Page 205 - WINE DINE AND TRAVEL FALL 2021 DISCOVERING SANTA FE

around the buoys was exciting, especially while sipping a
bottomless glass of champagne. On the way back, the skip-
per pointed out an Osprey’s nest. The male was sitting on
top of the buoy and the mother’s head could just be seen in-
side the nest, feeding her chicks.
It was already time for my final dinner at “Stars,” Perry
Cabin’s fine dining venue. The night was beautiful and I sat
outside in a cushioned chair and enjoyed the Chef Tasting
Menu. The courses included two amuse bouches, Maryland
Crab soup, Crispy Wittmare Shard softshell crab (as good
as last night’s), and for my main course, Maryland crab
cakes with home-made pasta, I had never tasted crab cakes
like these –- they looked like puffy clouds and tasted deli-
cious.
It still wasn’t over. Baked on Smith Island and along the
Maryland coast is the famous “Smith Island” cake, made of
many thin, pancake-like layers of yellow cake separated by
decadent fudge icing. I meant to take only a bite, but because
it was so delicious and sweet, I ate the entire slice. I was
thinking of asking the staff to produce a wheelbarrow and
roll me back to my room, but instead, I walked back under a
universe of stars. The two-night stay had been exactly what I
needed – I would head home relaxed, rejuvenated and ready
to take on (with much less stress) whatever came my way.

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