As the sun burns off the early morning mist, one sees the most picturesque site in Schuylkill County, PA, the historic Schuylkill Country Club. This private golf club, founded in 1921, sits on 113 scenic acres in Orwigsburg, PA. Many of its 500 members enjoy a fine round of golf on its challenging 18 hole course. Other social members savor gourmet meals from their innovative kitchen led by Chef Kurt Seiders.
Chef Kurt was born in nearby Pottsville PA, but grew up on the west coast in Washington State. Kurt’s family returned to Pottsville when he turned 13. Kurt grew up influenced by a “cooking family” including his mother, sisters and even his uncles. But Kurt began his cooking career in his teen years simply to finance his first car through part-time restaurant jobs.
Chef Kurt started his culinary career dishwashing at the Blu Tavern Restaurant, then moved to prep and finally, cooking on the line. His post high school education began by studying masonry at Vo-Tech, but he eventually returned to his first love, cooking. When a co-worker and friend moved from the Blu Tavern Restaurant to the Schuylkill Country Club, Kurt followed soon after.
The club hosts numerous special events for its members throughout the year such as a Kentucky Derby Party and a Yuengling Oktoberfest. The restaurant also supports typical events on Valentine’s Day, Mother’s Day, 4th of July picnic and fireworks, Thanksgiving dinner and a Christmas tree lighting.
To keep things fresh with its sophisticated members, the restaurant changes its menu five times per year. They promote a “new features” sheet every day and serve 500-600 members weekly. While the restaurant is known primarily for its fresh seafood like Scottish Salmon, they also serve a wide variety of popular dishes including Jagerschnitzel and Wagyu beef burgers.
Chef Kurt and his team recently re-discovered the delicious taste of duck when they hosted Dr. Joe and Rita Jurgielewicz and Sales Director, Matt Hamilton, for a “duck-themed’ evening. Kurt and his crew created imaginative new dishes using Jurgielewicz duck: whole roasted duck sliced atop a tossed salad and succulent duck sliders using meat ground from duck legs. For dessert, duck eggs were used to make the thickest, creamiest crème brulee ever. Chef Kurt and his kitchen team are looking to repeat the duck themed evening as a regular restaurant feature and have been invited to visit the Jurgielewicz Duck Farm.