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Uncommon Chefs

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Chef/Manager Dan Stripp of Shawnee Inn’s The Gem and Keystone Brewpub

Gem & Keystone Brewpub’s Dan Stripp and his team of “artists, skateboarders and rock stars” are unconcerned they’re on the cutting edge of national trends.

 

Gem and Keystone Brewpub: (clockwise) Limestone Springs Trout with Asian sauted vegetables, cold smoked Baby Back Ribs, Soft Pretzels with Cheddar Ale Dip, Lettuce Wedge salad with Calkins Creamery Blue Cheese, Jumbo Lump Crabcakes

Sous Chef Corey Scott could have inherited his family’s 480 acre resort but why do something predictable? Sous Chef Travis Dente, a dishwasher a few years ago, created the recipe for their cold smoked wood grilled baby backed ribs with a deep flavored smoky BBQ sauce that sent me over heaven.

Sous Chefs Travis Dente and Corey Scott of Shawnee Inn’s The Gem and Keystone Brewpub

From India to rural Pennsylvania, Chef Gaurav Navin brings a world’s experience to Shawnee Inn and Golf Resort’s menu using locally sourced products.

 

Chef Gaurav Navin of Shawnee Inn’s River Room

“I knew where the kitchen was in my house but that was all.”

(clockwise) The River Room, Shrimp Tandoori, White Haven Sauvignon Blanc, Duck Confit with Asian 4-spice blend, Stuffed Grilled Lamb Chops

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