Once known as the “Honeymoon Capital of the World,” the Pocono Mountains of northeast Pennsylvania encompass 2,400 square miles of rolling mountain terrain, breathtakingly beautiful waterfalls, thriving woodlands, and 170 miles of winding rivers.
Often overlooked amongst the honeymoons and array of outdoor activities throughout the region is the sheer magnitude of culinary options available for tourists. For a unique dining experience, the region is home to various restaurants that have adopted the farm-to-table culinary trend, utilizing locally sourced and organic ingredients to handcraft their menu items.
In addition to excellent standalone restaurants, many opulent resorts throughout the Poconos feature innovative menus created and prepared by highly skilled chefs. These two resorts will please even the most discerning palates.
Lodge at Woodloch
The Lodge at Woodloch has become one of the country’s most luxurious destination spas since opening its doors in 2006. Chefs at the Lodge have developed a personal relationship with many of the area’s farmers and will base their menus on the finest foods available. They also grow an herb garden on the grounds from which they can pick and choose the freshest ingredients, and they purchase meats and poultry from the Lancaster area, the Amish region renowned for their farm products. Weekly cooking demonstrations are available for guests who desire to learn from the expert chefs at the Lodge.
Dinner is a sensual awakening. Chilean sea bass is prepared with a cauliflower purée and served with grilled asparagus and roasted beet jus. Seafood bouillabaisse features shrimp, mussels, clams, potatoes, and a saffron tomato broth, and herb roasted chicken is accented to perfection by potatoes, baby spinach, and a port wine reduction. The decadent flourless chocolate cake with a savory strawberry sauce is so rich it deserves its own tax bracket.
With more than 100 years of history from which to draw, the Shawnee Inn continues to captivate guests with its idyllic location by the Delaware River and resplendent environment. At the Shawnee Inn, expert chefs pride themselves on sustainability and being in harmony with the seasons. Their philosophy is to utilize locally sourced products at the peak of their freshness whenever possible, some of which are grown at the Shawnee Island farm. This allows chefs to offer savory interpretations of nature's bounty.
A must-try appetizer that is sure to satisfy the taste buds is the sweet corn, bacon, and grilled red onion farotto. This unique appetizer features tender sweet corn removed from the cob and sautéed with Bespoke bacon, grilled red onions, and garlic, tossed with farro and Arborio rice finished with fresh herbs, Parmigiano-Reggiano, and butter, and garnished with a stewed tomato coulis. Those who prefer the delicacies of either the river or sea will rave about the grilled Southwestern black grouper filet seasoned with Southwestern spice, topped with black bean-sweet corn salsa and cilantro sour cream, and served with your choice of two sides.