The Bedford Post Inn’s Mighty Panini with Brie, Portobello Mushroom & Pesto

Bedford Post Inn's Brie, Portobello, Pesto PaniniLast weekend Reed and I stopped by the Bedford Post Inn for lunch while we were driving around Connecticut and the Hudson Valley looking for summer rentals in the area. This handsome boutique hotel about an hour northeast of New York City has glamourous connections.

One of the founders and owners of the Bedford Post Inn is Richard Gere.  Also its rumored that Martha Stewart lives nearby and occasionally rides her horse over to the Inn for brunch. Sadly, neither made an appearance while we were there last Sunday but the excellent food more than made up for the disappointment.

Lunch at the Bedford Post Inn

The Bedford Post Inn looks like it was restored by Hollywood royalty with the guidance of Connecticut’s most famous taste maker. Everything is just so. The yoga loft leads out to a quiet private garden. A pair of lawn chairs rest out on the grass just far enough away from the terrance for private reflection and the Inn’s eight rooms are elegantly appointed in understated neutrals.

Someday it would be lovely to stay there but this time we were visiting to try the Bedford Post Inn’s casual dining option, the Barn.

Ingredients for Portobello, pesto, and brie panini

While Reed was planning to order the Hammy-Cheesy-Eggy-Croissant, he was swayed when he asked our server what her favorite item on the menu was and without hesitation she said the Dutch Pancake. He’s a sucker for pancakes and it was a really good pancake. Light and fluffy in the extreme. Almost soufflé-like.

Brie de Meaux

Room temperature brie, a bad idea... see below

I, on the other hand, was ready for lunch. I went with the Brie, Portobello Mushrooms, and Pesto Panini because I thought it would be small and I wasn’t that hungry.

However the Bedford Post Inn does not follow in the Italian tradition of paninis (i.e. panini translates to a small sandwich). No. Their’s was a mighty panini. Each slice of bread was almost an inch thick. I thought I’d never finish it. But then I took a bite and it was as delicious as it was mighty. A lot of butter involved and I’m ashamed to say I ate the whole thing with very little help from Reed. Continue reading