Summer Quick Pickles

This summer, our Chef, Brandon Quesnell, is trying out some new seasonal foods from our garden. With the assistance of our Sous Chef, Matthew Johnson, he is quick pickling: beets, squash blossoms beet stalks all from our garden and carrots and cherries. They used vinegar, salt and sugar and Penzeys Spices pickling seasoning. Our guests loved the sour/sweet result at breakfast today.

Homemade Granola with Cape Cod Flair

Blueberry Flax Granola Our sous-chef, Matthew Johnson, who is studying at the Culinary Institute of America, decided to create a nut-free granola option for breakfast. Harkening to our Cape Cod roots, he used blueberries and a tiny amount of Chequessett Chocolate infused with blueberries and ginger.  To add crunch without nuts, he used flax seed.  The recipe follows:


  • 3 cups rolled oats (not instant)
  • 3 tablespoons packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1/3 cup honey
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup dried blueberries
  • 1/2 cup flaxseeds
  • 2 tablespoons Chequessett Chocolate dark chocolate with blueberry and ginger
  1. Heat the oven to 300°F and arrange a rack in the middle.
  2. Place the oats, brown sugar, cinnamon, and salt in a large bowl and stir to combine; set aside.
  3. Place the honey, oil, and vanilla in a small bowl and stir to combine. Pour over the oat mixture and mix until the oats are thoroughly coated.
  4. Spread the mixture in a thin, even layer on a rimmed baking sheet. Bake for 15 minutes, then stir and continue baking until the granola is very light golden brown, about 5 to 15 minutes more.
  5. Place the baking sheet on a wire rack and cool the granola to room temperature, stirring occasionally, about 20 minutes. (Note: It will harden as it cools.)
  6. Add the fruit, seeds and chocolate to the baking sheet and toss to combine.
  7. Store the granola in an airtight container for up to 2 weeks.