Some Pics of a Great Meal and an Upcoming Dinner

We first wrote about Chef Jason Hook after an invite to the Glasbern Inn for a chef’s tasting.  After that soiree, which you can read about here, it was evident Hook would be someone worth checking out again.  He moved on from the Glasbern and has been doing guest chef gigs at the Fern Hall Inn way up near Carbondale and at the Jamison Publick House in Pennsburg.  When we caught one of the dinners at Fern Hall last month, below is what ensued.  Be sure to read on after the pics for info on his upcoming tasting dates.

Table arrangements

Wine for those who opted into the pairing

Garlic scape-truffle butter

Walnut-raisin ciabatta

Shrimp cocktail with sriracha and coconut milk

Guacamole, chipotle, kaffir lime and pulled pork, kumquat, welsh chedar

Manchego cheese puff

Chef Hook preparing the summer corn pudding

Plating

Summer Corn Pudding with corn, grits, duck confit, fuji apple, summer truffle, chantarelles

White sea bass shashimi with foie gras, watermelon ponzu

Day boat scallop, piave, rock shrimp, morels, summer truffle

Guinea hen, kohlrabi, kimchee, white peach, burnt onion

Blueberry, meyer lemon, along, corn, truffle ice cream

 As you can see, everything looked (and tasted) extremely good.  My favorite?  Hands down the truffle ice cream.  Never have I tasted such an intense truffle explosion.  Truly amazing.  Chef Hook’s next foray into tastings in this area will be on October 18th at the aforementioned Jamison Publick House , a short trip south of the valley.  It will feature seasonal ingredients and focus on pumpkin as well as other seasonal ingredients such as  white truffle, pheasant, sunchoke, kabocha, concord grape, sage, chestnut, and fuji apple.  The menu is as follows:

 kumomoto oyster
pumpkin mignonette, shiso
roasted rice wine

pumpkin flatbread
gruyere, broadbent’s country ham
rocket greens

sunchoke bisque
uni royale, pumpkin seed crisp
cocoa

pumpkin risotto
chestnut toffee, smoked pheasant
white truffle

arctic char crudo
compressed fuji apple, kabocha
white soy dashi

venison saddle
roasted over pine needles
sugar pumpkin-miso, salsify
espresso

pumpkin pie
candied foie gras, concord grape
sage ice cream

59 per person, dinner starts at 6pm.

Also in the future Chef Hook will be doing a cigar pairing dinner as well as a beer pairing dinner (which we’ll be helping with).  We’ll keep you posted on future dinners.

Disclosure:  this meal was provided complimentary.