Cabin Fever Feast 2010
About the chefs and restaurants:
The Black Bass Hotel & Restaurant 
The Black Bass Hotel has a colorful and noteworthy past. In fact, it is so steeped in historical lore that it’s often hard to differentiate reality from myth! When The Black Bass Hotel was built in the 1740s it served as a haven for river travelers, traders and sportsmen.
Many have shared the tale of George Washington knocking on the door of The Bass and being turned away……he being Commander-in-Chief of the Continental Army, and the innkeeper being a Tory who was loyal to the British Crown. Almost every printed article about The Black Bass boasts that “George Washington did not sleep here”—but of course you can!
Throughout time, The Bass has had its share of excitement. While building the Delaware Canal, which runs behind the Hotel, the engineers and overseers often stayed. One Saturday evening in early 1831, a fire broke out and the Tavern burned to the ground. Most were oblivious to the fact that during construction gunpowder was stored in the basement. Major Anthony Fry, the landlord at the time—at great risk to his own life, broke open the cellar doors and removed a huge quantity of the blasting powder. The Major’s bravery averted an inevitable explosion, thus saving The Black Bass from total destruction.
The list of celebrities and other famous people visiting The Bass is a long one, including President Grover Cleveland (after whom one of the Hotel’s suites is named) as well as numerous actors, actresses, painters, authors and more. Rumor has it that such notables as Liza Minelli, Ethel Merman, Marlon Brando and several English Lords and Ladies stayed at The Bass.
In 2008, The Black Bass was purchased at auction by Jack Thompson, who also owns several automobile dealerships in Bucks County. The Thompson family has been longtime admirers and patrons of The Bass. It was their desire to restore the beauty and retain as much of the hotel’s history as possible. The pewter bar in the Tavern is from Maxim’s of Paris, a famous French bar. This and hundreds of other items that were in The Black Bass when it was purchased have been painstakingly refurbished to their original splendor and remain today.
Mr. Thompson also purchased several other properties, including the Lumberville General Store, right across the road from The Black Bass. In addition to serving as a deli, coffeehouse and local meeting place, the General Store now houses a newly installed bakery. The bakery will service both the General Store and the Hotel, supplying breads, biscuits, muffins, desserts and more.
Through the years The Black Bass has offered sanctuary, entertainment and sustenance to thousands of guests. Although it’s difficult to discern which elements of the building’s history are true and which are legend, The Black Bass’ rich tradition of fine dining and warm hospitality are a certainty.
Executive Chef John Barrett and Executive Sous Chef Cory Price have brought back some of the original menu selections like the Charleston Meeting Street Crab, which will be their featured dish at this year's Cabin Fever Feast.
Chef Jim Hamilton of Hamilton’s Grill Room
This out-of-the-way, open-grill restaurant is quite possibly the best in the entire Delaware River Valley. Owner Jim Hamilton grew up in Lambertville and built his career creating Broadway sets. Traveling through the Mediterranean countryside ultimately led him to an exploration of food and flavors, and Hamilton soon sought out opportunities to cook with great chefs like Alain Saillac, Jasper White, Jeremiah Tower and Jacques Pepin. In 1988, he returned to his hometown to open the now-renowned restaurant.
A huge charcoal grill serves as the restaurant's centerpiece, and diners in the Grill Room can sit at the bar and chat with executive chef Mark Miller as he turns out expertly cooked fish and meats. Shrimp with anchovy butter and rib-eye steak are house specialties, as is the signature grappa grappa.
We are proud to have Chef Jim Hamilton of the Hamilton’s Grill Room as a featured chef of our 5th Annual Cabin Fever Feast. Each year Jim provides us with his famous "Raw Bar," which is always a huge hit with our guests.
The Coffee Scoop 
We are a brand new specialty coffee company located in Bucks County, Pennsylvania. After four years of retirement, we wanted to bring a special service to our community. Our passion is coffee so we formed The Coffee Scoop, LLC. We are a member of the Specialty Coffee Association of America S.C.A.A. For more information click on: www.scaa.org
The Coffee Scoop, LLC is Fair Trade Licensed. Consumers are increasingly aware of the social and environmental impact of coffee. This raises a need for labels which show coffee is grown in ways that are good for people, animals and the land. The farmers want their coffee certified with the hope of helping them and their families survive. Working with our importer, we can tell you--our customer--which co-op this coffee comes from and in many cases we can name the farm and the farmer. For more information on Fair Trade Licensed click on: http://www.transfairusa.org/
Our commitment is to supply the highest quality, fresh-roasted coffee to all of our friends and neighbors who are as passionate about coffee as we are. “Life's too Short to Drink Stale Coffee.”
The Coffee Scoop will be the featured Coffee Company at our 5th Annual Cabin Fever Feast. Warren May, owner of The Coffee Scoop, will be providing a tasting of some of his high quality, fresh roasted coffee for you to enjoy during this festive event.
Chaddsford Winery, located in the Atlantic Uplands district, is among a handful of wineries in the eastern United States who have achieved a national reputation for producing premium wines of world-class stature. Since the winery's first release in 1983, each successive vintage has received critical acclaim from wine writers and critics across the country. Among those who have given top marks to Chaddsford wines are Robert Parker, The Wine Spectator, Bon Appétit, Gourmet, Food & Wine, Decanter, Wine Enthusiast and the New York Times.
Today the winery's production is approximately 25,000 cases annually, sold primarily on the east coast from New York to Washington, D.C....but occasionally popping up at prestigious restaurant locations throughout the country. Typically described as European in style, the wines of Chaddsford represent the world's classic wine types: from light, fresh appealing wines made for early consumption, to richer earthier styles with an emphasis on maturity and graceful aging. Premium varietals include Chardonnay, Pinot Grigio, Cabernet Sauvignon, Merlot, Pinot Noir, Barbera/Sangiovese, Riesling, and Chambourcin.
Chaddsford Winery was founded in 1982 by Eric and Lee Miller who have been intimately involved in the growth and development of the premium eastern wine industry since its emergence onto the American wine scene in the early 1970s. Their combined 60 years of experience in enology, viticulture and wine marketing brought a unique background to the Chaddsford Winery that is largely responsible for its unparalleled success in moving to the forefront of the industry.
Located on a small country estate in the heart of the Brandywine artist community – halfway between Philadelphia and Wilmington, Delaware – the winery is housed in a charmingly renovated colonial barn that is open for visitors year round. It is just two miles away from the world renowned Longwood Gardens and the Wyeth family's Brandywine River Museum.
In addition to events which are held at our winemaking and barrel aging facility in ChaddsFord, Chaddsford Winery also hosts events and tastings at our Wine Shop and Tasting Room at Peddler's Village in Lahaska, PA, near the scenic village of New Hope in beautiful Bucks County. Stop by for a tasting, wine flight, or glass of wine in our new Reserve Tasting Room, browse the gift shop with unique wine accessories, or join us for an educational wine class or fun afternoon festival.
Chaddsford Winery will be the featured winery at our 5th Annual Cabin Fever Feast. Danielle Welsh, store manager of the Chaddsford Peddler's Village Wine Tasting Room, will be providing a tasting of some of their top wines with our guests.
Chef Joseph of HHC Personal Chef Services 
After attending Johnson & Wales Culinary Institute of Rhode Island, and then graduating from the Restaurant School of Philadelphia, Joseph began his career with a true understanding and appreciation to always pay attention to details.
As a professional chef, Joseph applies his stellar work ethic along with his passion for fine cuisine, so he may continuously create culinary masterpieces for his clientele. Throughout his career, he has had the opportunity of working with some of the top professionals in the Food Industry, such as David Duthie of The Yellow Brick Toad - Lambertville; Jim Coleman of Tree Tops - Philadelphia; Christina Pirello of Christina Cooks on NPT; Carlo De Marco of 333 Belrose Bar & Grill- Radnor; plus with the famous Emeril at QVC.
Today, Joseph is the owner of Helping Hand Concierge, the premier concierge service of Bucks and Hunterdon Counties, which provides a variety of personal care services to help people manage their hectic lives, so they may regain their most valuable asset - time. Whether he is creating an exquisite meal, helping clients refine their cooking skills, or just handling tasks that are daunting to most people - his goal is to make life easier for his clientele.
In 2009, Joseph was awarded “The Most Promising New Business of Hunterdon County” by the Hunterdon Chamber of Commerce. He is also proud to be an active Business Member of the Bucks County Audubon Society and a Committee Member of the 5th Annual Cabin Fever Feast.
Chef Joseph of HHC Personal Chef Services will be one of the featured chefs at our 5th Annual Cabin Fever Feast.
Hotel du Village of Bucks County 
Hotel Du Village provides a serene setting and a wonderful backdrop for a relaxing and enjoyable evening with fine country French cuisine, full bar and plenty of atmosphere. The main dining room has a view of the large fireplace while other tables offer a bit more privacy away from that main guest dining room.
Omar Arbani is the chef-owner of Hotel du Village in which he had purchased from Solebury School in 1976 (the former lower campus). He was born in Algeria and trained in Europe and Britain before coming to the US in 1971. Chef Omar along with his Sous Chef, Lars Crooks, together, they completely enjoy preparing dishes for their clients in Bucks County and beyond.
Hotel du Village will be one of the featured restaurants at our 5th Cabin Fever Feast. They will be offering a tasting of their famous Cassoulet, which is well known dish throughout the region.
Kerry Burns of the Town Crier Bakery 
Kerry Burns is the youngest of seven children, born and raised in Philadelphia and Churchville Bucks County. Kerry started working at a Biegal's bakery in Southampton Bucks County. He worked at several bakeries in Bucks County over the years increasing his knowledge and improving his skills. After a three year span when Kerry worked in sales for an ingredient supply company selling many of the items he now uses daily he went on to spend 8 years working for The Genuardi's Markets as a Bakery Merchandiser, and after a short stint in a large bread bakery he was now ready to open his own bakery along with his lovely wife Roseann. Finding the ideal location and name proved a daunting task after several months they found the location in Peddler's Village. The Town Crier Bakery was born and now Kerry and Roseann are committed to becoming the local bakery of choice for the Bucks County area.
Kerry and Roseann Burns will be featuring some of their delicious desserts at our 5th Annual Cabin Fever Feast. Kerry is very passionate about creating cakes, pastries, cookies and even cupcakes that remind you of your childhood, plus that will make your special events, well, extra special. His wife, Roseann, enjoys meeting with clients, so she may see exactly what their vision happens to be when it comes to customizing a cake for a wedding, shower, anniversary, or birthday. Together, this husband and wife team is completely dedicated in making wishes come TRUE!
Chef David Zuckerman of Earl’s Bucks County 
David Zuckerman grew up in Rockland County, NY and first attended SUNY/CIA where he studied food management/culinary arts and continued his education in restaurant/hotel management at the University of Las Vegas in the early 90’s. Since then, he has had a breadth of culinary experience in such venues as Caesar’s Palace and MGM Grand’s Gatsby in Las Vegas, Mandalay Bay, Legal Seafood in DC, J-Paul’s in Georgetown. In Santa Monica, CA, he had a stint working with television’s “two hot tamales” Mary Sue Milliken and Susan Feniger at Border Grill. Peddler’s Village Director of Restaurants Jim Perillo hired David as Executive Chef of Earl’s Prime in October 2008. As General Manager of Earl’s Bucks County, David and Jim worked together to evolve Earl’s from a classic steakhouse to the current concept of New American cuisine with the focus on local, seasonal and sustainable food.
Earl's of Bucks County will be one of the featured restaurants at our 5th Annual Cabin Fever Feast. Chef David will be offering a tasting of one of their Signature Dishes from their new menu that was just launched this past winter.
Chef Joe Cilenti 
He is the creator/owner of the Giuseppe’s Authentic Sicilian Gravy (www.giuseppesgravy.com), which is can be found at 30 locations throughout four states. Joe has recently expanded his catering business and supports annual events such as the Boy Scouts of America Blue and Gold Banquet, as well as the Bucks County Audubon Society’s Cabin Fever Feast. This past winter, he was a judge for the Lambertville/New Hope Winterfest Chili Cook-Off and he enjoyed helping to pick the winners of this annual contest. In 2010, Chef Joe will be providing cooking demonstrations at local specialty stores and supermarkets throughout the Tri-State area, so he may continue to share his style of cooking with his neighbors in Bucks County and beyond.
Chef Joe Cilenti will be one of our featured chefs at the 5th Annual Cabin Fever Feast. He is very excited to have our guests experience his authentic Sicilian Gravy via a variety of dishes in which he is going to prepare that evening.
Chef Linda Jacobs of Soup to Nuts Catering 
Linda Jacobs is the Chef/owner of Soup to Nuts Catering in Washington Crossing, PA. Soup to Nuts is the 2009 Winner of the Bride’s Choice Award by Weddingwire.com, as well as the 2008 Inquirer’s Neighbor’s Choice Awards for Best Caterer in Bucks County.
Linda’s culinary career began when she graduated from the Culinary Institute of America. 2009 was an exciting year for Soup to Nuts Catering; her business was given the opportunity to participate in several local Farm Dinners with an emphasis on local fresh produce, including her participation with the New Hope Farmers Market farm dinner. Soup to Nuts niche continues to grow including becoming a favorite for vegans offering many vegetarian options for fine dining. For many years she worked as a Chef at many fine dining restaurants on both the east and west coasts.
For more than ten years now, Linda has combined her classical training with Grandma’s homemade cooking to create Simple Elegance and traditional comfort foods. Soup to Nuts offers home entertaining, weddings, special festivities, corporate catering and more. For more information on Soup to Nuts Catering, please visit: www.souptonutscuisine.com.
Chef Linda Jacobs of Soup to Nuts Catering will be one of our featured chefs at the 5th Annual Cabin Fever Feast. Linda is planning to create a fabulous dish that will surely entertain your taste buds.
Chef Brian Weidlich of Triumph Brewing Company – New Hope
Chef Brian Weidlich of Triumph Brewing Company in New Hope was born in New Jersey, but took his first restaurant job on the tough, salt-ridden streets of Ocean City, Maryland. With culinary school outside of his financial means, Brian instead taught himself through small time cooking gigs and various culinary texts. He claims the Culinary Institute of America’s New Professional Chef as his personal bible. Once he leveled up through catering and other jobs, Brian moved onto fine dining at The Frog and Peach in New Brunswick in 2001. At The Peach Brian honed his skills while receiving excellent hands on training with the freshest ingredients and limitless creativity. Today, Brian utilizes that creativity as he designs seasonal menu changes and daily specials with his team of chefs at Triumph Brewing Company. While he avoids the limelight, Brian’s love of the fast paced environment helps put out food that is on par with Triumph’s award winning beers.
Triumph will be one of the featured restaurants at the 5th Annual Cabin Fever Feast. Dan Weintraub and Chef Brian Weidlich will be featuring their seasonal beers, plus their Truffled White Corn Bread topped with Beer Braised Short Ribs. Sounds delicious!
Chef Pasquale Barile of Villaggio Restaurant 
Pasquale Barile, Owner & Executive Chef of Villaggio Italian Restaurant in Lahaska, PA, was born and raised in Naples, Italy. As a young child, his experience started in the kitchen of his Father's Restaurant. At 18, Pasquale joined the Military, where he attended their Culinary Institute. In 1986, Pasquale ventured to the United States, where he put his talents to the test. He immediately became the Executive Chef at Lambertti's Restaurant in Cherry Hill, NJ. During this time, Pasquale started his family with wife, Gina. After an 8 year run, he opened Capuano Restaurant in Cherry Hill, NJ which he sold 6 years later. Since then, Pasquale shared his talents as Executive Chef with Frizzio Restaurant in Philadelphia, Tarantella's in Medford, NJ, Cafe Mediterranean in Langhorne, PA and LaStalla in Newtown, PA. In 2006, Pasquale opened Villaggio Italian Restaurant in Lahaska, PA where he's known for his authentic Italian Cuisine. Pasquale & Gina fell in love with Bucks County where they now reside with their two children.
Chef Pasquale is going to be one of the featured chefs at our 5th Annual Cabin Fever Feast. He is going to make his authentic Eggplant Parmigiana and Meatballs, Sausage and Peppers.
