Rogues Harbor Inn Blog

I've (E has) been in the restaurant business for 23 years, about 18 of those years in the Ithaca area. Every restaurant on earth (in Ithaca, NY and beyond) has their own slang. Rogues' Harbor Inn is no different. Most meanings carry over from one restaurant to another.  Recently, there have been a number of reality restaurant shows highlighting a behind the scenes look at the restaurant world. But, even these glimpses (some accurate, some not so much) don't seem to offer much insight into the restaurant language which permeates the industry. I think the expressions are an interesting slice of life. They offer a peek at the true personality of the hard working, tough as nails, yet light hearted folks that make it all happen. So, We decided to make a list of definitions for non restaurant folk for educational and/or entertainment purposes.  We had a tough time making the list. These are terms we use all the time without even noticing. I'm sure we've left a few funn...

Today (Thursday the 21st) we'll be pouring our next Brewer's Choice beer, an English Bitter. The term bitter is often misleading to American drinkers. While a bitter American beer tends to have intense hop flavors and a bitterness that pushes the malt and yeasts characters to the background, an English Bitter is an exercise in balance between the various flavors. There is a healthy amount of bitterness from hops added early in the boil, but the hop flavor and aromas are only slightly noticeable. There is a firm malt character and some fruity esters contributed by the yeast during fermentation. However none of these flavors play a dominating role in the beer. They compliment each other as a balance is reached. Bitters have a range of color that is acceptable to the style. They can range from the bright golden color to a beer with some amber highlights. Beers with a more amber or red appearance to them are generally brewed with the addition of darker crystal malts. These m...

Every good Inn bakes a signature scone, and the Rogues' Harbor Inn is no exception. We love to bake fresh scones for our bed and breakfast guests. Nothing starts out the day better than a big mug of fresh brewed Gimme coffee (roasted right here in Ithaca, NY) and a homemade scone. We always serve fresh fruit, a hot dish like quiche or French toast, but the scones are by far my favorite. We bake blueberry, raspberry, apple...traditional fruits. However, I think the savory scones are best, especially with fresh herbs. Finger Lakes' cuisine is all about fresh greens and herbs, gardeny fare. So, here's our summer time favorite coming to you from the Heart of the Finger Lakes, Ithaca, NY. Lemon Herb Savory Scone Ingredients: 2½ cups unbleached flour 2 tablespoons white sugar 2 teaspoons baking powder 1 teaspoon salt 1 tablespoon lemon zest 1 tablespoon chopped fresh rosemary (or substitute thyme) 6 tablespoons unsalted butter, cut ½-inch cubes, ro...