Take a Tasty Mini-Trip This Fall with Executive Chef Stacy Cogswell
If you’re looking to book a weekend getaway this fall (that doesn’t take the whole weekend just to get there), take a half-hour car ride to Lexington to enjoy the perfect staycation.
Only 15 miles from Boston, is the quintessential autumn retreat. Complete with idyllic farm surroundings and Lexington Center, the boutique lodging is designed for history buffs. Comprised of three landmark buildings, each with a unique history dating back hundreds of years, The Inn is located just steps from the Battle Green where the first battle of the American Revolution was fought in 1775.
Lexington offers more than 100 miles of bike trails extending in every direction, and The Inn offers a fleet of bicycles to lend its guests for exploring. Touring by foot or car, take a custom-menu picnic basket, a new offering at The Inn. Fall foliage provides a vibrant canvas to take a picnic to Walden Pond or the deCordova Museum, which showcases an outdoor sculpture park. The surrounding farms of Wilson, Drumlin, and Codman collectively offer tours, hayrides, fruit picking, harvest fairs, and barn dancing.
Adventure seekers can get excited about The Inn’s exclusive offering of a helicopter tour of Paul Revere’s historic ride from Boston to Lexington. Aptly named “1 if by Land, 2 if by Sea, 3 if by Helicopter,” the tour takes passengers from Hanscom Field, a neighboring private airport, into Boston to view historic sites tying into American Revolutionary War history, then travels west over the journey taken to warn the Patriots that the Redcoats were coming.
Foodies will find solace in , the award-winning restaurant now helmed by executive chef Stacy Cogswell. The Johnson & Wales culinary school graduate competed on Season 12 of Bravo’s reality TV show Top Chef.
“The most important thing Top Chef taught me was how to find my own voice with food,” says Cogswell. “I learned to just cook honestly and from my heart. What matters is that every guest leaves happy.”
Cogswell is only a new addition to the long list of women in charge at The Inn, including the general manager and owner Trisha Kennealy, director of operations Agnes Hayes, director of sales Crista Oppenheim, creative director Melissa Stewart, director of public relations Kelley Doyle, and restaurant manager Tanja Sennick.
“Working with so many women in leadership roles is very empowering,” says Cogswell. “We have a team of women who are so supportive and really embrace each other’s success. I’m excited to impart a piece of myself and my experiences here through food.”
The Wareham, Mass. native says she understands the importance of using local ingredients for unique regional cuisine.
“New England cooking is about a harmonious marriage between land, sea, and history,” says Cogswell. “If you’re from the area, there are dishes and flavors that invoke a sense of warmth and family. Almost every dish reminds me of my childhood.”
October is the prime time to schedule a visit to both The Inn and restaurant. In celebration of fall, Cogswell has prepared a German-inspired Oktoberfest menu for Wednesdays throughout the month, including beet and cranberry borsct, schweinebraten, and apfelstrudle. On October 11, The Inn partners with Harpoon Brewery to offer a special cuisine and beer tasting.
“In New England, you get the most beautiful seasons that dictate what you cook and when,” says Cogwell. “With the changes every season, it inspires what I cook.”
And for a spooky spin on family fun, Halloween tea service will be offered on Saturday, October 28 and Sunday, October 29 with tasty tricks and treats for adults and kids.