North Fork Mountain Inn

Autumn Spendor in "Almost Heaven, West Virginia"

2009-10-28T00:01:00.004-04:00

We are enjoying the beauty of the fall colors. With Thanksgiving right around the corner, we want to remind you to book early as we usually have a full house during the holiday season. This year in addition to the traditional fare we are planning several vegetarian choices and will be featuring Ed's prize winning Golden Trout from the Great American Seafood Cook Off this past July in New Orleans. He used the locally grown Golden Trout along with ramps and black morel mushrooms. So whether you are looking for good food, fine wine, football, or just a peaceful getaway from your busy lifestyle then a few days at the North Fork Mountain Inn is just what the doctor ordered.

If you need a gift certificate, just give Carol a call at 304-257-1108 and she can customize your special gift certificate for you.

We are working on our special event packages for the fall and winter season. It will include special wine dinner weekends, cooking schools, wine murder mystery, quilting, scrap booking, and special corporate retreat opportunities. Check out our special events calendar where we offer these unique themed weekend getaways and special packages.

The Seasons Are Changing

2009-10-24T13:39:00.003-04:00

It is peak leaf season here at the North Fork Mountain Inn. This week the leaves turned from a majority of green to a beautiful cornucopia of golden oaks to the bright reds of the sugar maples. I think this is the most spectacular autumn color display I have seen. We celebrated our third anniversary of owning the Inn in August. As we look back on this year, we owe much of our success to you our customers and friends. With the economy hitting the skids, our business has boomed. This year we are 69% ahead of last years revenue. Last year was up 28% from the previous year. So we must be doing something right. Thanks to all of you that have taken the time to write reviews on the various web sites. That has made it easier for those considering coming here for the first time.

In July, my daughter Danielle and I competed in the 8th Annual Great American Seafood Cook-Off. This was my first real competition and I was glad to be representing West Virginia with no real expectations. You can imagine my surprise when I won 4th overall. I will try and post some pictures in my next blog post. I received a letter this week from Gov. Manchin congratulating me and confirming that I could represent West Virginia again next year. This competion featured 15 of the top chefs representing their state in a cook off featuring local and sustainable seafood. Next time you plan to stay at the Inn, you can request in advance to sample my prize winning entry. I am working to improve it for next years competition.

With the change of the seasons, Ed has changed careers. He left his telecommunications career at Qwest and is now the Grant County West Virginia Economic Development Exectutive Director. So don't be suprised if Ed tries to convince you to relocate or expand your company here in Grant County. You can see why he is such an advocate for the low cost of living and exceptional "quality of life" here. Ed was also hired to be the Grant County Administrator so between his responsibilities at the Inn and his new jobs, he has very little time to get into trouble. The best part is the commute. No more 3 1/2 hour trips to Baltimore or Washington DC.

Check back tomorrow as I will post some pictures from the beautiful fall foilage.

Bird Watching Weekend May 29th to 31st

2009-06-07T07:44:00.002-04:00

We were honored to have Dr Gary Rankin join us for our Birdwatchers weekend. He talked on Friday evening to an amateur crowd about the basics of birds. He focused on how to care and feed for wild birds in our backyards. He brought great birding guidebooks, talked about birdhouses, and the different kinds of binoculars. He gave us a gift of a bluebird house and brought plans for the rest of the group on how to build their own bluebird house.

On Saturday morning he led the early risers on a birdwalk in the perimeter of the Monongahela Forest adjacent to the Inn. He then took them down by the river in the Smoke Hole Canyon. Later on Saturday afternoon, he led and narrated a birdwalk at Seneca Rocks. It was a fun and informative weekend for both the amateur and expect bird watchers in attendance. On Saturday evening all guests were able to share their bird watching adventures and stories around the dinner table while they enjoyed a delicious meal with included:

Complimentary Wine Tasting
Bruschetta made with Fresh Mozzarella made with fresh Basil from our garden
Pork Green CHili
Chicken Marsala made with Local Wild Mushrooms
Garlic Mashed Potatoes
Broccoli
Carol's Famous Chocolate Souffle with French Vanilla Bean Ice Cream.

It was a wonderful weekend of Birding, Food, Wine, and Excellent Conversation.

Here is a list of the birds identified over the weekend in the area.

Birds seen/heard at North Fork Mountain Inn, Dolly Sods and Seneca Rocks
May 30, 2009

Black Vulture
Turkey Vulture
Canada Goose
Osprey
Bald Eagle
Red-tailed Hawk
American Kestrel
Wild Turkey
Rock Pigeon
Mourning Dove
Yellow-billed Cuckoo
Barred Owl
Whip-poor-will
Chimney Swift
Ruby-throated Hummingbird
Belted Kingfisher
Red-bellied Woodpecker
Downy Woodpecker
Northern Flicker
Pileated Woodpecker
Eastern Wood-Pewee
Acadian Flycatcher
Eastern Phoebe
Great Crested Flycatcher
Eastern Kingbird
Yellow-throated Vireo
Blue-headed Vireo
Red-eyed Vireo
Blue Jay
American Crow
Common Raven
Tree Swallow
Northern Rough-winged Swallow
Barn Swallow
Black-capped Chickadee
Tufted Titmouse
White-breasted Nuthatch
Carolina Wren
House Wren
Blue-gray Gnatcatcher
Eastern Bluebird
Wood Thrush
American Robin
Gray Catbird
Brown Thrasher
European Starling
Cedar Waxwing
Golden-winged Warbler
Northern Parula
Yellow Warbler
Black-throated Blue Warbler
Yellow-rumped Warbler
Black-throated Green Warbler
American Redstart
Worm-eating warbler
Ovenbird
Louisiana Waterthrush
Common Yellowthroat
Canada Warbler
Scarlet Tanager
Eastern Towhee
Chipping Sparrow
Field Sparrow
Song Sparrow
Dark-eyed Junco
Northern Cardinal
Indigo Bunting
Red-winged Blackbird
Eastern Meadowlark
Common Grackle
Brown-headed Cowbird
Orchard Oriole
Baltimore Oriole
American Goldfinch

Total = 72 species

North Fork Mtn Inn Chef to compete in National Seafood Cook Off

2009-06-06T11:01:00.000-04:00

GREAT AMERICAN SEAFOOD COOK OFF
www.greatamericanseafoodcookoff.com

Press Contact: Shea Communications Inc.
Richard Shea, Alexis Schneider 212-627-5766

CHEF ED FISCHER TO REPRESENT WEST VIRGINIA
IN 2009 GREAT AMERICAN SEAFOOD COOK-OFF

Ed Fischer of North Fork Mountain Inn, located in Cabins, WV will represent The Mountain State at the sixth-annual Great American Seafood Cook-Off in New Orleans on Saturday, July 18. Fischer is among more than 20 chefs from across the nation who will vie for the title of King or Queen of American Seafood at the annual competition.

Now in its sixth year, the Great American Seafood Cook-off, presented by the Louisiana Seafood Promotion and Marketing Board, has featured up-and-coming and celebrity chefs over the years, and underscores the importance of cooking with domestic seafood and encourages the use of products from sustainable fisheries. Sig Hansen, the commercial fishing captain who stars in the popular documentary television show Deadliest Catch, will host the 2009 Great American Seafood Cook Off.

“Since first introducing the Great American Seafood Cook Off in 2004, we have advanced our cause and also had a lot of fun,” said Ewell Smith, executive producer of the Cook-Off and executive director of the Lousiana Seafood Promotion & Marketing Board. “I look forward to welcoming this talented West Virginia chef to New Orleans this summer.”

Chef Fischer, now a rising star in West Virginia’s culinary arena, left a corporate career in sales and marketing in Indianapolis in 2006 to purchase and run the North Fork Mountain Inn with his wife Carol. Fischer’s rustic cuisine, which features locally grown ingredients, has become a main attraction at the 10-room inn, a property recognized by Select Registry/Distinguished Inns of North America.

Fischer worked as a chef during his college years, but never received formal culinary training. He credits his skills to the techniques he learned from his German grandmother and later honed while preparing meals for large groups. He is a French-trained master sommelier, with certification from Gevrey Chambertin in France’s beloved Burgundy wine region.

For the Cook Off, Fischer plans to showcase West Virginia’s golden trout from local hatcheries, accompanied by morel mushrooms and ramps that grow wild in the mountains of his state.

“I always fill my kitchen with local, fresh ingredients and buy produce locally in order to reduce my carbon footprint,” Fischer said. “Buying locally is important for the environment and helps the WV economy as well.”

The Great American Seafood Cook Off will take place Ernest N. Morial Convention Center in New Orleans during the Louisiana Foodservice Expo. Open to the public, the event asks attendees to make a $5-$10 donation at the door. The Cook Off will begin at noon and conclude at 4pm. Participating chefs will create unique dishes with domestic seafood, and utilize fish that’s native to their home state whenever possible.

Prior winners of the Great American Seafood Cook Off include John Currence of City Grocery in Oxford, MS, Tim Thomas of the Ocean Forest Golf Club in Sea Island, GA, Justin Timineri, Executive Chef for the Florida Department of Agriculture and Consumer Services, Randy Evans of Brennan’s of Houston, and John Besh of Restaurant August in New Orleans.

Great American Seafood Cook Off sponsors include NOAA and FishWatch, Michelob Brewing Company, Whole Foods Market, Loubat Food Service Equipment, Louisiana Restaurant Association and the Royal Sonesta New Orleans hotel. Acknowledgement is also in order to the supportive seafood organizations; the National Fisheries Institute, Gulf and South Atlantic Fisheries Foundation, Texas Department of Agriculture, Jones Seafood Solutions, Louisiana Seafood Promotion and Marketing Board and Louisiana Department of Wildlife and Fisheries. A special thanks also to media sponsors, Gulfscapes Magazine and Louisiana Public Broadcasting.

For more information, visit online at www.GreatAmericanSeafoodCookoff.com.

Spring at North Fork Mountain Inn

2009-05-09T23:09:00.003-04:00

Spring is in full bloom at the North Fork Mountain Inn. We recently completed the construction of our new log home and are renovating the Spruce Knob room that we have been living in since we purchased the Inn in August 2006. Once completed, we will have 10 uniquely decorated rooms that can cater to your group needs. Our newest Log Cabin suites have been very popular since completion in October 2008. Whether you are planning a family reunion, small wedding, or a corporate retreat, check with us to see how we can customize your event and create memories for a lifetime. We have created several weekend specials and invite you to return and enjoy the relaxing atmosphere, excellent wines, fine dining, and warm hospitality that many have come to expect from Ed and Carol.

Ed was recently chosen by Governor Manchin to represent West Virginia in a National Seafood Competition scheduled for July in New Orleans. Come and help perfect his recipe for Golden Trout, which includes local popular delicacies such as ramps and morel mushrooms.

We are very excited about the Inn being featured in the May issue of the Washingtonian. Come and see why the North Fork Mountain Inn is the preferred destination for those in the Washington DC, Maryland, and Northern Virginia communities.

Come experience the North Fork Mountain Inn with one of our special 2009 event weekends.

Bird Watchers Weekend
May 29th-31st. Join fellow birdwatchers to hear Guest Lecturer, Gary Rankin, PhD, talk about birding and lead guided birdwalks. View the returning WV breeding birds and migratory birds heading north.

Wine Dinner Weekend
June 19th to 21st. Owner Ed Fischer, Master Sommelier, has paired elegant summer white wines with a "Seafood Feast" that will delight the food and wine lover in each of us. The festive event is $ 80.00 per person and includes wine pairings along with this 5 course extravaganza.

Golf and Massage Weekend
August 21st to 23rd. Enjoy the option of an all-inclusive weekend that combines Golf, Massage, and all meals, including wine. Please call Ed or Carol at the Inn to customize the package that works best for your preferences.

Please contact us to learn more about these special 2009 events and check availability.

Inn Keeper

Spring Mountain Festival

2009-04-22T21:40:00.002-04:00

Spring Mountain Festival week has arrived. The usual signs of spring are popping up every day. We seen new shades of green daily as a each new tree shoots its leaves as a display that winter is over and spring is here. It was rumored that there were snowflakes sighted today, but I am confident that tonight is the last night I will have to bring the recently planted herbs in.

Friday evening is a Christian Youth Rally featuring contemporary/rock Christian bands "Covenant" and "Lost Keys". Flea Market Vendors will be open in the former Petersburg Auto Pavillion and Craft Vendors will be located in City Park near the main stage.

Saturday's festivities will begin with a parade through downtown Petersburg. Other Saturday activities include "Wild World of Animals", Country Music Star, Josh Oldaker, and Hometown native, former Miss West Virginia, and Nashville Recording Star, Julia Burton and her band.

Sunday's Gospel Music will begin at 1:00 with Josh Oldaker performing. He will be followed by several local community gospel groups.

We have one room available, Cave Mountain. If we are fortunate, we will be able to enjoy a private Saturday evening concert at the Inn as Josh Oldaker, who is staying with us at the Inn might be encouraged to "sing for his supper" as he did last year.

We saw our first hummingbird sentry today. I put fresh food in the feeder so they will hopefully send a good report and bring many to spend the summer at the North Fork Mountain Inn. We have seen several yellow and gold finches. They seem to be hungry as they eat the thistle seed as fast as we can put it out. Refilling the bird feeders has become a daily activity.

It is so refreshing to see the early spring flowers bloom. We are anticipating the azaleas and rhodendrums coming to life soon. Spring is one of my favorite times of the year. We are looking forward to receiving our first batch of ramps and morelle mushrooms, as we perfect our "golden trout" recipe that we are planning to represent West Virginia in the National Seafood Cookoff in New Orleans in July this year. So come and give us your feedback on our "WV Style, Golden Trout".

Check back to our blog as I will be posting the link for the WV DNR Stocking report. As you may know, the golden trout is grown locally, and it is "prime time" fishing season right now in Smoke Hole Canyon.

If you can't join us this weekend, check out our Upcoming Events link on our website www.northforkmtninn.com to see the exciting upcoming events scheduled. If you want to participate in one of these exciting weekends, we encourage you to choose your favorite room or check out our new log cabin suites.

The Mountains are alive with Spring Colors

2009-04-13T08:41:00.003-04:00

The North Fork Mountain is starting to come alive with vivid Spring Colors. The Red Buds are in bloom. The migrating birds seem to have a voracious appetite this year. The yellow finches are especially attracted to the thistle seed we put out for them. The grass is starting to grow. So that means if you are looking for cheap entertainment, you can watch Ed mow the steep hillside in front of the Inn. Our herd of 12 deer are not able to keep up with the grass that seems to grow faster with the warm sunshine we have been enjoying.

We are nearly finished with our new log home at the top of the hill. We plan to be moving in May. That will open up a new room at the Inn that we have been living in for the last 2 1/2 years. So if you are thinking of building a log cabin home, we invite you to come and check out our log cabin suites and our new home. They were log packages that we purchased from Appalachian Logs in Southern West Virginia. You can see that our builder, Lawrence Eby and Sons, are true craftsmen. You would never know that this was their first log construction project.

Are you thinking about getting married this year? Come and see why we are the perfect one-stop destination for small weddings or elopements. Our Memorial Day Wedding last year was such a success, that we are planning to make destination weddings another feature of the North Fork Mountain Inn. In fact, Ed is in training to become a certified pre-marriage counselor and as an officiant, he can marry you also. A successful Inn Keeper must be able to wear many hats.

So whether you are coming for the food, wine, beautiful spring scenery, or just need to get away from the noise and the busy life you are living, call or go online and book your next peaceful getaway at the www.northforkmtninn.com and enjoy the solitude and quiet peacefulness of our beautiful mountain paradise here in "almost heaven, West Virginia".

Inn Keeper

Golf and Spa Treatment Weekend August 21-23rd

2009-04-10T10:17:00.003-04:00

Come and enjoy the finest golf and beautiful mountain views as part of our special Golf and Spa Treatment weekend. Enjoy 18 holes, with a cart, including a gourmet picnic basket at either Valley View Golf Course or Fisher Mountain. These nearby golf courses offer some the the best golfing you will experience in West Virginia. If golf is not your thing, then you can enjoy being pampered by massage therapist, Sherry Musser. She does everything from reflexology to pedicures to full body massage. Let us customize a spa experience for you that includes a gourmet picnic basket. Call Carol today as these packages will go fast. A two night minimum stay is required.

Cooking Classes Weekend September 11 to 13th

2009-04-10T10:06:00.007-04:00

Did you ever wish that your spouse or significant other could cook like Ed and Carol at the Inn? Now here is your chance. We will spend all day Saturday teaching you how we prepare many of the favorite dishes at the North Fork Mountain Inn. From the made-to-order omelets to the chocolate souffle, we will send you home prepared to dazzle your friends with recipes and ideas on how to improve your dining experiences and jazz up your presentation. The cost is $ 150.00 per person and includes both lunch and dinner. Don't miss this exciting and fun packed weekend. We will send you home with some personalized gifts as well. A two night minimum stay is required.

Fine Wine and Seafood Weekend June 19-21st

2009-04-08T09:44:00.008-04:00

On Friday evening we will offer a complimentary wine tasting and tapas for those arriving by 6:30 p.m.

Our gourmet breakfast will be served on Saturday morning between 8:30 and 9:00. We will be glad to make up gourmet picnic baskets to take with you if you plan to hike or go for a scenic drive in the area.

The wine dinner will begin at 7:00 p.m. We will be serving the following 5 course menu paired with our new summer selection of wines. These wines will also be available for purchase to take with you or have shipped to your home or office if you are in a legal state to ship to.

Assorted Seafood Appetizers served with 2006 Chateau Cantelaudette, Graves de Vayres. Deemed an official appellation in 1931, Graves de Vayres provides white wines typically made from Semillon, Sauvignon Blanc and Muscadelle. They are epitomized by their round, balanced appeal, floral bouquets and crisp palates. Château Cantelaudette whose name in fact means, "song of the lark," expresses rich gooseberry aroma and pleasing lemony flavors.

Our next course will feature Giant Sea Scallops with a Garlic Sesame Glaze. We will feature 2006 La Croiz Canat-Pouilly Fume. La Croix Canat is owned the Maison Tinel-Blondelet, a family run organization currently operated by its sixth generation. Located in the heart of the Loire Valley, they operate some of the best sited vineyards in each appellation, including Pouilly. While staying true to its roots and passing down the 'savoir faire' of their family's techniques, they have always kept an open approach to progressive technology and are now making most of their wines completely organic. Pouilly Fume' and Sancerre are the prototypes for great Sauvignon blanc around the world. Using vines that average 30 years of age, Tinel-Blondelet was able to create a white wine with great power and structure. 100% Sauvignon Blanc, the Pouilly-Fume offers bright aromas of fresh grapefruit and gooseberry while providing a well balanced palate of citrus fruit and acidity. The wine was left on its lees for 5 months which results in a rounded, creamy finish typical of wines from the Pouilly region.

Next we will feature a Lobster Bisque Soup paired with 2006 Lowenstein Chardonnay Noblesse. As a Chardonnay Noblesse (which is Lowenstein's own classification) the grapes were late-harvested to meet a ripeness level and quality for this exceptional wine that would otherwise qualify as a Spätlese in the German system. The wine was then finished trocken, or "dry." With a pleasing harmony of light green apple and tropical fruit, aging in German oak barrels also lends a full-bodied palate of toast and vanilla tones polished off in a fine, creamy finish. Typically referred to as the Baden-Württemberg region, this southern-most winegrowing area wasn't officially created as a state of Germany until 1952, after the two states emerged from a division of lines created after WWII. The Rhine River forms the western border while the Black Forest, the main mountain range of the state, rises east of the river valley. Vineyards are privileged to the irrigating resources of Lake Constance and the mineral-rich soils of the Alps with Switzerland's border.

Our main course will feature Maryland Style Lump Crap Cakes with Thai Sweet Hot Chili sauce and fresh Asparagus. We have chosen a 2006 Marklew Chardonnay-Stellenbosch from South Africa. Marklew Family Wines was a business decision that didn't need much thought from its owners, as its beauty outweighed any setbacks. But it did take time to develop. Dudley and Lyn Marklew bought the property, De Goede Sukses, in 1970 from Greyling du Plessis. Although the pair did not have any wishes to make wine on their own, they did however have two kids, Bill and Haidee Marklew who spent their lives studying and preparing for it. South Africa offered the family a way to live the best way possible in a land with uncompromised beauty. The opportunity to make wine - fulfilled everything else. Juicy and crisp, this Chardonnay is showing a mouth full of all of apples, peaches and pears. The oak increased the rich, rounded flavors and silky textures while adding aromas of slightly toasted bread and a fine underlying creamy vanilla. It makes a delicious pair to light seafood, fish, salads, or even heavy pastas like a garlic butter vermicelli. Voted Best Chardonnay 2004 at the Wine Concepts Competition, and it took home the Silver medal from In Vino Veritas magazine.

For dessert we will feature Carol's famous Chocolate Souffle with a Raspberry Sauce and Vanilla Bean Ice Cream. This rich and decadent dessert will be paired with a 2006 Weinhaus Lang Kreuznacher. Succulent and well-balanced, the open-knit Riesling characteristics exude floral, peach and lime flavors wrapped in a fine, lingering honey finish. It's ready to drink now or will age gracefully for several more years.

This special feast is $ 80.00 per person and is available to guests along with a minimum two night stay at the Inn.

Call Carol at 304-257-1108 to reserve your favorite room or book online now.

Birdwatching Weekend

2009-04-07T12:24:00.004-04:00

Come and visit us at the North Fork Mountain Inn for a special "Birding Weekend" on May 29-31st. We will have WV Birding Expert, Gary O. Rankin, Ph.D. with us for special lectures and Birdwalks. Read Gary's Biosketch to see you are in for a treat.

Birding Biosketch for:
Gary O. Rankin, Ph.D.

Gary Rankin always loved watching birds at the family bird feeders in Arkansas. When he joined the faculty of the Marshall University School of Medicine, Huntington, West Virginia in 1978, he sought a diversion from the rigors of helping start a new medical school. Attending a lecture on West Virginia’s spring birds by a local expert, he found a new and fascinating world of nature opening before him. Gary joined the local Audubon Society that year and began a quest to learn more about the birds around him. This quest has allowed Gary to go birding in most parts of the United States, as well as many foreign countries, including China, Mexico, Panama, Costa Rico, Ecuador, England and Germany. In the lower 48 states, he has seen almost 680 different bird species, and he has observed 280 bird species in West Virginia alone.

Over the past 30 years, he has held many offices in West Virginia bird clubs, including President of the Huntington Tri-State Audubon and Leon Wilson Bird Club. He is a long time member of the Brooks Bird Club (Wheeling, WV) and the American Birding Association. He has also served on the West Virginia Birds Record Committee to review and validate rare bird sightings in West Virginia and was a participant in the first five-year West Virginia Breeding Bird Survey. Gary has also written numerous articles on bird feeding, plantings for the birds, building birdhouses, birding equipment and books, and many other topics. He frequently leads bird walks, participates in the Audubon Christmas Bird Counts each year, and regularly gives programs on birds to local groups. He and his wife Monica also maintain about 50 bluebird boxes in the Huntington, West Virginia area to help the Eastern Bluebird rebound from population declines.

Call Carol at 304-257-1108 to reserve your favorite room or book online now.

Upcoming Events

2009-04-06T13:36:00.000-04:00

Spring Mountain Festival, Petersburg City Park, April 22-24th. Enjoy craft vendors, festival food, and live music including Nashville recording artist and former Miss WV, Julia Burton, and Country and Gospel Star, Josh Oldacker.

Bird Watchers Weekend, North Fork Mountain Inn, May 29th-31st. Join fellow birdwatchers to hear Guest Lecturer, Gary Rankin, PhD, talk about birding and will lead "guided birdwalks. View the returning WV breeding birds and migratory birds heading north.

Wine Dinner Weekend, North Fork Mountain Inn, June 12th to 14th. Owner Ed Fischer, Master Sommelier, has paired elegant summer white wines with a "Seafood Feast" that will delight the food and wine lover in each of us. The festive event is $ 80.00 per person and includes wine pairings along with this 5 course extravaganza.

Cooking School Weekend, North Fork Mountain Inn, June 19th to 21st. Executive Chef, Ed Fischer will teach you how to prepare some of the most popular breakfast, lunch, and dinner meals at the Inn. This cooking school class includes lunch and dinner. Classes are $ 150.00 per person for the Saturday cooking school classes.

Golf and Massage Weekend, North Fork Mountain Inn, June 26th to 28th. Enjoy the option of an all-inclusive weekend, that combines Golf, Massage, and all meals, including wine.

Please call Carol at 304-257-1108 to customize the package that works best for your preferences.

A River Runs Through It

2009-01-27T08:58:00.002-05:00

A River Adventure

We (Ed & Carol) were able to spend the weekend with our friends David & Patience in Nairobi, Kenya. We first met David in 2000 when a team from Nairobi Chapel came to Indiana to do the weekend worship service at Grace. David stayed with us for about a week. We have been close friends since and this is our third visit to Kenya and David has been to the US to visit us once. On Saturday, we went upcountry with David to visit with his mom. We had a very nice lunch that his sister had prepared. Then David suggested we go for a walk down to the river that runs through his mom’s farm. The first part of the path was okay, then, it took a sharp turn downwards. It was very steep and difficult to keep your footing. As we came into a small clearing, David announced that we were at the river. Now, I expected to see a river, or at least water. The only way I knew there was water was a small trickling sound. As we were making fun of David & his “river”, I snapped the following photo:

On Sunday, we went to Nairobi Chapel and enjoyed an inspiring sermon by Pastor Oscar. We went to an afternoon concert at Nairobi Pentecostal Church to introduce a new CD from Reuben Kigame. David had played guitar with Reuben when he was first starting out. The music was wonderful, very worshipful. I looked over and Ed had tears running down his face, even though all the words were in Swahili. We returned to the guest house where we were staying and were greeted with hugs by Lynette & Teresa – it was like coming home.

Last Minute Gift Ideas for the Holidays

2008-12-09T10:36:00.001-05:00

Order a gift certificate now by calling or emailing to give the gift of peace and solitude at our mountain getaway to friends or family.

Along with the gift certificate, you will receive a free bottle of wine on your next visit.

Spend your Holiday at North Fork Mountain Inn

Enjoy our fine dining and hospitality as you celebrate the holiday season and check out our new log cabin suites that we recently completed.

Almost Ready in Almost Heaven, WV

2008-10-16T17:00:00.003-04:00

We are getting very excited as construction is nearly complete on our newest addition. This weekend we will be moving in the new furniture and putting up the finishing touches. We plan to have it available for guests on Friday, October 24th. It is just in time for peak leaf season. I think this year is the "best year ever" for Fall colors. With the nearby Monongahela National Forest on two sides of our property, the view from the Inn is stunningly beautiful. The drive up Smoke Hole Canyon is beyond comparison. Don't forget to ask about our newest rooms as we hope to have them added to our website and availability within the next two weeks.

We used a combination of Thomas Seeley and Ort Furniture with our mattresses coming from Kingsdown. We are using only the finest high quality items in our new suites. If there is any part of your experience that you enjoy as part of your stay, you may be able to order it for delivery to your home. From furniture to beds, even the jacuzzi tubs can be ordered as we are now distributors of these fine handcrafted furnishings.

Reaching New Heights, A Love Story....

2008-10-16T10:05:00.002-04:00

REACHING NEW HEIGHTS by Brenda Shelly

Our 25th anniversary was at hand and some generous family members joined resources to send us to the hills of West Virginia. Not that they were trying to get rid of us, or anything. Their initial plan was an anniversary party, which I successfully squelched after discovering my not-so-subtle mother perusing the October family calendar on my refrigerator. I still maintain that relief was her dominant emotion when she called me to share how appalled she was at my ruination of her surprise.

We left in good time, early on a Friday afternoon. Imagining that West Virginia was just the tiny blip of state through which we passed on the way to Harrisonburg, Virginia, I was wretchedly mistaken. Apparently the state continues off to the west in a most disorganized fashion. At least it felt disorganized to those of us who originally imagined it to be a tiny blip. I was thinking it would take us maybe four hours from home. Six hours later we were still traversing the winding roads in search of our destination. And we hadn’t taken any wrong turns. I was somewhat unprepared for the stark lack of civilization. Not that the West Virginians are uncivilized. It is just that the buildings marking their civilization are so few and far between. There was one particular stretch of road which seemed to go on forever. And in the creepy darkness it seemed even more vacant. After miles and miles of nothing but shadows, we noticed a great illumination off in the distance. It looked large and it was lit up like a birthday cake. There it was- large, glowing, and sitting in the middle of nowhere. Predictable, yet depressing. A WalMart.

The final 8 miles were the most ridiculous of all. We were to turn left onto Smoke Hole Road. And we did. As the car climbed, my ears began to pop. Jim started talking about how this might be a perfect setting for a horror film or disturbing novel, thus causing me to become further creeped out by the lack of humanity in our immediate surroundings. We had lost cell phone service about 90 minutes earlier so nobody would answer if I dialed 911. And then the meandering began. My steering wheel has never before seen so much action. The word serpentine does not do it justice. And in the dark it was unsettling to imagine that with one false turn of the wheel we’d be off the edge. The only sight we came upon during our ascent up Smoke Hole Road was a gathering or two of tarps, tents and vehicles. We later discovered that the tents did not contain weekend campers, but big game hunters. These outdoorsmen were apparently trying to get a jumpstart on hunting season which was to begin just two short hours after our arrival at the Inn. Squirrel season to be exact. The cute little furry buggers who steal the bird seeds from the feeders my back porch. My floofy-tailed friends. An apparent meat source. Go figure.

Finding the sign at the end of the driveway, we climbed the impressive hill with tires spinning and no small amount of uncertainty. It was so very dark. And late. We were nothing short of ecstatic to reach our destination and find not just a comfortable place to lodge, but a beautiful inn with a very welcoming innkeeper. Her name was Carol and she was like a Mom waiting at the end of a long school day. She even came with a jar of homemade cookies. And we had our very own hideaway cabin for the weekend. With a swing on the porch and a quilt on the bed.

So as the weekend progressed and despite nearly reaching 900 miles from Friday afternoon to Sunday evening, all went well. Delicious food by Chef Ed (Carol’s husband and resident culinary expert), neighborhood herds of deer visiting to receive handfuls of corn from the tourists (including us), amazing scenery with jagged rocks, beautiful leaves changing and transforming the mountains into a blaze of color, and a plan to visit our son for dinner on Saturday night.

On Saturday morning after breakfast, we decided to venture up into the woods on a trail which would connect to the Monongahela National Park trails. There was a nice little path to follow which exited the lovely herb garden at the inn. The hike would be about 4 miles roundtrip, following a marked trail with red indicators and cairns, snaking over to an old logging road and then picking up the blue trail farther up the mountain. I could do that, no problem. We packed our little bag and set off. It didn’t take long to realize that we were going up a lot more than we were going down. And the going up got old quick. At least for me. Gravity is not my friend. When I begin to whine, Jim is generally pretty good at not whining. We balance each other well after all this time. So I’m not sure if I was the only wimp who was hiking that day, but I strongly suspect that I was. I’d like to believe that I’m in relatively good shape for a woman who has been married for 25 years. That theory was tested at several points during the hike. These were a few moments during which I would refuse to continue, landing on the nearest moss-covered rock to fix my errant socks, or to speak of my misery to Jim. He, in turn, listened with practiced patience while cheerfully remarking about how amazing the scenery was….how much he was enjoying the hike…. “well, we can go back if you want to”…. blah blah blah…. I tried to hear his optimism but it was difficult to aspire to his hopefulness with my heart pounding so loudly in my ears. Yes, there were rest stops. All for me. By the time we nearly reached the summit, I had startlingly clocked my heart at about 160 beats per minute. I’ve got a pretty speedy resting heart rate normally, but 160 beats is just plain preposterous. Not to be outdone by a mountain on a beautiful day or worse yet by my glaring athletic deficiency, I pressed on. Of course the pressing on involved saying things to myself like, “I am SO never hiking this mountain again!” But I persisted just the same. Despite my discomfort. Despite the overwhelming desire to go back to the inn and jump in the hot tub. Despite the fact that there were no prudent cardiac warnings posted at the trailhead on the bottom of the mountain.

And finally at the top was my reward. Jim suggested we depart from the marked trail and look over the side of the mountain. And as usual, he was right. It was amazing, breathtaking and beautiful. We saw huge birds soaring, valleys of green lush grass and water, and competing mountains of colorful trees looking like so many big bowls of Trix cereal. We spotted two black bear and they were gratefully far enough away as not to cause increased distress to my overtaxed heart. Jim insisted upon climbing the approximately three-story rock pile we discovered down the trail. And I tried not to watch since the rock pile was skirting the mountain precisely at the point of severe drop-off to certain death. He stood at the top calling and waving happily as though it were perfectly normal to risk life and limb without one’s proper climbing shoes.

It mercifully happened that the hike took a turn for the better when we started down the hill. In fact, Jim noted my remarkable trailblazing skills when going downhill. He was practically eating my dust. And it was in close proximity to the bottom when I realized that the 4 mile hike needed a new name. I believe strongly that the hike should be renamed ‘Childbirth Hike..’ I suggested this to the innkeeper because as I advanced to the top, I would have sworn never to do this EVER AGAIN, but by the time we reached the bottom, I was pleased and overcome with what a “lovely walk” we had just taken.

And now since I’ve forgotten the pain I might just do it again. Just like a relationship. There were years along our marriage trail when I was ready to give up because it felt too hard. But you find out that the downhill climb is not only easier, it’s actually quite fun compared to those early years. It is true that the things you found adorable while dating will make you insane after a few years together. But if you stick to the plan and focus on the commitment rather than the way your heart is racing or the miserable way you sometimes feel, those things that were driving you crazy will probably make you smile again. (Maybe a shaking your head with a sigh smile - but a smile just the same.) And you discover that the one you married is just the one you want to be with when all the dust settles. Another 25 years sounds good to me.

We invite you to come and share the beauty of the area, and share your Love Story with our guests.

Inn Keeper

It is Peak Season in Smoke Hole Canyon

2008-10-13T11:48:00.002-04:00

As you can see from this picture of Eagle Rocks and the ridge in the background, the colors are certainly approaching "peak season". This photo is courtesy of one of our guests that stayed with us last night. As I travel up Smoke Hole Road, I am rendered speechless at the remarkable natural beauty. I am reminded of how fortunate we are to have found such a beautiful location. We are glad to share our hospitality and allow you to soak in the spectacular views from our porch.

We recently received our Wine License, so we offer a wide array of World Class wines either by the bottle or the glass. Whether you are relaxing on the front porch while waiting for dinner, or as an accompaniment to a 5 course meal, our wines make the perfect choice for liquid refreshment. So you no longer have to bring your wines as we have plenty for you to enjoy while here for sale. Should you find something that you especially enjoy, we can also arrange to have it shipped to your home or office if you are in a legal state for shipping wine.

This week we are putting the finishing touches on our new Log Cabin Suites. Most of the new furniture has arrived. We are offering many elements of your experience while here for sale. If you find our new Kingsdowne beds so comfortable that you want one of your own we can arrange to have one shipped to you. Likewise with our Ort Recliners, or any of our Thomas Seeley furniture, or any of the furnishings you find in our new suites, you can order one just like them. Ask Ed or Carol how you can make arrangements for shipment directly to your home.

Grand Opening for New Cabin Suites

2008-10-06T13:54:00.004-04:00

Come and experience our new Log Cabin Suites. They were completed in late October, 2008 and have been enjoyed by many of our recent guests. This seems to be the most popular rooms at the Inn. They include a king bed, with a jacuzzi style tub, oversized shower. They also have a separate loft with a queen size sleeper sofa. The living room includes a leather Ort reclining chair and matching love seat that also reclines. You can enjoy a 42 inch plasma Direct TV, including the premium channels and the NFL package. This beautiful suite comes with a small refrigerator, microwave, coffee maker, and wet bar. This suite is perfect for families as it will sleep up to 4 people. It is also child-friendly. We have two suites, which are mirror images and are names the Potomac and Monongahela Suites.

Grand Opening for New Cabin Suites

2008-10-06T13:54:00.003-04:00

After consulting with our construction team, Lawrence Eby & Associates, Cabins, WV, we have estimated that the newest Log Cabin Suites will be available for occupancy starting on October 24th. Enjoy the peak season view of Smoke Hole Canyon as you enjoy a glass of fine wine while rocking away your worries on our wraparound decks. The names for these new rooms are the Potomac Suite and the Monongahela Suite. We are very excited to see the finishing touches being completed.

If you ever decide to build your own log cabin, you should get on the Eby Construction list. They are craftsmen, doing excellent work with many helpful suggestions. It was a real pleasure having them as builders. They were also very instrumental in coordinating with the other vendors involved with this project. Don't hesitate to contact them if you are interested, as they are very much in demand. Their last project before starting our addition, was for WV Governor, Joe Manchin's vacation home in Canaan Valley. As we were meeting with suppliers at the beginning of this project, when they found out our builder was Lawrence Eby, they were full of praise for his ethics, workmanship, and quality of his team. After working with them since June, I would say they were modest in their praise of his quality of work.

Last week we buried the powerlines which were obstructing the view from the Log Cabin Suites. What an improvement that made. Now you can enjoy the "Million Dollar View" from the front porch without any obstructions.

The Leaves Are Turning...

2008-10-05T21:51:00.002-04:00

We took a trip through Dolly Sods on our way to the Apple Festival in Burlington. I was amazed at the beautiful array of colors on display. You could tell that Canaan Valley and Blackwater Falls are in their peak. We spoke with friends today that rode the chair lift in Canaan Valley on Saturday, and they commented that this view exceeded their previous notion that Wisconsin was the perfect location for viewing the changing of the seasons.

The Apple Festival is one of the largest festivals in the area. It is a fundraiser for the Childrens Home in Burlington. We went to restock our supply of the "world famous" apple butter. We enjoyed the wide array of vendors, including the Watkins booth where we restocked on Almond Extract, the secret ingredient in our fresh fruit topping, served daily at the Inn.

We are already booked on the weekends for the month of October, but if you are still interested in coming, please call as we expect to have our newest addition completed and ready for guests on October 17th. It is not officially in our inventory and added to the website as we are busy with all of the last minute preparations getting the new units ready. So don't forget to ask Carol about the new rooms when you call to book your romantic getaway.

We are also very excited to announce that we have received our wine license. So now you can enjoy our "world class wines" every day at the Inn either by the glass with meals or by the bottle. So if you are a wine lover, don't forget to ask Ed for a complimentary wine tasting and he will gladly share his insights as Master Sommelier.

North Fork Mountain Inn now serves Wine

2008-09-19T08:56:00.002-04:00

We passed the final test and after two years of waiting, we will soon be offering fine wine by the glass or by the bottle. Ed is a Master Sommelier as is very excited about the release of 6 new wines we will be featuring at the Inn. Unlike other fine dining establishments that mark up their wines 200-300%, we will be offering our wines at normal retail prices. If you find wines at the Inn you enjoy and are in a legal state to ship to, we can arrange shipment of these same wines by the case. We feature wines that are grown organically, and made naturally, from small family held estates. These premium wines are not available commercially, as we take the middle man out of the equation, and bring you some of the finest wines from around the world.

Here a sample of some of the wines we will be featuring

2006 Chateau Cantelaudette-Graves de Vayres-Deemed an official appellation in 1931, Graves de Vayres provides white wines typically made from Semillon, Sauvignon Blanc and Muscadelle. They are epitomized by their round, balanced appeal, floral bouquets and crisp palates. Château Cantelaudette whose name in fact means, "song of the lark," expresses rich gooseberry aroma and pleasing lemony flavors. Ready to drink now or still provides great aging potential, well up to 2 more years. This is the essence of what a white Bordeaux should be. Great as an aperitif with olives or anchovies or serve with fresh, sautéed seafood or creamy pasta dishes.

2006 Hermit's View Chardonnay-South Eastern Australia-Winemaking is as much about people as it is about practices. We at Berton Vineyards are still young enough to be awed by the tradition but also to feel the need to challenge ourselves by testing the boundaries of winemaking." So says the dynamic winemaker Bob Berton who knows exactly what it takes to produce excellence. The palate is well balanced with grapefruit and fig tones rounded by creamy notes of oak and vanilla. Perfect with seafood dishes or creamy pasta.

2005 Le Lion d' Or-Vin de Pays des Coteaux de l'Ardeche- A real specialty of the region. The "Lion of Gold" is a fruity, semi-dry red wine blended from the finest grape varieties of the rugged hillsides around the Mediterranean city of Narbonne. One of our most popular wines for years ... you will love this even if you don't normally enjoy red wines.

2005 La Cour Pavillon-Bordeaux Superieur-Wineries from all over the world aspire to create wine in a Bordeaux style by blending there grapes to induce complexity. Right bank vintners believe in substantiating this history but when a vintage like 2005 comes around, Merlot was their ultimate performer. Robert Parker hailed it as an "extraordinary year," awarding 95+ points to Bordeaux for this vintage. With scents of raspberry and dark cherry, this wine exhibits ripe elegant fruit met with a powerful body and fullness. Ripe silky tannins flow over your palate as hints of chocolate and dark spices melt into your tongue. This wine is showing its full fruit now and with no oak aging, the 100% Merlot will peak in 2 to 3 years. Excellent to match with steak, pasta or soft cheeses. Try whipping up fettuccine pasta with asiago cheese and artichoke pesto topped with grilled sirloin cuts.

2004 Lushof Signet Red-Stellenbosch South Africa-The family run Lushof Estate is situated high on the slopes of Helderberg Mountain overlooking False Bay in the Western Cape of South Africa. Cooling sea breezes and Antarctic currents contribute to the near perfect growing conditions at such an elevated site, allowing for their eclectic new-age range of wines. All of the wines are handcrafted, nurtured, bottled and matured on the estate. The 2004 Signet Red is a blend of Cabernet Sauvignon, Merlot and Shiraz which shows firm tannins and spicy aromas of fresh concentrated raspberry and mocha. The Merlot in the blend presents mulberry fruits combined with ripe plum temptations. Its a delicious, juicy and fine textured wine perfect for hearty meats and cheeses.

2005 Lions Peak Cabernet Sauvignon-Paso Robles California-Lion's Peak is a family owned winery in the Paso Robles appellation. The vines are planted exclusively with premium Cabernet on southern slopes with gravelly soils. This premier wine is 100% Cab and was hand harvested at 24.6 Brix ... very ripe. It has been aged 28 months in French and American oak barriques. The deep rich color is a prelude to a luscious, velvety wine with great aroma and complex flavor

Making Good Progress with New Construction

2008-09-17T11:24:00.002-04:00

The weather has been great and as a result, we are making good progress on our new luxury cabin suites. Today, they are finishing the field stone application on the basement. This basement will when finishe be a conference center, perfect for that corporate team building retreat. We will be able to do audio, web, and video conferencing. We will also be able to cater food and wine customized to your specific requirements. This will also serve as a perfect place to serve family reunions and small weddings. Ed is working on becoming an "officiant" so we can be your one stop shop for getting married and celebrating your honeymoon. Even if you are renewing your vows, our Inn provides the perfect setting for creating an event of a lifetime. You can see from this picture, that we are very close to being able to take reservations for our new suites. Check the website often as we will let you know when they are ready for you to come and enjoy our latest luxury cabin suites.

Autumn is in the air

2008-09-16T08:07:00.002-04:00

Today is the official first day of the Fall season. It is our favorite time of the year here at the Inn. This is reflected in both the wines we feature and the fine dining specialties. Here is a sample of a typical autumn fine dining menu.

Appetizer: Bruschetta with fresh Mozzarella served on toasted artisan bread and topped with Feta Cheese. Wine: Lobster Bay Sauvignon Blanc-Marlborough, New Zealand

Soup: Tuscan Stew with Mushrooms, Carrots, Sweet Corn, Onions, Garlic, Chicken, and Fresh Herbs. Wine: Hospices De Nuits-Nuits Saint Georges 1er Cru, Burgandy, France

Entree: Roasted Pork Tenderloin served with Marsala and Wild Mushroom sauce, Garlic Mashed Potatoes, and fresh Asparagus Wine: Smith Madrone Cabernet Sauvignon-Napa, California

Dessert: Chocolate Souffle served with Vanilla Ice Cream Wine: Bernkasteler Docktor, Auslese, Mosel, Germany

Along with the changes in the menu, we expect to see a brilliant cornicopia of colors as our "Million Dollar View" of Smoke Hole Canyon turns amazing shades of red and orange. It is a spectacular array of color. Come and see why the North Fork Mountain Inn is a favorite destination for "Leaf Peepers". But don't wait too long as the best days are already filling up. Even though the peak last year was Mid-October, we see beautiful colors from the end of September to Mid-November.

We're Expanding New Construction

2008-09-12T10:44:00.003-04:00

We are very excited about our new expansion project. Construction on our new Log Cabin Suites is expected to be completed in early October in time for peak foilage season. This new structure will include two identical suites with the following amenities:

King Size Bed

Wet Bar with Refrigerator, Coffee Maker, Microwave

King Sized Jacuzzi Tub

Private Bath with Oversized Shower

42" HD Plasma TV's with Direct TV Premium Channels and the NFL Package

Fireplace

Wrap around decks

Beautiful Mountain View of Smoke Hole Canyon

Fine Wine Service

Loft Sitting Area with Queen Sleeper Sofa

These beautifully decorated suites will sleep up to 4 people or are perfect for those couples that have a partner that snores.

These rooms are very near the Inn and guests have access to all of the other amenities associated with the Inn including Ed and Carol's Award Winning Fine Dining and Baking. Enjoy your favorite wine along with our Chef inspired meals as you enjoy the beautiful fall foilage season.

We will also be building a new owner's cabin upon completion of our log suites. At that point we will have a total of 10 guest rooms available. We are also adding a new conference center so we will be offering several new venues including team retreats, small weddings, executive leadership conferences, and special interest weekends such as Gourmet Dining and Fine Wine pairings. We will also be creating special events such as family reunions, birdwatching, murder mysteries, film and book reviews.

With world class fishing, hiking, and technical climbing nearby, we offer an upscale experience, in a quiet and secluded setting. There are many nearby activities to enjoy. You will find our scenic driving tours of the area to be the perfect way to enjoy the changing seasons.

Check back to our website often as we will add the room information for online booking as soon as they are available. Come and celebrate our Second Anniversary of ownership and see why we are one of only 3 Select Registry Inn's in all of West Virginia.

Spring Mountain Festival

2008-09-12T07:23:00.002-04:00

The Spring Mountain Festival is one of the most exciting local events held in the Petersburg Park the last weekend in April. It is a beautiful time of the year at the Inn as the Red Bud trees are a spectacular color of purple. It is refreshing to see the canyon come to life as trees shoot forth their leaves after a long and beautiful winter.

We were fortunate to host Josh Oldaker at the Inn during this festival. Josh was the Country and Gospel Headliner, singing both Saturday evening and kicking off the Community Gospel Sing on Sunday afternoon. Guests at the Inn were treated to their own private concert on Saturday evening as Josh sang some of their favorite choices. Josh is a rising star and is in big demand in West Virginia.

The weekend event brought crowds from several nearby states and regional communities. The Spring Mountain festival was considered a huge success by the Grant County Chamber of Commerce, host for the weekend event. Ed was selected as emcee for the event and enjoyed keeping the crowd entertained and informed throughout the weekend.