In this episode of Weekends with Yankee, we spend an idyllic summer day on the shores of Cape Cod and stop in at the Chatham Bars Inn, a quintessential Cape Cod destination with a rich history dating back to 1914. There, we experience the ultimate farm-to-table dinner, featuring local seafood and an array of vegetables just picked from the hotel's own farm. Then, Co-host Richard Wiese heads to Rhode Island's Narragansett Bay for a surfing lesson, and learns why there's such surprisingly good wave action in New England. Lastly, it's into the woods to forage mushrooms with chef Evan Mallett, multiple James Beard Award semifinalist for Best Chef in the Northeast and co-owner of the Black Trumpet in Portsmouth, New Hampshire. Back in her kitchen, Co-host Amy Traverso cooks up roasted carrots and herbed yogurt sauce, inspired by her dinner at the Chatham Bars Inn.
