Taste of Summer at the Bedford Village Inn
Enjoy the taste of summer at the Bedford Village Inn. The newly renovated Tavern has its own menu, while fine dining still presides in the myriad of cozy rooms in the inn. Lovely dining spots include the sunlit porch and the charming patio. Corks, an intimate wine bar upstairs, offers all menu choices in one spot.
Find summer in abundance on the menu with the ocean-to-table specials, including lobster and oysters every day of the week. Find buck-a-shuck options in Corks Wednesday through Sunday and on the patio Monday through Wednesday. Other seasonal lobster options include a lobster pizza for $19, a luscious roll for $24 and the perfect taste of summer — a lobster boil for $39, complete with boiled potatoes, mussels, corn on the cob, kielbasa and a 1-1/2 lb. hard shell lobster.
Able Ebenezer Brewing Company in Merrimack is working with Chef Peter Agostinelli to create seasonal beers, starting this fall with an apple crisp with caramelized apple and sage flavors, using flavorings created in the BVI kitchen.
Chef Agostinelli has brought in local cheeses and fresh produce in season. Enjoy his current exploration of cured hams and other meats for a Southern touch to the menu.
A new construction project includes a 53-room hotel with lobby bar, pool and waterfall. The Grand at the Bedford Village Inn is expected to open in June of 2016.
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Sweet Corn Relish
From Executive Chef Peter Agostinelli of the Bedford Village Inn
This simple recipe can be enjoyed as an accompaniment when made or several weeks later, if refrigerated. If you are really ambitious, it can be hot-packed and canned to enjoy all winter.
- 1 cup red bell pepper, small dice
- 1½ cups red onion, small dice
- 1 bunch scallions, sliced
- 8 medium cobs of fresh corn, shucked, grilled and removed from cob
- 1 teaspoon salt
- 1 cup vinegar
- ½ cup sugar
Combine all ingredients and simmer for 15 minutes. Cool and serve or pour into airtight containers and refrigerate. Will keep up to four weeks.
Recipe can be doubled and canned. See extension.unh.edu for canning instructions and workshops.
