Wednesday, February 24, 2010 (Shawnee on Delaware, Pennsylvania) - The Shawnee Inn and Golf Resort Chef Guarav Navin was honored by the Pennsylvania Tourism and Lodging Association's Chef's Palate Aware for "Best Use of Local and Organic Ingredients".
"This award reflects all of the hard work we are accomplishing here at Shawnee", said Chef G. "When the River Room opened it's doors for business, our goal was to bring the outdoors of our region into our dining room.
Contestants of the Chef's Palate competition were picked on a state-wide basis. The event closed out the fourth annual Food & Beverage Conference organized by the Pennsylvania Tourism and Lodging Association. The conference was held in State College for the first time and featured many Penn State professors and staff as speakers.
Each chef was assigned a different protein, given a culinary student from Penn College in Williamsport as an assistant and had three hours to plan and prepare a dish for 100 people. The protein remained a mystery until the chefs actually entered the show room.
Chef G prepared a Pennsylvania-raised beef strip loin, which was pan seared and served over micro-greens with blueberry balsamic glaze, a sauce that included many Pennsylvania-produced components.
The Shawnee Inn and Golf Resort has been recognized in the past for its environmental initiatives. Most recently, Shawnee introduced a kitchen garden in which many green and spices have been used in both the River Room and Gem and Keystone restaurants. Fall Pumpkins were used in ShawneeCraft's Pumpkin Saison. | 
