Wherever possible, Chef Brandon serves organic and local food. He likes to make his own Greek yogurt and today, he made house made pork breakfast sausage. Here he is grinding the sausage into the casing.
We are proud to have received the 2015 Certificate of Excellence from TripAdvisor. This is the fourth year in a row that 8 Dyer Hotel has received this recognition. We appreciate the many excellent reviews our guests leave for us. We will continue to try to earn your accolades. If you have stayed with us before, please feel free to share to your experience with TripAdvisor. The link to leave a review is here. If you have advice or concerns, you can always email us at firstname.lastname@example.org.
Our sous-chef, Matthew Johnson, who is studying at the Culinary Institute of America, decided to create a nut-free granola option for breakfast. Harkening to our Cape Cod roots, he used blueberries and a tiny amount of Chequessett Chocolate infused with blueberries and ginger. To add crunch without nuts, he used flax seed. The recipe follows:
8 Dyer Hotel is pleased to share Brandon’s Bourbon Pecan Bread Pudding with you. This is a perennial favorite dish that you will see at the 8 Dyer Hotel when you come to stay. Please find the downloadable recipe here: Bourbon Pecan Bread Pudding Recipe