refreshing , seasonal ingredients can be turn into a foodie feast , particularly on your farmstead . Sometimes , it ’s a subject of arranging these fixings on a shell or whipping them up new into an entrée . Take it from Jeremy Critchfield , executive chef atThe Historic Stone House Restaurant and Country Inn . While he has plans to grow some of the herbs used by the eatery on land site , for now , he ’s concentre on knowing where his ingredients derive from — a true farmsteadtarian !
“ The local , organic Footprints Farm only raise six pig , and I get two , ” Chef Jeremy says . He ’s jade a T - shirt that promotes the restaurant ’s hebdomadary “ Bikes , Beer and BBQ ” consequence instead of a livid chef ’s uniform that he have on for 10 at some of the leading resorts around the U.S. Now , he ’s into the account of the place , the quality of the food and the residential area where he ’s settled down to raise his family . It ’s the love for the cuisine he prepares for node — not money — that beat back him to excel in the kitchen . And you may taste it .
When we were move around through the Laurel Highlands of Pennsylvania , southeastern United States of Pittsburgh , we identify Chef Jeremy and his awesome culinary creation , in which he habituate ingredient often found at farms just up the route . There ’s nothing ostentatious about this place , which first opened in 1822 as a stop for stage travelers . Along with the whitewater rafting , Frank Lloyd Wright home base and plentiful bike trail also found in the area , Stone House has become a pop stopping head along the National Pike thanks to Chef Jeremy ’s guidance and direction .
A few of his diverse offerings at The Historic Stone House Restaurant include :
Caprese Salad
Caprese saladwith freshtomatoes , basiland buffalo mozzarella , drizzle with European olive tree oil . For us farmplace chef , this is ( or should be ) a staple starter .
Ribs
Jack Daniel ’s Smoked Baby Back Pork Ribs , red-hot smoked and grilled with a signature barbeque - sauce glaze .
Gnocchi
House - rolled gnocchi , sautéed with Asparagus officinales , portabello mushrooms , buffalo mozzarella , garlic , roasted peppers , basil andolive oil .
Bread Pudding
Bread pudding , prepared with house made brioche gelt , Kentucky bourbon and local eggs .
“ It ’s more about the place , than me , ” Chef Jeremy explains . His menu comes in the conformation of an old - fashioned newspaper publisher , and he goes out of his way to check that there ’s something for everyone , drawing on his internet of connective with fisher and farmers . Many of his meats are even smoked on site in their smokehouse .
put in some drive , however , can develop noteworthy culinary creations . The Sweet Potato Crab Cakes , a house signature tune dish aerial , are one of them . Part of our finish as we travel is to boast regional ravisher barrack by the personality of the cook , geography or culinary custom of the area . In the case of Chef Jeremy , you ’ll get all three in one .
“ These crab cakes are made with a lot of honey and not many kale crumbs , ” Chef Jeremy says . Thesweet potato , molasses andorange juiceturn the crab cakes into a banquet of tang that accent the richness of the crabmeat .
formula : Sweet Potato Crab CakesCourtesy Executive Chef Jeremy Critchfield , The Historic Stone House Restaurant and Inn
Yield:12 4 - ounce cakes
Ingredients
Crab Cakes
acetum Slaw
Preparation
Crab CakesSweat pepper , celery and red onion in butter until just soften , cool . Blanch diced sweet potato . Mix all ingredients from orange juice to Old Bay Seasoning . Add in crab louse , gently break in up clumps , then add pepper commixture and honeyed white potato . Mix all gently by hand , measured not to bankrupt mix or fracture up lump Cancer pith .
molding case-by-case cake with a 4 ounce ladle , packing it gently , but not demolish it in .
broil to wake through , brown lightly under salamander .
Vinegar SlawCombine all ingredient , mixing well . Refrigerate for 1 hour prior to serving .
savor the good life ,
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