Inn the Wild

Laurie Stuehmer, Jason Stuehmer

This podcast is hosted by innkeepers Laurie and Jason Stuehmer and is an entertaining look behind the scenes of owning and running a boutique inn on Cape Cod.

  1. May 7

    42. Open Season

    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 MOJITO Prep Time: 5 minutes Servings: 1 drink Ingredients: 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 leaves Codo Mexican Kitchen Chatham Bars Inn Farm Yarmouth Sand Sculpture Trail Rideaway Adventures ............................................................................................................ We'd love to hear from you! Email us at innthewild@captainfreemaninn.com Follow us on Instagram Follow 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

  2. Apr 10

    40. Waffles, Whales & Bloom

    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 SCONE Servings: 12 scones Ingredients: 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 House The Ocean House Lune Clean Slate Eatery Fin Chatham Fish Pier Market Sesuit Harbor Café Brewster in Bloom ............................................................................................................ We'd love to hear from you! Email us at innthewild@captainfreemaninn.com Follow us on Instagram Follow 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

Ratings & Reviews

5
out of 5
16 Ratings

About

This podcast is hosted by innkeepers Laurie and Jason Stuehmer and is an entertaining look behind the scenes of owning and running a boutique inn on Cape Cod.

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