KDH Family Road Trip Diary: Check Out Photos Of The Inn At Perry Cabin, A Gorgeous Gem On The Chesapeake Bay!

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The Inn at Perry Cabin is set on 25 lush acres with manicured gardens and meticulous grounds.

 

The Inn at Perry Cabin is located in the quaint, Victorian resort town of St. Michaels on Maryland’s Eastern Shore. It is a welcome respite for those seeking relaxation, pampering, and a gastronomical experience. KDH, Doc & his daughter, Lily, headed out of the Hamptons for a Kot family road trip down to this gem on the Chesapeake Bay. Here is our KDHamptons family diary:

We were surprised to learn that purser Samuel Hambleton, a veteran of the War of 1812 and aide-de-camp to Commodore Oliver Hazard Perry, built The Inn at Perry Cabin in 1816. The property’s design concept was inspired by the Commodore’s cabin on the U.S.S. Niagara. The property was first converted into a cozy country house hotel in 1980. Orient-Express stepped in to provide a power investment in luxury [$17 million worth!] in 2002 adding desirable amenities, such as the new Linden Spa, which Frommer’s describes as “fabulous and will please the most discriminating guest.”

With 76 rooms the Inn retains an intimate and exclusive feel...

 

The Inn is nestled on the Miles River, a tributary to the Chesapeake Bay.

 

The town of St. Michaels is steeped in rich colonial history and situated on the Eastern Shore of Maryland. Talbot County has the longest shoreline in the continental U.S. and is considered “The Land of Pleasant Living,” and could aptly be renamed “Pleasantville”. Think Ralph Lauren meets Norman Rockwell and you have a picture of the charming town of St. Michaels, where quaint antique shops and boutiques line main street.

You won’t see a Starbucks or McDonalds in this throwback town; the nearest traffic light is eleven miles away! Visitors to the area embrace life on the Chesapeake and experience it through fishing, oystering, crabbing, sailing and yachting.

The KDH crew felt right at home at the Inn, which was no surprise to Brian Plaska [Director of Sales & Marketing] who shares, “Many of our hotel guests have commented to us on how much The Inn at Perry Cabin and St. Michaels reminds them of the Hamptons.  Often it is referred to as “the Hamptons of the Mid-Atlantic“.  Personally, I feel that with The Inn at Perry Cabin offers the same level of style, sophistication, elegance and charm that you would come to expect from an Orient-Express hotel, only in a casual, understated and authentic manner.”

 

Lily and I biked around the resort and nearby quaint marina.
"While the girls enjoyed their bike ride, I visited the Linden Spa (above) for a steam and Swedish massage," shares Dr. Kot.
The design approach at the Inn is essentially a contemporary take on a Maryland seaside inn. Our chic suite incorporated a mixture of modern and period furniture and fittings.
KDH travel essentials: a Chanel bag & sunnies!

 

Lily loved the chocolate covered strawberries that welcomed us to the room!

 

The slip covers, parchment and crewel work in taupes and ivories find place alongside old leather retro florals and glazed linens in our handsome living room.
Why does it always seem more appealing to slide into a claw foot soaking tub when you are on vacation? I submit!

 

While Lily & I luxuriated at the resort, Doc took an excursion to Tilghman Island, which he described as "a throw back in time with local baymen harvesting oysters in their skipjacks in the heart of the Chesapeake Bay."
The Inn's master gardener, Joanne Effinger, selects cuttings daily and arranges them in petite vases in the dining room and suites...

 

One of many lush, layered gardens...

 

The labyrinth garden on the property is extraordinary and inspiring to meander through.

 

A self-proclaimed purveyor of flower pots, Dr. Kot had to tip his hat to the incredible topiairies adorning every corner.

 

The resort’s restaurant, Sherwood’s Landing [pictured below], provides sweeping views of the Miles River and serves breakfast, lunch and dinner daily in a nautically themed waterfront setting. [Lily and I opted for a sunny breakfast on our outdoor patio!]

The resort consistently receives prestigious awards from leading publications including Gourmet, Bon Appetit and the DiRoNa award, always listed among the “Distinguished Restaurants of North America.” KDH loves to chat up top chefs so we were thrilled that Executive Chef Mark Timms stopped by our dinner table [pictured below] to share his inspiration for the cuisine…

Kot reservation...table for three!

 

At dinner we were treated to smoked salmon, and an amuse bouche of sauteed bay scallops prepared three different ways.
Chef Mark Timms created a special tasting for us at the resort’s signature restaurant, Sherwood’s Landing, which he says features a "modern British approach, combined with classical sensibilities to the Chesapeake Bay."

 

KDHamptons:  How would you describe the gastronomic menu you have curated?

Chef Timms: I would describe the menu as eclectic, growing, and not your traditional inn fare…

 

KDH:  What are some of the Chesapeake Bay treasures that are available to you?

Chef Timms: Crab meat, oysters, Rockfish along with incredible local game and produce.

 

KDH:  Is there a famous cocktail of the hotel we should know about?

Chef Timms: Yes! Our Purser’s Pub is quite well known for the Chesapeake Retriever  cocktail.

 

The amuse bouche trio of grilled scallops.

 

"My entree was exceptional: Two jumbo lump blue claw crab cakes on a bed of corn and asparagus," shares Dr. Kot.
The dining room looks decidedly romantic lit up at night.


KDH:  The menu is ever changing, how do you decide what you want to incorporate into it?

Chef Timms: The bounty that is the Chesapeake Bay, along with all the seasonal local farm resources, allows us to incorporate the freshest products that are both whimsical and traditional into our menu.

 

KDH:  You have such a great variety of fish to choose from, what would you say is your favorite dish to prepare?

Chef Timms: My personal favorite dish to prepare is the Roasted Wild Rockfish with Smoked paprika, broth, oyster creme brûlée and savory tuile. The Rockfish is fresh from the Chesapeake Bay, and I only use fully grown Rockfish to ensure the best taste.

 

Dr. Kot notes, "I awoke the last morning to a magnificent sunrise on the Miles River abutting the property. I drove around St. Michaels admiring the Victorian homes with the American flag hanging from the porches. Every property was impeccably maintained and I felt a strong sense of patriotism."

 

 

The week of Easter break is always such a crazy hassle to be leaving the Hamptons to hop on a plane [which never seems to leave on time!]. A road trip to the Inn at Perry Cabin was a fantastic family treat and KDH will now add this special spot to our list of TOP destination hotels!

For reservations or more information: 1-800-722-2949; info@perrycabin.com, or go to www.perrycabin.com