2017 Summer Dinner Menu Inspiration From Tarragon’s Executive Chef, Bret Andreasen The new menu isn’t so much a departure from the tone of the last menu as it is a refinement of it. We kept the four-course theme of the menu but strengthened each course for an even more comprehensive dining experience. We combined the […]
Ingredients: 4 ea. 12 oz Lamb Shanks 1 C Celery, Medium Diced 1 C Carrots, Medium Diced 1 C Onions, Medium Diced 2 Garlic Cloves, Crushed 1 Shallot, Sliced 1 Sprig Rosemary 2 Sprigs Thyme ¼ C Tomato Paste 1 C of Pinot Noir 3 C Chicken Stock Method: In a large pan over medium […]
Ingredients: 8 Potatoes, Peeled 2 T Rosemary, Finely Chopped 1 T Garlic, Minced 1 Cup Shredded Parmesan 1 Cup Crumbled Feta 1 Cup Heavy Cream 2 T Salt 1 T Black Pepper 2 Cups Shredded Mozzarella and Provolone METHOD: Use a mandolin or a very sharp knife to thinly slice the potatoes (about 1/8th inch thick). […]
Executive Chef Bret Andreasen shares the inspiration and intentions behind Tarragon’s latest menus. While some of the menu item names may look familiar, the taste, texture, and accompaniments are far from it. “What excites me is classic food intentionally prepared with a delicate hand. As far as I am concerned nothing is original anymore, and […]
In an effort to show our gratitude and appreciation for the exceptional professionals on staff here at the Inn at Honey Run and Tarragon, we run a monthly feature here on the website to introduce our guests and readers to the people that make it all happen. Every month we introduce you to one of […]
The Inn at Honey Run is a popular travel and retreat destination for couples, adventurous travelers, urban professionals, and local families. However, we also receive many groups and organizations who are looking for a serene, natural setting for a corporate conference or company outing. With upscale catering services, luxury meeting rooms, and world class accommodations, the […]
