North Fork Mountain Inn

Wine Dinner Weekend February 19-21

noreply@blogger.com (Inn Keeper) — Fri, 05 Feb 2010 14:29:00 +0000

Arrive on Friday by 5 pm and enjoy complimentary wine and appetizers until 6:30 pm.

Saturday morning breakfast will include mimosas, fresh fruit topped with special yogurt topping, lemon cranberry scones, omelets made to order, roasted red pepper, rosemary & onion potatoes and coffee made with fresh roasted beans.

Gourmet picnic baskets will be available for lunch for an additional charge.

Saturday Wine Dinner is a pre fixe menu with wine and food pairings. Our appetizer will be smoked salmon, topped with sour cream, capers & dill; paired with a cool crisp Sauvignon Blanc with hints of citrus. Our soup course will be Crab Bisque Chincoteague; paired with a 2008 Chateau Fantin Grand Vin de Bordeaux, Rose. This Merlot Rose is a huge mouthful of ripe strawberries and cherries with just a tinge of tannin to balance the wine out. Our intermezzo will be a mango sorbet, paired with an Italian "Muscato di Asti”. Our main course will be fresh Atlantic salmon with a garlic sesame glaze, served with basmati rice pilaf and a fresh vegetable; paired with "Domaine Christophe Pichon Condrieu".. This Viognier, in the best vintages produces some of the most delicate, elegant, and sought-after wine in the world. Our dessert course will be chocolate soufflé served with vanilla ice cream; paired with a Hungarian Ausbruch. An after dinner liquor of Cognac or Port will also be served with Gourmet Flavored Coffee.

Sunday Morning we will offer a choice of fresh juice mimosas, fresh fruit medley, Sleep Late French Toast with Apple Butter, and bacon or sausage. Our gourmet and roasted at the Inn coffees are available each morning around 7:00.

This special package costs $ 100.00 per person and requires a two night minimum stay.

Safari at Amboselli

noreply@blogger.com (Inn Keeper) — Fri, 05 Feb 2010 03:17:00 +0000

It is 2:00 on Friday morning. I woke up and couldn’t go back to sleep. My body must be anticipating the upcoming jet lag. Or perhaps my body is trying to maximize the last 24 hours in Africa. As I reflect on the last two weeks and the last two days here at Amboselli, there are many precious memories that flash through my mind. As I sit here, without power, I am reminded of how in the USA we take for granted things like 100% availability and uptime of electricity and internet access. While on safari, the power and hot water are powered by a generator so there are limited windows of opportunity to take a hot shower, or turn on the lights. I have come to realize that there is nothing wrong with going to bed when the sun goes down and getting up at the break of dawn.

These lacks of conveniences take me back to a time when I was much younger, a simpler time, and I wonder if we were not better off then. Things we take for granted like paved roads, good modern infrastructure, 24 hour supermarkets, air conditioning, and 24 hour access to news and sports come at a price. Are we better off with these luxuries or would we be better off if we lived a simpler life that places a greater emphasis on personal relationships, interdependence, a greater sense of community, and shared resources. In the USA we often are driven by success, financial gain, and our desire for material goods like the new car, flat screen TV, an elaborate wardrobe, but I wonder if maybe we have created a certain type of bondage as we strive to fill our lives with much more than what is required to live comfortably.

While in Kenya we have seen tremendous need. We have taught students that live on one meal a day and many only each 3 or 4 meals a week. These meals are very simple, and pale in comparison to what we may consider our normal lunch or dinner. We take for granted things like clean running water that we can drink right out of the faucet. In the Kibera slums, their tiny homes do not have running water, restrooms, electricity, and well stocked refrigerators, something that we take for granted. As we travel around Nairobi and Kenya, we notice a high percentage of the people are walking, not driving luxury automobiles. Most people rent instead of purchasing a home because interest rates are 18 to 20%. But in spite of all they may lack in creature comforts, Kenyan seem to be some of the happiest people in the world. Does that mean that our wealth and materialism has become a barrier to true happiness?

Having been here in Kenya has changed my life, I hope for the better. When I return home, I am committed to fasting more and eating less. Saving more and spending less.

Spending less on me and spending more to help others less fortunate is my new year’s resolution. Taking the time to listen to and care more about others and their needs has become a new priority in my life. Committing more time to serving others and spending less time seeking my personal pleasure will be a big adjustment in my life but I think it will make me a better person. But most of all, I plan to spend more time in prayer and meditation seeking God’s purpose in my life. True peace and happiness must come from serving others and not seeking my own self interests.

These last two days on safari have been a great time to reflect on what I have experienced these last two weeks. Now that it is over, I wished that I had kept a journal to be better able to reflect on and process

noreply@blogger.com (Inn Keeper) — Sat, 23 Jan 2010 08:43:00 +0000

The weekend is finally here. Carol and I are spending the weekend with our good friends of many years, David and Patience Waweru. We first got acquainted with David about 8 years ago when the Nairobi Chapel band along with their Pastor Oscar came to the United States to begin the strategic partnership between their church and ours, Grace Community Church. We were able to host David and another friend Alfred in our home. This was the beginning of a great friendship. David and I refer to ourselves as “brothers with different mothers”.

A few years later, David came to visit us and was able to experience snow for the first time. We continued to build our friendship as we had a lot in common. We both work in telecom, he worked at Kenya Telkom, and I worked at Verizon. We both enjoyed outreach, music, travel, and he had a real entrepreneurial mind. We kept in touch by e-mail and always looked forward to our short term trips to Kenya. In fact David did a lot of the coordination for us as a host. He arranged for our ground transportation, our host families, the safari, and was always there to help us whether it was bartering at the Masai Market or taking us to visit his mother up country.

In fact, I was able to live vicariously through my Kenyan brother. We were blessed to hear about his courtship of Patience, pray with him during the dowry negotiations, and bless their marriage. We even were able to support them to realize their dream of having a child. They had tried for years to get pregnant. To their and our amazement, last year they conceived. In fact last year when we were here, Patience was in the early stages of pregnancy, and it took all the self control we could manage to keep it to ourselves until the pregnancy was in an advanced stage. They wanted to make certain that her pregnancy was several months along before telling everyone. Shana was born about 4 months ago and she is the most beautiful African girl I have ever seen. She has the sweetest disposition and holding her and singing to her is truly one of my greatest joys.

On Sunday, we will attend Nairobi Chapel with them and will be reunited with many friends there we have been blessed to know over the years. Afterwards we will treat our host families to dinner at one of my favorite restaurants, the Carnivore. This restaurant is similar to the Brazilian steakhouses where they bring many different types of exotic wild game and other types of meat on large skewers and carve it for you tableside. In the past I have eaten ostrich, camel, crocodile, élan, zebra, water buffalo, and others. For those who want something less exotic they serve more common meats like chicken, beef, goat, pork, and lamb. It is always a lot of fun to fellowship with our host families. In addition to David and Patience, our host families include, Carole Kariuki, Chris and Elizabeth Kamuna, Marcy and Muhia Karianjahi, and Twity and Manaseh Uzele. We are very grateful for them opening up their homes and giving us a taste of Nairobi by experiencing life through their eyes.

Our team member spotlight is on Carol Fischer. She is sleeping in this morning, one of her favorite things to do. Carol grew up in on a farm in Eastern Kentucky. She was the youngest of three girls. An interesting fact about her family is that Carol, her mother, and both of her sisters graduated as valedictorians of their high school class. Carol went on the major in accounting at the University of Kentucky and later earned her Executive MBA from Duke while working at GTE. She held various positions in finance and accounting working in Lexington, Kentucky, Durham, North Carolina, Tampa, Florida, and Westfield, Indiana. She met her husband of 11 years, Ed, in Westfield. After 28 years in the corporate world, Ed and Carol realized a dream they had shared for 8 years when their purchased the North Fork Mountain Inn, in beautiful West Virginia. Carol enjoys the hospitality business and feels like she is living out her purpose serving those in ministry and missionaries that come to stay and enjoy the peace and natural beauty of our Inn in “almost heaven, West Virginia”. Carol is an excellent baker and cook. You can see many of her most popular recipes on our website at www.northforkmtninn.com.

Perspectives from Carol: This is my 4th visit to Kenya. I think its part of Ed’s plan to convince me to move here. I always enjoy coming here and enjoying the beauty of Africa. While the animals, flowers and landscapes are beautiful, the real beauty is in the faces of the Kenyans we meet and especially the ones we have gotten to know over the years. The world feels like a much smaller place and makes me much more aware of things that happen outside the US. I am looking forward to the church service on Sunday and especially the music. After the first visit from Nairobi Chapel to Grace, I remember commenting that when I get to heaven, I’m going to find the Kenyans because they know how to worship. That’s even truer today. Even when the songs are in Swahili and I don’t understand the words, there is such a special worshipfulness in their voices that it penetrates my heart and I feel so blessed to be here.

noreply@blogger.com (Inn Keeper) — Fri, 22 Jan 2010 11:41:00 +0000

This picture is from our visit to the Kibera slums earlier this week. Here a family is living in a small 9' by 8' room. but you can see from their faces, they are unaware of their poor living conditions.

It is another beautiful day here in Kenya. We have been blessed with amazing weather. This is another great example of God's provision for us. I understand we have been missing freezing rain, snow, and cloudy days back in the USA. It makes us all the more glad to be here. Some on our team have indicated that they not be coming home, that they plan to stay here. I certainly understand that feeling. That happens to me every time I come to Africa. If I did not have a B & B to run and job responsibilities back home in West Virginia, I might be tempted to stay also.

Today's team member spotlight is on Mike McDonald. In speaking with Mike this morning he commented, "I have been amazed at the hand of God which has continually been present on this mission trip. From the sudden and unexpected receipt of funds to cover the exact cost of the trip to the people we have been blessed to meet, it is clear that God is present and guiding this effort."

Dr. John Evans, formerly from Indianapolis came up to greet us. He was excited about seeing folks from Indy. He mentioned that he had gone to school at Heritage Christian School-which floored Mike because that's where his sons, Luke and Jacob go! Imagine traveling all the way to Kenya and bumping into someone from Heritage. John is training missionaries that will serve throughout Africa.

When asked about his impressions so far, Mike stated, "I've heard much about the remarkable hospitality and graciousness of the Kenyan people-but it cannot be fully appreciated until you experience it." He went on to say, "These are people on the front lines of poverty, dire financial circumstances and attacks on Christianity. Yet their reliance on God providing for their needs has made their faith, hope, and love very strong."

Mike works at Eli Lilly in Information Security. He has served 12 years on the Westfield Town
Council. He is married to Kathy, the mother of their 2 boys, Luke (10 years of age) and Jacob (6 going on 7 years of age). Mike serves in Grace Kids Company, Small Groups, and outside the walls of Grace Community Church he is a board member at Fletcher Place Ministries in downtown Indianapolis. This mission provides food, shelter, and education for the homeless and disadvantaged people.

Today we will be teaching computer classes and at 6:00 p.m. we will travel to Mamlaka Hill Church in Nairobi to meet up with our Nairobi Chapel host families and we will be spending the weekend with them seeing the world through their eyes. We will attend church with them on Sunday, afterwards we will take them to a nice dinner and then shop together at an outdoor Masai Market. The Masai Market is always a lot of fun as we get to try out our bargaining skills. They always start out with very high prices as they think Americans are very rich and can afford to pay more. I always find this is a great place to buy souvenirs for my supporters and to take home as memories of my trip. We now have a large collection of African masks and other items. I just tell my wife, "let's get these things so we can re-sell them in our gift shop at the Inn." That rationalization seems to work. You should see the paper bead jewelry and Kazuri Bead accessories that we have acquired this time. We will definitely need to put them in our gift shop. They will be great conversation starters and give us a chance to share about our Adventures in Africa.

Another Day in Paradise...

noreply@blogger.com (Inn Keeper) — Wed, 20 Jan 2010 10:43:00 +0000

Yesterday the team toured the campus at NEGST in the morning and planned for our first day of computer classes which begin on Wednesday. After lunch at NEGST, we traveled to the Nairobi Chapel office to prepare for our visit to the Kibera slums. We were provided overviews of these programs by Pastor Faith of Nairobi Chapel and Susan Mbuga.

HARC is geared toward children in the Kibera slum. It is a Saturday program that feeds children who usually in the week barely get enough to eat let alone a nutritious diet. This ministry sponsors some of the children through school as well as have bible class on Saturdays and outreach to the families of the children. Most of the caregivers of these children are HIV positive and they provide support and care for them too. When HARC leaders visit with them, they usually bring care packages that would include flour, some cooking oil, milk, bread so there is a token of love left behind. Pastor Faith from Nairobi Chapel provides leadership to this team.

Susan leads a ministry called PARC which serves children and families living in the slums that often are dealing with health issues related to AIDS. She told how she works with a team of 4-5 women that live in Kibera and help identify those in need. After her overview to prepare us for the experience, we went across the street to Ichumi, to purchase groceries for 6 families that we went to visit. We then took a matatu to Kibera where we met the rest of our team and tour guides.

We left our cameras at home so that the residents would not feel exploited as many tours come here and often they feel marginalized by the tourists taking pictures and gratifying their own self interests. So we quietly made our way through the maze of rooms and buildings which are made of mud walls and tin roofs. The narrow alleys between buildings often include open sewers containing garbage, discarded food scraps, and pungent odors. This guided trip was challenging and strenuous. The smell of garbage burning mixed with odors of the open sewers left an indelible impression. Even a day later, I can still recall the stench. It is hard to imagine 6 people living in a 9 foot square room. Most homes do not have electricity, running water, or toilets. As we visited with families and prayed with them, we realized their reality is far different than ours. We were glad to be able to bring food as many go several days without a meal. It is not uncommon for a 10 year old child to be responsible for raising and supporting other siblings, parents that are ill, and helping neighbors with parenting chores.

The ironic twist to this was the happy greetings from young children that came out to greet us with choruses of "how are you" and eager to shake our hands. Having lived their whole lives in the slums they seemed to be happy and content, not realizing their conditions were substandard. Kibera seems to have it own eco-system and lifestyle. It is interesting how many of the unemployed inhabitants manage to earn money by cooking food, selling charcoal, or selling wood stolen from nearby forests.

Later that evening, the team de-briefed the experience and talked about how this trip has opened their eyes to poverty and has challenged them to get involved serving the less fortunate when they return home. Praying with those we met earlier in the day, took on a new meaning. When praying for others that have real desperate needs, whether, jobs, healing, food, or education, it really tugged at your heart strings when you see the need. It is almost overwhelming when you consider how these million people living in what we would consider inhumane conditions struggle each day to survive. On more that one occasion, I was overcome with sadness and shame as I consider how blessed I am and those living in Kibera struggle with the basic necessities of life.

One of the reason we took this tour was to help our team to be sensitive to the students we will be teaching as some of the NEGST graduates will start ministries in these type of conditions to help improve their medical, spiritual, social, and economic poverty. Having been to Kibera on 3 different trips, it is always a humbling, yet poignant experience. It makes me more determined to return home and more more of an effort to help those who are less fortunate.

Our team member spotlight is on Colleen Armstrong. She works in program management for Universal Music Group (PMO Director). Colleen spends her time at work, managing a group of projects-teaching, coaching, mentoring, and developing processes. She is one of our team co-leaders and is in charge of curriculum development and training. She is married to Greg and they are very fond of their two shelties. She grew up in Wisconsin and in her spare time enjoys reading, kayaking, exercise, and walking the dogs. Colleen will miss the first session of her current Women's Bible Study in Acts which begins tonight.

Colleen remarked that one of her observations in the difference in African and American cultures. Here in Africa, people are more community focused with an emphasis on meeting the most immediate needs as part of their support structure. If your neighbor needs food or rent money, it is not uncommon to share what you have, even if it means you may not have enough when your rent is due. She went on to say how teaching and learning is different. In the United States, as an instructor you are expected to be an expert and are challenged often. Here, the students seemed to be more tolerant of less than perfection, even being able to relate to you better when you are not afraid to expose a weakness or vulnerability. The team is delighted to have Colleen with us and her wacky sense of humor keeps us from taking ourselves too seriously.

It's Tuesday in Africa and "all is well"

noreply@blogger.com (Inn Keeper) — Tue, 19 Jan 2010 06:59:00 +0000

It is Tuesday morning and I see that I am not the only one still experiencing jet lag. For the last several days I have awakened to the sound of roosters crowing in the distance. This early morning ritual is becoming all too common. Rather than fight it, I get up, shower, and use this time to meditate and prepare for the day ahead.

In our devotions yesterday, we discussed the “Call of God” (Isaiah 6:8). This can mean many different things to others. For me it is expressed in the “hearing and seeing the ‘call of God’ in others”. I am challenged this week as we serve at NEGST to be intentional about being observant and as we interact with others whether on campus, in community with team members, or while visiting the Kibera slum. Oswald Chambers, in his daily devotional, “My Utmost for His Highest”, talked about how Isaiah was reflective after a time of crisis that provoked this observation. What I learned from this is that we must prepare ourselves to see and experience God in others.

Today we will be taking the team to the Kibera slum, the third largest slum in the world. This area slightly more than one square mile is home to over 1.5 million Kenyans and refugees from other African countries such as Uganda, Sudan, Liberian, and the Congo. As we prepare the team, we remind them to lay aside any preconceived notions they have of poverty and to go and observe. We are challenged to see God in the people living there. One of the ministries that will be our host and guide today serves several families living in Kibera. We will purchase flour, oil, rice, and other basic food items and deliver these items to families that would starve otherwise. Before you can share God’s love, hope, and the Gospel, you have to meet their most basic needs of food, shelter, and protection. I look forward to our team discussion this evening as we debrief the events of the day.

After touring the Kazuri Bead Factory yesterday, the team was able to stimulate the local economy and enjoy a cold soft drink. The Kazuri Bead Factory is located on part of the original plantation owned by Karen Blixen, author of “Out of Africa”. This ministry serves to employ over 400 single women as they make jewelry and pottery that is sold all over the world. Carol and I stocked up as we plan to sell their beautiful handmade jewelry in our gift shop at the North Fork Mountain Inn.

Our team member spotlight today is on Rich Stolt. Rich is the artist in our group. Rich teaches art at Allisonville Elementary School in Indianapolis, IN. Rich was planning to join our team 2 years ago and then again last year, when he found out his son was going to be born while away. So he decided to postpone until this year. I guess the third time is a charm. Rich is married to Lori and they have 2 children, Sierra, 6 years, and Silas who will be 1 year old on February 5th. Rich is working on his Masters Degree and plans to finish this summer. He will be teaching art classes at the Pistus School at NEGST. He is uniquely gifted as both an artist and a “techie”. We are very glad to have Rich as a part of our team. He adds a real element of colorful personality to the group.

The Beauty and Spendor of Africa

noreply@blogger.com (Inn Keeper) — Mon, 18 Jan 2010 14:44:00 +0000

Ed and Carol are taking a two week break from Inn Keeping to lead a short term mission trip to serve at the Nairobi Evangelical Graduate School of Theology. We will share their adventures daily with you on their North Fork Mountain Inn Blog.

We all arrived safely. Ed and Carol Fischer met the rest of the team when they arrived in Kenya on Sunday evening. It was so exciting to welcome the team to one of my favorite places, to the beauty and splendor of Africa. We arrived a few days earlier than the team and spent 3 days relaxing with our Kenyan friends, David and Patience Waweru, in the coastal town of Mombasa. It was a dramatic change from the snow and cold weather we left behind in West Virginia. It was the perfect antidote for jetlag as we spent much of each day on the beach enjoying the sun and the relaxing sound of the waves gently crashing on the shore.

Our first evening, we enjoyed a special dinner around the pool as we were entertained by an excellent band that played many familiar songs. We felt right at home when they played the John Denver song, “Take Me Home, Country Road”. Our table was located next to the US Ambassador to Kenya, so we had a chance to get acquainted with him. I shared with him that our team was serving at NEGST and how we were able to bring 21 donated laptops and 11 flat panel monitors to use for teaching with plans to leave them behind for students to use when our classes are completed. He mentioned how proud he is to represent the United States here in Kenya, and how it warms his heart when he hears stories of Americans coming here and making a difference in the lives of Africans.

Monday will be a relaxing day for the team. After a late breakfast, we will hear from Christi Byerly about some of the social customs and to help prepare us for our interaction with students at NEGST and beyond. We want to be sensitive to the Kenyan culture and most of all, we do not want to embarrass ourselves or our hosts as we serve and spend time in their world. We will tour the NEGST campus this afternoon to help orient those who have not been here before. After a trip to the bank to exchange our US dollars into Kenyan schillings, we will travel to the Kazuri Bead Factory. This is a ministry that provides employment for single women allowing them to earn an income and learn a skill. They make very beautiful necklaces and other types of jewelry. This is a great opportunity to pick up souvenirs and stimulate the local economy.

Each day I will spotlight one of our team members so that you can get to know us better. Today, we will present one of our team leaders, Polly Harrington. This is Polly’s second trip to NEGST and her 4th international mission trip. She has also served in Vienna, Austria and Bucharest, Romania. It was in Vienna, that Polly realized that her calling was to serve in education based short term mission trips. Back in Indiana, Polly volunteers at Grace Kids Company in the infant and toddler area. Polly’s career in is project management and works for a consulting firm. She appreciates the flexibility her job affords her to travel and serve on short term missions.

Our Best Year Yet

noreply@blogger.com (Inn Keeper) — Fri, 08 Jan 2010 04:22:00 +0000

Ed, your Innkeeper, celebrated the New Year by demonstrating how to relax in the hot tub (of course, ignoring the rule about no alcohol in the hot tub). He just found out from Carol that we finished 2009 with an increase in revenues of 53% from the prior year. Thanks to all of you who visited us and made it such a great year.

As a special thank you in 2010, mention "Our Best Year Yet" when you make your reservation and receive a complimentary bottle of wine upon check-in.

Check out our website in the next few days for exciting spring events at the Inn. We look forward to seeing you in 2010.

Olivia Visits the Inn

noreply@blogger.com (Inn Keeper) — Fri, 08 Jan 2010 04:13:00 +0000

We were excited to have our granddaughter Olivia and her mother Danielle visit the Inn for a week over the Christmas holidays. Olivia has her grandpa wrapped around her little finger. He's training her to take over the Inn, but since she's only 2, it will still be a few years. He also enjoyed playing his African drum with her and plans to get one just her size when we go to Kenya on our upcoming short term mission trip.

We are looking forward to spending some more time with them in May when Danielle graduates from Ft. Scott Community College in Kansas with her Nursing Degree. Meantime, we are experiencing serious Olivia withdrawals.....

Ed's Snowmobile

noreply@blogger.com (Inn Keeper) — Tue, 22 Dec 2009 04:30:00 +0000

Well, it's not really a snowmobile, just Ed's Camry covered in 20+ inches of snow. We often have guests ask how much snow we get and we say always say "It's really not that much. If we are going to get dumped on, it's when a noreaster comes through." We'll we had a storm from the South that came through on Saturday. I measured 19 inches in front & 22 inches on the side of the house, so I think that means it's somewhere around 20 inches. Smoke Hole Road was plowed on Sunday - they are amazingly fast. But the snow in our driveway was no match for Ed's pickup truck with a blade. Luckily, our neighbor came over today with a large tractor and got the snow out of our driveway to the Inn. This is the first time we haven't been able to get out on our own. Fortunately we didn't have any guests over the weekend, so we enjoyed a few days off watching football & snuggling in front of the fireplace. Really not so bad after all. It is a beautiful snow.

Mid-Atlantic Select Registry Conference

noreply@blogger.com (Inn Keeper) — Sat, 05 Dec 2009 19:38:00 +0000

Ed and Carol are headed to the Mid-Atlantic Regional Conference held at 1840's Antrim County Inn in Taneytown, north of Frederick, MD. We will meet the new Executive Director, Michael Palmer and will exchange ideas with other regional Select Registry Owners. Select Registry is a collection of the top 400 Unique Inns and Bed and Breakfast properties in the USA and Canada that have been inspected and approved by their Board of Directors.

Since Ed won 4th place in the National Seafood Cookoff this year in New Orleans, they have decided to open their Inn for fine dining to large groups. They can currently handle groups up to 25 for a sit down meal. When their conference center is completed next spring they will be able to accomodate groups of 50 or more.

Since they are taking groups by reservation only, please call Carol at 304-257-1108 and plan your next special group dining experience.

It Was A White Wedding.....

noreply@blogger.com (Inn Keeper) — Sat, 05 Dec 2009 18:18:00 +0000

Wes and Frances made history at the North Fork Mountain Inn today as they exchanged vows and were married at our first outdoor wedding in our "Winter Wonderland". Frances is the daughter of Tim and Karen Northrup and Wes is the son of Dave and Laura Tracewell. They are both students at WVU and will be graduating in May 2011. Wes is an accounting major and Frances is getting her degree in physical therapy.

They were married by Pastor Daryl Dunsmore from Dorcas, WV. He said, "this was the prettiest wedding I have ever performed." The preacher, the innkeeper(Ed), and the bride were overcome by emotion at the simplistic beauty of the ceremony. The bride's white dress with a background of snow covered trees and mountains were accented by her bouquet of red roses.

A special wedding dinner started with a bottle of Moscato d' Asti, Italian Sparkling Wine. The appetizer was Nova Scotian Smoked Salmon with capers, fresh dill, and sour cream. The soup du jour was a white chicken chili. The mango sorbet was a refreshing intermezzo. The entree was Atlantic Salmon with a Orange Ginger Glaze served with garlic mashed potatoes, and sugar snap peas. For dessert, Carol prepared her famous Tiramisu.

They spent their honeymoon in the Monongahela Suite, one of our new log cabin suites.

The Holidays and Upcoming Special Events

noreply@blogger.com (Inn Keeper) — Mon, 23 Nov 2009 16:41:00 +0000

Holiday Plans Up in the Air? Not looking forward to preparing the big Thanksgiving meal? Want to avoid all the shopping crowds on Friday? Come spend all or part of Thanksgiving weekend at the North Fork Mountain Inn. We’ll be preparing a traditional Thanksgiving meal along with some vegetarian options. We’ll do all the work for you, but you can still enjoy turkey & all the trimmings. Check out our website for room availability or give us a call, whichever you prefer.

Having trouble finding the perfect Christmas gift? Give the gift that gives twice. A gift certificate from the North Fork Mountain Inn is appreciated when it’s received and again when it’s redeemed. We promise to take good care of your recipient during their visit. Call or email to request a gift certificate in any amount.

The Inn still has space available for Christmas & New Years. Also, not too early to book for Valentine’s Weekend. We are always full by the time it arrives, so plan your romantic getaway early.

Update on Ed’s participation in the National Seafood Cookoff in New Orleans in July. He & his daughter, Danielle, had a great time and came in 4th in the competition. He’s already planning for next year with visions of 1st place.

We’re including one of our favorite recipes for this time of year. This is more popular than pumpkin pie and very easy to make …

PUMPKIN CRUNCH

North Fork Mtn Inn

30 oz can pumpkin
1 13 oz can sweetened condensed milk
2 eggs, beaten
2 tsp cinnamon
1 tsp ginger
½ tsp cloves
1 box spice cake mix (can also use carrot or yellow cake mix)
½ cup chopped pecans
2 sticks butter
Combine pumpkin, milk, eggs, and spices. Place in 13x9 pan sprayed with cooking spray. Combine cake mix and pecans. Sprinkle on top of pumpkin mixture. Melt butter and drizzle over cake mix. Bake at 350 degrees for about an hour.

Exciting Events Planned for 2010

Wine Dinner Weekend, February 19 & 20
Murder Mystery Weekend, February 26 & 27
Cooking School & Massage Weekend, April 9 & 10
Girlfriend Getaway Weekend, April 23 & 24
Mothers Day Weekend Special, May 8 & 9
Bird Watching Weekend, May 22 & 23

Autumn Spendor in "Almost Heaven, West Virginia"

noreply@blogger.com (Inn Keeper) — Wed, 28 Oct 2009 04:01:00 +0000

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

noreply@blogger.com (Inn Keeper) — Sat, 24 Oct 2009 17:39:00 +0000

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

noreply@blogger.com (Inn Keeper) — Sun, 07 Jun 2009 11:44:00 +0000

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

noreply@blogger.com (Inn Keeper) — Sat, 06 Jun 2009 15:01:00 +0000

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

noreply@blogger.com (Inn Keeper) — Sun, 10 May 2009 03:09:00 +0000

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

noreply@blogger.com (Inn Keeper) — Thu, 23 Apr 2009 01:40:00 +0000

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

noreply@blogger.com (Inn Keeper) — Mon, 13 Apr 2009 12:41:00 +0000

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

noreply@blogger.com (Inn Keeper) — Fri, 10 Apr 2009 14:17:00 +0000

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

noreply@blogger.com (Inn Keeper) — Fri, 10 Apr 2009 14:06:00 +0000

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

noreply@blogger.com (Inn Keeper) — Wed, 08 Apr 2009 13:44:00 +0000

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

noreply@blogger.com (Inn Keeper) — Tue, 07 Apr 2009 16:24:00 +0000

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

noreply@blogger.com (Inn Keeper) — Mon, 06 Apr 2009 17:36:00 +0000

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.