Grant Genzlinger

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  www.riverreporter.com/issues/09-02-19/feature.html - [Cached Version]
  Published on: 2/20/2009    Last Visited: 2/20/2009  

  “It’s always been our mission to serve foods that help preserve small farms and to educate our customers and staff about what that means,” said Grant Genzlinger of the Settlers Inn, Hawley, PA.
  
  Genzlinger grows a variety of herbs and edible flowers in the inn’s gardens for use in the restaurant. The lifelong gardener is a member of the Pennsylvania Association for Sustainable Agriculture, and most of his producers and farmers belong to that organization or the Northeast Organic Farming Association of New York.
  
  Menus at the Inn feature specialties obtained from regional producers. Smoked trout, for example, is harvested from pristine Pike County waterways in Blooming Grove, PA, while much of the inn’s produce, cheeses and meats come from regional farms like Gordon’s, Gorzynski’s, Forks and Anthill.
  
  As president of the board of directors of the Delaware Highlands Conservancy, Genzlinger sees another important perspective to buying local. “Our regional landscape can’t be preserved if we don’t support local agriculture,” he said.

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  www.thesettlersinn.com/newsletters/newsletter_0808.htm - [Cached Version]
  Published on: 8/1/2008    Last Visited: 5/18/2009  

  Acclaimed Guest Chef Alan Kehoe will join our own Executive Chef Grant Genzlinger and Chef de Cuisine Ben Sutter for an evening of delightful fare and fine vintages selected by Sommelier Claude Briere (whose expertise helped The Inn to win its seventh consecutive Wine Spectator magazine Award of Excellence!).
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  Settlers Inn Proprietor and Executive Chef Grant Genzlinger will bring a taste of the Pocono Mountains to Manhattan on Tuesday, August 19 when he is the guest chef in Macy's The Cellar Kitchen. Grant will cook up The Inn's zucchini and lavender soup, fresh and smoked trout mousse, and black peppercorn crusted venison medallions with Paupack blueberry sage sauce. Here, Grant shares his scrumptious soup recipe...
  ...
  says Grant.

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  www.thesettlersinn.com/blog/2008/02/artisan-brews-will- - [Cached Version]
  Published on: 2/12/2008    Last Visited: 5/18/2009  

  Settlers Inn Executive Chef Grant Genzlinger has selected a stellar menu of local delicacies to accompany the brews including smoked Blooming Grove brook trout mousse, Jaimeson Farms lamb and rosemary sausage with house-made beer mustard, Shaffer Farms beer braised venison with butternut squash gratin, topped off with a dessert of Victory Storm King Stout ice cream with Pennsylvania chocolate covered pretzels.

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  www.thesettlersinn.com/blog/2008_02_01_archive.html - [Cached Version]
  Published on: 2/1/2008    Last Visited: 5/18/2009  

  The brews are chilling in our Chestnut Tavern, and Executive Chef Grant Genzlinger is preparing the finest cuisine found in the Delaware Highlands!
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  Settlers Inn Executive Chef Grant Genzlinger has selected a stellar menu of local delicacies to accompany the brews including smoked Blooming Grove brook trout mousse, Jaimeson Farms lamb and rosemary sausage with house-made beer mustard, Shaffer Farms beer braised venison with butternut squash gratin, topped off with a dessert of Victory Storm King Stout ice cream with Pennsylvania chocolate covered pretzels.

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  www.thesettlersinn.com/newsletters/newsletter_0709.htm - [Cached Version]
  Published on: 9/1/2007    Last Visited: 5/18/2009  

  Settlers Inn Owner and Executive Chef Grant Genzlinger joins forces with his son to create a special evening featuring many of Justin's personal recipes gathered while living in the Tuscany region of Italy.

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  www.riverreporter.com/issues/08-05-08/news-conservancy. - [Cached Version]
  Published on: 5/11/2008    Last Visited: 5/11/2008  

  Pictured at the five-course dinner and wine tasting at The Settlers Inn are Conservancy executive director Sue Currier, left, founder Barbara Yeaman and president and Settlers' chef Grant Genzlinger.

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  www.thesettlersinn.com/newsletters/newsletter_0708.htm - [Cached Version]
  Published on: 8/1/2007    Last Visited: 5/18/2009  

  Guest Chef Alen Kehoe joins our own Chef Grant Genzlinger and Chef de Cuisine Ben Sutter in the garden for an evening of delightful fare and fine vintages from Provence that are sure to seduce even the most discriminating connoisseurs.
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  Guest Chef Alen Kehoe, a Manhattan caterer, joins our own Chef Grant Genzlinger and Chef de Cuisine Ben Sutter in the garden for an evening of food and wine from Provence, France.

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  www.thesettlersinn.com/newsletters/newsletter_0812.htm - [Cached Version]
  Published on: 12/1/2008    Last Visited: 5/18/2009  

  Join sommelier Claude Briere, Executive Chef Grant Genzlinger and Chef de Cuisine Ben Sutter for an elegant marriage of the finest foods and Champagnes of the holiday season.

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  www.thesettlersinn.com/newsletters/newsletter_0811.htm - [Cached Version]
  Published on: 11/1/2008    Last Visited: 5/18/2009  

  On Friday, December 19 join The Inn's sommelier Claude Briere, Executive Chef Grant Genzlinger and Chef de Cuisine Ben Sutter for "A Sparkling Affair"-an elegant marriage of the finest foods and champagnes for the holiday season.

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  www.thesettlersinn.com/newsletters/newsletter_0810.htm - [Cached Version]
  Published on: 10/1/2008    Last Visited: 5/18/2009  

  Pumpkin King Jack Skellington may have ruled Halloween Town in Tim Burton's classic Nightmare Before Christmas but our own carvers extraordinaire Grant Genzlinger and David
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  On Friday, November 14 join The Inn's sommelier Claude Briere, Executive Chef Grant Genzlinger and Chef de Cuisine Ben Sutter for an exceptional selection of Tuscan wines complimented by harvest foods of the Tuscan countryside.

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