Tarragon at The Inn at Honey Run: Classic Cuisine with a Contemporary Twist

  • Denice Rovira Hazlett
  • November 8, 2011
  • 355
                        
Executive Chef Scott Fetty believes there's a reason classics are classics, but also that variety is the spice of life. That's why the staff at The Inn at Honey Run put a lot of thought into naming the dining room that visitors know and love, something that would reflect the cuisine they create--fresh dishes, breads made right in Fetty's kitchen, and meals with regional ingredients that Fetty himself sometimes forages just outside the doors of his dining room. "It's a beautiful thing to go into the woods before dinner and dig up a bunch of ramps, blanch and sauté them, and slide them onto a salmon plate," said Fetty. And so they settled on Tarragon, the tried-and-true herb Fetty and his kitchen staff often use, and a nod to French cuisine, honoring Fetty's European training as a chef. Fetty said the dining room needed its own identity to reinforce the eatery as a culinary experience open to overnight guests, but also to neighbors and tourists looking for a change of pace, where local ingredients are preferred and pleasing the customer is top priority. That tradition started years ago, and Fetty, who became the inn's executive chef in 2010, wants to honor that tradition today. To that end, Fetty has not only introduced fabulous contemporary dishes, offering diners something new and exciting, but has also fostered a relationship with the inn's original owner, Marge Stock, reintroducing Stock's original recipes, much to the delight of legacy guests who have returned to their favorite retreat year after year. Fetty has created a menu section of selections from the early days of the inn, traditional favorites like Sauteed Mountain Trout, the germanic Pan Fried Pork Cutlet, and the beloved Signature Ham Loaf with Honey Mustard Sauce. "There's a reason guests think back on those dishes with fondness," said Fetty. "Now we pay homage to them, but in a more contemporary way." It's definitely working. Fetty has welcomed more weddings, corporate guests, and those looking for a delicious way to celebrate their engagement, anniversary or other special event. And as it grows, Tarragon evolves to meet guests' expectations, offering custom catering, unique holiday events, and full-service wedding planning and hosting, from rehearsal to reception. The restaurant's greatly expanded wine selection will soon include their own private label, and to usher in the chilly, winter months, the inn is introducing espresso-based drinks and cappuccinos, as well as offering hot teas complete with house-made pastries and scones. "We're evolving," said Fetty, "but we don't want to change too much." Sometimes, however, change is necessary, and part of the Inn at Honey Run's evolution has included significant adjustments in staff, including the addition of horticulturalist, Ashley Sommers, who works hard to bring the grounds back to their original glory as well as planning fresh updates, like an ornamental, functional herb garden. All of this, Fetty said, is to give guests the kind of unique and memorable experience they deserve. "At the end of the day," said Fetty, "we're servants, and we're cooking for our guests. If we can accommodate their needs and special requirements, we're happy to do that." The Inn at Honey Run is located at 6920 CR 203, Millersburg. For more information, call 330-674-0011 or visit www.innathoneyrun.com.


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