In My Kitchen - Strictly Food for Thought

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On the TownDeer’s Head InnBy Amy KretserMatt & Joanne BaldwinNestled in the Adirondack’s charming Elizabethtown is a piece of history datingback to 1808. The Deer’s Head Inn was once the annex of a vibrant resort hotelbuilt to accommodate the demands of those who vacationed for entire summersin the Adirondacks. For over 200 years, the Deer’s Head has served the peopleof Essex County and anyone traveling through the region including presidents GroverCleveland and Benjamin Harrison. The widow of abolitionist John Brown stayed at theInn while her husband’s body was across the street being prepared for burial. The registry,which is still part of the Inn today, contains the signatures of the aforementionedguests as well as all who make the trip to this lovely restaurant.14 Strictly Food for Thought | February 2013
Hardwood-Smoked TroutOwners Matt and Joanne Baldwin lovethe history that resonates within the wallsof the enchanting restaurant. When myhusband and I embarked on a bit of a destinationdate-night, we were fortunate tohave the opportunity to speak with themabout the Inn. Joanne explained her personalconnection to the building. “I grew uphere and when I was a little girl, my familyused to come here all the time. I was friendswith the daughter of the owners and weused to sneak sodas from the restaurantand drink them out back.” Joanne remembersfondly the artists, particularly RuthRumney, whose paintings hung throughoutthe restaurant.Exposed wooden beams line the ceilingin each room and gorgeous wallpaperhas brought the rooms new life. Joanneand Matt have worked tirelessly to keepthe integrity of the history intact. Joannesaid, “I looked at a lot of pictures when wewere renovating the inside.” She showed usthe vintage silverware that came with thebuilding when they bought it in 2006. Sheexplained, “We found all kinds of amazingthings when we took over.” She handedmy husband an old silver spoon. Ty wassurprised. “Wow. It’s very heavy. They don’tmake them like that anymore!” He pointedout the maker, Oneida Manufacturing, andthe engraved Deer’s Head Inn on each pieceand asked if they still used them in the restaurant.Joanne said, “We did at first, butsadly, at the end of every night, we realizedpeople were taking them as souvenirs.”Matt Baldwin took some time from hisposition at Head Chef to tell us about therestaurant and the evolution of the menu.Matt and Joanne, who is also a chef, met atculinary school, and both have a propensityfor developing deliciously creative dishes.Matt said the key to operating a successfulrestaurant is to know your clientele. “Whenwe first opened, we were inclined to preparefood we thought people should wantto eat. We tried to make every meal special,”he said. Matt explained that there arestandard dishes that people simply alwayswant to see on the menu. And so while heand Joanne include some delicious specials,they continue to offer the mainstays thatpeople order regularly.Ty and I left it up to the experts todetermine our meal and the experiencewas delightful. We began with a platter“The key to operatinga successfulrestaurant is toknow your clientele.”—Matt BaldwinFebruary 2013 | strictlyfoodforthought.com 15
Page 1 and 2: North Country Food by North Country
Page 3 and 4: contents6 In My KitchenWith Tim Dur
Page 5 and 6: KEEPIN THE SPIRITOF THINGSPublisher
Page 7: aking, but as he grew into his ownp
Page 12 and 13: Cotton CandyMartinisIngredients1 ½
Page 16: On The TownCrab CakesServes 2Ingred
Page 22 and 23: “Always fresh, always delicious a
Page 25 and 26: SoupsMaximizeYour Return -Rely on a
Page 27 and 28: North Country Soupssquash are good
Page 29 and 30: Give the gift of relaxation this Va
Page 31 and 32: The Perfect Loaf of Breadwas so col
Page 33 and 34: ChefyDuke’s A KINGCall for take o
Page 35 and 36: Amore MenuDinner for 2Call aheadfor

In My Kitchen - Strictly Food for Thought

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