Chef Fetty’s Recipe of the Month – November
As we celebrate 30 years of lodging and dining at Honey Run, I am reflecting on what it means to be the Chef of the Inn. I’ve always wanted to create a sense of comfortable elegance with the cuisine. Guests who pass through our doors are looking for diverse things from us, but a few things are universal. Our guests want quality, comfort, impeccable service and an experience that fosters great memories. It is a responsibility that all of our team takes seriously.
So even though our physical surroundings may have been refreshed and our food and beverage offerings have evolved, we still want to stay true to the original vision of the Inn. The recipe this month is the beloved Inn Dip that we serve with our crudite of vegetables at lunch. I brought this recipe back to our kitchen last year and it has been very well received. Our guests love it so much it begs the question,” why did it go away to begin with?” Well it won’t any time soon, because no matter who created this classic, it’s now known as The Inn at Honey Run Dip. Please enjoy
Yields 2 cups
- ¼ tsp. tarragon
- 1 tbsp. vinegar
- 2 ¼ tsp. cooked and chopped bacon
- 1 ¼ cup mayonnaise
- ½ cup sour cream
- 1 tsp. lemon juice
- 3 ½ tbsp chopped chives
- 4 tbsp. chopped parsley
- 1 pinch fresh cracked black pepper
- ¼ tsp. chopped garlic
- Combine all ingredients in a mixing bowl.
- Refrigerate for 1 hour.
- Taste and adjust the seasoning.
Serve with crisp vegetables, as a topping for sandwiches, or as a binder for tuna or chicken salads