A Meal Worth Driving For At Scribner’s Prospect

There are some restaurants that are just worth the journey, no matter how far. Nestled in the Catskills just across the road from Hunter Mountain lies Scribner’s Catskill Lodge, the home to Prospect restaurant. While many hotel restaurants act as the perfect complement to a hotel’s aesthetic, Prospect stands on its own.

Helmed by Chef Joseph Buenconsejo, formerly of Hotel Americano and Wassail, the menu at Prospect is an ever changing salute to the seasons. The pine box dining room offers postcard views of the mountain from nearly every seat, though the real showcase is the food. With the ambiance of a snug mountain lodge, guests are encouraged to share dishes. The menu reflects this convivial attitude with a host of options from fondue to oysters, as well as an abundance of small plates, featuring the season’s prime vegetables. The stinging nettle bucatini was a particularly pleasing springtime dish, hearty enough for the late night chill yet light and flavorful with a clear nod to the season just ahead.  

Visit the Honest Cooking Cookbook Shop

Options for vegetarians and vegans are abundant, despite the menu’s offering. If you don’t see something to tempt your palate, a simple request to the chef can result in a bespoke dish customized to the daily provisions and meeting every dietary requirement.  

The thought of a meal here is enough of a siren song to coax even the most reluctant New York driver to plan a visit, but that doesn’t have to mean a weekend long affair. With a drive at just over two hours from New York City, consider a GMC Yukon Denali that won’t have you stopping for gas even once. So enjoy the smooth drive up the mountain, a meal to remember, and a night spent in your own bed.

 

Add a comment Add a comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Previous Post

The Ultimate Cruise For Foodies Who Want It All - Hapag-Lloyd Europa 2

Next Post
Prepare the Salmon Cakes: Sauté the Aromatics: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add minced onion, red bell pepper, celery, and a pinch of salt. Sauté until the onion is soft and translucent, about 5 minutes. Add capers and cook for an additional minute. Remove from heat and let cool to room temperature. Mix the Salmon Cake Ingredients: In a large bowl, combine the coarsely chopped salmon, sautéed vegetable mixture, 1/4 cup mayonnaise, 1/4 cup panko bread crumbs, minced garlic, Dijon mustard, cayenne pepper, Old Bay seasoning, salt, and pepper. Mix until well combined. Cover the bowl with plastic wrap and chill in the refrigerator for 1-2 hours. Form the Salmon Patties: Shape the chilled salmon mixture into round patties. Sprinkle the remaining panko bread crumbs over each patty. Cook the Salmon Cakes: Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook the patties until golden brown and cooked through, about 3 to 4 minutes per side. Prepare the Remoulade Sauce: Mix the Ingredients: In a bowl, combine 1/2 cup mayonnaise, 1/4 cup Dijon mustard, 1 tablespoon capers, 2 tablespoons diced tomato, and 1 teaspoon sriracha. Season with salt and pepper to taste. For a smoother sauce, process the mixture in a food processor. Serve: Serve the salmon cakes hot with the remoulade sauce on the side. Recipe Notes Ensure the salmon cakes are thoroughly chilled before forming into patties to help them hold together better while cooking. Adjust the cayenne pepper and Old Bay seasoning according to your heat preference. The remoulade can be made a day in advance and stored in the refrigerator.

Salmon Cakes with Homemade Remoulade Sauce

Visit the Honest Cooking Cookbook Shop