chefhuntz #thebeaumontinn #ChefLife #foodforthought One of tonight's entree features. Steak frites Grilled 16oz ribeye,black garlic aioli and topped with truffled frites. 15h

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chefhuntz #thebeaumontinn #ChefLife #farmtotable #garden #foodforthought #heirloom What a perfect day outside for starting our seeds. Step one complete now we break ground on the garden expansion next week. #springisintheair 17h

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chefhuntz #thebeaumontinn #winedinner #foodforthought Course seven. Chocolate grand marnier soufflé. Paired with 2012 Château D'Epire 2w

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chefhuntz #thebeaumontinn #winedinner #foodforthought Course six. Braised beef short rib, black garlic demi glacé, honey scented carrot puree, black lava salt. Paired with a 2011 Clau De Nell - Anjou Rouge 2w

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chefhuntz #thebeaumontinn #winedinner #foodforthought Course five. Seafood Bouillbaise, little neck clams, mussels, calimari, Scottish salmon, and butter poached lobster tail in a Saffron infused seafood broth with a grilled baguette. Paired with a 2013 Patient Cottat - Sancerre. 2w

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chefhuntz #thebeaumontinn #winedinner #foodforthought Course four. Black cherry sorbet. Paired with a Château Du Petite Thouars - Brut Crement De Loire. 2w

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chefhuntz #thebeaumontinn #winedinner #foodforthought Course three. Pan roasted duck breast, pear and pistachio compote, blood orange gastrique, root beer gelee. Paired with a 2012 Domaine Desert Clairneaux - Sancerre 2w

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chefhuntz #thebeaumontinn #winedinner #foodforthought Course two. Oven roasted quail, black trumpet mushroom fricassee, red beet reduction, grilled black walnut oil rubbed spring onion, red wine vinegar powder. Paired with a 2010 Château Ligre - Chinon 2w

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chefhuntz #thebeaumontinn #winedinner #foodforthought Course one from last night's wine tasting dinner. Blue point oyster on the half shell topped with a cucumber and lavender mint mignonette. Paired with a 2013 Domaine Desert Baluettes - Muscadet Sevre Et Maine Sur Lie. 2w

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chefhuntz #thebeaumontinn #ChefLife #farmtotable #garden #foodforthought #heirloom placed our seed order for this year's garden. We have a very ambitious variety of fruits and vegetables going into the garden this year. 58 different varieties 52 of them are heirloom ' s. A big thank you to Baker Creek Heirloom Seed Company for having such an amazing rare seed collection to choose from. www.rareseeds.com 4w

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chefhuntz #thebeaumontinn #ChefLife #farmtotable #garden #foodforthought Last of micro greens planted for our 3/11 wine tasting dinner. After it will be filled with seeds for our garden. 1mon

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chefhuntz #thebeaumontinn #ChefLife #vday valentine'sday #truecooks Prime NY Strip steak topped with butter poached prawns and finished with foie gras infused Demi glacé. 1mon

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chefhuntz #thebeaumontinn #ChefLife #winedinner #foodforthought Course 7 chocolate grand marnier creme brulee 1mon
  •   hljrevello 1. This looks amazing. 1mon
  •   hljrevello 2. I was at a safeserve class today & I sat by a guy from The Beaumont! I should have asked him if he knew you!!!!!!!! :) 1mon
  •   chefhuntz Thanks @hljrevello small world. Did you by chance catch his name? 1mon
  •   hljrevello :( no @chefhuntz 1mon

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chefhuntz #thebeaumontinn #ChefLife #winedinner #foodforthought Course 6 Grilled prime center cut NY strip, pan seared foie gras, chestnut honey gastrique, truffled frites, foie gras oil. 1mon

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chefhuntz #thebeaumontinn #ChefLife #winedinner #foodforthought Course 5. Pork tenderloin and wild boar andoullie sausage cassoulet. 1mon

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chefhuntz #thebeaumontinn #ChefLife #winedinner #foodforthought Course 3 from last night's wine tasting dinner grilled tuna nicoise salad, poached egg, fresh baby arugula, tomatoes, nicoise olives, heircot verts, lemon herb vinaigrette 1mon

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chefhuntz #thebeaumontinn #winedinner #foodforthought #ChefLife Course 2 veal roulade stuffed with wild mushrooms, spinach and brie cheese drizzled with white balsamic reduction and red wine vinegar powder. 1mon

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chefhuntz #thebeaumontinn #ChefLife #winedinner #foodforthought Course 1 from tonight's wine tasting dinner. Goat cheese stuffed caper berry, red beet powder, pomegranate reduction. 1mon

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chefhuntz 2015 garden plan's are just about finished going to be a intense year #ChefLife #farmtotable #thebeaumontinn #foodforthought #gobigorgohome 2mon

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