A great group of food writers from all over the country stopped by for a little R&R this weekend after touring a handful of Inns in Ohio. We had a blast hosting them and Chef Brad outdid himself with an all-local 5 course tasting menu that we went bonkers over. Each course represented one of our friends or farms that contribute their labors of love to our dinner tables. Amish eggs and chicken, pork and beef, breads, even cream from one of our server's cows (the server's name is Abbey, the cow's name is Brie). The staff is still munching on the leftovers and fighting over carpaccio, and the food writers have checked out and headed back to their hometowns with their first taste of what Murphin Ridge Inn is all about - check in as strangers, check out as family. Just another weekend here on the Ridge!
 |
| Amuse - Scrambled Egg Custard, Crunchy Fried Pork Jowl |
 |
| Soup - Celery Root and Pear with Rye Croutons, Celery Leaf and Spiced Granola |
 |
| Salad - Rosemary Cured Beef Carpacio, Arugula, Shaved Parmesan, Crispy Capers and Preserved Lemon-Infused Olive Oil |
 |
| Pasta - From Scratch Pork Sausage Tortellini with Wilted Ruby Chard, Bacon Breadcrumbs and Clarified Pork Jus |
 |
Main - Slow Braised, Crispy Skinned Chicken with Spring Vegetables and Pea Puree |
 |
| Brie's Buttermilk Pana Cotta with Rhubarb and Strawberry Gelee, Topped with Port Soaked Strawberries and Ginger Crumble (and birthday boy Chef Brad!) |
No comments:
Post a Comment