Crippen’s Country Inn & Restaurant: Still Cooking With “Passion”
Story by David Brewer
Since January 1995, Crippen’s Country Inn & Restaurant has been a fixture on the Blowing Rock dining scene, receiving praise not only from loyal customers, but also from newspaper and magazine critics in North Carolina and as far away as New York.
Relying on a menu that brims with inventive takes on what owner and chef Jimmy Crippen calls “modern American cuisine,” the restaurant and several dedicated employees have made it to their twelfth year of operation.
“Here I’ve been sitting and thinking that we’re the new kids on the block,” said Crippen. “Passion is 100 percent of what this is; it’s all about having a good time.”
While a number of establishments have come and gone during the restaurant’s tenure on Sunset Drive, Crippen insists that the feel of Blowing Rock has more or less remained the same.
“The biggest change in town has been the quality of food,” said Crippen. “Everybody has stepped it up.”
In addition to Crippen’s wife Carolyn and executive chef James Welch who have been at the restaurant since day one, head waiter John Holder has worked at Crippen’s for eleven years, while sous chef Andrew Oliver has been on board for eight years.
Fortunately for Crippen and staff, dishes such as the famous Bittersweet Chocolate-Infused Espresso-Crusted Grilled Beef Tenderloin, Pan-Seared Maine Sea Scallop Sandwich and Cornmeal-Dusted Pan-Seared Fresh Softshell Crab have kept mouths watering and the reservations coming.
Crippen, who was admittedly skeptical over the initial offering of the chocolate steak on the menu, removed the item after a short run. However, like any smart restaurant owner, he listened to his customers when they revolted against his decision to remove the one-of-a-kind delicacy.
“So many people complained about him taking it off the menu that it’s never left since,” said Welch, creator of Crippen’s signature dish.
Hosting theme dinners and working in conjunction with the festivals in Blowing Rock over the years, Crippen and his staff are busy as ever trying new tactics to take advantage of their facility at all times. Last month, Crippen’s tackled its latest and greatest idea: a live cooking show.
Inspired by their participation in the Blue Ridge Wine Festival’s Fire on the Rock Chef’s Challenge, Crippen decided to take the idea of a live cooking show and employ the skills of his right-hand man. His brainstorm led to the creation of Live With Chef James.
Stationed behind his custom-built portable kitchen, complete with burners and a mirror so guests can get a bird’s eye view of the cooking process, Chef James prepares dishes taken from Crippen’s extensive menu, while chatting with guests about ingredients, techniques and tricks of the trade. The show, which is scheduled to run throughout the summer, takes place on Saturdays at 2:30 p.m.
Another recent development that has the Crippen’s staff excited is the news that they have been picked as finalists in the North Carolina Department of Agriculture’s Best Dish in North Carolina contest. Contestants in the inaugural contest are required to prepare dishes using ingredients gathered from here in North Carolina.
One of five finalists, Crippen’s is hoping to take the top prize with the North Carolina Flounder and Watermelon Salad. “I think it would be a great push for the High Country,” said Crippen. “We’d love to take the medal on the first round.”
While tourists and seasonal residents make their way up the mountain, Crippen’s is gearing up for a busy summer season. In addition to being open for dinner nightly, Crippen’s is available for all occasions including private lunches, meetings and showers.
For a look at the menu or to read reviews of Crippen’s Country Inn & Restaurant, click to www.crippens.com. The restaurant is located at 239 Sunset Drive in Blowing Rock. For reservations, call 828-295-3487.
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