Entertainment Tips for the New Year!

We have so much to be thankful for from 2014, not the least of which is YOU!  Our friends, family, and guests have all contributed to an outstanding year, and we look forward to seeing what 2015 has in store for us!

As a young man, I remember our family inviting close friends over for New Year's Eve and talking and dancing the night away while Dick Clark started his countdown and officially ushered in a new year.  There was always food somewhere close by, the adults were always laughing (usually at Bob's jokes), and we young folk would play cards, listen to music, or find new and inventive ways to skirt around trouble.

Thinking back on those years, I thought it might be worthwhile to throw some ideas out there that struck me as important when entertaining for the holidays.  I look back on those years very fondly, and I think it was, in part, due to the attention to detail that my parents and their friends paid to the experience.

1.  Be prepared to nibble:  For some reason, there was always that one plate of finger food that would make it from the dinner table all of the way through to midnight.  Whether it was cheese and crackers, the DeVaney deer sausage, Grandma Skinner's hot pickles and the obligatory black olives, or a full-on antipasti including all of the above, you could always count on there being a bite or two to take the edge off of your hunger into the late hours.  As such, try to think of ways to repurpose something that provides continuity for the grazers in your crowd; keep the meat and cheese tray readily available, stock up on crackers and dip, or make a little extra bruschetta to put out when dinner starts to wear off.

2.  Have your signature:  It was always there - every meal - and it wasn't a meal without it there.  The relish tray with hot pickles, sweet pickles, dill pickles, black olives, green olives, and whatever else was briney and delicious in the cupboards made its way, atop its properly segmented glass dish, onto every gathering we have had, and it was no different even during Christmas 2014.  Grandma Skinner's hot dill pickles, Grandma Alberts' sweet pickles, the black olives I used to put on my fingers when I was a kid (they don't fit anymore or I would probably still do it. . .) - they all had a place of honor on that relish tray that came to mean so much more than just a pickle tray.  Find some tradition to share with your guests - old friends or new - and use it to build continuity and familiarity into your entertaining.  Your guests will thank you for it, and don't be afraid to build new traditions with your guests, as well!  We never made strombolis until the DeVaneys started coming over for New Years, and they naturally made their way to the table for years after their initial offering.

3.  Keep it simple:  If you're in for a big night of entertainment, the best approach has always been to keep things light and simple.  Food consisted of salad, a couple of soups (chili and oyster stew were staples) and the aforementioned relish tray for years, and this spread more than guaranteed satisfied stomachs without having to go to a ton of trouble.  Unless it is a situation where formality is a necessity, let the food keep you focused on what really matters - the time you get to spend with loved ones!

4.  Build rituals:  Every year, my father and a few cronies would spend the wee hours of the morning getting cinnamon rolls ready for the morning.  This was a time where they broke away from the main crowd and got to have some time that was uniquely theirs.  Whether it is a time for a few of you to take a walk after midnight and chat, an annual snowball fight for the kids (and kids at heart), or a particular card game variant that only a few know how to play, these rituals have a way of scheduling themselves throughout a night, and for annual events, these small forays can lead to lasting memories.

5.  Plan for house guests:  We were quite lucky in having space to accommodate our friends, and part of the fun of the New Year event was having the whole night to hang out with friends and then to get up, have cinnamon rolls, and enjoy some more time before lunch was served and we all headed our separate ways.  This also allowed the wine, beer, or whatever to flow freely without fear of someone getting hurt or picked up for lack of discretion.  If you plan it as a sleep-over with breakfast and lunch already figured out, chances are your guests will plan accordingly, and being able to enjoy a few beverages without fear will always set your guests more at ease.  In addition, you reap the benefit of having more time with them, and that is always a nice way to start a new year!

These are just a few ideas that made our family New Years festivities so special and memorable, and I hope one or more of them have helped you to brainstorm ideas for entertaining in the coming year.

May your 2015 be blessed, and however you decide to ring in the new year, be safe, be merry, and we look forward to seeing you soon!

-Shane.

Thanksgiving 2014 in the books. . . now what?

Well, put another Thanksgiving on the scoreboard;  Skinners - 1, Turkeys - 0.  As is tradition around this household, there was a marginally absurd amount of food created for our family, and there are tons of leftovers in the refrigerator (with the exception of the pumpkin pie - somehow that disappeared).

Our family members have always been big fans of the turkey sandwich as the preferred way to burn through the bags and tupperware containers full of still-warm stuffing, potatoes, and turkey.  As a rule, though, I found that we were throwing away a good portion of potatoes and stuffing over the past couple of years, and I wanted to see if there was a way to include the side dishes in the post-holiday feeding frenzy.

With this in mind, I tried something last year and thought it would be fun to share it with you all.  We have an Irish background, and since shepherd's pie is one of my favorite ways to enjoy a cornucopia of flavors all at the same time, I wanted to share my favorite Thanksgiving leftover solution with you all.

What you need:

• An oven-safe container (I used some 10 oz. stoneware containers, but feel free to use whatever container you wish - just make sure it is rated for at least 400 degrees Fahrenheit!).

• Your leftovers (Mashed potatoes are a must for the top crust, but you can feel free to improvise with the fixings you use).

Step 1: 

Preheat your oven to 400 degrees Fahrenheit and gather your oven-safe containers and ingredients.  I would also suggest lining a cookie sheet with aluminum foil to keep possible drips off of the bottom of your oven.

Step 2: 

Spray some non-stick oil onto the inside of your containers and start layering your masterpiece!  I started with a bread stuffing as a "crust" for these.

Then I moved onto the turkey.  Make sure you shred or chop the turkey into smaller pieces to keep the bites smaller.

I gave the leftover gravy the next seat of honor.  It pulls the whole situation together, after all, and it gives you a great medium to include any extra vegetables you want (feel free to toss those extra carrots, beans, frozen peas, corn, etc.) to pump up the flavor!  Just remember to get the gravy all of the way into every nook and cranny you can to save room for the next layer. . .

The mashed potatoes are the next step, and my suggestion is to spread the potatoes all the way to the edges to keep the insides from burning during cooking.  To keep the pies from building up too much pressure and blowing up all over your oven, just poke a few holes through the top layer with a fork.

















Step 3:

Set your masterpieces on a lined cookie sheet, place in the oven on the center rack, and set your timer for 15 minutes!  I placed a bit of melted butter and fresh-cracked pepper on top for personal taste.

Step 4:

Pull them out of the oven and enjoy!

At the end of the day, there is little science to making these delicious little flavor explosions - just give yourself the freedom to experiment with all of the delicious dishes you created for this great holiday, and you can even have your guests build their own for an added bit of fun and involvement while they are with you!

However you choose to use those outstanding leftovers, remember to have some fun with it - our best wishes go out to you and your loved ones over the coming holiday season, and stay tuned for more tips and updates from us here at the Rose Stone Inn!

- Shane.

It's time to reconnect!

We are going to get back underway with this blog, people!  It has been a very long time since we posted anything for you to enjoy, and we will be making a push to stay connected through the holiday season with entertaining tips, suggested readings, and recipes for rounding out the holiday experience.

If you haven't noticed already, we are updating our look a bit after 23 years of doing business, and, while it is a bit of a methodical process, we are excited for the changes ahead!  Enjoy the short video above as a hint of things to come. . .

If you have any questions for us specifically, please feel free to reach out to rsihospitality@gmail.com or post comments on our Facebook page, this blog, or contact us through our website.

We hope you all have a wonderful holiday season, and we look forward to reconnecting with you, sharing with you, and hopefully inspiring you in the coming month!

- Shane.

A facelift is coming!

We will celebrate our 20th year of operating the Rose Stone Inn on May 1st, and the 106th anniversary of the beginning of the inn's construction happens on May 5th, so in honor of these milestones, we will be giving a new look to our beautiful lobby!

Our preparations are getting underway starting next week, and we will be finished with the new interior paint by the middle of May, so stop by and check it out when you get the chance. We will update this blog with pictures as we go, so if you can't walk through the front door, you can still keep up with the action!

Thank you for your continued thoughts and prayers, and we'll keep you posted on any updates as they come along!

The Skinners.

Valentine's Day - 2011 at the Rose Stone Inn!

Friends -

Our Valentine's Day dinner will be held on Monday, February 14th, so get ready for soft candlelight, romantic atmosphere, and, as always, great food in the spirit of celebrating the holiday.

Our menu will be as follows:

First Course

Assorted Cheese Selection with Fresh Baked Thyme Focaccia

Second Course

Roasted Red Pepper and Parmesan Soup

Main Course

Chicken Marsala on Linguini

-or-

Baked Sirloin au Poivre with Garlic and Rosemary Mashed Potatoes

*both entrees are accompanied by a sauteed vegetable medley

Dessert Selection

As always, reservations are required, so please call, e-mail, or stop in to make your reservations as soon as possible, and we look forward to seeing you!

Saturday, March 20

Appetizer-Warm, cheesy Brie topped and served with fresh fruit

Salad-Mixed greens and our delectable,sweet and spicy house dressing

Entree- Pork Tenderloin with a tantalizing fig sauce, accompanied by an interesting, wonderful, succulent side dish of Quinoa. topped on butternut squash. Quinoa is a gluten free grain, similar to rice, and very flavorful in this dish.

Dessert- Chocolate Turine is the chocolate lover's dream of a rich, smooth, decadent chocolate treat. It was chosen special by your chef, for you true enjoyment.

Reservations should be made by Friday noon, March 19, 2010. Appetizer served around 6:45 PM and the multi-course dinner will start at 7PM. We look forward to making this new dining experience special and memorable for you, in the setting of this historic inn built in 1908.

Saturday evening 7 P.M.-March 13, 2010

Our menu on Saturday night, March 13, will have a hint of Irish influence, with each course, in honor of St. Patrick’s Day coming next week.

The appetizers will be served by 6:45 p.m. and will be chosen to stimulate your appetite for the main courses

Salad- Mixed greens and fresh vegetables garnished with our sweet and tangy raspberry house vinaigrette.

Entree-Pork tenderloin topped with a fig sauce, will be rich in flavor, tender, moist and so yummy!!!. The succulent flavor of this marinated tenderloin of pork will be memorable. The side dishes accompanying the pork tenderloin will be selected to enhance the flavor of the pork and the presentation of this delicious entrée.

Dessert will be a creative, sweet dessert planned "especially for you, by our chef" to give you a sweet ending to your meal.

Cost is $25.00 per person and includes coffee and water.

Reservations for this new dining experience will be accepted until Friday noon, March 12, 2010.

Saturday-March 6, 2010

Appetizer-Crostini served with fruit and cheese

Salad- Mixed greens and fresh vegetables garnished with our sweet and tangy raspberry house vinaigrette.

Entree-Hawaiian Cornish Game Hen..delicately marinated in a tropical blend of nectars and herbs and roasted to perfection. This entree brings a taste of the islands to your dining experience and will definitely satisfy your appetite. The selection of side dishes accompanying this Cornish hen will be chosen to enhance it's flavor.

Dessert will be a creative sweet dessert planned "especially by our chef" to give you a sweet ending to your meal.

Cost is $25.00 per person and includes coffee and water.

Reservations for this new dining experience will be accepted until Friday noon, March 5, 2010.

February 27, 2010

The main entree of sirloin steak, is marinated in a soy sauce and herbs,and is flavorful and tender. It will be served with caramelized onions and topped with a rich beef sauce, and sure to satisfy the appetite of each person that truly loves beef.

The appetizer, first course, potato and side dish, will be selected by the chef to enhance and compliment the rich flavor of this beef dish.

The last course of dessert will be created by your chef, for delectable flavor, and a visual touch of flair.

We hope you will join us for an enjoyable evening of flavorful food and an intriguing dining experience.

Saturday-February 20, 2010

Appetizer-Crostini served with mixed fruits and cheese

Salad- Mixed greens and fresh vegetables garnished with our sweet and tangy raspberry house vinaigrette.

Entree-Pork Tenderloin, accompanied by a wonderful marriage of apples and caramelized sweet onions, and our special selection of potato and vegetable to enhance the flavor of the pork. This succulent flavor of this marinated tenderloin of pork will be memorable!

Dessert will be a creative sweet dessert planned "especially by our chef" to give you a sweet ending to your meal.

Cost is $25.00 per person and includes coffee and water.

Saturday -February 13, 2010

Happy Valentine's day to all of you.

Appetizer-Crostini served with mixed fruit and cheeses

First Course- mixed greens and fresh vegetables garnished with our sweet and tangy raspberry house vinaigrette.

Entree- "Surf and Turf"..A combination of seafood and beef to give you a flavorful selection of each or choose from just seafood or just beef. It will include our special selection of potato or gourmet rices, and a vegetable

Dessert- this will be a creative, fanciful, flavorful sweetness, planned "especially by your chef" to give you a sweet ending...or beginning...to your evening together.

The cost of this special dinner will be $30/person.

We hope you will bring your sweetheart and join the the Rose Stone Inn in celebrating this day of togetherness.

January 30th

Hors D'Ouvres Course

Crostini with Assorted Fruit and Cheeses

First Course

House Salad with a Raspberry Vinaigrette

Main Course

Jaegerschnitzel under a Cream Mushroom Sauce

Homemade Spaetzel

Fresh Green Beans

Dessert Course

House Dessert

January 22nd and 23rd

First Course

Roasted Garlic Bulbs

Second Course

Miniature Crab Cakes on Mixed Greens under a Basil Vinaigrette

Main Course
Honey Chipotle Salmon and Citrus Salsa

Wild Rice Blend

Steamed Asparagus

Dessert Course

Lemon Mousse under Spun Sugar

Wine Pairings: With the smoky flavors of the chipotle salmon, I would suggest pairing a semillon chardonnay, though for you red drinkers, "M" is the magic letter (think meritage, merlot, or malbec) - velvety textures and a brightness that will overcome the spicy and smoky flavors found in this course are all qualities found in all three styles, making them safe and delicious choices to accompany the menu.

Beer Pairings: The Czech pilsner (Pilsner Urquell) and German lager (Leinenkugel's Honeyweiss) are both nice, light styles that will assist with the spiciness of the salmon, but, to round out your palate's experience, I might suggest bringing a brown ale like Newcastle - the hints of caramel will really bring out the honey flavors in the salmon course and the nutty character of the wild rice.

January 2nd and 3rd, 2010!

Welcome to 2010, friends. . . we at the Rose Stone Inn want to wish you a fruitful New Year, and we hope to see you very soon!

First Course

Mediterranean Bruschetta on Crostini

Second Course

Mixed Greens with Pears and Parmesan Shards in a Raspberry Vinaigrette

Main Course
Baked Chicken under Basil Pesto with Caramelized Red Peppers

Savory Wild Rice

Baked Spiced Pears

Dessert Course
Chocolate and Espresso Mousse

Wine Pairings: The basil pesto, for my taste, is a great companion for a light-bodied white with a nice, fruity finish, so my first suggestion would be the ever-versatile pinot grigio (look up Santa Margherita or Cavit for some safe and popular brands), though a well-rounded chardonnay (i.e. Fat Bastard or Folie a Deux) will set off the warm flavors of the baked pears while still supporting the rest of the courses in style. For the red drinker, grab a velvety chianti (I may seem redundant in this recommendation, but it truly is my favorite wine with absolutely everything due to its versatility and balance of style) or good merlot; both have wonderful berry notes which will compliment the savory portions of the menu to a tee.

Beer Pairings: A definite IPA meal from my viewpoint - many microbreweries have crafted countless variations on this classic style, and all will bring great merit to the table. My favorite is from our friends at Surly Brewing Company out of Minneapolis, but for those not wanting a big hop character, buy up some Newcastle Brown Ale from our friends across the pond in Great Britain - the nutty notes and light hoppiness will be a well-rounded accompaniment for this menu.

December 18th

We will be closed on Saturday for a private function, ladies and gentlemen, but we will be serving as normal on Friday evening.

First Course

Savory Tart Selection

Second Course

Garden Minestrone with Seven-grain Crostini

Main Course
Salmon Oscar

Whipped Sweet Potatoes

Caramelized Onion and Bell Pepper Melange

Dessert Course
Hand-crafted Espresso Ice Cream

Wine Pairings: The bearnaise sauce over the Salmon Oscar is rich, so make sure not to overwhelm the palate with a heavy-bodied wine - stick to the nice, light body of a pinot grigio or, if you're feeling adventurous, pick up a nice champagne or sparkling wine. For you red enthusiasts, a zinfandel in the vein of Seven Deadly Zins or any of its brethren is what I would be looking for to satisfy my personal tastes - the caramelized flavors in the side dishes will work wonders alongside the tannins and spice notes.

Beer Pairings: To my taste buds, this menu screams winter ale. Sam Adams has released a well-rounded and balanced offering this year, and the sweet potatoes play very nicely with beers of this depth. Stay away from the stouts for everything but the dessert; the espresso notes in the beer will make the flavors jump during the last course!

December 11th and 12th

First Course

Brie and Fresh Raspberries on Focaccia Crostini

Papas Bravas and Creme Fraiche

Second Course

Mixed Greens with Gala Apples and Toasted Pecans in a Maple Vinaigrette

Main Course
Sirloin Au Poivre
Rosemary and Parmesan Potato Cake
Marinated Asparagus

Dessert Course
House Bread Pudding

Wine Pairings: Take a hint from the French and have a classic merlot for this meal, though the pepper implied by the "au poivre" ("with pepper") would do very well under the supervision of a syrah or a semillon chardonnay. My personal favorite, the Italian chianti classico, will be a fun addition to this menu, as well.

Beer Pairings: This menu is all about texture, as should your beer be - creamy and smooth will be the standard, and look for beers that are nitrogenated vs. carbonated to get the creamiest body possible (the smaller bubbles make for less "tickle" and give a stiff, frothy head that will offer a ton of complexity to the nose and taste of each offering). Guiness and Boddington's Pub Ale are both classic nitrogenated offerings, but if those don't fit the bill, find yourself a hard cider to enjoy - the tart apple flavors will contrast pleasantly with the brie cheese and the parmesan cheese in the potato cakes.

December 4th and 5th

First Course

Sun-dried Tomato Bruschetta on Crostini

Second Course

House Salad with Lemon-leek Dressing and Parmesan Shards

Main Course

Herb-baked Pork Loin under Figs and White Wine

Spinach and Artichoke Cakes

Pan-seared Brussel Sprouts

Dessert Course

Stonecutter Bread Pudding

Wine Pairings: Pinot, Pinot, Pinot! Whether of the grigio or noir designation, this grape has the wherewithal to accompany this entire menu with great flair. The pinot grigio will enhance the sweetness of the sun-dried tomatoes and brussel sprouts, and the pinot noir is a perfect marriage to the pork loin course - if you're looking for something different, the zinfandel and gewurtztraminer are also wonderful pairings for this menu.

Beer Pairings: Again with the pilsner - for the full flavors and rich accompaniments, nothing plays as nicely with this menu as the Czech offering. Leinenkugel's brewery has traditionally had a wonderful winter ale at this time of year, but check Schell and New Belgium, too - they've all got a wide selection with some very pleasant variations on tried-and-true styles.

November 27th and 28th

Ladies and Gentlemen

We will be closed for the Thanksgiving Holiday and weekend to spend time with visiting family, but we will return next week with another great menu. Until we see you next, please travel safely and have a wonderful holiday!

Sincerely,

The Skinner Family

November 20th and 21st

First Course

Baked Crab Cake on Mixed Greens

Main Course

Cranberry Stuffed Pork Loin

Garlic and Rosemary Mashed Potatoes

Marinated Asparagus

Dessert Course

Stonecutter Bread Pudding

Wine Pairings: My suggestion is always to bring what you enjoy, but for this week, I might suggest something with heavy currant, cherry, or other berry note - a pinot noir tends to work well with menus like this, but you would find something equally pleasing in a grenache-shiraz (or grenache-syrah; both are interchangable) or, for you white wine drinkers, find yourself a semillon-paired wine (i.e. semillon chardonnay) or another Australian offering - the wines from "down under" are increasingly lovely as I experience more of them, and the conditions in which the grapes are grown, fermented, and aged are beginning to find the sweet spot on my palate!

Beer Pairings: Our friends from the Czech Republic have brought us the pilsner for meals like this - wonderfully light with a distinct hops character that sets it apart from its cousin, the lager, Pilsner Urquell is the ground-breaker and model by which the varieties of this beer have developed over the years, and I would highly suggest grabbing some off the shelf if you see it. If not, do find a locally-available pilsner - you will be glad that you did!

November 13th

*We will be closed on November 14th due to prior engagements. We apologize for any inconvenience, but please join us for dinner very soon, and we appreciate your business!

First Course

Stuffed Tomato on Mixed Greens under a Balsamic Reduction

Main Course

Caribbean Jerked Cornish Hen under a Coconut Cream Sauce

Broiled Pineapple

Saffron Rice

Dessert Course

Stonecutter Bread Pudding

Wine Pairings: With a bit of spice on this menu, I might suggest staying away from the really spicy wines (i.e. the shiraz). Instead, give mellow berry notes characteristic of a merlot a try. If you really want to feel some extra spice, I would suggest grabbing a cabernet-shiraz from one of any number of great vineyards; it will give the complexity needed to really bring out the subtle flavors of this menu without overdoing the pepperiness inherent in the shiraz style.

For whites, bring a gewurtztraminer or riesling - they offset the spicy smokiness of the jerk seasoning while still supporting the bright, sweet flavors in the pineapple.

Beer Pairings: A great night for lagers to shine, this night will also showcase the IPA very well. Overall, try to pick a nicely balanced beer - a brew that touts big hop flavors might be a bit too much, especially when you give the coconut cream sauce a try. However, whatever you might bring, make sure it's cold to take some of the edge off of the natural spiciness of the jerk seasoning - you'll be glad you did!