A Colonial Touch
The Smithville Inn
Rt. 9 & Moss Mill Road, Smithville
609-652-7777
by Sharon Harris-Zlotnick
Stepping into the front room at the Smithville Inn, one can almost hear the sound of voices from centuries past in this historic structure. Originally built as a private house by James Baremore in 1787, the Smithville Inn has had quite a colorful history in the past 218 years. (The United States government has designated the Inn as a registered historic site.)
The house became a familiar stop-off point for travelers on their way to vacation in Cape May from northern New Jersey and New York. It was also a post on the stagecoach run to Cape May. That original house still stands, incorporating one of the Smithville's many dining rooms.
The Inn has had several owners, but was purchased in 1952 by Fred and Ethel Noyes, who made a huge impact on the entire Smithville community. Later ownership allowed the complex to deteriorate, and the restaurant closed in the early 1990s.
In 1997 Fran and Tony Coppola, then owners of the Sweet Things Candy Shoppe, joined their friends Laura and Chuck Bushar, a Pennsylvania real estate developer, to buy the entire complex of shops at Smithville, including the restaurant. Tony Coppola Jr. serves as vice president of operations.
Today, the Smithville Inn is a combination historic inn, banquet hall and private restaurant. Eight separate eating areas all have their own ambiance and feel, with seating for 160. The Leeds Room is from the original home, and features an authentic colonial fireplace. The Absegami and Greate Bay Rooms both overlook spectacular gardens and a stream. The Smithville Inn features live piano music on weekends in the dining room.
While senior citizens often frequent the Smithville Inn, Coppola Jr. is attracting younger diners with new menus and drinks. Lunch menu items include sandwiches, platters and salads, priced from $4.25 to $10.25. Dinner entrees are priced from $16.25 to $31.95.
He says, "We have worked to improve on a legend. Ed Smith, our head chef, assisted by sous chef Troy Sullivan, has recreated our entrees and the wine list to appeal to a younger clientele. We are anxious to attract new customers, and will offer our casino employee customers a discount when they show their identification. The Smithville Inn will introduce our summer menu in May, which will offer grilled fishes and fresh ingredients for the season. Our younger customers are sophisticated and educated when it comes to wines and martinis."
He is strongly committed to developing the best staff possible. Coppola Jr. says, "The year 2004 was our best and I credit it to great employees and solid banquet business. Joy Gower, our banquet director, brought her years of experience in the northern New Jersey markets to help our banquet business grow. Our banquet seating accommodates 200."
The Smithville Inn is open daily for lunch and dinner, and for Sunday brunch. Smoking is permitted in the tavern only, and there is free parking and free weekend valet. Reservations are accepted, as are major credit cards.
[Chef's Corner]
Prime rib topped with jumbo lump crab meat in a blue cheese cream sauce
This dish works best when made for large parties, using a 15 to 17 lb. prime rib roast. When cut, it will yield 12 to 14oz steaks. The crab meat and sauce can be made in varying quantities, according to preference.
Ingredients
Prime Rib (see above)
1lb. Jumbo Lump Crab Meat
1/4 cup Crumbled Blue Cheese
1/2 cup Heavy Cream
1 cup Chicken Stock
1 clove Garlic, 4 leaves Fresh Basil
Dash of Parmeson Cheese
To Prepare Prime Rib
Rub roast down with garlic and steak seasoning and place in roasting pan. Do not trim fat; it adds flavor. Cook on lowest possible setting, 200ยบ in most conventional ovens. Cook three and a half to four hours. Do not turn or touch roast while cooking. This low and slow cooking method will give you the spectrum of doneness in the roast, with rare to medium-rare in the middle and well-done end cuts.
Blue Cheese Sauce:
Simmer chicken stock in saute pan on medium-low heat. Add blue cheese and whisk to blend into stock (the cheese will break down but remain chunky). Add minced garlic, basil and salt and pepper to taste. Whisk in heavy cream and simmer. Crab meat can either be added to infuse heat or place on prime rib with suace served on top. A dash of parmeson cheese can be added after sauce is taken off heat, for added flavor.
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