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

  • Denice Rovira Hazlett
  • November 11, 2011
  • 334
                        
Teaser: Executive Chef Scott Fetty believes there's a reason classics are classics, but he also knows that variety is the spice of life. That's why the staff at The Inn at Honey Run put a lot of thought into creating a name for their dining room, something that would reflect the cuisine created there--fresh, straightforward dishes, substantial house-baked breads, and mouthwatering meals made 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, after the tried-and-true herb that Fetty and his kitchen staff often use, and a nod to French cuisine, honoring Fetty's European training as a chef while providing the dining room with its own identity to reinforce the eatery as a culinary experience open to both neighbors and tourists looking for a change of pace, where local ingredients are preferred and pleasing the customer is top priority. That tradition started nearly 30 years ago, and Fetty, who became the inn's executive chef in 2010, wants guests to know that it is his priority to honor that tradition today. Story: Tarragon's executive chef Scott Fetty loves serving food that makes people happy, fare that's relaxed and elegant, comfortable and familiar. It's the feeling the inn strives to embrace, and Fetty wants to carry that feeling into the dining room, serving overnight guests of the boutique country inn as well as folks who make their home nearby. "There's still a perception that, to come to dine, you have to be a house guest. We want people to know that there's a restaurant here, open for breakfast, lunch and dinner." This is welcome news for many local residents looking for a comfortable after-church gathering place or the office manager searching for a location for this year's Christmas soiree. And now, because of the tremendous half-price offers available at www.BHDeals.com, diners don't have to wreck the budget to enjoy a well-seasoned repast. To that end, Fetty, the Pittsburgh-born chef, not only serves up popular contemporary dishes which he describes as uncomplicated food that makes sense, but has also fostered a relationship with the inn's creator, Marge Stock, who lovingly created the retreat in the early 80's, carefully integrating it into the surrounding landscape. Fetty has reintroduced several of Stock's original recipes to the daily offerings, much to the delight of legacy guests who have returned to their favorite retreat year after year because of the impression they first received as Stock's visitors. 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. Even simple appetizers, like Chef Fetty's crudités, have been given a nostalgic spin with a delicious dip recipe he sought out from Stock's collection. "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. The inn has been delightfully busy, delivering what Fetty said has been a phenomenal year far exceeding his expectations. The staff has welcomed more wedding parties, 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. In fact, Fetty said, it's not unusual for a wedding party to reserve the complete inn and grounds for their special event, employing the services of the wedding planner, enjoying the full-service spa, and allowing the bride and groom, their family members and guests to remain in the peaceful environment throughout the entire celebration. For a limited time, local guests can take advantage of the special Bargain Hunter rate of $82 for an overnight stay, a great opportunity to see some of the subtle changes to the inn and the grounds. A new lounge in the dining area provides space for enjoying a beverage from the full bar. The restaurant's greatly expanded wine selection will soon include their own private label red wine, due to be released sometime in the spring. To usher in the chilly, winter months, visitors can sip on hot cider, espresso-based drinks and cappuccinos, and a large selection of 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 meant a significant adjustment 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 filled with the savory edibles Fetty loves to employ. 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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