Iron Forge Inn
As the summer begins to wind down, the days get shorter, the evenings cooler, the sunlight and shadows become more angular, I try to enjoy as much of my free time outside as possible. Looking back at the summer, I had one wonderful meal that stood out in my mind so much — I had to share it with you.
There is a restaurant in Bellvale, New York called The Iron Forge Inn, located in a historic, old, colonial home – dating back to 1760. Not only are the grounds beautiful, but each room of the home serves as another dining area. The cellar is a tap room and casual dining area with a huge, roaring fireplace. There is a gazebo draped in flowers and the whole property overlooks woods and farms.
Not only is this restaurant beautiful, but since its purchase some years ago by and chef Johansen and his family, the food is outstanding as well.
A few weeks ago, my mother came up for a visit. My cousin Michele met us and we all went out to the Iron Forge Inn for dinner. I, of course, ordered the tasting menu:
We began with an Amuse Bouche that really featured orange county local goat cheese, fresh dill and local honey.
My first course in the tasting was a crab stew and fried green tomato.
Then, they brought me the most amazing, and delicious delicacy… house cured duck prosciutto served with sweet and sour melon, truffle honey, local ricotta and sea salt.
Following the ducky decadence, I enjoyed an asparagus and mushroom ragout with parmesan and white truffle custard.
Next, they brought me homemade ricotta gnocchi (of which I have only ever had before at Zuni café in San Francisco) dressed with a ragout of beef and topped with a roasted garlic scape.
My “main course” consisted of a duo of spice-rubbed beef: a roasted NY Strip and a braised short rib served with roasted fennel, a sweet onion bread pudding and a spiced mole.
The cheese course featured local some of the best local artisan cheeses from Bobolink dairy.
Dessert (which everyone shared) was a sampler… sableuse cake with lemon curd and raspberry compote along with blueberry cobbler and candied almonds.
Michele ordered the triple crème brule for dessert — chocolate, espresso and vanilla.
There is a restaurant in Bellvale, New York called The Iron Forge Inn, located in a historic, old, colonial home – dating back to 1760. Not only are the grounds beautiful, but each room of the home serves as another dining area. The cellar is a tap room and casual dining area with a huge, roaring fireplace. There is a gazebo draped in flowers and the whole property overlooks woods and farms.
Not only is this restaurant beautiful, but since its purchase some years ago by and chef Johansen and his family, the food is outstanding as well.
A few weeks ago, my mother came up for a visit. My cousin Michele met us and we all went out to the Iron Forge Inn for dinner. I, of course, ordered the tasting menu:
We began with an Amuse Bouche that really featured orange county local goat cheese, fresh dill and local honey.
My first course in the tasting was a crab stew and fried green tomato.
Then, they brought me the most amazing, and delicious delicacy… house cured duck prosciutto served with sweet and sour melon, truffle honey, local ricotta and sea salt.
Following the ducky decadence, I enjoyed an asparagus and mushroom ragout with parmesan and white truffle custard.
Next, they brought me homemade ricotta gnocchi (of which I have only ever had before at Zuni café in San Francisco) dressed with a ragout of beef and topped with a roasted garlic scape.
My “main course” consisted of a duo of spice-rubbed beef: a roasted NY Strip and a braised short rib served with roasted fennel, a sweet onion bread pudding and a spiced mole.
The cheese course featured local some of the best local artisan cheeses from Bobolink dairy.
Dessert (which everyone shared) was a sampler… sableuse cake with lemon curd and raspberry compote along with blueberry cobbler and candied almonds.
Michele ordered the triple crème brule for dessert — chocolate, espresso and vanilla.
This looks great. Bet you had a great time?
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