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 The Glasbern Country Inn
"A Taste of Rustic Elegance"
by Jeanne Dininni :
Surrounded by 100 acres of lush green landscape, the Glasbern Country Inn’s on-site restaurant is perched among a group of renovated farmhouses and charming country cottages which make up the inn. The lovely estate gives one the feeling of visiting New England, or perhaps Williamsburg, Virginia, yet this jewel of the Lehigh Valley is only a short drive from Allentown.
The drive, which took us only about 15 minutes, was a lovely, scenic ride. When we arrived and entered the spacious grounds, a light snow began falling. As we approached the restaurant, we were drawn by the plumes of grey smoke that rose invitingly from the chimneys of the cozy cottages dotting the landscape.
Once inside the restaurant, we were captivated by the rustic beauty of the place. Its dining room was impressive, sporting vaulted rafters, high stone walls, a beautiful gas-powered fireplace, and tall, narrow windows inset with deep stone ledges. These features gave the room a majestic charm. Immediately on entering, we were greeted warmly by Jody Rutter, the restaurant innkeeper. Ms. Rutter led us to a cozy, intimately lit table near the fireplace, where we enjoyed both the warmth of the fire and the quiet beauty of the snow falling outside.
Jeff Rutter, the dining manager, greeted us cordially, and we prepared our palates for the culinary adventure ahead with a few cocktails, chatting comfortably and enjoying the ambience of country elegance. Our waiter was very attentive and appropriately knowledgeable about the restaurant’s fare, offering fitting suggestions as we made our menu selections.
Our first course was Glasbern Beef Carpaccio, a serving of grass-fed beef artistically embellished with mustard aioli, grape, and bleu cheese salad. This dish was absolute perfection, with impeccably blended flavors. One of the second-course offerings we chose was the Glasbern Salad, a culinary masterpiece boasting a wonderful mix of apples, Gorgonzola, caramelized walnuts, and dried cherries—all topped off with a tasty cider vinaigrette. The flavor complements of this dish were simply out of this world.
One of our entrees was the Seared Sea Scallops—succulent morsels of tender white shellfish, seared to perfection and served atop a bed of white bean and chorizo sausage ragout, cherry tomatoes, basil pesto, and goat cheese nage—a truly inspired culinary creation. Our second entrée, Aged Sirloin, was melt-in-your-mouth tender and temptingly complemented by creamed spinach, bacon, and horseradish cream—all pleasingly drenched in a savory red wine sauce.
It was at this point in the evening that we realized that, hidden away in the Glasbern kitchen, was not a cook but an artist. The first hint that this is so comes from Glasbern’s impressive list of culinary specialties—dishes which they refer to as “contemporary American cuisine.” Certain to tantalize the taste buds of even the most exacting connoisseur are such offerings as Wild Mushroom Risotto with white truffle oil (for your first course) and entrees like Seared Sirloin Steak with creamed peppers, onions, and asparagus smothered in three vinegar sauce; Glasbern Lamb Chops, (tender cuts of grass-fed lamb), served with wilted spinach and cannelini beans in red wine sauce; and for the seafood-lover who might desire a bit of variety and would be willing to make an occasional departure from the delectable Seared Sea Scallops, Wild Alaskan Sockeye Salmon with braised fennel and potatoes, olives, capers, and tomatoes.
Where salads are concerned, aside from the wonderful Glasbern Salad we chose, this fantastic eatery offers a Classic Caesar Salad with hearts of romaine, garlic croutons, and aged parmesan classic dressing. Another favorite is Artichoke, Tomatoes, and Black Olives served with shaved parmesan and sherry vinaigrette. Tomato Soup, always a classic at Glasbern, is served with sour cream and extra virgin olive oil or shaved parmesan and fennel.
Some dessert offerings are Traditional Crème Brulee with fresh berry garnish, House Tiramisu with fresh berries, and Glasbern’s famous Chocolate Espresso Cake with white chocolate glaze.
We found Glasbern’s atmosphere very relaxing, and our waiter gave us ample time between courses to truly savor our meal, our conversation, and our entire experience, though always remaining attentive to our needs. His skillful balance between attentive service and respect for our privacy helped ensure that our dining experience would be a pleasurable one.
Our dinner was topped off perfectly by a delicious dessert of ice cream made right on the premises. And once we’d finished eating, we had the opportunity to meet the chef. The culinary “artist-in-residence” during our visit was assistant chef Terrence McGinn. (Head chef Michael Corrigan wasn’t on duty the day we visited.) As we entered the kitchen, delectable aromas permeated the air. Looking on with something closely akin to awe, we watched a group whom one can only refer to as artisans bustle expertly about us, assembling a multitude of culinary masterpieces with obvious skill, inspiration, and creativity—leaving us with the distinct impression that we had just entered an art studio, rather than a kitchen.
We were then graciously shown to our cabin and given a tour, complete with descriptions of the numerous amenities included in our stay. A lovely fireplace graced the center of the room, creating a classy, cozy atmosphere, and a Jacuzzi sat in one corner, promising a relaxing finish to the evening. An absolutely gorgeous shower stall with beautiful glass doors and at least eight different showerheads—a shower which could double as a steam room—added to our feeling of being pampered. And I did, indeed, take advantage of it.
The next morning, my wife and I strolled across the lovely grounds to the restaurant, enjoying a delicious breakfast. Among our meal choices were such tasty treats as fresh fruits, juices, specialty granolas, cereals, homemade breads and pastries, and fantastic entrees, such as Belgian Waffles and omelets with country potatoes, all perfectly complemented by Glasbern’s fantastic custom-blended coffee.
We found Glasbern Country Inn to be one of the most relaxing and enjoyable places we’ve ever had the pleasure of visiting in the entire Lehigh Valley. It’s definitely a “must visit” for anyone wanting to enjoy either an incredible evening out for dinner and drinks or a fantastic weekend getaway in a classy country cabin. Glasbern knows how to treat its guests. At this establishment your hosts will definitely “go the second mile” to make your dining experience, as well as your stay, a memorable one.
Jeanne Dininni is a freelance writer who thoroughly enjoys tempting you with the culinary exploits of ValleyX.Com President Simon Davis and his wife Amy.
If you would like to know more about the Glasbern Country Inn please go to their web site http://www.glasbern.com/
    
  
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February 2010
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