Inn the Wild

Laurie Stuehmer, Jason Stuehmer
  • 5.0 (15)
  • PLACES & TRAVEL
  • UPDATED WEEKLY

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. 1D AGO

    36. Reopening & Thrifting

    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 TRUFFLES Servings: 15 Truffles Ingredients: 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 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

    24 min

  2. JAN 29

    35. Winter in Brewster

    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 Center Cape Cod Bridges Project ............................................................................................................ LEMON CHEESECAKE For the crust 7 oz graham crackers crumbs4 tbsp unsalted butter, melted3 tbsp sugarFor the cheesecake 4 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 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

    25 min

  3. JAN 15

    34. Love is in the Air

    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 COOKIES Prep Time: 10 minutes Servings: 30 cookies Ingredients: 1 c softened butter 1/2 c sugar 2 egg yolks 1 tsp vanilla extract 2 c flour 1/2 tsp salt raspberry jam Steps: 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 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

    17 min

  4. JAN 1

    33. Fresh Start

    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 GIMLET Servings: 1 Ingredients: 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 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

    18 min

  5. 12/18/2025

    32. Winter Fun

    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 COOKIES Prep Time: 20 min Servings: 2 dz Cookie 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 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

    33 min

  6. 12/04/2025

    31. Lighthouse Memories

    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 FRITTATA Servings: 2-4 Ingredients: 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 ⁠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

    23 min

  7. 11/20/2025

    30. Holiday Strolling

    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 COOKIES Prep Time: 15 minutes Servings: 72 Ingredients: 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 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

    23 min

  8. 11/06/2025

    29. And We're Off...

    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 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

    1h 5m
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Ratings & Reviews

5
out of 5
15 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.

Information

  • Creator
    Laurie Stuehmer, Jason Stuehmer
  • Years Active
    2025 - 2026
  • Episodes
    36
  • Rating
    Clean
  • Copyright
    © Laurie Stuehmer, Jason Stuehmer
  • Show Website
    Inn the Wild