The Eagles Mere Inn

Eagles Mere, Pa

Refried Beans Kosher Style with Quesadilla by Deep Flavors cookbook author Ken Horwitz
Chefs Creations Logo Design by Joan Mead-Matsui. Copyright 2021.

In this week’s Featured Chefs from Around the World video, watch Gregory McCarty, the Eagles Mere Inn chef, as he prepares two recipes: mouthwatering Seared Saffron Scallops and a Succulent Duck Breast with Huli-Huli Sauce.

Come to the historic Eagles Mere Inn and you are guaranteed outstanding lodging and a fabulous meal. Chef Greg, a Northeastern Pennsylvania native, discovered his passion for food and pursued an education at the Culinary Institute of America. After you watch the video and you’re ready to try the recipes in your kitchen, scroll down the page where you’ll find the ingredient lists and instructions.

Chef Greg has shared his talents with numerous restaurants in the greater Pittsburgh area but upon his return to the Endless Mountains, his career led him to the Eagles Mere Country Club. Thirteen years later, Chef Greg brought his culinary wisdom to the Eagles Mere Inn. When he is not in the kitchen creating sumptuous meals for the inn’s guests, he can be found riding his motorcycle or enjoying the outdoors with his wife, JoAnn, and daughter, Reagan.

In his kitchen at the inn, Chef Greg prepares a variety of entrees to suit every palate. Guests can choose from three onsite dining options: fine dining in “The 1887,” tapas, a small plate menu, burgers, salads, and artisan sandwiches at “AC Little’s Drinkery,” and the “On the Rocks Patio” open seasonally, May through October. View a sample menu.

Don’t forget to share this video with your family and friends.

Chef Greg McCarty of the Eagles Mere Inn prepares Pan Seared Saffron Scallops and Duck Breast with Huli-Huli Sauce.
Huli Huli Sauce


1 cup pineapple chunks

2 cup brown sugar

1 cup pineapple juice

1 ½ cup ketchup

1 ½ cup soy sauce

1 2/3 cup chicken stock

2 tablespoons fresh garlic

2 tablespoons fresh ginger


  1. Combine all ingredients in a blender
  2. Blend until smooth
Pickled Red Onion


2 whole red onions

2 tablespoons red wine vinegar

2 tablespoons sugar


  1. Peel and julienne red onions
  2. Add onion to a pot with vinegar and sugar
  3. Cook onions over medium heat for 4 minutes, stirring occasionally
  4. Cool and serve
Balsamic Spheres


2/3 cup balsamic vinegar

2 grams Agar Agar

3 cups olive oil (cold)

1 eyedropper or syringe


  1. Add Agar Agar and vinegar to a small sauce pot
  2. Bring to a simmer and remove from heat, allow to cool for 1 minute
  3. Using eyedropper, drop small amounts of vinegar mixture into cold oil
  4. Repeat to use all of vinegar mixture
  5. Strain olive oil and rinse the remaining balsamic spheres under water
  6. Use as a garnish
Cous cous pilaf


1 cup Israel tricolored cous cous

2 cup water

2 stalk celery (diced)

2 whole carrots (diced)

1 green bell pepper (diced)

1 red bell pepper (diced)

1 teaspoon thyme

1 teaspoon oregano

1 teaspoon dill

1 tablespoon olive oil

Salt and pepper to taste


  1. Sauté cous cous in a pot for 1 minute; add water and bring to boil before reducing to a simmer, covering, allowing it to cook for 10 minutes
  2. Drain cous cous in a colander
  3. Dice all vegetables and add to a bowl; add cous cous along with herbs and oil
  4. Serve warm or cold
Smoked tomato butter


2 medium tomatoes (cored)

½ cup apple cider vinegar

1 cup tomato juice

1 dash tabasco sauce

1 stick butter (cut in 8 pieces)

Smoking chips (apple, mesquite, or hickory)

Salt and pepper to taste


  1. Wash and core tomatoes
  2. Soak wood chips in a bowl of water for 20 minutes and drain
  3. Add chips to a smoker and set heat to medium of 130 °
  4. Smoke tomatoes for 40 minutes adding more chips if needed
  5. Remove tomatoes and add to a pot with apple cider vinegar; add tomato juice and tabasco and cook over medium heat to simmer
  6. Using an immersion blender, bled tomatoes in pot; add butter pieces one at a time while blending until smooth
  7. Add salt and pepper
Beet Purée


2 whole beets

1 tablespoon xanthan gum

4 cups water

Salt and pepper to taste


  1. Using gloves, peel and rough-cut beets; add to a pot with water
  2. Boil beets on high for 35 minutes (more water may be needed)
  3. Remove beets from water and add to a blender with a half cup of boiling water
  4. Add xanthan gum and salt and pepper
  5. Purée for 3 minutes 
  6. Soak wood chips in a bowl of water for 20 minutes and drain
  7. Add chips to a smoker and set heat to medium of 130 °
  8. Smoke tomatoes for 40 minutes adding more chips if needed
  9. Remove tomatoes and add to a pot with apple cider vinegar; add tomato juice and tabasco and cook over medium heat to simmer
  10. Using an immersion blender, blend tomatoes in the pot; add butter pieces one at a time while blending until smooth
  11. Add salt and pepper

Are you in need of a getaway? Book a stay at the Eagles Mere Inn and experience the beauty of Sullivan County and the upper Allegheny Mountains. Eagles Mere is home to a scenic lake and three museums but also set aside time for outdoor activity on the nearby nature and hiking trails. Contact the innkeeper to book your much-needed escape or for more information about Eagles Mere.

Visit the Eagles Mere Inn website.

Many thanks to Chef Greg for sharing his recipes.

You need pots and pans and cooking gadgets to create these recipes. Find the perfect kitchen supplies on Amazon.

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