Ralph Waldo Emerson said “The April winds are magical”, and he was right. Yes, April is a month of showers, but it is also a month that sweeps in the promise of summer. As I sit down to write this month, I am struck to realize that even though January is the official start of a new year, in most ways, I look at April as the start of the year, the “inn year”. Filled with the promise of a new season, I am excited for our inn family to share all the new dishes, cocktails, breakfast and inn ideas we have been working to unveil this month. I am thinking about the winds of change that help breathe excitement into a new season every year at the inn: and all the work we do to constantly improve and create new and exciting things for our guests to experience.
So what’s new? As usual, my winter travels have brought new curiosities to display throughout the rooms and in the shelves of our living room; and new inspiration for the kitchen and bar, and even our grounds: expanded edible gardens, more seating areas to relax, and even a bocce ball court (more on this in our May newsletter)!
It’s just about the right time to pick your weekend for a country escape this summer, so reserve your rooms, and come experience the promise of a new season in the Hudson Valley.
WHAT TO DO THIS APRIL IN THE HUDSON VALLEY
HUDSON VALLEY RESTAURANT WEEK
MARCH 31 – APRIL 13
We open the new season with a bang: right out of the gate, we have readied our selves for Hudson Valley Restaurant week, starting this week!
Its that time again, when foodies travel from all over to take advantage of prix-fixe lunch and dinner menus from the best restaurants in the Hudson Valley. Of course, we are part of that celebration, offering a 3-course, $44.95 dinner. Its the perfect reason for a weekend getaway!
Book your table today, or book a room and receive exclusive access to our best tables: by the fire, or in a romantic corner of our glass conservatory with a perfect view of the gardens. We can also help plan other Restaurant Week meals during your stay!
EASTER SUNDAY LUNCH
THE VINTAGE AT THE MILLBROOK INN – SUNDAY, APRIL 20
As you know, we work with our local farmer friends, and a long cold winter has delayed our usual early Spring crops. But, challenge accepted! Beets are getting used in salads; in pastas, and even in our pickle jar; pears are poached and served in salads and desserts; Local berries we froze at the end of the season are coming in very handy for our raspberry apple crisp. We promise a delicious, beautiful, and festive Easter Weekend- check out the Easter menu and make sure that you don’t miss out!
And for those staying at the inn Easter weekend, you will enjoy a $50 credit toward your Easter Sunday lunch!
DAFFODIL SEASON AT INNISFREE GARDEN
WEEKENDS OF MAY 23rd AND MAY 3rd
Nestled on 185 acres just 90 miles north of New York City, Innisfree is the quintessential American stroll garden. The garden has been named one of the 50 most beautiful gardens in the world, with influence from Japanese garden design, the garden harmoniously blends elements of nature with a rare sense of economy and grace. The garden makes its grand opening to the general public each year with Daffodil Viewing Season.
That is when tens of thousands of heirloom daffodils, planted in 1959 in honor of the original owner of Innisfree, Marion Beck, burst into bloom across the garden, creating sweeping golden views. Visit their website for tickets and to learn more about this amazing event.
A PEEK INN-SIDE APRIL: OUR NEW LUCKY NO. 7
The winds of change have also created some winds of change in the bar: I was determined to bring back and improve one of our first and most popular drinks (and a personal favorite), our No. 7, which was basically a carrot-blood orange margarita (with a few secrets!). Now that carrots are making a seasonal return, I knew it was time to update and reintroduce a comeback.
Our No. 7 has found new life in a new and (we think) improved cocktail: a carrot-forward garden cocktail, with a tinge of smoke from mezcal, that we are calling our “Lucky No. 7”, in honor of my favorite room, No. 7, filled with English fabrics celebrating home gardens and the rabbits that enjoy to sneak a bite of carrot or lettuce from them.
INGREDIENTS:
- 2 ounces – Mezcal
- 1/2 ounce – Strained carrot juice (straining is optional, but make drink more like an elegant “cocktail”, but we love it unstrained too.)
- 1/2 ounce – Honey syrup
- 1/4 ounce – Elderflower Liquor
- Parsley Sprig for garnish
INSTRUCTIONS:
- Put all ingredients in a shaker with ice, and cold shake until well chilled.
- Strain into a short rocks glass with fresh ice.
- Garnish with a piece of parsley, fresh carrot top, or even a fresh baby carrot from the garden. Use your creativity!
A note: we juice our own carrots for this cocktail, and while I normally advise on how a home cook can easily substitute something a little easier, we find that store-bought carrot juice, not matter the quality, cannot be successfully substituted In this particular recipe. The freshness and lightness of a pure carrot juice, just made, is key to the drink’s success.