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nell had sunflowers everywhere and caviar the way it should be eaten - by the tablespoon. Claiborne’s hometown newspaper was also waiting for him upon arrival. He was duly impressed and spent many subsequent birthdays at the Inn
O’Connell admits to being shocked to discover that some of his young cooks had never heard of him. Claiborne, who died in 2000, authored more than 20 cookbooks.
“Our hope is that when guests stay here they’ll learn more about Craig Claiborne’s many contributions to America’s culinary evolution. He, along with James Beard and Julia Child laid the foundation for all of us who came later,” commented O’Connell.
The Inn will celebrate a 30year anniversary next year. O’Connell wants to continue the idea of honoring America’s culinary pioneers by naming future accommodations after others
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