Customer Spotlight: The Beaumont Inn

Built in 1948, The Beaumont Inn provides customers with an elegant, fine dining experience where they can enjoy classic American cuisine and beautiful scenery that includes mountains, creeks, and gardens surrounding the 50-acre property. The outdoor landscape boasts two patios that can seat up to 120 people, a lounge area with fire pits and torches, and botanical gardens while the interior has a dining room, bar and ten different rooms for guests to stay overnight. The Beaumont Inn welcomes guests to visit and experience activities like fly-fishing, hiking, cross country skiing, badminton, croquet, and bocce ball.

Visitors are invited to tour the Inn’s botanical gardens that boast colorful blossoms, enjoy live entertainment on the patio, and indulge in flavorful meals.

Owner Robert Friedman described the indoor ambiance of The Beaumont Inn as comfortable and beautifully decorated with fine dining décor and exquisite modern art. A feature that attracts many is the excellent wine cellar that complements several dishes. Held once per month, wine tastings showcase 7-course menus that incorporate seafood, steak, and fresh vegetables paired with high-quality wines. These 7-course menus are changed hyper-seasonally to provide customers with fresh options. The Beaumont Inn hopes to increase the frequency of their wine tasting events and host one every other week.

With an extensive culinary background, Executive Chef Jeff Huntzinger has been cooking all his life. He was trained at the Pennsylvania Institute of Culinary Arts in Pittsburgh and has worked at The Beaumont Inn for the past three years. Huntzinger refers to the Inn as his “home away from home” where he enjoys growing vegetables in the quarter-acre vegetable garden that holds 73  different heirloom fruits and vegetables that bloom from spring to fall. Huntzinger incorporates these vegetables in dishes across the menu that he develops and changes every season. Friedman spoke highly of Huntzinger and noted his inspiring love for gardening and passion for food that help him create an unbelievable mixture of creative dishes. The Inn is proud of their gardens that allow them to serve their guests healthy meals using fresh and organic farm-to-table products and seasonal ingredients. Tomatoes, asparagus, and zucchini are just a few of the tasty vegetables grown in The Beaumont Inn garden.

Couples host their weddings at the Inn because of the attractive site, surrounding scenery, and friendly service. The heirloom garden attracts many couples, as they get to experience picking their wedding meal selections straight from the garden on the morning of their wedding. The Beaumont Inn makes sure that couples enjoy their special day by providing extraordinary service and fresh, gourmet cuisine.

The Inn’s brunch menu offers a wide variety of dishes including a Lobster Omelette, Smoked Salmon Crepes, and Banana and Nutella Stuffed French Toast. A Beaumont Bloody Mary is a favorite beverage choice that pairs well with any breakfast or brunch dish. One of the most popular items on the dinner menu is the Grilled Elk Tenderloin served with sautéed wild mushrooms and glazed with burgundy reduction. Another signature dish is the 14 oz. Black Angus NY Strip topped with melted Gorgonzola cheese, drizzled with balsamic reduction.

Huntzinger works in close collaboration with the Maines team. He believes Maines elite programs and high-quality ingredients are what set The Beaumont Inn apart from surrounding restaurants. Working with Maines every season helps the Inn push the envelope to develop new and exciting recipes that improve their menu. Huntzinger works closely with Maines sales representative Dave Cochran, stating that Cochran’s reputation speaks for itself. Huntzinger said, “As salesman of the year last year, Dave goes above and beyond to make sure that we have everything we need. I couldn’t say enough to explain how valuable he is to us.”

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