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The Inn at Onancock


An InnPromptu Dinner

The Inn at Onancock and The Inn & Garden Café are pleased to announce their second pop-up dinner – a culinary adventure that combines memorable cuisine with a dinner party ambiance.

Date: January 23, 2016
Time: 6 P.M. – ?
Price per person: $75 (includes dinner, wine pairings, tax and gratuity)
Limited seating: Inn guests are guaranteed tickets

Reservations required:
The Inn at Onancock 757.789.7711
The Inn & Garden Cafe 757-787-8850

RSVP deadline January 4, 2016

Definition: A Pop-Up Dinner is a private event, often with limited seating, where chefs can stretch their creative muscles, provide a unique experience for diners, and sometimes, raise money for charitable causes. Part of the allure is the somewhat secret details of the event. While prospective diners know about the basics of the evening, further detail is divulged upon purchasing tickets, but the final unveiling is at the event. The surprise element is part of the charm.

Due to the nature of a pop-up dinner, no substitutions or special requests are possible. Thank you for understanding.



Yield: 16 small bagels
3 ½ C. Bread Flour
2 pkg. Yeast
1 ½ c. Warm Water (120º)
1 Tble. Salt
1 tsp. + 1 T. Malt Syrup (purchased at organic or specialty food stores)
1 Egg White, beaten with 1 tsp. Water
Topping of choice (poppy seed, sesame seed, dried minced onion, dried minced garlic)

1 egg white beaten with 1 T water
Poppy seeds, sesame seeds, onion flakes (opt.)

-In mixer bowl, combine salt, 3 cups flour; add yeast and stir
-Blend water and 1 teaspoon malt syrup
-Pour in hot water and mix with flat beater of mixer at low speed for 2 minutes.
-Add remaining ½ cup of flour
-Knead until smooth and elastic – approx 5 minutes
-Tightly cover with plastic wrap and let rise until doubled in bulk about 1 hour.
-Dampen 2 baking sheets with water and sprinkle generously with cornmeal
-Divide dough in half and cut each half into 8 equal pieces.
-Roll each piece of dough into a rope, tapered slightly at the ends. Attach the ends of the rope to form a circle, overlapping the ends by about 1 inch.
-Place the bagel on parchment paper. Repeat with the remaining dough pieces.
-Preheat oven to 400º
-Cover with parchment and let rest for about 10 minutes
-Meanwhile, bring 3 quarts water to boil in a wide saucepan (at least 4 inches deep) . Add 1 tablespoon malt syrup. Reduce heat to low boil.

-Working in small batches, slip the bagels into the water and boil for 45 seconds, then turn them over and boil for another 45 seconds. With a slotted spoon, transfer the boiled bagels to wire racks and let drain while boiling the remaining bagels
-Transfer the bagels to the prepared baking sheets, leaving at least 2 inches between them.
-Brush with egg white/water mixture. Sprinkle with optional toppings.
-Bake for 25 – 30 minutes until well browned and crusty. Cool on rack.

Variation – Whole wheat bagels
Omit sugar and use 3 tablespoons of honey
2 cups of whole wheat flour
½ cup wheat germ
2 ¾ c. white flour

Full Gourmet Breakfast Daily

Indulge in a sumptuous breakfast! Your host and chef, Lisa, prepares a mouth-watering array of breakfast options daily.

Daily WineDown Hour

In the evening, The Inn offers guests a relaxing atmosphere and a hand-selected collection of wines from around the world that is sure to please the casual wine drinker and the oenophile alike. Come by and WineDown with your hosts and other guests.

Cooking Classes in Lisa’s Kitchen

Trained in French cuisine, Lisa, offers an intimate, interactive look at cooking in her to-die-for kitchen. Each class features an entertaining and informative lesson plus generous tastings of every dish as well as the printed recipes. The menu will be customized to the interests and skill level of the group. In addition, Lisa will discuss the various nuance of each dish and give valuable tips for the beginner and advanced cook. You will leave confident that you can recreate the experience at home.