The 7 Degrees of The Inn at Honey Run 3 May 2012, 7:12 am
It is truly amazing to me the 7 degrees of connections to The Inn at Honey Run. People are always playing the 7 degrees of Kevin Bacon, but I’m a believer that The Inn at Honey Run is just as well known, just as popular and just as connected as Kevin Bacon.
Being in sales at such a beautiful property, I enjoy my work and have no problem talking to people, wherever I happen to be, about Amish Country and The Inn at Honey Run. My surprise is always the unexpected 7 degrees of recognition of the Inn when I least expect it. Here’s my latest adventure:
Returning home from Maui to Indianapolis (I know it’s a dirty job but somebody has to do it J!) 11 of my family members were connecting through Dallas/Ft. Worth at 6am. I had yet to arrive at a gate in DFW and remained in the same building for my connecting flight. It’s always the Disney World “Mr. Toad’s Wild Ride” on the tram to another building.
On the people mover I see a rugged guy (I am in Texas) wearing an Ohio State shirt. So, being the shy person I am -remember I’m in sales- I say “O-H” to which he replies “I-O”! We start chatting.
(I’m over the family chat after 10 days and glad to have someone new to talk to.) I find he’s on the way to the Indy gate. We sit beside each other because even the food stands aren’t open yet. He proceeds to tell me he’s in manufacturing, he lives in Indianapolis, but grew up in Ohio. Then he asked me where I live in Ohio. I told him I grew up in Millersburg (which most people – even Ohioians – have never heard of unless they like Amish Country).
Then… the 7 degrees start! He proceeds to tell me he grew up in Warsaw, which is an even smaller town about 20 minutes South of Millersburg… and wait for it… he came to Millersburg to The Inn at Honey Run for his prom night dinner. He said he still remembers the beauty of the Inn and how good the food was that evening! After the shock, I tell him I work at The Inn at Honey Run. I mention that the restaurant is even better now since we have Chef Scott Fetty from the Duquesne Club in Pittsburgh. I did such a good job describing our wonderful Chef’s new and remaining original menu items along with the wine pairings (since I’m sure the Inn did not have alcohol when he was here for his prom) that he continued with the fact that his parents now live in Ashland, OH near his sister and he’ll have to tell them about our new restaurant, Tarragon.
I’m always proud to tell people that I work at The Inn at Honey Run. This unique property has so much to offer to so many different people. Over the 30 years the Inn has been in existence, the thousands of people whom have stories of weddings, anniversaries, birthdays, family gatherings, holidays spent with friends or family, company meetings always come out when I tell them where I work. Rarely, if ever, do I tell someone my employer and they not say, “oh, I was there years ago when it opened; my neighbors go there all the time and I’ve always wanted to go there; we go to the Inn every year for at least a weekend; my company had a meeting there; we always go to your Spa; I’ve heard of The Inn at Honey Run and need to get there”.
And the nicest thing for me as a sales person is the quality of the property and service. The Inn at Honey Run is like good wine, it only improves with age. Please don’t tell the owner, but The Inn at Honey Run sells itself. I’m only the tool to make your reservation or schedule your meeting. The property and the staff do the rest.
Footnote: We are listed in the book 1000 Places to Go Before You Die. I believe wholeheartedly that the author was right in this listing!
Jill Smith
Chef Fetty’s Recipe of the Month – May 3 May 2012, 7:07 am
Spring foraging
Honey Run is blessed to have many edible plants on property. In previous letters, I’ve spoken about ramps and how we use them in the restaurant. There is nothing more satisfying than foraging for your supper. It doesn’t get any fresher and makes one realize what a gift food is to us. This spring I’ve been on the look out for the elusive morel mushroom. Mushroom hunting is 50% experience and 50% luck; much like fishing. If I ever find some, I will be using this recipe that we feature in Tarragon as an appetizer!
Creamed wild mushrooms over pastry
- 1 tbsp. unsalted butter
- 1 c. assorted wild and exotic mushrooms
- 1 each shallot, minced finely
- 2 oz. brandy
- 1 c. Heavy cream
- Salt and pepper to taste
- 1 tsp. chopped assorted fresh herbs (parsley, chives or thyme would be great options)
- Assorted greens and lettuces dressed with olive oil and lemon juice
Pastry options-
- Pre baked pie dough cut into 4 in. x 4in. squares
- Toasted thick cut sour dough bread
- Pre-baked puff pastry cups (often available in the frozen food section)
Procedure:
- Preheat a large sauté pan over medium heat
- Add the butter and shallot and sweat for 1 minute
- Add the mushrooms, season with salt and sauté for 3 minutes
- Carefully add the brandy of the heat (to avoid excess flaming)
- Next ,add the cream and allow the mixture to reduce by ¼ in volume
- Adjust the seasoning with salt, pepper and fresh herbs
- Spoon the mixture over the pastry and serve the petite salad along the side
Ashley’s Gardening Tips – May 3 May 2012, 7:07 am
It is tempting to remove leftover spring bulb leaves once the cheery flowers have faded, but resist the urge to cut, tie, or braid remaining leaves! Bulbs need their foliage to soak up sunshine and produce food for next years display. Braiding and tying reduces the maximum amount of leaf exposure, as does entire removal of foliage by cutting too soon. Wait until the leaves really begin to yellow, before removing. You’ll be doing the bulb and your garden display a favor for the following spring!
If the foliage is just too irritating to look at, try planting bulbs in amongst perennials/groundcovers. Their emerging foliage quickly camouflages the remnant bulb foliage.
Ashley
Letter from Jason – May 3 May 2012, 7:06 am
May 3, 2012
Dear Honey Run Friends,
As I was standing outside my office yesterday taking a moment to catch my breath, I gazed at the clear blue sky through the trees and watched the light spring breeze sway the tree limbs as the leaves fluttered with excitement. I began to think of the popular quote “life is not measured by the number of breaths we take, but by the moments that take our breath away”. Now I know this quote is a little deep for just a momentary glimpse at the Honey Run forest, but it made me think about the moments I am missing as I barrel through life working feverishly to constantly fix problems and seeking new ways to improve the Honey Run experience.
The gift I received through this moment of peace is perspective. I get so worked up on the minutiae, I miss a whole world going on around me.
As I released my gaze into the sky, I began to hear a bustling of happy voices coming from a current business group that is staying with us to host their executive training sessions. Their voices climbed with jovial rings as they sipped their pre-dinner cocktails and enjoyed the view from the TreeTop Pavilion. I watched a couple pass by hand in hand heading down the yellow trail for a romantic evening stroll along the creek. I turned my attention back to the TreeTop Pavilion and observed our Chef and his team setting the finishing touches on the barbeque meal for the group.
The quote came back to my mind and I was overwhelmed with a feeling of gratitude for my life and the experiences I had encountered to date. Then I began to drift in thought about what tomorrow would bring; I stopped myself. I needed that time in the present. I needed to just enjoy a moment of being.
I think I need a dose of the serenity that Honey Run offers that I hear is received daily from all of you. It’s funny how I live here on the grounds and I am immersed in all that is Honey Run and yet I miss so much of the daily magic that is created on these extraordinary grounds.
Please keep reminding me through your great comments and stories about what Honey Run has given you. It is through your eyes that I see the greatness of our humble establishment. I hope to see you soon!
Jason
Spring at Honey Run 10 Apr 2012, 4:23 am
Yes, it is early April, and the battle between Old Man Winter’s dismissal and spring’s arrival causes us to experience warm sun and gorgeous blooms one minute:
Then a chilly blanket of snow the next.
Yet no matter the weather, I can assure you a fulfilling affair with our property during your springtime stay. Snow or sun, renew by immersing in the sights: stream, hilltop, or woodland. Renew by immersing in the sounds: the chattering birds, the coursing water, the rustle of wind. Renew and energize as the landscape transitions to vibrant green and springtime flowers liven the scenery.
There is plenty of opportunity for photography, plant and bird ID, and relishing in the surrounding scenary. If you’re interested in any or all of these then I suggest you get outside and explore!
Unless it is windy, walk our trails and enjoy Mother Nature’s soundtrack. Experience our wooded trails leading to hilltop or creek views in the splendor of a snowy or sunny day. Take a bird or plant identification guide and challenge yourself. Even in late winter, keep a close eye out for snowdrops and/or winter aconites in flower!
•Watch Bluebirds
Notice bird boxes positioned all over the property. These collectively make up our bluebird trail. Take time to watch for male and female bluebirds choosing a nest box or feeding young nestlings. The blue coloration of the male bird is nearly impossible to miss!
•Experience the season
As spring progresses, flowering bulbs scattered across the woodland floor add pops of color all around. Then, the woods bursts into green as buds unfurl and trees leaf out.
Rhododendrons become covered in a display of large, purple blossoms. This particular specimen greets those walking on a trail.
Spring time is arriving at Honey Run. The temps are cooler, the air crisp and fresh. Bundle up, explore our property, and take advantage of all this season has to offer, snow or sun. Reconnect and renew, envelop in the beauty and peace nature has to offer. Experience spring time at Honey Run!
Mother’s Day Buffet – May 13, 2012 10 Apr 2012, 4:20 am
Join us on Sunday, May 13, 2012 at Tarragon for our Mother’s Day Buffet between 11:00am – 4:00pm. Reservations are requested. Click here for the menu of our Mother’s Day selections.
Chef Fetty’s Recipe of the Month – April 10 Apr 2012, 3:42 am
This dish brings together many elements that truly define the cuisine of Honey Run. We are featuring local cheeses, Ohio wine, and utilizing our smoke house. This fondue is also a tribute to the Swiss influence of our region. Of course, our fondue is not quite like the fondue you would get in Zurich, Basel or the Alps; it is most definitely Holmes County!
Smoked cheddar fondue
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3# smoked cheddar
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2 cloves garlic, smashed
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2 c. Ohio Riesling
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½ tsp. dry mustard
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Kosher salt and cayenne pepper to taste
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Rub the inside of a Dutch oven with the garlic
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Place the wine, cheese and mustard into the pot
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Slowly melt over low flame, stirring constantly
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Season with salt and cayenne as needed
Garnishes-
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Cubes of crusty bread
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Roasted baby potatoes
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Grilled vegetables and mushrooms
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Soft pretzels
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Baby tomatoes
Note- If the cheese gets too hot, it will separate. To stabilize, add 1 oz. of cornstarch to 2 oz. of the Riesling. Whisk this slurry into the simmering cheese and cook for 5 minutes.
Ashley’s Gardening Tips – April 10 Apr 2012, 3:29 am
April 22nd is Earth Day. On Earth Day this year, I will be reflecting on the ways Honey Run provides serenity to guests through it’s natural landscapes and the ways we can contribute to our surrounding countryside to preserve, protect, and nurture this gift. What are you doing to celebrate Earth Day? Find a local event near you by visiting http://act.earthday.org/events/search/distance/
Ashley
Letter from Jason – April 10 Apr 2012, 3:20 am
April 10, 2012
Dear Honey Run Friends,
I have spent the last 30 months looking at the past of how Honey Run has been operated since the doors opened in November 1982. I have listened to your stories and memories, received cards from many of you, held countless conversations with Marge Stock and Margaret Schlichting (our founders of Honey Run), and reviewed past news articles and photography. During this process I have dedicated most of our focus to sentimental recollections of these bygone days. As I look forward to celebrating Honey Run’s 30th birthday this fall it has become evident that it is time to let go of how we did things in the past and begin looking forward to our future.
When you are through changing, you are through. – Bruce Barton
I recognize that change is difficult, but it is also exhilarating. If Marge Stock was not willing to fight through the local resident objections in 1980 Honey Run would not exist, now 30 years later, we peacefully cohabitate a small stretch of county road 203 in Holmes County and work together to provide for our families and worship our Creator. Thank God for change. The future of Honey Run is full of promise. We are improving the physical attributes of the facility, enhancing our team member training and skills, and implementing your suggestions all the while being respectful of our heritage. The final and most important element to Honey Run is not something we can provide; only you can. That is you and your experience. I have come to view Honey Run as a canvas. The canvas is the foundation, the home that holds the love and joy and you, the artist, paint upon this foundation. I invite you to come and create your Honey Run experience on our nearly completed renewed canvas.
One side note, if you are not familiar with Bruce Barton’s work you should look him up. He was a fascinating author and lived an interesting life. He also created the character of Betty Crocker and many other notable ad campaigns. I hope to see you soon at Honey Run.
Sincerely,
Jason Nies
Easter Buffet 2012 8 Mar 2012, 10:34 am
Reserve today for our Easter Buffet! Buffet hours are 12:00 – 4:00pm on Sunday, April 8, 2012. The menu is now available to view.Click here to open the Easter menu.