OCR Text |
Show a daaken a rene Ae TE OAL ME OT SDE REM AD Te PTR EN I NW AR ee RS ISO Oe PDE A EEO RO ER E EE. RANE TN ig EE NE POONER LOE e ae Ee 4 é 5 x : than idway’s : fa Creek, Inn on the renowned European pampering, exquisite cuisine and lous backdrop, a fabu- has revamped its look—and its culinary fare. Last year, the inn’s new. managers, Tanya and Brent Merril, two worldly, educated travelers, began to transform the quaint Swiss-style inn into an elegant, restorative destination. Walls were removed, waterfalls were designed and a wine cellar is in the process of being installed. Formerly, Now, many of the walls are adorned with wrought-iron sconces, French paintings and for Mediterranean. antique raised floral motif. Plush upholstery and candles on the fireplace balance the. masculine tones in the second-floor library. Guests may dine or converse while seated at a round table in a a warm, frescoed hue drape-ensconced turret. that has an old-world feel. Brent Merril -.and Jackson Hole _ decorator Cacky Herbruck focused on authenticity during The and the deck is rustic enclosed, European décor extends through the dining rooms into an atrium. the Expansive windows, rough- design, selecting sculpted furniture and unique fabrics rather than relying on obvi- hewn flooring and a stone fireplace offer a unique ous trends. In the entry, a reception site or private din- fountain ing room. The atrium may be rented for corporate retreats, weddings or special receptions. It is no: surprise that the inn, recipient of a highly touted Wine Spectator stonework and leads grand to a mar- bled and tiled foyer. A hallway, leading to an airy dining room flanked by a fireplace, is decorated with lincrusta, a burgundy European wall mat with an award, would install an enor- mous wine cellar. Construction will begin once winter relinquishes its frosty hold on the soil. Robert Cubberly, formally of San Francisco’s awardwinning restaurant, Fog City Diner, replaced Jean-Louis Montecot as executive chef. However, he _ retained Montecot’s famed apprentices, Colton Soulberg and Charlie Perry. Cubberly is a graduate from the Western’ Culinary Institute in Portland, where he graduated with honors. He has been featured in Gourmet magazine for his Bay Area brainchild, Bistro Roti..The- chef will partner with Inn on the Creek owners, Kent and Pauline Perry, to open Le Petit Robert, a San es i po a es Anes ALT oe i ict is fis “te Chef Robert Cubberly Francisco bistro, this spring. Cubberly’s menu, which is approachable rather than ostentatious, includes famil- iar starters such as New England-style crab cakes with Napa slaw and_ sherrycayenne aioli. Delve into roasted squash with wild mushroom braised ragout winter ere the décor was French country blue—more American and greens. Perhaps a complex Clos du Bois 96 Merlot could accompany a rich lamb shank with caramelized onion polenta and an apricot demi-glace. = PHOTOS AND STORY BY KIRSTEN SHAW “ Features old world charm and new ch i } } “We went to a regional American cuisine as opposed to specialty French. Everybody raves about it and says it’s better than ever due. to quality and consistency,” aii Inn on the Creek | and think, ‘that The Perrys anticipate the ensure the Inn looks good.’ and Merrils changes will on the Creek becomes a world-class destiSea: onies (435) 654-0892. call the inn at o; a nD eon ees information, Set Sear nation. A grand re-opening is scheduled for Feb. 24. For 3-3 SUSAR RM Be sepemseages ee ort ais cast ae t Sia SY Servants i cacti ee ics ss Sere 7 ©) iO: ae oe seateetked cS See ee tsestoes se oS Ses D3 So ae Nes ee e es Bs si ne - 3aaUaS roo: that you look at on the menu i I ) ‘ o) Benes mente ; tert: Rotihehsse) 5SSeS OR ees a er) oNr oO ce eee ENS S ee a mo Boe Nae ee) <0 Be os ae ee HQyer a ip es Kg 20 ay of CKEIG): cS} Is eS eS aseatess a Ce ek said Tanya, who studied busi- ness in Reno and worked at Las Vegas’ MGM_ Grand Hotel. “It's not odd things that you're eating. It’s stuff |