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.
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:
pumpkin mignonette, shiso
roasted rice wine
gruyere, broadbent’s country ham
uni royale, pumpkin seed crisp
chestnut toffee, smoked pheasant
arctic char crudo
compressed fuji apple, kabocha
white soy dashi
roasted over pine needles
sugar pumpkin-miso, salsify
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.