CUISINE
by ELIZABETH KEYSER
photography by TOM CURRY and JENNA SKUTNIK
Culinary Destination H I S TO R I C L E X I N G TO N , M A S S A C H U -
Fall and Winter at The Inn at Hastings Park
FRIENDSGIVING Throughout November, IAHP celebrates Friendsgiving. People appreciate being together more than ever. Guests and their friends can relax, eat, drink, interact, learn, and enjoy the personalized service. Outdoor seating on the porch has increased, and the front porch has become a new popular outdoor dining spot. The Culinary Garden is transformed into a glistening wonderland, with large, clear,
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Left: Kennealy goes for simple elegance in a Thanksgiving menu. Right: During the November Culinary Weekend, guests learn to cook a Thanksgiving feast.
heated igloos that enclose a table seating six to eight. The table is decorated in pale pink hues inspired by Whispering Angel rosé. The celebrated rosé from Château d’Esclans of Provence is one of the wines featured in the optional pairing with the prix-fixe multicourse tasting menu prepared by the Inn’s new Executive Chef Jordan Bailey. The chef specializes in seasonal, New England cuisine featuring goods from local farms. On weekdays, an á la carte lunch is served. On weekends, the Culinary Garden is a popular site for the multi-course, plated champagne brunch. (Book ahead; the igloos are popular.)
IMMERSIVE CULINARY WEEKENDS Last year’s culinary weekends were a success, and this year the Inn is focusing more on pairings, with bourbon, beer, wine and sparkling wine. The two-night package at the Inn includes 20 hours of immersive personalized culinary instruction, local farm tours, and a multi-course tasting menu cooked by the Executive Chef. Wines are paired with the meal. Each lesson highlights a specific technique that adds to the student’s mastery. Students enjoy the food they’ve helped cook at breakfasts, lunch, and at the Friday night dinner party.
PORTRAIT AND FOOD BY TOM CURRY
“E
mbrace your inner Scandinavian.” That’s the playful advice from Innkeeper and Chef Trisha Pérez Kennealy for enjoying outdoor dining this fall and winter at the Inn at Hastings Park (IAHP). Last year, guests kept warm while dining in heated igloos in the Culinary Garden, an unexpectedly magical experience on snowy nights. This season, the Inn is expanding its offerings. The Inn at Hastings Park has become a culinary destination, offering a range of personalized, interactive experiences—multicourse seasonal tasting menus, high teas, cooking classes, immersive culinary weekends, a bountiful brunch and more. “People still want to spend time outdoors, and that’s really in keeping with New England,” says Kennealy. After all, there’s no such thing as bad weather if you’re dressed right.
