5 beach road, p.o. box 486
east orleans, ma 02643
call us at (508) 255-0212
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Our Chef, Christian Schultz
The real Cape Codders (those denizens who stick around even in winter) know that they can find some of the area’s best seafood-focused cuisine created by chef Christian Schultz right here at the Barley Neck Inn.
Twice honored by the James Beard Institute, Christian has earned plenty of kudos on the Lower Cape for his artful and inventive globally influenced cooking.
Christian graduated from the Culinary Institute of America, and shortly thereafter, his very supportive family helped him open the eponymous Christian’s on Cape Cod in Chatham. In 1997, Christian and his family took a hiatus from the restaurant world and the Cape, and made a foray into a North Carolina based sweet potato chip business.
By 2000, they were back in the Northeast, and in September of 2007, owners Joe & Kathi Lewis were pleased to announce the appointment of Christian Schultz as executive chef at The Barley Neck Inn.
Every summer afternoon, under the leadership of Chef Christian, the kitchen staff can be seen in our organic garden harvesting herbs for our own Garfunkle vinaigrette, along with tomatoes, eggplant, beets, shallots, kale, fingerling potatoes, broccoli, rapini, and string beans.
Examples of some menu items from our organic garden this past summer:
Italian Mojito – Bacardi, Campari & Prosecco with organic BNI garden fresh mint
Portuguese kale soup ~ traditional hearty recipe made with kale grown organically in our own garden and loaded with vegetables, kidney beans, and linguica
Moroccan seared scallops served over BNI organic baba ganoush with a roasted red pepper puree and balsamic syrup
Crab, avocado, & BNI organically grown sun sugar tomato salad
BNI organic sun-sugar tomatoes from our garden out back marinated in our own organically grown herb “Garfunkle” vinaigrette, with avocado, Vidalia onions, and fresh buffalo mozzarella
Joe’s summer garden salad ~ organic cherry and grape tomatoes from our garden with English cucumbers, fresh mozzarella, mixed greens & our Garfunkle vinaigrette
Joe’s summer garden salad ~ Caprese style with BNI organic grown grape tomatoes from our garden out back and fresh mozzarella Ciliegine over a chiffonade of Romaine hearts drizzled with balsamic vinaigrette
Joe’s summer garden salad ~ Caprese style with BNI grown organic tomatoes from our garden out back, fresh buffalo mozzarella, & our own Garfunkle vinaigrette
Joe’s summer garden salad ~ marinated BNI organic candy striped beets, baby arugula, feta, toasted pine nuts, and balsamic vinaigrette
Last updated: December 16, 2009
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