Inn at Perry Cabin Inaugurates Farm to Table Menu

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Respect for the intimate connection between a place and its environment is among Inn at Perry Cabin by Belmond’s core tenets; hence our excitement to introduce a farm-to-table menu this summer, our commitment to local and sustainable sourcing of ingredients, and our eagerness to welcome Vicky Mullaney to our Library on Saturday, July 1, from 3-6 p.m.

Mullaney is a hunter, chef, mother of five, manager of The Lodge at Black Pearl and author of the new The Lodge at Black Pearl Cookbook. Renowned as much for its extraordinary food as it is for its legendary waterfowl hunting, The Lodge is right here on the Eastern Shore amid one of the country’s most beautiful and bountiful wilds, and its recipes champion that.

Along with her husband, Mullaney embraced the healthful benefits of the farm-to-table movement, which continues to entice people into the field and stream in search of their own wild meals and lean meats that are free from growth hormones and antibiotics. The cookbook features recipes and tips for both fresh game and seafood—Duck and Sausage Gumbo, Goose Breast Pate and Peppered Venison Tenderloin, to name a few—along with plentiful and esential culinary creations for those who hunt in the grocery store, from cinnamon rolls to cucumber salad to double chocolate layer cake.

Mullaney will be signing copies of her new cookbook at Inn at Perry Cabin as part of a program of Independence Day events for neighbors and guests. This event is open to the public, and admission is free.

To whet appetites even further, Mullaney will be sampling two of her favorite dishes from the book: Smoked Bluefish Pate and her signature Black Pearls (peppermint patties), both are pictured in the attached.

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