Chef Adam Mosher has a long culinary history. He started cooking at the tender age of 14 and has been cooking ever since. He honed his skills at Navy Culinary “A” (after passing up the CIA) and soon moved up the ranks to become the Wardroom Supervisor preparing dishes for the military elite. While in the Navy, he traveled the world and picked up international techniques and flavors.
Chef Mosher is now at The Lodge at Woodloch where he focuses on naturally raised meats, fish, and vegetarian dishes. He even adds touches of molecular cuisine to his classic training.
“My passion for providing healthy delicious cuisine doesn’t end in the kitchen,” explains Chef Adam. “I will walk the property looking for wild ramps or mushrooms to put in one of my dishes. Providing top quality locally grown and organic ingredients to our guests is the most important thing to me. It’s time to get back to our roots and think outside the box to educate ourselves about making local the new exotic.”
Butternut Squash and Black Bean Salad
4 cups (1/2-inch) cubed peeled butternut squash
7 teaspoons extra-virgin olive oil, divided
1/2 cup walnuts, chopped
Cooking spray
1/2 teaspoon kosher salt, divided
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon adobo sauce
2 garlic cloves, thinly sliced
1/4 teaspoon black pepper
1 (15-ounce) can no-salt-added black beans, rinsed and drained
1 (9-ounce) package baby arugula
1/2 cup (2 ounces) crumbled goat cheese
Preparation
1. Preheat oven to 425°.
2. Combine squash and 1 tablespoon oil; toss to coat. Arrange squash on a sheet pan pan. Bake at 425° for 25 minutes or until tender.
3. Arrange walnuts on a sheet pan; coat with cooking spray. Sprinkle 1/8 teaspoon salt over nuts; toss. Bake at 425° for 10 minutes or until toasted, stirring once.
4. Combine 1 tablespoon olive oil, vinegar, mustard, honey, and adobo sauce in a bowl; stir with a whisk.
5. Heat a medium nonstick skillet over medium heat. Add remaining 1 teaspoon oil to pan; swirl to coat. Add garlic; sauté 1 minute. Add squash, remaining 3/8 teaspoon salt, pepper, and beans; cook 3 minutes or until heated through. Remove from heat; stir in 3 tablespoons adobo dressing; toss to coat.
6. Combine remaining dressing and arugula; toss to coat. Divide arugula mixture evenly among 4 plates; top with bean mixture. Sprinkle evenly with nuts and cheese.
The Lodge at Woodloch is located at 109 River Birch Ln, Hawley, PA 18428 (570) 685-8500
About The Lodge at Woodloch:
It is one of the best full-service luxury spa resorts in the US. It offers your typical spa offerings such as treatments, outdoor adventure activities, golf, classes and packages in a mountain retreat environment. For foodies looking to get away, The Lodge also offers activities such as chef-hosted dinners, wine education, and classes for guests in how to recreate fine-dining dishes at home. The award-winning cooking classes teach recipes such as Mushroom Strudel with freshly foraged mushrooms and chestnut honey and lavender glazed Veal Tenderloin with asparagus and fennel salad. The Lodge’s expert culinary team instructs guests in cooking techniques, ingredient alternatives, elegant and fun presentations ideas and information on nutrition and weight loss.
Located on over 150 wooded acres with a private lake in the Lake Region of Northeast Pennsylvania, The Lodge provides an oasis for personal awakening and renewal just 2 ½ hours outside of New York City. The exclusive property features 57 luxury accommodations, a 40,000-square-foot spa, gourmet restaurant and more.