April  2008
Volume 1-2

Winter Renovations are Complete!

Spring has sprung at the Carriage House Inn!  Things have thawed, flowers are blooming and the inn has gotten a facelift!  Innkeepers Tim & Paula Miller have announced that renovations are complete after a winter-long effort to update inn rooms with new amenities and guest comforts. Room Six received a full overhaul with new paint, new furniture (including beautiful seagrass chairs) and flat-screen with fresh carpeting, paint, new bathrooms and 26’’ HD TVs with built-in DVD players.

And just as prior to the inn renovations, guests still enjoy wireless internet as well as access to a guest computer and printer. Old and new guests alike have already responded with rave reviews to the renovations and all agree that the inn updates make a Carriage House Inn stay even that more delightful.

 

Friday May 9, 2008
Last Minute Special on Guest Rooms!

Slip away for a night . . . rest, relax and rejuvenate and still have your weekend!  For one night—Friday, May 9—the Carriage House Inn is offering spring rooms and suites at very low winter prices.  

Guests will enjoy $129-$159 rates that typically run $159-$199 during the spring season. Guests are encouraged to book now as only a few rooms are left at this incredible rate!

 

 

Spring Events at the Cape

Maritime Festival  Chatham
Saturday May 10, 2008

Carriage House Inn guests can take advantage of the May 9th special winter room rate and then head out the next morning for Chatham's Maritime Festival.  This community-sponsored event celebrates Cahtham's maritime heritage, beginning at 9:30AM with a Blessing of the Fleet at the Fish Pier.

Festival highlights include fisherman’s contests of skill—clam shucking, boot tossing, harpoon throwing—tasty treats from our shores, children’s nautical craft activities, musical entertainment and more.

Festivities continue with live entertainment in the evening until 10PM in the Town Hall parking lot.

 

Record Number of Whales!

Unprecedented numbers of whales are populating the Cape Cod Bay this spring and have brought whale watchers out of the woodwork. A typical spring at the Cape will bring 25-50 North American right whales to the Cape’s waters, but this year has already seen somewhere from 70-100 of the 60+ ton mammals snacking on their beloved zooplankton. Pack your binoculars for you don’t want to miss the most exciting moment of the watch—when a whale shoots up into the air and then crashes back into the water.  Now that would be a whale of a tale to take home with you!

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Baked Savory Eggs

Inn owners Tim & Paula Miller have been hard at work polishing their cooking skills.  A two-week trip abroad to Europe in early spring found them at the International Cooking School in Chianti , Italy learning from the best, an authentic Italian chef.  Look forward to elements “de Italia” sneaking into Carriage House Inn cuisine!

This spring, the Carriage House Inn wants to share its Baked Savory Eggs recipe.  The dish is ideal when entertaining company because it can be prepared the night before and is the perfect companion to morning bacon or ham.

 

Baked Savory Eggs

Ingredients:

  • 1/2 cup shredded cheese
  • 1 tablespoon butter
  • 1 cup half-and-half
  • 12 large eggs, lightly beaten
  • 1 tablespoon unsalted butter
  • 1/8 teaspoon pepper
  • 2½ tabelspoons good mustard
  • Chopped fresh chives to sprinkle on the top

Preheat oven to 325 degrees F.

Grease a 9 x 12-inch glass serving dish. Spread the shredded cheese on the bottom of the dish. Dot the cheese with butter. Pour in lightly beaten eggs.  Add pepper. Mix the mustard with the half-and-half and pour over the top of the eggs. Bake for approximately 35-40 minutes or until set in the middle. Sprinkle with chives for color.  If prepared the night before, cover the glass dish with plastic wrap, refrigerate and bake the next day.