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August 24, 2016
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A chef with a garden of his own; Relishing summer’s bounty at Hotel Fauchere

Preparing for the 2013 growing season starts early. These starter plants in the greenhouse will be transplanted in the nearby farm garden, which in summertime supplies nearly all of the vegetables for the hotel’s three restaurants. Some of the summer harvest is preserved for wintertime use, too.

Bates is also an accomplished sommelier. Right now, he’s working on his Master Sommelier exam, which will include a blind taste test of six wines.

Bates is proud of his food. “We try to have a connection with everything we serve. We cure all of our own meats in-house. During tomato time, we probably harvest 150 pounds a week—enough for all of our restaurants, but also, we make an entire year of Bloody Mary mix from the farm.”

Bates is a strong supporter of the local food movement. “It’s important,” he said. “It supports small farmers, stimulates local economies, makes people more aware of where their food comes from.”

The hotel’s restaurants feature many Pennsylvania wines as well, including Pinnacle Ridge and Galen Glen. “We do winemakers dinners (on Fridays) and food and wine paring workshops, too,” Bates added.

On Saturday, June 1, from 12 noon to 6 p.m., Hotel Fauchère will host the Milford Wine and Food Faire, outdoors behind the hotel, at the corner of Catharine Street and Blackberry Alley.

“Meet the Chef/Meet the Vintners” workshops will be held indoors. Tickets cost $20 in advance and $30 on the day of the event.