Back to the Barn, It’s Feeding Time!
Barns aren’t just for farm animals anymore! We’ve found barns that have been renovated and decked out with antique appointments in keeping with the period of the original structure. You certainly won’t be eating from troughs either! These upscale restaurants have linen tablecloths, china, silver, and fresh flowers. There might be a hayseed or two in the corner, though!
2141 PACKHOUSE ROAD
FOGELSVILLE, PA 18051
610-285-4723
In November 1984, Al and Beth Granger discovered a run-down farm left unoccupied for thirteen years. Through renovation after renovation over the course of fourteen years, they transformed the dilapidated buildings into the haven known as Glasbern. The restaurant is located in a nineteenth-century German post-and-beam bank barn set into a hillside. “The Barn” also has rooms for overnight guests. Additional accommodations are found on the property in the Carriage House, the Farmhouse, the Gatehouse, the Garden Cottage, and the Stables. All of the delightful guest rooms combine the decor of the farm’s previous era and the comforts of today.
Guests enjoying dinner in the Barn sit under a breathtaking twenty-eight-foot ceiling with exposed beams. The original stacked slate and shale walls provide an interesting backdrop to the highly polished cherry tables and the upscale menu choices. Appetizer offerings include Warm Lobster Napoleon, Smoked Salmon Terrine, and Wild Mushroom Fricassee. Further tempting the palate are entrée choices such as Atlantic Salmon with Sweet Potato Risotto and Yellowfin Tuna, served with Pepper Mango Coulis.
Debbie was dining elsewhere on the evening that I visited Glasbern. Even though I was thirty minutes early, all was prepared. Executive chef Brian Murphy had arranged a very special meal for me, allowing me to choose only the dessert for myself. The service was impeccable, and I sat back and allowed my servers to explain each course to me. The meal began with Baby Spinach and Endive Salad, served with Gorgonzola cheese and grape tomatoes in a delicate Balsamic Vinaigrette. This was swiftly followed by a Scallop and Mushroom Napoleon, surrounded by a Carrot and Tabasco Reduction. The portabello mushrooms, spinach, and pancetta gave the dish a deliciously smoky taste, which was balanced by the sea scallops. Both the presentation and the taste were outstanding.
The entrée was Roast Pheasant with Caramelized Onion Polenta and Golden and Red Beets. The pheasant was moist and flavorful, the polenta smooth and creamy, while the vegetables were unbelievably good—so good, in fact, that I asked about them. Executive innkeeper Erik Sheetz explained to me that the grounds surrounding Glasbern have been reclaimed and developed, just like the buildings. Thus, many of the ingredients served, including the beets, are grown on the property in the organic vegetable gardens.
For dessert, I chose the Ginger-Almond Crème Brûlée, which was served with assorted fresh fruits and a Chocolate Cookie Spoon. This flavored cream with the merest wisp of caramelized sugar was very good indeed, and since Debbie wasn’t there to stop me, I ate the entire dish!
It was a fabulous meal, and one I will not soon forget. As I left, I wandered down the long hallway to see the photographs of what the original buildings looked like. I lingered for just a moment to appreciate the enormity of the renovations that had been completed.
CIDER-ROASTED PHEASANT WITH ONION GRITS AND ROOT VEGETABLES
2 2-pound pheasants, deboned
3 tablespoons olive oil, divided
4 cups apple cider, divided
4 tablespoons butter, divided
2 medium onions, chopped
4 cups cooked grits
2 medium red beets, sliced
2 medium yellow beets, sliced
Preheat oven to 350 degrees. Sear pheasants skin side down in a hot pan with 2 tablespoons of the olive oil until just brown; turn once. Add 2 cups of the cider to pan. Cover pan and bake for 10 minutes. In a saucepan, reduce the remaining 2 cups of cider by ½. Add 2 tablespoons of the butter, whisk, and set aside. In a separate pan, sauté onions in remaining olive oil until light brown. Add onions to cooked grits. Place red and yellow beets in a pan and roast with remaining butter for 12 minutes. To assemble, arrange beets around each of 2 plates and place grits in the center. Place pheasant atop grits and coat with the apple cider reduction. Serves 2.
GINGER-ALMOND CRÈME BRÛLÉE
2 cups heavy cream
½ cup sugar
4 egg yolks
½ cup almond liqueur
2 teaspoons fresh ginger, grated, or 1 teaspoon powdered ginger
fine sugar for dusting
Preheat oven to 300 degrees. Scald cream. In a bowl, whisk together sugar, egg yolks, liqueur, and ginger; continue to whisk mixture, gradually adding scalded cream. Strain mixture through a fine strainer. Place mixture in 4 6-ounce dishes. Place dishes in a large cooking pan and add water until it comes halfway up sides of dishes. Bake for 25 minutes. Remove dishes from oven. Allow to cool, then refrigerate. Prior to serving, remove from refrigerator, dust with fine sugar, and caramelize the top with a kitchen torch or place underneath a broiler; caramelization is complete when sugar takes on a caramel hue. Serves 4.
PA 982 AND PA 31
LAURELVTLLE, PA 15666
724-547-4500
In 1801, the Jacobs Creek Grist Mill stood across the street from where The Barn Restaurant is now located. The mill served this area until after the turn of the twentieth century, when it was abandoned. With an eye toward conservation, as is typical of those who work the land for a living, a local farmer decided to reuse parts of the mill. He purchased the hand-hewn beams, hauled them across the road, and put them back into service as part of a barn on his dairy farm. After the better part of another century, the dairy farm went the way of the gristmill. However, those beams still stand, an integral part of The Barn Restaurant’s charm.
The rustic flavor of The Barn is softened by eleven French crystal chandeliers, artwork in gilded frames, tapestries, soothing piano music, and wonderful food. Providing good food in an enjoyable environment is part of owner Richard Gross’s family heritage. Almost seventy years ago, his parents, Ben and Celia Gross, began operating The Ben Gross Restaurant on Clay Avenue in Jeanette. Although the family’s longevity in the restaurant business has yet to approach the age of the beams, Richard now carries forth the tradition at The Barn.
There are plenty of opportunities for diners to experience The Barn. Lunch, dinner, Sunday champagne brunch, and dinner dances with either oldies or big-band music are designed to suit a wide range of interests and schedules. The menu is as varied as the dining opportunities. The appetizers range from a traditional Shrimp Cocktail to an unusual Stuffed Red Onion. The entrée selections include house specialties such as Blackened Salmon, Shrimp Scampi, Baby Back Pork Ribs, Pasta Rollups, and Ismael Bayeldi, a dish made from beef medallions, eggplant, tomato, croutons, and Mushroom Bordelaise Sauce.
We tried the deliciously creamy Corn Chowder, which was ladled right at the table. Debbie opted for the Cashew Chicken, a dish made interesting by serving the chicken, cashews, pea pods, and other ingredients mixed with fettuccine. Karen’s Cajun Salmon was the best she’d ever eaten. Chocolate Eruption and Coconut Cream Torte were the desserts of choice. Both were extremely pleasing ways to end a delicious meal in a unique setting.
1 cup onion, diced
½ cup celery, diced
4 cups Granny Smith apples, diced
2 tablespoons olive oil
2 teaspoons fennel seeds
1 large loaf bread, diced
2 cups chicken stock
½ cup butter
salt and pepper to taste
Sauté onions, celery, and apples in olive oil for 3 minutes. Add fennel seeds. Let cool for 5 minutes. Add bread, chicken stock, and butter. Add salt and pepper and mix well. Serves 6.
Note: Serve this as a side dish, or stuff 6 8-ounce chicken breasts that have been lightly pounded and dusted with paprika and parsley. Chicken should be baked uncovered at 350 degrees for 25 minutes or until it reaches 165 degrees.
ONION SOUP
3 tablespoons butter
8 cups onions, julienned
¼ cup flour
cup demi-reduction
16 cups chicken stock
pepper to taste
croutons
Parmesan cheese
Melt butter in a large pot. Add onions and cook until caramelized. Add flour and mix until smooth. Add demi-reduction and chicken stock and stir well. Simmer for 25 minutes or longer. Ladle into individual serving bowls. Add pepper and top with croutons and Parmesan. Place under a broiler until cheese is melted. Yields 16 1½-cup servings.
96 HICKORY BRIDGE ROAD
ORRTANNA, PA 17353
717-642-5261
Located just a few miles west of Gettysburg in the foothills of the Appalachian Mountains, Hickory Bridge Farm goes back to the late 1600s. Charles Carroll, father of one of the signers of the Declaration of Independence, was granted this parcel of land by the king of England. He later sold it after religious disputes with neighbors.
John Carrick settled the land where Hickory Bridge Farm is located. He and his family built the farmhouse from mud and bricks made from the property’s clay soil. His sons were Revolutionary War soldiers. One of them, Samuel, became a well-known minister and teacher throughout southern Virginia and Tennessee. He founded Blount College, which later grew into the University of Tennessee.
John Carrick was nearly a hundred years old at the time of his death in 1812. The Herring family then took ownership of the farm, adding a distillery and a barn. Current owners Robert and Mary Lynn Martin have located Hickory Bridge Restaurant in that barn. Large chestnut beams support the structure, which is decorated with farm-related antiques, such as tools, implements, and kitchenware. Lanterns of all shapes, sizes, and varieties fill many of the nooks and crannies. Antique buggies and sleighs are also on display; the longest of them is used as a unique buffet for appetizers during dinner. Memorabilia from other owners—such as a photograph of the Heintzelman family and a copy of a public-sale notice—can be found on the walls.
The farm-style dinners at Hickory Bridge are extremely popular. Everything down to the piecrust is prepared on the premises, and many of the fruits and vegetables are grown on the property or on neighboring farms. The menu changes weekly, but dinner always consists of appetizers, salads, breads, vegetables, entrées, Stewed Apples, Corn Fritters, desserts, and beverages, at a fixed price. The Stewed Apples and Corn Fritters are every bit as good as Grandma’s. In fact, Mary Lynn’s mother, who wears an apron proudly proclaiming her status as a grandma, does a good bit of the cooking.
The guest cottages where we stayed are nestled in the woods on the bank of a creek. As the creek winds across the farm’s seventy acres, it passes many interesting old structures, such as a springhouse and an outdoor oven. It eventually babbles and gurgles past the farmhouse under the bridge for which the farm is named.
6 medium apples
1 cup water
½ cup light brown sugar
¼ cup butter or margarine
1 teaspoon lemon juice
¼ teaspoon nutmeg
1 teaspoon cinnamon
Pare, core, and cut apples into thick slices. Place in a large saucepan with water. Cook over medium heat until partially soft. Stir carefully to prevent thickening. Add brown sugar, butter, and lemon juice. Cook a few minutes more, then pour into a serving bowl. Sprinkle with nutmeg and cinnamon. Serves 4 to 6.
CORN FRITTERS
1 egg
½ cup milk
¼ cup sugar
15-ounce can cream-style corn
¼ teaspoon salt
2½ cups flour
1 tablespoon baking powder
Beat egg. Add milk, sugar, corn, and salt. Stir in flour. Fold baking powder into mixture. Fry by dropping batter with a tablespoon into 1½ inches of hot grease in a frying pan. Fry until batter is done in the center of the fritters and golden brown on the outside. Yields 1½ dozen small fritters.
FALL HARVEST BALL
14-ounce can red kidney beans, drained
1 cup cooked roast beef, chopped
¼ cup onion, chopped
¼ cup celery, chopped
1 tablespoon green pepper, chopped
1 tablespoon pimentos, chopped
2 tablespoons pickle relish
1 tablespoon prepared horseradish
½ cup mayonnaise
8-ounce package cream cheese, softened
¼ cup sour cream
½ cup sharp cheddar cheese, grated
1 teaspoon paprika
1 cup pecans, chopped
parsley
crackers
Combine first 12 ingredients in a mixing bowl. Chill mixture at least 2 hours. Shape mixture into a ball and sprinkle paprika over surface. Roll ball in pecans and place on a round serving platter. Garnish with parsley, arrange assorted crackers around edge of ball, and serve. Yields 1 ball.
10 MOUNTAIN VIEW LANE
DONEGAL, PA 15623
800-392-7773
Down a little country road just off US 31 sit a farmhouse and a barn surrounded by a split-rail fence. The original deed to this Westmoreland County property granted a land patent of three hundred acres to John Alexander. Two years prior to that, in 1786, the warrant for the patent had been signed by none other than Benjamin Franklin. Today, the homestead belongs to Gerard and Lesley O’Leary, who run Mountain View Bed and Breakfast, as well as Lesley’s, an intimate restaurant housed in the barn on the property.
The barn, made from chestnut trees on the property, still has its rough-hewn plank floors. Wood from an old sliding door was used to create gables. The windows, gathered from salvage sites, all date to before 1840. Today, those windows offer a beautiful view of the countryside during the day and give off a warm glow from the single candles sitting on their ledges after dark. The staircase at the back of the waiting area was garnered from an old rectory in Uniontown. The mantelpieces are from the Federal period. The furnishings reflect the history of the site. The chairs and tables are an eclectic but attractive blend. Likewise, the china and silverware are mixtures of various styles that work well together.
The wine list here is fairly extensive, as are the choices of ports and other dessert beverages. The menu at Lesley’s usually consists of two appetizers, two salads, and five delicious entrée choices, one of which is always Mountain View Beef Wellington. The selections change regularly—usually weekly—and are based on what is fresh and available to the chef. You might look forward to Orange Roughy with Tomato Butter Sauce and Onion Compote, Marinated Trout, or Leek Ravioli in Mushroom and Tomato Brown Sauce.
Seated at a window table, we gazed out at the lush hills of the Laurel Highlands as we mulled over our dinner choices. It was refreshing to sip a cool glass of water fresh from the farm’s spring as we read. Our very knowledgeable server, Lee, brought to our attention many subtle details about the food and the menu. Karen chose an appetizer of Mussels prepared in a White Wine Sauce lightly flavored with anise. The anise was an unusual addition, but very good! Both of us opted for the Artichoke and Tomato Salad, every bite of which tasted of summer. For her entrée, Debbie chose Penne tossed with shrimp, mushrooms, asparagus, and sun-dried tomatoes. Karen chose the house specialty, Beef Wellington, served that evening with cauliflower and oven-roasted potatoes.
As tasty as our entrées were, the highlight of the evening most certainly was dessert. When presented with the menu, we simply could not choose. So we asked to sample all three desserts, and we were not disappointed. The Chocolate Splendor, made from seven different chocolates, was wonderfully moist and rich. The Cafe Latte Cheesecake was smooth, creamy, and delicious. The third choice, a light, refreshing Orange Cake with raspberry filling, was scrumptious. Yum, yum, and again yum!
SUN-DRIED TOMATO MOZZARELLA APPETIZERS
¼ cup sun-dried tomatoes
4 ounces part-skim mozzarella cheese
2 tablespoons fresh basil leaves, chopped fine
1 clove garlic, minced
pepper
¼ cup olive oil
1 pint cherry tomatoes
salt
If using oil-packed sun-dried tomatoes, drain well, pat dry, and mince. If using dehydrated, soak in water for a few minutes, according to package directions; dry, then mince. Cut mozzarella into ¼-inch cubes. Combine cheese, basil, garlic, sun-dried tomatoes, and pepper in a small bowl. Add olive oil and blend well. Cover and refrigerate 1 hour to blend flavors. Just before serving, prepare cherry tomatoes by removing the stem ends and cutting a thin slice from bottoms of tomatoes to keep them sitting straight. Remove center from tomatoes with melon bailer or small spoon. Sprinkle inside of tomatoes very lightly with salt and invert on paper towels to drain briefly. Stuff tomatoes with cheese mixture, garnish with extra basil, and serve immediately. Yields approximately 2 dozen appetizers.
SALADE NICOISE
6 tablespoons olive oil
6 tablespoons vegetable oil
2 tablespoons wine vinegar
2 teaspoons Dijon mustard
1 teaspoon salt
1 teaspoon fresh thyme, chopped
2 cloves garlic, crushed
pinch of black pepper
2 pounds fresh green beans, snipped
1 pound new potatoes
8 sole fillets, boned and skinned
12 to 14 cups romaine lettuce, washed and torn
29-ounce can artichoke hearts, drained
½ pound mushroom buttons, sliced and sautéed
1 pint cherry tomatoes
16 Greek olives
16 stuffed olives
2 red onions, diced or shredded
2-ounce can anchovies
cup parsley, minced
2 tablespoons sweet basil, chopped
6 hard-boiled eggs, quartered
Combine first 8 ingredients to make vinaigrette; reserve. Cut green beans into 1½-inch pieces and boil in salted water until al dente. Wash potatoes, boil to al dente, chill, peel, and slice thin. Poach sole and chill. Arrange lettuce, artichoke hearts, mushrooms, green beans, potatoes, cherry tomatoes, olives, onions, sole, and anchovies on chilled salad plates. Sprinkle with parsley. Dress with vinaigrette and garnish with basil and eggs. Serves 8.
1005 HORSHAM ROAD
NORTH WALES, PA 19454
215-362-7500
Joseph Ambler was the skilled wheelwright who built this fieldstone home in 1734. Surviving from those early days—and providing an impressive collection of early architecture on one estate—are the tenant cottage and the stone bank barn. It is in the barn that Joseph Ambler’s delectable restaurant is housed.
Random-width wood floors, handcrafted cherry tables, Windsor chairs, and exposed stone walls contribute an atmosphere worthy of the food that is served. The still-intact stable doors provide an interesting ambiance to both the exterior and interior. Above, the large window that replaced the doors of the hayloft washes the interior with the dappled sunlight that makes its way through the trees. Miniature quilts hang on the walls, and area rugs warm the wood floors, providing colonial color to the interior, while wrought-iron accessories remind guests of the structure’s early days. The bar, located just to the right of the entrance, is a warm setting full of richly polished wood. Two of the dining rooms are intimate, seating about twenty people each. The third dining room, in the back of the barn, is slightly larger.
Rack of Lamb, the house specialty, is prepared several different ways. It may be pan-seared and served with Pink Peppercorn Sauce, accompanied by Smoked Tomato and Herb Risotto. Or guests might find the lamb brushed with Dijon mustard, then coated with seasoned breadcrumbs and a mild Garlic Sauce. An equally appealing option is the Rack of Lamb smoked in Moroccan spices and served with Apricot Sauce.
The rest of the menu is just as deliciously tempting. The unusual appetizers include Lobster and Chicken Sausage, Thai Beef, and the Joseph Ambler Inn Sampler, which allows those of us tempted by more than one of the tasty starters not to miss a morsel. The list of entrées provides selections such as Tilapia with Horseradish Sauce, Blackberry-Barbecued Leg of Duck, and Roast Pheasant Stuffed with Mozzarella and Sautéed Spinach. Even something as traditional as Surf-’N’-Turf gets an updated twist! Here, it’s a petite filet encased by Lobster Française and served with sautéed Swiss chard, Napa cabbage, and Pear William Ginger Sauce—truly innovative and truly delicious.
We got the full effect of the Joseph Ambler Inn, as we spent the night in the Penn Suite, located in the original farmhouse. The estate’s schoolroom, located on the first floor of this building, now functions as a parlor for all the guests. The room’s fireplace is enormous. The fireplace in our room was also large, located in the rustic sitting area of the suite. Up a tiny set of curving stairs was the bedroom area, comfortably appointed with period furniture. It was easy to imagine a time when climbing out of bed and heading for the barn was done a lot earlier than we made the trek, and for a more difficult purpose than a filling farm breakfast.
THREE-TIERED TROUT WITH LEMON CAPER BUTTER
6 tablespoons smoked salmon, chopped fine
2 3-ounce packages cream cheese
2 teaspoons cracked black peppercorns
2 8-ounce rainbow trout, deboned, heads removed
4 tablespoons jumbo lump crabmeat
1 Idaho potato, peeled and grated
2 tablespoons fresh herbs, chopped
salt to taste
2 tablespoons extra-virgin olive oil
4 tablespoons Lemon Caper Butter (see next column)
Place salmon, cream cheese, and pepper in a standard mixer with a whip attachment. Whip on high speed approximately 1 minute until ingredients are well blended. Remove from mixer and place in a piping bag with a large star tip. Place trout on a baking sheet or other flat surface skin side down. Pipe salmon mixture down both sides of trout. Place crab on top of salmon. Mix potato with herbs and salt and place a generous portion over crab. Heat olive oil in a medium sauté pan over medium-high heat. Place fish in pan potato side down. Be careful not to flip fish before potato has turned golden brown. When potato reaches that point (after about 3 minutes), the trout is almost done; flip trout and cook approximately 2 minutes on skin side. Finish trout in a preheated 350-degree oven for 8 to 10 minutes. Remove from oven and place on 2 plates. Top with Lemon Caper Butter and serve. Serves 2.
LEMON CAPER BUTTER
juice of 1 lemon
½ cup white wine
pinch of minced shallots
1 tablespoon roasted red pepper, chopped
1 teaspoon capers
2 tablespoons butter, sliced
salt and pepper to taste
Over high heat in a medium sauté pan, reduce juice, wine, and shallot by ½. Remove pan from heat and whip in remaining ingredients. Keep in a warm area until ready to serve. Yields about 4 tablespoons.
SAUTÉED SEA SCALLOPS WITH SPINACH PESTO AND SUN-DRIED TOMATO CREAM SAUCE
Spinach Pesto
½ bag spinach, cleaned and picked over
8 fresh basil leaves
¼ cup pine nuts
¼ cup Parmesan cheese
1½ cloves fresh garlic, minced
½ cup extra-virgin olive oil
Purée all ingredients but oil in a food processor. Continue to blend while slowly adding oil until mixture is thick. Set aside.
Sun-Dried Tomato Cream Sauce
½ cup white wine
1 tablespoon shallots, chopped
2 tablespoons sun-dried tomatoes, chopped
1 bay leaf
½ pint heavy cream
salt and pepper to taste
Over high heat in a medium sauté pan, reduce wine, shallots, tomatoes, and bay leaf by ½. Add cream and reduce until thick. Remove bay leaf and discard. Add salt and pepper as desired.
Scallops
20 jumbo sea scallops
1 tablespoon olive oil
fresh basil for garnish
In a thick skillet or saucepan on high heat, sauté scallops in oil until golden brown. Pull from heat and top with pesto mixture. Put scallops on a cookie sheet. Place under broiler for 1 to 2 minutes to heat pesto. Serve over Sun-Dried Tomato Cream Sauce and garnish with basil. Serves 2.
GLEN MILLS AND THORNTON ROADS
THORNTON, PA 19373
610-459-3702
Prominent Whig Party member George Gray operated a ferry across the Schuykill River. During the Revolutionary War, Gray felt that his family would be safer at his summer home, called the Yellow House, which was located in the heart of the Brandywine Valley. However, to counter the movements of the British army, Washington and his troops advanced to nearby Chadds Ford, which meant that the Yellow House was within earshot of the fighting. During the Battle of Brandywine, wounded soldiers were brought to the home, where Gray’s wife and daughters helped care for them. The effort put forth by these women has been remembered through the centuries, as hospital volunteers around the country are frequently called “Gray ladies.”
Since British muskets had a very short range, many of the soldiers they shot received injuries from the knees down. Hence, the area around the home-turned-hospital became known as Shintown. At other times, the area was known as Thorntonville or Yellow House, so named in honor of Gray’s large, two-story structure, complete with a wide porch perfect for swings and rocking chairs.
After the war, Thomas Carlton took over the building and set up hand looms in its spacious interior. The looms were used to manufacture towels and linens. When a general store was established on the Gray property around 1830, the name of the area was changed to Thornton. Today, it remains fairly close to what it was then, an unobtrusive intersection with a few houses, a store, and what is reputed to be the longest continuously operating post office in the United States.
Ted Pace converted the old barn on the Gray property into a restaurant after he purchased the estate in 1978. Originally from Pittsburgh, where his family has a long tradition in the food industry, he has used his expertise to create Pace One’s dining experience. Hand-hewn beams and walls from the 1740s stone barn are part of the charming decor, as are pierced-tin lighting fixtures and simple furniture. Guests enter through the bar area, where braided rugs are scattered on the plank floor and an old feed bin has been turned into a cozy window seat. At the other end of the bar sits an old feed bucket, now used to chill bottles of wine. A huge cast-iron pot hangs in the front dining room against an original stone wall. Pictures of structures similar to Pace One decorate the walls of the larger dining room.
The menu at Pace One is in keeping with the history of the building. Sparkling Apple Cider is featured on the beverage list, while New England Pudding is listed as one of the desserts. As we scanned the menu, our server brought us a heaping plate of Pumpernickel Bread, served with Feta, Cream Cheese, and Butter Spread. To go along with the bread, we had the Butternut Squash and Apple Bisque. It was fabulous—definitely one of the best soups we’d ever tasted. Light and creamy, with bits of various squash for texture, it had a flavor that was overtly apple, with a light touch of butternut. Debbie ordered the evening’s pork selection, served with Southwestern Compound Butter and Raspberry Reduction. It was accompanied by Red Cabbage Slaw and a delicious side dish of White Cheddar Grits. Karen opted for the more traditional Lobster, Shrimp, and Crab Casserole. Served piping hot, this rich, creamy casserole was full of seafood. Ted Pace shared the recipe with us, so everyone can have a taste of Pace One’s tradition.
NEW ENGLAND PUDDING
2 15-ounce cans pineapple chunks
6½ cups apples, pared, cored, and cubed
1½ cups walnuts, chopped
1 cup brown sugar
4 eggs
2 cups sugar
2 cups flour
1½ cups butter, melted
ice cream
Drain pineapple completely. Place pineapple and apples in the bottom of a 12-by-9-inch pan. Spread walnuts and brown sugar over fruit. Whip eggs in a mixer. Add sugar and blend. Add flour and melted butter alternately until mix is smooth. Spread mixture over fruit, concentrating on the center of the pan, away from the edges. Bake in oven about 1 hour until golden brown. Poke crust with a finger; if it is still runny underneath, continue baking until firm. Serve warm with ice cream. Serves 12.
LOBSTER, SHRIMP, AND CRAB CASSEROLE
3 pounds lobster meat
1½ pound shrimp
6 cups mayonnaise
6 eggs
2¼ tablespoons garlic powder
2¼ tablespoons Old Bay seasoning
½ loaf fresh white bread
2 pounds lump crabmeat, cleaned
Drain lobster and shrimp, squeezing out excess water. Combine mayonnaise, eggs, garlic powder, and Old Bay. Mix thoroughly. Remove crust of bread, then cube. Add to mayonnaise mixture. Cut lobster into 1-ounce portions. Mix lobster, shrimp, and crabmeat into mayonnaise-and-bread mixture. Divide mixture among 10 individual casseroles. Bake at 350 degrees for 30 minutes until heated through. Serves 10.
1 PINE BARN PLACE
DANVILLE, PA 17821
570-275-2071
This typical German bank barn was built during the early nineteenth century on property deeded by William Penn. After the death of the original farmer who owned the property, the acreage was divided equally among his five sons. About that same time, Abigail Geisinger saw the need to build a quality medical facility in Danville. Three of the brothers sold their acreage to allow for expansion of the Geisinger Medical Center during the 1920s. At that time, part of the barn was turned into a stable. The barn was located just down the hill from the hospital. It was convenient to have horses close by, so they could be used for transportation when making house calls. Once the automobile came into fashion, the barn was turned into a riding stable for local residents.
During World War II, an eccentric citizen converted the barn into his residence. He boasted that it was the first all-electric house in the state. He even installed a circular platform on which he could park his car. At the push of a button, the platform would rotate 180 degrees. By using this contraption, this gentleman never had to back his car in or out of the barn!
It was in 1950 that an entrepreneur first saw potential in creating a first-rate restaurant from this multipurpose barn. Martin Walzer purchased the property in 1967. Over the years, Pine Barn Inn has developed into one of the finest restaurants and lodgings in the area.
The building’s history as a barn is evident in the main dining room, where the original stone walls have been whitewashed. The crossbeams and support beams are there, too, draped with pine boughs to add a festive touch. Along one wall sits an old feed bin, adding charm to the decor. The bar area of the restaurant was once the stable. Dried flowers and baskets hang alongside farm implements and an old doctor’s bag. The focal point of this room is the stone fireplace, still in working order and blackened from smoke.
While we dined in the Garden Room, the staff prepared for the weekly Thursday-night cookout. We opted for light summer fare, choosing the Pine Barn Salad, a delicious combination of iceberg lettuce, spring greens, mandarin oranges, grapes, red onions, and sliced almonds. Topped off with Fruit Vinaigrette Dressing, it was deliciously different. Our other choice was the day’s special, White Albacore Tuna Salad on a French Roll, topped with shredded carrots, alfalfa sprouts, and white American cheese.
Our server told us to save room for “Polly’s pies,” and we took her at her word. Every morning around six o’clock, Polly, age seventy-something, comes in and bakes pies, pies, and more pies. Not wishing to disappoint her, we chose the pie of the day, Lemon Sponge. It proved a light, fluffy end to a delicious meal.
That was the end of lunch, but not the end of our Pine Barn experience. Following an afternoon of research, we stopped back at the dining room for our second round of sweets. The Florentina Cone, a brown, sugary Austrian-style dessert edged in white chocolate and filled with whipped cream and fruit, was just enough for an afternoon bite. Karen’s fondness for English meringues prompted her to have the Vacherin, two meringues filled with low-fat strawberry yogurt and topped with cream and Strawberry Sauce. There were several others we wanted to try, but at last, we rediscovered our restraint.
CHICKEN SCIUTTO
½ cup butter
4 6-ounce skinless, boneless chicken breasts, cut into strips
seasoned flour
1 cup Chardonnay
2 cups mushrooms, sliced
2 cups scallions, chopped
2 cups tomatoes, diced
½ pound prosciutto, cut into strips
2 tablespoons fresh parsley, chopped
1 tablespoon garlic, chopped
1 tablespoon Italian seasoning
½ tablespoon lemon juice
2 pounds mozzarella, grated
Melt butter in a large skillet. Dredge chicken in seasoned flour. Place chicken in hot skillet and cook until golden brown. Deglaze skillet with wine and add mushrooms, scallions, tomatoes, prosciutto, parsley, garlic, Italian seasoning, and lemon juice. Cook on low heat for 5 minutes. Place on heat-proof plates, top with mozzarella, and melt cheese under broiler. Serve immediately. Serves 6 to 8.
FRUIT VINAIGRETTE DRESSING
¼ cup cider vinegar
¾ cup salad oil
¼ cup strawberry jelly
¼ cup cherry-pineapple jelly
¾ teaspoon onion powder
¾ teaspoon garlic powder
¾ teaspoon salt
¼ teaspoon black pepper
1 teaspoon sugar
Combine all ingredients in a blender and mix well. Yields 1½ cups.
900 SOUTH MAIN STREET
LEWISTOWN, PA 17044
717-248-4242
Lewistown was originally the site of the Ohesson Indian village. A mural painted on wood by Ken Wilson in 1958 depicts this history. Today, the mural hangs in the main dining room of the restaurant called At the Gables. When it was commissioned, it hung in the Ohesson Room of the Green Gables Hotel, the pride of Lewistown, known for miles around. In addition to the Indian village, the mural shows the location of many other early sites, such as Freedom Forge, the Stone Arch Bridge, and First Church, built in 1776.
Fifty-five years after the church was established, the first building was constructed on this property. Built in 1831, that barn housed carriage horses and served as a stagecoach stop. The heavy, hand-hewn beams still visible in the dining room are breathtaking in their enormity. Rosalee Dodson, the owner of At the Gables, told us that two men lost their lives trying to get those beams down the river, up the bank, and into position for the barn.
Deeds to the property have been traced as far back as 1864, when owner Joseph B. Ard conveyed the land to David Woods. In 1908, the O’Meara family purchased the 180 acres for the sum of $20,000. In the process, the O’Mearas created the largest dairy farm in Mifflin County. A recent dinner guest at the restaurant told the staff that his father used to milk cows in the very room in which he now ate.
Today, it’s a welcoming room with a large stone fireplace and plaster walls. Coach lights provide warm lighting from their perches on the columns and along the walls. An interesting terrazzo floor at one end serves as a stage when local artists such as the group Blackwater perform. At that same end of the room is an unusual mosaic archway. It had been covered up for quite some time when a workman inadvertently discovered it. It turns out that it was a fountain during the barn’s tenure as the Green Gables Hotel.
As we sat and browsed through two scrapbooks about the building’s history, we were taken by the pride that prompted so many residents to assist in its renovation. Even the local firemen got involved, contributing their equipment to help in the painting of the highest peaks as the structure was converted from the Green Gables Hotel to the Inn at the Gables.
It was late when we arrived, so we opted for dessert before relaxing for the evening. Taking a quick look at the dinner menu, we noted that it has traditional favorites for everyone. Porkchops, Veal Parmesan, Sirloin Steak, and Butterflied Shrimp are some of the choices available.
Breakfast the following morning was enjoyable. We chatted with Rosalee Dodson at a table beside the fire. Starting the morning with a Vegetarian Omelet and Apple-Banana French Toast with Strawberry Syrup, we felt replenished to start our day.
BAKED CORN
7 eggs, beaten
¼ cup cornstarch
¼ cup sugar
1½ teaspoons butter-flavored oil
1½ teaspoons salt
8 cups creamed corn
4 cups milk
Preheat oven to 350 degrees. Combine all ingredients and place in a large casserole. Bake in a water bath approximately 2½ hours until set. Serves 10.
SWEET AND SOUR DRESSING
2½ cups sugar
¾ cup vinegar
1½ teaspoons celery seed
½ cup Miracle Whip
¼ cup mustard
½ teaspoon salt
1½ teaspoons black pepper
2 tablespoons onions, chopped
1½ cups salad oil
Combine all ingredients except oil. Gradually add oil while continuing to beat mixture. Store in the refrigerator in an airtight container. Yields 4 cups.
Note: This dressing will keep for up to 60 days.
