Editor's note: Watoga State Park also has miles of cross county trails available, and the variety of terrain and scenery are not to be missed. A portion of the Appalachian trail can be accessed in the park. Equipment rental is not available, but trail maps can be obtained at the park office. Call 799-4087 for more information.
     Seneca State Forest also has several trails that are accessible for cross county and snowshoers. A park officer noted that many people like to ski the park road. Call 799-6213 for more information.
     Ski trails in the Monogahela National Forest are still another option for cross-country skiers. Contact the Ranger Station at Marlinton 799-4334 or Bartow 456-3335 for more information on these trails.

     Gil Willis is the owner-operator of Elk River Touring Center and Elk River Snowboards in Slatyfork.

Mountaintop B&B offers comfort, cuisine and art appreciation

Heidi Zemach
Contributing Writer
Photos by Heidi Zemach

Quillen stands in the light-filled sitting room amidst antiques, paintings and last month's Christmas decorations.

      Mount Airy Bed and Breakfast, on Rt. 219, a mile north of Rt. 66 in Slatyfork, will provide visitors a unique, quiet rural mountain experience, minus the crowds. Travelers who stay at this modern three-story A-frame, are just eight miles from the top of Snowshoe, and can still be among the earliest ones out on the slopes.
      "We are the closest B & B to Snowshoe at this time," said Omar Quillen, who owns and runs the place along with his wife, Debbie Britton. Its proximity to Snowshoe is important to many of the visitors, most of whom visit during the winter ski season, he said. Typically, visitors head off to sleep early, and wake up at seven, expecting breakfast so they can be on their way, skiing, cycling, or just exploring, Quillen said.
      Named after the high, windy mountain on which it perches, Mount Airy, with high glass doors and windows and a large wrap-around porch, provides impressive views and sights that any city or country dweller could appreciate.
      "The sunsets are gorgeous," Quillen said, pointing over the mountain pass beyond his porch railing. "And sunrise comes up right over Snowshoe," he added, indicating the far corner of the building.
      Deer and birds are frequent visitors for the tourists. And when it's warm, Russell Holt's farmland, directly below, provides views of roaming cattle and occasionally horses.

You'll feel like an eagle perched on an aerie as you gaze for miles and miles.

      The modern interior has a character all its own, and may especially be appreciated by those who enjoy modern, brightly colored artwork or antiques. A veteran of the U.S. Air Force and a long-time civil servant, Quillen is doing the nearest thing to realizing his dream of having his own art gallery.
      "Oh, I love art," Quillen said. "I can't draw a straight line myself though," he quips. Mount Airy features the works of a handful of artists from Virginia, West Virginia, and Hawaii, especially wildlife scenes, landscapes and seascapes. Oil paintings Quillen purchased in Italy, while stationed there many years ago, also are on display throughout. All of the artwork, including a gallery-full in the downstairs living area, is for sale.
      The walls of each bedroom and the two-main living areas are painted in brilliant, bold colors, for every conceivable taste or mood, and each room features several paintings. Most of the guestrooms have softside waterbeds, down comforters and feather mattresses. But the "Blue Room" also features an antique brass double bed. Several rooms and the living area have antique chairs and sofas Quillen found.
      Perhaps the most unique room is the "Orange Room," also referred to as the "Butterfly Room." Its walls are a brilliant orange. The walls are covered with wooden butterflies of every color. The ceiling is painted a sky-blue, with white clouds. There's also a painted wooden butterfly house and a birdhouse to complete the theme. The room has two twin beds.

The Sunshine Room.

      There's also a brilliant yellow "Sunshine Room," featuring its own yellow bathroom with a generous sunken bathtub. The "Lavender Room" has a plush yellow comforter and deep green carpet.
      Another, large room, the "Royal Ruby Room," is painted fire engine red. The first thing you'll notice in the place of honor on the wall is a standout painting of a Dachshund. The dog sits proudly, draped in kingly robes, with a red collar that perfectly matches the walls, thus the room's name.
      Don't bring your own dog, however. The king-size bed, its down comforter and pillows, are quite white. Plus, pets and small children are not allowed to stay at Mount Airy because of all the valuable artwork, and because he wants to maintain a quiet and relaxing atmosphere for guests, Quillen said.
      An upper level living loft features an extra-large size carved chess set, which many guests seem to enjoy, he said.

The simple chalet exterior of Mount Airy B&B belies the bright interior decor and original artwork of several local artists

      Included in the room price, guests are treated to a gourmet home-cooked breakfast, which visitors would not find up at Snowshoe, Quillen said. A typical breakfast might be Belgian waffles with bacon, ham or sausage, and fresh country eggs, which he buys from a woman in Durbin, he said. Quillen "kicks (the mix waffles) up a notch," by adding club soda, orange juice, raisins, chocolate chips, or some other fruit, he said. Children who are old enough to be guests, always "get a kick out of" waffles made from his Mickey Mouse waffle maker, Quillen said.
      Room prices range from $100-$150, depending upon the size of room, whether it has its own bath, or whether it's booked for the weekend or weekday, Quillen said. Unlike other places in the area, at Mount Airy "one night stands" are always welcome, he said.

      For reservations and information about Mount Airy Bed and Breakfast and Gallery of Fine Arts call 304-572-5208 or visit their web site at www.mtairybnb.com/ to view some of the artwork on display.

      Heidi Zemach recently moved to Pocahontas County from Kodiak, Alaska, where she was a reporter for the Kodiak Daily Mirror. She has also worked in radio, film and theater. .

 

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ADVENTURES IN GOOD EATING

Great food and entertainment to be found at the Brazen Head Inn

Sunny Given
Staff Writer
Mountain Times photos by Sunny Given
      It was a beautiful, crisp evening, and the stars were absolutely amazing as my friend Cookie Doss and I headed out for the Brazen Head Inn, six miles over the Randolph County line on Rt. 219 from the junction of Rt. 66.
      Cookie was one of the first people I worked with when I moved to Marlinton two years ago, and she pretty much adopted me. Since I don't see her now as often as I'd like, I invited her to dinner as a Christmas present and a chance to catch up. I didn't warn her I'd be using her in my dining review until I had her in the car.
      The Brazen Head is an Irish bed and breakfast, pub and restaurant all in one. Owned and operated by Will Fanning, the inn features a homey, comfortable atmosphere good food, and, on Saturday nights, musical entertainment.
      The restaurant was all dressed up for Christmas, with colored lights tastefully strung and dark red tablecloths on the tables. The warm exposed beams, walls and ceiling glowed with ambiance. Arriving about 7 p.m., we had no trouble getting a table - but Fanning explained the crowd varies from week to week, and sometimes it's jammed packed.
      The Inn offers a variety of soups and starters, from Irish Coddle, stuffed portabella mushrooms, to chips and salsa. If you're more in a mood for pub grub, throw your cholesterol counter away and sample fries, rings and jalapeno hot bites.
      Sandwiches (served with handcut fries) include the expected burgers and hot ham & cheese, but also sauteed portabella, grilled chicken and grilled steak subs, all under $7,95
      Dinnertime offers a chef's choice steak, grilled salmon, Mingo chicken, ham or corned beef and cabbage, lasagna, and fish and chips. Dinners include salad, choice of two side dishes and bread, and all come in at less than $15. The chef's choice price will vary, depending on the cut. Breakfasts are available to guests and, on weekend, to everyone (call for times, because brunch hours are seasonal).
      Even with such a vast array or culinary delights to choose from, we wasted little time.

A table of four enjoys their dinner at The Brazen Head

       Cookie decided on the ham and cabbage, and her two vegetable choices were paddy cakes and Italian vegetables, along with soda bread. I was in a mood for red meat, and the NY strip with baby carrots, baked potato and garlic bread fit the bill for me.
      Our food arrived all at once, which was a nice change, and gave neither of us the opportunity to fill up on salad before the main course.
      Our salads were a nice mix of lettuce, red cabbage, carrots and tomatoes.
      We both noted that everything was lightly seasoned - just right. Cookie's ham was tender and flavorful, and her comment about the cabbage was, "They cooked it instead of killing it!" Not a big cooked cabbage eater, I discovered what she meant when I borrowed a forkful. It still had a bit of a crunch to it, and the ham juice had soaked into it.
      My steak arrived rare as requested, and was more than enough for me. Fanning had brought several steak sauces to the table with our meal, but I found the subtle seasonings the cook used were enough.
      The Italian vegetables, a mix of snow peas, cauliflower, zucchini, carrots and lima beans were cooked in butter, and crisp. My baby carrots were wonderful, and the baked potato just fine. Cookie's soda bread ranked an eight on a scale of 10 - some of the best she's had, and my garlic bread melted in my mouth.
      We did our best to finish our plates…Cookie ended up with a doggie box, and I had to leave a few bites untouched. My recommendation is to wear loose clothing, because you will be stuffed by the generous portions! We both really wanted to sample the dessert menu, but had no room. About halfway through our meal, several other people had arrived and opted to sit in the pub to eat and enjoy the entertainment, which usually starts before 8 p.m.

A lot of good music happens here

       The pub offers a warm and inviting, almost intimate experience. Conversation was free-flowing and friendly between guests, owner and entertainer. This night, Jeff Seager, an old co-worker of mine from Charleston, was weaving music with voice and guitar. Cookie and I moved from the dining room to the pub for a better seat and to heckle Jeff (just a little). Seager has a great voice and handles an acoustic guitar well, and could play many of the folksy tunes requested by those gathered. I was sitting close enough to Fanning to hear him sing harmony softly, more to himself than anyone in particular. Fanning is a performer in his own right, and usually ends up jamming with the singers and players as the evening progresses.
      Well, we stayed long enough to find room to try a few desserts, which were an outstanding complement to the dinners we'd enjoyed. Our choices were varied: there were several cheescakes, banana split pie and Death by Chocolate. I decided on the chocolate cheesecake, which carried a hint of cinnamon or nutmeg and a big dollop of fudge on a graham cracker crust. Cookie opted for the chocolate mocha swirl cheesecake, also with a graham cracker crust and topped with bittersweet chocolate shavings, almonds and other nuts. Both were extremely rich and satisfying, especially washed down with hot coffee.
      Waddling out into the cold, we climbed back into my Jeep for the drive back to Marlinton, sated and satisfied with our meal and the evening.

      For more information or to make dinner or lodging reservations call: Tollfree (866) 339-6917 or locally (304) 339-6917 or visit their web site at www.brazenheadinn.com/ .
 

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