Pascal was formerly executive chef of a large hotel (over 400 rooms ) in Washington D.C. It sounds crazy to leave a fully equipped kitchen with a staff of 30 cooks, but in today's world, executive chefs are doing less and less cooking, this is one of the reason why he moved to the Deer Park Inn Here, by love and by necessity everything has to be made in house, from his multi grain bread, to the delightful chocolate pate, going thru his confit de canard. He is using as many local products as possible, and after three years, he is finally able to get local farmers to grow the vegetables he needs for his cooking The season in the Deep Creek Lake area is very short however it is plentiful. Corn, squash, tomatoes, beets, peaches, and many other fresh fruits and vegetables are grown for The Deer Park Inn.. Then it is time to work like before, which is with the seasons, here we are not eating berries that was harvested a couple weeks ago, 5,000 miles away. This is a lot of work but it is very rewarding. Sandy is French also, she has the ability to adjust to any situation, she was an hairstylist in Paris, she was a painter in Bermuda, she taught pottery and stained glass in Washington area, now she joggles between the books, the Kitchen and the Dinning Room. She is the fairy of The Deer Park Inn, her knack of being very creative is challenged everyday, her smile and her warmness make the most difficult guests at ease right away. She is the really true artist of The Deer Park Inn. |  |
About the Family