As the innkeeper, chef and baker for Scopa at the Sea, I think I must have the best job ever. I meet the most amazing people here at SCOPA. Some guest I like so much that them leaving makes me kind of sad. Sounds silly, but I learn so much and have made some good friends that I stay in touch with long after they leave. And learning about different customs and lifestyles from different countries is an absolute blast.
Never needing to cook for special diets at first was a scary thought, now it’s a fun challenge to meet. For vegans/vegetarians I have perfected a recipe that I got from a restaurant here in Crescent City. It’s a protein packed patty that I cook in olive oil and top with sautéed veggies and a fresh avocado crema that I make from scratch. I also will serve a marinated tomato salad, fresh sourdough and homemade jams. For our wine and cheese hour, I will make a fresh hummus for our vegan guests.
We’ve had guests who tell me they can’t have milk products but I will make buttermilk biscuits and they can eat them and have asked me for the recipe I use. For the gluten intolerant, I make sourdough bread from a starter, (given to me by a neighbor) who can eat it without having issues. I make gluten free cookies. When time allows I also try to make cookies or a dessert that is a traditional recipe to a guests country of origin.
My newest item on our breakfast menu is German pancakes baked in large muffin tins which form cups and fill them with chopped strawberries, fresh lemon syrup (my personal favorite), freshly made whipped cream, chopped salted pecans and bacon or sausage depending on guests preference. I will also make poached eggs if guest wants one.
Frittata’s have become a favorite of mine to make because of their versatility of ingredients. Served with the tomato salad and fresh sourdough is always a hit. The cheese we use for our reception/breakfast recipes is a locally made cheese from Rumiano’s cheese factory right down the street. I am also working on a seeded whole wheat bread recipe.