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Jedediah Hawkins: Winter pause; spring awakening?

The main dining room is decorated in warm

The main dining room is decorated in warm colors at Jedediah Hawkins Inn & Restaurant in Jamesport. The restaurant is set in a classic 19th century house and has been in business since 2006. (Sept.29,2009) Photo Credit: /Anthony Barboza

Although the Jedediah Hawkins Inn and its restaurant in Jamesport has gone into hibernation—and renovation—for the winter, the place is due to have a new executive chef-proprietor when it reopens in March.

But first, a moment of history: When the restored Victorian debuted in 2006 under executive chef Tom Schaudel, it received three stars from Newsday's Peter Gianotti. Since then, it's had two subsequent chefs, Matt Murphy and Steven Lewis.

Fast forward to the present, when Keith Luce, a chef who has ventured far, returns to his childhood roots. Having grown up on a nearby farm in Jamesport, Luce's credentials include a stint as sous chef at the Clinton White House and as executive chef at The Little Nell in Aspen. Most recently, Luce was in charge of the renowned Herbfarm, outside Seattle. For more on Luce, click here.

While plans are for the Jedediah Hawkins Inn to keep its name, the main restaurant is expected to be called Luce & Hawkins. A glance at the working menu (not set in stone) reveals a variety of New American plates, available in small and large sizes (venison loin with shelling beans as well as Crescent duckling two ways are two options). The inn's more casual cafe, Luce’s Landing, is slated to offer such "nibbles" as flatbreads with various spreads (like creamy leek and lobster with tarragon) and, of course, a burger. Luce said he plans on serving sustainably sourced food that draws as much as possible on local bounty.

Soon to be remodeled: the dining room at Jedediah Hawkins Inn. Photo by Anthony Barboza

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