The Homestead welcomed its first guests a decade before the American Revolution on 1766. Since the beginning, food and dining have played integral part of stay at the Homestead for the entire family.
For a place older than the country, serving a classic American dishes without being boring cliché is challenging. Many regular guests prefer nostalgia of the classic dishes they had been enjoying for decades as well as a unique dining experience.
The fundamental question here is how to change some of the classic to new classic? The new executive chef, Mark Gallaudet, hired by the Homestead seemed to have done good job balancing act.
Here’s a sample meal from the Homestead.
The Homestead Soup
New Age Vitello Tonnato / Crispy Capers Harvest Salad
Grilled Beef Rib Steak / Coca Cola Red Eye Gravy Buttermilk Potatoes / Brussel Sprout-Pancetta Succotash
The Homestead Dessert
For four course meal, all the portions were perfect. The food portions were big enough to be full but not humongous to feel bloated.
The executive chef Mark Gallaudet has successfully made classic dishes with playful twists – both with the food and its presentation. For example, the soup was served in a teacup with marshmallow, the dessert featured chocolate art with a fried donut, and the succotash in the main dish was served in a miniature classic cast iron skillet. In short, his dinner was successful at balancing nostalgia of age-old American dishes with demand playfulness of modern palate.
Posted in: Travel and Food | Tags: Brussel Sprout Pancetta Succotash, Buttermilk Potatoes, Crispy Capers Harvest Salad, Grilled Beef Rib Steak and Coca Cola Red Eye Gravy, Homestead food, Homestead resort food, Homestead Soup, miniature classic cast iron skillet, New Age Vitello Tonnato, The Homestead dessert, The Homestead entrée