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Murphin Ridge Inn, Part I

I'm about 20 pounds heavier (seriously) and my wrists are killing me from carpal tunnel, but the baking book blitz is over with.  A month of sampling shoofly pie, whoopie pies, lemon bars, and rhubarb squares is now over.  I think I said yesterday that I intend to start ramping up my running, weight-lifting and whip myself into great shape by the summer, but working off all this Amish food is not going to be easy.  Anyway, back to the baking book....Two of the unsung heroes of the book project are Sherry and Darryl McKenney, proprietors of the Murphin Ridge Inn in Adams County, Ohio.  The MRI is one of my favorite places to go - in or out of Amish country.  The setting is bucolic and inspiring and, as a writer, the MRI is the perfect retreat for reflectiion and inspiration.  In the final days of the baking book project when I was up against a classic "writer's block", the McKenney's provided the perfect "cocoon" for me to esconce myself in and just write.  They truly know how to run an inn, making every visitor feel special and welcome.  When Rachel and I were there the first week of January the Inn was slow. 

Anyway, I took a baking book break one evening and visited with chef Jackson Rouse who will make your stay memorable.  Rouse showcases locally grown produce and incorporates it into dishes in very inventive, creative, and colorful ways.  Click here to watch my interview with Rouse.   And come back tomorrow to read more about this very special inn.


LuvMaerz's picture
Re: Murphin Ridge Inn, Part I

"Yesterday is history, tomorrow is a mystery, but today is a gift... that's why they call it the present."

The food looks sooo good!  My question is this: how reasonable is the cost of meals?  It seems sort of fancy-ish...not the place you would expect to see Amish patrons!

Re: Murphin Ridge Inn, Part I

Fair question.  Most of the MRI customers are non-Amish.....eating out is a relative rarity for the Amish, especially when they aren't traveling....

Re: Murphin Ridge Inn, Part I

Love the video.  I watch alot of cooking and shows and was reminded of Great Chefs of the World also.  Watched it on PBS every Saturday.  Might have to put this on my Eastern half of the United States Places to See list.

dcharrison's picture
Re: Murphin Ridge Inn, Part I

The part that I couldn't believe was that as tall as he is, he had awful short workplaces - I would have such a backache from stooping over to work like that!  My kitchen counters are 48" tall & are just perfect so that I can work all day & not have a back ache from working in there.

Cindy/KS

Re: Murphin Ridge Inn, Part I

Yes, he was/is very tall...he definitely knows the ins and outs of the kitchen, well worth stopping there for a meal!

LuvMaerz's picture
Re: Murphin Ridge Inn, Part I

"Yesterday is history, tomorrow is a mystery, but today is a gift... that's why they call it the present."

I just LOVE it when you do videos!  That was very interesting, indeed.  It reminds me of when I used to watch "Great Chefs of the World" after school when I was in high school.  How great it would be to be a chef!!

 The only thing that made me visibly cringe was when he was scraping some food out of his non-stick pan with metal tongs Yell!  ARGH!!  Only wooden or plastic-coated utensils, please.  If you can't tell, I am super-protective of my Calphalon...it's almost 8 years old and still looks new.

lorraine stoddard's picture
Re: Murphin Ridge Inn, Part I

Very interesting interview!

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