesecake continue to cool for another 30 minutes. Transfer cheesecake to cooling rack on counter to cool completely.Transfer to refrigerator for at least 4 hours before serving. Just before serving, smooth a layer of lemon curd on the top of the cheesecake and pipe whipped cream.............................................................................................................We'd love to hear from you!Email us at [email protected] us on InstagramFollow us on FacebookLaurie and Jason are owners of the Captain Freeman Inn on Cape Cod in Brewster, MA since January 2020 (yes, just before COVID!). Combined, they have more than 25 years of hospitality experience which led them to thrive as innkeepers.Music by moodmode (Vlad Krotov) and sachinda shehan from Pixabay

In this episode of Inn the Wild, Laurie and Jason talk about upcoming Galentine's and Valentine's Day happenings around the Cape and the winter to-do list updates. The recipe of the week is Raspberry Thumbprint Cookies.............................................................................................................RASPBERRY THUMBPRINT COOKIESPrep Time: 10 minutesServings: 30 cookiesIngredients:1 c softened butter1/2 c sugar2 egg yolks1 tsp vanilla extract2 c flour1/2 tsp saltraspberry jamSteps:1. Preheat the oven to 375. Line a cookie sheet with parchment and set aside.2. Cream butter, sugar and egg yolks. Add vanilla, flour and salt and beat.3. Roll into small balls and make an impression in center of cookie with a floured thumb. Bake for 10 minutes. 4. Make an impression again and fill with raspberry jam. Bake for another 3 minutes.............................................................................................................We'd love to hear from you!Email us at [email protected] us on InstagramFollow us on FacebookLaurie and Jason are owners of the Captain Freeman Inn on Cape Cod in Brewster, MA since January 2020 (yes, just before COVID!). Combined, they have more than 25 years of hospitality experience which led them to thrive as innkeepers.Music by moodmode (Vlad Krotov) and sachinda shehan from Pixabay

In this episode of Inn the Wild, Laurie and Jason talk about winter happenings near the inn and recent dining recommendations. The recipe of the week is a Citrus Gimlet Cocktail.............................................................................................................CITRUS GIMLETServings: 1Ingredients:2 oz Gin (Bombay Sapphire recommended)1 oz Fresh Lime Juice1 oz Simple SyrupSteps:Fill a shaker with iceAdd each of the ingredients to the shakerShake well until chilledFill a coupe glass with iceStrain from the shaker into the glassEnjoy!............................................................................................................We'd love to hear from you!Email us at [email protected] us on InstagramFollow us on FacebookLaurie and Jason are owners of the Captain Freeman Inn on Cape Cod in Brewster, MA since January 2020 (yes, just before COVID!). Combined, they have more than 25 years of hospitality experience which led them to thrive as innkeepers.Music by moodmode (Vlad Krotov) and sachinda shehan from Pixabay

In this episode of Inn the Wild, Laurie and Jason talk about a few new spots on the Cape and what's happening around the inn this time of year. The recipe of the week is Red Velvet Thumbprint Cookies.............................................................................................................RED VELVET THUMBPRINT COOKIESPrep Time: 20 minServings: 2 dzCookie Ingredients:1 c butter, room temperature1/2 c brown sugar1 egg yolk1 tsp vanilla extract2 c flour3 tsp red food coloring2 tsp cocoa powder3/4 c sanding sugarFilling Ingredients:4 oz cream cheese, room temperature1 egg yolk1/4 c sugar1/4 tsp vanillaSteps:Preheat oven to 300 degrees. Line a cookie sheet with parchment.Beat butter, brown sugar, egg yolk and vanilla until light and fluffy. Add flour, food coloring and cocoa powder and mix until it becomes a dough.With a small ice cream scoop, scoop dough and roll into balls with your hands. Roll balls in sanding sugar and place 2" apart on cookie sheet. Indent each ball with your thumb.Bake for 10 minutes. While cookies are in the oven, beat the cream cheese, egg yolk, sugar and vanilla until smooth.Remove cookies from the oven after 10 minutes and indent the cookies once more. Using a small spoon, fill each indent with filling.Bake cookies for an additional 12 minutes until filling is set.Cool completely before serving. Store covered and in refrigerator.Love Farms............................................................................................................We'd love to hear from you!Email us at [email protected] us on InstagramFollow us on FacebookLaurie and Jason are owners of the Captain Freeman Inn on Cape Cod in Brewster, MA since January 2020 (yes, just before COVID!). Combined, they have more than 25 years of hospitality experience which led them to thrive as innkeepers.Music by moodmode (Vlad Krotov) and sachinda shehan from Pixabay

In this episode of Inn the Wild, Laurie and Jason review their Thanksgiving week stay at Wings Neck Lighthouse; and as always, questions from guests and listeners. The recipe of the week is Bacon, Caramelized Onion, Zucchini and Gruyere Frittata.............................................................................................................BACON, CARAMELIZED ONION, ZUCCHINI and GRUYERE FRITTATAServings: 2-4Ingredients:4 slices Bacon1 small Yellow Onion2 tbs Butter2 tbs Olive Oil1 small Zucchini1/4 cup Shredded Gruyere Cheese6 EggsSteps:Caramelize onions - add butter and olive oil to a frying pan on medium-low heat. Cut yellow onion into slices adding to the pan once the butter melted. Let simmer for 30-60 minutes, turning regularly. Onions are done when they are soft and slightly browned.Cook bacon - Preheat oven to 375. Place strips of bacon on a baking sheet lined with parchment paper. Cook bacon for 10-12 minutes, flip bacon strips over, then cook for another 10-12 minutes until bacon begins to become crispy.Slice Zucchini into 1/8" slices and set aside.Scramble eggs in a mixing bowl.After the bacon and onions are ready, keep oven at 375. In a 6" omelette pan, add olive oil and heat over medium heat. Once the pan is warm, add several slices of zucchini to cover the bottom and sauté until they are soft and beginning to turn color. Add bacon, onions and eggs to frying pan and stir to mix ingredients throughout the egg mixture. Remove pan from stovetop and place into 375-degree oven for 15-20 minutes. Remove pan from oven, add shredded gruyere cheese to the top, then return to oven until eggs are set and fluffy and cheese is melted, about 3-5 minutes. ............................................................................................................We'd love to hear from you!Email us at ⁠[email protected]⁠Follow us on ⁠Instagram⁠Follow us on ⁠Facebook⁠Laurie and Jason are owners of the ⁠Captain Freeman Inn⁠ on Cape Cod in Brewster, MA since January 2020 (yes, just before COVID!). Combined, they have more than 25 years of hospitality experience which led them to thrive as innkeepers.Music by moodmode (Vlad Krotov) and sachinda shehan from ⁠Pixabay

In this episode of Inn the Wild, Laurie and Jason give a preview of upcoming December holiday celebrations and activities as well as questions from guests and listeners. The recipe of the week is Spritz Sugar Cookies.............................................................................................................SPRITZ SUGAR COOKIESPrep Time: 15 minutesServings: 72Ingredients:1 c unsalted butter, softened1 1/4 c powdered sugar1 egg1 tsp vanilla extract1/2 tsp almond extract2 1/2 c flourSteps:Preheat oven to 375 degrees.Line cookie sheets with parchment.Cream the butter and powdered sugar with a mixer until light and fluffy.Mix in the egg, vanilla and almond extract. Slowly mix in flour.Fill a cookie press with dough and then press the dough onto the cookie sheets, approximately an inch apart from each other. Sprinkle with holiday sprinkles and mini candies.Bake for 6-8 minutes, watching to make sure the cookies do not brown.Sandwich Giants............................................................................................................We'd love to hear from you!Email us at [email protected] us on InstagramFollow us on FacebookLaurie and Jason are owners of the Captain Freeman Inn on Cape Cod in Brewster, MA since January 2020 (yes, just before COVID!). Combined, they have more than 25 years of hospitality experience which led them to thrive as innkeepers.Music by moodmode (Vlad Krotov) and sachinda shehan from Pixabay

In this special episode of Inn the Wild, and in response to many guests' requests, Laurie and Jason review their recent vacation to Italy and cruise to stops in Greece, Croatia, Montenegro and more Italy. ............................................................................................................We'd love to hear from you!Email us at [email protected] us on InstagramFollow us on FacebookLaurie and Jason are owners of the Captain Freeman Inn on Cape Cod in Brewster, MA since January 2020 (yes, just before COVID!). Combined, they have more than 25 years of hospitality experience which led them to thrive as innkeepers.Music by moodmode (Vlad Krotov) and sachinda shehan from Pixabay

In this episode of Inn the Wild, Laurie and Jason talk about planning your Thanksgiving week on the Cape. The recipe of the week is Cranberry Orange Shortbread Cookies.............................................................................................................CRANBERRY ORANGE SHORTBREAD COOKIES½ c dried cranberries¾ c sugar, divided2 ½ c flour1 c butter, cold and grated with a cheese grater1 tsp almond extractZest of 1 orange2 tbsp orange juice½ c sugar to coat cookiesSteps:Line a baking sheet with parchment.Combine cranberries and ¼ c sugar in food processor and pulse until cranberries are in smaller pieces. Set aside.Combine flour and remaining sugar in bowl. Add butter and work in with fingers until you have fine crumbs. Stir in extract, cranberries and sugar mixture, orange zest and orange juice.Knead the dough with hands until dough comes together into a ball. Shape dough into a log that is about a 2” diameter. Wrap in plastic and refrigerate for 2 hours.Preheat oven to 325 degrees. Cut slices of cookie dough about ¼” thick. Place sugar in a bowl and coat each cookie slice.Bake for 12-15 minutes and until cookies are just set.............................................................................................................We'd love to hear from you!Email us at [email protected] us on InstagramFollow us on FacebookLaurie and Jason are owners of the Captain Freeman Inn on Cape Cod in Brewster, MA since January 2020 (yes, just before COVID!). Combined, they have more than 25 years of hospitality experience which led them to thrive as innkeepers.Music by moodmode (Vlad Krotov) and sachinda shehan from Pixabay

In this episode of Inn the Wild, Laurie and Jason talk about Cape Cod's Haunted Tours, Chatham's fall decorations; and as always, questions from guests and listeners. The recipe of the week is Blueberry Stuffed French Toast.............................................................................................................BLUEBERRY STUFFED FRENCH TOASTPrep Time: 15 minutesServings: 6-8Ingredients:Blueberry Sauce3 cups Fresh Blueberries (divided as 2 cups and 1 cup)1/2 cup Sugar1 cup Water2 tbsp Cornstarch (dissolved in 2 tbsp water)1 tsp Vanilla ExtractLemon Cream Cheese Filling8 oz Cream Cheese softened1/2 cup Confectioners Sugar1 Lemon fully zested1 tsp Lemon JuiceEgg Dredge6 Eggs1 1/2 cups Half & Half2 tbsp Sugar1 tsp Vanilla ExtractFrench Toast1 loaf Brioche Bread thickly cutSteps:Blueberry SauceAdd 2 cups of blueberries, sugar and water to saucepanHeat over medium heat until mixture is simmering for 1 minuteStir in dissolved cornstarchBring to a boil until thickenedRemove from heat Stir in remaining cup of blueberries and vanilla extractLemon Cream Cheese FillingIn medium bowl, add softened cream cheese, confectioners sugar, lemon zest and lemon juice.Mix with a hand mixer on medium-low speed until well combinedFrench ToastHeat griddle to 325-degreesWhisk eggs, sugar, half & half and vanilla extract in a large bowl with a flat bottomApply non-stick spray or butter to griddle surfaceDredge bread through egg mixture and place on griddle When underside of bread is browned, flip the breadRemove from griddle when browned on both sidesSpread cream cheese filling on one piece of French ToastPlace second piece of French Toast on top of firstLadle blueberry sauce on topSprinkle with confectioners sugar and serveCape Cod's Haunted History Tour (Barnstable)Provincetown Ghost ToursProvincetown GhostsSanctum Paranormal (Provincetown)............................................................................................................We'd love to hear from you!Email us at [email protected] us on InstagramFollow us on FacebookLaurie and Jason are owners of the Captain Freeman Inn on Cape Cod in Brewster, MA since January 2020 (yes, just before COVID!). Combined, they have more than 25 years of hospitality experience which led them to thrive as innkeepers.Music by moodmode (Vlad Krotov) and sachinda shehan from Pixabay

In this episode of Inn the Wild, Laurie and Jason give some fun insights on this summer, preview fall; and as always, questions from guests and listeners. The recipe of the week is Apple Cider Doughnuts.............................................................................................................APPLE CIDER DOUGHNUTSServings: 12 doughnutsTotal Time: 40 minutes Doughnut Ingredients2/3 c apple cider2 c flour1 tsp baking powder½ tsp baking soda½ tsp cinnamon¼ tsp nutmeg3 tbsp butter, melted and cooled2 eggs½ packed brown sugar¼ c sugar Coating Ingredients3 tbsp butter, melted½ c sugar½ tsp cinnamon Bring cider to a boil. Lower heat to medium and simmer until the liquid has reduced to 1/3 cup. Cool.Preheat oven to 350 degrees. Spray doughnut pan with non-stick spray.Whisk together flour, baking powder, baking soda, cinnamon and nutmeg. Set aside.In another bowl, whisk together butter, eggs, vanilla, both sugars and cider.Add dry ingredients to wet ingredients and combine with spatula.Spoon batter into a piping bag, cut the end off of the bag and pipe batter into doughnut pan, filling each hole halfway.Bake for 9-11 minutes until a toothpick comes out clean. While the doughnuts are cooling, prepare the coating ingredients. Melt butter and mix sugar and cinnamon together.Dip doughnuts in butter and then in sugar mixture. ............................................................................................................We'd love to hear from you!Email us at [email protected] us on InstagramFollow us on FacebookLaurie and Jason are owners of the Captain Freeman Inn on Cape Cod in Brewster, MA since January 2020 (yes, just before COVID!). Combined, they have more than 25 years of hospitality experience which led them to thrive as innkeepers.Music by moodmode (Vlad Krotov) and sachinda shehan from Pixabay

In this episode of Inn the Wild, Laurie and Jason discuss second summer, upcoming fall activities on Cape; and as always, questions from guests and listeners. The recipe of the week is Chocolate Chip Shortbread.............................................................................................................CHOCOLATE CHIP SHORTBREADSPrep Time: 15 minutesServings: 40 cookiesIngredients:3 sticks of unsalted butter, softened3/4 c powdered sugar1 tbsp vanilla extract3 c flour2 c mini chocolate chipspowdered sugar for dustingSteps:Preheat oven to 375 degrees.Beat butter with mixer until creamy. Add powdered sugar and vanilla and mix until combined.Add flour and mix until all ingredients are well combined.Add chocolate chips and mix on low until combined.Scoop dough using small ice cream scoop. Roll between hands until you have perfect balls. Transfer to baking sheet and bake for 10-12 minutes or until bottoms are very light brown.Sprinkle with powdered sugar before serving.............................................................................................................We'd love to hear from you!Email us at [email protected] us on InstagramFollow us on FacebookLaurie and Jason are owners of the Captain Freeman Inn on Cape Cod in Brewster, MA since January 2020 (yes, just before COVID!). Combined, they have more than 30 years of hospitality experience which led them to thrive as innkeepers.Music by moodmode (Vlad Krotov) and sachinda shehan from Pixabay

In this episode of Inn the Wild, Laurie and Jason provide information on the lighthouses and general stores of Cape Cod; and as always, questions from guests and listeners. The recipe of the week is Mini Key Lime Pies.............................................................................................................MINI KEY LIME PIESPrep Time: 20 minutesServings: 12Ingredients:12 mini graham cracker crumb pie tins21 oz sweetened condensed milk2 eggs8 oz of key lime juiceSteps:Preheat oven to 350 degrees.With hand mixer, mix eggs and sweetened condensed milk. Add lime juice and mix until combined. Pour into pie tins and bake for 8 minutes. Filling should be wiggly but not brown at all. Once cool, place in refrigerator for a minimum of 30 minutes.Garnish with fresh whipped cream and thinly sliced lime wedges.The Veranda............................................................................................................We'd love to hear from you!Email us at [email protected] us on InstagramFollow us on FacebookLaurie and Jason are owners of the Captain Freeman Inn on Cape Cod in Brewster, MA since January 2020 (yes, just before COVID!). Combined, they have more than 25 years of hospitality experience which led them to thrive as innkeepers.Music by moodmode (Vlad Krotov) and sachinda shehan from Pixabay

In this episode of Inn the Wild, Laurie and Jason discuss late August happenings, a list of Cape Cod's well known and loved one-of-a-kind foods and beverages; and as always, questions from guests and listeners. The recipe of the week is Belgian Waffles.............................................................................................................BELGIAN WAFFLESPrep Time: 10 minutesServings: 6Ingredients:1 ½ cups Flour3 tbsp Brown Sugar, packed1 ½ tsp Baking Powder½ tsp Baking Soda½ tsp Kosher Salt¾ cup Buttermilk½ cup Crème Fraiche ¼ cup Club Soda¼ cup Butter, unsalted2 Eggs1 tsp VanillaSteps:Preheat the waffle ironIn a large mixing bowl, mix the dry ingredients together: flour, brown sugar, baking powder, baking soda, kosher salt In a separate bowl, mix the buttermilk, crème fraiche, club soda, melted butter, eggs and vanilla until well combinedAdd the combined wet ingredients to the dry ingredients then combine using a whisk in a folding motion until combinedSpray the waffle iron with non-stick cooking spray or brush melted butter.Ladle batter onto the waffle iron to cover the bottom, then close the lid. Bake waffles until they are golden brown. Belgian Waffles are best served topped with your favorite toppings of berries, bananas, whipped cream, sliced or chopped nuts, and maple syrup.FinSpinnakerEat Cake 4 BreakfastLighthouse Keeper's PantryThe DoghouseCrisp FlatbreadChatham PerkBen & Bill's Ice Cream EmporiumSmith Family PopcornCobie'sThe Ocean HouseChatham Fish PierMattakeese Wharf............................................................................................................We'd love to hear from you!Email us at [email protected] us on InstagramFollow us on FacebookLaurie and Jason are owners of the Captain Freeman Inn on Cape Cod in Brewster, MA since January 2020 (yes, just before COVID!). Combined, they have more than 25 years of hospitality experience which led them to thrive as innkeepers.Music by moodmode (Vlad Krotov) and sachinda shehan from Pixabay

In this episode of Inn the Wild, Laurie and Jason discuss a field guide to ice cream, thinking ahead to the quiet season; and as always, questions from guests and listeners. The recipe of the week is Sweet Crepes.............................................................................................................SWEET CREPESPrep Time: 10 minutesServings: 20-24 crepesIngredients:​ 3 Eggs1 cup Whole Milk1/3 cup Water3 tbsp Unsalted Butter, melted1 cup Flour, sifted1/4 tsp SaltSteps:Add all ingredients to a deep mixing bowlWhisk vigorously until mixture is smooth like heavy cream. Adjust consistency by adding milk or flour.Heat a lightly oiled 8" omelette pan over medium heatAdd 1/4 cup of batter to the pan, swirling around so that batter covers the bottom of the panWhen the edges begin to dry, usually after 1 1/2 minutes, flip the crepeCook on the other side for about 30 seconds. Crepe should slide easily out of the pan.Serve crepes with fresh berries, chocolate chips, lemon curd, vanilla sauce, jam and/or mascarpone cheese. SpinnakerMilanos Italian KitchenCape Cod Cones............................................................................................................We'd love to hear from you!Email us at [email protected] us on InstagramFollow us on FacebookLaurie and Jason are owners of the Captain Freeman Inn on Cape Cod in Brewster, MA since January 2020 (yes, just before COVID!). Combined, they have more than 25 years of hospitality experience which led them to thrive as innkeepers.Music by moodmode (Vlad Krotov) and sachinda shehan from Pixabay

In this episode of Inn the Wild, Laurie and Jason talk about Brew Run weekend, early fall activities; and as always, questions from guests and listeners. The recipe of the week is Chocolate Glazed Doughnuts.............................................................................................................CHOCOLATE GLAZED DOUGHNUTSPrep Time: 10 minutesServings: 24Ingredients:2 c flour1 c sugar1/2 c dutch pressed cocoa powder1 tsp espresso powder1 c mini chocolate chips1 tsp baking soda1 tsp vanilla2 eggs3/4 c sour cream1/2 c whole milk1/2 c vegetable oilGlaze:2 c powdered sugar1/3 c whole milk2 tsp vanillaSteps:Preheat oven to 375 degrees. Spray donut pan with non-stick spray.In a medium bowl, mix flour, sugar, cocoa powder, espresso powder, chocolate chips and baking soda.In a small bowl, whisk eggs, vanilla, sour cream, milk and vegetable oil.Stir wet ingredients into dry and pour contents into a pastry bag. Cut off the end of the bag and fill pans 1/2 full with batter. Bake for 10-12 minutes or until a toothpick inserted comes out clean. Mix glaze ingredients together and dipped cooled doughnuts. Place on wire rack to let glaze harden.Cape Cod Cranberry Bog ToursWequassett - Supper on the BayBrewster Walking TourMom & Pops BurgersSesuit Harbor Cafe............................................................................................................We'd love to hear from you!Email us at [email protected] us on InstagramFollow us on FacebookLaurie and Jason are owners of the Captain Freeman Inn on Cape Cod in Brewster, MA since January 2020 (yes, just before COVID!). Combined, they have more than 25 years of hospitality experience which led them to thrive as innkeepers.Music by moodmode (Vlad Krotov) and sachinda shehan from Pixabay

In this episode of Inn the Wild, Laurie and Jason talk about several quick topics of things around the Lower Cape with some quick and silly questions from guests and listeners. The recipe of the week is Blondies.............................................................................................................BLONDIESPrep Time: 5 minutesServings: 9Ingredients:1 stick butter, melted1/2 c packed brown sugar1/3 c sugar1 egg1 tsp vanilla extract1 c flour1 1/2 c semi-sweet chocolate chipsSteps: 1. Preheat oven to 350 degrees. Spray an 8x8 baking dish with cooking spray and line with parchment, leaving the edges to hang over. 2. In a large bowl, whisk butter and sugars until smooth. Add egg and vanilla and whisk until combined. Add flour and salt and mix until just moistened. Fold in chocolate chips. 3. Pour batter into pan and smooth out top. Bake for 30 minutes or until top is golden brown and a toothpick inserted into center comes out clean. 4. Once cool, cut into 9 squares.Snowy Owl Coffee Roasters⁠Goose Hummock Shops⁠Beach House GrillChatham Fish Pier MarketCaptain Cass............................................................................................................We'd love to hear from you!Email us at [email protected] us on InstagramFollow us on FacebookLaurie and Jason are owners of the Captain Freeman Inn on Cape Cod in Brewster, MA since January 2020 (yes, just before COVID!). Combined, they have more than 25 years of hospitality experience which led them to thrive as innkeepers.Music by moodmode (Vlad Krotov) and sachinda shehan from Pixabay

In this episode of Inn the Wild, Laurie and Jason share recent dining experiences and, as always, questions from guests and listeners. The recipe of the week is Chocolate Chip Scones.............................................................................................................RECIPEPrep Time: 15 minutesServings: 8Ingredients:2 c flour1/3 c sugar2 tsp baking powder1 stick cold salted butter, grated using cheese grater1/2 c whole milk1 tsp vanilla extract1 c mini chocolate chipsSteps:1. Preheat oven to 350 degrees. Line baking sheet with parchment and set aside.2. Whisk together flour, sugar and baking powder. Add butter and mix with fingers until it resembles coarse crumbs.3. Add milk and vanilla and fold in until combined. Fold in chocolate chips.4. On a lightly floured counter, pat dough into an 8" circle. Slice dough into 8 triangles and place on baking sheet.5. Bake for 15 minutes or until edges ae starting to brown.The DoghouseClean Slate EateryViera on Main............................................................................................................We'd love to hear from you!Email us at [email protected] us on InstagramFollow us on FacebookLaurie and Jason are owners of the Captain Freeman Inn on Cape Cod in Brewster, MA since January 2020 (yes, just before COVID!). Combined, they have more than 25 years of hospitality experience which led them to thrive as innkeepers.Music by moodmode (Vlad Krotov) and sachinda shehan from Pixabay

In this episode of Inn the Wild, Laurie and Jason discuss wild flowers, flea markets and artsy events, mid-night awakenings; and as always, questions from guests and listeners. The recipe of the week is Vanilla Meringues.............................................................................................................VANILLA MERINGUESPrep Time: 30 minutesServings: 30 Ingredients:1 1/4 c sugar1 tsp cornstarch1 tsp vanilla1 tsp white vinegar2 egg whites5 tbsp + 1 tsp boiling waterSteps:1. Before beginning, make sure all equipment and utensils are completely clean and grease free as it can prevent the meringues from baking correctly.2. Place all ingredients in the bowl of an electric mixer and beat at high speed for 15 minutes.3. After 15 minutes, put a star tip in a pastry bag, fill with the meringue and pipe in a circular motion to create rosettes. 4. Bake in a 300 degree oven for 30 minutes. Transfer to a rack to cool. They will be very fragile after they are baked.............................................................................................................We'd love to hear from you!Email us at [email protected] us on InstagramFollow us on FacebookLaurie and Jason are owners of the Captain Freeman Inn on Cape Cod in Brewster, MA since January 2020 (yes, just before COVID!). Combined, they have more than 25 years of hospitality experience which led them to thrive as innkeepers.Music by moodmode (Vlad Krotov) and sachinda shehan from Pixabay

In this episode of Inn the Wild, Laurie and Jason talk about local beach activities, new flavors at the inn; and as always, questions from guests and listeners. The recipe of the week is Raspberry Jam.............................................................................................................RASPBERRY JAM (by SURE-JELL)Prep Time: 15 minutesTotal Time: 60-90 minutes Ingredients:5 cups Prepared Berries7 cups Sugar1 box SURE-JELL Fruit Pectin1/2 tsp ButterSteps: Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.Stem and crush raspberries thoroughly, one layer at a time. Measure exactly 5 cups prepared fruit into 8-qt. saucepot.Stir pectin into fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if needed.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)Sugar SurfIggy's BreadSnarky TeaThe Chatham CutEncore............................................................................................................We'd love to hear from you!Email us at [email protected] us on InstagramFollow us on FacebookLaurie and Jason are owners of the Captain Freeman Inn on Cape Cod in Brewster, MA since January 2020 (yes, just before COVID!). Combined, they have more than 25 years of hospitality experience which led them to thrive as innkeepers.Music by moodmode (Vlad Krotov) and sachinda shehan from Pixabay

In this episode of Inn the Wild, Laurie and Jason share thoughts on the best ice cream, 4th of July celebrations; and as always, questions from guests and listeners. The recipe of the week is Chocolate Ganache Filled ChocolateThumbprints.............................................................................................................RECIPEThumbprints½ c butter, room temperature1 c brown sugar1 large egg1 large egg yolk2 tsp vanilla1 ½ c flour½ c unsweetened cocoa powder½ tsp sea salt½ tsp baking powder1/3 c heavy cream2/3 c chocolate chips1 tsp espresso powderGanache½ c heavy creammini chocolate chips Directions:Cream butter and brown sugar until fluffy. Add the egg, egg yolk and vanilla and mix. Stir in flour, cocoa, salt and baking powder until combined.Using a small ice cream scoop, scoop dough and then roll in your hands until you have round balls. Place on a parchment lined sheet pan and indent each with a floured thumb. Chill in the freezer for 30 minutes. When ready to bake, preheat oven to 350 degrees.Bake the frozen cookies for 8-10 minutes. Upon taking them out of the oven, re-indent the centers and let cool.To make the ganache, put the heavy cream in a microwave safe bowl and microwave for 30-40 seconds or until cream is hot but not boiling. Immediately add enough chocolate chips to cover the heavy cream and let sit for 2 minutes. Stir the chips until they are melted and fully combined. Fill each center of the cookies with ganache.............................................................................................................We'd love to hear from you!Email us at [email protected] us on InstagramFollow us on FacebookLaurie and Jason are owners of the Captain Freeman Inn on Cape Cod in Brewster, MA since January 2020 (yes, just before COVID!). Combined, they have more than 25 years of hospitality experience which led them to thrive as innkeepers.Music by moodmode (Vlad Krotov) and sachinda shehan from Pixabay

In this episode of Inn the Wild, Laurie and Jason discuss our sunset sail with our team, influencers, and as always, questions from guests and listeners. The recipe of the week is Spinach Cheddar Quiche.Spinach Cheddar QuichePrep Time: 15 minutesCook Time: 50 minutesServings: 8Ingredients:1 tbsp butter1/2 c diced shallot4 c fresh baby spinach1 1/2 c sharp cheddar4 eggs2 c half & half1 tsp salt1/8 tsp black pepper1/8 tsp cayenne pepperSteps:Preheat oven to 375 degrees.Sauté the shallot with butter until it's soft and translucent. Remove from heat and add spinach. Stir until spinach is softened.Add shallot and spinach to the bottom of the pie crust. Sprinkle with cheddar cheese.In a bowl, beat the eggs and then add half & half, salt, pepper, and cayenne. Whisk to fully combine and pour over cheddar.Bake at 375 degrees for 20 minutes and then lower oven to 350 and bake for another 30 minutes or until the center of the quiche is firm and a knife inserted into the middle comes out clean.The Sweetish FishDiningBoston (instagram)Down Cape Charters & Boat RentalsNavillus Bar & GrillWe'd love to hear from you!Email us at [email protected] us on InstagramFollow us on FacebookLaurie and Jason are owners of the Captain Freeman Inn on Cape Cod in Brewster, MA since January 2020 (yes, just before COVID!). Combined, they have more than 25 years of hospitality experience which led them to thrive as innkeepers.Music by moodmode (Vlad Krotov) and sachinda shehan from Pixabay

In this episode of Inn the Wild, Laurie and Jason talk about finding Swedish Candy on the Cape and delectable pastries in Brewster; and as always, questions from guests and listeners. The recipe of the week is Strawberry Scones.Strawberry SconesPrep Time: 20 minutesServings: 15-18 sconesIngredients:3 c flour1/3 c sugar2 1/2 tsp baking powder1/2 tsp baking soda12 tbsp cold butter, grated1 c buttermilk1 1/2 c fresh strawberries, halved and quarteredSteps:Preheat oven to 400 degrees. Line a baking sheet with parchment.Whisk flour, sugar, baking powder and baking soda. Mix butter in with fingers until well combined and the smallest piece of butter is the size of a pea.Mix the strawberries into the dry mixture. Pour in buttermilk and fold ingredients until just incorporated. Using a large ice cream scoop, scoop dough onto baking sheet and baking for 12-15 minutes or until edge start to brown.Serve with lemon curd.We'd love to hear from you!Email us at [email protected] us on InstagramFollow us on FacebookLaurie and Jason are owners of the Captain Freeman Inn on Cape Cod in Brewster, MA since January 2020 (yes, just before COVID!). Combined, they have more than 25 years of hospitality experience which led them to thrive as innkeepers.Music by moodmode (Vlad Krotov) and sachinda shehan from Pixabay

In this episode of Inn the Wild, Laurie and Jason discuss Falmouth, Farmers Markets, and questions from guests and listeners. The recipe of the week is Lemon Raspberry Ricotta Pancakes.Lemon Raspberry Ricotta PancakesPrep Time: 15 minutesServings: 10-12 pancakesIngredients:1 3/4 cups Flour1 tbsp Baking Powder3 tbsp Sugar1/4 tsp Salt2 Eggs1 Lemon zested (2-3 drops of lemon essential oil can be substituted)2 tbsp Canola Oil1/2 cup Ricotta Cheese1 cup Whole Milk1 tsp Vanilla Extract 1 cup Fresh Raspberries Directions:Preheat a griddle or flat-top to 325In a bowl, whisk together the dry ingredients: flour, baking powder, sugar and saltIn a second bowl, whisk together the eggs, lemon zest, oil, ricotta, whole milk and vanilla until combinedAdd the wet ingredients to the dry and stir to combineFold in the raspberries Spray griddle with non-stick canola oil sprayPour 1/4 cup of batter onto the griddle. Cook for 3-5 minutes until bubbles have formed and edges have begun to dryFlip the pancakes and cook an additional 2-3 minutesWe'd love to hear from you!Email us at [email protected] us on InstagramFollow us on FacebookLaurie and Jason are owners of the Captain Freeman Inn on Cape Cod in Brewster, MA since January 2020 (yes, just before COVID!). Combined, they have more than 25 years of hospitality experience which led them to thrive as innkeepers.Music by moodmode (Vlad Krotov) and sachinda shehan from Pixabay

In this episode of Inn the Wild, Laurie and Jason chat about recent restaurant visits and openings, a Provincetown sunset tour, and questions from guests and listeners. The recipe of the week is Creme Brûlée French Toast.Creme Brûlée French ToastPrep Time: 15 minutesChill Time: overnightServings: 8Ingredients:1/2 cup Unsalted Butter1 cup Packed Brown Sugar2 tbsp Corn Syrup 10 Croissants6 Eggs1 1/2 cups Half & Half1 tsp Vanilla1 Orange (to zest)1/8 tsp SaltIn a small saucepan, melt butter over medium heatMix in brown sugar and corn syrup until dissolved Pour mixture into a 9 x 13 glass baking dishCube croissants and layer over the sugar mixtureWhisk together the eggs, half & half, vanilla, salt and zest of the orangePour egg mixture over the croissantsCover and let set in the fridge overnightBake at 350 for 35 minutes, until the sugar mixture is bubbling up the sides of the dishCut into portions, serving upside-down so that the sugar mixture is on topWe'd love to hear from you!Email us at [email protected] us on InstagramFollow us on FacebookLaurie and Jason are owners of the Captain Freeman Inn on Cape Cod in Brewster, MA since January 2020 (yes, just before COVID!). Combined, they have more than 25 years of hospitality experience which led them to thrive as innkeepers.Music by moodmode (Vlad Krotov) and sachinda shehan from Pixabay

In this episode of Inn the Wild, Laurie and Jason are back from a few days off to discuss beeps in the night, outdoor dining on Cape Cod, June's upcoming activities, and questions from guests and listeners. The recipe of the week is Half Moons.Half MoonsPrep Time: 10 minutesChill Time: 30 minutesServings: 36 Cookie Ingredients1 box of vanilla cake mix1 stick of butter, softened3 egg whites¼ cup Greek vanilla bean yogurt Icing Ingredients3 c powdered sugar3 tbsp milk1 tbsp corn syrup1 tsp vanilla2 tbsp cocoa powder Preheat oven to 350 degrees. Line baking sheets with parchment.In a medium bowl, combine all four cookie ingredients and mix with an electric mixer until just combined.Using a small ice cream scoop, scoop batter onto baking sheets and place in refrigerator for 30 minutes to chill.Bake cookies for 11-13 minutes or until edges begin to brown.Remove from oven and allow to cool before icing.Combine all icing ingredients except for cocoa powder. Turn the cookies over to spread icing on the flat bottoms. With a knife or spatula, spread icing on half of each cookie. Once done, add the cocoa powder to the icing bowl and mix to create chocolate icing which will be spread on the second half of each cookie.Boston Magazine - Amazing Restaurant Patios for Outdoor Dining on Cape CodWe'd love to hear from you!Email us at [email protected] us on InstagramFollow us on FacebookLaurie and Jason are owners of the Captain Freeman Inn on Cape Cod in Brewster, MA since January 2020 (yes, just before COVID!). Combined, they have more than 25 years of hospitality experience which led them to thrive as innkeepers.Music by moodmode (Vlad Krotov) and sachinda shehan from Pixabay

In this episode of Inn the Wild, Laurie and Jason talk about the Heritage Museums and Gardens in Sandwich, the latest project at the inn - bedding, Merlin (IYKYK), and more questions from guests and listeners. The recipe of the week is Peanut Butter Balls.Peanut Butter BallsPrep Time: 20 minutesChill Time: 40 minutesServings: 30Ingredients:1 1/2 c creamy peanut butter1 lb. powdered sugar1/2 c butter, softened1 tsp vanilla6 oz chocolate chips2 tbsp shortening1. Combine peanut butter, powdered sugar, butter and vanilla in a bowl. Mix by hand until smooth. Roll into small balls and place on cookie sheet lined with parchment. Refrigerate for 20 minutes.2. Melt chocolate chips and shortening.3. Using a tooth pick, dip balls into chocolate and place back on cookie sheet. Return to refrigerator for at least 20 minutes while chocolate hardens. They freeze well!Heritage Museums & GardensMerlin Bird ID app (Apple iOS)We'd love to hear from you!Email us at [email protected] us on InstagramFollow us on Facebook Laurie and Jason are owners of the Captain Freeman Inn on Cape Cod in Brewster, MA since January 2020 (yes, just before COVID!). Combined, they have more than 25 years of hospitality experience which led them to thrive as innkeepers. Music by moodmode (Vlad Krotov) and sachinda shehan from Pixabay

In this episode of Inn The Wild, Laurie and Jason discuss the Daffodil Festival on Nantucket and what to do for a day trip to the island, a new Chatham restaurant, one or two recent unexpected happenings, and an overview of the talented performing arts available during the summer on Cape Cod! The recipe of the week is Almond Cherry Shortbread.Almond Cherry ShortbreadPrep Time: 10 minutesCook Time: 60 minutesServings: 10Ingredients:Nantucket Daffodil FestivalCodo Mexican KitchenCotuit Center for the ArtsPayomet Performing Arts CenterThe Cape PlayhouseCape CinemaCape Cod Symphony Orchestra Cape Cod Chamber Music Festival Cape Cod Jazz & Arts FestivalFalmouth JazzWe'd love to hear from you!Email us at [email protected] us on InstagramFollow us on Facebook Laurie and Jason are owners of the Captain Freeman Inn on Cape Cod in Brewster, MA since January 2020 (yes, just before COVID!). Combined, they have more than 25 years of hospitality experience which led them to thrive as innkeepers. Music by moodmode (Vlad Krotov) and sachinda shehan from Pixabay

In this episode of Inn The Wild, Laurie and Jason talk about the nearby neighborhood, where to catch a great sunset and the and the best towns and stores for shopping! The recipe of the week is Griddled Blueberry Bread.Griddled Blueberry BreadPrep Time: 10 minutesRefrigeration Time: 50 minutesServings: 16 TrufflesIngredients:Credit: @daysoncapecod for Sunset views inspirationWe'd love to hear from you!Email us at [email protected] us on InstagramFollow us on Facebook Laurie and Jason are owners of the Captain Freeman Inn on Cape Cod in Brewster, MA since January 2020 (yes, just before COVID!). Combined, they have more than 25 years of hospitality experience which led them to thrive as innkeepers. Music by moodmode (Vlad Krotov) and sachinda shehan from Pixabay

In this episode of Inn The Wild, Laurie and Jason talk about recent restaurant visits, favorite Cape Cod beaches, and the best things to do if it rains! The recipe of the week is Tiramisu Truffles.Tiramisu TrufflesPrep Time: 10 minutesCook Time: 10 minutesServings: 4Ingredients:We'd love to hear from you!Email us at [email protected] us on InstagramFollow us on Facebook Laurie and Jason are owners of the Captain Freeman Inn on Cape Cod in Brewster, MA since January 2020 (yes, just before COVID!). Combined, they have more than 25 years of hospitality experience which led them to thrive as innkeepers. Music by moodmode (Vlad Krotov) and sachinda shehan from Pixabay

In this episode of Inn The Wild, Laurie and Jason share more spring updates, planning summer activities on land, and an ideal 2-day trip to Cape Cod! The recipe of the week is Buttermilk Blueberry Pancakes.Buttermilk Blueberry PancakesPrep Time: 10 minutesCook Time: 10 minutesServings: 4Ingredients:2 cups All Purpose Flour1 tbsp Baking Powder1 tsp Baking Soda1 tsp Salt¼  cup Sugar1 cup Buttermilk¾ cup Whole Milk2 eggs¼  cup Butter melted1 tsp Vanilla Extract¼  tsp Almond Extract1 pint Fresh BlueberriesPreheat skillet or griddle to 325 degrees. Add oil or butter to lightly cover cooking surface.Combine dry ingredients: flour, baking powder, baking soda, salt, and sugar in a large mixing bowl. Stir to combine.In a separate mixing bowl, combine wet ingredients: buttermilk, milk, eggs, melted butter, vanilla and almond extract. Mix well.Add the wet mixture to the dry mixture and stir until combined. Batter should be lumpy and thick. Let stand for 5 minutes before cooking.On the skillet/griddle, scoop approximately ¼ cup of batter onto the surface. Immediately place several blueberries onto each pancake.When bubbles appear on the surface of the pancake and the edges begin to dry, flip the pancake with a spatula and cook until golden brown. Remove from surface when cooked through then serve with butter and syrup.Art's Dune ToursThe Raw Bar, FalmouthSesuit Harbor Cafétwenty-eight AtlanticChatham Pier Fish MarketIce Cream CaféCiboPilgrim MonumentWe'd love to hear from you!Email us at [email protected] us on InstagramFollow us on Facebook Laurie and Jason are owners of the Captain Freeman Inn on Cape Cod in Brewster, MA since January 2020 (yes, just before COVID!). Combined, they have more than 25 years of hospitality experience which led them to thrive as innkeepers. Music by moodmode (Vlad Krotov) and sachinda shehan from Pixabay

In this episode of Inn The Wild, Laurie and Jason talk about more springtime reopenings, our latest restaurant visits, planning summer activities on the water and more!! The recipe of the week is Granola.GranolaPrep Time: 10 minutesCook Time: 40 minutesServings: 16Ingredients:4 cups Rolled Oats¾ cup Sliced Almonds¾ cup Pecans½ cup Brown Sugar1 ½ tsp Ground Cinnamon½ tsp Salt¼ cup Canola Oil¼ cup Honey1 tsp Vanilla ExtractPreheat oven to 350. In a large bowl, mix the oats, nuts, brown sugar, cinnamon and salt. In a small saucepan, heat the oil and honey on medium-low heat and stir. It is ready when the oil and honey are combined. Remove from heat and add vanilla, mixing together. Pour the liquid mixture over the oat mixture and combine well. Spread the fully combined mixture onto a sheet pan then place in the preheated oven. Reduce the oven to 300. Bake for 10 minutes then remove from oven, stir mixture, and return the pan to the oven. Repeat this sequence 3 more times for a total of 40 minutes baking time. After removing from the oven the last time, stir the mixture again to prevent cooling in clumps. Once cooled, store in an airtight container. Dolphin Fleet Whale WatchHolbrook Oyster TourDown Cape Boat ChartersWe'd love to hear from you!Email us at [email protected] us on InstagramFollow us on Facebook Laurie and Jason are owners of the Captain Freeman Inn on Cape Cod in Brewster, MA since January 2020 (yes, just before COVID!). Combined, they have more than 25 years of hospitality experience which led them to thrive as innkeepers. Music by moodmode (Vlad Krotov) and sachinda shehan from Pixabay

In this episode of Inn The Wild, Laurie and Jason talk about the latest spring updates, some tasty local restaurant visits and how a car almost ended up in the pool! The recipe of the week is Orange Scones. Orange Scones6 sconesScones7 tbsp cold butter2 1/4 c flour3 tbsp sugar1 tbsp baking powder3/4 c heavy creamzest and juice from 3 orangesGlaze1 c powdered sugar1/4 c orange juice1. Zest and juice the oranges. Set aside. 2. Using a cheese grater, grate the cold butter into a large bowl. Add flour and use your fingers to combine until it resembles coarse crumbs. 3. Add sugar, baking powder and half of the orange zest to flour mixture and mix to combine. 4. Add the heavy cream and orange juice (it should be about 1/4 cup of orange juice) for a total of one cup of liquid to the flour mixture. Stir until dough comes together.5. Turn the dough out on a floured board until smooth. Shape into a circle and roll to a 1" thickness. Cut into 6 wedges and transfer to a parchment lined baking sheet. Place in the refrigerator while oven preheats.6. Preheat oven to 375 degrees. Once ready, bake the scones for 15 minutes or until just starting to brown. 7. For the glaze, combine the powdered sugar, orange juice and other half of the orange zest and whisk until smooth. Once the scones are cool, dip the tops into the glaze, allowing them to drip and dry on a cooling rack.We'd love to hear from you!Email us at [email protected] us on InstagramFollow us on Facebook Laurie and Jason are owners of the Captain Freeman Inn on Cape Cod in Brewster, MA since January 2020 (yes, just before COVID!). Combined, they have more than 25 years of hospitality experience which led them to thrive as innkeepers. Music by moodmode (Vlad Krotov) and sachinda shehan from Pixabay

In this episode of Inn The Wild, Laurie and Jason share what they did while the inn was closed for a few days. The recipe of the week is the Breakfast Hash Crock. Breakfast Hash Crockservings: 2Smoked Cheddar Fondue1 tbs butter1 tbs flour1/2 cup whole milk1/3 cup shredded cheddar cheese1/8 tsp ground cayenne pepperHeat a saucepan over low heat on the stove. Melt the butter in the saucepan. Add flour and mix to make a roux – stir for about a minute which helps bring out a more nutty flavor. Add the milk, increase the heat to med-high, and stir until thickened. Lower the heat back to low, then add in all the cheese. Add cayenne pepper and stir until smooth. Keep saucepan over very low heat until needed.Hash Browns3 cup shredded potatoes1/4 cup diced white onion1/3 cup flour1 eggsalt & pepper to tasteIn a mixing bowl, combine all ingredients well. Divide into 2 portions. Heat pan or griddle to 350 degrees and add 2 tbs butter. Once melted, add divided portions of hash browns to pan or griddle. Once browned, about 3-5 minutes, flip and cook until browned on the other side. Breakfast Hash1 slice thick cut ham, diced1 cup diced peppers5 eggsHeat a small frying pan over medium heat with oil. Add diced peppers. Heat and toss until color begins to change and they are softened. Reduce heat to low and add diced ham.Whisk eggs together in a mixing bowl. Heat a small frying pan to med-high heat and drizzle with 1 tbs of oil. Add eggs. Stir with a spatula until congealed and almost dry. Turn off heat and cover with a lid.Assemble the dish in a crock by layering the smoked cheddar fondue, the hash brown, sauteed peppers and ham, and scrambled eggs. *recommendation, try with sunny-side or over-easy eggs.We'd love to hear from you!Email us at [email protected] us on InstagramFollow us on Facebook Laurie and Jason are owners of the Captain Freeman Inn on Cape Cod in Brewster, MA since January 2020 (yes, just before COVID!). Combined, they have more than 25 years of hospitality experience which led them to thrive as innkeepers. Music by moodmode (Vlad Krotov) and sachinda shehan from Pixabay

In this episode of Inn The Wild, Laurie and Jason discuss recent happenings at the inn and around Cape Cod. The recipe of the week is Raspberry Oat Bars which is made with our inn grown raspberries. Thoughts on crushed shell driveways are contemplated. Listener questions for the week are: Who's in the kitchen? Did you always want to be innkeepers?Raspberry Oat Bars3 sticks unsalted butter, room temperature2 c packed brown sugar2 1/2 c rolled oats3 c flour2 tsp vanilla extract1 tsp salt1 tsp baking powder1 jar (18 oz) of raspberry jam1. Preheat oven to 350 degrees. Grease a 9x14 baking pan, line with parchment and set aside.2. In a large mixing bowl, cream together the butter and brown sugar.3. Add oats, flour, vanilla extract, salt and baking powder and mix until combined.4. Press all but 2 cups of the mixture into the bottom of the baking pan.5. Spread jam over the layer and top with the remaining mixtures, to form a layer of crumbles.6. Bake for 35-40 minutes or until the jam is bubbling.We'd love to hear from you!Email us at [email protected] us on InstagramFollow us on Facebook Laurie and Jason are owners of the Captain Freeman Inn on Cape Cod in Brewster, MA since January 2020 (yes, just before COVID!). Combined, they have more than 25 years of hospitality experience which led them to thrive as innkeepers. Music by moodmode (Vlad Krotov) and sachinda shehan from Pixabay

On this very first episode of Inn The Wild, Laurie and Jason introduce the podcast by explaining how the idea for a podcast came about and what listeners should expect in future episodes. Each week will include recent highlights at the inn, happenings around Cape Cod, a recipe of the week, and answering listener submitted questions. Cheddar Chive BiscuitsPrep Time: 15 minutesCook Time: 15 minutesServings: 16Ingredients2 c cold buttermilk1 c butter (2 sticks)4 c flour2 tsp sugar1 tsp baking soda4 tsp baking powder1 1/2 tsp coarse salt3 c shredded cheddar1/4 c dried chives1. Adjust oven rack to the middle position and preheat oven to 400 degrees. Line sheet pans with parchment paper.2. Measure the 2 cups of buttermilk and place in freezer while the rest of the recipe is prepped. Melt butter in the microwave and let cool.3. Whisk flour, sugar, baking soda, baking powder and salt in a large bowl. Add cheddar and chives and stir to combine.4. After buttermilk has been in the freezer for at least 10 minutes, add to melted butter and mix with a fork. Consistency will be lumpy. Add buttermilk mixture to flour mixture and mix until combined.5. With a large ice cream scoop, scoop batter onto baking sheets, leaving 2" between each. Bake for 15 minutes or until bottom of biscuits start to brown.6. Right out of the oven, brush each biscuit with melted butter and serve warm.We'd love to hear from you!Email us at [email protected] us on InstagramFollow us on Facebook Laurie and Jason are owners of the Captain Freeman Inn on Cape Cod in Brewster, MA since January 2020 (yes, just before COVID!). Combined, they have more than 25 years of hospitality experience which led them to thrive as innkeepers. Music by moodmode (Vlad Krotov) and sachinda shehan from Pixabay