March 15, 2011


Filed under: Uncategorized — eaglesmere @ 12:38 pm

I think Spring is almost here. After our fifteen inches of snow from a week ago, I am finally ready for Winter to be over. We have been keeping busy, even though the Toboggan Slide stopped running a few weeks ago. I’ll tell you all about it.
I was asked to present a meal for 275 Innkeepers in Lancaster, at The Mid-Atlantic Innkeepers Conference, March 6th, and then the day after I presented a seminar for them on how to incorporate more local foods into their businesses. You can view the menu and some pictures in my previous blog.
While down there I met with Bill Moore of Lancaster Brewing company to discuss a few things and tour the brewery. We’re planning a beer/food pairing dinner here at the Inn. Should be pretty sweet. I’ve also(I think) convinced him to come to the Sullivan County Tasteful Event, July 23rd this year. I’ll tell you more about that later.
I’ve started a good relationship with a beer distributor out of Philadelphia and we now have about 150 beers on the list. My favorites of the new ones so far are the Caldera IPA, Red Racer IPA, and the Tokio Imperial Stout from Brewdog. The last one there was wicked…18.2%abv!!! It sounds like it would have a big bite, but it is surprisingly smooth considering the abv. We also just started working with the Bavarian Barbarian out of Williamsport and we now have the 2×4 IPA on draft in the Pub. We’ll soon have some of their bottled stuff.

I just met with the sommelier from Il Bucco in NYC and we’re going to be working on expanding our wine list as well. Hopefully, the Bill will pass to privatise the Liquor industry, so we can have access to more unique and interesting wines soon.

Like I mentioned earlier, I have been working on getting some breweries and wineries to come to the Tasteful event in July. So far I’ve talked to about 8 different breweries, all of whom seem interested. What more can you ask for than a day of tasting great food, beer and wine?!??!

So now that we’re far enough along into the winter to be planning Summer events, I decided to get started on my garden. I have about 100 plants worth of heirloom tomato seeds started in my basement under a highly suspicious looking, grow-light set-up. I can’t wait till the neighbors call the police about it! I’ve also got some heirloom green beans, cucumbers, and kale, all of which will get started today.

I’ve also got some Morels spores in the fridge, but I need the ground to thaw a little before I get those babies out.
I have been thinking a lot about my asparagus patch lately. I hope they survived this harsh winter, because I can start eating them this year, if they do come up.
I’m pretty sure my Blueberries and Raspberries are going to be okay, don’t know about the Rhubarb though.

What else????

I am attending an Artisan Cheese making class next week. I figure we make just about everything else around here ourselves, why not the cheese, too?
The week after that is “The Taming of the Brews” again. We have to go to defend our title of “best restaurant” from last year.

For those of you who have not been here for them, you really need to check out some of the bands we’re getting down in the Pub. The last one was Inland Traveler, and they were amazing! Seriously. This Saturday we have Via Audio playing down there. These aren’t junk cover bands, people, a lot of them are stopping here in the middle of National tours, and their original music is great! You can check them out here:

Inland Traveler:

Via Audio:

Not unlike Oliver,  who spends 3 seperate hours a day running around and chewing things like a maniac, then sleeping the rest of the time, I prefer to go for quality not quantity with my blogs. I’ll give you a while to digest all of this and I’ll report back shortly with some pictures or something.

Mid-Atlantic Innkeepers Conference

Filed under: Uncategorized — Tags: , — eaglesmere @ 12:37 pm

 Here is the menu and a slideshow of what we served at the Conference,they asked us to cater the kick-off dinner based on our use of local sustainable products:

Slideshow: Lancaster 

2011 Mid-Atlantic Innkeepers Conference Dinner Menu:

“Northern Tier” Fresh Salad Greens

Mixed Hydroponic Salad Greens, Beets, “God’s Country Creamery” Blue Cheese, Mustard Vinaigrette


Assorted “God’s Country Creamery” Cheeses

 Home-Made Crackers


Fresh Baked 9-Grain Bread, Strawberry Preserves, Whipped Butter


“Forks Farm” Free-Range Chicken Eggs

Mustard Pickled-Deviled Eggs,  Smoked “WildForSalmon” Sockeye Salmon


“Dr. Joe Jurgielwizc ” Sustainable Duck Breast

Duck Galantine, Raspberry Aspic, Duck Cracklin’s


“WildForSalmon”  Sockeye Salmon

Oven-Roasted Wild-Caught Salmon, “Northern Tier” Cilantro, Lime-Olive Oil


“Kuhn’s Family Farm” Duroc Pork

Curried Ham Loaf, Gingered Apricot Glaze


“Pekin Paradise” Duck Ravioli

Gluten Free Duck Ravioli, Roasted Butternut Squash, Garlic, Sage-Butter

“God’s Country Creamery” Gouda Mac & Cheese with  Bacon Lardons


“Kelchner Family Farm” Thyme Creamed Corn


Peach Lemon Pound Cake with Blueberry Sauce

January 25, 2011

Eagles Mere Toboggan Slide

Filed under: Uncategorized — Tags: , — eaglesmere @ 1:48 pm

The Eagles Mere toboggan slide opened to the public last weekend and had a great turnout, but without a long wait to ride. We had a bunch of folks in to the pub to warm up and enjoy some of our delicious pub food, not to mention some of the many great beers we have here. Hopefully we’ll see you here soon so you can experience the slide first hand, but until then, you can watch us go down here:

And as promised, here is the video of the building of the Eagles Mere toboggan slide:  

Well, now that you know exactly what you’re getting into, give us a call to reserve a room!! We will have live music every Saturday for the next four weeks, so stop in and see us.


October 29, 2010

A new addition!!!!

Filed under: Uncategorized — eaglesmere @ 6:00 am

This is Oliver, our newest staff member. He is 9 1/2 weeks old and loves playing with toys, eating, and checking out all the cool wildlife in town when we go for walks.  So far he’s seen squirrels, rabbits, chipmunks, and deer. Right now he tries to pick up all of the leaves he sees on our walks so he doesn’t have time to chase bunnies.

He also really likes to go to the local farms with me, to see the chickens, and cows and piggies.

If you are up and want to visit with him, just ask and we’ll bring him over. Right now he’s a little too crazy to be over here all of the time.

I’ll be posting more photos on our facebook page and maybe some video too!

September 27, 2010

Fall Foliage?!?!

Filed under: Uncategorized — eaglesmere @ 8:36 pm

    Sorry it’s been so long since my last post. We’ve been really busy and the past couple of months have really flown by. I’ll start out by backtracking a little bit. Above are some pictures of our garden in all of its glory(these photos were taken by one of our favorite guests, although it looks a little different now). We’ve gotten great usage, and still are, out of our fresh herbs and nasturtiums, as well as our tomatoes, kale, green beans, and various other veggies. Also, my blueberry bushes produced about 7 quarts of fruit this year!! Pretty nice, considering they were just planted this past Spring. If they did that good in their first year, I can only imagine what the future holds for them.

What else…hmmm……… Asparagus came up nice, so it looks like next year we’ll be able to use a decent amount. My Raspberries didn’t have the same kind of luck. The deer wouldn’t let them grow too much before they trimmed them down again.   I think I’ve got a solution figured out for next year. On a completely different note, we have been serving some great Venison lately, with a pearl onion and cherry chutney…mmmmm it’s good!!!

I’m not really serving the deer that eat my bushes……..yet.  Just kidding, our venison comes from the Rolling Hills Red Deer Farm near Catawissa, PA. It is really nice stuff and not too far of a drive from the Inn. 

So anyway, the garden is slowly diminishing, except for the Brussells Sprouts(don’t cringe if you haven’t tried freshly picked Brussels, wait till you try them tossed in a little olive oil and roasted,Yum!). We also have preserved fresh corn, green beans, and many different kinds of fruits for the off-season, so now we can serve local veggies and fruits year round.

And now, we move on to the Fall foliage season, which came out of nowhere and I guess kind of started already. I’ve already prepared a couple of batches of Butternut Squash Bisque and the apples we have been getting are really nice. I love the smell of fresh-picked apples and although the taste is different(not always in a bad way), it still makes me long for an apple picked off of a big, old apple tree that hasn’t been trimmed or sprayed in years, if ever. It starts out kind of bitter, then gets sour, then kind of sweet. The opposite order of a lot of dates I’ve been on(if forced to choose I’d easily rather go back to thetime spent with the apples ). Of course this doesn’t include you, Diana.

Sorry for my lame attempt at humor. I’m much better when I don’t think about it.

Try to stay focused here.

Okay, so check out our website for whats going on, especially the newsletter which will tell you about our upcoming events and specials, and get up here and look at the leaves already, what are you waiting for? The Endless Mountains of Pa. are one of the best places to experience the Fall Foliage season. Seriously they are.

Before you take off for your tour of the Northern Pennsylvania countryside, remember to to load up at breakfast(Its all-you-can-eat off of our breakfast menu). And although we don’t have the supposed “world famous” pancakes, like those that adorn the breakfast tables of other area establishments, its only because we don’t use the same internationally distributed pancake mix, we “mix”them ourselves, from scratch. Which goes great, by the way, with our homemade bacon, sausage, or for the daring: scrapple.   

Think about Pa. maple syrup with some local (churned by the Amish)butter, over fresh made pancakes, homemade bacon with free range eggs, or you could try the sweet potato hash. Or better yet, you could try all of that, we don’t care as long as you’re happy. Makes me hungry for some “Brinner” right now!

 Actually no, it is 9:30 at night and I just got some new beers to put on the list, so I need to “taste test” to be sure they are up to standards. It seems more appropriate given the time of day. Okay, I’m over the breakfast now, I got a little excited. It is good though(and I’m sure I’ll be back in the mood after the Delerium Nocturnum). 

Speaking of beers, have you seen our beer list lately, its getting quite expansive. I’ll be adding another dozen or so, once I can get down to talk to “my guy”. You know how these things go. Check out the list while you’re here for the newest selections.

Well that’s gotta be it for now, you’ll be getting a newsletter shortly, if you are on our e-mail list, wth some fall specials and info. on the upcoming wine tasting weekend and whatnot. If you are not on our list then sign up for it, you owe it to yourself.

I’ll be keeping up with my blog a little more regularly now, so watch out……

July 10, 2010

Severed Head?

Filed under: Uncategorized — eaglesmere @ 6:04 am

I know it’s been a while since I was on last, so I’ve got a few things to post.

First off, I made a watermelon-strawberry soup with basil on a hot day last week. I thought it could use some character so I carved this face into it. Pretty scary, huh? The soup turned out good. We finished it with a balsamic reduction.

We’ve added more bottles of beer to the list, we now have around fifty. You can view the list, and our new pub menu, on our website. We got some good European beers, as well as some nice micro-brews. I figured they would be good to go with our new pub food.(You can get the Pub Grub for lunch also!!!)

My garden is doing really well, I’ll post some pictures of that soon.

We have made 50 quarts of Strawberry jelly and 40 of Black Raspberry, to serve with breakfast. All local fruit, all really good. I’ll be making some peach soon. We’ll staret using them this weekend, and during the next week we’ll start using all of our homemade breakfast meats(sausage, scrapple, and bacon) We’ve been using the scrapple and everyone loves it. You should try it.

Thats all I have time for now, but I’ll be back soon to show the garden.


May 11, 2010

Check out this cake!!

Filed under: Uncategorized — eaglesmere @ 7:07 am


                                                                                                                                                      Sarah, my Sous-Chef, recently made this cake for a local business owner’s 70th Birthday. They wanted a golf theme, and I think she pulled it off. Sarah not only makes cakes like these from scratch, but also alll of our fresh baked bread and crackers. You really don’t find things that are homemade like that anymore. 

Anyway, I really just wanted to show you the cake.

I’m have another lamb coming in next week. I’m getting excited for it because we just ran a dish last night that was a “filet” of the lamb saddle, marinated in fresh garlic, basil, rosemary and thyme, then seared and finished with a minted tomato marmalade. It was really good!! Maybe you’ll get to try it, too.

May 9, 2010

Luna Moths and E-coli

Filed under: Uncategorized — eaglesmere @ 4:59 pm

Check out this Luna Moth that I found relaxing on our hammock enjoying the nice day. She was there the whole afternoon. Later on, I moved her to a bush so a bird wouldn’t be able to find her as easily. I think she was pretty happy during her stay with us. In other nature news, the Mountain Laurel and Rhododendron are starting to bloom, I think they got jealous of how pretty their cousin, the Azaleas, looked last week. I’ll put some pictures up when they are in full bloom.

It has been so relaxing up here in Eagles Mere lately. It is nice to be the place where everyone goes to get away from all of the craziness of the world.

Speaking of craziness, I heard there was another e-coli outbreak, including parts of Pennsylvania. It doesn’t shock me considering the methods used in mass-producing things like salad greens. It is definitely something you won’t get here. You don’t ever hear of the local farmer recalling his lettuce because of E-coli or other bacteria.

We get our lettuces from a place called Northern Tier Greens that grows great lettuce varieties year-round. It is all hydroponics and organically grown. They are located near a landfill and they use the methane to generate electricity. So much, in fact, that they can heat the water and green house and run the lighting, and still have more electricity to pump back into the grid. To complete the circle and be sure to waste nothing, they send all of the greens that are past their prime or over-ripe to a worm farm!! I love the efficiency.  It is a small operation, so there are just a few employees who take extreme care when working with the greens. It is a great pleasure to work with a local business that is so environmentally and nutritiously aware, and we take pride in the fact that we KNOW we won’t get you sick. If you want to avoid getting food-borne illness, start with buying raw products from your neighborhood farmers and farmers markets, and eat at restaurants that do the same. Ask where your food comes from and try not to support the places that use well-traveled and massed produced greens, they are only thinking of their bottom line, not your well being.

That is my update for now, I’ll be back with some pictures of the flowers as they bloom.

April 16, 2010

First Ramps of the Season!!

Filed under: Uncategorized — eaglesmere @ 1:33 pm

Today, Kelly, Sam and I went to pick some wild leeks, also known as ramps(pictured here).

After we got them cleaned up we had a salad using the ramp greens and dandelion (Pictured above). We cooked some Guanciale in pork fat, then added some diced ramps and garlic. We finished the dressing with cider vinegar and a little brown sugar.It was really good.

After lunch I made some ramp relish. We’ll use this with our Trout tonight. This is the recipe I promised you in my last post. Here  it goes:

In honor of Tomorrow being the first day of the 2010 Pennsylvania Trout Season

Roasted Rainbow Trout with Ramp Relish and Citrus Butter.


2 cups Ramp stem small diced, cleaned and placed in a large glass measuring cup or stainless steel bowl.

1 c. cider vinegar mixed with pickling spices(I blend my own, but you can buy it premixed)

1 c. sugar

Zest from 1 whole each lemon,  lime, and orange(juice these fruits and save for later)

Combine zest and sugar and bring to a simmer, at the same time simmer the vinegar and spices. After 20 minutes strain the vinegar mixture into the sugar mixture. Bring to a boil then pour over ramps in heat resistant bowl. Cover with plastic and let sit for two hours until cooler. Put it in the refrigerator until ready to use.

Citrus Butter:

Reduce the juice from the citrus fruits until thick and bubbly. Remove from heat. While stirring constantly,  whip 3 Tbsp of butter into it.

To finish:

Place clean trout filets in a glass casserole. Baste with the citrus butter liberally. Place the fish in a preheated 375 degree oven.

When trout starts to brown (about 6-8 minutes)remove it and serve immediately with a scoop of the relish.

If you try this and have any trouble, don’t hesitate to call me at the Inn and I’ll help you through it.  Make sure to be certain you have wild leeks and not something that looks similar, especially skunk cabbage, it could make you very sick.

 Good luck and Bon Appetit!!!!

April 15, 2010

And the survey says…….

Filed under: Uncategorized — eaglesmere @ 7:22 pm


……………getting a whole lamb from Jamison Farm was AWESOME.

 Here is the breakdown:

I boned out and tied the legs for roasts, probably to do a lamb “two ways” paired with a chop, which is what I did with the racks.

The front legs I also boned out and will use in a curried lamb and pork meatloaf that I’m doing for this coming wine weekend.

I’m trying something different with the belly/brisket. I put a dry rub on it and I’m going to smoke it(hopefully I’ll end up with a lamb “pastrami”, who knows?)

The saddle was really nice and I’m not sure what I’ll do with it yet. I ate the tongue myself, braised, on an arugula salad with some quick “bacon” dressing I made with a little of my Guanciale(which just finished drying and is AMAZING).

I cooked the foreshanks Osso Bucco style, which is what is in the above picture.

Here is a secret for making great Osso Bucco: soak some sundried tomatoes in Sambuca for 10 minutes and then lightly drain them leaving some liquid and throw it all into your braise. Also, make sure you have a lot of fresh garlic, you really can’t have too much. The Sambuca gives the dish a sort of fennel flavor that is real nice, but subtle.

I also ended up with a nice lamb stock that I’ll probably reduce to demi-glace. The hindshanks I’m saving for a nice meaty snack in the near future.

That was it for the lamb this time.

Tomorrow, I’m going Ramp collecting and I will post my first Eagles Mere Inn Blog recipe.

Until then, hang on to your seats.

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