KIM and TIM STEFFENS
Kim and Tim maintain the inn’s long-held food philosophy of encouraging sustainable practices and showcasing the quality and taste of the area foods we eat. They take every advantage of seasonal products from the fields, orchards, and waters of this valley, with menus that incorporate the exceptional, honest flavors that only artisanal producers, local farmers and growers can provide.
Kim writes:
I am mother of three wonderful dogs and two cats. I began cooking when I was a kid. I was also involved heavily into art so when it came time for me to decide what to do with my life, I was swayed to go to art school. I enjoyed it but consistently found myself cooking and baking for my friends. When I looked into getting a job I applied as a waitress at a local place not knowing a friend from high school already worked there, and told the manager to hire me as a cook instead. That began the new page in my life and I continued to work in places where it not only helped me pay for Art School but I got some different education out of it too.
I eventually turned my attention completely to cooking when my chef suggested to me that I go to culinary school instead, so I went to the CIA . I wanted to continue to the pastry program but couldn’t afford to do so, so I educated myself here and there while I was working as a sous-chef at a hotel in Cincinnati (then called the Regal). This is where I met my husband Tim. I eventually turned my attention to pastries and landed myself a job as a pastry chef at Daveed’s, voted second best restaurant in Cincinnati, where I worked for six years.
During this time, Tim got himself a Food Director position that transferred us to his home land, New England. I worked at a few local places, learned a bit of the local palette and Tim and I worked a catering business, some of which we did in trade for help to turn our old cider mill house into our own place. That’s pretty much it. Now we are happy to be here!
