Panorama at the Peak
Chef Scott Collinash - Panorama at the Peak
Berkeley Springs, West Virginia
The menu at Panorama at the Peak in Berkeley Springs, West Virginia, celebrates owners Patti Miller and Leslie Hotaling’s commitment to supporting local and sustainable agriculture while providing guests with only the freshest and best food available. The popular restaurant is listed among 101 Unique Places to Dine in West Virginia.
Miller attributes the success of Panorama’s menu to more than just the fresh, organic, locally grown food. “Head chef Scott Collinash is the chef of our dreams,” she says. “The greatest gift Panorama ever received!” Collinash is also passionate about the local food commitment of Panorama and relishes the challenge of making a spur-of-the-moment menu - a requirement for a farm to table restaurant.
Panorama at the Peak is one of the few restaurants, and the only one in West Virginia, that is part of HFAC's Certified Humane® restaurants. In order to become certified, an establishment has to serve at least one product that is Certified Humane Raised and Handled® and must undergo an annual inspection to verify the source of the product. Panorama’s fresh, local approach is also a favorite for those with various food allergies or dietary preferences offering vegetarian, vegan and gluten-free choices.
Interview with Scott Collinash – Chef
Why Humane Farm Animal Care matters to Panorama at the Peak
Our motivation for starting on this journey (to buy and open Panorama) 4 years ago was human health – more specifically, declining human health. We are also committed environmentalists. Local and organic were, we thought, the solution.
As we’ve learned/continue to learn through experience and research, the more convinced we’ve become that earth health, animal health and human health are the same thing - just different points on the same continuum. Our goal is to create a ‘sustainable’ restaurant.
But, we were still missing a piece of the puzzle. Humane Farm Animal Care and the Certified Humane Raised and Handled® program has provided us all with that missing piece. The Certified Humane® label assures us that these products come from animals that have been compassionately cared for throughout their lives. By purchasing Certified Humane® products, we know that we’re buying from farms that are sustainable earth and animal friendly producers, and that we're serving the best quality provisions available. The proof is in the quality of the final product. The consistency of the provisions is unsurpassed.
Its’ all about creating and maintaining a high quality of life for all species and the planet otherwise the whole system collapses. Our planet, like the mother ship, is a closed system.
One of Panorama at the Peak’s best selling dishes is their famous pecan encrusted chicken. Chef Scott shares the recipe below:
Panorama Pecan Crusted Chicken
By Executive Chef Scott Collinash
1 cup pecans – process to small pieces (fine chop)
½ cup finely ground bread crumbs
¼ teaspoon fresh ground pepper
1 ½ teaspoon cinnamon
1 ½ tablespoons sugar
Mix Well - Set aside
1 cup milk
Mix Well - Set aside
Apple, White Raisin & Ginger Chutney
3 large crisp apples – cored and diced (medium dice)
1 cup white raisins
1 inch piece of ginger (chopped fine)
½ cup apple cider vinegar
½ c. sugar
1 c. water
Combine all ingredients in sauce pan. Bring to simmer.
Cook until softened, reduced and thickened, (About 20 – 30 minutes), stirring occasionally.
Note: Chutney can be cooked ahead and stored in refrigerator for up to 5 days.
Preheat oven to 350 degrees
Ayrshire Chicken Breasts
4 boneless, skinless Ayrshire Farm Chicken Breasts.
Tenderize with meat mallet.
Coat both sides of chicken breast in egg wash.
Evenly coat both sides of breast in Pecan Mix.
Sauté breasts in olive oil 3-5 minutes per side, over medium high heat.
Place chicken breast on sheet pan, bake in 350 degree oven for 15 – 20 minutes.
Serve over warm apple white raisin & ginger chutney. We like to serve with Rosemary Roasted organic Yukon gold potatoes and fresh, organic vegetable such as Gingered Carrots, or steamed Broccoli.
About Historic Berkeley Springs
Berkeley Springs, West Virginia has been known for over 200 years as the country’s first hot springs spa. People have been visiting the town, which is under two hours from the Baltimore-Washington metropolitan area, to soak in the local waters which contain healing minerals such as carbonates, sulfate and nitrates. The town today contains many state of the art spas as well as restaurants, shops, antique stores and art galleries. The Panorama Overlook, a few miles outside of town is rated as one of the finest views in the East.
In addition to soaking in the famous hot springs, outdoor activities in the area include hiking, horseback riding, two state parks and an 18-hole golf course. For more information on this exciting town please visit: www.berkeleysprings.com. And be sure and stop in for a delicious meal at Panorama at the Peak:
Panorama at the Peak – Dining with a View; P.O. Box 98 – Panorama Overlook; Historic Berkeley Springs, WV 25411; 304.258.0050; www.PanoramaAtThePeak.com
To view previous Chef's Corner profiles, please visit our archive.