Bed and Breakfast Cooking Classes for 2014

Cape Cod Cooking Getaway class of 2013

The Palmer House Inn is pleased to announce that we will again be hosting Head Chef Fabio Pozzetti for three Saturday morning bed and breakfast cooking classes during the 2014 winter season.  

Cape Cod Cooking Getaway Class: Chef prepares the dough.
Chef Pozzati prepares the dough.

His classes are a journey through  the world of taste and genuine cuisine of the his native Emilia Romagna region of Italy. Students will discover or rediscover the cooking styles of traditional homemade Italian cuisine. The same preparation and cooking styles that were used by his mother, grandmothers going back for generations, will be taught in all three classes. The students will connect with the wonderful foods and time-honored traditions of his charming home region.

Cape Cod Cooking Getaway shaping the dough.
Shaping the dough.

The first class, Tagliatelle alla Bolognese, will take place on the weekend of February 7th & 8th. Each cooking class weekend will begin on Friday at 5:00 to 6:00 pm with a wine and cheese reception by the fire in the lovely Palmer House parlor. We will be able to chat or you can relax by a romantic fire.

On Saturday morning from 8:00 to 9:30, you will be served  one of the Palmer House Inn’s fine three course New England style breakfasts. At 11:00 AM the class will begin in the inn’s spacious kitchen. This class will feature the art of hand-made egg pasta. Chef Pozetti will demonstrate his time-honored mixing, cutting and stuffing techniques. He will also share with you the ingredients and products that go into achieving the authentic uniquely Italian flavors of his dishes. You will be able to try your hand at forming and stuffing the various raviolis. Chef Pozzati will also demonstrate and  explain the secrets of his sumptuous bolognese sauce. To each of the classes, he will bring wines that compliment the dishes for you to enjoy as you sample the dishes.

The third part of our Italian cooking weekends will be a gift certificate for your Saturday evening meal at Ostreia la Civetta where the chef will visit you at your table.

Then back to your lovely room at the Palmer House Inn. The following morning you will enjoy another sumptuous New England style breakfast before you set out on your journey home.

Cape Cod Cooking Class: Italian Desert
Italian desert.

The second in our series of classes, Traditional Italian Deserts, will take place on the weekend of  March 28th and 29th. Because March is National Chocolate month, we have chosen to feature some wonderful Italian chocolate deserts. The first will be Salame de Cioccolato. This is sliced soft cookies with bits of biscotti that is served over English cream. This desert is a chocolate liver’s delight. The second demonstration will be Tiramisu Estivo. This consists of tiramisu mousse with mascarpone, espresso, lady fingers and chocolate chips. Chef Pozzetti puts his own unique spin on this time-honored favorite.

Traditional Italian Cooking Class
Traditional Italian Cooking Class

Our third and final class, Traditional Italian Cooking Class, will be held on the weekend of April 11th and 12th. This class will highlight the many uses of pork in the cooking of the Emilia Romagna region. The class will feature roast pork with orange and lemon sauce and cotoletta alla bolognese.

Previous Bed and Breakfast Cooking Classes Include:

Classes will be held at the Palmer House Inn.

Bed and Breakfast Cooking Class Getaway Weekend Prices

The price of the weekend is $599.00. This includes: Friday evening wine and cheese reception, two new England style breakfasts. afternoon refreshments, the two to three-hour cooking class with Head Chef Pozzati, the $50.00 gift certificate to Osteria la Civetta and two nights stay in a queen sized bedroom at the Palmer House Inn. (Up grades are available if you prefer a larger king sized room).

To book this package call Bill at 508-548-1230, 800-472-2632 or send us an email at innkeepers@palmerhouseinn.com.


 

Cape Cod's Oliver Wendell Holmes Room 9
Cape Cod’s Oliver Wendell Holmes Room 9

While all of our bedchambers have their own romantic charm, we recommend the Oliver Wendell Holmes room with its four-poster carved mahogany bed, the Edith Wharton room with its carved mahogany queen canopy and crocheted coverlet, or the Edna St. Vincent Millay room in the top of the Victorian tower. All three are wonderful choices for your Bed and Breakfast Cooking Class getaway weekend.

 

Cape Cod Military Discount, Salute to the USMC

Cape Cod military discount USA USMC Flag Pin
Cape Cod military discount  USA USMC Flag Pin
USA & USMC Flag Pin

We are celebrating the Marine Corps Birthday with a new Cape Cod military discount we are calling National Heros & Military Discount

It will be a ten percent discount for two or more night stays by active duty military,  firefighters and police.  A valid military, law enforcement or firefighter ID is required. This is our way of saying thank you to those who keep us safe.

Quarterdeck Restaurant
Quarterdeck Restaurant decorated for the Marine Corps Birthday.

Each year on November 10th, Falmouth’s Quarterdeck Restaurant celebrates the United States Marine Corps Birthday.  There is good food and drink and all Marines both  active duty and those who have transitioned to the private life are invited. A good time is had by all.

A Brief History of the Marine Corps

Captain Samuel Nicholas is credited with forming two battalions of Continental Marines on November 10, 1775, in Philadelphia. At that time it was known as “naval infantry”.  It was founded to serve as an infantry unit aboard naval ships and was responsible for the security of the ship and its crew.  One of their responsibilities was to protect the officers from mutiny. Therefore, the Marine Corps quarters are, to this day, strategically positioned between the officer’s quarters and the rest of the ship. The Continental Marines conducted raiding parties, both at sea and ashore. It was early in the Revolutionary War that the first American amphibious assault landing was conducted. It took place on March 3, 1776. The Marines gained control of Fort Montague and Fort Nassau. The forts were a British ammunition depot and naval port in New Providence the Bahamas.  Since that initial attack the Corps mission has expanded and changed with the times. The Corps has served in our country’s every armed conflict. The Marines attained prominence during the Pacific campaign in World War II. The theories and practices that were applied during the amphibious warfare formed the linchpin of the campaign. By the middle of the twentieth century the US Marines had become the commanding theorists and users of amphibious warfare. The Corps ability to respond rapidly and effectively to a crisis situation has had a significant influence on American foreign policy. In September of 2001, I had an opportunity to witness, that rapid response, first hand. We were living in the Eastport section of Annapolis, Maryland. Our home was less than a mile from the US Naval Academy. During my morning walks, I enjoyed passing by the Academy’s Gate One. I would glance past the beautifully designed open iron gate at the magnificent granite buildings, the meticulously manicured lawns and  flower beds. Frequently, I would see the midshipmen walking between classes. I took that walk on the morning of September 12, 2001. The gate was closed, as were all of the Academy’s gates. Jersey barriers lined the drive. About fifty yards up the drive was a large truck with, what looked to me, like a battering ram secured to the front. There were many armed Marines in full battle gear guarding  the gates. The transformation had happened so fast. That experience was unsettling and comforting all at once. I was glad that they were there. The Marine Corps is the smallest member of the United States Armed Forces. In 2010 there were 203,000 active duty Marines and fewer than 40,000 reserves. Their duties include: During war-time, the seizure or defense of advanced naval bases.  The development of tactics, techniques and equipment used by amphibious landing forces and one of the most important duties of the Corps is to support the White House and the State Department. If you are a Marine and you happen to be in Falmouth on November 10, be sure to stop by the Quarterdeck for some good camaraderie. www.quarterdeckfalmouth.com


Cape Cod Bedroom 12 Model Boat
Pride of Baltimore

While all of our rooms have their own historic charm, we recommend the Theodore Roosevelt Room for its Victorian flourishes, the Emily Dickinson Room for its New England charm, and the Richard Henry Dana Room for its nautical theme. All of three of these rooms feature king beds and jacuzzi-style tubs for complete relaxation after enjoying your days on Cape Cod.

A Cape Cod B&B Welcome

Cape Cod Hydrangeas on the Porch for Breakfast

Fresh Flowers for a Morning Cape Cod B&B Welcome

Staging the Hydrangeas, a Cape Cod B&B Welcome
Staging the Hydrangea.
Cape Cod Hydrangeas on the Porch for Breakfast
The porch before breakfast

Today we have eleven rooms checking-out and eleven rooms checking-in. Our head housekeeper, Rosy, is quietly issuing directions to her well-trained staff. Monica, one of our housekeepers, was assigned this morning to serve one of our three course breakfasts to twenty guests, which she did seamlessly. However, I did not realize that during the breakfast Rosy had asked her to make up eleven flower vases. Without skipping a beat she took my nippers from their place under the kitchen staging table and went up into the hydrangea garden, gathered the flowers and had the vases awaiting Rosy when she returned – a beautiful blue Cape Cod B&B welcome to our morning guests. These young women are truly outstanding. Oh, and Rosy, well she is a Marine Corps drill sergeant with a velvet glove. Our student housekeepers adore her, as do Bill and I. This staff accomplishes an astonishing amount of work with grace and poise.

I was talking with a guest this morning and she said that one of the things that she enjoys most about staying here is, the calm relaxed atmosphere. That is the feeling that we try to create. It feels good to know that we have achieved our goal.

Hydrangea and a Cape Cod B&B Welcome

Cape Cod Hydrangea
Hydrangea

It seems that this year’s crop of hydrangea has been especially beautiful. Perhaps it has been just the right amount of rain, sun and warm weather. Hydrangea have long been loved as Cape Cod’s quintessential flower welcoming and inspiring travelers.  They come in shades of pink, green, white, red, yellow, dwarf trees and climbing, in addition to the classic blue and white beauties. The Palmer House gardens have the blue and white mop-head variety and the less common blue lace-cap version.

Up until this past winter we had a dwarf tree that was the white conical variety. It was a real show-off at the corner of the Guest House veranda. However, during a severe nor’easter last winter six large locust trees were uprooted and one smashed down onto the hydrangea tree. When the tree workers arrived they said that the dwarf tree could not be saved. That was a very sad day because the tree had also provided some lovely shade for that quiet corner. However, much to my delight, new shoots have sprung out of the old trunk. We will not have flowers this year but I will not be surprised to see a few next August.

Cape Cod Wedding Cake with Hydrangea
A recent Cape Cod cake for a Palmer House wedding.

Hydrangea, although an old-fashioned flower in reality are not native to Cape Cod and the Islands. Their native country is Japan. However, hydrangea have long thrived in our sandy soil and moist summer climate. Over the past nine years of my tenure as the Palmer House gardener, I have learned how to care for these lovely plants.  I have discovered that although hydrangea like, at least four hours of afternoon sun, the ones that are exposed to too much sun tend to fade and wilt rapidly. Keeping them well watered takes the attention of both Bill and I and frequently the housekeepers can be seen giving them an extra afternoon drink.  Pruning is not necessary, however, I do remove the dead wood and tie a padded wire around the branches in the fall to prevent winter snow damage. Otherwise a little “Holly Tone” fertilizer and a sprinkling of aluminum sulfate each year and we have a lovely garden to behold.