Search the Community
Showing results for tags 'Middletown'.
Found 3 results
-
I graduated in 1995. Any other Wesleyan grads here? Like 20 or so other institutions of higher education in the United States, Wesleyan University was named after John Wesley, the founder of Methodism. Wesleyan University is now secular and is not affiliated with any of the other Wesleyans around the country. Or with Wellesley. :-) Wesleyan is one of the top schools in the country for the study of ethnomusicology. Wesleyan also has a strong film studies program that has resulted in a "Wesleyan Mafia" in Hollywood. Wesleyan enrolls about 3000 undergraduates and postgraduates. Famous alumni include Lin-Manual Miranda, Bill Belichick, Matthew Weiner, and Joss Whedon.
- 1 reply
-
- 1
-
-
- Connecticut
- Middletown
- (and 6 more)
-
There is a new gluten free vendor at the Middletown Farmer's Market (off of Rt 40A, between Frederick and Boonsboro). Casey Sisters Sweets https://www.facebook.com/CaseySistersSweets makes only gluten free breads, cakes, cookies, cupcakes, etc. The selection changes each week and they are available for custom work. The market's hours are Thursdays, from 3 to 6 pm. http://www.local-farmers-markets.com/market/2262/middletown/middletown-farmers-market Disclosure: I know one of the Casey sisters through L'Academie de Cuisine. She is completing her externship at Tabard and training under Pastry Chef Huw Griffiths. I have personally tried and enjoyed her gluten free pastries. They taste remarkably close to conventional wheat products. -
Middletown I wanted to share a great place from last weekend. The Inn at Vaucluse Spring is in Middletown, VA about 20-30 min north of Front Royal and the northern entrance to Shenandoah Natl Park/Skyline Drive. While the Inn has very elegant and comfortable rooms in a beautiful setting, my wife and I were very pleasantly surprised at the wonderful meals we had there. The innkeepers Barry and his wife Neil (who does most of the cooking) are very friendly and use great local and fresh seasonal ingredients to make 3 course breakfasts and Friday supper and Saturday dinner. The breakfasts begin fresh squeezed OJ and a "bread" like blueberry scones or zucchini bread with cinnamon/sugar butter. Followed by a fruit course that included ambrosia mix of melons. Then a "hot entree" of gourmet crossaint with heavy cream and peaches or potato and cheese frittata. I'm not doing these entrees justice as they were very creative and presented beautifully. The dinners began first courses like fresh corn and chipotle soup, mozzarella and tomatos from their garden, simple portabello mushrooms on spinach with balsamic dressing and red onions. The Friday main course was a nice grilled rare flank steak with corn seasoned with cilantro and paired with a homey, roast potato salad with scallions. The saturday dinner was almond crusted halibut with watermellon salsa (fresh dice, not gooey sauce) rice medley and another side I can't remember. The desserts were great too taking advantage of late summer peach season. Individual peach cobblers topped with vanilla ice cream and a vanilla bombe with praline crisps inside drizzled with fresh peach sauce. We stayed for 3 nights and we were upset when I found out they don't serve dinner on Sunday night (just friday and saturday). In addition to spectacular countryside only 2 hours from DC, these were great eats!
