Executive Chef: Richard Belchner
Location: One Skytop, Skytop PA 18357
Phone: (855) 345-7759 www.skytop.com
The idea of building a grand resort in the Poconos was the brainchild of four men, John Stubbs, Frederic Smith, Earl Mayne, and Sam Packer. The construction of the golf course began in March 1926, and in 1927, development began on the lodge. In June 1928, both were opened. In 1930, the lake was enlarged to its present size by the completion of a new dam.
Another 2,000 acres were added to the estate, bringing the total to 5,500-acres. Skytop Lodge boasts both an indoor and outdoor pool as well as a 75-acre lake surrounded by walking and hiking trails. The lodge is known for its championship-level, award-winning 18-hole golf course. In addition to the course, there are also three practice greens with sand bunkers and a 15-station driving range.
Several dining options are available at Skytop Lodge, ranging from formal to casual including the Windsor Dining Room and the Fairview Bar. Executive Chef Richard Beichner has made some changes to traditional menus by adding in healthy elements and new trends. The Lakeview Restaurant Menu is being completely revamped to include dishes like poutine, posole, and Pork Delmonico. Locally sourced ingredients including trout, cheese, meat, and beer are featured prominently.
“Maines has been an important part of providing the star of the meal, proteins.” Says Chef Beichner. “With Maines we can get high quality local meat, something that will become even more important as we start our in-house charcuterie program.” Beichner, a recent addition to the staff, is implementing some exciting new projects at the lodge. A two-acre garden was put in this spring.
This first season mainly herbs are being grown, but vegetable plots and fruit are planned for the future. The groundskeepers help maintain the garden but kitchen staff is also getting involved. “It’s good for guests to see a chef pulling fresh ingredients from the garden,” says Beichner. Staff is being trained and equipment being put in place in preparation for the charcuterie program slated for the fall.