The Old Brick Inn Newsletter

As this year draws to a close, we want to than each and everyone of you for adding to our long list of "Inn Friends". John, the staff and I, wish you a happy and Blessed Holiday Season, may the upcoming year be filled with Joy & Health.

He is a dapper gentleman with a swagger, a quick wit, and an unwavering fondness for the town of St. Michaels. His father owned and operated a bakery from our corner of Talbot and Mulberry Streets. The multi-car garage was on the land that the Carriage House occupies. The bakery delivered goods to towns in the area like Tilghman, Claiborne, Bozman, and Neavitt. During the depression, the bakery failed, forced out of business by larger bakeries from Baltimore that sold day-old bread for just a penny a loaf! The family closed the bakery and divided the house into three apartments: the owners' family apartment on the second and third floor, and a small apartment on the main level of the Mulberry Street side, and a larger one where the bakeshop was – and where our dining room and kitchen is now. The Inn was also home to the local newspaper "The Comet”, the printing press sat about where the fireplace is in our new St. Michaels Room. Dr. Eglseder's father had to reinforce a section of the floor with a concrete wall he built in the basement. The presses are gone but the wall still exists.

We lunched and listened as Dr. Eglseder recreated the St. Michaels he knew as a boy and a young man. The courtyard behind the original building was the location where wood was stored and St Michaels first flushing toilet -- flushed. The Eglseder's had a long legged hound and two beagles who contributed their fair share to the annual rabbit roundup that produced some fine pickled hares stored in 10 gallon crocks, known as "Sour Rabbit." They were stored in the basement of the house, in what was the original kitchen in 1816. That basement was also the scene of a near homicide. Mrs. Eglseder went to the cellar to get some dandelion wine to serve to the Ladies of the Weekly Choir Practice and found the crock drained. She rounded up the usual suspects - her husband and Ludwig's brother -there was heck to pay.

The next time we looked at our watches we found that the wait staff at The Town Dock was setting up for dinner!!! The afternoon had slipped away. Most of our time with Ludwig was recorded and in our next newsletter, you too will know the real use of the three funny doors on the third floor.

“Thanks!” we chorused, smiling, understanding that “efficient” in this instance was attune to “cozy” in real estate speak, meaning small quarters. That kitchen was cozy, it was snug, and it is -- gone.

Demolition and reconstruction began on the new commercial kitchen on November 6, 2006. The completion date, December 15^th, is within sight. During this period, we have continued to serve our full breakfasts. Our famous scones and morning fare have been prepared in The Carriage House kitchen and transported to the main house. The staff has lost weight, buffed up and are looking for a Triathlon that includes carrying hot dishes, climbing stairs and sprinting.

The new kitchen and our new full food service license will allow us to do even more for you. We will be able to serve lunch and dinner to our guests, not the general; public, just you! We can do private lunches or dinners for up to 24, or as few as six, and beginning in early February we are planning to offer dinners each evening, again for our guests only. We are also applying for a beer and wine license, and expect to have that in hand by mid January.

Remembering that I am a Southern girl at heart, the dinner menu will be upscale “Southern Comfort” food, to whet your appetite, how about, Seared Scallops with stone ground organic grits, ragout of field peas and ham hock sauce or maybe Barbecued Lamb Crusted in Pecans over a Sweet Potato, Apple, and Bacon Hash with a Lamb Jus. Oh yeah, now that’s what I like about the South!

Ms. Marcella's Inn

The linens at The Old Brick Inn are hand pressed and starched by Ms. Marcella Babes. She works quietly, laughs loudly, praises her Lord often, and misses nothing that happens here. Mrs. Babes is well known and highly respected throughout St. Michaels. She has been active for many years on the board of the Chester Park Association, working hard to bring running water and electricity to this small, but important St. Michaels community.

Ms. Marcella Babes &

New Sales Director Barbara Eveland

As recently as 7 years ago, there was no city water, electricity, or even trash pick-up in Chester Park (really!). Ms. Marcella’s strong will helped to change that and to create an interest in the area, now several homes are being constructed there by Habitat for Humanity.

When it comes to the happenings at the Inn, Ms Marcella’s insightful commentary is keen, sometimes caustic, and frequently hilarious. She recently shared a story with us about a former housekeeper. The young woman came to Ms. Marcella and mentioned that the Inn across Talbot Street from the Old Brick Inn seemed to be very busy all the time, even during the week in the winter, and she expressed an interest in getting a second job there. She lost interest rather quickly when Ms. Marcella told her that the Inn she was talking about catered to especially to dead guests – yes, it is a funeral home – and no, they don’t serve breakfast!

Recipe of The Month

From Our Upcoming Menu

Cranberry Glazed - Stuffed Pork Tenderloin

Ingredients
For the Pork:
1 pork tenderloin butterflied

3 tablespoons olive oil
1 tablespoon butter

1 clove fresh garlic, minced
1 red onion, chopped finely
1/2 cup chopped fresh herbs - approximately 2 Tbsp each of chives, thyme, basil, marjoram and rosemary
2 1/2 cups unseasoned bread crumbs

1/2 teaspoon paprika
1/2 cup havarti cheese grated
1/2 cup dried cranberries

1/2 cup cranberry juice

1/2 cup dry sherry
Salt and pepper to taste
24 inches kitchen twine

For the Glaze:
reserved cooked tenderloin liquid from roasting pan
1 (16-ounce) can whole berry cranberry sauce
3-1/2 Tbsp Grand Marnier orange liqueur
1/4 cup fresh orange juice
1 Tbsp fresh orange zest chopped
2 tsp white balsamic vinegar
1/2 cup dried cranberries

3 Tbsp cold unsalted butter, cut into small bits

Pork

Preheat oven to 325 degrees F.

Sauté chopped onion in butter and olive oil for 2 minutes, add garlic and sauté 2 minutes more. Stir in chopped herbs, stir until leaves are slightly wilted.

Stir in bread crumbs, paprika, cheese and cranberries, mixing well. Add cranberry juice and dry sherry, mix well to form a moist, but not wet stuffing, add a little water if needed or a few more bread crumbs if too wet.

Remove from heat and allow to cool 10-15 minutes.

To Butterfly and Stuff Pork:

1) Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat. On each half, make another lengthwise slit down the center to within 1/2 in. of bottom; cover with plastic wrap.

2) Flatten to 1/4-in. thickness. Remove plastic wrap; Fill with stuffing mixture; Press down gently.

3) Roll up jelly-roll style, starting with a long side. Tie the roast at 1-1/2-in. to 2-in. intervals with kitchen string. Sprinkle with remaining salt and pepper. Place on a rack in a shallow baking pan. Roast until the internal temperature reads 160 degrees F.

Remove from oven; place the tenderloin on a hot serving platter cover with foil. Reserve all pan juices! Make the glaze while pork sets

Glaze:
Pour all the juice out of the roasting pan and into a medium saucepan. Place on stovetop on medium high heat and bring to a boil. Boil until slightly reduced and thickened, 3 to 5 minutes.

Add all ingredients except the butter. Bring back to a boil. Remove from heat, add the butter a few bits at a time, whisking until all the butter uis used and the sauce is glossy.

Remove the twine from the tenderloin. Uncover tenderloin, slice crosswise. Pour glaze over pork and serve.

Yield: 4 servings

Congratulations to our first winners of a two night stay! They are Sharon Lynch and Margie Feigelson!

Sharon & Mary give us a call and we will send you your certificate for a two night stay at the Old Brick Inn!

Recipe of The Month

Announcing Our Newsletter Survey Winners