THE PITCHER INN WELCOMES CHEF JACOB ENNIS
This summer saw the arrival of a new chef (and his family) at The Pitcher Inn.
Chef Jacob Ennis comes to the inn steeped in the culinary traditions of Relais & Châteaux hospitality: This is his the seventh R&C property he’s been a part of. Chef Ennis has served as executive chef at such restaurants as the Vanderbilt Grace in Newport, Rhode Island, Topper’s Restaurant at The Wauwinet on Nantucket, and Restaurant Aaron and The Blue Room at the Horned Dorset Primavera, an R&C hotel in Rincon, Puerto Rico.
Most recently, he and his wife Caitlin—whom he met in the R&C White Barn Inn in Kennebunkport, Maine—co-owned a scratch sandwich shop and food truck, Daily ‘Wichual, in Warwick, Rhode Island.
Chef Ennis’s Culinary Philosophy & Approach
Besides culling from the bounty of the Waitsfield Farmer’s Market (where he’s already been a regular fixture), Chef Ennis plans on even closer-to-home harvesting to feed our guests: He’ll be rendering the Concord grapes growing in the Pitcher Inn backyard into breakfast jams and jellies, for example.
He’s committed to sustainable seafood such as mackerel and monkfish and loves showcasing wild game in the autumn. The Northeast’s all-seasons foodshed, from Atlantic depths to Mad River Valley farms, provides limitless inspiration for him.
A New, Separate Menu at Tracks
Chef Ennis has an all-out passion for menu creation. At one R&C property, he schemed up a completely new menu every day—365 days a year! One of the major changes he’ll be instituting at The Pitcher Inn is a separate menu at Tracks, the casual tavern-style eatery that complements the inn’s fine-dining restaurant, 275 Main.
The Next Culinary Chapter at The Pitcher Inn
Visit The Pitcher Inn to experience the locally anchored, ingredient-focused gastronomy Chef Jacob Ennis will be presenting at 275 Main and Tracks. (Not to mention the turn-down chocolates he’s been making in the inn’s kitchen.) Welcoming The Pitcher Inn’s new executive chef is going to be a delicious affair…
