By Maggie Hatfield
Photo by Coat of Arms.
Since its opening in December 2012, the owners of The Forks Restaurant and Inn have strived to create a space that West Virginians can be proud of.
“We wanted to create something that could be compared with top restaurants in major cities while in a setting that shows off the immense beauty of our state,” says co-owner Trevor Stalnaker.
Trevor, along with co-owners Drew Stalnaker and Chef Eric Stalnaker, knows that running a family business can be difficult, and the most important skill they have learned over the years is being able to separate work from their personal lives.
“There will always be disagreements in any business, but we all know we are still going to sit down at Thanksgiving together, so we leave the work stuff where it belongs—at work,” Drew says.
Guests should make reservations two weeks in advance to be safe; however, reservations are accepted on the day of if space is available.
“We have created a space that limits the number of guests we accept in an evening. By doing this, we have been able to create unique private seating that allows our guests to not feel crowded or rushed, so that is why reservations are highly encouraged,” Drew says.
The Forks Restaurant and Inn is known for its six-course meal option featuring dishes that combine French and Appalachian American cuisine. The six-course menu includes an appetizer, soup, salad, entrée and dessert.
“We want our guests to experience as much as they can when they dine with us, and our six-course menu allows them to do just that,” says Eric. “The portions are smaller to allow our guests to make it through the whole dinner without getting too full, and a typical dining experience takes about two hours.”
The full menu is also available à la carte for guests who are looking for a more traditional dining experience.
To start off the evening from the spring menu, for example, guests can select appetizers such as the Crab Margarita, a charcuterie board or the French baguette. The spring soup is a classic shrimp bisque and then patrons can select either spring greens or a baby wedge salad. To cleanse the palate in between courses, there is a house-made sorbet offered to guests. The entrees include delicious options such as a cooked free-range chicken, a filet of beef tenderloin or the vegetarian delight. To end the night on a sweet note, there are offerings of cheesecake, a raspberry tart and a rum baba.
To make sure every ingredient that goes into each dish is top quality, the Stalnakers grow most of their own herbs and smoke a variety of meats on-site. The menu is updated seasonally and the produce that is readily available sets the tone each time.
“When it comes to the products we source, our number one priority is quality. Sourcing locally is great, and we do it as often as possible, particularly when it comes to mushrooms, since we live in an area that is full of all types,” Trevor says.
The Forks Restaurant and Inn also features a cocktail bar.
“Our bar is a guest favorite, where we have an extensive collection of spirits that are displayed from floor to ceiling with industrial shelving and a floral backdrop,” says Drew. “We really enjoy being creative in our offerings and are always striving to create new and exciting flavors for our guests. We especially love using wild foraged ingredients such as spruce tips and reishi mushrooms.”
After dining, guests also have the option to stay at one of the five guest rooms at the inn that are located directly above the restaurant. The highlight of each room is the private balcony that overlooks beautiful mountains.
“Our scenic view is one of the most spectacular in the state, and when you stay with us, you get your own private viewing space,” Trevor says.
The Forks Restaurant and Inn is located at Kelly Mountain Road in Elkins. It is open on Thursday, Friday, Saturday and Sunday from 5-9 p.m. Reservations are encouraged. To make a reservation for the restaurant or the inn, visit attheforks.com.
Hanger Steak
Photo by The Forks Restaurant and Inn.
8 oz trimmed hanger steak
Salt and pepper to taste
Season steak with salt and pepper, and grill to preferred temperature. Add basil pesto to top and warm whole butter in the oven to melt. Serve with roasted onions and port syrup.
Basil Pesto
1 lb fresh basil; picked, blanched, shocked
1 c toasted pine nuts
1 c parmesan
1 c virgin olive oil
1 c roasted garlic
Salt and pepper to taste
Puree mixture until smooth.
Port Syrup
Heat port wine over low heat until reduced by half then chill. Be careful not to scorch.
Dandelion Martini
Photo by Coat of Arms.
1/2 oz dandelion root tea
2 oz herb-infused vodka
(regular vodka works as well)
3 dashes dandelion and burdock bitters
1 oz fresh Meyer lemon juice
Start by brewing a cup of dandelion root tea and allowing it to cool. Once it has cooled, set aside 1/2 ounce to use in the cocktail. In a cocktail shaker filled with ice, combine the herb-infused vodka, dandelion root tea, dandelion and burdock bitters and fresh Meyer lemon juice. Vigorously shake the mixture until it is well chilled, then strain the cocktail into a chilled martini glass. Finally, add a lemon twist and a dandelion flower as a garnish to add an extra pop of flavor and presentation.
Note: To make herb-infused vodka, you can infuse regular vodka with any fresh seasonal herbs. Simply add a few sprigs of herbs to a bottle of vodka and let it sit for a few days to infuse the flavor.
Lobster Bisque
Photo by The Forks Restaurant and Inn.
2 c arborio rice
4 live whole Maine lobsters
1/2 c tomato paste
2 c brandy
Cream (1 c per 2 c stock)
2 tbsp paprika
1/2 tsp cayenne pepper
Salt and pepper to taste
1 c lemon juice from about 6 lemons
1/2 c sugar
4 bay leaves
3 tbsp garlic, chopped
1/4 c shallots
In a large rondeau pan filled halfway with 2 gallons of water, add paprika, cayenne pepper, bay leaves, lemon, garlic and shallots. Bring to a simmer then add live lobsters and cook for 10 minutes. Remove lobsters from poaching liquid and keep the liquid simmering.
Break down the lobsters by separating the head from the tail and the claws and knuckles from the head. Return the heads to the poaching liquid. Break the shell from the tail, knuckles and claws. Return all shells to the poaching liquid. Chop and save a little claw meat for garnish, puree the rest of the meat and set it aside. Simmer the shells for one hour, strain from the liquid and return the liquid to heat until it’s reduced by half. Cook the arborio rice until it’s soft and cooked through. This will be your thickening agent. Set it aside.
To the poaching liquid, add burned off brandy, tomato paste, sugar, salt and black pepper. Puree the rice until smooth and then add to the lobster stock along with the lobster meat. Bring to a simmer. This is your base, and it can be portioned and frozen from this state. Add the heavy cream when ready to serve (once you’ve added cream, it cannot be frozen). Add 1 cup of cream per 2 cups of stock. Garnish with crème fraiche and claw meat.
Apple Caramel Cake
Photo by Coat of Arms.
1 1/2 c vegetable oil
2 c sugar
4 eggs
3 1/4 c all-purpose flour
1 tsp baking soda
2 tsp vanilla extract
1 c pecans, chopped
3 c apple, peeled and diced
1/2 tsp salt
1 pinch nutmeg
1/4 tsp ground ginger
Preheat oven to 350 degrees. Grease two 9-inch cake pans and line with parchment paper. In a mixer, combine sugar and eggs and whip until light yellow in color. Add the dry ingredients and oil and continue mixing until all ingredients are combined. Fold in nuts and apples last. Pour the mixture into the pans and bake for 45 minutes. Remove from pans and glaze cake while it’s warm.
Glaze
1/2 c butter
1 c brown sugar
1/4 c heavy cream
1/2 tsp vanilla extract
1/4 tsp salt
Melt butter in saucepan over low heat. Add the brown sugar, heavy cream, vanilla extract and salt. Stir until the butter is fully incorporated and the glaze is smooth. Remove from heat.
Salty Caramel
2 c heavy cream
6 1/2 oz corn syrup
9 oz sugar
1/2 c water
1 tbsp salt
1 1/2 oz butter
1 tsp vanilla extract
Bring cream to a boil in a saucepan and set aside. In a separate saucepan, add sugar, water, corn syrup and salt over low heat. Cook until the mixture turns an amber color. Slowly add the cream while continuously stirring. Add the butter and vanilla extract and stir until incorporated. Pour the salted caramel sauce over each slice when serving.
Sweet Cream Sauce
1/2 c heavy cream
3 tbsp sugar
1 pinch salt
1 tsp vanilla extract
1 tbsp cornstarch
Combine cream, sugar and salt in a saucepan and heat over low heat until simmering. Add vanilla extract. Mix cornstarch with water to create a slurry and add it to the saucepan. Stir until the sauce thickens. Allow sauce to cool completely before serving.
Whipped Cream
1 c heavy cream
1/2 c powdered sugar
1 tsp vanilla extract
In a large mixing bowl, combine heavy cream, powdered sugar and vanilla extract. Use a whisk to whip until it reaches the desired stiffness.
