The Salem Cross Inn

The Salem Cross Inn
260 West Main Street (Route 9)
PO Box 553
West Brookfield, MA 01585

508-867-2345

https://www.salemcrossinn.com/

Today a group of us decided to take a step back to a simpler time. Out among the farms, orchards and open space there sits a restaurant/inn that can show you not only how to make your meal a simpler way but maybe the right way.

The group of us headed off to The Salem Cross Inn “The Salem Cross Inn is a restored 18th century farmhouse nestled on 600 acres of New England countryside.”

in West Brookfield Ma. 

For their Traditional Fireplace Feast.

The feast includes:

Salem Cross Inn's famous cheese spread.

A glass of mulled wine or cider.

New England chowder in a cast iron cauldron over a crackling fire.

A horse drawn wagon or sleigh ride (weather permitting).

Prime Rib Cooked to perfection using a c.17oo Roasting Jack

(The Victorians used splendid brass clockwork jacks for spinning/roasting joints of meat slowly around in front of a fire).

Homemade rolls and muffins

Herbed roasted potatoes, homemade spinach pie, and fresh butternut squash.

Apple pie with a dollop of fresh whipped cream. They say it is the best in New England.

I am not sure of that, but I would be willing to test it again.

I will say this was a fun day all around we had some Very good food, good company and just to go inside this Inn was so interesting. From all the antiques that they have displayed for everyone to see, to the old brick oven.  We all enjoyed the entire experience and may make this an annual trip!

9 Elm American Bistro

9 Elm American Bistro

9 Elm Street

Danvers, MA 01923

http://9elm.com

P: 978.774.9436

Tonight we get together with Steve and his wife Jodi. We are trying to find a place we have not gone to before and one that we all will like. So I am happy when they decide on this place called 

9 Elms in Danvers. Is been on my list for some time now.

So we get there and the first thing I can see is that this place is small. But the waitress sits us right at our table (We did have to make a reservation). And the waitress is very helpful, getting us our drinks right away and answering all our questions. 

We start off with some appetizers.

The wife and I get the Tuna Tartare. Now this is one of our go to dishes. This was not one that I would order again and the only reason is that they put some kind of mayo dressing on it. It was almost mushy? Sorry I did not take a picture.

Steve and Jodi order the pan seared scallops that they have. These on the other had where done perfectly. Nice way to start.

 Now onto dinner.

Steve had the Rigatoni Bolognese the meat was a nice mixture of Lamb, Veal and Pork. The sauce was made with San Marzano tomatoes and cream.

This was a good Bolognese. The pasta was done just right; the sauce was not too thin. So overall a good dish.

 

For my dish I was torn between the Bolognese and the Cider Brined Pork Chop.

But as I always do I asked the waitress and she suggested the pork chop. And I was very happy she did. The dish came with these Chipotle Sweet Potatoes that where the fluffiest sweet potatoes ever. I mean you could just have these sweet potatoes with nothing else. They were that good.

Don’t get me wrong I mean the pork chop was done to perfection as well and was served this Rosemary-Cider Reduction. This was a perfect comfort dish.

The wife ordered the Pan Roasted Salmon with Lentil Du Puy, Lemon-Dijon Beurre Blanc

But instead of the Lentil she replaced it with a house made Risotto.

She went on and on about the Salmon, saying that it was just cooked to perfection and that she was so glad she could get the Risotto in lieu of the Lentil.

Now for Jodi she orders the Bell & Evans Chicken with Mashed Potatoes, Garlic Confit, and Herbed Pan Jus.

So I ask what is Bell and Evans I never heard of this before. Do they cook it some special way or what?

Turns out that Bell and Evans is the oldest branded chicken company in America and have been open since (1894).

They raise organic certified chickens out of Pennsylvania.

Per Jodi this was a good tasting chicken done just right. All I know is that it looked really good.

For desert the wife and I shared the Tahitian Vanilla Bean Crème Brule served at the right temperature and with fresh berries. Now this is not my favorite desert but it is the wife’s and she said that it was one of the best she ever had.

Steve ordered the Profiteroles with Coconut​ice cream, chocolate sauce. Steve let taste these and I can tell you. These where worth it! The ice cream was smooth and rich, just a nice way to end a meal.

This is a nice place for dinner, rather small so people waiting for a table may be watching you eat your meal and yes you will now exactly what your neighbor are having for dinner but that is some of its charm and is worth a visit.