MONTCO win15

lanese with saffron and peas; Lobster Taco with Cuban Key lime aioli,
pine nuts, salsa, red slaw and guacamole; and Lobster Fricassee (Stew)
with fresh wild mushrooms, Moscato d’Asti, tomato and cream.
Wow! That’s touches of France, Italy, Cuba, even India (saffron)
and the good ol’ U.S.A. all in one section of his exciting menu.
Elsewhere on his tapas adventures, Grant celebrates Spain, with
Paella Barcelona, a huge bowl of shrimp, clams, scallop, chorizo and
mussels; Greece, with Greek lamb meatballs, served with lemon white
wine, oven-dried tomatoes and feta; Italy, with Italian Sausage Risotto,
served with red wine, mushrooms and tomato — to name just a few.
The chef’s eclectic menu also features items labeled “Smashing
Plates.” When asked its meaning, he smiled broadly and announced
that sometime this winter, in Skippack Village, he would be opening
a new restaurant with that name, featuring what he calls “an advencontinued
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J O SEPH A M BLER I N N
If it seems that Joseph Ambler Inn has been around since
William Penn, well, that’s not far from the truth. Situated on
a handsome 52-acre expanse of prime farmland in North Wales
once owned by Pennsylvania’s First Son (think 1682!), the exquisite
country inn served as a working farm until “gentleman
farmer” Richard Allman purchased the property as the perfect
setting for his then 12-room B&B back in 1983.
With his keen love of history and firm commitment to retain the
bucolic majesty of the grounds, Allman fought off potential developers.
“I wouldn’t let this property go down to the bulldozer. After years
of driving by and admiring its beauty, I decided to buy it. You have
to preserve history. We also saved the historic Thomas Wilson House
and John Roberts House and brought them here.”
Today, after 32 years of inspired proprietorship, Allman’s meticulously
tended property is graced by five historic buildings, where
guests can enjoy New World amenities amid the country inn’s Old
World charm in 52 luxurious yet affordable rooms. Allman himself
waters the plants personally every three days, often accompanied by
his lovely wife Janet, who helps keep things tidy.
Out of respect for his guests, Allman continually upgrades the
facilities. He recently purchased and personally installed the popular
fire pit to create one more guest amenity on the walkway between the
lively casual-fare JPub (the inn’s expanded tavern) and the patio.
But the Allmans can’t do it alone and readily acknowledge the
contributions of their longtime staff, whose loyalty and professionalism
assure continuity and caring. Teg Ostroff has served ably as general
manager and award-winning sommelier for 20 years. Banquets
and wedding events, also helmed for the past 20 years by Wendi Terlecky,
are thriving. Most staffers have worked at the inn for at least
five to ten years and seem in no hurry to be anywhere else.
And Allman has found the ideal executive chef in Todd Blackney.
Unflappable, amiable, creative, blessed with an impish sense of
humor, Todd (with his fully engaged kitchen staff) can juggle with
aplomb a wedding party of 200, a corporate luncheon for 40 in the
Barn, and dozens of guests in the elegant main dining rooms and
somehow manage to keep them all happy (as well as his sanity!)
As much as there is to say about lodgings at the country inn, which
Trip Advisor accords a Certificate of Excellence in its latest listings,
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