Bridgeton House on the Delaware is pleased to continue their Chef’s Tasting Menu. Chef Karen Bean and Chef Katie Briggs of Eclectik Domestic will be returning to prepare a market driven chef’s tasting menu for Valentine’s Day and President’s Weekend.

The chefs will be offering a 3 or 5-course menu served fireside in the dining room at Bridgeton House on the Delaware.

The 3-course menu will include a salad, entree and dessert. The 5-course menu will include an appetizer and a selection of local cheeses hand selected by Chef Katie, a wonderful ending to this artfully prepared meal. The 5-course tasting menu is the chef’s recommendation.

Chefs Katie and Karen have been cooking together at Bridgeton House for the last five years and these two roving chefs feel most at home behind the stove together. Katie’s vegetable-driven cuisine (influenced by her time in California) is grounded by Karen’s repertoire of old world classics. Though they are from different generations, their love for classic cuisine unites them and offers a truly one of a kind culinary experience.

Please join us.

Reservations are required – please call the inn directly to make reservations 610-982-5856 and alert us to any dietary restrictions.

Chef Bios:

Chef Karen Bean is a seasoned chef who has been preparing breakfast, baked goods and private dining packages at the Bridgeton House for the past 10 years. Prior to her tenure at Bridgeton House she offered up her culinary talents as the executive chef at the Golden Pheasant as well as several fine dining establishments in Florida and Costa Rica. Karen has also worked as a private chef to local residents and catered many parties and events in her 50 years behind the stove.

Chef Katie Briggs of Eclectik Domestic has traveled far and wide offering up her culinary talents. Katie’s early love for food was learned from her parents at Bridgeton House. She later received a Bachelors of Arts from Temple University in Philadelphia and was selected to affirm her culinary talents at Bolete Restaurant through the James Beard ‘Women in Culinary Leadership’ Program. Her resume boasts whole-animal butchering, hosting culinary events and pop-ups from California to Maine, (as well as abroad in France and Germany) and several years touring with the acclaimed culinary circus “Outstanding in the Field” to nearly all 50 states.