Morningside Inn is a private estate located on 300 acres in Frederick, Maryland. The main building is a renovated bank barn dating to the early 1900s and showcases historic structural renewal. The barn’s original heavy wood structural beams accent the interior decor throughout the Inn. The Amish-style post and beam construction and craftsmanship used in the Inn’s transformation will fascinate architectural buffs.
The surrounding 300 acres of fields and forest are yours to enjoy. Nature becomes the focus for all who visit here. The rolling hillsides and woods create a unique wonderland. Migrating geese and Great Herons often pause in their flights to wander the banks of the ponds, and deer and other native wildlife live in the fields surrounding the Inn.
This property was originally a dairy farm that was exchanged throughout the years until the Cochrans purchased it in the late 1970’s. Numerous years passed, and the farm was transformed into a thoroughbred racehorse breeding facility. In the early 1990s, the Cochran family located their home here and began constructing the Morningside Inn, which opened for business in 1995. Roger Cochran and his son Brett, spent daylight hours satisfying their residential construction company customers and evenings and weekends completing the barn remodel into a Country Inn. Weddings and receptions became the main events to be held here, and the Country Inn has evolved into one of Maryland’s finest Maryland wedding locations. Morningside is also a local favorite for private parties, banquets, retreats, and corporate meetings. The Cochran family is still managing the Inn.
The Executive Chef is Tim Erfourth. Originally from Wisconsin, Tim started working in professional kitchens in 1978, and in 1981 began a three-year Chef’s apprenticeship, graduating in 1984. He moved to Maryland and served as Executive Chef in several area hotels and restaurants, such as the Kennedy-Warren Restaurant in Washington DC, Cornucopia Catering in Frederick, and Montgomery Country Club in Laytonville. Since 1995, Tim has been delighting guests at Morningside Inn with his delicious meals. Tim refuses to cut corners in the kitchen and prepares every meal from scratch with only the freshest ingredients. At his request, a herb garden was planted at Morningside, and guests often witnessed Chef Tim picking fresh herbs for dinner. Tim is married with three children. He enjoys restoring his classic Mustang, Model Railroading, and Music.
