Apparently game hunting was all the rage in wealthy Boston circles back in 1914. That's when Cape Cod's Chatham Bars Inn made its debut as a semi-private hunting lodge in the days when sunscreen and bikinis were nonexistent. Early advertisements boasted rooms with plastered soundproof walls, electric lights, steam heat, long distance phones, and private bathrooms with both fresh & salt water baths.
Shore bird hunting soon yielded in popularity to 9-hole golfing across the street. Eventually, sunbathing became all the rage and remains a major
attraction on the property's private quarter-mile beach just across the street. Staying here is like joining a historic 217-room seaside community. You get impeccable turndown & room service whether you're staying in a classic main inn room, beach cottage (many with unobstructed ocean views), or a spa suite designed for the ultimate pampering.
A Forbes 4-star rated and Leading Hotels of the World member, Chatham Bars Inn underwent a $100-million in renovations in 2006-9, adding all the luxuries of 5-star living, such as a brand new spa and completely redesigned/constructed cottages. Despite the property's stellar upgrades, its entire historical turn-of-the-century integrity is meticulously preserved.
While there's plenty to explore off property - with Chatham Village just a 20 minute walk away and Chatham Lighthouse with additional beach access just down the street - you'll also have quite a bit right at your fingertips, like poolside mini bar-equipped cabanas, a wide veranda overlooking Pleasant Bay, a 52-foot Viking yacht for deep-sea fishing, and traditional Cape Cod clambakes on the beach.
Authentic Farm-to-Table Dining
Chatham Bars Inn not only serves dishes made with local ingredients, they grow them on their farm just 15 minutes away in Brewster as well as hitting the town docks for just-caught seafood each day. Stars and Sacred Cod, the inn's 2 signature restaurants helmed by Chef Anthony Cole both set the stage for artfully prepared dishes like Lentils & Frisee Salad and Fettuccini Bolognese. Dining areas provide spectacular ocean views framed by original wood paneling and vaulted ceilings.
Farmer Josh Schiff, in collaboration with Chef Cole, grows 75 different varieties of vegetables, herbs, and fruits during the growing season. Established in 2012 on 7.7-acres once home to a garden center, Chatham Bars Inn has invested over $1.7 million building up the farm's growing infrastructure like 2 plastic hoop greenhouses, a dozen 12 x 8 grow tunnels, and a vintage green 1956 John Deere tractor for plowing the fields.
In addition to planting cover crops like rye, Schiff fortifies the farm's notoriously sandy Cape Cod soil each year with compost directly from the tons of organic waste produced from the inn's kitchens. “Our growing capacity has nearly quadrupled from when we first purchased this property”, says Schiff. “Our goal is to eventually grow all the ingredients we need for a dish like minestrone soup.”
Joshua, a self-described heirloom tomato fanatic, grows nearly 35 varieties along with other crops like 30 varieties of micro greens (not yet grown year round), cucumbers, cabbage, and cauliflower. Most produce is organic but not yet certified due to the lengthy
approval process.
In addition to providing the inn with fresh sustainable produce, Schiff takes social responsibility a step further partnering with Cape Abilities, a local nonprofit that provides job opportunities for disabled Cape Cod residents. Not only do Joshua and his staff help others gain meaningful employment, they have learned some finer points of greenhouse and hydroponic growing from the Cape Abilities team as well.
Photos: Chatham Bars Inn/ &Steve Mirsky.
Coverage made possible by participating in a sponsored visit.
Comments