Photo via Mainland Inn
Chef Ezra Duker is leaving his post as chef less than six months after Harleysville’s Mainland Inn opened. Duker was called a “rising star chef to watch” in Craig LaBan’s recent three-bell review of the Mainland Inn.
Quarry Hill Farm and Mainland Inn proprietor Sloane Six said “we are thankful to Duker for his efforts in bringing this concept to fruition, creating a beautiful menu. We wish him success as he continues to pursue his culinary career.”
Taking over for Duker will be Brett Romberg, who worked with the opening chef in developing the menu, training the staff.
Duker, who is an alum of the French Laundry and Morimoto Napa, will oversee his final service on Saturday, June 6th.
Mainland Inn [Foobooz]
Courtesy the Mainland Inn
Craig LaBan finds a much needed wake up to the farm-to-table trope at chef Ezra Duker’s Mainland Inn in Harleysville. La Ban finds lots to praise in Duker’s use of Quarry Hill Farm, the farm two miles away that is owned by Sloane Six, who also owns Mainland.
The extraordinary lamb dish, meanwhile, was a snapshot of two farmyard generations on one plate. A roulade made from a yearling, its braised neck meat shaped into a disk glazed coal-black with olive puree, anchored one end, while the long bones of two amazingly tender chops from a milk-fed baby arced over a spring montage of new onions, favas, and a salsa verde piquant with sorrel and boquerones.
Three Bells – Excellent
Mainland Inn: Direct from the farm, with flair and flavor [Philadelphia Inquirer]
Mainland Inn [Foobooz]
The long delayed reopening of the Mainland Inn in Harleysville is set for this evening. The restaurant will source much of its bounty from the neighboring Quarry Hill Farm and other local farms. Chef Ezra Duker is in the kitchen. The Philadelphia native has worked at Morimoto Napa, The French Laundry and the Orrery, in London.
The menu is broken down into a section of “Relishes,” small dishes with an emphasis on fermentation and pickling, soup, hot and cold appetizers and entrees that include an interpretation of cottage pie with grilled ribeye, monkfish cassoulet with a shellfish boudin, heirloom beans and tarragon. Large-format, whole-animal preparation are featured in the “Roast” section of the menu.
The beverage program will include biodynamic wines, organic beers and artisan spirits.
Full menu and more on the Mainland Inn »