Joan Mead-Matsui

Pocono Mountain Retreats

The Lodge at Woodloch

The Lodge at Woodloch   Chakra Bowls in the entrance at The Lodge at Woodloch. Photo by Joan Mead-Matsui. Destination: Bliss Calm your mind, awaken your soul   Spending a day at The Lodge at Woodloch is synonymous with a…

Cast & Blast at Pocono Manor

Cast & Blast at Pocono Manor

Learn new skills at Pocono Manor   Trap Shooting and Fishing   When you meet Mike Possinger, you’ll understand why the Pocono Manor Resort & Spa  “Cast & Blast” package is so much fun. Pocono Manor Resort & Spa’s consummate manager…

The Lodge at Woodloch: a decade of recipes

The Lodge at Woodloch: a decade of recipes

“NURTURE with NATURE” follow nature’s lead with seasonal recipes Do you have a passion for nature? You can cultivate your own well-being in much the same way you would improve or refine your garden using ingredients harvested from nature. “NURTURE with…

Shawnee Inn Holiday Traditions

Shawnee Inn Holiday Traditions

Celebrate Christmas along the scenic Delaware River   Shawnee Inn holiday traditions Breakfast with Santa What’s your favorite holiday tradition? I have fond memories of my children’s eyes opening wide as they watched Santa make his entrance at a Breakfast…

Shawnee Inn Glamping

Shawnee Inn Glamping

“Romantic” Shawnee Inn Riverside Glamping Connect with nature luxuriously Nature at your doorstep Tim MacMichael often falls asleep at night listening to soothing music from an app he installed on his phone. On May 25, Mother Nature provided the sleep-inducing background melodies Tim…

A twist on French cuisine at The French Manor Inn and Spa

A twist on French cuisine at The French Manor Inn and Spa

Executive chef Adam LaFave is celebrating the flavors of spring and summer at The French Manor Inn and Spa in South Sterling, Pennsylvania.

LaFave recently launched his spring-summer menu and two of his favorite courses on his new menu happen to both be appetizers.

“The first one is a foie gras torchon rolled in crushed pistachios, with Brulee peaches and a sweet wine gelee finished with a shallot jam. The second is escargot with beef bone marrow, roasted garlic brioche crostini, grilled oyster mushroom, parsley, lemon powder, onion marmalade and finished a fig and port wine reduction,” said LaFave.

If your mouth is watering, read on.

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