Inn at Perry Cabin by Belmond restaurants offers some of the freshest Eastern Shore seafood and seasonal specialties.
Ingrediants
Crab and Corn Chowder
3 Lb. Butter 1 qt Diced Onion 1 qt Diced Celery 1 cup white wine 6 cups AP Flour 3 qt cream 3 qt half & half 2 qt corn stock 4 tbsp old bay ¼ cup lemon juice ¼ Worchester sauce 1 cup sherry 3 lb J.M. Clayton jumbo lump crab meat 3 cups raw corn kernels
Directions
Melt butter in a large stock pot. Add vegetables and cook over medium heat, stirring constantly to avoid browning. Once onions are translu- cent, add wine and reduce by 1/2. Add flour to create a roux and cook out for few minutes at low heat.
Add stock to roux slowly to make a soupy con- sistency, while constantly stirring. Add cream and half and half and slowly bring to a boil. Reduce heat and simmer 30 mins. Finish with lemon juice, Worchester sauce and sherry. Finally, gently fold in crab and corn. Serves 20
82 March April 2017
A quiet hideaway graced with casual elegance and nautical charm, Inn at Perry Cabin by Belmond is a waterfront estate steeped in the history of Maryland’s Eastern Shore. Cradled by the Chesapeake’s Miles River, the inn is situated on the edge of St. Michaels.
Just a 90-minute drive from Washington, DC, St. Michaels boasts antique shops, Victorian homes and the Chesapeake Bay Maritime Museum. A classic slice of Americana, it is rich with imagery of coastal living, a place of rural tranquility, and it is a great place in which to reforge a connection with nature.
A magnificent place to retreat, rejoice, rediscover and reenergize, Inn at Perry Cabin by Belmond offers 30 suites and 48 guest rooms, French doors that lead to private decks, as well as patios and verandas along the main floor. Rooms showcase waterfront or garden views, eclectic furnishings, and nautically inspired interior designs.
For meetings, the property offers five function rooms, over 5,000-square feet of space, high- speed Wi-Fi throughout the hotel and guest rooms, state-of-the-art audio-visual and telecon- ferencing technology, and extra venues available for special events and themed parties.
A current redevelopment masterplan envisions expanding the inn to 130 rooms, adding stand- alone cottages, redesigning the spa, building a new recreation and activities center with tennis courts, renewing its focus on farm-to-table sus- tainability, and adopting décor that reflects the true character of the Chesapeake Bay.
Activities, amenities and recreation on-site include: the Linden Spa; bocce ball and croquet; yoga and exercise classes and sessions; oppor- tunities to bicycle, kayak, paddle board, or go boating; seasonal fishing and crabbing excur- sions, oyster harvesting tours; plus educational classes on a wide range of subjects, such as wine, whisky, local history, Chinese medicine, meditation, crafting, birdwatching, jewelry design and the ecology of the Chesapeake Bay.
On-site dining options include STARS, the Eastern Shore’s only four-star restaurant, and Purser’s Pub, which offers an intimate atmos- phere and old-world charm.
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92 |
Page 93 |
Page 94 |
Page 95 |
Page 96 |
Page 97 |
Page 98 |
Page 99 |
Page 100
