It’s a relaxing day at HideAway Country Inn!

Wine to Unwind

flightmedia April 24, 2012


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From the Chef's Belly

flightmedia April 19, 2012

Do you have any special cooking memories? Maybe it's icing Christmas cookies with grandma, grilling burgers with dad, or learning the basics of the kitchen from mom. No matter what it is, there is always that one special dish or aroma that takes you back in time to another place.

Chef Marc has one particular authentic dish from his childhood. As a child, he would spend much of his time with his grandmother, as his father was a maritime shipping broker and would travel often. His grandmother was quite the cook and spent much of her day in the kitchen. Being a "grandma's boy," Marc was intrigued with the dishes she would whip up and took an interest in cooking from an early age. One of his favorite dishes was an authentic dish of Flemish beef stew with french fries that his grandma would surprise him with. Below he shares the recipe.

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Hot off the Grill

flightmedia April 17, 2012

What is it about spring time that sends our taste buds screaming for pulled pork, brats, burgers, and hot dogs? If grilling out in the company of music, games, and a lively crowd is your cup of tea, then HideAway Country Inn is your one place stop this spring!

Every Thursday evening, the inn will feature, "Bike Night" with a special menu where you can grab grub, get fully loaded with special sauces and toppings, and pig out at the hog trough with classics like baked beans, coleslaw and more.

While many may think grilling out is a no brainer, there are some tips to be learned to make these dishes healthy and delicious so you can enjoy them all spring and summer long. First, make sure to keep the heat turned to at least 140 degrees until served. Be sure to use a new platter and utensils as juices from raw meat can contain salmonella.

Second, marinate your meat first. Try brown sugar, olive oil, cider vinegar, garlic, lemon juice, mustard and salt for a yummy mixture that has been shown to cut HCA production by 92 percent. Try other spices such as parsley, thyme, rosemary, and oregano to keep sodium low. Onion and garlic also add excellent flavor.

Third, sear your meat. Searing really just means cooking the outside of meat over very hot heat, and then finishing the cooking by another method. This creates a flavorful exterior and moist interior which locks in flavor without adding fat.

Last, rub in some dry seasoning and try adding some veggies and a side of salsa. Be sure to refrigerate any leftovers as soon as possible and toss anything left out over 2 hours. Enjoy!

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Spring is in the Air...and the Dish!

flightmedia April 4, 2012

When was the last time you actually sat down and enjoyed a home cooked meal? Stovetop ramen noodles in front of the television do not count. Imagine if you could whip up tortellini stuffed with porcini mushrooms, master herb encrusted chilean sea bass with sundried tomato chardonay sauce, or throw together cedar wrapped Norwegian salmon filet?

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