Wednesday, August 16, 2017

Get To Know Our Bartender!

Our restaurant prides itself on sourcing the freshest ingredients possible. To keep with our healthy philosophy we recently we began to feature a new sour mix in all of our margaritas. Not only in this sour mix made right here in Fryeburg, but it is also the brain child of one of our very own bartenders!

Meet Christopher Randall: bartender, father, husband, entrepreneur!



I set out to learn how this idea came about, and to give our readers a background on Christopher. Read on for his comments.

When asked how the idea started, Christopher says, "Fryetown Pucker Boys all started because my wife and I were so sick of bad, sugar packed sour mix that we usually would water down with soda water to get the refreshing taste we craved. That started my quest for a homemade, hand-squeezed, natural ingredient based sour mix that was refreshing and tasted lighter than anything on the market."

When asked what his favorite part about working at The Oxford House Inn is, he says, "My favorite part about working at The Oxford House Inn is the people I get to work with and for. It is a great atmosphere, with incredible food and encourages creativity."

This homemade sour mix consists of only simple ingredients: hand-squeezed lemon and lime juice, and just a touch of stevia. It tastes so light and refreshing! Come visit us and try it for yourself.

Cheers!

Meaghan Cassily, Restaurant Manager


Friday, June 23, 2017

Staff Wine Training at Oxford House Inn

"A person with increasing knowledge and sensory education 
may derive infinite enjoyment from wine."  
- Ernest Hemingway

We believe that the best approach to learning is a hands on experience. Our dedicated staff gathered happily on the glass enclosed back porch dining room to delve into the world of wine! 
This event was an excellent refresher for our veteran staff members, as well as an eye opening opportunity for our newest staff. 

As a team, we began the exploration of our Wines by the Glass and how they pair with certain flavors and methods of cooking. We discussed the 5 Stages of Tasting Wine, and explanations of wine terminology, such as bouquet, legs, and tannins.  Armed with the knowledge, our staff feels more confident than ever to assist our guests in pairing wine with their meals. 




As a management team, Natalie, Jonathan, Nick and I are so pleased with the level of commitment our staff demonstrates on a daily basis. We are all looking forward to an excellent Summer Season!

Cheers!

Meaghan Cassily, Restaurant Manager

Wednesday, April 26, 2017

Time To Celebrate Mom

"Cooking is not chemistry. It is an art.
It requires instinct and taste rather than exact measurements."
~ Marcel Boulestin ~

Spring is a peaceful time in Fryeburg Village. Our front lawn shows new growth each day, the smell of thawing ground delights the senses and signifies that summer is near.  In our kitchen, Chef Jonathan and his culinary team have been hard at work creating our Spring dinner menu, sourcing fresh ingredients and local produce. It's just in time too! What better way to show mom how much you appreciate her than by treating her to an Oxford House Inn signature meal!

Serving Mother's Day ~ Sunday May 14th
Brunch: 10am - 1:30pm
Dinner:  5:30 - 9:00pm

Reservations are highly recommended.
Please, call 207-935-3442 / 800-261-7206

You can Reserve A Table online
https://www.opentable.com/the-oxford-house-inn


 
A sampling from our Brunch Menu...
~ Classic Eggs Benedict ~
Poached Eggs, Smoked Ham, Hollandaise, Home Fried Potatoes

~ Brioche French Toast ~
Maine Blueberry Compote, Whipped Ricotta, Nate's Local Maple Syrup

~ Smoked Salmon, Chevre, Asparagus & Leek Frittata ~ 
Caper & Red Onion Salsa, Mixed Spring Greens, Lemon Vinaigrette 

~ Maine Crab Cakes ~
Celery Root Slaw, Pickled Veggie Remoulade


A sampling from our Mother's Day Dinner Menu ... (available during Brunch seating)

~ Arugula & Dandelion Spring Greens Salad ~
Pickled Fiddleheads, Bacon Lardons, Parmesan, Poached Egg, Lemon Vinaigrette

~ Spring Pea & Tarragon Chicken Salad Sandwich ~
Freshly Baked Croissant
Choice of: House Fries, Bibb Salad, Sweet Potato Fries or Baked Heirloom Beans 

~ Fusilli Giganti ~
Ramp Pesto, House Ricotta, Smoked Prosciutto, Sun Dried Tomato, Pine Nuts, Spring Greens

~ Steak Frites ~
Grilled NY Strip Steak, Black Garlic Butter, Salt & Vinegar Hand Cut Fries 

~ Red Hook ESB Battered Buffalo Shrimp ~
Crisp Cucumber & Celery Salad, Chunky Blue Cheese 

A sampling from our Mother's Day Libations List...
  
~ Mimosa ~
Fresh Squeezed Orange Juice, Champagne

~ White Peach Bellini ~
White Peach Puree, Campagne

~ Natalie's Favorite Bloody Mary ~
Absolut Peppar Vodka, House Tomato Mix, Pepperoncini Pepper

~ Domaine St. Anne White Bordeoux ~
Bordeaux, France. Sauvignon Blanc, Semillon, Muscadelle. 100% Organic Grapes

~ Francis Coppola "Sophia" Sparkling Wine ~
California. 100% Chardonnay

~ 14 Hand Merlot ~
Colombia Valley, Washington

~ Citizen Cider Unified Press ~
Dry, Crisp & Clean Cider. Burlington, VT

~ Rising Tide Ishmael ~
Copper Ale. Portland, ME  
 
We hope to see you all soon!

Locally Yours,
The Oxford House Inn





Saturday, July 11, 2015

Grammy Knickerbocker’s Strawberry Pie

Wednesday, July 1, 2015

Wednesday July 1st, 2015

Introducing Our ‘Chefs De Cuisine’
With the arrival of summer, The Oxford House Inn is undergoing some exciting changes. Coinciding with the start of July we welcome our new Dinner & Sweet Afterthought Menus. Our hand crafted summer cocktails will start shaking in Jonathan’s next week with some exciting additions to our fantastic wine list. 
Jonny Anderson (left) & Nick Kane (right),
The Oxford House Inn's Chefs De Cuisine
     In addition to our latest menus, we are proud to introduce Jonathan Anderson & Nicholas Kane as The Oxford House Inn’s Chefs De Cuisine

     Both former OHI Sous-Chefs have been promoted to this co-position, which enables them to confidently work as a team to oversee and practice all aspects of the kitchen. They are taking a step up from working side by side with Executive Chef/ Co-Owner Jonathan Spak. Now, as Chefs De Cuisine, Jonathan describes Nick and Jonny as the “Do-er’s” & him as the “See-er”.  He and wife Natalie, Innkeeper/ Co-Owner, are very excited to “promote and recognize all of the hard work that Nick and Jonny do for us and The Inn. Their dedication has been invaluable to our success”. 

     In more detail, our Chefs De Cuisine are “fully qualified to run the kitchen”. Natalie jokes that their responsibilities are to have marvelous beards. They also are responsible for ordering and food preparation,  as well as managing the kitchen and educating our younger cooks. They collectively play a large role in the creative process for our nightly specials and seasonally changing menus. 

     Jonny Anderson, who joined The Oxford House team in 2011, is “honored” to be a part of this establishment. Aside from his kitchen duties, his talents extend dramatically to baking, which is clearly demonstrated by way of our house-made desserts. Nick has worked his way up, starting as a dishwasher in our kitchen at the age of 16. Throughout his years under Jonathan’s training, he has developed a knack for artistic cuisine presentation and leadership in the kitchen. Now, going on his 12th year, Nick is excited to “start this new chapter” with Jonny and the rest of the OHI team.

You can view our new menus here:



Author/Photography: Meghan Moody, Oxford House Inn Marketing & Assistant Inn Keeper

Monday, April 27, 2015

Spring Thaw 2015

Six weeks ago we started posting photos of the view from the Back Porch (the beautiful, glassed-in dining room from which our dinner guests can view sunsets and our inn guests can enjoy a full country breakfast). 
Week 1, Spring Thaw, March 23, 2015 
There hasn't been a lot of change from week to week, but you can see from our Week 6 photo, that green shoots are poking through, and the grass is braving the unpredictable Maine weather to make its appearance.
It wont' be long now before the fields are planted and the flowers are blooming. 


Monday, March 10, 2014

Fling into spring with this great special

SPRING FLING 2014
Want to brighten up your winter blues by looking forward to something special?  Treat yourself to a great getaway at a fantastic price. Witness the wonderful dawning of spring and head out to the mountains for fresh air, blue skies, and outdoor adventures here in The Mt. Washington Valley.  Our “Spring-Fling” package includes:

♦ 2 nights stay in the room of your choice
♦ A cooked to order breakfast each morning, served overlooking spectacular mountain views
♦ A three course dinner for 2 one of the evenings at our highly acclaimed restaurant
♦ Lovely bouquet of fresh spring flowers in your room (yours to take home)
♦ A welcome plate of delightful confections to enjoy upon your arrival
♦  A list of our favorite nature excursions ranging from 20 minute walks to full-day hikes and several impressive waterfalls, sure to put a little “Spring” in your step!

Package Price: $359 plus lodging tax and dinner gratuity.  Please add $20 for our Porch Suite & Room Three.  Spirituous beverages are also additional.  Please note our restaurant is CLOSED on Monday evenings, so the three course dinner is not available that night. 

Call now to take advantage of this package.  207-935-3442 or 800-261-7206
Take advantage of this package and plan to attend the annual Northern New England Home, Garden & Flower Show at the Fryeburg Fairgrounds May 16-18, 2014, featured in Yankee Magazine.  Tickets are only $9!! http://www.homegardenflowershow.com/