Merion Inn in Cape May, 106 Decatur Street, will host a Slow Food Dinner on Saturday , January 26 from 6-7 pm, we’ll have a cocktail hour and “marketplace”. Dean Schneider will be playing piano in our lounge beginning at 6 pm. Atlantic Capes Fisheries will be shucking and selling Cape May Salts oysters in the bar ($1 each, proceeds going to Slow Foods), and Bliss Homemade Organic Ice Cream will be giving out samples of a post-oyster palate cleansing lemon-basil-mint sorbet. The “marketplace” will be local vendors selling and giving samples, including three local wineries (Cape May, Hawk Haven and Natali), Cape May Brewery, Cape May Organic Market (Tai Menz), Michael Craig selling beach plum preserves and vinaigrette, Joe Alvarez representing the Beach Plum Association and the local Beekeepers Association, Elizabeth Degener selling her locally-baked bread.
The marketplace and bar will be open to the public.
There will be a 5 course dinner prepared by Guest Chef Sheri Waide using regional ingredients. Sheri and her husband Kip own Southwark Restaurant in Philadelphia, but they escape to their house on Seashore Road Sunday-Tuesday. Our wine list will be expanded to include wines from the three vineyards mentioned above. The price for the dinner is $65/per person, including tax and tip, but excluding beverages. There will be one seating at 7 pm.
For more information call 609-884-8363 or visit www.merioninn.com .
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