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7:00 P.M. — Searching for a celebrated chef.
It’s an off-the-beaten-path, 30-minute country drive to reach The Old Inn on The Green in New Marlborough. The exact history of inn is sketchy, but according to “A Little Inn History”, pamphlet placed on every table, it was built circa 1760 and over next two centuries passed through a succession of owners and uses including post office, tavern, store, and private home. A wing that housed store deteriorated to point where it was torn down in 1960s. Restoration work that began in 1970s led to a new life for old inn and guests once again returned for lodging in eleven now elegant rooms, and for fireside meals in dining rooms and tavern.
In 2002 Peter Platt joined inn following a twelve-year career as executive chef at Wheatleigh in Lenox. Last year his position solidified through an acquisition of inn, making him both proprietor and Chef d’cuisine. Platt has enjoyed a reputation among best in region — being celebrated in reviews by Zagat’s, Wine Spectator, New York Times Magazine, Food and Wine, Town & Country, and others.
Tonight we want Platt to really show his stuff, so we order Chef’s Tasting Menu, a seven course epic complete with French, California, and Oregon wines to match. He warms us up with a glass of Grand Brut Champagne, accompanied by Wianno oysters with Malossol caviar followed by sliced squab breast and wild mushroom ravioli. Next we savor seared La Belle Farm foie gras with truffled lentil salad and fresh huckleberry sauce complemented with a 2002 Late Harvest Gewurztraminer from Amity Vineyards, Oregon .
We shift gears from farm to sea with Maine diver scallop, butter-poached lobster in a caramelized fennel and lobster sauce, together with a 2003 Macon from Bourgogne, Vins Auvigue. Phew! Platt’s presentation is flawless. All same, I am convinced next course reveals most delightful taste sensations of our soirée. We have sautéed veal sweetbreads with foie gras flan, black truffles and carrot sauternes sauce combined with a 1999 Porter Creek Pinot Noir from Creekside Vineyard, Russian River Valley.
Platt continues to dazzle us with his dry-aged sirloin steak au poivre and crispy Italian goat cheese polenta in red wine sauce, complemented by a 2000 Insignia from Joseph Phelps in Napa Valley, then adds a petit salad of Bailey Hazen blue cheese with rosemary poached fruits before concluding with bittersweet chocolate mousse torte with brandied cherries and raspberry ice cream.
C’est bon! C’est Magnifique! Say what you will, but a trip to country is worth drive when road leads to Chef Peter Platt at The Old Inn on The Green. The Tasting Menu is US$70, US$130 with wine, tax and gratuities not included. Route 57, Village Green, New Marlborough. Call for reservations 413/229-7924. On web at www.oldinn.com
11:00 P.M. — Get down in Lion’s Den basement.
Back at inn for a nightcap we are in Lion’s Den, an authentic,
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Jim Hollister, Jetsetters Magazine Editor – Read Jetsetters Magazine at www.jetsettersmagazine.com To book travel visit Jetstreams.com at www.jetstreams.com and for Beach Resorts visit Beach Booker at www.beachbooker.com
Jim Hollister, Jetsetters Magazine Correspondent. Join the Travel Writers Network in the logo at www.jetsettersmagazine.com