Sunday, March 30, 2014

Things to Do in Talbot County in April

As we prepare for Talbot County Restaurant Week (running today through April 6), March is going out like a lion. But hope springs eternal, and we expect April to bring plenty of sunshine and seasonal temperatures.

April usually is the start of tourist season, which means everything's open, hours are longer, and all sorts of special events are taking place. But don't worry--it doesn't get that crowded around here in the springtime.

We love Oxford, the little town on the Tred Avon River. Take the Oxford Bellevue Ferry (established 1683!) over to the tiny burg to celebrate the 20th Annual Oxford Day on April 26. A delightful parade runs from 11 to noon.  There's a flower basket competition, a dog show, and an open house at the Cooperative Oxford Laboratory, which will offer hands-on marine science activities and exhibits for kids and adults alike. 

For adults only--WineFest at St. Michaels on April 26 and 27. Hundreds of wines will be poured, and there will be plenty of food and entertainment for those who are imbibing. All venues will be tented or under cover in case of rain. Shuttle buses will be provided to move you through town. 

If you have any questions about these events or others, just ask us.

Monday, March 24, 2014

Getting Ready for Talbot Restaurant Week

We are getting ready for Talbot Restaurant Week, which starts on Sunday. Our Peacock Restaurant & Lounge is serving up a special Prix fixe menu for just $35.14.

Here are your options.

Start off with Crab Bisque, Baked Oysters, Roasted Beet Salad, or an Olive and Orange Salad with Smoked Salmon. For the entree, choose from Filet of Beef, Braised Lamb Shank in Puff Pastry, Pork Tenderloin, or Rockfish. Luscious dessert options include White Chocolate Bread Pudding, Chocolate Almond Amaretto Gateaux, and Creme Brulee.

Wine or Vodka pairings are $25 extra per person.

Make reservations now, as we expect to be quite busy. Bon appetit!

Wednesday, March 19, 2014

Spring Arrives in Easton

Finally, spring has sprung on the Eastern Shore. If you need excuses to visit beyond our lovely towns and scenic landscapes, let’s talk about a few special events. On March 29, the Eastern Shore Sea Glass and Coastal Arts Festival takes place in St. Michaels. The owners of Ophiuroidea, a home decor store/art gallery, are hosting the event, which acts as a showcase for sea-glass artisans.

For those unfamiliar with sea glass, it’s made by Mother Nature. Glass gets tossed around in the water for years, and the weathering processes lead to smooth edges and a frosted appearance. It’s beautiful stuff, and it’s incorporated into objets d’art by potters, painters, and jewelry makers.  Noted sea glass expert Richard LaMotte, who is also president of the North American Sea Glass Association, will be on hand to chat about his (presumed) favorite topic.

The next day is March 30, the kick-off to Talbot County Restaurant Week. Through April 5, chefs and restaurants throughout the county will take you on a delicious culinary journey.  Throughout the week, most participating restaurants will treat guests to two-course lunches for $20.14 and three-course dinners for $35.14. Prices do not include tax, tip, or beverages. And yes, our Peacock Restaurant & Lounge is among the  participants. For more information about Restaurant Week, check out

Tuesday, March 11, 2014

Two Top Chefs Join Forces to Support Local Farms

A very special collaboration between Executive Chef Doug Potts from our Peacock Restaurant and Lounge and Bartlett Pear Inn Executive Chef and co-owner Jordan Lloyd took place Monday night at the Inn at 202 Dover. 

Each chef prepared three courses, complemented with a wine pairing.

Some of the delicacies served: Champagne Poached Barron Island Oysters and Caviar;
Blackbottom Farms Seared Pork Tenderloin with Orange Olive Granola, Fennel Puree and Roast Vidalia Syrup ; Rhode Island Seared Sea Scallops; and Grilled S.B. Farms Bison with Lilies in the Field.

Talk about an amused bouche!

Friday, March 7, 2014

A Crab Clause

In the mood for a little kitchen experimentation this weekend? Here is a recipe from our award-winning chef Doug Potts featuring famous Eastern Shore crab.

Did you know, by the way, that crab is Maryland's state crustacean? 


1 crab
1/4 cup mayonnaise
1/2 teaspoon Old Bay seasoning
1/2 cup chopped celery
1/4 cup chopped green onion
Juice of 1 lemon
Salt and pepper to taste

Thoroughly mix the items. Create a salad with iceberg lettuce and veggies of your choice. Then, with an ice cream scoop, place crab mixture on top of the salad and voila.

Monday, March 3, 2014

Will Winter Ever End?

Snow, snow, go away. If this incredibly long white winter has you down, we have an uplifting antidote to the cold weather blues. Stay two nights during the week (Sunday-Thursday) and we'll reduce the total room charge by 40%. Or come and visit during the weekend (Friday-Saturday) and we'll take 35% off the room rate.This offer is good for March and April and cannot be combined with any other promotion. You need to reserve by March 20 to take advantage of this hot offer. In the meantime, stay inside, drink some hot chocolate and dream of palm trees.