Nestled in the pasture lands of the Lehigh Valley sits one of Pennsylvania’s most picturesque Historic Hotels, the Glasbern Country Inn. The Inn’s 150 acre sustainable farm property includes a 19th century restored barn, converted stables, tractor sheds and pond supporting a herd of Scottish Highlands cattle. The Glasbern Inn is famous for hosting picture-perfect weddings, romantic getaway weekends and simple quiet retreats.
The gourmet restaurant at the Glasbern Inn, under the leadership of Executive Chef Mike Van Pelt, features farm fresh recipes, sourcing much of its meats from local farms, like the Jurgielewicz Duck Farm in nearby Hamburg. The restaurant also has its own vegetable garden and a developing hydroponic greenhouse. One of the restaurant’s most popular dishes is Duck Breast in Port wine and Dried Cherries. Other duck dishes include Duck Prosciutto featured on their cheese board as well as a planned new appetizer, Duck Confit Pierogi.
Chef Mike is very enthusiastic about Jurgielewicz duck, stating that “ the Duck Breast in Port Wine is one of our top sellers. I love the incredible, succulent duck flavor and how the skin crisps up perfectly every time. Jurgielewicz duck is Long Island heritage duckling, so we are confident that we are getting the very best duck for our guests. The Duck Confit is a fantastic flavor and we plan to introduce this new appetizer in a staple of Polish cuisine, a delightful Duck Confit pierogi.”