The Beachmere Inn, beautiful in any season.
The idea started as a Tweetup, a gathering of Northern New England people who met on Twitter and have continued to build relationships on and off line. As one of our morning Twitter regulars, Sarah Diment, innkeeper at The Beachmere Inn in Ogunquit, Maine, decided to host a winter weekend getaway at the her beautiful inn. She contacted Cabot Creamery to join in the fun, and asked them to supply recipes and ideas to Chef Richard Sherwood. He created a truly memorable meal on Friday, incorporating a variety of Cabot's award winning cheddars into his dishes and pairing them with a selection of fine wines.
Sarah opened up the weekend to her regulars, enticing them with the prospect of Friday's Cheesy Feast. So in addition to Social Media types, the guest for dinner included a few fromage fanatics as well. The mix made the evening are real melting pot of old friends, new friends, and finally-meeting-in-person friends.
Twitter Regulars (l to r) @JoeCascio @danamoos @serendipity11 @BeachmereInn
As Cabot's Lifestyle Commentator & Favorite Foodie, I contributed two appetizers. The first was an easy, delicious crowd pleaser -- Sausage Cheddar Balls. The second was my go-to favorite -- a Cabot-centric antipasto platter, featuring the indescribably delicious Cabot Clothbound Cheddar, aged in the Cellars of Jasper Hill as well as the delightfully spicy Hot Habanero Cheddar.
Antipasto platter featuring Cabot Clothbound and Hot Habanero Cheddar, glamor shot courtesy of Dana Moos.
Chef Sherwood created a dazzling variety of dishes for the Social Media Supper. In addition to my appetizers, he made Caramelized Onion and Pizza bites with Cabot Sharp Cheddar, savory onions and melted cheese in a golden crust.
Next we had Cabot’s Chipotle Caesar Salad with Baked Croutons, crisp greens mixed with a homemade Caesar Dressing and Baked Croutons with a hint of Cabot’s Chipotle Cheddar.
The Beachmere Caesar, another Dana Moos glamor shot.
The entree was a classic Macaroni and Cheese with a Beachmere Twist. This one was loaded with seafood -- lobster, scallops, and shrimp. The noodles and seafood were folded into a creamy sauce made with Cabot Extra Sharp Cheddar and Gruyere and topped with a buttery, crunchy bread topping. Wowza!
Maine Seafood Mac and Cheese. 'Nuff Said. Photo by Dana Moos.
A classic apple pie with a generous slice of Cabot Seriously Sharp Cheddar rounded out our meal. One diner said it tasted just like her New Hampshire grandmother's pie, who always told her: "Apple pie without cheese is like a kiss without a squeeze."
After the meal, I awarded a lucky Boston couple with the door prize, a Cabot hunter's plaid wool bag filled with a dizzying variety of cheeses as well as other Cabot swag to help serve it -- a cutting board, cheese knife, as well as other goodies.
We retired to our gorgeous rooms, each with a breathtaking ocean view and awoke to a cold, beautiful vista, sea smoke rising off the water as the sun rose in the east. Winter on the coast of Maine with good friends and good food. What a perfect way to spend a weekend!
See more of Dana Moos's beautiful photographs of Maine here.