Featured Chef

Presenting our Featured Chef

Jeffrey Huntzinger
Executive Chef
Connors Grillroom
Dallas, PA

  • Born and raised in Northeastern PA
  • Discovered his passion for cooking at the age of 15
  • Completed the West Side Vo-Tech Culinary program
  • While attending the Vo-Tech, Jeff began his foray into the world of restaurants. He stated working at Huntsville Country Club in Lehman Township as a prep cook. This made him realize that his passion for cooking would become a career.
  • Jeff attended Pennsylvania Institute of the Culinary Arts (Le Cordon Bleu program) in Pittsburgh for two years, earning an Associate Degree in Culinary Arts.
  • He then returned to Huntsville Country Club to finish his externship under the watchful eye of Chef John Hudock.
  • Following his externship, he accepted a Line Chef position with The Woodlands Inn & Resort, Thyme Restaurant, in 2003. Through his skill, tenacity, and creative drive, Jeff worked his way through the rankings over the course of three years to become the Executive Line Chef.
  • This opened the door for Jeff to be offered a Line Chef position with Connor’s Grillroom, a fine dining establishment in Dallas, PA, where he worked under the talented Chef Don Markle. As Jeff further developed his culinary skills and was given time to experiment with flavors and textures, he became more recognized within the restaurant and the area. After two years, Jeff was presented with the opportunity to become Executive Chef of Connor’s Grillroom, proceeding Chef Markle’s departure.
  • Over the years, working in fine dining has provided Jeff the occasion to use a variety of high end products, such as the Hatfield line of meats. This has allowed him to change the restaurant’s menu several times during the week.
  • As Jeff continues to grow and take on the challenges that are presented to him, he will rely upon local, quality goods to base recipes.

 

 

Featured Recipe

Grilled Pork Flat Iron

INGREDIENTS:

Hatfield Pork Flat Iron Steak
3 oz. Fresh Spinach
Salt & pepper to taste
2 oz. Pine Nuts
1 oz. Goat Cheese
Extra Virgin Olive Oil for sautee
3 oz. Prosciutto
2 oz. Demi-Glace (see below)

STEPS

1. Demi-Glace preparation: Roast 2lb veal bones, 2 tbsp tomato paste, 4 pieces of celery, 1 white onion, and 2 carrots in the oven at 375* for 20 minutes. Remove from oven and transfer to a large pot. Place on stovetop and add 4 cups of red wine. Reduce on stovetop by half. Add 1 gallon beef stock. Combine and bring to a simmer. Allow mixture to reduce until there is approximately 1 cup left in pot. Strain and discard solids. Season with salt and pepper.

2. Grill Flat Iron Steak to internal temperature of 155*. Allow meat to rest 5 minutes.

3. Meanwhile, sautee in e.v.o.o. prosciutto, pine nuts, and spinach until spinach is wilted.

4. Add demi-glace to spinach mixture and wisk in goat cheese. Simmer for five minutes.

5. Top Flat Iron with spinach mixture.