The Digest | New Jersey Magazine
Issue link: https://magazines.vuenj.com/i/1441017
20-minute drive, lies the town of Easton, which is a treasure trove of Colonial and Victorian architecture and also houses a number of art galleries and the 400-acre Audubon wildlife sanctuary. Cambridge is only 35 minutes away from the Inn at Perry Cabin and dates back to 1684 making it one of the oldest colonial cities in the state. High Street, revered as one of the most beautiful streets in America, has a number of restaurants that offer locally-sourced seafood. Indulge in jumbo lump crab, rockfish, oysters, and more. Harriet Tubman, the famed conductor of the Underground Railroad, was also born nearby and a museum in her honor stands in the heart of downtown. Maryland is well known for its smaller islands just off the coast of the mainland. Two notable shoutouts are Tilghman Island, a short 20-minute drive from St. Michael's, offers a scenic drive, delectable locally-sourced seafood, and shopping. A longer drive of 1.5 hours from the resort but worth a day trip, is Assateague Island. The drive to Assateague features scenic Chesapeake vistas, and upon arrival, there is an abundance of natural beauty to discover including at the Chincoteague National Wildlife Refuge, where visitors often see wild roaming ponies. In warmer weather, relaxing on the beach or picking up local produce and flowers are always options. No ReVue is ever complete without a culinary highlight and the Inn at Perry Cabin is no exception. Since his arrival at the resort in 2019, Executive Chef Gregory James, known as Chef Greg, has used his more than 25 years of industry expertise to redefine the reputation of Chesapeake culinary expectations and create foundational, supportive relationships with local farmers, artisans, creameries, and watermen. Chef Greg is an active curator in his kitchen and sources every single organic ingredient--fresh sea salt, herbs, spices, and jams to vegetables, fruits,edible flowers, wild caught seafood, free-range grass-fed beef, and more – within a 20-mile radius of the resort. With his strong values and a penchants for sustainability, Chef Greg focuses on a circle of life method of use for all of his foods and ingredients, meaning each ingredient, animal, or fish is used in its entirety and is added to his dishes whether as part of a secret sauce, main entrée, or unexpected surprise. His JM Clayton V U E N J .C O M 84