Innsider: May 2024

May is upon is, and there is much merriment and buzz as we get ready for warmer weather and a month full of celebration! Mother’s Day is right around the corner…and if you want to do something special for the mother you love, a little weekend getaway for some serenity and delicious food is the perfect spot! And right now, we are offering a special Mother’s Day package, including our prix-fixe Mother’s Day brunch and a glass of bubbly for two! To see our Mother’s Day menu, and book the Mother’s Day package, visit our website.

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Hudson Valley Theater Festival

May 3rd – May 5th

The valley is all abuzz about the inaugural Hudson Valley Theater Festival, where 12 original new works by playwrights from around the country are presented at various spots all over the valley, and several are just a short drive from the inn. You can purchase individual tickets, but a weekend pass gives you access to any and all readings throughout PLUS admission to an invite-only closing reception where you can meet the playwrights.

The Festival will take place Friday, May 3 through Sunday May 5th, 2024, you can see the schedule and purchase tickets here.





Boys of Summer: Hudson Valley Renegades 30th Season 

The Renegades are one of the Yankee’s farm teams; and its a great way to to spend a Spring or Summer night: you sit up close on bleachers, and its oozing with small-town charm: fireworks, fun mascots giving away prizes, hot dog stands, and lots of fan participation. Only a short drive from the inn, it’s a great way for baseball fans to spend an evening and see the game up close.

They are playing home games the last two weeks in May, including Memorial Day Monday, so its a great activity to work into your May visit! For schedule info and tickets, click here.





Memorial Day Antiquing 

Two iconic antique shows: Rhinebeck Antiques Fair and Stormville Flea Market, draw visitors from all over the state and beyond. Rhinebeck, which only happens twice a year, brings the best dealers around the country in antique furniture, Americana collectibles, rugs and art under one roof.

Stormville, which only happens once a month during the warmer months, is known for its eclectic mix of flea market finds and high-end diamonds-in-the-rough: perfect for those who love the thrill of the hunt. The inn is situated right in between both, and is the perfect place to call home while shopping away.





A PEEK INN-SIDE MAY: Rhubarb in the Garden


We love our Rhubarb, but as a small kitchen, we try to work once, then use many times. One of our favorite crops to do that with is Rhubarb: first, we make it into a delicious tart compote: then we use that compote in everything from our fruit crisps, to our breakfast bowls, and even our seasonal cocktails, like our Strawberry Rhubarb Bellini: 2 tsps of compote are placed at the bottom of a coupe, with your favorite bubbly, and a bar spoons swizzles them together till a slight foam forms on top. We add this to our Sunday menu in to serve in May, and keep serving until rhubarb season, sadly, ends.



1 pound rhubarb stalks (leaves removed, about 6 stalks)
6-7 strawberries, washed and sliced in half
1/2 cup granulated sugar
1 vanilla bean, scraped (or a tsp of vanilla extract)
Zest of an orange
1/8 tsp of cardamom
1/4 tsp salt


1. Trim 1 pound raw rhubarb and cut crosswise into 1/2-inch pieces (about 3 cups). Place in a medium saucepan with the strawberries, sugar, scraped vanilla bean and the pod; salt and cardamom.

2. Bring to a simmer over medium heat, stirring occasionally until the sugar is dissolved, 2 to 3 minutes. Reduce the heat to medium low, add orange zest, and simmer gently, stirring occasionally, until the rhubarb is tender and beginning to fall apart. About 6-8 minutes. A liquid will start to form as rhubarb and strawberries release water. Don’t worry, this will start to thicken and becomes a syrupy sauce.

3. Remove the saucepan from the heat and let cool for at least 10 minutes. Remove and discard the vanilla bean pod. After cooling, put into mason jars in fridge. If you don’t use canning method, compote can stay in glass jars in fridge up to two weeks.