Rivertown Inn’s Lewis Carroll Studio Bedchamber

Over the past few months here at Rivertown Inn, we have been redecorating two of our rooms. We featured our Tennyson Suite on the blog last week, and we are now proud to show you the second finished room, our Lewis Carroll Studio Bedchamber.

Romantically tucked under the eaves on the third floor, the Lewis Carroll Studio Bedchamber was quaint and charming. Now after the recent changes, the bedchamber has evolved into 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 now 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.

For More Information or to Reserve this Bedchamber, Please Click Here or Call Rivertown Inn at (651)430-2955.

Rivertown Inn’s Tennyson Suite

Over the past few months here at Rivertown Inn, we have been redecorating two of our rooms. The photo above is the finished Tennyson Suite and we are very proud of it turned out. Before, the Tennyson Suite was a beautiful and charming room.  Now, with the recent changes, the room has been elevated to yet another level.  The hand-screen trellis wallpaper provides the perfect backdrop for the new additions of the dark wood furniture and the 1870’s hand-carved walnut bed, along with the drapery-enclosed whirlpool tub.

The sunny adjoining sitting parlor now features two cozy chairs with an ottoman, providing for an ideal place to read a book or sip from a glass of wine.

For More Information or to Reserve this Suite, Please Click Here or Call Rivertown Inn at (651)430-2955.

Chef Ray on Twin Cities Live

Chef Ray was on Twin Cities Live again this week to show everyone how to home-smoke fish and make a fabulous warm potato salad, perfect for winter.

Click Here to Watch the Video

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Warm Potato Salad

Potato salad is a common food for summertime picnics but there are ways to enjoy it even in the winter.  Chef Ray Wyatt with Rivertown Inn, has a warm winter version of the summertime favorite. Ingredients 1 1/2 Lbs Small red potatoes, cut in quarters 3 Slices of good smoked bacon,  Thinly sliced 1 celery stalk cut in small dice 3 green onions, thinly sliced 1 tablespoon Wholegrain Dijon Mustard 1 tablespoon brown sugar 1/4 cup Champagne vinegar 1/4 cup chicken or vegetable stock 1/4 Teaspoon of smoked Paprika (optional) 1/2 Cup Light Olive Oil 1/4 cup chopped fresh Italian Parsley 1 Vine ripened tomato cut in small dice Directions Cook the potatoes until tender either by steaming or boiling. Cook bacon in large skillet until crisp. Stir in the sugar and cook for about 2 minutes, stir in the mustard, stock and the vinegar.  Bring to a boil and pour in to a blender, add the paprika if using and turn the blender on medium. Whilst the blender is running, slowly add the oil util a smooth vinairette is formed. Transfer to a large bowl and stir in the cellery, green onions, tomatoes and parsley.  Combine warm potatoes with vinaigrette and toss to coat. Season to taste with salt and pepper. Serve warm.

Home Smoking Fish

Home smoking fish is fairly easy and you can gauge the amount of smoke flavor by the amount of time you smoke your fish. Keep in mind that smoke is strong so if you intend on smoking indoors have a good hood vent or be ready to have the whole house smell like smoke for a few days.You can buy smoking units or you can use an old grill for outside and for inside all you need is a big old pan an old sieve or perforated pan, woodchips and foil.It is a good idea to salt your fish for at least one hour before smoking to reduce the water content and to season it slightly. Simply cover your fish generously with kosher or sea salt and leave at room temperature for one hour. If you are intending on salting for longer, use less salt and place in the refrigerator. Soak your wood chips overnight in water.To smoke, place a layer of drained wood chips in the smoker or in your saucepan and heat until they begin to smoke. Turn down the temperature to a low heat.Rinse off the salt from your fish and dry with paper towel. Place into the sieve, perforated pan or smoker.Cover with foil or lid and slow smoke for desired time. For a lighter flavor, smoke for about 15-20 minutes and finish your fish in the oven or on a pan.

Chef Ray’s Recipe of the Month: Italian Lamb Stew

Italian Lamb Stew

This is a very simple and tasty lamb stew. Perfect for the cold winters and a delight served with crusty bread. With the addition of fresh orange and vinegar we add a classic Italian combination and a unique flavor profile.

INGREDIENTS

2 pounds of boneless shoulder of lamb cut in cubes

1/2 cup of flour

6 tbsp of virgin olive oil

½ Cup Red wine vinegar

8 cloves of garlic chopped

8 sprigs of fresh rosemary

1 red onion slice thin

1 Orange, quartered

3 carrots peeled and cut into circles

2 red bell peppers,cut into slices

5 small red potatoes unpeeled and cut in half

1 28oz can of chopped tomatoes

2 ½ cups of beef stock or broth

1 1/2 cups of red wine

Salt and pepper to taste

Method:

In a large bowl or zip-loc bag, dredge the lamb in flour.

In a large pot heat the olive oil and once it is very hot add the lamb and brown well.

Once browned, add the garlic, onion and rosemary and sauté for 4 minutes.

Add the vinegar and cook for 2 minutes

Add the carrots, potatoes, peppers, squeeze in the orange and throw in the segments, finally add the tomatoes.  Stir well and cook for 3 minutes.

Now add the wine and cook and bring to a boil, simmer rapidly for 7 minutes and then add the stock or broth. Bring to a boil and cook and a simmer until the meat is tender, about 1 ½ hours.

Season and serve with crusty bread and polenta.

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