Get Your Grill On With Chef Bryant Alden

Last night Chef Bryant Alden taught a Grilling cooking class at A Taste of the Mountains cooking school. We had so much fun and ate lots of delicious food!

Here’s what was on the menu:

Grilled Scallop with Pear and, Proscuitto in a Champagne Sauce
Grilled Asparagus and Brie Soup

Grilled Asparagus and Brie Soup
Grilled Avocado and Field Green Salad with a Honey Lime Vinaigrette

Grilled Avocado and Field Green Salad With A Honey Lime Vinaigrette
Grilled Pork Tenderloin Tier with a Cider Currant Glaze

Grilled Pork Tenderloin Tier with a Cider Currant Glaze

Future Celebrity Chef Ethan chopped some asparagus:

Get Your Grill On Class With Chef Bryant Alden

Food and Fun was had by all:

Get Your Grill On Class With Chef Bryant Alden

Get Your Grill On Class With Chef Bryant Alden

Get Your Grill On Class With Chef Bryant Alden

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Get Your Grill On

Get Your Grill On

Get Your Grill On with Chef Bryant Alden
Price $95

Thursday, July 11th, 4-7 pm • Open
Class Description:
Local favorite Chef, Bryant Aldent of the Chef’s Market, in North Conway,  joins A Taste of the Mountains to teach you how find thrill with your grill!
Join Chef Bryant for a fun-filled class of tasty treats from the Grill.
Grilled Avocado – Who knew? Bryant knows how to bring flavor and fun to your food. Sign up now ‘cuz his classes fill up quickly!

Menu:

    • Grilled Scallop with Pear and, Proscuitto in a Champagne Sauce
    • Grilled Avocado and Field Green Salad with a Honey Lime Vinaigrette
    • Grilled Pork Tenderloin Tier with a Cider Currant Glaze
    • Chocolate Almond Torte

Meet Chef Bryant Alden

Are you ready to get your grill on? Register here.

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Grilled Corn on the Cob Recipe

Grilled Corn on the Cob

Grilled Corn on the Cob is not only delicious but it’s an impressive side dish for your next BBQ or clambake. It’s also wicked easy to prepare.

Grilling corn brings out the flavors by caramelizing the sugars that naturally reside in the corn. Who doesn’t like that…? Corn can be cooked on your grill either wrapped in aluminum foil or in its own husks. I like to do it in the husks.

You can liven up grilled corn if you add herbs and spices to the ear of corn before you grill it.

Great corn on the cob must begin with selecting the freshest ears of corn. The absolute best corn is corn that is picked ripe and straight from your own vegetable garden. If not growing corn, go to your local farm. When buying, be sure the husks are bright green and fit snugly around the ear of corn. The kernels should be in tight rows right to the tip of the ear of corn, and be plump and milky. Also, the silk should be somewhat moist. Dry silk generally means older corn.

If you are in the North Conway area, I suggest Weston’s Farm or Sherman Farm.

Grilled Corn on the Cob

Grilled Corn on the Cob
Chef Steffani Adaska

Serves:  5                            Soak time: 15 mim                          Cook time: 10-12 min

10 ears, fresh corn
Large Pot of cold water
Butter
Salt
Freshly ground black pepper

Preparation: Remove all but a few of the layers of husks. (You’ll want at least a double layer of husks over the corn but not much more). This will keep the corn from burning, but also allow excess moisture out and smoke flavor in. Actually the husks will burn, creating smoke that can then sink into the corn.

Leave the stalk intact, giving you a good handle. Remove as much silk as you can, but you don’t need get it all out at this point. Once grilled, the silk will be easier to remove.

Soak the whole cobs in a pot of cold water for 15 minutes. Be sure the ears are completely covered with water. This will provide extra moisture for cooking and will steam the corn kernels inside the husks.

Time to Grill: Now you are ready to grill. You want a medium high heat. Hold your hand about five inches from the heat source. You should be able to keep your hand there for a count of three to five. Too high heat will cook the corn too quickly, burning the kernels and drying them out. Yuck.

After soaking, remove corn from the water and shake off excess water. Place on an oiled grill.

Corn will take about 10-12 minutes to grill, turning every two minutes. The husks will burn, but the kernels themselves shouldn’t. Watch for the kernels to turn a golden yellow color.

Remove corn from the grill before it starts to turn a dark yellow color. This is the first sign that it’s going to burn.  If you overcook it, the corn will have a tough/burnt outer kernel and become mushy inside.

Grasping one end with tongs, an oven mitt or dish towel, peel the husks and any remaining silk from the top down – they should all come off in one piece.

Serve with butter, salt and pepper and enjoy!

Variation: Before you grill, pull back the husks completely and coat the corn with a compound butter (essentially a butter mixture – try shallots, cumin, cayenne and S & P). This will add extra moisture and flavor to your corn.

 

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Father’s Day BBQ Best

Our Father’s Day BBQ Best Cooking Class is next Tuesday, so sign up now before it’s too late!

 barbecue

Father’s Day BBQ Best with Chef Kendra Stanley
Price $95

Tuesday, June 11th, 4-7 pm • Open
Class Description:
Get your Marinade on. Get ready to Rub. Get sauced and smoked with all of Dad’s favorites with a special BBQ fest with Chef Kendra. Be prepared to eat lots of Ribs, Chicken, steak Tips and all of the fixins you find at a great BBQ joint.

Meet Chef Kendra Stanley

Register Now!

BBQ Grill

Can’t wait for the class? Check out our recipe for a Chipotle-Orange BBQ Rub

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Quote of the Month – May

Time Amongst Nature...

“I’ve Never Found Time Spent Amongst Nature to be a Waste of Time” - Anonymous

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Chipotle-Orange BBQ Rub

 

Barbecue season is upon us! Time to introduce a new recipe to make your summer delicious:

Chipotle-Orange BBQ Rub
Recipe from Chef Steffani Adaska

Summer BBQ

 Yield: Makes about 1 cup

2 tablespoons Kosher salt
4 tablespoons brown sugar
2 tablespoons ground cumin
3 tablespoons Chipotle Chili powder
2 tablespoons freshly ground black pepper
1 tablespoon garlic powder
1/4 cup dried orange zest

Combine all ingredients in a small bowl and mix well; use as a dry rub on beef, chicken, lamb or pork.

Store in airtight container in cool, dark pantry.

Want more BBQ recipes? Sign up for our Father’s Day BBQ Best cooking class on Tuesday June 11th!

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Midweek Spring Special

Spring Time Midweek Specials
The longer you stay the less you pay $$$

Springtime is a special time of year. The snow is gone, and the flowers are budding. The trails are ready to be hiked, streams ready to be fished, and stores and outlets are fully stocked and ready to be shopped. And best of all it is much less crowded! Come join us at our beautiful and romantic Bernerhof Inn Bed and Breakfast and take advantage of our Low Season Rates combined with our Spring Time Midweek Specials Rates. Save lots of dollars!

Spring at the Bernerhof Inn

From now thru June 13, 2013 (Sunday – Thursday)

Stay Two Nights Midweek receive 25% off second night – Code ST25

Stay Three Nights Midweek receive 50% off third night – Code ST50

Stay Four Nights Midweek receive 75% off fourth night – Code ST75

Stay Five Nights Midweek receive fifth night FREE – Code ST100

This Midweek Special includes:

  • 2, 3, 4, or 5 night’s stay any Sunday-Thursday through June 13, 2013
  • 25% Discount on 2nd night stay, 50% Discount on 3rd night’s stay, 75% on 4th night’s stay, OR 5th night Free
  • Full delicious country breakfast for two each morning
  • Afternoon tea, coffee and fresh homemade cookies
  • Apple iPad in each room and FREE WiFi
  • Every room has a cozy fireplace and many with a 2 person Spa Tub
  • Rooms are priced per couple.

When booking your room, use the appropriate CODE listed above to receive your discount.

View Rooms     Book Now

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Cipollate con Pancetta (Bacon-Wrapped Scallions)

Cipollate con Pancetta

Cipollate con Pancetta (Bacon-Wrapped Scallions)
recipe from Chef Steffani Adaska, Director of A Taste of the Mountains
Yields: 4 Servings

Who doesn’t like bacon? Right? My kids and I can never get enough.

This tasty dish originates from Italy. In Italy, they make with pancetta,  often called Italian bacon. That’s a true enough  description, but unlike American bacon, which is most often smoked, pancetta is unsmoked pork belly that is cured in salt and spices. It’s then dried for a several months.

I serve this as an appetizer with a a horseradish cream drizzle, or as a side dish. It is so easy to prepare and always a crowd pleaser. I like with the pancetta or the traditional smokey bacon. Try it both ways. Choose your fave!!

  • 24 large scallions, trimmed of roots and green tips
  • 8 strips bacon (or pancetta)
  • Sea salt, to taste
  • freshly ground black pepper, to taste
  • 1/4 cup olive oil

Wrap 3 scallions together with 1 strip of bacon. Repeat with remaining scallions and bacon and season with salt and pepper. Heat oil in a 12″ skillet over medium-high heat. Working in batches, add bacon-wrapped scallion bunches, and cook, turning as needed, until browned and crisp on all sides, 6–8 minutes.
Alternatively, you can do this over the grill for added flavor. Either way they are delish. Serve hot. Enjoy!

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Make Mother’s Day Extra Special

Are you having trouble coming up with a gift for Mother’s Day? Get Mom something she will actually enjoy: a gift certificate for the Bernerhof Inn! Gift certificates are good towards lodging, spa services, or cooking classes.

Mother's Day Gift Certificate

Get your Gift Certificates here, or check out our spa services and cooking classes.

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Murder Mystery Dinner Train

Murder Mystery Dinner TrainAll aboard…for the Murder Mystery Tour! Come walk the blood red carpet and board the Conway Scenic Railroad for a tantalizing evening of INTRIGUE, SUSPENSE… AND HOMICIDE! It’s Lights! Camera! Murder!

Performance are Scheduled for:

Saturday June 1st,
Saturday June 15th,
and Saturday Oct 26th

Till Death Do Us Part

The Marriage of Becky and Stanley

The pleasure of your company is requested at a reception to honor the union of Becky Giovanni and Stanley Simpson.

As friends and family gather together to offer their congratulations and best wishes to the bride and groom,
someone has a different motive for their presence at the reception. Before the bride has a chance to throw
the bouquet, her beautiful dream wedding day quickly turns into a nightmare of mystery, mayhem and murder.
And, you and all the other guests are left to solve the crime.

Will it be the father of the bride who opposed the marriage from the start?
The bridesmaid who longs to be a bride?
The overlooked little sister that has a great inheritance to gain?
Secret will be revealed, motives exposed and your sleuthing skills will be put to the test.

Speak now or forever a killer goes free!

This Fun-Filled Evening includes:

  • 2 tickets aboard the Murder Mystery Dinner Train – leaving from Conway Scenic Railroad promply at 6pm
  • Four course dinner (gratuity & Tax included)
    Alcoholic Beverages are available at additional cost
  • … and the Murder Mystery performance (by Arts in Motion) begins.

Murder Mystery Dinner Menu 2013

  • Preset: Crudite Platter served at each table
  • First Course: Lobster Bisque
  • Second Coarse: Crawford Salad, mixed greens with apples, cranberries, carrots, and cheddar cheese served with maple mustard vinaigrette
  • Entree: Choice of:
  • Grilled Rib Eye with balsamic herb emulsion
  • Baked Stuffed Chicken with prosciutto & gruyere cheese
  •  Vegetarian Option: Black Bean Stuffed Portabella Mushroom with Roasted Red pepper
  • All entrees served with Manchego polenta cake and seasonal vegetable
  • Desserts: Trays of mini desserts served at each table

This is an audience participation performance. Dress the part and coming looking Fabulous! Casual Elegant to Formal. Break out the bling, and dare to show some skin. Evening Dresses and Tuxedos are highly encouraged (but not necessary).

Evening Event Cost: $210 per couple

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