Rogues Harbor Inn Blog

The Rogues' Harbor Inn has celebrated 181 New Year's Eves and the tradition continues this year as always. It's awe inspiring to think how many folks have rung in the new year in this very spot. If these wall could talk, they would have many tales to tell. But, what happens at Rogues' stays at Rogues'- an excellent tradition to continue. The magical evening is just a day away and it's a celebration we look forward to every year. The Inn is all decked out for Christmas. Everyone is smiling and relaxed. The staff is all dressed up. Lots of folks have family visiting and the guests rooms are filled with friends and relatives from all over the globe. It's all warm and fuzzy, peace on earth, love and happiness. The chefs go all out with celebratory specials. This year we are having Chef Luke's seafood chowder, thick rich New England style with clams, crab and fresh fish. For an appetizer, he's making shrimp and Parmesan stuffed artichoke hearts. They are...

Several weeks ago we were in the brewery, working on our Scottish Winter ale. It was one of those brew sessions where a bunch of little thing conspired to make it a longer night than it needed to be. Then we looked outside to see the first snow of the season slowly coming down. Something seemed right about that and it lifted our spirits to continue brewing and get the beer in the fermenter. The brewhouse smelled of holiday spices by the time we were cleaning up and we were eagerly anticipating when the brew would be ready! So now you may be wondering what exactly is a winter or holiday ale? While there are no hard and fast rules about what makes up this type of beer, they are generally of an amber color or darker, higher in alcohol, and with some variety of spice. They are a beer meant to flush the face and warm the spirit on the cold winter nights. Brewing with spices is certainly nothing new. Before hops became a standard part of beer many varieties of spices were used for flavor...

We love cranberries. It's a fact. There is no better time of year than the holidays to fully indulge our craving for cranberries. The fall-winter dinner menu has a few cranberry inspired dishes. Our new Empire State Flat bread is glazed with an Empire apple & cranberry reduction then topped with melted NYS cheddar. The Herb Crusted Pork Tenderloin is served over the apple cranberry reduction as well. This very evening our Seasonal Wonton Ravioli is duck breast with caramelized onion & fresh cranberry. It's to die for. Even our overnight guests in the Bed & Breakfast are enjoying the colorful native fruit with which we are so obsessed. We make a multi-grain French toast with a cranberry maple compote. The entire building smells like Christmas bread. Breakfast service ends at 10:30 am and I'm standing by promptly begging for leftovers. It's as beautiful as it is flavorful. The contrast of the bright red berries in the rich, dark maple compote reminds me of b...