Glasbern Inn Helps a Wounded War Veteran Provide a Wedding for his Bride

Pennsylvania romantic Inn

John Hanczaryk and his Future Bride

John Hanczaryk never thought he would need to ask for help, he was a typical young man going to college studying computer science with a promising career. With rising education costs, he realized that while trying to pay off student loans and support his family, he was coming up short each month. To help the family through this time, he decided to join the Army, which would pay his education costs, and while in the Army, he could support both his country and his family and have a new career.

He did not count on being injured on his tour of duty in Afghanistan. His injuries left his body broken and battered putting him through years of operations and rehabilitation. In 2009, he was declared unfit to work because of his injuries, and as time passed, he saw the money they had saved for a wedding slip away due to paying medical bills, kids’ clothes, rent, and food costs.

John reached out to Keystone Wounded Warriors, a nonprofit organization that seeks to honor the daily sacrifices made by the brave men and women in all branches of the United States Military to see if they could help with making his dream come true.

Glasbern Inn, a quintessential Lehigh Valley, Pennsylvania romantic country inn and farm fresh dining restaurant has hosted hundreds of PA romantic weddings and has always supported the troops with special rates for veterans. When they heard John and Randi’s story, they spent no time deciding to get to work and arrange the dream wedding that they have hoped for since they were first engaged.

Glasbern Inn, our romantic PA inn, will continue to update you on the progress of the wedding set for September 16, 2012.

Read the Press Release or make a cash donation to help. Glasbern thanks you in advance for your generosity in helping this wounded war veteran provide his future bride with their dream wedding.

A Farm Fresh Recipe From Glasbern’s Executive Chef Yianni

Coddled Farm Egg with Red Wine Sauce & Wild Mushroom Panzanella

Serves 4

For the sous-vide eggs:

8 organic eggs

For the red wine sauce:

  • 1/2 carrot, chopped
  • 1/2 onion, chopped
  • 1 celery stalk, chopped
  • 1 clove garlic, smashed
  • 1 sprig thyme
  • 1 bay leaf
  • 1/4 teaspoon black peppercorn
  • 2 cups Burgundy red wine
  • 1 cup veal or chicken stock
  • 2 tablespoons butter, softened
  • 1 tablespoon flour
  • salt and pepper to taste

For the wild mushroom panzanella:

  • 8 ounces chicken livers (optional)
  • 1/2 lb assorted wild mushrooms, cleaned
  • a drop of cognac (optional)
  • 1 crusty country bread
  • olive oil
  • good vinegar
  • butter
  • 1 shallot, finely chopped
  • 1 garlic clove, finely chopped
  • baby spinach leaves
  • salt and pepper to taste
  • chopped parsley

For the sous-vide eggs:

Preheat water bath to 147′F (64′C). When temperature is reached drop the whole eggs in the water and set the timer to 45 min.

When done, remove from the water bath. Let the eggs rest for 2 min. Crack the shell and slide the eggs onto the plates.

For the red wine sauce:

In a medium saucepan over medium-high heat add a little oil, the carrots, onions, celery, garlic, thyme and bay leaf. Cook until the vegetables soften, about 8 minutes. Add the wine and bring to a simmer. Cook for 2 minutes. Add the stock, bring to a simmer, and reduce the liquid by 2/3 or until it coats the back of a spoon. Meanwhile, mix the soft butter and flour in a small bowl. Strain the sauce and season with salt and pepper and whisk in slowly the butter/ flour to thicken the sauce and give it a nice shiny look. Keep warm.

For the wild mushroom panzanella:

If using chicken liver, sauté them over high heat until cooked. Season generously with salt and pepper and deglaze the pan with Cognac. Chop roughly and set aside.

Cut the bread into large croutons, toss them with melted butter, salt and pepper, and toast in a pan or oven until golden.

Sautéed the mushroom in olive oil and a touch of butter until cooked, season with salt and pepper, add the shallots and garlic until fragrant. Finish with parsley. Keep warm.

Dress the baby spinach with a olive oil and a little vinegar. Toss the mushrooms, croutons, chicken livers, vinegar and parsley  in a bowl. Season if necessary.

Place 2 eggs on each plate. Garnish with spinach, wild mushroom panzanella, and the warm red wine sauce.