Ginger Beer and Such…

Well, Chris came to work one day extolling the virtues of this cocktail called “Dark and Stormy”. While I hadn’t heard of it before, he mentioned that it had dark rum and ginger beer. He said he wanted to make another dark and stormy, however could not find any ginger beer locally and the substitution with ginger ale sucked. Now, me being a home brewer, decided that it would be quite easy to whip up a batch. So, here it is. Also decided to make a batch of lemon soda while we’re at it. An added precaution of the bucket and tape so we can limit the damage due to any unforeseen accidents and voila!

Farm at the Farm

As some of you know, we have a special events facility located about 1.5 miles away from the inn where we are host to may events from wine dinners, art and wine auctions and weddings. I have always wanted to start a vegetable garden there and actually was something I brought up in my initial interview over 2 years ago. With some diligence and research on Chris’ part, we have now been approved to start construction. It will not be too elaborate, but we are very excited and hope that we can build a culture in our kitchen to truly appreciate good produce and all the hard work that goes into it. We’ll see more plans posted as they emerge as we were given permission just 24 hours ago. One thing I can say is that we will be seriously looking into Heritage farming. It will be roughly 1/2 acre in size.

We Did It!!

We are fortunate enough to have earned the prestigious Mobil 4 Star award for Old Edwards Inn and also a separate 4 Star award for our Spa. We have all worked hard and to see this as a reality is certainly very rewarding. It’s been a great experience. Until next year’s awards are announced, we will continue to refine and improve upon our process and technique. Thank you everone who has supported us. Our resort runs as a team effort and awards like these are not possible without the full comitment from everyone involved. It’s a great time now.

Mobil Travel Guide Awards

Mobil Travel Guide is set to announce it’s 2009 awards on Thursday, 1/22/09. How will Old Edwards Inn do? Check back!

Braised Lamb

I love lamb. I also love braised meats and concentrated flavors. Here are some jewels we did that were custom cut for us on a butcher’s bandsaw. It was cooked osso bucco style and served with parsnip puree and braised autumn lentils.

New Year’s Eve

Here is our New Year’s Eve menu that was put together and executed by our Chef de Cusine Chris Huerta and crew.  Check out Chris’ blog at

Madison’s New Years Eve 2008

Champagne, Truffles and Caviar” 

First Course

House Cured Bacon and Potato Soup,

Beet Gelee, Crispy Leeks, Georgia Caviar

Second Course

American Wagyu Beef Carpaccio,

 Aioli, Black Winter Truffle Puree,

Smoked Truffles, Focaccia and Artisans Salts

Third Course

Champagne Braised Carolina Trout,

Turnips, Pearl Onions,

Crispy Potato and Champagne Clam Emulsion,

 Local Trout Caviar

Fourth Course

Herb Seared Lamb Loin,

  Truffles, Salsify Ravioli, Parsnips,

Marjoram Thyme Truffled Butter Sauce

Fifth Course

White Chocolate Cake, Passion Fruit Mousse, Champagne Pomegranate Sabayon, Shattered Dark Chocolate

$85 per person

Tax, gratuity and beverages not included.


White Chocolate Cake

Herb Seared Lamb

Champagne Braised Sunburst Trout

American Wagyu Beef Carpaccio

House Cured Bacon and Potato Soup

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