Rain could not dampen the spirits of PA Eats crew while experiencing the Edible Art History tour at 2014’s Gettysburg Festival. Five venues on the Gettysburg College campus welcomed hungry festival goers and provided samples of mouthwatering culinary creations crafted by the Gettysburg area’s leading chefs and popular restaurants. Here are our top bites from our tour of the Gettysburg Festival.
Stop 1: Blue Parrot Bistro
At our first stop, we explored the offerings from Blue Parrot Bistro. Chef Brad Cochran and Co-Owner Allison Giles welcomed us and served up heaps of colorful vegetable risotto, tender hickory-smoked baby back ribs and house-smoked gravlax with a smooth pecan horseradish cream cheese. Although all of these dishes (as well as their regular menu items) were enticing enough to make a reservation, the creamy risotto begged us to come back for more.
Blue Parrot is located in a historic building at 35 Chambersburg St., a block from the square in Gettysburg, Pa., and offers a casual, relaxed menu and atmosphere that is laced with sophistication. At the restaurant, patrons can enjoy perusing the ever-changing exhibition of artwork by local artists celebrating both the culinary and visual arts.
Stop 2: Historic Farnsworth House Inn
The next venue was the Norris Wachob Alumni House on the Gettysburg College campus, which hosted culinary delights from the Historic Farnsworth House Inn. Offerings included a sweet potato pudding and a cream-based Goober peanut soup. The highlight of this stop was their “house specialty” game pie. With meaty chunks of turkey, duck and pheasant incorporated with bacon lardons, mushrooms and long grain rice, this favorite dish had a perfect balance with sweet hints of sweet red-currant jelly, earthy mushrooms and a flaky pastry topping.
The Historic Farnsworth House Inn boasts an impressive history and is located at 401 Baltimore St. in historic Gettysburg, Pa. The Farnsworth House offers a variety of period specialty fare served by staff dressed in garments reminiscent of the Civil War era. Our favorite bite of theirs, the game pie, is available on their menu year round. While you’re there, we recommend you get it with a side of pumpkin fritters, southern spoon bread and pickled watermelon rinds.
Stop 3: One Lincoln at Gettysburg Hotel
Our third stop was at Schmucker Gallery to sample the creations from Chef Joseph Holmes from One Lincoln at Gettysburg Hotel. Holmes prepared a variety of dishes, including a soba noodle salad topped with sesame-coated Ahi tuna and a braised-beef dish with banana bean barbecue sauce. We also enjoyed tastes of spicy Cajun shrimp atop parsnip custard with a chilled melon sauce; the smooth starchy custard with refreshing chilled melon finish cooled the heat from the Cajun seasoning. Although the flavor combinations of all the dishes were extraordinary, we especially liked the tender beef with the sweet and tangy combination of the banana bean barbecue sauce. The only downfall was that we couldn’t scoop up every last bite with the tiny tasting forks; we wished we had a spoon! One Lincoln at Gettysburg Hotel also presented an array of desserts like banana creme brûlée, a tiramisu parfait served with a crispy lady finger and a colorful raspberry tart topped with fresh fruit.
Located in the hub of downtown Gettysburg, adjoining the well-known Gettysburg Hotel on the square, One Lincoln fare is touted as “casual comfort food” executed with a professional polish and refined style. Their new menu is as refreshing as their recently renovated space. Peruse breakfast, lunch and dinner menus on their website.
Stop 4: 1863 Restaurant & Lounge and C&D Bar & Grill
Our fourth location provided two local culinary contributors. The chefs from both 1863 Restaurant & Lounge and C&D Bar & Grill were situated in the College Union Ballroom (Lord Nelson’s) and welcomed us as we continued our edible journey.
Chef Claude Rodier, the Executive Chef of 1863 Restaurant & Lounge at the Wyndham, presented several dishes, including a crostini with smoked salmon, deviled egg and avocado as well as a Mediterranean seafood salad with shrimp, octopus and fresh, crunchy vegetables. Crispy pork belly was served on a cauliflower puree with a sweet vermouth glaze. The puree was so satisfying we inquired about the recipe and the chef kindly obliged. Chef Rodier’s passion instantly charmed us, along with (of course) his French accent. Born in Nimes, France, Chef Rodier began his culinary training at the age of 15 and brings more than 30 years of culinary expertise (including stints at several Michelin-rated restaurants alongside Michelin three-star chefs). Chef Rodier is eager to share his culinary expertise and creativity with the Gettysburg community.
The culinary team from C&D Bar & Grill prepared a Caribbean jerk chicken salad with a tropical fruit garnish, which proved to be our favorite bite at this location. Tender chunks of chicken with light hints of scotch bonnet pepper, cinnamon, allspice and ginger captivated us.
1863 Restaurant & Lounge is located at the Wyndham Gettysburg, a hotel, restaurant and convention center at the intersection of US15 and US30 in Gettysburg, Pa.
C&D Bar & Grill is a casual, fine-dining restaurant located just outside of the quaint historic town of New Oxford, Pa., boasting an inviting ambiance and innovative cuisine. C&D Bar & Grill, 6465 York Road, New Oxford, PA 17350
Stop 5: Eisenhower Hotel
The stop at Musselman Library concluded our tasty tour. The team from Eisenhower Hotel wowed visitors with an impressive presentation, which included a server acting as the “Queen of Hearts” serving fruit kabobs, colorful and creative cookies and other festive sweets. Although their fresh fruit kabobs pleased our palates, their attention to detail and overall theme won us over.
Eisenhower Hotel & Conference Center is located at 2634 Emmitsburg Road. With 27 event venues, 2 grand ballrooms, small intimate salons, an outdoor party pavilion and a picnic area, the Gettysburg Eisenhower Hotel is a prime venue for entertaining. The professional catering staff and culinary team are sure to assist in planning a successful gathering for any event.
- Farnsworth House photos: Davin Jurgensen
