Glasbern Blog
Charcuterie
By Innkeeper
on January 02, 2012.
In the age-old tradition of respect for animals that are raised to feed us, there are a number of ways to maximize the yield of an animal. Often times less desirable cuts of meat are discarded or ground. More talent chefs, as our own, use these cuts to make various forms of charcuterie – also known as deli meats, sausage and jerky, for those less informed.
Charcuterie dates back to the times of the Romans who wrote laws on how meat should be preserved using various salting and curing methods. One has to remember that refrigeration is an invention that was put into wide use in the twentieth century. Before that, people had to create ways to prolong the shelf life of meats.
Now-a-days chefs use these methods to create some amazing plates. Right now we have various cuts of meat being smoked, aged and cured that will make their way into dishes in the future at our Lehigh Valley Restaurant. These techniques take time, often months to produce the desired product. Our chef just hung bresaola that will take six weeks to cure.
Bresaola is a cured eye round of beef that is coated in chili powder, pepper, cumin, mustard, allspice, nutmeg and salt. It is first wrapped in plastic for 10 days to let the cure set. Then it’s unwrapped, rewrapped in cheesecloth, and hung for six weeks at 54 degrees at 80% humidity.
Next time you see charcuterie on a menu, indulge. This painstaking effort results in some very intense flavors, which are meant to be shared and enjoyed.
Celebrate 2011
By Innkeeper
on December 14, 2011.
Having a vibrant, yet historical inn, where so many celebrations are hosted, ideas conjured, emotions evoked, and fellowship shared, we have to take time to reflect on where we’ve been and what are our goals for the years ahead. In an effort to always improve and to ensure that every guest’s stay is never the same, we often times have to acquiesce to certain hospitality trends and make improvements to our Pennsylvania luxury inn.
During the past year we updated our dining room, making it a little more relaxed so everyone feels welcome, and to accommodate our increasingly popular Fogelsville restaurant. As a leader in the farm to table movement, more and more people are conscientious of where there food comes from. We felt the need to expand our dining capabilities to satisfy this, so more people can enjoy what we’re offering. This also led to our decision to make a smaller private dining area, “the Grainery” where hosts can share presentations in an intimate setting and to make our patio, that overlooks two of our ponds, more suited for dining.
Our award-winning chef (Taste of Elegance and Taste of Lehigh Valley, 2011) expanded the pub menu to offer more casual fare and had an abundance of produce to work with from our greenhouses. He also began to perfect and offer Pennsylvania Barbeque, enhanced by our state of the art smoker.
In some of the guest rooms and cottages, we improved the bathrooms, refreshed paint, updated linens, and installed Kuerig coffee machines to get the first thing in the morning jolt before meandering to the inn for breakfast. We also enhanced a vista to accommodate weddings that overlook rolling hills and pastures.
This past year we had the opportunity to host some amazing events at our Lehigh Valley inn; great weddings, an adult Easter Egg hunt that benefited the Boys and Girls Club, tell us your love story contest, and a Toys for Tots campaign. But we couldn’t have had the successful year that we’ve had if it wasn’t for our wonderful guests, business associates and employees.
Beer Dinner
By Innkeeper
on December 06, 2011.
The holidays are a time of gathering and sharing, why not do it over some amazing beers. On December 17th we have an amazing beer dinner planned. Our chef has prepared some amazing accompaniments to some fine beers. You may ask what are the deciding factors for a chef to create dishes that pair well with a specific brew?
Let’s take Dogfish Head Brewery’s Namaste, a Belgian-style white. Yianni, our chef, has paired this with pork, that is finished with a confit of naval oranges, coriander and juniper, complimenting the beer’s tasting notes.
As for the Brooklyn Sorachi Ace, it’s a saison style beer that has a lemon grass finish. With this gem, our chef has decided to use contrasting flavors to complete a taste. With it he has decided to do a sweet aspic.
To pair any sort of beverage with food, one needs a good palate and nose, then follow two guidelines, compliment or contrast. Just wait to see what else we have in store! Call the in Inn for reservations, 610.285.4723, space is limited.
Lending a Hand
By Innkeeper
on December 01, 2011.
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During the holiday season certain thoughts are conjured and memories reminisced.
What is the holiday season without the smell of cookies baking, the heinous sweater that your aunt gifts you, the sounds of carols, wreaths, bows, trees, candles, the Marine Corps. Huh?! The Marine Corps?
Absolutely!
From its inception in 1947 the United States Marine Corps have been collecting and providing toys during the holiday season for children nationwide. While reading the history of the Toys for Tot’s campaign, one is faced to realize how many children are in need in our country.
During the 2010 the campaign, Toys for Tots brought Christmas to 7.2 million children. We’re attempting to do out part. We’re encouraging our staff to donate a new unwrapped toy as well as our guests of the Inn, and to those who donate will receive 30% off their accommodations leading up to December 18, 2011.
We are very proud of those who serve our country in so many different ways and grateful to those who give to help others. Our country wouldn’t be what it is, unless we lend a helping hand
Thanksgiving
By Innkeeper
on November 24, 2011.
During this time of Thanksgiving we are grateful for the bounty of the land, the warmth of hospitality, the sharing of talents and our ability to serve. We appreciate our vendors who provide the highest quality product, our employees who understand the essence of working hard, the brave souls in our armed forces who protect this great country, and most importantly all our guests, without them we would cease to be.
The holidays are a time of gathering and sharing, why not do it over some amazing beers. On December 17th we have an amazing beer dinner planned. Our chef has prepared some amazing accompaniments to some fine beers. You may ask what are the deciding factors for a chef to create dishes that pair well with a specific brew?
Let’s take Dogfish Head Brewery’s Namaste, a Belgian-style white. Yianni, our chef, has paired this with pork, that is finished with a confit of naval oranges, coriander and juniper, complimenting the beer’s tasting notes.
As for the Brooklyn Sorachi Ace, it’s a saison style beer that has a lemon grass finish. With this gem, our chef has decided to use contrasting flavors to complete a taste. With it he has decided to do a sweet aspic.
To pair any sort of beverage with food, one needs a good palate and nose, then follow two guidelines, compliment or contrast. Just wait to see what else we have in store! Call the in Inn for reservations, 610.285.4723, space is limited.
During the holiday season certain thoughts are conjured and memories reminisced.
What is the holiday season without the smell of cookies baking, the heinous sweater that your aunt gifts you, the sounds of carols, wreaths, bows, trees, candles, the Marine Corps. Huh?! The Marine Corps?
Absolutely!
From its inception in 1947 the United States Marine Corps have been collecting and providing toys during the holiday season for children nationwide. While reading the history of the Toys for Tot’s campaign, one is faced to realize how many children are in need in our country.
During the 2010 the campaign, Toys for Tots brought Christmas to 7.2 million children. We’re attempting to do out part. We’re encouraging our staff to donate a new unwrapped toy as well as our guests of the Inn, and to those who donate will receive 30% off their accommodations leading up to December 18, 2011.
We are very proud of those who serve our country in so many different ways and grateful to those who give to help others. Our country wouldn’t be what it is, unless we lend a helping hand
