Settlers Inn Veal Shank
weird; Larry King – huge plates of
chicken fingers, we didn’t even have
them on our menu; I puréed a mid
rare steak once; Paris Hilton ate a
well-done hamburger with nothing,
absolutely nothing else on the plate;
Mr. T actually wears the gold chains
everywhere he goes. I could name a
dozen more. They all eat weird. I was
in my twenties - I thought these
people were larger than life, but
they are just people.
When you go out, where do you
go to eat?
Ben: Sushi.
MDH: Do you focus on using local
products? If so, to what degree?
Ben: Yes, as much as the
reduced growing season in the
Northeast allows.
MDH: How do you work with local
growers, if you do?
Ben: We have a couple who grow just
for us. It’s always a struggle to find
and keep farmers employed and hats
off to them for hard work and little
reward. But damn, they make some
great stuff!
I also discovered Ben grew up in
Pennsylvania and began his career
at the Inn at New Berlin, under Chef
Scott Brouse. Later, he moved to
California and worked in various
restaurants such as Saffron’s, The
Sycamore Inn, Montage Resort, Hotel
Bel-Air and landed his own kitchen
at The Palm in West Hollywood.
Returning to his roots in
Pennsylvania from The Palm was
a huge move and settling in at The
Settlers Inn has been an ideal
combination. Even though selftaught with mentors, Ben Sutter
does have certifications from the
Culinary Institute of America and
the American Culinary Federation.
wish to prepare. If you read the
recipe through, it is easy to see
approximately what would meet
your individual needs, whether it
be for one or many.)
The Settlers Inn
To learn more about Ben, go to
thesettlersinn.com and
ledgeshotel.com.
This would not be complete without
our talented chef sharing two of
his recipes.
Settlers Inn Veal Shank
For the Veal & Vegetables: (Exact
ingredients are not listed, as it is
due to the number of servings you
88
Veal Shank
Salt
Pepper
Chopped garlic
Onions
Carrots