Inn At Laurel Point Blog | Stay different…


Oysters and mussels and scallops, oh my!

Smoked fish station

Sips ’n Seafood was everything we could have hoped for: beautiful sunshine, abundant seafood, crisp and luscious wines and smiles all around. My thanks to our event partners who helped to make the evening perfect.  

Finest at Sea wowed us again with exquisite seafood. Smoked salmon and tuna, fresh oysters, crab, scallops, hand-peeled shrimp, mussels, each prepared by our talented Inn at Laurel Point chefs right before our eyes. Talk about grace under pressure!  

Guests started their evening with the Inn’s Euphoria tea, blended by Silk Road Tea, served icy cold to whet their appetites. After a quick photo opp in our Kiss the Crab event, the apéritif was smoked fish and the amazingly smooth Victoria Gin. With subtle hints of anise and cinnamon, this is nothing like Grandma’s lemon gin.  

Phillips Brewing not only supplied the beer in which the moules were steamed, but paired them with several of their craft brews. The light, crisp Springbok gets our thumbs up as the best pairing with mussels and fries. (Check out their rockin’ website.) We also were treated to wine pairings from Sandhill, Quail’s Gate and Averill Creek wineries. Each was paired brilliantly with our chefs’ creations.  

And finally thanks to our event partner Mixx Communications, who took us to new levels this year. If you haven’t read the reviews, please see The Hired Belly and Cooking with A Broad.
Stay different!