By David Asam
Shepherdstown is the oldest town in West Virginia with the first settlement recorded in 1730. Thomas Shepherd obtained a land grant in 1734 and was soon followed by other settlers, many of which were German. There was a German school in Shepherdstown as early as 1762 and the main street to this day is named German Street.
Following in the German tradition, The Bavarian Inn was built in 1930 as a private residence. The famous greystone mansion was converted in 1962 to a country inn with extensive renovations completed in 1977. The award-winning Bavarian Inn is owned and hosted by a native born Bavarian from Munich, Erwin Asam and his wife, Carol. They offer great hospitality and good food from the old country as well as this continent.
In December 1981, luxury overnight accommodations were added to the Bavarian Inn that consisted of four chalets built in Alpine motif, totaling 42 elegantly furnished state rooms, all with balconies overlooking the Potomac River Bend. The Schwartzwald Haus, translated to “Black Forest Building,” was completed in September 1994 and offers conference facilities for groups from 15 to 100 with an outdoor flagstone terrace. The building houses an additional 30 rooms, bringing the total amount of rooms to 72.
In March 2000, son Christian Asam and his wife, Kerry, joined the inn, and in October 2005, I also returned to the Bavarian Inn. My wife, Adrienne, and I contribute to continuing the family tradition.
Chef Wolfgang Vomend joined the culinary team as the executive chef in April 2006. A native of Germany, Wolfgang has spent the last 30 years working as executive chef for large five-star resorts throughout Europe and most recently Egypt. Wolfgang began his career in Germany where he learned traditional German and Bavarian cuisine. Over the years, his cooking style has changed with the times and with his experiences. He now brings to the Bavarian Inn updated and modernized traditional European cuisine with strong influences from North African flavors. Wolfgang has also received his certification as a master chef, a very high honor in the culinary world.
As executive chef of the Bavarian Inn, Wolfgang leads a culinary team of 20 professionals. The Bavarian Inn restaurant and Wolfgang’s cuisine have once again been recognized this year with the AAA Four Diamond Award. The dining room is open 365 days a year for breakfast, lunch and dinner. Casual dining is also available in the Rathskellar and on the Bavarian Inn’s newly constructed outdoor patio.
