Our Drive Into Hocking Hills
Our drive to The Inn & Spa at Cedar Falls the night of the Tasting took us through the winding and rolling roads of Hocking Hills. The sights were amazing. Deer were grazing along the road in two locations. Away from the light and noise of the city tucked away on State Route 374 the Inn sits along the road as two log cabins with additions. It has been a work in progress sence the begining in 1985. The Inn keepers Terry and Ellen continued the work of Ellen’s mother who passed four years into the project. Terry was hired as a contractor and is how Ellen met him. They were married and work the Inn togeather. Terry has been busy building cabins to keep up with the demand. They have full housekeeping cabins as well as cottages to serve the budget and needs of their guest. Watch the video below to learn more about Ellen and the history of the Inn.
Chef Anthony
Anthony Schultz was brought on as Executive Chef two years ago and brings a more modern aproach to the menu. Chef Anthony recieved his training in New York at the French Culinary School. I will let him tell you more about himself and his menu.
The Menu
First, there are no words which would do justice to the menu that Chef Anthony has created. The one thousand words of a photo does not even come close. You really need to visit and experience for your self the magnificent flavors the menu offers. From seafood, pork, beef to pasta there is truly something of everyone.
The three courses start off with the Inn’s Wisconsin Cheese Ball and Olive Tapenade served with crackers and toasted breads. As Chef Anthony stated in the video, the Wisconsin Cheese Ball was a creation of Ellen’s mothers and has been served from day one. The Olive Tapenade was brought to the Inn from his work in the east.
House Salad
The second course is a choice of Homemade Soup Prepared Daily from Scratch or House Salad with Homemade Vinaigrette.
Atlantic Sole Picccata
There are ample portions of the six Entree selections. I had the Atlantic Sole Piccata which is a perfictly cooked filet of sole prepaired with oreganatta, red grapes, capers and a pan sauce. It was served with steamed green beans and a magnificent wild and brown rice side.
The Oven Roasted Filet Mignon was the reconmendation of Chef Anthony. My friend Mark agreed and said the filet was cooked just as he had requested. The Filet is parpaired with Caramelized Shallots in a Burgundy Sauce.
My wife, Rose, had the Roasted Loin of Pork which was prepaired with an Apple-Onion Chutney with a Balsamic Glaze. I can attest that this was a very moist falvorful cut of pork. She shared a small piece with me.
Shellfish Pan-Roast
Brenda had the Shellfish Pan-Roast which was Seared Diver Scallops and Jumbo Shrimp served with Asparagus and Potato Gnocchi and Beurre Blanc sauce. I think Brenda liked her choice. She was a clean plater.
The Butternut Squash Ravioli with Fresh Sage, Toasted Pecans, Dried Cranberries. Asparagus and Asiago Cream Sauce would be a nice choice for the vegetarian.
They also serve a Herb Seared Chicken Breast which is served with a Slow Cooked White Bean Vegetable Ragout and Chablis Broth.
The Dessert
I will just let the pictures tell the story except for the cobbler I had. It was a Mixed Berry Cobbler served with Vanilla Ice Cream. The berries tasted as if just picked off the bush. The most falvorful berries I have had in a long time. You could tell there was no jellys in this cobbler. Crunchy pastry and great tasting berries.
Mixed Berry Cobbler
Creme Brulee
Pumpkin Cheesecake
The TasteCasting team want to thank Ellen, Chef Anthony, Michelle, and the other staff of the Inn & Spa at Cedar Falls for a very memorable evening of fine dining, good friends and a beautiful atmosphere.
Visit their web site at http://www.innatcedarfalls.com/ or email to info@innatcedarfalls.com
Find The Inn & Spa at Cedar Falls on FaceBook. “Inn & Spa At Cedar Falls” On Twitter @innatcedarfallsWB
Chef Anthony @innchef on twitter
TasteCasting receives tastes of establishments food and or beverage at no cost in exchange for Conversation Creation, and promotion.
Sounds wonderful- We’ll have to try it sometime!
Thanks for sharring. Great post.
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