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Meet our Chef
Meet Bear Creek's Executive Chef Jason Pope,
CEC. He is a South
Carolina native who has been cooking professionally for over half his
life. His talent and passion for high-quality, locally produced food
brought him to Bear
Creek Mountain Resort &
Conference Center. He attended Baltimore
International College of Culinary Arts and is certified by the ACF (American
Culinary Federation). Prior to his current position at Bear Creek, he was
Executive Chef for Montana Grille and Rafferty's Restaurant. He has also
served as Executive Sous Chef at Saucon Valley Country Club in Bethlehem, Legal
Sea foods in Baltimore and The Conch Republic Seafood Company in Key West, Fl.
Chef's Herb Garden
The dining facilities at
Bear Creek Mountain Resort &
Conference Center use only the freshest
ingredients, including a variety of herbs grown in our very own garden.
Planted in the spring of 2007, our Chef's Herb Garden is located adjacent to
the hotel courtyard and features over 20 varieties of fesh herbs.
Tricolor Sage
Golden Sage
Chives
Parsley
Highland Crème Thyme
Variegated Lemon Thyme
Bush Italian Basil
Opal Basil
Sweet Marjoram
Rosemary
Jewel of Africa Nasturtium
Golden Oregano
Seidel Oregano
Mt. Pecaros Oregano
Highland Crème Oregano
Lavendar
French Tarragon
Lemon Verbena
Summer Savory
Fern Leaf Dill
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Featured Recipes
Enjoy preparing and dining on your favorite menu selection from The Grille at
Bear Creek Mountain
Resort & Conference Center. Check back each week for a new featured
recipe from our Executive Chef.
Scallop Appetizer
Pan seared seasoned farm-raised scallops,
spicy Budero rubbed pancetta, Cajun cream sauce
(Serves 2-4 people)
| INGREDIENTS | |
| Scallops, Sea U-10 | 8 each |
| Flour | as needed |
| Cayenne pepper | to taste |
| Pancetta, diced | 8 oz |
| Budero seasoning | 3 tablespoons |
| Green peppers, small diced | 2 oz |
| Yellow onions, small diced | 2 oz |
| White wine | ¼ cup |
| Heavy cream | 1 cup |
| Water | 2 ¼ cup |
| Butter | 2 oz |
| Salt | 1 teaspoon |
| Pepper, white | 1 teaspoon |
| Grits, Quaker quick | 3/4 cup |
| Pepper jack cheese, finely shredded | 6 oz |
| Budero Seasoning |
| | Coriander | 2 oz |
| Celery Seed | 2 oz |
| Granulated Garlic | 1 oz |
| Cayenne Pepper | 1 teaspoon |
| Chili Powder | 1 teaspoon |
| Ginger powder | 1 oz |
| Salt | 1 oz |
| Pepper | 1 oz |
DIRECTIONS
• In a re-sealable bag, place pancetta and Budero seasoning. Seal and mix thoroughly.
• In medium mixing bowl, combine flour and cayenne pepper to make your seasoning for the scallops.
• To make the grits: Bring 4 cups water, butter and salt & pepper to a boil in a 4-quart heavy saucepan and stir in grits. Return to a boil, stirring frequently. Reduce heat and simmer grits, uncovered, stirring occasionally, until thick and most of water is absorbed, about 10-15 minutes. Stir in pepper jack cheese and mix thoroughly. Set aside and keep warm until ready to use .If grits become very thick, stir in water 1/4 cup at a time
• Heat a large skillet over medium to medium-high heat. Add seasoned pancetta and diced vegetables and sauté until onions are translucent. Remove from the pan and set aside on paper towels to soak up the oil but keep warm. Deglaze the pan with a little white wine. Slowly add the cream and let reduce until thickened. Season with salt and pepper, to taste. Add the pancetta mixture back to the sauce.
• Heat another sauté pan over med-high heat. When the pan is hot, add the oil. Coat each scallop with the seasoning and place in skillet. Cook for 1-2 minutes on each side. DO NOT OVERCOOK!!
• Using a 6x6 square plate, place a small amount of grits in the center of the plate. Spoon 1 oz of pancetta mixture onto the center of the grits. Lay the scallops around the grits in each corner, and then garnish each scallop with a small amount of the mixture.
•Garnish and serve hot.
All food and beverage needs at Bear Creek Mountain Resort are proudly serviced by Boston Culinary Group.
View our past menu selections HERE.
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