Can’t you just sense the changing season before us? Although the temperature doesn’t yet show it,
with the snow mostly gone in Cobourg it doesn't feel like winter anymore. In the morning you can also see chickadees, cardinals, yellow finch and jays starting to get active, spring is surely on its way!
At the inn, I am collaborating with chef John O’Leary to create our new Spring menu and talk about current and future trends culinary ideas that we can incorporate into our classic Woodlawn Inn style.
It’s also a time that we think about the many different styles of wines that are more suitable for more gentle weather and our menu will also reflect that.
Stay tuned for our new Springalicious menu feature that will offered in the latter part of April until mid-June.