Food has the power to evoke nostalgic memories, and transport us to another time or place.
Join us as Chef Winston takes us on a culinary journey from childhood to haute cuisine.
CHESAPEAKE in the VALLEY
SUNDAY OCT 29 5-7pm
Join us for dinner Sun Oct 29, as we welcome Chef Winston Blick to our Elk Creek Community. This fabulous affair will blend fare from these two regions and showcase Chef Blick’s style of bold flavors and down home comfort. Seating will be limited so get your reservations now!
CHESAPEAKE in the VALLEY MENU
Uncle Elmore’s Maryland Crab Soup
Roasted Blue Hubbard Squash Bisque
w/ local maple syrup, goat’s milk ricotta + cardamom
Local pear + root
w/ molasses + Bourbon fennel vinaigrette
House cured w/ quince jam and petite pumpkin biscuits
cornmeal-crusted Chesapeake oysters skewered on rosemary twigs
w/ smoked tomato + horseradish aioli
w/ pickled grapes, shallot, shaved Asiago and apple basil vinaigrette
Beets 3 Ways
roasted red beets, pickled golden beets + raw Chioggia beets
w/ local fall greens, chevre + quince rosemary sherry vinaigrette
Seared Dayboat Scallops
scallops with red beet risotto, micro greens, charred scallion aioli
and pickled shallot
Wild mushroom and roasted fall squash Wellington
wrapped in puff pastry and basil with fall spices, triple cream
w/ greens + grape thyme vinaigrette
Peppered + grilled Hidden Pond Farm filet mignon
w/ sautéed oysters, arugula+ spinach
finished with Pernod + served w/ potato gratin
Rabbit + Duck Pot Pie
w/ roasted local sweet potato, turnip, parsnip + corn
in rye cream w/puff pastry
More about CHEF WINSTON BLICK
We are quite excited to let you know that Chef Winston Blick has joined our team at Elk Creek and is now leading our kitchen! Winston was born and raised in Maryland where he spent much of his childhood with his grandfather and uncles, hunting and fishing in the rural areas around the Chesapeake Bay. Growing up around watermen and farmers, Winston got to taste the bounty of Maryland’s regional delicacies, which influences his cooking today. He started his culinary adventure as a dishwasher, but after two days, realized that where there’s fire, there’s fun and found his way onto the hot line. He’s been cooking ever since!
Winston owned and operated the renown restaurant, Clementine, in Baltimore. He has cooked at the James Beard house and appeared on the Food Network multiple times. Chef Blick has been the subject of numerous books, articles, and television appearances citing his love and appreciation for real food. Despite the accolades, he’s still a good ol’ boy at heart who wants to celebrate what good food does for the human spirit.
Winston’s roots also reach into central Pennsylvania. He began visiting extended family in Williamsport at the tender age of 6. His deep roots in the area led him to move his family north, away from the hectic pace of the city, and bring his passion for food to Millheim. His commitment to local sourcing and scratch cooking is a perfect fit. Winston’s style blends bold flavors and down home comfort. Reconnecting to the area has sparked his creativity, bringing his love of food full circle, from family recipes to James Beard. Did we mention this boy can cook?
CREDIT: PHOTO BY DANIEL BEDELL