Kitty Knight House has new owner and of­fer­ings

Kent County News - - REAL & ESTATE BUSINESS - By JANE BELLMYER [email protected]­cil­whig.com

GE­ORGE­TOWN — The new owner of Kitty Knight House in Ge­orge­town takes a cer­tain amount of pride in her dis­tinc­tion of be­ing only the third woman to solely own the his­toric prop­erty, the first be­ing Cather­ine “Kitty” Knight her­self.

How­ever, Sueann Hall is too busy run­ning the busi­ness at 14028 Au­gus­tine Her­man High­way, which in­cludes an 11-room inn, tav­ern and ban­quet hall, to dwell for too long on the prop­erty’s long his­tory.

“It’s been in­sane,” Hall said last month, fielding ques­tions through­out the in­ter­view.

Hall took own­er­ship in May and im­me­di­ately re­freshed the in­side of the brick house that dates back to 1755.

“The his­toric inn had sur­vived in 1812 due to the courage of Kitty Knight stand­ing stead­fast in front of Bri­tish Troops set­ting the vil­lage around her in flames. Sueann’s 21st cen­tury mis­sion was to bring in coura­geous and tal­ented in­di­vid­u­als to re­store the Kitty Knight legacy as a com- mu­nity pil­lar,” a news re­lease states.

The tav­ern opened in Oc­to­ber and Hall hired Ruth Stoltz­fus to be her chef, cre­at­ing dishes from lo­cally sourced foods, of­ten us­ing recipes from an­tique cook­books found on site.

“She makes ev­ery­thing from scratch,” Hall said.

Ac­cord­ing to a news re­lease, Stoltz­fus is known to many in the re­gion as the cre­ator of the Vil­lage Café and Bak­ery and as an ad­vo­cate of home­grown cui­sine. With her role as chief chef at the Kitty Knight she will be over­see­ing and cre­at­ing lo­cal farm to ta­ble din­ing, the re­lease states.

Stoltz­fus has a pas­try chef de­gree from L’Academie de Cui­sine in west­ern Mary­land and spent the last five years train­ing with a two-star Miche­lin chef. She be­gan as a pas­try as­sis­tant af­ter culi­nary school, later be­com­ing the ex­ec­u­tive pas­try chef and kitchen man­ager for the Popal Fam­ily trio of restau­rants. As well, she be­came in­volved with events as­sist­ing with sa­vory food prepa­ra­tions, ac­cord­ing to the re­lease.

“Ruth’s lo­cal farm to ta­ble culi­nary ex­per­tise is guided by her child­hood love of south­ern cui­sine and the Amish/Men­non­ite cul­ture of food. One of her ear­li­est mem­o­ries was see­ing her Grand­mother’s kitchen counter lined with an as­sort­ment of pies just out of the oven. Hav­ing par­ents who grew their fruits and veg­eta­bles she main­tained that with her own fam­ily in­clud­ing can­ning and freez­ing most of their own home­grown foods,” the re­lease states.

Hall’s also been pro­mot­ing the wed­ding venue for the 2019 sea­son.

“We can seat 150, but we can tent up to 300,” she said, ad­ding Kitty Knight House has al­ready hosted bridal show­ers, re­hearsal din­ners and other pri­vate events.

“The sup­port from the com­mu­nity has been tremen­dous,” she said. “We are go­ing to be suc­cess­ful be­cause the com­mu­nity wants Kitty Knight to be suc­cess­ful.”

The tav­ern is open seven nights a weeks for din­ner start­ing at 4:30 p.m. Brunch is served from 10 a.m. to 3 p.m. Satur­days and Sun­days.

CON­TRIB­UTED PHOTO

Rith Stoltz­fus is the new chef at the Kitty Knight House. The tav­ern re-opened in Oc­to­ber.

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