St. Croix Architecture here in Stillwater was just recently featured in the St. Croix Vally Press for their Christmas display. Lovers of Victorian architecture are in for a special treat this holiday season. St. Croix Architecture will be displaying a rare collection of hand-painted original plans and drawings dated from 18760 to 1900 from Friday, December 4th – Thursday, December 24th. The opening reception will be from 7:00 to 9:00pm on Friday, December 4th. The collection includes beautiful drawings of homes, courthouses, schools and churches throughout the United States, including several from Minnesota. Victorian architecture, popular during the reign of Queen Victoria, dates roughly from about 1840 to 1900. It is characterized by several different styles, including Gothic Revival, Victorian Italianate, Mansard Style Victorian Stick Architecture, Shingle Style, and Queen Anne, most of which feature arches, lacy trim and other ornamental elements.

The exhibit will be on several panels, grouped by region, in the center of the store. “There are beautiful examples of plans and pictures from the United States, Great Britain and Europe,”Goodman said recently to the St. Croix Valley Press. The exhibit will be organized by geographical location and will include sections on Minnesota, the Midwest, New England, Southern States, West Coast, New York and Europe. “It is fitting that this display of houses, government/commercial buildings and churches will take place in Stillwater, which has some of the finest architecture in Minnesota,” Goodman added.

For More Information, Please Visit www.stcroixarchitecture.com.

See the Article in St. Croix Valley Press

Drawing of the State of Minnesota prison in Stillwater.

Chef Ray was recently challenged to create a hot dish using shrimp by Channel 5’s Twin Cities Live. He competed with other chefs in the twin cities area to create the best new hot dish. Unfortunately, Ray didn’t win the competition, but he did create a fabulous gourmet hot dish that Minnesotans are sure to enjoy. His shrimp hot dish is our recipe of the month.

See Chef Ray make his Shrimp Hot Dish on Channel 5’s Twin Cities Live!

Shrimp Hot Dish

Chef Ray Wyatt of the Rivertown Inn probably had the biggest challenge in this contest because he didn’t even know what a hot dish was!  Ray cooked up this Shrimp Hot Dish using the inspiration from the classic British “Fish Pie”.

Ingredients:
1 ½ lb Wild caught shrimp, preferably raw (51-60 count size), tails removed and kept
2 Large Shallots, roughly chopped
1 Bottle dry white wine
2TBS light olive oil
1 TBS unsalted butter

2 TBS Unsalted butter and 2 TBS Light olive oil (for step 2)
4 Medium shallots or 1 yellow onion, finely chopped
3 Cloves Garlic, peeled and finely chopped
1 Medium leek, washed and cut into small pieces
2 Medium carrots, peeled, cut into small dice and blanched until almost tender
9 OZ Fresh or Frozen green peas (not canned)
5-6 OZ Pearl Onions, Peeled (this is about 8 OZ unpeeled)
1 Bunch of Asparagus cut into 1 inch pieces down to the woody part of the stem
1 Quart Chicken, fish or vegetable stock
½ Quart Heavy whipping Cream
3 OZ Cold, diced unsalted butter
8 OZ freshly grated Parmesan

For the potatoes
3 ½ Lbs Yukon Golds, Peeled and diced
6 OZ diced, unsalted butter
4 Egg Yolks
Salt and Pepper

Method:
This first step is optional but I like to extract as much of the shellfish flavor.
Step 1: In a large saucepan, heat the 2 TBS of oil and 1 TBS of butter.
Once melted and hot, add the 2 roughly chopped shallots and the shrimp shells/tails (not the actual shrimp).
Cook over a high heat for 2 minutes and then add the white wine.
Simmer for 4 minutes and turn off.

Step 2:
In a large, deep saucepan over a high heat, add the 2 TBS butter and the 2 TBS of oil and melt the butter. Once nice and hot, add the shallots/onion and garlic.
Cook for about 2 minutes trying not to brown the vegetables.
Now add the leeks and carrots and cook for 2 more minutes.
Now Strain the wine mixture onto the vegetables though a sieve or fine strainer, bring to a boil and reduce by 2/3rds.
Add the stock and reduce by boiling by 2/3rds again.
Add the cream and reduce by ½.
Now add the asparagus, peas, shrimp, pearl onions and simmer over a medium heat for 2 minutes. Stir in the 3 OZ cold, diced butter and stir until incorporated.
Turn heat and add the dill, check the seasoning with salt and pepper.

For the mashed potatoes, cover the diced potatoes with cold water and bring to a boil. Cook until soft and then strain.
Mash the potatoes well or pass them through a rice press or sieve. (Note, if you are going to pipe the potatoes, they must be passed through a rice press or sieve)
Stir in the 6 OZ butter and the 4 egg yolks, season with salt and pepper to taste.

Step 3:
In your choice of dish or casserole, pour in the shrimp mixture, top with the grated Parmesan and the top it off with the mashed potato by piping it or spreading it on.

Step 4:
Bake in an oven set at 375 Degrees until golden brown on top, about 20-30 minutes.

Serve!
As an added topping, top with crispy onions and/or sautéed or fried green beans.

]]> http://rivertowninn.wordpress.com/2009/11/22/chef-rays-recipe-of-the-month-shrimp-hot-dish/feed/ 2 rivertowninn ChefRay2 http://rivertowninn.wordpress.com/2009/11/13/christmas-fare-from-around-the-world/ http://rivertowninn.wordpress.com/2009/11/13/christmas-fare-from-around-the-world/#comments Sat, 14 Nov 2009 00:53:25 +0000 rivertowninn http://rivertowninn.wordpress.com/?p=1656 ]]>

Please join us on Thursday, December 10th for our festive holiday wine dinner, Christmas Fare from Around the World. Our five-course course dinners feature the finest in gourmet cuisine, freshest seasonal ingredients, and exquisite wines expertly paired to each course.

Our Thursday night wine tasting dinners are limited to a maximum of twenty-four guests to ensure an intimate and memorable dining experience. Aperitif and tours of the Inn are offered one half hour before dinner. First course served at 6:30pm.

Aperitif and tours of the Inn offered
one half hour before dinner.
First course served at 6:30pm.
$80.00 per person, plus tax and gratuity.

In addition, you may also choose to stay at the Inn
on the evening of our Wine Dinners.
Enjoy our gourmet wine dinner, then experience a luxurious
overnight stay in one of our Carriage House Grand Suites or
main house Suites and Bedchambers. The following morning
brings a sumptuous three-course gourmet breakfast.

Our wine dinner and overnight stay is specially priced at
$499 for our Carriage House Grand Suites and
$399 for main house Suites and Bedchambers.
Price includes all taxes and gratuities.
Reserve early. Space is limited and rooms will fill quickly.

FOR MORE INFORMATION OR RESERVATIONS
CALL RIVERTOWN INN AT (651) 430-2955.

We want to give you an update on the specials and events happening here at the Rivertown Inn. We are now in our Quiet Season, open only Thursday-Sunday and we are offering a great special, along with some fantastic events for those willing to venture out this winter to visit us! Here are the details:

This special can be used with any of our rooms with the exception of the Agatha Christie and the Oscar Wilde Suites. Not valid with any other offers, coupons, or certificates.

Not valid for a Friday or Saturday night.
This offer excludes New Year’s Eve, Valentine’s Day, and Easter.

If you have any questions or concerns about this special,
please call Rivertown Inn at (651) 430-2955.

Win a One-Night Stay at Rivertown Inn!

Help Rivertown Inn reach 200 fans on Facebook and be entered into a drawing to win a certificate for a one-night stay at Rivertown Inn! Once we reach 200 fans, all Rivertown Inn Facebook Fans will be entered into a drawing to win a certificate for a one-night stay. A value of up to $300! Expires one year to date of drawing.

The winner’s name will be posted on our Facebook Page. Check our Facebook Page regularly to see if you are a winner! Become a fan of Rivertown Inn and encourage your friends to become fans. Help us reach our goal and be entered to win!

This one-night certificate excludes New Year’s Eve, Valentine’s Day, Memorial Day, 4th of July, and Labor Day.

Not valid for a Friday or Saturday night. Not valid in the Agatha Christie or Oscar Wild Suites.

To become a Fan of Rivertown Inn on Facebook, Click Here or Text “fan rivertowninn” to FBOOK (32665) from your mobile phone and you will be added as a fan instantly. Standard charges may apply.

]]> http://rivertowninn.wordpress.com/2009/11/12/specials-and-events/feed/ 0 rivertowninn rivertownlighterpic http://rivertowninn.wordpress.com/2009/11/08/room-highlight-lewis-carroll-studio-bedchamber/ http://rivertowninn.wordpress.com/2009/11/08/room-highlight-lewis-carroll-studio-bedchamber/#comments Sun, 08 Nov 2009 15:36:07 +0000 rivertowninn http://rivertowninn.wordpress.com/?p=1641 ]]>

Our Room Highlight for this month is our Lewis Carroll Studio Bedchamber. This bedchamber was just recently remodeled in the last few months, and I am afraid this photo is a little outdated. Romantically tucked under the eaves on the third floor, this charming studio bedchamber now provides an enchanting get-away with a king-sized bed featuring a gold leaf Rococo headboard inset with aubergine ultra-suede.

For added allure, the bed is crowned with a canopy wall cornice flowing with elegant curtains. Plump floor cushions, a corner fireplace, and a Jacuzzi tub with underwater lights and waterfall faucet complete the magical setting. Though Lewis Carroll is the smallest room in the house it warm and cozy, not cramped, and is the perfect place to relax and unwind while enjoying your loved one’s company.

To Check Availability of Our Lewis Carroll Studio Bedchamber, Please Click Here

To see the other Suites and Bedchambers we offer here at Rivertown Inn, Please Visit Our Website at www.rivertowninn.com

Rivertown Inn recently worked with Innvideos.tv to create a video tour of the Inn for our future guests to enjoy.  View the gardens, dining areas, and tour the rooms as you meet the staff and owners of Rivertown Inn. Please take a look at the video below and let us know what you think!

Cornish Pasty

Chef Ray loves to share the foods and flavors of his childhood in England with our guests. The Pasty is a pastry filled turn-over which looks very similar to a Calzone. It is believed that it originated as a lunch for the miners in Cornwall, England as they were not always able to surface for their afternoon meal. These hand held snacks were a perfect fix because miners were covered from head to toe in dirt and dust, the folded edge of the pie allowed them to eat the center and discard the dirty crust! Now, Cornish pasties are a warm and filling food perfect for the coming winter season.

Makes 12 Pasties

Ingredients:

4 Cups Flour

1 Teaspoon Salt

1 Cup Lard and 1 Cup diced Butter

1 Cup Cold Water

3 Tablespoons Vegetable Oil

1 Onion, finely diced

5 Carrots, diced (optional)

2 Rutabagas, diced

1 Pound Ground Beef

1 Pound Ground Pork

10 Green Onions, chopped

Salt and Pepper to taste

1/2 Cup Butter

2 Tablespoons Milk

Method:

1. To make crust, place flour and salt in large bowl. Mix well, then cut in lard and butter until the mixture is crumbly. Stir in water, mixing until dough forms a ball. Allow the dough to rest in the refrigerator while you make the filling.

2. To make the filling, heat a large skillet over medium-high heat. Add vegetable oil, then onions. If using carrots and rutabagas, add them now. Saute vegetables until soft, about 10 minutes.

3. Add ground beef, ground pork, and green onions to skillet. Saute until meat is no longer pink. Add salt and pepper to taste.

4. Divide dough into 12 portions and roll out each one to fit a 9″ pie plate.

5. Place a pastry circle in a pie pan. Fill one half of the pan with meat filling. Dot with some of the butter or margarine. Pat the edge of the crust with water, then fold over the other half of the crust. Trim the edge, then crimp to seal. Make steam vents in top of the crust. Brush with milk. Repeat the process until all of the dough and all of the filling is gone.

6. Bake at 425 degrees Fahrenheit in a preheated oven for 30-40 minutes, or until crust in golden brown.

]]> http://rivertowninn.wordpress.com/2009/10/29/chef-rays-recipe-of-the-month-cornish-pasty/feed/ 0 rivertowninn ChefRay http://rivertowninn.wordpress.com/2009/10/21/austria-switzerland-inspired-dinner/ http://rivertowninn.wordpress.com/2009/10/21/austria-switzerland-inspired-dinner/#comments Wed, 21 Oct 2009 18:19:45 +0000 rivertowninn http://rivertowninn.wordpress.com/?p=1573 ]]>

We invite you to join us for our upcoming wine dinner, which is inspired by Austrian and Swiss cuisine, on November 5th. Our five-course course dinners feature the finest in gourmet cuisine, freshest seasonal ingredients, and exquisite wines expertly paired to each course.

Our Thursday night wine tasting dinners are limited to a maximum of twenty-four guests to ensure an intimate and memorable dining experience. Aperitif and tours of the Inn are offered one half hour before dinner. First course served at 6:30pm.

Menu for Austria & Switzerland Inspired Dinner:

Our wine dinners are truly an extraordinary experience, perfect for that special evening out. Each course is a meal in itself and includes a four ounce pour of wine expertly paired to enhance the flavors of the foods. The dinners are $80 per person, plus tax and gratuity. Advance reservations are required.

For More Information on our Wine Dinners and Other Culinary Events, Please Visit Our Website: www.rivertowninn.com

*Please note that in addition to our regularly-scheduled Wine Dinners, private dinners for 12 or more can be arranged on select dates. Please talk to the Chef or to a member of our staff for more information.

Rivertown Inn is proud to offer a new series of culinary classes taught by our talented European chef Ray Wyatt, presented in our professional gourmet kitchen setting. Join us for a truly unique culinary experience! See the 2010 Culinary Calendar below.

Our fun and informative 3-hour classes feature hands-on instruction, plentiful food and wine samplings, and a take-home recipe booklet of the day’s menu. Each class begins at 1:00pm. $65.00 per person. As our classes are limited to 6 people, they tend to fill quickly. We recommend you reserve your seat as soon as possible.

Cooking Classes 2010

Soups and Stews from Around the World

January 23rd

Soups and stews are two of the oldest methods known to man and with so many flavors and styles of soups and stews from around the world; this is the perfect class for those cold winter nights!

Knife Skills and Foundations, Cooking 101

February 20th

In this class we will introduce you to important skills to help make your time in the kitchen more efficient, from types of knives and their uses to how to speed chop, using those skills we will prepare some important base products essential to your kitchen.

Fish Class, Selecting, Prepping, Cooking and Pairing

March 13th

Learn the things you need to know when it comes to selecting fish and how to butcher flat and round fish and turn them into delectable dishes.

Northern French Cuisine

April 17th

There is a distinct difference between the cooking in the North of France and cooking in the South of France, and in this class we will go over some of the classics found in Northern French Cuisine and some of the typical techniques used in classic French Cuisine.

Southern French Cuisine

May 15th

A great follow up to our Northern French class is this class on Southern French Cuisine. We will explore what makes the cuisine of the south of France unique and Vibrant and prepare some fantastic and flavorful classics.

Scandinavian Cooking

June 12th

It is not all Lefse and Lutefisk! This is a great class to look deeper into the food of Scandinavia. The food from this region of the world is driven by quality ingredients and classic technique creating a unique and delightful cuisine.

Asian Flavors

July 17th

In this class we will take a closer look at some of the unique and amazing products and cooking styles from various parts of Asia. Making dishes with typical ingredients, you will be able to recreate some of the most popular and classic dishes

Spanish and Portuguese Cuisine

August 21st

From the rolling hills and mountainous regions to the beautiful coastline, Spain and Portugal have a unique and diverse cuisine which focuses on regional product and age old techniques creating one of the most classic and flavorful cuisines there are.

Southern Italian

September 18th

As the summer starts to come to an end I begin to think about Southern Italian Cuisine. We will look at the difference in the style of food and the ingredients used in Southern Cuisine in comparison to Northern Italian Cuisine

Northern Italian

October 16th

A fantastic follow up to our Southern Italian Class and as the temperature starts to drop it is the perfect time of year to look at northern Italian cuisine as is heartier than Southern and a perfect beginning to the colder season which lies ahead

Appetizers to Impress

November 13th

It is that time of year again where the holiday parties start to begin. In this class you will learn some new appetizers to impress your friends and family and to add a new twist to some of those overused and less exciting appetizers!

Pastries and Desserts

December 4th

Stressed spelled backwards is desserts. Coincidence?  I think not!

This anonymous quote couldn’t have said it any better. Learn some tasty pastries and desserts guaranteed to add extra flair and flavor to your holiday season and to remove some of that unneeded stress!

****Please note that in addition to our regularly-scheduled cooking classes, private classes for 6 can be arranged on select dates

]]> http://rivertowninn.wordpress.com/2009/10/20/cooking-classes-for-2010/feed/ 0 rivertowninn ChefRay http://rivertowninn.wordpress.com/2009/10/15/rivertown-inn-clean-the-world/ http://rivertowninn.wordpress.com/2009/10/15/rivertown-inn-clean-the-world/#comments Thu, 15 Oct 2009 17:27:24 +0000 rivertowninn http://rivertowninn.wordpress.com/?p=1557 ]]>

In our commitment to going green, Rivertown Inn has chosen to become involved in Clean the World, a charity organization that collects soap and distributes it to people in third world countries.  Through the collection, recycling and distribution of soap and shampoo products discarded by hotels every day, Clean the World is dedicated to preventing millions of deaths caused by acute respiratory infection and diarrheal disease.

Clean the World implements its mission through: (i) collecting, sorting and processing discarded soap, shampoo and lotion product donations from participating hospitality partners; (ii) recycling these product donations at its facilities in Orlando, Florida; and (iii) delivering these recycled product donations to domestic homeless shelters and impoverished countries suffering from high death rates due to acute respiratory infection and diarrheal disease.

Since its inception, Clean the World has been steadily increasing its services and operations to accommodate rapidly expanding community needs, awareness and donations, and has accepted in-kind donations of more than $150,000.  In the process, Clean the World has put over 21,000 soap bars and 50 gallons of shampoo and conditioner back into human use, simultaneously eliminating over 4 tons of waste.

Over the past six months, Rivertown Inn has started to collect the discarded Molton Brown soap, shampoo and lotion products that we provide to our guests during their stay and we will be donating it to Clean the World. We are proud to be a part of this wonderful cause. Through Clean the World, we can help save lives while going green.

Clean the World was recently featured on on CBS News with Katie Couric. Please view the video by clicking on the link below.

Clean the World